Poached Prawns in Clear Stock

I had a hard time trying to come up with an English name for this dish with the correct interpretation, as from literal translation, it is Salted Water Prawns (盐水虾). This is one of the most common dishes you will find in any local restaurants in Shanghai, as well as in the surrounding Jiang Nan […]

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Crispy Chicken Karaage

As a cardiologist, my mom has always been extra conscious of what we eat at home, deep fried food was never on her menu. But on the opposite, my dad has his passion for all things fried, and would alway order his own KFC on the side. After 10 weeks of lockdown and cooking from […]

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Pho the Real Boss

Gave it a fun name, because this recipe actually came from my boss. Every time we are in LA for regular meetings or reporting, he would make Pho for us over one of the weekends. Pho is regarded as the national dish of Vietnam with many different recipes, yet if you don’t know, California has […]

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Shanghainese Savory Turnip Pancakes

I’ve always preferred savory to sweet when it comes to snacks, and Fried Turnip Pie (油墩子) is a traditional street-food in Shanghai that reminds me of many childhood memories when I lived there. If you’ve been to Wu Kang Road in the Former French Concession (法租界), that’s where me and my friends used to hang […]

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Three-cup Chicken in Claypot

  A well-known and tasty chicken dish that you’ll find in most of the Taiwanese restaurants. I like to use a Japanese Style Moroccan Tajine / Claypot for most of my one-pot dishes, the cone-shaped lid accumulates steam and accelerates cooking time; the claypots or ceramic pots would also add an earthy aroma to your […]

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Shakshuka & Tuna Cheese Quesadilla

Shakshuka originally is an Israeli dish, then became popular in the Middle East and North Africa. It is typically a mix of tomatoes, onions, and eggs; I usually make this when we are clearing the fridge with whatever we have left or going off soon。 Quesadilla is a Mexican dish that no doubt, all families’ […]

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Claypot Crab with Glass Noodles

This was a dish nominated 2 weeks ago, and here it is a first trial version that is not heavy on taste and keeps most of the original flavors from the crabs. Ingredients: Fresh Crabs (Soft Shell) Glass Noodles White Onion Carrot Baby Cabbages Ginger Garlic Spring Onions Fresh or Dried Chili 3 tbsp Cornstarch […]

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Short Rib Caramel

Inspired by the recipe from our dear friend Daniel Wong, Chef de Cuisine at Banyan Tree Kuala Lumpur – I’ve curated part of the recipe due to lack of ingredients during lockdown, which accidentally became a Asian-fusion from the original version. The short ribs are super juicy yet tender soft, fall off the bones and […]

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