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' Amy Wong 'Found 15 Related Products
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By Amy Wong
The dining table in every family is unique and irreplaceable. It fetches the stories of ¡®home¡¯ that belong to each family, and seals up the fragrance of daily dishes. No matter how many countries you have been to, or how many restaurants you have dined in, eventually, you will come to realise that the unadorned 'Taste of Home' lingers the most. In this cookbook, author Chef Amy Wong shares 50 home-cooked dishes which you can prepare to serv Learn More
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By Amy Wong
Is pork ribs the only ribs part that you use to boil soup? Do you know which ribs part should be used for braising pork ribs? In fact, there are several types of pork ribs are available from the head to the tail of a pig. Different types of pork ribs have different texture and aroma, and thus should be prepared in respective cooking methods. Various pork rib cuts come with different types of cooking methods, such as steaming, deep-frying, braising, slow-braising, double Learn More
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By Amy Wong
There is a Cantonese saying that exerts that a meal without soup is incomplete. However, boiling soup is not as simple as just putting all the ingredients into a pot to cook. In fact, pairing ingredients and their quantities, the cooking time, heat control, etc. are the keys to boiling a pot of delicious soup. The Cantonese are experienced and skilled in boiling soups. Local seasoned culinar Learn More
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By Amy Wong
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By Amy Wong
Are you constantly scratching your head planning what to cook for the next meal? Or perhaps you also rack your brain thinking of new dishes to cook for your family? No worries, Madam Amy Wong, local renowned master chef will show you how to cook dishes with common ingredients but with a refreshing twist so that your family will fall in love at first bite. This book is a collection of recipes that Madam Amy Wong has tas Learn More
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By Amy Wong
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By Amy Wong
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By Amy Wong
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By Amy Wong
Homemade Noodles Learn More
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By Amy Wong
It is not necessary to dine on elaborate fish and meat dishes in order to fill one’s stomach. Sometimes, a simple bowl of porridge served with two or three side dishes is sufficient as a common meal for everyone. The art of porridge stresses on the pairing of porridge with suitable ingredients. Local veteran chef Amy Wong has painstakingly crafted porridges that comprisedifferent consistency and assorted side dishes to accompany. Additionally, the secret of scrumptious porr Learn More
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By Amy Wong
In Tasty Bean Curd Recipes, local veteran chef Amy Wong shows how to make bean curd tastes great in 50 creative ways. Soybean is a very versatile ingredient. It can be eaten whole, sprouted or ground into soy milk, and made into several different types of bean curd: soft bean curd, firm bean curd, fuyong bean curd, black bean curd, bean curd puff (tau pok), and the list goes on. This book will also unveil the secret of making homemade soy milk and bean curd without preservati Learn More
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By 黄春梅
粤菜,是中国八大菜系之一,亦称广东菜,其最大的特点为“花款多、味道鲜”。马来西亚的广东菜,除了承传了传统的粤菜口味,也融汇了本土及外来的饮食文化,并充分展现出粤菜的巧妙变化。祖籍广东新会的本地资深烹饪老师黄春梅,从小就煮得一手好菜,即使是花样百出的粤菜也难不倒她。《广东小馆》结集了50道家常与新颖兼具的粤菜料理,一道道美 Learn More
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By Amy Wong
Cantonese cuisine is one of the Eight Chinese Culinary Traditions. Distinct from other types of Chinese cooking, Cantonese cuisine places a strong emphasis on different cooking methods and the freshness of ingredients. In Malaysia, some traditional Cantonese dishes have been influenced by local and foreign culinary culture. Local veteran chef Amy Wong, with ancestors from Xinhui, Guangdong, has developed an interest in food and cooking since a very young age. She is never det Learn More
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By 黄春梅
焖、卤是日常饮食中较为常见的烹饪手法,适用于制作各种不同原料的菜肴,色香味浓,最适合下饭,因此深受人们的喜爱。要如何分辨两者之间的差别?如何将焖菜和卤菜之火候拿捏到位?本地资深烹饪老师黄春梅将于《焖卤味》一书中倾囊相授。一碗白饭配上焖卤菜,美味就是如此简单。 Learn More
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By 黄春梅
猪肉,是人们餐桌上最重要的食品之一。因为猪肉纤维较为细软,肌肉中含有较多的脂肪,因此经过烹调后肉味特别鲜美。无论是煎、炒、炸、蒸、烤、焖、清炖或红烧,都能料理出风味各异的美食。大体上来说,猪身体的每一个部分都能够入肴。想要烹调可口美味的猪肉,主要秘诀在于为不同部位的猪肉选择适当的烹饪方式,因为不同位置的肉口感也不同。黄 Learn More
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