Chrysanthemum Tea

Chrysanthemum Tea

This maybe the easiest recipe that I have ever posted, but it is too good not to be shared with you. I grew up drinking this tea. My mom always made it for my sister and I during hot summer days. When we came home from school, it was really nice to have a cup of cold sweet tea.

Chrysanthemum tea is made with dried Chrysanthemum flowers, water and sugar. It is sweet with an amazing floral scent. Light and refreshing. It is a very common and popular tea within Chinese. It is said that the tea aids in the recovery from cold and flu. It is also a cooling herb which can reduce the body temperature, which is perfect for summer time. I don’t know if Chrysanthemum tea really have any medical benefits, but it sure is a nice tea to enjoy.

One interesting side story: When I first saw the word “Chrysanthemum”, I just didn’t know how to pronounce it. Bryan repeated the word again and again, but I still couldn’t remember it. Out of nowhere, I came to realize the word “Chrysanthemum” sounds a lot like “Chris and his mom”. When you say “Chris and his mom” really fast, it would sound like “Chrysanthemum”. Ever since then, I can pronounce this word perfectly. 🙂

Last but not least, I will be taking a break and traveling, so I won’t be blogging for 3 weeks. Please check back on the week of February 9th. Meanwhile, follow me (@missinglokness) on Instagram for the latest photo updates. Stay tune!

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Oven-Steamed Mushrooms in Black Pepper Oyster Sauce


I have to thank my sister for this recipe. Couple months ago, Bryan and I hosted a small Hong Kong style BBQ party in the yard. My sister suggested to make this mushroom packets for the party. We did it over the grill and they were fantastic! The mushrooms were juicy, earthy, Unami with a kick of black pepper. Everyone loved them and wished there were more.

I can’t start on the grill every other week just for the mushrooms, so I decide to do the packets in the oven. It turned out perfectly and just as tasty. This is a really great side dish! Those mushroom juice is so good with steamed rice. Nom nom nom…

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Sweet Glutinous Rice Dumplings with Black Sesame


This is my interpretation of my grandma’s (my mom’s side) recipe. It is a dish from a specific region in China called “Chaozhou/Chiuchow 潮州”. My grandma is from Chiuchow. The original name of this snack is “Lok Tang Ci 落湯糍”, but most people will know this as “Nuomici 糯米糍”. Why is this sweet snack being served on Chinese New Year? It is because the word “Ci 糍” sounds almost exactly like the word “Chin 錢 (money)” in Chiuchow dialect. The dumplings are the symbol of wealth.

The dumplings should be made on New Year eve. On the first day of New Year, everyone in the family will go to grandma’s house. We greet each other, give red packets, receive red packets, sit around, eat and chat. These dumplings are one of the things that everyone loves. When the steaming hot dumplings come out of the kitchen and arrive on a table, everyone would run over with a pair of chopsticks and munch on their dumplings. Great memory!

One really interesting thing: My mom and my aunt are never allowed to eat the dumplings. It is because they are married. In Chinese culture, when a daughter married someone, she is the member of the husband’s family. Any family traditions from the daughter’s side of the family will not pass down to the daughter. And the daughter is considered an outsider. Since the dumplings symbolize wealth, my mom never got to eat the dumplings after she got married. But this year, my grandma has suddenly changed the rule to allow my mom to eat under one condition. No take out. (No money is being taken away from the family). Mom said that she hasn’t eaten that for 30 years. Haha… Lucky mom!

But yes, these little dumplings are gooey. Dip as much sugar as you want when eating. Don’t start talking when eating. I don’t think anyone will understand you when you have that sticky dumpling in your mouth. It is fun and tasty, and it will bring you wealth! Have a great new year!

P.S. Special thanks to my fifth uncle for helping out with the background information and recipe tips! I can’t finish this post without his help.

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Creamed Corn with Pork and Rice

Creamed corn with pork and rice (粟米肉粒飯) is one of those classic simple dishes that you can find in Hong Kong. It is very basic, tasty and affordable that people love to get this for lunch. The sweet creamed corn was cooked down and turned into a sauce along with the savory and tender pork cubes. Then, scooped that over a plate of steamed hot rice. This is definitely my kind of comfort meal. Hope you will like this too!

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Happy Lunar New Year! Welcome Year of The Dragon!

My New Year Corner at Home

新年快樂! Happy Lunar New Year!

恭喜發財! Kung Hey Fat Choi! Wishing you prosperity!

步步高陞! Be promoted to a higher position!

身壯力健! Be healthy and vigorous all year!

At my New Year corner this year, I have a pot of orchids, a dragon piggy bank, some red pockets, a few mandarin oranges, a gold piggy bank, hui chun (red paper with greeting words), and a Chinese dragon hand work needle craft. It is very festive, and I love it. Right now, I need to get started on my turnip cake. Have a Happy New Year! New recipe will be up later this week.

Chinese New Year Recipes

Chinese New Year is next week starting on Monday. I haven’t had time to look into new Chinese New Year recipes this year. But I have some ideas for you from my previous posts. Enjoy!

Turnip Cake. This is a must for Chinese New Year! I am making this on Monday.

Sweet Ginger Light Syrup with Glutinous Rice Balls. This dessert is warm and delightful. Perfect ending for a great meal.

Happy Mid-Autumn Festival!

Lantern Picture from Last Year

Mid-Autumn Festival is my favorite holiday! This is the day that Chinese gather with families and friends to enjoy a great meal and some good time together. After dinner, the adults would sit around to talk and eat some mooncakes and fruits under the big bright full moon. The kids would play with their friends and show off their beautiful lanterns. And, all kids look forward to getting a brand new lantern every year. When I was a kid, I loved to play games with friends and eat some delicious mooncakes.

Other than that, mid-autumn festival is also my birthday on the Chinese calendar. It is a double meaning day for me. Even through I am very far away from my home town and family, I would continue to keep the tradition with me and share with Bryan. Tonight, Bryan and I will go for a short walk with a lantern, enjoy the bright full moon, and eat some mooncakes.

Happy Mid-Autumn Festival! Enjoy the beautiful full moon with your family and friends!

Yolk-free Mooncake

Fried Chicken with Lemon Sauce

I don’t cook Chinese food much because I don’t know many of the recipes. My mom gave me some of her old recipe books a few months ago. But, I have only tried this chicken with lemon sauce. The chicken was crispy, and the sauce was very creamy and lemony. It is a very good dish. And, it is definitely easier to make than I would imagine. This recipe probably is the most authentic Chinese food that I have made and posted so far. I am sure you will like this. Enjoy!

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Beef Rolls with Enoki

Enoki mushrooms are thin, white and long. They are very healthy and full of antioxidants. This is a very common dish in Hong Kong. The black pepper sauce is the key of this dish. Since the beef and mushroom has no season, the black pepper sauce keep the beef moist and flavorful. The only problem is buying thinly sliced rib-eye beef. I bought them in Chinese supermarket. But if you can’t go to Chinese supermarket, you can probably ask your local butcher to slice your rib-eye thin.

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Chinese New Year: Turnip Cake

Turnip Cake is the one thing that can’t be missed during Chinese New Year! I love that so much that my mom used to make them specific for me while I was in Hong Kong for vacation, even though that was during Christmas! But it doesn’t matter, who doesn’t want turnip cake? Turnip cake is actually made with daikon or Chinese white turnip. Every family has their own recipes. Some use dried mushroom, some use dried ham, and some use salted radish. Everyone makes them differently. This turnip cake recipe is my mom’s recipe. I have been eating this dish for years. If I am in Hong Kong, there is no reason for me to learn how to make turnip cake. Since I am far away from home, I have asked my mom for the recipe. Finally, I made it! And, I am so glad that this is good! My sister said that my turnip cake tastes 90% like mom’s. Bryan asked whether I can make it during other time of the year.

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