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You are here: Home / Archives for Recipes / Recipes by Cuisine

Recipes by Cuisine

Snowskin Mooncake

Snowskin Mooncake (冰皮月饼)

Traditional Mooncake

Traditional Baked Mooncake (传统烘月饼)

Lotus Seed Paste 16x9

Homemade Lotus Seed Paste (莲蓉馅料)

Singa the Lion

Chicken Karaage (Inspired by Singa the Lion)

Teriyaki Chicken Rice

Teriyaki Chicken Wings (Inspired by Changi Airport)

Mini Chicken Satay (Inspired by the Singapore Flyer)

Homemade Chicken Satay (Inspired by The Singapore Flyer)

Dragon Playground Bubur Chacha 16x9

Homemade Bubur Cha Cha (Inspired by the Dragon Playground)

Shrimp Paste Chicken 9x16

Shrimp Paste Chicken (Har Cheong Gai/虾酱鸡)

Pig's Trotters in Black Sweet Vinegar

Pig’s Trotter Vinegar (猪脚醋)

Chicken that is smoked to golden brown perfection on the outside, juicy and tender on the inside. The flavours of the sugarcane and brown sugar are infused into the chicken through the smoking process, resulting in a rich, layered flavour profile!

Sugarcane Smoked Chicken

Japanese Steamed Cakes (Mushi-Pan) - Super Soft and Cottony!

Cottony Soft Japanese Steamed Cake (Mushi-pan)

Home made bak kwa and Feng He Garden sauces

Bak Kwa (Chinese Barbecued Pork Jerky) & Feng He Garden Sauces

Christmas-themed Thai Mango Sticky Rice in white, green and red

Mango Sticky Rice (Khao Neow Ma Muang)

Soft and Fluffy Pork Floss Buns (Tangzhong/Autolyse Method)

Chicken Curry: This chicken curry dish has been my family's favourite picnic meal since my children were young. Now they are grown up and have their own families. However this dish still brings us together and reminds us of those happy memories! This dish goes best with french loaf or steaming hot white rice, so be sure to cook extra rice to go with it!

Homestyle Chicken Curry (咖喱鸡)

Bowl of Singapore laksa served with sambal chilli

Singapore Laksa Recipe and Panasonic MX-V310 Blender Review

Kai Lan Done 2 Ways on white plate

Kailan Done in 2 Ways (Yin Yang Kailan / 阴阳芥蓝)

Sambal Terasi in a blue patterned bowl with slices of lime

Sambal Terasi (Indonesian Shrimp Paste Sambal)

Plate of beef brisket noodles with a piece of beef tendon being held up.

Braised Beef Brisket Noodles (牛腩面/Ngau Lam Mein)

Portrait view of Wat Tan Hor Fun served with chilli and spring onions

Wat Tan Hor Fun (Silky Egg Hor Fun with Prawns)

Whole chopped soy sauce chicken ready to serve, with chilli sauce, spring onions and noodles

Soya Sauce Chicken (Si Yau Kai / 豉油鸡)

Hokkien Braised Duck (Lor Ark): This beloved Hokkien family recipe was passed down to Mdam Ong from her late mother, and is one of the favourite family dishes in the Ong clan. Learn this grandmother's secrets, including how to remove the oil glands of the duck and why she never covers the wok while braising this dish.

Hokkien Braised Duck (Lor Ark)

Portrait photo of Cantonese Cabbage and Mushroom Rice on a blue antique plate

Cantonese Cabbage Rice

Dry-Fried Beef Hor Fun (干炒牛河) Recipe - Step by step photos and recipe video tutorial by The Burning Kitchen

Dry-Fried Beef Hor Fun (干炒牛河)

Szechuan Dry-Fried String Beans 16x9

Sichuan Dry Fried Green Beans with Chai Por (Gan Bian Si Ji Dou)

Crispy Wasabi Prawns: These deep-fried large crispy prawns coated in delicious creamy wasabi sauce are a restaurant favourite of many Singaporeans!

Crispy Wasabi Prawns

SPICY CLAYPOT EGGPLANT WITH MINCED PORK (鱼香茄子煲): The eggplant is spicy and flavourful (thanks to the Taiwan chilli bean sauce base), while the process of first deep-frying and then braising the eggplant in a traditional claypot gives it a smooth, almost creamy texture that makes every mouthful a delight to bite into!

Spicy Claypot Eggplant with Minced Pork (鱼香茄子煲)

Beef with Ginger and Spring Onions

Beef with Ginger and Spring Onions (姜葱牛肉)

Braised Claypot Tofu with Assorted Vegetables (红烧砂锅豆腐)

Mei Cai Kou Rou - Portrait (1)

Braised Pork Belly with Sweet Preserved Mustard Vegetable (Mei Cai Kou Rou)

Char Kway Teow - Portrait (1)

Char Kway Teow (Fried Kway Teow)

Assam Braised Pork Belly: Tender melt-in-your mouth braised pork belly in a tart and slightly sweet assam (tamarind) sauce. Only needs 15 minutes active time and 3 key ingredients (plus common condiments you already have in your kitchen). An unfussy and simple homestyle dish but tastes oh so good!

Assam Braised Pork Belly

How to make Perfectly Seared Scallops with Broccoli

Thai Black Olive Fried Rice (Khao Phad Nahm Liap Dum): This savoury fried rice dish get its rich umami flavour from Chinese (Teochew) Salted Black Olives, making it an irresistible treat for the tastebuds!

Thai Black Olive Fried Rice ( Khao Phad Nahm Liap Dum)

Deep Fried Prawn Roll (Hei Zho): Hei Zho is a Teochew and Hokkien favourite dish served during the Chinese New Year. It is similar to Ngor Hiang except that it contains more prawn and is in the shape of beads, wherea Ngoh Hiang resembles sausage. 

Deep Fried Prawn Roll (Hei Zho)

Homemade Pineapple Tarts (凤梨挞 / 黄梨挞): These highly addictive pineapple tarts are made from scratch using homemade chunky spiced pineapple jam, which sit atop a tart pastry that is buttery and crumbly. One piece will not be enough!

Highly Addictive Homemade Pineapple Tarts (凤梨挞 / 黄梨挞)

Homemade Pineapple Jam (Pineapple Tart Filling): Nothing beats homemade pineapple jam where you can take ultimate control to get your preferred texture, sweetness level and spiced flavour. This recipe teaches you how to make your own pineapple jam from scratch using 5 ingredients: fresh ripened honey pineapples, sugar, cinnamon, cloves and star anise, and it is super duper delicious and very satisfying to make!

How to Make Spiced Pineapple Jam for Pineapple Tarts

Tom Yum Talay: An extremely popular Thai soup characterised by its distinctive sweet, spicy and hot flavour due to addition of fragrant spices and herbs indigenous to Southeast Asia. You can either cook it with seafood (Tom Yum Talay), prawns (Tom Yum Khoong), or chicken (Tum Yum Gai), and its a great dish to serve as an appetiser!

Seafood Tom Yum Soup (Tom Yum Talay)

Napa Cabbage / Wongbok Chicken Soup: This simple and healthy one-pot dish boasts rich umami flavours due to the addition of dried Chinese mushrooms, Chinese ham and preserved duck gizzards, and goes perfectly with just a bowl of steaming hot jasmine rice as a complete meal. 

Napa Cabbage (Wong Bok) Chicken Soup

Braised Rosemary Lamb Shank: This lamb shank is braised in a hearty sauce of tomatoes, rosemary, onions and leek for 2 hours until fork-tender, and then served on a bed of mashed potatoes, and topped with cherry tomatoes on vine. A dinner party-worthy dish that requires only 45 minutes of active time!

Braised Rosemary Lamb Shank with Port Wine

Kueh Lapis on wooden cutting board

Steamed Kueh Lapis (Jiu Ceng Gao / 九层糕) and Panasonic Cubie Oven Review

Roast Beef Tenderloin with cherry tomatoes and salad on the side

Roast Beef Tenderloin with Grilled Vegetables (Part 2)

Thai Red Ruby in Fresh Coconut Milk (Tub Tim Grob): If you love Thai desserts like Mango Sticky Rice, you will probably love this refreshing and and vibrantly coloured dessert with its ruby-hued crunchy water chestnuts coated in tapioca jelly, swimming in a soup of freshly squeezed coconut milk. We like to call this the Thai version of bubur cha cha! 

Thai Red Ruby in Fresh Coconut Milk (Tub Tim Grob)

These Watermelon Christmas Trees are so easy to do and will add loads of festive cheer to the upcoming joyous Christmas season when we celebrate God's love and gift of new life to people all over the world!

How to Cut Watermelon Christmas Trees

Slow-cooked Mexican Beef Stew Recipe: Chunky beef tendon slow-cooked in a hearty tomato-based gravy for 4 hours until the meat is so tender and succulent that it almost melts in your mouth.

Home-style Mexican Rice with Slow-Cooked Beef Stew

Fried Hokkien Prawn Mee (Fried Hae Mee / 炒福建虾面)

Prawn Noodles (虾面/Hae Mee) With Pork Ribs: In the old days, people would bring their tiffins to buy this from street peddlers who would carry their entire 'stalls' on long wooden poles across their shoulders. Nowadays, its so convenient to go out to a hawker centre to enjoy this local favourite, or you can even cook it at home!

Prawn Noodles (虾面/Hae Mee) with Pork Ribs

Thai Pineapple Fried Rice: With a plethora of flavours and textures ranging from sweet, savoury, spicy, crunchy to fluffy, this one-pan crowd-pleaser rice recipe has it all! Made using fresh pineapple and served in a beautiful pineapple boat.

Thai Pineapple Fried Rice (Khao Phad Saparod)

Sticky Chinese Honey Pork Ribs (蜜汁排骨): This may well be the most succulent, melt-in-your-mouth, fall-off-the-bone pork ribs you have ever tasted. The secret lies in first braising the pork ribs for over an hour to tenderise the meat, and then grilling it at high heat briefly to achieve that sticky shiny glaze and smoky aroma!

Sticky Chinese Honey Pork Ribs (蜜汁排骨)

Tonkotsu Ramen with Pork Belly Chashu: Even though it takes a while to prepare everything from scratch, nothing beats the satisfaction of sitting down for a family meal of home-made MSG-free Japanese Chashu Ramen in a collagen-rich pork bone broth.

Tonkotsu Ramen with Pork Belly Chashu

Steamed Minced Pork in 4 Styles: Learn to cook this well-loved traditional home-cooked dish in 4 different styles with just one easy recipe! Your 'go-to' recipe to satisfy the different tastebuds in your family!

Steamed Minced Pork (蒸猪肉) with Dong Cai / Mei Cai / Water Chestnut / Salted Fish

Steamed Meatballs in Chilli Oil

30-minute Teriyaki Chicken Don: Instead of heading to a Japanese restaurant, why not make this easy Teriyaki chicken rice bowl at home? The homemade Teriyaki sauce uses just 3 ingredients and gives a beautiful glossy caramelised finish to the chicken thighs. Serve with a bowl of Japanese rice for a complete meal!

How to Make a Teriyaki Chicken Rice Bowl with Homemade Teriyaki

steamed tapioca cake coated in grated coconut on white plate with accompanying chinese tea cup and pot

Steamed Tapioca Cake (蒸木薯糕 / Kueh Ubi Kayu)

Pork Meatball Congee With Scallops: Don't you simply love the thick, creamy consistency of the congee served at top-notch Cantonese restaurants? Today I will teach you how to make this sweet and flavourful pork meatball congee at home, without the hours of simmering / slow cooking typically needed to achieve such a texture.

Pork Meatball Congee With Scallops: How to get the perfect congee texture

Crispy Chinese Money Bag Fritters: One of my childhood favourites, the distinctive money bag shape of these juicy golden meat dumpling fritters is deeply nostalgic of an era long past when Chinese people used to keep their money in little pouches like these!

Crispy Chinese Money Bag Fritters

Seared Japanese Scallops with Asparagus: These savoury and oh so tender Japanese scallops goes perfect with the crunchy natural sweetness of asparagus, which help to balance out the dish. It may be costly though, so reserve this dish for a special occasion!

Seared Scallops with Asparagus

Traditional Clay Pot Rice with Chicken

Traditional Claypot Chicken Rice: How to Get that Crispy Golden Layer of Rice

Tender Steam-Grilled Stuffed Squid: The steam-grill method gives you the best of both worlds - the extra moisture and flavour infusion from steaming, and the smoky bbq flavours from grilling! This delicious squid dish is literally packed with surprises inside out!

Tender Steam-Grilled Stuffed Squid

Steamed Rice Cake (白糖糕 Bái Táng Gāo or Pak Tong Gou in Cantonese) is a traditional sweet Chinese steamed rice cake made with rice flour and white sugar.

Steamed Rice Cake (白糖糕 Bái Táng Gāo)

Sticky Chinese BBQ Pork (Char Siew): This is Mum's Char Siew recipe with no MSG and no food colouring. Look how juicy and succulent the Char Siew is! My absolute favourite are the little sticky glazed bits with a slightly charred, smoky flavour. Simply heavenly...

Grilled Char Siew (Sticky Chinese Roast Pork)

Crispy Wonton with Thai Sweet Chilli Sauce

Wonton Noodle: Wonton-making can be a fun family activity that even young children (age 3 and up) will enjoy! Freeze up a batch for Wonton Noodle - they will come in real handy on those days when you need to whip up a fast, easy & healthy meal!

Wonton Noodles (Wanton Noodles/云吞面)

Shrimp and Pork Dumpling (Siew Mai): This all-time favourite Dim Sum dish is healthy, tasty and easy to make at home! Wrap our versatile meat mix stuffing recipe with wonton skin, and top with fresh shrimp roe and pop into the steamer for a quick snack!

Siew Mai (Shrimp and Pork Dumpling)

Kung Pao Chicken with Toasted Cashews: This Szechuan classic is well-loved around the world for its sweet, sour and sweat-inducing-spicy-but-oh-so-good mix of flavours! Pair it with oven-toasted heart-healthy cashews for that extra crunch in every bite. Super yummy!

Kung Pao Chicken (宫保鸡丁)

Egg Tofu with Nai Bai (Milk Cabbage) and Enoki Mushrooms: Here's another fun way to eat egg tofu. After frying the egg tofu until golden brown, pile on top of a bed of milk cabbage and top with delicious enoki mushrooms - all in just 30 minutes!

Egg Tofu with Nai Bai (Milk Cabbage)

Curry Fish Head: This iconic Singaporean & Malaysian favourite combines the rich spices of South Indian cuisine, the tangy flavour of tamarind and the creamy goodness of coconut milk with deliciously tender fish head, a delicacy among the Chinese.

Curry Fish Head

Napa Cabbage (Wong Bok) with Dried Scallops: A light healthy dish of sweet cabbage and prized dried scallop braised in a umami-rich gravy made by first caramelising the natural sugars of the cabbage and then deglazing the wok with the essence of the dried scallops.

Braised Napa Cabbage (Wong Bok) with Dried Scallops

Crispy Egg Tofu with Thai Sweet Chilli Sauce: You can make this super delicious, easy finger food in 15 minutes with just 5 ingredients! The outcome: Crusty golden outside, silken smooth inside - So good, you can even eat it on its own!

Crispy Egg Tofu with Thai Sweet Chilli Sauce

Blue Ginger Fried Chicken Wings: These ultra juicy, flavour-packed chicken wings are marinated overnight in freshly extracted blue ginger juice, then fried to golden perfection. Top with cilantro, chilli flakes and Thai sweet chilli dressing, and serve piping hot!

Blue Ginger Fried Chicken Wings

Crispy Pork Belly is probably everyone's favourite Cantonese roast meats! The skin is so crispy golden you can hear the crunch as you bite into it, and the meat is so moist and succulent. Its so yummy, I guarantee you won't be stopping at just one!

How to Make Ultra Crispy Pork Belly (Siu Yuk)

Spicy Water Spinach (Sambal Kangkong): The aromatic spicy sambal sauce used to fry this vegetable is made from chilli, dried shrimp and shallots, and packs a punch when it comes to flavour! A definite MUST-TRY if you love spicy Chinese food!

Spicy Water Spinach (Sambal Kangkong/马来风光)

Bak Kut Teh (Pork Rib Tea Soup): This clear peppery soup with fall-off-the-bone-tender pork ribs goes best with a bowl of steaming white jasmine rice, fried dough fritters (you tiao) and chilli soy sauce dipping sauce. So yummy!

How to Make Bak Kut Teh with Homemade Spice Mix

Chilled Silken Tofu with Crispy Garlic on plate

Cold Silken Tofu Recipe with Crispy Garlic

Stir-fried Garlic Dou Miao Recipe

Stir-fried Garlic Dou Miao (Pea Shoots) in Superior Stock

Korean Ginseng Chicken (Sangyetang) Recipe

Korean Ginseng Chicken Soup (Sangyetang)

Chap Chye (Braised Mixed Vegetables) come in many styles - Nyonya... Hokkien... Cantonese... each with their own unique flavours and favourite ingredients. Which style is your favourite?

Chap Chye Recipe (Braised Mixed Vegetables)

Traditional Soy Milk Recipe

Traditional Soy Milk Secret Recipe

Salted Egg, Century Egg and Pork Congee

Century Egg and Pork Congee (皮蛋瘦肉粥)

Papaya and Snow Fungus Dessert in a glass bowl

Papaya and Snow Fungus Sweet Soup (Tong Shui)

Braised Pork Buns (Kung Bak Pao)

Braised Pork Buns (Kung Bak Pao 扣肉包)

Soft and Chewy Gingerbread

Soft and Chewy Gingerbread

The Burning Kitchen | Sweet and Sour Pork (Ku Lu

Sweet and Sour Pork (Gu Lou Yok)

The Burning Kitchen | Lotus Root Sweet Soup with Figs

Lotus Root Sweet Soup With Figs and Honey Dates

Sliced Fish Mee Sua

Sliced Fish Mee Sua (Wheat Vermicelli)

Lotus Root Soup

Lotus Root with Pork Rib Soup (莲藕汤)

East-meets-West Pork and Prawn Macaroni: 

East-meets-West Pork and Prawn Macaroni

Thai Smoked Lemongrass Fish

Thai-inspired Smoked Lemongrass Fish

Black fungus chicken with wine on teal plate

Chicken in Chinese Wine with Black Fungus and Golden Needle

Black chicken soup in white bowl with chopped chilli with soy sauce in the background

Double Boiled Black Chicken Herbal Soup Recipe

crispy_shallots_garnish

How to Fry Crispy Golden Shallots without Burning them

Vegetarian_Bee_Hoon_Zai_Mi_Fen

Vegetarian Bee Hoon (Zai Mi Fen)

Mango Sago with Pomelo Recipe

Mango Sago Pomelo Dessert (杨枝甘露)

Steamed Garlic Butter Prawns

How to Make Steamed Garlic Prawns Without Them Drying Out

Fried_Chee_Cheong_Fun_Recipe_And_Step_By_Step_Photo_Tutorial

Fried Chee Cheong Fun (Rice Rolls) Recipe

Chinese Spinach with Abalone Recipe

Chinese Spinach (Phuay Leng) with Sliced Abalone Recipe

Teochew Steamed Chinese Pomfret – Version 2

Teochew Steamed Pomfret (Dao Chior)

Braised Chinese Shitake Mushroom Recipe – Version 2

Chinese Braised Shiitake Mushrooms (Men Dong Gu)

Ultra Crispy Fried Pomfret on lettuce on white plate with chilli sauce at the side

How to Make Ultra Crispy Fried Pomfret

Potato_Carrot_Soup

Potato, Tomato and Carrot Soup (ABC Soup)

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Hi! We are Bee Leng & Melissa, the mother-daughter team behind The Burning Kitchen. Our mission is simple: to make authentic Chinese cooking accessible to all, anytime, anywhere. We believe in teaching you the secret sauce behind each recipe. Read more!

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