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Archive for the 'Recipe' Category
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Barbee Burger – Minced pork burger
Posted by lilian on March 25th, 2009 under Pork, Recipe | 13 Comments »Siew Mai – How do they make the skin moist?
I have a failed siew mai making project recently. The taste of the minced pork with prawns is good. However, the skin remains dry and unimpressive even after I have steamed the siew mai for a long time.
This is the siew mai before steaming. I put a tiny piece of salted duck [...]
Posted by lilian on March 19th, 2009 under Recipe | 15 Comments »Big arrowroot soup with spare ribs
There are two types of arrowroot. One is the small, whitish bulbs like a small, yellow onion which is very popular during Chinese New Year because this small arrowroot makes good chips, very much like potato chips. You can find my recipe for making arrowroot chips for Chinese New Year over here.
However, [...]
Recipe for Hakka Abacus seeds or Chinese yam coins stir fry
My Hakka hubby and Hakka sons loved the dish. So, yay! Hainanese woman won the award for stealing a Hakka recipe and making it so tasty. Next time, I am going to make them in big batches and feed them to my four Hakka sisters-in-laws and trot around proudly because Hainanese women are good cooks. Hehehe.
Posted by lilian on December 9th, 2008 under Recipe | 11 Comments »Why is Chinese steamboat call ‘ta pi lor’?
I have been watching a lot of Hong Kong Cantonese TVB series. Most of them shows families and friends getting together to have steamboat. They will say something that sounds like, “ta pi lor’. I know ta means to do beat or to do something and lor is pot. But what [...]
Posted by lilian on November 22nd, 2008 under Recipe | 4 Comments »Lala – kuaci of the sea
Kuaci is unshelled, flavoured and roasted pumpkin, sunflower or melon seeds. Long ago, before we have all these unhealthy snacks of potato chips and etc, kuaci was a favourite at the movies. People from my generation will fondly recall cracking the Kuaci Cap Helang with their teeth, spit out the shells [...]
Posted by lilian on November 3rd, 2008 under Recipe | 2 Comments »