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!
Green, pod-shaped and covered in what seems like blisters all over its skin – this distinct looking vegetable-fruit definitely does not look pleasing to the eyes. Like its name implies, bitter gourd has an acrid bitter flavour that may be difficult for many to appreciate. However, looking past that ‘slightly disturbing’ appearance and sharp taste, this bumpy-looking vegetable is an excellent source of vitamins and is packed with a long list of nutritional properties.
Fried, grilled, baked, roasted, in soup, in pies – there are countless ways to prepare chicken meat. Steaming is one quick and ideal way to enjoy those tender chunks without using much oil. Chicken meat tends to have a rather bland taste on its own, but that’s what makes it such a common a staple food in many cuisines.
One might think that sealed in this bright pink chewy flour skin is a sweet treat. But under that sweet delicate looking exterior is a whole new world of flavourful glutinous rice filling, bringing with it a savoury twist.
Deep fried for that sinful glossy crisp finish, sheets of bean curd skin are stuffed full with prawn filling. This classic Yum Cha favourite, also known as Bean Curd Skin Roll or ‘Fu Pei Guen’ in Cantonese, is super easy to master!
It’s time to do away with those store-bought dumplings. Why eat frozen dumplings when you can prepare your very own fresh dumplings at home from scratch! Juicy minced pork paired with that mild sweet and peppery zing of the chives, such simple ingredients but packed with bountiful flavours – the perfect quick fix to appease those dumpling cravings.
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!
We combine moist chunks of crab meat, kneaded in with a perfect harmony of tofu, panko and rich mayonnaise, a refreshing squeeze of lemon, then pan-fry the patties to perfection. The result – creamy crab cakes that have that beautiful airy crunch on the outside, and fluffy firmness on the inside.
Using a similar method use for making Cantonese roast duck, we created our crispy mandarin peel duck using the Weber Q. We used dried mandarin orange peels in our dry rub and also used fresh mandarin oranges in our sauce, just to go along with the roast duck!