How to cook: Chop suey, a well-loved Chinese stir fried mixed vegetable dish

Chop Suey

There seems to be a debate as to the historical and anthropological roots of the stir fried mixed vegetable dish that the world calls chop suey. Some say it is a Chinese American invention; others say that chop suey is an authentic Chinese dish that was brought to America by Chinese immigrants.Even the exact definition … »

How to cook: Soy (soya) chicken


A huge favorite in Chinese restaurants all over the world, soy chicken, also known as soya chicken or soy sauce chicken, is chicken cooked in soy sauce. Well, a little more than soy sauce, actually. But it's really easy to make. The only hard part is waiting for it to cool so that the bird can be sliced through the bones … »

How to make: Fish balls and noodle soup


The fish balls are homemade. With a food processor. The authentic way to make them is to mince the fish with a cleaver, mix it with binders and vegetables then knead and throw handfuls of the mixture against the inside of a bowl to achieve the perfect texture. While I'm sure that there is a huge amount of satisfaction in … »

How to cook: Stir fried beef with celery and ginger


If you use a premium cut of beef (eg., tenderloin, sirloin, top round or bottom round), cooking this stir fried dish should take no more than five minutes. With a preparation time of about ten minutes, dinner would be ready in 15 minutes flat.If, however, you find premium beef cuts to be too pricey, there's a trick for … »

How to cook: Chinese sesame chicken


Sweet, salty, a bit spicy, loaded with texture and color... Well, I can be describing a hundred different dishes with those words but it's just not wise to get overly dramatic nor romantic in describing a dish so simple and so good, and just end up with a description that does not even begin to approximate what the dish … »

How to cook: Steamed sticky rice and pork wrapped in banana leaves


The Chinese zongzi -- sticky rice wrapped in leaves then steamed -- has many variations all over Asia. Some are savory while others are sweet. Although bamboo leaves are traditionally used for zongzi, elsewhere in Asia, other leaves like lotus and banana are used. The filling that goes with the rice varies from region to … »

How to cook: Pork version of P.F. Chang’s Mongolian beef

Pork version of P.F. Chang's Mongolian beef

No, I've never been to P.F. Chang's although I read that the U.S. food chain opened its first Asian branch in Alabang two months ago. It's easily a two-hour drive to Alabang and... I just wouldn't. The copycat recipe for P.F. Chang's Mongolian beef, I found via Pinterest. I posted it on my cooking, wining & dining board … »

How to cook: Chinese-style braised beef

Chinese-style braised beef

I can't resist a good recipe when I come across one. I was browsing food sites a couple of days ago, saw a one-pot Chinese-style braised beef recipe at BBC Good Food and I immediately experienced an adrenalin rush. It looked so good. I checked the ingredients and, in my mind, I just knew that the dish would taste good … »