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How to Wrap Bak-Zhang
I have new-found respect for bak-zhang hawkers. I’d never given the pyramid-shaped, glutinous-rice dumplings much thought — until I learned how to make them. And boy, let me tell you, if you’re not...
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Braised Duck A L’Aunty Alice
When I think of the family feasts of my Singapore girlhood, there’s always a duck in the picture. To say that my people — that would be the Teochew ethnic group from Southern China — adore duck would...
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Mooncakes: The Taste of Sweet Rebellion
You know you’re walking into a hardcore kitchen when the first thing you see is stacks upon stacks of boxes filled with gorgeous home-made mooncakes. The women on my Dad’s side of the family in...
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Teochew Mooncakes: A Big Tease
This time last year, I was in Singapore, learning how to make mooncakes, learning about my family. The lessons in the kitchen were both informative and intense. Along with their braised duck recipes,...
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Cowgirl: A Dessert Surprise
The evening had been good — entertaining but generally uneventful. Until the question came, "Would you like dessert?" Having just devoured chicken fried chicken, mashed potatoes, chicken fajitas and...
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Popiah: Singaporean Summer Rolls, Just Like Grandma Made
I’ve been thinking a lot about popiah, a Singaporean-style summer roll, recently — not just because temperatures have been creeping up in New York City and the foods of my tropical native country are...
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