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What is bok choy soup? Bok choy soup is a typical quick and easy soup for the Cantonese. It is prepared by boiling the bok choy in a broth with some meat, commonly pork slice. My mom prepared it when I was a kid, a simple recipe that could be ready in fifteen minutes. Since …
Liangpi (cold skin noodles) is a popular noodle dish from northwest China, commonly served cold, unlike other hot noodles dishes. Liangpi has a unique slippery and springy texture. It is absolutely delicious when dressed with a spicy sauce made with chili oil and black vinegar and served with sesame seeds, crunchy cucumbers, and bean sprouts. …
Vegan chicken is a delicious meat alternative suitable for stir-frying. I have written a recipe to explain making vegan chicken with seitan using regular flour. I will make a vegan chicken dish with vegetables and mushrooms in this article. This dish is easy to prepare and is served as the alternative to chicken and vegetable …
Here is one of the most common methods to make seitan at home, using the ‘wash the flour’ method. Essentially, the flour is kneaded with water to form a dough, just like making bread minus the sugar, salt, and oil. Next, wash the dough gently with water several times until most of the starch is …
ABC soup is a popular Chinese soup prepared with tomatoes, carrots, and potatoes. I am not definitely sure why it is called ABC, but it is likely because the preparation is as simple as ABC. Another reason is it is rich in vitamin A (carrots), vitamin B (potatoes), and vitamin C (tomatoes). ABC soup is …
Vegetarian duck is a delicious vegetarian dish popular, especially during Chinese New Year and other special occasions. It is also a regular meal for many Chinese Buddhists who are vegetarian. Since it is surprisingly easy to make, it is also featured on the menu of Chinese restaurants and, of course, is served regularly at Buddist …
In this article, I want to share one of my favorite noodles, vegetable stir-fry noodles, Cantonese style. The uniqueness of this recipe is that the noodles are pan-fried until fragrant before stir-frying with other ingredients. This step is the secret to why the traditional Cantonese fried noodles are so yummy, with an additional layer of …
A classic Hong Kong dim sum, taro puffs (wu gok, woo kok, taro dumpling) is the beloved snack catching everyone’s attention during yum-cha time. The traditional dim sum shop will put it in a pushcart with a glass window, stacked up with char siu bao, shumai, and the best deep-fried dim sum of all, taro …
Yong tau foo is a Chinese cuisine that has become one of Malaysia’s most famous street foods. It is a Hakka Chinese food, and the word in Chinese 酿豆腐 means stuffed tofu. This Chinese cuisine has evolved in Malaysia with its interpretation, including various vegetables besides tofu. They are either deep-fried, pan-fried, or served by …
Prawn crackers (shrimp chips) are the classic Chinese appetizer everyone loves. It is a popular item that serves as snacks during Chinese New Year and is also widely served in some Chinese restaurants before meals in some western countries. Called keropok in Malaysian and krupuk udang in Indonesia, these cracky equivalents to potato chips are …