Mango Cheesecake

Mango, one of my favourite fruits, is in season, that makes me love summer more in Australia. Who can resist the sweet, juicy and luscious mangoes? I’ve already had several large sweet mangoes before making this delicious mango cheesecake.

My dad used to warn me not to have too many mangoes because they would upset my stomach and digestive system. But interestingly, I found the Aussie mangoes are not like those I had in Hong Kong that would upset my stomach.

The moment I stepped into Coles the other day, the cover of their freebie, monthly magazine, really caught my eyes. It’s a photo of a double-layer mango cheesecake with heaps of mango slices on top and culis running down the edge. How could I resist the temptation? 

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Garlic Butter Tiger Prawns (Tutorial Video)

The tiger prawns were so fresh that I didn’t need any more seasonings except garlic and butter, with salt and pepper of course. The prawns are so delicious.

Chinese New Year is just around the corner. Are you still searching for ideas of planning Chinese New Year menu?

Here comes a good one to put on your menu. Well, this dish is also suitable for any days throughout the year. It’s a no-brainer dish and quick to be done. Not only is this dish flavoursome, but also it’s full of nutrients.

These large tiger prawns I used were so big. From head to tail, it’s long as my palm. They were so fresh that I didn’t need any more seasonings except garlic and butter, with salt and pepper of course.

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Baked Drunken Prawns (焗醉蝦)

To make this drunken prawns dish is very straightforward without any fuss at all. All the flavours are absorbed by the tender prawn meats.

Drunken prawns are very popular in Chinese cuisine just like drunken chicken dishes.

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Egg Tarts (Hong Kong Style)

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).

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…

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Baked Pork Chops with Rice (Classic Chinese Recipe)

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.

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.

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.

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Supreme Soy Sauce Fried Noodles (豉油皇炒麵)

Supreme soy sauce fried noodles, a traditional Cantonese fried noodle dish, can be made within minutes. The smoky hot fried noodles, coated with salty and sweet soy sauce, mixed with the crunchy bean sprouts and chives were definitely worth attempting.

If you asked me what’s my favourite breakfast, I wouldn’t hesitate to vote for supreme soy sauce fried noodles (aka supreme soy sauce chow mein, 豉油皇炒麵), going with a bowl of hot porridge, that I often enjoyed at primary school age in Hong Kong. It's often sold by street hawkers at that time. You can easily find this fried noodle dish at Cantonese dim sum restaurants nowadays.

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Hot and Sour Soup (酸辣湯)

No matter the weather is cold or hot, this classic hot and sour soup, originated from Sichuan China, is suitable for every occasion throughout the year. It’s tremendously appetising and delicious. No wonder this soup is well-liked and popular around the world.

Every family has their own version around different countries, using different ingredients though. Basically, this hot and sour soup contains wood ear fungus, bamboo shoots and tofu, sometimes pork blood (豬血) is added. Give it a go if you want, or dare, or you can find some pork blood at your local area.

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