Sugar is an essential ingredient in cooking to add flavor and sweetness to many sweet and savory dishes. From white sugar to brown sugar, including powdered sugar, cane sugar, or raw sugar, there’s something for every taste. Among them, palm sugar takes the gold medal. Natural and exotic, it’s ultimately […]
What people generally call bean sprouts are actually young mung bean shoots—often mislabeled as “soy sprouts”—hence the common confusion. To grow them, mung beans are soaked and sprouted in water. Once germinated, the water is drained and the sprouts are kept in a cool, dark place to develop. What do […]
Used in countless dishes—whether as a simple condiment or a building block—fried garlic deserves a spot in the fridge of every fan of Asian cuisine This recipe comes from Feng David, a member of the official site group. The key to great fried garlic is timing: watch it closely as […]
What is choy sum? Choy sum, also known as “yu choy” or “yu choy sum”, is a leafy green from the cabbage family. In this article we simply call it Chinese cabbage, but the name “choy sum” literally means “vegetable heart”. It is one of many varieties of Chinese cabbage, […]
You may know tapioca from classic puddings, but this gluten-free starch, extracted from the cassava root, also works as a thickener in both sweet and savory dishes. Native to Brazil, the cassava plant, also called yucca, is now grown across South America and Africa, and tapioca made from it is […]
“Wheat meat” has been eaten for centuries, but the name “seitan” (pronounced SAY-tan) is relatively new. Even though it is made from wheat, seitan has little in common with flour or bread. Popularized by Buddhist monks, it first appeared in Chinese and Japanese cuisine, and with the rise of veganism […]
Cornstarch, sometimes referred to as corn flour or Maizena, is extracted from the endosperm of corn kernels. This white, powdery substance is used for countless culinary, household, and industrial applications. First developed in 1844 in New Jersey, cornstarch is now manufactured in major corn-producing countries such as the United States, […]
Sesame oil is a cooking oil made from sesame seeds that is highly appreciated in Asian cuisine. There are several varieties made from either pressed seeds or roasted seeds, and they are used in different ways in Chinese, Japanese, Korean, and even Middle Eastern cuisine. Light sesame oil is generally […]
You probably know crispy chicken—now meet crispy beef. Its exact origin is hard to pin down. While the technique suggests Chinese roots, you’ll find versions everywhere, and some even claim Canadian roots. Either way, crispy beef is an absolute treat! Tips for Crispy Beef For frying, use neutral-tasting oils such […]
A Cantonese dish that is quick and easy to prepare, needing almost no ingredients. This is one of the hallmarks of Cantonese cooking: complexity born of simplicity. We achieve a surprisingly layered flavor with just a handful of basics and a straightforward method. Scallion beef captures this idea perfectly. Click […]
