Twice Cooked Pork (Cheater’s Version)

This Twice Cooked Pork, along with Mapo Dofu (麻婆豆腐) and Kung Pao chicken (官保雞丁) is one of my favourite Sichuan-style Chinese dishes. The English name of this dish is well translated from its original Chinese name (回鍋肉 Hui Guo Rou ), that literally means "meat that has been returned to the pot".

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Imitation Shark Fin Soup

Imitation shark fin soup is a very popular snack sold by street hawkers in Hong Kong. Why? Now you can make this delicious street food at home.

In Chinese wedding banquet, guests can enjoy 8 to 10 expensive dishes. It would definitely include a shark fin soup. Not only does this soup take a long time to cook, but also is shark fin tremendously expensive. That’s why this soup won’t be on a family’s daily menu.

Yet many Chinese like this soup very much.

According to Wikipedia in Chinese, many hawkers started selling this soup on street many years ago. Initially they sold genuine shark fin soup in early days as they could buy broken parts of shark fins from restaurants. Then they cooked shark fins with dried black fungus, egg and water chestnut flour. It’s widely accepted by Hong Kong people. The soup was sold in little bowls.

So it’s called 碗仔翅 in Chinese Cantonese (literally translated into English that is “Shark Fin Soup in Little Bowls”).

Nowadays, the hawkers use cellophane noodles instead of genuine shark fin simply because no restaurants would do so anymore as the price of shark fins has been growing up.

Thus, Imitation Shark Fin Soup has come into place. People still love this imitated version, as it tastes delicious, not expensive and easy to prepare.

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Scallion Pancakes

Scallion pancake (aka green onion pancake) is a classic Chinese snack, traditionally pair with a cup of soy milk. It's soft, tender inside and crispy outside. It'll make you want more for sure.

What’s your favourite for lunch?

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Black Sesame Mochi (芝麻麻糬)

Ever realized that black sesame mochi is a party pleaser? Yes, we're just like Japanese people, very fond of mochi. 

This was the snack I brought to a family gathering on weekend. I’ve just got a packet of pure black sesame powder in my pantry. It’s good to make some aromatic, delicious mochi with it and share with my friends.

Black sesame powder has the same health benefits as seeds, lowers cholesterol levels and enhances digestions as it contains high fiber content. Chinese people believe that black sesame powder also can prevent black hair from turning into grey too soon.

For myself, I like the aroma of black sesame seeds and powder. It can’t be easier to make this mochi snack. You can quickly cook the mochi dough in a microwave oven, then get it coated with some black sesame powder. There you go. This snack was a big hit in our gathering. Its aroma, chewy texture and taste are the attractiveness.

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Shaoxing Goji Chicken (花雕杞子雞煲)

Traditionally, this Shaoxing Goji Chicken is a claypot dish made in winter days. I reckon this dish can be enjoyed on any days throughout the year. It’s so tasty with splendid aroma, perfectly goes with steamed rice.

I like the colour contrast of this chicken dish. It’s so appealing to the family’s eyes. Once it’s served on our dining table, everyone was eager to dig in and taste.

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Prawn and Tomato Curry

My family loves curry dishes very much. This prawn and tomato curry dish tastes divine. Tomato goes so well with curry. Its natural acidity just balances the salty and mildly hot curry.

This dish mainly makes use of the spices and fish sauce as a base. Beware that the saltiness of fish sauce is very different from brand to brand. If you’re using a different brand from mine, make sure you taste along the way of your cooking and add bit by bit of it until you’ll get the taste you want.

This prawn curry dish can be made on the go, perfectly pair with a bowl of steamed rice.

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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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