The Informal Chef

A brisket or tendon is normally paired with daikon instead of sinew. The sinew is actually a tough tissue in between the muscles. It is o...

What was meant to be a post on doughnuts became a typical Chinese stir-fried. Yes, I screwed up again. My doughnuts looked like biscuit, ...

I love this dish. Not so much of the ginger and spring onion per say, but I love the tender, springy beef slices. The ginger and spring o...

This is my version of  Burger Kaw-Kaw  (a local-bred designer burger establishment that is rather famous in the Klang Valley). No this i...

I love everything small and dainty. It is no wonder that I adore canapes. Remember what they said about good things coming in small packa...

In China, this dish is normally cooked in the winter to warm up the body. If you look closely at the ingredients, most of it belongs ...