This Marmalade Roast Duck with Sichuan peppercorns is an incredibly delicious way of enjoying duck! Citrusy, a touch sweet, a little tingly on the tongue, and as spicy as you want it to be (or not).
Vegan Mapo Tofu is a delicious Sichuan dish of soft, silken tofu and shiitake in a gloriously rich, spicy and slightly tingly sauce. Simply perfect over a bed of rice. To turn this into a 30-minute easy dinner, put your rice on before you get the mapo tofu cooking. Or any other grain like quinoa, […]
Buddha’s Delight Ingredients The possibilities seem endless! There are many, many permutations to the combination of ingredients that can be used to make lo han jai. There are some ingredients though, that are a must have. I’ve said this before, if you are serious about exercising your culinary muscles, than you need to make an […]
Fermented bean curd is simply tofu that’s been preserved and is used as both a condiment as well as a cooking ingredient in East Asia and some parts of South East Asia. Fermented tofu (fu ru) comes in many guises, most notably the white and red, hence the moniker white fermented bean curd and red […]
Hawker Centre Braised Duck In Singapore (and Malaysia), where I’m from, you’ll find braised duck very easily, sold at most hawker centres. Even these vary from stall to stall, some more savoury, while others border on the sweet. While it is commonly acknowledged that the Singaporean braised duck is Teochew in origin, the Hokkiens also […]
Chinese fishballs. I can’t live without them. Little glossy rounds of bouncing deliciousness, fishballs are mild in flavour, making them a wonderful ingredient in all sorts of dishes in East and South East Asia. You’ll find them in soups, in noodles, in sambals and in fried rice. The good news is, you can easily make […]