feasttotheworld

Xin Jiang Big Plate Chicken (Da Pan Ji) 新疆大盘鸡

You don’t often find Xinjiang cuisine readily available in most Chinese restaurant. This underrated province in far west China has always been in the shadow of the more popular Szechuan and the ubiquitous Cantonese. Quite frankly, they have some of the tastiest dishes that are right up there  in terms of flavours on par with []

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Nyonya Bubble And Squeak – Chai Buey 菜尾

The name Chai Buey 菜尾 (also known as Kong Assam or Kiam Chai Boey) means ‘leftovers’. Although by the sound of it,  doesn’t really strike you as an enticing dish. However, in many Peranakan household, this is considered as the best part of the Chinese New year celebration. This humble sweet and sour stew is comforting and incredibly easy []

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Muah Chee (Hakka Chee Bah) 客家糍粑/麻糍

Sticky, chewy and gooey rice morsels coated with crunchy nuts awesomeness is how I would describe Muah Chee 麻糍 (known as the Hakka Chee Bah in Malaysia). Perhaps not the most enticing adjectives to describe a snack if you are not used to those texture. faced with a trembling jelly, some might quiver at the []

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Brussels Sprouts And Radish Kimchi

I had loads of Brussels sprouts left over from the festive period so the idea of turning them into kimchi seemed like the perfect solution. I love brussels sprouts and I do adore kimchi which makes this union my ideal food heaven. Traditional kimchi is made with Napa cabbage (or Chinese cabbage) and sprouts are []

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Sambal Eggs (Yong Tau Foo-style) or Nyonya Scotch Eggs

When the temperature drops, I like to keep myself warm by cooking food with pangs of chilli kicks. Of course, spicy food does not just limit itself to cold autumnal days, even when the temperature soars, I will still often be seen adding chillies to spice up my cooking. But on days like these, when []

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Chinese Steamed Savory Egg Custard

I am slightly obsessed with eggs at the moment. Not only are they delicious, they are also one of the most versatile and nutritious fast food. And the great thing is, there’s always some knocking about in my kitchen and when on days when I lack the passion or initiative to do any major culinary []

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Nyonya Pineapple Tarts

It has been a while since my last post. With the holiday season prep and all that, I have decided to give myself a wee break. Now that Christmas and new year are over and done with, time to turn my attention back here. For the first post of the year, I am making some []

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Homemade Foo Chow Fish Balls 福州鱼丸

Making fish balls isn’t easy. And in this day and age, few people would actually makes the effort to do so. Commercially machine made varieties are so easy to get hold of and with all the countless variation that you find in most Chinese supermarket, it’s not hard to see why most people would not []

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Sambal Kacang Botol (Winged Beans) With Prawns

You may not have come across this strange looking ingredient. Kacang botol is a more familiar sight back in Southeast Asia than it is in the Western world. They are more commonly known as winged beans due to their unusual ruffled leaves that surround them. When cut into them, these delicate ‘wings’ forms a four-sided cross sections hence, []

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Itek Sio – Nyonya Braised Duck With Tamarind And Coriander

It has been a while since I last posted any recipes. For those who follow me on Instagram or would know, admist all my many restaurant dining, I have also been posting pictures of numerous BBQ endeavour such as this whole sambal belacan-rubbed chicken or grilled turbot with a sweet and spicy Sambal kecap. But with 2 []

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