This classic ABC soup brings back so many childhood memories. My mom used to make it all the time when I was growing up. It’s a warm and comforting soup made with just a few humble ingredients. The main ingredients my mother used were tomatoes, carrots, and potatoes, but now I’ve added my touch by …
Today, I am preparing a very common stir-fry dish: stir-fried roast pork with Gai lan (Chinese broccoli). It’s a very easy-to-make stir-fry dish and an excellent way to use up any leftover roast pork. Since the roast pork is already well-seasoned and flavorful, little seasoning is needed. The freshness and crunchiness of the Chinese broccoli …
This Salted Vegetable Soup with Tofu and Pork Ribs is a Cantonese home-style classic that’s all about balance: salty, savory, slightly tangy, and incredibly satisfying. I grew up eating my mother’s salted vegetable soup and recently made it again, loosely following her recipe. It brought back those warm memories when I was still a young …
Growing up in Hong Kong and living in Malaysia, I’ve always loved the bold flavors from both places. Today, I want to share a recipe that I’m truly satisfied with: my take on the classic Hong Kong-style Satay Beef Noodles 沙爹牛肉面. It blends the essence of Hong Kong comfort food with Malaysia’s iconic satay flavors, …
Braised fish Chinese style is one of those comforting home-style dishes that makes me feel like I am sitting at my mother’s dining table. It’s not complicated, but the flavors are incredibly rich and satisfying. Chinese-style braised fish (Hong Shao Yu, 红烧鱼, red-braised fish) is first pan-fried to give it golden, crispy skin, then gently …
I’m excited to share with you this glass noodle stir-fry, which is perfect in both texture and flavor. The noodles, made from mung bean starch, have a wonderfully springy, stretchy, and resilient texture, which turns transparent once cooked. This is enough to make it so distinguishable from other noodles. The deep umami flavor of dried …
Today, I want to focus on how to prepare a perfect Cantonese steamed fish. Chinese love to eat steamed fish. I grew up in a Cantonese family and have tried various ways of steaming fish at home and in Chinese restaurants. It is a simple method of preparation that emphasizes the freshness of the fish. …
In this article, I would like to share my recipe for Cantonese-style steamed fish sauce (seasoned soy sauce), which is often misunderstood. This confusion stems from its resemblance to Chinese light soy sauce. As a result, many people mistakenly assume that the sauce drizzled over Cantonese steamed fish is simply soy sauce. The name “steamed …
It’s so satisfying when a dish turns out way better than you imagined, and making Ginger Scallion Fish was one of those moments. The combination of ginger and scallion is such a classic, and when paired with golden, pan-fried fish, it just works so well. Best part? It’s so easy! No deep frying, just a …
Fried shrimp rolls are Hong Kong-style dim sum that is incredibly delicious and easy to make. In this recipe, I will show you how to prepare simple fried shrimp rolls that can rival those served in dim sum restaurants. Most ingredients are commonly available, except for the bean curd skin, which you may need to purchase …