The Saturday Kitchen – Kueh Salat, A Double Decker Delight

One of my favourite desserts is kueh, a whole genre of little cakes and confections found in the indigenous cuisines of Southeast Asia. Called kueh, or kuih, it is an integral part of Indonesian, Malay and Peranakan culinary culture. You'll also find renditions of that genre in Thailand. There hundreds of different kinds of kueh... Continue Reading →

Advertisements

The Saturday Kitchen – Shanghai Mooncakes with Lotus Paste

I have always had a weakness for traditional Chinese pastries, particularly those filled with lotus paste or red bean paste. But I always thought they were prohibitively complicated to make, until about a year ago when I rashly agreed to make some for a photoshoot and cookbook on mooncakes. That got me learning and practising... Continue Reading →

The Saturday Kitchen – Traditional Cantonese Fried Glutinous Rice

The Chinese don't often use glutinous rice in their cooking, but when they do, one of the most delectable dishes is fried glutinous rice. The moist nuo mai fan wrapped in lotus leaves, steamed with lup cheong (Chinese sausage), black mushrooms and chicken and served at dim sum is much more common the world over. But this fried... Continue Reading →

The Saturday Kitchen — Stir Fried Cabbage and Green Beans with Galangal

It's been quite a few weeks since I last wrote. I had been caught up with some exciting collaborations with our public libraries regarding my children's book (I'll write about that in another post), and made a trip to Kaiping in Guangzhou to see the UNESCO World Heritage diaolou. Incidentally that area is also where... Continue Reading →

Create a free website or blog at WordPress.com.

Up ↑

%d bloggers like this: