Cooking: Lo Mai Fan

This is another one of the classic comfort food dishes I grew up on. It’s glutinous (aka sticky rice), stir fried with aromatic ingredients like dried shitake mushrooms, dried shrimp, chinese sausage, and scallions. It makes for a satisfying savory rice dish. ingredients cook glutinous rice in a rice cooker (or stove top if you…

Cooking: Simmered Onion Burgers

I was scrolling through my social media, and one of the cooking vlogs that I follow presented a rather unconventional burger recipe (a link to the original video will appear at the bottom of this blog post). The whole time that I’m watching, I’m thinking this has be a joke right? It wasn’t, and thought……

Cooking: Red Braised Pork (红烧肉)

This braised pork belly dish that finishes with a sticky sweet savory glaze over the pork. start by blanching the pork in boiling water, I added the trimmings from the green onion and unused ginger skin to the blanching liquid. Once the pork is in the water, let it come back to a simmer for 5…

Cooking: Sticky Rice with Chicken – Lo Mai Gai (糯米雞)

I don’t normally have sticky rice in my pantry, but I did on this occasion. I was browsing through the Made with Lau recipe index, and realized I had most of the required ingredients on-hand, I decided to make “lo mai gai”. It’s a popular item for dim-sum. This is a sticky rice dumpling stuffed…

Cooking: Crispy Roast Pork Belly (脆皮烧肉)

This is one of the classic cantonese barbeque dishes that everyone loves, but most just go to a chinese butcher shop to buy it ready-to-eat, rather than make it themselves. Admittingly, this requires some patience to make. This blog represents two attempts to prepare the dish, one of which was a success, and one which…

Cooking: Hong Kong style Borscht (羅宋湯)

After seeing a recipe posted on Made with Lau, I though “I haven’t had that in years, I should try that recipe.” So here it is, with my own modifications. This dish has a curious story, it originated with russian immigrants and merchants that arrived in China about a hundred years ago, and they brought…

Cooking: Steamed Ribs in Black Bean Sauce (豉汁蒸排骨)

Another favourite dish from dim-sum is steamed pork spareribs with black beans. These typically arrive in a small dish with a 6-9 pieces of pork, accented with fermented black beans, sometimes accented with dried orange peel, steamed, sometimes with cubes of pumpkin or taro root. So this recipe produces a serving that is comparable in…

Cooking: Silky Eggs with Beef over rice (滑蛋牛肉飯)

Stir fried beef with scrambled eggs is a simple homey kinda dish. However when I order it in a restaurant, I often get something like more like the image in the banner at the top. The egg has a silky luxurious texture. It’s pretty easy to accomplish, it’s basically a combination of beaten eggs combined…

Cooking: Korean style Fried Chicken

In the last few years, there’s been a surge in the number of fried chicken restaurants around town, and notably, Korean Fried Chicken places (both independent, and chains like Nene, Chiko, Donky, bb.q Chicken, just to name a few). I was attending a party, and decided to prepare korean fried chicken for the party.  I’d…

Cooking: Stir-fried Beef with Crispy Youtiao

We went out for congee one weekend morning, and when we finished, there were a few pieces of youtiao remaining (the yeasted savory deep fried bread dough shaped as long puffy strips). Pondering what to do with them, I decided to make this dish. Stir-fried beef with crispy youtiao. The ginger and scallions provide aroma,…

Cooking: Yangzhou Fried Rice

Yangzhou chow faan (揚州炒飯) is the “classic” version that most people think of when they hear the term “fried rice”, and it is generally regarded as the original fried rice dish. In the centuries since it’s inception, the dish migrated both within china, and across much of east asia, and south east asia. Each time,…

Cooking: Katsudon

This was my second recipe attempt from my christmas gift of a japanese cookbook, breaded pork omlette on rice ingredients 200g pork chops 25g panko 2 eggs, beaten 3 tbs ap flour 1/4 onion 2 tsp mirin 1 tsp sugar 1 tsp soy 1 cup cooked japanese rice 50 ml dashi (I used an instant…