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Showing posts from April, 2016

Peppermint Tea Chiffon Cake ~ 薄荷茶戚风蛋糕

My family never gets tired of having chiffon cakes for their breakfast or to snack on, all because of their soft, fluffy texture and on top of that they are not overly sweet.  Another plus point is that they can be kept in an airtight container and stay nice and soft even after a few days, that is provided they're not finished off by the next day!

Peppermint Tea Chiffon Cake ~  薄荷茶戚风蛋糕

Ingredients (A)

4 teabags of Peppermint tea200 gm sifted cake flour or plain flour3 tsp baking powder1/2 tsp salt6 egg yolks70 gm caster sugar100 ml canola oil150 ml hot water (steep in the 4 tea bags for about 10 mins)3 Tbsp tea leaves from the tea bags(B) 6 egg whites70 gm caster sugarMethod Sift the flour twice.  Add in the baking powder and sift again.  Set aside.Place the egg yolks in a mixing bowl, add in sugar and beat with the paddle attachment, till pale.Whisk in the oil, followed by the tea, then the 3 Tbsp tea leaves.  Fold in the sifted flour in batches.In another clean mixing bowl, beat the…

Chinese Sweet Corn and Chicken Soup ~ 中式甜玉米鸡汤

This sweet corn and chicken soup, prepared the Chinese way, is a heart warming comfort soup, perfect for lunch or dinner.  The texture is velvety and didn't call for a can of creamed corn or whipping cream.

Chinese Sweet Corn and Chicken Soup ~  中式甜玉米鸡汤


1 chicken frame, about 300 gm1 chicken breast, about 250 gm1 ear of sweet corn1 egg lightly beaten7 cups of waterSeasalt to taste2 Tbsp cornflour + 1 Tbsp water to thickenPepperMixed dry herbs (optional)1/4 Knorr chicken cube (optional)
Method Remove the husks and silks from the sweet corn, slice off the kernels vertically, set aside.  Chop up the corn cob.In a pot, bring the water to a boil, add in the chicken frame, corn cob and chicken breast.When the chicken is cooked, remove and let cool before shredding.Discard the chicken frame and corn cob.Pour in the corn kernels, let it simmer for a while.  Add in the Knorr chicken cube, give it a stir.Add in cornstarch thickening and sea salt to taste.Pour in the lightly beaten eg…

Juicy Pork Ribs ~ 美味排骨

These ribs can be easily made at home, not necessary to order when at a restaurant.  The ribs are tender and the meat falls right off the bone.   I rub the ribs with spices, cook them in a pressure cooker and finished on the grill with a simple homemade barbecue sauce.

Juicy Pork Ribs ~  美味排骨


800 gm pork ribsSea salt & freshly ground black pepperPaste 1 tsp cumin, 1 tsp paprika1 tsp chilli paste, 2 tsp ground ginger1/2 tsp Chinese 5 spice powder, 1/2 tsp mixed dry herbs2 Tbsp golden syrupBBQ Sauce 1 small piece ginger2 pips garlic1 tomato, pureed30 ml Rum1 Tbsp white vinegar2 Tbsp brown sugar100 ml waterMethod Combine paste with 2 tsp of sea salt in a bowl.Clean and pat dry the ribs, rub all over with the paste.Cover with cling film and leave to marinate, overnight, refrigerated.Cook the ribs in a pressure cooker with 200 ml water.Remove and place the ribs on a sheet of parchment paper, grill for a few mins. and brush with the BBQ sauce.Serve.

Drunken Chicken ~ 醉鸡

I was watching a HK TVB drama and there was this mention of 'Drunken Chicken'.  To satisfy my curiosity, I googled and found quite a number of different versions of preparing this dish.   But I was attracted to the 'rolled' type of Drunken Chicken as they look very pretty.  This is normally served as an appetiser and can be kept refrigerated for about ten days and yet retain their texture and flavour.

Drunken Chicken ~  醉鸡(adapted from 'here' with modification)


3 whole leg of chicken, debone but skin intact, bones for stock4 cups of water2 pcs of ginger1 stalk of spring onions1 tsp saltBrine 1.1/2 cups of chicken stock at room temperature1/3 cup Shaoxing wine2 tsp sugar1.1/2 tsp sea salt1 Tbsp Goji berries, rinsed and pat dry2 pcs Tong Quai, break into small pieces6 pcs Ginseng1 tsp sesame oilMethod Bring 4 cups of water to the boil, add in the ginger, spring onions, chicken bones and salt.  Boil till about 2 cups stock remain.Pat dry the chicken leg, p…

Baked fish ~ 烤鱼

Too lazy to cook dishes for a meal, I opted to whip up this one-dish baked fish for dinner......a wholesome, satisfying and healthy meal.  For me, most important is that it's fuss-free, simple with  no aftermath of cleaning a greasy kitchen!

Baked fish ~  烤鱼
1 Threadfin fish 1 tomato - sliced 1 lemon - sliced Garlic - chopped Olive oil
Seasalt Freshly ground black pepper Salad greens to serve

Clean the fish, pat dry and score the fish by making 3 diagonal
slits on both sides of the fish
Rub in seasalt and freshly ground black pepper all over the fish
Insert 2 slices of lemon and tomatoes into the fish cavity
Sprinkle on the chopped garlic and olive oil
Pour some oil onto a sheet of alluminium foil
Place the fish and wrap it up
Bake in a preheated oven @ 220 deg.C for 15 mins.
Open up the foil and place the fish on serving plate
Garnish with some shredded purple cabbage and carrot
Serve immediately

Apple and Pear Soup ~ 苹果梨汤

This is an easy to make, simple comfort soup.  The apples and pears help to soothe and moisten the throat and lungs which are what we need right now to combat this extremely hot, humid and hazy weather.  I added in some lean pork and seedless red dates which help to enhance the flavour and make the soup sweet.

Apple and Pear Soup ~ 苹果梨汤
300 gm lean pork, cut into bite size 2 red apples 2 Chinese pears 10 seedless red dates 3 litres water Sea salt to taste
Remove the skin and seeds from the apples and pears, cut into quarters Bring the water to the boil, and add in the red dates, apples and pears Let it simmer for about 10 mins., then add in the meat Cover and let it boil for about 10 mins under medium heat Lower flame and let soup boil for about 2 hours Fine tune to taste and ladle onto serving bowls Serve.

Eggless zebra muffins ~ 无蛋斑马玛芬

I've never done any bakes without using eggs as an ingredient and when I saw a recipe of eggless muffins on FB, I was curious to find out about the taste, texture, etc.  So without much hesitation and as all the ingredients were at hand, I gave this recipe a go and the result....... soft, moist muffins with pretty swirls!

Recipe for Eggless Zebra Muffins ~   无蛋斑马玛芬 (adapted from  'here' )

Dry Ingredients

195 gm plain flour1 tsp baking powder1/2 tsp baking sodaa pinch of salt2 Tbsp skimmed milk powderWet Ingredients 250 ml milk2 tsp vinegar1/4 cup oil140 gm brown sugar1/4 cup hot water1 Tbsp vanillaChocolate layer 2 Tbsp cocoa powder1.1/2 Tbsp hot water Method Mix vinegar and milk in a bowl, set aside.Sift or whisk flour, milk powder, baking soda, baking powder and salt, set aside.In another bowl, whisk brown sugar, hot water, oil and vanilla thoroughly.  Then mix in the milk vinegar mixture.Pour this mixture into the dry ingredients, mix till slowly combined.Separate into 2 port…

Chicken Bulgogi ~ 韩式炒鸡柳

How about some Korean dish for a change, one of my family members asked.  Yes, why not, but first I've got to rummage through my fridge to see what are the Korean sauces still available.    Found some Bulgogi sauce and with some chicken wings just bought from the wet market, I cooked this simple yet delicious Chicken Bulgogi.

These drummets were indeed flavourful and paired well with white rice.
Recipe for Chicken Bulgogi ~ 韩式炒鸡柳 Ingredients 700 gm chicken drummets2.1/2 Tbsp Bulgogi sauce1 Tbsp Ssamjang sauce1 Tbsp brown sugar4 pips garlic, chopped3 onions, slicedsesame seeds lightly toastesesame oil to drizzleseasalt to taste Method Marinate the chicken with the sauces, sugar, choipped garlic and onion slices for a few hours or preferably overnight.Place the marinated chicken in a non-stick wok, add some water and cook till tender.Fine tune to taste.Drizzle on some sesame oil and sprinkle on some sesame seeds.Serve immediately.