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…
Category: Chinese
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…