No, there’s no alcohol in this dish. Chinese Drunken Chicken, Drunken Shrimp, all of those dishes are made with Shaoxing Cooking Wine. This Thai dish is a pick me up after a night of revelry. It’s flavorful, spicy and utterly delicious. Spicy, Garlicky with a bit of Thai Basil to Read more…
The best Hainanese Chicken Rice I’ve had is probably from a hawker center in Singapore, somehow, they have managed to make the chicken ultra tender, fragrant oil rice, paired with just the best chili sauce. Even though I can’t manage to achieve that level of perfection, but I can still Read more…
Did you grow up hating eggplant? I did, well, hate is a strong word. I was very adversed to it. As a child in a very strict Chinese household, we were taught not to be picky eaters, a.k.a, eat everything. So I learned to eat the meat from the eggplant Read more…
This is one of my favorite cooked Japanese meals to order, the succulent flakes of cod, with the light smoky taste from the miso marinade is heavenly. It’s really best if you leave it to marinade for 2-3 days, but who can wait that long, overnight is about all I Read more…
Brussels sprouts has such a bad name. If you insist on cooking them until they’re mushy and soggy, leaving only the bitter taste, then I guess you are never going to like them. Best way is to deep fry it in really high heat, they become crispy there is no Read more…
This dish frequents Shanghainese banquets. It’s famous, but because it’s a Chinese fusion dish, it’s Shanghainese people’s take on a Szechuan dish. It takes chili bean paste commonly used in Szechuan cooking, but adding the sweetness that is common in Shanghainese food. Best served with rice
I love fusion food done right. This was the perfect blend of the tang from teriyaki sauce, and the kick from sambal. You can swap it with any savory sauce with any spicy sauce, experiments can be super fun (or interesting)! Super easy fusion dish. You can adjust the spiciness Read more…