Spice up this classic dim sum favourite of sticky glutinous rice wrapped in steamed lotus leaves, and top it off with that deliciously tender and creamy crab meat – it’s simply irresistible! This crab-a-licious recipe is simple to make and comes together quickly as a hearty dish for all seafood lovers out there.
Here’s an easy-to-make bird’s nest brew to warm up a heart (and belly) or two! This nutritional powerhouse hails all the way back to the days of emperors, surviving the test of time to earn a firm place as a legendary Chinese delicacy. Fortunately, these days we do not need to risk our necks sneaking into an imperial kitchen for a little brush with heaven!
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.
Paper wrapped chicken, or more commonly known in Cantonese as “chee pow kai” brings together the best of two worlds, steamed and deep fried chicken. This dish was invented in Singapore by an eatery called Union Farm in 1953, and back then, it used to be sold per chicken. The fresh chicken would be slaughtered, chopped, marinated, wrapped, and then deep fried to a golden perfection.
Pan fried to crisp golden brown and stuffed with steaming sweet spring onions – this humble fried temptation is so fragrant it’s sure to make you drool merely with its wonderful aroma. Using just simple everyday ingredients along with a few easy steps, this unpretentious yet scrumptious snack can be tons of fun to make.
Red Glutinous Rice Wine chicken is a traditional FooChow dish. Setiawan, a coastal town in Perak, Malaysia holds strong to their FooChow heritage. Mention Setiawan, a serious foodie will immediately mention ‘Ang Jiu Mee Sua’, red glutinous rice wine chicken with mee sua. They boast the best cottage industry in producing the red wine lees and silky QQ strands of mee sua. Each home will have their signature way of making the red wine lees.
A quintessential Asian comfort food, our version of the recipe includes succulent shrimp. Fried rice is so versatile in itself, that many have adapted it to each its own way of cooking, and is the best way to utilize leftovers in your fridge. Though its exact origins are unknown, some say that the first plate of fried rice originated in the city of Yangzhou, east of Jiangsu, during the Sui dynasty (589 – 618 AD).
Our body needs revitalising once in awhile. The best way is double boiling a nutritious soup and adding BRAND’S® Essence of Chicken with Cordyceps. It helps to increase the body’s qi (vital energy), stamina, maintaining an overall well being and speeds up recovery from fatigue and illness.
A B C, it’s as easy as 1 2 3. Forget store bought chicken stock, this wholesome pot of homemade soup can be made effortlessly with just one pot and a few simple ingredients.
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.