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…

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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…

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chicken biryani recipe

Chicken biryani recipe – how to cook the best rice dish in the world

Everyone loves chicken biryani rice, and here is why this deliciously flavored chicken biryani recipe conquers the heart of the most demanding gastronomes. It is not surprising people crave for biryani rice, with the distinct flavor even for the non-Indians. The process of cooking in dum style enable the aroma and flavor imbue into the…

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Chinese roast chicken

How to make the best Chinese roast chicken with super crispy skin

There is nothing more satisfying to enjoy the perfect Chinese roast chicken with super crispy skin. I know there is nothing simpler than roast chicken. However, you do need to know certain tricks if you want a have crispy skin and tender meat underneath. And it can be more satisfying to roast a Chinese flavor…

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How to cook outstanding butter chicken with only a saucepan

Butter chicken (Murgh Makhani) is an incredible Indian dish disguised by its common name. Two months ago I wrote a post about General Tso’s chicken, a genuinely Chinese-American cuisine that swept across the world with its unique sweet, sour, spicy and crispy combination. Indian butter chicken is the Indian version, which is equally renowned and…

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chicken tikka masala recipe featured image

How to cook Chicken Tikka Masala

Chicken tikka masala is an Anglo-Indian cuisine that has been the staple of the British. It is so popular in the UK that a member of parliament claimed in 2002 that it was a British national dish. It is also the most noticeable dish of the Indian restaurants in America. But chicken tikka masala is…

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fried rice feature

How to cook the best restaurant style fried rice

Cooking fried rice is easy, tasty and with a wide margin of error. You may wonder why I write such a simple recipe in great detail in this post. There is a catch! Most Asian restaurants prepare fried rice with high power stove that generates intense heat, which is essential to produce excellent fried rice.…

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corn soup

How to make chicken and corn soup in four simple steps

Have you tried Chicken and corn soup, Chinese style before? There is a nostalgic feeling evoked my childhood memory whenever I made this soup. My mother used to cook this often, constitute the creamy soup directly from a can of cream corn. She only took twenty minutes to prepare it, much quicker than most of…

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Mongolian beef recipe

Mongolian beef recipe- How to cook in 5 simple steps

If you think Mongolian beef is a Mongolian cuisine, think again. You won’t find Mongolian beef in Mongolia. The local will dumbfound and not knowing what do you mean. There is an array of world cuisine bear the name of a country since people wants to associate the flavor and cooking style to the country…

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shrimp dumpling recipe

How to make the best Har Gow (蝦餃) – Shrimp dumpling recipe

Who invented Har Gow (shrimp dumpling)? Ninety years ago, the proprietor of 怡珍茶樓 (Yee Zhen tea house) at the Five Phoenix Village 五鳳鄉 in Guangzhou created Har Gow (shrimp dumpling). He combined the shrimps, bamboo shoot, and pork fat together, and make a dumpling with the rice flour pastry. He named this delicacy as the…

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