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 today, the stall is still run by his decedents albeit in a …
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 made from soy sauce, dark soy sauce, fermented bean paste, red fermented …
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 one pot comfort food dish, so easy to prepare and yet so …
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 a perfect comfort food for all. Water chestnuts are often a favourite …
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 older style “jiang”, it is primarily made from fermented soy beans and …
Soy Sauce Chicken is a Hong Kong style Cantonese cuisine that belongs to one of the many “lou mei” dishes made by braising in soy sauce with seasoning and spices called “lou” sauce or master stock. The most common types of “lou mei” are pork, duck, chicken and beef, often …
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 word “char” is adapted from Hokkien, a Chinese dialect which means “fried” …
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 the previous night’s dinner. There are infinite varieties of nasi goreng, normally …
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 ribs and leg pieces with soy sauce, dark/thick soy sauce (kecap manis), …
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 types of meat like pork, chicken or duck, vegetables and hard-boiled eggs. …
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