About

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Hi, thanks for stopping by! I started this site while in University because eating out regularly was difficult on a student budget, not to mention that the food was not as healthy. As a result, I began to explore the wonderful world of cooking and longed for the food that reminded me of home. This site is a continuation of my exploration with learning and perfecting simple, rustic, and authentic Chinese home-cooked food. 

This blog has since evolved to allow my siblings overseas to use it as a reference when my mom and culinary mentor wasn't available to answer a cooking related question.  My one annoyance with cookbooks is that there are never enough step-by-step pictures of the process.  When working with a new culinary style and new ingredients one may be uncertain as to how to prepare dishes and what pertinent steps there are.  Hence I try to post a photo of the final product along with photos during the entire cooking process.  As the saying goes, a picture is worth a thousand words!

This blog has become more than a collection of recipes but also a reminder of my childhood.  Preparing congee reminds me of Sundays when my family would have it coupled with pork dumplings, while breathing the aroma of pineapple buns baking brought me back to the very first time I kneaded dough.  I hope you enjoy this blog!

6 comments:

  1. Hi!

    I used a few recipes and learned how to cook! Im really glad I found your website! Can you post more so I can continue to impress my family?

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    1. Thanks for dropping by, I will continue to post more recipes, stay tuned!

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  2. Love your blog and recipes. Been wanting to try my hand at make daikon cake. Your recipe gave me the confidence to finally try out and it was perfect!

    I cut the recipe in two and was able to fit it in a 9" cake pan for streaming. I used


    a 2.2lb daikon and needed 200g of rice four/starch, and about 1/3 cup of the liquid (I drained the cooked daikon usinga colander but did not

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    1. Hi Hope, I'm glad your daikon cake game out perfect! It really is a classic recipe that seems difficult to make, but it relatively easy to master! The rest of your comment was truncated by blogger, but for my other readers the recipe can be found under "Savoury Turnip Cake".

      I hope you enjoy the other recipes just as much!

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  3. I just found this site - will you still be maintaining it or are you on to better things? It's so hard to find authentic recipes like this!

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  4. Hi Margaret, sorry for the late reply, I am in the process of migrating everything to another domain. There's no more photos because my personal photos got mixed up by google backup with my cooking photos. I'll be experimenting with cooking other types of cuisine, but Chinese food is near and dear to my heart!

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