Char siu (Barbecued Pork)

Char siu or Char siew (Chinese: 叉燒; Cantonese Yale: chāsīu) is a popular way to flavor and prepare barbecued pork in Cantonese cuisine. It is classified as a type of siu mei (燒味), Cantonese roasted meat. Pork cuts used for char siu can vary, but a few main cuts are common: Pork loin Pork belly – […]

Braised pork in soy sauce (Kong Tau Yew Bak)

Kong Tau Yew Bak (Braised Pork in Soy Sauce) is a well loved, very flavorful Hokkien (Fujianese) comfort food dish. Usually comes with hard boiled eggs. Like all dishes, variations are bound to exist because cooking is a very individual thing. Some prefer their Kong Tau Yew Bak light and soupy like the Teochew version which usually comes with […]

Glutinous Rice Dumplings

RECIPE Ingredients Filling: 6 dried black mushrooms 2 1/2 ounces ground pork 1 1/2 ounces raw medium shrimp 1/4 cup chopped green onion 2 tablespoons sesame oil 1 tablespoon soy sauce 1 tablespoon oyster-flavored sauce 1 teaspoon Chinese rice wine 1/2 teaspoon sugar 1/4 teaspoon salt 1/8 teaspoon freshly-ground white pepper Wrapper: 3/4 pound glutinous […]

Pork Siu Mai

Traditional siu mai are filled exclusively with chopped pork, though some restaurants will include shrimp in the filling. Siu mai are wrapped in a fresh pasta skin that is left open, so that the filling peeks out of the top of the dumpling when served at the table. RECIPE Ingredients 6 ounces shrimp 1/2 cup […]

Shrimp Dumplings

A kind of Dim sum (Cantonese for HEART’S DELIGHT), dim sum includes a variety of small, mouth-watering dishes such as steamed or fried dumplings, shrimp balls, steamed buns, pot stickers and Chinese pastries. Dim sum – standard fare in tea houses – can be enjoyed any time of the day. Unlike most dining establishments, servers in […]

Sarawak laksa

Sarawak laksa, 传统砂拉越叻沙. IN TERMS of gastronomy, Sarawak is probably best known for its iconic eponymous Sarawak laksa, a culinary creation that emerged after World War II. The origins of Sarawak laksa are not set in stone, but according to Edgar Ong in an article in Flavours magazine, the local legend is that a Chinese […]

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