Chinese Char Siu and Prawn Omelette aka Egg Fu Rong or Egg Fooyoong (芙蓉蛋)

INTRODUCTION

This is a very common old-fashioned Chinese restaurant egg dish and I am sure that many readers should know about this dish. It is a cheaper dish  when compare to meat dish and usually the price is almost the

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Cantonese Classic Sweet And Sour Pan Fried Prawns aka Har Loke ( 干煎茄汁虾禄)

INTRODUCTION

This is a classic Cantonese restaurant prawn dish that is finger licking good because of the sauce coated with the prawns.  It is sweet and tangy and savoury. It is aromatic because of its pan fried process.

Locally, there

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Chinese Tricolour Steamed Eggs (三色蛋)

INTRODUCTION

It has been long that I wanted to blog this dish but I always forget to buy all the eggs.. I am attracted to the colourful combination of the eggs and black in this recipe make the dish stands

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Glutinous Rice Coated Meatballs aka Pearl Meatballs (珍珠丸子)

INTRODUCTION

There is nothing to shout about this simple recipe. This is a traditional Hubei cuisine that is quite common in China Chinese restaurants. Due to its round and beautiful exterior, it was prepared during big reception dinner signifying reunion

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Chestnut Chicken (板栗烧鸡)

INTRODUCTION

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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