Bitter gourd chicken (苦瓜闷鸡) is a classic home-cooked dish popular among the Chinese households in Malaysia. Bitter gourd chicken is simple to prepare and pairs well with steamed rice. Although bitter melon (bitter gourd) and chicken have contrasting flavors, the bitterness of the gourd blends seamlessly with the tender chicken. I will cook this dish in the …
Mango is not only delicious to eat as a fruit but its sweetness and refreshing taste make it perfect for enhancing chicken dishes. Today, I prepared a mango chicken combining the best Chinese and Thai flavors into one delightful dish. Imagine crispy, golden-brown, tender chicken tossed in a luscious, creamy sauce made from pureed, ripe …
Pan‑fried shrimps with soy sauce (豉油王蝦 / 干煎虾碌) is a classic everyday Cantonese seafood dish that’s quick to prepare but rich in flavor. It’s ideal as part of a Chinese New Year feast or any celebratory meal, bringing a light yet savory seafood component to balance heavier mains. The key to this dish lies in …
Braised pork knuckle with dried oysters is a deeply symbolic and savory centerpiece for Chinese New Year — called 橫財就手 in Cantonese, which loosely means a windfall of good fortune. This festive dish brings together rich umami from dried oysters, earthy depth from shiitake mushrooms, and silky strands of fat choy, all slow-braised with aromatic …
On the first day of Chinese New Year, many Chinese families observe a vegetarian tradition. For us, that meal has always been Buddha’s Delight, also known as Loh Han Jai (罗汉斋). This dish has been prepared in our family for decades by my mother-in-law, a traditional Chinese cook who has never missed making it for …
Dong Po Rou (东坡肉) is a timeless Chinese braised pork belly dish that symbolizes richness, prosperity, and celebration — making it perfect for your Chinese New Year feast. Originating from Hangzhou and named after the famous Song Dynasty scholar Su Dong Po, this dish is prized for its melt-in-your-mouth texture and rich savory-sweet flavor. This …
While working in my previous restaurant, I witnessed the magic of beef rendang firsthand. It was one of our most popular dishes, often paired with fluffy nasi lemak, and it became a staple on our menu. Few dishes can truly elevate the senses, like beef rendang. It isn’t just a feast; it’s a symphony of …
Rendang Tok is the famous beef rendang that originated in Perak, where I spent most of my childhood before leaving for college. It is dry rendang, believed to have been created by the royal cooks, who had the luxury to access different spices that were out of the reach of the ordinary people in the …
Ayam goreng, meaning “fried chicken” in Malay and Indonesian, is a beloved dish in Indonesia and Malaysia. It is known for its tasty marination and deep-frying technique, creating a crispy outer crust with tender meat. Ayam goreng is made by marinating the on-the-bone chicken with dry spices. If you expect it to taste similar to …
Kapitan chicken, also known as Ayam Kapitan in Malay, is an authentic Nyonya chicken curry that blends the rich culinary traditions of Malay and Chinese cultures. It is the least spicy Malaysian curry, ideal for anyone unable to bear the heat from other fiercely hot curries. This article will detail how to make this Nyonya …