Capsicum Archives - Guai Shu Shu

Common Chinese Dishes For New House Chefs

March 5, 2014 Kenneth Goh

7 Comments

INTRODUCTION

This is a compilation of common Chinese household vegetable dishes targeted as new house chefs. Including in one post is the technique of vegetable blanching and the common sides ingredients to go with the vegetable dishes. The list

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Let’s See How An Asian Make The Tomato Pasta Sauce From Scratch ….

July 19, 2013 Kenneth Goh

1 Comment

Updated on 29-5-2016

I have decided to upload a video with simplified recipe in red towards the end. This recipe is still valid for that recipe is easier. Please scroll towards the end for the video.

INTRODUCTION

This is the

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Burnt, Hot, Spicy– I am running away!!!– Understanding Chilli Pepper and Making Of Chilli Sauce

June 30, 2013 Kenneth Goh

6 Comments

I am not running away, in fact, I like chilli peppers. The spicier the merrier.

I like to make my own chilli sauce, I will find the spiciest chilli I can for the making of my chilli sauce. I have

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Blanching Vegetables in Chinese Cooking – 利用汆烫准备可口的中式的”菜”肴

June 16, 2013 Kenneth Goh

5 Comments

INTRODUCTION

Traditional Chinese cooking don’t usually use the blanching method for cooking its vegetables. Usually, they stir fried with oil in a hot wok or frying pan.

My mum will usually take out a frying pan, put in some oil,

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What I cooked today (家常便饭系列）- 3-6-2013

June 3, 2013 Kenneth Goh

On 3 June 2013

White rice served with:

1.	Capsicum fried with roast meat	青椒炒烧肉
2.	Watercress Pork Rib Soup	西洋菜排骨汤
3.	Bitter gourd braised with Chinese fermented bean	豆瓣酱炆苦瓜
4.	Teochew style braised duck	潮州卤鸭