Tagged with " Chinese"
Congee – Gluten-free Asian Savoury Porridge
By     |    May 13, 2016
Posted in: Making     |    No Comments

Congee – Gluten-free Asian Savoury Porridge

I recently wrote about Freekeh, White Rice and Bone Marrow Congee, now this post is for a humble alternative of that congee recipe. Congee is a gluten-free Asian savoury porridge, usually eaten as breakfast, made when you’re feeling unwell or even a baby’s first solid food. This dish ranges from a simple bland soft short grain rice with grated sweet potato watered down and simmered in water to an epic congee […]

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All about Broths on Yuppiechef
By     |    May 11, 2016
Posted in: Adventures of Ming, Making     |    No Comments

All about Broths on Yuppiechef

Man , I love a mean broth. But what is a broth? Is it the same thing as a stock? How is it better for my budget? Do you use vegetables, bones or meat? And why is it healthy? Read up on my article here. Tweet

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Freekeh, White Rice and Bone Marrow Congee
By     |    Apr 27, 2016
Posted in: Adventures of Ming, Making, Recommendations     |    No Comments

Freekeh, White Rice and Bone Marrow Congee

Oh fun, thanks to Freekeh South Africa and The Really Interesting Food Company – Trifco I got to experiment with this precious ancient grain. Make something with it, and compete against nine other foodies. Now, some of you might know that I recently left the nine-to-five job for a freelance one to hopefully do something with food one day … so I doubt I’ll win, just stoked I get to play. Freekeh […]

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Making Baozi on SABC3 Afternoon Express
By     |    Mar 15, 2016
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Making Baozi on SABC3 Afternoon Express

On Wednesday, 20 January 2016, the SABC 3 Afternoon Express team invited to me to join them in studio to make… whatever I felt like. Now that’s a bit a hard. But since Kyle and I just came back from a food-focused trip in Taiwan, I thought I’d make his favourite Taiwanese street food – the humble baozi. Lukang is a historical sea port facing the Taiwan strait in Changhua […]

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Asian Peanut Pancakes on Afternoon Express
By     |    Aug 24, 2015
Posted in: Adventures of Ming, Making, Recommendations     |    No Comments

Asian Peanut Pancakes on Afternoon Express

This was fun. I met the lovely Nikki Albertyn of the food blog – Gathered and we made dessert together. Thanks to the Afternoon Express for inviting me to take part in the dessert-off. Check the segment out our Lindt dessert-off. Lindt has always been one of my favourite brands and when I found out it was the mystery ingredient, I was less nervous. Chocolate is one of my favourite things […]

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Fusion: Championship Boerewors Shui Mai (Dim Sum)
By     |    Nov 25, 2014
Posted in: Making, Recommendations     |    2 Comments

Fusion: Championship Boerewors Shui Mai (Dim Sum)

Thanks to Checkers, I received a braai package to do a product review on the new 2014 Championship Boerewors. I invited my team mates over for a braai with Championshop Boerewors appetisers and a Championship Boerewors braai. Championship Boerewors Shui Mai (Dim Sum) Dim sum is a style of Cantonese food and one of my favourite things. This term is the collective noun for all the varieties of these small/bite-sized Cantonese […]

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Featured: Spar Savour Magazine Issue 10
By     |    Feb 11, 2014
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Featured: Spar Savour Magazine Issue 10

I got to hang out with Lynn-Leigh Brandt, the feature’s writer at Spar’s Savour Digital Magazine, to chat about my blog, food and more food. Thanks for the fun shoot! Check out the full interview here Check out the recipes featured here Tweet

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Chinese New Year recipe – Savoury Rice Cakes with Shiitake Mushrooms, Bok Choy and Chinese Cabbage
By     |    Feb 6, 2014
Posted in: Making     |    No Comments

Chinese New Year recipe – Savoury Rice Cakes with Shiitake Mushrooms, Bok Choy and Chinese Cabbage

年糕 “nian gao”, which is commonly known as Chinese rice cake, is often eaten at Chinese New Year celebrations. Nian gao, the rice cake, rhymes with an extract from a New Year phrase 年年高升 “nian nian gao sheng”. Roughly translated it means to soar with achievements, year after year.   Rice cakes are made of glutinous rice flour, which gives it its chewy and al dente texture. In Hokkien (the […]

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Waterblommetjies, Mushrooms and Chorizo with Sesame Oil on Pasta
By     |    Sep 16, 2013
Posted in: Making, Recommendations     |    1 Comment

Waterblommetjies, Mushrooms and Chorizo with Sesame Oil on Pasta

I love visiting the market at the Palms Centre on Victoria road (main road) in Salt River for an early quick breakfast and fresh produce to cook up a storm later that same day. This Cape Town market occurs every Saturday and they showcase traders mostly from the Platteland. Check out my introduction post on the Market at the Palms. I visited the market with my friend, Kate, who’s part […]

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Asian Peanut Pancake 面煎粿
By     |    Nov 10, 2012
Posted in: Making     |    5 Comments

Asian Peanut Pancake 面煎粿

I have fond memories of this dessert. It’s a flapjack-like base but is commonly called a pancake. My buddy, Candice, came over the other day and my mama made this for us. Biting into the soft cake-like dough contrasted by the crunchy brown sugar and flavoured with toasted ground peanuts takes me back to my childhood. Like generic pancakes, the recipe is simple and extremely easy to make. My mama said […]

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