Chinese

Basic Chinese Steamed Bao Dough Recipe

Basic Chinese Steamed Bao Dough Recipe

I've been greatly inspired watching ChefSteps on youtube to try making some steam baos at home. They used David Chang's Momofuku's pork bun recipe, a modern take on the traditional Chinese stuffed steam buns. I decided to follow a more basic recipe for the steam bao. It's a very versatile recipe that can be used for savoury or sweet fillings. And basic is where I wanted to start from.

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Hong Kong-Style Egg Tarts

Hong Kong-Style Egg Tarts

Growing up, I would have dim sum after math class on Sundays. It was almost customary to have a serving of mini egg tarts and it's usually the first item brought to the table. Dessert before the main meal was such a delight for the six-year-old me. (It still is, as a matter of fact!) It was the best part of dim sum. I would consistently prefer the buttery pastry over the cookie tart shells each time. If you haven't guessed by now, I love my pastries to be filled with butter. Butter makes everything taste better. That's a fact.

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Pork Dumplings

Pork Dumplings

When I was a child, my mom would sit me down one afternoon to wrap dumplings. She'd prepare the ingredients the morning of and we'd spend the afternoon wrapping dumplings while watching TV dramas. She would normally make shrimp, pork or a mix of shrimp and pork dumplings. Store bought dumplings make a quick and easy meal. But it doesn't beat the taste of homemade dumplings. 

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Joong/Zongzi

Joong/Zongzi

Joong/Zongzi is a glutinous rice package of goodies wrapped in bamboo leaves. It can be either savoury or sweet and is a traditional food that is eaten during the Dragon Boat festival (Duanwu Jie). The festival happens on the fifth day of the fifth month of the lunar calendar. It is a significant day to commemorate Qu Yuan (a patriotic poet and a political figure in ancient China).

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