Eggs, milk and sugar … these are the basic ingredients that are in a custard.
So it should be as simple to make custard-filled buns, right?
But did you know that most custard buns are actually made with custard powder? Custard powder was invented in England by Alfred Bird in the the 1800s. Hence, the name “Bird’s Custard Powder.” There’s no actual eggs in that particular custard powder, however, there is a long list of additives and preservatives, which means you won’t find custard powder in my kitchen. (more…)
I’ve said it before, but I’ll say it again. I love noodles. Any day, any time. I’ll eat them for breakfast, lunch, or dinner, and even as a midnight snack!
It’s impressive to think how a piece of starch could be transformed into so many different styles and variations. Ranging from rice noodles, to pasta noodles, and everything in between.
Even for a noodle lover like myself, exploring different styles of noodles can be a large task for the undertaking. Case in point — I grew up on my Mom’s favourite style of noodles, which is the dry-fried chow mein style. Soup noodles weren’t a staple in our house, but when I was in University, I discovered a whole new arena to soupy noodles, with favourites such as Vietnamese Beef pho or Japanese ramen.
Growing up, I was fortunate to experience the tradition of Chinese dim sum with my extended family. It was always a full table or two, with at least 10 people or more. As a child, I was mesmerized by the number of dishes that would blanket the table — each, unique in its own way.
There were dishes that were staples — they were always ordered each and every single time. Har gow (shrimp dumplings), siu mai (pork dumplings), char siu bao (BBQ pork buns), chicken feet, and chee cheong fun (rice noodle rolls were some of the dishes never to be missed. (more…)