We usually cook a lot of chicken dishes and one of the household favourites is the soya sauce chicken (tau eu kay) where my son simply loves the sauce to go with his rice.
Soya Sauce Chicken
I like to cook this dish too because it is quite simple and easy to prepare. It is also quite versatile where you can add different ingredients at different times. So, here’s the recipe:
I simply love the ‘Lengau th’ng’ (Lotus Root Soup) and it is actually one of the first soups I learn to cook when I started venturing into the kitchen to prepare my own meals. Lotus root is one of the more common vegetable used by Chinese for soups and stir-fry dishes. It is especially good in soups because of its sweet taste. So, why are the Chinese so crazy about lotus root?
Well, I checked and found that:
lotus root is a good source of Dietary Fiber, Thiamin, Vitamin B6, Phosphorus, Potassium, Copper and Manganese, and . . . → Read More: Lotus Root and Peanut Soup and its benefits
I was never a great fan of pickled vegetables, or locally known as acar. This is mostly due to the sogginess of the vegetables and the sour taste. I used to think of acar as nothing more than vegetables on the brink of going rotten.
That was because I was trying out commercial acar at coffee shops, economy rice stalls or even restaurants. My grandma, whom I think is the greatest cook on earth, seldom makes acar and whenever she makes any, I’d give the dish a clear berth when I was younger because it looked weird and later, . . . → Read More: Pickled Spicy Carrots and Raisins
It is the Duan Wu Jie or Dumpling Festival and we do not need a better reason than to indulge in glutinous rice wrapped in bamboo leaves (or lotus leaves). The only dumplings I really love are the ones made by my grandmother. Home made dumplings are always better than those commercial dumplings.
I pestered my grandmother for the recipe of bak chang or ham yoke chung (pork dumplings) so that I could learn to make it myself (one of these days…) and also to share with this blog’s readers. It is a very tedious process and the . . . → Read More: Make your own bak chang (dumplings)
I try to buy organic foodstuff as often I could when it comes to cooking for my little toddler because it is healthy and it tastes good too! People often misunderstood and thought organic food are merely expensive, tasteless food but in actual fact, organic vegetables taste much more sweeter and many of the dry organic food such as noodles and vermicelli are quite good too.
So, here I’d like to share a fried noodles recipe using Organic Spirulina Noodles from Country Farm Organics.
As a Cantonese, soups are often the main component of meals especially at my grandmother’s place where I grew up. Amongst the soups she would make is the watercress soup which she always claimed to be nutritional and is good for ‘cooling’ the body.
Since my grandmother used to cook it once a week using fatty pork ribs which resulted in oily soup, I often avoided drinking the soup. I only drank it when it is not so oily or whenever I feel like having watercress. So, now that I have to cook for my family every once . . . → Read More: Watercress soup and the health benefits of watercress
I simply love mushrooms of all types. They are great for a variety of Asian and Western recipes or can even be served as a dish on its own. It is also quite easy to cook and importantly taste great!
Here are some facts on mushrooms:
There are over 14,000 different types of mushrooms in this world out of which 3,000 are edible and 700 are known for its medicinal properties. Less than 1% are poisonous. Mushrooms are a neither an herb or a vegetable but a type of fungi Mushrooms are very low in calories . . . → Read More: Mushrooms, glorious mushrooms!
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