How to make: Pearl balls


If you've never seen nor heard of pearl balls, they are meat balls rolled in soaked glutinous rice and steamed until the rice grains puff and create a sticky crust. Pearl balls, like most dim sum food, are sized to be eaten in one go. Lift one up with chopsticks, dip lightly in the spicy, sweet, salty sauce, pop into your … [Read more...]

How to cook: Grilled pork in lemongrass stalks


A popular Southeast Asian hawker food, this dish consists of minced meat flavored with chili, cumin, crushed galangal, ground coriander, coconut milk and fish sauce, wrapped around lemongrass stalks and grilled. There are Thai, Malay, Indonesian and Vietnamese versions but, for the life of me, I can't recall any of their … [Read more...]

How to pleat and steam shu mai (steamed pork dumplings)


The steamed pork dumpling that we call siomai in the Philippines comes from a traditional Chinese dimsum dish. It is ground pork wrapped in dough, steamed and served with a dipping sauce. In the English-speaking world, the spelling varies -- shumai, shaomai, shui mai, shu mai, sui mai, shui mei, siu mai, shao mai, or siew … [Read more...]

How to cook: Fried spring rolls with pork filling


An updated version of an entry originally published in July 26, 2003.When Speedy was first learning how to make spring rolls, he'd simply put some filling across the middle of the wrapper then roll. Then, he'd fry the rolls. And we'd complain that his spring rolls were too oily -- with both ends of the wrappers open, … [Read more...]

How to cook: Ma Yi Shang Shu (Ants Climbing A Tree)

Ma Yi Shang Shu (Ants Climbing A Tree)

The Chinese, the Italians and the Arabs all used to claim having invented the noodle. Then, in 2005 in Lajia in the Chinese province of Qinghai, archeologists unearthed "an upturned earthenware bowl filled with brownish-yellow, fine clay. When they lifted the inverted container, the noodles were found sitting proud on the … [Read more...]

How to cook: Taro puffs

How to make taro puffs

If you're as much of a dim sum lover as I am, you must have tried just about every item on the dim sum cart. And you must have tried taro puffs at least once. Me? I rarely have dim sum without taro puffs. If it's not on the cart and has to be ordered a la carte, I order them a la carte. That's how crazy I am am about taro … [Read more...]

How to cook: Wonton soup

Wonton soup

Wontons require some effort to prepare at home but with practice, the preparation becomes easier the next time. We had this delicious wonton soup for lunch today and, despite the delay (I had to take photos for the how to wrap and fold wontons entry, it was heart warming to watch my daughters enjoy their lunch. Just wonton … [Read more...]

How to cook: Ma Po tofu

Ma Po tofu

Spicy, salty, a bit pungent with a heady aroma, this classic and very popular Chinese dish from the Sichuan (Szechuan) province is a favorite with my family because it is both delicous and easy to prepare.There are two recipes for Ma Po tofu in the archive (of the other blog) but I don't mind posting a third. Any recipe … [Read more...]

How to cook: Molo soup for a hot summer night

molo soup

Summer came suddenly. One day it was cool and breezy; the next day, it was scorching hot. The moment summer began, my daughter Sam had been asking for soup everyday. There was a time when hot soup for summer did not make sense to me until my husband pointed out the logic of consuming a lot of liquid during the hot summer … [Read more...]

How to cook: Cabbage rolls soup


There are two cabbage rolls recipes in the archive of my other blog. One has chicken filling, served with white sauce and topped with grated cheese. The other is the more traditional version, stuffed with ground pork and simmered in tomato sauce. Little did I know that stuffed cabbage, or cabbage rolls, are served as a soup … [Read more...]