Food Minia

A late Chinese New Year to all! This is the year of the dragon.  祝大家龍年快樂, 事事如意, 行好運發大財!!! 年糕 'nian gao' or rice cake is eaten by many during this festive season. Nian gao is auspicious because it rhymes with the lucky phrase 年高 (also read as 'nian gao') or 年年高升 'nian nian gao sheng', roughly translated to English as 'achieving advancements/promotions year after year'. There are mainly two

Hi everyone! Hope the new year started well for all of you. I spent two weeks in Lyon over the holidays. My head is full of memories, and my camera full of pictures... I tried to capture all the beautiful and delicious food that my parents and parents in law lovingly cooked for us. I will share a selection in a later post. Just before leaving for France, a friend had told me about a wonderful post  she had read on TheKitchn.com , where Sara Kate gathered childhood pictures of her readers in the kitchens where they first learned to love food. I wondered if I could find any pictures on me in the kitchen(s) where I learned to love food. Glancing through my parents' photo albums proved to be quite emotional. Many long forgotten memories came back to mind. I smiled at the many happy faces and many sweet moments. Among these little treasures were several shots that immortalized my early love for cooking. Cooking with my Mom (I look just like her now) Picking wild blackberries with my Dad

This recipe is so simple easy and tasty. Only takes 5 - 10 minutes! Great with rice, noodles or pile high on fresh bread. 1 x (200 - 250g) packet of raw or frozen (or fresh) peeled king prawns about 150 - 180g of Chinese chive (if not available sub with spring onion/scallion) 4 - 5 eggs a little light soy 1 tsp cornflour few drops of sesame oil some ground pepper pinch of salt some cooking oil

Pig trotter and ginger stewed in sweet black vinegar is an old traditional Cantonese recipe originally formulated for mothers after birth, to keep new mums warm during the first month after birth. Also many Cantonese families who has new baby will cook a shed load of this, together with some red coloured hard boiled eggs in their shells and some some chicken cooked in homemade rice wine, all

Chinese New Year is just a week away. In Chinese tradition, fish is always a must have for the festive meal. Fish is auspicious to symbolise there will always be plenty year after year. In Chinese phrase it is called 'nian nian you yu' 年年有餘 or 年年有魚. Here the word fish 魚 sounds the same as 餘 which means plenty left. Steamed fish is very popular for any Chinese festive meals. Fish for steaming

Today's I will introduce to you a Taiwanese speciality with an unusual name called "chang ying tou" 蒼蠅頭 or in English "flies' heads". The flies' heads relate to bits of fermented black beans or dousi. This is a pungent, salty and spicy stirfry with chive flowers, pork and fermented black beans flavoured with some garlic and chillies. It's tasty with plain rice or eaten as part of a Chinese meal.