This salty-sweet dried meat is a must-have staple during Chinese New Year. Try this black pepper bak kwa recipe for a less traditional twist to the popular snack.
Before plastic bags and waxed paper became the takeaway norm, noodles were wrapped in opeh leaf, the inner sheath of the betel tree bark. While it’s impossible to recreate the charred bits of wok hei ...
The off-dry Riesling is able to show off flavours of ripe peach and juicy pear in the refreshing jelly dessert. Subtle mineral notes of the wine work well with the flowery scent of osmanthus.
The elegant and syrupy quaff forms a sweet and sticky glaze over chilled drunken chicken wings. One bite and you’ll taste notes of honey, apricot and delicate floral flavour that meld perfectly with the delicate ...
The big and supple blend with 75 percent Grenache is dominated by notes of ripe fruits, anise and mild spices. The vino lends plummy and chocolatey flavour to braised pig trotters stewed in aromatic dark ...
The Mandarin characters for scallops is dai zi, a homophone for ‘bring babies’. Besides being a symbol of fertility, these plum treasures are nestled within mounds of sticky glutinous rice for a hearty, filling treat.
Talk about a high powered kitchen contraption. The Cuisinart blender’s 900-watt power means it does everything from making smoothies to crushing ice. It has a full boil heat setting so you can even cook your ...
Tea leaves with glutinous rice also can also be an alternative to otah fish paste filling.
Roast Duck with Cabbage-Chesnut Stuffing and Port Wine Sauce
