How to cook: Oyster omelet

Oyster omelet

At the Shih Lin night market in Taiwan, single serve oyster omelets were cooked side by side on large round skillets. This delectable egg and seafood dish that originated in China is also a popular street food in Singapore and Malaysia.The secret to this simple dish is proportion. Too many oysters and too little egg … [Read more...]

How to cook: Taro puffs

How to make taro puffs

If you're as much of a dim sum lover as I am, you must have tried just about every item on the dim sum cart. And you must have tried taro puffs at least once. Me? I rarely have dim sum without taro puffs. If it's not on the cart and has to be ordered a la carte, I order them a la carte. That's how crazy I am am about taro … [Read more...]

How to cook: Braised pork hock


What the Chinese name for this dish is, I still have to discover. Some say it is hong ba or hong ma but it appears that hong ba or hong ma is made with cut pieces of pork belly rather than a whole pork hock. In Chinese restaurants in the Philippines, this dish is known as pata tim. Whatever its original Chinese name may be, … [Read more...]

How to cook: Char siu (chashao, cha siu or char siew) pork


You see them in Chinese restaurants as strips of reddish meat suspended on hooks alongside roast duck. They're called char siu pork -- Chinese barbecued pork marinated in a special sauce and cooked in a special oven over live fire. The smoke and the marinade give char siu pork its distinct color and flavor. Sliced, it is … [Read more...]

How to cook: Wonton soup

Wonton soup

Wontons require some effort to prepare at home but with practice, the preparation becomes easier the next time. We had this delicious wonton soup for lunch today and, despite the delay (I had to take photos for the how to wrap and fold wontons entry, it was heart warming to watch my daughters enjoy their lunch. Just wonton … [Read more...]

How to wrap and fold wontons, Kylie Kwong style

How to wrap and fold wontons

Wonton goes into the broth. Other times, it is deep fried. It should not be confused with shaomai (siu mai, siomai), the pork dumpling with open tops one finds in dim sum carts and usually served for yum cha. We had wonton soup for lunch today but before I post the wonton recipe, let me provide this simple tutorial on how … [Read more...]

How to cook: Ma Po tofu

Ma Po tofu

Spicy, salty, a bit pungent with a heady aroma, this classic and very popular Chinese dish from the Sichuan (Szechuan) province is a favorite with my family because it is both delicous and easy to prepare.There are two recipes for Ma Po tofu in the archive (of the other blog) but I don't mind posting a third. Any recipe … [Read more...]

How to wrap spring rolls

How to wrap lumpia (spring rolls)

You might think it's just wrapping and folding but there are a few tricks you might want to learn to make fantastic fried lumpia (spring rolls).First, you need to seal in the filling so that the juices and flavors don't drip into the cooking oil. Second, if the filling consists of raw ingredients (especially raw meat), … [Read more...]

How to reheat fried spring rolls


Reheated fried spring rolls? Isn't that awful? Not if you know how to reheat them properly.The most common mistake when reheating fried spring rolls is to use oil. I tell you, there is enough oil in the spring roll wrappers and you don't need more.The second most common mistake is to reheat the spring rolls using … [Read more...]