century Archives - Guai Shu Shu

Home Made Sauces, Pickles and Preserved Items .

March 10, 2014 Kenneth Goh

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INTRODUCTION

This is a compilation of common sauces, preserved vegetables, pickles and etc. targeted at house chefs. It is definitely not a bad choice to prepare home made sauces though outsourcing some items can be cheaper at times. One

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Special – What I cooked today (家常便饭系列）- 22-7-2013–Korma Chicken (科尔马鸡肉）

July 22, 2013 Kenneth Goh

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UPDATED POST ON 16-2-2015 – Update with another set of images since i cooked the dish today.

On 22 July, 2013, white rice served with:

Korma Vegetable and Chicken (蔬菜及鸡肉科尔马）
Blanched Ladies Finger （青烫羊角豆）
Chinese Cabbage (Napa) Soup ( 大白菜汤)

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Hey, This is not Italian Meat Rolls, It Is Chinese Meat Rolls Called Ngoh Hiang (五香肉卷）

July 21, 2013 Kenneth Goh

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INTRODUCTION

This post is sharing the Chinese version of meat rolls or Ngoh Hiang. It is different from the meat roll in Western cuisines such as the Italian meat rolls. Usually, minced meat (usually pork) and prawns were used and

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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

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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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