It was not until one evening recently that I discovered not everyone knows how to cook Chinese food. Not one to watch much television, I was channel hopping when I came across Gordon Ramsey absolutely demolishing a contestant on American Master Chef.
I stayed watching and he did the same to the next five contestants also. The theme was Chinese cooking, and based on the appearance of the dishes I think he was right with his criticism. More than half the class failed.
So I talked to several of my Chinese friends and asked for some advice. They let me in on a few secrets: always use the freshest of ingredients and dishes must be served hot.
Cooking Chinese food is very fast. However, getting all the ingredients together, chopped and sliced is the time-consuming part. In most Chinese dishes the food is served in bite-size pieces, as chopsticks and spoons rather than knives and forks are the utensils of choice.
To start you need to stock your pantry with a few essentials: soy sauce, sesame oil, rice wine vinegar and oyster sauce. We are so lucky to be living in Malaysia with fresh ingredients in abundance and available daily at very cheap prices in the wet markets. You can also buy ready-cooked pork and duck for these dishes.
I have chosen some easy recipes to get you started—happy cooking!
THIS MONTH'S RECIPES