How to properly slice beef for Chinese stir fry?

Choosing the right part of beef for Chinese stir fry is crucial, and slicing properly for a tender taste is often an important step people would miss, or didn’t think it would matter.   Usually choosing the right part for stir fry need to consider three things:  tenderness, thickness and boneless.  I usually take the…

Dim sum pan fried stuffed hot yellow pepper with fish paste

There are over hundreds types of Dim sum in the Chinese cuisine, and they all come in different ways of cooking.  Apart from steaming buns, deep fried dumplings, there are also pan fried items like stuffed hot yellow pepper.   The stuffed hot chili pepper with fish paste often is quite an pricey Dim sum…

A complete guide of Chinese ingredients in English

For those English speakers who are very much into the Chinese/Asian ingredients but often have no idea what they are in English, this complete guide may comes handy for you.   It’s actually compiled by the Food and Environmental Hygiene Department in Hong Kong, and have listed almost every possible ingredients that Chinese or Asian…

Easy pan fried crispy lotus root chips 

Recently I’ve been trying to explore many possible ways to make Asian Keto or Paleo dishes, and I came to a conclusion that most crispy textured food do not qualified to be Keto or Paleo in most cases, because either it has been processed or a starchy vegetable.   When you make a salad or…

Do left overs always taste bad?

If left overs are handled in a proper way, it could taste even better than when it was freshly made. Many Asian stew dishes requires a long time to cook, some may even take over night to cook, like braising pork hock. But after it has been cooling off for the night, the oil or…

A clean way to marinate meats

|ziplog bags| the benefits of using ziplog bags to marinate your meat: – the best way to marinate the meat in and out thoroughly without having to physically touch it with your hands (this is particularly important to those who are bothered by housewife hands) – makes easier storage in the fridge and freezer –…

Secrets to make the silky HK style milk tea

Unlike coffee, different regions and countries in the world have their own unique way to make tea.  HK style milk tea is the directly translated English name from Chinese “Kong sik naai cha”, it’s a lot darker than usual black tea and much richer than any other tea with milk. What’s the secret to make…

Easy light chunky turnip cake

| easy light chunky turnip cake | Turnip cake is another must-have item like the year cake nin go during Chinese New Year time. It can be served in two ways, steam or pan fry, and they are also available in some of the Chinese restaurant in their all-year-around dim sum menu. I modified this…

Simple Chinese preserved veggie (suit choy)

| simple Chinese preserved veggie (suit choy) | Preserved veggies come in many different ways in Chinese cooking, this is one of the easiest that anyone can try at home! “Suit Choy”, or preserved mustard green is a very popular pickled veggies used in Hong Kong’s Cha Chan Tang, it’s paired with vermicelli soup, fried…

15 minute chewy and chrunchy riceballs in ginger soup

| 15 minute chewy and chrunchy riceballs in ginger soup | Riceballs are one of the traditional desserts to serve during Chinese New Year, they are made with glutinous rice flour and water, and often it comes with a varieties of fillings like sesame, peanuts, custard or red bean, but these fillings would require a…