It hasn’t gone unnoticed that prices in Egypt have recently inflated. Because this is a food blog, I’m going to limit my general rant to how groceries have doubled and even tripped in price, because i can, somehow, still work my way around food and think of economic solutions — all i can do regarding the price of airline tickets, petrol, utility bills, appliances and transportation around Cairo is basically freak out and weep :). Given the threads and conversations I’ve also witnessed recently,
1. Fry some sliced garlic till slightly brown and fragrant. 2. Add the fresh shitake mushrooms and fry till they soften a little. 3. Ad...
Sichuan dry-fried green beans fried until beautifully blistered on the outside with minced meat and crunchy sweet preserved radish is one of our favourite Chinese restaurant dishes. Learn how to cook this now!
Sichuan Dry Fried String Beans (or Gan Bian Si Ji Dou, 干煸四季豆) are cooked in China using Sichuan peppercorns with a little heat from the addition of dried chili peppers and ground pork
Pre-cooked cornmeal made with 100% white corn Enriched with essential vitamins for balanced nutrition Effortless preparation - simply add water to create instant corn dough Essential ingredient for making arepas, flatbreads, tortillas, and empanadas Ideal for restaurants with a focus on Latin cuisine
Mauritius octopus salad is awesome! Just the sight of it makes you feel like you are in a special tropical place. I love octopus, and salads is one of my favorite ways to enjoy it.
Sichuan Dry Fried String Beans (or Gan Bian Si Ji Dou, 干煸四季豆) are cooked in China using Sichuan peppercorns with a little heat from the addition of dried chili peppers and ground pork
Inspired by satly-crunchy Sichuan dry-fried string beans (gan bian si ji dou), these green beans are shriveled and browned into delicious submission before receiving a flavor bomb of garlic, red pepper flakes, and chopped capers at the very end. Resist the urge to stir the beans around in the pan, and let them take on color like you would ground meat. Patience is essential here.
Tender tofu with a golden, crispy crust and super aromatic seasonings, salt and pepper tofu can be made to perfection at home.
This recipe is adapted from one of those Hawkers' Fair magazines that feature all the glorious food we get from the hawkers stalls. I cooked this for the first time during last CNY when Mui, Pit and family came for dinner on the third day. I had some very meaty pork ribs chopped about 2-3 inches in length. But too bad, unable to show any pictures because I never did get to take any. The 2 kgs or so of ribs went so fast I know for sure they were good. This time, I used pork chops. 500g pork chop, cut into 1cm slices and pound with the back of cleaver Marinate pork with: 1 T oyster sauce 1 t sugar 1 t salt 1 t sesame oil 1 egg 2 T flour 1 T corn flour 3 T water Leave for 3 hours or so. Meanwhile prepare the sauce: 50 ml black vinegar 2 T worcestershire sauce 5 T tomato sauce 5 T plum sauce 3 T sugar 1 t 5-spice powder (optional) 100 ml water Combine all sauce ingredients and bring to boil. Then lower heat and cook until sauce thickens a little but not too much because it thickens further when cooled. Season and adjust salt, sugar and vinegar to taste. Remove from heat. Pan (or deep) fry pork chop pieces in batches until golden brown. Drain. To serve, add enough sauce to coat the chops and more if your family is like mine that love to eat rice mix with gravy. Any leftover sauce can be kept for about a week in the fridge. Suggested serving: 1. With white rice 2. With burger buns layer with lettuce, tomatoes and cucumber slices. Make fantastic pork chop burgers. Jo
For those who enjoy the sweet taste of young pea shoots used to garnish their meals at restaurants, you’re in for a treat when you bring them into your own dining repertoire as a side dish. Imagine a supremely simple, five-ingredient creation that pairs beautifully with both Asian and Western cuisines. Introducing what might just be our favourite pea shoot recipe—Dou Miao, a delectable Stir-Fried Pea Shoots dish enriched with an abundance of garlic. A staple found on any Chinese restaurant menu, this easy side dish can be effortlessly whipped up within minutes in the comfort of your kitchen!
Simple to prepare, our version of garlic Dou Miao is a refreshing twist on the usual stir-fried garlic dou miao found in zi char stalls. Pea Shoots (Dou Miao) are poached with browned garlic in a tasty ikan bilis broth.
Sichuan Dry Fried String Beans (or Gan Bian Si Ji Dou, 干煸四季豆) are cooked in China using Sichuan peppercorns with a little heat from the addition of dried chili peppers and ground pork
Mauritius prawn rougaille is one of my absolute favorite types of recipe. This is super easy to make and it is so delicious hitting all the notes that Mauritius cuisine is famous for. It is
I’m really not sure how I’ve grown to love brinjal or egg plant this much in recent years when it used to be something I hated and just refused to eat (like lady’s fingers or okra which I still dislike!). I think my palates changed when I started having brinjal from Hup Chong Hakka Yong Dou […]
I’ve gushed before about how our repertoire of spicy Asian food has been expanded by Fuchsia Dunlop’s Every Grain of Rice. All the dishes we’ve tried from the book have been both simple…
An essential filling for Chinese pastries and desserts, red bean paste tastes amazing when made at home. This recipe includes two classic versions.
A healthy recipe like this healthy steamed tofu with ground meat doesn't have to be bland. It can be just as delicious and easy to assemble. Give this recipe a try, you won't need to break a sweat to make your family a nutritious and tasty meal.
One of the great Creole cuisines, Mauritian food is a combination of native African, French, Chinese and Indian, with many dishes created that are unique to the island of Mauritius. Indian curries, breads and pickles are cooked alongside slow-braised European daubes and stir-fried noodles from China, all using locally available ingredients. Read more
For those who enjoy the sweet taste of young pea shoots used to garnish their meals at restaurants, you’re in for a treat when you bring them into your own dining repertoire as a side dish. Imagine a supremely simple, five-ingredient creation that pairs beautifully with both Asian and Western cuisines. Introducing what might just be our favourite pea shoot recipe—Dou Miao, a delectable Stir-Fried Pea Shoots dish enriched with an abundance of garlic. A staple found on any Chinese restaurant menu, this easy side dish can be effortlessly whipped up within minutes in the comfort of your kitchen!
This is another tofu recipe that is super fast to make, and best of all, you only need a microwave. That said, you can always go the traditional way by steaming …
Sichuan Dry Fried String Beans (or Gan Bian Si Ji Dou, 干煸四季豆) are cooked in China using Sichuan peppercorns with a little heat from the addition of dried chili peppers and ground pork
Green bean noodles is a great one-bowl meal featuring chewy noodles and tender green beans brought together with a savory brown sauce that is super fragrant. It is a hearty main that will bring you comfort at any time of day.
This is easy Chinese green beans recipe makes the perfect side dish to a Szechuan inspired dinner. The blistered green beans are tender, slightly charred, and tossed in a garlic sauce packed with umami and savory flavors. Ready in 15 minutes from start to finish.
Our quick and easy process for making Asian potsticker dough in 5 minutes, plus a video collage to give you a more visual idea of how easy this is!
