how to cut chili

Chili- How to prepare chili for Asian cooking

Chili is used in Asian cooking more than any western cuisines. I cut, dice, mince and blend them daily, and below is the collective experience I want to share with you. There are three types of chili regularly used for cooking in Asia (where I live)- the red chili, green chili, and the bird’s eye…

Continue Reading →

Wonton soup featured photo

How to make the best wonton and wonton soup

My recent trip to Hong Kong, the birthplace of wonton and wonton soup is a fruitful one. I have the advantage of having my siblings staying in Hong Kong and have the privilege to savor some of the best wontons in town. They also brought me to places only known to the locals to hunt…

Continue Reading →