Tag Archives: chinese

In the Year of the Rabbit

28 Feb

CNY Eve reunion dinner's Yu-Sheng (Click picture for more information). A jazzed up family special edition filled with extra yummy things.


Hello! So this is very late, but here’s wishing everyone a happy Chinese New Year, I hope it has been a good one filled with plenty of glorious food and hopefully, for some, lots and lots of red packets!

I have been busy whilst in Singapore, working most of the day away, 6 days a week. Working in a kitchen has been something I have been planning on for a while now, despite having worked on my health science degree in the past 4 years. It appears to be an important year for me to spend some time gaining experiences and making important life decisions, and after all,  I was born in the Year of the Rabbit, my year..!????

… Okay, not entirely sure how it is relevant myself, but irregardless of what lies in the year ahead, we all still need to eat, right..? May the eating continue!

So here’s to a good Year of the Rabbit for everyone, Gong Xi Fa Cai!! 新年快乐!


Dong Po Rou 东坡肉 – Twice-cooked Pork Belly

13 Sep

Everytime I meet a deadline for my thesis, I would be told to go straight to bed. Get some rest. Repay my ‘perpetual sleep debt’ (as coined by my dear friend with the Seemingly-Small Mouth). However, the first thing I think about after each deadline, as exhausted I may be, would be food. To either pore through a magazine or raid my cookbooks, so I can cook, or bake, or BOTH. Cooking sometimes is a luxury for me now, simply because I enjoy it so much and could spend so much time on it, so much so that none of my uni work ever gets done. So usually by the time I click the ‘Send’ button on the new email window, I would already be browsing through foodblogs, looking for inspiration for the next meal.

Dong Po Rou (东坡肉)

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Tastes like home: Linda’s Home Kitchen

7 Jun

The Family, for as long as I can remember, have always spoken about opening a restaurant. Many would hold their ground and affirm that their own mothers were the best cooks in the world, and I am no exception. It has always been a family dream to put The Mother’s food out there, and last September, we finally made the dream into reality: Linda’s Home Kitchen was born.

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Chinese New Year 2010

17 Apr

I was looking forward to Chinese (Lunar) New Year this year, as it would be the only days that our family restaurant would be closed for business, and my family would get 3 glorious days of rest and just celebrate the most major public holiday in Singapore.

But what CNY REALLY means to me, and my family, is the EATING. Besides getting  those red packets, of course. People splurge this time of year, if it’s any time to go all out and buy the best you can afford and share it with family. My family is no exception. As I finally folded my waitressing apron for the final time of the summer, I was eagerly anticipating my 4 day, non-stop, stuff-your-face-silly feasting before I returned to Sydney.

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A birthday tradition

28 Mar

It will actually be quite a while before my next birthday, but while I asked my mom (nicely, of course :P) to please make me a bowl of mee sua (mian4 xian4 面线) with 2 boiled eggs, which has always been a birthday tradition in my family.

Like the Koreans who have seaweed soup (미육국 miyuk guk) on their birthdays, the Chinese tend to use noodles, as long noodles represent long life. Mee sua is used especially in the Fujian, and although my mom couldn’t really explain it well to me, having mee sua as birthday noodles became a tradition. I wasn’t very aware of the value of such a tradition, as far as I knew, different households in Singapore had different traditions, or followed none at all. It was only when I got a little bit older, and maybe, just maybe, a little more mature and wiser, that I began to see how special and precious it was.

When my family went on a holiday on my birthday, and I had a major presentation in junior college, I even went to buy one on my own and ask the auntie to add 2 boiled eggs. When I came to Sydney in 2007, I bought an instant soup mee sua, and when I finally got my own place, I made my own. I’m almost proud that I am keeping the tradition alive even on my own and even for friends who never had this tradition, but nothing beats the feeling of eating something your mom has made especially for you in the early morning of your birthday. Even if the birthday is less than eventful, it still warms the heart.

Having missed out on it for several years now, I was almost jealous of the people who were receiving complimentary birthday mee suas at the restaurant and my mom finally gave me a huge bowl, with a stock made from chicken bones she boiled for hourse, and 2 boiled eggs. Oh, and the pork meatballs are not your normal meatballs, they’re damn AWESOME for some reason. When I heard what went into it, all I could think was how lucky I was to have a mom who could cook so well and then pass on recipes on to me. HAHAHHA!

Birthday meesua £1 (out of several she owes me for the years I missed out, heh)

I should add that by the time I returned to Sydney I had 2 bowls, no,  3… 4…  I lost count. HA!! ^^

Homemade roast pork

24 Jan

My mom tried making Chinese roast pork at the restaurant. Without an oven to roast it. It was absolutely gorgeous, one of the most tasty and juicy ones I ever had! And the skin was so crunchy that it made quite the noise when chewing. I was told that crunchy skin would hardened and be too hard to eat later but ah well. It tasted awesome anyways.

Marinated for days for that flavour, and cooked such a way to keep the juices in and the skin extra crunchy. Definitely kept me happy after the glass-breaking incident..!

Treasuring Chinese traditions

30 Dec

I wasn’t very ‘on-the-ball’ with Chinese festivals and the like except for Chinese New Year while I was growing up. But strangely enough after going away to uni in Sydney, I seem to have become increasingly Chinese. By means of practicing my pathetic Mandarin language skills, carrying out the traditions I grew up with.

Last Tuesday, 22nd December 2009, was the Winter Solstice Festival, also known as Dongzhi Festival (冬至). It basically celebrates the extreme of winter, where daylight is shortest, and after which, daylight is expected to last longer. If you’re interested you can read more about it here in (my dear favourite) wikipedia.

Anyway my mom calls it the ‘tangyuan festival’ because that’s all we seem to remember: the food involved. Typical. But yeh, it’s the time we eat glutinous rice balls stuffed with black sesame or peanut pastes in a sweet broth, usually a sweetened ginger soup. It warms the body and is just plain amazing to have in the cold. You can have plain rice balls because I remember years and years ago I was at a family friend’s relatives’ place, and they still made their own. I liked the stuffed ones better but the tradition is pretty awesome anyways. And apparently we must eat at least 2. Even numbers and the Chinese…

To make your own, just buy the frozen ones from the supermarket (Asian, in Sydney, that is) and boil a large lump of peeled ginger in some water, sweetened to taste. Plop in the frozen balls till they float and enjoy! :]

Otherwise you can just buy them. Ah Balling in Chinatown (Singapore)..?