Steamed Chicken with Wood Ears and Dried Lily Buds

Steamed chicken has been my most favourite dish cooked by my mother from childhood. Many young kids don’t like eating those foods in dark or black in colour. I and my daughter might be the odd ones. I love the black fungus, cloud ears and wood ears very much, especially steamed with chicken. The texture of cloud ears is so delicate and smooth, absorbed all the goodies of chicken after steaming. My daughter would pick all the cloud ears to eat and always complaints that she couldn’t have enough of them.

Grilled Sanma (Japanese Style)

Whenever we have fish on our dinner table, I’d feel it’s a very satisfying and rich supper, no matter what kind of fish we have. This dish is a super easy and quick one, yet delicious enough. Sanma is commonly used in Japanese cuisine. To make this dish, all you need is an oven/grill. I used my toaster oven that is pretty quick to grill a small amount of meat. If you don’t have an oven at home, you can pan fry it oven medium-high heat. Both of the fish skin and bones are very crispy. You can eat the whole fish literally, given that you’re skillful and experienced in eating small fish with bones.

Sweet Potato Glutinous Rice Balls

This Chinese dessert reminds me of the western molten cake (aka lava cake), that often make people utter “ooz” and “aah” after cutting or biting open the tiny cute ball. Not only does this sweet treat taste heavenly, but also it has an appealing presentation with its melted filling running down. You can impress your family and friends with this easy-to-make dessert in any occasion.