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.

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 

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.


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.

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 

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

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.

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

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 🙂

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

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.

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

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.


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.

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

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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