My Chinese Recipes

My mother makes this custard to us almost once a week. People say that, egg is very helpful in our skincare, may be that is the reason why the skin of my sister and I are still look well :p, just joking!!
Ingredients:
1 cup Beaten egg
1 cup water
1 cup fresh milk
4 oz rock sugar
Method:
1. Add fresh milk into beaten egg gradually.
2. Dissolve rock sugar in 1 cup of boiling water. Cool, gradually mix into the egg mixture and drain.
3. Divide mixture into 4 rice bowls, steam over gentle heat in a bamboo steamer for about 25 minutes or until set, serve hot or cold.
Tip:
If a metal steamer or wok is used, cover custard with aluminum foil to avoid water vapor. Cooking time is about 15-20 minutes.

This dish is also very famous in Korea. I do hope you can prepare the ingredients easily. I always introduce this dish to all my girlfriends with no experience in cooking, but all of them are happy with it as all their boyfriends, husbands and kids love this dish. Try, so easy, just put all the ingredients together and boil!
Ingredients:
400 g beef ribs
200 g radish
50 g carrot
6 pcs skinned chestnuts
6 pcs gingkoes
4 cloves garlic
3 pcs seedless red dates
little shredded egg
1 tbsp roosted sesame
Seasonings:
2.5 cups water
1/2 pc water pear
5 tbsp soy sauce
2 tbsp Japan cooking wine
2 tbsp sugar
2 tsp sesame oil
Method:
1. Cut ribs into large pieces. Rinse, soak in water for 1-2 hours to remove the blood from bones.
2. Blanch the ribs in a large saucepan of boiling water. Rinse and drain.
3. Peel radish and carrot. Cut into large pieces.
4. Place ribs in a stewing pot. Add seasonings and bring to a boil. Turn to low heat, cover and simmer for 1 hour.
5. Add radish, carrot, garlic, chestnuts and red dates. Cover and simmer for another 30 minutes.
6. Uncover, add gingkoes. Simmer for another 15 minutes until liquid is reduced and ribs are tender.
7. Garnish to pot with shredded egg and roasted sesame seeds.
Best serve with rice!

Let us make a traditional Chinese dessert. This time we use yellow split pea, if you do not like split pea, you can use red bean for variation. By using red bean, remember do not waste the red bean boiling water, use it again to replace the four cups of water mentioned the ingredient. You can prepare it 1 to 2 days before your party and chill it well, the pudding usually serve in cold dish. Or you can also prepare some beautiful picks. Just cut the pudding into small square cubes after chilling well, add a beautiful cartoon picks on each piece, and make your party more colorful and sure they will be welcome by all your guests especially the kids!
(15 slice pieces serving)
Ingredients:
20 oz yellow split peas
3 oz cornstarch
1 cup coconut milk
6 oz fresh milk
1/2 oz agar agar
4 cups water
5 oz castor sugar
Method:
1. Rinse square tins with cold water.
2. Simmer yellow split peas until the peas soft. Rinse and drain.
3. Mix cornstarch with coconut milk and fresh milk.
4. Dissolve agar-agar in four cups boiling water, drain, and stir in sugar and milk solution. When thickens, add yellow split peas, stir it well.
5. Pour mixture in you square container, cool and chill.
6. Unmold, slice and best to serve cold.
You can use small cartoon pudding mould instead of square container, small tart mould or ice mould, they all will come out with beautiful shapes and easy to eat!

First, try a funny recipe - 'Chicken Wings in Swiss Sauce', a name having no relation with Swiss, just a wrong pronunciation from our Grandpa and Grandma!

The most attractive from this recipe is convenient! One to two pounds chicken wings are always stocked in my refrigerator for emergency! (just joking)

Ingredient:
6 frozen chicken wings in whole, around 1.5 pounds
1 thick slice ginger
3 stalks spring onion

Sauce:
5 tbsp light soya sauce
5 tbsp dark soya sauce
1 tbsp sesame oil
1 tbsp Shaoshing wine (or any Chinese wine)
2 pcs rock sugar (size=2 table tennis), break in small pieces
2 cups of water

Method :
1 unfreeze the chicken wings, wash and rinse
2 blanch the wings in boiling water for 1 min, remove and put in cold water, raise
3 heat 2 tbsp oil, fry the ginger slice and spring onion for around 1 min, add the sauce and boil until all sugar dissolve
4 add the wings in the sauce until reboil
5 turn to light fire, cover then keep boil around 15 mins
6 turn the wings to another side, off the fire, leave the wings in the sauce with cover for another 10 mins.

TRY, YUMMY!! YUMMY!!

Do you feel it is very easy to prepare and just left it in pan for around 20-30mins, you can have a delicious dish for your dinner and everyone will cheer on this dish since it is really yummy!

Come, and try! You will find great from My Chinese Recipes and to your family!

Don't miss! I will always update with new recipes and new ideas to my website.

Ingredients:
1 pound pork chop

Marinade:
1 tsp sugar
1 tbsp light soya sauce
1 tsp dark soya sauce
1 tsp cornstarch
1 tsp water
1 tsp oil
1 tsp Shaoxing wine (or any Chinese cooking wine)
1/2 tsp sesame oil and little pepper

Method:
1 rinse and wipe dry pork chop
2 pound with the back of the chopper to tenderize
3 mix with marinade and set aside for 30mins - 1 hr
4 heat 2 cups of oil, lower pork chop with medium hot oil and fry until cooked

Tips:
Remember to switch to maximum hot oil before remove from pan, this can move away the excessive oil to reduce greasy and eat healthy.

TRY, YUMMY!! YUMMY!!

Another attraction, easy recipe! Just mix the marinade with ribs, best overnight or even 2 nights, and use oil to fry or just put them in oven! Your may also use this recipe on chicken, also will give you big surprise!

I love noodles since I can add many flavors on it, both on top of the noodle or in soup. Coming recipe is a Shanghai flavor, recommend to serve with 'Spareribs in Shanghai Style'.

Ingredients:
4 oz Shanghai noodle (or any Chinese noodle, dry weight)
6 stalks spring-onion
1/4 cup oil
3 tbsp dark soya sauce
3 tbsp water
1.5 tsp sugar

Methods:
1 add 1 tsp salt in a pot of hot water, cook noodles, remove and refresh with tap
water, drain well
2 rinse and cut spring-onion into sections
3 heat the oil, fry spring-onion in medium hot oil until golden brown and crispy.
4 RESERVE spring onion, leave 2 tbsp behind.
5 add 1 tbsp dark soya sauce and 1 tbsp water, 0.5 tsp sugar and mix well, add spring-onion to the sauce and fry until well flavored, remove
6 heat the remaining 2 tbsp dark soya sauce and 2 tbsp water, 1 tsp sugar and mix well.
7 add noodles and toss evenly, sprinkle with 1 tbsp of spring-onion flavor oil, and SERVE.

If you found nothing from your refrigerator, just got noodles and spring oil left from your last dishes, try this recipe. No meet is needed. Your will find the original flavor from spring-onion, an important ingredient in Chinese cooking.

We always push the teenage to eat more spring-onion, since in Chinese, the pronunciation is the same as another word's meaning - clever.

So, eat more spring-onion, more clever, you will be! Let's eat more!

This is also a famous Shanghai dessert, using a common instant ingredient - red bean paste. Red bean paste is also used commonly in making our Chinese bun, Chinese birthday bun, and as well as the Moon Cake of our coming Mid Autumn Festival.

A quite easy recipe and you will find we only need few ingredients.

Ingredients:
1/2 cup plain flour
1 egg yolk
1 tsp sugar
1/3 cup water (approximately)

Filling:
4 oz red bean paste

Method:
1 sieve flour into a mixing bowl, add egg yolk and sugar, gradually stir in water to mix to a smooth batter. Rest for 10-15mins.
2 use a clean plastic bag, put in the red bean paste, shaped it into a thin rectangular shape. Remember - the size needs smaller than your frying pan.
3 heat 2 tbsp oil in a pan, when heated up, drain off the excess oil, add batter and swirl to form a round pancake, cook for while until it cooked. Remove and cool for a while.
4 add the red bean paste, fold to form a rectangle shape
5 heat 3-4 tbsp oil, fry pancake in small to medium hot oil until golden and crispy.
6 remove from heat, cut the pancake into pieces, ready to serve!

Tips:
Remember to use small to medium heat and be patient to fry the pancake in steps 2 and 5, you will get best result with patience. Otherwise, they will turn burnt and no good at all!

TRY, YUMMY!! YUMMY!!

Fry Chestnut is one of our Chinese street refreshment, especially in winter! Fry chestnut may have inspired many memories of childhood. Because in our childhood, the hawker working with a big shovel hardly to fry the chestnut with black sugar for a whole day long, so we can easily buy the fresh and hot fry chestnut all in the day time. But, how hard he was! Now, many factories in Taiwan & Japan had made the ready eat fry chestnut, so now, we can taste them conveniently.

But, what about home-made fried chestnut then? We can make fry chestnut at home simply on Saturday or Sunday afternoon. Taste them with your friends and family anytime, is it interesting? You are only need to have a microwave oven!

Method:
1 wash the chestnuts
2 boil the chestnut in boiling water for around 4 minutes, drain them well
3 put the chestnuts in the microwave oven, heat them with high power for 2 minutes (2 minutes is ideal for 1lb of chestnut)
4 OK, now they are ready to serve! Street-style fry chestnut!

You may ask me, how we can cook with just simple steps! How hard the hawker does for a day! Yeah, just because of technology - microwave oven!

With the aid of technology, we can make the street-style fry chestnut due to:
The moisture passed into the chestnut during boiling. They have accumulated a layer of vapor in between the chestnut's shell and coat. With the ongoing boiling, this will keep the pressure always in equal inside and outside of the chestnut with the vapor layer, so the chestnuts will not burst during the boiling process.

In order to make the chestnut shell crispy, we then put them into microwave oven, heat with high power for 2 minutes. The moisture evaporation of the shell is quicker than the flesh that protected by the vapor layer, that is the point that we can keep the flesh still in soft while the shell become crispy. Just like they have fried by the hawker using a big shovel for a whole day!

Try this home-made fry chestnut during your holiday. Sure you will have fun on them with your family and friends!

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