wat-tan-hor

Wat Tan Hor – 滑旦河

Wat Tan Hor is a favourite Chi Zar dish. In Cantonese, it literally translates to smooth egg gravy over silky rice noodles. The silky hor fun is seared over high heat, drizzled with soya sauce and Chinese wine. The heat from the wok, gives the hor fun the ‘wok hei’ taste. A light braised egg gravy is poured over it. When one picks up the hor fun with chopstick, the gravy clings to it, making each mouthful a delight. Now, you can give it a try in your home kitchen!

christmas-pork-roll-cranberry-pistacho

Christmas pork roll with cranberries, pistachio and sage

Looking for a recipe for that wholesome MEAT dish for your Christmas feast? This will be it – full of wholesome flavours like cranberries, pistachio, and sage, this Xmas pork roll brings out the taste of the season wrapped in good, flavorful pork!

tofu

Steamed Tofu with Minced Meat – 豆腐蒸肉

This is a super simple and light dish which works great (The meat filling is also really simple to make!) when paired with other heavy tasting dishes. We used Vitasoy Organic Sprouted Tofu, which has this great natural soybean-ey aroma and silky smooth texture. Combine that with steaming – a delicate cooking technique which draws […]

kimchitofusoup

Kimchi Tofu Soup – 泡菜豆腐汤

Fans of spicy food rejoice!!! How many of you have had this experience where you’ve eaten something so spicy, but yet it’s so good you just can’t stop? We know this so well! This is the perfect example of that type of dish! Trust us when we say that Vitasoy Organic Sprouted Tofu tastes good […]

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Abacus Seeds with Minced Meat – 算盘子

Abacus seeds is one of the most iconic Hakka dishes. Often eaten during festivals, they are made by mixing mashed yam and tapioca flour which are then shaped into tiny balls resembling the beads on an abacus.

braised_pork_leg

Braised Pork Leg – 卤猪蹄

This is what we call a one-pot-comfort-dish which also happens to be a timeless classic. As mentioned, you just need to throw everything into a pot and braise it low and slow until the fats from the pork knuckles are rendered into the sauce and the meat is fork-tender.

Honey-Soy-Ginger-Pork-Chop

Honey Soy Ginger Pork Chop

Known as the Wagyu of pork, Iberico pork has beautiful marbling and it’s really flavourful and tender. We combined it with a sauce which is simple to make yet packs a punch at the same time!

tonkatsu

Tonkatsu – Japanese pork cutlet

Tonkatsu is a Japanese style pork cutlet that originated more than a century ago, wow! What sets this apart is the use of Panko – Japanese breadcrumbs which are light and airy as compared to regular bread crumbs.