Trinidad Chinese cuisine is a popular style of food resulting from a fusion of Chinese and West Indian cuisines. Trinidad food itself is a mixture of African, British, Indian, Spanish, French and Portuguese cooking style.

Wondering why there is such diverse mixture of cooking styles in Trinidad? Well in 1834, the black British slaves working in the Caribbean colonies were freed. That eventually created a labor vacuum that was filled by indentured laborers from India and Africa. A sizable portion of these immigrants were destined for Trinidad, Cuba, Jamaica and Guyana.

The menus of Caribbean Chinese restaurants are widely attributed to this diverse culture and food that the immigrants brought.

One of the most popular Trinidad Chinese recipes is Chowmein. This is not the crunchy Chowmein known in the Armerican and Chinese restaurants or home kitchens. This version of Chowmein is actually boiled, so that it is soft and pliable, then stir fried with various meats and vegetables.

Chowmein is usually accompanied by fried rice, potato salad, macaroni pie and fried chicken. This was a normal Sunday lunch growing up for me. It is a staple in Trini kitchens. Literally hundreds of little mom and pop stalls in Trinidad sell this dish on a Friday and Saturday night to make a little extra cash.

In fact I clearly remember buying for lunch in school and Bread and Chowmein that cost $1.50. talk about a carb on carb meal! Sprinkle on a dash of hot sauce and OMG, literally brings back childhood memories, of the bigger kids cutting in line in front of me, with my short self to get their Chowmein sandwich first, while it was hot and fresh!

So today I am sharing with you how to make this traditional Trini-Chinese side dish of Chicken Chowmein. You can use any meat you like or even remove it. I did add a bit of MSG as that is the way we make it back home and it really does taste different, but feel free to use this optionally.

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Click here for Trini-Chicken Chowmein recipe.


Oh goodness it has been more than a month since I have last posted any recipes.

It has been crazy to say the least. My dad passed away earlier this month and between the funeral and everything else that was going on, I was barely home to cook normal food for myself, further more for trying to cook for the blog.

During that time I am pretty sure we were eating fast food everyday! There was 1 point where we would eat McDonalds for lunch and then pizza for dinner! It was bad. My tummy was saying what the heck is going on. Very rare do I eat fast food and I clearly had my fill.

Once life slowed back down and had started to feel normal again, I was definitely craving my home cooked food. To me home cooked food is Dhal and rice with some sort of curry.

This Dhal recipe has been requested so many times that I finally decided to do it. I mean I literally eat Dhal at least once a week! When I did my low carb diet, I basically lived on dhal and drank it like a soup with a side of pickled mango.

There are many variations of Dhal or split peas. Like the yellow and the green. In Trinidad we use mainly the yellow. In fact I have never cooked with the green split pea. Split pea is not to be confused with lentils. It is two different beans.

It is important to “chunkay” your dhal after it is cooked. If you skip this step, trust me you will not get the same taste or results. Chunkaying is the common term we use in Trinidad that simply means, adding garlic to hot oil and placing the whole hot ladle with oil and garlic into the dhal. This causes the dhal to sputter and splash since it is oil and water meeting each other. Therefore it is important to place a lid over the pot at the same time you submerge the hot ladle into the dhal.

The most common way of eating dhal is with white rice and a side or vegetables or curry.

Stop on by my YouTube Channel for more great recipes and videos!

Click here for Dhal or Split Pea recipe.



Hey guys!

Today I am sharing with you another amazing deep fried food! YAY.

Who does not like deep fried, meaty goodness with a side of crunch. Speaking of deep fried, have you been to the state fair where everything is on a stick? Well this is my idea of deep fried deliciousness on a stick! just put this Pork Lumpia on a stick and you got a piece of heaven in your tummy right there!

Last time I shared a Crab and Cream Cheese Lumpia, that was kind of a play on a crab and cream cheese wonton that I had. this version is the authentic version made with pork, cabbage and carrots. It is equally tasty and delicious.

This lumpia is different from an eggroll in that the meat is raw and it cooks as it Frys. In an egg roll the meat is usually precooked as an egg roll wrapper will fry fast than a lumpia wrapper does. Lumpia wrappers are really thin so be sure to NOT use egg roll wrappers for this recipe.

If you can find the lumpia wrappers that are individually wrapped, it will save you time and swear words. As the other ones that are all stuck together is hard to separate without breaking it.

Just imagine sharing this Pork Lumpia with a side of beef fried rice and chicken wings! Yum.

If you happen to try this recipe, drop me a comment on how it went!

Of course if you have not subscribed to my Youtube Channel yet, then what the heck are you waiting on? Head on over there and hit that subscribe button.

Click here for Pork Lumpia recipe.




I recently went to an Asian Eatery here in Minneapolis. Its pretty new so obviously I had to go give my blessings on its menu. Actually my tummy had to give its blessings.

I am a fan of anything deep fried and fried rice, so obviously I sampled about 4 different appetizers and the fried rice. There was a snow crab wonton that was just to die for! One of my top new favorite appetizers. But they also had this really strange spring roll on their menu.

I say strange because it was thin and long, filled with pork. It is a Lumpia, that is actually a spring roll that originated from China and is commonly found in Indonesia and the Philippines. It is a savory snack made of a thin crepe pastry skin called lumpia wrappers enveloping a mixture of savory fillings, that range from chopped vegetables to minced meat and like my version cream cheese and crab meat.

The texture is really similar to phyllo wrapper. So it is really thin and delicate. If you plan on making this be sure it says individually wrapped. Otherwise its hecking hard to separate each wrapper. Each package comes with about 50 wrappers.

Another difference in these spring rolls, the pork or whatever meat you are filling it with is cooked in the wrapper as it fry’s.

I made this version with cream cheese and crab meat so everything was fully cooked before filling, however I also did a pork version which I will post soon. But in the mean time if you can get your hands on sweet crab meat this is so delicious. The crispy exterior with the soft sweet filling is just perfect.

It can be made ahead of time as well. I actually made mine the day before and placed it in the fridge and then fried it the next day. Its a great party food.

If you make this be sure to drop me a comment below.

And if you like the video below, head on over to my YouTube Channel for more great recipes.

Click here for Crab and Cream Cheese Lumpia recipe.





Hello lovely people!

How was your Easter? I trust that you made delicious a spread for your dinner or lunch. Went to church, maybe did an easter hunt and all that good stuff. The monster is no longer into easter hunts, thank god! Thats one less holiday I need to care about. So we now have eliminated Easter and Halloween…excitedly waiting for her to not want Christmas gifts anymore. Ha!

I am continuing with dessert. It seems the only time I want to eat dessert is when I am fasting. I rarely eat sweet stuff, but lately I feel like I must have something sweet in the night. These Strawberry Cream Cheese Muffins are just what I need. When I tell you these taste better the next day I am not kidding you. I made these on a whim, just trying to test out the ratios.

When it first came out of the oven, of course I immediately ate one, I mean I needed to test it an all that. It was so soft, I thought for sure it failed. But the next day after allowing it to cool in the fridge…oh boy was it perfect. It was soft, moist and the strawberry jam just put it over the top.

Kind of like a sweet and tart balance. If you are using fresh strawberries, please chop it before, otherwise it takes a lot longer to become jam-like. I used frozen and it was perfectly fine whole.

I thought about adding a sprig of mint to the jam, but did not in the end. If you happen to make it and do add mint, let me know how that comes out. I imagine it would give it a bit of freshness…

Now have you visited my Youtube Channel yet? Have you liked every video and subscribed? Well what are you waiting for! Get to it.

Click here for Strawberry Cream Cheese Muffins recipe.