Marinating meat is an essential technique in Chinese cooking. It is used in stir fries, deep fried dishes, steamed dishes, and braised recipes. The marinade is usually simple, but it plays an important role in both flavor and texture. Unlike many Western marinades that rely heavily on acidic ingredients, Chinese marinades focus on seasoning the …
Chicken and Zucchini Stir-fry is one of those simple home cooked dishes that fit perfectly into a busy day. In less than 30 minutes, you can put together a flavorful and nicely balanced dish with tender slices of zucchini and juicy pieces of chicken. I love this chicken zucchini stir fry recipe because it’s easy …
Sautéed green beans with garlic and dried shrimp is a quick and flavorful Chinese-style vegetable stir-fry that you can prepare in less than 30 minutes. The green beans are cooked until tender-crisp and tossed with fragrant garlic and umami-rich dried shrimp, creating a simple dish that is both satisfying and nutritious. This Chinese green beans …
The flavor of Malaysian Cereal Prawns (Mai Pian Xia / 麦片虾) is simply irresistible. The moment the fragrant aroma of curry leaves fills the kitchen during cooking, you know something special is about to be served. The crisp, golden instant cereal creates crunchy bits that cling to the prawns, tempting everyone to reach for one …
Sometimes I want something deeply satisfying. Crispy, aromatic, unmistakably Malaysian, but without a pot of hot oil and a greasy kitchen to clean up. I love traditional Ayam Goreng. It is hugely popular across Malaysia and Indonesia for good reason. Crispy on the outside, juicy on the inside, infused with curry powder, turmeric, coriander, cumin, …
A classic Hong Kong dim sum favorite, taro puffs, also known as wu gok, woo kok, 芋角, or taro dumplings, are one of those dishes that instantly catch your eye during yum cha. In a traditional Cantonese dim sum restaurant, they sit proudly in a pushcart with glass panels, stacked beside char siu bao and …
Imagine lifting a piece of glossy, sweet and sour pork, still warm from the wok, resting on a bed of ice cubes. The exterior is cool and crisp, yet inside, the pork is steaming hot and juicy. The sugar glaze has hardened into a delicate, caramelized shell that shatters lightly with each bite. This is …
I have been making Butter Prawns with Egg Floss for many years. It is rich, buttery, and generously coated with golden strands of egg floss. Over time, I began refining the method. Now I pass the egg yolks through a fine strainer before frying them. This simple step makes the strands finer, lighter, and more …
Some of my favorite meals are the ones you can cook quickly but still taste like a feast. This potato and minced meat stir fry is exactly that. I love potatoes because they act like a blank canvas, soaking up the savory juices from the minced meat. Adding colorful bell peppers and onions not only …
Loh Han Jai 罗汉斋 is one of those dishes that quietly appear on the table every Chinese New Year. It is often there without much explanation, yet it carries more meaning than many festive dishes combined. I grew up seeing Loh Han Jai served on the first day of Chinese New Year. After a reunion …
You know that cozy feeling when you walk into the kitchen, and the smell of mushrooms hits you first? That’s exactly what happens when I start preparing Braised Mushroom with Oyster Sauce. I’ve been making this Braised Mushroom with Oyster Sauce recipe 蠔油燜冬菇 for years, and honestly, it’s one of those dishes that feels fancy …