Lai Kwan Kitchen
One of the classic dimsum dish, Chiu Chow dumpling 潮州粉粿. It is a steamed savory dumpling packed with all kinds of flavors, different textures, fresh and dried ingredients. The wrapper is made of tapioca flour. I have used frozen crystal dumpling wrappers which save you a lot of work and it is almost as good […]
One of my favorite Chinese herbal soup, bak kut teh 肉骨茶 (meat bone tea). The soup is often eaten in Malaysia and Singapore. It is a street food often eaten during breakfast or lunch. The bak kut teh soup base is made with pork ribs, at least 10 gloves of garlic and a herbal spice mix which contains […]
Chinese turnip cake aka 萝卜糕 Luobogao/lobakgo is made with Chinese turnip, rice flour, tapioca flour, cured meat, Chinese sausage, dried Shiitake mushroom and shrimps. It is one of the classic dimsum dishes, but also eaten as snack and breakfast with some rice porridge. The turnip rice cake is savory, sweet and has some heat of […]
Classic hakka food is the preserved vegetables aka salted mustard vegetable with minced pork 梅菜肉饼. The secret of this dish is that the pork belly needs to be minced manually with a cleaver to get some chewy and light texture. Preserved vegetable is made of mustard green 芥菜, rape 油菜 or Chinese cabbage 白菜, that […]
An authentic Cantonese/Hakka super food, qing tuan/hakka mochi/mugwort mochi/艾草糕/青团 which is made of Mugwort and glutinous rice flour with a peanut, peanut butter and walnut filling. Mugwort is a weed that can be found on wild grass field or construction sites. It has medicinal purposes used in the Chinese, Japanese and Korean culture. More information […]