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Sweet and sour fish is a popular Chinese restaurant and home cooking dish. The fish is served whole, first lightly battered and deep-fried for flaky-tender meat and crispy skin, then doused in a bright, glossy, sweet, and tangy sauce…
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Cantonese roast duck—the glistening red birds you see hanging in Chinatown shop windows—is known for its shiny, crackly-crisp skin and succulent meat. The duck is traditionally hung to air-dry before cooking, for extra crispy skin, and…
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Udon is a type of Japanese noodle. It's made out of wheat, and it's known for its springy and Q texture. It's one of my daughter's and mine' favorite noodles. Today I'd to show you my family's favorite way to make udon, beef udon noodle…
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Did you know that you could make fried rice in a rice cooker? This is a perfect recipe for people who are busy, people who don’t have a stove, and students that live in dorms. Hi all my foodies! It’s CiCi. I can’t be more proud to…
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A lot of you loved the vegetable spring roll recipe that I did before. And many of you asked me to make another spring roll recipe, so today I’m sharing with you my favorite shrimp spring roll recipe! Ingredients: 12 spring roll…
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Today I’ll show you how you can easily make sesame chicken at home. Sesame chicken is one of the most popular Americanized Chinese dishes in the US. It is crispy and crunchy. And it has a super delicious sweet sesame glaze. Hmm… Who…
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Mooncakes, or yue bing, are the quintessential food of the Mid-Autumn Festival. The festival is celebrated on the 15th day of the eighth month of the lunar calendar, marked by a full moon. This year, it falls on September 13.…
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Hot and sour soup was originated in Sichuan over 1000 years ago. Nowadays, it has becomes so popular that you can even find it throughout Chinese restaurants in the US. Today we are going to make hot and sour soup. It's a perfect soup…
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Rice lies at the center of Vietnamese cuisine. The crop is abundantly grown throughout Vietnam, with paddies especially concentrated around the Red River Delta in the north and the Mekong River Delta in the south. Even the shape of…
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Char siu, or Chinese barbecued pork, is a sweet and savory Cantonese classic. The name of the dish literally translates to “fork-roasted,” in reference to how it was traditionally cooked: skewered onto a long fork and roasted in an…
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Mango Sticky Rice is a classic Thai dessert. In Thai, we call it khaoniao mamuang. It’s also one of my favorite desserts of all time. Growing up in Bangkok, I remember eating khaoniao mamuang all the time. Especially during the hottest…
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