Chicken Cashew Nuts stir-fry is a classic Cantonese dish commonly served in a Chinese restaurant. It is also a very popular Chinese take-out dish. Familiar and favourite variation of this dish is using prawns or beef as the main ingredients. Other variations include vegetables like capsicums and broccoli instead of celery and carrots. This dish is different from the spicy … Read more
Char Hor Fun is a typical street (hawker) Chinese food in Malaysia and Singapore. For many of us, it is also a childhood comfort food that we will never get bored of eating. There are also many Malaysian chain restaurants or food stores all over the world selling this popular classic dish. Hor fun or shahe fen (Mandarin) originated from … Read more
There are endless types of doughnuts in all types of international cuisines worldwide. For Chinese doughnuts, the most popular types of doughnuts are: sweet egg-shaped doughnuts in Cantonese cuisine that are deep-fried and then rolled in granulated sugar or powdered sugar while still warm from cooking. This type of Chinese doughnuts are called “gnou lay sou” in Cantonese, precisely means … Read more
When you are on a gluten free diet, naturally you will miss a lot of the popular desserts, baked goods and most of all buns or baos in Chinese. Dim sum baos is no doubt one of my favourites that I miss so dearly. While the combination of pandan (screwpine) leaves and coconut is a match made in heaven, using … Read more
Braising or stewing is a very popular cooking technique in Chinese cuisine. Often, simple braised dishes are classic home cooking one pot comfort food utilising meat like chicken, beef, seafood and vegetables. The main ingredient used for braising is often meat, slow cooked until the meat is soft and tender and have soaked up the flavour of the sauce. This … Read more
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 different location and they are still dishing up the same … Read more
Ondeh ondeh or onde onde is a conventional rice cake made from glutinous rice flour and sometimes mixed with mashed sweet potato, in Malaysia, Singapore and Indonesia (called keplon). It is a small round rice ball flavoured with Pandan, filled with grated palm sugar, boiled and then coated with shredded coconut. Commercially available versions are normally green in colour due … Read more
Fried noodles are customary dishes all over southeast and east Asia. There are a wide range of variations using different cooking methods and ingredients. Fried noodles are also what I would call a one-wok wonder, it is easy, fast and scrumptious, normally prepared with a balance of meat and vegetables mixed with noodles. For my gluten free fried noodles, I … Read more
This is a simple classic Chinese home cooking dish. The highly concentrated flavour of shiitake mushrooms is the basis of Chinese and other Asian cooking. Whenever I use shiitake mushrooms in my gluten free cooking, I will always be reminded of my mum’s cooking, she often included shiitake mushrooms in soups, stews, stir-frys and even steamed dishes. Dried shiitake mushrooms … Read more
Fried rice is the most typical and ideal traditional Chinese cuisine. Chinese fried rice is a prehistoric dish that started in Sui dynasty all the way back in 589 – 618 AD. It was created mainly to utilise leftover elements of vegetables, meat or seafood from other dishes, resulting in countless number of different versions of fried rice. Normally, steamed … Read more
