Just saw this Cantonese documentary of the 5 most popular dim sum dishes in Hong Kong last night. Very insightful unravelling the secrets of the making of these dishes. I especially love how they show us the techniques of how the dim sum masters wrap these little morsels of delight, and also give us some fantastic details of the pastries and fillings! Even though the documentary is in Cantonese, there is Chinese subtitles, and even if you don’t read Chinese or understand Cantonese, watching the techniques of making these dim sum dishes is still very rewarding. In fact I finally found out the reason, after so many years, of why I got two different colour tones on my Ma Lai Koh!
(more…)June 7, 2021
January 18, 2021
【Slow TV】Namagashi 生菓子
Namagashi are a type of wagashi 和菓子, which are traditional Japanese confections that are often served with green tea.
(more…)September 30, 2020
【WUMAI烘焙小教室】Taiwanese Yolk Mooncakes 蛋黃酥
This year’s Mid-Autumn Festival falls on October 1, 2020, which is tomorrow. So it is just the right time to make mooncakes at home. This is the easiest mooncakes to try at home, the classic Taiwanese mooncakes with red bean paste filling and a salted egg yolk inside, resembling the moon. Taiwanese mooncakes is different from the widely available Cantonese mooncakes which is much more difficult to make at home. Taiwanese mooncakes use the Chinese flaky pastry which I have written about before, but here you can see the actual demonstration of it.
(more…)August 28, 2020
【Slow TV】Macarons 馬卡龍
Two slow videos showing the making of Parisian macarons. It is very educational just to see and learn how they mix the batter for the macarons as that is the most crucial and important step in successfully making this sweet.
(more…)July 1, 2020
【Slow TV】Taiwanese Jiggly Sponge Cake 台灣古早味蛋糕
In the past couple of years, something called Jiggly Cake has been making the rounds on social media. Actually it is not something new, someone has just come up with a catchy English name for the traditional sponge cake from Taiwan which in Chinese is 古早味蛋糕, meaning traditional flavoured cake. It is also known as Pillow Cake (枕頭蛋糕) because it is soft and fluffy! Now you might think that was it, but it has a history linking back to Japan and Portugal, because this cake is also known as Taiwanese Castella Cake.
(more…)April 5, 2020
Getting Creative with Eggs 創意蛋料理
Too much time on your hand, being stuck indoor? Have a look at these videos, do something fun with egg dishes!
(more…)March 14, 2020
【廚娘香Q秀】Tangzhong Spring-Onion Buns 湯種蔥花麵包
Found this video from 2013 of Tangzhong (water-roux) bread making demonstration by the Taiwanese pastry chef, 陳郁芬, who wrote the cookbook, 65°C湯種麵包 (65°C Tangzhong Breads).
(more…)December 31, 2015
2015 in review
The WordPress.com stats helper monkeys prepared a 2015 annual report for this blog.
Here's an excerpt:
The Louvre Museum has 8.5 million visitors per year. This blog was viewed about 450,000 times in 2015. If it were an exhibit at the Louvre Museum, it would take about 19 days for that many people to see it.
Corner Café 