Tag Archives: Chinese

Broccoli, Chinese, mushroom, Quick recipe, Uncategorized

Broccoli, Scallop & Shiitake Mushroom

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Prepare one head of broccoli, 4-6 Shiitake Mushrooms and 6-8 big scallops.

1. Cut broccoli into small flowers. Cut a cross on the Shiitake if you want.

2. Boil one pot of water. Add in 1 tsp salt. Blanch broccoli for 3 mins. Soak in cold water and drain them.

3. Heat a little oil in the pan. Sauté mince garlic and ginger till aromatic.

4. Add in mushrooms, stir fry a bit.

5. Add in 1 tablespoon light soy sauce, 2 tsp oyster sauce, 4 tablespoon water. Bring to boil and then turn to low heat and simmer for 5 mins.

6. Add in scallops. Bring to boil. Turn to low heat and simmer for 3 mins.

7. Make a circle with broccoli in the plate. Place mushroom and scallops on the top.

8. Keep heating the sauce till condensed. And pour sauce over the dish.

Serve hot.

Dumplings, Noodles, Uncategorized

Wanton Noodles

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As a Chinese born and grew up in northern part of China, I’m very familiar with noodles. Yet, its very difficult for me to cook southern pattern noodles well, like rice noodle, Hokkien mee. I tried wanton noodles before and it didn’t turn out well. I guess the main reason is that I didn’t pay much attention to the difference between southern noodles and northern noodles. Northern noodles are more hard and thicker. They need more time to be cooked. That is completely different from southern ones.

I corrected my way of cooking wanton noodle this time.

Noodle was bought from supermarket and so was the wanton wrap.

1. Prepare the wanton filling:

Minced pork (100g), some shrimps ( around 10), 1 stalk spring onion, 1 small slice ginger, 3-4 water chestnut. Chop them together and let them be sticky to each other.

Put chopped pork and shrimp in a bowl. Mix in several whole shrimps. Add in 2 tsp light soy sauce, 1 tsp dark soy sauce, 1 tsp oyster sauce, 1/2 tsp salt, 1/2 tsp black pepper, 1 tsp sugar, 2 tsp sesame oil. Mix all well.

Put one spoonful filling in the middle of the wanton wrap. Then pinch the edges. If the wrap is easily to open up. You can dip your finger in water and brush the edge before pinch.

2. Boil a big pot of water. Add in one pinch of salt. Boil wantons for 5-8 mins. Then drain them.

3. Blanch noodles in the boiling water for 2 mins. Then soak them in cold water. In the boiling water for another minute. In the cold water again. And drain at last.

4. Put bai Choy in boiling water for 2 mins. And drain them.

5. In the plate, add in 1 tablespoon light soy sauce, 1 tsp dark soy sauce, 2 tsp oyster sauce, 2 tsp wanton Soup stock. Mix well.

6. Put drained noodle in the plate. Have a good mix with sauce.

7. Side the dish with wantons, bai choy and char siew. (I cooked dark sauce pork belly instead). Recipe:

https://foodrecipe33.com/2016/09/08/braised-pork-in-brown-sauce/

My husband loved it very much. He suggested me to open a small restaurant some day after I retire or if I don’t want to continue doing my current work. 🙂

Chinese, Uncategorized

Fried Stuffed Lotus Root

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It’s a very common dish during Chinese New Year. I still remember my mom used to make a lot of them before CNY, and they can be preserved for a long time and also can be cooked into many dishes. Its Chinese name is 藕盒 （ǒu hé）. 藕means lotus root. 盒means box. The name quite describes the appearance of this dish.

It’s my third CNY in Singapore. Staying away from hometown is really cruel especially during Chinese festivals. I decided to try this dish to help reduce my nostalgia.

1. Prepare the filling. Minced pork is a great choice. Mix minced pork with chopped ginger, and chopped spring onion. Then season with salt, black pepper, light soy sauce, dark soy sauce, sugar and sesame oil.

2. Prepare the lotus root. Peel and remove two ends. Cut into slices for about 3 mm. First cut should not be completed, second one is. Then the two slices will be connected and not fall apart.

3. Stuff lotus root with minced pork filling.

4. Prepare batter. 1/2 cup flour, 1/2 cup corn starch and 1 egg. Use chopsticks to stir them and pour into water at the same time. Stop when the batter can form a drop from chopsticks.

5. Deep fry them till golden brown. To make sure everything will be cooked. Turn to medium-low heat and fry longer.

baking, Chicken, Uncategorized

No-failure Oven Roasted Chicken

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I tried it several days ago and my husband loved it.

First, prepare marinade. In a sauce pan, add in several ginger and garlic slices. Pour in 50 ml cooking wine and 100 ml light soy sauce. Add in 3 tablespoon sugar and bay leaves. Turn on the stove and heat it till sugar melted. Then turn off the stove and set it aside.

For the chicken, here I used a half chicken. Use a toothpick to poke it several times so that marinade can work better.

Put chicken in a zip bag or a container. Pour the marinade in. Give it a good massage. Then put the lid on and put into fridge for overnight or even longer like one day or two days.

When it’s ready to cook, preheat oven to 190 degree C. Bake for 40 mins.

You can wrap the chicken wing with aluminum foil to prevent it getting burnt. ( I should’ve done that earlier).

Chinese, Noodles, Prawn, Quick recipe, Uncategorized

Stir-fry Prawn Hokkien Noodles

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The real stir-fry hokkien noodles need squid and pork. But here I didn’t use them. And this recipe is different from the real one. 

1. Beat two eggs in a bowl. Heat oil in the pan and make scrambled egg.

2. Take the egg out. Fry the Prawns till pink and set them aside too.

3. Heat the pan again. Add in chopped garlic and onion. Sauté a bit. 

4. Add the Hokkien noodles in. Stir fry a bit. Add in 2 tsp dark soy sauce, 1 tsp light soy sauce and 1/2 pepper powder. Stir evenly.

5. Put the Prawns back in the pan, also add chopped cabbage and chye sim stem. Stir fry a bit. Pour in 1 cup broth. ( I used the Prawn ribs broth which I made before)

6. Simmer for 5 mins. Add in bean sprouts, chye sim leaves.


7. Add in scrambled egg. Stir fry evenly.


Serve hot. 

My husband loves this dish.

Chinese, Ribs, Soup, Uncategorized

Spare Ribs Soup ( With Red Dates & Ginkgo)

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1. Rinse spare ribs in water.

2. Put ribs in a deep pot. Add in enough water higher than ribs.

3. Turn to high heat. When water boils, skim it. 

4. Turn to low heat. Add in 2 or 3 red dates. 

5. Cover the pot with lid. Let it slow cook for at least 40 mins. I let it boil for 1.5 hrs. The meat will become very soft and come off from the bone very easily.

6. Add in ginkgo. I read on internet that it could be poisonous if you have too many ginkgo one time. So I just put in 10 ginkgoes. And boil for another 15 Mins.


Serve hot.


You can also sprinkle a little spring onion.


Very nice soup!

bread, Chinese, Pork, Uncategorized

Rou Jia Mo – Chinese Hamburger 

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Rou Jia Mo is one of typical Shananxi food in Chinese cuisine. It’s also one of my most missing Chinese food. There are two parts of this dish: Mo (bun outside) and Rou (meat inside).

For the Mo part:

Flour 250g

Yeast 3.5 g

Baking powder 1.5 g

Warm water 135g

Salt 1.5g

Mix all the ingredients above into a dough. Place it in a bowl. Cover with plastic wrap or wet towel and let it rest for 1 hour.

For the Rou part:

Pour enough water in a pot. Also put pork belly in. When water boils, turn off stove and take pork out. Rinse and drain.

Place pork in a deep pot again. Pour in enough hot water. Add in 2 tsp light soy sauce, 1.5 tsp dark soy sauce, 2 tsp cooking wine, several sugar cubes, Chinese scallion, ginger slices, star anise, bayleaf  and 1 tsp salt.

First turn to high heat. When it boils, turn to low heat. And braise for 2 hours. So that pork will be really really soft and can melt in your mouth.
While pork is on stove, prepare Mo again.

Devide the dough into several small ones. Brush them with a little oil on the surface. Let them rest for 15 mins. Roll it with rolling pin into a long one. Then roll from one side to the other. Make it into a small dough ball again. Let them rest for another 10 mins. Then press them gently to become thinner.

Heat a pan on a stove with medium heat.

Place Mo into the pan.


Fry each side for 2-3 mins or till lightly golden brown.


Preheat oven to 150 degree C. And bake for 10 mins.


Then the Mo is ready.

Back to Rou again.

When the pork is cooked.


Chop them into a bit minced. Add in a little chopped spring onion or green chili. Sprinkle pork’s sauce.


The Rou part is also ready.

Cut Mo in the middle, not completely cut them open.


Stuff pork inside.


And the Rou Jia Mo is ready.


I must confess that mine Rou Jia Mo is not as good as the ones I had in China. But my husband still loves them.
Original recipe:

http://www.xiachufang.com/recipe/132373/

Chinese, Dumplings, Quick recipe, Uncategorized

Pan-fried Crispy Bottom Dumplings

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I love dumplings, whether they are boiled or fried.

This pan fried dumplings have very crunchy bottom with beautiful golden looks.

1. Brush oil in the pan.

2. Place dumplings ( I used frozen dumplings given by my mother in-law) in the pan.


3. Turn to medium heat. When the bottom turns lightly golden. Turn to low heat.

4. In a small bowl, mix starch and water, ratio should be 1:10.

5. Pour starch water slowly into pan. Stop when the water reaches about 1/3 height of dumpling.

6. Cover pan with lid.

7. When the water almost dry after several mins, remove lid. Turn to medium heat. Let the water dry completely. The turn off stove.

8. Take a big plate that can cover pan. Put the plate on the pan like a lid. Then switch them upside down to let dumplings drop into plate.


Delicious!

Chicken, Chinese, Soup, Uncategorized, Vegetables

Chicken Leg Soup With Chinese Cabbage & Dried Mini Octopus 

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Every weekend, my husband and I will go to supermarket and pick meat & vegi for the next week’s meals. Last time, he went to me with a small bag of dried mini octopus and told me it would make soup more delicious. I really doubted that because my husband knows very little about cooking. But he persuaded me in the end. I tried it with a big fat chicken leg.

1. Clean chicken leg. In a deep pot, pour in enough water. Also put chicken leg in.

2. Turn to high heat. When water boils, remove the foam on the surface.

3. Turn to low heat. Add in a little ginger slice. Cut one dried mini octopus into the pot with scissors.

4. Cover the pot with lid. Slow cook for 30-60 mins. 30 mins will guarantee Chicken be cooked. Yet, a little longer cooking time will enable soup to be very tasty.

5. Chop Chinese cabbage into medium pieces. Put into the pot. Also sprinkle some salt. Cook for another 5 mins.

Serve hot.


I have to say dried octopus really did magic to the soup. We all loved it.

Chinese, egg, Pork, Uncategorized

Dark Braised Pork With Quail Eggs

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It contains both pork and quail eggs. It’s absolutely one of my husband’s favorite dishes.

1. Boil some water in a pot. Put a strip of pork belly in water. Turn off the stove till water boils again.

2. Take pork out. Rinse and drain. Then cut it into medium chunks.

3. Heat a little oil in the pan. Put pork in. Fry pork belly till both sides turn golden brown.

4. Add in 1 tsp light soy sauce, 1 tsp dark soy sauce, 2 tsp sugar. Stir fry evenly.

5. Pour in enough hot water covers pork. Also add in 1 or 2 star anise, and ginger slices. Cover the pan with lid.

6. In another pot, boil some water. Then put quail eggs in. Boil for 5 mins. Soak them in cold water and remove the shell.

7. When the sauce in pan reduces to 1/3. Put quail eggs into the pan. Stir with pork. Cover the lid and simmer till sauce becomes condensed.

8. Turn up the heat. Keep stirring to let pork and quail eggs be coated with dark sauce.

Serve hot.