Salted Egg Drop Soup
Recently I made some salted eggs using the brining method. Homemade salted eggs are really nice because one can control the level of saltiness preferred. It is also a breeze to prepare as it only requires a simple salt solution. Probably the hardest thing is the waiting, for it takes three to four weeks for [...]
It was a nondescript Sunday afternoon that promised to be routine as we quietly slip into the working week. Suddenly Ro-Ri San suggested that we visit the American Swedish Institute downtown as they are holding an exhibition on Nordic miniature carved figures. And since the Asian market was only a few blocks away, it made [...]
Salted eggs are preserved eggs soaked in brine or packed in a thick layer of salted charcoal paste. They are traditionally made with duck eggs for a richer taste and texture. The egg white has a sharp salty taste and the yolk is rich and fatty. They are often boiled and eaten as a condiment [...]
Meatballs are a favorite at our house. They are so versatile and appear often in the lunchboxes and on the dinner table as a side or main dish. Homemade ones are just the best as all kinds of goodies can be mixed in or cooked with them. There can never be too many meatballs and [...]
The weather has been really nice these past few days. It is bright and sunny and temperatures will continue to be in the low 70′s through the weekend. Spring is definitely in the air as the crocuses, daffodils, and irises are already peaking out from the ground. Ro-Jiro went for a jog after school today [...]
Broccoli Beef is a very popular Chinese dish in the US. It makes sense as both broccoli and beef are easily available here. Broccoli can be found in the stores year round and prices do not change that much from one season to the next. Besides being a very tasty dish, it is also an [...]
Teochew Moey or Teochew Rice Porridge is a meal rarely talked about outside of the Teochew and Hokkien (Fujianese) communities although it forms a large part of their everyday food. The meal consists of plain rice porridge or congee eaten with an array of dishes and condiments. It is very versatile and is served throughout [...]
Ever since I can remember, I have always enjoyed soupy noodles. One of the first dishes I learned to cook was beehoon soup or rice noodle soup, in additiion to frying an egg and cooking rice. In my early teenage years, I would cook myself a pot of noodles very similar to Mee Suah Soup [...]
What’s in a name of a dish? Many well known dishes are named after regions, a method of cooking, or ingredients used mainly as descriptors. Some are named in honor of emperors, kings, or famous persons. Others are puns on words giving the dish an auspicious meaning as in the case of the Chinese New [...]
Continue reading about Fuzzy Melon and Glass Vermicelli Stir-fry (Daai Ji Maa Gaa Neoi) – 大姨媽嫁女
Lobak is a deep fried minced pork roll wrapped in beancurd sheet. It has a crunchy exterior with a soft and chewy filling. On the island of Penang, lobak is often made at home by the Straits Chinese as one of the main dishes during festivals and celebrations. At the food courts, it is eaten [...]
