Some may scour at the thought of eating innards but this recipe may just be the life changer for you! Instead of the starchy brown Taiwanese Mee Sua, this version of Mee Sua makes use of the natural flavours of the ingredients to get that rich translucent broth.
Innocent, plain looking ingredients but packed with a myriad of flavours when put together. Mild soybean taste that goes well with almost any food, some enjoy it cold, some like it piping hot. With our recipe, you can easily make your very own steamed tofu so soft it literally melts away in your mouth.
Silky smooth steamed egg infused with the sweet juices of minced pork and the salty crunch of preserved olive vegetables. Then for that spoonful of rich subtle saltiness, top off with bright yellow lumps of salted egg yolk. Using only a handful of ingredients and minimal preparation time, whip up this fuss free steamed dish in just half an hour!
It’s undeniable, the marvelousness of these beautiful clay vessels. A great insulator for any dish, cooks food faster while retaining all its flavour and moisture, food cooked in claypot somehow always seem more fragrant and hearty. Using claypot also helps the food cook in its own juices and keeps all that nutrients sealed in, developing a more intense flavour for any claypot dish – it’s the perfect culinary hack to save hours in the kitchen. Using minimum ingredients and time but loaded with full flavours, enjoy this sizzling hot delight of pork belly slices topped with salted fish in just 45 minutes!
Starting from humble origins in China, these delicate pockets of soup are no stranger to the Asian food scene. Piping hot soup mixed in with rich flavours from the pork waiting to burst through that thin silky dough skin – it’s simply irresistible!
Originating from Hakka, this traditional chinese delicacy may seem to take a bit of time to prepare but it’s easier than you think. The simple trick to achieving that gorgeous bubbly crisp layer is to prick lots of holes in the skin without puncturing the meat itself. Slather on dark soy sauce and submerge it in hot oil, watch as the delicate layer of skin slowly puff up into that perfect golden brown coating.
Originating from Sichuan, garlic paste pork belly or suan ni bai rou is a dish of tender pork belly slices accompanied with a savoury and piquant garlic dip. The sauce is also more garlicky than spicy, as you would expect a typical Sichuan dish to be.
Our soul-warming rendition of the traditional corn & pork ribs soup is a breeze to make without needing to skimp on those powerful health benefits!
Hakka Char Yoke, also known as braised pork with black fungus, is a must serve dish during festivals in a Hakka home. It may not be the most appealing dish looks wise but this traditional Hakka dish brimming with sumptuous flavours.
Yi Zi Ban is a Hakka traditional snack from Tai Po County, Guangdong Province. It has a history of more than 300 years. One long forgotten dish, the story is that Hakka mother will prepare this dish for her son when he travels on a long journey overseas and to ensure his safe return.