Egg custard buns recipe

Egg custard buns recipe

As with all bao fillings that I build, this one was used along side one 1/4 pounds of the essential yeast dough of the Asian Dumplings cookbook.

Char Siu Pulled Pork Banh Mi with Asian Slaw

Char Siu Pulled Pork Banh Mi with Asian Slaw

The image of Char siu (also called cha siu, char sieu, or chashao) pork hanging in the windows of small Chinese BBQ’s can be seen across America and is synonymous with Chinese style barbecue. Char siu pork can be enjoyed in a variety of ways including in a bun (char siu bao) on dum sum carts, in noodle soups such as in egg noodles or ramen noodles, or simply over plain jasmine rice.

Red Tortoise Cake (Angku Kuih)

Red Tortoise Cake (Angku Kuih)

Happy New Year to all the wondeful readers. The craving for good Nyonya Kuih has prompted me to make some Angku and Kuih Kochi over the New Year holidays. It turned out so well that I thought I should share it with our Nyonya Food readers and maybe you can try making it for the coming Lunar [...]

Loh Mai Kai Recipe

Loh Mai Kai Recipe

When talking about Loh Mai Kai, an image automatically pops up in my mind: tangy steamed glutinous rice topped with chicken, char siew and mushroom.  Well, yes, there is how a traditional Loh Mai Kai should be, either fr0m the high class restaurant or fr0m the roadside kopitiam. I wonder, since Loh Mai Kai is [...]

Popiah

Popiah

Popiah or Popia is a dish which my mum usually cook during Ching Ming Festival (April). I have yet to learn this dish because it is labourous and demanding. I must say that I am quite biased (and with good reasons) with Popiahs because to me, only mum’s Popiah is the best (and many others [...]