Archive for the ‘3.1 – Simple household dishes’ Category
INTRODUCTION
One reader was asking me whether I have Chinese Ah Ma style of curry recipe… She said she had purchase a lot of ready premix but it just doesn’t taste the same compared to her granny cooked. I told
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Before we have kids, me and my wife used to dine in Thai restaurants for its delicious spicy and tangy food. One of the commonly ordered fish dish is this Thai steamed fish.
This dish is very refreshing, tangy
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Every time when I wanted to issue a recipe, I will have to decide what is the purpose of the post. Will the readers be interested? Will it be too easy and is there any readers who will try?
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I think a lot of Malaysian and Singaporean like to eat Nasi Padang and if you spotted eggs coated with chilli, it is likely to be this dish: Telur Balado or literally baladao eggs. You can easily spotted in
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I think most people will know this famous “xia jiang jib (虾酱鸡） or Har Jeong Gai or prawn paste chicken. It is such a welcoming dish in the Tze Char stores and quite an famous fried chicken dish. Due
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I have already issued more than 500 recipes and I am rather brain dead on what to share on certain household dishes especially those dishes that are simple restaurant dishes or home cooked dishes. I do not think I
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Not all blogged recipes need to be complicated.. Some recipes are very simple but new house chefs may not know how to prepare it and I am targeting at this group of readers who are new to the kitchen..
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Egg is one of the most common cooking ingredients but it is rather difficult to master it perfectly. It seems easy but without some pointers, it may be difficult to use the imagination to cook to what it looks
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When I was in Shanghai, my helper in Shanghai used to cook this dish. That is how I get to know this ..
Over here, most chestnut was paired with pig trotters due to its long cooking hours. Pairing
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If this set of pictures looks different from the one served in the restaurants and Chi Char （煮炒档）stores, there are two main reasons.. One is because of the preparation of the Kangkong or convolvulus for stir frying and another
