Food, Glorious Food

If you’re as much of a dim sum lover as I am, you must have tried just about every item on the dim sum cart. And you must have tried taro puffs at least once. Me? I rarely have dim sum without taro puffs. If it’s not on the cart and has to be ordered a la carte, I order them a la carte. That’s how crazy I am am about taro puffs. It’s been a long time ambition to make them at home but I was unable to muster enough courage until today…more

From: House of Annie

Growing up, my brothers and I always headed up to Penang during the
school holidays. My dad had a really BIG family–with ten siblings, I
had tons of aunts, uncles and cousins to play with. And every night, we
all gathered around the kitchen table for many Nyonya-styled meals.

My
grandmother had a bond-maid who cooked the most amazing foods. (I
didn’t realize that she was a bond-maid until much later. I always just
assumed she was part of the family) . Tau yu bak was one of
the dishes we had often there. I just loved everything about this dish,
its simplicity, its fragrance and its flavor. Plus, it’s got a killer sauce…more

From: Babe in the city – KL

Well this is the kinda food that I churned up at the very very last
minute. Used those air-dried noodle ie. commonly known as Maggi mee but
this one is Vit’s which I usually stock up in my larder. Cook the
noodles and drain as per instructions.

Saute chopped garlic in
some oil till fragrant. Add in shelled prawns (found a small tub in the
fridge that weekend) and stir till cooked. Next, dump in shredded
oyster mushrooms and carrots. Mix well before adding the noodles. Pour
in the seasonings ie. oyster sauce, dark soy sauce and pepper. Dish up
and serve hot…more

From: Let’s get wokking

This is a waste on fresh prawns. But you can’t serve prawns that are
not fresh either. It’s a dilemma. The best thing to do it to think of
an alternative, which I’m going to try making this again using Bee-Hoon
(rice vermicelli). So remember to come back to check. *wink*…more

From: My  Kitchen Snippets

Wanton is another favorite at the take-out place either in soup or
fried. Make these little fried wantons for your guest as it makes a
great appetizers or snacks. You can get fresh wanton skins from the
Asian Markets or the supermarkets. There are two type of skin sold so
make sure you get the square one…more

From: Flavor explosions

The char siu bao is a dimsum staple. Sweet, juicy bits of Chinese bbq pork oozing out of the soft, sweet bun.

If you don’t have steamer baskets, use a wok or a big pot with a
vegetable steamer (or an inverted bowl), but place the buns on a heat
proof plate to steam, so to avoid being splashed by the water beneath.
If you live near a Chinatown, you can easily get a steamer rack for
less than a dollar (you can find them in the “aisle” outside the shop,
by the sidewalk — what marketers would call term “the impulse buy
placement”. Go figure.)…more

from: Mochachocolata-Rita

I was talking about food (I always do, right?), specifically wontons. They are the Chinese version of dumplings or ravioli? (I am not gonna discuss and debate who invented…more

These turned out really well. They’re fun, delicious party
food—particularly with the Olympics underway in China right now. Give
them a try and let me know what you think…more

Here’s the recipe you all might have been waiting for – the legendary Kung Pao
Chicken! I have wanted to make this for the longest time but have just
finally got around to doing so now. Kung Pao chicken first originated in central-western China …more