This is a type of old fashioned Chinese-style savoury cake filled with a thin layer of pork floss or minced pork, soy sauce and fried shallots that is steamed traditionally as Asian kitchens don’t have ovens in the old days. However this type of steamed savoury cake is now rarely seen. I came across this cooking video with a new version that is baked and rolled up into a Swiss roll…
(more…)July 29, 2022
June 19, 2022
Ways of Shaping Different Kinds of Bread 麵包的各種塑形方法
Came across this video of shaping different kinds of bread demonstrated by the co-owner and head baker of Runner & Stone in New York, Peter Endriss. Very useful for beginners!
(more…)June 18, 2022
【料理美食王】Spring Onion Pancakes 蔥油餅
Came across this video of making the savoury Spring Onion (Scallion) Pancakes from Taiwanese food writer/instructor, 蔡季芳 (阿芳老師). The episode was from the Taiwanese cooking show, 料理美食王, in 2016. However no English subtitles available for the video but very good demonstration of how to make the pancakes, so I’m posting it here for references…
(more…)March 24, 2022
Temporary Bodyguard 臨時保鏢 (Audio Drama OST) + Folding Napkin Bunny
I am reading a couple of new Chinese BL novels currently, one of course is the latest on-going 188 series, Alpha Predator 頂級掠食者 by Shui Qian Cheng 水千丞, and the other I’ve just finished reading is the newest novel San Fu 三伏 by Wu Zhe 巫哲. San Fu is another campus BL, and to be honest I really did not like the spoiled rich brat Jiang Kuo 江闊 in the beginning but luckily warmed to him by the end! The reason I started to read San Fu was because I found out that Jiang Cheng 蔣丞 from her other novel, Saye 撒野, would make an appearance as a lawyer in it, and happy to say Gu Fei 顧飛 also appeared briefly at the end!
(more…)March 13, 2022
The Light Within 初心的向陽 – Chen Linong 陳立農
A new song by the up-and-coming Taiwanese singer, Chen Linong 陳立農, with the music composed especially for him by JJ Lin 林俊傑. JJ also produced the song so you can hear that the song is very JJ-style. After a few listens, I’m liking the song more and more…
(more…)February 10, 2022
【Gardening】Indoor Plants
These are a series of video segments on How to Grow Indoor Plants from Australian TV programme, Gardening Australia.
(more…)January 2, 2022
【Gardening】Propagating Succulents
Came across these two short videos about the different ways of propagating succulents yesterday. I love succulents and cacti, and have been growing them for more than 10 years, but having to grow them on a balcony, they are facing a lot of problems. The first being the less than required amount of sunlight they need, the fierce wind blowing along the wall of the building, the insect problems because they are in a seltered position under the balcony upstairs, and don’t get the rain as rain water is better than tap water for the plants… Anyway, that’s not the point of this post, LOL…
(more…)August 7, 2021
【用點心做點心】Chai Tao Kueh / Lo Bak Go 菜頭粿／蘿蔔糕
Chai Tao Kueh 菜頭粿 (also spelled either as Chai Tau Kway, or Chye Tow Kway) is a type of steamed rice cakes from Southern China made with Chinese white radish, luo-bo 蘿蔔, or chai-tao 菜頭 in Hokkien dialet, or daikon in Japanese. In Cantonese it is called Lo Bak Go 蘿蔔糕, and their version includes preserved meat. There are also variants of the rice cake made with taro or pumpkin. Due to its Hokkien name of chai-tao 菜頭 which sounds like 彩頭 meaning rising fortune, it is a rice cake popularly served during Lunar New Year for good fortune, either as is in slices after steaming, or pan-fried after it has cooled down after steaming. It is also a very popular rice cake in Malaysia and Singapore, but usually served as a stir-fried street food in cubes with eggs and preserved Chinese white radish (chai-poh 菜脯). Below are two cooking videos from Taiwan demonstrating the Taiwanese-style and Cantonese-style making of this radish rice cake.
(more…)July 20, 2021
Chocolate Cake (Tianmu version) 古典巧克力蛋糕
Finally tested the chocolate cake from the video I posted earlier. It came out very well, although looking very rustic but it smelled heavenly!
June 19, 2021
【廚娘香Q秀】Steamed Meat Buns 鮮肉包
Just saw this video yesterday about the Chinese Steamed Bao 包 or Baozi 包子 (also spelt as Pau in Malaysia or Singapore) and it has quite a detailed explanation of how to wrap the buns into goldfish-mouth 金魚嘴 shape. This style of wrapping the dough is used for raw meat filling as the little opening (the goldfish mouth) on top of the bun allows the steam to penetrate the inside of the bun to ensure proper cooking of the filling. Keeping the video here for future references.
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Corner Café 