Five spice mix and soy sauce are widely used ingredients in Chinese cuisine. Combine these two ingredients together along with some crushed garlic and red wine to make the most delicious cooking marinade.
Looking for an idea for a party snack? Impress your friends and family with this taro and minced pork amuse-bouche. Consisting of taro, mince pork, Chinese mushrooms, and dried shrimp, this snack is packed with flavor and easy to make.
Hakka Chinese sausage also known as ‘Niong Chong’ in Mauritian Hakka is a very popular sausage made primarily of pork marinated with Mauritian Rum. My mother will always make this in Summer when it is hot and sunny because you will need to dry the sausages under the sun for at least a week. She […]
This is a classic Mauritian Hakka dish, also known as “foung moune chou niouk” which basically translates into pork stewed in red sauce” and the red sauce is obtained by using fermented rice – also known as “kiouk” in Hakka. I grew up eating this dish both at my parents’ and grandparents’ place and it […]
“Niouk yen” is definitely a candidate for the national dish of Mauritius. More popularly known as “boulette” on the island, this rounded steamed dumpling is primarily made of choko vegetable(chayote) and mince pork. “Niouk yen” is a traditional Hakka food and the recipe has been passed on by Chinese Mauritians for generations. There are many […]
Chinese bun also known as “pow” in Hakka is a popular dish among the Chinese community in Mauritius. The filling can either be sweet or savoury. My personal favourite is the char siu filling along with star anise stewed soya egg. For the sweet tooth, anything from sugar to peanut butter will do as filling. […]