Bitter gourd chicken (苦瓜闷鸡) is a classic home-cooked dish popular among the Chinese households in Malaysia. Bitter gourd chicken is simple to prepare and pairs well with steamed rice. Although bitter melon (bitter gourd) and chicken have contrasting flavors, the bitterness of the gourd blends seamlessly with the tender chicken. I will cook this dish in the …
Mango is not only delicious to eat as a fruit but its sweetness and refreshing taste make it perfect for enhancing chicken dishes. Today, I prepared a mango chicken combining the best Chinese and Thai flavors into one delightful dish. Imagine crispy, golden-brown, tender chicken tossed in a luscious, creamy sauce made from pureed, ripe …
Soy Sauce Shrimp (豉油王蝦/干煎虾碌) is an easy Chinese prawn recipe that takes only twenty minutes to prepare and uses primarily soy sauce to season. This pan-fried shrimp has a very different flavor from the Western-style garlic butter shrimp, shrimp casserole, or other fried shrimp coated with batter. Try this recipe, and you will forever remember …
Braised pork knuckle with fat choy, dried mushrooms, and dried oysters is an auspicious Chinese New Year dish for the Cantonese. The name in Cantonese is 橫財就手, has a symbolic meaning of ‘a windfall of good fortune.’ In just a few days, families worldwide will gather and celebrate the new year with a lavish feast, …
My mother-in-law is a traditional Chinese lady with a remarkable talent for cooking. Her dishes are usually simple, but occasionally, they can be quite lavish, especially during Chinese New Year and other special occasions. Her Loh Han Jai (Buddha’s Delight) has been a staple main dish for lunch on the first day of Chinese New …
Melt in your mouth, and a sublime flavor is expected when you take a bite of Dong Po Rou (东坡肉), a traditional braised pork belly recipe dating back to the Song Dynasty. It is a traditional Chinese cuisine of Hangzhou (杭州), created by Su Dong Po, a famous scholar, writer, poet, calligrapher, gastronome, and court …
While working in my previous restaurant, I witnessed the magic of beef rendang firsthand. It was one of our most popular dishes, often paired with fluffy nasi lemak, and it became a staple on our menu. Few dishes can truly elevate the senses, like beef rendang. It isn’t just a feast; it’s a symphony of …
Rendang Tok is the famous beef rendang that originated in Perak, where I spent most of my childhood before leaving for college. It is dry rendang, believed to have been created by the royal cooks, who had the luxury to access different spices that were out of the reach of the ordinary people in the …
Ayam goreng, meaning “fried chicken” in Malay and Indonesian, is a beloved dish in Indonesia and Malaysia. It is known for its tasty marination and deep-frying technique, creating a crispy outer crust with tender meat. Ayam goreng is made by marinating the on-the-bone chicken with dry spices. If you expect it to taste similar to …
Kapitan chicken, also known as Ayam Kapitan in Malay, is an authentic Nyonya chicken curry that blends the rich culinary traditions of Malay and Chinese cultures. It is the least spicy Malaysian curry, ideal for anyone unable to bear the heat from other fiercely hot curries. This article will detail how to make this Nyonya …