The Informal Chef

The Chinese steamed eggs is a popular dish. It is simple, with only eggs, salt and water as base. Because of its soft custardy texture, i...

Now that the two important days of Lunar New Year are over, everything is beginning to get back to normal. I am also getting myself busy ...

Many of you would have liked your shrimp to be properly cleaned and shelled when served. Imagine biting into that succulent morsel withou...

Many of you think that only  tai chows  or Chinese restaurants can whip up a good dish of fried rice because of the presence of  wok hei ...

This is by far the easiest way to remove soft tofu. No cutting box and no rinsing with water. I learned this from the commercial kitchen and...

Eating gingko nut often requires tedious work. Unless you buy the ready-peeled vacuum-packed ones, the whole process of shelling the nut...

Have you ever burned yourself while cooking? It is quite common for one to have superficial burns when cooking. If you always carry Burnol w...

I am a person who do not like to waste. Naturally, reusing bottles and jars is a norm. What I hate most is the sticky labels on these jars. ...