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.

Read More

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.

Read More

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.

Read More

Beef Brisket in Clear Broth (清湯牛腩)

This beef brisket in clear broth dish goes perfectly with vermicelli or egg noodles. Just add a few bunches of Chinese bok choy and cook in the soup. Then you and your family can enjoy a tasty light meal.

I had luck to spot this lean beef brisket from a nearby Asian butcher. Why not got some back home and cooked up for hubby as he’s a big fan of beef brisket?

Every time I cooked beef brisket, I’d make the traditional flavoursome stewed beef brisket in Chu Hou sauce, a fool proofed dish for anyone who wants to try Hong Kong cuisine.

This time I tried another classic beef brisket soup dish that I grew up with and it’s still popular in Hong Kong. The cooking method for both mentioned dishes is similar. As for making this beef brisket soup dish, the key to success is preparing a delicious clear soup base, not a cloudy one.

Read More

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.

Read More

Braised Chu Hou Chicken Wings (柱侯雞翼)

If you love the classic Hong Kong hot pot dish, stewed brisket with Chu Hou paste (柱侯牛腩) like me, you will like this braised chicken wings.

The taste of Chu Hou paste goes really well with the chicken wings. It’s wonderfully delicious.

Read More

Satay Beef with Vermicelli Noodles

Satay beef with vermicelli noodles are traditionally cooked in an earthen pot (clay pot), a very popular dish on many Chinese restaurants' menu.

This dish can be made in an earthen pot (clay pot), or any kind of deep pots, very simple and easy to make. The vermicelli noodles took up and absorbed all the flavours of the delicious satay sauce, beef and vegetables.

I’m particularly fond of consuming the noodles and don’t need any rice at all, yet it’s a dish perfectly going with a bowl of steamed rice. Making this dish is very flexible. You can add as many vegetables as you like.

Read More