Kung Pao dishes need no further introduction. They are so common and easily available at Chinese takeaways and restaurants. I have shared two Kung Pao recipes previously: Kung Pao Chicken Kung Pao Tofu (vegetarian) And this time, I’ve made another vegetarian version with lotus root and other vegetables. The crunch of the vegetables and cashew […]

I think home cooking can sometimes be a form of art too in a sense that we can try recreating dishes from leftover ingredients without them looking like leftover food. And I kinda enjoy cracking my brain to churn up something really easy to make with whatever I have in the fridge as I don’t like […]

Whenever I dine at Lao Beijing, I will definitely order their Sliced Pork with Garlic Sauce 蒜泥白肉 which comprises of thinly sliced tender pork (like those used in shabu shabu) with a good balance of lean and fat so they have that chew and crunch at the same time. The pungent odour of raw minced garlic is […]

Most of the time when we think of Kung Pao, we would associate it with boneless chicken cubes or crunchy shelled prawns that go so well with the deliciously sweet, salty and spicy sauce. I just thought of experimenting my Kung Pao Chicken recipe with pork tenderloin (because that’s what I have in the freezer […]

This dish is what I call the best of both worlds because the husband loves his roast pork and I love my yam. And we both adore that salty and savoury braising sauce that goes so well with steamed rice. It’d probably taste better if the yam was deep fried but I really preferred not […]

I am so happy with myself for hitting the gym again (after so many years). Since I started my exercise regimen 3 weeks ago, I managed to shed those extra kilos that I had put on during Chinese New Year period. While it is so easy to pile on the pounds, it is just hard […]

I used to eat a lot of steamed egg (see my recipe here) whether it’s with porridge at home or when I get a takeaway from the mixed rice stall but it can get really boring over time as it’s always the same smooth and silky texture. This time I wanted to experiment a new […]

I love Teochew style steamed fish (see my cod fish recipe here) because it was a dish that I grew up eating as my Granny who’s Teochew used to make it really often when I was little. Likewise, every time I visited my in-laws in Essex, England, my mum-in-law would cook the Cantonese style of steamed […]

I had reviewed DoDo’s new fish luncheon product a couple of days ago (click here to read) so this is the other recipe that I came up with by using up the remaining fischeon I had. This fried rice was definitely much better than the pasta in my opinion as the fischeon here played second […]

One thing I like about having steamboat for CNY reunion dinner is that the unfinished ingredients can always be chilled again for later use so nothing goes to waste. And instead of having a second steamboat the next day, we can turn the leftovers to fresh new dishes again like this steamed prawns recipe. Steamed […]