Home » Archives for 2011

Pork fillet with black pepper sauce 黑椒豬柳

13:39
•

黑椒豬柳 Hak jiu gee lau (Cantonese), or Hēi jiāo zhū liǔ (Mandarin) - Pork fillet with black pepper sauce
Pork or beef fillet with black pepper sauce is a modern (westernised) Cantonese dish. In the restaurant this is normally serves on a red hot cast iron sizzling dish, the sauce sizzled on the hot iron giving out a lovely smoky flavour waffling in the air makes everyone around mouth watered.
READ MORE

Curry chicken rice bake 咖哩雞焗飯

15:10
•

Who doesn't like curry chicken with rice? This recipe is slightly different, it's east meets west. It's curried rice topped with a saucy chicken curry and cheese. This fusion (or bastardised if you prefer) curry chicken rice bake can be found in Hong Kong/ Macau cafe style restaurants 茶餐廳. I think Japanese also have similar recipe. Curry and cheese does not sound matching but this combination is
READ MORE

Torn cabbage with red fermented beancurd 腐乳手撕包菜

16:13
•
I have no time to post any recipes lately, life was hectic I was working 6 - 7 days a week.  This blog has been neglected hopefully you did not miss me much :).

Today's recipe is vegetarian, a cheap and cheerful stir fried cabbage with a rather unusual sauce. The secret ingredient is fermented red beancurd or hong fu ru 红腐乳. This recipe looks Sichuanese but I am quite sure it is from Beijing.

READ MORE

Xian torn bread with lamb soup 羊肉泡饃

15:25
•
Yang Rou Pao Mo 羊肉泡饃


The weather has suddenly turned cooler. I was craving for something filling and warm. I bought a piece of lamb shoulder last week, time to make some yang rou pao mo. I can eat some and store the rest in the freezer for later.

Yang Rou Pao Mo 羊肉泡饃 is a famous xiao chi 小吃 (small eat or snack) from Xian, warm and comforting. Yang Rou 羊肉 is lamb, Pao 泡 is soak and Mo 饃 is a
READ MORE

Cumin beef 孜然牛肉

13:05
•
I did not update this blog for a very long time, was feeling lazy and uninspired. Today recipe is a moreish spicy beef with cumin.

Zi Ran Niu Rou 孜然牛肉



Cumin beef originates from the Muslim populated North-West of China. This dish is popular in many parts of China like Sichuan and Hunan, over here in UK I believe this has become very popular in many Sichuanese restaurants and home cooking
READ MORE

Oriental inspired beef and vegetable stew

09:11
•

There are many ways to make a bowl of comfort beef stew. This non authentic recipe is one of my favourite and good way to clear up the vegetable drawer in the fridge. The stew looks ordinary like any tomatoey beef stew but with few oriental ingredients this will taste quite different. Gochujang gives a lovely chilli flavour without being too spicy hot. Star anise is great added to any beef stew
READ MORE

Sichuan liang fen 川味涼粉 (Starch jelly noodles)

11:35
•

Liang fen 涼粉 is a jelly noodles made with starch and water. Starch and water is cooked to a thick custard, set and chilled.  It is then cut into whatever shape and size you like then dressed in a Sichaun spicy sauce with some spring onion, coriander and few sesame seeds etc...





If you like rice noodles you will love liang fen. This jelly noodles is much springier and better texture than rice
READ MORE

Sichuan sugar and spice infused soy sauce 複製醬油

11:18
•
Fu zhì jiang you 複製醬油 loosely translated as replicated soy sauce. Another common name you may come across is red soy sauce 红酱油 for tian sui mian 甜水麵. This is an aromatic sugar and spice infused/reduced soy sauce for many Sichuanese dishes especially for snack xiaochi 小吃 and salad 凉菜 including noodles.



1 cup light soy 生抽
2 tbsp dark soy 老抽
1 piece rock sugar/ plain sugar (about 2 tbsp) 冰糖/ 白糖
4
READ MORE

Toyomansi and Bistek

06:15
•
Toyomansi is my latest favourite sauce. It's a Filipino soy sauce with calamansi lime juice, a sourish soy with a citrus fragrance. I like it but having had fresh calamansi before, I have a suspicion some flavouring other than real calamansi is added but on the label flavouring is not listed. Toyomansi is available from most oriental supermarkets, quite cheap under £2 for a large bottle of 750ml.
READ MORE

Crystal zhongzi 水晶粽子

01:53
•
水晶粽子
水晶 shui jing  = water crystal
粽子 zhongzi  = leaf wrapped dumpling

Here is another unusual zhongzi. The recipe is based on Thai tapioca dumplings, Sawku Sai Muu. The pastry dough is made with tapioca pearls. They are called crystal zhongzi because the pastry is translucent.  The pastry is very soft, bouncy, rubbery and chewy. I really like the texture. The filling is delicious and spicy
READ MORE

Hakka mochi zhongzi 客家粄粽

18:23
•
Ker ja bun zong 客家粄粽

Zhongzi can be written as 粽子 or 糭子

Today is Duan Wu Festival 端午節 or Dragon Boat Festival. The origin and story behind this festival see Wiki. Zhongzi or leaf wrapped dumplings are a must to be eaten during this festival.

There are few ways to wrap zhongzi. Most people use bamboo leaves, available dried in most countries and fresh is available in some S E Asian countries.
READ MORE

Back to basics - crispy fried garlic 炸蒜米

11:00
•
炸 (zha) = deep fried
蒜 (suan) = garlic
米 (mee) = normally this word is rice, but in this context it means tiny pieces.

Crispy fried garlic like crispy fried shallot is very common in S E Asia. Chopped garlic is deep fried till golden it is not bitter but has slightly sweet, caramelised and strong garlicy flavour and deliciously crunchy.

Only two ingredients are needed, plenty of garlic and
READ MORE

Pearl barley, water chestnut and fu chook (beancurd stick) dessert soup 薏米馬蹄腐竹糖水

09:34
•

Pearl barley = 薏米 yee mee (Mandarin) or yee mai (Cantonese)
Water chestnut = 馬蹄 ma tee (Mandarin) or ma tai (Cantonese)
Beancurd stick = 腐竹 fu chook (Mandarin or Cantonese)
Sugar water (or more appropriately as sweet dessert soup) =  糖水 tang sui (Mandarin) or tong sui (Cantonese)

Sweet soup or tong sui is Cantonese speciality eaten as dessert.  Tong sui is as common as savoury soup for
READ MORE

Lap cheong rice 臘腸飯

07:33
•

This simple rice is something I can indulge quite often since I know how to make my own lap cheong. DIY lap cheong is so much cheaper and I know there are no hidden ingredients or preservatives. The is a simple meal, steamed lap cheong with rice and some steamed/blanched green vegetable. To add more flavour I added a dollop of ginger spring onion sauce.

Cook rice using a rice cooker or on the
READ MORE

Sichuan style spicy lap cheong 川味麻辣香腸

03:01
•
Chuan wei ma la xiang chang (in Mandarin) 川味麻辣香腸

川 = Sichuan    味 = flavoured    麻 = numbing
辣 = hot   香 = fragrant    腸 = sausage
Lap cheong (Cantonese)/ la chang (Mandarin) 臘腸
lap / la  臘,  in Chinese this normally means wax but in this context it means cured.cheong is Cantonese for sausage, in Mandarin it sounded as chang.

I have been making my own lap cheong many times now I no longer buy
READ MORE

Tea smoked cured belly (bacon) 茶熏五花肉

16:37
•
Ever since I made tea smoked chicken I am hooked. The meat has such deep rich flavour and texture of  meat is so tender and juicy. I now tried tea smoked belly. As expected the flavour and texture is excellent. This is probably the best piece of porky I have made. The meat is cured with soy sauce and spices, the curing salt makes the meat a lovely pink colour.



1. Curing

Ingredients 
1.5 kg
READ MORE

Braised daikon and carrot 素燒蘿蔔

05:24
•

Su shao luo bo 素燒蘿蔔

Luo bo 蘿蔔 (萝卜) this can mean either daikon (mooli or oriental radish) or carrot.
Su 素 is vegetarian
Shao 燒 in cooking terms can mean boil, bake, roast, braise or stew. It's confusing I know!

This braised mixed root vegetable is rather tasty. I can eat this happily and don't miss any meat at all.

Ingredients:

400 - 500g daikon or mooli
350 - 400g carrot
2 clove of garlic,
READ MORE

Stir fried blistered green chilli 虎皮尖椒

08:34
•
Hu pe jian jiao 虎皮尖椒

I was pleased to find some large green chillies from the market. I asked the store keeper if they are spicy he just shrugged his shoulders how helpful! In the end I bought a handful (just over 1/2 lb) to try in case they are not as nice as I thought. These chillies were quite long about 12 - 15cm long.



I love Sichuan Hu pe jian jiao 虎皮尖椒 or stir fried blistered green
READ MORE

Old granny's potato 老奶洋芋 - Yunnan style bubble and squeak

07:49
•

I often find similarities between western and oriental food like this stir fried potato which is similar to rustic English bubble and squeak (not the cake shaped type). Here to introduce to you a classic home cooking from Yunnan called lao nai yang yu 老奶洋芋 or old granny's potato. The reason why old granny or lao nai 老奶 is named after this is because this potato dish is soft suitable for grannies
READ MORE

Tomato egg fried rice 西紅柿蛋炒飯/ 蕃茄蛋炒飯

07:23
•

Simple lunch today, tomato and egg fried rice. Tomato and egg are such good combination, universal favourite. I am sure there is at least one dish made with tomato and egg in every country. Just Chinese dishes I can count at least half a dozen classics with just two simple ingredients like:

Stir fried egg and tomato 西紅柿炒雞蛋/ 番茄炒蛋
Omelette crepe and tomato soup 番茄煎蛋湯/ 西紅柿煎蛋湯
Tomato and egg geda
READ MORE

Homemade chilli sauce with ginger

03:15
•
Yesterday I spotted a whooping bag (almost 1.3 kg) of red chillies for quick sale at the Chinese supermarket for a mere £3. The chillies were a little off their best, slightly wrinkly but still looking pretty good. I have to take the lot home, too good to leave it. What a bargain! I always buy chilli sauce because fresh red chillies are quite expensive over here around £10/kg normal price, it
READ MORE

Steamed aubergine with glass noodles and minced pork 咸香絞肉粉絲蒸茄子

01:57
•

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
READ MORE

Spicy sweet and sour tempeh

01:33
•


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
READ MORE

Drunken pork belly 紅燒醉肉

12:39
•
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
READ MORE

Scrambled egg with tomato 西紅柿炒雞蛋 (番茄炒蛋)

09:42
•
Xi hong shi chao ji dan 西紅柿炒雞蛋
= fun chair chow dan (fan qie chao dan) 番茄炒蛋

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
READ MORE
Subscribe to: Comments ( Atom )
 
Copyright © WAJIB BACA. Designed by OddThemes | Distributed By Gooyaabi Templates