Five spice, peanut and pork zhongzi 五香花生豬肉粽

I nearly missed the correct date for Duan Wu Jet 端午節. I knew it's the 16th but my silly head keep thinking it's Thursday instead of Wednesday today.I made another batch of zhongzi last night, this time is savoury with ground roasted peanuts and pork only, flavoured heavily with five spice. I think this is Hakka style zhongzi, we used to buy these at the market all year round when I was still

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Filipino Biko (Glutinous rice pudding)

I adore homemade English rice pudding with lots of ground nutmeg and a brown skin on top, but I hate rice pudding in a tin/can I can never touch that stuff.Biko is Filipino rice pudding using glutinous rice and coconut milk. Great stuff. I made this with my own tweaks adding nutmeg like how I love English rice pudding. Also I added a layer of lovely caramel on top. I love Biko as much as the

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Steamed savoury sticky rice pudding 筒仔米糕

I had some of the stewed pork 滷肉 left and it is great to make 筒仔米糕 'tong zi mi gao' which is a savoury rice pudding/dumpling. It's again another speciality of Taiwanese snack or small eat (小吃 'xiao chi'). This rice pudding is similar to zhongzi, a lot easier to make without having to know how to wrap with bamboo leaves. Traditionally it is made with bamboo cup that looks like this. Now normally

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Lo Mai Gai 糯米雞 (lotus leaf wrapped chicken rice)

I love anything with glutinous rice. One of my favourite dim sum is lo mai gai 糯米雞 which is a steamed glutinous rice parcel with assorted filling.It's very easy to make, essential item is lotus leaf which is available in many Chinese supermarkets which looks like brownish green paper and fan shape. Lotus leaf is not expensive, one pack lasts a long time. Lotus leaf gives a unique flavour to the

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Savoury Zhongzi (五香鹹肉糭)

It's Dragon Boat Festival (Duan Wu Jet 端午節) again on Thursday 28th , which falls on the 5th day of the 5th month of Chinese lunar Calendar every year. Duan Wu Jet always celebrated by the racing dragon boats and eating rice dumplings or Zhongzi 糭子.No idea whether there will be any dragon boat racing anywhere in UK. I love zhongzi, it's a rice package normally wrapped by bamboo leaves with

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Pulut Udang Panggang (Sticky Rice Rolls with dried shrimps sambal wrapped in banana leaf)

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Ingredients:Sticky Rice:2 ½ cup of glutinous rice or sticky rice (cup size 250ml)200 ml coconut milk (tin)200 ml boiling water1 ½ tsp salt
Filling : Sambal Udang Kering * (recipe)
Wrapping: 1 pack of banana leavesSome cocktail sticks
Methods:Soak glutinous rice with tap water overnight or at least 4 hours.
Drain off excess water.
Add rice into a glass dish.

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