Spicy Ma Po Tofu with Turkey 麻婆豆腐

Ma po tofu is a Szechuan dish 四川菜 that is widely popular in Asia and other countries. Although the ingredients and cooking methods are slightly different from one food culture to the other, but the concept is always the same:  tofu cubes, ground pork, and lots of spicy aromatic flavor. Traditionally people like to use peppercorn to spice up the dish at the end. It is very hot and Continue reading

Cantonese Snow Peapod Pepper Steak

Pepper steak 辣椒牛 is a simple, old school dish that many Chinese people like to make on special holidays or weekends. You can make it spicy by adding hot chili peppers, otherwise the dish is pretty mild but tasty. It is also one of the popular dishes in Chinese restaurants. Today I simply add snow peapods to the recipe. We like how things turned out. The snow peapods go perfectly Continue reading

Chickpea Curry Rice Pilaf and Salmon

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Rice and curry are two of my favorite things to eat. This curry rice pilaf quickly became my new go-to-dish. Lynard gives it an A+ for flavor and nutritional value. What impressed me the most is that I don’t have to work very hard to come up with dinners, A++.

As people get older and wiser, everybody wants to eat healthy. Clean eating and simpler lifestyle are the new trends in modern days. Even though fast food still has its attraction, people are more disciplined Continue reading

Eggs and Beancurd Sweet Soup 腐竹雞蛋糖水

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This is a popular dessert soup in Hong Kong households. People call it sweet soup (糖水 or tong sui), it literately means sugar water. In Cantonese cuisine, tong sui is a collective term for any sweet, warm soup or creamy dessert generally served at the end of a meal. 糖水 is truly a Cantonese specialty rarely found outside of the Cantonese-speaking communities. Black sesame seeds, sweet potatoes, eggs, beans, almonds, walnuts, fruits, milk, cream, rock sugar and Chinese herbs Continue reading