Seasonings Archives - Guai Shu Shu

Nostalgic Soup Than Can’t Erase From My Mind–Chinese Style Potatoes Soup

August 26, 2013 Kenneth Goh

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Updated Post on 9-10-2014

I have prepared the soup again today and have some new picture taking. However, today when I prepared the soup, as I am running out of time, I have decided to by pass the sautéing of

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What I cooked today (家常便饭系列）- 5-8-2013

August 5, 2013 Kenneth Goh

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1	Shrimp paste chicken	虾酱鸡
2	Lotus root pork rib soup	莲藕排骨汤
3	Blanched kailan with pork slices	芥兰猪柳
4	Fresh Coriander Fried with Fish Cake and Bean Curd	鱼饼豆腐炒芫茜
5	Spicy Seaweed Stripes	香辣海带丝

Fresh Coriander Fried with Fish

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What I cooked today (家常便饭系列）- 30-7-2013

July 30, 2013 Kenneth Goh

You may be surprised that today I am having some western meals. In fact, I have never cooked western meals before. This should be one of the very first full course meals that I have prepared. Well, today is my

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

July 19, 2013 Kenneth Goh

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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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What I cooked today (家常便饭系列）- 13-7-2013–Tomato Yimin Noodles (茄汁伊面）

July 14, 2013 Kenneth Goh

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On 13 July, 2013. – Tomato noodles

Today’s dinner, i have cooked the a noodle dish which is a fusion dish between the famous Sarawak tomato noodles and Kuala Lumpur Style fried Noodles (Cantonese Yimin).

The main difference between

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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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