When I was a little kid, I used to follow my mum to the wet market on Sunday mornings. Being a chubby, greedy child, there was one thing that motivated me to accompany her to the hot, stuffy market with her--the chwee kueh stall. Growing up, we ate this traditional Chinese snack only on Sundays … Continue reading The Saturday Kitchen – Chwee Kueh for Breakfast
The Saturday Kitchen — Tau Sar Piah & the Joy of Mung Beans
Mung beans is a perfect testament to the adage, still waters run deep. One glance and it may be the wallflower of the culinary world, pale, insipid and so small you hardly notice its presence. But it is in fact a most exciting ingredient in Asia, not least because it is the main ingredient … Continue reading The Saturday Kitchen — Tau Sar Piah & the Joy of Mung Beans
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 – Traditional Cantonese Fried Glutinous Rice
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