Wednesday, October 30, 2019


This is a lovely claypot dish but prepared it in a non stick pan.  It is awesome, very aromatic with the Dong Quai, tasty, delicious with the seasoning ingredients.

This should be a great dish for confinement ladies or anybody who wish to 'energise' the body.
Not that difficult but the result is satisfactory.  Serve with rice with the thick gravy, makes a wonderful main dish.

[serves 3]
3 deboned chicken thighs - cut bite size pieces, fats removed with skin intact 
5 slices Dong Guai
50 ml Shaoxing wine
1 tbsp wolfberries
10 slices ginger
1 tbsp sesame seed oil
1 tsp each light soy sauce and oyster sauce
1/4 tsp brown sugar
100 ml water
1 tbsp sesame seed oil
2 tbsp light soy sauce
some pepper to taste
1 tsp tapioca flour

  1. Marinate chicken pieces with marinate for at least 20-30 minutes.
  2. Heat up sesame oil in a non stick pan, saute ginger until aromatic and slightly at the edges.
  3. Add in chicken, stir fry to mix well for a minute or more.
  4. Add in dong quai, wine and seasoning.  Stir fry to mix well.  Add in water, cover to simmer for about 5 minutes or until chicken is cooked and tender.
  5. Remove lid, add in wolfberries.  Stir well.
  6. Dish up to serve.  If using claypot, serve right away.

Tuesday, October 29, 2019


Please refer to my post on 'Fresh Bamboo Shoots Pork Rib Soup' about my fresh bamboo shoot story. These paus with bamboo shoots and mui choy filling is Awesome!!!. The pau skin is light and fluffy. The slightly sweet skin blends well with the savoury taste and flavour of the filling. The bamboo shoots are crunchy though blanched, fried and steamed. 
You would not stop with just ONE but I had no choice because I need to share some with my mom, sister and other family members.  No worries, I will try to get some fresh bamboo shoots from my cousin in Taiping during my next visit end of November. 

Bamboo Shoots Mui Choy Pau Filling
Recipe adapted from Coco Kong's Cookbook [modified]
Ingredients For Bamboo Shoots Mui Choy Fillings
180 gm minced meat
160 gm fresh bamboo shoots - blanched, drained and chopped
100 gm mui choy - rinsed well, soaked for 5 minutes, drained and chopped
1 tsp chopped ginger and shallots
150 ml water
some toasted sesame seeds [optional]
1 tbsp each sugar, cooking wine and light soy sauce
1 tsp mushroom stock granules
1/2 tsp white powder
1 tbsp cornflour + 50 ml water
  1. Heat wok with 1/2 tablespoon oil, saute ginger and  shallots, add minced meat. Stir fry to mix well or until meat turned white.  Add seasoning and bamboo shoots. Stir fry for awhile.
  2. Add in  mui choy, stir to mix well, then add 100 ml water.  Let it boils and cook for 5-10 minutes  Stir fry to mix well, fry until water is almost dry.
  3. Stir in cornstarch water to thicken. Add in chopped spring onions and sesame seeds. Dish up and leave to cool before using.  Can prepare and refrigerate until required.
Ingredients for Pau Skin
[makes 16 medium size paus]
400 gm pau flour
2 tsp yeast
60 gm icing sugar
240-250 ml water [this depends on the 'age' of flour]
1/4 tsp vinegar
1 tsp vegetable shortening
  1. Combined flour, sugar, yeast in a mixing bowl.  Gradually add in water to form a rough dough.  Knead until well mixed, then add in shortening.  Continue to knead until  smooth and pliable.  
  2. Shape into a ball, dust with some flour to prevent sticking to hand.  Place in mixing bowl, cover to rest for 20 minutes or until double in size.
  3. Punch down dough, then roll into round.  Divide into 16 equal portions, each to roll into balls.  Flatten each one in circle. Flatten the edges, place filling [about 1 heaped tablespoon] in the centre, gather the edges together to seal to make a round pau or pleat the edges into a pau shape.
  4. Place on parchment paper and steaming tray.  Proof for about 20-30 minutes or until double in size.
  5. Finish doing the rest.  Place steaming tray over rapidly boiling.  Cover to steam for 12 minutes.  Off heat and remove paus after 2-3 minutes.
  6. Cool on wire rack or serve immediately.  ENJOY!!

Monday, October 28, 2019


Just thought of  keeping record of this soup here and perhaps to share with readers on how easy it is to prepare a delicious soup with fresh bamboo shoots and pork ribs.  The bamboo shoots look something like this [image from google [Here]].  
Image result for images of fresh bamboo shoots

I was in Taiping last weekend to attend a funeral and also visited some of my dear cousins.  One of my cousins gave me some fresh bamboo shoots which she said is delicious for soups, curries and stir fries. My cousin taught me to base portion for soup and the mid and tip portion for stir fries.
Honestly, I have never cook fresh bamboo shoots and always thought it has a weird smell.  Anyway, I boldly accepted the smallest one.  I shared half of it with my mom and kept the other to prepare a pau filling and this soup.  The soup is awesome, no weird smell at all.  Look at the soup, it is so clear and bamboo shoot slices are
Ingredients [rough estimate]
120 gm fresh bamboo shoots - sliced
150 gm pork ribs - blanched and rinsed
a small knob ginger - washed and smashed
2-3 pips garlic
salt, pepper and chicken stock granules to taste
750-800 ml water
  1. Blanched fresh bamboo shoots with some salt in boiling water for 1-2 minutes.  Drained and set aside.
  2. Bring water to boil in a soup pot or claypot.  Add in pork ribs, ginger and garlic.  Bring to boil and simmer until ribs are tender.  Add in bamboo shoots and seasoning.
  3. Boil for a further 10-15 minutes.  Taste to adjust seasoning.
  4. Serve hot.

Tuesday, October 22, 2019


One additional simple and healthy dish for the family.  Main ingredient is tofu and good quality light soy sauce.
Tofu is a good plant source of protein, iron and calcium especially for vegan or many people who are cutting down on intake of meat.  It contains numerous or all nine essential amino acids. Other minerals are manganese, selenium and phosphorous and a good source of magnesium, copper, zinc and vitamin B1.
Tofu is considered a superfood and a healthier substitute to eating fish. Best of all, the price is affordable for all.
2 blocks tofu - cut 1/2 inch thick slices
1 stalk spring onions - cut sections [keep some for garnishing]
2 dried mushrooms - soaked and sliced [optional]
several slices of ginger
1 red chilli - sliced
3 tbsp light soy sauce
1/4 tsp mushroom stock granules
1 tbsp cooking wine

  1. Pan fry tofu slices in a non stick pan until brown on both sides.  Push aside, saute ginger until aromatic.  Add in spring onions, mushrooms and red chillies.  Continue to fry until aromatic.
  2. Mix will fried tofu.  Pour in seasoning.
  3. Bring to bubbly boil, add in enough water to cover the tofu pieces.  Braise until water is slightly reduced or thick.
  4. Add in remaining spring onions.  Stir to mix, dish up to serve.