Penang-Style Kapitan Chicken: A Northern Nyonya Delight I recently made a Northern Malaysian version of Kapitan Chicken, and wow… it’s addictive! This classic Nyonya dish is a beautiful mix of Malay and Chinese flavors. Well, the Northern version takes it up a notch. It’s got some Thai influences too, which give it a little extra …
When you dine in a Taiwanese restaurant, chances are you’ll spot Three Cup Chicken (San Bei Ji, 三杯鸡) right at the top of the menu. Today, I want to share a bit about this iconic Taiwanese cuisine and how we make a boneless version that still keeps all the rich, delicious flavor you get from …
Whenever I have Dim Sum at a Dim Sum restaurant, I almost always order Cheung Fun 肠粉 (also known as Chee Cheong Fun, rice noodle rolls). It’s such a simple dish, yet its charm and flavor go far beyond its humble appearance. These semi-translucent rice rolls, filled with different ingredients and finished with a drizzle …
Today I’m making one of my favorite comfort dishes, Yangzhou fried rice with a Cantonese twist. I grew up cooking Cantonese food, so those flavors naturally show up in my wok every time. Instead of the traditional Yangzhou mix of ham and dried scallops, I use char siu and shrimp, which I’m most familiar with. …
If you love Chinese barbecue pork and enjoy savory Chinese pastries, then Char Siu Sou 叉燒酥 is just right for you. It’s a classic pastry you’ll often find in Chinese cafés and a regular item in most Dim Sum restaurants. Like many traditional Chinese pastries, Char Siu Sou is made with Chinese-style puff pastry, which …
I prepared this Ginger Garlic Shrimp with a few tweaks inspired by the well-known Chinese dish, Ginger Garlic Chicken, but added extra garlic for a stronger aromatic punch. The result is a delicious seafood alternative for anyone who enjoys shrimp as much as I do. Ginger, garlic, and scallions are ingredients that pair beautifully with …
Curry puffs (or karipap) are one of Malaysia’s most popular snacks. They are crispy and flaky on the outside, with a fragrant, savory curry filling on the inside. It’s the kind of street food that instantly brings back memories of sitting in a kopitiam or browsing roadside stalls at the night market. This curry puff …
Today I threw together a quick broccoli with mushroom stir-fry, mostly because I didn’t feel like stepping out of the house, and work was piling up. Funny enough, it turned out to be exactly the kind of simple, comforting dish I needed. Although Chinese broccoli (gai lan) is the classic choice, regular broccoli has truly …
If you’ve been following my cooking for a while, you’ll probably know that I used to run a restaurant years ago. One of the dishes that was always a crowd favourite was this colourful Shrimp and Vegetable Stir Fry packed with snow peas, shiitake mushrooms, and mixed vegetables. It’s simple, vibrant, and full of fresh …
When you visit your favorite chicken rice store, you’ll often find a variety of choices, from the classic white-cut chicken to the flavorful braised soy sauce chicken (See yao gai/ 豉油鸡). I’ve written separate articles on how to make both before, but in this post, I’m sharing a simpler way to prepare soy sauce chicken …
This post is a step-by-step guide to making Malaysian satay paired with the flavorful peanut sauce. But first, have you ever tried satay? If you’re from Malaysia or Singapore, I’m pretty sure you have! And of course, Kajang Satay is one of the most famous ones. Whenever we have guests from overseas, bringing them to …