Chinese sausage – 腊肠 Lap Cheong (Cantonese) Là Cháng (Mandarin) refers to any type of cured sausage originating in China. There are many varieties and flavors of Chinese sausages available on the market such as the most common Cantonese Sausage which is made from pork and fat, Run Chang which is made from pork liver with dark reddish colour and also […]
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Talking about braised chicken dishes, there are countless of versions to refer on the internet. Those braised chicken recipes are vary in terms of combination of ingredients to be braised together with the chicken (eg: chicken with potatoes or chicken with mushrooms) as well as the ingredients used in the braising sauce. Brown sauce with soy sauce and oyster sauce […]
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Learn this from a cooking Youtube channel [Biao Di Hao Zhu Yi 表弟好煮意] which has been live streaming his cooking demonstration for 365 days on daily basic since last year March (during MCO1.0 period). He is still continue to share his cooking (3 dishes per day) now on his channel at 5.30pm (if I remember correctly :P), if you’re interested […]
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Jiu Hu Char or “bang kuang char” is one of the favourite dishes in Peranakan households especially in Penang. It is an old time flavour dish of stir fried julienned jicama/yam bean and assorted vegetables with cuttlefish floss which is always being served during festival celebration or ancestral praying. This dish is usually eaten wrapped like a parcel with fresh […]
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Huadiao 花雕酒 or Shaoxing Hua Diao is an aged Shaoxing Jiafan wine (one type of Shaoxing wine by adding about 10% extra rice during fermentation process). As the name implies, it is from Shaoxing, a city in China’s Zhejiang Province which is famous for rice wine production. The production process involves fermenting rice, water, and a small amount of wheat. The wine […]
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