Vegetable Pao ( Sang Yoke Pao)

Vegetable Pao ( Sang Yoke Pao)

Vegetable Pao ( Sang Yoke Pao)

Watermelon and Longan Tong Sui

Watermelon and Longan Tong Sui

Watermelon Longan Tong Sui

Roast Duck Wonton Noodle

I like wonton noodle very much. I love the dry wonton noodle or in the soup. Doesn't matter it goes with wonton, duck or just plain. It is my all time favorite noodle. It was so addicting especially when adding in with some green pickle. I can say Restaurant Hung Kee's wonton noodle are still the best but they charge a bit too costly. One of the most expensive wonton noodle I ever had. After all this noodle is quite easy to make, might as well I purchase a whole roast duck and just prepare noodles at home. Everyone loves it very much.

Roast Duck Wonton Noodle

   Ingredients   :

   1       lb chinese wonton noodle, split into 5 portions

   4       teaspoon dark soy sauce, split into 5 portions

   4       teaspoon shallot oil, split into 5 portions

   5       teaspoon light soy sauce, split into 5 portions

   5       teaspoon oyster sauce, split into 5 portions

   21/2  teaspoon sesame oil, split into 5 portions

   1/2    cup chicken broth, add
   1/2    lb yu choy, trim and cut

   2       stalk green onion, trim and thinly slice
   roast duck, chopped into pieces

   dash in pepper powder 

   enough water to blanch noodle

   some ice water

   

    Method   :

   Prepare sauces into 5 difference plates before cooking the wonton noodles. 

   Add wonton noodle into the boiling water and cook for about 15 seconds. Remove noodle from hot
   water and rinse into a bowl of ice water. ( This step is to make the noodle becomes more crunchier)
   Return the noodle into the hot boiling water and cook for another 15 seconds.

   Pick up the noodle from the hot water, drain water and mix with the prepared sauce. Blanch yu choy in
   the hot water. Removed and place it into a bowl. Set aside.

   Place duck onto the noodle,  add yu choy and sprinkle with green onion before serve immediately.
   Don't forget about the green pickle chili.

   Enjoy!!!
  

  

Roast Duck Wonton Noodle

Sweet Potato Dessert Soup

This is absolutely my favorite dessert. A very traditional dessert that everyone will love it. Since there is many varieties of sweet potato. A quick tip to make this is to pick a better quality sweet potato, pick a dark orange or purple flesh sweet potato will never wrong. Enjoy.

Sweet Potato Dessert Soup

   Ingredients   :

   2 - 3       sweet potatoes, peeled and cut wedges

   2            inches ginger, peeled and slightly smashed

   2            pandan leaves, tie knot

   3            cup water

   80 g       palm sugar

    Method   :

   Bring water to a rolling boil, add in ginger, pandan leaves and sweet potato wedges.

   Let it simmer on medium to low heat for about 15 - 20 minutes.

   Add in palm sugar and cook for another 2 - 5 minutes.

   Ready to serve hot or cold.

   Enjoy!!!

                    

Sweet Potato Dessert Soup

Red Bean Soup Dessert

Red Bean Soup is a very popular and tasty dessert in Chinese cultural. It can be cook just by itself or add with different kind of nuts, glutinous rice dumplings or added with some coconut milk but i still prefer the plain version kind of original taste. It can be serve with hot or cold and yet it is still very tasty. The leftover Red Bean Soup can be filled with plastic bags to make popsicle or ice cream. From young I already have admired this dessert very much. This dessert is commonly found in most of the chinese restaurants. I always believed this special and yet easy to cook dessert will make me and everyone happy. I remember when i was a small girl my elder sister will boil this on special occasions like Chinese New Year. Of course we not only cook once a year, i can say eventually i will eat this every month. Don't forget beans are very nutritious, good for red blood cells and it can help to lower the cholesterol too. Thinking of it makes me crave for it now. Let me ransack through my pantry now, hoping I have red beans. LOL

Red Bean Soup Dessert

   Ingredients    :

   11/2       cup red bean, soak for 2 hours or more

   2            pieces mandarin citrus peel ( chan pei)

   1            cup sugar or chinese rock sugar

   5 - 6       cups water

   3             pieces screwpine leaves ( pandan leaves) 

   1             tablespoon glutinous rice

    Method    :

    Soak red beans the night before or at least 2 hours to make it soften. 

    When the water comes to a rolling boil, add in the red bean and mandarin citrus peel ( chan pei). Let

     it boil on high for about 10 - 15 minutes. Adjust the heat medium to low and let it to boil for 45 

     minutes. At this time add rock sugar and screwpine leaves and let it boil until the beans has soften or 

     open. If the red bean soup is too thick add some water. Adjust taste if needed.

    Enjoy!!! 

   

Red Bean Soup Dessert

Stir-Fried Lobster with Ginger and Green Onion

Stir-Fried Lobster with Ginger and Green Onion

Stir-Fried Lobster with Ginger and Green Onion

Hong Kong Style Stir-Fry Chu Lar Choy With Black Bean And Garlic

I really have no idea why this vegetable was given the name "chu lar choy" it means female pig's vegetable. However i haven't seen this vegetable before back in Malaysia. This vegetable is a bit hard, you need to blanch it before cooked. My Hong Kong friend who gave me this vegetable said that she grew it in her backyard, she told me this vegetable is very famous in Hong Kong. She even told me, it is very delicious to cook with black beans and garlic. It takes me a while struggling whether to cook it or not. Normally we will use black bean to steam with pork or brash duck, its kind of weird to cook black beans with vegetables. Not only the person who gave me this vegetable said it is good, in fact there is another friend of mine from Kwong Chow that said it is really good. Since my friend gave me quite a lot of this vegetable, i gave some to my Kwong Chow friend, sharing is caring, and she thanks me very much. I finally decided to try out this simple home cooked dish of Hong Kong. Surprisingly it turns out very good, i fell in love with it right away.

Hong Kong Style Stir-Fry Chu Lar Choy With Black bean And Garlic

    Ingredients     :

    1       bunch chu lar choy, wash and chopped 2-inches length 

    3       cloves garlic, peel and thinly slice

    2       ginger slice

    1       teaspoon black bean

    1       teaspoon oyster sauce

    1/2    teaspoon salt

    1/4    cup water

    2       teaspoon vegetable oil

     Method     :

      Bring to boil a pot of water, add several drops of oil plus 1/2 teaspoon salt. Add the vegetable in the

      hot water  and blanch for 15 - 18 seconds. Remove.

      Heat up the wok, add oil, ginger slice, garlic and black bean. Fry for a while and add in the vegetable

      and splash in the water, add in  oyster sauce and salt. Fry to combine everything in the wok, close lid

      and let it simmer for 10 - 12 seconds. 

      Open lid, mix well and dish up to serve.

      Enjoy!!!

      

      

Steamed Sticky Rice with shredded Chicken In Lotus Leaf ( Jen Chu Kai)

Steamed Sticky Rice with shredded Chicken in Lotus leaf ( Jen Chu Kai)

Steamed Sticky Rice with Shredded Chicken in Lotus Leaf ( Jen Chu Kai)

Hong Kong-Style Tomato Shrimp Fried Eggs

Good in nutrition, delicious and yet easy to make dish.

Hong Kong-Style Tomato Shrimp Fried Eggs

    Ingredients    :

   1       large tomato, cut small wedges

   3       shrimp, peel and deveined, cut all the way through into two pieces, add 1/2 sugar for crunchier

   3       large eggs, crack in a bowl

   1/2    big onion, peel and cut small cubes

   1       stalk green onion, trim and cut small cubes

    3      tablespoon vegetable oil

   1       teaspoon salt

   3       dash pepper powder

   

    Method    :

    Slightly beat and mix the eggs in the bowl, add salt, pepper powder and sugar. Set aside.

    Heat the wok with 2 tablespoon oil on medium to high heat, add onion to fry till fragrant. 

    Add in the shrimp to fry for 10 seconds. Stir in the eggs to fry, add in the balance 1 tablespoon oil

    to fry the eggs. 

     Add in tomato wedges and mix and fry everything until combine. Turn and fried until both sides till 

     brown.

     Dish up and sprinkle green onion on top and serve.

     Enjoy!!!

  

Bean Curd Rolls ( Sinn Juk Guen)

   Ingredients   :

   2 - 3    chinese dried mushroom, soaked and shredded

   3         sheet bean curd sheet,

   1/3      cup bamboo shoot, shredded

   3         slice carrot, shredded

   1         slice ginger, shredded 

   300     gm  ground pork

   2         teaspoon fish paste

   2         teaspoon soy sauce

   2         teaspoon oyster sauce

   1/2      teaspoon pepper powder

   1         teaspoon corn starch

   1/2      teaspoon cooking wine (Shaoxing)

   1         teaspoon sugar

   

   

   Method    :

    Heat up wok and fry bean curd until golden brown for approximately 5 - 6 seconds each side.

    Remove from wok and soak it in the water for 3 - 5 minutes . Drain and set aside.

    ( You don't need to fry the bean curd but i prefer to do so cause the bean curd will be more tasty if fried)

   Mix ground pork, carrot, ginger, bamboo shoot, soy sauce, oyster sauce, pepper powder, corn starch,

   fish paste, cooking wine and sugar in a big mixing bowl. Combine everything well and leave in the 

   fridge for 30 minutes or more.

   On each bean curd sheet, place a portion of the filling diagonally across the sheet. Fold bean curd sheet

   to enclose the filling and form a roll. Spread a drop or two of oil onto a plate, place folded bean curd

   rolls and place it at the steamer. Steam it on rolling boil water for 20 minutes.

   Serve with chili sauce.

   

   Enjoy!!!

   

   

Bean Curd Rolls ( Sinn Juk Guen)

Shark's Fin Dumpling

Shark's Fin Dumpling

Whip Cream Fruit Cake

Whip Cream Fruit Cake

Whip Cream Fruit Cake

Macaroni Soup With Ham And Egg (Hong Kong Style Breakfast)

 A very famous and popular Hong Kong style breakfast, Macaroni Soup With Ham And Egg Soup. A lot of Hong Kong people like to eat macaroni, i have noticed that. During my visit to Hong Kong in 1997, eventually we were eating this every morning. Not only this, i remember their ketcup pork chop is very tasty too. I was staying at Diamond Hill nearby Wong Tai Sin Temple. There is a cafe across the street where we go there for breakfast and lunch sometimes for dinner too. 

Most of the Hong Kong people prefer to eat out rather than cooking at home cause their kitchen is very small, the laundry room is located at the kitchen and they even need to hang their clothes on the small balcony right next to the kitchen. However this is a memorable visiting, i was staying at their house for 3

nights, emmm !! I kinda of miss them now, those were the days, before i got married and got my own family. My daughters always request this for breakfast. I believe your children will like it too.

Macaroni Soup With Ham And Egg ( Hong Kong Breakfast)

   

   Ingredients    :

   11/2        cup macaroni

   3             slices of ham

   3             large eggs

   2             can chicken broth

   1/2          cup water

   1             stalk green onion, trim and cut small into small pieces

   1/2          teaspoon salt

   1/2          teaspoon pepper powder

    

    Method    :

    Open can, pour chicken broth and water into a pot. Add in the macaroni, bring it to boil and simmer 

    on low heat for 15 minutes until macaroni becomes soften.

     While simmering the macaroni, fry ham and eggs. Set aside.

     Ladle the macaroni into three separate bowls, place ham and egg on top of the macaroni.

     Sprinkle green onion and serve.

     Enjoy!!!

    

Chinese Lotus Leaf Rice

Chinese Lotus Leaf Rice

HK-Style Chicken Pie

I've noticed i have uploaded these pictures but have not uploaded the recipe for quite some time. I have been very busy lately since now it's summer with the kids around. So here's the recipe, i hope it's not to late! Btw, this is a recipe given to me by a friend from Hong Kong and it's very delicious. Enjoy!!

HK-style chicken pie

   Ingredients    :

   Crust   :

   150g   flour

   75  g   water

   10  g   sugar

   75  g   lard

   40  g   oil

   Filing   :

   1     chicken thigh, remove bones and cut cubes

   1     cup chopped onion

   1     handful green peas

   1     teaspoon corn starch, mix with 2 tablespoon water

   1/2  teaspoon pepper powder

   1/2  teaspoon oyster sauce

   1/2  teaspoon sugar

   1/2  teaspoon salt

   1/3  chicken broth

   11/2 teaspoon butter

   2     dash sesame oil

   2     dash light soy sauce

   2     drops dark sauce

   2     egg yolks for brushing tops

    Method    :

   Marinate the chicken cubes with salt, sugar, sesame oil, light soy sauce, pepper powder and oyster 

   sauce and dark sauce for about 10 minutes or more.

   Mix crust ingredients and form it to dough. Cover dough with a clean cloth or plastic wrap and place it

   into the fridge to chill while preparing the filing.

   Melt butter in a wok or pan on medium heat, add onion and saute for a while or until aromatic, then 

   add chicken cubes and green peas and continue to mix and fry. Pour in chicken broth, fry and combine

   everything in the wok. Taste and adjust if needed. Stir in the corn starch mixture and mix well before

   dish up to cool.

   Remove dough from the fridge, roll it out and cut into pieces, put it to weight each dough must be 40g.

   Roll the dough into a ball and flatten it before putting in tart mold. Press it down with your thumbs

   Use a spoon to scoop filing and place it into the dough. Place a top layer of dough on top of the pie as

   upper crust and seal it gently with your fingers.

   Brush with egg yolks and put it to bake at 350 F for 20 minutes. I used a butter knife to create a pattern

   on the surface of the chicken pie.

   Enjoy!!

   

HK-style chicken pie

HK-style chicken pie

Shrimp Dumpling aka Har Gao

Shrimp Dumpling aka Har Gao