Taste Of Asian Food

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

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.

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/

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/

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.

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.

[ 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. 😋✨

[ 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/

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

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

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. ❤️

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

[ 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/

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

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/

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