Appetizer

Appetizers and Dim Sum

Vegetarian Tofu and Quinoa Pot Sticker

See recipe ….

Posted on 2012/12/12

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Steamed Chinese Sausage Roll

See recipe ….

Posted on 2012/01/03

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Baked Mussel with Hot and Sour Sauce

See recipe ….

Posted on 2011/12/15

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Baked BBQ Pork (Char Siu) Bun

See recipe ….

Posted on 2011/12/08

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Steamed Chicken Bun

See recipe ….

Posted on 2011/10/04

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Deep-fried Shrimp Wonton

See recipe ….

Posted on 2011/10/19

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Chawanmushi with Shrimp and Chicken

See recipe ….

Posted on 2011/09/23

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Steamed Barbecued Pork Bun

See recipe ….

Posted on 2011/09/08

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Japanese Egg Wrap

See recipe ….

Posted on 2011/08/16

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Tea-flavoured Eggs

See recipe ….

Posted on 2011/08/11

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Steamed Pork Dumpling (Siu Mai)

See recipe ….

Posted on 2011/08/08

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Steamed Shrimp Dumpling (Har Gaau)

See recipe ….

Posted on 2011/08/05

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Potato Cake

See recipe ….

Posted on 2011/07/03

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Shrimp on Toast

See recipe ….

Posted on 2011/07/02

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Potato Salad Chinese Style

See recipe ….

Posted on 2011/06/04

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Spicy Steamed Corn

See recipe ….

Posted on 2011/05/10

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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.

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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.

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