Braised Char Siew (or Non-bake Char Siew)

Braised Char Siew (no-bake)

I’ve been wanting to make Char Siew for a while now. I have a go-to recipe that my friend, Maria shared with me a while ago but that recipe requires me to marinate the meat for at least 2 days or more before baking. But because I was craving some char siew immediately and didn’t want to pay over $6/lb for it at the Chinese BBQ shop, I decided to try this recipe that I found at Baking Mum’s blog. (more…)

Roasted Butternut Squash Soup with Bacon

Winter squashes are one of the things I love about this season. Their flavor, color, texture is so "fall-like" and comforting. And they are delicious too! We recently used a squash variety called "Fairy Tale squash" for my mom’s pumpkin noodle soup.

And just the other day, I made butternut squash soup. I have to say, this butternut squash soup is EXTRA special simply because we grew the squash ourselves. And it’s EXTRA, EXTRA special because it was the ONLY butternut we got from that whole vine. Sigh…I’m not meant to grow anything besides tomatoes.

Our One and Only Butternut Squash

 Our One and Only Butternut Squash


Steamed Egg Tofu with Ground Pork and Shrimp

Here’s another delicious, quick and easy Chinese dish put together by Annie’s mum.

Steamed Egg Tofu with Ground Pork and Shrimp

Steamed Egg Tofu with Ground Pork and Shrimp


KL-Style Hokkien Mee Recipe

This is the dinner I intended to make!

KL-Style Hokkien Mee

KL Hokkien Mee


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My Photo Annie is mistress of the kitchen while Nate is the master of the grill and smoker. We cook the homestyle Asian and Hawaiian foods of our younger days while also exploring the wider worlds of Western foods.

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