Christine's Recipes: Easy Chinese Recipes | Delicious Recipes -->

Sago Dumplings with Red Bean Filling (桂花豆沙西米糭)

by · 16 comments
Dragon boat festival is coming around the corner. I experimented to make some non-traditional sago dumplings. It's a huge success and became big hit in my family. It's tasty and easy to make. These dumplings can be served as a dessert or snack.

Sago Dumplings with Red Bean Filling01

We will surely have some traditional savoury Cantonese sticky rice dumplings. As I was itching to make some sweet ones for my family as well. I soaked some sago for a little while, then wrapped in with red bean filling. Voila, the steamed sago dumplings looked so spectacular and went so well with the fragrant Osmanthus syrup.

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Cantonese Sticky Rice Dumplings (Video 廣東鹹肉糭)

by · 25 comments
When I first learned to wrap sticky rice dumplings (鹹肉糭) for celebrating Dragon Boat festival, this was the easiest method I went for. It's so much fun. The dumplings tasted so great.

Cantonese Sticky Rice Dumplings01

Sticky rice dumpling (Zongzi 糭子 in Chinese) is a classic Chinese food often eaten for celebrating Dragon Boat Festival. It’s mainly made of glutinous rice, stuffed with seasoned pork belly, salted duck egg yolks or many different fillings, then wrapped in bamboo leaves, cooked in boiling water.

My family especially loves the Cantonese sticky rice dumplings and would love to have them all the time through out the year, either for breakfast or lunch.

Cantonese Sticky Rice Dumplings02

There are two camps of how to eat these dumplings, dipping with soy sauce or going with white sugar. So, guess which way my family loves to go for? Sugar. In fact, either way is fantastic and delicious.
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Salt and Pepper Chicken Wings

by · 11 comments
These salt and pepper chicken wings are amazing for your family. This dish is simple, delicious and easy to make within a few minutes. 

Salt and Pepper Chicken Wings01

This was one of the celebration dishes I made on the day of Mid-Autumn festival. Oh, goodness me, it's been a while until I finally post the recipe. I guess it’d be better to post some time after the festival as this dish is very versatile throughout the year and you can whip it up in 15 minutes.

Salt and Pepper Chicken Wings02

If you or your family is a fan of chicken wings, you have to give it a go. It’s also a life-saver on a hectic day. You can refrigerate the marinated chicken wings well ahead, then pan fry them whenever you’re ready.

How To Make Salt and Pepper Chicken Wings

The key to making this dish successful and delicious is not to over cook the chicken wings. When they are just done, the chicken meat is succulent and juicy.
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Pan Fried Fish Fillet (Hong Kong Style)

by · 13 comments
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.

Pan Fried Fish Fillet01

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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Salt and Pepper Pork Loin Chops (椒鹽無骨豬扒)

by · 3 comments
You might find this salt and pepper pork chops dish in some Chinese restaurants. It’s a popular dish and well-liked in Hong Kong. Often times, we’d have this dish at festive celebration occasions.

Salt and pepper are the basic staples in any kitchen pantry. They bring up the very taste of every ingredient and help to make many good dishes.
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Korean Braised Beef Short Ribs

by · 17 comments
Whether it’s cold or hot, this Korean braised beef short ribs dish is so versatile to entertain your family’s taste buds.

Korean Beef Short Ribs01

The cooking time looks a bit long, yet it’s downright easy. Once all the ingredients are ready and put them into a pot, you can sit back and relax.
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Curry Fish Balls with Radish (咖哩蘿蔔魚蛋)

by · 8 comments
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 Radish01

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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