June 2012 | Christine's Recipes: Easy Chinese Recipes | Delicious Recipes

My Cookbook Easy Recipes Released

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Finally, my cookbook is officially released ! I’ve been feeling over the moon for the past two days. Right at the moment when I received my editor’s email telling me that all the printing job of my cookbook was finished, I almost yelled out, “Done!” I couldn’t express how I feel relieved and excited in words. My cookbook, titled 《簡易食譜──精選.易學.經典》Easy Recipes-A Selection of Simple Classics, will hit the shelves in Hong Kong bookshops in a few days.

Easy Recipes Cover

Since I got the book deal and secured the contract with my publisher, I started working days and nights, from drafting recipes, shopping for ingredients and cooking, taking photographs, writing articles together with translating recipes, it’s a long to-do list to get finished at the end of last year. Then, there had been countless, long chains of email exchange with my editor. Two months ago, I got a chance to go back to my hometown, Hong Kong, and conducted a face-to-face meeting with my editor and designer to finalize all the details. Looking back, over a year, the cookbook was indeed a labour of love by many wonderful people, not only me. I feel so blessed and happy to work with them.

Most importantly, without the support of you, my dear readers / fans, I couldn’t get this far. Many fans of my Chinese facebook fan page kept asking when my cookbook will be released. Sorry for the long wait. Thank you all for your patience.
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Pan Fried Scallops with XO Sauce

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Pan Fried Scallops with XO Sauce01

My family loves the umami flavour in scallops. When the scallops are stir fried with XO sauce, the whole dish is enriched with a kick of hot, producing more in-depth, sophisticated flavours that will surely make every taste bud dance. Best of all, pan-frying scallops is very simple and quick, suitable for matching with a wide variety of vegetables. I like the vegetables are just cooked, still crunchy in texture. So the whole dish is completely balanced both in texture and flavours. Oh, one more side note, I have to make a bigger portion next time when I make this dish again. The whole dish was gone within a few minutes.
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Roast Pork Belly with Apple Puree and Cider Vinegar Vinaigrette

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Roast pork belly with apple puree and cider vinegar vinaigrette01

Although I missed the first few episodes of MasterChef Australia, season 4, as I travelled back to my home town, Hong Kong, I’m glad that I could catch up nearly all of them right now. I’ve been itching to try many of the dishes created during the show, as they all were tested by the judges, thus I have confidence in trying at home. Needless to say, I’d pick the simple and delicious ones without doubt. After watching Audra Morrice, one of the contestants, made a roast pork belly dish, an idea came up in my mind instantly. Why not combining my roast pork belly with her inviting vinaigrette? Viola, the dish was so tasty, as well as presentable in any formal occasions.
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