Monthly Archives: January 2012

Kam Heong Chicken (金香鸡) – Stir fry golden fragrance chicken

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I love kam heong style for everything, chicken, crabs, pork…etc The mixture of curry leaves and dried prawns, make the sauce so yummy. Previously in my kam heong pork, I had them stir fry dryly in the wok. For the … Continue reading

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Chinese dumplings – 水饺

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Most Chinese restaurants in the Netherlands serve some sort of dumplings. They could be “wanton” or “sui kao”, “wanton” is more minced pork based while “sui kao” more prawns based. There are several ways of cooking and eating them as … Continue reading

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Steamed silken tofu with minced meat sauce

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Tofu (豆腐) is pronounced almost the same as what it’s in Mandarin – dòu fǔ. Those days we used to get them in the wet morning market, wrapped in paper and now I get them from the local supermarket wrapped in plastic. Tofu … Continue reading

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