Archives for posts with tag: Chinese

Today is one of the most celebrated Chinese Holiday – Mid-Autumn Festival (中秋節). Normally we would welcome this day with a big feast. However, it so happens that today landed on a Monday, which is our meatless day. Here we are with our vegetarian meal. IMG_5530-1This is something for fun I want to add to the table – rabbits were cut outs from stems of napa cabbage. Lanterns are one mini red turnip.IMG_5527With leftovers from the red bean paste, I made more ice skin mooncakes. We enjoyed it for dessert. Unfortunately, the moon was hiding behind the big thick fog so we couldn’t see her beautiful shiny face tonight. Let’s hope she shows up tomorrow. IMG_5516


This year, for the first time, I made ice skin (or snow skin) mooncakes (冰皮月餅). This version is non-baked with a soft and chewy texture (more like a mochi). There are tons of recipes out there, just find one that you like. I will also bring these for my family to try. I wonder which one will they like? The traditional mooncakes or this variation?

For the filling, I made my own red bean and purple yam paste. I had a lot of leftovers so I will be making more. img_5442.jpg

It’s that time of year again. I started making the lotus filling, golden syrup, and the skin for the traditional mooncakes the past few days. Finally putting them all together tonight. Will bring these to share with my family this coming Friday. Let’s see what they have to say.


Stir fry and some wings for dinner tonight. I had some egg roll wraps and wanted to finish it. So I wrapped it with the garlic chives/eggs/shrimp mixture and pan-fried. As you can see, I didn’t have enough for the entire batch.IMG_5026

The last time I made this (生炒糯米飯) was back in November 2017. Would love to have this more often if calories aren’t a thing.IMG_5019

This is what happens when I don’t pay attention to the oven when things are in the broiler. I burned it. Still good – baked pork chops over rice.IMG_5173

Just happens at a restaurant this past weekend, we were seated right next to someone who ordered this dish – beef spaghetti with black pepper sauce (黑椒牛柳) on a cast iron skillet. I was drooling all over (but we already ordered enough). I just sat and watched the guy scarfed down the whole dish.

So tonight for dinner, I am making the exact same dish just to satisfy my palate!img_4915.jpg

My sisters and I organized a Mah Jong Tournament today. We had a tournament years ago when our dad was still here. We decided to get one together again for fun. $10 to enter, 16 players with 4 tables and the winner takes $100 (2nd gets $40 and 3rd gets $20). Skill levels vary, but we rotate such that everyone got to play with one another. Everyone had a blast. IMG_4321I made 1) banner, 2) speech bubbles, 3) check for the winner and 4) special tiles made with empty boxes.

Of course, what’s a party without dessert? How about a cake and some mango coconut jello to go with the theme. Surely this wow’ed everyone. I bought a mah jong mold a few months ago and used it a couple of times. IMG_4315IMG_4251

It’s that time of year again – Dragonboat festival, or Duanwu festival (端午節) where we eat Chinese tamales or sticky rice dumpling or zongzi (粽子). Yesterday, we trekked on to Mr. Piggy’s grandma’s house to learn how to make them. Took the boys with me as they learn from the guru on how to wrap the rice and ingredients using bamboo leaves.

We got to take some home and enjoyed it for dinner tonight.


Today, celebrating Dragon Boat Festival and eating the zongzi remain as an important tradition among the Chinese. Wrapping the ingredients is relatively easy, except for the time commitment to prepare and cook it afterwards. Making the zongzi as well as the ingredients in it varied considerably in different regions.

My first time making silken tofu custard (豆腐花). The tofu custard itself is not sweet. Ginger sweet syrup needs to be added for this popular Chinese dessert. I always thought it was super difficult to make, so have been avoiding it. Once I found out how easy to make it, I gave it a try. The hardest (well, not really hard, but the most time consuming) part is to make the soy milk. Some people buy packaged ones. I did it from scratch.

Here’s the recipe:

  1. Soy milk (optional to buy store bought, or make your own)
  2. mix: 1 tsp of gypsum powder, 2 tsp of cornflour, and 3 tsp of water (mix well in a big bowl or whatever container you are using)
  3. bring 500 ml of soy milk close to a boil (when you see bubbles form on the rim). pour in right into the mixture in #2.
  4. let it sit for 10 mins or so
  5. for the ginger sweet syrup, I used a few slices of ginger and dark brown sugar.

Soy milk from scratch:

  1. Soak soy beans overnight, discard water
  2. Remove skins from beans (do your best here)
  3. In a blender, add water and soy beans, blend until it’s smooth
  4. Strain
  5. when heating it, reminder to constantly stir it.