Today I am sharing a recipe of a soup that I will never tire of. I have been eating herh pio (花胶), or fish maw, soup since  I was a…

It is no secret that I am a big fan of the Corningware Retroflam series of cookware. I cook A LOT, and after having gone through many, many non-stick cookware…

If you are squeamish, look away now. Because today, I am cooking liver! I love pig liver. I know it is not everyone’s cup of tea, but I really love…

I apologize for the strange title of this dish. In my defense, I didn’t name the dish – it is a direct translation from its Chinese name. I wonder who’d…

I rarely cook leeks because, well, I am also not sure why. I think it is largely because no one at home is mad about them.  I do add leek…

If you have been reading my blog, you would probably have read about my chicken-head-and-feet drama. If not, you can read about it here. It is stranger than strange but…

I grew up eating quite a bit of yam. It is not something I would eat on its own, but I love a good Yam Rice, and I like yam…

I love making Char Siew. I have made char siew using this recipe for ages. I like it because it uses only the wok, and because the char siew is braised before being…

Once upon a time, I would never have attempted to cook dishes that I associate with zi char stalls. To me, they are super difficult dishes that only the zi…

Growing up, I’d watch my mom add salted eggs to Century Egg Porridge. Sometimes she would add them to steamed egg custard. Other times, we would eat the salted egg…