The secret is a classic Chinese technique called velveting. Once you learn it, you’ll understand why restaurant chicken is so tender and silky.
Continue reading “Sichuan Chicken: Velveting-The Chinese Trick to Perfectly Tender Chicken”
A lot of people don’t realize that in Laos they make a mean fried chicken. It’s a speciality. They also make an amazing grilled chicken. So with this recipe you have the option to grill it, fry it or put it in the air fryer.
Continue reading “Mastering Fried and Grilled Chicken From Laos”
I’ve made a lot of Chinese food in my life, but I’d never made 3 Cup Chicken-San Bei Ji, which is kind of an Asian standard with so many versions. I was really missing out. This is one of the best things I’ve ever made and super easy. Absolutely stunning. This is the Taiwanese version with basil.
Continue reading “Taiwanese 3 Cup Chicken Recipe- San Bei Ji”
This is a simple home cooked dish which is popular in Sichuan. It’s relatively easy to make and healthy. I have made a vegetarian version, but you can easily add pork if you desire a more robust dish.
Continue reading “Authentic Sichuan Tofu Recipe for Home Cooks”
I really enjoy making this dish because it’s easy to prepare, vegetarian/vegan and packed with flavor. Perfect when you want something lighter.
Continue reading “How to Make Lao Gan Ma Tofu Stir-Fry in 5 Minutes”
There are so many recipes for this dish, but basically they all have a few commonalities. Onion, ginger and garlic purée and tomato base with additional ground spices. The names okra, bhindi and lady fingers are used interchangeably.
Continue reading “Delicious Bhindi Masala: Step-by-Step Guide”
A couvillion is in the same family of the Creole/Cajun court-bouillon and the French court-bouillon. The major difference is that couvillion starts with a medium dark roux and is thick and almost stew-like.
Continue reading “Authentic Cajun Catfish Couvillion: A Step-by-Step Guide”
These prawns are just amazing. If you follow my blog you know that I’m a big fan of spicy food, and Sichuan/Szechuan food in particular. It’s such a unique regional cuisine. From the smoky fermented vinegar to lip numbing Sichuan peppercorns, it’s a flavor explosion.
Continue reading “Spicy Sichuan Prawns: A Flavor Explosion”
This Thai Shrimp and Basil dish is a common dish in Pattaya and also in Phuket as these areas have a lot of seafood.
Continue reading “Thai Shrimp and Basil- Stir Fry, Phuket Style”
I wanted to build on the puttanesca sauce I posted previously to show how a versatile sauce can be used to prepare multiple dishes. I got the idea to poach some fish in the puttanesca sauce, as I found some really nice turbot at the market.
Continue reading “How to Poach Fish in Puttanesca Sauce”