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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Steamed Tofu with Minced Prawn (蝦膠蒸釀豆腐)

Tofu is one of my favourite ingredients in Chinese cooking. Although it’s cheap and common, it could be served in an elegant way to impress my family and friends, just by adding a bit of prawn/shrimp meat paste.

Every time I have this dish, I love taking a close look at the springy prawn ball sitting on top of the silky smooth tofu before taking a big bite. It’s an incredible feeling that you can feel all the flavours bursting out in your mouth at the moment you bite them.

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Braised Pork Ribs and Lotus Root with Red Bean Curd (Instant Pot + Stove-top)

This traditional Chinese stewed dish is very delicious. The pork ribs and lotus roots are cooked until very tender. They absorb all the flavours of red bean curd paste. This dish goes very well with a bowl of steamed rice.

Lotus roots are often used in Chinese cooking. They are so good for making stew dishes.

Fresh lotus roots are not easily found in Australia. Yet it’s very popular and easy to find around southern and eastern Asia.

I happened to spot some frozen lotus roots sold at a nearby Asian grocer. They are already cleaned, peeled and sliced, thus very handy to be used. The good thing is that the price is much cheaper than the fresh ones.

You must’ve got what my next action was after spotting some frozen lotus roots accidentally. Yes, I bought a packet back home to try.

This braised pork ribs with lotus root is a traditional Chinese dish that I tried many years ago in Hong Kong. It's often slow-cooked on stove. The taste is so scrumptious.

My Instant Pot did a very good job for me. It helped me cut short the cooking time a lot. Both of the pork ribs and lotus root were wonderfully tender, and absorbed all the tasty sauce. For those who don’t have an Instant Pot, I also inserted the stove-top instructions below.

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Creamy Garlic Chicken Thighs

It’s my take on creamy garlic chicken thighs. The chicken meat is tender and moist. The sauce is creamy and tasty. It goes perfectly with a bowl of pasta.

There’re many different cooking ways of chicken thighs that we can try with. That's the one of the reasons I’d like to cook chicken thighs. I’ll definitely buy some back home if the price is down.

You won’t be wrong in any way when cooking chicken thighs except leaving them unattended and get them burnt.

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Deviled Eggs (or Angeled Eggs)

These deviled eggs are very delicious and well-liked at any parties, perfectly served as finger food. The whites are not chewy but soft and smooth, with well-seasoned yolks on top.

I can understand why we have eggs during Easter. Eggs symbolize life, making sense to me in relation to the meaning of Easter.

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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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Hot Cross Buns (Tangzhong Method)

Easter is just coming around the corner. Due to my recent addiction to making tangzhong breads, I tried to turn this traditional hot cross bun recipe into a Tangzhong version.

I can make as many hot cross buns ahead, so that I don’t need to get up from bed very early on the Easter morning, because the Tangzhong buns can be kept soft for more days.

If you are a big fan of spicy flavoured breads, please adjust the amount of the mixed spice, and add extra hint of cinnamon powder if you like.

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