Tagged with " Chinese"
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 […]

Read more
Featured: Spar Savour Magazine Issue 10
By     |    Feb 11, 2014
Posted in: Adventures of Ming, Making     |    No Comments

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

Read more
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 […]

Read more
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 […]

Read more
Asian Peanut Pancake 面煎粿
By     |    Nov 10, 2012
Posted in: Making     |    4 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 […]

Read more
Chinese Mid-Autumn Festival (中秋節)
By     |    Oct 1, 2012
Posted in: Adventures of Ming, Recommendations     |    4 Comments

Chinese Mid-Autumn Festival (中秋節)

The Mid-Autumn Festival (中秋節) also known as Full Moon Festival usually occurs over late September or early October (this year it was September 30). Traditionally, we eat “Moon cakes” and pomelo after a family dinner. Family dinner has evolved into barbeques, allowing you to enjoy the beauty of the full moon while eating a family-orientated meal. The “moon cakes” are something quite special. My favourite flavour is made of a […]

Read more
Chinese Cream Corn Soup with Poached Egg
By     |    Sep 4, 2012
Posted in: Making     |    1 Comment

Chinese Cream Corn Soup with Poached Egg

I recently started a new job as a copywriter at Liquorice Digital Agency and I’m loving it! The agency oozes team-spirit juice and I have to say, it’s quite infectious. Every Wednesday, the Liquorice soccer teams plays Fives Futbol together and every Friday we have Liquorice Fridays, in which the agency organises food and treats for everyone to enjoy. This really helps all the new kids get to know the old crowd. […]

Read more
Zhongzi – Glutinous rice pyramids wrapped in bamboo leaves 粽子
By     |    Jun 22, 2012
Posted in: Making     |    3 Comments

Zhongzi – Glutinous rice pyramids wrapped in bamboo leaves 粽子

I love my folks and visiting them always includes many foodie highlights. This visit up, my mama taught me how to make zhongzi, also known as rice pyramids, Chinese tamales, glutinous rice cakes and glutinous rice tamales. Zhongzi is traditionally eaten during the Dragon Boat Festival (Duanwu Festival 端午節) period, which falls on the 5th of the 5th on the lunar calendar. This festival commemorates the poet Qu Yuan 屈原. […]

Read more
Sweet Douhua (Black Bean/Soy Pudding) 豆花
By     |    Jun 2, 2012
Posted in: Making     |    4 Comments

Sweet Douhua (Black Bean/Soy Pudding) 豆花

Asia’s equivalent of panacotta, but a gluten-free, vegan-friendly pudding. Douhua 豆花 (dòuhuā) is a soy pudding made from soy milk with a velvety smooth and silky texture that’s served drenched in a brown sugar syrup. My papa told me stories of his childhood, where there’d be food vendors pushing around a little cart selling food to the locals. He said if the dohua was still warm, it usually meant it was […]

Read more
Feature in Balanced Life May 2012 – A TFG magazine
By     |    May 14, 2012
Posted in: Making     |    No Comments

Feature in Balanced Life May 2012 – A TFG magazine

Another Foschini Group feature with Balanced Life May 2012. In this feature, I chose 4 recipes from my blog. Styled by myself and the magazine’s art director: Lesley Mallon Photographer: Greg Cox Pickled cherry Tomatoes with Chinese cured Plums Chicken fried Rice with ginger and sesame oil Chinese Egg Pancake Roll 蛋餅 Taiwanese Cucumber Salad     Read the digimag here. Tweet

Read more