Thai basil beef – How to make easy pad gra prow in 30 minutes
Savory, spicy, and packed with the flavor of basil and fish sauce, that is what flashes across my mind when I think of Thai basil beef. It is a perfect one-pot meal, as it can make it in less than 30...
View ArticleThai red chicken curry – How to make the best Thai curry from scratch
What could be better than savoring Thai red chicken curry, the authentic street food with spices attacking all your senses? Thai red curry is prepared with a blend of unique spices. The intense flavor...
View ArticleBo Kho – How to make the best Vietnamese beef stew
What makes Bo Kho (Vietnamese beef stew) stand out from the rest? The unique flavor! If you prepare beef stew with rosemary, thyme, and paprika, make a change by replacing them with lemongrass, fish...
View ArticleHow to prepare the best chicken herbal soup (10 useful tips)
The last time I have chicken herbal soup seems eons ago. My mom would always boil the best soup for me. Now, who is going to make this soup for me? So I took out the crockpot, which hasn’t been used...
View ArticleManchurian chicken – How to cook in three steps (with amazing flavor)
Is Manchurian chicken originated from China? Not quite. It is an Indo-Chinese dish. This dish was created by the Chinese chef Nelson Wang from Calcutta, India. Manchurian chicken has similarities to...
View ArticleHow to cook sweet and sour fish
Sweet and sour fish was once a popular street food in Malaysia at the hawker stores at a reasonable price. Subsequently, the larger restaurant took the opportunity to make a few twists, using better...
View ArticleSweet and sour pork- How to make in five steps
Sweet and sour pork 咕噜肉/咕老肉 is the traditional Chinese cuisine with a universal appeal. It is easy to prepare, kids friendly, which is perfect for any busy home cook. The pork pieces are doused in a...
View ArticleLotus root stir-fry – quick and easy vegetarian dish
If you ask any Chinese family whether they have ever cooked lotus root stir-fry (清炒莲藕) at home, chances are most of them will say yes. However, if you are a non-Chinese living outside of Asia, you may...
View ArticleHow to season a wok- a simple method that works!
My cast-iron wok has served our family for over five decades. It’s more than a wok. It is our diary. It reminds me of my childhood years, frying noodles before going to school. It’s like a film roll,...
View ArticleHow to create a recipe – 6 useful tips to cook something new at home
Do you want to create a new recipe? We all have moments of running out of ideas on what to cook. Although most of us would prefer preparing dishes that we are familiar with, we often repeatedly...
View ArticleFried pork belly Hakka style – Quick and easy recipe
Fried pork belly is a traditional Hakka recipe that uses fermented beancurd and Chinese five-spice powder as the main ingredients to marinate the meat. It has become a popular dish among the Chinese...
View ArticleDeep fried pork ribs – a.k.a. pork rib king (排骨王)
Deep fried pork ribs come in different flavors and cooking styles. The best one is called ‘pork ribs king’ (排骨王), popular in Chinese restaurants in Singapore and Malaysia. The pork ribs are marinated,...
View ArticleSuan la fen (酸辣粉)- How to make hot and sour noodles
Suan la fen (酸辣粉, Hot and Sour Noodles) has won over me finally, although I grew up in a Cantonese family with little exposure to other forms of cooking in the early days. Perhaps I was born to love...
View ArticleChar siu chicken (juicy and mouth-watering)
You can prepare Char siu (Chinese barbecue meat) with chicken, not just pork alone. Here is the recipe for char siu chicken. Cha siu chicken is an improvisation from the traditional cha siu prepared...
View ArticleAsparagus chicken stir-fry – How to cook the authentic Cantonese style
Here is a quick and easy asparagus chicken stir-fry recipe that is worth including in your regular dinner rotation. It is easy to prepare, a balanced meal by itself, and cooked with only the commonly...
View ArticleSteamed minced pork with preserved vegetables
Steamed minced pork with preserved vegetables is a no-frills typical Cantonese dish. All you need is minced pork, preserved vegetables, and some basic seasonings. It is a homecooked dish regularly...
View ArticleSambal prawn – How to prepare my favorite prawn with chili paste
Sambal prawn (sambal udang) is the favorite Malaysian dish prepared with sambal tumis, a relish made with chilies, tamarind, dried shrimps, and belacan. It is cooked with sambal, the chili paste with a...
View ArticleHow to make XO sauce – a comprehensive guide
XO sauce is the most valuable Cantonese condiment, with an intense savory flavor concentrated from dried scallop, Jinhua ham, and dried shrimps. XO sauce got its name from the XO (extra-old) cognac,...
View ArticleHow to use XO sauce – 3 quick and easy recipes with XO sauce
I want to share with you three quick and easy recipes with XO sauce. in this article. XO sauce has a unique and intense flavor suitable as a condiment and seasoning nearly for every dish. XO sauce is...
View ArticleDevil’s curry – how to make authentic curry debal
What is Devil’s curry, and why is it so evil? Devil’s curry is the name given to a traditional dish from Malacca’s Portuguese community. It is another name given to the Debal curry, which is usually...
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