Christine's Recipes: Easy Chinese Recipes | Delicious Recipes

Spicy Tofu Chicken and Wood Ear (魚香豆乾雞絲)

by · No comments

This dish was inspired by the classic Szechuan spicy cooking that always produce an intensive taste. You might’ve heard or tried a classic one, spicy eggplant with minced pork (aka fish fragrant eggplant, literally translated from Chinese, 魚香茄子). To create this new recipe, I tried to hit a lighter note, with less heat. Its tangy and mildly sweet taste, mingled with a slight heat was exactly what I pursue. It tastes really good and goes perfectly with steamed rice. If you like more heat, you may add a bird-eye chilli or add more chilli bean sauce then.
Read More

Braised Tofu with Roast Pork (火腩炆豆腐 + Video)

by · 18 comments

Chinese roast pork (Shao Rou 燒肉) is quite different in taste from the western one, although both have crackling skin on with tender meat under. In Hong Kong, there are many siu mei shops (燒味店) to sell a variety of roast meats, including the roast pork, suckling pig and roast ducks. Whenever we buy roast pork from them, I’d like to reserve some to cook this dish, Braised Tofu with Roast Pork that is one of our family’s favourite. Although the pork skin would be no longer crispy but the taste of it remains as yummy as it comes out fresh from oven. It goes really well with tofu. The dish is wonderful on a bed of Jasmine rice.
Read More

Steamed Eggs 蒸水蛋 (Silky Smooth Tips + Video)

by · 9 comments

Steamed egg is a very popular dish in Hong Kong cooking. It’s simple and nourishing. We love its silky smooth texture and savory taste that goes really well with steamed rice. Armed with my Instant Pot, an electronic programmed pressure cooker, I don’t need to worry about the timing and temperature. Simply press the buttons and leave it on the bench doing the job for me. I can be very confident to get the exactly same result every time, watching my family enjoying the silky smooth steamed eggs.

When it comes to making steamed eggs, you don’t need to weight the eggs. Just use a measuring cup to beat the eggs and water. Needless to say, the ratio of eggs and water used is quite crucial as it controls the texture of the end product. Remember to cover it with foil while steaming. Keep these few things in mind. Your steamed eggs will look as perfectly smooth as it should be.
Read More

Shiitake Mushroom Chicken Rice (Pressure Cooker + Video)

by · 1 comment

This Shiitake mushroom chicken rice is one of my favourite on-the-go recipes, just like one-pot-dish, tasty yet not difficult to make. Simply pop in all the ingredients in a pot. This time I put all the ingredients in my Instant Pot (electric pressure cooker). Don't need to wait too long, I enjoyed a freshly steamed rice with braised chicken plus lots of yummy sauce. This recipe is my last-minute saver on a hectic day. If you want to make it on stove, please refer to this previous steamed chicken rice recipe.
Read More

Thai Pumpkin Soup (Instant Pot + Stove Top Recipe)

by · 1 comment

Just within half an hour, this Thai pumpkin soup can be whipped up for you to taste. The fragrance of lemongrass and coconut milk intrigued me to finish one bowl after another. I used a whole butternut pumpkin that only cost me one dollar. You won’t get this kind of quality, flavoursome soup anywhere in Brisbane restaurants, unless you make it yourself at home. Needless to say, I was still in the mood of playing with my kitchen toy, Instant Pot. You can cook it on stove though. Both recipes are posted for those who want to give this delicious soup a try.
Read More