Can’t handle the fiery hot Indian curry? No problem. Try slow cooker chicken korma, a mild curry that even kids. Chicken korma is rich and creamy, cooked with plenty of yogurts, and heavily scented with expensive spices. Once, it was the noble dish worthy for the Mughal emperors, graced the banquet tables of the imperial …
Call it curry puffs, Karipap or 咖哩角, it all means the most lovable snacks that you can find in every turn and corners in Malaysia. It is a snack enjoyed by different ethnic groups in this multicultural country, by everyone, even the kids! I have not met anyone who does not like this all-time favorite …
Beef stir-fry with ginger and scallion (姜葱牛肉) takes only fifteen minutes to prepare. Follow the ginger beef recipe below, which rivals any ginger and scallions beef stir-fry from Chinese restaurants. The recipe is easy, but the flavor is addictive. Serve with a bowl of steamed rice, which will take you halfway to paradise. You can get …
Chawanmushi (Savory Egg Custard/茶碗蒸し) is a delicate and Japanese traditional appetizer that we are familiar with. It is prepared by steaming egg with dashi stock in a small dainty Japanese teacup and filled with ingredients such as chicken, prawns, kamaboko, mushrooms, and mitsuba. I will follow closely the traditional method in this recipe, but you …
The scene of cooking Indian food in the film “The Hundred-Foot Journey” keeps flashing back to when I was cooking this Chicken Varuval. This movie centered on the cultural clash between the two rival restaurants in a sleepy French village, one being French and another Indian. You can feel the intensity of the heat drifting …
Egg Foo Young 芙蓉蛋 is an authentic Cantonese egg cuisine. Since it looks like a Western-style omelet, those unfamiliar with it will mistakenly cook it the way of making an omelet. They are originated from two sides of the world and created in an entirely different way. This article will highlight all the important aspects …
Pad Thai is a stir-fried rice noodle dish served and eaten as street food throughout Thailand. It has all the flavor of the signature Thai cuisine- the sourness of tamarind, the sweetness of palm sugar, the saltiness of fish sauce, and the spiciness of the chili pepper. It is so popular that it is served not only along the …
Chinese hot and sour soup (酸辣湯 / suan la tang) is a traditional northern Chinese favorite packed with the acidity of Zhenjiang vinegar, the white pepper’s spiciness, and the sesame oil’s nuttiness. The flavor becomes even more complex with the inclusion of bamboo shoots, dried mushrooms, and wood ear fungus and finishes with a beaten …
This Chinese braised pork belly with taro is an exceptional dish. Why? Because the pork belly is served up-ended, The pork and taro are cooked in a braising liquid in a deep bowl and inverted on a plate to serve. This action is called 扣 (means turn upside down, pronounced as ‘kao’), and meat is called 肉 …
Butter prawns with oats and egg floss, Malaysian Style? These prawns are crunchy, juicy, coated with oats, and crispy strips of egg floss. Yes, egg floss. You read it right. Crispy and buttery! If you are not convinced you should cook it, take a look at the picture below. We developed this recipe several years …