Hokkien Fried Noodles

posted in: Malaysian 6

Hokkien fried noodles (Hokkien Char Mee) originated from a hawker (street) food stall in Kuala Lumpur, Malaysia. The food stall was owned by a chef named Wong Kian Lee dated all the way back to 1920s. Up until … Read More

Braised Chicken and Hard Boiled Eggs with Mushrooms

posted in: Chinese 4

Braising, also called lu wei in Mandarin, is a Chinese cooking technique used to cook protein ingredients in an aromatic sauce base. Other terms used are red cooking, red braising or red stewing. The Sauce base is usually … Read More

Chinese Braised Chicken and Potato

posted in: Chinese 2

Braised Chicken and potato is another simple and classic Chinese home cooking dish. I still remember really well that my mum used to cook this dish quite frequently when I was a kid. I absolutely adore this typical … Read More

Beef with Chinese Water Chestnuts Stew

posted in: Chinese 4

Chinese braises, stews or casseroles, also known as red cooking, meaning braising in light and dark soy sauce, is a very popular way of cooking. Especially during the colder seasons of the year, braises, stews or casseroles is … Read More

How to make Gluten Free Kecap Manis (Dark/Thick Soy Sauce)

Soy sauce was originally invented in China during the 2nd century from “jiang”, meaning sauce. The use of soy sauce spread throughout Asian, main Southeast and East Asian. In time, light soy sauce called “jiangYou” has substituted the … Read More

Seafood Char Kuey Teow

posted in: Malaysian 0

Char kuey teow or fried kway teow meaning stir-fried ricecake strips, is an extremely popular hawker or street food in Malaysia. It originated in South East Asia and is also very popular in Singapore, Brunei and Indonesia. The … Read More

Chicken Nasi Goreng Kampung (Village Fried Rice)

posted in: Malaysian, Singaporean 0

Nasi goreng in Malay or Indonesian language, simply means fried rice, it was also created to prevent wasting leftovers during the pre-refrigeration eras. It is typically served as a homemade breakfast dish, customarily made from left-over rice from … Read More

Braised Pork and Fermented Mustard Green

posted in: Chinese 0

This is another variation of soy sauce braises (also called red-braises), it is not only one of the most customary Chinese cuisines, but also the most celebrated. My gluten free version is a gradual stew of pork spare … Read More

Braised Pork and Hard Boiled Eggs

posted in: Chinese 0

Soy sauce braises or stews is a very popular way of cooking in Chinese cuisines in most regions of eastern, south eastern and northern China. There are many variations of braised meat dishes, some have combinations of different … Read More

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