Christine's Recipes: Easy Chinese Recipes | Delicious Recipes

Name: Steamed Minced Pork with Preserved Mustard Greens Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 to 3 serves
Cuisine: Chinese
Ingredients: 220 gm minced pork / ground pork; 60 gm sweet mui coi / sweet pickled mustard greens; 4 water chestnuts, fresh or frozen, finely chopped; ½ tsp minced ginger; 1 tsp light soy sauce; 1 tsp sugar; ⅛ tsp corn flour / corn starch; oil, to taste; ½ tsp light soy sauce; ¼ tsp sugar; ½ tsp oyster sauce; 1 tsp corn flour / corn starch; pepper, to taste; sesame oil, to taste; 1 Tbsp egg white; 2 Tbsp water

Creamy Garlic Chicken Thighs

2026-09-30T23:12:47.123-07:00

This easy creamy garlic chicken thighs recipe delivers tender, juicy chicken cooked in a rich, savory garlic sauce with fresh cherry tomatoes and baby spinach. Perfect for busy weeknights, it comes together in just one pan for a simple meal the whole family will love.

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Juicy Barbecued Pork (Cantonese classic cuisine)

2026-09-29T20:57:37.878-07:00

Making tender, succulent Chinese BBQ pork (Char Siu) at home is surprisingly simple with the right oven roasting technique and marinade glaze. This classic Cantonese roast pork delivers rich savory flavors with a sweet, glossy honey finish that rivals your favorite local Chinese restaurant.

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Steamed Minced Pork with Preserved Mustard Greens

2026-09-28T23:43:37.197-07:00

This classic Cantonese steamed minced pork with preserved mustard greens is the ultimate Chinese comfort food for busy weeknights. Known locally as mui coi yuk tsui, this traditional Cantonese steamed ground pork recipe combines savory, tender meat with aromatic sweet pickled mustard greens for a deeply comforting meal.This is a dish that that I grew up with. It’s one of my childhood favourite dishes throughout the year. This dish goes really well with a bowl of steamed rice and any Chinese vegetables.

Preparing this authentic Chinese home cooking staple requires simple ingredients and streamlined prep. It is a wonderful way to nourish your family with a balanced, flavorful dish that pairs effortlessly with steamed jasmine rice and fresh greens.

Why You'll Love This Recipe

Quick and convenient: Assembles in minutes and steams quickly for an effortless family dinner.
Incredible texture contrast: Water chestnuts deliver a subtle, refreshing crunch against tender pork.
Make-ahead friendly: Prepare and season the pork mix in advance for stress-free weeknight cooking.
Rich umbrella flavor: Sweet mui coi imparts a fragrant, deeply savory aroma throughout the dish.

Key Tips for Success

Pan-roast the mui coi: Dry-fry chopped pickled greens briefly in a pan to release their fullest fragrance.
Incorporate water gradually: Mix liquid into the ground pork in small splashes to lock in moisture.
Maintain ideal meat ratio: Choose ground pork with a 70:30 or 80:20 lean-to-fat proportion for tenderness.
Avoid compacting meat: Gently level the surface and poke steam vents so the pork cooks evenly without hardening.

Steamed Minced Pork with Preserved Mustard Greens Recipe

(Printable recipe)
By Christine’s Recipes
Course: Steamed
Cuisine: Chinese
Prep time: 15 mins
Cook time: 15 mins
Yield: 2 to 3 serves

Ingredients:

220 gm minced pork / ground pork
60 gm sweet mui coi / sweet pickled mustard greens
4 water chestnuts, fresh or frozen, finely chopped
½ tsp minced ginger

Marinade for mui coi:

1 tsp light soy sauce
1 tsp sugar
⅛ tsp corn flour / corn starch
oil, to taste

Marinade for minced pork:

½ tsp light soy sauce
¼ tsp sugar
½ tsp oyster sauce
1 tsp corn flour / corn starch
pepper, to taste
sesame oil, to taste
1 Tbsp egg white
2 Tbsp water

Method:

Rinse the mui choi thoroughly to remove any sands and dirt. Soak in salted water for 10 minutes in order to decrease the saltiness. Rinse again. Squeeze out the excess water. Roughly chop. Fry in a wok or small pan without any oil over low heat to bring out the aroma. Let it cool. Mix with marinade. Set aside.
Mix the minced pork with marinade. Add water bit by bit so that the pork absorbs all the water well. Add water chestnuts and minced ginger. Stir towards one direction. Set aside for 20 minutes. Stir in the mui coi.
Place the pork mixture in a shallow plate. Level the surface with a wet spoon. Don’t press it anyway. Use a pair of chopsticks to poke some holes in the meat. Cover with foil. Steam in a wok or steamer for about 10 to 12 minutes over high heat. The cooking time depends on the size and material of the plate you use. Turn off the heat. Let the pork stay in the wok for further 5 minutes. Serve hot.

Notes：

There are several kinds of mui coi. Try to get the type with a hint of sweetness. Available at Asian grocers.
The minced ginger will add a mild kick. Highly recommend but it’s optional.
To make tender and moist steamed pork, you need some fat blended in the minced pork. If using all lean pork, it’ll be very tough after cooking. The minced pork I got from supermarket has already mixed in some fat. If you mince lean pork yourself, you may add some fat in proportion. The best proportion of lean pork and fat is 7:3 or 8:2. Process the lean pork with fat in a food processor or chop them with a knife.
You need to add some water to make moist steamed pork, bit by bit, not in one go. The meat can easily absorb all the water well.
The egg white is to help the meat become smooth and soft.
The foil can prevent the water droplets from wok cover onto the meat so that the taste won’t be diluted.
After steaming, you’ll see some water in the plate released. Don’t discard it as it’s tasty juice. Let it rest for a while. The meat will absorb the juice back.

Braised Chicken Wings with Potatoes

2026-09-27T22:08:45.082-07:00

This classic Cantonese braised chicken wings with potatoes features tender, juicy wings and melt-in-your-mouth potato chunks simmered in a rich, savory soy sauce gravy. It is the ultimate Hong Kong home-style comfort food that brings nostalgic flavors right to your family dinner table.

If you’ve lived in Hong Kong for a while, you would’ve known this dish, Braised Chicken Wings with Potatoes, or tasted it before. It’s so homey and tasty dish.

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Braised Shiitake Mushrooms in Oyster Sauce

2026-09-24T22:29:46.125-07:00

This classic braised shiitake mushrooms in oyster sauce delivers plump, meaty mushrooms simmered in a rich, velvety glaze that elevates any family gathering or holiday meal. A staple dish for Chinese New Year and special occasions, it balances deep savory notes with a hint of natural sweetness.

During my childhood, when I saw this dish served on our dinner table, I’d feel that we’re enjoying a luxury meal simply because mushrooms were quite pricey at that time. Although big and best quality shiitake mushrooms are still very expensive now, we can get smaller ones with good quality at much cheaper price for substitute. We are quite satisfied with their texture and taste.

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Green Tea (Matcha) Custard Snowskin Mooncakes

2026-09-22T18:19:06.833-07:00

Celebrate the Mid-Autumn festival with these vibrant green tea custard snowskin mooncakes, featuring a chewy matcha skin and a smooth, creamy custard center. This easy no-bake dessert brings a beautiful balance of fragrant tea and gentle sweetness to your festive table, perfect for sharing gratitude and nourishment with loved ones.

The customized mooncake mould with my own brand, engraved with my Chinese blog title, 簡易食譜 (means "easy recipes" in Chinese) was a hearty birthday gift from my loved ones in the family. I treasure it so much. With it, I made these green tea (matcha) snow skin mooncakes with custard filling.

Crafting these homemade matcha custard mooncakes is a joyfully simple process that yields restaurant-quality results without any baking required. Using carefully blended flours and quality green tea powder ensures a delicate texture and striking color that brightens every seasonal celebration.

Why You'll Love This Recipe

No Baking Required: Simple steaming process produces a soft, delicate skin without needing an oven.
Vibrant Natural Color: Fine matcha powder gives the snowskin an eye-catching green hue and fresh aroma.
Make-Ahead Friendly: Stores beautifully in the freezer, letting you prepare treats well in advance.

Key Tips for Success

Knead Matcha Thoroughly: Incorporate the green tea powder into the cooked dough patiently for uniform color and flavor.
Dust Mould Lightly: Coat your mooncake mould with cooked glutinous rice flour to prevent sticking and maintain crisp patterns.
Chill Before Serving: Transfer frozen mooncakes to the refrigerator 2 to 3 hours prior to serving for the ideal soft texture.

The matcha powder was bought from Japan a few months ago when we traveled there. I adjusted all the amount of flours in order to show off its beautiful green colour. The deep and vibrant green colour goes so well with the bright yellowish filling. Do they look similar to those pandan snowskin mooncakes I made before? Although both kinds of snowskin mooncakes are in green and yellow, the texture and taste of both end products are totally different. Which one would you like most? I like both.

Green Tea (Matcha) Custard Snowskin Mooncakes Recipe

(Printable recipe)
By Christine’s Recipes
Course: Snack
Cuisine: Chinese
Prep time: 15 mins
Cook time: 80 mins
Yield: 8 mooncakes (each 65 grams, mould sized 4.5cm x 4.5cm x 2.5cm)

Ingredients of snowskin:

40 gm glutinous rice flour
20 gm rice flour
8 gm wheat starch
12 gm plain flour
35 gm caster sugar
160 ml milk
35 ml condensed milk
30 ml vegetable oil (such as sunflower oil or canola oil)
1½ tsp matcha powder
3 Tbsp cooked glutinous rice flour, for coating

Ingredients of filling:

20 gm cake flour
20 gm custard powder
20 gm milk powder
55 gm caster sugar
30 gm whisked egg
30 ml condensed milk
80 gm coconut cream
45 gm butter, melted

From Left to Right: Glutinous Rice Flour, Rice Flour, Wheat Starch.

Method :

To prepare the filling：Sieve all flours in a large mixing bowl. Add sugar. Stir in the whisked egg, condensed milk and coconut cream. Combine very well. Add butter. Transfer into a large and shallow pan. Cover with foil and steam for 15 to 20 minutes over medium-high heat. Let it cool down and chill in fridge for later use.

How to prepare the custard filling.

To prepare the snowskin: Sieve all flours in a large mixing bowl. Add sugar and combine well. Mix milk with condensed milk well. Pour into the flour mixture. Stir in vegetable oil. Drain through a fine sieve into a large and shallow pan. Cover with foil and steam for 15 to 20 minutes over medium high heat. Let it cool down.

How to prepare the snowskin dough.

Divide the filling into 8 portions, each in 32 grams. Roll each into a ball.
Scrape out the snowskin dough. Knead in matcha powder evenly. Divide into 8 portions, each in 33 grams. With a rolling pin, roll each out into a disc.

How to ensemble mooncakes.

To ensemble mooncakes: Wrap the filling with the snowskin dough tightly and seal the edges. Coat with cooked glutinous rice flour. Shake away the excess. Press in a floured mooncake mould. Tap and remove it. Store in an air-tight container covered with a kitchen paper. Chill in freezer overnight. Transfer the mooncakes into fridge for 2 hours before serving.

Notes：

Cooked glutinous rice flour is available at Asain grocers. You can make it yourself though. Simply cook the flour in a frypan without any oil over medium-low heat, stirring occasionally. When smoke releases and the flour turns light yellow, it’s cooked. Remove from the heat and let it cool down completely. Then you can use it to coat your mooncakes.
For steaming the snowskin and filling, if you can’t taste any raw flour, it’s done.
By kneading the matcha powder into cooked snowskin dough, you’ll get the best flavour and colour. Yet, it needs more patience to knead in evenly.
You might wrap in a cooked salted egg yolk if you like. Salted egg yolks are available at Asian grocers. Or you make some in advance.
The snowskin mooncakes can be stored in freezer up to a few weeks. Before serving, just transfer the mooncakes to fridge for about 3 hours, until they become soften a bit.

Poached Chicken in Spicy Sauce (貴妃雞)

2026-09-21T13:17:01.178-07:00

Traditional poached chicken is very popular in Hong Kong. If the chicken is just cooked through with silky smooth skin and the meat is succulent, it’s a high-praised dish that’s well-accepted by everyone.

This traditional poached chicken in spicy sauce delivers succulent, juicy chicken with silky smooth skin infused with aromatic spiced brine.

Steaming the chicken gently and immediately submersing it into a chilled, fragrant brine locks in moisture while allowing every bite to absorb deep herbal notes. It is a simple, nourishing meal that brings restaurant-quality Cantonese home cooking to your dinner table with grace and balance.

Why You'll Love This Recipe

Silky, Succulent Texture: Gentle steaming paired with an ice-cold brine bath guarantees tender meat and smooth skin.
Flavor-Packed Chilled Brine: A fragrant combination of star anise, cinnamon, dried mandarin peel, and dried prawns infuses incredible depth.
Effortless Ahead Prep: Cool and soak the chicken in advance for a stress-free meal served straight from the fridge.
Foolproof Food Safety: Accurate temperature testing takes all the guesswork out of cooking whole chicken thighs perfectly.

Key Tips for Success

Toast Dried Prawns First: Dry-fry the prawns until aromatic to unlock their rich savory flavor before adding them to the brine.
Chill Brine Completely: Ensure the spice brine is fully refrigerated and ice-cold before adding cooked chicken to rapidly stop residual cooking.
Use a Meat Thermometer: Insert a digital probe into the thickest part of the thigh until it reaches 75°C (165°F) for perfect safety and juiciness.
Sizzle the Ginger Scallion: Pour smoking hot oil directly over minced ginger and green onions for an authentic, aromatic finishing sauce.

Poached Chicken in Spicy Sauce Recipe (Printable recipe)
By Christine’s Recipes
Course: Chicken
Cuisine: Chinese
Prep time: 15 mins
Cook time: 45 mins ＋ soaking time 6 hrs
Yield: 2 to 3 serves

Ingredients:

2 (700gm) chicken maryland pieces (chicken leg with thigh) or ½ chicken
4 slices ginger
1 stalk spring onion
15 gm dried prawns
minced ginger with chopped spring onion with oil, for serving

Brine sauce:

1 L water
2 Tbsp light soy sauce
2 tsp dark soy sauce
3 slices ginger
1 stick cinnamon
2 pieces bay leaves
2 star anise
4 pieces ginger
1 pieces dried mandarin peel
2 pieces licorice root (甘草gān cǎo)
2 tsp salt
2 Tbsp shaoxing wine

Method:

Soak the dried prawns until softened. Drain well. Stir fry in a small pan without any oil over medium heat until aromatic. Set aside.
Put all the ingredients (except the wine) into a deep pot. Add the dried prawns. Bring it to boil over medium-high heat. Reduce heat to medium-low and simmer for 15 minutes to bring out all the flavours and fragrance. Remove from heat to let it cool. Pour in the wine. Refrigerate for 3 hour until the brine turns cold.
Place the chicken maryland pieces on top of the ginger and spring onion. Transfer to a wok or steamer to steam for 15 minutes over high heat, or until it’s cooked through. I inserted a thermometer to test the thickest part of the chicken thigh. It reached 75C / 165F. Immediately transfer the chicken into the cold brine and soak for 3 hours in the fridge. Serve cold or slightly reheat the chicken if you like. Heat some oil until it almost releases smoke, pour over the minced ginger and spring onion. Serve on side. Enjoy!

Notes：

According to the instructions from Hong Kong Center for Food Safety, The center of the thickest part of a poached chicken should reach at least 75C / 165F, whereas Australian government recommends at least 74C / 165F. When cutting the poached chicken, make sure that the juices are clear, without any blood inside. I found the traditional way to test with a needle or chopstick to poke through the thickest part with clear juice running out is not quite reliable. The recommended safety temperature is a little bit higher than that. The chicken meat is still tender though. No worries. It’s worth investing a thermometer for the sake of your family health safety.
By soaking the chicken in the cold brine, the inner cooking will stop. Let it absorb all the flavours of the brine.
You may cook the chicken in the brine directly instead of steaming for convenience. Also make sure the chicken is cooked through.
All the spices are available at Asian grocers.

Traditional Mooncakes (廣式月餅)

2026-09-15T22:22:54.458-07:00

Making traditional mooncakes at home is a beautiful way to celebrate the Mid-Autumn festival and share heartfelt hospitality with family and friends. This classic recipe yields rich lotus seed paste and salted egg yolk pastries with a soft, perfectly browned crust.

Mooncakes are a Mid-Autumn Festival (中秋節) staple I grew up with. Once you gather all the ingredients, making them yourself is actually much easier than you might think!

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Banana Cake Recipe

2026-09-14T13:47:04.323-07:00

This classic moist banana cake recipe brings out the best in ripe bananas, delivering a soft, aromatic slice that pairs wonderfully with your morning coffee or afternoon tea.

Whether you need a quick homemade bake or want to make good use of extra ripe fruit, this quick banana loaf comes together effortlessly in one bowl to nourish your family with wholesome comfort.

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Pandan Snow Skin Mooncakes with Coconut Mung Bean Filling

2026-09-13T22:25:05.220-07:00

Making homemade pandan snow skin mooncakes is a wonderful way to celebrate the Mid-Autumn Festival with a fresh, aromatic twist on traditional festive treats. Blending natural pandan juice with soft snow skin dough and sweet coconut mung bean filling creates a gorgeous, restaurant-quality dessert that easily feeds both body and soul.

Mid-Autumn Festival (aka moon festival or mooncake festival, 中秋節) is one of the important festivals in Chinese calendar. I’ve grown up from a family that would have store-brought mooncakes every year. Since I moved to Australia, I’ve been pondering over the idea of making my own mooncakes. After many years, I made some traditional and trendy ones finally.

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Mung Bean Filling (For Mooncakes)

2026-09-09T22:31:45.649-07:00

Making your own homemade mung bean filling is the secret to creating exceptionally delicious traditional mooncakes and snow skin mooncakes. Rich, creamy, and infused with coconut milk, this sweet pastry paste offers a velvety texture that elevates any Mid-Autumn Festival treat.

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Pandan Chiffon Cake

2026-09-07T22:25:55.448-07:00

Looking for that iconic, bakery-style Asian chiffon cake with an ultra-airy, pillowy crumb? This classic pandan chiffon cake recipe yields an incredibly soft, cottony-soft crumb infused with the tropical fragrance of fresh pandan leaves and rich coconut milk. It is a timeless family favourite dessert that delivers light-as-air texture every single time, making it ideal for afternoon teas or weekend family gatherings.

I originally shared this Asian chiffon cake after watching a Masterchef Australia pressure test episode featuring Dan Hong's famous pandan cake. Sharing delicious food with loved ones is one of life's simplest graces, and baking a fresh, homemade chiffon cake brings warmth and joy to any table.

Why You'll Love This Recipe

Cottony-soft texture: Whisked egg whites create a tender, airy structure that stays moist for days.
Authentic tropical flavor: Freshly squeezed pandan juice combined with coconut milk offers a delightful natural aroma.
Straightforward home baking: Simple techniques make achieving a bakery-quality tube cake completely stress-free.

Key Tips for Success

Use grease-free utensils: Ensure your mixing bowl and beaters are completely dry and oil-free before whipping egg whites to stiff peaks.
Fold delicate batter gently: Fold the meringue in three batches using a light hand to preserve incorporated air.
Invert to cool: Immediately invert the ungreased tube pan right out of the oven to prevent the cake structure from collapsing.

Frequently Asked Questions

Q: Why did my chiffon cake shrink or fall out of the pan?
A: Never grease your chiffon tube pan! The batter requires an ungreased surface to climb and cling to as it expands.

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Steamed Chicken with Wood Ears and Dried Lily Buds

2026-09-06T22:57:52.781-07:00

This classic Cantonese steamed chicken with wood ears and dried lily buds brings back fond memories of childhood comfort food. Delicate cloud ears and sweet lily buds soak up all the rich, savory juices, turning everyday ingredients into an exceptionally nourishing meal.

Cooking at home is a wonderful way to express care for your family while enjoying wholesome, high-quality living. By balancing savory seasonings with aromatic ginger and dried dates, this dish offers a quick, elegant, and deeply satisfying dinner with minimal prep.

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Bubur Cha Cha (摩摩喳喳)

2026-08-31T15:44:27.017-07:00

Bubur Cha Cha is a classic Malaysian sweet potato coconut dessert filled with chewy tapioca pearls, tender yam, and fragrant pandan infusion. This colorful comfort food brings warmth to your table and offers a beautiful, nourishing sweet treat to share with loved ones after a satisfying home-cooked meal.

Making this authentic Nyonya dessert at home is a wonderful way to embrace quality living with simple, wholesome ingredients. With its rich coconut soup and medley of soft root vegetables, it satisfies sweet cravings while nourishing both body and mind with wholesome, balanced comfort.

Why You'll Love This Recipe

Colorful and Inviting: Combining golden sweet potato, purple sweet potato, and yam creates a visually stunning bowl.
Versatile Serving Temperature: Enjoy this dessert soothingly hot on cool days or refreshingly chilled during warmer seasons.
Delightful Texture Contrast: Soft root vegetables paired with tender black-eyed beans and springy sago pearls deliver a memorable mouthfeel.

Key Tips for Success

Steam Root Vegetables: Steam your sweet potatoes and yam instead of boiling to keep the vibrant purple color from bleeding into your coconut soup.
Soak Chopped Potatoes: Place cut sweet potato cubes in a bowl of cold water immediately after dicing to prevent oxidation and discoloration.
Residual Heat Cooking: Allow the tapioca pearls to sit covered off the heat after boiling so they cook through to translucent perfection without turning mushy.

Bubur Cha Cha Recipe

(Printable recipe)
By Christine’s Recipes
Course: Dessert
Cuisine: Chinese, Asian
Prep time: 20 mins
Cook time: 60 mins
Yield: 3 to 4 serves

Ingredients:

150 gm yam (taro), peeled and diced
150 gm golden sweet potato
150 gm purple sweet potato
50 gm black-eyed beans (black-eyed peas)
50 gm tapioca pearls (sago pearls)
1 liter boiling water, plus more to cook beans and tapioca pearls
120 gm rock sugar or coconut sugar, finely chopped, or to tast
1½ cup coconut cream, or to taste
3 pandan leaves

Method :

Rinse the black-eyed beans and drain well. Soak in boiling water with cover for 15 to 20 minutes. Drain and put into a large pot of boiling water. The water should cover the beans up to at least 2 inches. Bring it to boil. Reduce heat to simmer over medium-slow heat until softened, but not mushy, about 20 to 30 minutes. Drain well and set aside.
Soak tapioca pearls for 10 minutes. Drain and transfer into a pot of boiling water. Cover and cook over medium heat until it boils again. Immediately remove from heat. Don’t remove the pot lid. Let the residual heat inside to cook for further 10 minutes. Drain through a fine sieve. Rinse with running cold water. Drain well. The tapioca pearls should be translucent and retain their shapes. If some of them still have a white spot in the middle, they are not cooked through completely. It’s fine because you need to cook them with coconut milk later.
Steam diced yam, golden and purple sweet potato in a wok over high heat, until softened, about 20 minutes. Test with a sharp knife or toothpick. They should be very easy to prick through.
Use a large deep pot. Add 1 liter of boiling water with the rock sugar. Bring it to boil. Add pandan leaves. Reduce heat to simmer for 10 minutes. Pour in coconut cream. Once it boils again, drain up and discard the pandan leaves. Add the sweet potatoes, black-eyed beans, tapioca pearls. The rock sugar should be dissolved completely. Taste and add more sugar if needed. Served hot. Or let it cool down and chill in fridge if you like it served cold.

Notes:

The consistency of every brand of coconut cream is very different. You can adjust the amount to your liking.
Choose different colours of sweet potato to make this dish more colourful and attractive. The diced sweet potatoes will turn black if they are not cooked immediately. Soak them in water to avoid from turning black in colour.
You can put the diced sweet potato in water to cook until softened instead of steaming. But beware that the purple sweet potato will turn your sweet coconut soup into purple. That’s why I used steaming.

Smoky BBQ Pork Ribs (Instant Pot with Slow-Cooked Effect + Video)

2026-08-26T23:08:07.384-07:00

Craving tender, fall-off-the-bone Smoky BBQ Pork Ribs but short on time? You don’t need to spend hours stoking a smoker or patiently watching an oven to achieve rich, slow-cooked bbq spare ribs. By using a smart pressure cooker technique finished with a quick flash in the oven, you get maximum flavor with minimal effort—making this fast pressure cooker dinner a complete game changer for weeknights and weekend gatherings alike.

Cooking with modern efficiency frees up valuable time for life's moments while keeping your kitchen cool and serene. By pairing a high-pressure braise with a brief high-heat broil, the meat locks in moisture while absorbing a deep, caramelised smoky bbq glaze. It is a wonderful way to serve up nourishing, restaurant-quality comfort food that invites family and friends to gather round with grateful hearts.

Why You'll Love This Recipe

Fast & Foolproof: Cuts down cooking hours to under 45 minutes using the pressure cooker.
Authentic Slow-Cooked Texture: Pressure cooking softens the meat to perfection before crisping under the broiler.
Rich, Caramelised Glaze: Reducing the cooking liquid creates an insanely delicious sauce that clings to every bite.
Stress-Free Prep: Streamlined cooking steps give you back time to spend with loved ones.

Key Tips for Success

Peel the Membrane: Removing the paper-thin membrane from the bone side allows the rub and sauce to penetrate evenly and keeps the ribs tender.
Deglaze for Extra Flavor: After browning the meat on the Sauté setting, use a splash of Shaoxing wine to lift up those golden caramelized bits at the bottom.
Reduce the Sauce: Always simmer the remaining pot juices on Sauté mode to thicken it into a glossy, concentrated barbecue glaze before brushing.

Smoky BBQ Pork Ribs Recipe

(Printable recipe) By Christine Ho
Course: Pork, Bakery
Cuisine: Western
Prep time: 10 mins
Cook time: 25 mins
Yield: 3 to 4 serves

Instant Pot available at Amazon:

If you're interested in getting an Instant Pot, here's the info for you. I got it from Amazon (UK) as the model for sale in UK, with 220 volts, suitable for using in Australia.
If you’re living in US or any countries with 110~120 volts electrical system, the model listed on Amazon (US) is the one to go for.

Ingredients:

680 gm pork spare ribs
½ tsp salt
white pepper, to taste
2 cloves garlic, roughly chopped
3 Tbsp Shaoxing wine
½ cup smoky BBQ sauce
½ cup water
1 Tbsp honey

Method:

Remove the membrane on the back of the spare ribs. You can use a sharp knife to slice the corner first. That makes so much easier to get started to pull the membrane up with your fingers. Check the video on this post and you'll see it's not that difficult. By removing the membrane, the pork meat will absorb the flavours easily and become tender quickly. Season with salt and pepper on both sides.
Prepare your Instant Pot. Press “Sauté” and heat oil until the word of “Hot” displays. Brown both sides in batches as the pot is not big enough. Put back all the pork ribs.
Add garlic. Sprinkle Shaoxing wine. Add smoky BBQ sauce, water and honey.
Close the lid with steam release handle pointed to “Sealing”. Select “Meat”, high pressure cooking for 25 minutes. Natural release for 10 minutes. Press “Cancel”. Quick release. Remove the lid. The pork ribs are already tender at this stage. Carefully transfer the pork ribs onto a baking pan lined with wire rack.
To prepare the sauce: Select “Sauté” and cook the sauce without a lid until thickened, about 8 to 10 minutes. Brush the pork ribs with the thickened sauce. Grill in preheated oven at 180C / 350F until lightly brown. It's done. Drizzle more sauce on the ribs when served. It's very delicious!

Notes:

Heat your Instant Pot hot enough, then add oil to coat the bottom evenly. When you see “Hot” code displays, pan-fry the pork ribs. They shouldn't stick to the pot. You'll find some brown bits stuck to the bottom of the pot. No worries. The brown bits are very delicious. You can deglaze the brown bits with the Shaoxing wine and easily get up all of them.
You can quickly reduce and thicken the sauce by using “sauté” function in a few minutes. The flavours of the sauce will be intensified.
After high-pressure cooking, the pork ribs are tender enough. By doing one more step, broiling them in an oven with sauce on rib surface, it helps more flavours penetrate into the meat and give them a BBQ feel and look.

Imitation Shark Fin Soup

2026-08-24T23:50:15.756-07:00

Recreate classic Hong Kong street food at home with this simple, fast, and satisfying Imitation Shark Fin Soup. Also known as wun zai ci (碗仔翅), this rich and hearty Chinese soup delivers restaurant-quality comfort without relying on expensive or un-environmental real shark fin. By combining tender shredded chicken, pork, earth-rich black mushrooms, and translucent cellophane noodles, you can recreate that iconic street-hawker flavor completely hassle-free!

Cooking at home allows us to appreciate life's simple blessings—sharing a warm bowl of soup with loved ones brings pure joy and simple nourishment to any table. This easy quick soup recipe balances rich chicken broth, savory dark soy sauce, and delicate textures to satisfy your cravings while keeping your meal light, wholesome, and nutritious.

Why You'll Love This Recipe

Quick & Hassle-Free: Takes only 10 minutes of prep time and 25 minutes of cooking for a flawless finish.
Eco-Friendly & Budget-Smart: Uses silky cellophane noodles (glass noodles) to achieve the signature silky texture without real shark fin.
Authentic Street Food Taste: Recreates the nostalgic Hong Kong night market flavor with accessible everyday ingredients.

Key Tips for Success

Use Water Chestnut Flour for Thickening: Water chestnut flour gives the soup its iconic glossy transparency and velvety sheen, though cornstarch can also be used as a simple backup.
Thinly Shred the Ingredients: Ensure the chicken, pork, and mushrooms are sliced into uniform, thin strips so every spoonful offers a balanced bite.
Add Eggs Last: Drizzle the beaten egg gently after stirring in the thickener to create delicate, beautiful egg ribbons throughout the soup.

Imitation Shark Fin Soup Recipe

(Printable recipe) By Christine's Recipes
Course: Soup
Cuisine: Chinese
Prep time: 10 mins
Cook time: 25 mins
Yield: 3 to 4 serves

Ingredients:

50 gm skinless chicken breast
50 gm lean pork, shredded
20 gm Chinese black mushroom, soaked at least 4 hours until soften
10 gm dried black fungus, soaked until soften
50 gm cellophane noodles, soaked until soften
1 egg, beaten
2 cups unsalted chicken broth
2 cups water

Seasoning:

1 Tbsp dark soy sauce
a dash of sesame oil
white pepper, to taste
salt, to taste

Thickening:

2 Tbsp water chestnut flour
4 Tbsp water

Method:

Soak black mushrooms, dried black fungus and cellophane noodles separately until soften and drain well. Remove the hard stems of black mushrooms (you can save the stems to cook other Chinese soups if you like), cut into small strips. Trim the dried black fungus. Section cellophane noodles. Set aside.
Shred chicken breast and pork into thin strips.
Bring chicken broth and water to the boil. Add chicken, pork, black mushroom, dried black fungus and cook for a while until all ingredients are cooked through and softened. Add cellophane noodles and seasoning. Add salt to taste. When it boils again, stir in thickening and beaten egg, mix well. Remove from heat. Use a small bowl to serve!

Notes:

The water chestnut flour is the best for cooking this soup because it creates a clear, crystal soup. You still can use other starch though.
Yes, if salted chicken broth is used, decrease or omit the salt then.

Cake Wrapped in Paper (Hong Kong Cupcakes)

2026-08-23T23:24:06.823-07:00

Cakes baked in paper are very popular in Hong Kong. You can easily get them from many bakery shops there. Armed with this recipe, you can bake some for yourself or your family at home.

If you have a chance to travel to Hong Kong, I recommend you to have a go for it. You won’t be disappointed except you buy the not-the-good ones. I guess you can’t find them anywhere else except in Hong Kong.

I used to go to an old café with my father to have afternoon tea when I was a little kid. The café was very cozy and would sell freshly baked cakes and breads around 3 to 4pm.

Although the café was not big, their cakes baked in paper (纸包蛋糕) was very popular that attracted many customers. A long queue would line up in front of the entrance of the café.
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Cashew Chicken Stir-Fry (Video)

2026-08-18T21:29:00.609-07:00

Ever tried adding some crunchy cashews in your stir-fried dishes? I grew up with this traditional stir-fried dish, cashew chicken stir-fry. It’s good for a daily meal or even family gatherings.

Cashews will add an interesting texture and make a contrast of the tender chicken meat. You can use any vegetables for the stir-fry instead of using celery. It’s very easy to make and flexible for you to add any vegetables you like.

In traditional Chinese cooking, cashews are often deep-fried in oil in order to make them crunchy. If you have an oven, simply bake them in an oven. Or pan-fry them in a pan without any oil. The result will be equally crunchy, and you can consume less oil.

As for chicken meat, I like using chicken thigh as the texture is good for stir-frying and the price is cheaper. You can use chicken breast if you want. It won't make any difference in taste.
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Braised Kimchi, Radish and Pork Ribs (Pressure Cooker + Stove Top)

2026-08-16T22:13:16.277-07:00

Pork ribs often need longer cooking time on stove top, but that will be shortened a lot if using an electric pressure cooker, like Instant Pot. No matter what kind of cooker you got, you can try this simple yet delicious dish without any fuss. Stove-top instructions are included beneath though.

Kimchi is a traditional Korean side dish, yet quite versatile to be used in making various delicious and healthy dishes. By adding some Kimchi in soup, it helps to create a depth of flavours, and the whole dish becomes very appetizing.

The natural sweetness of radish is blended so well in the pork soup. The slightly tangy taste of Kimchi will intrigue you to want more.

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Honey Balsamic Chicken Wings

2026-08-11T22:04:01.596-07:00

Combining Chinese light soy sauce, Italian Balsamic vinegar, Thai Sriracha sauce and fragrant honey, this chicken wing dish is so flavoursome.

There are countless methods of cooking chicken wings. It could be Asian, Western or Asian-Western fusion ways.

No matter what way I use, I aim to get the best taste to feed my family. Combining Chinese light soy sauce, Italian Balsamic vinegar, Thai Sriracha sauce and fragrant honey, this chicken wing dish is so flavoursome.

Top left: Balsamic vinegar and honey.

The family didn’t want to waste a tiny drop of the honey-balsamic sauce on the plate.
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Papaya and Chicken Feet Soup (Instant Pot + Stove Top Recipe)

2026-08-10T22:28:20.162-07:00

Hope the chicken feet won’t scare you off. As a matter of fact, this soup is very tasty, as a result it earned its popularity in Chinese community. This soup is put on high priority on my menu as my family loves it so much.

When I first moved into Australia, I could ask for chicken feet for free from supermarkets because most Australian didn’t like chicken feet. So the staff would throw them away. They’re so glad that if you asked and would give you a large packet. Now a small amount of chicken feet costs quite expensive instead.
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Red Bean and Coconut Milk Soup (Pressure Cooker Recipe)

2026-08-09T23:17:50.411-07:00

No soaking required, dried red beans can be turned into tender enough with “sandy” consistency just around an hour. Are you intrigued to try? If you are like me, here's a quick recipe for making red bean dessert with a pressure cooker. If you still want to make red bean dessert over stove top, please see the notes below the recipe.

Whenever I make our traditional Chinese red bean soup, I need to soak the beans for at least 3 hours or overnight before cooking about one to two hours, depending on how I like the consistency. I’m a big fan of all kinds of red bean desserts but couldn’t make any if without any planning ahead.

So I searched the internet high and low and tried to see if there’s a kitchen gadget that could help me out.
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Braised Pork Ribs and Lotus Root with Red Bean Curd (Instant Pot + Stove-top)

2026-08-03T23:01:05.898-07:00

This traditional Chinese stewed dish is very delicious. The pork ribs and lotus roots are cooked until very tender. They absorb all the flavours of red bean curd paste. This dish goes very well with a bowl of steamed rice.

Lotus roots are often used in Chinese cooking. They are so good for making stew dishes.

Fresh lotus roots are not easily found in Australia. Yet it’s very popular and easy to find around southern and eastern Asia.

I happened to spot some frozen lotus roots sold at a nearby Asian grocer. They are already cleaned, peeled and sliced, thus very handy to be used. The good thing is that the price is much cheaper than the fresh ones.

You must’ve got what my next action was after spotting some frozen lotus roots accidentally. Yes, I bought a packet back home to try.

This braised pork ribs with lotus root is a traditional Chinese dish that I tried many years ago in Hong Kong. It's often slow-cooked on stove. The taste is so scrumptious.

My Instant Pot did a very good job for me. It helped me cut short the cooking time a lot. Both of the pork ribs and lotus root were wonderfully tender, and absorbed all the tasty sauce. For those who don’t have an Instant Pot, I also inserted the stove-top instructions below.
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Stir Fried Shiitake Mushroom with Chicken

2026-08-02T22:53:13.375-07:00

This stir fried Shiitake mushroom with chicken dish is so easy to make. The meaty texture of fresh shiitake mushrooms is very soft and smooth. It doesn’t take very long to be cooked through as the dried ones do. What will amaze you is that Shiitake mushrooms will take up all the flavours of the meat and sauce.

This time I used mirin, one of the common staples in Japanese cooking to make the sauce, with a bit of soy sauce. The whole chicken dish turned out very flavoursome. The chicken meat was just cooked through and retained a tender texture.

The highlight of the dish is the sauce that will make you don't want to waste a drop of it at all. This dish goes perfectly with a bowl of steamed rice.
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Kimchi, Pork and Tofu with Vermicelli Noodles

2026-07-30T22:06:50.807-07:00

This Kimchi, pork and tofu with vermicelli noodles dish becomes our family's favourite, so nourishing and delicious. You can make it from scratch and serve it on your dining table within minutes.

Kimchi is nutritious and delicious that almost can’t be missed in every Korean meal. Miso is also an essential and healthy seasoning in Japanese cooking.

I tried combining both of them in one dish, popped in some thinly sliced pork with tofu, and found the end result so amazing.
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