Here’s a favourite of many a Chinese restaurant. Kung Pao Chicken is dish from the Szechuan province in China. There are many variations throughout the world nowadays, but they always feature chicken, nuts and chilli peppers.… More »
Here’s a simple ‘lauk’ to make on a weekday when you just want a quick and tasty dish. This dish is delicious with white rice and sambal belachan, or have it on top of simple noodles, or heck, make a sandwich out… More »
Fish noodles are very popular in Malaysia. The more famous version uses fried Garoupa fish heads, but that’s expensive. We’ve made a cut price version that tastes just as nice. This recipe makes a great alternative to having… More »
Nian Gao, the sticky-sweet cake served largely during Chinese New Year traditionally takes a long time to make. While we are all for keeping cherished recipes and spending quality kitchen time with family, sometimes you do want a short… More »
Usher in good luck and make your tastebuds happy with these yummy and super easy to make ‘Wang Lai’ cookies. They’re tender and packed with pineapples. These also make a good gift when packed neatly in a cute jar. So get baking… More »
Szechuan peppers are a variety of pepper renowned for that characteristic ‘tingling’ sensation they leave on the lips and tongue. We sprinkled some toasted ground Szechuan peppers over piping hot fried chicken for an addictive,… More »
It’s rainy season lately, and what could be better on a cold, wet night than a steaming bowl of smooth rice congee, paired with a super delicious dish of chunky tuna in a sticky, spicy soy sauce? Not a lot, of course! This very… More »
Velvet chicken is poaching your chicken in a stir-fry so that is yields juicy pieces of meat, good enough to rival anything at your local Chinese eatery. We added snowpeas for a contrast crunch to the soft chooks. More »
Who doesn’t like chilli crabs? We do realise that it’s a bit pernickety to cook crustaceans but this recipe is super simple, quick and easy to remember since the sauce uses 3 of everything. More »
Fry up some cakoi to make these crunchy prawn-filled snacks. We up the ante by pairing them with a zingy wasabi mayo dip. These are so addictively tasty, once you start you can’t stop. Don’t say we didn’t warn you. More »
Thick sweet and tangy sauce dresses up crispy chicken tenders resulting in a richly flavoured dish that is so easy to whip up. This is also a great way to use up any leftover veg that you have in your fridge. More »
Charred and smoky, char kway teow is a popular Malaysian street food dish. To get the ‘wok hei’ taste, you do have to cook it over a high flame but if that’s not something you can do, don’t worry, it will still… More »
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