Chinese Recipes | Cooking Tips | Good Eats

I bought a huge piece of fish (1.11 lb) from the supermarket that day. It’s called a Canadian Wild Yellow Eye Steak. Quite expensive, I must say at $7.99/lb, but still cheaper that wild-caught salmon.

I always ask the fishmonger which is the best fish that day for steaming and that day he recommended me to buy the Canadian Wild Yellow Eye Steak.

I asked the fishmonger how I should steam this fish, and here’s what he said… (more…)

Broccoli is a versatile vegetable. It can be steamed, stir-fried or boiled. Crown broccoli was on sale ($0.99/lb) that day so I bought 4 large broccoli heads.

Because I like to drink soup, I decided to make broccoli soup.

I usually make Chinese soup with pork. The pork adds an abundance of flavour to the soup. And of course, I have my secret ingredients for making Chinese soup - dried shrimp and dried mini scallops.

Ingredients (Serves 2):

- 2 tbsp vegetable oil
- 300g lean pork, pre-mixed with garlic (1 clove) and ginger (5 thin slices)
(I will talk more about this in my subsequent post)
- 1 tsp dried shrimp, pre-cooked
- 1 tsp dried mini scallops, pre-cooked
- 1 large broccoli head, cut into broccoli florets
- salt
- white pepper (more…)

No. This is not a scene from Fear Factor.

It is a plate of herbs and spices for making Bak Kut Teh, also known as Pork Rib Tea (a literal translation from the Hokkien dialect to English).

I bought this packet of herbs and spices from a Herbal Shop in Tiong Bahru Plaza, Singapore before I came over to Silicon Valley. It claims that Bak Kut Teh is “Effective in (more…)

I miss Ya Kun’s (also known as Ah Koon) Kaya Toast and Soft Boiled Eggs. Going to Ya Kun is always in my ‘to-do’ list when I go back to Singapore.

They have a unique way of toasting their bread, but I am not able to replicate the crispiness of their thin, toasted bread (if anyone knows how Ya Kun does it, do give me a ping!)

I settle for soft boiled eggs and enjoy making that for breakfast. (You can get a very nice photo shot of Ya Kun’s soft boiled eggs … (more…)

You eat with your eyes first, don’t you?

I was so inspired by the pretty picture in Elise’s recipe (Flank Steak Stir-Fry with Asparagus and Red Pepper) that I decided to come out with my own version of beef with broccoli and yellow pepper stir-fry .

I had some issues with chewy beef previously, so this time I bought the thinnest beef available. Interestingly it’s called “Hong Kong Fat Beef for Hot Pot” (from Ranch99), but it’s not fatty at all. It came sliced in thin pieces already, so it saved me some preparation time.

(more…)