Puto Flan is a type of steamed cake found in the Filipino cuisine where batter made out a mixture of rice flour/all-purpose flour, eggs and sugar is steamed. Traditionally is topped with either salted eggs or cheese but Filipinos start to become creative hence making variations like putong ube, strawberry...
Puto may be an obscene word in other languages but in Philippines it’s a term for these innocent looking cute little steamed cake served as is, topped with cheese, topped with salted duck eggs or both. It can be served with butter or grated fresh coconut on the side and...
American / Chinese / Fusion / Japanese
by Raymund · Published June 19, 2015 · Last modified December 23, 2015
Momofuku is group of different multi awarded restaurants opened by Chef David Chang in 2004 in New York, each restaurant become really popular and well-loved for their signature dishes like the Momofuku Noodle Bar Pork Buns, Momofuku Noodle Bar Momofuku Ramen, Momofuku Milk Bar Crack Pie and Momofuku Ko Soft...
Hardinera is a type of steamed dish made out of pork, hotdogs, pineapple, peppers, raisins, eggs and pickles, it closely resembles embutido but instead of ground pork hardinera used chopped pork pieces. Hardinera also is steamed traditionally in a llanera or a mould used to cook leche flan unlike embutido...
Sometimes steamed fish can taste bland and boring, as this cooking method is quite tricky to incorporate good flavours with a very delicate ingredient. There are also few good recipes for steaming fish and the only ones I can remember on the top of my head is the Asian style...
Chinese / Malaysian / Singaporean
by Raymund · Published April 28, 2014 · Last modified July 10, 2014
This dish was inspired by a popular KL dish called Steamed Fish Head in a place called Happy Garden. I saw this dish before when I worked there and I still remember people queue for this treat. Though its called fish head the ones they serve is more like half...
I recently saw this rice topping in Facebook when a friend of mine shared this drool worthy recipe from Certified Foodies, I was so intrigued as I haven’t tried them yet but it looks so good hence I did my own research in the hope of recreating it at home....
Siomai or Shumai is a traditional Chinese dumpling served in dim sum. In China there are two varieties of this dish which are the Cantonese and Jinghan. The difference between the two varieties is that the Cantonese is made out of pork, shrimp and black mushroom covered in a thin...
I like researching about Chinese dishes as most of them have a colourful legend on how it originated, like this dish called Zongzi. This dish is said to be a commemoration of the death of Qu Yuan, a very famous Chinese poet from the kingdom of Chu during the Warring...
Back in the Philippines this type of steamed bun is one of my favourite comfort meal, when I am hungry and want some quick and easy fast food this would me one of my few choices. So what is special with this jumbo siopao compared to the others like siopao...
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