Butterfly Dumplings

Dumplings are delicious, but I have always been intimidated by the technicalities of to make it. Here in Hong Kong, vegetarian dumplings are very hard to find. I got bored of eating at the same place all the time and wanted to be able to enjoy this dish in the convenience of my home, with…

Spicy Peanut Sauce Ho Fan with Thai Basil Tofu

Fusion food is my favourite. I love combining the best of any two cuisines in one dish, and making it a showstopper. The best part about this recipe, it is simple and easy to make. Thai Basil Tofu I created this recipe from the meat version, Thai Basil Minced Pork. You can replace the pork…

Easy Vegan Mooncake Recipe

Mooncakes are a traditional Chinese delicacy, offered during the Mid-Autumn Festival, one of the four very important Chinese festivals. Mooncakes are a sweet crusty baked pastry with a rich red bean paste or lotus seed paste stuffing, with a round salted egg yolk inside. Usually, it is about 10cm in diameter, and moulded using a…

Summer Salad: White Sesame Edamame with Crumbled Tofu

My summer salad series will feature several of my favourite refreshing and light salads, mostly with complimentary flavours from different cuisines. The Salad Dressing I’ve used this dressing from Kayanoya, a Japan-based seasoning company that brings the most authentic Japanese flavourings to your table. This company has a 120 year history with making traditional soy…

Paneer Makhanwala Paratha Dumplings

Butter masala, makhanwala, makhani are all the same gorgeous sauce for paneer. This is hands down my favourite comfort food. The paneer melts in your mouth while the masala tingles the right spice senses, leaving the cream or butter to gently soothe the flavours down to the perfect note.  Use this paneer recipe to make…

Fu Pei Guen (Bean Curd Rolls)

Here is the recipe for one of my favorite yum cha (Cantonese brunch with tea and dim sum) snack. Serves 2-3 | 15 minutes | Ingredients: 6 strips of bean curd skin ( approx. 18cm x 6cm) 4 button mushrooms (diced) 2 tbsps of Arirang wonder sauce (or sweet soya sauce) 2 tsps of Indonesian…

Mapo Tofu

Mapo Tofu is a sour sweet spicy Szechuan bean curd dish from China that dates back to the Qing Dynasty. The name actually comes from a famous lady Mrs. Chen, who was known to make the most delectable bean curd dish at her reputable Chen Xingcheng Restaurant. Ma is actually derived from the pock-face marks…

Sizzling Szechuan Eggplant with Organic Jasmine Rice

A sizzling hot plate of Szechuan eggplant is comfort food for me. Even though I grew up with Cantonese food, Szechuan cuisine has heavily influenced Chinese food here in Hong Kong.  In 2011, UNESCO named Chengdu, the capital city of the Sichuan province, a city of gastronomy due to the sophistication of their cooking methods…

Chinese Style Steamed Codfish

Norweigian codfish is highly recommended compared to other fish because of its low mercury exposure. It’s actually known as ‘white gold’ in Norway considering it has 17g of protein, and contains several nutrients that you cannot gain from omega-3 supplements alone.  I made this from frozen Norwegian codfish but you can make this from fresh…

Kung Po Chicken/Mushrooms

Kung Po Chicken is a classic dish from the Sichuan province in China. Typically, it’s made from diced chicken, chillies, and peanuts or cashews marinated in a thick spicy sauce for that extra kick! If you’re a vegetarian, you can use the same sauce recipe and marinate with mushrooms instead. 20 minutes | Serves 2…