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Steam Bean Curd with Egg (蒸水豆腐蛋)

July 21st, 2014 by WeryNice Editor - Register for printable Version

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This is a simple and yet healthy and nutritious dish, with goodness of bean curd and egg, and healthy and simplicity of steaming.

This dish can also be called 老少平安, but the original version of 老少平安 include minced pork and minced fish meat.  It is called 老少平安 as there is no bones and easy to ingest and nutritious.

Ingredients

  1. 1 block of Soft Bean curd (tofu)
  2. 3 Eggs
  3. 1-2 pieces Fish cake
  4. ¼ teaspoon salt
  5. 1 teaspoon sesame oil
  6. 1 teaspoon light soya sauce
  7. water

Method

  1. Dice fish cake into small cubes (2-3 mm)
  2. In a steaming tray or plate (with depth), using a spoon or fork, smash the tofu into a paste.
  3. Crack in the eggs.  For one of the eggs, try to crack it nearer to 1 side so that you get about 2/3 or ¾ of the shell on one side.  Using this shell as measurement of water, add in 3 shells of water into the mixture. Add in diced fish cake, salt, soya sauce, sesame oil and mix thoroughly.
  4. Steam over low-medium heat for about 10 mins until cook (but don’t overcook it, otherwise it will becomes too “old”, meaning the eggs are hardened and the water starts to separate from the eggs).  To determine if it is cooked, stick a chopstick into the middle and pull out, if it comes out without sticky egg mixture, it is cooked.

You can replace fish cake with minced pork, and for vegetarian, you may ignore the fishcake, and you may add in sliced mushroom.

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Category: Beancurd, Egg, Pork, Recipes, Vegetarian, fish, for Toddler 12-24 mths | Discuss (No Comments) »

Pork Bean Paste and Potato (马铃薯面豉猪肉)

July 21st, 2014 by WeryNice Editor - Register for printable Version

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This is a variant of the earlier post with bitter gourd, but this is less presentable dish as the color is brownish all over, but tasty enough for a day to day meal with porridge or steam rice, and especially you don’t like bitter gourd.  You can also experiment by replacing potato with chestnuts too.

Ingredients

  1. 3 potatoes
  2. 200g minced pork or slice pork
  3. 4 Garlic
  4. 1-2 tablespoon bean paste
  5. 1 tablespoon sugar
  6. 1 tablespoon light soya sauce
  7. 1 teaspoon corn flour
  8. 2 table spoon cooking oil
  9. 1 cup water

Method

  1. Remove skin of garlic, minced and set aside.
  2. Remove skin of potatoes and cut out the eyes. Cut into 1 cm cubes or 1/2 cm thick slices depending on preference.  Steam potato for 20 mins till cook or deep fry till lightly brown and set aside.
  3. In a bowl, mix corn flour with a tablespoon of water till no more lumps and set aside.
  4. In a pot or frying pan, heat up, add in the oil, add in minced garlic and fry till fragrant. Add in bean paste, soya sauce and sugar and stir and sizzle for 1 min. Add in pork and stir and break it apart till cooked. Add 1 cup water and let it boil. Let it simmer for 5 mins.
  5. Add in potato and simmer further for 3 mins.
  6. Add the corn flour mixture slowly and stirring to thicken.
  7. Serve with steam rice or plain porridge

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Category: Meat, Pork, Recipes | Discuss (No Comments) »

Pork Bean Paste and Bitter Gourd (苦瓜面豉猪肉)

June 27th, 2014 by WeryNice Editor - Register for printable Version

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Ingredients

  1. 1 bitter gourd
  2. 200g minced pork or slice pork
  3. 4 Garlic
  4. 1-2 tablespoon bean paste
  5. 1 tablespoon sugar
  6. 1 tablespoon light soya sauce
  7. 1 teaspoon corn flour
  8. 2 table spoon cooking oil
  9. 1 cup water

Method

  1. Remove skin of garlic, minced and set aside.
  2. Wash bitter gourd, cut into half, remove the seeds.  Then slice into thick slice of 1/2 to 1 cm thick depending on preference. (you can read how to make it less bitter here http://www.werynice.com/home/?p=167)
  3. In a bowl, mix corn flour with a tablespoon of water till no more lumps and set aside.
  4. In a pot or frying pan, heat up, add in the oil, add in minced garlic and fry till fragrant. Add in bean paste, soya sauce and sugar and stir and sizzle for 1 min. Add in pork and stir and break it apart till cooked. Add 1 cup water and bitter gourd and let it boil. Let it simmer for 10 mins or longer till the bitter gourd is soft enough to your preference (example it can be cut with a spoon).
  5. Add the corn flour mixture slowly and stirring to thicken.
  6. Serve with steam rice or plain porridge

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Category: Meat, Pork, Recipes, Vegetables | Discuss (No Comments) »

Simple Fry Nian Gao / New Year Sticky Rice Cake (煎年糕)

February 21st, 2014 by WeryNice Editor - Register for printable Version

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Many Chinese buy some Nian Gao (年糕) during Chinese New Year Spring Festival.  It symbolises 步步高升, (things are improving in steps in the coming year).  Housewife who worship kitchen god may also belief that the kitchen god, being in kitchen the whole year, heard the housewife gossips and complains in the kitchen.  They will offer the nian gao to the god at the end of the year. The believe was that the kitchen god will return to heaven and report to the heavenly king what he has heard, but if his mouth is filled with sticky rice cake, he will not be able to talk.

Note that I refer to those round cakes made of glutinous rice flour steamed in a banana leaf lined mould.  I am not referring to the white rice flour sticks, which are referred as Shanghai nian gao (上海年糕).

Nian gao should be kept dry by airing and sunned. They could be kept for months without refrigeration when dry.   For frying, the cake should be aired until it hardens (it is very sticky and soft when it was made), usually takes more than a week.  This also made slicing it easier than being soft and sticky.

Ingredients

  1. 1 Nian gao年糕
  2. 4 eggs
  3. 4 tablespoon general purpose flour
  4. ¼ teaspoon salt
  5. Cooking oil

Method

  1. Remove the covering (usually banana leaf) of the nian gao, and rinse.
  2. Slice into squares of ¼ cm thick. (thin slice are easier to cook)
  3. In a bowl, crack in the eggs and beat.
  4. Add in the flour and salt and stir into a batter.  Add in 1 tablespoon cooking oil and continue to stir until the oil is mixed thoroughly into the batter.
  5. Heat up a frying pan and oil the surface.  Dip the nian gao slice by slice into the batter and then pan fry both sides until golden brown. The nian gao is ready when it is soft again.   Use low heat so that the batter will not be burnt before the nian gao soften.  It is also important to have thin slice, otherwise it takes a long time before it soften.  Those who know how to use a pair of chopstick, it is easier to use a pair of chopsticks to do the flipping.

For variations of this recipe, you can pre-steam thin slices of yam or sweet potato or both, and sandwich the nian gao and the yam and sweet potato together, then dip into batter and fry.

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Category: Desserts, Festive Goodies, Recipes, Vegetarian | Discuss (No Comments) »

Simple Vegetable (chye sim or bok choy) Soup (菜心/小白菜汤)

February 21st, 2014 by WeryNice Editor - Register for printable Version

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Ingredients

  1. 2-3 bunches of vegetables (chye sim or bok choy)
  2. 3 small red onion
  3. 1 tablespoon dried ikan billis (dried anchovy)
  4. 200g minced pork
  5. 2 eggs
  6. 1 litre water
  7. 1 teaspoon salt
  8. 4 tablespoon cooking oil

Method

  1. Peel the onion and slice thinly.
  2. Soak the vegetables for 30 mins to 1 hour and wash cleanly of dirt and possibly pesticides (if not organic), cut into 5cm sections.
  3. Beat the eggs in a bowl. Heat up a nonstick frying pan, put 1 tablespoon oil in, and pour in the beaten egg and spread out to make a thin omelette.  When done, break or cut into small pieces  of about 3-5 cm size. Set aside.
  4. In a dry soup pot, or in a wok, heat up and add 3 tablespoon of oil.  Add in the sliced onion and ikan billis and fry till fragrant.  Add in minced pork and stir fry until it is cooked and breaks into small pieces.
  5. Add in 1 liter water, and allow to boil.  Lower heat and simmer for 20 mins.
  6. Add in vegetable and omelette. Allow to boil and add in salt to taste. Pepper optional.
  7. If keeping to be served later, do not cover the pot, otherwise the vegetables will be overcooked (turned yellow).
  8. Serve hot or warm.

This can also be used a soup based for rice noodles 面线 (mee sua), or 米粉 (bee hoon).  Boil the noodle separately in plain water, drain dry and serve in a bowl. Scoop the soup and ingredients over the noodles and serve.

Minced chicken can be used instead of minced pork.  Also, sliced meat can be used instead of minced.

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Category: Pork, Recipes, Soup, Vegetables, rice and noodles | Discuss (No Comments) »