When you think of tofu, bland and boring are the first two things that would come to mind. Because of its inability to absorb flavor, […] Read More
Category: Main Courses
Sweet and sour pork or 咕噜肉 is undisputedly one of China’s most famous dishes and exports. Of Cantonese origin, this winning combination of crispy and crunchy […] Read More
I hope everyone had a great Christmas and as we’re still in the thick of the holiday season, here’s an extremely simple and quick stir-fry […] Read More
I love egg tofu or 玉子豆腐 in Chinese which tastes richer than the usual plain tofu. Just like tofu, egg tofu is extremely versatile and […] Read More
Egg tofu (玉子豆腐) is one of my all-time favourite ingredients to use, so versatile yet so flavourful even on its’ own – I highly recommend that you give egg […] Read More
Sichuan cuisine is famously known for its’ fierce flavours, spicy, hot, pungent and salty. Due to the use of Sichuan peppercorns, not only are some of the […] Read More
I love the nutty aroma of brown butter or beurre noisette which literally translates to hazelnut butter from French. Brown butter are used in both […] Read More
The sweltering hot weather in Malaysia right now is just clamouring for cold noodles! This bibim naengmyeon recipe I found in my latest favourite cook […] Read More
I decided on this pretty pasta dish to feature since it’s Pink October and also October is my birthday month, I thought featuring a dish […] Read More