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Sunday, December 14, 2014

蛋挞 Cantonese Egg Tarts with a Secret Ingredient


Custard Tarts with Portuguese pastry were introduced into Hong Kong in the 1940's by Cha Chaan Teng, a Hong Kong Based Canto-western Restaurant by way of the Portuguese colony of Macau. Hong Kong Egg tarts are an adaption of Pastel de Nata found in Macau. I love how flaky and delicate the shell is with a rich smooth slightly sweet custard. Love at first taste!

Wednesday, October 1, 2014

饺子皮的做法跟擀和包饺子详细视频教程 Homemade Dumpling Wrappers Recipe with Rolling and Folding Video Turtorial

When describing the perfect dumpling Chinese people say it has a thin, soft and delicate, elastic skin and it is fat with filling. The making of dumplings is both a science and a art. I takes lots of work to master. I have been striving for that perfection A LONG TIME! In this post I share with you three keys to unlocking the formula of the perfect dumpling: the perfectly balanced dumpling skin recipe, how to roll out wrappers for delicate edges and how to wrap the dumplings to get them fat with filling. Of course the filling has it's own tricks and secrets as well but that is another post.

Sunday, September 21, 2014

菠菜鸡蛋汤 Spinach Egg Drop Soup

This is a perfect soup for fall flu season coming up or really anytime you want a quick and easy comforting soup to warm you up and put you too sleep. This feels like eating a bowl of chicken noodle soup. The creamy egg, soft spinach, rich broth and bouncy noodles all come together into a delicious soup.

Tuesday, September 2, 2014

番茄牛肉面汤 Tomato Beef Noodle Soup

This is a delicious restaurant style Tomato Beef Noodle Soup. The broth is rich, flavorful and smooth on the tongue. The chunks of tomato and beef are tender and rich with flavor. It is a flavor experience you will never forget. The flavors of ginger, garlic, chili bean sauce, soy and rice wine marry so well with the tomato and beef. Delicious and unforgettable are the words that come to mind. 

Friday, August 29, 2014

吉士馅 Cooked Custard Filling for Asian Bakery Breads and Street Snacks

Custard is a french invention but has become very popular throughout Asia. It is frequenlty seen as a filling or decoration in Asian Bakery pastries and breads and in street snacks. My readers that have been to Japan or Taiwan, this is the filling used in 車輪餅Wheel Cakes, 雞蛋糕Egg Cakes and 銅鑼燒Dorayaki as well as many 麵包店蛋奶麵包bakery custard breads. I have included the Chinese Character so you can browse the internet and look and all the yummy creations Asian has to offer and for some to take a walk down memory lane. This recipe for custard is top of the line in custard recipes. The Japanese and Taiwanese took a delicious French invention and made it even better if that is possible. Feel free to use it in anyway you want, not just in Asian cooking.

Saturday, August 23, 2014

咖喱炒鸡丁 Quick and easy Chinese Curry Stir-fry

I have been on a curry run lately. There are five recipes on this blog that I can think of off the top of my head that involve curry

Monday, August 11, 2014

蛋花玉米汤 Sweet Corn Egg Drop Soup


Egg drop soup is a well known dish outside of China and versions of egg drop soup are too many to name. The recipe I want to share with you today is a thick and creamy sweet corn egg drop soup. I fell in love with this soup at Mcdonald's of all places in Taiwan. The Mcdonald's version has big delicious chunks of ham inside the soup.