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 …
Beef and cabbage stir-fry is one of those classic Chinese home-style dishes, a complete one-pan meal where the meat and vegetables are cooked together. Since I’m using a more affordable cut of beef, I’ll apply a classic Chinese cooking technique by using baking soda to tenderize the meat before marinating and stir-frying it. It’s an …
Mother-in-law’s Crispy Fried Chicken There is something truly magical about a recipe that has traveled through decades. My mother-in-law is 95 this year, and for as long as our family can remember, her old-school fried chicken was the centerpiece of every gathering. It’s a taste that lingers in our collective memory. Now that it’s our …
Cantonese Chicken and Onion Stir-Fry Onion and chicken stir-fry is a classic Cantonese home dish. It is simple to prepare, full of flavor, and that is why so many families enjoy cooking it at home. To make it truly perfect, though, there are a few important details we need to pay attention to. In this …
Have you ever experienced this? You pan-fry a chicken breast and end up with meat that is dry and tough. Even though I have been cooking for years and worked in restaurants, I have run into this disappointing result more times than I can count. After going through countless failures, I finally discovered a method …
Cumin Chicken – A Chinese-Indian Hybrid Dish Cumin chicken is something many of us have eaten before, whether it’s the Chinese version or the Indian one. But what if we stopped choosing sides for a moment and simply took the best bits from both kitchens? That’s exactly what I’m doing today, making cumin chicken with …
A few weeks ago, one of my readers requested a recipe for Roti Jala. We used to make this beautiful, net-like crepe at our former restaurant, and for this version, I made a few small tweaks to give it a slightly upgraded touch. So here is our updated take on Roti Jala, also known as …
Penang-Style Kapitan Chicken: A Northern Nyonya Delight I recently made a Northern Malaysian version of Kapitan Chicken, and wow… it’s addictive! This classic Nyonya dish is a beautiful mix of Malay and Chinese flavors. Well, the Northern version takes it up a notch. It’s got some Thai influences too, which give it a little extra …
When you dine in a Taiwanese restaurant, chances are you’ll spot Three Cup Chicken (San Bei Ji, 三杯鸡) right at the top of the menu. Today, I want to share a bit about this iconic Taiwanese cuisine and how we make a boneless version that still keeps all the rich, delicious flavor you get from …
Whenever I have Dim Sum at a Dim Sum restaurant, I almost always order Cheung Fun 肠粉 (also known as Chee Cheong Fun, rice noodle rolls). It’s such a simple dish, yet its charm and flavor go far beyond its humble appearance. These semi-translucent rice rolls, filled with different ingredients and finished with a drizzle …