August 2017 | Christine's Recipes: Easy Chinese Recipes | Delicious Recipes

Combination Seafood Rice Noodles (雜燴海鮮滑蛋河粉)

by · 19 comments
The uniqueness of this fried noodle dish is from the smooth and thick sauce, cooked with silky whisked egg, topped with a variety of tasty seafoods and balanced with vegetables.

Combination Seafood Rice Noodles01

We love to go for lunch in a cozy Malaysian restaurant in Market Square, Sunnybank. The name of the restaurant, “Little Singapore” might get some people confused though. Why does a Malay restaurant name itself with the word of “Singapore”? Little Singapore is often packed with customers, Asians, Aussies and other foreign visitors. The most favourite dish that my hubby loves to order is their Combination Seafood Rice Noodles. It’s very different from those of Hong Kong style.
Read More

Seaweed, Tofu & Pork Mince Soup

by · 9 comments
This seaweed, tofu & pork mince soup is very quick to make. It's simple, tasty and nourishing, suitable for serving all year round.

Seaweed Tofu Soup01

Seaweed is commonly used in oriental cuisine like Japanese, Korean and Chinese. I often use the seasoned seaweed to add flavours in soup, sometimes cook soups with the unflavoured ones, that normally comes in dried sheet form.

Just soak a sheet of seaweed in water until it softens. After rinsing thoroughly, it’s ready to cook with other ingredients I like.
Read More

Pork Chops with Creamy Mushroom Sauce (Instant Pot Recipe)

by · 1 comment
You need only one pot, that’s Instant Pot to make this delicious and juicy pork chops with creamy mushroom sauce. Fuss free and mess free in the kitchen.

Oftentimes pork chops are tough and leathery after cooking. Any workaround?

If using the wrong cuts or over-cooked, you might feel like wasting all the money to get the pork chops. To get the best results, try to get pork chops with more fat as fat makes meat tender.

Fat?! This word scares many people away. Wait, the par-cooking process (aka partially cook beforehand) using pan-frying method will help render the grease out of pork chops. Best still, par-cooking produces a beautiful brown colour on pork chop surface, increases aroma and adds more flavours.

On top of that, I found another method. This recipe can be taken as another tested workaround.
Read More

Egg Tarts (Hong Kong Style)

by · 80 comments
This Cantonese Egg Tart is a very traditional Chinese dessert that you'll find in many Hong Kong restaurants (茶餐廳 Cha Chaan Teng).

Cantonese Egg Tarts01

When I traveled on a bus one day during my holidays in Hong Kong, I saw “Road Show” that was a TV program, showing former Hong Kong governor Chris Patten also liked eating egg tarts. There are two kinds of tart shells, one is puff pastry-like (酥皮底), the other cookie-like(牛油皮底). The governor liked the latter, just like me. Haha…
Read More

Wood Ear and Chicken Soup

by · 1 comment

Wood ear is a kind of edible fungus often used in Chinese cooking.

Wood ear is black in colour, so looks not quite appealing to eyes. Yet, we can’t underestimate its value to our health. It can help lower blood pressure and cholesterol.

I often use wood ear in my cooking, like Chinese New Year traditional dish, stir-fry with chicken, make the classic hot and sour soup and imitation shark fin soup.  If you feel like having a vegetarian dish, wood ear will work with many vegetables. You can make this Stir Fried Bean Sprouts, Carrots & Wood Ear Fungus dish. When I make dumplings, I also like putting in some wood ear to add a texture in the fillings. Ever thought about making san choi bao (lettuce wraps) with wood ears? They taste really good with roast duck meat too.
Read More

Stewed Pork Ribs in Orange Juice (橙汁肉排)

by · 32 comments
This stewed pork ribs in orange Juice dish is my family's all-time favourite. The pork rib meat nearly fell off the bones after being stewed in the orange juice for two hours, absorbed all the flavours of the sauce. It goes perfectly with a bowl of steamed rice.

Stewed Pork Ribs in Orange Juice01

That said, the cold weather would help oranges grow juicier and sweeter. If it’s right, no wonder I can find many large and super sweet navel oranges at supermarkets in recent cold days.

I bought a large packet of them as my snacks a few days ago. They were really juicy and meaty. I just used two of them to squeeze out one whole cup of juice to cook this stewed pork ribs dish.
Read More

Lotus and Dried Octopus Soup (Pressure Cooker + Stovetop Recipe)

by · 1 comment
Have you tried this old-fashioned Chinese soup —— Lotus and Dried Octopus Soup? This soup is very popular and well-liked in Hong Kong. This soup tastes very delicious with a slightly sweetness and a depth of flavours. Traditionally, it’s a soup enjoyed in winter. To myself, it’s a soup can be enjoyed all year round.

Lotus and Dried Octopus Soup01

Chinese people like long-cooked soup (aka “old fire” soup in Chinese, 老火湯). It normally takes at least 2 to 3 hours or much longer to make an old-fire soup. The soup has a depth of flavours.

Dried octopus (章魚) is quite often used in making Chinese “old fire” soups. Don’t mix it up with dried squid as a snack, which is marinated with seasonings. Dried octopus shouldn’t have any seasonings added, but simply have gone through a sun-dried process traditionally. It’ll bring a new dimension of flavours into the stock.
Read More

Steamed Eggs with Dried Scallops

by · 19 comments
The smooth, silky steamed eggs infused with the heavenly tasty smell of dried scallops, goes very well with rice.

Steamed Eggs with Dried Scallops01

Dried scallops (or conpoy) are made from the abductor muscle of scallops, a prized delicacy in Hong Kong Cantonese cooking. For those who are interested in knowing more about this priced seafood, please hop over and read this article about dried scallops on Wikipedia.
Read More

Italian Meatball Minestrone Soup

by · 1 comment
This Italian Meatball Minestrone Soup is one of my all-time favourite autumn or winter dishes. This one-pot soup dish is packed with flavours and easy to whip up on the go. You can’t go wrong with this no-brainer recipe.

I didn’t make my own meat balls from scratch, simply get some Angus beef sausages from the supermarket. It saved me a lot of time and energy.

How To Prepare Beef Sausages

The beef sausages meat, full of flavours, went really well with all the vegetables I put into the pot.

Believe it or not, this soup can be made within 30 minutes.

These are the organic red kidney beans and organic cannellini beans I used. They are full of nutrients your body needs. The soup texture is also enriched as well. Simply drain the water out, then put the beans in the soup.

Organic Red Kidney Beans and Organic Cannellini Beans

How wonderful it’d be when you’re served with a bowl of hot soup. It helps beat away the chilling weather.

Oh well, if the weather is warm up again, this soup is also fantastic. Simply turn myself into a not-in-a-hurry mode, patiently wait for a little while. After it cools a bit, I can immediately dig in and enjoy this flavoursome minestrone soup.

A side note, if you’re going for vegan meals, simply skip the beef and use vegetable stock. You’re good to go then.
Read More

Baked Pork Chops with Rice (Classic Chinese Recipe)

by · 25 comments
This Baked Pork Chops with Rice dish is very popular and well-liked in Hong Kong. The melted cheese covering tasty pan-fried pork chops on a bed of fried rice makes everyone enjoy digging in.

Baked Pork Chops with Rice 焗豬扒飯

This Baked Pork Chops with Fried Rice (焗豬扒飯) is a classic Cantonese cuisine that I started to eat when I was a little kid.

Even though my lovely daughter has adapted to Western foods, she loves this dish very much. Whenever we go into any Chinese café (茶餐廳 Cha Chaan Teng ), she would definitely order this dish. She’d never miss it at any time.

If you’ve tried this dish before, I think you would share the same feeling that this classic Chinese cuisine is very tempting.

This time I added some fresh mushrooms that most Hong Kong restaurants seldom use because fresh mushrooms are very expensive in Hong Kong. After stir-frying the mushrooms with other vegetables, I cooked the delicious tomato sauce.

Baked Pork Chops with Rice Procedures

The special part of this dish is the fried rice with the baked loin chops and melted cheese on top. When it comes out from the oven, both the flavor and color of the dish are very attractive.
Read More

Pan-fried Udon with Pork and Cabbage

by · 1 comment
This pan-fried udon noodle dish can be a light yet satisfying meal.

We like having noodles for lunch. The cabbage I used was Taiwanese cabbage (高麗菜 “Gao Li Cai” or 捲心菜 ”Juan Xin Cai” in Chinese).

It apparently looks different from Napa cabbage, and easily confused with those cabbages you often see in western supermarkets.

Taiwaness Cabbage 高麗菜

I call it as Taiwanese cabbage as it’s often used in Taiwanese cuisine, often stir-fried dishes. It tastes sweet without any bitterness. You can easily get this kind of cabbage at any Asian grocers.
Read More

Mushroom Chicken Pie

by · 32 comments
The mushroom chicken pie we shared that night was tasty. Although it took longer than I cooked rice, because I made the pastry by scratch, it’s worth every ounce of effort though.

Mushroom Chicken Pie01

As I tried to ask hubby what if I didn’t want to cook and didn’t like having rice that night, he immediately gave me a “green light” signal, and said, “It’s no problem if we skip a meal.”

Me: I just don’t want to have rice for dinner, love to have a pie instead.

Hubby: whatever you like.

You’d understand how I felt surprised if you knew him as much as I do. He has grown up to be a man who almost can’t live without rice for dinner.

If you don’t have enough time to make your own pastry, you can use the cheat’s version in the note section if you’re craving for this delicious homemade pie.
Read More

Strawberry Cobbler

by · 4 comments
When I crave for an after-dinner-dessert, I often go for making a dessert made with strawberry. Strawberry is one of my most favourite fruits.

Over the past two weeks, many large, good-quality and sweet strawberries are sold at a bargain price at the nearby supermarket. It's a very good reason to make a strawberry dish.

To myself, a dessert enjoyed after dinner shouldn’t take too long to prepare. So I set the route on making a cobbler, that I’d call it an open pie, much easier to make than a traditional pie.
Read More

Orange Chicken Wings

by · 2 comments

Orange, one of my favourite fruits, begins to be in season here finally. I often like to use navel oranges to make savoury dishes. Both of the acidity and sweetness of an orange are magic to balance the taste of a chicken dish.

Although the sweetness of each orange is quite different, this recipe is very forgiving. A bit of sugar or lemon juice will be well enough to adjust the taste of the dish. It’s downright easy. You won’t be wrong as long as you remember to taste before it’s served to your family.

The glossy delicious orange sauce makes the chicken wings so finger-licking good. It will make you want more. This dish can be served as a snack or a main served with salad or steamed rice.
Read More

Weekly Popular Posts