Author Archives: KP Kwan

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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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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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- 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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Chicken Karaage- Japanese fried chicken

Chicken karaage is the Japanese version of fried chicken that is insanely delicious- light, crisp, full of flavor and moist. It has a universal flavor which is not too exotic, yet is very different from fried chicken in the US, China, and Indonesia. It is great as a main dish, or as an appetizer with…

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Chinese Steamed Eggs- how to get the silky smooth texture

A plate of Chinese Steamed Eggs (蒸水蛋) garnished with chopped spring onions and drizzled with a few drops of light soy sauce is irresistible and can send you halfway to paradise. The truth is that the simple appearance of Chinese steamed eggs is deceiving. It requires a pair of skillful hands to cook up a…

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Easy Asian Recipes- How to Cook Eggplants and Tofu Dishes

In my last post, I mentioned that I am planning to write a cookbook. I have my first two easy Asian recipes drafted and post them here finally. Before I reveal the recipes, let me show you what content I want to include, how I look for the easy Asian recipes and the layout I want…

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Why I wanted to write an Asian cookbook?

I have not written an Asian cookbook, but I have actively blogged about Asian food for more than a year. I am just like other bloggers- hoping that my posts and articles are read and appreciated by like-minded people. Right now, I have over five hundred subscribers to my list who are actively following my…

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Japanese Curry

Have you tried Japanese curry? When I say curry, most people will associate it with the fiercely hot and spicy Indian curry. You can also visualize the flavor of Thai green curry, Malaysian curry chicken, and Indonesian rendang. However, Japanese curry is an exception. It is not hot and spicy and has a tinge of…

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