Please click the name of the country in the drop-down menu.
We didn't find any posts for your search term.
Latest Posts
In this guide, I will share with you why most professional chefs always blanch the vegetables first. Blanching vegetables is an important cooking technique I learned while working in a restaurant. Blanching is a simple yet essential cooking technique that helps preserve fresh vegetables’ vibrant colors, texture, and freshness. The blanching process ensures your vegetables …
Read More about How to Blanch Vegetables Before Cooking
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, …
Read More about Pork knuckle 橫財就手 – Chinese New Year recipe
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 …
Read More about Buddha’s Delight (Lo Han Jai 罗汉斋)
Drunken chicken rolls (Zuiji, 醉雞, 醉鸡) are my favorite appetizer for Chinese banquets and during Chinese New Year. Chinese drunken chicken is boneless chicken meat rolled up and cut into slices and has a strong alcoholic flavor. The flavor of this chilled drunken chicken, coupled with the heavy alcoholic content, is so intense that it blew …
Read More about Drunken chicken rolls – How to make (Easy Chinese recipe)
Fried beef hor fun 干炒牛河 is a popular dish in Asian cafés and casual restaurants. It involves simple yet distinctive ingredients and is quick and easy to prepare. While it may appear straightforward, proper cooking is essential for achieving the desired wok aroma and ensuring the beef slices are smooth and tender. There are limitations …
Read More about How to Make Beef Hor Fun with Plenty of Wok Aroma 干炒牛河
Have you ever wondered how to tenderize a tough cut of beef? Let me present a scenario. Suppose you want to prepare a stir-fried dish but don’t have high-quality beef in your refrigerator. Instead, you find a tough cut of beef shank left over from making your curry. Is there a way to transform it …
Read More about How to Tenderize Beef for Stir-frying (Tested Method)
Have you ever tried Hong Kong-style Borscht soup? If so, you likely had it at a Hong Kong-style café! This soup is made with beef and various vegetables in a tomato-based broth. Hong Kong-style Borscht is the fusion of Russian/European influences with traditional Cantonese cooking methods. It retains the elements that appeal to Cantonese tastes …
Read More about How to Make the popular Hong Kong Borscht Soup (羅宋湯)
Craving Indian food isn’t something every non-Indian experiences, but I may be one of those exceptions. Of many choices, Chicken 65 is a dish I would love to make again and again. It simultaneously hits all my taste buds and senses, delivering a concentrated, intense, and authentic South Indian flavor that lingers even after eating. …
Read More about Chicken 65 recipe- How to make it (amazing restaurant-style flavor)