General Tso’s Chicken was the top-selling dish in our restaurant, and it has stayed there for many years for a reason. This isn’t a recipe we copied from a cookbook. It’s one that went through countless test batches, small adjustments in sauce ratios, frying methods, and marination time, until we arrived at a version that …
What Is Thai Vegetable Stir-Fry (Pad Pak Ruam)? Thai Vegetable Stir-Fry (Pad Pak Ruam) is a Thai home-style dish made by stir-frying mixed vegetables with garlic, fish sauce, and Golden Mountain sauce. It cooks in just 10–15 minutes, producing crisp-tender vegetables with a balanced savory, sweet, and slightly spicy flavor. Quick Answer: Thai Vegetable Stir-Fry …
Malaysian-style chicken rendang is a dish that’s rich, aromatic, and deeply comforting. Originally from Minangkabau, Indonesia, rendang has long crossed borders and hearts, becoming a beloved part of Malaysian cuisine. Over the years, it has evolved to suit local tastes. Unlike the traditional Indonesian version that’s cooked until completely dry, Malaysian chicken rendang is creamier …
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 …
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 …
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 …
I was brought up in a Cantonese family, and I had soup for every dinner without fail. Over the years, I have tasted many variations of lotus root soup, but none can beat my mother’s time-tested traditional lotus root soup with fresh lotus root, pork bones, and groundnuts. In this article, I will share details on how …
Pan‑fried shrimps with soy sauce (豉油王蝦 / 干煎虾碌) is a classic everyday Cantonese seafood dish that’s quick to prepare but rich in flavor. It’s ideal as part of a Chinese New Year feast or any celebratory meal, bringing a light yet savory seafood component to balance heavier mains. The key to this dish lies in …
I recently enjoyed a fantastic Chinese tofu dish at a local restaurant and couldn’t wait to share the recipe. This dish combines silken tofu, Chinese mushrooms, minced meat, spinach, and Zha Cai, a Chinese preserved vegetable. It pairs wonderfully with steamed rice, or you can make it less salty as a stand-alone dish. This healthy …
On the first day of Chinese New Year, many Chinese families observe a vegetarian tradition. For us, that meal has always been Buddha’s Delight, also known as Loh Han Jai (罗汉斋). This dish has been prepared in our family for decades by my mother-in-law, a traditional Chinese cook who has never missed making it for …