红烧肉 (Hong Shao Rou) is a very famous Chinese dish. It is usually cooked for special occasions and always a crowd pleaser. Using belly pork, this dish has slight variations throughout Asia. Here’s my version of the infamous Red Braised Pork and it is definitely one that my family enjoys! Ingredients (serves 4) Pork Belly 800g 2 tbsp brown sugar 2 tbsp light soy sauce 3 tbsp dark soy sauce…
Chinese Herbal Paper Wrapped Chicken 纸包鸡 (Zi Bao Ji)
Paper Wrapped Chicken is a dish much loved by the Chinese. This method of cooking is a sure way to ensure the meat is moist and beautifully tender. There are many different styles and ingredients. Today, I have chosen to use Chinese Herbs or Chinese Tonics, these are often used to nourish the body. The most well known ingredient is probably Dang Gui 當歸 (Angelica Root). I love the smell…
Silky Egg Rice Noodle (Wat Tan Hor) 滑蛋河
This is one of those dishes that really reminds me of home and a good hawker stall. Fond memories of warmth and family as we share a fresh Wat Tan Hor, the smell of that delicious noodle and burning wok, and the clanging of the wok as the chef cooks, ah bliss. I can almost feel the humidity of the nights in Asia. Wat Tan Hor 滑蛋河 is made from…
Wanton Noodle Soup
Wanton Mee or Wanton Noodles are very popular in South East Asia and I would say it is one of the most popular noodles. You can either make Wanton Noodles dry or in a soup. I like both – simply cannot decide. The wanton dumplings are very easy to make and you can either fry them or cook them with the broth. I sometimes add Char Siu pork to my…
Claypot Rice 砂锅饭 (Sha Po Fan) or 煲仔飯 (Bow Zai Fan)
Another of my childhood favourite. This however, is a version in a London home kitchen without the claypot! The principle is the same and the taste is almost as authentic, very close I must say. This is a very popular Chinese rice casserole dish in Malaysia, Singapore, Hong Kong and Southern China mainly. It’s a one pot wonder as long as you prepare everything in advance. There are a few…
Hainanese Chicken Rice
This is a special recipe passed down from my father. My cousin sister uses the exact recipe passed down by her mother. So, it’s fair to say this is our family’s recipe passed down from my grandmother. I have changed it a little only because I like to make sure the chicken is fully cooked, though still moist and tender. Ingredients (serves 6) 1 large whole chicken (Organic ideally) A…
Braised Duck Noodle
This is a great way of using up any leftovers from your roast duck. Check out my Cantonese Roast Duck recipe if you haven’t already. The only leftovers in our house are usually the duck wings and bones. The duck bones I usually make them into a stock for other usage, or use them as a base to cook Chinese rice porridge (congee). Now, duck wings are always great for…
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