Japanese Style Fish Soup

Japanese Style Fish Soup

May 05, 2020

I wanted to find ways of incorporating more fish in our diets but in a wallet friendly way so I turned to frozen white fillets. They are cheap to buy and all supermarkets sell them. When I first started cooking with them, I found it quite tasteless and with the soft texture, it was hard to do much with them.

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‘Ah Por Tofu-Fa' Tofu Pudding | Hong Kong

‘Ah Por Tofu-Fa' Tofu Pudding | Hong Kong

February 13, 2018

It’s hard to find a decent tofu-fa that is silky smooth, melts on your tongue with a rich soya taste. This is how my mum used to make it and I really do miss it. Too often, I've had tofu-fa that is either rough in texture, or the soya bean taste is too weak, like it’s been watered down, or they’ve used gelatine instead of coagulant and it tastes more like a jelly than a soft pudding.

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14 Different Soya Products and How To Use Them

14 Different Soya Products and How To Use Them

January 30, 2018

When I was growing up, my mum learnt how to make soya milk, tofu and tofu fa (a sweet tofu pudding) from a friend. To get better at it, she made a massive batch once a week and whilst most of it was given to friends, my siblings and I were forced to eat and drink the rest. I say forced, because it got very boring week after week, yet my mum wouldn’t give up her new hobby.

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12 Different Soya Sauces and How To Use Them

12 Different Soya Sauces and How To Use Them

January 23, 2018

Soya sauce. I had always been familiar with two: Chinese light soya sauce and Chinese dark soya sauce. Occasionally at dim sum, or eating at a Chinese restaurant, I would get to eat a delicious sweet soya sauce, usually added to roast meats and cheung fun (steamed rice rolls). I remember my dad explaining to me as a child, that it was made by cooking dark soya with water and adding sugar.

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To-Ban Chilli Bean Pork with Aubergine and Tofu

To-Ban Chilli Bean Pork with Aubergine and Tofu

November 14, 2016

To-ban chilli bean paste is one of those flavours that once you've tried it, you won't forget it. It's used in many popular Chinese dishes such as ma po tofu, four season fried beans, and Szechuan double cooked pork.

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Fried Tofu with XO Sauce & Shrimp Skin

Fried Tofu with XO Sauce & Shrimp Skin

January 08, 2015

It's been ages since I posted a recipe. There's not been too much action in the kitchen for the past 6 months, but now with my new kitchen (my dream kitchen!) in full working order, things are back to the normal.

We were a bit scarce of food in the kitchen right after Christmas day but the scraps I managed to pull together were pretty good. In fact, so good that I am going to make this into a staple dish in our household. The recipe is easily adaptable too as long as you have the sauce and shrimps skins. If you can't find the shrimp skins in your local Chinese supermarket, you can use a bit of shrimp paste in place or omit it completely. 

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