April 29, 2016

Chocolate Dipped Biscotti 巧克力意大利脆餅

Chocolate Dipped Biscotti 巧克力意大利脆餅

Chocolate, Dipped, Biscotti , 巧克力, 意大利, 脆餅, recipe, italian, cookie, double baked
By Published: 2016-04-29
My very first biscotti was eaten a long, long time ago in a little Italian style cafe near my university campus.  The counter had a beautiful and enormous glass jar packed with these funnily shaped biscuits.   Newly from suburbia I naturally had no idea what they were but I could see that many others in the cafe had indulged.  So I took the plunge and ordered one with my usual cuppa.  As I picked up this thing called biscotti I thought to myself, you have got to be kidding, this thing is hard as heck!  I gnawed furtively at one hard end.  Humm...not going to happen.  I looked about and spied out others taking their hard as heck biscottis for dips into their coffee.  I followed suit and wow, wow...deep biscotti love!

Ever since then I have always, always wanted to make biscotti.  So I'm super excited to share this amazing biscotti recipe, it's so easy to make and OMG so yummilicious!  And comes out hard but not too hard!  You can eat it without dipping.  And of course, because I'm a chocolate freak, I had to up the ante and make it Chocolate Dipped Biscotti!

April 23, 2016

Bang Bang Chicken Salad 棒棒雞絲

Bang Bang Chicken Salad 棒棒雞絲

Bang Bang, chicken, Chilled, chinese, mung bean sheets, recipe, salad, sesame, shredded chicken, sichuan pepper, 棒棒, 雞絲
By Published: 2016-04-23
Bang! Bang, bang! Want to get back at all those annoying things that happen all in a day's work that you can't do anything about like...being stuck in traffic because you stupidly decided to get a taxi instead of using public transport or...waiting in line forever as the person in front "chats' with the cashier or...your boss giving you a hard time for something that's his fault or...hey, I could go on forever.  Well how about taking out your frustrations on a tender juicy piece of chicken breast, before ripping it to tiny little pieces?  But then you feel a wee bit mean and so you have to make amends by dressing that shredded chicken with a drizzle of spicy numbing sesame soy dressing, then nestling it tenderly on a cool crunchy bed of cucumber strips and translucent mung bean noodles?  Yummmm...amiright?  And don't you feel better already?  I know I do.  Make this cool and yummilicious Bang Bang Chicken 棒棒雞絲 for your dinner tonight and see if you don't get a right 'bang' out of it!

April 16, 2016

Grow Spring Onions in a Jar 玻璃樽種珠蔥

green onions, scallions, Grow, Spring Onions, Jar,  玻璃樽, 種, 珠蔥, shredder, curl up

By Published: 2016-04-16
Bring the spring in, I say, bring it in!  We've been experimenting with spring onions 珠蔥 also known as green onions or scallions, trying to find a way to have this essential to Chinese cuisine flavoring unit at hand whenever we need it.  I don't know if it's just my luck but, really, almost every time I need spring onions, all the stores are out of it!  And if you cook Chinese food, you know as I know that you will always need some spring onion for your dinner dishes, be it a sprinkled garnish, a way to aromatize your oil, or even as the tasty vegetable portion of your stir fry.  Which is why, here in Hong Kong, I have never understood why it is so hard to buy spring onion after a certain time of the day.  A shake of the head, a shrug of the shoulders...sorry, no spring onions.  Urghh...how devastating to that delectable dish that you have in mind for dinner!  So that is why we have discovered a way to easily insure ourselves against the abyss that is the lack of spring onion:  we have been growing our own spring onions in a jar!

April 7, 2016

Five Spice Kumquat Jam 五香金橘果醬

Five Spice Kumquat Jam 五香金橘果醬

Five Spice, Kumquat Jam, fruit jam, recipe, natural pectin,  kumquat, jam, 五香, 金橘, 果醬
By Published: 2016-04-07
I'm so happy with my latest jam!  I feel like I've bottled up some serendipitous springtime sunshine in a jar.  This is because the lovely golden kumquat is in season again and after making Chinese Candied Kumquats  糖漬金橘 last year, I decided this year to make some marmalade with it.  Marmalade, for me, is always associated with Paddington Bear, that adorable little hatted bear from deepest, darkest Peru.  His most favorite, absolutely preferred food was marmalade.  When I think of him I always see him with one furry paw, sticky with orangey goopy goodness, just out of the marmalade jar.  But enough of bears!  Back to the jam at hand!  I had never made marmalade before.  But since the surprising easy success of my Easy Homemade Strawberry Jam, I decided to try making jam with kumquats.  A bit more work, but oh my gosh darn it!  This Five Spice Kumquat Jam 五香金橘果醬 is soooo addictively tasty, refreshingly sweet yet tangy, a touch of that distinctive citrus bitterness, all rounded out by the warm spiciness of five spice.  Oh, dear, oh dear, I keep finding myself in deepest, darkest Fridge-ru, dipping one paw into the goopy golden goodness that is my very own marmalade jar!

Five Spice, Kumquat Jam, fruit jam, recipe, natural pectin,  kumquat, jam, 五香, 金橘, 果醬

April 3, 2016

Stir Fry Scrambled Eggs with Char Siu Pork 叉燒炒蛋

Stir Fry Scrambled Eggs with Char Siu Pork 叉燒炒蛋

barbecued pork, BBQ pork, Char Siu, chinese, eggs, pork, recipe, scrambled eggs, stir fry, 叉燒, 炒蛋
By Published: 2016-04-03
It's been so nice and quiet these few days.  Spring is coming, it's getting warmer and I've started seeing little tender green buds everywhere.  Right now it is the long Easter holiday for the school kids here in Hong Kong and I've been lazing around the house a lot with my little girl at home.  It's so nice to have her to myself all day again!  So we've been cooking (and baking) a lot as well and I suddenly realized that we had somehow missed out on writing about one of the most totally kick ass Chinese comfort foods, the amazing Stir Fry Scrambled Eggs with Char Siu Pork.   How could we have forgotten this humble and easy to make home style dish?  Tender just set flakes of golden yellow eggs clinging to caramelized chunks of Char Siu, that yummilicious world famous Chinese barbecued pork.  This Stir Fry Scrambled Eggs with Char Siu Pork 叉燒炒蛋 is one of those soul satisfying Chinese dishes, a veritable rice slayer, that is really easy to make and guaranteed to produce shiny licked over plates and rice bowls. There will be nothing left, seriously!

April 1, 2016

Fragrant Pear 香梨

By Published: 2016-04-01
Tis the season for the best, I kid you not, the best pear you're ever going to have!  If you're a pear lover, and who isn't, you have to do your pear shaped duty and find a source for these special Chinese pears.  Our latest fruit obsession, these Fragrant Pears or 香梨 are amaaaazing: light, tender, snowy white flesh, delicately crisp, filled to the brim with the most refreshingly sweet and flavorful pear juice.  They are so good that we can't stop gobbling them up right away and having to run back to the market to stock up on more!  And why not indulge, tis the season for the Fragrant Pear 香梨 and they'll be gone soon enough if you don't hurry and get some for yourself!

March 27, 2016

Easter Cookies 復活節糖餅乾

Easter Cookies, easter, sugar cookies, decorated, cookies, royal icing, recipe,  復活節, 糖餅乾
By Published: 2016-03-27
Happy Easter!  This year, instead of our usual Easter Eggs, we decided to make some Easter Cookies instead.  I love Easter Eggs, especially the ones we make from natural Easter Egg dye, but sometimes I find it rather stressful to have that many eggs to eat up.  We shouldn't really eat that many eggs because both I and my daughter are eczema prone and too many eggs means itchy.  And so we switched it up and did Easter Cookies.  And you know what?  Making and decorating these cute Easter Cookies was a super duper fun and creative project to do with my little girl, as fun or maybe even more fun than doing our usual Easter Eggs!  Plus now we get to eat all these yummilicious beautiful to look at cookies!

Easter Cookies, easter, sugar cookies, decorated, cookies, royal icing, recipe,  復活節, 糖餅乾

March 23, 2016

Easter Glass Noodle Nests 復活節粉絲巢

Easter Glass Noodle Nests 復活節粉絲巢

Easter, easter egg, Glass Noodle,  Nests, recipe,  Chinese vermicelli, bean threads,crystal noodles, 復活節, 粉絲, 巢, 冬粉, 細粉, 線粉, easter nest
By Published: 2016-03-23

The Easter Bunny is coming and we've been busy preparing for his arrival!  My little girl, as perhaps typical of an only child, has a huge collection of stuffed animals of all sorts and sizes that serve as her 'children' and playmates.  And as the both of us have recently just discovered those magical Cadbury Candy Coated Easter Eggs (I know, I know...where have I been?) my little girl really wanted to make some little Easter egg nests to share the chocolate eggs with her little stuffed friends.  Nests...humm...how to make a wee little Easter nest?  After some thought I decided to use an ingredient we had at home already, the Chinese glass noodles, to experiment.  And, woo-hoo, we were sooo delighted how our experiment turned out.  Our Easter Glass Noodle Nests not only turned out translucent, elegant and fairy like but also were super duper easy to make!

March 16, 2016

Chinese Black Bean Sauce 蒜蓉豆豉醬

Chinese Black Bean Sauce 蒜蓉豆豉醬

Chinese, Black Bean Sauce, douchi, bean sauce,  蒜蓉豆豉醬, 豆豉醬, 豆豉, recipe, garlic, fermented black bean, salted black beans, sauce
By Published: 2016-03-16
Do you know what these rather plain looking beans are?  These humble little beans are the Chinese fermented black soybeans, known also as Douchi, or 豆豉.  These black beans are used for the making of that ubiquitous Chinese sauce that is used in all kinds of Chinese dishes, be it pork, beef, or seafood, the Chinese Black Bean Sauce, or 蒜蓉豆豉醬.  As I was saying in our previous post about Chinese Steamed Fish with Black Bean Sauce, I didn't used to be a fan of this sauce, finding it rather overpowering and creating a 'sameness' in each dish in which it was used.  Until, of course, the day that my 老公 decided to start making his own Chinese Black Bean Sauce, that is.  It turns out that homemade Chinese Black Bean Sauce is soooooo much better than canned or what you get in restaurants, a delightfully unique, multi-layered, intriguingly flavored sauce that will complement whatever dish you decide to pair it with!

Chinese Steamed Fish with Black Bean Sauce 豉汁蒸魚

Chinese Steamed Fish with Black Bean Sauce 豉汁蒸魚

black bean garlic sauce, Black Bean Sauce, chinese, classic, recipe, steamed fish, traditional, 蒸魚, 豉汁, 蒜蓉豆豉醬
By Published: 2016-03-16
In our many experiments cooking the lovely Antarctic Queen fish this last week, we found that our favorite way of cooking up this tender, sweet and mild fish was pairing it with the classic traditional Chinese Black Bean Sauce, or 蒜蓉豆豉醬.  You must have tried Chinese black bean sauce before, it is a common sauce for many a Chinese dish and is popular at restaurants as an easy, flavorful way to prepare a dish with a minimum of fuss.  For myself black bean sauce was never a favorite, I found it too overpowering.  Never, that is, until we started making it at home.  WOW!  Homemade black bean sauce is a different creature altogether, rich yet subtle, many layered, just delicious and completely different from the out of the can black bean sauce that is almost always used in restaurants.  Try our Chinese Steamed Fish with Black Bean Sauce 豉汁蒸魚 recipe yourself and see if you don't find it yummilicious as well!

March 15, 2016

Antarctic Queen Southern Hake Fish 澳洲无须鳕

Antarctic Queen, chile, Chilean southern hake, deep sea, fish, merluccius australis, Merluza Austral, Southern Hake, 澳洲无须鳕, 魚
By Published: 2016-03-15
Dear readers, guess what landed on our doorstep last week?  If you're thinking something long, cold and sea-fresh, you're on the right track!  We were invited to try out a new seafood import coming into the Hong Kong market, the Southern Hake 澳洲无须鳕, also know as the Antarctic Queen and Merluza Austral, a deep sea fish caught off the coast of Chile, an amazingly beautiful and curious country with contrary landscapes ranging from oceans to mountains, volcanoes to deserts.  (I kinda want to visit Chile now.)

Antarctic Queen, Southern Hake, Fish,  澳洲无须鳕, Merluza Austral, Chilean southern hake, merluccius australis, 魚, chile, deep sea

March 5, 2016

Red Braised Fish Tail with Roast Pork 紅燒斑尾

Red Braised Fish Tail with Roast Pork 紅燒斑尾

Red Braised, Fish Tail, Roast Pork, chinese, recipe, bean curd skin,  紅燒斑尾, 紅燒, 斑尾, garoupa, grouper, fish, 枝竹, 腐竹, festival, feast
By Published: 2016-03-05
Okay, I have to say right off the bat that just thinking about this dish makes me swallow...hard.  This traditional Cantonese fish dish maybe does not sound super exciting when you describe it in words but once I had tasted it, it just burned into my food memories as one of the most delicious, comforting, unforgettable kind of Chinese dishes that I've ever had.  That's a tall order, I think, and I confess that now that I have written that sentence I'm nervous that people will make this dish and think, what the hey is she talking about?  But then I backtrack in my mind to the last time I had this spectacular dish, cooked up by my Cantonese cuisine extraordinaire 老公, and all I can remember is joy and muffled sounds of eating and the soft slurping sounds of delight and happiness.  You know what I mean.  All those funny body movements and facial expressions people have when their food makes them really, really happy.  So I present you with the Red Braised Fish Tail with Roast Pork, or 紅燒斑尾, a truly yummilicious fish dish braised to perfection with heapings of succulent roasted pork and tender chewy bean curd skins, all smothered in a thick, glossy, delectable sauce, the one fish dish besides the glorious Steamed Garoupa Fish, that I think is truly fit for a Chinese festival table.

February 21, 2016

Sesame Ball Jian Dui 煎堆

Sesame Ball Jian Dui 煎堆

 chinese, Jian Dui, Matuan, recipe, Sesame Ball, sesame puff, sesame seed ball, 煎堆, 煎䭔, 麻糰
By Published: 2016-02-21                
This little ball of golden goodness took a few tries to get right.  I wanted to make these light as air sweet treats for the Chinese New Year as they are a lucky symbol, being golden and perfectly round (golden coins, anyone?) and fortuitously expanding to several times their original size (yeah, your little venture is going to go through the roof!)  I mentioned to my 媽媽, who is in town at the moment visiting, that I was going to make the wonderfully crispy yet chewy Sesame Balls also known as Jian Dui (煎䭔 or煎堆) or Matuan 麻糰.  She said to me, 'Oh, those are easy, just like how you make tong yuan except you fry it!'   Well, sorry to say, dearest 媽媽, you were a wee bit wrong.  It wasn't really that easy at first to make these; however, once you get the trick of it, it's easy enough and you can make gorgeous, hollow, perfectly round and yummilicious Sesame Balls!

February 6, 2016

How to Wrap Jau Gok Peanut Puff Dumplings 炸油角的做法

chinese new year, dumpling, food, Gok Jai, how to wrap, by hand, Jau Gok, Peanut Puff, recipe, snack, Tim Gok, yau gok, Yau Kwok, 油角, 炸油角, 炸角仔, 角仔,
By Published: 2016-02-06
We just finished posting on how to make those delightful Chinese New Year's sweet treats, the Jau Gok Peanut Puff Dumpling, or 炸油角.  This little dumpling is really easy to make and easy to wrap as well if you use a dumpling press of some sort.  But...if you want to go all traditional and hard core and wrap by hand, the wrapping is a bit more tricky, so we decided to do a quick post on How to Wrap Jau Gok Peanut Puff Dumplings 炸油角 by hand.

February 3, 2016

Jau Gok Peanut Puff Dumpling 炸油角 / 炸角仔

Jau Gok Peanut Puff Dumpling 炸油角 / 炸角仔

Jau Gok, Peanut Puff, Dumpling, Tim Gok, Yau Kwok, Gok Jai,  炸油角, 油角, 炸角仔, 角仔, recipe, chinese new year, snack, food, how to wrap, yau gok
By Published: 2016-02-03
This post is inspired by the stories that have come in from our dear readers that spoke of their fond memories of the making and eating of the traditional Chinese New Year Treat, Jau Gok Peanut Puff Dumpling, 油角 or 角仔, also known as Tim Gok or Gok Jai.  This sweet treat is especially made by grandmas and grandpas, mothers and fathers for the Chinese New Year festivities as snacks to munch on and to share with the many Chinese New Year guests expected.  Another good reason to make and serve these crunchy munchies is that the distinctive shape of the Jau Gok is evocative of the gold ingots that the Chinese used for centuries as money.  So you could make and eat piles of golden ingots, what better way to start off the Year of the Monkey!?  

Gold ingot used as currency in ancient China

January 26, 2016

Chinese Smiling Sesame Cookie Balls 笑口棗

Chinese Smiling Sesame Cookie Balls 笑口棗

Balls, chinese, cookie, Laughing, laughing cookie, recipe, sesame, Smiling, smiling cookie, 笑口棗
By Published: 2016-01-26
It's almost time for the Chinese New Year 中國新年 and happy, plentiful thoughts of food, food, and even more delicious food are on my mind!  As anyone with proximity to Chinese culture will know, all things Chinese revolve around the copious consumption of all kinds of yummilicious foods.  Nom, nom, nom!!  We are going to celebrate the snack aspect of traditional Chinese New Year foods this time around and we start with the easy to make, delightfully addictive Chinese New Year favorite, Chinese Smiling Sesame Cookie Balls, or 笑口棗.  I'm sure you've seen these before, these little crisp sesame infused cookies can be bought everywhere during the Chinese New Year to munch on or to serve your CNY guests.  But I'll bet you've never had them homemade and fresh and I think you'll find they are waaaaay more delicious made at home than bought from any store.

January 17, 2016

Pan Fried Cheong Fun (Rice Rolls) with Egg 香煎腸粉炒蛋

Pan Fried Cheong Fun Rice Rolls with Egg 香煎腸粉炒蛋

Pan Fried, Cheong Fun, Rice Rolls, Egg, 香煎, 腸粉, 炒蛋, Rice Rolls,  Rice Noodle Rolls, chee cheong fun, chinese, snack, recipe, hoisin, sweet soy sauce
By Published: 2016-01-17
Recently we were really excited when a new little food shop opened on our street and we saw that they sold all kinds of chinese noodles (like Cantonese egg noodles), and most exciting of all, at least for me, was that they sold really fresh Cheong Fun 腸粉, also known as Rice Rolls or Rice Noodle Rolls.  Cheong Fun is used for all kinds of dishes, both savory and sweet, but for myself the favorite preparation is the classic Hong Kong snack food Pan Fried Cheong Fun with Egg.  Chewy fragrant rice, just fried egg clinging to the rolls, splashes of sweet soy sauce and oh, the tasty deliciousness of hoisin sauce!  YUMM...comfort food alert!!

January 10, 2016

Seriously Amazing Chocolate Tart 巧克力撻

Seriously Amazing Chocolate Tart 巧克力撻

Chocolate, Tart, recipe, chocolate tart,  巧克力, 撻, cake
By Published: 2016-01-10
I wanted to share this chocolate tart recipe because it really is seriously amazing.  Not due to any special skills of mine or anything, let me assure you, this tart is amazing all by itself!  I had to bring a dessert to a New Year's Eve barbecue that we were invited to and naturally wanted to impress and thus stumbled on this recipe for chocolate tart that seemed easy yet delicious.  But I was wrong...it was super easy and amazingly delicious!  Not just my opinion, this tart got rave stand up reviews from the folks at the barbecue, many of whom are chefs themselves.  So if you're a super chocolate fan (like we are!) and need to produce an impressive but easy to make dessert, do try this Seriously Amazing Chocolate Tart.  You won't be disappointed, I promise!

January 5, 2016

Chinese Egg Tarts 蛋撻

Chinese Egg Tarts 蛋撻

Chinese, recipe, Egg Tarts, 蛋撻, crust, custard, cake flour, egg tart molds, traditional, dessert, egg, tart
By Published: 2016-01-05
Greetings for the New Year and hope that you all have had a great holiday season!   I know that we've been really, really busy and have only now had a chance to breath a bit.  So, in thinking of what to write about as the first post of this grand new year, I had the inspiration to bring in the year with a bit of sunshine and to me there is not a thing in the world that is as sunshiny and cheerful as the absolutely fabulously famous and wonderfully traditional Chinese Egg Tart, or 蛋撻!  Why it's something that every Chinese kid grew up with, it's sorta programmed into our DNA or something.  Egg tarts are the first 'desserts' I remember eating, my grubby little hand eagerly lifting up a tart from its big pink box, falling in finger lickin love from the first moment with that tender, sweet eggy custard and the cookie like crust.  Ohh...just taking one luscious bite of an egg tart takes me right back to warm and fuzzy times...

December 18, 2015

Stained Glass Cookies 彩色玻璃餅乾

Stained Glass Cookies 彩色玻璃餅乾

candy center, christmas cookie, cookies, ornament, recipe, Stained Glass, 彩色, 玻璃, 餅乾
By Published: 2015-12-18
Dear readers, in this Christmas season, I'm going to have to admit that I've got cookies on the brain, a veritable cookie fever, if you will.  Cookies, cookies, cookies everywhere!  What can one do, though, with Christmas parties coming up one after another and a little girl at home that loves her cookies and milk?  Our latest discovery of fun cookies to make and bake for the holiday season are these wonderfully fun and amazingly beautiful Stained Glass Cookies  彩色玻璃餅乾.  I can't believe that I had never seen these cookies before!  Where the heck have I been?  Who would have thought that one could make cookies that let light in through a colorful candy window?!  Amazing cookiness, if you ask me.  And you can even hang them on your Christmas tree!
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