Appetizer

Appetizers and Dim Sum

Spicy Shrimp and Pork Dip

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Posted on 2014/10/07


Spaghetti with Asian Pesto and Shrimp

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Posted on 2014/07/08


Crispy Shell with Char Siu and Vegetable

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Posted on 2014/06/10


Crispy Twist

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Posted on 2014/05/13


Thai Lettuce Wrap with Spicy Shrimp, Pork and Peanuts

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Posted on 2014/04/29


Vegetarian Cabbage Roll

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Posted on 2014/02/18


Deep-fried Golden Stuffed Shrimp

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Posted on 2014/01/28


Baked Hot and Spicy Thai Chicken Wings

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Posted on 2014/01/14


Chinese Mandarin Pancake Wrap with BBQ Pork

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Posted on 2013/12/31


Vegetarian Vermicelli Salad

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Posted on 2013/11/05


Japanese BBQ Pork

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Posted on 2013/10/22


Salmon Teriyaki Stick (鮭の照り焼き串)

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Posted on 2013/08/20


Vietnamese Chicken Salad

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Posted on 2013/08/06


Thai Grilled Shrimp

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Posted on 2013/07/30


Vegetarian Tofu and Quinoa Pot Sticker

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Posted on 2012/12/12


Steamed Chinese Sausage Roll

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Posted on 2012/01/03


Baked Mussel with Hot and Sour Sauce

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Posted on 2011/12/15


Baked BBQ Pork (Char Siu) Bun

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Posted on 2011/12/08


Steamed Chicken Bun

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Posted on 2011/10/04


Deep-fried Shrimp Wonton

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Posted on 2011/10/19


Chawanmushi with Shrimp and Chicken

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Posted on 2011/09/23


Steamed Barbecued Pork Bun

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Posted on 2011/09/08


Japanese Egg Wrap

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Posted on 2011/08/16


Tea-flavoured Eggs

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Posted on 2011/08/11


Steamed Pork Dumpling (Siu Mai)

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Posted on 2011/08/08


Steamed Shrimp Dumpling (Har Gaau)

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Posted on 2011/08/05


Potato Cake

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Posted on 2011/07/03


Shrimp on Toast

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Posted on 2011/07/02


Potato Salad Chinese Style

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Posted on 2011/06/04


Spicy Steamed Corn

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Posted on 2011/05/10


Link

Pickled Lotus Root


Ingredients:

1 stalk (about 6″) – Lotus root

Pickling Ingredients:

1 cup + 2 Tbsp – Japanese rice vinegar
8 Tbsp – Sugar
1 tsp – Salt
8 Tbsp (4 fluid oz) – Water

Method:

  1. Cut lotus root into 1/4″ thick slices. Cook in 3 cups boiling water for 10 minutes. Drain.
  2. Combine pickling ingredients in a 2-litre pot. Bring to boil. Turn off heat and allow to cool. Add cooked lotus root slices. Leave overnight in fridge before serving.


Pickled Suey Choy


Ingredients:

20 oz – Suey choy
2 pieces – Red chili (finely shredded)
2 Tbsp – Ginger shred
2 Tbsp – Oil
1 to 2 pieces – Dried red chili
1 tsp – Szechuan peppercorn
1½ Tbsp – Salt

Seasoning:

6½ oz – Sugar
3½ fluid oz – White rice vinegar
1½ fluid oz – Water

Method:

  1. Wash suey choy and cut into ½-inch wide strips. Mix with 1½ Tbsp salt. Stand at room temperature for 2 hours.
  2. Squeeze out water from suey choy and put in a glass container. Add shredded red chili and ginger.
  3. Dissolve sugar in water in a saucepan. Add rice vinegar and mix well. Pour over suey choy.
  4. Heat oil in a saucepan. Saute Szechuan peppercorn and dried red chili until fragrant. Discard both peppercorn and chili. Pour flavoured oil onto suey choy. Mix well. Serve after 4 hours. Makes an excellent appetizer. Keep leftover in refrigerator.