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.
Category: Skill
Soy Sauce Chicken Noodle – 油鸡面
This may not be a Michelin Star recipe, but it sure is one heck of a dish! Soya sauce chicken is a classic Cantonese meat dish.Cooked in a soy sauce mixture, the taste of the braised chicken is oh so good.
Taiwanese XXL Fried Chicken Cutlet – 台湾大雞排
A favorite between-meals snack for us,the Taiwanese know their fried chicken really well! Originating from Taipei’s night markets, this hugeass crispy chicken-ey snack is generously coated with sweet and spicy seasonings!
Bacon 3 Ways – 培根三拼
No meat-lover will ever reject bacon. But why stop at just bacon alone? We’ve come up with 3 great and simple ways to prepare bacon that would please even the non meatlovers!
Hainanese Chicken Rice Balls – 海南鸡饭球
Hainanese Chicken Rice is an iconic term to many of us. A true Singaporean dish, most people would have had a taste of this yummy dish!
Herbal Mutton Soup – 药材羊肉汤
Mutton is known to have “heaty” properties in TCM. It is great for confinement, during rainy days! Or just an excuse to eat some mutton 🙂
Taiwanese Oyster Mee Sua – 台湾蚵仔面线
The Taiwanese came up with the idea of adding oysters and braised pig intestines to this simple dish which made it wildly popular.
Steamed Minced Meat with Black Fungus – 黑木耳蒸肉餅
Today we are sharing this awesome confinement recipe! Black fungus combined with Huiji waist tonic, has blood nourishing properties and also helps to to speed up healing for new mums. Ginger also helps to keep the body warm.
Steamed Oysters With Garlic – 蒜蓉蒸生蚝
Most of us love having raw oysters. This recipe is perfect for guys out there who love oysters but can’t stomach them raw.
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.