Cantonese beef chow mein is crispy, saucy and loaded with beef, peppers and onions on top. A very common takeout dish that’s delicious and easy to re-create right in the comfort of your home! 🙂
Terry’s non-conventional, lightly sweetened, moist, extra banana banana bread recipe that has been tweaked and tested a gazillion times and is made with yellow (yup YELLOW) bananas!
WHAT IS IT? Fermented black beans are used predominately in Asian cooking. They are made by fermenting black soy beans with salt and sometimes ginger. They are most commonly used in sauces or for steaming meat dishes.
Chinese steamed pork ribs with fermented black beans is quick and easy to make and big on flavour – this no longer has to be a dim sum only dish! 🙂
A simple dry-fried long beans and minced pork dish seasoned with umami packed Chinese olive vegetables. Flavourful, quick and goes great mixed with rice for a quick meal.
WHAT IS IT? Chinese olive vegetable is a condiment made of olives, preserved mustard vegetables, salt and oil. It contains high amount of umami flavour and is most commonly used in fried rice, stir fries or as a condiment.
WHAT IS IT? Yardlong beans (aka Chinese long beans) are thin, long beans mainly used Asian, Indian and Caribbean cuisines. They are most commonly used in stir fries, curries or eaten raw.
Dad’s simple, easy and quick egg fried rice recipe that’s fluffy and coats each grain of rice with egg for maximum deliciousness.
WHAT IS IT? Annatto seeds come from the achiote tree and are primarily used in Latin and Carribean cooking but can occasionally be found in Vietnamese & Filipino cuisines. It’s mainly used as a natural colouring agent to change oils to a bright yellowish red hue and used for stews, rice and noodle soups.
WHAT IS IT? Lemongrass is a stalky grass-like medicinal herb used predominately in Thai, Laotian and Vietnamese cuisines. This herb has a strong lemony and refreshing scent and used for marinating meat, flavouring broths or steeping teas.