Braised Chu Hou Chicken Wings (柱侯雞翼)

Finding balance between a busy schedule and enjoying quality meals at home can be effortless with the right approach. This Braised Chu Hou Chicken Wings recipe delivers authentic Cantonese flavors with minimal time and effort, making it an ideal choice for quality-conscious home cooks.

If you love the classic Hong Kong hot pot dish, stewed brisket with Chu Hou paste (柱侯牛腩) like me, you will like this braised chicken wings.

The rich, savory, and slightly sweet notes of fermented soybean Chu Hou paste perfectly coat every piece of chicken wing, creating a deeply satisfying dish that pairs exceptionally well with warm steamed rice. Cooking does not need to be complicated to be nourishing. By streamlining the cooking process into a 15-minute quick stir-fry and braise, this recipe preserves simple ingredients while ensuring a balanced meal with added fresh peppers and onions. Embracing everyday grace through shared meals allows us to slow down and appreciate life's quiet moments. Simplify your routine, cook efficiently, and dedicate your saved time to what matters most.

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Butter Pound Cake

This butter pound cake has a strong aroma of butter. Mind you, it's so addictively delicious. Its simplicity, without any fancy decoration, with the golden brown crust, buttery taste and rich texture, totally wins my heart.

Butter pound cake is my favourite childhood dessert. I remember how the strong aroma of butter made this traditional cake so addictive to me, feeling like never having enough of it.

Its simplicity, without any fancy decoration, with the golden brown crust, buttery taste and rich texture, totally wins my heart. You can’t stop eating after tasting the first slice. Mind you, if you’re on diet, make sure you can share with some other friends, or bring it along to any parties as finger food.

One slice of the butter pound cake, with a cup of tea or coffee, brings me enough enjoyment with no regrets.

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Pan Fried Fish Fillet (Hong Kong Style)

The fish fillet is pan fried perfectly and the sauce is just balanced. It is suitable for kids and seniors, and meat lovers of course, excellent with hot steamed rice.

This is one of my favourite homey dishes often cooked by my mother. I always feel that she’s the best in cooking it.

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Steamed Minced Pork with Preserved Mustard Greens

This steamed ground pork dish is a very popular homey dish in Chinese cooking that I grew up with. It’s one of my childhood favourite dishes throughout the year. This dish goes really well with a bowl of steamed rice and any Chinese vegetables.

Preserved mustard greens (called mui coi 梅菜 in Cantonese) don’t look appetizing before cooking. But it’s really tasty and perfectly pairing with meat. This dish can be prepared well ahead and chilled in your fridge. When you're ready, simply steam it in a wok.

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Borscht Soup with Garlic Bread Recipe

Borscht (or Borshch) is a hearty beetroot vegetable soup considered to originate from Ukraine or Eastern Russia. Can’t you believe it? It’s very popular in Hong Kong, yet with a tweak of adding more flavours. It's wonderfully tasty indeed.

You’ll easily find Borscht in the set lunch/dinner menu of cafés run by Hong Kong people. They often use beef soup and add some tenderized beef chunks going with all kind of vegetables.

You might think it’s not that kind of original Borscht, but many Hong Kong people like having some meat or bones to cook soup. My family also likes to have a piece of toasted garlic bread to go with this soup. We just feel that we don’t need anything else, totally satisfied.

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Curry Fish Balls with Radish (咖哩蘿蔔魚蛋)

Curry fish balls with radish is my favourite childhood street food in Hong Kong. It’s very tasty and easy to make it at home.

Curry fish balls with radish were my most favourite childhood street food in Hong Kong. The street hawkers often used the deep-fried fish balls and boiled them in delicious spicy curry sauce. I couldn’t help myself to buy some on the way back home after school.

Whenever these curry fish balls are served in any parties, they’d be gone very quickly. This batch was made for a family gathering. The weather was a bit cold. So I kept them warm in my vacuum pot.

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Steamed Ginger Milk Custard

Ever tried this steamed milk custard? It’s so smooth that even tofu fa (a kind of traditional Chinese dessert, aka soy milk custard) can’t beat it. It’s a perfect quick dessert after dinner.

The pungent aroma of ginger makes the silky milk custard so wonderful. My family loves its simplicity and silky texture. Ginger is widely used in Chinese herbal medication as it helps our blood circulation and treats indigestion, upset stomach, diarrhea, and nausea.

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