Slice Onions like a chef
How to slice onions like a chef Slicing onions properly gives you even cooking, better texture, and that professional finish. Step-by-step method Trim the topCut …
How to butterfly a shrimp
How to butterfly a shrimp Butterflying shrimp improves texture, presentation, and helps them cook evenly in stir-fries. What does “butterflying” mean? It’s a technique where …
Peel an Onion like a chef
How do you peel an onion like a chef? Peeling an onion properly isn’t about speed — it’s about control and reducing waste. What’s the …
How do I know when prawns are properly cooked?
How do I know when prawns are properly cooked? One of the most common mistakes in home cooking is overcooking prawns, which results in a …
Why mince garlic?
How you cut garlic changes how it flavours your dish. Mincing Mincing breaks the garlic down into very small pieces, releasing more of its natural …
Light Soy Vs Dark Soy
Light Soy Sauce vs Dark Soy Sauce – What’s the Difference? What is light soy sauce? Light soy sauce is thinner, saltier, and lighter in …
How to use Lucky Boat Noodles
Lucky Boat noodles are designed to give you that authentic takeaway texture at home — quick, versatile, and perfect for stir-fries, soups, or saucy noodle …
Why we don’t cook with sesame oil
Adding sesame oil too early is one of the most common mistakes in Chinese cooking. Sesame oil isn’t a cooking oil — it’s a finishing …
Prepping before you cook
Why prepping before you cook matters — especially in Chinese cooking. Once the wok is hot, everything moves fast. There’s no time to chop, measure, …
Why rinse noodles after rehydrating
Why rinse noodles after rehydrating? Because clean noodles cook better. Rinsing removes excess starch, stops them sticking, and cools them down. That means better control …