Friday, March 31, 2006

Four Coloured Vegetarian Dish - sichuan style

500gm small chinese cabbage (xiao bai cai)
200gm young corn
1 can of straw mushroom
2 pieces of tomatoes

1 bowl of stock (1 bowl water + 1 tsp mushroom seasoning)
1 tsp salt
1/2 tsp sugar
1/2 tsp sesame oil

Thickening (well-mixed in a bowl):
1 tbsp cornflour
1 tbsp water

Stewing sauce:
2 bowls of stock (2 bowl of water + 1 tsp of mushroom seasoning)
1 tsp salt

1. Wash & cut the young corn into half, wash and cut the small chinese cabbage into half, remove the sharp edges.

2. Prepare the gravy and set aside.

3. Boil water in a wok, put tomatoes in it, once water is boil, off fire, scoop up the tomatoes and soak in tap water, then remove the tomatoes skin and cut into 4 parts, cut it like orange slice-shape.

4. Hot wok, cold oil. Once oil is hot, sprinkle 1/2 tbsp hua tiao wine, add the stewing sauce then put in the young corn, let it boil for 1 min, remove and set aside.

5. While the wok still hot, put in the straw mushrooms, let it cook for a while then once boiled, scoop it up and set aside.

6. Wok still got gravy, add oil, let it boil, add in small chinese cabbage to cook.

7. Stir in circular form, once its change colour, scoop up and soak in tap water, then drain dry, and set aside.

8. Put in the skinless tomatoes to parboil a while then scoop up. Pour away the water from the wok.

9. Display all the vegetables in a big plate, young corn on 4 side, small chinese cabbage also on 4 side around the plate, tomatoes put as a circle in the centre, then centre, put in the straw mushroom.

10. Heat up the wok, add in 2 tbsp of oil and sprinkle a little wine, pour in the gravy and wait till boil.

11. Once it boil, add thickening, and dish up.

12. Pour them over the plate of vegetables, and sprinkle a little pepper on top of the vegetables.

Thursday, March 30, 2006

Ma Po Toufu - sichuan style & Kueh Workshop

Ma Po Toufu - sichuan style

Ma Po Tofu - "Ma" (which means porous faced) "Po" (which means old woman) Tofu was named after the creator, an old lady who resided in Szechuan a long time ago. There were these noticeable marks on her face as a result of her previous suffering from measles. Because of this, customers often go to her restaurant give her a nick name "Ma Po". Her favorite dish spicy Tofu then became Ma Po Tofu. It is by far one of the most famous dishes in Chinese cuisine.

Kueh workshop @ jialei

Tuesday, March 28, 2006

Pickled Mustard Duck & Fried Cabbage with Flat fish

Pickled Mustard Duck

Fried Cabbage with Flat fish

Monday, March 27, 2006

Chinese cooking techniques

Some of which may be handed down from one generation to another... tips that you don't normally find in cookbooks.

Some of these steps may seem insignificant, but they can make the difference between a mediocre dish and an extra-ordinary dish.

1. Black bean sauce: smash the garlic and fermented black beans before cooking.

2. Stir-frying with black bean sauce is a very common dish. Be it beef, chicken, shrimp with black bean sauce, the recipe typically calls for using garlic and fermented black beans. I often see people cook the garlic and black beans separately on this dish.

3. Here is a tip for you: black beans do not release their "soy" taste when you cook them whole. When you are doing your preparation work, mince the garlic (or just use the side of a cleaver to whack them flat), rinse the fermented black beans, drain, then use a big table spoon to smash the black beans, then mix them with the minced garlic in a bowl to form a paste. This technique is similar to South-Asian cooking where they grind the ginger and other spices to form a paste before cooking.

4. When you are ready to cook the dish, heat up the wok/pan and add in cooking oil. Cook the garlic/black-bean paste first until fragrant, about 10 seconds, then add a few slices of chili pepper (or jalapeno), a bit of salt, a dash of vinegar/cooking wine, then add 1 diced onion to sautee for a minute, then add sliced green or red bell peppers. Sautee for a few more minutes. Add chicken broth or water. Bring it to a boil. Add the par-cooked (velveted) meat. Add sugar (if you like) and corn starch slurry to thicken the sauce. To enhance the "soy" flavor, I often add some light or dark soy sauce as well.

5. After soaking dried mushrooms to rehydrate them (prior to adding them to a chicken stir-fry), the recipe called for the mushroom-soaking liquid to be strained, added to the wok full of chicken and vegetables, and boiled down hard to a syrup before the sauce-elements were added at the end. This kicked up the mushroom flavor by more than a notch.

6. Stir your sauces before adding to the wok. If there is cornstarch in the sauce, it will have settled, but so will other heavier flavorings like hoisin, brown bean sauce, etc. Also, don't dump the whole sauce on top of the things in the wok. You have them nice and hot, so don't cool them off with the sauce ----- rather pour the sauce around the sides of the wok so that it will warm up as it flows down ----then mix in.

7. When steaming fish or meat, adding a little brandy to the dish for the last five minutes of steaming can only improve the dish

8. When peeling ginger, there's no need for a peeler - just slice off the skin. For less waste, simply run a sharp knife over the skin and the skin comes right off. Or the easiest way - just slice off the amount you want, smash it, and cook away! No need for peeling. Another easy way to peel ginger is by scraping it with a spoon. (Although I must admit to cutting off the skin with a knife myself usually, as I cannot be bothered to grab a spoon out of the drawer.)

9. The square -sided-end of a wooden chopstick aso peels ginger very well. Just hold firmly and 'peel' down with a sharp edge. I had read somewhere that the best flavor in ginger is directly under the skin.

10. She said that for guotie (pot sticklers) dough, you have to mix the flour (just plain non-self raising flour) with boiling water and for jiaozi (boiled ones) dough you mix the flour with cold water.The boiling water helps to release the gluten and stops the pot sticklers from being too dry and brittle.

11. When doing your mise en place prep, do the scallions last. If you cut them and let them sit around for a while, they can exude that sticky substance.

12. There is nothing that replaces wok. Establishing a good relationship to a wok is easier than you think, and just requires a quick brushing with water and swipe with oil for maintenance.

13. Hunting down fresh ingredients to replace stuff you get canned (bamboo shoots, say, or -- especially -- water chestnuts) is really, really, really worth it.

14. There are very few things that a dash of good chicken stock, schmaltz, or shaoxing don't improve.

15. Peanut oil is worth keeping on hand at all times.

16. When steaming fish, once it is done make sure to heat up the oil you used to cook the garlic/ginger in your wok to almost smoking and then pour it over top the fish. This gives a satisfying sizzle and makes the meat tender and infuses some of the flavours already present in the oil. Of course it also adds a bit of that shine.

Source: unknown

Sunday, March 26, 2006

Nonya kueh Stage 2

Kueh Indonesian

Fried Banana
Kueh Koci
Kueh DaDa
Kueh Bugis

Lempar Udang

Glutinous Rice Coconut

Sunday, March 19, 2006

Simple & Easy Curry Chicken (using A1)

Simple & Easy curry chicken - using A1 premix curry chicken

Stewed Meat & Fried Asparagus with prawns

Fried Asparagus with prawns

Stewed Meat

Saturday, March 18, 2006

Dried Fungus & Grass Mushroom Soup

Vegetarian cooking stage 2
Dried Fungus & Mushroom soup

Beancurd wrapping with sugarcane

Fermented Beancurd Chicken Wingstick, Vegetarian Beehoon

Fermented Beancurd Chicken Wingstick

Fermented Beancurd

28 pcs of chicken wingstick
2 tbsp sesame oil
1 tbsp of ginger juice (pounded the ginger & squeeze out the juice)

Marinade sauce (mashed in a bowl)
2 pc of fermented spicy beancurd
3 pc of fermented red beancurd
3 tbsp sugar

Coating (mixed in a bowl)
5 tbsp cornstarch (mix with 5 tbsp water)
1 egg

1. Mashed all the marinade sauce in a bowl, mix it well, until sugar is dissolve.

2. Marinate the chicken wingstick with the well-mixed marinade sauce

3. Add sesame oil & ginger juice to the chicken wingstick, mix it well, then leave it aside for about 1 - 2 hours (Best put in the fridge - chill temp).

4. Prepare the coating, mix the cornstarch with water, then add the beaten egg.

5. After 1 hour, take it out from the fridge, then prepare the oil for deep frying.

6. Wok have to be hot first, then pour in 2 cups of oil. Once the oil is warm, coat the chicken wingstick with coating then put into the wok. Put in about 5 to 6 pieces at a time to deep fry.

7. Deep fry them in wok in high fire for 10 mins, then reduce the fire let it cook for another 10 mins.

8. Once it cooked, scoop up and drain off excess oil.

9. Heat up the wok tat got hot oil, turn to high fire, listen if there is no noise in the wok, means the wok is hot, then put in the drained wingstick to fry again but dun let it fry too long.

10. Once you see the texture look good, scoop up and drain off the oil.

11. Ready to serve.

Vegetarian Beehoon

400gm beehoon (any brand)
1 packet of ready-mixed vegetarian stuff (dried mushroom, dried beancurd, dried needle mushroom, tanghoon) - can buy from any provision shop
200g of cabbage (cut into strip)
1 tbsp of sugar
2 bowls of water (1 bowl = 375ml)

1. Beehooon preparation: soak in tap water for 1 min then drain dry, turn upside down to drain again. Do not soak the beehoon for too long cos water will be absorbed into the beehoon. Drain dry the beehoon and set aside.

2. Cook the packet of mixed vegetarian with hot water, to boil for abt 10 mins. Once it soften, drain dry and cut the dried mushroom into strip.

3. Cut the cabbage into strip.

4. Put oil in the wok, once the oil is hot, off the fire, put in 2 tbsp of light soya sauce (remember do not stir the light soya sauce, just let it boil), turn on the fire, put in the stripped mushroom to fry.

5. When smell of mushroom fragrant, add in the rest of the mixed vegetarian stuff and cabbage, to fry a while.

6. Add in 2 bowls of water, add 1 tbsp of sugar (If you wan ur beehoon abit brownish color, add in 1 tbsp of dark soya to your water before bring it to boil)let it boil.

7. Once it boil, add in the beehoon, let it cook a while.

8. Then use a chopstick & frying scoop to stir fry until the water dry up.

9. Once water is dry up, the beehoon is ready to be serve.

Thursday, March 16, 2006

Pumpkin+Walnut Cake, Tapioca Jelly Cake, Herbal Drink

Pumpkin & Walnut Cake

Tapioca Jelly Cake

車前草Che Qian Cao (Herbal Drink)

Tuesday, March 14, 2006

khanom Durian & Lotus Leaf Dessert

Khanom Durian


200gm durian flesh (mango flesh)
100gm Hoon Kueh powder (any brand)
1/4 tsp salt
1/4 tsp yellow coloring
1/2 coconut (or 250ml pkt coconut 'heng guan' brand)
350ml water
150 gm sugar
1/2 tsp durian flavour (or mango flavour if using mango)


1. Prepare the durian meat put into a tray.

2. Mix the hoon kueh powder with salt, colouring, then coconut milk in a mixing bowl.

3. Use a whisk to stir until no lumps then sieve thru a strainer, then set aside.

4. Boil 350ml water then add in 150ml sugar to stir until sugar dissolves.

5. Until sugar dissolves, pour in well sieved mixture into the boiling pot gradually, use a wooden scoop to stir until transparent.

6. Once its transparent, add in the durian meat then keep on stirring.

7. Until the paste more smooth, then pour it into a tray.

8. Once it set, it will be ready to serve as cold dessert.


Lotus Leaf Dessert


70gm chinese barley
1 piece of lotus leaf (cut into few pieces)
500gm cucumber (cut into cube)
500gm watermelon (cut into cube then blend it)
240gm rock sugar
8 bowls of water


1. Use hot water to boil the lotus leaf for 5 mins then drain dry.

2. Bring water to boil with chinese barley for 1 hour or more.

3. After 1 hour, tear up the lotus leaf and add into the barley to be boil together.

4. Let it boil for 10 mins, then add rock sugar, let it boil.

5. Cut watermelon & cucumber into cube, blend the watermelon first, then put aside.

6. Put in the cucumber to the blender.

7. After blending cucumber & watermelon, put into a bowl n cover it. Do not prepare the blending process earlier, only once ur barley is boiled after 1 hour or more then you prepare, if not the vitamins of cucumber & watermelon will be gone.

8. Cook the lotus leaf until the fragrant is out, remove from pot.

9. Then pour the cooked barley water into a bowl, add in the blended cucumber and watermelon. Add some crushed ice, ready to serve as cold dessert.

10. This dessert cannot keep too long, cannot refrigerate it.

Black Vinegar Trotter/Chicken with Black Fungus

Black Vinegar with Pig Trotter

1 kg pig trotter

1 kg ginger (skinless)*do not cut*
50ml sesame oil
750ml Sweet black vinegar (chan kong thye brand - double)
1.5 ml of water

10 nos. of hard boiled eggs
2 tsp salt
300gm of dark brown sugar

1. Parboil the pig trotter in hot water for a while then wash it.

2. Heat the wok with sesame oil and add in ginger to fry until fragrant.

3. Boil water in claypot (either blue bottom enamel kind), once water boil, put in vinegar and fried ginger to boil.

4. Once it boiled, add in the pig trotter in to the pot. Let it cook for about half an hour high fire, then add in dark brown sugar, reduce to medium fire, continue to boil for 2 1/2 hours with lid covered.

5. Ingredient(B) can cook 1 - 2 day advance.

6. After 2 hrs, add in hardboiled eggs to the pot. Hardboiled eggs cant cook too long, or it will be come rubber.

7. After 3 hrs, the pig trotter already soft. try use a chopstick to poke, if can poke thru the meat, its shown the pig trotter meat is ready for consumption.

8. Off the fire, let it simmmered awhile for 10 mins, then open the lid.

9. Add salt to taste, ready to serve.

Chicken with Black Fungus in Wine

Saturday, March 11, 2006

Thursday, March 09, 2006

Banana Pudding, Jackfruit & sago milk

Banana Pudding+Jackfruit & sago milk+Pumpkin Cream
Banana Pudding

10 banana (fragrant banana, very 'xiang')
200gm sugar
2 bowls of water (1 bowl = 250ml)
4 leaves of pandan leaves
200gm evaporated milk (carnation brand)
1 tsp of banana essence

150 gm of custard powder + 8 oz water


1. Put 2 bowl of water to boil, tear the pandan leave & tie into knot, add into the water to boil together.

2. Prepare the 150gm of custard powder + 8 oz of water put into a mixing bowl. Use a metal spoon to mix them well. Then set aside.

3. Once the fragrant of the pandan leave is out, remove the pandan leave and add in sugar to the boiling water.

4. Until sugar is dissolve, stir in the custard mixture gradually.

5. Add banana essence, stir in low fire, add in evaporated milk follows by banana, keep on stirring.

6. Until bubble popping up, off fire.

7. Wet tray with water, then pour in the cooked mixture.

8. Leave it to set, serve as a cold dessert.

Jackfruit with sago milk

Pumpkin Cream

400g yam (skinless - w/skin 500g)
700g pumpkin (skinless - w/skin 1 kg)
1 coconut (250ml of packet 'heng guan' brand)
4 leaves of pandan leaves
6 bowls of water

Creamy paste: (mixed in a bowl)
3 tbsp rice flour (or cornflour)
3 tbsp of water

1. Steam yam for 1/2 an hour until soft, then steam pumpkin for 1/2 hour until soft.

2. Cut the steamed pumpkin until small pieces. Add 1 bowl of water to blend.

3. After blending, add another bowl of water to the blender then pour into a pot.

4. Put in the steamed yam with 1 bowl of water into the blender to blend, then add 2nd bowl of water to the blender, then blend again.

5. Pour the well-blended yam into the pot of blended pumpkin.

6. Pour in 2 bowl of water into the blender to rinse the blender, then add into the pot.

7. Bring the pot to boil, tear pandan leaves then tie a knot put it into the pot.

8. Let it boil together, if too watery, add in the creamy paste stir in gradually while boiling.

9. Once the fragrant of pandan leave is released, remove the pandan leave from the pot.

10. Let it continue to boil. Once boiled, scoop up and ready to serve as hot dessert.

Fried French Beans & Fried Noodle-sichuan style

Fried French Beans

Fried Noodle-sichuan style (HK noodles we eat in Zi-cha stall)

Steamed tapioca Kueh & Tapioca Roll

Tapioca Roll

Steamed tapioca kueh