Shanghai Fried Noodles

Want a light and healthy meal? Here comes this classic Shanghai fried noodles that can be easily found in most Shanghai restaurants in Hong Kong.

If you like noodles as a quick and light meal, this is a must-try one. The upside of home cooking is that you can make the dish with anything left in your fridge or comes in handy. A side note, I added a secret ingredient to this Shanghai fried noodles and get my family hooked.

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Steamed Eggs 蒸水蛋 (Silky Smooth Tips + Video)

This silky smooth savoury steamed eggs dish is so easy to make. It goes really well with steamed rice.

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.

In the video below, you'll see how easy to make this dish.

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Swiss Chicken Wings (Homemade Recipe)

Several years ago, I posted a recipe, Braised Sweet Soy Chicken Wings, that’s also called “Swiss wings”. It’s made with a bottle of store-bought marinade. I’ve got thumbs up from my family. If you’re a wing lover and want to make this dish from scratch, go for this version. With only a few simple ingredients, you can make some flavoursome marinade to braise your chicken wings.

It’s not a dish related to Switzerland. Why is it called Swiss wings any way?

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

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 classic Hong Kong 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.

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Chicken and Sweet Potato Curry

How nice would it be when having a tasty dish of chicken curry with a bowl of hot rice?

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Dumplings in Red Oil / Chilli Oil (紅油抄手)

This classic Szechuan dish - boiled dumplings in red oil (紅油抄手) is very easy to make. The silky smooth wonton skin is so adorable.

If you’re into something hot, these dumplings are for you. Even though spicy foods are not my most favourite, I’m so intrigued by the red-hue chilli oil in this classic Szechuan dish - boiled dumplings in red oil / chilli oil (紅油抄手).

The silky smooth wonton skin is so adorable. You won’t easily feel enough because the well-balanced chilli sauce helps cut through the meat wrapped in dumplings. Mind you that it might get you hooked.

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