Posted by Bel.C
Introducing another spicy dish from my favorite list, Kung Pao Chicken or 宮保雞丁. It is another classic hot and spicy dish originated from the Sze Chuan cuisine, which I had firstly introduced the Sze Chuan Style Spicy Eggplant with Minced Pork in my previous post. I believe many Americans are also familiar with this dish as it can be found in some American Chinese restaurants.
The primary ingredients for the Kung Pao Chicken are chicken in dice or cube size and roasted peanuts. The combination is perfectly proportionated for easy consuming. Some restaurants prepare the dish with cashew nuts, celery, green or red pepper. I guess the recipe changes to suit a variety of taste.
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Posted by Eric.N
I don’t really like to eat porridge as I have a conception that porridge or congee is for someone who falls sick. That is because since young, my mum would cook plain white porridge for me when I was sick, she believed it would heal the sickness faster by eating light and non-greasy food. This practice is still carrying on by many Chinese families nowadays including myself.
My girlfriend caught a cold when she went to Vegas for her company’s business trade show, and as usual I cooked porridge for her when she came home. After two days of eating white porridge we were already so tired about it. When she was getting better, I have changed the menu by preparing a more interesting Fish Porridge with Peanuts. This was definitely a more flavorful porridge recipe and also one of my favorite porridge I recalled eating by the hawker stalls in Malaysia.
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Posted by Patrick.C
It is an exhausted week. We are packing and going to move into the new apartment this coming weekend (as Bel mentioned before in her post). I am totally not enjoying the moving process though. I don’t really have much time for cooking. Therefore I just wanted to cook something easy and delicious for dinner. Flipping over an old cookbook from Malaysia and I found this scrumptious recipe – steamed shrimp with minced garlic.
I couldn’t remember whether I had this dish in Malaysia before or not, but definitely this was the first time I cooked it. It turned out so good especially the garlic gravy from this delicate dish was so appetizing enough to make me had 2 bowls of steamed white rice. It is recommended to use fresh shrimps with heads for better taste and presentation or else you can be as lazy as me.
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Posted by Bel.C
Minced Pork with Pickled Cucumber or 瓜子肉 is an authentic Taiwanese dish. This is probably one of those dishes with an ordinary appearance but it is such a comfort food that is just simply delicious. The sauce of the dish gives it nice fragrant with a bit of sweetness and saltiness that comes from the minced pork and pickled cucumber.
With two simple main ingredients allows you to make a delicious pot for sharing. Make sure you mix in some juice to the minced pork and give it a constant beat for a more tender texture. For the pickled cucumber, you can get it from the Asian market, such as yin gua (蔭瓜) , hua gua (花瓜) or cui gua (脆瓜). I used the Da Mao Hei Gua (大茂黑瓜) because it has a nice strong fragrant. It is best for your to test different ones for your desired taste.
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Posted by Patrick.C
No doubt, I love curry and grew up eating all kind of curry dishes. Curry chicken with potatoes is one of those delicate curry dishes that can be easily found in Malaysia. There are many variations of curry chicken; Chinese, Indian, Malay and Nyonya. If you are a huge fan of curry, you are not able to resist the temptation.
My mom makes good curry as she was a food hawker and I often ask her for recipes. It isn’t complicated to cook curry chicken with potatoes but you need to find the right curry powder or curry paste to give you the right taste. I mostly rely on the curry powder or instant curry paste which I brought from Malaysia but you still able to find the curry powder or instant curry paste easily in the Asian food markets.
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