Ginger Milk Pudding (薑汁撞奶)

薑汁撞奶 is a Cantonese pudding made with ginger juice and buffalo milk, plus sugar to taste. Without steaming, baking, gelatine or a…

Hong Kong Egg Tarts (港式蛋挞)

The best tool for flattening pastry dough isn't a rolling pin but a plate. Just place a round blob of dough between two plas…

Sui Gaw (水餃)

Dried sole is a crucial ingredient in sui gaw . It's grilled or roasted till dry and crisp, then pounded so that it's not…

Har Cheong Gai (Prawn Paste Chicken) (II)

How many ways are there to fry chicken? More ways than there are to skin a . . . c-a-t. (Shhhh! Don't let the kitties hear us…

Orh Kueh/Steamed Yam Cake (II)

If a picture is worth a thousand words, how many words is my video worth? Let's see . . . length of video = 5 minutes 10 seco…

Orh Kueh/Steamed Yam Cake (I)

Making good orh kueh starts with choosing yam that's light for its size. Lighter ones have less water, and less watery ones …

Braised Chicken with Chestnuts

My mother always used dried chestnuts, so I'm clueless about prepping fresh ones. Using my common sense, I figure boiling sho…

Paper-Wrapped Chicken

The paper in 纸包鸡 serves a purpose (other than containing the chicken). It gives the chicken the best of two worlds: steaming and …