Tuesday, 25 October 2011

Pork fillet with black pepper sauce 黑椒豬柳

黑椒豬柳 Hak jiu gee lau (Cantonese), or Hēi jiāo zhū liǔ (Mandarin) - Pork fillet with black pepper sauce

Pork or beef fillet with black pepper sauce is a modern (westernised) Cantonese dish. In the restaurant this is normally serves on a red hot cast iron sizzling dish, the sauce sizzled on the hot iron giving out a lovely smoky flavour waffling in the air makes everyone around mouth watered. Worcestershire sauce (Lea & Perrins) and brandy is my secret ingredients to make this dish special and tasty. I normally used pork fillet as beef fillet is so much more expensive. Can sub fillet with Pork loin or tender beef steak.

about 500g pork or beef fillet, sliced
2 - 3 tsp light soy
pinch of sugar
dash of chinese cooking wine
1 small egg white
1 heap tbsp cornflour (cornstarch)

1 large green pepper (or other coloured sweet pepper), sliced
1 medium onion, sliced
2 - 3 stalks of spring onion or scallion (sliced)

1 tsp or more coarsely ground or crushed black peppercorns (I like spicy I used about 2 tsp)
1.5 - 2 tbsp good quality oyster sauce
about 2 tsp Worcestershire sauce
about 1 tsp dark soy sauce (for colour)
dash of brandy (I normally used about 1.5 tbsp)

1 heap tsp cornflour mixed with about 1/4 cup water

some cooking oil

  1. Cut pork/beef fillet into fairly thick pieces against the vein about 3 - 4mm thick. 
  2. Marinate meat with lightly beaten egg white, light soy, pinch of sugar, wine and cornflour. Leave it marinated for an hour or longer in the fridge. 
  3. Before you are ready to cook this, prepare the vegetables. 
  4. Heat a pan or wok with about 1 tbsp of oil, swirl the oil around to coat the pan/wok. Heat till smoking hot, fry the meat in 2 - 3 batches. Spread the meat in a single layer, fry briefly on both sides till light browned/ caramelised. Remove and continue frying the rest. 
  5. Scrape off any burnt bits sticking on the pan/wok. 
  6. Add a little bit more oil. Fry the onion till softened add green pepper, stir for a little longer then add the meat. 
  7. Add oyster sauce, dash of dark soy, some brandy and black pepper. Stir then add slackened conflour and spring onion, stir and heat till sauce is thickened and heated through. Ready to serve. I had this with some shredded iceburg lettuce or some deep fried dried rice noodles (puffed noodles). 
  8. If using a cast iron sizzling dish, preheat on the stove first then put it on the wooden base. Pour the sauce and meat on the hot iron dish just before serving. To make it even more special pour on some warmed brandy on top, light with a match and flambé it. 

Thursday, 13 October 2011

Curry chicken rice bake 咖哩雞焗飯

Who doesn't like curry chicken with rice? This recipe is slightly different, it's east meets west. It's curried rice topped with a saucy chicken curry and cheese. This fusion (or bastardised if you prefer) curry chicken rice bake can be found in Hong Kong/ Macau cafe style restaurants 茶餐廳. I think Japanese also have similar recipe. Curry and cheese does not sound matching but this combination is really tasty. Once you have tried it you are likely to make this again. The rice can be replaced with macaroni it is equally yummy.

Here is my way of making this oriental curry chicken rice bake. I had something similar in Hong Kong but a bit more greasy I am quite sure the rice was stir fried before baking. My version is still quite rich but not as greasy as restaurant style.


500 - 550g skinned and boned chicken (thigh, leg or breast), I prefer thigh more flavour and meat texture is nicer
1/2 - 1 tsp salt

2 cups rice, long grain or basmati
2 cups water or diluted chicken stock (if you like a softer rice add a bit more water)
1 tsp chicken bullion powder (omit if using chicken stock)
1/2 to 3/4 tsp salt
1 heap tsp curry powder (any kind)

1 large spanish onion, or two medium small onions
1 large or 2 small carrots
sweet peppers (bell pepper), different colours. I used 1/2 of three different colours.
some frozen pea (I did not have any, so omit)

1 heap tbsp curry paste (any kind like Japanese curry cube, Chinese curry paste, Thai, Malaysian or Indian), I used bought Thai red curry paste
1 cup coconut milk (I used tin/can coconut milk)
some sugar to taste
some salt to taste
few tbsp cooking oil

1 rounded tbsp cornflour mixed with 1/3 cup water

some mozerella cheese (shredded or grated), use more mozerella if you like a stringy cheese topping
some cheddar cheese (grated)

  • Cut chicken into bite size. Mix with salt and leave aside for 30 mins to 1 hr.
  • Cut onion into small pieces. Dice carrot and sweet pepper. 
  • Put rice into a large sieve. Rinse and drain.
  • In a pan or wok, add a little oil. Heat then add 1/2 the onion and carrot, stir fried till onion is soften. Add curry powder stir till fragrant. Add water, stir. Heat off. 
  • Add rice into a saucepan. Add cooked carrot, onion with the liquid. Add some chicken bullion powder and some salt to taste. 
  • Heat and cook rice. When water is boiling turn the heat to lowest and let it simmer with the lid on for about 15 minutes till water is completely absorbed and rice is cooked. Heat off and leave it covered and rest for another 10 - 15 minutes. 

  • In a wok or large pan, add few tbsp cooking oil. Heat till hot, add onion and stir till onion is softened. Add chicken, turn heat to high and fry chicken till browned. Add curry paste, stir till fragrant. Add sweet pepper and frozen peas. Add coconut milk and slackened cornflour. Cook till sauce is hot and thickened. Add some sugar and salt to taste.

  •  Loosen the rice. Put rice into oven proof dish in individual portions or spread this on a large baking dish. 

    • Add curry chicken on top of rice. 

    • Finally top with some mixed cheese.
    • Bake at 200 deg C till golden for about 15 minutes. If making this rice in advance, can leave in the fridge for few hours up to 2 days. To bake chilled rice, use lower heat and bake much longer till heated through. 

    Tuesday, 4 October 2011

    Torn cabbage with red fermented beancurd 腐乳手撕包菜

    I have no time to post any recipes lately, life was hectic I was working 6 - 7 days a week.  This blog has been neglected hopefully you did not miss me much :).

    Today's recipe is vegetarian, a cheap and cheerful stir fried cabbage with a rather unusual sauce. The secret ingredient is fermented red beancurd or hong fu ru 红腐乳. This recipe looks Sichuanese but I am quite sure it is from Beijing.

    Fermented beancurd is Chinese cheese. There are various types. All quite salty.
    • Red type, the deep colour is natural from red rice yeast. Another name for 'hong fu ru' is 'mei gui fu ru 玫瑰腐乳' or rose fu ru. Cantonese normally called hong fu ru as 'nam yue' 南乳. Red fermented beancurd or hong fu ru is normally used for cooking like meat stews or hong shao rou. 
    • The white fu ru is creamier some have added minced chilli and/or sesame oil. Normally eaten as a condiment with rice or plain rice congee or juk. Cantonese like to use it as a sauce with chilli and garlic to stir fry kangkong or spinach. 
    • Another type of fermented beancurd is the stinky bluish green one which smells really really bad. I can't stand the smell.
    This is the hong fu ru I normally used.
    Using hong fu ru for cabbage is rather unusual but it works. This recipe is similar to Chinese leaf with vinegar sauce, only less sharp and more savoury (umami) with the hong fu ru. The cabbage is normally not cut by knife but break or torn into small pieces. I was told tearing the cabbage instead of cutting will taste better, I am not too convinced but do as I was told it's up to you if you prefer to cut it.  Cabbage is quite plain but it absorbs all the nice fragrance from the spices and the hong fu ru gives it a lovely flavour. I like this recipe hope you will try and like it too.

    Here is the recipe:

    Fu ru shou si bao cai 腐乳手撕包菜 


    About 600g cabbage*, break or torn into small pieces
    few or small handful (much as you like) dried chillies, rinsed and cut into small pieces**
    about 1 tbsp Sichuan peppercorns, rinsed and drained**
    2 - 3 cloves garlic, chopped
    2 tsp chopped ginger
    1 stalk of spring onion, chopped
    1 rounded tbsp fermented red beancurd (hong fu ru 红腐乳), mashed and mixed with 1.5 tbsp of the pickling juice
    some light soy sauce
    2 - 3 tsp sugar
    dash of Chinese cooking wine
    dash of black rice vinegar (Chinkiang vinegar)
    3 - 4 tbsp cooking oil
    some water

    * Cabbage, use normal white, spring cabbage or pointed cabbage. Pointed cabbage is sweeter and takes a lot less time to cook.
    ** rinsing the dried chillies and Sichuan peppercorns, helps to release the flavour better (IMO) and also prevent them from burning too quickly.


    • Heat the oil till medium hot, throw in the dried chillies and Sichuan peppercorns, stir fry till fragrant.
    • Add chopped garlic, ginger and spring onion. Stir till fragrant.
    • Add cabbage, stir fry for couple of minutes at medium high heat. Then add about 1 tbsp of water to create steam to cook the vegetable. Stir the vegetable. When the water is drying up add a bit more water, continue adding water little at a time till cabbage is tender. 
    • Add a splash of cooking wine and the hong fu ru. Stir to coat the cabbage.
    • Add some sugar, taste if not salty add a splash of light soy. 
    • Finally before turning the heat off, add a little black rice vinegar. If you like it sharp add more. 

    Wednesday, 31 August 2011

    Xian torn bread with lamb soup 羊肉泡饃

    Yang Rou Pao Mo 羊肉泡饃

    The weather has suddenly turned cooler. I was craving for something filling and warm. I bought a piece of lamb shoulder last week, time to make some yang rou pao mo. I can eat some and store the rest in the freezer for later.

    Yang Rou Pao Mo 羊肉泡饃 is a famous xiao chi 小吃 (small eat or snack) from Xian, warm and comforting. Yang Rou 羊肉 is lamb, Pao 泡 is soak and Mo 饃 is a flat bread or shao bing 燒餅. The proper name for this 'mo' 饃 bread is called 'tuo tuo mo' 坨坨饃. I think the word 'mo' 饃 is a common name/word used by Muslim-Chinese or western part of China for most kinds of flat breads.

    Yang Rou Pao Mo consists of several parts, the soup (stock), the meat after making the stock, the bread, the noodles and dried vegetables and the final part is all the garnishes and sauces. The preparation is not complicated, just take some time to simmer the soup. I have seen some recipes which require 8 - 12 hrs simmering time for the lamb (mainly cooking in bulk like in restaurants), I find 2 - 2.5hrs is about right for home cooking. The bread is easy normally just flour and water, I find it a bit too dense without a leavening agent I prefer to add a little baking powder to make the breads lighter, easier to torn and easier/ quicker to absorb the soup. This bread can be made well in advance.The other ingredients involve soaking, cutting and/or chopping, all can be prepared in advance. The final assembly and cooking only takes minutes.

    This recipe is enough for 4 people.

    A. Lamb Soup (stock) 
    1 pc of lamb shoulder (or any cheaper cut but meaty piece) about 800g - 1kg
    some lamb bones (optional if you have any)
    2.4 - 2.5 litres of water
    1 thumb size ginger, sliced
    2 stalks of spring onion (scallion)
    3 - 4 star anise
    2 tsp Sichuan peppercorns
    2 tsp fennel seeds
    1 pcs of cassia bark (about 5 - 6cm)
    1 Chinese cardamon (chao guo), if you have any
    3 - 4 tbsp Chinese cooking wine

    B. Flat Bread, this qty made about 10 pcs
    500g plain flour (all purpose)
    1/2 - 3/4 tsp baking powder
    225 - 235ml water

    C. Additional ingredients with soup
    2 small bundles or about 80g dried glass noodles (mung bean thread or fun see) 粉絲
    handful of dried lily buds 金針 or 黄花菜
    few large pieces woodear 木耳

    D. Seasoning for the soup
    Light soy to taste
    a little chicken bouillon powder (optional)
    salt to taste
    dash of Chinese cooking wine
    dash of Chinkiang black rice vinegar (optional)

    D. Garnishes
    some boiled lamb meat (after making the stock), sliced
    2 - 3 stalks spring onion (scallion), chopped
    small handful of coriander (cilantro), chopped
    some chilli oil
    some chilli sauce (plain or with garlic)
    some sweet pickled garlic 糖蒜 (I did not have this so I subbed with some fresh chopped garlic about 3 - 4 cloves)
    few drops of roasted sesame oil


    • Make the stock. Put the water into a stock pot,  add the lamb (and bones if using). Heat at medium and start boiling from cold. When the water is boiling, turn heat down to medium low and continue simmering without stirring. You will see scum beginning to form on the surface. Let this boil for about 10 - 15 minutes, at the same time skim off the scum when you see enough of it to remove. When no more scum is forming add all the spices and spring onion, turn the heat down to lowest, cover with lid and simmer for 2  - 2.5 hours till the meat is tender but not falling apart. When done remove the meat, cover lightly to let steam escape and leave it to cool. Cut meat into thin slices. The meat is easier to slice when it is completely cooled. The spices in the stock can be removed by a small sieve. There will be some fat floating on the liquid. If you mind you can skim it off. I never do because there isn't much as I normally use reasonably lean lamb shoulder. Traditional recipe adds extra lamb dripping to the stock before serving. 
    • To make the flat bread, mix a little baking powder with the flour then add water and mix. The dough should be quite stiff. Leave it to rest without kneading for about 20 - 30min. After resting the dough is much easier to knead and becoming smoother. Roll the dough into a log shape and cut into 10 equal pieces. Roll each piece of dough into a ball and flatten it to round disc about 8mm thick. The bread is ok to go straight onto the griddle, but if you like to shape the flat bread a little bit more fancy and traditional, lightly tap with a knife against the edge of the bread forward and backward while gentle holding the bread with one hand. This is to heighten the thickness of the bread around the edge, so the bread inside thickness is about 8mm and outside is about 1cm. See slight show below. 
    • Put the 'mo' bread on a griddle pan without any oil and cook till browned both sides. Remove and wrap with a clean tea towel and leave to cool. 
    • Soak the glass noodles, woodears and dried lily buds. Rinse/clean all after soaking. Drain noodles and set aside. Check the lily buds for woody stem at one end, remove. Thinly slice the woodear. Chop the spring onion, coriander and fresh garlic. If using pickled garlic no preparation is needed. 

    • Just before serving, heat the soup to boiling. Season soup with light soy, salt and/or chicken bouillon  stock powder. Add dash of cooking wine and black vinegar to taste.
    • Torn the bread into tiny pieces, allow 2 - 2.5 pieces of bread per person.

    • Now the final step is to cook the bread in soup with the glass noodles, woodears and lily buds. You can do this by individual portion or the same pot for all. When the soup is boiling, add woodears, lily buds and torn bread together. Simmer till bread is soften and swollen then add the glass noodles and cook for another minute till piping hot. Ladle into serving bowl/s.
    • Get ready the sliced meat, garnishes, oils and sauces. 
    • Arrange sliced lamb meat on top. Sprinkle on some chopped spring onion, coriander and fresh garlic if using. Drizzle on some some chilli oil, sesame oil and add a dollop of chilli sauce. If using pickled garlic serve this with the soup on the side dish. 
    Add all the garnishes, meat and sauces and oil. 
    Mix everything together and enjoy!

      Sunday, 28 August 2011

      Cumin beef 孜然牛肉

      I did not update this blog for a very long time, was feeling lazy and uninspired. Today recipe is a moreish spicy beef with cumin.

      Zi Ran Niu Rou 孜然牛肉

      Cumin beef originates from the Muslim populated North-West of China. This dish is popular in many parts of China like Sichuan and Hunan, over here in UK I believe this has become very popular in many Sichuanese restaurants and home cooking introduced by Fuchsia Dunlop. Here is my version if you like to give it a try.

      This spice packed beef is simple to cook. I twice fried the beef in oil, the beef is tender with a caramelised flavour. It's a bit oily but you will not be disappointed with the flavour and texture of beef.



      500g rump, sirloin or frank steak (trimmed without the fat or gristle), I normally use rump I find sirloin is a bit too expensive for this purpose
      2 tbsp light soy
      few drops or 1/2 tsp dark soy (for colour)
      1 medium to small egg white ( beaten)
      1 heap tbsp cornflour
      1.5 tbsp Chinese cooking wine

      3/4 cup cooking oil

      2 tbsp cumin seeds
      1 tbsp Sichuan peppercorns
      1 - 3 tsp chilli flakes (much as you like)
      2 stalks of spring onion (white part only)
      1 small piece of ginger
      2 cloves garlic
      1 medium onion (I did not add this time cos I run out)
      some chopped fresh chilli if you like

      dash of light soy or oyster sauce
      pinch of chicken bouillon powder (optional)
      1 - 3 tsp chilli oil (much as you like)

      1. Cut beef (against the grain) into thin slices. Mix with light soy, few drops of dark soy, egg white, cornflour and cooking wine. Leave to marinate for 1 hour or overnight in the fridge if you like to prepare in advance. 
      2. Crush the cumin seeds to release the aroma. Chop the spring onion, ginger and garlic. Cut onion into small pieces. Rinse or wet the Sichuan peppercorns this is to avoid getting them burnt too quickly. 
      3. When you are ready to cook. Heat oil in wok till smoking. Slowly tip the beef into the hot oil. The oil will boil rapidly, be careful. Stir the beef to ensure the pieces do not stick together. Highest heat and fry beef till all pieces are no longer pink about 1 - 1.5 min. Remove the beef onto a large metal sieve to drain. Lower heat to medium and continue heating the frying oil, this oil will bubble rapidly and may splatter because of the moisture from the beef.  Keep stirring the oil slowly till bubbles subside and the oil becomes very hot again. Wait till the oil is smoking, add drained beef into hot oil again. Highest heat again, stir and fry the beef for 2 - 3 minutes this time till beef has caramelised around the edges. Remove beef and drain on the same large metal sieve. Why frying the beef twice you may ask. This is to ensure the beef will caramelise quicker without letting the beef turning tough. If the beef is fried once till caramelised this will take much longer and by that time the beef will shrink more and becoming tough. 
      4. Remove the oil for other use and clean the wok.
      5. Add some oil to the clean wok heat till medium hot. Add Sichuan peppercorns, stir till fragrant. Add chilli flakes and most of the cumin seeds (leave about 1/2 tsp to sprinkle on the beef before serving). Stir till fragrant. Add chopped spring onion, garlic and ginger. Add onion stir till slightly soften. Add chopped fresh chilli if using. 
      6. Add beef, pinch of chicken bouillon powder and enough light soy or oyster sauce to taste. Stir and have a taste if you like more spicy add some chilli oil.  
      7. Plate up and sprinkle with remaining crushed cumin seeds on top. 

      Thursday, 23 June 2011

      Oriental inspired beef and vegetable stew

      There are many ways to make a bowl of comfort beef stew. This non authentic recipe is one of my favourite and good way to clear up the vegetable drawer in the fridge. The stew looks ordinary like any tomatoey beef stew but with few oriental ingredients this will taste quite different. Gochujang gives a lovely chilli flavour without being too spicy hot. Star anise is great added to any beef stew to give it a nice aniseedy flavour. Fish sauce to replace salt adds a much savoury flavour. Palm sugar gives a more rounded flavour, if not honey is also very good. Potato better with waxy type, floury potato may fall apart if overcooked which may absorb most/all the juice making the stew looks thick and gooey.

      This is an economical stew, around 1/2 kg of meat will make a big pot of stew enough for the whole family or half a dozen people.

      500 - 600g stewing beef (any tougher cut of beef), cut into bitesize chunks
      small handful of plain flour (all purpose)
      1 medium cooking onion, peeled and cut into chunks
      3 - 4 cloves garlic, roughly chopped
      2 large or 3 - 4 smaller carrots, peeled and cut into chunks
      1 x 400ml tin of tomato (chopped or whole), if whole roughly chopped
      1 bowl of waxy potato chunks or new small potatoes, about 300 - 350g (I used Jersey Royal which is still in season, scrubbed)
      2 sweet/bell peppers (any colour)
      half a large Spanish/mild onion, cut in chunks then split
      1 - 2 large on-the-vine tomatoes (or other meaty tomatoes), cut into chunks
      2 - 3 heap tbsp gochujang (Korean pepper paste, add much as you like)
      3 - 4 star anise
      few tbsp fish sauce to taste
      some palm sugar/honey to taste
      some freshly ground pepper
      some cooking oil

      Chopped coriander and/or basil (sweet or Thai) is lovely as garnish before serving

      Other vegetables great with this stew are celery, English/button mushrooms, mooli (daikon), kohlrabi, chayote (chow chow), fresh green beans, courgette (zuchini), leeks cut into chunks, fresh tomato etc.....

      Note: For any vegetables, add harder to cook ones in first. Add soft vegetables like bell pepper, fresh tomato and courgette last.

      • First toss the meat with flour. 
      • Heat a pan or wok with some oil till very hot, brown the meat. Do not stir too much or the meat will stew and the coated flour may stick to the pan. When meat is browned or lightly caramelised, remove. 
      • Add a touch more oil, add onion and garlic, stir till fragrant.
      • Add the browned meat and carrot.
      • Add tin of tomato.
      • Add enough gojuchang to taste.
      • Add enough water to cover the meat. Bring the liquid to boiling. 
      • Simmer for about 1 hour till meat is almost tender. 
      • Add potato and other remaining harder vegetables. When tender add mild onion, sweet pepper and fresh tomato or other soft vegetables, continue cooking for for another 2 - 3 minutes. The mild onion and sweet pepper are cooked very briefly to keep them crunchy and sweet, so as the tomato before it started to melt.
      • When done season with a pinch of ground pepper, enough fish sauce and palm sugar/honey. 
      • Garnish with chopped coriander/basil before serving.
      • Serve with rice, noodles, pasta or crusty bread or baguette to mop up the sauce.   

      If you have some puffy fried tofu or very firm tofu or frozen honeycombed tofu, this is also good added to the stew.

      Other meat also works with this stew.  Pork shoulder or lamb shoulder chunks the cooking time is slightly shorter than beef. If using Chicken leg meat/small drumsticks, this will cook a lot faster about 25 - 30 minutes add most of the vegetables at the beginning except pepper, tomato or courgette.

      Sunday, 19 June 2011

      Sichuan liang fen 川味涼粉 (Starch jelly noodles)

      Liang fen 涼粉 is a jelly noodles made with starch and water. Starch and water is cooked to a thick custard, set and chilled.  It is then cut into whatever shape and size you like then dressed in a Sichaun spicy sauce with some spring onion, coriander and few sesame seeds etc...

      Sichuan sugar and spice infused soy sauce 複製醬油

      Fu zhì jiang you 複製醬油 loosely translated as replicated soy sauce. Another common name you may come across is red soy sauce 红酱油 for tian sui mian 甜水麵. This is an aromatic sugar and spice infused/reduced soy sauce for many Sichuanese dishes especially for snack xiaochi 小吃 and salad 凉菜 including noodles.

      1 cup light soy 生抽
      2 tbsp dark soy 老抽
      1 piece rock sugar/ plain sugar (about 2 tbsp) 冰糖/ 白糖
      4 tbsp brown sugar 红糖
      1 decent size stalk of spring onion/scallion, used only the white part, sliced 蔥
      2 - 3 slices ginger 薑
      1 tbsp sichuan peppercorns 花椒
      3 - 4 cloves 丁香
      1 small piece cassia bark/cinnamon 桂皮
      1 tsp fennel seeds 小茴香
      1 Chinese cardomon/ Indian black cardomon 草果
      3 - 4 star anise 八角
      1 large or 2 small bay leaves (dried or fresh) 香葉

      Put everything together in a saucepan, gently simmer for about 40 - 50 min till fragrant and slightly thickened.
      Cool and strain. Store in clean bottle or jar. Can keep at room temperature or in the fridge. Lasts longer in the fridge for freshness. 

      Toyomansi and Bistek

      Toyomansi is my latest favourite sauce. It's a Filipino soy sauce with calamansi lime juice, a sourish soy with a citrus fragrance. I like it but having had fresh calamansi before, I have a suspicion some flavouring other than real calamansi is added but on the label flavouring is not listed. Toyomansi is available from most oriental supermarkets, quite cheap under £2 for a large bottle of 750ml.

      Calamansi lime (or limau kasturi in Malay) is an S E Asian small sour citrus fruit, bigger than kamquat and much smaller than green lime, used in the same way like green lime. The flavour of fresh calamansi I would say a cross between kamquat and green lime. Recently I have found frozen whole calamansi at my local Chinese supermarket was tempted to get some but not sure if they are any good frozen.

      I used toyomansi as a dipping sauce on its own or mixed with chopped chilli and some sugar for a spicy sweet and sour sauce, quite tasty with fried food. I have also used toyomansi as a marinade for grilled meat like chicken drumsticks and pork chops. Another use I like is to add chopped ginger to toyomansi and use it as a dipping sauce for Chinese dumpling jiaozi. Everything I have tried so far I loved it.

      Bistek is a Filipino word I guess derived from 'beef steak'. Bistek is normally related to a recipe of fried beef with onion. The beef is flavoured with soy sauce and calamansi lime juice. If you cannot find calamansi you can use normal green lime. Having bought this toyomansi I used it for this recipe which works quite well. This tart flavoured beef and onion is quite tasty with rice. Very simple to make.

      Bistek Recipe (for 2)

      450 - 500g rump or sirloin steak (or any tender cut of beef suitable for quick frying)
      1 large Spanish or mild onion
      1 fat clove chopped garlic
      3 - 4 tbsp toyomansi sauce (if not use 2 - 3 tbsp real calamansi juice/ green lime juice + 2 tbsp light soy)
      2 - 3 tsp dark soy
      freshly ground black pepper (much as you like), I add quite a lot
      pinch of sugar (optional)
      some slackened cornflour (cornstarch) if required
      cooking oil


      • Cut beef into thick strips or chunky slices
      • Marinate beef with sauces and black pepper for about 30 minutes to 1 hour. 
      • Peel and cut onion into thick slices
      • Before cooking, drain off all the beef marinade into another bowl for later use. If frying the beef with the marinade you will end up stewing the meat than searing it. 
      • Fry the onion with some oil till translucent and lightly caramelised. Remove
      • Heat a clean wok/pan with some oil till smoking. Add beef  and garlic, spread the meat around the pan/wok. Do not stir leave it to sear till bottom is browned. Cook to medium rare or well done to your choice. The heat must be on fullest to ensure the meat is searing then stewing. If a lot of juice is coming out of the meat while searing, stir in some slackened cornflour this will help the meat the sear than bleeding with juice. 
      • Add the cooked onion and some or all of the marinade. Stir briefly, have a taste to check if you need some sugar to balance the flavour and more ground pepper. If the sauce is watery can add some slackened cornflour to thicken.
      • Serve hot with rice. 

      Monday, 6 June 2011

      Crystal zhongzi 水晶粽子

      水晶 shui jing  = water crystal
      粽子 zhongzi  = leaf wrapped dumpling

      Here is another unusual zhongzi. The recipe is based on Thai tapioca dumplings, Sawku Sai Muu. The pastry dough is made with tapioca pearls. They are called crystal zhongzi because the pastry is translucent.  The pastry is very soft, bouncy, rubbery and chewy. I really like the texture. The filling is delicious and spicy enough to give the right kick.  They look more crystal clear when hot - warm. Once cooled the pastry is more opaque, but still very soft and more bouncy.

      Hakka mochi zhongzi 客家粄粽

      Ker ja bun zong 客家粄粽

      Zhongzi can be written as 子 or 糭子

      Today is Duan Wu Festival 端午節 or Dragon Boat Festival. The origin and story behind this festival see Wiki. Zhongzi or leaf wrapped dumplings are a must to be eaten during this festival.

      There are few ways to wrap zhongzi. Most people use bamboo leaves, available dried in most countries and fresh is available in some S E Asian countries. Other leaves may be used. Nyonya style zhongzi sometime added pandan leaves mainly to add flavour. Shapes of zhongzi, the most common are triangular shape and a longish pillow shape. I always wrap mine in triangular shape.

      These are different zhongzi recipes posted previously. More detailed pictures available for wrapping.
      Five spice, peanut and pork zhongzi
      Lye zhongzi

      Today recipe is a different type of zhongzi made with a rice flour dough than the usual with glutinous rice grains. This is a Hakka delicacy called bun zong 粄粽 or guo zong 粿粽.

      The resulting dumplings pastry is similar in texture to mochi. Soft and chewy.

      Monday, 30 May 2011

      Back to basics - crispy fried garlic 炸蒜米

      炸 (zha) = deep fried
      蒜 (suan) = garlic
      米 (mee) = normally this word is rice, but in this context it means tiny pieces.

      Crispy fried garlic like crispy fried shallot is very common in S E Asia. Chopped garlic is deep fried till golden it is not bitter but has slightly sweet, caramelised and strong garlicy flavour and deliciously crunchy.

      Only two ingredients are needed, plenty of garlic and cooking oil.

      For this recipe I used 300g peeled garlic and  about 1-3/4 to 2 cups of cooking oil (any type of bland cooking oil, peanut, sunflower, mazola, canola etc..)

      Peel garlic and hand chopped till very fine. Be patient with the chopping you will get there after a while. Do not chop garlic with electric blender or food processor, this will easily blend it too fine the resulting fried garlic will stick together into lumps and the fried garlic is chewy rather than getting tiny nuggets of crispy garlic.

      Put oil in a 8 inch saucepan or wok, heat till moderately hot. Add all the garlic all at once. Keep the heat at medium for about 5 - 10 minutes till the temperature of oil has risen and oil is bubbling nicely but not too rapidly. Keep stirring. After that turn the heat down to medium low and continue stirring and scraping the pan. You should see a good stream of steam rising. If little or no steam the temperature of oil is too low, turn heat up slightly. If the garlic pieces browning rapidly around the edges the heat is too high.

      At first the the colour is like this.

      When it becomes lightly brown like this turn the heat down to low. Watch it carefully to avoid overcooking or burning.

      When the colour is like this, it is done. Turn the heat off. Stir a bit more and leave it to cool

      When cooled the colour will be much deeper and crunchy.

      Once cooled if the garlic is not crunchy, return to the stove and heat briefly till oil is hot again. Turn heat off and leave it to cool again.

      Use this crunchy garlic with the oil as condiment or use to flavour anything you like. This is an essential condiment in my family for steamboat to flavour the soup and as a dipping sauce with soy sauce. It is wonderful with any noodles, dried with a sauce/ kon low, stir fried or soup noodles. I also use it for blanched green vegetable or yau choi 油菜 with oyster sauce,

      I have converted many of my kwai lo friends who think fried garlic is nasty and bitter. Give this a go if you like garlic. It is seriously additive.

      Keep this fried garlic with the oil in glass jar. Will keep at room temperature for about a week or longer in the fridge to remain fresh, flavourful and crunchy.

      Pearl barley, water chestnut and fu chook (beancurd stick) dessert soup 薏米馬蹄腐竹糖水

      Pearl barley = 薏米 yee mee (Mandarin) or yee mai (Cantonese)
      Water chestnut = 馬蹄 ma tee (Mandarin) or ma tai (Cantonese)
      Beancurd stick = 腐竹 fu chook (Mandarin or Cantonese)
      Sugar water (or more appropriately as sweet dessert soup) =  糖水 tang sui (Mandarin) or tong sui (Cantonese)

      Sweet soup or tong sui is Cantonese speciality eaten as dessert.  Tong sui is as common as savoury soup for Cantonese. Soups play a very important part of Cantonese diet. There are hundreds of different tong sui recipes, this featured recipe is one of the very common familiar to most Cantonese and mostly available as home cooking not common in restaurants. Just few ingredients boil with plenty of water and flavoured with sugar. Simple and tasty, warm or cold.

      Normal ingredients are pearl barley, water chestnut, beancurd stick or sheet, and gingko nuts if available. It's not easy to find gingko nuts over here so I always leave them out.

      Gingko nuts = 白果 (bai guo in Mandarin, bak goa in Cantonese) or 銀杏果 (yin xing guo in Mandarin, not a common term for Cantonese)

      Proportion of ingredients:
      Pearl barley*: 1 cup
      Fresh water chestnuts: 1.5 cup, in small pieces
      dried fu chook: 1 - 1.5 cup break into smaller pieces
      gingko nuts if using: 1/2 cup
      water: about 10 cups
      sugar: use normal granular sugar or Chinese rock sugar, add enough to own personal taste

      I normally used tiny pearl barley bought from the Chinese supermarket, you can also use English barley available from any supermarkets.

      To prepare the ingredients.
      • Soak pearl barley for 30 minutes or 1 hour till softened. Soaking will shorten cooking time. If not just rinse and boil.
      • water chestnuts, use fresh rather than tinned/canned. Fresh water chestnuts have more flavour. Peel them, rinse and crush with the back of a cleaver to small pieces or cut into slices or small cubes. 
      • For the fu chook use normal stick type or flat sheet called 三邊腐竹 san ben fu chook. If using the flat sheet type make sure it is brittle/crunchy when dried, the flexi type is fu pei 腐皮 for wrapping like spring roll sheet not for boiling. Break the fu chook into small pieces. Soak if you preferred I never bothered. 
      • If using gingko nuts, remove shell like any nuts, peel off inner skin (browny colour) and remove inner core stem that looks green. This inner core stem is very bitter. You can also buy de-shelled and peeled gingko nuts in vacuum pack, do check the inner stems are removed too. 
      Put all ingredients (except sugar) and cold tap water in a large stock pot or pressure cooker. Boil/simmer till pearl barley and fu chook are soften for about 2 hours on the stove or  about 1 hour with pressure cooker. Sweeten with sugar. Serve hot, warm or cold after chilling in fridge.

      This dessert soup is very soothing, great for anyday. We love it when the weather is warm. The pearl barley and fu chook are very soft, slip down very nicely and the nuggets of water chestnut remain crunchy after boiling.

      There is also a savoury version of this soup. Add a piece of pork and/or several pieces pork bone to the ingredients. Boil till tender. Remove pork when cooked, sliced and dip with soy sauce or chilli sauce. Season soup with salt  instead of sugar. 

      Lap cheong rice 臘腸飯

      This simple rice is something I can indulge quite often since I know how to make my own lap cheong. DIY lap cheong is so much cheaper and I know there are no hidden ingredients or preservatives. The is a simple meal, steamed lap cheong with rice and some steamed/blanched green vegetable. To add more flavour I added a dollop of ginger spring onion sauce.

      Cook rice using a rice cooker or on the stove by absorption method. When the rice has nearly absorbed most of the water leaving about 5 - 6mm depth of  water on top, place as many lap cheong on the rice. Covered and continue cooking the rice till done and leave to rest for about 15 - 20 minutes. By the time the rice is cooked the lap cheong will be cooked by the steam on the rice and some juice from the lap cheong will penetrate and absorb by the rice give it a nice flavour.

      Lap cheong can also be cooked by steaming separately if you preferred for about 12 - 15 minutes.

      I used standard lap cheong and spicy lap cheong, cut into half before cooking. When cooked, thinly sliced diagonally before serving with rice.

      To go with this I made some yau choi 油菜 using pak choi. Yau choi is Cantonese way saying blanched green vegetable. Boil about 1 - 1.5 cup of water add about 1 - 2 tsp cooking oil when water is boiling add vegetable, stir and cook for about 1 - 2 minutes till tender.  Other Chinese green is also great with this like choi sum, kai lan 芥蘭( this will cook a bit loger) or gai choi  芥菜 (fresh mustard green, chunky veg with a mustardy flavour) or broccoli. If you prefer to steam the veg, toss with a little oil before cooking. Oil will make the vegetable greener and glossier, blanched or steamed. Many Chinese restaurants will add some bicarb to the blanching water this will make the vegetable greener for longer, for home cooking this is not necessary.

      Ginger spring onion recipe:

      4 - 5 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 - 1 tsp of salt
      1/2 tsp of each of ground sichuan pepper and white/black pepper
      5 - 6 tbsp of cooking oil


      Chopped the ginger and spring onion by hand or using a mini blender to a paste.
      Mix all the ingredients together, heat in a small saucepan for 1 - 2 minutes till fragrant.

      This sauce is also very good with Hainanese chicken rice or smear on chargrilled/ roasted meat. 

      Friday, 20 May 2011

      Sichuan style spicy lap cheong 川味麻辣香腸

      Chuan wei ma la xiang chang (in Mandarin) 川味麻辣香腸

      川 = Sichuan    味 = flavoured    麻 = numbing
      辣 = hot   香 = fragrant    腸 = sausage

      Lap cheong (Cantonese)/ la chang (Mandarin) 臘腸

      lap / la  臘,  in Chinese this normally means wax but in this context it means cured.
      cheong is Cantonese for sausage, in Mandarin it sounded as chang.

      I have been making my own lap cheong many times now I no longer buy them anymore. Using a manual meat grinder and sausage making adaptor to fill the lap cheong makes the work so much easier.

      For a change of flavour I added a lot of spices to make these Sichuan spicy lap cheong. The resulting lap cheong are somewhat like Chineasy pepperoni or chorizo

      Wednesday, 18 May 2011

      Tea smoked cured belly (bacon) 茶熏五花肉

      Ever since I made tea smoked chicken I am hooked. The meat has such deep rich flavour and texture of  meat is so tender and juicy. I now tried tea smoked belly. As expected the flavour and texture is excellent. This is probably the best piece of porky I have made. The meat is cured with soy sauce and spices, the curing salt makes the meat a lovely pink colour.

      Tuesday, 10 May 2011

      Braised daikon and carrot 素燒蘿蔔

      Su shao luo bo 素燒蘿蔔

      Luo bo 蘿蔔 (萝卜) this can mean either daikon (mooli or oriental radish) or carrot.
      Su 素 is vegetarian
      Shao 燒 in cooking terms can mean boil, bake, roast, braise or stew. It's confusing I know!

      This braised mixed root vegetable is rather tasty. I can eat this happily and don't miss any meat at all.


      400 - 500g daikon or mooli
      350 - 400g carrot
      2 clove of garlic, chopped
      small piece of ginger, chopped
      dash of light soy
      dash of dark soy
      dash of cooking wine
      some regular or vegetarian oyster sauce
      a little sugar to taste
      mix 1 tsp cornflour (cornstarch) with a little water
      cooking oil

      1. Peel daikon and carrot. Cut into chunks, rotate and cut vegetable into irregular triangular chunks called goon dao pian 滾刀片 in Chinese. 
      2. Heat about 1/4 - 1/3cup of oil till moderately hot, add the vegetables. Stir at high heat, keep stirring till vegetables are slightly browned on the surface, about 10 minutes. Remove most of the oil and leave about 1 tbsp in the wok. Frying carrot and daikon does not absorb much oil at all. Using this much of oil is important to remove the strong mustardy smell and peppery taste of daikon.
      3. Push the vegetables to one side. Add garlic and ginger, stir till fragrant. 
      4. Add dash of light soy and dark soy (for colour). Stir and add dash of wine and add about 1/2  - 3/4 cup of water. 
      5. Stir and cook vegetables till tender. If liquid is drying fast before vegetables are tender add more water.
      6. Add some oyster sauce and a little sugar to taste. 
      7. Thicken sauce with slackened cornflour.

      Monday, 9 May 2011

      Stir fried blistered green chilli 虎皮尖椒

      Hu pe jian jiao 虎皮尖椒

      I was pleased to find some large green chillies from the market. I asked the store keeper if they are spicy he just shrugged his shoulders how helpful! In the end I bought a handful (just over 1/2 lb) to try in case they are not as nice as I thought. These chillies were quite long about 12 - 15cm long.

      I love Sichuan Hu pe jian jiao 虎皮尖椒 or stir fried blistered green chilli but it is not easy to find the right type of chillies. Here is my chance to try this recipe with these green chillies. The name of this dish is translated as tiger skin pointed chilli. Tiger skin here refers to the blistered or charred skin of chillies.

      Hu pe jian jiao 虎皮尖椒

      For the recipe, remove the stalks. Cut a slit near the stalk, remove the white pith and shake off the seeds. I then cut the chillies into half.
      Heat the wok without any oil till very hot. Throw in the chillies, stir fry till chillies are charred/blistered with black spots.

      Push the chillies to one side of the wok or pan, heat some oil and add about 1 heap tbsp of chopped garlic, stir till fragrant.
      Add 1 rounded tsp yellow bean sauce and 2 - 3 tsp chilli bean paste (douban jiang), stir and mix with the chillies.
      Add a dash of cooking wine and sprinkling of ground Sichuan pepper.
      Add a little water, stir for a short while.
      Add some sugar to balance the flavour. Done.

      The green chillies were quite mild. Together with the chilli bean paste the completed dish was spicy enough for my taste. Tasty!

      note: If the green chillies are very spicy, sub chilli bean paste with yellow bean sauce or sweet bean sauce 甜麵醬. Taste the chillies before stir frying to select the right sauce.

      Sunday, 8 May 2011

      Old granny's potato 老奶洋芋 - Yunnan style bubble and squeak

      I often find similarities between western and oriental food like this stir fried potato which is similar to rustic English bubble and squeak (not the cake shaped type). Here to introduce to you a classic home cooking from Yunnan called lao nai yang yu 老奶洋芋 or old granny's potato. The reason why old granny or lao nai 老奶 is named after this is because this potato dish is soft suitable for grannies with no teeth.

      Saturday, 7 May 2011

      Tomato egg fried rice 西紅柿蛋炒飯/ 蕃茄蛋炒飯

      Simple lunch today, tomato and egg fried rice. Tomato and egg are such good combination, universal favourite. I am sure there is at least one dish made with tomato and egg in every country. Just Chinese dishes I can count at least half a dozen classics with just two simple ingredients like:

      Stir fried egg and tomato 西紅柿炒雞蛋/ 番茄炒蛋
      Omelette crepe and tomato soup 番茄煎蛋湯/ 西紅柿煎蛋湯
      Tomato and egg geda soup 西紅柿雞蛋疙瘩湯
      Tomato and egg drop soup 番茄蛋花湯/ 西紅柿蛋花湯
      Steamed tomato and egg custard 番茄蒸蛋/ 西紅柿蒸蛋
      Tomato and egg omelette (Chinese style) 番茄煎蛋/ 西紅柿煎蛋
      Tomato and egg jiaozi dumpling 西紅柿蛋餃子/ 蕃茄蛋餃子
      Tomato and egg fried rice 西紅柿蛋炒飯/ 蕃茄蛋炒飯

      Tomato and egg fried rice is very simple. There are two versions, one with tomato ketchup and this recipe is just with fresh tomato. Tomato is best using red but very firm tomato, soft tomato gives a mushy and unappealing fried rice. I always use on-the-vine tomatoes more meaty, colourful and flavourful. Ensure the rice is quite dry. Soft mushy rice or wet rice never made good fried rice. Loosen the rice before cooking. Keep the heat as high as possible to avoid rice sticking or rice stewing with the tomato. Heat wok with an even layer of oil till smoking (but not smelling burning) will ensure non stick wok fried rice.

      Ingredients:  this recipe is enough for two or 1 very very hungry person

      about 2.5 cups of cooked rice, loosen (best use overnight rice)
      2 eggs
      2 - 3 firm and red tomato, cut into small pieces
      1 - 2 clove garlic, chopped
      some chopped spring onion
      dash of soy sauce
      pinch of ground pepper
      some cooking oil
      dash of sesame oil

      1. Add a little soy sauce to egg, beat. 
      2. Heat some oil and swirl around the wok or pan. Wait till smoking, pour the egg spread it out thin, wait for few seconds till set and lightly brown on the bottom then keep stirring to break up the egg. Fry egg till surface is a bit brown, this gives lots of flavour. Remove. 
      3. Add a bit more oil and garlic. Stir till fragrant. Add rice stir till heated through. Add dash of light soy and pinch of ground pepper. 
      4. Stir in scrambled egg and tomato pieces. Stir for a short while till heated through. 
      5. Add chopped spring onion and dash of sesame oil. 
      6. Sprinkle a little chopped spring onion as garnish. 

      Friday, 6 May 2011

      Homemade chilli sauce with ginger

      Yesterday I spotted a whooping bag (almost 1.3 kg) of red chillies for quick sale at the Chinese supermarket for a mere £3. The chillies were a little off their best, slightly wrinkly but still looking pretty good. I have to take the lot home, too good to leave it. What a bargain! I always buy chilli sauce because fresh red chillies are quite expensive over here around £10/kg normal price, it does not make economical sense to make my own. Having bought this bag of chillies I was excited to make a batch of chilli sauce again.

      This chilli sauce recipe is really simple, just need a liquidiser to blitz, boil and bottle. The sauce is similar to sriracha sauce.

      Ingredients: based on 1kg chillies, this will make just over 4 cups

      1 kg of red chillies
      2 to 2.25 cups of white vinegar or cider vinegar
      1 cup sugar or 250g light colour palm sugar
      1 heap tsp pectin powder (about 1/2 sachet) or gelatin powder
      1.5 - 2 tbsp salt
      120 - 140g ginger

      If the chillies are mild you can add some hot chilli powder or boost it with some bird's eye chillies or scotch bonnet. Taste the chillies first before adding super hot chillies or chilli powder. Also bear in mind the ginger will also give a good bite of heat.

      Pectin or gelatin helps the sauce to thicken or set. If you don't like to add this boil the sauce for longer to reduce.

      Over here in UK, pectin powder (Silver spoon brand) is available from Morrisons, Asda and Coop. Waitrose has Tate & Lyle brand

      1. Remove chilli stalks, slit open and remove most the seeds but leave the white pith (this white pith is packed with heat) and cut into small chunks. Leave the seeds on is fine if your liquidiser is powerful enough to ground the seeds. . 
      2. Peel and cut ginger into small chunks
      3. Depending on the size of your liquidiser, blend the chilli and ginger in 2 - 3 batches. Divide the vinegar and add this to the chilli and ginger before blending. 
      4. Blitz to a smooth puree. Smoother the puree smoother the resulting chilli sauce.
      5. Pour into a large pot. 
      6. Mix sugar, salt and pectin/gelatin together. Add this to the blended chilli.
      7. Boil at medium to low heat for about 30 minutes, stirring most of the time. Do watch the mixture. If it starts to boil it will bubble rapidly and spit red sauce all over the cooking area. If you like to take a short break from stirring, cover with a lid ajar. 
      8. When the mixture has thickened like thick tomato soup it is ready. 
      9. While the sauce is boiling prepare the bottles or jars.  Clean, sterilise and dry the jars/bottles. I boiled used jam jars and lids then dried in a warm oven.
      10. Fill the chilli sauce while it is still hot into hot/warm jars/bottles. A jam jar funnel (also need to sterilise) makes the job easier. Screw on the lids right away. Once cooled a vacuum will form inside the jar making it air tight sealed. 

      This sauce will keep for a long time in a cool and dark cupboard up to a year if jars/bottles are properly sterilised and sealed. 

      Once opened keep in the fridge. 

      Friday, 29 April 2011

      Steamed aubergine with glass noodles and minced pork 咸香絞肉粉絲蒸茄子

      Few days ago this Guardian article mentioned aubergine has more nicotine than other vegetables. Guess I may be addicted to this humble spongy vegetable. I have posted quite a few oriental recipes with aubergine. Aubergine is one of those vegetables that must be thoroughly cooked to give it a silky texture and sweet flavour, utterly delicious IMO. Undercooked aubergine is awful feels and tastes like tasteless chewy sponge.

      Tuesday, 26 April 2011

      Spicy sweet and sour tempeh

      This tempeh is sweet. salty, spicy and sour. Very moreish. The recipe is based on Indonesian tempe kering (dry tempeh) with my own twist. I used Korean chilli paste which has a sweeter more mellow flavour. I don't have any lime leaf so I sub with lime zest.

      about 300g tempeh
      1 chopped onion
      2 clove garlic, minced
      2 tbsp Korean chilli paste (gochujang)
      2 tbsp soy sauce
      some sugar to taste
      1 small lump of wet tamarind softened with 1/2 cup boiling water, strained
      few kaffir lime leaves, shredded (or some lime zest)
      cooking oil

      1. Cut tempeh into small pieces, stir fry with 4 -5 tbsp oil till golden brown. Remove.
      2. Add a bit more oil to wok and stir fry onion and garlic till softened. 
      3. Add gochujang, soy sauce, enough tamarind juice to your taste, some sugar and lime leaves or lime zest. Stir till sauce is hot. 
      4. Add fried tempeh, stir till sauce is absorbed. 

      Note: Tempeh will absorb oil like a sponge, fry them with a fair amount of oil not too much or there won't be any oil left in the wok or pan. This will all go on your waistline :)

      Saturday, 23 April 2011

      Drunken pork belly 紅燒醉肉

      Green ginger wine makes a great refreshing cocktail with lime and fizzy water.  I also use it for oriental cooking.when I am out of Chinese cooking wine. Stone's is nice. I also like Lidl's (silly me! just remember it's Aldi not lidl) own brand but it is only available around Christmas time.

      This stewed pork recipe was created when I had a bottle of old ginger wine to use up quickly. I was pleased how flavourful it was. It's similar to hong shao rou but packed with wine flavour.

      Thursday, 21 April 2011

      Scrambled egg with tomato 西紅柿炒雞蛋 (番茄炒蛋)

      Xi hong shi chao ji dan 西紅柿炒雞蛋
      = fun chair chow dan (fan qie chao dan) 番茄炒蛋

      The above names all mean the same stir fried tomato with egg or scrambled egg with tomato, the Chinese way.

      These tomatoes I used were so red, the juice looks deliciously red too.
      There is no regional boundary where this dish comes from in China, it is popular among all Chinese not just in China but also worldwide unless anyone hates either or both the main ingredients. Such a simple dish but there is more than one way to cook it. I have tried it all and here is my review.