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 …
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 …
Yam or often referred to as taro, Colocasia esculenta, is a root vegetable frequently consumed in South East Asia. Either yam or taro are used interchangeably to mean the same root vegetable in Malaysia and Singapore. It can be steamed, boiled or stir-fried as well as being used to boost …
Traditionally, Chinese prefers to use steaming as a cooking practice, either in everyday home cooking or even for baking. Steamed whole fish is often the most popular dish in Chinese restaurants worldwide. This cooking method is to maintain the fish’s fresh quality and best flavour, plus whole fish has the …
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 …
An immaculate gluten free one-pot baked Chinese dish with both meat and protein packed shiitake mushrooms. My inspiration for this dish came from the traditional claypot chicken rice, normally a dinner dish in southern China, Malaysia and Singapore. It is usually served with Chinese sausages (lap cheong) and steamed vegetables …
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