Lollipops can be so much fun. And not only for the kiddies. Or maybe I'm in denial. Hmm. Discussion for another time. Today I want to look at this Maltose Candy Art I kept running into during my Chengdu vacation.




In Sichuan, Maltose Candy Art Candy is considered 'beatiful, delicious and playful'  with more than 1000 years of history. In 2008, it was even inducted in the 'Cultural Product' Hall of Fame.

The technique is simple but strategic. According to the banner above, the spoon is used as a brush and the liquid maltose as the paint and each creation should be made in one action. No matter how detailed the subject. As in a true artist must not lift his hand or break the line until the piece is completed.  Had I known this, I would not have chosen an apple. Is it me or does it also resemble a pumpkin?

Candy Apple literally

As you can see behind the apple, a board and dial affords you many animal choices including a dragon, bird, snake and fish.  Luckily, my partner chose a butterfly. The intricacy was really impressive and even included the lines along the butterfly's abdomen.


I really admire their ability to control the flow of such a thin, fast drying substance. I could only imagine the challenge in summer temperatures of 40 degrees Celsius. Also available were 3D structures of basket weaves and dragons prepared before hand and ready for purchase.

It's raw sugar without extra flavour so it's very pure and warm while not being too sticky. Just easy to enjoy.

Maltose on its own is actually really healthy and used as part of Traditional Chinese Medicine to relieve spleen gas and urgent pain, moisten the lungs and thorax, open appetite, ease constipation. So if you experiencing any of these symptoms, try incorporating maltose into your natural remedies. Nutrition-wise, every 100g contains 331 kcal,  0.2g protein, 0.2g fat, 82g carbohydrates, 0.1g Vitamin B1, 0.17g Vitamin B2 and 2.1g Niacin. So it's more than just candy. But if you want that Peter Pan lifestyle, then maltose is right here waiting for you.

Is there an English name for this dish? Yes. Do I want to tell you it? Not really. So if anyone asks, it was social media pressure from you guys, ok? Here goes. Pock-marked old woman beancurd. Legend claims that the original chef had such a face, but after eating this dish a couple times, I'm more inclined to believe that it the appearance of the tofu after its cooked because, depending on its quality, most of the surface will be marked with dips and valleys.

This dish is main part of Sichuan cuisine so you shouldn't be surprised to hear that it contains chili pepper 辣椒 and prickly ash pepper 花椒 or as I am now learning is also called Sichuan peppercorn. But the main layer of flavour comes from broad bean sauce 豆瓣 usually made with the pepper and salty beans . In the very red, oily sauce of the dish itself, you will find chunks of fresh, soft tofu and minced meat but I have even had mushrooms sometimes. Someone was obviously in a rebellious mood.



According to a certain resident on the final word of Chinese everything, an authentic Mapo Dofu must be spicy, hot, fresh, crispy, tender, fresh and live. Did you guess that the spicy meant chilli pepper? Great. Do you think you can guess the source of the other features from the picture. I'm going to give you chance.
Comment below on what you think the answers are and whoever has the most correct responses will win a feature about their country and a special dish...Chop Chop Chop

Finding cuisine of other cities in our university town is very essential to curing home sickness. For instance, only 40% of my classmates are Chongqing natives, which leaves many hungry tummies wanting. The fact that the Northerners eat little pepper makes it even more crucial to find their own feeding holes. I've introduced you to the Shandong wrap and XinJiang Chicken plate; now let's head to Shanghai.

Chinese breakfast generally invests in a meat-filled steamed bun called Bāozi 包子 or as I like to call it 'All in One'. This has been remixed by frying either the raw or steamed bun using just enough oil to cover the bottom. They are covered and fried in a shallow pan for a couple minutes, sprinkled with black sesame seeds, covered, sprinkled with fresh chive, covered, then uncovered and leaned to one side until all the liquid is dried out. Olympic gymnastic style precision.

Nice kicks chef!

The result is a crispy bottom, soft bread top and a juicy inside. For storage, it is placed crispy side up under a heated lamp, because cold and soggy is not optional. This particular outlet uses water to fry because it removes heat from the body as opposed to the original oil method which heats the body up. Nobody living in 40 degrees Celcius Chongqing wants that.

Fresh and ready to eat

I eat about seven in one setting but only because the four pack deal is such a tease. This is a breakfast food but since this outlet is open up to 10 pm ... *wink wink*. Don't play. I see you eating pancakes at midnight.



Can't wait to see what city I find next! ... stay tuned!

Peeled Chestnuts

Hai Nan Island 海南 is on every foreigner's and local's list of dream vacations. Located in the South China Sea, it's sunny all year round with beaches that would be a sight for these sore eyes. While I wait on that dream to materialize, I'm munching on this coconut snack. How proactive of me.


This 椰子角 roughly translated as Coconut Horns. The coconut flesh is cut into angular pieces and dried half way for thickness and juiciness. Then it's covered in powdered sugar. Oh la la...


When I can't go outside, pick me a dry coconut and nibble on the fresh pieces, which is all the time, at least I have this. If you don't know a Hai Nan native or have no plans to visit, the online Taobao store has tons of these. In the meantime, I'm trying to locate the packaging manager:

Forget the real sponge cake or rubber hot dogs. If you live in China, the best April Fools food gags are all around you. Let's get right to it!

With the abundance of fruit this season, juicing and smoothie making comes naturally and constantly.  Enjoy the beautiful mix of fruit below. The frozen watermelon and banana gives texture and thickness and long an provides a natural sweetness with creamy tones.

Spring in a glass

200 ml milk
11/2 cups plain yoghurt
250 g paw-paw (don't you love that name)
300 g watermelon, frozen
2 large bananas, frozen
1 tbsp brown sugar
8 long an
Juice of one orange
*Dash of Angostura Bitters


1. Cut fruit based on your blender. If you got one of those super bullet thingy, no cutting for you. For an ordinary blender, cube with compassion.

2. First blend frozen and then fresh fruit together. Follow up with liquids and sugar. Lastly but optional, Angostura Bitters.

3. Decorate with edible flowers or sprinkle with bee pollen for the true spirit of Spring.

Before cooking, the sausage is soaked in warm water (55 C) for about an hour and then rinsed to remove excess salt. Finally it is boiled for 20 minutes and ready to eat. It is mainly served as its own dish. Left overs can be cut into fine pieces and used in fried rice. Flavor is compared among aunties and grannies, along with compliments and next year's requests.

This is nothing like your store-bought sausage because for one, the meat is chopped not ground or minced. You really feel like you are chewing on something. Secondly, you know exactly what you are eating, not isn't questionable body parts or left overs. After avoiding sausages for a long time, this makes me consider eating them again.

This dish makes you re-evaluate the way you think of chicken. From the north-west of China, the people of Xin Jiang 新疆 bring a blend of spices that always hits the spot when I have craving for curry. Truth is, a new craving has developed. Tomato sauce is flavoured with chili peppers, prickly ash peppers, green peppers, white onions, cumin, ginger, cinnamon, cardamon and aniseed. Phew...just about every spice in the book. By the time the chicken and potatoes are 'cousumered' in this sauce, the final flavor develops into that familiar home made curry taste. Now you know why we appreciate this so much in Chongqing.

Of course the final choice and proportions of spices vary from restaurant to restaurant so it's up to the chef to do you right. Extra veg like spinach, cabbage or carrots may be added. It is served with a humble home made bread, noodles or rice. As seen by the BIG plate, the more the merrier so don't be stingy with this one.

Corn in Grenada is mainly harvested in August, therefore during rest of the year, there is an abundance of corn dishes to enjoy. Roasted corn on the cob is like a definite favorite. It's a popular street food that involves roasting an ear of corn, in its husk, over a coal-pot fire. Like with any roasted or barbecued food, personal preference is applied. Some love it black and crunchy (well done), others prefer golden grains that are lightly singed (rare). I'm more of a medium rare kinda girl, perfect balance. Of course be prepared for the yellow and black spangled smile that will follow you for the rest of the day.

Roasted Corn on the Cob

We have another winner in Coucou. This is made by cooking cornmeal in a variety of seasonings and ochro (Caribbean kid's broccoli) and allowing it to set in a casserole dish. Most times, it's served with callaloo and ochro, stewed fish or any dish with a tasty gravy. Leftovers can be fried for breakfast the next day. In China, my African friends introduced me to the mama of the family, Fufu. It is considered sacrilege to use anything but cornmeal, water and salt as other ingredients would get in the way of the flavours of the accompanying meat sauce. It is also fluffier in nature and more filling.

Local Coucou and Callaloo

Coucou's sweet variant is called Conkie. Cornmeal, pumpkin, coconut milk and spices are mixed and steamed in banana leaf packages.  Sweet potato and raisin are sometimes added for extra texture and flavour.

Conkie compliments NB Photography

My hearts beats for Asham. After the corn is removed from the cob, it is parched, ground and finally sweetened with white or brown sugar. Asham was the source of powdered faces and hands for many '80s kids, especially when the Feast of All Saints drew near. In Trinidad it is called Chilli Bibi and served in cones.

Asham compliments Reggaetreats.com

Corn is extremely versatile and cultures have found many ways to manipulate it. What do you do with corn in your country? Feel free to share below.

If love were a language, chocolate would be its translator and Valentines day would be celebrated every day. Belmont Estate Bon Bon Chocolates brought me close to that kind of love this week. Belmont Estate, located in Grenada, is known for their award winning organic chocolate. When eating their bon bons, the rich, dark chocolate blends so easily with local fruit and nuts that you really do forget where you are at the moment. Here are the ones that captured my taste buds. I apologise in advance for the butchering you will see below.

Grenadian damson tree laden with fruit

Fruit seasons are synonymous with fruit stews. Plums, tamarind and golden apple are boiled in brown sugar, cinnamon, ginger and bay leaf for a sweet snack. Gummy bears and ring pops didn't stand a chance in my primary school days when these fruits were on the market.



My all-time favorite is Damson stew. Damson, not to be confused with Damsel, has as many names as the Caribbean has ethicities: gooseberry, sour cherry and jimbilin to name a few.

Th original damson fruit

It is extremely sour, making it the perfect balance to the sticky, sweet, spicy stew.

Red sour cherry stew compliments Caribbeanpot.com

Some people, and by some people I mean Trinidadians, add a couple drops of red coloring. That's patriotism for you.
As a kid, eating the stew went something like this:

As much as I miss my childhood days, I promise this behavior is a thing of the past. What cherished childhood memories of snacks do you have? Feel free to share below.

I mentioned previously my deep, unending love for baked goods so it was only inevitable that this would happen...The ultimate pastry blog post. Here are some of my favorites:

Local cinnabon

Old habits of eating pastries while studying die hard. The rich, creamy icing of the cinnamon roll is just the sugar rush I need to keep at the books.

Cheese roll

Cheese roll features a cheese filling flavored with oregano and thyme. They could reinvent the wheel as much as they wish but it never gets better than this.

Meat Loaf

When I need something a little heavier, I go for a meat loaf filled with salami, tomato sauce and cheese. My taste buds are never disappointed.

Good old Currant Roll

Currant roll is one European pastry that has stood the test of time. Thick pastry is balanced with juicy dried currants.

More pastries coming soon!

I plopped down into Grenada smack dab in the middle of Mango and French Cashew season. Talk about good timing!

Freshly picked French Cashew

Cashew Apple or English Cashew (local names from our colonial days) is a fleshy fruit that carries a nut embedded at its base. In Grenada, and I'm sure in other parts of the world, there are many species of the Anacardium occidentale. Presently, the 'nutless' version, known as French Cashew (fries aren't the only thing the French stole), is at the height of its season, sold on every sidewalk and bursting from every tree. A sweet, ripe cashew can more or less be guaranteed by a rich, royal red skin. The occasional poke from a bird is not only further confirmation of ripeness, but a warning that if you don't eat it, he will.

No coincidence the supermarket had this in stock for Christmas

As a kid, I recall being bombarded with multiple TV ads of  "Guinness, it's good for you", "I got the power" remixes and a superhero named Micheal Power who could escape fires and land unscathed from high buildings. An after-work Friday lime was not complete without a Guinness (T.G.I.F = True Guinness Is Forever). With the addition of milk, angostura bitters, a dash of spices and sometimes an egg, it evolves into a punch for contenders of the World Strongest Man competition or at least makes you feel like one.

If Barbie drank Guinness....

For the ultimate hookup recipe check Chris at www.caribbeanpot.com and bring in your Christmas Eve feeling unstoppable.

Strawberries!!

Don't they look yummy....I guarantee you they taste even better than they look. These fruits are placed on a bamboo stick and then coated in a sweet syrup made from rock sugar 冰糖 Bīngtáng. Rock sugar is preferred because it offers a more complete flavor than ordinary white sugar.  Although it contains mor e calories, its full taste allows you to use less of it, therefore eliminated that concern, if it is one of yours. All this transforms the fruit, already packed with nutrients, into a super duper snack for the winter.


Originally, Chinese hawthorns were used because of their contrasting sour taste. Over time, however, other tart fruits and even nuts have been introduced to this enjoyable winter snack.


Chongqing winter weather rarely drops below zero, so we can safely thank the northern states of China for sharing this with the rest of the country.

People often compare life to a 'Rat Race' but across here I feel more like a part of an ant colony. We  They all walk the same, headed in the same direction and if one person breaks pattern then confusion is amiss. But if you are one of those who think that all Asians look alike, like me, you would discover differently.

China is mainly comprised of the Han nationality, along with 55 recognized minorities. But you don't notice it at first. I'll admit I was one of those who though everyone was cut from the same cloth and at one point even distinguished my classmates by hairstyles. But now, I graciously admit my error and even discovered that most locals have a hard time distinguishing me from other foreigners. So please, no need to take offense. Now back on topic.

Freshly wrapped dumplings ready to boil

Let's have a quick vocabulary lesson: A Caribbean dumpling is a tight dough of flour, water and salt that is boiled and served with salted fish, stewed chicken or steamed provision. Shapes vary from island to island and include long rods, table tennis balls or flat pancake. A Chinese dumpling uses a flat, thinner dough which is wrapped around minced meat or vegetables with a sophisticated, decorative close. Like Caribbean dumplings, technique is of paramount importance, and a skilled master can fold as many as 100 dumplings in 15 mins.