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 …
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 …
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. …
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 …
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 …
This is a typical Hakka cuisine created in the south eastern parts of Chinese regions of Fujian, Guangdong, Guangxi and Jiangxi. The original recipe calls for deep frying of the marinated pork, normally pork belly, the addition of red fermented bean curd (often referred to as Chinese cheese) and five …
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