December 24, 2016

Make Your Own Gingerbread House | Day 3 自製薑餅屋

Make Your Own Gingerbread House | Day 3 自製薑餅屋

Make your own, homemade, recipe, hansel and gretel, Gingerbread House,step by step, guide, 自製, 薑餅屋, royal icing, decoration, how to
The back of our gingerbread house
By Published: 2016-12-
Dear readers, this is the last day!  I have to admit it, this little gingerbread house took longer to do (and a caused a bit of nervous hair tearing) than I thought it would...but what can I say, it was worth it.  There's nothing quite like a house made completely of candy and cookies, not when I was a little girl reading over and over again the fairytale of Hansel and Gretel and the little candy house they found nestled in the woods, and not even now when I'm all grown up and seen, well, lots of strange and wonderful things.  When my little girl and I finally finished our little gingerbread house and it was sitting so pretty on our was just the feeling of magic...I felt almost as if we were transported to that fairy forest, looking through the trees, eyes big with wonder, peeking at a house delightfully  and completely made of candy, with a wicked wee witch hiding inside...

We mixed and baked the gingerbread house shapes according to our downloadable templates in our post Make Your Own Gingerbread House | Day 1.  We constructed the gingerbread house on Make Your Own Gingerbread House | Day 2.  Today on Day 3 we finally decorate our gingerbread house with candies of all sorts!  This is the best part!

Make Your Own Gingerbread House | Day 2 自製薑餅屋

Make Your Own Gingerbread House | Day 2

Make your own, homemade, recipe, hansel and gretel, Gingerbread House,step by step, guide, 自製, 薑餅屋, royal icing
By Published: 2016-12-24
We're making a Hansel and Gretel inspired gingerbread house!  This is Day 2 of our step by step guide to making your own gingerbread house where we construct the gingerbread house from the gingerbread shapes baked on Day 1.  It's house construction time!

Check out our previous post Make Your Own Gingerbread House | Day 1 to find the recipe for gingerbread dough, our downloadable gingerbread house templates and step by step instructions for making and baking the dough, .  To find out how we decorated the candy house and get tips on which candies make the best decoration please see our next post Make Your Own Gingerbread House | Day 3.

Make Your Own Gingerbread House | Day 1 自製薑餅屋

Make Your Own Gingerbread House | Day 1 自製薑餅屋

Make your own, homemade, recipe, hansel and gretel, Gingerbread House,step by step, guide, 自製, 薑餅屋
By Published: 2016-12-24
My favorite time of the year, Christmas season, is near to hand and, inspired by that age old Brothers Grimm fairy tale, we made a Hansel and Gretel themed Gingerbread House!!  Do you remember the part in the original tale where the brother and sister, abandoned in the woods and very hungry, find a life sized gingerbread house:

"On they walked and walked, til suddenly they came upon a strange cottage in the middle of a glade.

     'This is chocolate!' gasped Hansel as he broke a lump of plaster from the wall.

     'And this is icing!' exclaimed Gretel, putting another piece of wall in her mouth.  Starving but delighted, the children began to eat pieces of candy broken off the cottage." 

~Hansel and Gretel from Grimm's Fairy Tales, 1812

Hansel and Gretel illustration by Ludwig Richter, 19th century

As a kid I was so fascinated by that wonderful cottage in the woods completely made of candy that I wanted to live there!  Can you imagine?  Both shelter and food sweetly and surely taken care of!  Without that evil old witch, of course.  So now all these years later I'm finally sorta fulfilling that fantasy by making our own Hansel and Gretel Gingerbread House...

December 6, 2016

Almond Nougat Candy

Almond Nougat Candy 杏仁牛軋糖

almond, candy, Christmas, holiday, Nougat, recipe, soft, torrone, treat, 杏仁, 牛軋糖, traditional, italian, no corn syrup
By Published: 2016-12-06
Okay, I seriously like nougat a lot...a very a lot.  It's so festive!  And yummy.  Every once in a while I will splurge on prettily wrapped bags of nougats to nibble on,  bags that empty way too quickly into the tummy of the nearest nougat addict.  (Umm...that would probably be me.)  

The problem I found was that I always wanted to eat a LOT of nougat, darnit that honey scented soft fluffy whiteness interspersed with the nutty crunch of roasted nuts makes it just simply irresistible and addictive.  So I figured if I wanted to eat a LOT of nougie maybe I should try to make some at home and pig out standing in the comfort of my own kitchen.  

But then I got discouraged cuz there was a lot of stuff in nougat making like sugar 'crack' stage and glucose syrup and so on and I thought, meh...this is too hard.  (I've been struggling with sugar work...more on that later.)  But then...then I found a classic nougat recipe that was really simple and straightforward to make, only three ingredients! and a bit of time.  With this traditional recipe I made my own Almond Nougat Candy (just in time for wrapping up as gorgeous homemade Christmas gifts!  After I nosh my way through the first batch, that is...) and what can I say, it's soooo yummilicious!  Gosh darn it, this freshly made nougat, just soft enough to be deliciously chewy, really beats the socks off anything you can buy in the stores!

November 27, 2016

Pear & Snow Fungus Tonic Soup 雪梨雪耳湯

Pear & Snow Fungus Tonic Soup 雪梨雪耳湯

asian pear, chinese, health, Herbal, Pear, recipe, Snow Fungus, snow pear, Soup, sweet, Tonic, 北杏, 湯 apricot kernel, 雪梨, 雪耳
By Published: 2016-11-27
With the change in the weather in Hong Kong really kicking in this month, the famous humidity of the long, long summer has dropped away, leaving cool and very dry days behind.  My little girl has a 'hot' nature according to Chinese Medicine, with dry skin, hot body and easy perspiration and thus the sudden dryness of the weather has inflamed her 'hot' nature to the point where she has also been getting a lot of nose bleeds.  The Chinese, naturally, have a healing soup for everything and so there are plenty of soups that soothe the heat of the body   I bustled myself down to the wet market today to get the fresh ingredients to make a little pot of the traditional Chinese healing and strengthening soup known as Pear & Snow Fungus Tonic Soup, or 雪梨雪耳湯, that helps to soothe and tonify the body to more easily make the transition into the dryer cooler temperatures of the autumn.  

November 15, 2016

Steamed Chinese Cured Pork Belly Lap Yuk 蒸臘肉

Steamed Chinese Cured Pork Belly Lap Yuk 蒸臘肉

chinese, chinese bacon, Cured, Lap Yuk, Pork Belly, preserved meat, preserved sausage, recipe, steamed, 蒸, 臘肉,
By Published: 2016-11-15
Dear friends, it's time for those dishes that warm you up and provide you with the slow burning energy throughout these long chilly days.  I want to introduce the Chinese Cured Pork Belly, also known as Lap Yuk or 臘肉, a Cantonese preserved meat specialty that is sooo delicious and comforting to eat during the autumn and winter months.  Absolute perfection with a steaming hot bowl of rice.  If you've never had it before, it's vaguely reminiscent of bacon being from the same cut of meat but, I think, even better in its own unique luscious porky sort of way.

November 8, 2016

How to Make Chen Pi Dried Mandarin Peel 陳皮做法

How to Make Chen Pi Dried Mandarin Peel 陳皮做法

By Published: 2016-11-08
Inspired perhaps by the seasonal chill finally blowing our way, I remembered this year, finally, to try making my own Chen Pi Dried Mandarin Peels (also known as Dried Tangerine Peels), or 陳皮.  These wonderful dried citrus peels are used as a flavoring agent in both savory and sweet dishes in Chinese cuisine as well as being used as an ingredient in Chinese medicine to help digestion and relieve nausea and cough.  Every year come early autumn I've seen fruit vendors at the wet market making the chen pi, hanging the graceful loops of drying citrus peels topsy turvy from every nook and crook they could find and have always wanted to try making it at home.  Chen Pi is, after all, what the Cantonese would call an essential in the Chinese kitchen, the flavor of this humble dried tangerine peel is out of this world unique, based in citrus but much, much more nuanced, with an aromatic slightly bitter taste that whets the appetite and prepares the palate for more.  As the Chinese saying '苦盡甘來' goes: 'When bitterness ends, sweetness begins.'

Chen Pi, chenpi, chinese, dried, homemade, how make, Mandarin Peel, recipe, Tangerine Peel, 做法, 自製, 陳皮,

October 31, 2016

Sweet Pickled Purple Quail Eggs

Sweet Pickled Purple Quail Eggs 甜醃鵪鶉蛋

Sweet, Pickled, Purple, Quail, Eggs, recipe, dyed, natural dye,  甜, 醃, 鵪鶉蛋
By Published: 2016-10-31
It's time for Halloween, little ghosts and zombies are waiting around every corner, greedy outstretched hands hungry for candy, candy, and more candy!  Instead of packing yet another bag of sweet candy for my little girl to take to school to share with her little goblin and princess friends, I thought to make a more healthy sweet Halloween treat.  I ended up making these quick, easy, fun little snacks, the Sweet Pickled Quail Eggs, naturally colored a lovely ghoulish Halloween purple with the dye from purple sweet potato.  "These are monster eggs," I whispered in a scary voice to my little girl and she loved them, gobbled up 3 in one go and then asked for more and we are making another big batch for school!

October 26, 2016

Homemade Red Bean Mochi 紅豆麻糬

Homemade Red Bean Mochi 紅豆麻糬

Homemade, Red Bean, Mochi, daifuku,  紅豆麻糬, 大福, 糯米糍, sweet rice cake, recipe, sweet mochi
By Published: 2016-10-26
I must confess, this little treat is something I'm deliriously, seriously in love with...ever since fateful day long ago when I wandered into that tiny mochi shop somewhere in Tokyo and tentatively bought one of the red bean mochi (expensive, I thought), bit into it and nirvana.  It was a revelation, the mochi soft, gooey, sexy, oh so fresh and smelling deliciously of fragrant rice, the red bean paste so light, fresh and tasty.  Really it was an OMG moment...what food magic was this?  I mean I had had mochi before this point but hadn't especially liked them that much...they were usually so-so, dense, chewy things with slightly stale too sweet red bean paste tinged with preservative.  But these, these tender sexy things were out of this world yummilicous!  And thus I discovered the joys of the freshly made japanese mochi.  

While we in Hong Kong have the luxury to buy freshly made japanese mochi, it is quite expensive so I have been thinking to try to make mochi at home for a while.  Finally got around to it and was tickled pink to discover that Homemade Red Bean Mochi 紅豆麻糬 is not only really, really easy to make but really deliriously tasty as well.  Almost as good as that first red bean mochi I ate standing in the streets of Tokyo, if I do say so myself!  

October 19, 2016

Homemade Silver Pin Noodles 自製銀針粉

Homemade Silver Pin Noodles 自製銀針粉

chinese, homemade, how to make, noodles, recipe, rice flour, Silver Pin Noodles, wheat starch, 米篩目, 米苔目, 老鼠粉, 自製, 銀針粉
By Published: 2016-10-19
Lovely, slippery, chewy, homemade, hand rolled traditional Chinese noodles!  Easy to make, these traditional Homemade Silver Pin Noodles 自製銀針粉 will have you feeling like you've time traveled to a past when folks gathered around the table, rolling the dinner noodles deftly with a clever quick hands, all the while chatting and gossiping of this and that.  Really, while it's actually quite easy to make these noodles, you might want to make sure you have a few friends or kids to help you out, make it a noodle rolling party!

October 1, 2016

Silver Pin Soup Noodles with Roasted Duck and Mushrooms 火鴨冬菇銀針粉

Silver Pin Soup Noodles with Roasted Duck and Mushrooms 火鴨冬菇銀針粉

火鴨, 燒鴨, 老鼠粉, 銀針粉, 冬菇, Silver Pin Soup Noodles,  Roasted Duck, Mushrooms, chinese, noodle, recipe, rat tail noodle, silver needle noodle, short rice noodle
By Published: 2016-10-01
I'm so happy to share this warming and deliciously cheerful soup noodle dish, perfect to take the chill off these wind swept autumn days.  There's nothing like a hot bowl of soup noodles to fill and warm your tummy when the weather turns cool.  This tasty traditional Hakka 客家 soup noodle dish used to be found at street corner shops and small dai pai dongs 大排檔, but as of late has all but disappeared.  Which is a shame because it's really quite yummilicious and such a comfort to eat, slipping down the throat easily and tastily, noodles topped generously with a bit of this and that, a savory and homey feast of tastes and textures all tenderly nestled in tasty hot soup.  But never fear, it's quite easy to make a bowl of these Silver Pin Soup Noodles, or 火鴨冬菇銀針粉,  at home!  

September 24, 2016

Animal Cracker Cookies

Animal Cracker Cookies 動物餅乾

Animal Crackers, animal cookies, recipe, animal cookie cutter,  school lunch, school snack, 動物, 餅乾
By Published: 2016-09-24
It's that time of the year when the kids are back to school...which means it's also time for packed school lunches and snacks!  And I have been that busy in my teensy tiny kitchen making all kinds of things for school lunch.  One of my favorite things to make and pack into lunch packs are these cookies.  There's nothing to delight children more than yummilicious cookies in the shape of cute adorable animals!  

So you are's gonna be cuteness here today!  This is our take of that favorite little cookie, classically known as Animal Crackers (tho' why it's called crackers and not cookies I have no idea), inspired by those classic Barnum's Animal Crackers, the longstanding kiddie favorites that come in a colorfully decorated box.  Do you remember eating these as a kid?  I sure do.

Barnum's Animal Crackers

September 16, 2016

Homemade Chinese Wheat Gluten Mian Jin 自製麵筋

Homemade Chinese Wheat Gluten Mian Jin 自製麵筋

chinese, homemade, how make, meat substitute, Mian Jin, mock meat, recipe, seitan, vegetarian, Wheat Gluten, 自製, 麵筋
By Published: 2016-09-16
I was super duper excited to try my hand at making Chinese Wheat Gluten Mian Jin, or 麵筋, because my dearest Grandma 奶奶 used to make it for us all the time when I was growing up.  Gosh darnit if by the end of the day Grandma didn't have a huge pot full of her homemade wheat gluten, soaked through and through and juicy with fragrantly aromatic soy and spice based sauce with luscious bits of slippery cloud ear, chewy lily bud and fragrant mushroom snuggled in between.  (See Grandma's recipe for Red Braised Wheat Gluten Kao Fu 紅燒烤麩)  And we would eat and eat and eat and there still would be more for the next day and the next.  I would sneak it straight out of the fridge when Grandma wasn't looking, savoring the chilled version just as much as the hot.  (I love eating at the fridge.  Weird but true.)  

I've had it in the back of my mind for a long long time to try making the actual wheat gluten myself just like Grandma did and finally got around to it.   I'm very pleased to report that making your own Homemade Chinese Wheat Gluten Mian Jin or 自製麵筋 is actually much easier than I thought it was going to be, verra verra tasty and you can make all kinds of mouth watering Chinese 'mock' meat vegetarian dishes with it.  Definitely a must have skill in your repertoire if you are wanting to go for Vegetarian Domestic Goddess!

September 13, 2016

Snow Skin Mooncake 冰皮月餅

Snow Skin Mooncake 冰皮月餅

chinese, festival, crystal mooncake, ice skin mooncake, mid autumn festival, recipe, Snow Skin Mooncake, traditional, 冰皮月餅
By Published: 2016-09-13
It's almost that time of the year again, the time of the glorious harvest moon, the Mid Autumn Festival 中秋節, a right jolly time in Hong Kong that all, the children especially, look forward to.  And why not?  A beautiful fuller than full moon hung high in the velvet blackness of the night, a pass to stay up and play as late as one wants, delicately beautiful lighted lanterns and myriad glow sticks in hand, and, best of all, mooncakes 月餅 galore to eat!  We've already made the White Lotus Paste with Double Yolk Mooncake 雙黃白蓮蓉月餅 and the amazing Five Nuts Mooncake 五仁月餅, so this year we thought we would make the Hong Kong creation known as Snow Skin Mooncake 冰皮月餅, also known as Ice Skin Mooncake, a modern twist where the traditional mooncake fillings are wrapped in a delicate, light, mochi-esque skin.

September 5, 2016

Red Braised Wheat Gluten Kao Fu 紅燒烤麩

Red Braised Wheat Gluten Kao Fu 紅燒烤麩

kao fu, Red Braised, soy braised, Wheat Gluten, Kaofu, recipe, shanghai, chinese, vegetarian,  紅燒, 烤麩, 素, 齋, 上海
By Published: 2016-09-05
Chinese cuisine is well known for its vegetarian fare, indeed whole Chinese restaurants can be found devoted to vegetarian foods only!  And if you visit a Chinese monastery you will often find the unexpected delight of enjoying a fine vegetarian meal during your visit.  (Chinese people always take very good care of their tummies, wherever they are.)  Do be forewarned, however, that just because it's vegetarian fare, don't expect the Chinese to give up their daily meat intake!  

Whaaaaaat the hey, you say?! 

What I mean is that Chinese vegetarian dishes are mainly based around 'mock' meats: mock duck, mock chicken, mock pork, you name it, they've got it.  And these fake meats are mostly cleverly made from tofu and wheat gluten.  Determined to make my own vegetarian dish, I first made my homemade wheat gluten kao fu (see our kao fu recipe here) and then cooked up the classic Shanghainese Red Braised Wheat Gluten Kao Fu 紅燒烤麩, a simple yet yummilicious vegetarian dish of soy sauce braised kao fu wheat gluten, mushrooms, bamboo and wood ears.  Tis so satisfying to your tastebuds and filling to your tummy!

August 27, 2016

White Chocolate Lemongrass Cookie

White Chocolate Lemongrass Cookie 白巧克力香茅餅乾

butter, cookie, lemongrass, recipe, White Chocolate, 白巧克力, 餅乾, 香茅
By Published: 2016-08-27
Recently we've been dipping our toes into the wonderful flavors of Vietnamese cuisine (see our posts on Vietnamese Beef Vermicelli Noodles and Vietnamese Deep Fried Spring Rolls...yum!)  and so quite naturally have been using a lot of lemongrass.  You have seen it before of course, that green yellow stalk that looks for all the world like the dried twig of a tree.  This humble looking woody stick has flavor magic inside it though, giving the cuisines of Vietnam and Thailand some really awesome and unique flavors.  Well we had a wee bit o' lemongrass left over and one day, while poking around an old chocolate cookbook, what did I discover but a recipe that uses lemongrass and white chocolate together in one cookie!  Strange combination but it caught my imagination.  So we tried it.  And what do you know, these White Chocolate Lemongrass Cookies were really quite good, the sweet mellow creaminess of white chocolate and aromatic butter complemented by the exotic citrus ginger notes of lemongrass.  A definite must bake for any fan of lemongrass!

August 20, 2016

Vietnamese Deep Fry Spring Rolls Cah Gio 越南炸春捲

Vietnamese Deep Fry Spring Rolls Cah Gio 越南炸春捲

Vietnamese, Deep Fry, Spring Rolls,  rice paper, Cah Gio,  recipe, imperial roll, 越南, 炸春捲
By Published: 2016-08-20
I have a weakness for spring rolls. Well, only the fresh ones.  And, really, who wouldn't?  When freshly deep fried spring rolls are crunchy on the outside, hot and tasty on the inside treats are so gosh darn it yummilicious!  Whenever we go to have dim sum I always just have to get a dish or two of the spring rolls.  Since we have started (finally!) to deep fry at home for ourselves (which has turned out to both easier and more fun than we had imagined,) we naturally very quickly thought of making some spring rolls!  These are our homemade spring rolls, the Vietnamese Deep Fry Spring Rolls, also known as Imperial Rolls, Cha Gio, or 越南炸春捲, a very tasty tidbit indeed, juicy meat and veg bits all wrapped in rice paper and deep fried til super crunchy on the outside and flavorsome on the inside.  And it's pretty easy to make these!

August 7, 2016

Egg Flower Water Chestnut Dessert Soup 蛋花馬蹄糖水

Egg Flower Water Chestnut Dessert Soup 蛋花馬蹄糖水

Egg Flower,  Water Chestnut, Dessert Soup, chinese, recipe,  sweet, 蛋花, 馬蹄, 糖水, 菱角
By Published: 2016-08-07
I must confess to a weakness for Chinese dessert soups, known generally under the title 糖水, translated literally as "sugar water."  Simple to make yet most remarkable in their classic, enduring combinations of textures and tastes, reminiscent of home and hearth, of grandma's gentle scolding, mama's sweet kisses, warming in winter, cooling in the summer.  As we in Hong Kong are sweltering presently under a more intense than usual summer, (it's sooo hot!) I decided to treat the family to one of my favorite Chinese dessert soup, the simple to make, delicately beautiful, cooling and crunchy Egg Flower Water Chestnut Dessert Soup, or 蛋花馬蹄糖水.

July 20, 2016

Little Girl's Pink Fondant Birthday Cake Part II

Little Girl's Pink Fondant Birthday Cake Part II 粉紅色翻糖蛋糕 II

birthday cake, butter cake, buttercream, decorated, double, fanta, Fondant, Little Girl, Pink, recipe, soda pop, tiered, 粉紅色, 翻糖, 蛋糕
By Published: 2016-07-20
You're probably saying, wait a minute, where's the pink?  Well, the pink is on the inside of the cake, where it really counts.  This, dear readers, is the fancy and fabulous pink fondant decorated cake that I made for my little girl's seventh birthday.  Now I would've made the outside pink too but my little girl was clear on that: no 媽媽, the outside of the cake, the fondant, should be white.  So white it is.  Oh yes and my little girl helped tremendously in the decoration of the cake, she's reminding me to be sure to mention that.  We have already posted about making your own Homemade Marshmallow Fondant and baking your own moist and tasty Pinky Pink Soda Pop Cake and now finally we get to the really fun and exciting part, the part about decorating a little girl's cake with your own homemade fondant decorations!

July 17, 2016

Little Girl's Pink Fondant Birthday Cake Part I

Little Girl's Pink Fondant Birthday Cake Part I 粉紅色翻糖蛋糕 I

birthday cake, butter cake, buttercream, decorated, double, fanta, Fondant, Little Girl, Pink, recipe, soda pop, tiered, 粉紅色, 翻糖, 蛋糕
By Published: 2016-07-17
 Now as lots of mamas and papas know, a birthday cake for a little girl or boy is not a straightforward thing to go about.  Every since my little girl was two years old I've been making a cake for her birthday, trying different recipes and flavors for the cake and the cake decorations (see here and here and here).  It's a hard thing to please a little one on their special cake for their special day, bless their little hearts but they can be quite critical!  

This year I decided to make a pink cake to please my girl's love of pinkness.  And I also wanted to try out my recent discovery while binge watching The Great British Bake Off (best baking show ever!) that it is actually rather easy to make Homemade Marshmallow Fondant, a play dough like edible cake decorating dough.  So, throwing all these things together, I managed to make a pretty looking Little Girl's Pink Fondant Birthday Cake, a moist tasty pinky pink cake on the inside and fabulously fancy homemade fondant decorations all over the outside.  I think this is the best BD cake I've made yet and most importantly my little girl absolutely loooved it!

July 9, 2016

Homemade Marshmallow Fondant

Homemade Marshmallow Fondant 自製棉花糖翻糖

Homemade,  Marshmallow, Fondant, recipe, 自製, 棉花糖, 翻糖, 手工, cake, cupcake, decoration
By Published: 2016-07-09
You would never think, looking at it, that this cake decoration is actually pretty easy to make.  It looks so fancy, amiright?  That smooth perfect cake covering.  Fun crazy shapes of whatever you desire.  The imagination of a rainbow of colors.  Well I never thought about making any kind of cake decoration even remotely fancy like this until I found out one day (while binge watching my most favoritest baking show, The Great British Bake Off) that you can make this amazing rollable and shapable and edible cake decoration/topping quite easily from marshmallow!  That's right, marshmallow.  Who would have guessed?  From the humble marshmallow comes forth this Homemade Marshmallow Fondant, easy to make, easy to roll, easy to shape, gorgeous to look at, an edible cake and cupcake decoration that you can use to make almost anything you can dream up to dress up that fancy cake or cupcakes you're making for a special occasion!

July 3, 2016

Three Fried Stuffed Treasures 煎釀三寶

Three Fried Stuffed Treasures 煎釀三寶

bitter melon, Dace paste, stuffed, stuffed eggplant, fried, eggplant, Fish Paste, long chili, recipe, shunde, street snack, Three Fried Stuffed Treasures, three treasures, 尖椒, 煎釀三寶, 苦瓜, 茄子,
By Published: 2016-07-03
If you've ever been in Hong Kong or Macau or Guangdong, you've probably run into these little snacks.  These fish paste stuffed vegetable treats have evolved over the years to become a popular and long standing street side snack, usually skewered to allow you to eat the snack right there in the street.  I really love these snacks and rather mourn the fact that, nowadays, they are rather hard to find done in the old-fashioned tasty way, meaning pan fried rather than deep fried.  Most street vendors have them precooked and waiting around all day and then just stick it in the hot oil to heat it up after you order.  Um...not too fresh, nor tasty as a matter of fact.  So we decided to make our own the traditional way, stuffed and pan fried Three Stuffed Treasures 煎釀三寶, a delectable treat that celebrates the original sweet tastiness of the fresh vegetables while a stuffing of fragrant tangerine peel infused fish paste provides just the right contrast of texture and taste.

June 26, 2016

Chili Leaves Stir Fry with Garlic 蒜蓉炒辣椒葉

Chili Leaves Stir Fry with Garlic 蒜蓉炒辣椒葉

Chili Leaves, chili, leaf, chilies, Stir Fry, Garlic, 蒜蓉, 炒, 辣椒葉, recipe, bird eye chili
By Published: 2016-06-26
One recent day while strolling through our local wet market we spotted a box of fresh tender looking green vegetables spotted throughout with the most beautiful tiny white flowers.  What the heck were these?  Never seen anything like these before.  We found out that these lovely tender greens were the leaves of chili pepper plant.  What, we exclaimed, you can eat chili pepper leaves?!  The grumpy old vegetable vendor declared with a harumph and a sideways look that it was so.  Well, what to do but to buy a big old bunch of the fresh tender greens and take it home to do a simple and classic Chinese stir fry with garlic.  Well it turns out that not only can you eat these tender leaves but Chili Leaves Stir Fry with Garlic 蒜蓉炒辣椒葉 is a simply yummilicious vegetable dish!

June 18, 2016

Candied Lemon Peel

Candied Lemon Peel 糖漬檸檬皮

Candied, candy, fruit, homemade, Lemon, lemon peel, recipe, 檸檬, 檸檬皮, 水果, 皮, 糖果, 糖漬, 自製
By Published: 2016-06-18
This simple little homemade fruit candy is lemon nirvana.  There's simply no other way to describe it!  The smell of the candy, the taste of goodness!  Just so fresh, sweet, lemony and full of sunshine.  Soft lemony tenderness encased in a thin satisfying crunch of crisped sugar, an 'oh so heavenly!' aroma and taste of fresh lemon, a soft gleaming yellow that is just so comforting to the soul.  This Candied Lemon Peel is just about divine in our experience, not just the best candy that we have made at home but one of the top of all the candies we have ever had.  Plus it's made from just lemon and sugar!  How cool is that?!

June 11, 2016

Sea Snails Simmered in Sake Soy Sauce 清酒鼓油煮花螺

Sea Snails Simmered in Sake Soy Sauce 清酒鼓油煮花螺

shellfish, Sea Snail, whelk, conch, Simmer, Sake, Soy Sauce,  清酒, 鼓油, 煮, 花螺, recipe, chilled, seafood, chinese
By Published: 2016-06-11
Here's an super easy to make, cool and refreshing sea fresh dish for shellfish lovers to dream about for the hot months ahead!  We first had these lovelies in a neighborhood restaurant and were so enchanted by these tasty savory sweet tidbits that we decided to try to make it ourselves.  Lucky for us that we live in the harbor city of Hong Kong where the fabulous local wet markets supply the intrepid shopper with endless varieties of super fresh seafoods.  And thus we were able to source out these shelled treats and make our version of Sea Snails Simmered in Sake and Soy Sauce 清酒鼓油煮花螺, the perfect summer seafood treat to prepare for a dinner or, even better, to have with as a snack with a chilled glass of wine.  Ah...those lazy summer days!

June 1, 2016

How to Wrap Mini Zong Zi Rice Dumping 迷你粽子包法

how to wrap, mini, recipe, Rice Dumping, Wrap, zong zi, zongzi, 迷你, 包法, 微型, 粽子, fold, chinese
By Published: 2016-06-01
The Dragon Boats are preparing to slide speedily and fiercely through the calm summer waters and that means it's time for the yearly wrapping of the yummilicious zong zi!  In our last post we made Mini Crystal Red Bean Zong Zi 水晶紅豆粽子, a tapioca twist on the traditional zong zi, and here today we share our step by step guide of How to Wrap Mini Zong Zi Rice Dumplings  迷你粽子包法, half sized zong zis (around 3" long) that are perfect serving size for a tea time treat or a child sized eat.  If you want to know more about the history of Duanwu Dragon Boat Festival 端午節 and how to wrap regular sized dumplings (including video), check out our posts on Savoury Pork Zong Zi 肉粽子 and Red Bean Paste Zong Zi 紅豆沙粽子.

May 28, 2016

Mini Crystal Red Bean Zong Zi 水晶紅豆粽子

Mini Crystal Red Bean Zong Zi 水晶紅豆粽子

Crystal, Sago, tapioca, boba, Red Bean, Zong Zi, zongzi, 水晶, 紅豆, 粽子, rice dumpling, recipe, mini, how to wrap
By Published: 2016-05-28
It's almost that time of the year for the beating drums of the Dragon Boat races and the deliciously tantalizing aroma of zong zi 粽子 floating in the air: it's time for Duanwu Dragon Boat Festival 端午節!  For me, this time of the year is always filled with thoughts of my dearest Grandma 奶奶, busy and bossy in her kitchen, making all kinds of special traditional treats for us that no one else bothered to learn how to make.  Except me, I guess, I finally did some learning myself on these things and always have her in my mind and heart as I bustle away in my own little kitchen.  So every Dragon Boat Festival I always try to find the time to make two kinds of zong zi just as Grandma made, one kind the savory pork and salted duck egg zong zi 肉粽子  and the other kind the sweet red bean zong zi 紅豆沙粽子.  This year I thought I would try adding a twist to this traditional combo and thus made these Mini Crystal Red Bean Zong Zi, or 水晶紅豆粽子, a light and delightfully chewy, beautifully translucent version of the traditional zong zi.

May 24, 2016

How to Temper Chocolate

How to Temper Chocolate 巧克力的回火

How to, Temper, tempering, Chocolate,  巧克力, 回火, recipe, at home, 朱古力
By Published: 2016-05-24
At the beginning, all I knew was that I loved chocolate.  Loved, loved, loved chocolate.  And when I got more interested in baking and all that jazz I naturally started wanting to do some chocolate stuff.  First I decided to make some molded chocolates with my little girl.  Should be easy, right?  We melted some dark chocolate, poured it into molds and put it in the fridge to set.  The next day we popped them out, looking pretty and...they melted immediately to the touch.  Ugh...what were we doing wrong?

It turns out that to do most of the cool things one can do with chocolate, one must temper the chocolate.  Tempering melted chocolate allows one to coat with chocolate or mold chocolate that will end up to be shiny, smooth, break with a snap and able to stay at room temperature and be touched without melting right away.  I was determined to learn how to temper chocolate and here I share what I learned, how I screwed up, and the tips that really helped me.

May 17, 2016

Hong Kong Style Mango Pudding 香港芒果布甸

Hong Kong Style Mango Pudding 香港芒果布甸

chinese, classic, dim sum, hong kong, Mango Pudding  recipe, Style, traditional, 芒果布甸, 香港, dessert, fruit, mango
By Published: 2016-05-17
One of the delights of the Hong Kong dim sum feast is the mango pudding.  Not just any old mango pudding, mind you, but the classic one developed by the ingenious chefs of dim sum who have been trained in the tradition of creating small, beautiful, delightful tasty treats that can be eaten as part of the buffet of tidbits that is the dim sum lunch.   So while mango pudding has existed in many other permutations, this particular Hong Kong Style Mango Pudding, or 香港芒果布甸, is light as a feather, melting in the mouth, packed to the brim with the freshest mango taste and texture and creamy with an aromatic hint of dairy.  Now you don't need to come to Hong Kong for this dim sum treat, you can make it quite easily at home!

May 7, 2016

Vietnamese Lemongrass Beef Noodle Salad Bun Bo Xao

Vietnamese Lemongrass Beef Noodle Salad Bun Bo Xao

beef, Bun Bo Xao, lemongrass, recipe, Rice Noodles, salad, Vermicelli Noodles, Vietnamese, chilled, cold, noodles
By Published: 2016-05-07
When it gets hot and muggy (yup, that's right, it feels like summer already here in Hong Kong), there's nothing like a chilled bowl of noodles, amiright? But at the same time why not go for a refreshing green salad? Heck, why not have both at the same time?! One of the best kinda noodles /salads for when you want to cool down and you're in the mood for lots and lots of fabulous flavor is a chilled bowl of Vietnamese Beef Vermicelli Noodles or Bun Bo Xao : tender, chewy noodles cradled in a bed of baby greens, dressed in a tangy sweet spicy sauce and topped with more luscious greens (including mint and basil!), strips of oh so flavorful grilled lemongrass marinated beef and, to top it all off, sprinkled generously with crushed peanuts and crispy fried shallots.

April 29, 2016

Chocolate Dipped Biscotti

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

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. 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

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  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!
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