Chinese New Year is fast approaching and tikoys are starting to flood along the shelves of our local supermarkets.Tikoy is that sticky Filipino-Chinese delicacy made from glutinous rice flour, corn flour, and sugar. To prepare, just cover it with beaten egg and fry...

This article describes favorite Chinese New Year snack foods including my recipe for deep-fried wontons and some sources for good recipes.

Here is a light and healthy version of the deep fried spring rolls, which can be found on virtually every Chinese food menu. Summer rolls are an un-fried version of the appetizer, and they are served cold with a zesty dipping sauce. This recipe is vegetarian, but you can easily add chicken or shrimp to turn it into a healthy entree.

We may use an electrical rice cooker and follow the instruction to cook rice. But if you do not have a rice cooker, use an ordinary cooking pot and follow the steps below:

People always talk about how they love hole-in-the-wall joints and how many times the best food is the least upscale. If you’re one who’s uttered those exact same words, well I say put yourself to the test and check out Burger Win - they serve chinese, malaysian, thai, buffalo wings, and hamburgers and fries. Try that.

Fried rice is a popular component of Chinese cuisine and other forms of Asian cuisine. It originated as a home made dish from Tao Feng, who was a very famous chef at the time in China, made from cold leftover rice fried with other leftover ingredients. It is sometimes served as the penultimate dish in Chinese banquets (just before dessert).There are dozens of varieties of fried rice, each with their own specific list of ingredients. In Asia, the more famous varieties include Yangchow (Yangzhou) and Fukien (Fujian) fried rice. In the West, Chinese restaurants catering to non-Chinese clientele have invented their own varieties of fried rice including egg fried rice, Singaporean (spicy) fried rice and the ubiquitous 'special fried rice'.Fried rice is a common staple in American Chinese cuisine, especially in the westernized form sold at fast-food stands. The most common form is a basic fried rice, often with some mixture of eggs, scallions, and vegetables, with chopped meat (usually pork or chicken, sometimes beef or shrimp) added at the customer's discretion. Fried rice is also seen in other American Asian restaurants, even in cuisines where there is no native tradition of the dish such as the Caribbean. The dish is also a staple of Chinese restaurants in the United Kingdom (both "sit-in" and "takeaway"), and fried rice is very popular in the West African nations of Ghana and Togo, both as a restaurant food and as street food.