MySpicy Burger Recipe : Same same but different this time! 这次有不一样的一样哟! MyWokLife Everyone loves fast food. It’s not easy to get one everywhere in the world. Why bothers to cook one? Well… I don’t know! Just because one of readers requested this, so I created mine, for her. I love my readers and friends! :)…
Category: Recipes
Discover easy Asian home cooking recipes by My Wok Life – a Singapore cooking blog with over 500 recipes covering Chinese, Malay, Thai and local favourites. From quick weeknight dinners to festive dishes, find a recipe the whole family will love.
Salted Roast Chicken (盐焗鸡)
Salted Roast Chicken: It’s always a breeze to cook if you have the right equipments in your kitchen. Not giving up my wok cooking, but I liked the large oven I am having how. Less smoky kitchen, less oily stove, and still having delicious home cooked for my loved ones. Oven it! Very simple and…
Papaya Snow Fungus Sweet Soup with Black Sugar (木瓜雪耳黑糖水)
Come, learn the correct method, follow the actual steps, to cook this nourishing papaya snow fungus sweet soup in my recipe. MyWokLife My Papaya Snow Fungus Sweet Soup with Black Sugar Just realized that I did not have my papaya snow fungus sweet soup recorded. I thought I did, but apparently only having the savory…
Steamed Minced Pork with Mei Cai (Preserved Vegetable) 梅菜蒸肉饼
It’s always known as the childhood dish cooked by grandma….. MyWokLife One of the regular Asian dishes often cooked by grandma back in our childhood days. It’s nothing fanciful, and almost every household knows how to make this. However, this simple pork dish carries most memorable childhood moments as well as the home-feel taste for…
Festive Fish Maw Soup (金玉满堂)
Post & Recipe in English and Chinese (中英食谱) A soup dish filled with “wealthy” ingredients. I am sure you wish to know what kind of “wealth” are found in it, and how easy to assemble this delicious festive soup dish. Yes, and we should say “no” to shark fin during these festive occasions. I would…
KL-Style Hokkien Mee with Wok Hei Recipe (有锅气的吉隆坡福建面)
Wok hei 锅气, or the “breath of the wok,” characterizes the smoky and intricate flavors developed through high-heat stir-frying in Chinese cooking. Achieving the distinct charred “wok hei“ in Hokkien Mee is essential for its rich taste. Even without a robust commercial flame, you can replicate this effect at home. You might also be keen…





