Du� jiao ?? is a pickled/fermented chopped chilli popular in Hunan and Sichuan. It does not contain any vinegar but lactic acid is produced during fermentation. This pickle is easy to make at home and ready to eat after few days but if you like it tastes [...]
Pickled (fermented) chopped chilli ??
Posted by yanti on Saturday, December 11, 2010
More about → Pickled (fermented) chopped chilli ??
{ Add comments }
Pandan coconut pound cake with frosting
Posted by yanti on Tuesday, November 30, 2010
Life have been a bit hectic lately and I had neglected the blog for a while.To welcome me back I presented you with a sweet treat. It's a pandan and coconut pound cake with butter frosting. This recipe is something I made up with ingredients I thought [...]
{ Add comments }
Rendang Daging (Beef rendang)
Posted by yanti on Thursday, October 21, 2010
Beef rendang is probably one of the most popular Malay curry. I haven't met anyone who does not like this fragrant spicy dried beef curry. Nearly every Malay festive celebrations, there is always rendang of some sort, beef, chicken, lamb, dried or wet [...]
{ Add comments }
Copycat fried 'dace' fish with black beans ?????
Posted by yanti on Friday, October 8, 2010
I was talking with Josh of Cooking The Book the other day about canned fried dace with black bean 'dou si lian yue ????' and how difficult to find them these days due to limited import because of suspected contaminated fish used for manufacturing. I [...]
{ Add comments }
Korean spicy chicken stew
Posted by yanti on Saturday, September 11, 2010
This stew is so easy to make. One of those recipes I have repeated time after time when I crave for a warm hearty stew but could not be bother or too tired to hang around long in the kitchen. All I have to do is cut the vegetables and chicken, then just [...]
{ Add comments }
Fish fragrant aubergine jiaozi-wartip ?????????
Posted by yanti on Wednesday, September 8, 2010
This recipe is inspired by two of my favourites, fish fragrant aubergine and jiaozi dumplings. This isn't a classic recipe but a tasty combination. If you don't believe me give it a try you will be addicted. The dumplings are tasty with a nice spicy [...]
{ Add comments }
Sweet corn juk (rice soup) ???
Posted by yanti on Saturday, September 4, 2010
Sweet corn is in season again. One of the simplest way I like with fresh sweet corn is to make juk for breakfast/brunch. It's so simple just two ingredients plus lots of water. This juk is similar to Cantonese sweet corn soup without the chicken bits, [...]
{ Add comments }
Kuih Momo (Kuih Makmur)
Posted by yanti on Wednesday, September 1, 2010
It's still Ramadan at the moment. Hari Raya or Eid is coming soon. When I was still living in the Far East, one of the sweet cookies I remembered popular during Hari Raya is Kuih Momo. In Brunei and East Malaysia, these cookies are commonly known as [...]
{ Add comments }
Korean ice cold soy milk noodles - Kongguksu
Posted by yanti on Tuesday, August 31, 2010
Kongguksu is an interesting bowl of noodle soup. It is icy cold great for the warm weather. It has an unsual cold soy milk broth with added nuts for more flavour. The broth is mild, nutty, delicious and healthy. If you like strong flavoured noodle soup [...]
{ Add comments }
Hakka steamed dumpliings ????
Posted by yanti on Sunday, August 29, 2010
Chinese name: Hakka chai guo ???? or Hakka chai bao ???? In Brunei we called these dumplings chai kuih. I remembered in our family we used to have them for breakfast nearly every weekend, we buy them from the kuih lady in the market. Eventually we learnt [...]
{ Add comments }
Nyonya kuih lapis - nine layers cake ???
Posted by yanti on Thursday, August 26, 2010
This colourful steamed cake is a Chinese Nyonya fusion, soft and slightly chewy. I love this since I was a kid. I like to peel the layers one by one and eat it that way.This cake is more like a pudding than a western cake. It is normally called nine [...]
{ Add comments }
Chongqing hot & sour noodles ?????
Posted by yanti on Wednesday, August 25, 2010
????? Chongqing suan la fenChongqing hot and sour noodle soup is one of the world favourite Chinese noodles, popular not only in Chongqing but also in Sichuan. I love it, it's spicy, salty, sour, garlicy and the noodles are soft and slippery. A bowl [...]
{ Add comments }
There Is Native
Posted by yanti on Sunday, August 22, 2010
Native Lambon-A-Stick3-4 pounds lamb cut in 1 to 2-inch chunksmarinate in:1/2 cup lemon juice1/2 cup red wine vinegar1/2 cup corn oil3 large cloves garlic, crushed1 teaspoon fresh ground pepper1 teaspoon fresh ground cumin1 [...]
{ Add comments }
Cha Traop Dot - Cambodian aubergine with pork and prawn
Posted by yanti
This is yet another lovely aubergine (eggplant) recipe. This is a Cambodian recipe. I don't know much about Cambodian cooking. I got this recipe from a friend.I like the way the aubergine is first chargrilled whole then shredded, the aubergine is sweet [...]
{ Add comments }
A plateful of Malay goodness
Posted by yanti on Tuesday, August 17, 2010
My dinner last night,- sambal tumis telur, cut into halves- nasi minyak serai (lemongrass oily rice) with crispy shallot- keropok (prawn crackers)- cucumber slicesHere is the recipe for the rice. I use 50:50 basmati and red rice. This red rice is Thai, [...]
{ Add comments }
Sambal Tumis Telur (sambal eggs)
Posted by yanti
Born and breed in Brunei Malay food and cooking play an important part in my foodie life. Authentic Malay food is not easy to find in the Western world. I am so glad I have learnt enough to cook myself some decent Malay food before hopping on a plane [...]
{ Add comments }
Sesame, spring onion and chicken flavoured crackers ???????
Posted by yanti on Sunday, August 15, 2010
This morning I suddenly have a craving for some Pop Pan spring onion crackers, I was too lazy to go down to the shop. I thought of making something similar. I had a tub of chicken stock jelly with fat collected from roasting a chicken. Thought it might [...]
{ Add comments }
Xinjiang chicken stew ?????
Posted by yanti on Friday, August 13, 2010
Xinjiang da pun ji ?????, translated as Xinjiang big plate/bowlful of chicken. Xinjiang is the North West part of China, Muslims majority. I found this chicken stew recipe a while ago, very similar to Sichuan spicy flavour which I like a lot. What special [...]
{ Add comments }
Fermented beancurd flavoured chicken nuggets with basil ?????
Posted by yanti on Saturday, August 7, 2010
Fu Ru Yen Shu Ji ?????. This recipe is a delight from Taiwan, though not super healthy it's finger licking good. I have made this several times. Chicken has lovely flavour, the coating will stay crunchy for quite long time and the fried basil chips [...]
{ Add comments }
Boiled chewy sweet potato chunks ???
Posted by yanti on Thursday, August 5, 2010
Has anyone tried something like this in Taiwan or Taiwanese restaurant? This is a bowl of chewy sweet potato chunks called 'dee kwa yuan ???' or 'fun shu yuan ???', a popular Taiwanese dessert. These chunks are similar to Cantonese glutinous rice balls [...]
{ Add comments }
Stuffed pancakes with garlic chives ????
Posted by yanti on Wednesday, August 4, 2010
A simple dough and some tasty garlic chives filling make really good stuffed pancakes or pasties. This is a classic Chinese snack called jiu chai hur zi ????. In Chinese it means garlic chive box, box being the pastry. This snack is one I like to make [...]
{ Add comments }
Spicy aubergine with basil
Posted by yanti on Saturday, July 31, 2010
For all the aubergine (eggplant) fans out there, if you like my aubergine recipes here is another one for you. The recipe is something I put together what I can find in my fridge and overload of basil in the garden. It's Thai flavour combining some of [...]
{ Add comments }
Konjac or konnyaku
Posted by yanti on Thursday, July 29, 2010
Have you ever eaten S E Asian style Konjac candy, rubbery jelly/jello cups that look like these? I like them but in recent years this candy had very bad press and banned in some countries due to some children choked to death eating them. I reckon children [...]
{ Add comments }
Stir fried rice noodles with beef ????
Posted by yanti on Tuesday, July 27, 2010
I love all kinds of stir fried rice noodles to name a few like Malaysian/S'porean/Bruneian chow kway teow ???, Thai pad thai, Hong Kong beef with soft scrambled egg ???? (wat dan ngau ho), but today I am cooking Hong Kong style dried stir fried rice [...]
{ Add comments }
Caramelised wings
Posted by yanti on Monday, July 26, 2010
This recipe is based on Vietnamese caramel pork belly. I have been cooking this repeatedly for many years and still not tired of it. It's a rewarding recipe with only few ingredients and simple method. The wings are succulent and full of flavour, sweet [...]
{ Add comments }
Japanese style potato salad
Posted by yanti on Sunday, July 25, 2010
I haven't posted any Japanese recipes. This recipe today isn't traditional Japanese it's western influenced potato salad. I love this, it has so many bits added giving it interesting texture and colourful. It's a meal on its own. Great for a hungry munchy [...]
{ Add comments }
Almond tofu ????
Posted by yanti on Friday, July 23, 2010
Almond tofu is the Chinese version of panna cotta but much much healthier without the heavy cream and vegan friendly.Almond tofu in Chinese is ???? read as 'sin ren do fu' in Mandarin or 'hung yen dou fu' in Cantonese. This is a Cantonese cold dessert [...]
{ Add comments }
Spam and XO sauce fried rice
Posted by yanti on Thursday, July 22, 2010
Spam is my regular store cupboard ingredient. A slice or two fried till golden on a bowl of instant noodles with a fried egg will always satisfy the junk food mood I am in sometime.To show my continuous support for all things spamalicious, spam fried [...]
{ Add comments }
Mashed aubergine salad ???
Posted by yanti on Wednesday, July 21, 2010
Another aubergine (egg plant) recipe? You must think I am mad. Yes, every week when I go shopping if I see aubergines on offer I must bring some home. I bought four yesterday. I wanted to use half straight away because of limited fridge space and the [...]
{ Add comments }
Beijing style courgette pancake ??????
Posted by yanti on Tuesday, July 20, 2010
I didn't know they have courgette (zucchini) in China, all the time I thought courgette is a Western vegetable. Oriental courgette (zucchini) is similar to western type but the skin is usually much lighter in colour, like pastel green. In China they [...]
{ Add comments }
Thai beef with sweet basil and roasted rice
Posted by yanti on Saturday, July 17, 2010
I have a bumper crop of Thai sweet basil at the moment. Every summer I grow quite of lot of this favourite herb from cuttings. I bought a pack of basil, trimmed and put the stems in water, covered the leaves with perforated clear plastic bag and put [...]
{ Add comments }
New blog format
Posted by yanti on Wednesday, July 14, 2010
I have just found out Blogger has a new blog template designer facility. Very easy to use and I quite like this new design I selected. Simple and easy on the eye. What do you think? Do you have any comments or things you like me to include.I am still [...]
{ Add comments }
Dry fried green beans ?????
Posted by yanti on Tuesday, July 13, 2010
Sichuanese dried fried green beans. i.e. 'gan bian si ji dou' ?????, are delicious with rice or just with beer. The beans are tender sweet and a bit spicy with yummy salty bits of dried shrimps and Sichuan preserved vegetable (zha chai). Many recipes [...]
{ Add comments }
Cold chicken noodles with sesame dressing ??????
Posted by yanti on Sunday, July 11, 2010
It hot hot hot over here. I just want to keep away from cooking as much as I can.Cold noodles is something which is quite appetising in this warm weather. Cold noodles with sesame dressing 'ma jiang ren mian' ???? is common in northern part of China [...]
{ Add comments }
Dou fu fa (beancurd jelly) - traditional recipe ???
Posted by yanti on Saturday, June 26, 2010
Dou fu fa (or just 'dou fa') = doh fu hua (or just 'doh hua') = tofu fa = doh now = beancurd jelly = soy milk curdIn Chinese this dessert is called ??? or ??, read as 'dou fu fa' in Cantonese and 'doh fu hua' in Mandarin, translated as tofu flower. [...]
{ Add comments }
Soy milk ??
Posted by yanti
It's dreadfully warm over here today. In this warm weather soy milk is a very good beverage. Soy beans are a ying or cool food. Drinking soy milk especially cold can sooth the throat and body in this warm heat.Chinese drink soya milk hot, warm and cold, [...]
{ Add comments }
Best summer healing food mung beans - Mung bean sweet soup with kelp ?????
Posted by yanti on Wednesday, June 23, 2010
Chinese believe heat in the body can cause all sorts of health problems. This heat is caused by very warm weather and/or eating too much heaty food like fried food, durian etc. This heat in the body called ?? read as 're chi' translated as 'heat gas', [...]
{ Add comments }
Prawn omelette ????
Posted by yanti on Thursday, June 17, 2010
Prawn omelette is always a favourite with everyone in the family. Simple, easy and delicious. Can make this about 10 minutes from prep to dining table if you have peeled prawns all ready for you fresh or frozen. I normally buy smaller peeled raw prawns [...]
{ Add comments }
Simple steamed aubergine ???
Posted by yanti
Whenever aubergine is on offer I just got to buy a few. I got a large aubergine (eggplant) to use up, but I just can't be bothered to fry or braise like I normally do, the weather is so warm to stand in front of the cooker. Opting for the easy way, [...]
{ Add comments }
Five spice, peanut and pork zhongzi ???????
Posted by yanti on Wednesday, June 16, 2010
I nearly missed the correct date for Duan Wu Jet ???. I knew it's the 16th but my silly head keep thinking it's Thursday instead of Wednesday today.I made another batch of zhongzi last night, this time is savoury with ground roasted peanuts and pork [...]
{ Add comments }
Lye zhongzi ???
Posted by yanti on Tuesday, June 15, 2010
It's time for zhongzi again. Duan Wu Jet ??? or more commonly known as Dragon Boat Festival is this Wednesday 16th June.Various pronunciations or writings for these rice dumplings.?? = ?? (zhongzi, zongzi, joong, chang in Hokkien)Zhongzi is a must for [...]
{ Add comments }
Lemon chicken ???
Posted by yanti on Monday, June 14, 2010
I love all things sweet and sour and lemon chicken ranks very high on my favourite list. It is such a simple recipe but so very tasty. Beats KFC anytime.If you don't already know a good recipe, this is how I make it. The recipe I like is chicken coated [...]
{ Add comments }
Homestyle stir fried rice vermicelli (chow mee hoon) ?????
Posted by yanti on Sunday, June 13, 2010
Rice vermicelli ?? (mee fun, mee hoon or fine rice noodles) can be a pain to stir fry. If anyone finds rice vermicelli always clump together, broken into bits and sticking to the pan/wok, you may find this post useful.To make delicious stir fried rice [...]
{ Add comments }
Di San Xian ??? (stir fried potato, aubergine and green pepper)
Posted by yanti on Saturday, June 12, 2010
Di San Xian (or more accurately read as 'dee sun sen') is a delicious vegetarian dish from Dongbei (north east China). The name Di San Xian ??? is translated as 'earth three fresh'.Potato is hardly ever added to any Chinese stir fries, but this recipe [...]
{ Add comments }
Jingdu ribs (Cantonese sweet & sour ribs) ???
Posted by yanti on Sunday, June 6, 2010
I have recently discovered Asda pork ribs are fantastic and great value. The ribs are in big chunks and full of meat. The pack I bought last week was labelled as 800g but the actual weight was around 900g.Take a look and drool at my favourite Cantonese [...]
{ Add comments }
Sichuan dry fried shredded beef ?????
Posted by yanti on Sunday, May 30, 2010
Dry fried shredded beef or 'gun ban niu rou si' ????? is a delicious Sichuan dish.'Gun ban' ?? is a twice cooked method whereby meat or vegetable is shallow fried with oil till dry and brown, this frying gives a lot of flavour to the meat or vegetables. [...]
{ Add comments }
Stir fried seitan with mixed vegetables ?????
Posted by yanti on Monday, May 10, 2010
I made seitan few days ago, I shallow fried and braised half the quantity, the remaining (about 300g) I boiled for about 30 minutes till cooked through. After cooling, I pat dry it and left in the fridge to use later. Raw seitan can also be steamed for [...]
{ Add comments }
???? Half catty eight taels
Posted by yanti on Sunday, May 9, 2010
''???? Half catty eight taels'' In Mandarin reads as 'bun jin ba liang' or in Cantonese is 'boon gunn bak liong'If you are familiar with Chinese have you heard of this expression before?There is a very old hilarious Cantonese movie by the same name [...]
{ Add comments }
Stir fried courgette with glass noodles and prawns
Posted by yanti on Saturday, May 8, 2010
I love courgettes (zucchini) a lot, my favourite summer vegetable. When freshly picked they have a lovely sweetness. Courgette can be bitter too, not very nice, I reckon may be due to the way they are grown or when they have been stored for over 4 [...]
{ Add comments }
Fried gluten puffs ????
Posted by yanti on Wednesday, May 5, 2010
If you have read the last post you may be wondering what I like to do with the gluten.My favourite way to use gluten or seitan is to fry them in oil till they puff up and golden. Then they can be stuffed and/or braised. Fried gluten has a lovely nutty [...]
{ Add comments }
Homemade gluten or seitan ??
Posted by yanti on Tuesday, May 4, 2010
Chinese has been using hydrated gluten or seitan (?? 'mien jin' in Mandarin) as a meat substitute ingredient for hundreds of years. Gluten is very versatile can be used in hundreds of ways and recipes. Not only as vegetarian it can also cook with [...]
{ Add comments }
Char siu bao using water roux
Posted by yanti on Sunday, May 2, 2010
I made these char siu bao (bbq meat steamed buns) with a simple yeast dough. This is not the traditional smiling (cracked top) bao recipe which takes about 2 days to prepare. Traditional smiling bao also needs super white bleached fine milled flour (Hong [...]
{ Add comments }
Jellyfish salad ????
Posted by yanti on Monday, April 26, 2010
If you've never heard of edible jellyfish or or eaten it before, you probably say eurgh...... For those like me who had it many times in Chinese restaurants you will love this salad. Jellyfish is tasteless. We love it for its crunchy texture. It will [...]
{ Add comments }
Childhood Nostalgia
Posted by yanti on Thursday, April 22, 2010
Do you ever take a foodie trip down memory lane thinking about those childhood food you loved so much at one time, now seldom or no longer have them anymore. I have quite a few, some I still secretly enjoy now and again, some sound weird and some make [...]
{ Add comments }
Braised potato and belly pork with red fermented beancurd ???????
Posted by yanti on Wednesday, April 21, 2010
This is my mum's recipe and has been a favourite since I was a kid. This dish does not look very pretty but it is very tasty comfort food. The braising method is similar to hong shao pork. The meat is succulent and potato chunks are soft and absorbed [...]
{ Add comments }
Crispy chilli beef
Posted by yanti on Sunday, April 18, 2010
Crispy chilli beef is a very popular Chinese available in most restaurants and takeaways in UK. Most Chinese restaurants branded this as a Sichuan dish. I have no idea how and why. This is just another British-Chinese creation, doubt if you'll find this [...]
{ Add comments }
Spice infused pineapple
Posted by yanti on Friday, April 16, 2010
I love fresh pineapple just can't get enough of it. The only thing I have to be careful is fresh pineapple sometime gives me mouth ulcers. I love stewing pineapple for a short while with a little sugar and a few strips of lime zest, that's nice and helps [...]
{ Add comments }
Basic white loaf using water roux
Posted by yanti on Monday, April 12, 2010
I have talked about water roux and how it can add extra water to a bread dough without deforming the shape. This post is to show you how I make a standard white loaf using water roux. Normally for a white bread loaf the normal water content (hydration) [...]
{ Add comments }
Steamed ribs and butternut squash with black bean sauce - ???????
Posted by yanti on Sunday, April 11, 2010
Had this last night it was very tasty. It's steamed pork spare ribs with black bean sauce on a bed of butternut squash. The ribs were tender and juicy coated with lots of black beans mixed with garlic, ginger and chilli. The butternut squash was soft [...]
{ Add comments }
Lap yuk ?? - Chinese dried bacon
Posted by yanti on Friday, April 9, 2010
I have never made lap yuk before. I made this batch of lap yuk together with the lap cheong. It's very easy just marinate and hang to dry, that's it. I am not that crazy with lap yuk like I am with lap cheong, but it is nice to know how to make this.Here [...]
{ Add comments }
DIY Lap Cheong tasting
Posted by yanti
Well the batch of homemade lap cheong is ready to eat. I had tried a little a day for the last few days, I am still here no funny tummy or illness. I am now happy to declare they are safe to eat.Result and taste test: Total drying (hanging) time is [...]
{ Add comments }
Fresh cucumber pickle
Posted by yanti on Thursday, April 8, 2010
I make this cucumber pickle quite often, it's easy, quick and very tasty. Goes well with any grilled meat, roast chicken or on its own as a side dish.Recipe:Cut a large cucumber into half lengthwise, remove the soft core and cut into very thin slices. [...]
{ Add comments }
Filipino Biko (Glutinous rice pudding)
Posted by yanti on Sunday, April 4, 2010
I adore homemade English rice pudding with lots of ground nutmeg and a brown skin on top, but I hate rice pudding in a tin/can I can never touch that stuff.Biko is Filipino rice pudding using glutinous rice and coconut milk. Great stuff. I made this [...]
{ Add comments }
Super hydration soft bread using water roux aka tangzhong ??
Posted by yanti on Friday, April 2, 2010
If you like soft bread and have thought of using bread improver but hate using chemicals here is a great recommendation.There is a craze coming from the Far East to use something called 60deg C water roux aka tangzhong ?? to make all sorts of soft breads. [...]
{ Add comments }
Hot Cross buns
Posted by yanti
I like any spicy and fruity sweet bread and buns. Since it is Easter I have the excuse to make a batch of hot cross buns.I like this Dan Lepard recipe - day bake with Mumsnet. I like the use of glace ginger, I am sure will be very nice. I am not [...]
{ Add comments }
Lap Cheong ?? - Chinese dried sausage
Posted by yanti on Sunday, March 28, 2010
Stored bought lap cheong in UK are really tasteless, I don't really know why. I had tried so many brands and never find any I really like. It's such a shame good lap cheong from the far east are banned from import and carrying them yourself through custom. [...]
{ Add comments }
Moo goo gai pan ????
Posted by yanti on Saturday, March 27, 2010
The first time I heard of 'moo goo gai pan' said in American/English years ago, I had no idea what it was. Then I figured it out it must be chicken with mushroom, still took me many years later to figure out what 'pan' is in Chinese till I Google and [...]
{ Add comments }
Jjajangmyun (Korean black bean sauce noodles)
Posted by yanti on Friday, March 26, 2010
Jjajangmyun is Chinese Zha Jiang Mian Korean style. Jjajangmyun was introduced by Chinese immigrants living in Korea years ago.The main ingredient for the sauce is a Korean black bean sauce called chun jang. This black bean sauce is nothing like Chinese [...]
{ Add comments }
Mooli and pork wrapped in flaky pastry ?????
Posted by yanti on Monday, March 22, 2010
These are nice little dim sum pastry balls great with a cup of Chinese tea. I am using traditional Chinese flaky pastry for this recipe but if you can't be bothered you can use bought puff pastry. Chinese flaky pastry is made up of two type of pastries [...]
{ Add comments }
Banana and coconut chiffon cake
Posted by yanti on Sunday, March 21, 2010
I had few very ripe bananas sitting in the fruit bowl. The only way I can think of to use them up is cake. I want something light and less calorie rich. I had banana chiffon before, it's a bit bland IMO. Then I thought why not add coconut with banana [...]
{ Add comments }
Sichuan preserved vegetable and pork noodle soup ?????
Posted by yanti on Friday, March 19, 2010
?? Zha Chai is my favourite store cupboard Chinese pickled vegetable. This is available in most Chinese grocery store, some in plastic packaging and some in tin/can in large chunks or ready shredded. Personally I prefer the chunky type in a tin/can.This [...]
{ Add comments }
Opor Ayam
Posted by yanti on Thursday, March 11, 2010
Opor ayam is one of the popular chicken curry in Indonesia/Malaysia/Brunei areas. Two common curry spices like chilli and turmeric are not required. This curry is fragrant with spices but not spicy hot and quite creamy with coconut milk. Quite easy to [...]
{ Add comments }
Hakka fried pork braised with woodears ???????
Posted by yanti on Thursday, March 4, 2010
Most People called this char yoke, meaning fried pork. The pork is fried then braised. It's similar braising pork like hong shao rou. The dish is flavoured predominantly with red fermented beancurd and five spice powder. Quite a simple recipe, other [...]
{ Add comments }
Pajeri nanas (pineapple curry)
Posted by yanti on Wednesday, February 24, 2010
It's been a while since I last posted a Malay recipe. This is what I made last week with opor ayam (creamy chicken). The pineapple was spicy, sharp and sweet, the chicken was mild and creamy, perfect match. This pineapple curry is one of my favourite [...]
{ Add comments }
Kidney and liver rice wine vermicelli noodle soup ????
Posted by yanti
Rice wine and sesame oil vermicelli noodle soup ????? is a celebration dish, very popular with Fuzhou ?? and Hokkien (Fujian) ?? people. Many after-birth mums will eat this, not sure if the doctor will recommend if the mum is breast feeding because [...]
{ Add comments }
Beijing Pizza ????
Posted by yanti on Tuesday, February 23, 2010
???? Jiu Chai Hu BingSome people called this Beijing pizza, it's an old Beijing style snack 'xiao chi ??', made with a thin crunchy cornmeal crust topped with Chinese chives (garlic chives), egg and a little dried shrimp for a more savoury flavour. [...]
{ Add comments }
Fried nian gao (egg fried sticky rice cake)
Posted by yanti on Monday, February 22, 2010
This is a simple breakfast common during the CNY season. Nian gao will harden after a few days, most people will fry it with egg to soften the cake and also given it a nicer flavour. Sometime if I have sweet potato and/or taro I would use them to sandwich [...]
{ Add comments }
CNY Day Seven Auspicious food (?? ???)
Posted by yanti on Sunday, February 21, 2010
Most Chinese are very superstitious, I know we are a weird bunch, many of the things we do and eat around CNY can all relate to some meanings, mostly something to bring auspicious lucks. Any thing bad is usually avoided or not permitted like no sweeping [...]
{ Add comments }
What Some Native Chefs Are Cooking
Posted by yanti on Friday, February 19, 2010
The Mitsitam Cafe�s Mexican Hot Chocolate1 gallon milk1/2 stick mexican or regular cinnamon3 pcs arbol chilies1 pc pasilla pepper, or dried poblano1 cup sugar3 pieces mexican chocolate1 cup cocoa powderHeat milk with cinnamon [...]
{ Add comments }
Soy Sauce Poached Chicken ??? and Master Sauce ??
Posted by yanti
I love poached chicken, the meat is so juicy and tender. That is why I love Hainanese Chicken rice. Another of my favourite is soy sauce chicken (See Yau Gai ???). This poaching liquor is a mixture of light soy, dark soy, sugar and spices normally referred [...]
{ Add comments }
Buddha's Delight or Monk's Vegetables ???
Posted by yanti on Tuesday, February 16, 2010
On the first day of CNY many Chinese. especially Cantonese, will go meat free. Many will cook an assorted vegetarian dish using dried vegetables, edible fungi, tofu products and fresh vegetables. This dish is normally referred to as Buddha Delight or [...]
{ Add comments }
Celebrate CNY Eve with Fu gui Ji ???, aka Beggar Chicken
Posted by yanti on Saturday, February 13, 2010
Our New Year's Eve dinner highlight was a Fu Gui Ji ???, commonly known as beggar chicken (??? chi gai zi) or (??? jiao hua zi). I preferred to called it Fu Gui Ji ??? for this occasion because fu gui ?? means fortune and prosperity.This beggar chicken [...]
{ Add comments }
Happy Tiger New Year
Posted by yanti
????!Happy New Year!??????!Greetings from Lucky Tiger!The following phrases are Tiger greetings. May sound a bit stupid translated to English, but quite sweet in Chinese. ????????? Lucky Tiger wishing you rolling in with money in the coming year [...]
{ Add comments }
Red bean and coconut sticky rice cake ??????
Posted by yanti on Friday, February 12, 2010
This coconut flavoured sticky cake/pudding with cooked red beans is another Cantonese favourite for CNY. I made some the other day but I have to say I much preferred the old fashioned plain brownish rice cake. Here is a recipe if anyone is interested.This [...]
{ Add comments }
Crunchy peanut crescents ???
Posted by yanti
Yau kok zai ??? are crunchy peanut crescents, a very popular snack for CNY especially Cantonese. I have been making these since I was a kid, it's a must have this time of the year. I like to make mine really tiny, it's labour intensive I quite enjoyed [...]
{ Add comments }
New Year Rice Cake ??
Posted by yanti on Wednesday, February 10, 2010
Rice cake or nian gao ?? is something nearly every Chinese family will have for CNY. The two words ? nian and ? gao rhyme with the Chinese greeting phrase ???? nian nian gao sheng, literally translated as higher year after year or simply you will prosper [...]
{ Add comments }
Candied lotus seeds ???
Posted by yanti on Tuesday, February 9, 2010
During CNY many Chinese will have a box of candied fruits and nuts at home to welcome friends and families when they visit and also given them as gifts. Popular candied stuff like candied lotus root slices, lotus seeds, red dates (jujube), kumquats [...]
{ Add comments }
Chinese dumplings - Jiaozi ??
Posted by yanti on Monday, February 8, 2010
I love Chinese dumplings and I am sure many of you too. There are hundreds of different kind of Chinese dumplings, from quite small and dainty to golf ball size, so many different methods to wrap, so many different types of pastry and infinite types [...]
{ Add comments }
Yeung Ji Gum Lo ????
Posted by yanti on Sunday, February 7, 2010
Here is another request from a reader for a recipe.Yeung Ji Gum Lo ???? is a cold Chinese dessert created by some Hong Kong restaurant in the '80. It's quite a refreshing dessert soup which is creamy, sweet and fragrant from mango and pomelo. Very simple [...]
{ Add comments }
Zha Jiang Mian ??? - Fried sauce noodles
Posted by yanti on Thursday, February 4, 2010
Zha Jiang Mian ??? is fried sauce noodles, I called it Chinese spag bog. These noodles are very popular in most parts of Northern China, especially Beijing.Koreans are also fan of zha jiang noodles, similar name called jajangmyeon. The sauce Korean used [...]
{ Add comments }
Lets Squash it
Posted by yanti on Saturday, January 9, 2010
Buttercup Squash Bread1 pkg (1/4 oz.) active dry yeast1/2 cup warm water (110 to 115 degrees)2 tablespoon molasses1 teaspoon salt1/2 to 1 tsp. caraway seeds1 cup buttercup squash, cooked and mashed3 cup all-purpose flourIn [...]
{ Add comments }
