Old-School Heritage Recipes

Snowskin Mooncake (冰皮月饼)

Traditional Baked Mooncake (传统烘月饼)

Homemade Lotus Seed Paste (莲蓉馅料)

Homemade Bubur Cha Cha (Inspired by the Dragon Playground)

Sugarcane Smoked Chicken

Bak Kwa (Chinese Barbecued Pork Jerky) & Feng He Garden Sauces

Mango Sticky Rice (Khao Neow Ma Muang)

Sambal Terasi (Indonesian Shrimp Paste Sambal)

Highly Addictive Homemade Pineapple Tarts (凤梨挞／黄梨挞)

How to Make Spiced Pineapple Jam for Pineapple Tarts

Steamed Kueh Lapis (Jiu Ceng Gao / 九层糕) and Panasonic Cubie Oven Review

Thai Red Ruby in Fresh Coconut Milk (Tub Tim Grob)

Fried Hokkien Prawn Mee (Fried Hae Mee / 炒福建虾面)

Prawn Noodles (虾面/Hae Mee) with Pork Ribs

Steamed Tapioca Cake (蒸木薯糕 / Kueh Ubi Kayu)

Crispy Chinese Money Bag Fritters

Traditional Claypot Chicken Rice: How to Get that Crispy Golden Layer of Rice

Tender Steam-Grilled Stuffed Squid

Steamed Rice Cake (白糖糕 Bái Táng Gāo)

How to Make Bak Kut Teh with Homemade Spice Mix

Chap Chye Recipe (Braised Mixed Vegetables)

Traditional Soy Milk Secret Recipe

Braised Pork Buns (Kung Bak Pao 扣肉包)

Vegetarian Bee Hoon (Zai Mi Fen)

Fried Chee Cheong Fun (Rice Rolls) Recipe

Teochew Steamed Pomfret (Dao Chior)

Hainanese Tang Hoon with Chives and Dried Cuttlefish Recipe

Mini Omelette Pouches (Hor Pow Tan) Recipe

Penang Assam Laksa with Salmon

Nonya-style Dry Mee Siam

Begedil / Perkedel (Fried Potato Patty with Fish)

Hainanese Chicken Rice

Steamed Cabbage Roll with Minced Meat

Ngoh Hiang (五香 / Lor Bak)

Ah Ma Sweet Potato Leaves in Fermented Tofu Sauce

Celestial Eight Treasure Duck 八宝鸭