Long Yan and Goji Tea

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Long Yan and Goji Tea01

Long yan (also known as longan, “gui yuan” 桂圓 in Chinese) is a popular tropical fruit. The flesh is very sweet and juicy. I and my family like to eat it fresh, even though it’s quite pricey here in Australia. The dried ones, dark brown in colour, are less expensive, good for making Chinese soups, desserts and teas. In Chinese medicine, long yan is a natural cure for insomnia. Goji (aka wolfberry, or Goji berries, 枸杞 in Chinese) is also found good for eye health, giving your a feeling of calmness and quality of sleep.

My mum used to make this long yan and goji tea for me when I complained after a sleepless night. This traditional Chinese tea is handed down from generations. I love the sweet fragrant smell of long yan. It’s very appetizing and comforting. After moving to Australia, I have to make it myself and surely will pass the recipe to my daughter just in case she needs it.
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Braised Chicken Wings with Potatoes

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I miss this braised chicken wing dish so much. If you’ve lived in Hong Kong for a while, you would’ve known this dish or tasted it before. It’s so homey and tasty. Oftentimes, my mum used to chop the wings into halves when she cooked this dish. I just love every bit of it and don’t want to waste every drop of the sauce, so I mixed it with my bowl of rice. This dish is so easy to make. There is a tricky point though. The potatoes could become quite mushy after braising. Chefs in Chinese restaurants will deep fry potatoes briefly beforehand in order to keep the shape. In home cooking, we opt for using lesser oil if possible. How to go about it then? I’d share a simple tip below the recipe. If you have any other methods, you’re welcome to share in the comments.
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Vanilla Custard

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Vanilla Custard01

This vanilla custard is so tasty, smooth and easy to make. I followed this recipe step by step without any failure at the first time. It’s best to serve it with seasonal fruits with pastry. When the weather gets cold, I like to serve warm custard with some of my favourite fruits or chocolate pudding. It gives me a warm feeling. But if you like it cold, the taste is equally good. What most pleases me is that custard has a magic turning my family to like eating more fruits.
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Strawberry Custard Pastry (Simple French Dessert)

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Strawberry Custard Pastry01

Often times, I keep a packet of puff pastry in my freezer. Just in case, I need something sweet to satisfy my sweet tooth. Simply draw out a sheet of it and pop it in the oven. Very quickly, we have something crunchy on the plate. Strawberries are in season sold at bargain price. By spreading some homemade vanilla custard that I'd share the recipe soon, I could quickly get my family enjoyed a simple and delicious dessert after dinner. The tangy taste of strawberries goes perfectly with the creamy custard and mildly sweet whipped cream. Both of the crunchy and creamy textures going hand in hand to make this dessert a hero. Not surprisingly, it’s gone very quickly and the plates were swiped clean.
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Claypot Rice with Chicken and Chestnuts

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Whenever I spot any good quality chestnuts on sale, I’d definitely grab a large bag home. I’m so glad that the weather is getting cold these few days. It’s time to draw out my claypot to make some delicious chicken chestnut rice. The rice absorbs all the flavours of the chicken and mushroom. Both of the fragrance and taste of this claypot rice are so good that’s beyond your imagination. If you like eating some crunchy rice, you’ll get a bit at the claypot bottom to enjoy. Well, there’s only one shortcoming if you cook rice in claypot. You can’t leave it unattended or walk away for watching your favourite television show or answering any phone calls. Otherwise, not only will you enjoy that crunchy bit at the claypot bottom, but also you’ll have a whole pot of burnt rice. Be careful.
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How To Make Ginger Juice

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Grated Ginger Sauce01

If you’ve visited this blog for a while, you might have known there are some recipes yielded for freshly grated ginger juice. Fresh ginger is a very good and popular marinade ingredient that helps tenderize the meat and expel some awkward smell if there’s any. With ginger juice, you can make a tasty drink that boosts up your body health, or a dessert that satisfies your sweet tooth, or a delicious sauce that takes your whole dish up a level.

But, how do we make ginger juice? And how to extract as much ginger juice as possible? These are the questions I was asked repeatedly. You don’t need to slice or chop the ginger at all. These ways can only give you a few drops of ginger juice. In Australia, ginger root is quite expensive. So we’d like to extract as much juice from a small size of ginger as we can. It’s not that hard as you thought. All you need is an inexpensive ginger grater and your clean hands.
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