Chinese-style Dessert with Green Bean


1/2 cup peeled green beans
6 oz rock sugar
2 tbsp gelatin powder
1 tbsp agar agar powder
3-1/2 cups water


  1. Cover green beans completely in water, soak for 2 hours. Drain.
  2. Steam beans for 25 minutes until soften. Cool.
  3. Blend the cooked beans with 1 cup of water until pureed.
  4. Mix agar agar and gelatin powder with 1/2 cup of water.
  5. Cook rock sugar with 2 cups of water, simmer until sugar is dissolved. Add agar agar gelatin mixture and bean puree. Bring to a boil.
  6. Remove from heat, pour into a mould and cool.
  7. Refrigerate until pudding is set before serving.

Source: Cook It Easy


Chinese-style Soup with Crabmeat and Spaghetti Squash


1/2 spaghetti squash (approx 1 lb), seed removed
4 pcs artificial crabmeat, thinly sliced
2 egg whites, beaten
1 tbsp chopped cilantro


4 cups chicken broth
1/3 tsp salt
1/3 tsp white pepper

Cornstarch Solution

2-1/2 tbsp cornstarch, dissolved in 3 tbsp of water


  1. Steam spaghetti squash over high heat for 30 minutes. Scrape out its flesh with a fork.
  2. In a large pot, bring broth ingredients to a boil. Add spaghetti squash flesh and boil again.
  3. Add crabmeat and stir constantly. Add cornstarch solution, stir until thickened. Remove from heat.
  4. Drizzle in egg whites and stir until set. Sprinkle cilantro on top and serve.

Makes 4 to 6 servings.

Source: Gourmet Do It Yourself

Chinese-style Stir-fried Shrimp with Red Fermented Beancurd Sauce


600 g fresh shrimp
1-1/2 stalks green onion, white parts, chopped


1 piece red fermented beancurd (南乳)
6 tbsps sugar
1 tbsp water
1/2 tbsp Shaoxing wine
dash ground white pepper


  1. Remove shells of the body parts of the shrimp. De-vein and reserve heads and tails. Wipe dry. Marinate with 1/2 tsp salt for 30 minutes.
  2. Mash beancurd with a fork. Mix with other sauce ingredients.
  3. Heat oil in wok and saute shrimp till 60% done (when they roll up and turn red). Remove and drain on paper towel.
  4. Discard oil and wipe clean the wok. Heat 2 tbsps of oil in the wok and stir fry green onion until fragrant. Add beancurd sauce and stir-fry until it bubbles.
  5. Return shrimp to wok and cook until done. Remove and serve.

Source: Xi Yan Cuisine

Chinese-style Vegetarian Dish of Braised Gluten


1-1/3 lb gluten (面筋)
1 tbsp sesame oil
4 aniseed star
1 piece cinnamon bark


1/2 tsp salt
1 tbsp sugar
1 tbsp malt sugar
1 tsp mushroom essence
1-1/2 tbsp dark soy
1-1/2 cups water


  1. Blanch gluten in boiling water for 5 minutes, drain.
  2. Cut gluten into thick chunks after cooling down. Deep fry in hot oil until golden brown. Drain.
  3. Heat 2 tbsp oil in a wok, add sauce ingredients, gluten, aniseed star and cinnamon. Cook over low heat and keep stirring until most of the liquid has evaporated.
  4. Add sesame oil, mix and remove to a cutting board. Cut gluten into 1/4-inch slices before serving either warm or at room temperature.

Source: Chinese Vegetarian Dishes

Chinese-style Stewed Pork Belly with Cuttlefish


1 cuttlefish, about 600 g
450 g pork belly (with skin)
6 pieces dried black mushrooms
2 slices ginger
2 stalks green onion, cut into sections
1 clove shallot, cut into slices


2 tbsp Chinese cooking wine
1/2 tbsp dark soy sauce
1-1/2 tbsp light soy sauce
1/3 slab brown sugar
3/4 to 1 cup water


  1. Rinse pork belly with the skin on. Scrape off the hair. Blanch in boiling water until it stops bleeding. Rinse and cut into pieces.
  2. Remove the gut of cuttlefish thoroughly. Cut flesh into pieces and make crisscross incisions on each piece without cutting all the way through. Blanch in boiling water, rinse and wipe dry.
  3. Soak dried black mushrooms in water until soft and remove the stems.
  4. Heat about 2 tbsp oil in a wok. Stir-fry ginger slices, green onion and shallot until fragrant.
  5. Add pork, dried black mushrooms and cuttlefish. Pour in seasoning. Bring to a boil. Reduce heat to medium-low and simmer until the ingredients are tender and the sauce thickens. Remove and serve hot.

Source: Simple Treats