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.
I watched my mother make Hakka noodle from scratch last year and amazingly it is a very simple process. I still remember the smell of the freshly made noodle mixed simply with spring onion, garlic and soy sauce – the perfect lunch.
Mi cao pan is a traditional Hakka pancake made from rice flour. My mother will prepare this dish in the morning and we will have it for lunch. Eat the pancake with a soy garlic sauce or if you have a sweet tooth, you can eat it with Ketchup Manis.
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 […]
…that night I saw grandma soaking the soy beans. I knew she would be making tofu the following morning. As a matter of fact, I’m awaken by a loud and roaring sound. It’s 5 am and the grinding machine was in full swing turning the soaked soy beans into soy milk. This was my earliest […]
“Satini chevrette” is a traditional Maurtian Creole food which translates into shrimp chutney in english. This dish is normally eaten with rice, but my favourite has to be “satini chevrette” in a freshly baked baguette along with some lettuce. Other people prefer to have it with crepes or noodles. The point is that this is a very versatile dish […]
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 […]
Vindaye is a typical Mauritian curry paste made of tumeric, mustard seeds, and garlic. Vindaye paste is traditionally made on “roche cari” as depicted in the pictures below, however you can easily buy ready made vindaye paste in specialty grocery shops. Vindaye curry is best used with seafood such as fish, calamari, and octopus. Served […]
Sweet and sour crab has to be one of my favourite dishes. Mum prepares this dish for me every time I go back on holiday, and since it is my favourite dish I have made sure that I learn to prepare it and trust me it isn’t that hard – it’s all in the balance […]
Satini coco is a very popular Mauritian food which translates into coconut chutney in english. Back in the days, satini coco was traditionally made using a manual rock grinder called “roche cari” in Mauritian Creole. Nowadays, you can use a blender or a pestle and mortar. Satini coco is widely used as an accompaniment to […]
“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 […]
“Satini poisson snoek” is a typical Mauritian Creole dish which translates into fried salted fish salsa in english. This local dish is usually eaten with rice, lentil soup, and pumpkin. Salted fish is readily available in Australia, and can be bought in Indian grocery shops. There are many versions of this dish – some people […]
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. […]
Having a cold and need something hot, soupy, and full of nutrients? Try this classic chicken soup recipe from my Grand Ma. This soup is so full of goodness that it will put you back on your feet in no time. Ideally, you want to use a free range chicken for this. In Mauritius, my […]