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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 …
In this article, I’d like to introduce you to one of the easiest recipes for Cantonese cooking at home: Stir-Fried Egg with Chives (韭菜炒鸡蛋). This dish is a staple in most Cantonese households and can be prepared in 10 to 15 minutes. The star ingredient is Chinese chives (jiu cai), which have a slightly pungent …
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 …
Have you ever enjoyed a delicious dish you couldn’t stop thinking about it? That’s exactly how I feel about this Cantonese-style one-pot Chicken Stew. I love it because it’s not only easy to make (just one pot means minimal cleanup!), but the tender chicken has all the flavor melded into it, and the daikon absorbs …
Chicken Pongteh (Ayam Pongteh) is a delicious Nyonya dish. It is a potato stew with chicken thighs, fermented bean sauce (taucu), and Thai palm sugar. The dish’s origin dates back to the Peranakan community, descendants of Chinese and Malay intermarriages. Initially, the dish was made with pig trotters (babi pongteh) or pork ribs, but it …
Tomato egg drop soup is incredibly comforting and nourishing. The sweetness of ripe tomatoes, the delicate texture of silken tofu, and the smooth egg ribbons all come together in one bowl. This recipe is my favorite, especially on busy weeknights when I need something quick yet wholesome. Ready to dive in? Let me show you …
There’s nothing quite like a plate of beef fried rice full of wok aroma (wok hei). The beef is sliced thin, marinated, and prepared using the traditional velveting technique to achieve a tender texture in this fried rice. The rice is stir-fried over high heat in a well-seasoned cast-iron wok, the same way it is …
I have been involved in Chinese cooking for years, and Cantonese and Sichuan cuisine are my favorites. Today, I want to share one of the fusion recipes I recently created: a spicy garlic chicken that combines both flavors into one dish. The subtle flavors of Cantonese cooking blend with the bold characteristics of Sichuan cuisine, …
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 …