Starting from December 12th, 2023, the English version of "Minhang Today" will be launched. We will showcase the local customs, economic developments, social services, and more of Minhang. Swipe for ...

Baking is all about mixing measured ingredients and waiting for the oven to do its magic. If you find baking to be therapeutic, you must get your hands on a steam oven to bake the softest treats ever.

Do you know that the traditional carrot cake originated from a Chinese Teochew dish called Char Kueh (fried rice cake) and was later brought over to Singapore by early Teochew immigrants in the 1950s?

Edited version of a story first published Dec. 15, 2009: This old-fashioned charmer is from Heirloom Cooking with the Brass Sisters by Marilynn Brass & Sheila Brass (Black Dog & Leventhal, $29.95).

Make sure you have a wok and lid big enough to accommodate a 22 to 23 centimetre round cake tin. Place a cooling rack in the wok to sit the baking tin on. Fill with enough water so there's about two ...

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This recipe for Steamed Taro Cake (Wu Tao Gou 芋頭糕) is a classic dim sum dish, featuring taro, Chinese sausage and mushrooms ...

You may not guess at first glance that this savoury taro cake is packed with flavour from Chinese sausage, dried shrimp and five spice. A garnish of spring onion, peanut and chilli gives it colour, ...