From the category archives:

Chinese

Pineapple tarts

by jeroxie January 17, 2012

Pineapple is translated as ‘Ong Lai’ in Hokkien. Direct translation means prosperity come. And what colour is the flesh of the pineapple? It’s yellow which is a close colour to gold especially once the pineapple jam is cooked. Gold means wealth and prosperity as well. For me, it just starts damn bloody good. Pineapple tarts can be eaten in one mouthful. And once a year, I indulge to having as many as I can!

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Yum Cha at Marigold, Sydney CBD

by jeroxie December 27, 2011

It’s our first boxing day in Sydney and the first time in years that we woke up feeling chirpy. There was no hangover from binge drinking as we would have in Melbourne. Our Christmas had been quiet without our good ‘orphan’ friends to hang out with. We started the day with a nice exploration ride around the neighbourhood and around Botanical gardens. The weather was cool and the sight of the Opera House and Harbour Bridge felt strangely serene.

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Chinese Spicy and Barbie Kitchen

by jeroxie June 19, 2011

Chinese Spicy and Barbie Kitchen 311 Racecourse Road Kensington, 3031 (03) 9372 5218 Google map A menu filled with offal goodness? Meat on a stick? And hot and spicy sichuan dishes? I think Billy got me at offal. This place has my name written all over it and I could not wait for it to [...]

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Rice cooker spiced beef congee

by jeroxie May 26, 2011

It takes an accident or incident to realise how handicapped one can feel without the total use of a limb. And in this case, I am told by my doctor repeatedly not to use too much of my right hand for the next 4 to 6 weeks. This means less cooking for me. I can’t accept it. Seriously cannot. Hence, I try to think of recipes that are much simpler and I can cook with almost one hand. Mister has been helping me so much but there are times that I feel bad as he has been working so much since we got back. I made this simple rice cooker congee this weekend and hopefully it did give him a short break from having to help me out in the kitchen.

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International Incident Nostalgia Party – Kuih huat

by jeroxie March 20, 2011

What is kuih haut? Translation from Hokkien, kuih means cake and haut means to prosper. Kuih haut is a Malaysian style cupcake and it is a very Nyonya type cake or kuih/ kueh. My grandmother used to make loads of these when I was younger. Many of kuih haut ended up as offerings to the various Chinese Gods that she used to worship. She used to make the standard ones for the Chinese Gods and then coloured ones for me!

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Making char siew with pig cheeks

by jeroxie February 11, 2011

Char Siu or Char Siew or Chashu is fatty pork that is slightly charred and/or caramelised to give a nice and smokey aroma. I am not sure about you but I love char siu. Actually I just love pork in general. The char siew recipe that I am about to show you is really easy to make and it contains no red colouring as the ones that we see hanging in the windows of many Chinese restaurants. I did not char grill them as it will be too smokey and also it causes a lot of splattering. It may not be as fragrant but it works for me.

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A bling bling Yum cha at Shanghai Dynasty, Melbourne CBD

by jeroxie January 27, 2011

To be honest, yum cha in the city is pretty crap. I do like Sharkfins Inn but really don’t like being elbow to elbow to the next table. The level of MSG is so high that I have my tongue hanging out every time I leave the place. Yum cha these days are usually out in the suburbs like Plume in High point and now new favourite, Gold Leaf in Sunshine. I have not been writing about yum cha places because there is so many times I can explain how good or bad a har gao (prawn dumpling) is. I guess I should make it a new challenge this year. Report more on yum cha places around Melbourne. And will think of a new format to do that. Pop me an email or leave a comment if you have any suggestions.

48 comments Full article here

Hokkaido Chiffon

by jeroxie October 6, 2010

This was one of the weekends where Mister is the superstar in the kitchen. Did I ever mentioned that he can cook and bake? And some of you may remember the times where he “rescued” my dish. After taking some baking lessons from @eatnik (Anna) which she baked a batch of Hokkaido chiffon on my request, I decided that I will like Mister to do the same. Just because I really love chiffon. It is light, fluffy and deliciously awesome! Yet again, I was the spectator that did the occasional whipping and in this case, I made the filling and licked the spatula.

59 comments Full article here

Vy Vy, Flemington

by jeroxie September 28, 2010

It takes a lot to stop me in my tracks on my way home. Especially, when I’m hungry and heading for dinner after a long day. But the music was pumping and there was a crowd watching some kind of parade or show? Curiosity got better of me. Legs! Legs walking up and down to the beat of the music. Voodoo Hosiery must have set this up part of Spring Fashion Week. Only legs were shown. I wonder how the girls look like?!? Is this bad?

29 comments Full article here

International Incident Egg Party – Tea Eggs

by jeroxie September 26, 2010

I have struggled this month. I thought eggs was suppose to be fun! And I love eggs. Why am I finding it so difficult? Alas I left it too late and still without an inspiring idea. And so this is my last resort. Tea eggs are simple, pretty and delicious. It has been so long since I had any so what better way to bring it back in fashion. Plus, I have everything in my pantry. Well, that was what I thought.

Before I go on with my rant. Let me wish the birthday girls. HAPPY BIRTHDAY and big hugs to my co-host, Trix, Natasha, honey and soy! Hope you girls had a great birthday and loads to eat and receive many pressies. And also thanks to Trix, #iip, this event is mentioned on Epicurious – Read here. We are going INTERNATIONAL!

71 comments Full article here

Twice cooked ox tongue

by jeroxie September 12, 2010

You might ask – “What the hell if wrong with you, girl?” First the pig ears and now a tongue that belongs to an ox? That was indeed a weekend of odd animal parts. Born and raised in Asia, I was brought up to love offals. Grandma used to make pig brains soup for me as I was a very sick kid and she believed that it will make me feel better and grow stronger. I was also fed liver soup 4 times a week. And there are memories of her cooking Chinese medicine with sometimes weird animal body parts for the family. I can vividly recall the medicinal bitterness of the soup. What candy? No way! Grandma never believed in that. I am having a quiet chuckle to myself, thinking of all the screwed up faces of my dad, mum, uncles and aunties. There’s an old saying “the more bitter the medicine, the better it is for you.”

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What ears? Pig ears did you say?

by jeroxie September 1, 2010

Pig ears are usually served as an appetizer or side dish in many Chinese dinners. It can have a crunchy texture from the cartilage. I love it soft and very gelatinous. This reminds me of a favourite dish called Kway Chap. It’s flat rice noodles. It is served in a light soy broth with side dishes like soy egg, tau pok (fried beancurd), pig’s intestines, fatty pork, pig ears, salted mustard green and some other side dishes. This dish makes me miss Singapore, the hawker centers and supper after clubbing.

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Meat glue fish and meat balls plus steamboat extravaganza

by jeroxie August 12, 2010

I bought a 50g sachet of Transglutaminase that I bought a couple of months ago out of curiosity. Transglutaminase or meat glue bonds protein together and is used industrially to make meat and fish balls. Prior to this, I have tried binding fatty bacon with kangaroo. Just to note, it does not bind fats! The meats still held together and it was quite a challenging taste. Imagine smelling bacon but tasting kangaroo. I was a little thrown off but the overall flavour was really interesting and actually, good!

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Meatless Mondays #32 – Leftover fried rice

by jeroxie August 7, 2010

It’s another week that I eat alone. Not every night of course. But a girl still needs to feed herself while partner’s away. I decided to make fried rice using the leftovers from Saturday’s steamboat. I have chrysanthemum leaves, white cabbage, spring onions, garlic, chillies and eggs. Fried rice for me is comfort food. I guess it was one of the dishes that my dad would cook for me when I was younger. Actually, my dad can only cook fried rice but he does it very well.

13 comments Full article here

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