Steamed aubergine with glass noodles and minced pork ?????????

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 must be thoroughly cooked to give it a silky texture and sweet flavour, utterly delicious IMO. Undercooked aubergine is awful feels and tastes

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Spicy sweet and sour tempeh

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 zest.

Ingredients:
about 300g tempeh
1 chopped onion
2 clove garlic, minced
2 tbsp Korean chilli paste (gochujang)
2 tbsp soy sauce
some sugar

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Drunken pork belly ????

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 is only available around Christmas time.


This stewed pork recipe was created when I had a bottle of old ginger wine to use up quickly. I was

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Scrambled egg with tomato ?????? (????)

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 is no regional boundary where this dish comes from in China, it is popular among all Chinese not just in China but also worldwide

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Stir fried mantou ???

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, spam etc... add the usual garlic, spring onion, chilli etc.. for more flavour. I love to coat the mantou with beaten eggs.

Cut 3 stale plain

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Mantou ?? - plain steamed bun

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 rice, it is eaten at breakfast, lunch and dinner in place of rice. Plain mantou's texture is normally a bit chewy not like Cantonese cha siu

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Biang Biang Mian

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 one single Chinese word with 57 strokes!



This word reads as 'biang'




Biang biang mian (in Chinese charaters)

Biang biang* mian is a well

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