mom's rice sticks

mom’s rice sticks

This is possibly maybe a style of Singapore dish that Sri Lankans eat (and maybe sometimes make) by way of Chinese restaurants and cooks in the south of Sri Lanka.

spicy glass noodles with puffed tofu

It's rare that I'm not a little sick of a recipe by the time I'm sharing it, and this is one of those times. This is one of those dishes, and it has everything to do with these noodles.

sweet garlic eggplant

One night James made steamed eggplant and rice for dinner, and I couldn't get enough of it. He knew what was coming...

vegetarian mapo tofu

Mapo tofu is all about two things: texture and spice. This is a Sichuan dish, which means it’s gloriously spicy. The flavours are bold–fierce, even–and in c...

jenny’s sichuan chili noodles

My friend Jenny was in town and we cooked together at my place where I finally got to see how she made her famous rice noodles: tossed in a Sichuan chili paste, sesame oil, light soy sauce, a dash of hoisin and more Sichuan peppercorn than I would ever have thought to use.

my chinese bakery treats & techniques

If you're a fan of these sweet pastries, you might cringe if you saw how I prefer to enjoy them. The egg tarts are the only ones I don't dip into Sriracha sauce, and that includes the sweet bean paste buns.

just right for tonight: rice cooker congee

So easy that there's hardly a recipe to speak of. Don't worry about not having anything to flavour the water, congee can be made with nothing more than salt, and if you don't have a rice cooker with a congee setting, check out this simple stovetop recipe for the rice-water proportions you should use.

sunday fried rice

We often have this fried rice on Sundays in our house. Sunday mornings can be, harsh, ahem, and this is definitely comfort food.