You know you’re walking into a hardcore kitchen when the first thing you see is stacks upon stacks of boxes filled with gorgeous home-made mooncakes.
The women on my Dad’s side of the family in Singapore — they’re fearless cooks.
Pineapple tarts, bak-zhang (glutinous rice dumplings wrapped in bamboo leaves), black vinegar-braised pig’s trotters? They could whip those together with their eyes closed.
Recently, however, the task at hand was Chinese mooncakes, eaten to mark the Mid-Autumn Festival, which falls this Saturday … [read more]