In Chinese medicine, bitter melons make excellent herbal remedies for treating bronchitis, stomach problems and sore throats. It is also great for preventing high blood pressure, high cholesterol and type 2 diabetic. Its cooling properties help to cool your body in the summer and increase your immune system. As a health precaution, women should not eat bitter melons Continue reading
Dinner is all about flavor and simplicity in modern day cooking. Busy moms and older generation want to enjoy good food with good flavors without having to spend hours in the kitchen. Nobody wants a second job in their own kitchen. Working moms don’t have the time, older folks don’t have the energy. People much rather spend their free time relaxing by the pool or catching a movie with friends. Simply put, people are just too tire to cook at the end of the day.
After enjoying so many delicious Cantonese style bitter melon dishes, my taste buds want something different. Now it is a good chance to add a modern taste to a traditional bitter melon cuisine that has been a favorite on Chinese tables for too long. I decided to use eggs and sausages as my main flavors. Surprisingly, Continue reading
Every time I thought I have finished cooking bitter melons for the season, I found more bitter melons in my garden. The plants still keep producing fruits in the cool weather. That’s okay, I just have to find more ways to consume more bitter melons. Since we have had a lot of meat lately, it is time to cook vegetarian dishes with bitter melons.
Chinese mushroom is one of my favorite ingredients in vegetarian dishes. My pantry will not be happy without these fragrant dried mushrooms. I love their rich meat-like flavor. Using a few of these dried mushrooms in your cooking, any ordinary dish can become a special Chinese gourmet dish. Chinese mushrooms go really well with oyster sauce. I always use them together in my cooking, except soups. To use dried black mushrooms, soak them in water overnight. After soaking, Continue reading
This is my best bitter melon dish, lighter, healthier, but savory, bursting with traditional Cantonese food flavors. Unlike cuisines in other parts of China, Cantonese food is meant to taste like what it is, without adding unnecessary ingredients. Traditional Cantonese cooking uses very few heavy spices. Ginger, garlic and green onion is like the holy trinity, essential in every dish. Soy sauce, oyster sauce, sugar, wine, vinegar, hoisin sauce, pungent salted shrimp paste, dried salted black beans and other fermented ingredients punch up Cantonese cooking’s mild flavors. Other ingredients Continue reading
The first taste of fall, the smell of tangy, sweet flavor, the welcome sounds of crispiness. Ahhhh, apples! We put the oven into good use after a long rest in the summer. Apple pies, apple tarts, apple crisp, apple cakes, apple turnovers, the list goes on and on…
Even though apple sauce and apple crisp are on top of my list, today we are making apple cookies. We always look for a healthy snack in between meals. Soft cookie is somewhat a new concept to me, but it is Lynard’s favorite. Honestly, I didn’t think it was possible to make cookies with apples. I laugh at the idea Continue reading