Spring Onion and Tofu Salad 小蔥拌豆腐

   This one is as easy as they come. Cubed drained tofu, chopped spring onions (and optional corriander), with a generous drizzle of salted, garlic (and ginger if you like) steeped olive oil, and a few drops of sesame oil to finish. That’s it. Really.  It’s a popular Northeastern Chinese dish, one of the very…

Mince Beef with Egg Rice 窩蛋牛肉飯

Traditionally this is one of the much loved Cantonese “Clay Pot Rice” dishes – rice is put in clay pots and cooked directly over fire, other ingredients are added when rice is almost cooked so all the flavours will infuse together, in the end soy sauce is added for flavouring. I don’t have a clay…

Black Sesame TangYuan for Winter Solstice Day 冬至食湯圓

The Chinese say “Winter Solstice Day is bigger than the New Year”, all over the country it’s a time for families to get together for dinner. In some southern places the dessert TangYuan (glutinous rice balls) is a must have, representing “together” and the combination of Yin and Yang. As a child store bought frozen…

It’s Sauerkraut Time 酸菜季節

Sauerkraut is a German version of the preserved cabbage grandma used to make back in our hometown in Northeastern China, only we used Chinese cabbage and they were packed down whole in clay urns instead of being chopped up in advance. Seems like it’s a shared recipe all across northern Asia and Europe. In the…

XO Sauce Tossed Noodles XO醬撈面

XO Sauce is a seafood sauce originated in Hong Kong. Lots of famous restaurants have their own secret recipes but the basic contents are dried scollops, shrimp, fish, shallots, garlic and chilly. It is great on noodles, stir-fries or anything you’d like to spice up. Few people have the time to make their own XO…

Homemade Northeastern Noodles 自製東北麵條

Nearly every region in China has its own versions of noodles. In the northeast and midwest noodles and other wheat products used to hold the place of rice today, and maybe still so in some families. Chinese are so in love and proud of their noodles some say Marco Polo came and learned it so…

Mango Icecream Mochi 芒果雪糕糯米糍

I can’t seem to find a good English name for this little dessert adapted from the Southern Chinese traditional Dim Sum. “Sticky Rice Cake stuffed with Mango Icecream” or “Glutinous Rice Cake stuffed with Mango Icecream” just don’t seem to cut it.. Luckily the Japanese have a cute word for it (as they do for…

Chorizo Fried Rice 西洋腸炒飯

Fried rice became my favourite lunch for one recently – quick, warm, hearty and healthy. Once the rice is cooked in my little rice cooker I chop and fry up whatever I have at hand, drop in the rice and drizzle in some soy sauce. The best fried rice calls for “over-night rice” – cooked…

Hua Diao steamed Shanghai Hairy Crabs 花雕蒸大閘蟹

It’s crab season again! After the “butter crabs” in August and “double-shell crabs” in September, it is now turn for the best – Shanghai Hairy Crabs. The real ones only come from YangCheng Lake in Jiangsu, even though there are farms in many places now due to the high demand. It is said that YangCheng…