I am going to use this page as a chatterbox if you like to ask me anything about oriental cooking or recipes that I have not covered so far. It is better to keep all cooking discussions on here than send me an email so other people can read it too and participate if the information is not private.

Look forward to hear from you.


  1. Hi Sunflower.

    Is this how you created your tabs please in html?

  2. No Gill not the above link. I did it the long winded way by manually changing the HMTL not knowing there is already a very easy way to do it using the existing Blogger facility.

    To add Tabs to Blogger blog:
    - Click on 'Design' on the top right hand corner of your blog

    - Click on the tab 'posting' like when you want to write a post. Then click on the lower 3rd tab 'edit pages'. Then click 'New page' you then come to a similar post writing menu. Enter the title and whatever you like to add to the page, If you like to add reader comments, go the the bottom page and click 'post options' and click on comments allow. When all done click 'publish page'.

    - Now you are given two choices to either add tabs on the sidebar or on the top of the blog page. Select and save.

    That is it. You can go back to 'edit pages' and keep adding more tabs up to 10.

    Using the new blogger design facility you can change the colour of the tab background.

  3. It works.
    I'm just going to work out what to put in my other page tabs.

    You're a star, Sunflower

  4. Great. Will check your blog later to see the changes.

  5. Hi

    Just want to say, I've been following your blog for a while after I randomly linked here for Hainan chicken rice.

    Love how you post pics of yourself making so many of (to me) the less well known/interesting dishes as well as classic asian dishes.

    I think you said you were in the SW region, have you ever visited the Vietnamese supermarket on Gloucester Rd? I only just found out it existed although it's bit far for me to get to.

    All the best and hope you keep sharing with us :)


  6. Hi Peter, thanks for dropping by. My place is 1.5hrs drive into London. I don't go there much. We have a local oriental supermarket where I can get most of what I need. If not I can order online from;

    Wai Yee Hong
    Raan Thai

  7. Hi Sunflower
    Thanks for the prompt reply( and me not so :), I've never heard of raan thai but it looks good and I've sent link to a friend, so thanks.

    I'm making a meal for a friends birthday next mth and have decided to make a dish with aubergine penguins (they like penguins).

    Still haven't worked out how to incorprate in a dish(if it stay together cooked), thinking of stuffing/steaming maybe using your stuffed aubergine recipe. Thoughts?

    I'm not particularly good @ cooking but I like experimenting :)


    P.S. e.g. uncooked

  8. Hi Peter

    I don't think the penguins will work. Aubergines need to be thoroughly cooked to taste good and they will collapse or shrunk when cooked. What you can do is select one aubergine dish you like, like the Vietnamese aubergine salad Pile this on a very large plate. Then make some miniature penguins using small aubergines, raw and casually scattered on the plate for deco only (tell your guests they are not edible). Rub or dip the carved penguins in acidulated water to avoid cuts or peeled areas getting brown. You can buy miniature aubergines from Asian (Pakistani) stores.

    Oh I just have a better idea, if you know how to make floating island (poached meringue - no sugar), you can use them to look like ice or snow, put these islands in the centre of plate and put penguins on or around the floating islands.

  9. Hi Sunflower

    Oops, sorry I've not replied.
    I completely forgot I asked you on here and we've been away on holiday ( +side I've got a lot of recipes to look through :). )

    I think you're right that they won't work cooked and always suspected this. Thanks for the tip about the smaller ones - alas I live in SW rural area so can't easily get them unless I grow them in advance...

    I think what you suggest with the island is excellent esp island thought (never made poached meringue ) and the ideal recipe but alas I think I'm going to have to just make do and put a couple on a dish like the Viet pork salad recipe.

    Thanks again for your reply and apologies for not replying sooner before I went away.


  10. Really nice blog & I like all your recipes!! so, you'r Bruneian & can bekurapak Brunei..? For sure you know the famous chinese noodles in Sarawak called "Kolok Mee" right? I'm "desperate", trying how to making that noodle.Pls share with me if you have the recipe on hand. Txs!

  11. Hi there,

    I know enough Bahasa Melayu to get by. This kolok mee are you ok with pork or you're looking for halal version? Recipe quite easy.

  12. u boleh cakap malay, that was great & I'm Sarawakian Tribes (Iban). I din't have a chance @ learn how to buat that noodle, only makan whenever i'm back home. Kolok mee was my fave @ top makan list & daily bfast/brunch! Now diperantauan, tercari2 kerinduan.... tak sabar I tunggu recipe...haha

    Rgds, Sharon

  13. Hi Sharon

    Where about are you now away from home? Since you are Iban I guess you have no objection to makan babi. Do you have Chinese supermarket near you to buy Chinese fresh noodles, char siu pork, fish cake and some some green like choi sum. These are some of the basic ingredients needed to make kolok mee.

  14. lol...& yeap babi kegemaran org Iban too. I'm living in Nurnberg, Germany & chinese supermarkt ada only that, they din't make the most wanted fresh noodle... macam mana nak buat that noodle?

  15. I can show you how to buat the noodles if you have a pasta machine. If not you can use dried egg noodles or even spaghetti, ok not the best. For Char Siu buy from Chinese restaurant or you can try this recipe

  16. well, i'm preffer homemade one lah... & no prob with the rest of ingredients, cuma nak tau how to make the noodles & Ori kolok mee recipe...

  17. I will post the recipe asap when I get the ingredients.

  18. Do you have any recipes to share on cooking with Bai Ye Tofu? I bought a packet because I remember an ex Native Chinese colleague who cooked with it and it was delicious.

  19. Hi Jasmine

    Do you mean tofu skin 百页 like this

    Far as I know this is a typical Shanghainese ingredient, I don't get this over here, no chance using this ingredient.

    Before using, the skins need to be soaked with boiling water and bicarb before use. About 5 cups of boiling water to 1 tsp bicarb, till skins turn soft and pale colour. Then rinse with clean water.

    For recipes, you can make soup, stir fries and make into rolls filled with meat and vegetable like spring rolls.

    Typical Shanghanese recipes:

    - Cut skin into strips tie into knots then soak with bicarb boiling water then rinse. Make soup with chicken stock/pork bone/pork ribs, fresh bamboo, Chinese dried ham and fresh green vegetable, garnish with some shredded ginger and spring onion.

    - After soaking cut into small pieces and stir fry with freash skinned fava beans 蚕豆.

    - Braised presoaked skin with prawns (with shell on), flavoured with ginger, cooking wine, light soy, ground pepper.

    - Wrap skin like spring rolls wrapped with pork, prawns, chinese mushroom etc... Steam rolls then pour on a thicken sauce seasoned with water or stock, light soy, oyster sauce, wine, ground pepper, pinch of sugar and sesame oil. Can go with some steamed fresh pak choi on the side.

  20. Hi Sunflower,

    I was just wondering, the pulp of soya bean after being extracted of its milk, is it possible to use it to make falafel apart from veggie burger? Do I have to pre-cook the pulp before using and if so, do I cook it in a pot with lots of water or should I steam it best, just thinking if cooking in a pot of water, it would stick to the bottom of the sauce pan, yes?

    Awaiting your response while getting on with making tofu using your recipe, thanks!!

    Louise M (again)

  21. Hi Louise

    I never thought of using soya pulp for falafel. Good idea, may work give it a try. No need to precook the pulp, you will need some plain flour and egg to bing the mixture. The balls are deep fried so the pulp will cook during deep frying.

    I have use the pulp making similar fried balls with chopped Chinese preserved vegetable (zha choi), carrot and shitake mushroom and some spring onion.

  22. Hi Sunflower,

    I have been thinking about making falafels using soya bean pulps(hands trembling while typing, muscles exertion after squeezing soya bean pulp) for a little while.

    My little girl, whose "refined" pallete very challenging. She doesn't like eating much, drinks lots of milk though. But she does like fried food ie. chips, crisps, etc. I'm hoping she will take to falafel as it healthier even though it's fried. Will let you know once I've done. Back to stirring the big pot of soya milk.

    Thank you again for your kind guidance!


  23. Hi again sunflower,

    I have made the falafel, it is indeed very delicious! I feel good knowing that I have used every bit of the soya bean. I actually mix the pulp with ground coriander, ground cumin, garlic, onion, fresh parsley and coriander, then added a tiny bit of cayenne and salt, and large amount of homemade bread crumbs so that the texture is crispy and light.


  24. Thanks for the feedback Louise. I may try it myself.

  25. Hi Sunflower,

    I saw this website and I just bought one those soya making machines. Thought you or anyone following your site maybe interested.

    I will post a note to let you know how well the machine works.

    Louise M.

  26. Thanks for the suggestions, Sunflower.

  27. Look forward to your feedback re soy milk machine.

    I am so used to the cheap and cheerful muslin bag and liquidiser. It works for me.

  28. Hi, Just wondering if you know of any tasty recipes using Silken Tofu. Got my partner to buy some last week, but he should of bought the Firm variety! I have a wide range of western spices, herbs, condiments, and the v basic in Chinese ones. Thanks!
    ps. I have a soyamilk maker, and it's great!

  29. Hi irridium

    You can try any of these

    mapo tofu

    Tofu and mince with black beans

    Steamed tofu with prawns/shrimps

  30. Hi Sunflower,
    I have recently discovered your blog & I'm thoroughly enjoying it. Starting in my childhood (in NZ) with Chinese friends and then homestay guests for 5 years from all over Asia I learnt to enjoy & cook all sorts of Asian food. Now it is not so easy in Poland, but shops are slowly appearing & I don't have to fill my suitcase with ingredients when I travel. Having no particular allegiance to any particular food style and really enjoying comfort type food, your recipes are exactly what I (& my family) enjoy! Thank you.

  31. Hi Cameron

    Thanks for the comment. Hope you will continue to support my blog.

  32. Hi Sunflower,

    Your blog is really wonderful! Great Job!

    Steven Leong

  33. Hi Sunflower,

    Thanks for all the recipes they are great. I currently live in China so getting the ingredients is even easier. I hope to see even more 四川 recipes, it is my favourite food!

  34. Hi my dearest! :)

    I'm trying to see if you have a recipe for plum sauce? I've searched but maybe I've missed it? Just point it out to me if I have...thanks :) xx

  35. I've just linked yr blog to another blogger friend...which reminds me should think about joining the foodie community on twitter it is such a positive and friendly bunch nothing like forums! Or maybe have a facebook page if you haven't already because I would love to link you up with other blogger/twitter friends who would appreciate your advice and have the knowledge you might as well share it darling! :)

  36. Hi dearest!
    Chinese plum sauce main ingredients are salted plums (about 15%), water, vinegar, starch (thickener), ginger, chilli and garlic. This is the salted (brined) plums.

    You can try with fresh plums, use more plums and add some salt. I don’t have the exact recipe. You can experiment.

    I will think about Twitter, I am on facebook but only personal will register one for the blog.

    While I have you on, fancy a meet up in London sometime? Reply on my email.

  37. Hi

    Im hoping someone can help me with a recipie for salt and chilli chips, my local Chinese/Cantonese restaurant have these salt and chilli chips (well we call them chips in the UK but americans would called them fries) and ive tried to make them myself but cant seem to get it right.

    They seem to have a thin coating of a crispy batter on them with salt and chilli flakes in it but I cant seem to get it right.

    Ive tried a normal batter with flour, water etc but when frying them the batter doesnt stick to the chips but expands like a balloon around it.

    Do you know of any recipie for salt and chilli chips?



  38. I never have this salt and chilli chips before. You can try lightly coat the chips with beaten egg white then coat with a mixture of dry plain flour + chopped chilli and salt before deep frying.

  39. Hi Sunflower. I made your Dong Po pork today and it was very, very good. I read many other recipes and they all seems to braise the meat in the sauce (also in mother stock). Is it your own variation? Just curious.
    Thanks for the great recipe

  40. Hi Francesca
    I can't remember posting a Dong Po pork on the blog. Which recipe did you use? I think I had posted a Dong Po style pork hock on the BBC forum long time ago.

  41. Yes, indeed. I followed the link on your blog to the BBC recipes
    I was undecided if I wanted to try your recipe first or prawncrackers on egullet, I went with yours. The method is very different and the most of the recipes around I think call for braising the meat in the stock.

    Anyway, it was delicious. We ate 1 kg of belly in 4 people!
    Not a beautiful picture but nevertheless very good.

    Thanks again

  42. Hi Francesca,

    This is one of the traditional recipes. I did not invent this.

    Your piece of belly looks delicious!

  43. do you have recipes for mango pudding...?

  44. Yes I have but I am not posting at present.

  45. Hi
    Looking forward to your next posting (whenever that maybe) :)
    Missing reading your recipe postings.

  46. Hi Sunflower.

    Very selfish on my part, but I really hope you'll resume posting soon or later. Just want to let you know that whenever I want to doublecheck a Chinese recipe I always come and check how you do it. Your recipes rock!

    Whish you the best.


  47. hi sunflower!just found out about your blog! wanna try making the korean stew but do you know where does brunei sell that gochujang??Im from brunei too.i cannot really find any korea store here...i think either that or i dont explore much ><

  48. Try any supermarkets, if not those big supermarkets in Bandar. I am sure there are still many Koteans in Brunei and places where they can get basic home ingredients. These red pepper paste normally packed in red rectangular plastic box.

  49. Love your recipes!! Tried a few of them and they were absolutely delicious!

  50. Hi Sunflower,

    Wow! I love your blog! I just found you and have been pouring over page after page and copying your recipes. I will try many of them. Thank you so much for such clear instructions and pictures. Rather sad that you are slowing down, please keep up for us followers. It's hard work but I really appreciate your generosity in sharing.

    Take care!

  51. sunflower,

    happy chinese new year, koong hei fatt choy

    looking forward to you blogging again


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