[eating] Most updated Mississauga Asian food map

The holiday season is approaching and many are planning on a staycation in Niagara/shopping at the Premium Outlet or to cross the border for a shortcation; and my map to find good Asian eats on your way out from Niagara and the US back to Canada is out! I have included some of my recommendations…

[making] List of 0 calories natural sugar substitute

As soon as we all knew how bad sugar is, we all either try to quit sweet or find the best substitute for paleo, low carb diets.   I was definitely born with a sweet tooth, from white sugar I’ve already switched to natural sugar like maple syrup and honey, and now I’m looking into…

[cooking] Burdock, carrots and ginger bits fried quinoa rice

Recently I have been developing more Asian vegetarian dishes, adding various elements like low carb, paleo, keto, etc and trying to use as much whole foods as possible.   Rice and noodles are certainly two major processed food we eat, and we all know about the bad side of them so here I came up…

[eating] The best aromatic and sweet mangoes in town!

Alright, I haven’t been updating my blog for such a long time but I have been cooking everyday at home, really! (Just I didn’t get to post everything when summer hits) Recently I was quite addicted to Facebook marketplace and found that other than used items you can actually buy food from there, like the…

[cooking] Boneless Hainanese chicken with fragrance rice

There are actually several different styles of Hainanese chicken, including Thai, Hong Kong and my most favourite Singaporean style.   The chicken itself is pretty much the same, in terms of taste and making, but the only difference is the dipping sauce.  Singaporean Hainanese chicken rice comes with three dipping sauce – dark thick sweet…

[making] Fried Rice 101

A lot of people would wonder what’s the best rice to make fried rice?   Rule of thumb is, you need “dehydrated rice” or “harden rice” to make a good plate of fried rice.  Keep in mind for any fried rice that’s too moist, mushy or sticks together, should not consider to be good fried…

[cooking] Pork ribs with soft cartilage udon soup

Now this is part 2 of the slow cook pork ribs with soft cartilage recipe I shared recently, apart from a dish to pair with rice you can also make this into a delicious udon soup. First cook your udon with the MSG free soup stock for noodles that I shared earlier, and place the…

Low sodium Hong Kong style Borscht in 5 steps

|Hong Kong style Borscht| Traditional Borscht rooted in Russia and then it was transformed and presented in many ways like goulash and then veggie harvest soup, and in Hong Kong with a mix of east and west we have “Lor sung tong” – Hong Kong style Borscht. I’ve googled a bit on Borscht and found…

Slow cook Unagi pork slice (鰻魚醬燒肉) 

Unagi sauce is one of the most popular and kept-at-home Japanese seasoning, let’s see what we can make with this other than grilling the eel. The unagi sauce is thick and sweet, I’m a fan of these thick soy sauce because I think they go very well with pork and chicken using Asian ways to…

Hong Kong style Chicken pot-hot-pot (惹味濃汁雞煲火鍋)

People in Hong Kong love to improvise, especially on food.  Traditional hot pot comes in a pot of broth with raw ingredients to be cooked at table, and often some people thought the broth was too “monotasted” and came up with this brilliant idea of combining two local dishes into one.   Chicken pot or…