Sunday, 30 November 2008

Pandan chiffon

This cake is similar to my first post orange chiffon cake. The flavour is traditional pandanus and coconut. The cake is GREEN but not as bright green as some of the shop bought type which normally has some artificial colour. Some people use pandanus essence with added colour, I only use natural colour and flavour using the juice of pandanus leaves. Pandanus/ daun pandan is S E Asian vanilla, it is added to most sweet cakes and puddings.

So here is a picture of the cake and the recipe.

Follow this slide show for the similar method.

Tube tin size: 23cm

Meringue part:
6 large egg whites, about 220g
170g sugar

For the batter mix:
180g of plain flour
1 tsp of baking powder
6 egg yolks
8 - 9 pandanus leaves (available from most Chinese or Thai supermarkets)
about 220ml of coconut milk in a tin

1. Extract the juice from the pandanus leaves. Clean and cut the leaves into small pieces then put in a food processor or mini blender and add few tbsp of coconut milk. Blend till the leaves are pulverised. Take it out and squeeze between your hands to extract the juice, a bit at a time. Filter the juice with a small sieve. Top the juice with coconut milk up to 200ml in total.
2. Mix baking powder to the plain flour. In a mixing bowl add the green coconut milk and egg yolks, whisk briefly then sift in flour and mix till combined.
3. Using a spotlessly clean large mixing bowl and whisk the egg whites till frothy then add sugar a bit at a time till all combined, continue whisking till a very stiff meringue is formed.
4. Add some of the meringue to flour mix to slacken it, then add this to the meringue and lightly mixed till evenly combined.
5. Add the mix to the tube tin and bake for 1 hour at 170deg C.
6. After 1 hour take the cake out and invert it immediately to cool completely.
7. Take a long thin knife and scrape the cake out of the tin, start from the tube then the side of the cake, then lift the cake out and glide the knife along the bottom of the tin till the cake is loosen. Invert onto a plate. Ready to eat.

There are a few rules that must be followed to make this kind of cake.

1. Always use a tube tin, a shame not easily available UK but easy to find in US as angel cake tin. I have seen it on UK ebay. Must not use any which has a non stick coating. The is because the cake must hang on to the tin while it is inverted.
2. Never grease the tin
3. Never open the oven door while the cake is baking
4. You must invert the cake immdiately once out of the oven or it will collapse into a pancake.

Carrot cake with cream cheese frosting

I post this to remind myself what I have changed from GR The Connaught's carrot cake. I had followed this recipe to the last word, the cake was too wet and looked greasy from the syrup, it was not very nice at all. I have since made it without the syrup it was much improved. I much prefer the flavour of butter than sunflower oil and find the mix a bit too dry. I have also made this into a square tin as a slab so I can add lots of cream icing icing. This is the revised recipe.


100g wholemeal plain flour
100g plain flour
1 tsp ground mixed spice
1 tsp bicarbonate of soda
225g carrots
zest of one medium orange
150g dark soft brown sugar
150g melted butter
3 large eggs
120g sultanas
50g desiccated coconut
60g chopped walnuts

For the icing:
300g tub of full fat cream cheese (low fat if you wish)
about 7 -8 tbsp of icing sugar (more or less to your taste)
zest of 1/4 medium orange
juice of 1/2 lemon


1. Prepare the ingredients; grate the carrot and orange zest, chopped the walnut and weigh the other ingredients. Mix both flours with bicarb.

2. In a large bowl add melted butter and eggs, quick whisk then add flour and mix till combined then add in the rest of the ingredient.

3. Pour into a 18cm square tin or 20cm round tin. Bake for about 50 minutes at 170deg C or till skewer comes out clean.

4. Leave to cool.

6. To make the icing, add all ingredients together and beat till smooth. Spread it on the cake. Ready to eat.

Saturday, 29 November 2008

Chinese Ingredients

Jan 2010, amend a few dead links and some text changes, expand Sichaun bean sauce, add sweet bean sauce, Taiwanese bbq sauce and Jimmy's sate sauce.

12th Jun 2009,
Note: Other than this post there is another post on S E Asian ingredients. See this link

Amendment 17Feb2009,
as you may have noticed a lot of the pictures linked are not mine. Thank you to anyone whose picture/s I have linked to on this post. If you have any problem with it, let me know I will remove it/them.

Amendment 01 Feb 2009
, I was told many have read this post and find it useful. Thank you for reading. Have just realised some of the links were wrong and some no longer work. See amendments in red * to denote new/replaced link. I also added some new additional note in red.

Every now and again I get asked what is the basic list of chinese ingredients?

If you want Chinese ingredients don't get them from the local supermarkets, go to your nearest oriental supermarket or buy online like this online shop I linked most of the products, you will get more varieties and better quality products. I never buy Sharwood or Blue dragon, some of their sauces are so watered down and never have the authentic flavour.

I will now introduce you to a variety of typical Chinese ingredients. I will list other oriental or Malay ingredients in later posts.

Most Chinese cooking depends on the flavour added which is unique to Chinese only. Other than that there is a wide range of cupboard ingredients and vegetables.

1. Chinese Sauces

Light soy 生抽 - Golden Label Superior Light Soy Sauce or I like Lee Kum Kee premium light soy .Occasional I also have a bottle of LKK double deluxe soy (the Rolls Royce of soy sauce) for dipping sauce not for cooking.

Dark soy 老抽 – Pearl river superior dark, Amoy dark or LKK dark

Mushroom soy 草菇老抽 – LKK or Pearl River, similar to dark but nicer rounded flavour

Oyster sauce 蠔油 – Very popular for Cantones style cooking. I like LKK premium oyster (not cheap but nice), other than that I also use Amoy or LKK Panda sauce.

Vegetarian oyster sauce 素食蠔油 – LKK called vegetarian stir fry sauce, great for all sort of stir fries, main flavour from mushroom.

Chilli oil 辣椒油 - cantonese chilli oil sometime contains dried shrimps or shallots. Chilli oil will spice up any food you like. If you want to make your own, I have a recipe here*

Chilli bean sauce 辣豆瓣醬 (douban jiang) – the most well known authentic Sichuan Chilli bean sauce is from Pixian town 郫县 in Sichuan. Look for Pixian douban 郫县豆瓣酱, on the label. I have only found Pixian douban about a year ago in London, now it seems it is quite easily available. I have been using this since I found them. Most Chilli bean sauce are made with fermented broad bean and chilli. I also like this (made in Taiwan and made with soybean and chilli) and this* which is also a chilli bean sauce eventhough the name is Hot Soy Bean paste (blame it on the translation :)). I find LKK chilli bean sauce too salty and full of chilli seeds and skin. Douban jiang is great for all sorts of Mapo tofu and other Sichuan dishes.

Yellow bean sauce 磨豉醬 and 黃醬 - LKK or Amoy. I got this at home (it’s called hoi sin sauce but it’s not it’s yellow bean) very nice.

Sweet bean sauce or sweet flour sauce 甜麵醬. This is similar to ground yellow bean paste with but sweet and salty taste. Normally made with wheat flour. I normally use Mong Lee shang brand

Taiwanese bbq sauce 沙茶醬 (sa cha jiang), a mildly/hot spicy bbq sauce made to imitate S E Asian satay sauce, good for meat marinade for stir frying or grilling. A very popular sauce in Taiwan but can be quite expensive. Bull head is the most famous brand.

Jimmy's sate sauce
沙嗲醬 another Chinese satay sauce similar product to Taiwanese sa cha jiang but made in Hong Kong. Use for meat stir fry.

Fermented black beans 豆豉 or black bean sauce 豆豉醬 – Best buy the dried beans cost penny and one without dried ginger mixed with the beans, but if you want a sauce in a jar try LKK or Amoy. Sauce in a jar usually has garlic and is very salty.

Hoi Sin Sauce海鮮醬 – LKK is great for meat marinate, not really a stir fry sauce. It is quite salty. Can also use for duck pancake but sparingly.

Plum sauce 冰花梅醬 – LKK or Amoy . This is the duck recipe I used for plum sauce duck.

Duck pancake sauce 北京鴨醬 – LKK , much nicer than hoi sin.

XO sauce XO醬- there is no XO cognac in it, a Cantonese extra premium sauce with all sorts of dried seafood like shrimp and scallops, spices and chilli. Not cheap but very yummy, great for stir fry seafood. Best buy LKK.

Sesame oil 香麻油 – always buy 100% pure, Yeo’s is good

Ching kiang black vinegar
* 鎮江香醋 - great flavour for Sichuan cooking, Chinese S&S sauce, dipping sauce for dumplings, stir some into shark fin soup or sweet corn soup is also very nice.

Char Siu sauce 叉燒醬 – LKK is great. I love it for char siu, great for any pork and chicken marinate too.

LKK Chicken marinate 鹵水料汁 – master sauce for poaching chicken or other meat ready to go nothing to be added.

Sweetened black vinegar 八珍甜醋- a Cantonese specialist ingredient made with black rice vinegar with herbs and sugar made specially for making trotter and ginger vinegar especially for new birth mothers. I love it great for winter warm you cockles to no end.

2. Other Chinese flavouring ingredients

Cooking Rice wine – Shao Hsing Hua Diao Wine 紹興花雕酒. Have a look at this photo. Do buy the one on the right if you can find it, it’s the real McCoy, the one on the left is made in Taiwan a poor replica. I found the good one from Wing Yip and you can guess I did stock pile.

Chinese sour plums 酸梅子– use for plum sauce or other cooking to give a sour taste.

Chinese dried tangerine/orange peel
陳皮 – essential ingredient for beef balls dim sum, also very good for braising beef like Ngau Lam Mein. There is also a flavoured peel for snack not suitable for cooking.

Chinese cinnamon 玉桂 – cassia bark good mainly for braising. If not available can use normal cinnamon.

Sichuan peppercorns
花椒 – most Sichuan cooking and good for braising meat. Essential ingredient for master sauce spices, Chinese S&P style cooking.

Five spice powder 五香粉 – essential Chinese spice for braising. Not really for stir fry spice though I have seen so many people using is for stir fry with vegetables including that Ching women on TV. Really good for Chinese doughnuts.

Star anise 八角 - chinese called this spice 'eight corners' great flavour for master sauce and braising any meat.

Liquorice root
甘草 – not commonly used but essential ingredient for master sauce.

Chinese mixed spice 鹵水料 – All ready to use master sauce spices.

Sichuan dried chilli
– great for kung po chicken and other Sichuan hot dishes.

Knorr chicken granules 雞粉 in a tin – commonly used in Chinese cooking replacing msg.

Chinese cardamon or cao guo 草果 - very similar to indian black cardamon, mainly use for braising meat, not a common spice I would use. Can you bought from here or other oriental stores

3. Chinese fresh vegetables and herbs

Choi sum 菜心 - long stem green vegetable. great for stir fry or just steamed and drizzle with good oyster sauce and some sesame oil or garlic oil.

White Bak choi
小白菜- dark green leaf with pure white stem

Green bak choi 上海小白菜 (shanghainess bak choi) - much sweeter than white pak choi

Chinese mustard 芥菜(kai choi) - some looks like a large pak choi some bigger ones looks like a iceburg, with a sharp peppery taste. Good for stir fry and soup. Very good for pickling.

Kai lan 芥蘭 - chinese kale or brocolli without flower or with flower

spinach 菠菜 - chinese spinach always sold as whole with the stalk.

Chinese cabbage or nappa cabbage
黃芽白- great for stir fry or soup. Korean indispensable vegetable for kimchi

Kangkong or water spinach 空心菜 chinese called it hollow vegetable or tung sum choi, great for stir fry with white fermented beancurd or shrimp paste

Bitter gourd (fu kuaw) 苦瓜 - Bitter melon not as bitter as Indian kerala, great sliced and stuffed with meat or prawn, also very braised with black bean and spare ribs.

Winter melon
冬瓜 - Bland tasting melon, mainly of soup savoury or sweet.

Angled gourd 絲瓜 - great for stir fry. Also popular with Indian and Thai

Chinese chives 韭菜 - eaten as a vegetable, great for making omelette or filling for all kinds of Chinese dumplings. Big flies mad for them if they are around shut the window and doors.

chives flowers 韭菜花 - sweet flower stem of Chinese chives, normally use as stir fry with pork

Chinese or oriental aubergine 茄子 - the shape is different from normal aubergine*. They are normally longish either with dark purple, light purple or green skin. Eaten and cook the same way as normal aubergine.

bamboo shoot with skin on
or one which has been cleaned* 竹筍 or 竹笋 - fresh, tin or plastic packed. Great for stir fry

water chestnut 馬蹄 - fresh* or tinned*. Fresh is 100 times nicer and taste slightly sweet than its tasteless counterpart in tin.

Bean sprouts 豆芽 - in most western stir fries which IMO should not be there. I like it stir fry on its own with Chinese salted fish. Good for noodle soup.

Soya bean sprouts 黃豆芽- bigger and tougher than bean sprouts, Cantonese usually chopped them and stir fry with pork.

pea shoots 豆苗- snow pea sprouted shoots great for stir fry on its own with garlic.

Fresh shitake mushroom

oyster mushroom 蠔菇 - quite bland and slippery once cooked, wilted down to nothing

Spring onion - added to most chinese dishes

ginger - good for all stir fries and braised dishes. For very young ginger it is very tender and not so fiery, suitable for making pickled ginger to go with century egg or for sushi.

garlic - need I say more

chinese celery 芹菜 - more leafy than english celery and is use to flavour soups and stir fries

4. Chinese dried vegetables or dried ingredients

Shitake mushrooms
冬菇 – normal or the more expensive flower mushrooms which the top brown cap is cracked and looks like a flower.

Wood ears or tree ear 木耳– dried black fungus, one side is black the other side is like suede either light brown or silvery grey in colour. Very crunchy and swells a lot once soaked, a little goes a long way. Good for Hot and Sour soup and Vietnamese fried spring rolls.

Cloud ears 雲耳 – similar to wood ear but much smaller. The skin on both sides are very smooth and same colour when soaked, i.e. dark mahogany brown. Good for steaming with chicken.

Lily buds 金針 – dried lily buds, golden in colour good for Monk’s vegetables stir fry or steamed chicken. Do remove the hard stalk, normally twist into a knot before cooking to avoid it from falling apart.

White fungus or snow ear* 雪耳/ - soft white fungus usually for soup savoury or sweet. This is when soaked like a natural sponge.

Fatt choi 髮菜 - a black hair like fungus popular ingredient for Chinese new year because it sounds like 'prosperous' in Chinese. Great stew with mushroom or in Monk's vegetable.

Ginkgo nuts 白果 – very nice creamy tasting nut (this is when peeled), not to be eaten raw. Must remove the centre green stalk because it is very bitter. Come with shell and without shell and also in tin.

Dried lotus seeds 白蓮子 not a widely used ingredients for essential for making sweet lotus seed paste. Also used of making soup and essential for eight treasure duck.

Jujube or red dates
紅棗 – typical Chinese dates mainly for soup or cooking with Monk’s vegetable or braising/steaming with chicken.

Other Chinese dates – honey (matcho) dates蜜棗 and black dates* 黑棗, mainly for soup.

dried soya beans - for soya milk, tofu etc...

mung beans 綠豆*- or green beans for bean sprouts or cook as a sweet soup

red or aduki beans 紅豆 - for sweet soup or red bean cakes or red bean lollies another great use is making red bean paste

5. Tofu products

Fresh tofu – soft and firm, I like freshly made myself recipe or bought from Chinese supermarket. Never use tetrapak before.

Fried tofu - brown outside and quite greasy. Good for braising.

Fried puffy tofu (dou fu pok) 豆泡– golden in colour, very puffy, chewy and will absorb a lot of the cooking sauces.

Dried tofu (beancurd) sticks 腐竹 (fu chook) – eggy yellow dried sticks for braising or making sweet soup. Great deep fried before braising to give it a nice nutty taste.

Dried tofu sheet 腐皮( fu pei) – wrap for making fried roll (fu pei kuean) or lay under the dim sum beef balls or wrap round meat and puffy fish maw (sin jook kuean)

Fermented white beancurd 腐乳 – buy buy one with sesame oil and chilli, eaten as condiment on it own with rice or congee. Can also use as stir fry with vegetables like water spinach (kangkong) or normal spinach.

Fermented red beancurd 南乳 – normally as a braising ingredient for meat. Also great for Chinese doughnuts.

6. Chinese pickled vegetables and other preserved food

Tianjin preserved vegetables 天津冬菜 dung choi – brown bits of salty garlicy tasty vegetable for congee, noodle soup, fish ball soup and steamed minced pork cake.

zha chai , Sichun preserved vegetable *榨菜, very salty and spicy with chilli powder, need soaking before slicing or shredding. Some also come shredded and ready to eat. Good for stir fry with pork.

Preserved mustard (hum choi 咸菜 or hum shen choi 咸酸菜, basically means salty vegetable of salty and sour vegetables. – greenish yellow cabbage like vegetables in plastic pack , jar or in small tins

Snow vegetable 雪菜 – shea chai - brownish or greenish shredded vegetable for stir fry with pork or for noodle soup.

pickled radish*菜脯(choi bo) - salted or slightly sweet. Great chopped for omelette, chai tow kuey Malaysian style stir fried radish cake.

Moi choi 梅菜 - brownish salted and slightly sweet pickled vegetable, great to stew with pork

Tai tow choi 大頭菜 - salt pickled kalrabi for stewing with meat.

Salted eggs 鹹蛋- I love salted egg yolks not so keen on the white, salted egg yolk is found in mooncakes and rice dumpling wrap in bamboo leaves or jung 棕

Century egg 皮蛋- preserved egg looks greyish black with an ammonia flavour. Great eaten with pickled ginger. Also good for with steamed omelette and rice congee.

Chinese sausage(lap cheong) - very nice dried pork sausage 臘腸 or liver sausage 潤腸

Chinese bacon (lap yuk) 臘肉 - dried belly pork, great steamed with rice or cook as stew with fresh belly pork

Preserved duck 臘鴨, two different types one preserved in salt and the other sweeter cure with soy sauce like lap cheong

dried shrimps 蝦米- various quality not too expensive and used in various cooking to give a nice flavour.

7. Noodles

Rice vermicelli* 米粉 – fine rice noodles, for stir fries, noodle soups and Singapore Rice Vermecelli.

Rice noodles 河粉(hoo fun), fresh or dried – Chinese or thai, Pad Thai, Chow Kuey Teow, etc…

Egg noodles 蛋面– fine or thick, dried or fresh, for noodle soup, chow mein or lo mein (noodle stir- in sauce)

Jian xi lai fun
瀨粉 – thick rice noodles, need soaking and long cooking like spaghetti but made with rice. Great for laksa and noodle soup.

Konnyaku noodles 芋絲– packed in water, very crunchy good for steam boat. Japanese also have their own konnyaku noodles. These noodles have the lowest calories and highest fibre and many people use as diet food.

Glass noodles or bean thread noodles
龍口粉絲– great for soup or Vietnamese/Thai style salad. I always buy Longkow brand. Better to get the multi mini pack, splitting and cutting dried noodles is a pain.

Green mung bean thick noodle or sheet
粉皮 – for Sichuan Bang Bang Chicken, can be in whole round sheet or sliced like rice noodles.

Fuchou noodles or normally called mee sua 麵線 very fine and salty wheat flour noodles, great for chicken and rice wine noodles.

Yee Mein 伊麵 – a yellowish puffy noodles deep fried and looks like as a dried noodle cake. Great for stir fried noodles with lots of gravy.

And not forgetting instant noodles in packets or cups – hundreds of different types and flavours

8. Flours

Rice flour 粘米粉 (oriental) – very finely milled rice flour (not to be confused with supermarket rice flour), great for steamed cake like lo bak goh (chinese radish cake), woo tou goh (taro cake), dumpling etc..

Glutinous flour 糯米粉 – for deep fried croquette jin doi, glutinous rice balls soup, Chinese New Year cake etc..

Wheat starch (tung mein fun)澄面粉 – essential ingredient for prawn dumpling (har gau). This is the brand I always get.

Tapioca starch 菱粉 or 薯粉– used as a thickener or as part of the pastry with any of the above flour.

Potato starch 生粉 or 薯粉– similar use as tapioca starch.

Pak Choi flour 白菜麵粉 or Hong Kong flour – bleached low gluten flour specially for buns and bao.

Cornflour/ cornstarch 粟粉 – essential ingredient for thickening all sorts of dishes

Bicarb 鬆肉粉 – use as meat tenderiser.

9. Tin products


straw mushrooms

bamboo shoots

baby corn

water chestnuts

cream style corn – though typically from US and Canada, it is part of Chinese typical sweet corn soup. This is the one I alway buy.

Sichuan preserved vegetable

Fried dace with blackbeans 豆豉鯪魚 - quite nice chewy fried salted fish with bean beans. serve warm with rice.

Tinned longan fruit 糖水龍眼

Tinned lychee fruit 糖水荔枝

If you are in veggie food, there are a range of flavoured gluten based veggie food in tins. Popular brand is Mong Lee Shang. e.g.veggie duck

10. Chilled or frozen products

Square Wonton pastry 雲吞皮 – chilled or frozen

Round dumpling pastry 餃子皮 – pastry you find in the Chinese supermarket, I don’t recommend this for pan frying like pot stickers or steaming, only good for boiling.

Spring roll pastry/ egg rolls 春捲皮 – various size all frozen.

Duck pancakes 鴨皮 - thin pancakes to serve with crispy duck, can make your own. Here is the recipe

Fresh egg noodles – great for wonton noodles soup

Fresh rice noodles – ho fun

Fish balls, squid balls etc – chilled or frozen, great for noodle soup, steam boat and stir fry

Fried fish stick – great for stir fry

Frozen prawns – peeled or unpeeled all different sizes

Frozen squids

Frozen scallops – big bag for under £20

Frozen dim sum

11. Chinese delicacies

shark fin 魚翅 - the gelatinous golden thread of shark fin. The fin is boiled and the golden thread removed. This is usually made into soup similar to sweet corn soup look and texture. Many people are not concious of the depletion of sharks many Chinese including myself no longer eat this.

Bird nest 燕窩 - collected from caves from certain species of swifts. The nest is soak and any fine feathers meticulously removed. Texture is gelationous when boiled/steamed for long time but a bit plasticy if not cooked for long.

Fish Maw 花膠 or 鱼鳔 - the gelatinous air sac of big fish, normally sold dried. This is either soaked then make a gelationous soup or deep fried from dried to a puffy golden stuff which is crunchy and will soak up any sauce, good for soup too.

Pork skin 豬皮 - dried and deep fried pork skin - poor man's fish maw

Tendons 蹄筋 - beef or pork sold dried like a hard rod, need careful soaking and boiling till gelatinously soft. Added to stew like ngau lam mein or on it own with good stock.

Abalone* 鮑魚 - fresh, dried or in tin. Very sweet flavour chewy muscles, need long cooking if dried.

dried oysters
乾蠔 - brown in colour and very rich in taste, great to stew with mushroom or add to congee.

Sea cucumber 海參 - another gelatinous delicacy, normally sold dried. Needs long soaking and will expand 2 -3 times its original size. Normally cooked during festive meals with abolone or flower mushrooms.

dried scallops
瑤柱 - light brown in colour, very yummy in various chinese cooking

flower shitake 花菇 - premium quality shitake with a crackled cap.

Jelly fish 海蜇 - dried and salted jelly fish, normally soaked and mixed with sesame oil and sesame seeds and eaten as cold salad, as dim sum or starter.

Monday, 27 October 2008

Kari Ayam (curry chicken)

This is my version of malay chicken curry. I like the curry quite saucy.


For the rempah (spice paste)
150 - 160 g shallots
3 - 4 cloves of garlic
6 - 7 candlenuts
12 - 20 dried chillies, about 15 - 20g
1 small piece of fresh turmeric about 20g (or 1 heap tsp of turmeric powder)
1 thumb size piece of ginger about 25g
1 tbsp belacan or shrimp paste

Other ingredients
5 - 6 tbsp cooking oil
3 stalks of lemon grass
about 20 - 25 curry leaves
1 - 2 tbsp of tomato puree
800g chicken pieces (I use thighs and drumsticks)
400ml tin of coconut milk
1 - 2 tsp of sugar (optional)
1 tsp of salt

  1. De-stalk and de-seed the dried chillies then soak in warm water till soft. Drain of excess water. Peel shallot, garlic and ginger.
  2. put all the spice paste ingredients into a mini blender and blitz till smooth.
  3. Trim the lemon grass and bash them.
  4. Heat oil then add in the lemon grass and curry leaves, stir till fragrant then add in the spice paste and tomato puree. Stir for about 8 - 10 minutes on low heat.
  5. Add in the chicken pieces, stir for about 10 - 12 minutes.
  6. Add in about 1/2 - 3/4 cup of water, let this boil for couple of minutes, turn the heat to minimum lid on and let it simmer for 20 minutes.
  7. Add in the coconut milk, simmer with lid off for another 10 - 20 minutes till the sauce is reduced to your liking. Add salt and sugar to taste.
  8. Skimmed of any oil floating on top if you wish.
  9. Ready to eat with rice, bread or roti jala.
* The skimmed oil is great for future curry cooking and anything you like to add in some curry spiced oil.
* More dried chillies more spicier the curry and redder the sauce.
* If you don't like it too spicy and want a redder sauce, add more tomato puree.

Sunday, 19 October 2008

Chinese five spice doughnut

Chinese: 鹹煎餅 (Hum Jin Bien)

This Cantonese fried bread is one of my favourite chinese bread. This doughnut is a pinwheel bread spread with a salty spicy mix. It's is spicy, salty and chewy.

This recipe make about 13 - 14 pieces


For the dough
400g white bread flour
1 tsp of easy blend yeast
300 - 315 ml of water
1 tsp of salt
3 tbsp of sugar

For the spicy spread
2 squares of red fermented tofu (南乳) - about 1 tbsp
2-1/2 tsp of salt
3 tsp of five spice water
2 tsp of water

2 cups of cooking oil


1. Mix the dough ingredient together and knead for about 10 minutes (I use bread machine)
2. Leave the dough to rise till double in size. Punch down the dough.
3. Spead working area with dusting of flour and roll the dough into 13" x 10" square, about 8 - 10 mm thick.
4. Mash the fermented tofu and mix the spread ingredients
5. Spread the mix evenly on the dough using a spatula. (see picture)
6. Roll the dough up like a Swiss roll.
7. Cut the rolled dough into 13 - 14 pieces.
8. Coat each piece of dough with flour and press it down flat to about 5 - 8 mm thick. (see picture)
9. Cover and leave to rise for about 20 minutes.
10. Heat 2 cups of oil in a large pan or wok till quite hot.
11. Scope each dough up with a spatula and lower gently into the hot oil. Fry for 1 minute, turn over and continue frying and flipping till both sides are golden brown.

Sunday, 12 October 2008

Steamed chicken with chinese dried vegetables

This steamed chicken is one of my favourites since I was a kid. Not sure what this is called in chinese but I do know this is cantonese style and recipe of my mum. Various dried chinese vegetables are used such as shitake mushrooms, cloud ears, lily buds and red dates. All these dried vegetables are available from any chinese supermarket.

Recipe (enough for 3-4)

500g chicken (thigh or breast), cut into bite size
1 tbsp light soy sauce
2 tbsp oyster sauce
1 tbsp of grated ginger
pinch of ground pepper
2 - 3 tsp of sesame oil
1 tbsp chinese cooking wine or brandy (I prefer brandy)
1 tsp of sugar (optional)
2 tsp of cornflour

about 6 - 7 shitake mushroom
small handful of lily buds 金針
small handful of cloudears 雲耳 or woodear木耳
4 - 5 chinese red dates 紅棗

To prepare the dried vegetables, soak till soften. Cut shitake into strips. For the lily bud remove any hard part and tie into each into knot if you got time. Clean the cloudears or woodear to remove any grits, then cut or tear into small pieces. For the red dates, cut into small slivers, remove stone if there is any.
Mix chicken with the marinate and leave for about 20 minutes.
Mix the soaked vegetables with chicken, put this onto a pyrex or deep dish and steam for about 25 - 30 minutes.

Saturday, 4 October 2008

Chicken with sweet yellow bean paste

I love black bean sauce and chilli bean sauce. Not had a recipe for yellow bean sauce on the blog yet. There are quite a few yellow bean sauces in various chinese names as 麵豉醬/豆瓣醬/黃醬and there is also a sweet bean sauce 甜麵醬. Sweet bean sauce is made with fermented soya beans and wheat flour, it is the main ingredient for hoisin sauce, some brand of sweet bean sauce is called hoisin sauce like the plastic packet as shown on the picture. All the yellow bean sauces and sweet bean sauce are interchangeable and taste very similar. Sweet bean sauce has a sweet taste as the name suggested. The following are two brand of sweet bean sauces I got at home.

This chicken dish in chinese is called 醬爆雞丁 (jiang pao ji ting), a famous Beijingnese dish. The recipe is rather simple. Cucumber is the common vegetable added. Some recipes use green pepper and some use bamboo shoots. Garlic and Shaoshing wine are not normally used but if you like it you can add some. I added red and yellow pepper for the colour.

For the recipe (enough for 3 -4 as a mixed dishes meal)

300 - 350 g skinless & boned chicken breast, cut into bite size
1 egg white (a small egg), beaten
1 heap tbsp of cornflour
1 - 2 tsp of light soy sauce

1 cup of cooking oil

150g sweet pepper, any colour you like, cut into bite size
150g cucumber, quartered and cut off the soft centre then cut into bite size
1 - 2 tbsp grated ginger (to your taste)
2 tbsp of chopped spring onion
about 2 - 3 tbsp sweet bean sauce甜麵醬 or yellow bean sauce (qty depends on your taste and saltiness/thickness of different brands)
dash of light soy, to your taste
pinch of sugar, to your taste


  1. Mix chicken with egg white, cornflour and soy, leave to marinate for about 20 minutes
  2. In a wok or large frying pan, heat the oil till very hot, drop the chicken in, stir and let it fry for about 1 minute or till the meat has turned white, but not necessarily cooked through. Take the chicken out and drain off the excess oil. This process is called velveting.
  3. Remove all the oil but leave about 1 tbsp.
  4. Add the ginger and spring onion and bean sauce, stir till fragrant.
  5. Add chicken and vegetables, stir fry for few minutes till vegetable are tender and chicken is cooked and well coated with the sauce. Add pinch of sugar and dash of soy sauce to taste.

Stir fry shredded potato

Chinese: 炒土豆絲 (chow tu dou se)

Potato is such a versatile vegetable; boiled, fried, sauted, roasted, deep fried and mashed. But stir fried? This is what attracted me to try this recipe, popular in Northern China like Beijing and Shanghai. Northern Chinese has a lovely name for potato called 'tu dou' or translated as bean of the earth.

Stir fried potato is a very simple poor man's recipe. Normally the potato is stir fried with only a bit of garlic, chilli and some spring onion. I like a more complex flavour so I added carrot and some Sichuan preserved vegetable (zha cai). The key to prepare this dish it to shred all the vegetables very very fine. I got a Japanese mandoline which saves a lot of work. The potato must be washed to remove all the starch and soaked till crunchy.

I really like this recipe, the flavour is light yet fragrant with the spices. The vegetables are crunchy and delicious. Thoroughly recommended if you like a cheap vegetarian dish.

For the recipe (enough for 4 as part of mixed dishes meal)

400 - 450 g large potatoes (I used 2 baking potatoes), cut into very fine strips
1 medium carrot, cut into very fine strips
120 - 130 g Sichuan preserved vegetable (zha chai) 榨菜, cut into very fine strips
1/2 to 1 red chilli, sliced or cut into matchstick
2 - 3 stalks spring onion, sliced into long strips
2 fat cloves of garlic, chopped
2 - 3 tsp of Sichuan peppercorns
1 - 2 dried chillies, roughly chopped or cut into small pieces (or 1/2 tsp of chilli flakes)
about 1 tbsp of ChinKiang black rice vinegar (can sub with balsamic vinegar*)
dash of light soy (to your taste)
pinch of sugar to taste
2 - 3 tbsp cooking oil

  1. Shred the vegetable into very fine strips, you can use mandoline for the potato and the carrot. For the shredded potato, rinse several times to remove the starch then leave to soak in cold water for about 20 -30 minutes, then drain.
  2. You need to hand cut the Sichuan preserved vegetable, don't work with the mandoline. After cutting, rinse with water to remove some of the saltiness then squeeze dry and leave aside.
  3. Prepare the red chill, garlic and spring onion
  4. In a pan or wok, heat some oil and add the Sichuan peppercorns and fry till you can smell the fragrance of peppercorns. Use a slotted spoon and remove all the peppercorns and discard.
  5. Add in the dry chillies and garlic, fry till fragrant.
  6. Turn the heat right up and add the vegetables and fresh chilli, stir fry for a minute or two add vinegar, soy sauce and sugar to taste. Continue to stir fry for another minute or two till all the vegetables are very hot and tender but still quite crunchy.
  7. Stir in the spring onion and the dish is ready to eat.

If you don't have any Sichaun preserved vegetable (榨菜), you can sub with any chinese pickled vegetables like snow vegetable (雪菜) or pickled mustard (鹹酸菜).

*This post is kindly supported by OGourmet, fine food shopping for best balsamic vinegar

Monday, 29 September 2008

Kuih Sarang Semut (Honeycomb Cake)

This is a Malay caramel cake very popular in Indonesia, Malaysia and Brunei. Commonly called honeycomb cake. In Malay it is called Kuih Sarang Semut translated as ant's nest cake. The cake is full of tunnels or holes and is quite chewy.

This cake is quite simple to make once you got the syrup sorted. The ingredients and baking method are quite different to a typical western cake. Burnt sugar syrup and condensed milk are the typical ingredients.

For the recipe: (make a 9" cake)

250g sugar
250 ml of water

100g butter
250g plain flour
160 - 180g condensed milk
6 large eggs (beaten)
1-1/2 tsp bicarb. or baking soda


  1. Tin size: 9" or 23- 24 cm round tin. If you use a spring form or loose bottom tin, line the whole tin with paper, see slide show. Don't just line the bottom the mixture will leak. If you use a cake tin without a loose bottom you can line just the bottom with paper.
  2. In a small saucepan, add in sugar and heat at medium heat till the sugar begin to melt. Stir once or twice with one single chopstick (don't use wooden spoon, too much area for the sugar to cool and crystallise), once the melted sugar has turned golden yellow, turn the heat to right low and continue heating till the sugar turns golden brown like dark tea, see slide show. Heat off and let it cool for 30 seconds. Then add one tbsp of water at a time, stand back the hot sugar will spit. Continue adding water one tbsp at a time till it stops sizzle, then pour in the rest of water. Turn heat on for about 1 minute, stir and scrape the side to release any unmelted sugar. Heat off and add the butter stir till melted.
  3. In a large mixing bowl add in the plain flour, pour in about 1/2 the liquid and mix with a electric beater till smooth, continue adding the liquid till all mix in. Let the mixture stand for about 10 - 15 minutes.
  4. Add in the egg, condensed milk and sieve in the bicarb, mix till all combined.
  5. Pour the mixture into the tin. Leave it to stand in the cold oven for about 30 - 40 minutes.
  6. Turn the oven to 150 deg C and bake the cake from cold for 1 hour or till it is cooked by sticking a cocktail stick in the centre and it comes out clean.

Friday, 26 September 2008

Fish fragrant pork

Fish fragrant style cooking is probably my favourite at the moment. I am addicted to chilli bean sauce :).. Dead easy recipe and delicious.

For the recipe (enough for 3)


300g lean pork
150g bamboo shoot
handful of soaked woodear or tree fungus or black fungus 木耳(about 3 - 4 whole dried pieces or small handful of ready chopped dried)
2 - 3 cloves garlic
1 - 2 tbsp chopped ginger
2 tbsp chilli bean sauce
2 -3 tsp Chinkiang black vinegar
1 - 2 tbsp cooking wine (Shoashing) or dry sherry
a little sugar to taste
dash of soy (optional)
1 tsp of cornflour mix with 2 - 3 tbsp of water
handful of chopped spring onion
few tbsp of cooking oil
1 -2 tsp chilli oil (optional)
pinch of ground Sichuan pepper

  1. Cut pork, woodear and bamboo shoot into long thin strips
  2. In a wok heat some oil till smoking hot, add in the garlic, ginger and pork. Stir fry for about 1 minute.
  3. Add chilli bean paste, woodear and bamboo shoots, stir fry till fragrant.
  4. Add in some cooking wine. Taste if salty if not add dash of soy.
  5. Add in vinegar and sugar to taste.
  6. Stir till bubbling hot, add in cornflour to thicken.
  7. Add a pinch of ground Sichuan pepper, a little chilli oil and the spring onion.

Thursday, 25 September 2008

Itek Sio (Nyonya braised duck)

Got some duck legs need using, the only thing I can think of was some kind of braised recipe. Don't really want plum sauce duck again I had it not too long ago. Then I thought of Itek Sio which is rather nice. Itek Sio is Nyonya style braised duck, the main ingredients are ground coriander and tamarind.

For the recipe (serve 4)

2-1/2 to 3 tbsp whole coriander seeds
1/2 to 1 tsp of black peppercorns
4 - 5 duck legs
1 tbsp of dark soy sauce
1 tbsp of light soy sauce

2 -3 cloves garlic, chopped
3 - 5 shallots, chopped
1 piece of cinnamon or cassia bark (about 3" long)
about 5 -6 whole cloves (about 1/2 tsp)
about 1 golf ball size wet tamarind with seeds (or few tbsp of ready to use tamarind paste/juice), to your taste
More light or dark soy or salt to your taste
1 small chunk of palm sugar or normal sugar (to your taste)
chilli (optional), fresh or dried chilli flakes
cornflour with some water to thicken (optional)

  1. Dry roast the coriander and peppercorns in a pan till golden and fragrant, about 4 - 5 minutes. Then ground to powder using a mini blender or pestle and mortar.
  2. Mix the duck with both the light and dark soy and ground spices, leave to marinate for few hours or overnight.
  3. In a very hot large pan or wok, no need to add oil and fry the duck pieces skin side down first and fry till all sides are browned. Leave the remaining marinate for use later. Do use a non stick pan/wok. There will be plenty of fat oozing out of the duck skin.
  4. Remove most of the fat and add garlic, shallot, cinnamon and cloves. Stir and then coat the paste on the duck. Keep stirring and then add remaining duck marinate, stir for a while then add about 1 cup of water, bring to a boil then lower heat cover and simmer.
  5. At the meantime, add enough (about 1/2 - 3/4 cup) hot water to the wet tamarind and sqeeze to release the pulp then strain. Then add to the duck. If using ready to use tamarind paste/juice, add straight into the pan/wok, 1 tbsp at a time and taste before adding more because the strength from brand to brand is quite different.
  6. Add enough sugar to your taste. Then add some soy sauce to taste (light or dark doesn't really matter, to the colour or taste you like), if you don't like more soy sauce you can add enough salt to taste.
  7. If you like spicy, add in some chilli.
  8. Braise the duck for about 35 - 40 minutes or till tender. If there is plenty of sauce in the pan/wok, take the duck pieces out and reduce the sauce, skim any fat floating on top if you like. Add some cornflour if you like to thicken the sauce.
**Other than duck legs, you can use whole duck or duck crown. I find duck legs much easier to handle.

Monday, 22 September 2008

Savoury stuffed pancakes

I bought similar stuffed pancakes for breakfast in Hong Kong and China hawker stall. They are simple to make great for breakfast or brunch. I think this is popular in Northern China rather than a Cantonese recipe. You can use any filling you like meat and veg, potato and vegetables (vegetarian) or even cheese and onion english style, great to use up any leftovers. You can make them ahead and warm in the oven, great for fingerfood party or packed lunch.

Recipe - make about 1 dozen*

For the dough:
300g plain flour
1 tbsp oil
200ml boiling water
pinch of salt
more flour for dusting or kneading

For the filling:
some cooking oil
2 -3 cloves of garlic, chopped
about 1-1/2 cup roughly chopped pak choi (Shanghainese), choy sum, other vegetables like spinach or cabbage, carrot or cooked potato (you can use any mixture of vegetables you like)
150 of pork of chicken (cooked or raw, cut into small pieces) or small prawns
handful of bamboo shoot, roughly chopped
about 8 - 9 strips of chinese pickled radish or choi bo (see picture on left)
2 eggs beaten
dash of light soy (to your taste)
pinch of ground pepper
dash of sesame oil
2 - 3 stalks of spring onion, chopped
about 2 - 3 tbsp of chopped coriander/ cilantro

  1. In a mixing bowl add the flour and mix in the oil. Pour boiling water in a cup add salt to dissolve. Pour all the water into the bowl. Mix the dough with chopsticks or spoon. It is quite lumpy at this stage. Cover and leave aside for about 30min.
  2. For the beaten egg, add a little oil heat till smoking hot and fry egg as omelette, brown on both sides then chopped into small pieces.
  3. Add some oil in pan/wok stir fry the garlic, add meat and cook till lightly brown, then add vegetables and chopped up omelette, stir fry for about 1 minute or till vegetables are tender but still crunchy. Seasoned with light soy (don't add too much the pickled radish can be salty), pinch of pepper and dash of sesame oil. Heat off, add spring onion and coriander. Leave to cool.
  4. Dust flour on working area and knead the dough till smooth, add in more dry flour if needed till the dough is not sticky. Roll into a long sausage and cut into 12 equal pieces, each piece about 40g. Put aside
  5. Dust with flour and roll each piece of dough into a thin pancake about 15cm diameter. Keep turning or rotate the dough when rolling making it easier to roll it out to a perfect round shape.
  6. Fill half of the rolled out dough with few tbsp of filling, dampen half the edge with some water. Fold the unfilled side over to form a crescent shape. Press gently to seal then trim off any uneven edge with a small knife. The pancake is ready of frying.
  7. To fry the pancake, brush the frying pan with oil then fry till golden brown on both sides.

* You can make dainty little ones if you like. use less dough and less filling each

** If you like the pancake to be more crispy add more oil when frying.

***Suitable for vegetarian: use any vegetables mix you like, IMO the pickled radish is essential as it gives a salty and savoury taste.

Saturday, 20 September 2008

Chengdu Chicken

Chinese: 成都子雞 (Chen du ze jee)

Bought a new brand of chilli bean sauce (or chilli oil bean paste as translated from Chinese), made in Sichuan. Very cheap and quite oily. The smell and flavour is much better than any brands I had used. I will from now on look out for this brand. A picture of this can be seen at the background in the picture below.

Been wanting to make Chengdu chicken for ages finally got round to it. It's wow, pungent with several layers of spiciness which really hits the spot if you like spicy food. It's a bit oily because I use meat with skin on but the oil is really tasty and gives the dish a bright red colour. The mandarin peel gives a different dimension of flavour which was unusual and quite lovely.

Recipe: (serve about 3)

Ingredients: see picture below

500g chicken (I use 2 chicken leg meat with skin on, if you like it leaner/less oily remove the skin, leg meat is tastier then breast), cut into bite size
2 - 3 tbsp of cooking oil
2 tbsp of chilli bean paste
1 small chunk of ginger (chopped)
1 small piece of chinese dried mandarin/tangerine peel (soaked and shredded fine)
1 tbsp of sichuan peppercorn (whole)
1/2 - 2 tsp of crushed chilli flakes (to your taste)
2 - 3 tsp of chinese black rice vinegar (Chinkiang vinegar)
1 - 2 tbsp cooking rice wine (shoashing)
about 2 tsp of sugar (or to your taste)
some water for sauce
1 heap tsp of cornflour mix with some water
1/2 tsp of ground Sichuan pepper
2 stalks of spring onion (chopped)

  1. Heat oil in wok or large frying pan add the whole Sichuan peppercorns and brown them for few minutes to infuse the oil. Then remove and discard.
  2. Add chilli flakes and chicken stir till chicken is slightly brown.
  3. Add ginger, mandarin peel and chilli bean sauce. Stir fry for about 2 minutes, add wine and vinegar. Add enough sugar to taste.
  4. Add a splash of water (more or less to your taste, if you like the chicken dry add less). Then add slackened cornflour to thicken.
  5. Sprinkle with ground sichuan pepper then add spring onion.

Monday, 15 September 2008

Sunday breakfast - Congee

Chinese: 雞絲粥 (gai see juk)

I love Chinese breakfast, there is always so much to choose from other than dim sum. One of my favourite for an early breakfast is a bowl of hot rice porridge or congee. As I have some chicken stock from last night chicken rice and some leftover cooked chicken, congee is perfect for the job while pottering about on a Sunday morning listening to the radio and doing a little housework at the same time.

For this congee I like it quite watery so I used half cup of rice and 5 cups of chicken stock. Let it boil then simmer for about 1 hour. (use a large pot where possible, as the rice soup will boil over easy).

Once the congee is ready, seasoned with a little salt. While it is still boiling hot, ladle into a large soup bowl. Quickly sprinkle on some shredded cooked chicken, a whole egg (or just the york). The egg or yolk will cook once stir into the piping hot congee. Then garnish with finely shredded ginger, spring onion, deep fried crispy shallots, few drops of sesame oil, sprinkling of ground pepper and some light soy. Here you go, simple and delicious breakfast.

** If you like the egg a bit more cooked, ping in the microwave for 1 minute before adding the garnish.

Saturday, 13 September 2008

'Hainanese' Chicken Rice

I have never been to Hainan or tasted the real Hainanese chicken rice. My version of Hainanese chicken rice is kind of fusion with Malaysian style and a touch of Cantonese. Can't really called it authentic Hainanese chicken rice maybe just Yummy Chicken Rice.

The fragrant rice has really filled the whole house this evening, I can still smell it after few hours.

There are several things need to be done right to get the right flavour the texture.
  • The chicken must be velvety soft and succulent.
  • The rice must be very fragrant.
  • Condiments are essential, I always go for a chilli ginger sauce and a Cantonese spring onion and ginger paste.
  • There is always a clear bowl of soup to go with the rice

For the recipe, (enough for 4 - 5)

A. The poached chicken and stock

1 whole chicken, about 1.5 - 1.7kg
1 chunk of ginger, sliced
some chicken bones
  1. Clean the chicken. Find a stock pot that will fit the whole chicken in.
  2. Fill the pot with water to about 3/4 full, bring this to a rolling boil. Add in the ginger.
  3. Gently put the chicken it, ensure the whole chicken is immersed in the boiling water, if too much water take some out, if not enough add more.
  4. Gently simmer (without a lid on) for about 10 - 12 minutes, don't let it boil. Turn the heat off, put the lid on and leave the chicken to poach in the hot water. After about 40 minutes, the water would have cooled down a bit, turn the heat back on, very gently simmer for about 10 - 15 minutes (without the lid on) to bring the water temp. up again, then heat off. Lid on and continue poaching without heat for another 20 - 25 minutes.
  5. The chicken should be cooked through now. Some Chinese like the chicken very pink so they will poach the chicken a lot shorter about 40 - 45 minutes all together.
  6. Take the chicken out and run under cold water to cool it down right away.
  7. Drain and leave aside to prepare the other parts of the dish.
  8. Reserve the poaching liquid, if you have some chicken bones add them in now and boil the stock for 30 - 40 minutes. Use stock for rice and soup.

B. The rice

2 cups jasmine rice (500 ml)
3 cups chicken stock (made as above)
1 tsp of grated ginger
1 tsp Knorr chicken powder (optional)
2 pieces pandanus (pandan) leaves (tied to a knot)
1 tsp sesame oil
1/2 tsp salt

Rinse rice and drain.
Add stock and other ingredients, tuck the padanus leaves under the rice.
You can cook the rice using a rice cooker.
If you cook the rice using a saucepan, bring the rice to a boil, lower heat and let the rice absorbs all the liquid. Turn the heat to the lowest heat possible. Let it simmer for another 10 - 12 minutes. Heat off and let it stand for 15 minutes. The rice should be cooked then.

C. The chilli sauce

40 - 50g red chilli (I use Tesco large red chilli, 1 pack)
1 large chunk of ginger, about 30 - 40g
1 large clove of garlic
4 - 5 tbsp lime juice
4 - 5 tbsp water
2 tsp of light soy
1 tbsp fish sauce
2 tbsp sugar

Blend all the ingredients together in a mini blender till smooth.

D. Spring onion paste

4 stalks of spring onion
1 large chunk of ginger, about 40 g
1 tsp of Knorr chicken stock powder (essential IMO to give the right taste, but if you don't like it leave it out)
1/2 tsp of salt
1/2 tsp of each of ground sichuan pepper and white/black pepper
5 - 6 tbsp of cooking oil

  1. Hand chopped the spring onion till very fine.
  2. Grate the ginger
  3. Mix all the ingredients together and warm in a small saucepan for 1 - 2 minutes

E. Soup
  1. Heat the stock made earlier. Season with salt/soy and pepper. If you like it tastier add a pinch of chicken stock powder.
  2. Chopped some Tienjin salted pickled vegetable.
  3. Chopped some spring onion.
  4. Add pickled vegetable and spring onion into the boiling soup. Heat off. Ready to serve.

** Blanch or steamed some pak choi and slice some cucumber

To assemble the dish
Fill a rice bowl with rice. Invert onto a serving plate
Cut the chicken into pieces, put some on the serving plate
Add some pak choi and cucumber
Condiment dish for the chilli sauce and spring onion paste
Lastly a bowl of hot soup.

*** the red stuff you can see on the photo on the chicken is just some of the chilli sauce.

If any chilli sauce or spring onion paste left, it'll keep in the fridge for a week. If not can freeze.

Friday, 12 September 2008

The Chinese 100

I found this list from Lizzie which looked interesting and created by appetideforchina. Thanks guys!. I had a bit a fun going through the list and found I had most of the listed foods (except a few I don’t think should be listed as Chinese). I got several recipes already posted on the blog. Think my score is 90.

  1. Almond milk - authentic Chinese almond milk, just bought a can last week
  2. Ants Climbing a Tree (poetic, not literal, name) – recipe on my blog
  3. Asian pear – got some in my fridge right now
  4. Baby bok choy – some in my fridge too
  5. Baijiu – got some at home
  6. Beef brisketthat is not a dish, it a cut of meat
  7. Beggar's Chicken – had some a long time ago, got the recipe will make it sometime
  8. Bingtang hulu – syrup coated water chestnuts on a skewer? heard of but not had. Don’t think I like it
  9. Bitter melon – had it many many times
  10. Bubble tea – had plenty of that in HK. Got the bubble pearls at home. Try it with red bean, posted on my blog
  11. Buddha's Delight – make it quite often here is a picture
  12. Cantonese roast duck – one of my favourite
  13. Century egg, or thousand-year egg – had numerous in the far east, not in UK too expensive
  14. Cha siu (Cantonese roast pork) – bought and homemade, recipe posted on the blog
  15. Char kway teow – make this regularly, see picture
  16. Chicken feet – had it in dim sum restaurant, I also make various chicken feet dishes myself
  17. Chinese sausage – had lots in the far east, don’t like those sold in UK
  18. Chow mein – my regular noodle stir fry
  19. Chrysanthemum tea – have this quite regular
  20. Claypot rice – love it especially spare ribs with salted fish claypot rice.
  21. Congee – make this quite regular when the weather is getting cold
  22. Conpoy (dried scallops) – love it, but don’t have any at the moment, need to stock up when I go to the far east
  23. Crab Rangoon – that’s not authentic Chinese, it’s American fusion
  24. Dan Dan noodlesrecipe on my blog
  25. Dragonfruit – don’t like the white flesh, red flesh is lovely
  26. Dragon's Beard candy – tried it but don’t fancy it too much
  27. Dried cuttlefish – love it with steamed chicken or congee
  28. Drunken chicken – love it, might make some soon
  29. Dry-fried green beans - authentic Sichuan recipe is lovely
  30. Egg drop soup – yes something like sweet corn soup
  31. Egg rolls – love all spring rolls of all sorts
  32. Egg tart, Cantonese or Macanese – love both
  33. Fresh bamboo shoots – nice especially fresh not brined or pickled
  34. Fortune cookies – had them and don’t like. A waste IMO, nobody eats them other than getting a silly strip of paper from it
  35. Fried milk – made it long time ago
  36. Fried rice – had this all the time
  37. Gai lan (Chinese broccoli) – love it but quite expensive in UK
  38. General Tso's Chicken – have the recipe, but not cook it yet
  39. Gobi Manchurianthat is not really Chinese, it’s manchurian
  40. Goji berries (Chinese wolfberries) – love it and got lots at home
  41. Grass jelly – love it with chendol (green noodles) and coconut milk, Malaysian dessert
  42. Hainan chicken rice – love it
  43. Hand-pulled noodles – love it
  44. Har gau (steamed shrimp dumplings in translucent wrappers) – made it not too long ago, see my blog
  45. Haw flakes – love it when I was a kid
  46. Hibiscus tea – guess you are talking about Jamaican flower, if it is I won’t classify this as Chinese, had it once or twice, ok
  47. Hong Kong-style Milk Tea – si mut naai cha? Yes love it
  48. Hot and sour soup posted on my blog
  49. Hot Coca-Cola with Ginger – nice when having a cold
  50. Hot Pot – which type? But I love it all
  51. Iron Goddess tea (Tieguanyin) – one of my favourite Chinese tea
  52. Jellyfish – love it
  53. Kosher Chinese food what has Chinese food got to do with kosher?
  54. Kung Pao Chicken – love it
  55. Lamb skewers (yangrou chua'r) – not had the real thing in China, but normal lamb skewer yes.
  56. Lion's Head meatballs – love it
  57. Lomo Saltado ?? That’s not chinese
  58. Longan fruit – love it
  59. Lychee – love it too
  60. Macaroni in soup with Spam – nice for a quick breakfast
  61. Malatang – love it especially malatang steamboat
  62. Mantou, especially if fried and dipped in sweetened condensed milk
  63. Mapo Tofurecipe on my blog
  64. Mock meat – Chinese seitan is lovely braised with a nice sauce
  65. Mooncake (bonus points for the snow-skin variety) – going to make some this weekend
  66. Nor mai gai (chicken and sticky rice in lotus leaf) – love this too
  67. Pan-fried jiaozi – love it
  68. Peking duck – my top list of favourite dish
  69. Pineapple bun - recipe on my blog
  70. Prawn crackers – nice if made with real prawn not msg
  71. Pu'er tea – used to drink it everyday
  72. Rambutan – love it
  73. Red bean in dessert form – several posted on my blog
  74. Red bayberry yangmei, chinese strawberry, had some in HK and China, very nice
  75. Red cooked pork – recipe on my blog
  76. Roast pigeon – very nice especially those in HK
  77. Rose tea
  78. Roujiamo – had similar
  79. Scallion pancake – it’s been a while since I last made this
  80. Shaved ice dessert – love it especially Malaysian style shave ice with all the bits and evaporated milk pour on top, made a red bean shave it dessert on my blog
  81. Sesame chicken - nice
  82. Sichuan pepper in any dish – kung po chicken, mala chicken, Sichuan boiled beef etc…..
  83. Sichuan preserved vegetable (zhacai) – nice
  84. Silken tofu – love it, made some tofu myself, see blog
  85. Soy milk, freshly made – I like homemade
  86. Steamed egg custard – love it sweet or savoury
  87. Stinky tofu – come close to having it, still the smell puts me off it
  88. Sugar cane juice – nice if freshly pressed
  89. Sweet and sour pork, chicken, or shrimp love it
  90. Taro love it
  91. Tea eggs not had any for years
  92. Tea-smoked duck - nice
  93. Turnip cake (law bok gau) – it’s been a while since I last made some of this
  94. Twice-cooked pork - lovely
  95. Water chestnut cake (mati gau) – nice if fried
  96. Wonton noodle soupsee my blog
  97. Wood ear - love it, use it in various recipes on my blog
  98. Xiaolongbao (soup dumplings) – yum!!!!
  99. Yuanyang (half coffee, half tea, Hong Kong style) – quite like it
  100. Yunnan goat cheese probably the only one I don't know which is chinese