Steamed pork cake with moi choi 梅菜蒸肉餅

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

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Red bean soup with chan pei 陳皮紅豆沙糖水

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 糖水

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 (

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Baked beans ala Chinese 茄汁豆炒豬肉

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

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Chan pei mui 陳皮梅 (Chinese fruit candy)

Anyone remembers and still eats Chan pei mui 陳皮梅? 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 陳皮梅, you can guess the ingredients include chan pei or mandarin peel and the other is plum or in Chinese 梅 ('mui' in Cantonese or 'mei' in Mandarin).

I have

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Back to basics - dried mandarin or tangerine peel 陳皮

Chan pei 陳皮 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

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Tang yuan, fermented rice and egg drop sweet soup 酒釀蛋花湯圓

Tang Yuan 湯圓 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 元宵節. 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

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Taiwanese meat and mushroom sauce 台式香菇肉燥

台式香菇肉燥 - Tai Shi Xiang Gu Rou Zao

This 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 boiled

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