Jenny Lau's An A-Z of Chinese Food (Recipes Not Included) is a clever deep dive into both a cuisine and culture surrounded by ...

Dry roast moong dal in a pan, on low flame, until it turns golden brown in colour. 2. Wash the dal well and set it to boil with turmeric and salt. 3. When the dal gets boiled, add the vegetables and ...

The defining characteristic of cao lau is its noodles ... and a pinch of chili powder if you prefer spicier food. Mix well. - Allow the meat to marinate for at least 2 to 3 hours.