Technique Thursday: Chinese-style Smoking
Smoking heated tea leaves or wood shavings imparts colour, aroma and fragrance to ingredients and is one of the techniques of Chinese cuisine.
5 Ways To Recycle Your Used Coffee Grounds
After brewing your cup of coffee, do not let the coffee grounds go to waste — they can be given a new purpose if you know the ways. Here are five suggestions on how to put them to good use.
Ingredient: Pork Caul Fat
In traditional Cantonese cooking, lacy pork caul fat is the secret to injecting extra aroma and a loose, crispy texture to the dishes.
Kitchen Language: What Is A Bouquet Garni?
This little herb packet adds flavourful French flair to stews, stocks and sauces.
Ingredient: Pigeon Egg
When you put them side by side, a pigeon egg may be dwarfed by its larger counterparts laid by other winged creatures. But despite its petite size, this so-called animal ginseng finds its way to the most exclusive banquets.
Technique Thursday: What Is Emulsification?
What you need to know about the technique for making the creamiest, silkiest sauces and dressings.
Technique Thursday: Velveting In Chinese Cooking
Velveting is the trick that Chinese restaurants use to make their stir-fried meats so deliciously silky and tender.
Ingredient: Golden Monk Fruit
To stay cool in this hot and humid weather, turn to the on-trend golden monk fruit.
6 Most Common Varieties Of Edible Seaweed
These vegetables of the sea are tasty, versatile and packed with nutrients.
Recipe: Momofuku Noodle Bar’s Shiitake Buns
David Chang shares his recipe for the popular and addictive dish from his first restaurant.
Recipe: Naturally-dyed Easter Eggs And 5 Ways To Decorate Them
This Easter, have fun with the children and colour your Easter eggs with a pretty and natural twist.
Recipe: Teochew Oyster Pancake
Learn how to make classic Teochew oyster pancakes with the recipe shared by Michelin Plate restaurant Pak Loh Chiu Chow in Hong Kong.
Hawthorn is your saviour whenever you have a substantial or greasy meal.
Technique Thursdays: Aspic
The thought of jiggly savoury meat jelly might be off-putting to some, but the long process of putting together a proper aspic is part of its lingering appeal.
Huat To Say During Lo Hei
Don’t know what to say at the reunion table during lo hei? Here are some tips to remember the auspicious sayings that will knock your relatives’ socks off.
Clever Ways With Christmas Leftovers
Here are ways and recipes to recycle the remnants of your festive feast.
Much like realising the girl next door you grew up with all of a sudden became the centre of attention on the runway, Taiwanese people recently found a new perspective on coriander.