Taste Of Asian Food

[kwankapang]

Tofu with Pumpkin Purée 家常南瓜豆腐 | Cantonese Home Cooking

I just recreated a dish that I couldn’t stop thinking about — pan-fried tofu with pumpkin purée (家常南瓜豆腐)! 🍲

Soft tofu, creamy pumpkin sauce, a touch of dried shrimp, and colorful veggies — it’s comfort food the Cantonese way.

Watch the full cooking video here: https://youtu.be/w9X8L2Tgvig

Or see the step-by-step recipe on my blog: https://tasteasianfood.com/tofu-with-pumpkin-puree/

#tofuwithpumpkinpuree

 #家常南瓜豆腐

 #cantonesehomecooking

[kwankapang]

I just finished making a batch of crispy tofu with soy sauce flavor in my kitchen today, and I couldn’t wait to share it with you!I’ve taken traditional Cantonese braising flavors and transformed them into golden, crunchy tofu cubes that are bursting with savory goodness. The trick? A short soak in a flavorful soy sauce marinade, followed by a light starch coating and pan-frying until perfectly crisp.What I love most is how the tofu is crispy on the outside, tender and flavorful on the inside. Plus, the leftover marinade can be reused for other braised dishes, so nothing goes to waste!This recipe is perfect for weeknight dinners, plant-based comfort food, or just a fun way to elevate your tofu game.👉 Try the recipe here, and let me know in the comments how it turned out — I’d love to hear your thoughts!https://youtu.be/mdnSxfowUNA

[kwankapang]

Beef and Cabbage Stir Fry That Stays Tender

Today I’m sharing my beef and cabbage stir fry recipe, a dish I cook at home quite often. It’s quick, satisfying, and perfect for busy days when you still want something wholesome on the table.

Since I’m using an affordable cut of beef, I pre-treat it with baking soda to keep it tender and juicy. The cabbage stays crisp, the marinated beef remains tender, and everything comes together with just a few quick tosses in the stir fry sauce. Best of all, it’s made using common ingredients you probably already have in your kitchen pantry.

You can find the full recipe with step by step instructions on the blog. I hope you give it a try and enjoy it as much as my family does.

Happy cooking 👨‍🍳✨

[kwankapang]

Crispy Fried Chicken That Actually Stays Crunchy All Meal

Here is my 95-year-old mother-in-law in law’s time-tested crispy fried chicken recipe.

I made it by adding one extra step, soaking the chicken in baking soda before marinating, to make it even crispier 🍗✨

I’m happy to share our family recipe with you, and I hope you’ll enjoy it as much as we do

Here’s how to make it, with a full video included: https://tasteasianfood.com/extra-crispy-fried-chicken/

Enjoy!

[kwankapang]

Authentic Cantonese Chicken and Onion Stir-Fry | Easy 20-Minute Recipe

Made this simple dish today with care, being careful not to overcook the chicken breast to keep it tender, and frying the onion just enough so it stays crisp-tender, creating a nice contrast in texture.

It’s a simple dish worth considering, as it’s both delicious and easy to make.

Here is the link to the recipe (and video):

https://tasteasianfood.com/chicken-and-onion-stir-fry/

Enjoy.

[kwankapang]

The Secret to JUICY Pan Fried Chicken Breast (Never Dry Again!)

Have you ever pan-fried a chicken breast only to end up with something dry and tough? I have been there many times, even after years of working in the restaurant..

Chicken breast is tricky because it is so lean. But after some testing in the kitchen, I finally found the perfect method to keep it juicy every time.

The secret involves an Asian technique called velveting, using cornstarch and soy sauce. I also share my favorite Lid Hack for those extra-thick cuts that usually stay raw in the middle.

I have written a full breakdown of the steps on the blog. I even filmed a video so you can see the process in action.

Give it a try, and I hope you’ll find it useful 😊✨

[kwankapang]

This Cumin Chicken Recipe Combines Chinese Techniques and Indian Flavors

If you’re in the mood for something a little out of the ordinary, this one’s worth trying. 👉 Read the full recipe on the blog: https://tasteasianfood.com/cumin-chicken/

I cooked something a little different today, a cumin chicken that’s neither fully Chinese nor fully Indian, but somewhere deliciously in between.

The chicken stays juicy, the spices are fragrant without being heavy, and the whole dish comes together quickly. Perfect with rice, flatbread, or even on its own.

[kwankapang]

[ 𝐑𝐎𝐓𝐈 𝐉𝐀𝐋𝐀 ]

Today I made some Roti Jala to serve with the chicken kapitan I had in my fridge.

It’s really fun to make, and I like adding an egg to the coconut cream to give it a richer taste. The result turned out so good that it tasted great even without dipping it into the curry. 😋✨

Here’s the recipe and video I made if you’d like to try it yourself: https://tasteasianfood.com/how-to-make-roti-jala/

[kwankapang]

[ 𝐁𝐨𝐧𝐞𝐥𝐞𝐬𝐬 𝐓𝐡𝐫𝐞𝐞 𝐂𝐮𝐩 𝐂𝐡𝐢𝐜𝐤𝐞𝐧 无骨三杯鸡 ]

This time, I made Three Cup Chicken using boneless chicken, so I didn’t have to deal with the bones while eating.

Of course, the bones carry a lot of flavor, so instead of wasting them, I used them to make a concentrated broth separately and then used that broth to braise the chicken.

This little trick works really well. I manage to get all the deep, rich flavor without sacrificing convenience.

I’ve written out the full recipe (with video), which you can check out here:

👉 https://tasteasianfood.com/three-cup-chicken/

Enjoy! 🍗🍚

[kwankapang]

Hong Kong Cheung Fun Recipe with Shrimp, Char Siu & Scallion | 肠粉

Born in Hong Kong and growing up in Malaysia, I’ve always had a special fondness for Hong Kong–style dim sum 🥢. Even after so many years, I still clearly remember my parents bringing me to dim sum restaurants early every Sunday morning when we were living in Ipoh. Cheung Fun was something we always ordered. Growing up, that smooth, silky rolled rice noodle always felt a bit mysterious to me. Only now do I realise that these rice rolls aren’t actually hard to make at all. In my latest recipe, I make Cheung Fun with different types of fillings at home. It tastes just like the ones you get at a dim sum restaurant. Do try it out and let me know how it turns out in the comments on my recipe page. I’d love to hear from you 😊.

[kwankapang]

How to Make The Best Yangzhou Fried Rice with Char Siu & Shrimp | 扬州炒饭

If you love fried rice as much as I do, you’re going to want to try this. I recently made a Yangzhou Fried Rice with a little twist. It’s packed with Cantonese flavors of Char Siu and shrimp, but still uses the classic Huaiyang techniques that make Yangzhou fried rice golden, fluffy, and perfectly separated. Why combine the two? Simple: Yangzhou fried rice gives you those delicate, beautiful golden grains, while Cantonese ingredients bring in bold, rich flavors. The result is the best of both worlds: colorful, fragrant, and absolutely delicious. You don’t need a restaurant kitchen to pull it off. With a few simple tips and the right technique, anyone can make this at home. It’s easy, fun, and totally satisfying, perfect for weeknight dinners or when you want to impress without the stress. Check out the full recipe and step-by-step video here. Give it a try, and let me know how your golden fried rice turns out!

[kwankapang]

How to Make Char Siu Sou | Classic Dim Sum BBQ Pork Puff

With some Chinese puff pastry I still had in the freezer, I decided to make a small batch of Char Siu Sou today. 🥟✨ Since I’ve made Char Siu Bao before, I’m pretty confident that the filling tastes almost identical, even when starting with stir-fried meat instead of BBQ pork. Honestly, the difference is barely noticeable!

I love making these whenever I have some free time. I can play around with the flavor and texture, share them with friends and family, and get their thumbs-up. ❤️

If you’ve never tried making Char Siu Sou at home, I really encourage you to give it a shot. Make a bigger batch of the pastry too, as it freezes well and you can use it for all kinds of pastries later on.

[kwankapang]

Ginger Garlic Shrimp | Simple Ingredients, Big Aroma! Quick Chinese Stir...

With some shrimp I had in my freezer today and a bit of ginger and garlic in my refrigerator, make Ginger Garlic Shrimp today 🦐🧄. This is the kind of dish I always want to cook when I’m busy. All the ingredients are already at home, and the stir-frying takes less than 10 minutes ⏱️. Here is the recipe (with video) showing exactly how I prepare my Ginger Garlic Shrimp: https://tasteasianfood.com/ginger-garlic-shrimp/ Enjoy!

[kwankapang]

[ 𝐅𝐥𝐚𝐤𝐲 𝐂𝐮𝐫𝐫𝐲 𝐏𝐮𝐟𝐟𝐬 ]

Finally took the time to make curry puffs with flaky pastry 🥟. I prepared the filling a day before and made the pastry yesterday, then shared them with my siblings. It’s such a delightful feeling, especially since we haven’t enjoyed this treat together for a long time 😋❤️.

I’ve written out the full step-by-step recipe (and included a video too). If you feel like giving it a try, here’s the link to the full steps and video: https://tasteasianfood.com/curry-puff-recipe/

Enjoy!

[kwankapang]

Easy Shrimp and Vegetable Stir Fry (Quick 20-Minute Recipe)

With today’s fresh shrimp I picked up from the market, plus all the multicolored veggies in my fridge, I whipped up this colorful shrimp and vegetable stir-fry for the family. 🍤🌈

It’s eye-pleasing, super quick to prepare, and nicely balanced in nutrition. You can always swap in your favorite crunchy veggies too. This recipe is very flexible!

Here is how I prepared it: https://tasteasianfood.com/shrimp-and-vegetable-stir-fry/

Enjoy.

#shrimpandvegetablestirfry

#shrimpstirfry

#Vegetablestirfry

[kwankapang]

Soy Sauce Chicken Recipe | Authentic Chinese Style, Beginner Friendly | 豉油鸡

Yesterday I made braised soy sauce chicken at home using a slow cooker, and it turned out amazingly well! Using chicken thighs made everything so much easier.  No need to cut up a whole chicken!

If you’d like to try it, here’s the recipe: https://tasteasianfood.com/soy-sauce-chicken-recipe/

Enjoy and happy cooking! 🍗

[kwankapang]

🏔️ Planning to Trek to Everest Base Camp?

Before you start packing your bags, check out our latest blog post — we’ve put together 18 essential things to know based on our real experience trekking from Lukla toward Everest Base Camp this October. Our journey wasn’t all clear skies — we faced heavy rain, snow, and even altitude sickness — but those challenges taught us lessons you won’t find in a standard guidebook. 💡 Here are the 18 questions we answer in the post: 1. What shoes should you wear for the Everest Base Camp trek? 2. What clothes do you need to bring? 3. How safe is the drinking water? 4. What to expect from the food and menus along the trail? 5. How much does food and drink cost? 6. Do the rooms in tea houses have attached bathrooms? 7. Is Wi-Fi available? 8. Are crampons necessary? 9. Can you charge your electronic gadgets in your room? 10, Will you get sunburn? 11. Is AMS (altitude sickness) a real concern? 12. Is bringing a DSLR camera worth the trouble? 13. Are sunglasses a must? 14. How do you keep clean if you skip showers? 15. What if you need to buy hiking gear at the last minute? 16. What are the most common souvenirs? 17. How much local currency do you need? 18. How much should you tip your porters? 👉 Read the full article here: https://travelwithlens.com/everest-base-camp-tips/If you’re planning an EBC trek soon (or dreaming about one someday), this guide will give you honest, firsthand insights to help you prepare for the adventure of a lifetime! 🏔️✨