Pandan infused coconut sugar syrup and banana leaves give this Nian Gao (Tikoy/New Year Cake) its fragrance. Long steaming is made easy in slow cooker.
These fragrant and delicious Kuih Loyang (Rosettes/Honeycomb Cookies) are a real treat. They are ultra thin, super crispy, and easy to prepare.
This Dried Orange Agar-agar is an easy to prepare crystallized orange flavored jelly. It has a sandy texture and is best savored in small pieces.
Dried Rose Agar-agar – a delightedly sweet and fragrant rose scented crystallized jelly usually served during the Chinese New Year. A treat from yesteryear!
This Steamed Fish with Sour Mustard, ginger, red chilies, and onions is light, tangy, and very appetizing. Only 20 minutes to prepare.
Rice Cooker Hainanese Chicken Rice – the ever popular Malaysian favorite now made easy, convenient, and in small portion using the rice cooker. A must-try!
This tender crisp blanched baby Gai Lan (Chinese Broccoli) with Oyster Sauce is a dish served regularly at the dinner table. Very quick and easy to prepare.
A guide to making your own Chinese New Year Candy Box (Tray of Togetherness) and the significance of each treat placed in there.
Winter Melon Soup (Tong Kua Tong) is a soothing and nutritious soup with cooling properties. Perfect on a warm day but just as comforting on a cool day.
Chinese Leeks Sausage Stir Fry – a fragrant and garlicky stir fry delicious served with steamed rice. Quick and easy to prepare.
Diced Preserved Radish Long Beans Stir Fry (Chai Poh Tao) – a medley of diced vegetables with a sweet salty flavor that goes well with plain congee.
Preserved Radish Omelet (Chai Poh Nooi) is a favorite Hokkien side dish usually eaten with plain congee. Only 4 ingredients and just minutes to prepare.
Sweet Potato Congee is a Hokkien staple consisting of plain rice porridge and tender sweet potatoes. Usually eaten with side dishes and condiments.
A leaner Hakka Kau Yoke (Steamed Pork with Taro) using tender sirloin roast instead of pork belly. Much faster to cook and just as tasty.