Chicken katsu recipe- How to make the best Japanese fried chicken
Looking for great food but do not want to spend too much time to cook? We have the chicken katsu recipe for you. This chicken katsu recipe has an incredibly crispy outer layer of breadcrumbs, with the...
View ArticleHow to make the best spring rolls (with eight important tips)
Freshly deep-fried spring rolls are light, crispy and airy. The crackling sound of the first bite brings back the memory of the bustling old-school Dim Sum shop once I had as a kid. The middle age...
View ArticleHow to cook the best Chinese fried rice with only six ingredients
Have you ever replicate the restaurant style Chinese fried rice, but still fall short of the result you want after trying all the methods on the internet, YouTube and recipe books? This article is...
View ArticleHow to cook to the authentic Lo Mai Gai
If you have not tried Lo Mai Gai (steamed glutinous rice with chicken), you are surely missing out something. Lo Mai Gai is the specialty Dim Sum of Singapore and Malaysia along with Cantonese Dim Sum...
View ArticleHow to fry the best Singapore noodles (rice vermicelli)
Looking for the authentic Singapore noodles recipe? You probably won’t find one. It is the term given by people in foreign countries the way the locals prepare the rice vermicelli in Singapore. It is...
View ArticleJapanese milk bread- How to make the softest, lightest and fluffiest bread ever
In this recipe, I will show you how to make the softest, lightest and fluffiest Japanese milk bread. You may wonder, Japan is not the country famous for bread, so what is so unique about the Japanese...
View ArticleHow To Make Japanese Cheesecake (Soufflé Cheesecake) in seven simple steps
Have you tried Japanese cheesecake before? Japanese cheesecake is pillowy soft, with cottony texture and soufflé like crumbs. When it is fresh from the oven, the cake is so soft that it jiggles like...
View ArticleChinese Spare Ribs Recipe – How to make in 4 simple steps
Look at the image above, the Chinese Spare Ribs that has to be tasted to believe. Why? If you regularly use herbs and spices like rosemary, thyme, black pepper and olive oil to make braised pork ribs,...
View ArticleTofu with minced pork recipe – How to cook in 4 easy steps
Tofu with minced pork is one home-cooked dish that served in every Chinese household. And do you know that tofu (beancurd) has an ancient history way back to two thousand years ago? Legend has it that...
View ArticleVegetable stir fry – How to prepare in four easy steps
Vegetable stir-fry is a quick and easy Chinese dish. Stir-frying adds a whole new dimension to your plain vegetables, only if you do it right. In this article, I want to explain how to prepare Chinese...
View ArticleEggplant with garlic sauce – How to cook in 4 easy steps
Eggplant with garlic sauce (Yuxiang eggplant, 鱼香茄子) is a relatively easy and extremely delicious home-cooked dish. However, it is very tricky to cook eggplant. Many people struggle to perfect it...
View ArticleHow to make green tea chiffon cake – the complete guide
Making green tea chiffon cake involve only a few steps. However, it is not as simple as you think if you want to make it perfect each time. This guide provides all the information you need to make the...
View ArticleLamb cutlets- How to prepare in four simple steps
In this article, I want to introduce a lamb cutlets recipe that is different from what you get in an average restaurant. The lamb cutlets (Chinese style) are marinated with a set of seasonings...
View ArticlePan-fried shrimps with Premium Soy Sauce- How to make in 4 simple steps
In this article, I want to share with you an easy Chinese style pan-fried shrimps recipe (豉油王蝦/干煎虾碌). This Cantonese pan-fried shrimps recipe takes only twenty minutes to prepare, use nothing but the...
View ArticleBraised Chinese pork ribs (Wuxi style) 無錫排骨
Chinese pork ribs are so tender that the meat is almost melting off from the bone! It is called Wuxi Pork ribs (無錫排骨), the signature cuisine of Wuxi, a town in the Jiangsu 江蘇 province of China. This...
View ArticleButter prawns with oats and egg floss (麦片奶油虾)
Butter prawns with oats and egg floss, Malaysian Style? These prawns are crunchy, juicy, coated with oats, and crispy strips of egg floss. Yes, egg floss. You read it right. Crispy and buttery! If you...
View ArticleBraised pork belly with taro (芋头扣肉) – How to make in 4 steps
This Chinese braised pork belly with taro is an exceptional dish. Why? Because the pork belly is served up-ended, The pork and taro are cooked in a braising liquid in a deep bowl and inverted on a...
View ArticleHot and sour soup 酸辣湯 – How to make in 4 simple steps
Hot and sour soup 酸辣湯 is a traditional northern Chinese favorite packed with the acidity of Zhenjiang vinegar, the spiciness of the white pepper and the nuttiness of sesame oil. The flavor becomes even...
View ArticlePad Thai Recipe – How to make in 4 simple steps
This Pad Thai post is completely rewritten based on my previous wok two years ago, with an upgraded recipe and the inclusion of the video demonstration. I have added more information as below: The...
View ArticleKapitan Chicken – How to cook in four simple steps
Kapitan chicken is one of the unique breeds in the curry family. Kapitan chicken (Ayam Kapitan in Malay) is truly a Malaysian curry, the amalgamation of the diverse array of Malay, Chinese and Indian...
View Article