Posts

Making Nyonya Dumplings With Your Senses

Image
The ingredient list is straightforward and I have added a special request for you to "Get Ready Your five Senses!". Yup it is 'not just taste, not just smell, but sight, hearing and touch as well". They are pretty important to make use when you are preparing Nyonya Dumplings.  Fragrant dumplings for all ages.  1995......Auntie Keng stepped into her mother-in-law's kitchen and that marked her first time making Nyonya Dumplings. It became a yearly affair and now...... 2017...... a recipe is finally created.  The ingredient list (depending on the size; about 90 to 100 Dumplings): 500 grams of Dried Shiitake Mushrooms 400 grams of Pickled Mustard Greens (light color ones) or Fermented Bean Paste 600 grams of Candied Dried Winter Melon 400 grams of Garlic Gloves 1.5 kilograms of Small Red Onions 4 kilograms of Pig's Shoulder Meat (Literally Five Flower Meat in Chinese) 14 Tablespoons of Extra Light Olive Oil (Used Separately) 2 Teaspoons of Pink Hi
Post a Comment
Read more

Gandie's Szechuan Vegetables Pork Leg and Duck Soup

Image
After reading A Tiger in the Kitchen: A Memoir of Food and Family by Cheryl Tan , I randomly asked my mother if she could make salted vegetables duck soup. "Of course, thanks for the idea", my mother said immediately. For someone who learned recipes by watching others, I supposed How to Cook was never a problem and on the other hand What to Cook  would sometimes be challenging.  "Godfather" with my 5 month old sister, Sushan!  For this soup, it was a surprise that the recipe was indirectly passed down by watching "Godfather" (干爹 ‘gandie’ in pinyin) making it for my paternal grandparents. "Godfather" was actually my elder's sister, Sushan, truthful godfather. He treated my sister very much like his own daughter, buying her L ego  toys and Giordano  clothes, bringing her out to play and feeding my back then chubby sister with sumptuous meals. H e also liked to say "Buy 1 Get 2 free". Well, this was because, my younger siste
Post a Comment
Read more