The Steamed Garlic Prawns with Glass Noodles is a classic Chinese favorite that looks impressive on the table yet is surprisingly easy to prepare. It is often served during Chinese New Year celebrations, but I also love making it as a simple and satisfying meal for the family on any ordinary day. The secret lies in …
Eggplant and basil are a classic combination in Asian cooking. This pairing works so well because the soft, creamy texture of the eggplant acts like a sponge, absorbing the flavors of the sauce and making it incredibly delicious. Meanwhile, the basil adds a fresh, aromatic note that transforms a simple stir-fry into something truly special. …
Chinese Beef Stew with Potatoes is a comforting and flavorful dish made with tender beef, potatoes, and carrots braised in a rich, aromatic sauce. In this version, I am giving the dish a Sichuan-style twist by adding chili bean paste, which transforms the classic Cantonese-style beef stew into something deeper, spicier, and more robust in …
Beef Hor Fun with Ginger and Spring Onion is a popular Chinese stir-fried noodle dish in Malaysia. It is closely related to Hong Kong-style dry-fried beef noodles, but with the addition of spring onions and ginger as the main aromatics. When it comes to Chinese cuisine, local culinary traditions and the availability of ingredients always …
Pairing crunchy shrimp with slippery, springy glass noodles creates a wonderful contrast of textures. In this popular shrimp and glass noodles, the real secret lies in the homemade shrimp broth. By pan-frying the fresh shrimp heads and shells, we extract an intense seafood flavor that is fully absorbed by the glass noodles. Seasoned with garlic, …
Chinese yam stir-fry with celery and cloud mushrooms might sound unfamiliar to non-Chinese, but it is a very popular side dish in Chinese cuisine. I had it multiple times during my two-week trip to northern Xinjiang. Among all the rich, spicy, and heavily seasoned dishes we had during the journey, this simple non-spicy stir fry …
Chinese broccoli Stir-fry may look like a simple dish, but there is actually a lot that can go wrong. When it is done properly, it can transform from a simple home-cooked vegetable dish into one of the most elegant Cantonese-style greens you would expect in a restaurant. At home, getting really good Chinese broccoli often …
I am happy to share with you an easy Chinese braised pork belly with preserved vegetables, Mei Cai Pork Belly (梅菜焖猪肉). This recipe is a specialty from my wife, who is Hakka, so it comes from an authentic Hakka cuisine tradition. The preserved mustard greens (Mei Cai) are packed with natural umami and are ideal …
Today I want to share a simple Cantonese braised tofu with minced pork. It is an easy dish, but it comes with a built-in challenge. The tofu I am using is soft silken tofu because I want that smooth, delicate, melt-in-your-mouth texture. For this recipe, I will not use firm tofu because that silky mouthfeel …
The Lion’s Mane mushroom has always fascinated me, but it was a recent journey that truly deepened my appreciation for it. I actually sourced these beautiful mushrooms in Hong Kong while traveling from Malaysia. In Hong Kong’s vibrant markets, this once-rare delicacy is now much more accessible, making it the perfect plant-based alternative for those …
What happens when you combine Japanese noodles, Chinese cooking techniques, and a hint of Western seasoning? You get this flavorful beef udon with black pepper. This beef udon is a variation of the classic Japanese niku udon with a simple twist by adding freshly crushed black pepper. It adds a subtle heat and aroma that …