???? Hak jiu gee lau (Cantonese), or Hei jiao zhu liu (Mandarin) - Pork fillet with black pepper saucePork or beef fillet with black pepper sauce is a modern (westernised) Cantonese dish. In the restaurant this is normally serves on a red hot cast iron sizzling dish, the sauce sizzled on the hot iron giving out a lovely smoky flavour waffling in the air makes everyone around mouth watered....
Selasa, 25 Oktober 2011
Kamis, 13 Oktober 2011
Curry chicken rice bake ?????
Who doesn't like curry chicken with rice? This recipe is slightly different, it's east meets west. It's curried rice topped with a saucy chicken curry and cheese. This fusion (or bastardised if you prefer) curry chicken rice bake can be found in Hong Kong/ Macau cafe style restaurants ???. I think Japanese also have similar recipe. Curry and cheese does not sound matching but this combination...
Senin, 03 Oktober 2011
Torn cabbage with red fermented beancurd ??????
I have no time to post any recipes lately, life was hectic I was working 6 - 7 days a week. This blog has been neglected hopefully you did not miss me much :).Today's recipe is vegetarian, a cheap and cheerful stir fried cabbage with a rather unusual sauce. The secret ingredient is fermented red beancurd or hong fu ru ???. This recipe looks Sichuanese but I am quite sure it is from Beiji...
Rabu, 31 Agustus 2011
Xian torn bread with lamb soup ????
Yang Rou Pao Mo ????The weather has suddenly turned cooler. I was craving for something filling and warm. I bought a piece of lamb shoulder last week, time to make some yang rou pao mo. I can eat some and store the rest in the freezer for later.Yang Rou Pao Mo ???? is a famous xiao chi ?? (small eat or snack) from Xian, warm and comforting. Yang Rou ?? is lamb, Pao ? is soak and Mo ? is...
Minggu, 28 Agustus 2011
Cumin beef ????
I did not update this blog for a very long time, was feeling lazy and uninspired. Today recipe is a moreish spicy beef with cumin. Zi Ran Niu Rou ????Cumin beef originates from the Muslim populated North-West of China. This dish is popular in many parts of China like Sichuan and Hunan, over here in UK I believe this has become very popular in many Sichuanese restaurants and home cooking...
Kamis, 07 Juli 2011
Acorns: A Major North American Native Food
Native American Cuisine California Indians did not have to be farmers, and for the most part were hunters and gatherers. There was a ready supply of deer, fish,rabbits, foul, native plants for vegetables, native fruits, and even sea weed. Even so, acorns are said to have been the main food of as many as 3/4 of our native Californians. Acorns were everywhere, are easy to...
Kamis, 23 Juni 2011
Oriental inspired beef and vegetable stew
There are many ways to make a bowl of comfort beef stew. This non authentic recipe is one of my favourite and good way to clear up the vegetable drawer in the fridge. The stew looks ordinary like any tomatoey beef stew but with few oriental ingredients this will taste quite different. Gochujang gives a lovely chilli flavour without being too spicy hot. Star anise is great added to any beef stew...
Minggu, 19 Juni 2011
Sichuan liang fen ???? (Starch jelly noodles)
Liang fen ?? is a jelly noodles made with starch and water. Starch and water is cooked to a thick custard, set and chilled. It is then cut into whatever shape and size you like then dressed in a Sichaun spicy sauce with some spring onion, coriander and few sesame seeds etc...If you like rice noodles you will love liang fen. This jelly noodles is much springier and better texture than r...
Sichuan sugar and spice infused soy sauce ????
Fu zh� jiang you ???? loosely translated as replicated soy sauce. Another common name you may come across is red soy sauce ??? for tian sui mian ???. This is an aromatic sugar and spice infused/reduced soy sauce for many Sichuanese dishes especially for snack xiaochi ?? and salad ?? including noodles.1 cup light soy ??2 tbsp dark soy ??1 piece rock sugar/ plain sugar (about 2 tbsp) ??/ ...
Toyomansi and Bistek
Toyomansi is my latest favourite sauce. It's a Filipino soy sauce with calamansi lime juice, a sourish soy with a citrus fragrance. I like it but having had fresh calamansi before, I have a suspicion some flavouring other than real calamansi is added but on the label flavouring is not listed. Toyomansi is available from most oriental supermarkets, quite cheap under �2 for a large bottle of 750...
Senin, 06 Juni 2011
Crystal zhongzi ????
?????? shui jing = water crystal?? zhongzi = leaf wrapped dumplingHere is another unusual zhongzi. The recipe is based on Thai tapioca dumplings, Sawku Sai Muu. The pastry dough is made with tapioca pearls. They are called crystal zhongzi because the pastry is translucent. The pastry is very soft, bouncy, rubbery and chewy. I really like the texture. The filling is delicious and spicy...
Minggu, 05 Juni 2011
Hakka mochi zhongzi ????
Ker ja bun zong ????Zhongzi can be written as ?? or ??Today is Duan Wu Festival ??? or Dragon Boat Festival. The origin and story behind this festival see Wiki. Zhongzi or leaf wrapped dumplings are a must to be eaten during this festival.There are few ways to wrap zhongzi. Most people use bamboo leaves, available dried in most countries and fresh is available in some S E Asian countries....
Senin, 30 Mei 2011
Back to basics - crispy fried garlic ???
? (zha) = deep fried? (suan) = garlic? (mee) = normally this word is rice, but in this context it means tiny pieces.Crispy fried garlic like crispy fried shallot is very common in S E Asia. Chopped garlic is deep fried till golden it is not bitter but has slightly sweet, caramelised and strong garlicy flavour and deliciously crunchy.Only two ingredients are needed, plenty of garlic and...
Pearl barley, water chestnut and fu chook (beancurd stick) dessert soup ????????
Pearl barley = ?? yee mee (Mandarin) or yee mai (Cantonese)Water chestnut = ?? ma tee (Mandarin) or ma tai (Cantonese)Beancurd stick = ?? fu chook (Mandarin or Cantonese)Sugar water (or more appropriately as sweet dessert soup) = ?? tang sui (Mandarin) or tong sui (Cantonese)Sweet soup or tong sui is Cantonese speciality eaten as dessert. Tong sui is as common as savoury soup for...
Lap cheong rice ???
This simple rice is something I can indulge quite often since I know how to make my own lap cheong. DIY lap cheong is so much cheaper and I know there are no hidden ingredients or preservatives. The is a simple meal, steamed lap cheong with rice and some steamed/blanched green vegetable. To add more flavour I added a dollop of ginger spring onion sauce.Cook rice using a rice cooker or on the...
Jumat, 20 Mei 2011
Sichuan style spicy lap cheong ??????
Chuan wei ma la xiang chang (in Mandarin) ??????? = Sichuan ? = flavoured ? = numbing ? = hot ? = fragrant ? = sausageLap cheong (Cantonese)/ la chang (Mandarin) ??lap / la ?, in Chinese this normally means wax but in this context it means cured.cheong is Cantonese for sausage, in Mandarin it sounded as chang.I have been making my own lap cheong many times now I no longer buy...
Selasa, 17 Mei 2011
Tea smoked cured belly (bacon) ?????
Ever since I made tea smoked chicken I am hooked. The meat has such deep rich flavour and texture of meat is so tender and juicy. I now tried tea smoked belly. As expected the flavour and texture is excellent. This is probably the best piece of porky I have made. The meat is cured with soy sauce and spices, the curing salt makes the meat a lovely pink colour.1. CuringIngredients 1.5 kg...
Selasa, 10 Mei 2011
Braised daikon and carrot ????
Su shao luo bo ????Luo bo ?? (??) this can mean either daikon (mooli or oriental radish) or carrot.Su ? is vegetarianShao ? in cooking terms can mean boil, bake, roast, braise or stew. It's confusing I know!This braised mixed root vegetable is rather tasty. I can eat this happily and don't miss any meat at all.Ingredients:400 - 500g daikon or mooli350 - 400g carrot2 clove of garlic,...
Senin, 09 Mei 2011
Stir fried blistered green chilli ????
Hu pe jian jiao ????I was pleased to find some large green chillies from the market. I asked the store keeper if they are spicy he just shrugged his shoulders how helpful! In the end I bought a handful (just over 1/2 lb) to try in case they are not as nice as I thought. These chillies were quite long about 12 - 15cm long.I love Sichuan Hu pe jian jiao ???? or stir fried blistered green...
Minggu, 08 Mei 2011
Old granny's potato ???? - Yunnan style bubble and squeak
I often find similarities between western and oriental food like this stir fried potato which is similar to rustic English bubble and squeak (not the cake shaped type). Here to introduce to you a classic home cooking from Yunnan called lao nai yang yu ???? or old granny's potato. The reason why old granny or lao nai ?? is named after this is because this potato dish is soft suitable for grann...
Sabtu, 07 Mei 2011
Tomato egg fried rice ??????/ ?????
Simple lunch today, tomato and egg fried rice. Tomato and egg are such good combination, universal favourite. I am sure there is at least one dish made with tomato and egg in every country. Just Chinese dishes I can count at least half a dozen classics with just two simple ingredients like:Stir fried egg and tomato ??????/ ????Omelette crepe and tomato soup ?????/ ??????Tomato and egg geda...
Jumat, 06 Mei 2011
Homemade chilli sauce with ginger
Yesterday I spotted a whooping bag (almost 1.3 kg) of red chillies for quick sale at the Chinese supermarket for a mere �3. The chillies were a little off their best, slightly wrinkly but still looking pretty good. I have to take the lot home, too good to leave it. What a bargain! I always buy chilli sauce because fresh red chillies are quite expensive over here around �10/kg normal price, it...
Jumat, 29 April 2011
Steamed aubergine with glass noodles and minced pork ?????????
Few days ago this Guardian article mentioned aubergine has more nicotine than other vegetables. Guess I may be addicted to this humble spongy vegetable. I have posted quite a few oriental recipes with aubergine. Aubergine is one of those vegetables that must be thoroughly cooked to give it a silky texture and sweet flavour, utterly delicious IMO. Undercooked aubergine is awful feels and tastes...
Selasa, 26 April 2011
Spicy sweet and sour tempeh
This tempeh is sweet. salty, spicy and sour. Very moreish. The recipe is based on Indonesian tempe kering (dry tempeh) with my own twist. I used Korean chilli paste which has a sweeter more mellow flavour. I don't have any lime leaf so I sub with lime zest.Ingredients:about 300g tempeh1 chopped onion2 clove garlic, minced2 tbsp Korean chilli paste (gochujang)2 tbsp soy saucesome sugar...
Sabtu, 23 April 2011
Drunken pork belly ????
Green ginger wine makes a great refreshing cocktail with lime and fizzy water. I also use it for oriental cooking.when I am out of Chinese cooking wine. Stone's is nice. I also like Lidl's (silly me! just remember it's Aldi not lidl) own brand but it is only available around Christmas time.This stewed pork recipe was created when I had a bottle of old ginger wine to use up quickly. I was...
Kamis, 21 April 2011
Scrambled egg with tomato ?????? (????)
Xi hong shi chao ji dan ??????= fun chair chow dan (fan qie chao dan) ????The above names all mean the same stir fried tomato with egg or scrambled egg with tomato, the Chinese way.These tomatoes I used were so red, the juice looks deliciously red too.There is no regional boundary where this dish comes from in China, it is popular among all Chinese not just in China but also worldwide...
Senin, 18 April 2011
Stir fried mantou ???
Stir fried mantou is a tasty way to use up stale mantou. An all in one meal/snack super quick and easy to prepare. A good way to use up anything in your fridge. Use any vegetables you have and some meat like leftover cooked meat, bacon, ham, lap cheong, spam etc... add the usual garlic, spring onion, chilli etc.. for more flavour. I love to coat the mantou with beaten eggs.Cut 3 stale plain...
Mantou ?? - plain steamed bun
What is the difference between Chinese bao/baozi ?/?? and mantou ???Boazi is bun with filling and mantou is without filling. The word bao ? in boazi means 'wrap' so it is obvious with filling.Mantou ?? is the staple carb for Northern Chinese more than rice, it is eaten at breakfast, lunch and dinner in place of rice. Plain mantou's texture is normally a bit chewy not like Cantonese cha siu...
Selasa, 12 April 2011
Biang Biang Mian
If you think supercalifragilisticexpialidocious is not easy to remember try the most complex Chinese character related to a noodle's name. This word is so complex it is not in any Chinese dictionary or any computerised Chinese type set. Take a look at one single Chinese word with 57 strokes!This word reads as 'biang'Biang biang mian (in Chinese charaters)Biang biang* mian is a well...
Sabtu, 09 April 2011
Chinese leaf with vinegar sauce ????
Chu liu bai chai (cu liu bai cai) ????Chu liu bai chai is a simple vegetarian dish, a well known Lu Chai ?? from Shandong ?? region where it is famous for the production of good quality vinegar.This stir fried Chinese leaf or napa cabbage main flavour is the vinegar to give it a sharp taste. The vegetable is stir fried briefly to keep it crunchy.Ingredients:About 600g Chinese leaf or Napa...
Senin, 04 April 2011
Stir fried pork and cucumber with yellow bean sauce ????
Chow hwang gua jiang ????Most people have cucumber raw or pickled, I love stir fried cucumber.This is a simple stir fry but the recipe is not that common. The original recipe is from Ching Imperial kitchen specially made for Empress Dowager Cixi as condiment or side dish. Traditional raw vegetable pickle was normally served but because Doweger had a tender tummy, her chef made this cooked...
Sabtu, 02 April 2011
Honey lemon and ginger fish
I love honey, lemon and ginger hot drink. I have it quite often with or without a cold. This combination also works for a Chinese style sweet and sour.Here is the recipe for this simple fried fish with honey lemon and ginger sauce.Ingredients:about 500g fish fillet1 tbsp soy saucepinch of ground pepper2 tbsp plain flour2 tbsp cornflour (cornstarch)1 egg beaten1/2 cup of cooking oil...
Kamis, 31 Maret 2011
Garlic fried prawns ????
Gon Jin Ha Look ????This is my mum's Cantonese dried fried prawns with garlic we called gon jin ha look. Simple and so tasty. We always used very large king prawns (about 5 - 6 " long) and always with the shell and head on. Shells and heads are so good licking and sucking the sweet juice from the head. The garlic cloves are fried till light brown and very sweet.Large raw king prawns can...
Selasa, 29 Maret 2011
Ayam Pongteh
Ayam pongteh is nyonya braised chicken with shitake mushroom and potato. This is a popular nyonya dish eaten at most festivals or celebrations. This dish is normally not spicy (unless chilli is added) but quite rich in flavour enriched by lots of shallots, garlic and fermented yellow beans. The recipe is pretty much influenced by Chinese. To add a very Nyonya touch to this dish, sambal belacan...
Senin, 28 Maret 2011
Sambal belacan
Sambal belacan is pungent and delicious. This paste is used a condiment or sauce for many Malay or Nyonya dishes including curries, vegetable stir fries or salad (kerabu).I have already posted two recipes for sambal belacan previously on this post (raw) and this post (cooked).Because I love this condiment so much I am going to repost the raw version with a slight change of recipe.To eat...
Minggu, 27 Maret 2011
Perkedel - Indonesian potato cakes
Fried potato cakes make great snack anytime. Perkedel I think is an Indo-Dutch fusion. There are various spellings all mean the same potato cake if you ever come across them.perkedel = berkedel = bergedel = bergedilThis is home cooking make perkedel with any mixtures you like. Other than the potato there are no strict rules what else can be added. Tinned corned beef or minced beef is common,...
Jumat, 25 Maret 2011
Kung Po Chicken ????
Finally got the laptop back after a week. Phew!Kung po or kung pow chicken (gong bao ji ding ????) is probably the most famous Sichuan chicken dish outside China. It is listed in nearly all Chinese restaurants or takeaways menu worldwide. There are many versions or westernised kung po chicken, many include diced vegetables and most used cashew nuts. The real Sichuanese style has few...
Rabu, 23 Maret 2011
Blog now open to view
Apology to all readers. I have problem with the computer and my hmtl. My computer is still on repair. I have to use the library service.I have managed to open the blog to view again. Thank you for your suppo...
Rabu, 16 Maret 2011
Making Tempeh
Growing my own tempeh has been on my list of things to try. I have recently received a free sample of tempeh starter from Tempeh Info. So way I go to give it a try. I was a bit nervous to keep a constant temperature of around 30deg C to incubate the beans. I don't want to spend �� to buy/build an incubator, so I racked my brain and find what I already have at home. I started gathering a few...
Minggu, 13 Maret 2011
Fried tofu and egg braised in sauce - Guo ta dou fu ????
Guo ta dou fu ???? is from Shandong. It's fried tofu pieces coated with beaten egg then cooked in a sauce. If you like tofu this is a lovely light dish.To prepare this,Take 2 - 3 pcs of firm tofu, cut into 1cm thick. Marinate with pinch of salt , a dash of cooking wine and pinch of pepper. Chop some spring onion, one small clove garlic, a small piece of ginger and a little red chilli for...
Sabtu, 05 Maret 2011
Steamed chicken with fermented chilli and black beans ??????
I made a couple of jars of fermented chilli few months ago, there is still some in the fridge in good condition no sign of mould or smelling bad. It has lasted longer than I thought. This chilli has a great flavour and is very spicy hot due to the added Thai chillies. For next batch I will use milder chilli so I can use more of it.Here is an easy and straight forward recipe with chicken.About...
Rabu, 02 Maret 2011
Imperial yogurt ????
Yogurt was not common years ago in China. Yogurt has been and still eaten mainly by the upper northerners, Mongolia area or muslim population who raise sheep/goats and goat milk yogurt is quite common and traditional among them. Today many bigger cities in China are no difference to any cosmopolitan cities in the world, western style yogurt or yogurt drinks are available everywhere.I don't w...
Selasa, 01 Maret 2011
Masak lemak labu & udang (Creamy pumpkin and prawn curry)
If you ask me what do I cook most, my answer will probably be Chinese and Malay food. I love the rich and aromatic Malay/Nyonya curries, salad, cakes and cookies. I can get most of the spices, herbs and other Malay ingredients over here to make almost anything I want, though many ingredients can be quite expensive over here than back home.Today recipe is a Malay style pumpkin and prawn curry...
Minggu, 27 Februari 2011
Steamed pork cake with moi choi ?????
There are so many types of Chinese pickled vegetables. If you have visited one of the larger Chinese supermarkets, you may be baffled with the array of dried or wet pickled vegetables: salt pickled, vinegar pickled, spice pickled, sweet pickled etc.. Everytime I go to those Chinese supermarkets in London I always find something I have never tried or heard before. So many to choose from and...
Rabu, 23 Februari 2011
Red bean soup with chan pei ???????
Red bean or aduki bean is a common oriental ingredient making into thick bean paste filling for buns/cake and also made into sweet soups or tong sui ??We Chinese love sweet soups for dessert, there are numerous varieties. Red bean soup with mandarin peel (chan pei) is a common Cantonese dessert.It's easy to make just take a bit of time to cook.Here is how I make mine.1 cup of red beans...
Senin, 21 Februari 2011
Baked beans ala Chinese ??????
I love baked beans with English breakfast, on toast or on baked potato. Ever had stir fried baked beans? Since I was a kid I adored baked beans with pork ala Chinese style. I think many Chinese kids brought up in the far east are familiar with this. It's cheap and tasty, perfect comfort food with rice. Ingredients: 1 regular tin size baked beans150 - 200g pork* a little soy saucepinch of...
Minggu, 20 Februari 2011
Chan pei mui ??? (Chinese fruit candy)
Anyone remembers and still eats Chan pei mui ???? Chan pei mui is a traditional Chinese candy. I love it since I was a kid. It is a fruit candy, looks brown/black soft and chewy with a strong citrus peel flavour.From the name chan pei mui ???, you can guess the ingredients include chan pei or mandarin peel and the other is plum or in Chinese ? ('mui' in Cantonese or 'mei' in Mandarin).I have...
Sabtu, 19 Februari 2011
Back to basics - dried mandarin or tangerine peel ??
Chan pei ?? directly translated as 'ancient old skin', it is basically dried mandarin or tangerine peel. The reason why it is called ancient old skin is because it is not freshly dried peel it must be aged for at least a year before used.Towards the end the year to spring, many people will eat a lot mandarins, tangerines or satsuma. Have you ever thought of using the peel instead of chucking...
Kamis, 17 Februari 2011
Tang yuan, fermented rice and egg drop sweet soup ??????
Tang Yuan ?? are boiled soft chewy balls normally made with glutinous rice flour.Today is the last day (day 15) of Chinese New Year called Yuan Xiao Festival ???. It's also a full moon day today. CNY starts on the 1st day of lunar month and end on full moon. To end this festive season, many Chinese will eat soft chewy tang yuan. Most people will have the sweet type but savoury ones are also...
Selasa, 15 Februari 2011
Taiwanese meat and mushroom sauce ??????
?????? - Tai Shi Xiang Gu Rou ZaoThis is Chinese spag bog sauce Taiwanese style. The flavour is similar to this chunky style recipe.Cheap, flavourful and very versatile, this sauce is great with plain rice, any noodles (dry or soup), stir fries vegetables or serve with plain rice cake. I normally make a big batch, store some in fridge for up to a week or freeze till ready to use. Hard boi...
Pumpkin pudding ????
This is a refreshing pudding and easy to make. The mandarin peel makes the pudding quite fragrance.Pumpkin skin is quite tough to peel. I cooked the pumpkin with the skin on, once cooked the skin will become very soft. For this recipe I cooked about 450g of de-seeded pumpkin with skin, wrapped in baking paper then put in the microwave on high for about 12 - 15minutes (time depends on micro...
Jumat, 11 Februari 2011
Back to basics - Homemade five spice powder ?????
Chinese five spice is a classic flavouring in many Chinese cooking. I have bought and used many different brands of five spice powder. I noticed they all smell different and some didn't have much aroma at all.Though it is called five spice, it is not a concrete rule to use only five type of spices. Five spice powder can contain 5 or more spices in any proportions. Common spices used can be...
Rabu, 09 Februari 2011
Homemade sweet fermented rice ???
Fermenting cooked rice is a very old Chinese, Japanese, Korean and other S E Asians tradition, the main use is to make rice wine. Fresh partially fermented rice is very sweet, great to eat as it is like a rice pudding or use for cooking.In Chinese sweet fermented rice is called ??? 'tian jiu niang' or ?? 'lao zao'. This is not rice pulp after rice wine is filtered. The cooked rice is only...
Selasa, 08 Februari 2011
CNY 7th day
Happy Birthday to all! It's the 7th day of CNY again. In Chinese tradition it's everybody's birthday. We called today ??, reads as 'Ren le' in Mandarin or 'Yan Yak' in Cantonese, literally means 'people's day'.See previous post and some recipes related to today celebration like yu san and 7 ingredients soup and the reasons why they are selected as special for Ren le.For a change I am going...
Senin, 07 Februari 2011
Golden pumpkin cake
Golden Pumpkin Cake ?????One of Cantonese favourite Chinese New Year's cake is lo bak goh (turnip or mooli cake). This year I subbed mooli with pumpkin. The cake has a mild sweetness and lovely pumpkin flavour. It has a nice golden colour. Gold or golden colour is auspicious during CNY to symbolise wealth and prosperity. So why not try this to celebrate with friends and family. I know it's...
Senin, 31 Januari 2011
Happy Wabbit Year
Chinese New Year 2011, 3rd - 17th FebHappy New Year to all who celebrate the year of the Rabbit.????????????: In the year of the Rabbit, wish you and your family:???? All wishes come true???? No end of good lucks???? Feeling young and healthy???? Love is sweet???? Blissful and ha...
Sabtu, 29 Januari 2011
Sausage making - cheap useful tools and tips
For a change this is not a recipe. I just like to brag about the cheap and cheerful sausage making tools I have been using recently.Last year I started making Chinese sausages lap cheong and other homemade fresh sausages. Unwilling to pay ��� for a stuffer machine I had been using a standard plastic funnel and a stick as a plunger to stuff the sausages. It was hard work!I searched on the...
Kamis, 27 Januari 2011
Chinese pork jerky/ Sweet bbq pork/ Rou gan / Bak kwa/ ??
Hello and belated New Year greeting!. Apology for neglecting the blog again for many weeks, I had disappeared to California enjoying the sun and hopefully has escaped the worst of English winter.Chinese New Year is coming soon. This year is the year of the rabbit and 1st day of CNY is next Thursday 3rd Feb.One of my CNY favourite snack is sweet bbq pork from Singapore (and West Malaysia to...
Food on the Reservation
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