Steamed Garlic Prawns (蒜泥蝦)

Saturday, 4 December 2010

Prawns make me happy.

Nope, it's not because I'm a glutton, which I am. Nor is it because I love prawns, which I do.

It's because prawns are chock-a-block full of vitamin B12, iron, tryptophan, vitamin D, protein and omega 3 fatty acids, which are all essential for keeping depression at bay.

Sesame #$!☠&☠^♠‡!!! Balls

Wednesday, 10 November 2010

I tried making sesame balls, aka 煎堆, last Saturday.

Thought the deep-fried glutinous rice balls coated with white sesame seeds should be quite straightforward. Make a dough with glutinous rice flour, plus a bit of rice flour and sugar. Roll into little balls with a filling inside. Dredge in white sesame seeds. Deep-fry over low heat. Easy peasy.

Soya Sauce Chicken with Rose Essence Wine (玫瑰露豉油鸡)

Monday, 1 November 2010

Shucks, I just realized something.

I should have garnished the chicken with rose petals instead of spring onions since it was made with rose essence wine, 玫瑰露酒.

Well, it's too late now 'cause the chicken is all eaten up.  

Dang! Should have thought of it earlier . . . 

Minced Pork & Olive Vegetables Stir-Fry

Sunday, 17 October 2010

If you're wondering what on earth "olive vegetables" are, it's olives and salted mustard greens cooked in vegetable oil till everything is a dark green mush. And what a marvelous mush it is!

The strong flavours from the olives and mustard greens meld together and mellow during the long hours of cooking, creating something that tastes like olives, but better. It's more complex, more nuanced, rounder, smoother . . . an absolute delight with plain rice porridge, straight out of the bottle. But I would say that, wouldn't I? I'm Teochew and "olive vegetables", aka 乌橄榄菜, is a Teochew specialty. It's one of our many ways of preserving vegetables.

Honestly though, I swear I'm not biased. Why would anyone eat an oily, inky black mush – since the Sung dynasty, apparently – unless it tastes really good?

Pear Sweet Soup (银耳雪梨糖水)

Thursday, 14 October 2010

Cantonese sweet soups (糖水) are usually served as a dessert, but they're not like desserts in any other culture.

Everyone regards desserts as an evil temptation that they should avoid as much as possible, except the Cantonese. To them, desserts aren't indulgent or sinful but a necessary health tonic for the body.

Lemon Tarts

Sunday, 10 October 2010

When life gives you lemons, make lemon tarts. They're much better than lemonade.

If you don't have free lemons from life, go buy some. Lemon tarts are worth it.

My lemon tarts are very lemony and tart. There's about half a lemon in each small tart.

If you like lemon tarts that aren't tart, this isn't the recipe for you. My tarts aren't for lemon wimps.

Poached Spinach with Salted and Century Eggs

Saturday, 2 October 2010

There're a couple of vegetables I refer to as Chinese spinach. Yin choi (苋菜) is one of them.

I love yin choi because the texture is smooth when I cook it with minimal oil. Other dark green veggies, when they don't have oil, would be gritty.

Yin choi goes well with dried anchovies. I like to do a stir-fry with dried anchovies that have been fried till crispy. That's quite nice.

Yin choi in dried anchovy stock – with maybe some fishballs or pork meatballs – makes a quick, delicious soup.