Homemade Chai Poh (Preserved Sweet Radish)

Used in a variety of dishes, from fried Carrot Cake to Chai Poh Omelette, this is our favorite as kids. When I visited my grandparents’ hometown in 2012, they even had preserved radish to accompany plain porridge. It was surprisingly yummy.

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Tang Yuan (Glutinous Rice Balls)

Traditionally, this dish is eaten to symbolise the reunion of the family. Typically taken on the 15th day of the Chinese Lunar New Year, Lantern festival (more commonly known as mooncake festival now because of the consumption of mooncakes during this period) as well as Winter Solstice).

It is easy to make, and some would like fillings in them. I prefer them small and plain, so to taste the sweet soup better.

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You Tiao (Chinese Fried Dough Fritters)

You tiao, a fairly easy dish but is sold for $1 at times in Singapore. Which is pricey for something this easy. It is similar to Churros or Crullers, but offers more flexibility in terms of food pairing.

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Char Siew (Chinese BBQ Pork)

At 11pm, we decided that we wanted Char Siew Rice for supper instead of saving it for the next day’s lunch. Did it stove top this time round, yielded a much juicier char siew than before.

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Chinese Braised Chicken (Huang Men Ji 黄焖鸡)

Stalls selling Yellow Braised Chicken / huang men ji / 黄焖鸡 is literally on every street in Shanghai when I was there. I love it so much, I made it a point to have it every month. Chanced upon a Chinese website with a zillion variations of how to prepare this dish. So here we go, huang men ji.

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