It seems that every time we go to a Chinese restaurant, we will inevitably order this dish, we simply are in love with this I guess. Preparing this at home is simple albeit a bit tiring, especially the part where I need to remove the shells and devein all the shrimps. Yup, now you know […]
Growing up, my childhood home was frequented by a lot of hawker vendors passing by the neighborhood yelling out wares from the top of their lungs. “Bakpao”, “es krim”, “sate padang”, “roti tawar”, are some of the examples, and they would be passing by at different time of the day, and they all have their […]
Dishes that contain ang kak will have a distinctive bright red color, hence the color of the chicken and the soup. The color may be quite a shock, but the taste of this soup is so subtle and with a definite hint of ginger, a perfect soup to be had in cold weather.
This is my go to recipe when I am in a hurry to prepare some dishes for lunch/dinner. This is so easy and so fast to prepare and everyone in my family love it.
My Mom brought me bak kwa from Bee Cheng Hiang the other day. I was at a lost of what I to do with it until my little brother posted a photo of a scrumptious looking salad the other day and I spotted bak kwa on it. So naturally I have got to get the […]
One of the most ubiquitous dish sold in every Chinatown around the globe and it is a popular choice for lunch. I know of places that serve just this on their menu and survive for generations. It turns out that this dish can be easily prepared at home so you can now prepare this when […]
Another hand me down recipe from my Mom, which I absolutely love. My Mom likes to serve this as part of her must have dishes in our family Chinese New Year menu, not sure if it is common or not in other families, but I am very happy that it is so in ours 😀
Three cup chicken, or San Bei Ji in Chinese, is a very popular dish. Legend says that the original chef use one cup each of sesame oil, Chinese wine, and soy sauce to cook one chicken, but I somehow doubt that it would work, or maybe it will if I can somehow get a hold […]
Back in college days when I was strapped for time to cook and the grocery stores sorely lacked dedicated Asian food ingredients, this was my go to soup. Luckily, bok choy, tofu, and fish balls were quite easy to be had, and if bok choy was not in season, I could usually count on substituting […]
Garlic ginger chili sauce is one of the easiest chili sauce to make and is the perfect accompaniment for a lot of Chinese dishes, and is especially suited for Hainanese chicken rice and steamed chicken. Note that you can remove the seeds from the Thai chilies since they can be very hot 🙂 If you […]
Easy to prepare, cook, and always a crowd pleaser. I find that steaming is a more reliable method to get succulent chicken, plus the resulting broth is so flavorful that I somehow suspect that the broth is more the star than the chicken in this dish. Serve this dish with a bowl of steaming white […]
Snow fungus (Chinese: 白木耳) is commonly used in Chinese dishes and prized for its gelatinous texture once cooked. This fungus is rich in antioxidant and supposed to help the skin to stay youthful 🙂 Whether the last part is proven or not, I do love the texture of the cooked fungus, especially in soup, be […]
Me and my little brothers used to stay with our Grandma when we were little. I remember us being extremely picky about our food, which must have caused her endless headache. But whenever she cooked this dish, we would all be asking for seconds. It remains as one of my favorite dish as I am […]