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chawanmushi recipe

How to prepare Chawanmushi (with step-by-step instruction)

Chawanmushi (Savory Egg Custard/茶碗蒸し) is a delicate and savory Japanese appetizer that we are familiar with. It is prepared by steaming egg with dashi stock in a small dainty Japanese teacup and filled with ingredients such as chicken, prawns, kamaboko, mushrooms, and mitsuba. I will follow closely to the traditional method in this recipe, but…

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Chicken Varuval

Chicken Varuval – How to prepare in three simple steps

The scene of cooking Indian food in the film “The Hundred-Foot Journey” keeps flashing back when I was cooking this Chicken Varuval. This movie centered at the cultural clash between the two rival restaurants in a sleepy French village, one being French and another is Indian. You can feel the intensity of the heat drifting…

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egg foo young

How to make the wonderful Egg Foo Young (Seven important tips)

Egg Foo Young 芙蓉蛋 is an authentic Cantonese egg cuisine. Since it looks like a western style omelet, those who are unfamiliar with it will mistakenly cook it the way of making an omelet. In fact, they are originated from two sides of the world and created in an entirely different way. This article will…

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kapitan chicken recipe

Kapitan Chicken – How to cook in four simple steps

Kapitan chicken is one of the unique breeds in the curry family. Kapitan chicken (Ayam Kapitan in Malay) is truly a Malaysian curry, the amalgamation of the diverse array of Malay, Chinese and Indian eating culture. The unique flavor of this Nyonya chicken dish is the result of the complex interplay of a myriad of…

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authentic pad Thai recipe

Pad Thai Recipe – How to make in 4 simple steps

This Pad Thai post is completely rewritten based on my previous wok two years ago, with an upgraded recipe and the inclusion of the video demonstration. I have added more information as below: The authentic formula of the Pad Thai sauce The key ingredients and the explanation how to prep these items. The stir-frying technique required. I…

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hot and sour soup

Chinese hot and sour soup 酸辣湯 – How to make in 4 simple steps

Chinese hot and sour soup 酸辣湯 is a traditional northern Chinese favorite packed with the acidity of Zhenjiang vinegar, the spiciness of the white pepper and the nuttiness of sesame oil. The flavor becomes even more complex with the inclusion of bamboo shoot, dry mushrooms, wood ear fungus and finishes with a beaten egg pour…

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pork belly with taro

Braised pork belly with taro (芋头扣肉) – How to make in 4 steps

This Chinese braised pork belly with taro is an exceptional dish. Why? Because the pork belly is served up-ended, The pork and taro are cooked in a braising liquid in a deep bowl and inverted on a plate to serve. This action is called 扣 (means turn upside down, pronounced as ‘kao’), and meat is called 肉…

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butter prawns with oats

Butter prawns with oats and egg floss (麦片奶油虾)

Butter prawns with oats and egg floss, Malaysian Style? These prawns are crunchy, juicy, coated with oats, and crispy strips of egg floss. Yes, egg floss.  You read it right. Crispy and buttery! If you are not convinced you should cook it, take a look at the picture below. We developed this recipe several years…

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Chinese pork ribs

Braised Chinese pork ribs (Wuxi style) 無錫排骨

Chinese pork ribs are so tender that the meat is almost melting off from the bone! It is called Wuxi Pork ribs (無錫排骨), the signature cuisine of Wuxi, a town in the Jiangsu 江蘇 province of China. This article is all about how to cook this famous Chinese pork ribs, characterized by the sweetness of…

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pan-fried shrimps

Pan-fried shrimps with Premium Soy Sauce- How to make in 4 simple steps

In this article, I want to share with you an easy Chinese style pan-fried shrimps recipe (豉油王蝦/干煎虾碌). This Cantonese pan-fried shrimps recipe takes only twenty minutes to prepare, use nothing but the most common ingredients in the home kitchen.  Nevertheless, it has a very different flavor from the western style garlic butter shrimps, shrimps casserole…

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