This is a simple way to prepare chicken, or any meat really, like pork, beef, or even fish and tofu. The sauce is what makes the dish delicious. It is sweet, sour, spicy, salty, all kind of flavors mingle together to gently coat the lightly pan fried protein of your choice. Sometimes, I make double […]
Bird nest is one of the most expensive ingredients in the world, so I don’t usually go out of my way to buy some. But I was gifted a small packet of this from my brother, hehe, so I am going to show you a really simple recipe to serve this delicacy. This is the […]
Nowadays, almost all Chinese restaurants in Indonesia serve sapi lada hitam, basically stir fry beef with onion, bell pepper, and scallions in black pepper sauce. I am not that big of a fan as most others are, but I do crave a really good one now and then. Plus, making this at home is actually […]
If you can get your hand on fermented black soy bean (Chinese: 豆豉), you can make black bean sauce dishes without having to buy bottled black bean garlic sauce, though the later one is of course what is more readily available. The good part about using fermented black soy bean is that you can control how much […]
Red bean paste is made from adzuki bean, a common dessert filling ingredients in China, Korea, and Japan. Previously I have posted the recipe to make the Japanese version (adzuki an), and here is the Chinese version.
It is a tradition in our family that every year for Chinese New Years we will have multiple cookies and even cakes prepared for relatives and friends to enjoy during house visits. Our typical cookie list looks something like this: peanut cookies, pineapple tart cookies, kue bangkit, kastangel (cheese cookies), kue semprong (egg roll cookies), […]
This is a quick and easy stir fry and a good use of a head of cabbage. To prepare for stir frying, I usually tear the cabbage with hands and remove all the tough ribs to ensure the cabbage can be fully cooked in a short time, it is stir frying after all. You can save […]
Siu Yuk (燒肉) is a famous Cantonese cuisine. And since I am raised in a Cantonese family, I practically grew up eating this all my life, ain’t I lucky? 🙂 In restaurants, and for special celebratory occasions, a whole pig will be roasted, then cut into small bite size pieces when served. Most will use […]
Hong shao rou (红烧肉) is one of the most famous Chinese dish. Pork belly cubes are cooked in a combination of sugar, scallion, ginger, soy sauce, and rice wine. At the end of the long cooking process, the pork belly will have a reddish tint, hence the Chinese character hong (红) in the name.
(黑芝麻糊)Black sesame soup sweet soup is one of Chinese dessert that falls into the category of sweet soup (糖水). The dark black thick soup might throw off the uninitiated, but worry not, since a sip of this hot soup in winter time will definitely cheer one up 🙂 Unlike many other sweet soup, black sesame soup is […]
This is my favorite hot and sour fish soup, Chinese style. The most important ingredient to make this soup is the pickled Chinese mustard greens. The sourness from the pickled vegetables will contribute directly to the sourness of the soup. The next important ingredients are dried chilies and Sichuan peppercorns, which make the soup spicy […]
It is not a secret that eggplants paired with spicy sauce is definitely going to be delicious. This spicy Sichuan eggplant recipe is no different. With just a handful of ingredients, you can whip up a delicious healthy vegetarian dish in minutes.
Another easy pan fried fish recipe with super simple sauce. The sauce is inspired by Chinese sweet and sour dish, but using Thai sweet chili sauce instead. It is really fast to make this, and I am sure that most people have the ingredients in their pantry 🙂
Lately I have been experimenting with making sauces to go with simply pan fried fish fillets, mainly because my Mom keep telling me to include more fish in my diet. My 30+ years old face is behaving badly lately, it keeps getting breakouts, and my Mom is adamant that the fish will help clear my face […]
Winter melon (冬瓜) is a versatile fruit, very delicious either made as savory soup or as delicious drink like this winter melon tea. Although I call it tea, there is no tea leaves involve, but the color of the drink is just like that of a black tea, so I always call this winter melon […]
Egg tart (蛋挞) is my favorite dim sum dessert. Whenever I go for a dim sum, it just doesn’t feel like I properly close the meal if I haven’t eaten an egg tart or two. I have been saving this egg tart recipe for a while, like a couple of years, and I decided that […]
Jiaozi (饺子) or Chinese dumplings are the one dish that one can find in almost all Chinese restaurants. I think the pan fried version, a.k.a pot stickers, is almost always more popular than the one cooked with broth, and I can totally understand since I too have a soft spot for fried food 🙂 But, don’t […]
In this simple recipe, the eggplants will become super tender and absorb all the flavor of the sauce by the end of the cooking process. Although a kilogram of eggplants sound like a lot, it actually isn’t since they do shrink quite a bit. I use the Chinese variety for the eggplant, which is longer […]