Bak Kut Teh is a popular meat dish in Malaysia and Singapore. It is a meat and pork rib dish cooked in a broth flavored with various Chinese medicinal herbs. The name is derived from the Chinese name 肉骨茶 spoken in the Hokkien dialect, which means ‘Pork Ribs Tea.’ This article explains how I prepare …
Cheung fun (肠粉) is on the menu of every Dim Sum restaurant. It is a popular classic dim sum dish apart from the famous triumvirate of dim sum quintessential- Shrimp Dumpling, Shumai, and Char Siu Bao. Cheung fun has a light and soft texture, non-oily, and is served hot right from the steamer. You only …
What is an image in your mind of a pineapple bun look like? You may visualize it as a bun with some pineapple jam as the filling. But in reality, there isn’t any pineapple in the bun. Eighteenth years ago, I visited a cafe called Polo Bun, serving these pineapple-shaped buns as the main menu …
This Chap Chye stir-fry recipe ( 炒杂菜/ 快炒什锦菜/chap choy) is an attractive vegetable stir-fry popular in every Chinese household. It is multi-colored, tender-crisp, with a combination of vegetables os different texture and flavor. The word chap chye is the direct verbatim translation of two characters 杂菜, which means mixed vegetables. The recipe is not fixed. …
Baked pork chops with rice 焗豬扒飯 is a classic Hong Kong recipe. It is pork chops nestled on a bed of golden fried rice, snug beneath a blanket of lustrous tomato sauce, and covered with melted cheese. Hong Kong is a veritable paradise of fusion food. This half Asian, half Western local creation is a …
Have you ever wondered how to cook eggplant that is delicious, non-oily, and with a nice purplish color? Eggplant (also called aubergine) is challenging to cook well because it doesn’t have much flavor, quickly becomes soggy, and quickly loses its bright purplish color. However, if you flavor it correctly with the right seasonings, find a …
Tomato eggs (蕃茄炒蛋/ 西红柿炒蛋) is home-cooked comfort food popular in Chinese families. It is a quick and easy dish that you can get onto the dining table in 15 minutes. I have been cooking for many years both for work and at home. It is not always necessary to use multiple ingredients and involve complicated …
Kung Pao tofu (宫保豆腐) is an improvised dish from the famous Szechuan cuisine Kung Pao chicken. It is an excellent vegetarian dish for those who do not eat meat but want to appreciate the same flavor of the famed Kung Pao chicken. This recipe is based on the kung pao chicken on this blog, which I published sometimes …
This Pull Apart Garlic Bread has a unique texture and presentation. It is a milk-rich bread with the garlic butter sandwiched between thin dough layers. As a result, you can pull it apart easily. The bread is topped with shredded cheese and parsley. It is a winner in all aspects, and it is fun to …
This Hong Shao tofu is the best tofu recipe that can change your mind if you think it is tasteless. 红烧豆腐 (Hong Shao tofu) means ‘red-cooked tofu’ directly translated from those Chinese characters. It is called ‘red-cooked’ because it involves the use of soy sauce (and, in some cases, chili oil), which turns it into …