My parents are both pretty badass cooks and are now selling Tainan-style zongzi (粽子) in Cape Town. Read up about the history of this rice cake on one of my previous posts here. This post also teaches you how to … Read More
I love alliteration. Bacon, broccoli, bok choy & brown rice stir fry (and bean sprouts if you can get yours hands on that). And I love vegetables. Oh and bacon. Brown rice is something I don’t often eat but want to … Read More
Matcha in Chinese-Mandarin is ‘抹茶’ which is pronounced ‘moah-tsa’ (this is how I would spell the pronunciation) – the first part of the word meaning ‘ground’ and second ‘tea’. This special ingredient is uniquely Japanese and used all over Asia … Read More
Sago is one of my favourite starches. Much like the tapioca pearls in a Taiwanese Bubble Tea, sago pearls/balls is smaller, gluten-free and with a chewy texture. Tapioca and sago starches are made from the same cassava tree – a type of … Read More
This year was a toughie, one of my high school friends had to stop eating gluten. Shem. And with so much gluten-free ingredients and dishes in Asian cuisines, I decided to play around so that she can still enjoy baked … Read More
Asian turnip, daikon or in Chinese-Mandarin we simply say white carrot, is the main ingredient used in this dish, along with rice flour (and I used the one leftover from my Faithful to Nature challenge). This lovely vegetable has a mild … Read More
Sesame seed oil is a beautiful thing and the Lemcke team sent me some of theirs to play with. Being one of the healthiest oils, Lemcke’s sesame oil is cold pressed from organic sesame seeds. Light hue of gold, subtle … Read More
My mama used to make this quite often, one of my favourite Taiwanese street food snacks made from the humble sweet potato (a staple in Taiwan) along with tapioca flour as a binding agent and brown sugar for sweetness. When … Read More
Imagine a pudding … a savoury pudding but without butter, milk or eggs in the mixture. What? No dairy? Yes, most dishes I grew up with don’t include dairy as the ingredient doesn’t play a major part in a traditional … Read More
One of my favourite combinations growing is pork and daikon. Daikon is a root, and resembles a very fat white carrot. It tastes a tad like radish, but milder in flavour – a lovely winter vegetable. You can find these … Read More