This Lunar or Chinese New Year, we attempted to make as much of our Chinese meal from scratch as possible. In reality, depending on who you ask, it wasn’t a traditional menu. There were no whole steamed fish or chicken, abalone slices on vegetables , dried oysters stewed with hair-like seaweed, or any of those typical Chinese New Year dishes that we grew to love (or despise) as kids. We did, however, tried to keep it Chinese-y.Read More
I posted a photo on Instagram earlier and did not expect the overwhelming number of recipe requests. I shouldn’t be surprised, as lo bak go (蘿蔔糕) is a well loved dim sum item. Moreover, it’s a Chinese New Year staple.
Savoury meat-studded steamed cakes (e.g. made with radish or taro root) and dessert steamed cakes (e.g. red bean, water chestnut, sticky brown sugar coconut) represent optimism towards a more prosperous year. (“Cake” in Chinese is homonymic with “rising up”).Read More
In the Best Restaurant Meals series, I curate my most noteworthy nosh from the past week(s) with mobile photos.
So much for fitting in that wedding dress in 35 days.
September 8 – October 7Read More
I have a very special friend, best known as el @Sickaction. He has an obsession with balls. He relentlessly interjects the subject of “balls” into any conversation, particularly during inappropriate dining occasions.
On Thanksgiving last year, I gave him his very own pair of goat testicles (but that’s for another post).Read More
This year just wizzed by me. It feels like only months ago that I compared Mama Fury’s Chinese home cooking to dining out for New Year celebrations.Read More
It appears that I’ve been slacking on the blogging front. The recent dead-air makes me feel a bit unworthy of receiving 2 Canadian Weblog Awards in the food and travel categories.Read More