Author Archives: KP Kwan

Taiwanese chicken steak

Taiwanese chicken steak- how to get the outstanding crunchy texture

The first time I tried this amazing Taiwanese chicken steak was at a night market called Shilin in Taipei, Taiwan. I was fascinated by the insane size of the steaks, which the local described by comparing to the dimension of the face. It is thin and large, look-alike schnitzel snack with a crumbly, crispy and…

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Malaysian oxtail soup

Oxtail soup that will melt your heart with an adventurous twist

Oxtail soup can elevate to become an exotic wonder dish with an adventurous twist of Asian flavor. Malaysian oxtail soup is earthy, meaty, warm and comforting with the bursting flavor from a myriad of local spices. When the soup is served bubbling hot, one mouthful will melt your heart and change the way you appreciate…

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progress report july 2016

Writing my cookbook- Progress report July 2016

Times fly, and I have started to write my cookbook since April. Now it is approaching the end of July, a period that I am looking forward in the past two months. I am going to visit my son in Adelaide, Australia this week.  There will be a load of Malaysian food in my luggage to…

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chicken rice in clay pot

How to cook the most delectable chicken rice that you dream of

Chicken rice in clay pot is unique, not just because it is cooked in a special crockery, but is the flavor and aroma that make it so enticing and delectable. Clay pot might be considered as an exotic cooking crockery for non-Asian, but it is the traditional kitchenware for people who lives in Southern China,…

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char siu bao

Char Siu Bao Recipe

Images of eating Char Siu Pao with my parents at a bustling dim sum shop in Ipoh still flashes vividly in my memories after more than forty years. This childhood memory is sweet and nostalgic. The excitement of waiting for the waitress taking out the steamingly hot Char Siu Pao from the dim sum trolly…

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pandan chicken

Pandan Leaf Chicken – Easy Thai Recipe

Pandan leaf chicken is one of the best specialty chicken dishes in Thailand. The chicken is moist, tender, infused with refreshing pandan aroma and encased in the leaf packets. The Thai people wrap the marinated boneless chicken meat inside a large piece of pandan leaf and deep-fry it.  The amazing aroma of the leaves is infused into the…

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Chinese roast pork

Roast pork recipe- Chinese style (烧肉)

Roast pork is the classic Cantonese recipe that will satisfy even the most critical connoisseur. Chinese roast pork is famous for its crackling skin and the aromatic meat. Chinese roast pork is so popular in Asia that there are chefs specialized in roasting pork in restaurants. However, it is already a daunting task to roast…

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Writing my cookbook- Progress report June 2016

Since I  decided to write my cookbook two months ago, I have tested many recipes from my archive and developing the new one. I do this because I want to gather all the necessary content I need for my cookbook as soon as possible. I plan to complete the first draft of my cookbook by…

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Dong po rou

Braised pork belly recipe – Chinese style (Dong Po Rou)

Braised pork belly or Dong Po Rou (东坡肉) is an iconic traditional Chinese braised pork belly recipe of Hangzhou (杭州), created by Su Dong Po, a famous scholar, writer, poet, calligrapher, gastronome, and court official of the Song dynasty. Over the centuries, this dish has become very popular, and once you taste it, you’ll know…

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Three cups chicken

Three Cups Chicken- Easy Taiwanese Recipe

Three cups chicken (San Bei Ji) is so attractive because of its simplicity to prepare and concentrated flavor. It is one famous Chinese dish that does not involve stir-frying– the principle cooking method used in many Chinese dishes. Traditionally it is served bubbling hot in an earthenware pot with steamed rice or rice congee. Three…

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