Corner Café

August 7, 2021

【用點心做點心】Chai Tao Kueh / Lo Bak Go 菜頭粿/蘿蔔糕

Filed under: Basics,Cooking Videos,Dim Sum,Kuih-Muih — SeaDragon @ 8:30 am
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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.

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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…

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June 19, 2021

【廚娘香Q秀】Steamed Meat Buns 鮮肉包

Filed under: Basics,Cooking Videos,Dim Sum — SeaDragon @ 7:00 pm
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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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June 7, 2021

【飲食男女】Deconstruction of 5 Dim Sum Dishes 五款香港點心大解構

Filed under: Basics,Cooking Videos,Dim Sum — SeaDragon @ 12:00 am
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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!

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May 23, 2021

【用點心做點心】Shrimp Shumai 蝦仁燒賣

Filed under: Cooking Videos,Dim Sum — SeaDragon @ 4:30 pm
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A Dimsum favourite, flower-pot dumplings, or shumai in Cantonese… Quite difficult to wrap by beginners, but this video shows you how to wrap up into flower-pot shape…

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January 18, 2021

【Slow TV】Namagashi 生菓子

Filed under: Basics,Cooking Videos — SeaDragon @ 2:00 pm
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Namagashi are a type of wagashi 和菓子, which are traditional Japanese confections that are often served with green tea.

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January 11, 2021

【廚娘香Q秀】Cantonese Steamed Sponge Cake 馬拉糕/馬來糕

Filed under: Cakes & Cupcakes,Cooking Videos,Dim Sum — SeaDragon @ 7:00 am
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This is the modern-style Cantonese Sponge Cake.

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September 11, 2020

Wok vs Pot with Marion Grasby and Silvia Colloca

Filed under: Cooking Videos,Miscellaneous & TV Shows — SeaDragon @ 9:00 am
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This is a new TV series from Thai-Australian MasterChef Australia favourite from Season 2, Marion Grasby and Italian expat, Silvia Colloca, called Wok vs Pot. This series features dishes from Thai and Italian cuisines and was originally released on YouTube in 2018, but has now been put together into 3 episodes on SBS. I did not realise it was on until last week, LOL. However all cooking segments from 2018 are available on YouTube which I have also added below.

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August 28, 2020

【Slow TV】Macarons 馬卡龍

Filed under: Basics,Cooking Videos — SeaDragon @ 7:00 am
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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.

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August 23, 2020

【Slow TV】Japanese Soufflé Pancakes 日式舒芙蕾鬆餅

Filed under: Breads & Quick Breads,Cooking Videos — SeaDragon @ 7:00 pm
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These fluffy pancakes are very popular in the last couple of years. I have seen recipes asking to use ring moulds, or even paper rings made up of baking paper to shape the pancakes, but seeing them being made in these commercial kitchens in South Korea, no moulds are necessary… Maybe just need to find the right recipes…

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