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Showing posts from June, 2020

Chee Cheong Fun (Rice Noodles) with dried shrimps ~ 虾米肠粉

Chee Cheong Fun or steamed Rice Noodles are a Cantonese dish and commonly served either as a snack, breakfast or as a variety of dim sum.  It's a thin crepe made with rice flour and rolled into a long noodle.  You can add filling into the rice noodle, like dried shrimps, prawns, or char siew (BBQ pork) or even with vegetables for a meatless option.  As they are flavourless, a sweetened soy sauce usually accompanies the dish.



Chee Cheong Fun (Rice Noodles) with dried shrimps  ~  虾米肠粉
Ingredients
100 gm rice flour20 gm cornflour20 gm tapioca flour400 ml water1/2 tsp salt1 tsp oil1 Tbsp dried shrimpsSpring onions, choppedIngredients for sauce 2 tsp light soy sauce )  1 tsp sesame oil        )  Mix well and bring to a light boil.1 Tbsp sugar             )3 Tbsp water             ) Method Wash, rinse and soak the dried shrimps for about 1/2 hour.  Chop them up and lightly pan-fry.  Dish out.In a mixing bowl, measure out all the three types of flour, mix well.  Add water to mix the flour, ad…

Bak Kwa Onion French Omelette ~ 肉干洋葱煎蛋卷

This is my first attempt at making a French omelette.  A French omelette is rolled up into an oval or cylindrical shape before serving.  I've surfed the internet for many versions of how some chefs whipped up this omelette with ease.  I managed to pick up some tips here and there and came up with my Bak Kwa Onion French Omelette.




Bak Kwa Onion French Omelette  ~  肉干洋葱煎蛋卷   
Ingredients
3 eggs + 1/2 tsp water30 gm bak kwa bits1 medium onion, dicedSalt and PepperMethod Using a fork, whisk up the eggs with 1/2 tsp water.  (Adding water will help to break up the protein and fluff up the eggs a little).  Whisk till no egg whites are visible.  Add in a bit of salt and a dash of pepper.Heat up some oil and lightly pan-fry the onions and bak kwa bits.Dish up and set aside.Heat up a non-stick pan on medium heat, lightly pour the beaten eggs onto the pan.  Stir the eggs in circular movement and shake the mixture to cook evenly on low heat.Lightly pat the eggs and when the top surface of eggs i…

Steamed Savoury Dumplings in Lotus Leaf ~ 荷叶肉粽

The Dragon Boat festival (which falls on 25th June) is approaching and it is this time of the year that a lot of dumplings, savoury and  sweet will be on sale.  There are a few legends linking to this festival and if you are keen to know more about the festival, just take a look 'here'.
My mum used to make delicious dumplings and when she was making them, my siblings and I would hover around her requesting her to make special ones for us, with more filling, and we would make our markings on them.
It's a pity that I wasn't able to learn the art of wrapping  dumplings with bamboo leaves from her but now through watching videos and surfing the internet, somehow managed to make a mock dumpling with lotus leaves.  I tried to replicate the Cantonese dumpling by using the ingredients that my  mum used to wrap the dumplings.






Steamed Savoury Dumplings in Lotus leaf    ~   荷叶肉粽

Ingredients
400 gm glutinous rice, washed, rinsed and soaked overnight70 gm split mung beans, washed, ri…

Stir-fried Turmeric Pork ~ 黄姜猪肉

This stir-fry dish has no sauce, but tender meat and it's fragrant due to the combination of lemon grass and turmeric.  It's also an appropriate nutritious dish for mothers on confinement too.





Stir-fried Turmeric Pork  ~   黄猪肉
Ingredients
500 gm pork fillet1 tsp turmeric powder1/2 tsp salt1/2 tsp light soya sauce1/2 tsp sugar1 Tbsp oil2 red onions3/4 tsp sugarlight soya sauce to taste1 lemon grass, slicedBirdeye chillies (optional)Method Marinate the pork slices with the turmeric powder, salt, sugar, soya sauce.  Mix in the oil.Heat up a pan and lightly fry the pork fillet.  Push the pork fillet aside, add in the lemon grass and onions.Sprinkle some sugar and light soya sauce to taste.Dish up and serve.

Rice Vermicelli with Bittergourd and Black Beans ~ 苦瓜黑豆炒米粉

This is  an easy recipe for the weekend especially during this lock down period when it's not advisable to go out unnecessarily.   My first encounter was a bittergourd fried kway teow (rice noodles) dish in a Chinese restaurant and since I like bittergourd, I tried to replicate it with rice vermicelli instead.  You can opt to use yellow noodles and for a vegetarian dish, substitute the meat and seafood with more greens and perhaps some mushrooms.




Rice Vermicelli with Bittergourd and Black Beans ~   苦瓜黑豆炒米粉
Ingredients
100 gm rice vermicelli (for 2 servings)2.1/2 tsp black beans3 cloves of garlic, chopped180 gm bittergourd, sliced thinly150 gm boneless chicken leg, sliced250 gm prawns1/2 tsp dark soya saucelight soya sauce, bit of sugar to tasteMethod Season the chicken with 1/4 tsp cornflour, some pepper, salt and a bit of sugar.Wash and devein the prawns, season with salt, sugar and pepper.Slice up the bittergourd, mix in some salt, leave it for a while.  Then squeeze out the juice,…

Nestum Chiffon Cake ~ 麦片戚风蛋糕

What is nestum?  It's a kind of cereal made from a delicious recipe of nutrient rich multi-grains, such as wholewheat, corn, rice and milk, packed with vitamins and minerals. I adapted the recipe for this Nestum Chiffon Cake  from my Black Sesame Chiffon Cake which I posted to share, some time ago.  This chiffon cake is very soft, it can literally 'dance' when you jiggle it!



Nestum Chiffon Cake ~  麦片戚风蛋糕

Ingredients (A)
5 egg yolks30 gm caster sugar50 ml vegetable oil80 ml milk80 gm superfine flour1/8 tsp salt1 tsp baking powder25 gm nestum(B)

6 egg whites60 gm caster sugar1 tsp lemon juice or 1/2 tsp cream of tartarMethod

Sift flour with the baking powder, salt and mix well.  Stir in the nestum cereal.  Mix thoroughly.Using a ball whisk, whisk the egg yolks with 30 gm sugar till sugar has dissolved.  Stir in the oil little by little till mixture is completely combined.  Add in milk and stir well to mix.Stir the flour mixture into the egg mixture with the ball whisk till well …

Chairman Mao's Red Braised Pork Belly ~ 毛主席红烧猪肉

If you like pork belly which is savoury and a bit spicy, this is the recipe for you.  This is a Hunan cuisine and as the name implies, it was Chairman Mao's favourite dish.  This is indeed a very flavourful dish and my family members enjoyed it very much.  Will definitely make this again.


Chairman Mao's Red Braised Pork Belly  ~   毛主席红烧猪肉 (recipe from 'here')
Ingredients
600 gm pork belly, cut into bite size3 slices ginger20 gm piece sugar (or you can use sugar)1 Tbsp oil1 spring onion (white part)1 Tbsp light soy sauce1/2 Tbsp dark soy sauce2 Tbsp Shaoxing wine1 piece cinnamon2 star anise2 bay leaves2 dried chillies (hydrated)3 cups water or more to submerge the pork belly1/2 tsp sugar to add once the pork is cookedMethod Blanch the pork  belly in hot water, drain and rinse, set aside.Add oil in a wok and caramalise the piece sugar till melted.Add the ginger, pork and the white part of spring onion, stir fry.Add wine, sauces, cinnamon, star anise, bay leaves,dried chillie…

Seafood Pumpkin Tofu ~ 海鲜南瓜豆腐

This is a speedy, nutritious, healthy dish to serve your family during this 'lock down' period.  All that is required is to cook the prawns with the pumpkin sauce and lace it on the tofu after steamed.  Suitable for the elderly and kids too.  Do give this a try!




Seafood Pumpkin Tofu  ~  海鲜南瓜豆腐
Ingredients
4 pieces fried tofu120 gm prawns 3 Tbsp pumpkin puree3/4 cup waterSalt to tasteMethod Season the prawns with some salt.Lightly panfry the fried tofuCook the pumpkin puree with some water and salt, add in the prawns.Arrange the fried tofu on a serving plate and pour the pumpkin sauce over it.Garnish and serve.

Honey Lemon Drumettes ~ 蜂蜜柠檬鸡翅根

This is a very simple chicken recipe for working mothers.  All you need to do is just marinate the chicken with some seasoning, add on honey and lemon, then pan-fry.  But for better flavour, it's best to marinate it longer, preferably overnight.  I just pan-fry the chicken keeping aside the marinade to make a gravy to go with the chicken and mushrooms and a greens on the side.




Honey Lemon Drumettes ~  蜂蜜柠檬鸡翅根
Ingredients
1.2 kg Drumettes2 tsp McCormick chicken seasoning1/4 tsp salt1.1/2 tsp honey1 tsp lemon juice1 Tbsp oila dash of pepper200 gm mushrooms3 cloves chopped garlic3 shallots, choppedCornstarch + water to thicken the sauceBrocolli or any other greensMethod Season the drumettes with chicken seasoning, salt, oil, honey and lemon for a few hours or preferably, overnight.Keeping aside the marinade, pan fry the drumettes flipping from side to side till cooked and tender.  Dish out.Saute the mushrooms with the chopped garlic and shallots, dish out.Cook the marinade with a bit of…