Fen zheng niu rou 粉蒸牛肉 or steamed beef with roasted rice is a popular Sichuanese dish. It's spicy beef coated with roasted glutinous rice. This dish can be presented in several ways, one is to steam the beef with a bamboo steamer. I don't really like using bamboo steamer because the meat juice will stain the bamboo making cleaning a pain. I prefer to use a large noodle soup bowl like this below,
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The basic - How to peel and core a pineapple S E Asian way
I love fresh pineapple and get them quite often when it is on offer. Fresh pineapple I get from the supermarket is not usually ripe enough to eat right away. I normally keep it for few days till the skin has turned yellowish or orangey brown. Do keep an eye on the stem, if you see any mould make sure you wipe it off with a damp cloth or wipe with some breach just on the cut end. If the mould gets
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Moo Shu Pork 木須肉
I got some dried woodears (black fungus) this morning from Aldi. I tried some for a quick stir fry of moo shu pork this evening. These woodears are pre-cut and thinner than those I usually buy from the Chinese supermarket. Once soaked I find them a bit bitty, ok for this kind of stir fry. I would not use it if I have to shred it very fine for some recipes. Tastewise it's fine.Now talk about this
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Tex-Mex Chicken
Tex-Mex ChickenA quick and easy, definitely delicious dinner, slow-cookedall day in the crockpot.
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Dongbei Guo Bao Rou 東北鍋包肉
Dongbei 東北 means the 'East North' plain of China, old name is Manchuria. This area is made up of 3 provinces Heilongjiang, Jilin and Liaoning.Guo bao rou 鍋包肉 is a sweet and sour pork Dongbei style. The difference between this S 'n' S pork to other bog standard S 'n' S pork is the use of very thin pork slivers. Pork loin is usually the choice of meat used.Here is the recipe.Ingredients: (serve 2 -
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Gao Lic Dou Sa 高力豆沙
Whenever we go to a Beijingnese restaurant, we always had Peking duck and Gao Lic Dou Sa 高力豆沙.These golden puff balls are rarely found in Cantonese restaurants. They are probably my favourite of all Chinese desserts. It's deep fried meringue with sweetened red bean paste or dou sa 豆沙. You can use homemade bean paste using this recipe or bought bean paste. There is no sugar added to the meringue,
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Polish style croquettes with ham (or chicken), cheese and parsley
photo taken in 2013
This is traditional meal in my family. We absolutely love it! It takes long time to prepare it, but trust me - it's worth your time!
Ingredients for stuffing:
Approximately 400 g of grated cheese
Approximately 400 g of meat - maybe a cooked ham or chicken
1 spoon of sour cream
handful of chopped parsley
pepper powder
salt
pepper
medium onion
Shuang Pei Nai 雙皮奶
Shuang Pei Nai 雙皮奶, translated as 'double skin milk'. This is a popular Cantonese dessert. It's a velvety smooth milk custard with double skins on top, first skin is formed during cooling the boiled milk and the other when cooling the cooked custard.It's quite an easy pudding to make. Just need a bit of patience and practice. My instructions may look complicated because I added in all the little
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Dong'an Zi Ji 東安子雞
Dong'an 東安 = a county in Hunan provinceZi Ji 子雞 = young chickenDong'an Zi Ji is a very famous Hunanese dish, a spicy and vinegary chicken stir fry. Another name is vinegar chicken.This dish dated back to Tang Dynasty over 1000 yrs ago. Here is the story how it was created."On night a hungry customer walked into a restaurant in Dong'an, being very late almost everything was sold out. The owner
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Ma Lai Goh 馬來糕
Been away for a while hope you did not miss me too much. I have a request from a reader asking for Ma Lai Goh 馬來糕, a steamed sponge cake available in most HK style dim sum restaurants. My recipe is really simple no whisking the eggs till moussy. Just mix everything together and steam.There are few unusual ingredients used one is custard powder to give the cake a rich yellow colour and flavour and
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