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Ingredient & Marketing Guides


Essential Chinese Sauces and Condiments in The Burning Kitchen’s Pantry

6 Tips on How to Choose a Ripe Pineapple

Every Foodie’s MUST-HAVE Guide to 10 Common Local Fish

How to Choose Chinese Dried Mushrooms

The 10 Things You MUST Know About Choosing the Freshest Fish

How to Choose Bitter Gourd

How to choose broccoli
Kitchen & Knife Skills

Homemade Bubur Cha Cha (Inspired by the Dragon Playground)

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

Fresh Coconut Cream (Santan)/Coconut Milk (自制椰子奶油和奶)

How to Make the Perfect Hard Boiled Egg

How to make Perfectly Seared Scallops with Broccoli

How to Make Spiced Pineapple Jam for Pineapple Tarts

Roast Beef Tenderloin with Grilled Vegetables (Part 1): How to Tie a Roast Beef

How to Cut Watermelon Christmas Trees

How to Make a Teriyaki Chicken Rice Bowl with Homemade Teriyaki

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

How to Make Ultra Crispy Pork Belly (Siu Yuk)

How to Make Bak Kut Teh with Homemade Spice Mix

10 Simple Steps for Cleaning Squid Properly

Thai-inspired Smoked Lemongrass Fish

8 Simple Steps for Slicing Gourds (And Other Tubular Vegetables) Into Strips

How to Fry Crispy Golden Shallots without Burning them

How to Make Steamed Garlic Prawns Without Them Drying Out

How to Make Ultra Crispy Fried Pomfret

Crispy Roast Chicken with Drip-Tray Vegetables
