This traditional Chinese drink is very simple to make and usually drunk in hot summer and autumn months when the body might have too much ‘heatiness’ from fried foods or stress. It’s great at this time of year, when kids have gone back to school and are prone to coming down with throat tickles and sniffles.
What I love about this recipe is that you can make loads, freeze them, and have them ready to go any time you’re too tired to cook, or can’t face making YET ANOTHER HAM & CHEESE SANDWICH! *side eyes my kid*
Want to introduce your kid to fire? Upgrade their kitchen skills to an actual stove top? This is the recipe for you.
Tofu divides people, much like Marmite. For many it’s too bland, with that awful slimy texture. For others, it’s a versatile ingredient that absorbs flavours well, and with a little ingenuity it can taste marvellous and full of texture. I didn’t really like tofu until my twenties but I LOVE the smell of chau dau fu, the deep fried, smelly, fermented bean curd. There’s just something about that rancid, musty smell… mmmm!
Happy New Year people! It’s been a while, I know. I don’t know about you, but I’ve been eating like a trucker… And now my clothes don’t fit. Dammit!
Fusion. Such a dirty word to so many foodies. NOT THIS ONE! No one else but third culture kids will know the joy of eating hard-boiled eggs with Maggi sauce, or condensed milk on toast. There is a lot to be said for the meeting of East and West…