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Tag Archives: chinese

Kung Pao Cuttlefish // 宫堡魷魚

Kung Pao is one of my favourite chinese dishes. In Malaysia, they are normally stuffed into the yam “basket”. The 2 common choices are either chicken or cuttlefish. So today, I decided to try the cuttlefish. I have often seen this cuttlefish sold at the market but I just noticed today that they are actually not sold at the fresh seafood area but the frozen food shops. Interesting! They are normally soaked in water.

Ingredients
Serves 2-3 ppl

1 cuttlefish, blanched with hot water and cut
15 dried chillies, cut into 2 inches long
1 inch of ginger, sliced
1 onion, cut into 8 wedges
1 stalk of spring onion, cut into 2 inches long
2 tbsp cooking oil
cornflour water (1 tsp cornstarch with 2 tsp of water)

Ingredients A
2 tbsp light soya sauce
1 tbsp oyster sauce
1 tbsp chilli sauce
1 tsp sugar
1 tsp black vinegar 

Method
1. Heat up a wok or large pan. Saute the dried chillies at low heat till dark colour. Dish up.
2. Heat up the cooking oil. Saute the sliced ginger till fragrant.
3. Add the onions and dried chillies. Saute for 2-3 mins.
4. Add in the cuttlefish and Ingredients A. Stir-fry at high heat for 2-3 mins.
5. Add the corn flour water. Mix well and serve hot.

 
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Posted by on May 13, 2012 in Uncategorized

 

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Kam Heong Clams // 金香蜆

I’ve been into cooking seafood lately. Since our church moved to Wanchai, I’ve the chance to pop by the Wanchai market every Sunday after church. They have amazing varieties of fresh seafood and I love going there! So today’s menu is Kam Heong Clams or I should call it Kam Heong La La. In Malaysia, we call clams “la la”. No idea why ;P Kam Heong is a popular style in Malaysia with the aroma of curry leaves, which is not common at all in Hong Kong.

Ingredients
Serves 2-3 ppl

500g clams, soaked in salt water for an hour and drained
10 shallots, chopped
2-3 cloves of garlic, chopped
1/2 inch ginger, chopped
5 chili padi, chopped
a handful of dried prawns, soaked, drained and chopped
2 stalks of curry leaves
2 tbsp cooking oil
cornflour water (1 tsp cornstarch with 2 tsp of water)

Ingredients A
1/2 tsp soya bean paste (min see)
1 tbsp oyster sauce
1 tsp soya sauce
1 tsp sugar
1/2 tsp dark soya sauce
1 tbsp curry powder 

Method
1. Heat up wok or large pan with cooking oil over medium heat.
2. Saute the dried prawns for 2-3 mins.
3. Add the shallots, garlic, ginger, chili padi and curry leaves. Stir-fry till aromatic.
4. Add in the clams and Ingredients A. Turn up the fire and stir fry thoroughly.
5. Cover the lid and cook for 2-3 mins. Add the corn flour water, mix well and serve hot.

 
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Posted by on May 13, 2012 in Uncategorized

 

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Stir-fried Beef with Green Peppers and Onions

I may have tried a similar dish in some restaurants before so this image came to my mind when trying to think how to stir-fry sirloin beef. The taste of the green peppers and onion go very well with the beef. Do not overcook the beef as it will become tough. This is a dish you can prepare in less than 15mins :)

Ingredients A
200g sirloin beef, thinly sliced
1/2 green pepper, deseeded and thinly sliced
1/2 onion, thinly sliced
2 cloves of garlic, finely chopped
a handful of oyster mushrooms, roughly sliced
1 tbsp cooking oil
1 tbsp soy sauce
1 tsp sugar

Ingredients B
1/2 tbsp soy sauce
1/2 tbsp corn starch
1 tsp of sesame oil
freshly ground black pepper

Method
1. Mix the beef with Ingredients B in a bowl and leave aside for at least 10mins.
2. Heat pan with oil over high heat.
3. Stir-fry garlic, onion and green peppers for 2-3mins.
4. Add the mushrooms and stir-fry for 1-2mins.
5. Add the beef, sugar and soy sauce.
6. Stir fry for 1-2 mins and serve hot.

 
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Posted by on August 20, 2011 in Uncategorized

 

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Pan-fried Pork Patties with Salted Fish

I first tasted this dish in a restaurant in HK and loved it! This is really tasty. It’s not hard to make, but your kitchen might get greasy from pan-frying.

Ingredients
300g minced pork
50g salted fish, minced
1 tbsp of cornstarch
1/2 to 1 egg
dash of sesame oil
pinch of sugar
dash of pepper

Method
1. Mix all the ingredients in a bowl.
2. Divide them into 4-6 patties.
2. Heat a pan with oil under medium heat.
3. Pan-fried till crispy and brown.
4. Serve with plain rice.

 
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Posted by on July 28, 2011 in Uncategorized

 

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Crab Mee Hoon

On the way home from work, I was pondering what to cook for dinner. My husband was not coming home for dinner so I wanted to cook something simple and yummy. I felt like eating fish head meehoon, a popular dish in Malaysia. But I didn’t fancy the trouble of frying the fish. I remember seeing a photo of crab meehoon before so I decided to cook that! I headed to the market and bought a flower crab. I took less than 30mins to finish cooking this dish and I was so satisfied with the taste :)

Ingredients
Serves 1-2

1 small flower crab (about 300g)
100g mee hoon (vermicelli)
250ml chicken broth
150ml evaporated milk
1 tomato, cut in 8
1 clove of garlic, finely chopped
2 inches of ginger, finely sliced
30-50g pickled mustard cabbage, cut into strips
1 stalk of spring onion, cut into 2 inches length
1 cup of water
1 tsp white pepper
1 tbsp shaoxing wine
dash of sesame oil
a knob of butter

Method
1. Blanch the mee hoon with hot water, drain and set aside.
2. Melt the butter in a pan on medium heat. Add sesame oil.
3. Stir fry the garlic and ginger for 1-2mins.
4. Add the chicken broth and water. Let it boil.
5. Add the evaporated milk. Put in the flower crab, tomato and mustard cabbage.
6. Add the pepper and shaoxing wine. Cook for a few minutes till crab is red and cooked.
7. Pour the soup over the mee hoon and serve immediately.

 
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Posted by on July 27, 2011 in Uncategorized

 

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Stir-fried Black Pepper Udon

I plan to make some lunchboxes for work and some of the foods that are easier to pack are stir-fried dishes. I suddenly felt like cooking black pepper udon because I’ve never tried making. This is one of the common items in HK restaurants.

Ingredients
Serves 3-4

500g udon
250g beef, sliced
1/2 big onion, thinly sliced
1-2 cloves of garlic, finely chopped
1 shallot, thinly sliced
2 tbsp cooking oil

Seasoning A
1 tbsp of corn flour
1 tsp of sesame oil
1 tsp of soy sauce
a dash of pepper

Seasoning B
2 tbsp of dark soy sauce
1.5 tbsp of oyster sauce
1 tbsp soy sauce
1 tsp sugar
1-2 tbsp of coarsely grounded pepper

Method
1. Marinate the beef with Seasoning A for 5-10mins.
2. Boil 1 litre of water in a pot. Once boiled, add the udon and turn off the heat. After 2-3mins, drain the udon into a bowl. (Do not overcook)
3. Heat the cooking oil in a pan over medium heat.
4. Add the shallots, garlic and big onions. Stir-fry till light brown.
5. Add the beef and stir-fry for 1-2mins.
6. Add the udon and Seasoning B. Mix well.
7. Serve warm.

 
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Posted by on July 25, 2011 in Uncategorized

 

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Steamed Crab with Ginger and Egg

I have never cooked crabs before. But on Sunday, while buying fish at the wet market, I started asking the seller how to cook  crabs. He taught me to steam it with ginger and egg. Since the crabs were so fresh, steaming was the best way to get its taste.

Ingredients
1 crab, about 1lbs
1 inch ginger, thinly sliced
1 egg, beaten
2 bay leaves

Method
1. Clean the crab. Twist apart the legs and claws. Crack the legs and larger front claws with the back of the cleaver.
2. Put the ginger on the crab and pour in the egg.
3. Boil a pot of water with the bay leaves.
4. Steam the crab for 8-10mins.
5. Serve hot.

 
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Posted by on July 24, 2011 in Uncategorized

 

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Steamed Scallops with Garlic and Vermicelli

I was 1st introduced to this style of cooking scallops in HK. I really like how yummy they taste! It’s really easy and the whole process takes less than 15mins.

Ingredients
4 scallops
3-4 cloves of garlic, finely chopped
a handful of vermicelli

Method
1. Soak the vermicelli in cold water for 8-10mins.
2. Roughly cut the vermicelli with a scissors, about 3-4 times.
3. Divide the vermicelli among the scallops.
4. Heat up 1 tbsp of oil and pour over the garlic.
5. Season the garlic with a dash of sesame oil, soy sauce and pepper.
6. Put the garlic on top of the vermicelli.
7. Boil a pot of water. Steam the scallops on high heat for 3 minutes.
8. Serve hot.

 
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Posted by on July 24, 2011 in Uncategorized

 

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Steamed Fish with Soy Sauce

This is another method of cooking fish. I particularly like how well the sauce goes with plain rice. If you are too busy to cook but yet crave for a home-cooked meal, this is the way to go.

Ingredients
1 fish, about 400g
2-3 cloves of garlic, finely chopped
2-3 scallion, finely sliced
1 inch of ginger, finely sliced
2 stalks of spring onion, cut to 2 inches
2 tbsp soy sauce
a dash of sesame oil
1 tbsp shaoxing wine
2 tbsp of oil

Method
1. Boil a pot of water.
2. Steam the fish for 8mins.
3. Heat up the oil in a pan on medium heat.
4. Brown the garlic, scallion and ginger.
5. Add the soy sauce, sesame oil and shaoxing wine.
6. Once the fish is ready, pour the sauce over the fish and garnish with spring onions.

 
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Posted by on July 24, 2011 in Uncategorized

 

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Steamed Fish With Ginger Sauce

I love to eat steam fish especially after I move to Hong Kong as the fish here is very fresh. If you go to the market, there are fish that are still alive and they are killed only when you buy them. One of my favourite ways of cooking fish is with ginger sauce. Yums!
Ingredients
400-500g fresh fish (I bought “wu tao”), cleaned and scaled
1 stalks of spring onion
1 tbsp fried chopped garlic
spring onion and parsley for ganishing

Ginger sauce
2 tbsp oil
100-150g ginger
2 cloves of garlic
1 tsp salt
1/2 tsp sugar
1 tsp oyster sauce
50ml water
1 tbsp shaoxing wine
dash of sesame oil
1 tbsp corn flour water (for thickening)

Method

Ginger sauce
1.Using a food processor, process the fresh ginger and water till very fine texture.
2. Pour into a wok then add in the rest of the ingredients for the ginger sauce. Cook till boiling point, lower heat then add in cornflour water.
3. Dish up and set aside.

Steaming the fish
1. Before steaming, insert 2 stalks of spring onion into the fish.
2. Steam fish on high heat till cooked (10 to 12 mins).
3. Remove fish and pour away water.
4. Pour ginger sauce and sprinkle fried garlic over fish.
5. Garnish with spring onion and parsley. Serve immediately.

 
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Posted by on February 20, 2011 in Uncategorized

 

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“Bak Kut Chin”

This is another recipe which I picture in my head before heading to the kitchen. It tasted a bit like babi chin but also a little bit of bak kut teh influence. Can’t decide on the name of this dish so I came up with “Bak Kut Chin”. It has quite an interesting taste. Try and you might like it.

The mistake I made was to use all lean meat. Maybe a mixture of pork belly and lean meat would be better or perhaps pork ribs.

Seasoning
1/2 tsp sugar
1/2 tsp salt
pepper to taste
1 tbsp cornflour

Ingredients
300g lean meat (pork belly/pork ribs will do too)
2 cloves of garlic, chopped
2 tsp of ground cumin
2 star anise
1 tsp of white peppercorns
2 tsp of oyster sauce
2 tbsp of dark soya sauce
1 tbsp light soya sauce
1 sachet of A1 bak kut teh spices
1 packet of golden mushroom
8-10 beancurd sheets (I bought the soften type)
sugar & pepper to taste
2 tbsp olive oil
200ml water

Method
1. Mix pork with the seasoning and put aside.
2. Heat up the pan with oil and stir fry the garlic for 1 min.
3. Add the ground cumin, white peppercorn and star anise. Stir fry for 1-2mins.
4. Add in the pork and stir fry for 2mins.
5. Add in dark soya sauce, oyster sauce, light soya sauce, sugar and pepper to taste.
6. Add in the bak kut teh sachet and water. Bring to boil.
7. Cover and reduce heat to simmer for 15-20mins. Stir occasionally.
8. 5 mins before serving, add in the golden mushroom and beancurd sheets. Simmer.
9. Dish up and serve hot.

 
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Posted by on February 20, 2011 in Uncategorized

 

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Stir Fried Tau Miu (豆苗)

When I was in Malaysia, I only knew one kind of ‘tau miu’ – which looks like this. But when I moved to Hong Kong, I found there’s another ‘tau miu’ and it’s leafy. I tried to google to see the difference in terms of the English names. If I am not mistaken, the Msia ‘tau miu’ is called sweet pea sprout while the HK one is sweet pea shoot. I like both types but the one in HK is seasonal. I was very happy to see them in the market today.


Ingredients
300gm tau miu
2-3 cloves garlic, roughly chopped
2 tbsp olive oil
salt and sugar to taste

1. Rinse and drain the tau miu.
2. Heat the oil in a wok.
3. Saute the chopped garlic till fragrant.
4. Add the tau miu, salt and sugar. Stir fry 2-3mins.
5. If the vegetables are too dry, try adding a few drops of water while stir-frying.
6. Dish out and serve hot with rice.

 
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Posted by on November 2, 2010 in Uncategorized

 

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Stir-Fried Chinese Leek (韭菜花)

Recently, I grown to like “Gao Choi Fa” (韭菜花) also known as the Chinese leek. It tastes like spring onions but sweeter and crunchier. I bought some few days ago and thought maybe I’ll cook it for dinner so this is my own recipe.

Ingredients

1 bunch of Chinese Leek (韭菜花) – they sell in bunch at the market
1 clove of garlic, sliced
a handful of dried prawns, soaked and chopped
1/2 tsp chili paste (optional) – I put crispy shrimp chili
1/4 tsp sugar
1/2 tsp soy sauce
1 tbsp water
salt & pepper to taste
1 tbsp olive oil

Method

1. Heat oil in a frying pan/wok.
2. Add garlic and stir fry till light brown.
3. Add the dried prawns and stir fry for 1-2minutes, till fragrant.
4. Add in the chinese leek.
5. Add in the sugar, salt, pepper, soy sauce, chili and water.
6. Stir fry for 1-2minutes. Do not stir fry till it’s too soft or it will loose the crunchiness.

 
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Posted by on September 14, 2010 in Uncategorized

 

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Fragrant Rice aka Oil Rice (油饭)

Since I always serve Bak Kut Teh with plain rice, I thought it’d be nice to try something different – serve with fragrant rice aka oil rice in Chinese. I’ve eaten Bak Kut Teh with oil rice before in one of the restaurants in Seremban and I love it. I tried to find the recipe online but I guess it’s so simple that I couldn’t find anyone posting it. So here’s my self-invented recipe:

Ingredients

15-20 shallots (thinly sliced)
4 cups of uncooked rice (washed)
salt to taste
oil

Method

1. Heat up the wok or frying pan with oil.
2. Add in the shallots and stir-fry till fragrant and light brown. Make sure it’s not over-fried or it’ll leave a bitter taste.
3. Add in the uncooked rice and salt. Stir-fry till it’s mixed well.
4. Scoop the rice into a rice cooker and cook like how you normally cook plain rice.

 
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Posted by on June 5, 2010 in Uncategorized

 

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