Steamed Pork Cake with Salted Fish (咸鱼蒸肉饼)
Steamed Pork Cake with Salted Fish (Hom Yee Jeng Yook Baeng in Cantonese) is a dish my mother used to cook for us often growing up. It's a popular Cantonese dish among older Chinese folks who usually love the salted fish!
Pieces of fish coated with pungent black-bean garlic sauce steam atop melt-in-your-mouth tofu pedestals. Prep and Cook Time: about 30 minutes. Notes: Use water-packed soft tofu (sometimes labeled silken) rather than the tofu sold in aseptic packages. Black-bean garlic sauce, made from fermented salted black beans, can be found in many supermarkets and Asian grocery stores, as can Shaoxing rice wine, a cooking wine. Find dark soy sauce, also called black soy sauce, at Asian grocery stores…
Chinese Steamed Egg
Perfect Chinese Steamed egg is also known as Chinese steamed egg custard. Only with egg, water, salt and some sesame oil, you can make this super smooth custard at home.
Cantonese Steamed Fish: A 20 Minute Recipe
Cantonese steamed fish is often served at Chinese banquets, but it's also an easy recipe to make on any weeknight with just a few ingredients.
Steamed Black Glutinous Rice Cake "It's Really a Black Brownies!"
I am really interested in learning about organic goods lately. While most research can't prove, beyond a doubt that organic food is more nutritious, it is much safer, which may translate to a healthier body, able to absorb healthy nutrients. Non-organic food often contains harmful hormones and pesticides. Pesticides are poisonous - by nature they're designed to kill. Pesticides can cause neurological problems, cancer, infertility, nausea, vomiting, diarrhea, allergies and asthma, wheezing…
Steamed Cod Fish with Essence of Chicken
I saw a FB post on this dish last week and couldn't wait to try it out. I prepared 2 bottles of essence of chicken, but decided to use just 1 or the fish will be fully submerged in the essence of chicken. We like it a lot, everybody was like scooping the essence of chicken which tasted so good. Ingredients (serves 3-4) 4 cod fish fillet about 3/4 inch thick 1 bottle of essence of chicken 2 cm knob of old ginger 1 small handful of wolfberries coriander for garnish soy sauce and pepper Method…
广西白切鸡 Guangxi Style Steamed Chicken
我和老公都超爱吃鸡，尤其是滑嫩嫩的白斩鸡，更是我们的最爱！每次回老家看老妈时，老妈都会准备一只大肥鸡等着我们。 由于老妈子有一班广西姐妹团，所以我们常常有机会吃到广西白斩鸡的沾酱，他们称它"Yun Lam"（应该是这样发音）。之后在面子书里，也看见有人称之为"味淋"，不过，不管它叫什么名字，它却确确实实，是个很好吃的沾酱。 最近在Wendy家，看见她分享了她阿公的传统广西白斩鸡沾酱，它的做法，又和我吃到的（老妈的广西朋友们做的）有很大的不同，我由于很喜欢收集和尝试传统的老食谱，冰箱里头，也还躺着一只鸡，就煮了这道好吃的沾酱和鸡，下回再和大家分享老妈姐妹团的版本吧！ 食谱取自: Table for 2 （谢谢Wendy分享了她阿公的传统食谱） 材料：（我没有用wendy的方法煮鸡） 白斩鸡 1/2只（约1kg） 沾酱： 韭菜 90g 菜油 1/3杯 去皮生姜 30g 生抽 4Tbsp 麻油 1Tbsp…
This is one of Astrid Fox's favourite childhood Chinese dishes: meat cake, basically a steamed burger. She added a beaten egg on top to help the meat cook more evenly. About 1/4 lbs. pork ( maybe less ) and mixed in chopped garlic, onions and mushroom here. She mixed about 1/3 c. water directly into the meat. Mix it until its kinda "gluey". Play around with how much water you add to get a "paste-like" consistency. Steam for about 20 mins.
Thai-Style Steamed Lemon Whole Fish
THAI LEMON FISH. It is very common to serve whole fish in most Asian countries. Love the seasonings that flavoring this dish
Fu Pei Guen 腐皮卷 Beancurd Skin Rolls - Yum Cha Special 3
I told myself I must put up a post tonight and here you have it - another one of my must order items when visiting a yum cha restaurant. As I mentioned in my last yum cha special installment, the ingredients of the filling for my fu jok guen is the leftover from my siu mai making. So make a bigger batch of the filling and you should be able to serve both items at your yum cha party without working out too much of a sweat. I am making this a very brief post... time to catch up on my reading…