Monthly Archives: September 2017

Preserved mustard greens (mui choi 梅菜 in Cantonese) don’t look like very much, but it is very tasty. This is a dish that you wouldn’t normally see at Chinese restaurants, it is a well-loved homey dish that pairs well with rice as it is quite flavourful. WHERE TO BUY PRESERVED MUSTARD GREENS? You can buy […]

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Counting down to Mid-Autumn festival, about a week and a half away (this year – October 4th, 2017). We had already made the Suzhou Savoury Mooncakes, Traditional Baked Mooncakes (with homemade lotus paste), Snow Skin Coconut Custard Mooncakes (steamed version), Snow Skin Mooncakes (no-cook version – with homemade taro paste) check them out if you […]

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Steamed spareribs with fermented black bean sauce is one of my favourite dishes. It is also a classic dim sum favourite and also a regular dish in my home. My mother used to make this for us all the time since it is super easy to put together.   Where to buy Chinese fermented black […]

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Mid-Autumn Festival is coming up in less than a month (this year, it’s October 4, 2017) and I started to think about what to make for the blog and YouTube. I had previously made Suzhou Savoury Mooncakes, Snow Skin Coconut Custard Mooncakes (steamed glutinous rice flour method), and Traditional Mooncakes with Lotus Seed Paste and […]

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This Taro root filling works for other asian pastries too such as steamed mantou, bread filling, and daifuku to name a few. This filling was super easy to make. Check it out below!   Where to find Taro Root? You can buy them at your local grocery store. I got mine from Osaka Supermarket in […]

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