Category

Recipes

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Chinese Hakka/Kejia, Chinese Hunan/Xiang, Chinese Medicinal, Chinese Northeastern, Chinese Northern, Chinese Sichuan

Jiuniang 酒酿 : Homemade Chinese Sweet Rice Liquor

‘Jiuniang’ 酒酿, also known as ‘Laozao’ 醪糟, is a traditional homemade Chinese sweet rice liquor. Unique to the Han Chinese population, this practise is popular in pure Han communities in central, northern and western parts of China, as well as in migrant Han enclaves such as the Hakkas 客家 in southeastern coastal China and on Taiwan island.

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Chinese Hakka/Kejia

The 1700-year-old Hakka Recipe: Meicaikourou 梅菜扣肉

Meicaikourou 梅菜扣肉 is a well-known Hakka 客家 signature dish. Often eaten during Chinese New Year, Meicaikourou 梅菜扣肉 is served as a mound of soft, succulent slices of pork belly on top of stewed mustard leaves called Meicai 梅菜. This post not only provides you with the recipe, but also the history of this 1700 year old recipe that dates from the 4th century AD, and the migration of Han Chinese into southeastern China to form today’s Hakka 客家 people.

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Jiuniang 酒酿 : Homemade Chinese Sweet Rice Liquor
Handmade 'kway teow' rice noodles 新鲜手工粿条
Singaporean

Singapore Katong Laksa

The Singapore Katong Laksa is a world-renowned signature dish of Singapore, and of its Peranakan cuisine. This ‘laksa’ combines the ingenious use of Southeast Asian spices in Malay cuisine, with Chinese ingredients like noodles and Chinese food forms like soups. Here is the full recipe.

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Otak-Otak
Hainan Beef Noodles 海南牛肉粉
Rare & Unusual

What are laksa leaves?

An important element in Vietnamese cuisine, in Singapore laksa leaves are primarily used in the spicy curry noodles soup called Laksa. For some strange reason, the herb is not used in Indonesian nor Thai cuisines.

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Seongtong Longha Wuiyimin 上湯龍蝦燴伊麵: Cantonese Braised Lobster with Egg Noodles
Teochew Beef Horfun 潮汕湿炒牛河
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Tsaitaogwey (daikon cake) 菜頭粿: The Culinary Celebration of Rebirth
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