Author Archives: KP Kwan

General Tso’s Chicken – In search of the best recipe

You must have eaten or at least know about the famous  General Tso’s Chicken if you stay in America. In contrast, I do not even know it exists until lately even though I am a Chinese who live in Asia. It is a big surprise to me. I am dumbfounded that this popular  Chinese dish is…

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Teriyaki chicken

How to cook teriyaki chicken and fusion teriyaki cuisine

What is stir-fried beef, meat skewer, burger and pan-fried salmon in common with teriyaki chicken? The traditional Japanese will tell you that they are just food that is unrelated. However, food enthusiasts in the western countries may say otherwise. Because all these can be cooked the teriyaki way. The culinary globalization is so diverse that…

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Sweet and sour chicken

Sweet And Sour Chicken– Quick & Easy Chinese Recipe

Which takeout store serves the best Chinese sweet and sour chicken? You probably won’t find any store. This is because the best time to eat the sweet and sour chicken is when it is fresh from the wok immediately after deep frying. This moment is when the chicken is crispy, and chicken juice is oozing…

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Char Siu recipe

Char Siu recipe- How to make it as good as Chinese restaurant

Char Siu brings back many fond memories and pivotal moments in my life. My mom is a typical homemaker who prepared nearly every meal for me. When I was young, I had breakfast before going to school, brought along the lunch box with rice, stir-fried vegetables and pork chops. At home, we will have dinner…

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Chinese egg tarts

How to make Chinese Egg Tarts perfect for breakfast and tea

You must be familiar with the Hong Kong egg tarts (蛋挞) if you like Cantonese dim sum. Whilst the barbecue meat bun is the signature of the savory dim sum, the most lovable dessert will be none other than the Hong Kong egg tart. Hong Kong egg tarts are derived from the Portuguese pastel de…

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progress report October 2016

Progress report for my cookbook- Oct 2016 (easy Chinese recipes)

One of the reality I observe on the internet is that most of the food blogs and Chinese recipes written in English are by Asians who leave abroad. These are the people either migrate to the western countries particularly in United States, United Kingdom, and Australia. So I may be one of the very few…

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Chinese steamed fish featured image

How to prepare steamed fish that absolutely blow your mind

The flavor of steamed fish prepared with live fish is out of this world. That is why my family is dedicated gastronomes of Chinese steamed fish. We can set out to a gourmet trip to fishing villages just to savor the spectacular flavor of the perfectly steamed fish. The texture is tender, the meat tastes…

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coconut panna cotta

How to make coconut panna cotta with amazing pandan flavor

There is a secret ingredient in this coconut panna cotta – coconut milk! The coconut panna cotta I had at a local cafe changed my perception towards this dessert recently. Although I do not fancy about sweet desserts, this panna cotta capture my attention, and I indulged to its unique flavor and delicate texture immediately.…

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butte cake featured

Complete guide- How to make the best butter cake (8 simple steps)

(Part two of the best butter cake series) I thought I know everything about baking butter cake a few years ago. During one of the baking session, I fumbled. The cakes were dense, with cracked top and uneven rising. The result was not only disappointing but embarrassed to divulge to my guests with high expectation.…

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best butter cake

How to bake the best butter cake- a practical guide (part one)

I baked the best butter cake today, and this is the 1000th cake I baked. No. I have baked more cakes than that. Throughout the years, I made a variety of cakes and desserts, but butter cake is on top of my list. By now, you should have guessed that I work in a bakery!…

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