Entrees (Asian)

Twice cooked chicken mini drumsticks

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These chicken mini drumsticks are gently cooked in a stock with with Chinese spices,  then pan fried with mushroom soy sauce. Finger licking good !

Twice cooked chicken mini drumsticks

Recipe is as follow: Read the rest of this entry »

Curry puff

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There is a school fair in a few weeks and I am making lots of food for the Asian Food Stall. Last year for the school fair I did fusion style chili puffs with Sichuan chili soy bean sauce. This year I made another fusion puffs with Malaysian curry.  To make it easy for myself (150 puffs), I used the packaged Malaysian curry with beef, potato, leek, capsicum and peas.  I have made and freeze the puffs and will cook them on the day of the school fair. These little puffs are so tasty, wish you could try one now.

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Curry puff filling
Curry puff filling

Recipe is as follow: Read the rest of this entry »

Steamed oysters with soy sauce, sesame oil, shallot, coriander and chilies

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My hubby & I always debate about natural oysters vs. cooked oysters. I love my oysters lightly steamed (30 seconds to 1 minute on hot steam), topped with sliced shallot^, coriander, chilies, white wine, soy sauce* and sesame oil;  then finish with a hot splash of cooking oil on top of the herbs to bring out the flavors & freshness. It is so simple and delicious, no recipe required.

* use gluten free soy sauce for an gluten free option.

 

Steamed oysters with soy sauce, sesame oil, shallot, coriander and chilies

Tofu skin rolls with chicken, bamboo shoots and Chinese mushrooms 鮮竹卷 (gluten free)

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This is a popular Cantonese dim sim dish found in most yum cha restaurants, often steamed and sometimes vegetarian. My version is first steamed then pan fried for extra flavor.

Tofu skin rolls with chicken, bamboo shoots and Chinese mushrooms 鮮竹卷 (gluten free)

Recipe is as follow: Read the rest of this entry »

Pie tees with jicama, carrot, pork and dried shrimps

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A traditional Nonya (Malay-Chinese) food, these cute & crispy little cups got me wondering… hmm.. what goodies can I fill them up with?

In Singapore the pie tee cups are available in sealed plastic jars from supermarkets – but we don’t have such luxury in Australia. So I bought a brass pie tee mould online from the U.K. and made my own pastry. For the filling, I stirred fry some graded jicama & carrot, minced pork and oyster sauce. Then I topped the pastry cups with fried shrimps and shallot. It was really tasty.

Pie tees with jicama, carrot, pork and dried shrimps

Recipe is as follow:  Read the rest of this entry »

Chicken San Choy Bao

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When I was in university, I worked in a Chinese restaurant as a pantry girl. I cut hundreds of san choy bao leaves each evening before meal time. It was one of the most popular dishes.  I wondered if there was such a real dish in China called the San Choy Bao – I never heard of it before.

Anyway, I made some for the school fete, a big hit. And I was happy.

Chicken San Choy Bao

 Recipe is as follow: Read the rest of this entry »