Lai Kwan Kitchen
An old school ingredient Sichuan preserved vegetables in can exist for many years. It is flavorful, salty and spicy. It can be used in sweet sour soup, stir-fries or steamed with beef. It is quick to make and very tasty comfort food. It is made of mustard vegetables and pickled with salt, dried chili flakes […]
A classic dimsum dish, steamed chicken feet with black bean sauce 风抓. First time making this and with a simplified version. Instead of deep-frying the chicken feet I use the oven. This will reduce the cooking time, but has the same effect. I love to eat chicken feet as it is full with collagen good […]
My favorite childhood dish, steamed mackerel with salted lemon. It very easy to make. Sometimes, fish can smell very fishy. To lift up the fish flavor, ginger and lemon are common ingredients to neutralize the fishy smell and taste. One of the classic way to steam fish, is to steam the fish with some ginger […]
One of the classic dimsum dish, Chiu Chow dumpling 潮州粉粿. It is a steamed savory dumpling packed with all kinds of flavors, different textures, fresh and dried ingredients. The wrapper is made of tapioca flour. I have used frozen crystal dumpling wrappers which save you a lot of work and it is almost as good […]
a classic Singaporean breakfast, poached egg with light soy sauce. Very easy to make, only some patience is needed. Put a fresh egg in boiling water and turn off the heat. Let the egg bath in warm water for 12 minutes and the egg is ready. Crack the egg open in a bowl and add […]
All day breakfast, one of my favorite Taiwanese breakfast rice roll aka fan tuan 饭团. Although, I mostly make it for diner instead of breakfast. It is easy to make and there are no rules how to make a fan tuan. As filling, you can use all kinds of ingredients. Of course, the base for the […]
One of my favorite street food dish, is the oyster omelet. First time using oysters in a can. It even saves me time. No need to clean and blanching the oysters. The oysters are in perfect size as baby oysters are the best to use for an oyster omelet. The oyster omelet that we used […]
Something different than tofu, egg tofu. First time making egg tofu. It is easy to make and ready within 15 minutes. It has a light and silky texture and more creamy than ordinary tofu. Ingredients 6 eggs 500 ml unsweetened soy milk 1/2 tsp salt First beat the six eggs well. Add the salt and […]
Making soup does not mean that you need hours of preparation. Especially, when you in a hurry and still wants some delicious and healthy soup. Chinese cuisine there are two types of soups. The light variations which is mostly a vegetable soup. The soup is boiled for only a few minutes. The heavy soups which […]
A silky, light and a simple Cantonese dessert. Milk pudding steamed in a coconut. It is an easy dessert. The only hard part it to crack open the coconut. I used a hammer. I guess when you use a young coconut it would be easier to cut off the top of the coconut. Ingredients 1 […]