When you have a good stock on hand, a great soup, sauce and dish is moments away! Good stock shall be an essential in your home kitchen as it is the ingredient that separates a great home cook’s food from a good home cook’s food. It is easier to make large quantity of your stock and store in the fridge or freezer.
Yield about 2000 ML Chicken Stock
- 2000ML water （Water and bone and ham ratiois roughly 2:1 or should be just enough to cover the chicken bone in the stock pot）
- 800g chicken bone架子
- 100g Ham
- 20g ginger (crushed)
- 5 spring onions (halved)
- 2 tablespoons Chinese cooking wine 料酒
- Place the chicken bones, ham, ginger, spring onions and cooking wine with 2 liters of water in a pot and bring it to a boil. Cook over high heat to bring it to a boil. Remove the foam if needed.
- Turn to the medium heat and cover for 15 minutes.
- Turn to low medium heat and cook for another 45 minutes.
- Turn off the heat. Use a sifter or colander to remove all the ingredients in the stock.
With their blistered golden exterior and juicy filling of shredded vegetables. this classic dim sum dish can be either vegetarian or include shrimp or pork. Thin sheets of soy skin enclose the filling in what looks much like a Spring Roll, which is then fried to make the outer layer bubbles and crisp up, while the inner layers of soy skin remain soft and pliable.
Yields 12 pieces,
2 big sheets Soy skin, cut into square pieces in a dimension of 12cm. 豆腐衣剪成方块状, (make sure you get the plain one not the salty one. The plain one may need to be stored in the fridge.)
- 1 Half carrot, thinly sliced，胡罗卜切丝
- 2 Eggs, beaten and scrambled
- 30g Wood ear fungus (after dehydration)，水发后的重量
- 30g Dried shiitake mushroom (after dehydration) 水发后的重量
- 60g Mung bean sprouts 绿豆芽
- 3 sprigs Chives韭菜
- 2 tablespoons cooking oil (for frying the filling)
- 1 tablespoon light soy sauce
- 1 teaspoon sesame oil
- 1/3 teaspoon salt
- 1 teaspoon caster sugar
- ¼ teaspoon white peppercorn powder
- 3 tablespoons water starch (1 tablespoon of corn starch mixed with 2 tablespoons of water)
2 tablespoons of plain flour mixed with 3 tablespoons of water to make the flour paste
- Prepare and thinly sliced all the vegetable ingredients for the filling.
- Cut the soy skin sheets into small square pieces.
- Heat 1 tablespoon of cooking oil in a pan and make the scrambled eggs over low medium heat. Set scrambled eggs aside.
- Use the same pan, place another 1 tablespoon of oil, fry carrots, mushrooms, mung bean sprouts and chives for 3-4 minutes till soft. Return scrambled eggs. Then add light soy sauce, sesame oil, salt, sugar and white peppercorn powder, mix well. Pour into water starch. Stir well till the filling becomes thickened. The filling is done.
- Now let’s assemble the soy skin rolls. Pick up a piece of small soy skin sheet, place a tablespoon filling in the middle. Fold it up towards the other end, then fold it again from left and right and then roll it up again. Then soy skin is dry, you will need apply flour paste to seal the edges.
- Heat the deep-fry oil to 200C°. Gently place the rolls. Deep fry over low-medium heat for about 4-5 minutes till golden.
A vegan version of the gorgeous Kung Pao dish. The Sichuan Cuisine boasts 24 different types of ‘complex flavours’复合味. The Kung Pao (the sweet-sour-scorched chili flavour) taste is obviously the most beautiful one. The two spices (Sichuan Peppercorns and Dried Chillies) are sizzled in oil until the chillies are darkening. Throw in a bit of sweet and sour. And you have Kung Bao Flavour, a truly marvellous taste.
- 250g fried tofu puff (豆泡)，cut into cubes; or 500g extra firm tofu, cut into cubes and pan fried till golden
- 6 tablespoons cooking oil
- 3 tablespoons Sichuan peppercorns四川花椒
- 1.5 tablespoons garlic, minced蒜末
- 1 tablespoon ginger, minced姜末
- 10g dried red chili, roughly chopped干红辣椒
- 60g leek (only white part), cut into small sections. Try to get 2 small-size of leek if possible. If not, just use 1 big-size one. Slice them into small pieces of 1.5 cm in length. Split the big-size one then slice it into the same length. 大葱切宵 段（只用葱白）
- 1 tablespoon dark soy sauce老抽
- 2.5 tablespoons light soy sauce生抽
- 1 tablespoon Chinkiang vinegar镇江香醋
- 2 teaspoons caster sugar白糖
- 1 tablespoon corn flour玉米淀粉
Coriander for garnish(optional)
- Cut fried tofu puff into cubes. If you use extra firm tofu, then cut the tofu into cubes, pan fry them till golden.
- In a separate bowl, mix all the ingredients of seasoning sauce (dark soy sauce, light soy sauce, Chinkiang vinegar, caster sugar and corn flour). Stir and mix well to make sure sugar is dissolved. Set aside.
- Add 6 tablespoons of cooking oil in the work over high heat. When the oil is heated, add Sichuan peppercorns in the wok over LOW heat. Stir fry for 3 minutes or until fragrant. Skim and remove the cooked peppercorns if you feel them annoying when enjoying the food later. (Be sure of using low heat and be patient. Over-fried peppercorns bring a bitter taste. Pour the oil in a bowl. Set aside.
- Now place 1/3 of the peppercorn oil in the wok, turn up the heat to medium heat, add garlic, ginger, leek and cook for about 2 minutes or until fragrant. Then add dried chili and cook for another 2 minutes. Transfer the cooked mixture into the seasoning sauce. Mix well. Set aside.
- Add rest of the oil in a clean wok, turn up the heat over high heat. When the oil becomes very hot, add into tofu puff cubes. Stir fry for about 2 minutes. Mix the tofu cubes with the cooked seasoning sauce. This process should take about less than 1-2 minutes.
- Transfer out on a plate and serve with rice.
Click Kung Pao Chicken and Kung Pao Shrimp for recipes
Let’s have a couple of these soft, chewy dumplings filled with a sweet black sesame seed mixture to wrap up the 15-day celebrations of the Lunar Chinese New Year. The glutinous rice ball, or 元宵 in Chinese, is actually the name for the Lantern Festival that occurs on the fifteenth day of the lunar new year. Eating the sweet delicacy together with family, you and your loved ones will have a sweet life throughout the year!
Yields about 35 Yuan Xiao Dumplings
100g black sesame seeds 黑芝麻
40g caster sugar
20g unsalted butter
2 tablespoon peanut butter (optional) 花生酱
250g glutinous rice flour 糯米粉
180g water in room temperature
- In a small skillet, toast the sesame seeds over low heat for a few minutes, shaking the pan and stirring continuously to keep the seeds from burning. Use a small food processor. Add toasted sesame seeds and sugar and grind to a fine, sandy mixture. Melt the butter over low heat and cool it off. In a mixing bowl, combine the ‘sandy mixture’ with butter to form a big ball. Add peanut butter as it would help you bring the mixture together.
- Form the mixture into small balls with your hands. Each sesame ball weights about 6gram.
- In another mixing bowl, place the glutinous flour. Add the water, a small amount at a time, working and shaping the dough until it has a texture similar to playdough – not too soft, but smooth and easy to manipulate. If you find the dough is too dry and it is hard to bring bits of dough together, simply place a piece of dough (1/6 of the mixture) to a boiling water over high heat. Cook until the small dough float to the top of the water. Take the piece out and combine it with remainder in the mixing bowl. The ‘cooked’ dough piece plays the role of ‘glue’ to bring the dry bits of dough pieces together.
- Roll the dough into a log of about 2cm and divide it into small equal pieces. Each piece weighs about 10gram to 12gram. Roll the piece into a ball. Use your thumb to make a deep indentation in the dough, and place a sesame ball into the hole. Close it up. It is important to make sure the sesame ball is completely covered with the dough. Gently roll the dumpling between your two hands to a perfect round shape. Continue with the remainder of the dough. Sprinkle some dry glutinous rice flour over the dumplings to prevent them from sticking to each other.
- To cook the dumplings, bring a large pot of water to boil over high heat and gently drop the dumplings in. Use a wooden spoon to gently nudge the dumplings and make sure they’re not sticking to the bottom of the pot. When the dumplings float to the top of the water, add 1 cup of cold water (this will keep the skins from splitting), cover the pot and cook for another 3 minutes. Remove the dumplings from the pot with a slotted spoon and scoop a couple spoonfuls of the cooking water over them to keep them from sticking to each other.
- To serve, place 3 to 4 dumplings into a small bowl for each person and add a couple of the remaining cooking water.
A delicate and light-tasting dim sum. It is not that difficult to make your own at home. The most challenging part is handling the dough because it is largely made from gluten-free wheat flour (澄粉), which is commonly used in making Chinese Dim Sum. A good tip is coating your work area with vegetable oil or using parchment paper.
Yields about 24 Har Gows,
150g deveined and unshelled shrimp 鲜虾去皮去虾线
60g minced bamboo shoots (blanched)竹笋
60g minced pork fat (cooked) 肥肉
1 and 1/2 teaspoon salt
2 teaspoons caster sugar白糖
1 and 1/2 tablespoon sesame oil香油
1/8 teaspoon white pepper powder 白胡椒粉
1 teaspoon corn flour 玉米淀粉
Har Gow Wrappers
120g wheat flour 澄粉
40g potato starch 土豆淀粉(或者叫太白粉)
140ml boiling hot water
20ml vegetable oil
Step 1 Make the filling
- Slice the bamboo shoots. Bring a pot of water to a boil. Blanch the bamboo shoots in the boiling water for 2 minutes. Drain the bamboo shoots. Cook the pork fat in the same pot for 2 minutes. Drain. Mince bamboo shoots and pork fat. Set aside.
- Use kitchen towel to pat dry the unshelled and deveined shrimp. Mince half of the shrimp and cut the remaining ones into smaller pieces. Different cuts result in contrasting mouthfeels.
- Add chopped and minced shrimp in a mixing bowl. Place into 1 teaspoon of corn starch and 1 and half teaspoon of salt and stir in one direction for 2-3 minutes until mixture becomes quite sticky. Then add sugar, sesame oil, white pepper powder, minced bamboo and minced pork fat. Mix well. Set aside, covered and in fridge for 30 minutes.
Step 2 Make the wrapper
- Mix the 120g wheat flour and 40g potato strach in a mixing bowl. Use a chopstick to stir into 140ml boiling hot water. Mix well and cover with a lid, set aside for 10 minutes.
- Add 20ml vegetable oil into the mixing bowl. Use your hand to mix it well with the flour mixture. Knead the dough on a working surface for 5 minutes. Shape the mixture into a ball. Then cover it with kitchen towel. Let the dough rest for 10 minutes. (Wheat flour helps create the translucent skin of the dumplings while potato starch helps add some strechability to the dough.)
Step 3 Assemble
- Divide the dough into 24 equal pieces.
- Pick up a piece, shape it into a small ball. Place the ball onto a piece of parchment paper. Then use your palm to press it down to create a circular disc. Use rolling pin to smooth it out each disc till it is about 9cm in diameter. The wrapper is very delicate so handle it carefully when rolling out the wrapper and moving it onto your hand for assembling.
3. Spoon a teaspoon of filling into the center of the wrapper, form taco shape and start pinching one end of the wrapper to seal, heading towards the middle.
Step 4 Cook
Bring water to a boil on your stove. Place all the dumplings onto the lined parchment paper. Steam the dumplings for 8 minutes with high fire.
Then serve hot! No dipping sauce is required. If you insist, just go with light soy sauce.
Sesame balls are one of the most popular desserts in China and some Southeast Asia countries. Street vendors sell them and you can also get them at dim sum restaurants. It is a quite challenging Chinese recipe though. The problem comes during deep-frying – the sesame balls need to be turned continually to expand and become center-hollowed. You just need practice to skillfully manoeuvre the balls in the hot oil.
Yields 12 sesame balls,
150g glutinous rice flour糯米
45g caster sugar 白糖
110g water （bring it to a boil）
½ tablespoon cooking oil
- 30g white sesame seeds
- cooking oil for deep drying
- Place glutinous rice flour in a mixing bowl.
- Bring the water to a boil. Resolve the sugar in the hot water. Pour the hot sugar syrup into the glutinous flour, stir and mix well.
- Add in ½ tablespoon of oil, knead until smooth and shiny dough is formed. Wrap with cling wrap and set aside for 10 minutes.
- Divide dough into 12 portions (25 g each), roll dough into ball shape, cover with cling wrap.
- Coat generously with sesame seeds, press gently so that sesame seeds can stick firmly on the surface.
- Drop the sesame balls into oil when the oil starts to heat up, about 120°C to 130°C. Use medium-low heat to avoid burning. In 3 minutes or so, the balls will start float up to the surface.
- Stir and gently press down with a slotted spoon while frying, sesame balls will expand in size. The secret is to gently press until the balls expand, crispy crust will form around the chewy and hollow center. Repeat the ‘pressing down’ in 3 or 4 times. In the meantime, use slotted spoon gently moving around the balls to ensure they are evenly cooked. Deep fried to golden perfection – this step takes about 15-20 minutes.
- Ready to serve. This dessert is better served while it’s still hot and it’s not suitable for storing in the fridge. Ideally, eat it as soon as possible for the best taste.
The celebrity chef Nigel Lawson was quoted that Pandan leaves are the next big food craze in the US and UK. This unique Southeast Asia plant, which are found in the backyards of many Malaysian homes, has a sweet fragrance that is likened to vanilla. Its extracted juices are the natural food colouring that is commonly used in some popular Southeast Asia desserts. It is also an essential ingredient for making the famous Singapore Chicken Rice.
Makes one cake (use 25cm cake tin),
- 6 egg yolks (use very fresh egg weighting at 60g each, room temperature) 蛋黄
100g caster sugar 白砂糖
2 tablespoons pandan juice (freshly made from pandan leaves + 4 tablespoons water)新鲜班兰汁
1 teaspoon vanilla essence 香草香精
1 teaspoon pandan essence斑兰香精
- 115ml sunflower oil (canola oil or corn oil is good too)植物烹调油
140ml coconut milk 椰奶
200g cake flour 低筋面粉
2 teaspoons baking powder 泡打粉
1/4 teaspoon salt
For meringue 蛋白糖霜,
- 9 egg whites (use very fresh egg weighting at 60g each, room temperature) 蛋白
100g caster sugar 白砂糖
1 teaspoon cream of tartar 塔塔粉
- Preheat the oven to 170℃. I use an oven thermometer to make sure to get the exact temperature. Use oven function of ‘Fan Plus’. Place the rack in the lowest level of your oven.
- First let’s make the pandan juice. Pandan leaf is not a juicy plant. To ‘squeeze’ the juice as much as you can, thinly cut the leaves then add them in the food processor with 4 tablespoons of water. After it comes a paste, place in a cheese cloth. Then squeeze the juice out in a bowl.
- Now let us cream the egg yolk. Place egg yolks into a large mixing bowl, use an electric mixer to whisk the yolks on medium speed (30 seconds). Gradually add into sugar and beat on high speed until the eggs have tripled in volume resulting a nice and light batter. This takes about 5 minutes.
- Add into wet ingredients Mix into the corn oil, coconut milk, pandan paste, vanilla essence. Sift into the dry ingredients of cake flour, salt and baking powder. Gently fold them into the beaten eggs until you can’t see flour anymore.
- Now let’s make meringue. Use an electric mixer, beat the egg whites over medium speed for one minute. Then add Cream of Tartar and whisk for one more minute. Then gradually add the sugar and beat over high speed for about 5 minutes.
- Now that the batter and meringue is done, It is time to mix them both together. Add one third of the meringue to the batter and mix it with a spatula so that you get a light green batter which is easy to fold. Then add the rest of the meringue to the batter and GENTLY fold the mixture in.
- Before you pour the mixture into the tin, give your batter bowl a few sharp blows by banging it on the table. This will get the big bubbles to rise to the top and burst.
- Now pour the mixture into the cake tin slowly making sure that as many of the big bubbles burst while the batter flows over the rim of the cake tin. Remember pouring the batter into the same portion of the tin and you will see that the batter flows around the tin without trapping more air.
- Now put the cake into the oven. Make sure that the oven thermometer shows 170 °C and put the cake tin as lowest in the oven as you can. It is critical to have more heat at the bottom than the top or else the top will brown, crack, become dry and start to sink before your baking is done. At around 15 to 20 minutes, you cake would have risen and start to crack. The entire baking time takes about 55 minutes.
- Once baking is done, overturn the cake and let it cool. Use a funnel to elevate the cake. This is important because if the cake is too close to your tabletop, condensation takes place and you will spoil the surface of the cake. To speed up the cooling process, you can drape a wet towel over the cake tin. This takes about 60 minutes. Once your cake is cooled, it’s time to remove it from the tin.
- Use a sharp knife and with one movement separate the sides of the cake from the tin, pressing your blade as firm as possible on the cake tin.