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 [...]
Steamed aubergine with glass noodles and minced pork ?????????
Posted by yanti on Friday, April 29, 2011
More about → Steamed aubergine with glass noodles and minced pork ?????????
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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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