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 …
There’s something truly special about lifting the lid off a steaming plate of taro cake (芋头糕 / wu tao gou / yam cake). The warm, savory steam hits you first with the earthy aroma of taro, the rich scent of Chinese cured meats, and just a hint of five spice. Instantly, I am back to …
This is not just another Chinese stir-fry you might already be familiar with. It’s pan-fried tofu with pumpkin puree, a comforting Cantonese homestyle dish I tasted at a local Chinese restaurant about a week ago and couldn’t stop thinking about. The golden tofu, creamy pumpkin purée, and gentle seafood notes immediately made me want to …
In traditional Chinese banquets in Malaysia, the most anticipated dish does not arrive at the beginning, but right before dessert. I am talking about Lap Mei Fan 腊味饭, a luxurious waxed meat rice served when the kitchen has truly pulled out all the stops. I grew up knowing that Lap Mei Fan is always the …
General Tso’s Chicken was the top-selling dish in our restaurant, and it has stayed there for many years for a reason. This isn’t a recipe we copied from a cookbook. It’s one that went through countless test batches, small adjustments in sauce ratios, frying methods, and marination time, until we arrived at a version that …
The kitchen has always been my playground, but tempura was one dish I admired from afar for years. After more than a decade working in restaurants, I finally decided to tackle one of my favorite Japanese snacks — tempura with that impossibly light, crisp coating you get at a good tempura bar. I won’t sugarcoat …
The kitchen is my playground, and I love experimenting with flavors and textures. Today, I’m sharing a recipe that takes tofu to the next level: crispy on the outside, deeply flavorful on the inside, infused with the rich, savory notes of Cantonese-style soy sauce braising. Unlike standard tofu recipes, this method uses a marination and …
If you walk into a Cantonese household on a Sunday afternoon, there is a high probability you’ll smell the deep, savory aroma of beef stew simmering on the stove. While the world is familiar with the famous “Daikon and Beef Brisket” pairing, my kitchen almost always smells like Cantonese Beef Stew with Potatoes. It’s the …
What Is Thai Vegetable Stir-Fry (Pad Pak Ruam)? Thai Vegetable Stir-Fry (Pad Pak Ruam) is a Thai home-style dish made by stir-frying mixed vegetables with garlic, fish sauce, and Golden Mountain sauce. It cooks in just 10–15 minutes, producing crisp-tender vegetables with a balanced savory, sweet, and slightly spicy flavor. Quick Answer: Thai Vegetable Stir-Fry …
Beef and cabbage stir-fry is one of those classic Chinese home-style dishes, a complete one-pan meal where the meat and vegetables are cooked together. Since I’m using a more affordable cut of beef, I’ll apply a classic Chinese cooking technique by using baking soda to tenderize the meat before marinating and stir-frying it. It’s an …
Mother-in-law’s Crispy Fried Chicken There is something truly magical about a recipe that has traveled through decades. My mother-in-law is 95 this year, and for as long as our family can remember, her old-school fried chicken was the centerpiece of every gathering. It’s a taste that lingers in our collective memory. Now that it’s our …