Pumpkin is very versatile and can be cooked in many different ways, in western or Chinese style. It can be roasted, stewed, stir-fried and make into salad. It’s one of my favourite vegetables to buy as pumpkin can be stored longer compared to leafy greens. On top of that, pumpkin is highly nutritious and particularly rich in Vitamin A. It is […]
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Another omelet dish to be added into my list! Do you have any omelet dishes that you can share with me? Substitute long beans with French beans if you prefer a tenderer bite texture. Ingredients (Serve: 3-4) 5 long beans 4 eggs, beaten 1 teaspoon light soy sauce A dash of pepper A pinch of salt Cooking oil ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ […]
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I have been bookmarked this recipe from China Sichuan Food for a while and didn’t have that mood to get my hands on it. For those who’re cooking will understand me that we just need that suitable mood to cook a certain dish, right? #sayyesplease So, there’s one day I finally bought a few pieces of boneless pork loin chop […]
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Another steamed pork patty recipe to be added into my Steamed Minced Pork Series! For the love of Chinese preserved or pickled vegetables, I will bookmark any recipes that call for preserved vegetables whenever I chanced upon them. Today’s recipe is one of them which I saw in XiaoHongShu 小红书 (Little Red Book), a Chinese social community app. Ingredients (Serve: 3-4) […]
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Karaage (唐揚げ, 空揚げ, or から揚げ, [kaɾa aɡe]) is a Japanese cooking technique in which various foods—most often vegetables and marinated chicken, fish or other meat, are deep fried in oil. Today’s recipe is a crowd pleaser of Japanese Fried Chicken, which is a sure winner with everyone of all ages. Who doesn’t like fried chicken, right? Ingredients (Serve: 3-4) 400-500g chicken thigh, cleaned and cut into large […]
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