???? Hak jiu gee lau (Cantonese), or Hei jiao zhu liu (Mandarin) - Pork fillet with black pepper saucePork or beef fillet with black pepper sauce is a modern (westernised) Cantonese dish. In the restaurant this is normally serves on a red hot cast iron [...]
Pork fillet with black pepper sauce ????
Posted by yanti on Tuesday, October 25, 2011
More about → Pork fillet with black pepper sauce ????
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Curry chicken rice bake ?????
Posted by yanti on Thursday, October 13, 2011
Who doesn't like curry chicken with rice? This recipe is slightly different, it's east meets west. It's curried rice topped with a saucy chicken curry and cheese. This fusion (or bastardised if you prefer) curry chicken rice bake can be found in Hong [...]
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Torn cabbage with red fermented beancurd ??????
Posted by yanti on Monday, October 3, 2011
I have no time to post any recipes lately, life was hectic I was working 6 - 7 days a week. This blog has been neglected hopefully you did not miss me much :).Today's recipe is vegetarian, a cheap and cheerful stir fried cabbage with a rather unusual [...]
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Xian torn bread with lamb soup ????
Posted by yanti on Wednesday, August 31, 2011
Yang Rou Pao Mo ????The weather has suddenly turned cooler. I was craving for something filling and warm. I bought a piece of lamb shoulder last week, time to make some yang rou pao mo. I can eat some and store the rest in the freezer for later.Yang [...]
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Cumin beef ????
Posted by yanti on Sunday, August 28, 2011
I did not update this blog for a very long time, was feeling lazy and uninspired. Today recipe is a moreish spicy beef with cumin. Zi Ran Niu Rou ????Cumin beef originates from the Muslim populated North-West of China. This dish is popular in many parts [...]
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Acorns: A Major North American Native Food
Posted by yanti on Thursday, July 7, 2011
Native American Cuisine California Indians did not have to be farmers, and for the most part were hunters and gatherers. There was a ready supply [...]
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Oriental inspired beef and vegetable stew
Posted by yanti on Thursday, June 23, 2011
There are many ways to make a bowl of comfort beef stew. This non authentic recipe is one of my favourite and good way to clear up the vegetable drawer in the fridge. The stew looks ordinary like any tomatoey beef stew but with few oriental ingredients [...]
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Sichuan liang fen ???? (Starch jelly noodles)
Posted by yanti on Sunday, June 19, 2011
Liang fen ?? is a jelly noodles made with starch and water. Starch and water is cooked to a thick custard, set and chilled. It is then cut into whatever shape and size you like then dressed in a Sichaun spicy sauce with some spring onion, coriander [...]
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Sichuan sugar and spice infused soy sauce ????
Posted by yanti
Fu zh� jiang you ???? loosely translated as replicated soy sauce. Another common name you may come across is red soy sauce ??? for tian sui mian ???. This is an aromatic sugar and spice infused/reduced soy sauce for many Sichuanese dishes especially [...]
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Toyomansi and Bistek
Posted by yanti
Toyomansi is my latest favourite sauce. It's a Filipino soy sauce with calamansi lime juice, a sourish soy with a citrus fragrance. I like it but having had fresh calamansi before, I have a suspicion some flavouring other than real calamansi is added [...]
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Crystal zhongzi ????
Posted by yanti on Monday, June 6, 2011
?????? shui jing = water crystal?? zhongzi = leaf wrapped dumplingHere is another unusual zhongzi. The recipe is based on Thai tapioca dumplings, Sawku Sai Muu. The pastry dough is made with tapioca pearls. They are called crystal zhongzi because the [...]
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Hakka mochi zhongzi ????
Posted by yanti on Sunday, June 5, 2011
Ker ja bun zong ????Zhongzi can be written as ?? or ??Today is Duan Wu Festival ??? or Dragon Boat Festival. The origin and story behind this festival see Wiki. Zhongzi or leaf wrapped dumplings are a must to be eaten during this festival.There are few [...]
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Back to basics - crispy fried garlic ???
Posted by yanti on Monday, May 30, 2011
? (zha) = deep fried? (suan) = garlic? (mee) = normally this word is rice, but in this context it means tiny pieces.Crispy fried garlic like crispy fried shallot is very common in S E Asia. Chopped garlic is deep fried till golden it is not bitter but [...]
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Pearl barley, water chestnut and fu chook (beancurd stick) dessert soup ????????
Posted by yanti
Pearl barley = ?? yee mee (Mandarin) or yee mai (Cantonese)Water chestnut = ?? ma tee (Mandarin) or ma tai (Cantonese)Beancurd stick = ?? fu chook (Mandarin or Cantonese)Sugar water (or more appropriately as sweet dessert soup) = ?? tang sui (Mandarin) [...]
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Lap cheong rice ???
Posted by yanti
This simple rice is something I can indulge quite often since I know how to make my own lap cheong. DIY lap cheong is so much cheaper and I know there are no hidden ingredients or preservatives. The is a simple meal, steamed lap cheong with rice and [...]
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Sichuan style spicy lap cheong ??????
Posted by yanti on Friday, May 20, 2011
Chuan wei ma la xiang chang (in Mandarin) ??????? = Sichuan ? = flavoured ? = numbing ? = hot ? = fragrant ? = sausageLap cheong (Cantonese)/ la chang (Mandarin) ??lap / la ?, in Chinese this normally means wax but in this context it means [...]
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Tea smoked cured belly (bacon) ?????
Posted by yanti on Tuesday, May 17, 2011
Ever since I made tea smoked chicken I am hooked. The meat has such deep rich flavour and texture of meat is so tender and juicy. I now tried tea smoked belly. As expected the flavour and texture is excellent. This is probably the best piece of porky [...]
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Braised daikon and carrot ????
Posted by yanti on Tuesday, May 10, 2011
Su shao luo bo ????Luo bo ?? (??) this can mean either daikon (mooli or oriental radish) or carrot.Su ? is vegetarianShao ? in cooking terms can mean boil, bake, roast, braise or stew. It's confusing I know!This braised mixed root vegetable is rather [...]
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Stir fried blistered green chilli ????
Posted by yanti on Monday, May 9, 2011
Hu pe jian jiao ????I was pleased to find some large green chillies from the market. I asked the store keeper if they are spicy he just shrugged his shoulders how helpful! In the end I bought a handful (just over 1/2 lb) to try in case they are not as [...]
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Old granny's potato ???? - Yunnan style bubble and squeak
Posted by yanti on Sunday, May 8, 2011
I often find similarities between western and oriental food like this stir fried potato which is similar to rustic English bubble and squeak (not the cake shaped type). Here to introduce to you a classic home cooking from Yunnan called lao nai yang yu [...]
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Tomato egg fried rice ??????/ ?????
Posted by yanti on Saturday, May 7, 2011
Simple lunch today, tomato and egg fried rice. Tomato and egg are such good combination, universal favourite. I am sure there is at least one dish made with tomato and egg in every country. Just Chinese dishes I can count at least half a dozen classics [...]
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Homemade chilli sauce with ginger
Posted by yanti on Friday, May 6, 2011
Yesterday I spotted a whooping bag (almost 1.3 kg) of red chillies for quick sale at the Chinese supermarket for a mere �3. The chillies were a little off their best, slightly wrinkly but still looking pretty good. I have to take the lot home, too good [...]
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Steamed aubergine with glass noodles and minced pork ?????????
Posted by yanti on Friday, April 29, 2011
Few days ago this Guardian article mentioned aubergine has more nicotine than other vegetables. Guess I may be addicted to this humble spongy vegetable. I have posted quite a few oriental recipes with aubergine. Aubergine is one of those vegetables that [...]
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Spicy sweet and sour tempeh
Posted by yanti on Tuesday, April 26, 2011
This tempeh is sweet. salty, spicy and sour. Very moreish. The recipe is based on Indonesian tempe kering (dry tempeh) with my own twist. I used Korean chilli paste which has a sweeter more mellow flavour. I don't have any lime leaf so I sub with lime [...]
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Drunken pork belly ????
Posted by yanti on Saturday, April 23, 2011
Green ginger wine makes a great refreshing cocktail with lime and fizzy water. I also use it for oriental cooking.when I am out of Chinese cooking wine. Stone's is nice. I also like Lidl's (silly me! just remember it's Aldi not lidl) own brand but it [...]
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Scrambled egg with tomato ?????? (????)
Posted by yanti on Thursday, April 21, 2011
Xi hong shi chao ji dan ??????= fun chair chow dan (fan qie chao dan) ????The above names all mean the same stir fried tomato with egg or scrambled egg with tomato, the Chinese way.These tomatoes I used were so red, the juice looks deliciously red too.There [...]
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Stir fried mantou ???
Posted by yanti on Monday, April 18, 2011
Stir fried mantou is a tasty way to use up stale mantou. An all in one meal/snack super quick and easy to prepare. A good way to use up anything in your fridge. Use any vegetables you have and some meat like leftover cooked meat, bacon, ham, lap cheong, [...]
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Mantou ?? - plain steamed bun
Posted by yanti
What is the difference between Chinese bao/baozi ?/?? and mantou ???Boazi is bun with filling and mantou is without filling. The word bao ? in boazi means 'wrap' so it is obvious with filling.Mantou ?? is the staple carb for Northern Chinese more than [...]
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Biang Biang Mian
Posted by yanti on Tuesday, April 12, 2011
If you think supercalifragilisticexpialidocious is not easy to remember try the most complex Chinese character related to a noodle's name. This word is so complex it is not in any Chinese dictionary or any computerised Chinese type set. Take a look at [...]
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Chinese leaf with vinegar sauce ????
Posted by yanti on Saturday, April 9, 2011
Chu liu bai chai (cu liu bai cai) ????Chu liu bai chai is a simple vegetarian dish, a well known Lu Chai ?? from Shandong ?? region where it is famous for the production of good quality vinegar.This stir fried Chinese leaf or napa cabbage main flavour [...]
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Stir fried pork and cucumber with yellow bean sauce ????
Posted by yanti on Monday, April 4, 2011
Chow hwang gua jiang ????Most people have cucumber raw or pickled, I love stir fried cucumber.This is a simple stir fry but the recipe is not that common. The original recipe is from Ching Imperial kitchen specially made for Empress Dowager Cixi as condiment [...]
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Honey lemon and ginger fish
Posted by yanti on Saturday, April 2, 2011
I love honey, lemon and ginger hot drink. I have it quite often with or without a cold. This combination also works for a Chinese style sweet and sour.Here is the recipe for this simple fried fish with honey lemon and ginger sauce.Ingredients:about 500g [...]
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Garlic fried prawns ????
Posted by yanti on Thursday, March 31, 2011
Gon Jin Ha Look ????This is my mum's Cantonese dried fried prawns with garlic we called gon jin ha look. Simple and so tasty. We always used very large king prawns (about 5 - 6 " long) and always with the shell and head on. Shells and heads are so [...]
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Ayam Pongteh
Posted by yanti on Tuesday, March 29, 2011
Ayam pongteh is nyonya braised chicken with shitake mushroom and potato. This is a popular nyonya dish eaten at most festivals or celebrations. This dish is normally not spicy (unless chilli is added) but quite rich in flavour enriched by lots of shallots, [...]
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Sambal belacan
Posted by yanti on Monday, March 28, 2011
Sambal belacan is pungent and delicious. This paste is used a condiment or sauce for many Malay or Nyonya dishes including curries, vegetable stir fries or salad (kerabu).I have already posted two recipes for sambal belacan previously on this post (raw) [...]
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Perkedel - Indonesian potato cakes
Posted by yanti on Sunday, March 27, 2011
Fried potato cakes make great snack anytime. Perkedel I think is an Indo-Dutch fusion. There are various spellings all mean the same potato cake if you ever come across them.perkedel = berkedel = bergedel = bergedilThis is home cooking make perkedel [...]
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Kung Po Chicken ????
Posted by yanti on Friday, March 25, 2011
Finally got the laptop back after a week. Phew!Kung po or kung pow chicken (gong bao ji ding ????) is probably the most famous Sichuan chicken dish outside China. It is listed in nearly all Chinese restaurants or takeaways menu worldwide. There are many [...]
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Blog now open to view
Posted by yanti on Wednesday, March 23, 2011
Apology to all readers. I have problem with the computer and my hmtl. My computer is still on repair. I have to use the library service.I have managed to open the blog to view again. Thank you for your suppo [...]
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Making Tempeh
Posted by yanti on Wednesday, March 16, 2011
Growing my own tempeh has been on my list of things to try. I have recently received a free sample of tempeh starter from Tempeh Info. So way I go to give it a try. I was a bit nervous to keep a constant temperature of around 30deg C to incubate the [...]
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Fried tofu and egg braised in sauce - Guo ta dou fu ????
Posted by yanti on Sunday, March 13, 2011
Guo ta dou fu ???? is from Shandong. It's fried tofu pieces coated with beaten egg then cooked in a sauce. If you like tofu this is a lovely light dish.To prepare this,Take 2 - 3 pcs of firm tofu, cut into 1cm thick. Marinate with pinch of salt , a dash [...]
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Steamed chicken with fermented chilli and black beans ??????
Posted by yanti on Saturday, March 5, 2011
I made a couple of jars of fermented chilli few months ago, there is still some in the fridge in good condition no sign of mould or smelling bad. It has lasted longer than I thought. This chilli has a great flavour and is very spicy hot due to the added [...]
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Imperial yogurt ????
Posted by yanti on Wednesday, March 2, 2011
Yogurt was not common years ago in China. Yogurt has been and still eaten mainly by the upper northerners, Mongolia area or muslim population who raise sheep/goats and goat milk yogurt is quite common and traditional among them. Today many bigger cities [...]
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Masak lemak labu & udang (Creamy pumpkin and prawn curry)
Posted by yanti on Tuesday, March 1, 2011
If you ask me what do I cook most, my answer will probably be Chinese and Malay food. I love the rich and aromatic Malay/Nyonya curries, salad, cakes and cookies. I can get most of the spices, herbs and other Malay ingredients over here to make almost [...]
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Steamed pork cake with moi choi ?????
Posted by yanti on Sunday, February 27, 2011
There are so many types of Chinese pickled vegetables. If you have visited one of the larger Chinese supermarkets, you may be baffled with the array of dried or wet pickled vegetables: salt pickled, vinegar pickled, spice pickled, sweet pickled etc.. [...]
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Red bean soup with chan pei ???????
Posted by yanti on Wednesday, February 23, 2011
Red bean or aduki bean is a common oriental ingredient making into thick bean paste filling for buns/cake and also made into sweet soups or tong sui ??We Chinese love sweet soups for dessert, there are numerous varieties. Red bean soup with mandarin [...]
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Baked beans ala Chinese ??????
Posted by yanti on Monday, February 21, 2011
I love baked beans with English breakfast, on toast or on baked potato. Ever had stir fried baked beans? Since I was a kid I adored baked beans with pork ala Chinese style. I think many Chinese kids brought up in the far east are familiar with this. [...]
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Chan pei mui ??? (Chinese fruit candy)
Posted by yanti on Sunday, February 20, 2011
Anyone remembers and still eats Chan pei mui ???? Chan pei mui is a traditional Chinese candy. I love it since I was a kid. It is a fruit candy, looks brown/black soft and chewy with a strong citrus peel flavour.From the name chan pei mui ???, you can [...]
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Back to basics - dried mandarin or tangerine peel ??
Posted by yanti on Saturday, February 19, 2011
Chan pei ?? directly translated as 'ancient old skin', it is basically dried mandarin or tangerine peel. The reason why it is called ancient old skin is because it is not freshly dried peel it must be aged for at least a year before used.Towards the [...]
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Tang yuan, fermented rice and egg drop sweet soup ??????
Posted by yanti on Thursday, February 17, 2011
Tang Yuan ?? are boiled soft chewy balls normally made with glutinous rice flour.Today is the last day (day 15) of Chinese New Year called Yuan Xiao Festival ???. It's also a full moon day today. CNY starts on the 1st day of lunar month and end on full [...]
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Taiwanese meat and mushroom sauce ??????
Posted by yanti on Tuesday, February 15, 2011
?????? - Tai Shi Xiang Gu Rou ZaoThis is Chinese spag bog sauce Taiwanese style. The flavour is similar to this chunky style recipe.Cheap, flavourful and very versatile, this sauce is great with plain rice, any noodles (dry or soup), stir fries vegetables [...]
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Pumpkin pudding ????
Posted by yanti
This is a refreshing pudding and easy to make. The mandarin peel makes the pudding quite fragrance.Pumpkin skin is quite tough to peel. I cooked the pumpkin with the skin on, once cooked the skin will become very soft. For this recipe I cooked about [...]
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Back to basics - Homemade five spice powder ?????
Posted by yanti on Friday, February 11, 2011
Chinese five spice is a classic flavouring in many Chinese cooking. I have bought and used many different brands of five spice powder. I noticed they all smell different and some didn't have much aroma at all.Though it is called five spice, it is not [...]
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Homemade sweet fermented rice ???
Posted by yanti on Wednesday, February 9, 2011
Fermenting cooked rice is a very old Chinese, Japanese, Korean and other S E Asians tradition, the main use is to make rice wine. Fresh partially fermented rice is very sweet, great to eat as it is like a rice pudding or use for cooking.In Chinese sweet [...]
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CNY 7th day
Posted by yanti on Tuesday, February 8, 2011
Happy Birthday to all! It's the 7th day of CNY again. In Chinese tradition it's everybody's birthday. We called today ??, reads as 'Ren le' in Mandarin or 'Yan Yak' in Cantonese, literally means 'people's day'.See previous post and some recipes related [...]
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Golden pumpkin cake
Posted by yanti on Monday, February 7, 2011
Golden Pumpkin Cake ?????One of Cantonese favourite Chinese New Year's cake is lo bak goh (turnip or mooli cake). This year I subbed mooli with pumpkin. The cake has a mild sweetness and lovely pumpkin flavour. It has a nice golden colour. Gold or golden [...]
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Happy Wabbit Year
Posted by yanti on Monday, January 31, 2011
Chinese New Year 2011, 3rd - 17th FebHappy New Year to all who celebrate the year of the Rabbit.????????????: In the year of the Rabbit, wish you and your family:???? All wishes come true???? No end of good lucks???? Feeling young and healthy???? [...]
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Sausage making - cheap useful tools and tips
Posted by yanti on Saturday, January 29, 2011
For a change this is not a recipe. I just like to brag about the cheap and cheerful sausage making tools I have been using recently.Last year I started making Chinese sausages lap cheong and other homemade fresh sausages. Unwilling to pay ��� for a stuffer [...]
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Chinese pork jerky/ Sweet bbq pork/ Rou gan / Bak kwa/ ??
Posted by yanti on Thursday, January 27, 2011
Hello and belated New Year greeting!. Apology for neglecting the blog again for many weeks, I had disappeared to California enjoying the sun and hopefully has escaped the worst of English winter.Chinese New Year is coming soon. This year is the year [...]
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Food on the Reservation
Posted by yanti
Native American Cuisine Information FoldersNative American ChefsNative American CuisineNative American RecipesNative American Recipes IINative American RestaurantsNative American KitchenNative American BlogsNative American [...]
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