Although most people don’t know this, the Chinese have a long history of making charcuterie. Lap Cheong (臘腸) or Chinese Sausage is the most famous one of all. Based on the region you go to in Asia, they will have slight variations in size, texture and sweetness. Taiwanese even have […]

What is DouGan? DouGan (豆乾) is a Chinese Pressed Tofu that is usually marinated in five spice powder. It has a meaty texture that can simulate the taste of meat. Normal varieties of tofu has a completely different texture which does not give will not give the same satiation that […]

Shacha Sauce (沙茶醬) is the Chinese version of the Satay sauce that is found in south east asia. Instead of peanuts, it is made with dried lizard fish. The overall flavor of this dish is savory and it is commonly used in soups, hotpots and Stir Fry. Shacha was said […]

History Oyster Sauce or otherwise known as Hao Yiu (蠔油) in Chinese, is a sauce made from the extract of Oyster. The founder Lee Kum Sheng supposedly overcooked oyster on accident and the end result was the sauce. He sold it as a condiment and eventually started the famous company […]

Balut egg looks like something out of a horror movie. But to people in South East Asia, it is a common eaten delicacy and aphrodisiac. Although I cannot comment on the effects of your libido, I can comment on how it taste. This is the perfect example of the old […]