Looking for a bowl of comfort that warms your heart and makes your tummy happy? Taiwanese beef noodles (红烧牛肉面) is just that. Tender, melt-in-the-mouth beef in a rich, flavorful broth infused with Asian spices, aromatics, and herbs, which is impossible to resist. This dish is a favorite across Asia. It is similar to Szechuan-style beef …
Kam Heong sauce is a flavorful Malaysian-Chinese creation, made with dried shrimp, curry leaves, chilies, and a touch of classic Chinese seasonings. Its rich, aromatic blend of spices brings together the best of Chinese and Malay culinary traditions, turning even the simplest ingredients into something memorable. In this article, I’ll share five Kam Heong recipes, …
Let me share with you how I make the classic Hong Shao Rou, also known as Red-Cooked Pork (红烧肉). The pork isn’t just rich in flavor; it’s melt-in-your-mouth tender, coated in a glossy, savory-sweet sauce, and is easier to make than you might think. The flavor of the Chinese braised pork belly is rich and …
Chinese chicken and broccoli stir-fry is a classic dish that always satisfies. With tender slices of chicken, crisp-tender broccoli, and a glossy sauce that clings to every bite, it’s the kind of dish that makes your mouth water. This recipe strikes the perfect balance of soy, garlic, and sesame flavors, deeply rooted in traditional Cantonese …
Today I’m making a dish with a rather interesting name: Osmanthus Eggs stir-fried with glass noodles. Sounds fancy, right? But it gets even more bewildering with its Chinese name, Gui Hua Chi (桂花翅), which literally means “osmanthus shark fin”! Let me explain. It is stir-fried eggs with glass noodles and crab meat. Despite the name, …
Sweet and sour pork ribs are one of those dishes that always steal the spotlight. What makes them so irresistible? It’s that bold, sticky-sweet, slightly tangy sauce that clings to every tender bite of pork. The flavor is rich and layered, yet surprisingly simple to achieve. You only need a few pantry staples like soy …
Ants Climbing a Tree may sound like a playful name, but it’s a traditional Sichuan dish that’s common in everyday home cooking. It gets its name from the visual: tiny bits of pork clinging to translucent glass noodles, resembling ants on tree branches. You’ll often find this dish served at humble family meals rather than …
Kung Pao Shrimp is a dish I find myself making time and time again because it’s just so delicious. Every bite is bursting with bold, well-balanced flavors that are slightly sweet, savory, and a little spicy. This stir-fry includes ingredients like Sichuan peppercorns and dried chilies, delivering a classical Sichuan flavor that is wonderfully aromatic. …
It all started on a lazy afternoon. I wasn’t in the mood to cook anything complicated. Then I remembered the Char Siu sauce I had made earlier in the week. I thought, “Why not give it a twist to make a Tofu Char Siu?” This vegetarian version of Char Siu is made by simply pan-frying …
This is part of a series of articles focusing on how to make various sauces. In this article, I’ll begin with a well-known Malaysian Chinese sauce called Kam Heong sauce, also known as Golden Fragrance Sauce (甘香酱). This sauce is especially popular among the Chinese in Malaysia, and it’s commonly used in dishes such as …