MasterChef Australia alumnus Marion Grasby has a new cooking show, Flavours of Heart & Home, which premiered on April 28, 2025 at 7:30pm on SBS Food and SBS On Demand and will air weekly with new episodes every Monday at the same time.
April 29, 2025
April 24, 2023
【廚娘香Q秀】Taro Blizzard 冰乳酪芋泥雪貝／芋泥乳酪蛋糕
Taro Blizzard or Taro Snowy Cake 芋泥雪貝 has been a very popular on-trend cake in East Asia the past year. Basically it is a petit four sponge cake sandwiched with sweetened taro paste and mochi. However outside Asia, mochi filling is not that easily available, the method used here in this cooking video used cream cheese instead of the mochi filling so that makes it easier to replicate at home. If you want to make taro paste (should be available ready made in larger Asian supermakets) yourself, I have a recipe in my older post.
(more…)February 4, 2023
【廚娘香Q秀】Daikon Puffs 蘿蔔絲酥餅／天蠶酥
This is a Cantonese dim sum pastry made with Chinese or Japanese white radish, or luobo 蘿蔔 in Chinese, daikon 大根 in Japanese. There are basically two variations of the dish, pan-fried (蘿蔔絲餅), or deep-fried (蘿蔔絲酥餅). The deep-fried variation can also be baked if you so desired. Traditionally they are just shaped into rounds when homemade but in the following videos we are seeing the deep-fried version with the fancy shaping sold commercially as 天蠶酥 or Divine Silkworm Pupa Pastries as they look like silkworm pupae. This type of pastry shaping is known as 直酥 or parallel layering (please see my post on Chinese Flaky Pastry) and they also happened to demonstrate the 大包酥 large-scale laminating method (in the first video) and 小包酥 small-scale laminating method (in the second video) respectively which are very useful if you want to learn how to wrap Chinese pastries using the 直酥 parallel layering technique.
(more…)August 28, 2022
【料理美食王】Taiwanese Mooncakes 蛋黃酥、滷肉綠豆椪
The Mid-Autumn Festival this year falls on September 10, 2022. What do you eat on this festival? Mooncakes, of course! The Cantonese mooncakes are very common commercially and much more difficult and also time consuming to make at home and you also need a mooncake mould to shape the mooncake. However the Taiwanese versions are much more easier to make as they are made with the Chinese flaky pastry. Below are two cooking videos from 2016 demonstrating the making of two traditional Taiwanese mooncakes, one sweet (red bean filling) and the other savoury (mung bean filling) by Taiwanese food writer/instructor, 蔡季芳 (阿芳老師).
(more…)July 29, 2022
【廚娘香Q秀】Taiwanese Savoury Sponge Cake 經典鹹蛋糕
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…)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…)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 3, 2021
【Vita Dolce 甜蜜生活手作甜點】Classic Chocolate Cake 古典巧克力蛋糕
Saw this chocolate cake recipe a couple of days ago, and I’m thinking of trying out the recipe in the future, so I’m keeping the recipe and video here. As with a lot of recipes from commercial kitchens, we have to take it with a grain of salt as most would keep some important details to themselves, but in saying that I’m still interested in experimenting with this recipe. We can see from the video and the recipe attached, there are inconsistencies! However by watching the the video and reading the recipe attached, we should be able to fill in the gaps…
(more…)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 