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Bird’s Nest White Fungus Egg Drop Soup – 燕窝蛋花汤

Bird’s Nest are known for its cooling effects in maintaining youthful skin and snowy dew like complexion. Hence, for centuries people have been consuming it to help themselves. Given that Mother’s Day is coming up, we decided to come up with a refreshing yet tasty treat that is both yummy and good for you.

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Steamed Bamboo Clams with Vermicelli – 粉丝蒸竹蛏

Big juicy fresh bamboo clams, a favourite among seafood lovers. Using cantonese steaming method, the soya sauce and Shaoxing wine enhances the sweet flavours of the calms. Top with fried garlic and diced chilli to give more flavour to sweet juicy bamboo clams. Simple to make and so good, we can’t wait to sink our teeth in it once it was steamed.

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Sambal Fried Rice – 三巴炒饭

Our perfect Sambal belacan recipe completely ELEVATES the flavours of rice. Topped with a sunny side up, with crispy egg white and an oozy yolk…yummms!! For that extra spicy kick, serve some sambal belacan on the side! We used Heavenly Rice’s Heavenly Brown Rice for the making of this dish. It’s enriched with more calcium, […]

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Kueh Tutu – 嘟嘟糕

Kueh tutu is a small steamed cake made of finely pounded rice flour and filled with either ground peanuts or grated coconut cooked in gula melaka.

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Muah Chee – 麻糍

Making muah chee in 15 minutes? At home? It may sound preposterous but using a microwave is easy. Its is a traditional snack sold in night markets or now, in food courts. It’s a childhood favourite. Sticky springy pillowy soft mua chee coated with sweet ground roasted peanuts or sweetened black sesame. The best way to eat it is using a toothpick to spear it and pop into one’s mouth.

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Steamed Prawns With Egg White – 蛋白蒸虾

The simple Cantonese way of showcasing the freshness and sweetness of the ingredients (in this instance, prawns) is by steaming. The tiger prawns will be nothing but sweet and succulent after just 6 minutes of steaming on a bed of egg whites. A super quick recipe and real easy to cook for your love ones too. Just remember, to look out and do NOT overcook the prawns!

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Cantonese Minced Beef with Egg Over Rice – 窩蛋牛肉

This dish screams quick, simple and delicious. The ultimate comfort food/meal you can whip up in 30 minutes.

Call it a Cantonese gyudon. We first stir fry minced beef with green peas, using a mix of very simple seasoning. And while still piping hot, crack a whole egg on it.

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Mui Choy Kau Yoke- 梅菜扣肉

A true Hakka gem that has withstood the test of time. One can never get sick of. The classic combination of savoury Mui Choy braised with fatty pork belly slices.

The only tedious process is washing grit off the mui choy. Once you’ve done that, the rest of the steps are pretty simple! During the braising process the fragrance of the pork fats combine with the unique fragrance of mui choy that made us salivate.

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Steamed Fish with Samsui Ginger Paste – 姜蓉蒸鱼

So after making a delicious samsui chicken. So we were thinking, why not pair the yummy samui ginger paste with steamed fish!

What we got was surprisingly good! The aromatic samsui paste complimented the sweet and delicate texture of fish really well!