Simon’s Wagyu Kway Teow Like this recipe? You’ll love my online Malaysian cooking class! Char kway teow, the popular Malaysian and Singaporean dish of stir-fried rice noodles, literally means ‘stir-fried rice cake strips’. Flat sheets of rice dough (called ‘hor fun’ in Chinese) are folded into blocks, cut into strips and separated into noodles. Char […]
Shallot Pancakes Like this recipe? You’ll love my online Asian home cooking class inspired by Cheong Liew! Irresistibly moreish northern Chinese shallot pancakes (also called scallion pancakes or green onion pancakes) are a great way to use the green onion tops that so often end up in the bin. The method is a simple process […]
Chinese Walnut Cookies (hup toh soh) Like Hong Kong Walnut Cookies? You’ll love my online Chinese cooking class! Lard is traditional in these old fashioned Chinese walnut cookies but I use butter in my hup toh soh recipe – to give them their Cantonese name – as I prefer the flavour. These deliciously crumbly biscuits […]
Deep-Fried Ice Cream Like this recipe? You’ll love my online Chinese cooking class! Like most Anglo-Celtic Aussies growing up in the 1970s, Chinese was the first foreign food I ever tasted and, at the time, frying ice cream was about as exotic a thing as I could imagine. Thankfully Chinese food in Australia has come […]
Chicken & Sweet Corn Soup Like this recipe? You’ll love my online Chinese cooking class! This is my version of the classic Cantonese chicken and sweet corn soup found on every suburban Chinese restaurant menu. I add egg noodles to create a simple one pot dish, but you could leave them out to make a […]