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…

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…