Archive for the ‘Chinese’ Category

Kung Pao Chicken

Posted: November 20, 2011 by nietize in Chicken, Szechuan
Tags: , , ,

Serves 4

2lbs boneless skinless chicken breasts (cut into strips)
½ cup corn starch
oil (for deep frying)
2 tablespoons oil
3 tablespoons oyster sauce
6 tablespoons low sodium soy sauce
½ cup low sodium chicken broth
6 red dried chili peppers (or more depending on how spicy you want the sauce)
1 tablespoon sherry
2 garlic cloves (minced)
¼ teaspoon fresh ginger (minced)
3 green onions (chopped)
¼ cup dry roasted peanuts
2 teaspoons cornstarch
2 teaspoons cold water

In a bowl or shaker bag toss chicken strips with cornstarch. Heat deep fryer to 375 degrees. Fry chicken strips in batches until golden brown. Drain on paper towels.

In a bowl combine soy sauce, oyster sauce and chicken broth. Heat 2 tablespoons of oil in a wok. Add garlic, ginger and dried chilis. Stir fry 30 seconds. Add soy sauce mixture and then add the sherry. Simmer for 2 minutes and then in a measuring cup combine 2 teaspoons cornstarch with 2 teaspoons of water and slowly pour into the sauce. Stir until the sauce has thickened.

In a serving bowl (or in the wok) toss the chicken bits with the sauce. Garnish with green onions and peanuts.


Mom’s Fabulous Hainanese Chicken Rice

Posted: July 24, 2011 by lainey in Chicken, Chinese

Will post recipe when I wake up early enough to watch Mom cook it 🙂

Chinese Barbeque Spare Ribs

Posted: April 28, 2011 by lainey in Chinese, Pork

about 2ibs small ribs,cut into single ribs
1/2 cup hoisin sauce
1/4 cup tomato ketchup
1/4 cup rice wine or dry sherry
1/4 cup honey
1/4 cup soy sauce
1/4 cup chinese chilli sauce (less if its too hot for you)
2 cloves garlic, minced
1.5 cup water (to be added later)

The marinade:
Using a large freezer bag as your container, mix together the marinade ingredients (except the water !). Add the ribs to the marinade and mix well ,using your hands to rub the marinade into the meat. Seal the bag well and pop it in the fridge, leaving to marinate overnight if possible.

To cook:
Preheat the oven to 180 celsius. Place the ribs (with sauce) into a large baking dish(with a lid if possible) and add 1.5 cup of water, mixing well. If you don’t have a lid cover the dish tightly with foil and bake for approx. 1 1/2 hours. If you can easily pull the meat away from the bones, then they’re ready.

Serve with boiled rice or noodles.

I thought this was Jamie Oliver’s recipe but it turned out to be the recipe of a member on his website. Nonetheless, it turned out well. The only problem I had was that I think 1 1/2 cups of water is too much and my sauce did not thicken. I will reduce the amount of water next time. Otherwise, it is a ridiculously easy way to cook ribs. It will definitely be one of those recipes that I pull out of my pocket to use from time to time.

Cheng Teng

Posted: April 26, 2011 by lainey in Chinese, Dessert

This is my favourite dessert back home in Singapore. The recipe is a combination of a page off a recipe book my dad scanned for me, my mom’s instructions over the phone, my own improvisation, and basic common sense. :p


1 piece of white fungus (I bought the good kind, 1 piece was around the size of my face)

4 fistfuls of dried longans (soaked in warm water till softened)

8 dried red dates (soaked in warm water till softened, pitted)

1/4 cup of barley

1/2 cup of lotus seeds (soaked in warm water, green stuff in the middle removed)

rock sugar (to taste)

Optional ingredients (1/4 cup of azuki beans, gingko nuts, sea coconut, whatever)

1. Bring 4 bowls (half a pot) of water to a boil.

2. Throw in all ingredients and simmer till soft and the longans turn pale.

3. That’s the cue that it’s as sweet as the soup is gonna get, so add rock sugar to taste.

Can be served hot, chilled or with shaved ice on top.

Mee Sua Soup with Pork and Ginger Broth

Posted: January 31, 2011 by lainey in Chinese, Pork, Singaporean, Soup

Ingredients (serves 2)

1/4 lb minced pork (marinated with soy sauce, sesame oil and ground white pepper)

3 slices of ginger (cut into strips)

2 eggs

10 pieces of snow peas (or choice of vegetables)

4 pieces of fresh shitake mushrooms

Enough Mee Sua for 2 people


Bring 2 cups of water to a boil.

Add ginger pieces and minced pork. Make sure the minced pork do not clump together.

Boil for 10 minutes – add shitake mushrooms.

After 3 minutes – add snow peas.

After 1 minute, add mee sua. 

When mee sua is almost cooked, crack the eggs.

Scoop and serve (careful not to break the eggs)

Ridiculously easy to make but oh so comforting for a pregnant woman. 🙂

Rock Melon (or cantaloupe) Sago with Coconut Milk

Cantaloupe (Rockmelon) Sago  Recipe


  • 1 whole cantaloupe
  • 1/4 cup of sago (tapioca pearls)
  • 3 tablespoons of sugar
  • 1 cup of coconut milk
  • Water


Cut cantaloupe into half, cut 1 half of the fruit into small cubes and chill in fridge.

Blend the other half into a puree and chill in fridge.

To prepare sugar syrup, bring to boil 1 bowls of water in a pot with the sugar. Stir until water has reduced to half Allow to cool to room temperature. Chill sugar syrup in the fridge.

To prepare sago, soak sago in cold water for 30 minutes before straining and boiling till sago turns translucent. Strain the sago and leave sago in strainer soaked in cold water and chill.

To serve, combine about cantaloupe cubes and cantaloupe puree and sago in a bowl. Stir in coconut milk and sugar syrup to your liking. Drizzle coconut milk on top of bowl before serving. I had a little jar of coconut milk on the side for my guests to add more if they like, and some do like more coconut milk than others.

Before I discovered (good) cakes and chocolate, this was my all-time favourite dessert. You can find it in Cantonese restaurants as a dessert course and I remember my mom making it when I was a child. It never dawned upon me to make it myself, or eat it even after I got older and fancy European desserts took over my tastebuds. But I thought it would be fun to make a healthy Chinese desserts at my dinner party last night and boy, was it a hit. I love it that it is healthy, vegan and so easy to make.

Oh, usually people use honeydew, but I never liked the sickly green colour and always preferred the sweeter cantaloupe.

Five-spice roasted chicken

Posted: July 18, 2010 by nietize in Chicken, Chinese, Roast

From Food and Wine


2 tablespoons canola oil
1 tablespoon minced garlic
1 1/2 teaspoons five-spice powder
One 4-pound chicken, rinsed and dried
Salt and freshly ground pepper

Preheat the oven to 550° fahrenheit (288 degrees celsius). In a small bowl, combine the oil with the garlic and five-spice powder; rub all over the chicken. Set the bird in a roasting pan and season with salt and pepper.

Bake the chicken for about 15 minutes, or until the skin is browned. Reduce the oven temperature to 325° fahrenheit (160 degrees celsius), cover the chicken loosely with foil and cook until the juices run clear when the thigh is pierced with a fork, about 1 hour. Let the chicken cool slightly, then carve it into 8 pieces and serve.

Last week, Lainey sent me a message on msn messenger to say that she has a craving for the “Chinese” roast chicken we get back in Singapore (not too sure whether it’s Cantonese or just generically Chinese). Anyway, she sent me the above link to this recipe and I decided to try making it (she hasn’t done it yet).

There are dishes that you won’t cook more than once (sometimes twice usually because you have ingredients in the fridge that match the ingredients in the recipe). There are dishes you know you will be cooking on a regular basis because it’s delish and easy. This dish is definitely one of them. While it doesn’t taste at all like the roast chicken back in Singapore; it’s still a good dish in its own right.

I adapted the recipe to the ingredients in my fridge in that I had 4 chicken legs in the freezer. I used the same amount of the five-spice rub for the chicken legs and I adjusted the time and temperature, 260 degrees celsius for 15 minutes initially and 160 degrees celsius for 25 minutes subsequently. The end result is in the pictures.

Noodle soup

Posted: June 26, 2010 by nietize in Chinese, Soup

Serves 1
A handful of ikan bilis
A handful of soya beans

Saute the ikan billis and soya beans till fragrant. Add enough water – soup for one. Bring to the boil and simmer for around 20-30 minutes. Season with salt and pepper.

I think this is how my mom cooks her noodle soup. I will have to check with her to confirm that I have all the ingredients for the soup. As you can see from the picture, my noodle soup is chock full of ingredients: seafood; chinese cabbage; bean sprouts; fried shallot and cut chilli.

Ma Po Tofu (麻婆豆腐)

Posted: June 20, 2010 by nietize in Bean curd, Beef, Chinese
Tags: , , ,



1 block silken tofu (19 oz box)
1/4 lb ground pork
3 tablespoons Sichuan spicy bean paste (辣豆瓣酱)
2 tablespoons chili powder
2 tablespoons cooking oil
3 tablespoons chili oil
1 tablespoon Sichuan peppercorns (roasted and ground to powder)
1 tablespoon light soy sauce
1 teaspoon fermented black beans (rinsed and pounded)
2 stalks of leeks or scallions (chopped into 1 or 2-inch length)
2 gloves garlic (chopped)
1/2 cup water
Salt to taste


Cut the tofu into small pieces, drain the water from the tofu and set aside. Heat up a wok and pour in the cooking oil and chili oil. Add the chopped garlic, ground pork, spicy bean paste and stir-fry until the pork is half-done. Then add in chili powder, soy sauce, fermented black beans and stir-fry until aromatic. Add in the tofu and water; stir gently to blend the tofu (don’t break them) well with the sauce. Lower the heat and simmer for about 3-5 mins or until the sauce thickens. Add in the roasted Sichuan peppercorn powder and chopped scallions. Gently stir and blend well. Dish out and serve hot.

I must confess I made quite a bit of modifications to this recipe. I used minced beef instead of pork, I didn’t have any scallions so I used flat leaf parsley instead (left over from the spanish fish soup). I didn’t have any Sichuan peppercorn powder (I didn’t want to buy a bottle of it from Waitrose and not use it for months and even years). Oh, and I added mushrooms and peas (left over from the braised peas and onion to make it a more balanced meal. So the final product is probably not that authentic but it suits my craving for a decent chinese meal rather than just the normal stir fries I cook every week.

Portuguese Egg Tart

Posted: February 20, 2010 by lainey in Breakfast, Chinese, Dessert, Eggs

We have a Mardi Gras party to attend this evening and I have to bring something. Feeling totally uninspired and lazy, I was going make a salad and bring some beer until I chanced across this recipe on Tiny Urban Kitchen (who is based in Boston too!) It’s easy enough to make, though Batch 2 is more successful than Batch 1, Batch 1 looks kinda Jaundiced.

So they might not look like the real stuff, but they kinda taste like the real stuff.

So there.

I can make my own eggtarts. Yay.