Red House Seafood Restaurant 小红楼
It was the early 80s and I was out on an official date. The boyfriend then brought me to a “kampong” feel seafood restaurant called Xiao Hong Lou (小红楼) meaning Little Red Pavilion. I had always thought their chilli crabs to be the best and liked it even better than that of Kheng Luck, a … Continue reading
Yum Cha Is Chinese Brunch – 點心
I read online: “Originally a Cantonese custom, dim sum is inextricably linked to the Chinese tradition of “yum cha” or drinking tea. Teahouses sprung up to accommodate weary travelers journeying along the famous Silk Road. Rural farmers, exhausted after long hours working in the fields, would also head to the local teahouse for an afternoon … Continue reading
Mapo Tofu 麻婆豆腐
Chen Mapo Tofu or commonly known as Mapo Tofu (stir-fried tofu in hot sauce) was created by the wife of a small restaurant owner during Qing Dynasty (1644-1911). There are many stories surrounding the origin of this dish. According to Wikipedia: Ma stands for “mazi” (Pinyin: mázi Traditional Chinese 麻子) which means a person disfigured by … Continue reading
Chicken Feet Peanut Soup 雞腳花生湯
Recipe Total cooking time: 2 hours Ingredients: 10 pairs Chicken Feet (wash well and scald in boiling water for 5 minutes). 500g – 1kg Pork Bones (depends on how rich a broth you like). 150g – 250g Raw Peanuts (soak in water for 2 hours, discard soaking water and rinse). 3pcs Dried Octopus (optional, rinse … Continue reading
Beggar’s Chicken 叫花童雞
I was reading my blog’s comments and Michael, the alienheartbeat, told me that he was looking forward to my doing a post on Beggar’s Chicken and so here it is 🙂 Beggar’s Chicken (叫花童雞) The story began in Hangzhou during the Qing Dynasty (1644-1911): A starving beggar stole a chicken and was hotly pursued by … Continue reading
Radish Soup
The Chinese believe that this soup is nutritious and drinking it can cool down a “heaty” body. Recipe Ingredients: 1kg Pork Ribs 3-5 pieces Dried Octopus 3 cloves Garlic 1 slice Old Ginger 8 Red Dates (stoned) 1 tablespoon Goji Berries 1 large Radish 4 Carrots A pinch of Salt, to be added during cooking … Continue reading
Fried Fish Noodle Soup Recipe
Some Hennessy X.O. Brandy for your Fried Fish (Head) Bee Hoon Soup? Recipe (serves 5) Ingredients: 600g Fresh Coarse Bee Hoon (Laksa Noodles – if using the dried packet type, follow the instructions on the packaging). 1 kg Fish or Fish Head, cut into chunky 2-3 inch pieces (Toman, Garoupa, Mackerel, Red Snapper). 1.5 litres … Continue reading
The Bonding Tool 