Grandma's Gastronomics

Updated version of the Cantonese BBQ pork 义燒

2026-01-31T14:13:00.002-05:00

This is a revision of the same recipe.

2017-01-23T10:15:00.001-05:00

TOFU--MAH-PAW STYLE 麻婆荳腐:

6 bricks of soft tofu; or bean curd ½ lb. minced lean pork

1 tbsp. chopped green onions 1 clove garlic, minced

1 tbsp. tapioca starch mixed with 3 tbsp. water 2 tbsp. cooking oil

seasoning for pork:

1 tbsp. tapioca starch mixed with 3 tbsp water 1 tsp. light soy sauce

dash sesame oil

sauce:

1 tbsp. hot & spicy bean paste 1 tbsp. dark soy sauce

¾ tsp. each salt + 1.5 tsp sugar, sugar, r

red pepper flakes and ground Sichuan peppercorn--optional

Add seasoning ingredients to pork and marinate for 20 minutes. Cut tofu into ½ to 1-inch cubes.

In wok or non-stick saucepan, heat 1 tbsp. oil over high heat until very hot. Add pork and cook until no longer pink. Push pork to side of the pan. Add 1 tbsp. oil; heat it till hot and add in tofu. Very gently stir-fry tofu until heated through.

Mix sauce ingredients together and add to mixture in pan and mix in well. Bring sauce to a boil; then add starch solution. Stir and cook until sauce thickens; then transfer to serving plate immediately. Sprinkle green onion over mixture and serve right away.

This is an update of the recipe posted previously.

2016-04-16T10:45:00.002-04:00

PORK WITH WORCESTERSHIRE SAUCE喼汁肉脯: ****

12 oz. to 1 lb. pork fillet

tapioca starch for dredging

cooking oil

seasoning:

½ tsp. each of salt & sugar

1 tsp. sesame oil

¼ tsp. baking soda

½ tbsp rice wine or dry sherry

1 tbsp tapioca starch

1 egg yolk

extra tapioca starch for dredging

sauce:

1 tbsp. tomato ketchup

1 tsp. sugar

2 tbsp. Worcestershire sauce

¼ tsp. ground black pepper

½ tsp. sesame oil

Slice pork fillet into roughly 2 x 2-inch in size and 1/8-inch in thickness. Mix seasoning ingredients together and marinate for 30 minutes. Mix in egg yolk; then dredge pork pieces with tapioca starch and set aside.

In a large non-stick skillet over medium-high heat, heat 2-3 tbsp. cooking oil until hot. Add pork pieces, arranging them in a single layer in skillet. Cook in batches until golden brown on both sides, 1-2 minutes, but take care not to overcook. Remove cooked pieces to keep warm while cooking the rest, adding more oil to skillet when necessary.

Mix sauce ingredients together and add to skillet. When sauce starts to bubble, return pork to pan. Toss together until well coated; then remove from heat right away. Serve immediately

CHINESE COOKING: This is my own version of the Korean Galbi dish.

2015-07-21T08:17:00.001-04:00

BEEF RIBS WITH BLACK PEPPER黑椒牛仔骨:

2 to 3 lb. meaty beef rib strips

marinades:

½ cup each light soy sauce & brown sugar

¼ cup water

1/8 cup cooking wine or dry sherry

½ Asian pear, grated

½ ripe kiwi, mashed or grated

2 tbsp. sesame seed oil

¼ tsp. freshly ground black pepper

2 tbsp. minced garlic

sauce:

1 tsp. light soy sauce

½ tsp. sugar

2 tbsp. black pepper sauce, available at Chinese supermarket

1 tsp. tapioca starch mixed with 2 tbsp. water

Rinse and dry beef ribs and cut each strip into segments, 2 to 3’ long. Mix marinade ingredients together and pour into a large zip-lock bag. Add in beef ribs; patting the meat gently to make sure it is well covered by the marinade. Refrigerate for 4-5 hours.

At cooking time, remove and drain meat, discarding marinade. Pan-fry ribs in a large skillet, 2 to 2½ minutes on the first side. Turn pieces over; then add salt sparingly and sprinkle with fresh-ground black pepper to taste. Cook for 2 minutes or until just cooked, taking care not to overcook the meat.

Cook sauce in another saucepan, adding a bit of cold water if needed, until slightly thickened. Taste and adjust seasoning, adding salt to taste if necessary. Add in beef ribs, tossing well to coat meat with sauce. Transfer to serving platter to serve.

CHINESE COOKING--I am updating this recipe.

2014-09-18T15:24:00.001-04:00

CANTONESE BBQ PORK 义燒: & RIBS

2-3 lbs pork butt, or pork spare ribs

liquid honey for basting

marinade:

5-6 tbsp. sugar

2 tbsp. rice wine or dry sherry

2 glove garlic, crushed

¼ tsp. 5-spice powder

2 stalks green onion, cut into long pieces

½ tbsp. salt

3 tbsp. light soy, or 2 tbsp light + 1 tbsp. dark soy sauce

few drops of red food colouring

Cut pork butt pieces into 2-inch wide long strips, or with spare ribs, leave the strips whole, and place them in a large bowl. Mix marinade ingredients together. Pour marinade over the meat & mix well to ensure that the strips are well coated. Cover and marinate for about 3 hours.

Preheat oven to 350 degrees F. Arrange pork pieces on an oiled rack over a large roasting pan. Roast for 30 minutes. Take out and baste meat with marinade; then with generous coating of honey. Raise oven temperature to 425 degrees, then return meat to oven. Cook 10 minutes at higher heat to glaze. Check for doneness by piecing meat with a skewer, or make a cut with the knife between the rib bones. If juices run clear, or there is no pinkness showing in the ribs, the meat is cooked. Do not over cook. Allow to stand for 5 minutes in the pan before carving. Slice pork into serving pieces of desired thickness, or cut spare ribs into individual bones with meat to serve.

Alternately, cooking can be done on a BBQ grill over medium-high to high direct heat. Cooking time depends on thickness of the strips. On average, a 1-1 ½ -inch thick piece of pork takes 5-6 minutes to cook. Check for doneness but do not over cook. Dilute honey coating slightly with warm water, & do not glaze meat until it is almost cooked, to avoid excessive charring.

****When using recipe to do BBQ pork side or back ribs, use a paring knife with sharp point to slash meat at intervals to facilitate the marinating process. Marinate for 3 to 4 hours.

CHINESE COOKING: This is a simple but appetizing way to serve chicken, especially when piping hot in a pot at the table.

2014-07-04T15:40:00.002-04:00

CHICKEN IN POT WITH SAUSAGES: 啫啫雞:

8- 10 chicken pieces—4 thighs and kegs quarters

2 tbsp. “Chu-hou” 柱候 sauce

1 link (2) Chinese sausages

½ each red, green & yellow bell peppers--cut into cubes

1 stalk of green onion, cut into long pieces

2 slices fresh ginger

3 cloves garlic, mashed

seasoning for chicken:

1 ½ tsp. salt

1 tsp. sugar

1 tbsp. tapioca starch

sauce:

1 tbsp. oyster-flavoured sauce

1 tsp. dark soy sauce

1 tsp. sugar

2 tsp. rice wine

Cut sausages in half and transfer to microwavable container. Sprinkle with a few drops of water: then microwave at high power for 20 seconds to cook. Remove from microwave and cool. Slice diagonally into 1/8 to 1/4-inch high slices.

Rinse and pat dry chicken pieces; then add in seasoning ingredients to mix well. Let stand for 30 minutes.

Heat 1 tsp. cooking oil in large non-stick saucepan or wok over high heat until hot; then add in 2 cloves of garlic and the ginger. Stir-fry for 30 seconds until fragrant; then add in chicken pieces. Brown and cook for about 8-10 minutes, stirring occasionally, until chicken pieces are just cooked. Remove to a heated clay pot to keep warm.

Drain pan; add in 1 tbsp. cooking oil; then heat until hot. Add in garlic clove and the pepper mixture. Cook over high heat for 2-3 minutes; then add in “chu hou” sauce and the sauce ingredients. When sauce is bubbling, add in chicken pieces; tossing to coat with sauce. Add in green onions and the prepared sausages, heat through.

Transfer chicken mixture to heated pot and serve right away.

CHINESE COOKING: This simple crowd-pleasing recipe will not fail to please. Please try it out for yourself

2014-05-27T08:37:00.002-04:00

CHICKEN IN KETCHUP & WORCESTERSHIRE SAUCE:

8-10 chicken thighs or chicken pieces--bone in or deboned

marinade:

1 tsp. salt

1/2 tsp. each 5-spice powder, ground ginger powder & freshly-ground black pepper

2-3 tbsp. sugar

3 tbsp. Lea & Perrins Worcestershire sauce

3 tbsp. tomato ketchup

2 tbsp dark soy sauce

1 tbsp. ginger juice (optional)

3-4 cloves garlic, mashed

Wash and pat-dry chicken pieces, deboning if preferred. Mix marinating ingredients together; then pour it over chicken pieces in a large glass or stainless steel bowl. Mix well to coat chicken with liquid. Marinade for 2-3 hours.

At time of cooking, remove chicken pieces and reserve marinade.

Chicken can be cooked in 1 of 3 ways:

1. If chicken thighs have been de-boned, it is easy to cook pieces in a non-stick skillet. Cook in preheated skillet over high heat for 3-4 minutes each side. If juices run clear when meat is pieced with a fork or knife, chicken is done. If using chicken breast meat, cook for 2 minutes only; then test for doneness. Do not overcook.

Bring reserved marinade to a boil and pour over chicken pieces to serve.

2. Chicken can be baked in preheated 350 degree C oven. Bake 20 minutes, turn over and baste with marinade; then bake for 20 minutes more. Test for doneness. Serve with reserved marinade as sauce.

3/ Grill chicken pieces on a BBQ with direct high heat, 8-12 minutes per side, or according to BBA instructions, basting with marinade.

CHINESE COOKING: The bean thread noodles absorb the flavour of beef as well as the spiciness of the sate sauce, yummy!

2014-02-11T11:47:00.000-05:00

BEEF & BEAN THREAD NODDLES WITH SATE SAUCE沙爹牛內粉絲煲:

8 to 12 oz beef--flank steak or beef tenderloin

1/2 each red and green peppers

2 slices canned pineapple, cut into cubes

1/2 onion, cut into small square pieces

2 cloves of garlic, crushed

2 pieces of sliced fresh ginger

1 bundle of bean thread noodles 粉絲

seasoning for beef

1/2 tsp. sugar

1 tbsp. light soy sauce

2 tsp. tapioca starch mixed with 1/4 cup water

freshly ground black pepper

sauce:

1/2 tsp. salt and sugar

1 tsp. sesame seed oil

2 tbsp. sate sauce, store-bought 沙爹 sauce

1 1/2 to 2 cups water

Slice beef, across the grain, into thin slices. Add in seasoning and marinate for 1 hour. Soak bean thread noodles in warm water to soften; then drain and reserve.

Heat up 1 tbsp. cooking oil in wok or large non-stick saucepan over high heat. Add in ginger and cook until fragrant; then add in beef slices. Stir fry until no longer pink and just barely cooked. Remove from pan. Heat up pan again; then add in all the sauce ingredients except water, stirring well. Add in beef, tossing quickly to coat meat with sauce; then remove pan from heat. Use tongs to remove meat and reserve sauce.

Heat 1 tbsp. oil in a non-stick clay pot over high heat until hot. Add in garlic, then the peppers and onion. Cook until slightly softened; then add in pineapples. Toss together for 1 minute, then remove and set aside. Add in reserved sate sauce, as well as the water; stirring to cook for half a minute. When sauce comes to a boil, add in bean thread noodles. Cover pan and simmer at medium-low heat for 3-4 minutes to cook bean thread noodles; stirring from time to time. When noodles become transparent and sauce is thickened; increase heat to high and add in vegetables and beef slices. Cook together for 1 to 2 minutes to heat through. Serve right away.

CHINESE COOKING: Hope you'll enjoy this simple but popular soup noodle recipe.

2014-01-31T14:23:00.002-05:00

SOUP NOODLES WITH BEEF紅燒牛肉麵:

1 1/2 to 2 lbs. shank of beef

1 pkg of fresh Shanghai-style noodles

2 onions, coarsely chopped

2 carrots, cut into large chunks

3-4 slices ginger

3-4 cloves garlic, crushed

1-2 tbsp. chopped green onions

sauce for beef

2-3 tsp paprika

1/4 tsp. hot red chilli powder

1/2 to 1 tsp. 5-spice powder

2-3 tsp. tomato puree/paste

salt, sugar & pepper to taste

boiling water

1/4 cup flour to coat beef

prepared hot soup

To make beef stew: Cut beef shank into 3/4 to 1-inch slices across the length of the shank piece. Coat slices with a dusting of flour, shaking off excuse and reserving flour.

Use a large non-stick saucepan or seasoned wok to brown meat in 1 tbsp hot oil, in batches, over medium high heat. When meat is browned on one side, add salt & pepper to taste; then turn over to brown the other side. Remove browned meat to a oven-proof casserole and continue browning the rest.

Preheat oven to 350 degrees F. Add 1 tbsp. oil to pan and heat until hot over high heat. Add in ginger and garlic, cooked until fragrant; then add in onion and carrots. Cook for 3 to 4 minutes; then reduce heat to medium-low and add in the reserved 3-4 tbsp. flour. Cook flour for a few minutes; then add in paprika, chilli powder, 5-spice powder and tomato puree. Mix well and cook for 1-2 minutes. Pour in enough boiling water to mix into sauce, stirring and cooking over high heat to bring to a boil and thicken sauce. Cook sauce, adding in salt and sugar and tasting to adjust seasoning, for 10 minutes. Pour sauce over the meat in casserole. Transfer casserole to oven. Cook for 1 1/2 hours. At the end of cooking time, take casserole out and test for meat doneness. Beef should be barely tender but not too soft or mushy. Turn off heat; return casserole to oven and let it sit for 1 hour or so to finish cooking.

Cook noodles, in a large pot of slightly salted boiling water, until preferred doneness. Drain but do not rinse. Arrange servings of noodles in serving bowls and ladle in hot soup. Add preferred amount of beef and sauce into each serving and sprinkle with chopped green onion to serve.

CHINESE COOKING: This is a nice snack that is traditionally served at Chinese New Year's family gatherings. Hope you'll give it a try.

2014-01-06T14:09:00.000-05:00

TARO BALLS芋蝦:

2 lb. taro, peeled and grated

2/3 tsp. salt

seasoning ingredients:

1/2 tsp. sugar

2 tbsp. good rice wine

dash of white pepper

oil for deep frying

Add salt into grated taro and marinate for 15 minutes until softened. Add in seasoning ingredients.

Heat enough oil for deep-frying in wok or large non-stick saucepan until hot and tested ready. Use a 1/4 cup-size measuring cup to scoop up taro, then gently release content into hot oil. Make "balls" with rest of grated taro. Deep fry, flipping taro balls over once to cook evenly, until golden brown & crispy. Scoop up balls with a large strainer and drain on paper towels. Serve right away.

CHINESE COOKING: If you like the texture of yam and taro, you will be delighted with these yummy treats.

2013-12-15T13:57:00.000-05:00

SHRIMP & TARO BALLS 香芋蝦球:

1 lb. taro, available at Chinese supermarket

4 oz. small shrimp

glutinous rice flour to dust

seasoning for shrimp:

1/4 tsp. salt, sugar, white pepper

1/2 egg white

seasoning for taro:

1 tsp. each salt & sugar

1/2 tsp. 5-spice powder

dash of sesame seed oil & white pepper

2 tbsp. cooking oil

oil for deep frying

Rinse and shell shrimp; then mince in food processor. Season with seasoning ingredients.

Peel taro, wash & dry well. Cook taro either by steaming or cooking in a pot of boiling water until tender. Mash with a potato masher; then add in seasoning ingredients. Use a pair of chopsticks to mix, stirring in one direction only, until well mixed.

Scoop out 2 tbsp. taro and work it into a rough circle. Add in 1 tsp. shrimp paste. Shape the whole thing into a ball. Dip each ball into glutinous rice flour to coat lightly, shaking off excess flour.

Deep fry in hot oil until golden brown. Drain on paper towels before serving.

CHINESE COOKING: Lotus root is readily available in Chinese supermarket. Stuffed pancakes can be served as a "dim sum" variety or as a main dish to go with rice.

2013-12-14T16:33:00.000-05:00

POTATO OR LOTUS ROOT PANCAKES WITH SHRIMP STUFFING:

1 to 11/2 lbs. small shrimp

48 potato or lotus roots slices, trimmed to same size

6 water chestnuts, finely chopped

4 tbsp. minced pork

4 tbsp. chopped green onion

seasoning:

1 tsp. each salt & sugar

1 tbsp. tapioca starch

dash of white pepper & sesame seed oil

Rinse and shell shrimp; then wrap with double thickness of paper towels. Refrigerate for a few hours below using. Mince shrimp in food processor; then transfer to a large bowl. Add in seasoning ingredients as well as the pork and water chestnut. Use a pair of chopsticks to mix together, in one direction only, until well mixed.

Put 1-2 tbsp. shrimp paste on top of 1 potato or lotus root slice; then top it with another piece.

Heat enough oil for deep-frying until very hot and tested ready. Lower pancakes into oil gently. Deep fry until golden brown. Remove and drain on paper towels. Serve hot.

CHINESE COOKING: This recipe makes use of that famous Chinese black vinegar that had been made in the city of Zhenjiang since the 1800s.

2013-12-11T07:35:00.001-05:00

STEWED PORK RIBS IN VINEGAR 鎮江骨

1 to 1/2 lb. side ribs, cut into roughly 2-inch pieces

seasoning:

1 tsp. salt

1/2 tbsp. each dark soy sauce & good rice wine

sauce:

4 to 5 tbsp. good quality dark Chinese vinegar 鎮江醋

2 1/2 tbsp. sugar or 1 piece brick sugar--to taste

1 tbsp. tomato ketchup

1/2 cup + water

1-2 tsp. dark soy sauce

salt to taste

2-3 pieces fresh finely-sliced ginger

1 stalk green onions, cut into long pieces

Marinate ribs with seasoning ingredients for 30 minutes. Heat 1-2 tbsp. oil in an skillet over high heat until high; then add in ribs. Cook and brown ribs in batches until well-browned.

Add 1 tbsp. oil to a large clay pot and heat it over medium-high heat until hot. Add in ginger and cook until fragrant. Mix sauce ingredients together then pour into pot. Bring to a boil; taste and adjust seasoning. Add in ribs, tossing gently, adding a bit more water and vinegar and water to taste if necessary to make sure ribs are covered with sauce .

Bring to the boil again; then reduce heat to medium low to stew ribs for 30 minutes, or until fork tender. Add in green onions and a little starch solution to thicken sauce. Cook for 1 minute or so; then serve in the pot right away.

CHINESE COOKING: This recipe is a nice way to cook a whole fish. Hope you would give it a try at home.

2013-12-02T13:37:00.001-05:00

FISH FILET 骨香魚柳:

1 whole sole, rinsed & rescaled carefully

1 pumpkin

veggie mix:

3 asparagus spears, cut into 2-inch sections

5-6 mushroom caps, quartered

1 green onion, cut into sections

1/2 red pepper, cut into pieces

1/2 cup canned or packaged ginkgo nuts

1 large clove garlic, mashed

2 pieces ginger, diced

seasoning:

1/2 tsp. each salt, sugar and tapioca starch

dash of white pepper

1 tsp. cooking wine

oil for deep frying

1 tsp. tapioca starch mixed with 3 tbsp. cold water

Use a sharp knife to filet the fish, saving the bone in 1 piece and cutting the flesh into bite-sized pieces.

Cut pumpkin cross-wise into 1-inch thick rings. Remove pulp and seeds from 1 ring while reserving the rest for another recipe. Cook the pumpkin ring in boiling water for 5-6 minutes to soften. When cool enough to handle, scoop and trim ring, leaving a 3/4- inch of flesh as border. Sit pumpkin ring on the serving platter and reserve.

Add seasoning ingredients into fish pieces and marinate for 20 minutes. Blanch asparagus in boiling water until just cooked but still green and crunchy. In a wok or non-stick saucepan, stir-fry red pepper and mushrooms with ginger & garlic until softened, then add in asparagus and ginkgo nuts. Cook together for 1-2 minutes, then add in green onions. Add salt to taste; then remove from pan and keep warm.

Clean and dry wok; then heat enough oil for deep frying until very hot. Lower the reserved fish skeleton, without head, into it. Deep fry for a few minutes until golden brown; then remove right away. While hot, place fish skeleton into a large ladle, with the tail end sticking out. Use a spatula to bend and manipulate the skeleton into a curved shape. Arrange skeleton to sit across the pumpkin ring, with the tail-end sticking upwards like a sail.

Pour off all but 1 tbsp. hot oil from wok/pan, reserving it for other uses. Heat remaining oil until hot, then stir fry fish pieces until just cooked. Return vegetables, tossing well with the fish. Add in starch solution, tossing and stirring well until it comes to a boil and thickens. Remove from heat right away and transfer mixture to sit on top of the fish skeleton. Serve immediately.

CHINESE COOKING: Your family would be delighted with this recipe of shrimp balls. Please try it.

2013-11-20T08:18:00.002-05:00

DEEP-FRIED SHRIMP BALLS炸蝦圓:

400 gm. pkg shrimp

2 oz. ground pork

1/2 to 1 pkg store-bought wonton wrappers

seasoning:

1 egg whites

1 tbsp. rice wine or dry sherry

3/4 to 1 tsp. salt

½ to 1 tsp. sugar

½ tsp. white pepper

dash of sesame oil

1- 11/2 tbsp. tapioca starch

sweet & sour sauce:

2 pieces of Chinese "brick" 片糖 sugar

4 pieces of "haw" flakes 山渣片, available at Chinese herb store or supermarket

2 tbsp. tomato ketchup

1/2 cup of a combination of white vinegar & pineapple juice from canned pineapple

1/2 tsp salt

1-2 tsp. tapioca starch mixed with a bit of cold water

cooking oil for deep-frying

Rinse, shell and de-vein shrimp. Wrap with double thickness of paper towels and refrigerate for at least 1 hour.

Make sauce by melting brick sugar & haw flakes in the vinegar & fruit juice solution over low heat. When mixture comes to the boil, taste and adjust sweet and sourness, adding a bit more sugar or water for taste. Add in starch solution and cook for a couple of minutes until sauce is thickened to desired consistency. Strain sauce & keep warm.

Mince shrimp by chopping with a large cleaver or in a food processor fitted with steel blade. Transfer shrimp paste to a large bowl. Add in ground pork and seasoning ingredients. Use a pair of chop sticks to mix ingredients together, stirring in one direction only. Use your hand to scoop up shrimp mixture; then throw it back down into the bowl. Repeat this scooping and throwing process about 10 times. The purpose is to make shrimp paste more elastic to have more “bite” on eating. Form shrimp paste into small balls. Separate wonton wrappers and cut each into thin short strips. Transfer to baking sheet; keeping strips separated. Wrap baking tray with plastic wrap.

In wok or large saucepan, heat enough oil for deep-frying over high heat until very hot. Form shrimp paste into small balls and attach as many strips of wonton wrappers to each ball as desired. Drop shrimp balls carefully into hot oil. Deep-fry over medium-high heat until shrimp balls float to the surface and are golden brown in colour. Drain on paper towers and serve right away.

CHINESE COOKING: You should be proud of serving this dish at home. It is generally not available any more in overseas Chinese restaurants these days. So please try it and enjoy.

2013-11-14T11:03:00.003-05:00

SPARE RIBS WITH SWEET & SOUR SAUCE生炒排:

1 lb. meaty Chinese style spare ribs, cut between bones into serving-sized pieces

1/2 each green & red peppers, cut into rough cubes

2 slices canned or fresh pineapple, cut into pieces

1 green onion, optional, cut into lengths

1 clove garlic, crushed

seasoning for ribs:

1/2 -1 tsp. each salt, sugar, tapioca starch & light soy sauce

1/2 tsp. dark soy sauce

batter:

1/4 cup tapioca starch

3/4 cup flour

1 1/2 tsp. baking powder

1/2 tsp. salt

1 tsp. sugar

1 egg

2 tbsp. cooking oil

cold water

sauce:

2 pieces of Chinese "brick" 片糖 sugar

4 pieces of "haw" flakes 山渣片****

2 tbsp. tomato ketchup

1/2 cup of a combination of white vinegar & pineapple juice from canned pineapple

1/2 tsp salt

1/2 to 1 tsp. tapioca starch mixed with a bit of cold water

cooking oil for deep frying

****Haw flakes, made from the fruits of the Chinese hawthorn, are believed to have medicinal benefits. They are available in Chinese supermarkets & herbal medicine supply shops in dried form, or in candy form****

Add seasoning ingredients into spare ribs in a large bowl, mixing well to coat. Marinate for 30 minutes.

Prepare batter by mixing flour, starch, baking powder, and seasoning with the egg and oil, using a wire-whisk to mix well. Add in cold water gradually, beating well to get rid of lumps with each addition. Add only enough water to make a batter that has the consistency of thick cream. Allow batter to rest for 30 minutes before use and stir again to mix before using.

Fill large saucepan or deep-fryer with enough oil for deep frying and heat it over high heat to 375 degrees or hot enough to sizzle rapidly and vigorously when a dry wooden chopstick is inserted to test readiness. Transfer spareribs into batter, turning to coat each piece evenly. Carefully lower rib pieces into hot oil, 1 piece at a time, and cook in batches in order not to crowd the pot. Cook for 4 minutes or a little longer until pieces are no longer pink, golden coloured and crispy. Do not overcook. Remove cooked pieces with tongs or a strainer to drain on paper towels.

Heat 1 tbsp. oil over high heat until hot in another non-stick saucepan or wok. Cook garlic and peppers for a couple of minutes; then add in pineapple pieces and the green onions if using; tossing together for 1 minute or so. Set aside and keep warm.

Rinse pan and add in sauce ingredients. Cook and melt brick sugar, haw flakes and salt in the vinegar & fruit juice solution over medium-low heat until totally dissolved. Taste and adjust sweet & sourness to taste, adding a little more vinegar if not acidic enough, or granulated sugar and/or a little water if too sour for taste. Remove haw flakes if the dried forms are used. Thicken sauce with starch solution to slightly thick but not jelly-like consistency. Add in pepper mixture and the sparerib pieces. Toss and mix quickly to coat meat with sauce; then transfer to serving platter and serve right away.

CHINESE COOKING: This is a nice way to cook either whole chicken or just the thigh & leg pieces. Hope you'll give the recipe a try.

2013-11-06T14:14:00.003-05:00

LEMON GRASS CHICKEN 香茅雞扒:

6 chicken thighs & legs pieces, skin on but trimmed of excess fat

2-3 stalks lemon grass

marinade:

2 tbsp. fish sauce

2 tsp. sugar

2 tbsp. coarsely chopped garlic

2 tbsp. water

1 strip lemon rind, finely chopped

1 tbsp. each rice wine and finely minced ginger

sauce:

1/2 tsp. minced garlic

1 tbsp. reserved finely chopped lemon grass

2 tbsp. fish sauce

2-3 tsp. sugar

1/2 cup water

2 tbsp. tapioca starch mixed with 2 tbsp. water

Wash chicken pieces and pat dry with paper towels. Use a sharp paring knife to debone chicken piece; then season with 1/2 to 3/4 tsp. salt.

Use a meat mallet to flat out lemon grass. Discard the outer green part, and chop the inner white part coarsely. Transfer lemon grass, lemon peel and garlic to food processor with steel glade attached. Process until finely chopped. Reserve 1 tbsp. of lemon grass mixture; then transfer the rest to a bowl. Add in fish sauce, sugar, wine and water. Pour marinade into deboned chicken piece; turning pieces over couple of times to coat well with marinade. Leave chicken in fridge overnight to develop favour.

In the morning, remove chicken pieces, brushing off as much of the lemon grass clinging to the meat as possible; then refrigerate until ready to cook.

To make sauce: Heat 1 tsp. oil in a saucepan over high heat until hot to cook garlic and lemon grass for a minute or 2 until fragrant. Add in fish sauce, sugar and water and bring mixture to a boil. Taste and adjust seasoning, adding a bit more sugar if desired. Add in starch solution, mixing and stirring well. Continue cooking until sauce is thickened. Strain sauce into a container and keep warm.

Heat 1 tbsp. oil in a large non-stick skillet over high heat until hot. Pan fry chicken pieces, in batches if necessary, for 2-3 minutes on each side, or until well-browned and just cooked.

Cut chicken into bite-size pieces and arrange decoratively on serving platter. Spoon some hot sauce on chicken to serve.

MISCELLANEOUS: If you have enjoyed these delicious snacks in Vietnam restaurants before, you would enjoy making them at home.

2013-11-01T13:59:00.002-04:00

SAVOURY STICKY RICE CAKE--VIETNAM STYLE:

dough:

3 cups glutinous (stick) rice

1 cup + 2 tbsp. warm water

filling:

1/2 cup dried mung (green) beans with skins removed, available at Oriental supermarket

1/2 cup water

1/4 cup minced pork

1/4 cup shrimp, shelled, deveined and coarsely chopped

2 cloves garlic, minced

3 stalks green onion, green & white parts separated, chopped

seasoning:

1/2 tsp. each salt & sugar

1 tsp. fish sauce

1/2 tsp. ground pepper

cooking oil

1 tbsp. bean paste

dipping sauce, see recipe below

Soak mung beans in warm water for about 1 hour to soften. Drain, rinse again then drain, discarding any brown beans.

To make filling: Simmer beans gently in 1/2 cup water, together with the salt and sugar, for 10 to 15 minutes. Check for doneness by picking up one bean, cool slight; then squeezing it between finger and thumb. Drain; then mash beans until smooth.

Cook pork and shrimp together in a non-stick saucepan over high heat until no longer pink; then add in rest of seasoning ingredients. Add bean paste and mix everything together well. Cool completely before dividing filling into 15 portions and shaping each portion into a ball.

Put flour in a large bowl; then add in warm water to mix into a dough. Knead until smooth and pliable, adding a little more water if dough is too dry. Cover with damp tea towel and rest it for 30 minutes. Transfer dough to work surface, kneading it a couple of times, adding a little more water if dough is a bit dry. Cut dough into 15 portions, shaping each piece into a ball. Oil your hands and flatter each ball of dough against the work surface. Add a filling ball into the middle of each dough piece. Gather the dough to cover the filling; then roll the dough by hand into a smooth ball again. Use oiled hands to cover the dough balls thinly with a layer of oil.

Put dough balls on pieces of oiled foil or banana leaf squares if available. Sit balls of dough into large bamboo steamers stacked one on top of the other. Arrange steamers to sit on the rim of a large saucepan of boiling water. Cover the top steamer with a lid and steam for 15 minutes at high heat to cook through.

Serve hot with dipping sauce or "nuoc mam cham".

DIPPING SAUCE:

1½ cups fresh coconut juice or water

8 tbsp. fish sauce

6 tbsp. each fresh lime juice & sugar

6 tsp. rice vinegar

1 red chili pepper, seeded and finely chopped

4 cloves of finely chopped garlic

¼ cup finely sliced carrots (optional)

Simmer coconut juice or water, vinegar and sugar together in a saucepan over low heat until sugar is dissolved. Add in rest of ingredients and mix well. Cool then serve.

Save left-over sauce in a glass jar and freeze until needed again.

SOUPS: This is a nice & nutritious soup that can be put together in no time at all.

2013-11-01T13:35:00.002-04:00

PUMPKIN & SHRIMP SOUP

1 squash or 700g Japanese pumpkin

4 shallots, diced

olive oil

salt & pepper & grated nutmeg

4 to 6 cups chicken or vegetable stock

1//2 lb. cooked shrimp

Cut squash or pumpkin into halves or quarters and immerse into boiling water in a large pot. Bring back to the boil; then reduce heat and simmer for 6-8 minutes until soften. Cool until able to handle; then remove skin with a paring knife. Cut flesh into small dices.

Sweat pumpkins in olive oil & shallots for a few minutes over medium heat. Add in salt & pepper & nutmeg to taste to season pumpkin. Pour in stock, bring to a simmer & cook 20 minutes. Take pan off heat, & use a hand blender to puree until smooth. Add cooked shrimp, adjust seasoning.

MISCELLANEOUS: This tofu dish is easy to make & quite delicious, especially for tofu lovers

2013-11-01T13:21:00.001-04:00

STEAMED TOFU:

1 pkg soft tofu

2 Chinese sausage, finely chopped****

1 tbsp. dried shrimp

2 eggs

seasoning:

1/2 tsp. each salt & sugar

1-11/4 tbsp. tapioca starch

dash of white pepper

****Chinese sausage may be substituted with 1/2 cup chopped BBQ pork, shrimp or chicken meat****

Mash tofu with a fork and sit it in a colander to drain for 30 minutes. Transfer to a large bowl.

Beat eggs with a fork; then add it, together with seasoning ingredients, into tofu. Mix with a pair of chopsticks, stirring & mixing in one direction only, until well mixed. Transfer tofu mixture to a glass plate with rim of the right size to fit into a bamboo steamer, or the steamer insert of a steamer set of cookware.

Steam tofu over high heat for 15-18 minutes until set. Serve hot.

MISCELLANEOUS: Please give home-made veggie chips a try. They are nutritious and delicious.

2013-10-03T13:49:00.001-04:00

MAKING VEGGIE CHIPS AT HOME:

veggies:

carrots: Peel 2 large carrots; then either shave carrots with a Y-shaped peeler, or cut into 1/8-inch thick slices.

taro: Use 8 oz or 1/2 medium taro. Peel then slice into 1/16 thick slices with a sharp knife or use a veggie peeler.

sweet potatoes: Use 11/2 lbs of sweet potatoes, peel then cut into 1/8-inch thick slices. Put in a large bowl and toss in 2 tsp. white vinegar to mix well.

beets: 1 large beet, cut into 1/4-inch thick slices.

green beans, top and tail beans, wash and dry well, drizzle with 1 tbsp. oil per cup of beans. salt & pepper to taste

seasoning: Olive oil, kosher salt & black pepper to taste.

Technique: Preheat convection oven and divide oven into 3 racks. Brush 2-3 cookie sheets with oil; then arrange veggies on sheets. Arrange veggies in single layer, with slices slightly touching, but do not overlap. Brush with olive oil, then season with kosher salt & black pepper. Drizzle more oil on top evenly. Bake until edges curl up slightly but do not brown too much or burn veggies. Half way through baking time, toss or rotate pans.

Cooking time and oven temperature setting: For beets: 325 degrees F, cook for about 45 minutes, rotate pans half way through cooking. For carrots: 400 degrees F, cook 6 minutes, rotate pans and cook 6 minutes more to crisp. For taro: 400 degrees F, cook 12 minutes, rotate pans then bake 3 minutes more to crisp. For green beans: 400 degrees F for 30 minutes, stir every 10 minutes. For sweet potatoes: 450 degrees F. Rotate pan after 12 minutes of cooking. Total cooking time about 25 minutes.

When veggies are done, cool on wire rack until cool & crisp. Store in air-tight containers for up to 5 days

CHINESE COOKING: This is a very convenient 1-dish meal that you can serve to family while on the run.

2013-10-01T15:05:00.001-04:00

BAKED FISH & RICE:

6 pieces of white fish filets

1-2 eggs

1 carrots--peeled and cut into 1/4-inch thick slices

1/2 cup green beans

1/2 cup corn kernel + 1 small can creamed corn

1/2+ cup milk

1 tbsp. tapioca starch mixed with 3 tbsp. cold water

1/2 cup of grated mozzarella or parmesan cheese--optional

seasoning for fish:

3/4 to 1 tsp salt

1 tsp tapioca starch

1/4 tsp white pepper

1 tsp. cooking wine or dry sherry

3-4 slices thinly-sliced ginger

1/2 stalk green onion

4-6 cups cooked rice

Rinse and pat dry fish. Add in seasoning ingredients and marinate 30 minutes. Blanch carrots and green beans in boiling water for a few minutes to soften. Remove with slotted spoon; then add a bit of salt to season. Bring water back to boil and add in ginger and green onions. Then add fish. Cover pan, turn off heat and let fish blanch for a few minutes in hot water until half-cooked. Drain & wrap with paper towels.

In non-stick saucepan or wok over high heat, add 1 tbsp. cooking oil and heat until hot. Add in rice and toss well to heat up. Beat egg(s) with a bit of salt; then add into hot rice. Stir fry together to coat rice with egg. Add salt to taste & mix well together. Remove & set aside. Add in sweet corn and milk. Cook over medium high heat until boiling. Add in as much starch solution as needed to make into sauce, adding a little more milk if necessary.

Preheat oven to 350 degrees F. Transfer rice to a large casserole. Top it with the cooked veggies and corn kernel. Arrange fish on top then pour cream corn sauce over the top. Top the whole thing with the grated cheese--if using. Bake for 15 to 20 minutes until fish is cooked. cheese is melted and browned. Serve right away

MISCELLANEOUS: You might like to give this recipe to try to produce delicious vegetable chips at home.

2013-09-27T16:52:00.004-04:00

OVER-BAKED VEGETABLE FRIES/CHIPS:

1 1/2 lbs. each potatoes and parsnips

1 lb. carrots

seasoning mix:

1/2 tsp. each ground cumin, coriander, chilli powder & salt

1/4 tsp. garlic powder

pinch of ground cloves

4 tbsp. extra virgin olive oil

Preheat over to 425 degrees F. Peel and cut vegetables into 1/2 inch X 3 inch long pieces; then transfer to a large bowl. Mix seasoning ingredients together and add into vegetables together with the oil. Toss well together; then transfer to large baking sheet (s), spreading the pieces out evenly.

Bake for 50-55 minutes until vegetables are cooked and golden. Toss vegetables in pan from time to time during cooking to ensure even cooking.

DESSERTS: This is a spectacular dessert to be enjoyed on festive occasions. Hope you'll like it.

2013-09-27T16:17:00.001-04:00

APPLE SOUFFLE:

3 eggs, separated, room temperature

6 large apples

1 tbsp lemon juice

2 oz butter

1 tsp. cinnamon

2 oz sugar

icing sugar for dusting

caramelized apple:

2 oz each butter & sugar

1 tsp. finely-grated lemon rind

1 tbsp lemon juice

2 tbsp. brandy or Calvados, optional

3 apples

Preheat oven to 400 degree F. Slice off the stalk end of the 6 apples. Cut around the top edge of each apple and scoop out and reserve the flesh, leaving about ½-inch border. Brush all the cut edges of the apple cups with lemon juice to prevent discoloration.

Transfer apple-cups to an oven-proof pan

Roughly chop the flesh and place in a pan with 1 tbsp. water. Cover and cook over medium heat for 5-8 minutes until softened. Remove from heat and press through a sieve into a bowl. Add butter into apple puree; then stir in cinnamon, sugar and egg yolks.

Peel, core and quartered the 3 apples, then cut each quarter into 4 slices. Melt butter in a shallow non-stick skillet and add apples. Cook quickly, turning once, until light golden. Stir in sugar, lemon rind and juice. Simmer mixture for a few minutes until syrupy and caramelized. Keep warm.

In a large, dry, grease-free bowl, beat egg whites until stiff and dry. Fold a quarter into the apple mix; then gently fold in the rest of beaten egg whites. Carefully spoon mixture into the prepared apple cups. Bake for 20 to 25 minutes until the soufflé filling is well risen and golden brown. Transfer to 6 serving plates.

Warm brandy or Calvados, if using, and pour over caramelized apples. Carefully ignite into flame; then when the flame dies down, spoon caramelized apples and sauce decoratively around the apple soufflés. Dust soufflés with icing sugar to serve.

CHINESE COOKING: This recipe has been updated to be used fin making BBQ spare ribs, one of my family's favourite comfort foods.

2013-09-25T12:57:00.001-04:00

CANTONESE BBQ PORK 义燒: & RIBS 燒排育****

2-3 lbs pork butt, or pork spare ribs

liquid honey for basting

marinade:

5-6 tbsp. sugar

2 tbsp. rice wine or dry sherry

2 glove garlic, crushed

¼ tsp. 5-spice powder

2 stalks green onion, cut into long pieces

½ tbsp. salt

3 tbsp. light soy, or 2 tbsp light + 1 tbsp. dark soy sauce

few drops of red food colouring