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每逢元宵或冬至都要食湯圓，寓意住團團圓圓。花生味、紅豆味、黑芝麻味，林林種種既口味當中我最鐘意食黑芝麻味，但係一定要流心。 其實包湯圓唔難，關鍵係要用熟粉糰增加韌性，第二就係用塊濕布包住確保唔好乾到裂開。至於芝麻餡，用牛油搓就會確保流心，搞掂！ 要搓有韌性的糯米糰必須要用熱水開粉。熟粉團同埋保持濕度就係唔裂開既關鍵！

Do you have a food processor?  If so, you never have to buy puff pastry again!  This recipe takes 3 minutes to put together.  Yeah, 3 minutes.  The hardest part is rolling out the dough.  I’ve used this recipe to make Portuguese Custard Tarts (Pasteis de Nata), Sausage Rolls, Salmon Read more…

Essence of scallions infused into the typical Shanghainese sauce, gotta make sure you have rice to go with this absolutely delicious dish. St. Louis style spareribs is perfect to make this dish. The more cartilage, the better!

四川名菜棒棒雞，名字因為前人用棒將雞打到捻身，包含麻、辣、甜、鹹、鮮、香，非常香口。雖然係棒棒雞醬，但係做沙律醬、拌麵一樣美味。  

This sauce is soooo banging!  The name comes from people banging on the chicken to make it tender, 棒 (bang) is the word for a stick or a club.  Bang Bang Chicken is a Sichuan dish, which encompasses numb, spice, sour, sweet, fresh, savory and fragrant, 6 flavors.  Bang Bang Read more…

I love soy milk.  I love tofu pudding.  I love tofu. Yup, there’s about no Asian tofu dish I don’t like.  I prefer the softer variety, dishes made with silken tofu, soft tofu, that silky smooth texture is the embodiment of what tofu is to me.  Making tofu at home Read more…

中菜其實都好多crossover，呢個餸係上海人版本及既四川菜，有四川豆瓣醬既辣味，又有上海菜偏甜既味道，非常惹味。雖然係宴會經常出現既大餸，不過屋企整一樣好味。   送飯一流

從細我就被湊大我既珍姐寵壞，佢煮咩都非常好食。但係佢唔准我入廚房，話我阻住晒，所以佢既手藝我一點都學唔到。不過唔怕，佢幫我打左好好既基礎，等我知道要煮成點樣先至叫好食。薯仔炆雞翼係屋企餸，食到就有家既味道。 典型廣東家庭既餸，呢個就係家既味道

Growing up in Hong Kong, the dishes I grew up with are typical Cantonese home cooking.  ZhenJie, my nanny growing up was a incomparable cook, I was so spoiled by her fantastic food.  Alas, I was banned from the kitchen to keep my from getting hurt and I was never Read more…