asian home cooking, travel and eat
I have conducted an Asian grocery shopping tour earlier at a local Chinese supermarket with two participants. It was indeed a very interesting idea exchange experience. My two participants are definitely rookies in Chinese cooking, and they were definitely […]
Stir fry seems to be the first thing come into everyone’s mind when they think of Chinese cooking. However many of my non-Chinese friends are still a little bit confuse about how to make a proper stir fry dish. So […]
When you want to turn a chicken into a more sophisticated dish, this is what you can do. Instead of roasting or baking the whole chicken, steam it just like what I did here, and then wait until it cools […]
A lot of people would wonder what’s the best rice to make fried rice? Rule of thumb is, you need “dehydrated rice” or “harden rice” to make a good plate of fried rice. Keep in mind for any fried […]
Choosing the right part of beef for Chinese stir fry is crucial, and slicing properly for a tender taste is often an important step people would miss, or didn’t think it would matter. Usually choosing the right part for […]
I’ve heard friends who have actually bought grapes peeler! But no you honestly don’t need that many fancy tools to stuff your kitchen drawers. Peeling grapes is not a fancy preparation for fruits, if you’re making grape jello it would […]
For those English speakers who are very much into the Chinese/Asian ingredients but often have no idea what they are in English, this complete guide may comes handy for you. It’s actually compiled by the Food and Environmental Hygiene […]
| Japanese ramen soft boil egg 味付け玉子 | Earlier on I’ve shared my method of making soft boil egg, and you can actually make it into the delicious soy sauced flavoured egg featured in most of the ramen in one easy […]
Recently I’ve been trying to explore many possible ways to make Asian Keto or Paleo dishes, and I came to a conclusion that most crispy textured food do not qualified to be Keto or Paleo in most cases, because either […]
If you have ever tried stir frying the Chinese broccoli you may wonder why is it so hard to get it fully cooked before the leaves get burnt. Before stir frying stalk shaped Chinese vegetables like Chinese broccoli (Gaai laan) […]