Once again…one of our favourites… always a noodle soup. This time it’s wonton noodles! It is a famous Cantonese dish and it’s very popular in most Southeast Asia countries. You’ll find different variations of it, even the dried wonton noodle style with the soup served separately or ones that have Char Siu pork as well,…
Juicy Meatballs!
Who doesn’t love a good juicy meatball?! After exploring many methods, we noticed three key things to maximise the juiciness of meatballs: minced meat with 15 to 20% fat, moisten bread crumbs, and NOT overcooking those balls! We combine beef and pork mince for better taste and texture and having a higher fat percentage just…
Pandan Coconut Mochi Cookies
Fan of pandan and mochi? You should definitely try this then! It can be quite addictive! Thanks to a friend of ours who introduced us this youtube video by John and Malie, we got to try out their recipe, and discovered these amazing mochi cookies! Strange but amazing combo! We added the juice from real…
Billionaires Fried Rice
One would expect Chinese fried rice to be filled with vibrant colours and many different ingredients. However, this Billionaires fried rice is a simple and healthier variant, very aromatic and with lovely texture. This is one of our go-to recipes to prep in bulk for the week, especially during those we-just-want-to-be-lazy days. The only challenge…
Modified Hong Kong style Borscht Soup
In this cold cold weather, nothings better than an amazing warm hearty vegetable soup!! One of the very first recipes we both learnt prior to even meeting each other was the Borscht soup, but more towards the Hong Kong style. It was such a coincidence that we both loved this soup so incredibly. Took us…
Braised Chicken with Chestnuts
Over the past few weeks, we have been bulk cooking this dish and we’ve been absolutely loving it! This is a traditional Shanghainese cuisine and it is a sweet, warm and comforting food, that is perfect in this chilly weather at the moment. To begin, prepare the chestnuts. Place them flat side down on board….
Pork and Vegetable Chinese Stir-fry
Want a stir-fry that you can’t find in restaurants? Try this! It has a heap load of ingredients, so lot’s to prepare! This amazing colourful dish brings me back to the time when I had home economics cooking back in school as a subject, and I was given a project to create a dish of…
Chinese Watercress Soup
I always have fond memories of having a large bowl of my mother’s authentic Asian soups going along with a bowl of rice before heading off to school. She would simmer it for hours and the aromatic herbs and spices would linger in the house for days. Out of all those homemade soups, Sai Yeung…
Singapore Chilli Crab
In Australia, we can definitely find the freshest seafoods, however, somehow, the best seafood dishes we have ever had are in Singapore! One of our favourites of all time is the famous Singapore chilli crab. We have been looking forward to make this for so long! For this recipe, we used the Queensland mud crab….
We can eat Pho ever
First thing to know about Phở is not what it is… it’s how do we even say it right? Fuh! Prior to coming to Melbourne in year 2005, I have actually never heard of Pho before. I’m guessing Vietnamese food probably wasn’t that popular yet in Singapore then. However, over the years, I personally feel…
Californian Superfood Salad!
Time for us to eat healthier! Over the past few months, we’ve been cooking and binge eating non-stop, we’ve gained so much weight! For us to resume to our exciting food adventures, we have to go on a diet for a few weeks and this means … more SALAD! Yes, eating leafy greens ain’t as…
Homemade Peri peri sauce
When we see or hear peri-peri, we immediately think of Nandos chicken or something really hot, nice and spicy! Peri peri sauce which is a very hot sauce made of hot chilli peppers is apparently Portuguese-African in origin. During our uni-days, we would regularly dine in Nandos ordering a whole chicken and their legendary peri-peri…
Char Siu (Chinese BBQ Roast Pork)
Char Siu, a red sweet and salty BBQ marinated roast pork, is an iconic Cantonese roast meat and served as thin sliced strips on top of noodles and rice dishes or just simply packed in a takeaway container for supper with family or friends. It is definitely one of the first top foods we would…
Claypot Eggplant
Eggplant is probably not the most popular (culinary) vegetable, but in our opinion, anything can taste delicious as long as it is cooked right. The Asian dish ‘Fish fragrant eggplant (yu xiang qie zi)‘ is definitely one of our top favourite way of eating eggplant, so we must learn this dish! It’s spicy, fragrant and…
Pandan Chiffon Cake
If we had to finish an entire cake in one go, it’ll definitely be a pandan chiffon cake. It is just way too easy to gobble it all up in one go! It’s just so soft, fluffy, airy and light! The idea of pairing coconut milk and pandan is just so ingenious. This cake is…
Crackling! Crispy Pork belly
This Cantonese-style crackling crispy skin roast pork belly (Siu Yuk) is one of the classic roasted meat dishes served in Asian dine-in and takeaway restaurants where you can enjoy crunching through the crispy textured skin with your mouth as well as with your ears. It is traditional in special occasions to serve the entire piggy…
Taiwanese Beef Noodle Soup (Hong Shao Niu Rou Mian)
A nice heartwarming bowl of noodle soup made of red braised beef, beef broth, green Bok choy vegetables and yummy homemade Chinese noodles is just the perfect comfort food for the cold Melbourne weather. This dish obviously originates from Taiwan, and is definitely one of our favorite types of beef noodle soup. The broth is…
Butter Prawns (Nai Yao Ha haha…haha…)
On almost every special occasion I had growing up, especially during birthdays, there would almost always be a plate of prawns for me. My mum believes it brings good luck, like how Chinese people have longevity noodles during New Years hoping for a longer life. Mum would grab a few pieces, put them on my…
Hot from the oven Hong Kong flaky Egg tarts!
If you like Cantonese Dim Sums, you should be very familiar with these hot crispy flaky Hong Kong (HK) egg tarts. Given our Cantonese backgrounds, it was the norm for our families to regularly gather at Yum Cha restaurants for lunches. We would stuff ourselves with so many amazing dim sums and get so excited every time a trolley…
BBQ Pork Back Ribs
Who doesn’t love a good rack of BBQ ribs? You know its gonna be good when the bone just slips out easily on a gentle pull, and the tender meat just falls off. That is the moment when you ditch the fork and knife and simply use your cave-man hands because it is just so…
Braised Pork Belly that melts in your mouth
What good can come from being accused for critising the Chinese emperor of Song Dynasty? Dong Po pork!! Thanks to Su Dong Po (Su Shi’s pseudonym), who was exiled to a life of poverty for critising the emperor, the idea of this dish apparently originated as an accident. He was distracted by a game of…
You’re my lobster
During this struggling period of COVID-19 pandemic, it is important for everyone to try to look at the bright side of things and stay positive! One big positive – CHEAP lobsters! Live Western Rock lobster at $78 per kg. This is a great opportunity to finally practice cooking one of the famous Chinese banquet dishes,…
NZ inspired Lamb Rump
This dish originated from our first trip to New Zealand. This trip was unforgettable, because not only are the scenery so amazing and mesmerising that they seemed photoshopped, but we also got engaged there, at Milford Sound! It was so incredible! Anyway, natural of us, we ate our hearts out, together with one of best…
Hainanese Chicken Rice
If you are wondering what Hainanese Chicken Rice is, it is a simple dish of poached chicken and specially seasoned rice, served with a variety of sauces, and garnished with thin slices of cucumber. It was adapted by the Hainanese population of southern China who came up with a dish called Wenchang chicken. Many countries…
Julia’s Beef Bourguignon (Pressure cooker method)
Stew? Or is it a casserole? How about trying it with the pressure cooker? Apparently a stew goes on the stove top and a casserole, which is also the name of the type of pot, goes in the oven. Either way, they taste amazing no matter what cuisine it is, because the meats get SO…
Pork Prawn Dumplings
Who doesn’t love a good juicy dumpling? Growing up, dumplings were our staple food. Thinking about dumplings gives us nostalgic feelings, bringing us back to the many valuable family bonding times, watching our parents easily fold platefuls of dumplings, whilst us as children struggled immensely in enclosing the filling. Having tried many types of dumplings…
Cantonese Style Braised Ox Tail – The dish that made my husband fall in love with me
I love almost every cuisine in the world, and I say ‘almost’ only because I believe, having not yet travelled most of the world, there will be more to be discovered. All my favourite foods are of all kinds of cuisine. However, I must admit that if I were forced to pick a kind, it…
Steaks!
We LOVE steak! Just the thought of a good grilled sizzling juicy steak makes us dribble almost instantly. Between the both of us, I must confess that I’m a tad more obsessed with steak or beef in general compared to Mel. Before she met me, she could never have a home cooked steak without some…
First Blog, First Recipe and First Roast Chicken!
This is the first recipe we’ve decided to try and share! We both have eaten chicken in many ways and it is a regular protein that we cook. However strangely, neither of us have ever got around trying to cook a whole chicken. So… we’ve decided to roast an entire bird for the first time!…
Hungrysaurus 