The kitchen has always been my playground, but tempura was one dish I admired from afar for years. After more than a decade working in restaurants, I finally decided to tackle one of my favorite Japanese snacks — tempura with that impossibly light, crisp coating you get at a good tempura bar. I won’t sugarcoat …
Drunken Chicken (醉鸡) is a traditional Cantonese cold dish often served during Chinese New Year and festive banquets. Despite its name, the dish is not overly alcoholic. Instead, it carries a gentle aroma of Shaoxing wine that slowly permeates tender, steamed chicken after an overnight soak. This dish is prized for its clean flavor, silky …
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. …
Cabbage thoran is my favorite Indian side dish. Growing up in Malaysia and a lover of Indian food, I have lunches regularly at Indian Malaysian restaurants. They lay a large piece of banana leaf in front of me, scoop a large pile of white rice that I can never finish, and are inundated by a …
Pumpkin with salted egg yolk is a popular dish among the Chinese. I had it a few days ago when I dined in my favorite Chinese restaurant. After returning home, I realized I could easily make the dish. After a few attempts, I found shallow-frying the pumpkins was better than deep-frying, as the latter required …
As a child in a typical Cantonese household, bean sprouts stir-fry was a staple dish at our dining table. My mother would prepare it differently, from stir-frying soybean sprouts with meat to simply sautéing mung bean sprouts with garlic. However, as time passed, I stopped making these simple dishes for a long while. Recently, I …
Yesterday, I had lunch at a Chinese restaurant serving Sichuan cuisine in Auckland, and the potato stir-fry Chinese style (tudou si / 土豆丝) was simply delightful. After returning home, I decided to create a recipe so we could easily make it whenever we wanted. I went to an Asian grocery store to purchase some dried …
Crispy fried shallots are a must-have condiment in most Asian families. It adds crispness, aroma, and flavor to almost every dish, ranging from Ipoh shredded chicken noodles, fried noodles, fried rice, and congee. Although fried shallots are sold at most Asian grocery stores, it is easy to make them yourself. Below is my recipe for …
Today I want to introduce to you a well-known chicken recipe originating from the Szechuan province of China, called Szechuan chicken recipe, 辣子鸡. It is spicy and fiercely hot. This dish is one of the most popular Chinese dishes in restaurants, and I am not surprised that it is equally amazed by people worldwide. There …
Samosa is a flaky, crispy, and delicious Indian snack. It is made with a pastry stuffed with spiced potato filling and wrapped to form a perfect pyramid, then deep-fried to golden. You can find these little fried parcels in cafes, restaurants, even street food stores. I like samosa as that is my go-to teatime snack …