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
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 tempeh
1 chopped onion
2 clove garlic, minced
2 tbsp Korean chilli paste (gochujang)
2 tbsp soy sauce
some 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
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
= 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
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
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 fillet
1 tbsp soy sauce
pinch of ground pepper
2 tbsp plain flour
2 tbsp cornflour (cornstarch)
1 egg beaten
1/2 cup of cooking oil
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