UPDATE: Game changer! I have included the instructions below to make this in a bundt pan! It is just as juicy as my original method of roasting chicken without all the flipping and turning. (I want all the sides browned evenly!) The bundt pan does the job better! Originally published 2015 August 09 – Wow, … Read More
One question that most people ask me is what I like to order when I go out. I love to dine out but a lot of my recipes are inspired by my favourite menu items. My biggest challenge these days is when I do dine out, I don’t know what to order because I know … Read More
Sticky rice can be eaten any time of year but it is often used to stuff turkey in North American Chinese homes. You may also be familiar with sticky rice at dim sum or the Chinese tamales that are found during the Dragon Boat festival, both which are usually wrapped in lotus or bamboo leaves … Read More
The classic combination of garlic, chili, salt and pepper is awesome on chicken wings. Using potato starch to coat the wings gives them a crispier texture without having to deep fry at home and helps all the aromatics adhere to the wings. An air fryer gives a crispier wing but I find even with an … Read More
UPDATE: I am convinced that the Chinese restaurants use beef finger meat for their brisket dishes. They call it brisket on the menu but having tried brisket in this dish, it is not quite the same. Don’t get me wrong… it is still delicious but brisket is less fatty than finger meat and, therefore, not … Read More
This chow mein (豉油王炒麵) is a popular dish at Hong Kong style cafés as well as a side dish that compliments a lot of Cantonese dishes. I’m not sure why it’s called supreme but it is very tasty and simple to make at home. My original recipe can also be found in my cookbook Daily Special. … Read More
Egg fried rice is a simple yet satisfying meal. If you are strapped for time or just want an easy side for dinner, this is it. This fried rice can be ready in about 5 minutes. That’s about the same amount of time it takes to make instant ramen. We often have leftover rice in … Read More
The best part of any feast for me is always the stuffing. Whether it’s for turkey, pork loin roast, chicken or as a side dish, I find myself often going back for second helpings of stuffing. I’m not even that picky about what kind, could be bread, could be rice, I don’t discriminate. Any stuffing … Read More
Making simple yet delicious meals at home is easier than most people think. In about 30 minutes, you can make this plate of flavourful ribs for dinner. Generally, I like to cook the ribs in the pressure cooker but I think these ribs are pretty good pan-fried and it gives us the texture we like… … Read More
A couple of years ago, I learned the secret to tender beef in stir fries. I often use corn starch to velvet the meat to make it tender but with the addition of baking soda… this is a game changer! You could use this technique with cheaper and tougher cuts and it will make a … Read More