Chinese-inspired Jambalaya

A few months ago, I joined a Facebook group called Food Bloggers Central founded by the amazing Nagi of RecipeTin Eats and Megan of Culinary Hill. I was blown away by how supportive the bloggers are to one another. Food blogging is often a one-man team and having someone (or a group of like-minded people) who will have your back, when you're trying to figure out how to do the million things that's usually required to maintain a food blog, just helps a ton.

I had already befriended Nagi a while back before joining the group (I interviewed her just last year for my blog series Meet My Inspiration) So when she approached me about being a member of Food Bloggers Central, I immediately said yes.

Fast forward to last month, Nagi had initiated this project called Food Blog Hop. The idea is that each blogger who's interested in the project would be matched with two other bloggers, and we would basically cook each other's recipe.

Then maybe a week later, Nagi being her awesome ambitious self posted a spreedsheet of the big list of bloggers, and who each blogger was matched with. What a task! Bravo, Nagi! I quickly went down the list, and found my name next to Neli of Delicious Meets Healthy. I didn't know Neli before so I starting poking around her blog and spotted something I've been wanting to try - Jambalaya.

If you've been following my posts, you probably have noticed my growing love for Southern cuisine ever since I watched the first episode of A Chef's Life. I mean, I did go after Vivian's chicken and rice, and cooked it back to back for two weekends. Would I take a trip down to North Carolina and eat at Vivian Howard's restaurant, Chef & the Farmer? HECK YEAH, in a heartbeat I would. Did you know that A Chef's Life was just nominated for multiple James Beard Awards? I just love what Vivian is doing and the awesome stories that she's been sharing. It's so inspirational to me. My desire to learn about food and culture has been growing faster than I can keep up, and then when I saw Neli's jambalaya, my light bulb bursted into a shower of meat, vegetables, and rice (insert imagination).

Jambalaya reminds me a lot of Hong Kong style clay pot rice. Clay pot rice is such an iconic Hong Kong winter dish. When I was in the Kong 2 weeks ago, I was thrilled when Emily (who I met on Instagram and spent the day hiking the Dragon's Back with) suggested that we'd get clay pot rice for dinner in Yau Ma Tei.

And it was amazing.

Hong Kong style clay pot rice

I love the similarities between Jambalaya and clay pot rice. Both have meat and vegetables cooked in one pot, and it's so rich and savory, it will just shoot you to the moon and back.

So without having much knowledge about this iconic Southern dish, I went off to find out all kinds of things about the Jambalaya.

Jambalaya is a Louisianan dish that has a lot of French and Spanish influences, and it's made differently depending on the region you're in. Many debate over rather the jambalaya was evolved from the Spanish paella or French Jamalaia, or perhaps both given the region's cultural history with Spanish and French settlers in the 18th Century.

Jambalaya is a lovely and rich stew that has four main ingredients: meats, vegetables, stock, and rice. The most common version is probably the red jambalaya, also known as the Creole jambalaya which is referred to as "city food". Creole jambalaya is more popular near New Orleans, on the Eastern part of Louisiana. The other kind of jambalaya is the brown jambalaya, also known as Cajun jambalaya which is referred to as "country food". And Cajun jambalaya is commonly found in Western and Central Louisiana.

So how the heck do you tell between a Creole and a Cajun jambalaya? The main difference is the use of tomatoes in the Creole jambalaya. And Cajun jambalaya is known as brown jambalaya because of the natural camelization of sugar in meats and veggies in the browning process, and it later gets incorporated into the stock.

After giving both styles some thoughts, I chose to do a Cajun jambalaya over the Creole jambalaya. The Cajun culture and their history reminds me a lot of my Hakka roots. Cajun food is rustic country food that is generally very well seasoned which shares a lot of common ground with Hakka cuisine. Based on the typical Cajun jambalaya recipes, I switched out some things like onion and smoked sausage with Chinese turnip (lor bak) and Chinese sausage (lap Cheong). I also added five-spiced pork belly, fresh ginger, hoisin sauce, garlic chili sauce, and scallion to kick this Chinese-inspired jambalaya into high gear.

I was ecstatic with this Chinese-inspired Jambalaya that's totally comforting with a touch of my Chinese heritage.

Chinese-inspired Jambalaya

Prep time: 35 mins  Cook time: 35 mins  Total time: 1 hour 10 mins Serves: 5-6

Ingredients

  • 1/2 lb skinless and boneless chicken thighs
  • 1 tsp soy sauce
  • 1/8 tsp white pepper powder
  • 1/2 lb pork belly, skinless
  • 1/4 tsp five spice powder
  • 2oz Chinese sausage (lap cheong)
  • 1 tbsp minced garlic
  • 1 tsp minced ginger
  • 1 cup diced Chinese turnip (lor bak), about 1/2" dices
  • 1 cup diced bell peppers
  • 1 1/2 cups long grain white rice
  • 1 tbsp hoisin sauce
  • 2 tsp garlic chili sauce
  • 1 tsp dried thyme
  • 1 tsp oregano
  • 1 tsp garlic powder
  • 3 bay leaves
  • 3 cups chicken stock
  • 1/2 lb medium or large shrimp, shelled and deveined
  • 3 stalks chopped scallion
  • 2 tbsp lemon juice
  • 2 tbsp soy sauce

Instructions

  1. Slice pork belly diagonally into 1/4" thick slices. Marinate with five spice powder for 30 minutes.
  2. Cut chicken into 1/2" cubes. Marinate with soy sauce and white pepper powder.
  3. Slice Chinese sausage into 1/8" slices. Set aside.
  4. Mince garlic and ginger, and dice turnip into 1/2" cubes. And dice bell peppers.
  5. Place a Dutch oven over medium-high heat, drizzle about 2 tablespoons of oil, and twirl the pan a couple times to spread oil evenly. Add pork belly, stir several times until meat is browned and caramelized, about 3 minutes. Remove from pan. Add chicken, and cook until it's no longer pink on the outside, about 2. Remove from pan. Add Chinese sausage and let it cook for 2 minutes. Remove from pan.
  6. Turn the heat down to medium, stir in garlic and ginger, cook for 30 seconds. Add turnip and bell peppers, and let it cook for 3 minutes, stir frequently.
  7. Stir pork belly, chicken, and Chinese sausage back into the pot. Add rice and stir. Add hoisin sauce, garlic chili sauce, thyme, oregano, and garlic powder, and stir one more time until everything is mixed well together. Throw in the bay leaves, then add chicken stock. Give it a quick stir, and turn the heat up. Once it boils, return the heat to low, cover and let it cook for 15 minutes.
  8. Sprinkle chopped scallion, and lay the shrimp on top, then drizzle with the lemon juice. Cover and let it cook for another 5 minutes, until shrimp has turn completely pink.
  9. Drizzle 1 to 2 tablespoons of soy sauce, then serve hot.

Malaysian Steamed Cake - Mah Lai Goh (馬拉糕)

Here we go! I've been dying to make this post happen! Attempt after attempt, I've finally made a batch of Mah Lai Goh (馬拉糕) that I'm absolutely thrilled with (after gaining 5 pounds from eating all the failed cakes!) This dim sum classic is soft, light, spongy, and a tad sweet. I still can't believe it took me this long to try making it, and I'm just stoked that it turned out better than I anticipated.

Mah Lai Goh (馬拉糕) is also called Malay cake or Malaysian steamed cake. However, the cake wasn't originate in Malaysia. It's a Cantonese steamed cake that's often seen on the dim sum table. It's pretty much every kid's favorite at dim sum growing up because it's... cake. No child can turn down cake for breakfast on a Sunday morning when your whole family goes yum cha. So how did it get its name? I can't seem to find the absolute answer. Legend has it that Singaporeans with Malay descent are the ones who created Mah Lai Goh in the first place, then the cake was introduced to Canton (now known as Guangdong) and Hong Kong. This super moist cake get its tenderness from steaming instead of baking which uses dry heat. It's made with light brown sugar for its sweetness, and very little dairy as in only 4 tablespoons of butter. FOUR!

I swear pictures can't do this Mah Lai Goh justice of how amazingly tender this brown sugar cake is. When it's fresh out of the steamer, it smells incredible and the cake will just melt in your mouth. Part of what makes Mah Lai Goh so distinct from other cakes is the airiness and the texture (the little holes you see all over the cake).

Doesn't this look just like what you get at dim sum?!

Steaming

Now, let's go over steaming, and a little bit of "MacGyvering" when you don't have the proper equipment like a good size wok with a dome lid. It's totally possible but you just have to be a little bit creative. When you're steaming, you want to make sure the kitchenware you're using is big enough so that there's enough steam to go around inside the pot. And that there's enough space between the boiling water and the cake that's being steamed. You never want your cake touching the water because that'll just be boiling, not steaming. Think of double boiling, in a way. Also make sure there's enough water for the entire duration of the steaming process. If you see that it's running low, simply add more hot water to the pot or wok (never add cold water because that'll make a sudden change of cooking temperature).

Here's my setup since I do not own a wok (I know, why don't I have a wok? How do I not have one? I'm honest don't even know).

I used a stockpot, a big one. I added a Chinese steaming rack on the very bottom, filled about 2" of water in the pot (fully covering the steaming rack), and set my bamboo steamers on top of that (that's two, 8-inch steamers stacked on top of each other).

Don't have either a steaming rack or bamboo steamers, then you can try using a heat-resistant bowl (place it upside down inside the stockpot) and a standard cake pan. Again, you want to make sure that the cake pan isn't touching the boiling water. Look around your kitchen and see if there's anything else that you think might work and give it a try.

Steaming cake might sound a little weird but it really is unbelievably scrumptious.

Try it!

Malaysian Steamed Cake - Mah Lai Goh (馬拉糕)

Prep time: 10 mins  Cook time: 30 mins  Total time: 40 mins  

Serves: 1, 8-inch cake

You'll need:

  • 1 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 3 large eggs
  • 3/4 cup brown sugar
  • 7 tbsp coconut milk
  • 1/4 cup butter, melted
  • 1 tsp vanilla extract

Approach:

  1. Prepare your steamer by setting up the wok/stockpot filled with water, and get it boiling on high heat.
  2. Mix together flour, baking soda, and baking powder. Set aside.
  3. Line your bamboo steamer or cake pan with parchment paper.
  4. While the water is still reaching for the boiling point, beat eggs and brown sugar together in a stand mixer on low for 2 minutes (setting 4 on a KitchenAid).
  5. Add coconut milk, melted butter, and vanilla extract. Mix on low for another 1 minute.
  6. Add the dry ingredients to the wet, parts at a time. Mix on low until batter is well-combined, about 1-2 minutes.
  7. Pour the batter into the lined bamboo steamer or cake pan. Then carefully place inside the wok or stockpot. Turn the heat down to medium and steam for 30 minutes.
  8. Remove bamboo steamer or cake pan, and let it cool for at least 5 minutes before slicing.
  9. Serve warm.

Notes:

The cake can be refrigerated and re-steamed the next day, and it will stay fresh for up to 4 days.

Recipe adapted from Cake on the Brain.

Chicken and Rice Soup with Choy Sum (菜心雞湯飯)

Guys. I'm obsessed. I don't use that word often but for today's post, I just think it's appropriate. Two things that I'm obsessed with for the past three months: A Chef's Life, and chicken and rice.

The PBS show A Chef's Life reminds me a ton of how I grew up in the countryside of Hong Kong. It also reminds me of how my mom used to run our family restaurant back when I was younger as I watched and helped her prep in the kitchen. By learning about the South from an agriculture and lifestyle perspective, I came to realize that the way of life of the Hakkas and people from the South share a lot of things in common. If you remember reading my Hakka heritage post a while back, I talked about the fact that many Hakka families, like mine, were raised around farming and the countryside. I think the South is beautiful and Southerners truly know how to appreciate food because they understand the work that goes into each grain of rice and each slice of meat.

The Hakka cuisine is also very similar to Southern cuisine with lots of fresh, seasonal, hearty, rustic, and flavorful meals. And it is, too, very regional. I've never lived in the South or know all that much about Southern cuisine other than what I've learned on A Chef's Life and Mind of a Chef with Sean Brock so I can't say that the typical ingredients found in Southern cooking are the ingredients used in Hakka cooking but basics are there. I was delighted to learn that many Southern dishes also celebrate pork as much as the Hakka cuisine does.

Lately, I've been taking Vivian's mom Scarlett's chicken and rice recipe and adapting it into a tong faan (湯飯), which means rice soup in Cantonese. When I used to live with my mom, we would have tong faan often because it's just so damn simple and it's so comforting on those cold winter nights. She would save the pot liquid from boiling choy sum (a leafy green in the mustard family), and we'd fill our bowls with rice then pour the hot vegetable broth into the bowls. It's really that simple. And, of course, dinner would be served with a few other dishes as usual. Tong faan isn't something you'd actually get at a restaurant but it's a comfort food that you'd enjoy at home. And don't mistake the Tong faan with congee or rice porridge (jook) which is much thicker and creamier and often eaten as breakfast in many Asian cultures.

Chicken and Rice Soup with Choy Sum (菜心雞湯飯)

Prep time: 30 mins  Cook time: 1 hour 30 mins  Total time: 2 hours

You'll need:

  • 1 organic whole chicken, about 4lbs
  • 3 sprigs thyme
  • 3 bay leaf
  • 2 tbsp salt
  • 1 1/2 tsp white pepper powder
  • 1/2 bulk garlic, peeled and smashed
  • 1 1/2 cups chopped yellow onion
  • 1 1/2 cups white rice
  • 1/2 lb chopped [i]Choy Sum[/i]
  • 3 stalks chopped scallion

Approach:

  1. In a large stock pot, put in the chicken, bay leaf, thyme, salt, and white pepper. Fill water up to one inch above the top of the bird. Cook on medium heat for about 1 hour or until the meat has started to fall off the bone. Turn off the heat and let the bird sit in the broth for another 30 minutes. Remove the whole chicken, and discard bay leaf and thyme.
  2. Debone the chicken and tear the meat into small pieces.
  3. Bring the broth back on medium heat, and add the chopped onion and rice. Let it cook for 8 minutes then add the chicken back in the pot along with the chopped choy sum and scallion. Let it all cook for 5 more minutes until the rice has cooked through but not broken. Stir and check the rice frequently.
  4. Serve immediately.

Notes:

Resist rinsing of the rice as the starch will make the soup richer.

Adapted from Scarlett's Chicken and Rice.

Ketchup Sriracha Shrimp

I love shrimp. And I love shell-on shrimp even more! Seafood is extremely easy to find in Hong Kong as it is surrounded by water. Did you know that there're actually 260 outlaying islands in Hong Kong? Islands like Cheung Chau, Peng Chau, Lamma Island, and Lantau Island are the most populated amongst them all. There're tons of fishing villages and historic sites that tourists often miss out on when they visit the Kong. The four major outlaying islands are pretty easy to get to by ferry which you can board from Central on Hong Kong Island. Plus, there are ferries that would take you from island to island. Sometimes I feel like even locals themselves don't realize just how amazing these outlaying islands are! Going to the islands is always an adventure for people who don't actually live there. After all, Hong Kong is not always about the hustle and bustle, especially when outdoor adventures are easily accessible within an hour or less. I'm talking about hiking, swimming, surfing, going to the beach, taking boat trips, eating fresh seafood, visiting fishing villages and old temples, etc. I can really go on and on about all the fun outdoorsy stuff in the Kong (as lately I'm doing some homework and begin to think about what kind of day trips I'd like to go on when I head back to Hong Kong NEXT MONTH!)

So, what brings me to this Ketchup Sriracha Shrimp? I think it's just the fact that it's another dish that reminds me of my mom's cooking. Her version, however, does not involve any sriracha or spiciness, just plain simple ketchup shrimp. But when I was putting this recipe together, adding sriracha just makes sense!

And you don't need a whole lot of sriracha either, 1/2 tablespoon is all you need to highlight the taste.

What else do you need other than ketchup to make this Ketchup Sriracha Shrimp? A tiny bit of rice vinegar, garlic, scallion, salt, and white pepper powder. My mom would often make her ketchup shrimp with whole shrimp, meaning with the heads and all. Fresh seafood, though, isn't always so easy find and widely available. I totally would have gone with fresh shrimp if it was easier and cheaper to get here! This time, I just settled on some good ol' frozen shrimp. Can you make this dish with shelled shrimp you may ask? You could... but I don't recommend it because it just won't give you the same flavor. Plus, how could you eat a Cantonese shellfish dish without the shells? It's like eating buffalo wings without bones. You just gotta stick with what's good here!

Tangy and sweet with a spicy kick. I just can't get enough of it!

Ketchup Sriracha Shrimp

Prep time: 10 mins  Cook time: 5 mins  Total time: 15 mins

Serves: 2

You'll need:

  • 1 lb frozen medium shrimp, shell-on and deveined
  • 2 stalks of scallion

Sauce:

  • 3 tbsp ketchup
  • 1/2 tbsp sriracha
  • 1 tsp rice vinegar
  • 1/4 tsp white pepper powder
  • 1 tsp salt
  • 1 tbsp minced garlic

Approach:

  1. Thaw frozen shrimp by running it under tap water for 5 minutes, in a colander. Give it a toss half way through to make sure it's getting thawed thoroughly. Then pat dry with paper towels.
  2. Chop scallion into 2" stalks, discard the white end parts. Then mix sauce ingredients together and set aside.
  3. Set a frying pan or skillet over medium-high heat, When the pan is hot, add some oil and twirl the pan to spread. Add shrimp to the pan. The shrimp should sizzle when it first come in contact with the pan. Saute the shrimp until it starts to turn pink on both sides. Cook until almost all the grey bits on the shrimp is gone but not totally, then add the sauce and scallion. Let it cook for another 20-30 seconds until the sauce has incorporated and shrimp has turn pink completely. It should take no more than 5 minutes to cook.
  4. Turn off the heat, plate, and serve hot.

Soy-glazed Black Pepper Chicken

THIS. This chicken dish will knock your socks off! It's Hakka recipe #2 I'm sharing with you this year and you're gonna LOVE it. You should already know by now that I adoreThe Hakka Cookbook by Linda Lau Anusasananan. This soy-glazed black pepper chicken recipe is what I'll be keeping for the rest of my life, and I'm not kidding here. It's one of the simplest chicken dishes you'll ever cook and it's got a big punch of flavors.

Linda had learned this chicken dish from a man named Ying Hsien who's father is a Hakka. Ying Hsien grew up in Northern India, and had moved to Toronto after the Sino-Indian war in the 60's because jobs became harder to find for the Chinese living in India. This soy-glazed black pepper chicken is what Ying Hsien learned from his mother in India, and I simply just can't believe that all it takes are four ingredients to produce such a distinct taste.

Don't let the color fool you! The chicken might look really really dark but it's not because the chicken is burnt. It's dark because of the use of dark soy sauce. I added water to the original recipe but if you're looking for a thicker, stickier sauce, adding less water to the pot will do the trick. The sauce will thicken up and reduce a bit as it cooks. I also deviated from the original cooking instructions and decided to sear the meat before braising which in my option makes a more tender bite. Searing will also change the overall texture by reducing fat from the chicken skin. And if you want to master this dish, use freshly cracked black pepper. It'll take you a few extra minutes of cranking on a black pepper mill but it'll enhance the spiciness of the dish by a mile.

Another tip when making this dish? Use a non-stick frying or saute pan. I love my Calphalon Contemporary Nonstick, and I don't think I can live without it. I've tried using my Lodge Dutch oven and another pan that wasn't non-stick, and the whole thing became a mess once the chicken and sauce started getting stuck to the bottom. It was not pretty and the sauce wasn't able to stick to the chicken as well as it could because it was mostly stuck on the pan. So I highly recommend using a non-stick!

And what's better to go with a super flavorful hunk of meat? WHITE RICE!

JUST LOOK AT THIS.

The outside is incredibly savory and aromatic while the inside is moist and tender. This is a dish I can devour everyday, hands down!

Soy-glazed Black Pepper Chicken

Prep time: 5 mins  Cook time: 50 mins  Total time: 55 mins

Serves: 2-3

You'll need:

  • 2 lbs bone-in chicken thighs with skin, about 6 pieces
  • 1 tbsp freshly cracked black pepper
  • 1/4 cup dark soy sauce
  • 3 tbsp water
  • chopped cilantro leaves, for garnish
  • white rice, optional

Approach:

  1. Trim excess fat off the chicken.
  2. Set a deep frying pan or dutch oven over medium-high heat. When the pan is hot, add oil and twirl the pan to spread. Sear each side of the chicken tights for 5 minutes. Remove most of the oil/fat except 1-2 tablespoons. Add freshly cracked black pepper, dark soy sauce, and water. Twirl the pan a few times to incorporate all the ingredients together. Once the sauce starts to boil, turn down the heat to medium-low. Let chicken to cook for 20 minutes, then flip them and cook the other side for an additional 20 minutes.
  3. Remove chicken from the pan or dutch oven, serve hot over white rice, garnish with cilantro.

Notes:

Adapted from The Hakka Cookbook by Linda Lau Anusasananan.

Chinese Long Beans with Ground Pork (豆角炒肉碎)

Remember when I wrote that post a while ago about my Hakka heritage? Well, I kinda promise myself that I'd cook more Hakka dishes for the blog this year, and this Chinese long beans with ground pork is one of them. It's a stir-fry so it's really easy to prep, and you can have dinner on the table in a jiffy!

In Cantonese, we call Chinese long beans "dau gok" (豆角), and they are also known as Yardlong beans (but they're really not a whole yard long, more like half a yard). You can find them at most Asian grocery stores or markets. I've been eating dau gok since I was a kid, and can tell you that Chinese long beans are a little "chewier" and has a stronger green bean taste than regular green beans, they're usually skinnier in thickness, darker in color (although there are a handful of variety and I know there's even purple ones!).

There are a few ingredients that make this Chinese Long Beans with Ground Pork a Hakka dish. The use of pork, soy sauce, and fermented black soybeans called "dau si" (豆豉) in Cantonese. Fermented black soybeans are usually sold dried but sometimes you can also see them being sold in jars which the beans are soaked in liquid/oil. I'm used to the dried kind, and you'd just soak them in water for a few minutes then drain.

Fermented black soybeans are used in a lot of Hakka dishes as they carry a robust flavor that can be added to many hearty Hakka cooking. And if you grew up in a Cantonese household, you would know that a can of "dau si leng yu" (豆豉鯪魚), dace fish and fermented black soybeans, can go a long way with just a bowl of warm rice on those cold winter nights!

This Chinese long beans with ground pork dish, though, it's one of many Hakka dishes that my mom would serve on any given day. It just reminds me of her cooking and sitting at dinner with my family!

Chinese Long Beans with Ground Pork (豆角炒肉碎)

Prep time: 15 mins  Cook time: 15 mins  Total time: 30 mins

Serves: 2-3

You'll need:

  • 1/2 lb ground pork
  • 1 tsp soy sauce
  • dash of white pepper powder
  • 1/2 lb Chinese long beans
  • 1/2 cup chopped onion
  • 1 tbsp minced garlic
  • 1 tbsp dried fermented black soybeans
  • Sauce:
  • 1/4 water
  • 1 tbsp Chinese Shaoxing wine
  • 1 tbsp soy sauce
  • 1/2 tsp sugar
  • 1/2 tsp cornstarch

Approach:

  1. Season the ground pork with soy sauce and white pepper powder. Set aside and let it marinate while you continue prepping.
  2. Rinse, and cut Chinese long beans into 1 1/2" long.
  3. Soak the dried fermented black soybeans in 1/4 cup of water for 5 minutes, then drain.
  4. Mix the sauce ingredients together.
  5. Set a wok or pan over medium-high heat. When the pan is hot, add oil and twirl the pan to spread.
  6. Add garlic and cook until fragrant, about 15 seconds. Then add chopped onion, and cook for 1 minute. Add the ground pork and cook for 3 minutes, then add the fermented black soybeans. Add Chinese long beans and sauce, cover, and let it cook/steam for 3 minutes. Uncover, and cook for another 5 minutes.

Notes:

Adapted from The Hakka Cookbook by Linda Lau Anusasananan.

Beef and Shredded Lettuce Fried Rice (生菜牛肉炒飯)

Hello! I know it's been a while since I've shared a recipe but I've just been super busy this holiday season! I'm currently sweating over my 2014 holiday project (check out what I did for the last three years!) Every year, I look forward to December to work on something special like this and I can't wait to share with you all the final product! So today I thought I'd share with you a quick recipe since everyone is spending most of their time prepping for the holidays, and would probably want to stir up dinner quickly! This dish is one of my favorites when it comes to Hong Kong style classics - the Beef and Shredded Lettuce Fried Rice (生菜牛肉炒飯).

Fried rice is one of my comfort foods. And I'm not taking about fried rice from your neighborhood Dragon Palace or Szechuan Garden. I wouldn't eat fried rice from those places even if it's free. It's not them. It's me. (well, it is kinda them a little.) I can't picture people visiting from Italy would want to eat at Olive Garden so forgive me if I'm picky about my fried rice!

I have a handful of favorite Hong Kong style fried rice - the Salted Fish and Chicken Fried Rice (鹹魚雞粒炒飯) is unique, the Yeung Chow Fried Rice (揚州炒飯) is one of the most basics. The Beef and Shredded Lettuce Fried Rice (生菜牛肉炒飯) which is usually made with ground beef but I went with thinly sliced flank steak instead for this recipe.

And I know what you're thinking - cooked lettuce? It's really not as bad as it sounds if you've only been eating raw lettuce all your life. Cooked lettuce with oyster sauce is quite common on the Cantonese dinner table, and one of my go-to veggie as a kid. The trick for cooking lettuce is not to cook it for too long - you want it to be still slightly crispy and definitely not mushy.

I folded in the shredded lettuce into the rice just a few minutes before I turned off the heat. And for the beef, I changed it up by using thinly cut flank steak instead of ground beef. Flank steak is an awesome cut of meat and it's great for marinating. For this recipe, you don't need a whole lot of beef so half of a pound is enough. And like any other fried rice, day-old rice is your best bet. Making fried rice with fresh made rice is sticky business and you don't want to go down that road of eating rice lumps.

So there you have it! An authentic Hong Kong style fried rice made with cooked lettuce which might just surprise ya!

Beef and Shredded Lettuce Fried Rice (生菜牛肉炒飯)

Prep time: 30 mins  Cook time: 15 mins  Total time: 45 mins

Serves: 2

You'll need:

  • 1/2 lb flank steak, cut into paper-thin slices
  • 5 tbsp soy sauce
  • 1 tsp minced garlic
  • 1 tsp brown sugar
  • 1/2 tsp white pepper powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp rice wine
  • 5 tbsp olive oil
  • 4 cups cooked, day-old rice
  • 2 eggs, beaten
  • 1/4 head of lettuce, shredded or sliced into 1/4 inch thick
  • Optional:
  • [url href="http://www.huyfong.com/no_frames/garlic.htm" target="_blank"]Huy Fong chili garlic sauce[/url]

Approach:

  1. Remove day-old rice from the fridge and let it return to room temperature.
  2. Slice flank steak against the grain to paper-thin slices.
  3. Mix the beef with 3 tablespoons of soy sauce, minced garlic, brown sugar, white pepper powder, salt, and black pepper, and rice wine. Let it marinate for at least 20 minutes.
  4. In a heated skillet or wok over high heat, add beef and cook for 5 minutes. Remove beef and set aside.
  5. Add 3 tablespoons of olive oil to the pan, add rice and let it cook for 3-4 minutes. Stir and break apart the bigger lumps. Add the eggs and stir them into the rice. Keep egg pieces small by stirring occasionally. Drizzle more olive oil if needed. Add the beef back into the pan and cook for an additional 3 minutes. Season with more salt and pepper, and 2 tbsp of soy sauce.
  6. Lastly, fold in the shredded lettuce and cook for 2-3 minutes.
  7. Serve hot with chili garlic sauce.

Chicken Meatball Noodle Soup with Watercress

Ahhh. Soup. I seriously cannot live without it in the winter! (Did anyone enjoy this week's arctic blast here in NY?... didn't think so.) Chicken noodle soup is one of my favorite things to eat especially during these cold, dark winter days. I wanted to do something a little different and unexpected so I put a Chinese spin on this classic soup!

You know, growing up, soup was served almost every night along with dinner. Although, Chinese soups tend to be much more brothy and are eaten as health supplement rather than full-on meals so it never seems "heavy". After all, Chinese dinners are all about having a well-balanced diet, and soup completes a meal quite nicely.

This chicken meatball noodle soup with watercress has pretty much everything a healthy meal could offer. And why not get an upgrade from a traditional chicken noodle soup when you can have it all?! Watercress (西洋菜) is a very common ingredient in Chinese soups and it's got some really great health values (apparently it's really good for the flu or cough!). Besides soups though, I really haven't cooked anything else with watercress before. Do you like watercress? What are some of the things that you like to make with it?

To make this soup, you'll learn how to roll/form meatballs with spoons. And trust me, it's not rocket science, just needs a bit of patience and time! Is it technical? Naaah. You've got this - it's actually quite fun! And just to add some more texture, I added egg-drop-soup-style eggs! Now, here's to a complete meal - cheers! (or should I say.. Slurp!)

Chicken Meatball Noodle Soup with Watercress

Prep time: 30 mins  Cook time: 40 mins  Total time: 1 hour 10 mins

Serves: 4

You'll need:

  • 4 cups chicken broth
  • 4 cups water
  • 1-2 cups chopped watercress
  • 2 cups wide egg noodles
  • 2 large eggs
  • 1 tbsp salt
  • Meatballs:
  • 1/2 cup yellow onion, grated
  • 1/2 cup chopped watercress
  • 1 large egg
  • 1 tbsp minced garlic
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp white pepper powder
  • 1 lb ground chicken
  • 1/2 cup breadcrumbs

Approach:

  1. Rinse and drain watercress thoroughly. Chop it by hand or use a food processor.
  2. Bring the chicken broth and water in a stock pot until it starts to boil, then turn the heat to low.
  3. In a bowl, mix the first seven meatball ingredients together. Add chicken then breadcrumbs.
  4. Once the chicken broth is ready, use 2 small tea spoons to form meatballs by first scooping a small lump of the meat with 1 spoon, then passing it back and forth between spoons a few times. Try to make them as round as possible but doesn't need to be perfect. Carefully drop each one into the stock pot until all the meatballs are in. (Meatballs will sink to bottom at first but will raise as they're done being cooked, and will float up top.)
  5. Add the other chopped watercress and salt, and let the soup simmer for 20 minutes.
  6. Beat the 2 eggs, then stream them into the soup slowly while stirring with a ladle.
  7. Add the egg noodles last, about 10 minutes before serving, to make sure they don't get overcooked.
  8. Top with oyster or saltine crackers (optional).

Chinese Broccoli with Chinese Sausage

Kai Lan (Chinese broccoli) is one of my favorite vegetables! It's a little like broccoli, a little like broccolini, a little like kale and mustard greens. If you were to combine all of the veggies above, you'd pretty much get Chinese broccoli. You've probably seen Kai/Gai Lan on the menu at Chinese restaurants or other Southeast Asian cuisine like Thai or Vietnamese. It's a cold-weather vegetable so fall and winter would be the best season to eat Chinese broccoli (although it's not hard to find year-around, it may be limited at the market during off-season). The literal translation of Chinese broccoli, Kai/Gai Lan, means "mustard orchid" so it is definitely in the mustard greens family. The leaves have a similar thickness and characteristic of kale but tougher. And the stem is a lot like the regular broccoli but bitter. How about broccolini? Part of the family? Yep! The broccolini is a hybrid of Kai Lan and broccoli that the Japanese had married together some years ago.

I remember my mom making this Chinese broccoli with Chinese sausage (Lap Cheong) dish often in the winter in my younger days. And as a picky-eater, this was one of the few dishes that I'd just gobble up along with a bowl of freshly made rice. The drizzle of soy sauce is key! This is definitely a dish that reminds me of those cold nights having dinner with my family.

Do you have a dish that reminds you of winter from childhood?

Chinese Broccoli with Chinese Sausage

Prep time: 15 mins  Cook time: 15 mins  Total time: 30 mins

Serves: 2

You'll need:

  • 1-2 Chinese sausage, sliced, about 4 tbsp
  • 1 tsp olive oil
  • 1 tsp sesame oil
  • 3 garlic cloves, sliced
  • 1/2 lb Chinese broccoli (Kai Lan)
  • 3 tbsp chicken broth
  • 1/4 tsp sugar
  • 1/2 tbsp soy sauce
  • salt and pepper, to taste

Approach:

  1. Rinse and drain Chinese broccoli thoroughly. Cut the leaves roughly, about 1/2". And slice the stems thinly on an angle, about 1/8".
  2. Slice the Chinese sausage on an angle, also about 1/8".
  3. Heat a skillet on medium-high and add olive oil. Twirl the pan around to spread the oil somewhat evenly on the pan. Add Chinese sausage and cook for 3 minutes, until it's turned slightly transparent. Remove from pan into a bowl.
  4. On the same skillet, add sesame oil and garlic. Let it cook until fragrant, about 12 seconds. Add Chinese broccoli and chicken broth, and let it cooking for 4 minutes, stir occasionally.
  5. Add Chinese sausage, sugar, and soy sauce and cook for another 4 minutes.
  6. Plate and serve with rice on the side.

10 Favorite Chinese Recipes for Thanksgiving

Thanksgiving is less than 2 weeks away! If you're hosting a Thanksgiving dinner this year, I hope you're well on your way with the menu and getting the house all decked out and ready for the holiday season! I'm finalizing the menu while freaking out about how to comfortablely fit 6 people in our kitchen/living room/dining room - oh joy! NY-size apartments! But hey, it's all good. Can't wait to enjoy the day with my family! If you've landed on this post, you're either doing some finishing touches to your menu or you're looking for something non-traditional to add to the feast. You're at the right place, my friend! Take a look at these 10 Chinese recipes for Thanksgiving!

10 Favorite Chinese Recipes for Thanksgiving

1. This Sichuan Dry Fried Green Beans by The Woks of Life is a super simple and authentic dish that's packed with flavor!

2. A picture is worth a thousand words. You NEED to look at Appetite For China's Chinese Pork Ribs with Plum Preserves.

3. Maggie behinds Omnivore's Cookbook cranks out tons of authentic Chinese dishes, and this Stir-Fried Snow Peas and Water Chestnuts is one of them!

4. Rasa Malaysia is like an Asian food bible with over 800 recipes. 800! If you're not familiar with Bee's recipes, you've seriously been missing out! I love how this Happy Family has a little bit of everything in it. Happy dish for a happy Thanksgiving!

5. Garlic, check! Eggplant, check! My Chinese Eggplant with Spicy Garlic Sauce!

6. This Dry-fried Cauliflower, by China Sichuan Food, looks absolutely gorgeous (and spicy)!

7. I'm drooling over this Garlic Ginger Shrimp Stir-fry by Steamy Kitchen.

8. Sometimes I think Steph over at I am a Food Blog is not human. She's BRILLANT! Crispy Sriracha Honey Lime Tofu? I can almost taste the action-packed flavors!

9. HOLY BELLY!!! If this Cantonese Style Roast Pork Belly, by Lady and Pups, isn't reminding me of the delicious Hong Kong, I don't know what is!

10. As always Maryanne's photos make me want to eat my screen, including this Sesame Almond Noodles, just by looking at her perfect food photography!

Have a happy, merry, stuffed and drunken Thanksgiving everyone! (Insert glasses clinking toast sound here :D)

Coconut Monkey Bread

I'll be honest. I didn't grow up eating monkey bread. I didn't even know what monkey bread was until I moved to the States 14 years ago (has it really been that long??) The concept of monkey bread is BRILLIANT. It makes total sense with a clever name and it tastes heavenly. One of my favorite Hong Kong style buns is the Coconut Roll (椰絲包) and not to be confused with the Cocktail Bun (雞尾包). The Coconut Roll is pretty much an inside-out version of the Cocktail Bun, and it's not as sweet since you don't get the massive filling inside. Like my mom, I love any sweet things that are made with shredded coconut. So when I thought of making monkey bread, I just naturally jumped into the idea of whipping out a coconut version of it.

I've been eyeing on recipes that I can tweak to make this coconut monkey bread happen for a really long time. I'm also not much of a baker if you haven't noticed cause I like the freedom of not needing to measure everything when I cook. Sure, I can make a good loaf of banana bread on the weekends and some treats for the holiday but baking and I are not BFFs. Will we ever be? Probably not. That's why I have such admiration for Yossy Arefi's work. Oh my god, have you been to her blog Apt. 2B Baking Co.? It'll make you want to get into the kitchen and get your hands dirty. I found her amazing Chai Spiced Monkey Bread post on Food52, and adapted the recipe for my coconut monkey bread.

For someone who only bakes from scratch once in a blue moon, I was thrilled to get such an amazing turn out! (Much credit goes to Yossy's recipe!) I mean, how could I or anyone not love this gooey and caramelized goodness?

I know working with yeast may sound intimating but this is a winner all the way, and I'm glad you stopped by to share my love for coconut!

Don't have a bundt pan? Get a classic Nordic!

Coconut Monkey Bread

Prep time: 2 hours 30 mins  Cook time: 30 mins  Total time: 3 hours

You'll need:

  • Dough:
  • 4 tbsp unsalted soften butter, divided
  • 3/4 cup milk, 110°F
  • 1/3 water, 110°F
  • 1/4 cup sugar
  • 2 1/4 tsp active dry yeast, 1 envelope
  • 3 1/2 cup all-purpose flour
  • 2 tsp salt
  • 1 egg
  • Coconut Coating:
  • 6 tbsp unsalted butter, melted
  • 2/3 cup light brown sugar
  • 2/3 cup coconut sugar
  • 1/4 cup shredded coconut

Approach:

  1. Use 2 tbsp of unsalted butter to grease a 12-cup bundt pan. Make sure every crevice is covered.
  2. Combine the warm milk and water, sugar, and active dry yeast in a 2-cup measuring cup. Let it sit for 5 minutes while "proofing" and it starts to get bubbly.
  3. Combine flour and salt in a stand-mixer bowl fitting with a dough hook.
  4. When yeast is ready, turn stand-mixer on low (setting 2 on a KitchenAid) and stream in the yeast mixture. Add the remaining 2 tbsp soften butter and egg. Knead the dough for 7 minutes. Dough should be soft and sticky. If it seems too wet, add more flour a few tbsp at a time.
  5. Transfer dough in a large, oiled mixing bowl. Cover with a clean kitchen towel and let the dough rise 'til it has double its size, about 1 hour.
  6. While you're waiting for the dough to do its magic, prepare the coconut coating by combining brown sugar, coconut sugar, and shredded coconut together in a bowl.
  7. When the 1 hour is up and dough is finished from rising, transfer it to a floured surface and pat it into a 8" by 8" square. Use a pizza cutter to cut the dough into 36 pieces (6 strips each way).
  8. Roll each dough piece into a ball. Dip in the melted butter, then the coconut coating. Place each ball one of top of the other in the buttered bundt pan.
  9. After all the dough pieces are placed into the pan, cover it with a kitchen towel. Let it sit for 1 hour. The dough will rise 1 to 2 inches, and closer to the rim of the pan.
  10. Preheat oven to 350°F. Bake the monkey bread for 25-30 minutes until the top has turned golden brown and the sugar is bubbling around the edges.
  11. Let it cool for 5 minutes before placing a plate on top, then flipping it over. Let it cool for another 5 minutes before serving.

Hong Kong Style French Toast

Helloooo Friday! Hope you guys had a good week, and have something awesome planned for the weekend! You know, I miss Hong Kong for many reasons and French toast sure is one of them. It's a typical item on the menu at cha chaan tengs and it is served all day but you'd really only get it for breakfast or afternoon tea which is around 3 to 4 p.m.

French toasts here in America is just not the same thing. The Hong Kong version is a simple tweak to the original that I think (oh I KNOW) most people would love it. I mean, we're talking about stuffing it with something delicious here! The original Hong Kong style French toast isn't something you would/should eat everyday though... butter, deep-fried, and syrup? Oh yea, it's a total guilty pleasure.

Since I can't get the kind of French toast that I love from a regular diner, I make them at home, my way! This is my take on how you'd eat French toast when you come have breakfast at my house. It might not an exact copycat of how a cha chaan teng would serve it but it's about the brilliant idea my friends (and a little healthier since it's not deep-fried)! Let's go over the simple ingredients real quick... sliced bread, butter, eggs, maple syrup, and peanut butter! Yep, PB is the secret ingredient. What's not to love about a PB sandwich dipped in eggs and pan-fried then drizzled with maple syrup?? Now that's what I call breakfast of champions!

I don't usually get sliced bread from Chinese bakeries but I happened to pass by one and since I was making Hong Kong style French toast, it just made sense. Use any kind of bread you'd like but maybe stay away from using the kinds that are too soft or too fresh, otherwise you'll end up having French toast that's a little too mushy. And peanut butter? I like the smooth kind, and Peanut Butter and Co. is a staple in my pantry (still need to make a trip to their sandwich shop at some point!)

Gosh. Is there more? I want another one!

Hong Kong style french toast

Prep time: 5 mins  Cook time: 6 mins  Total time: 11 mins

You'll need:

  • 2 slices of bread
  • 1 tbsp butter, divided
  • 2 tbsp peanut butter
  • 1 egg, beaten
  • maple syrup

Approach:

  1. Make a simple peanut butter sandwich by spreading a thin layer of butter on both slices of bread, then spread about 1 tbsp of peanut butter on each side.
  2. Heat a skillet with ½ tbsp of butter.
  3. Dip the sandwich in egg. Let it soak for 6 seconds each side and run the edges too.
  4. Cook each side for about 3 minutes, until golden brown.
  5. Plate and top with a thin slice of butter and drizzle with maple syrup.

Chicken and Broccoli Baked Rice Hong Kong Style

As a former British colony, Hong Kong cafes or Cha Chaan Tengs have adapted many western ingredients such as cheese, milk, spaghetti, and tomato sauce. That's really how many iconic Hong Kong dishes were born. (Remember that Spaghetti Bolognese I made a while back?) Well today, I'm sending your way another popular dish (made with own my twist) that's fairly common in the Hong Kongese diet. I've been wanting to make a Hong Kong style "baked rice" with cream sauce for a long time but couldn't get pass the idea that I'd have to use cream soup that comes in a can. Until, earlier this week, I discovered how to make it from scratch and decided that it is time to tackle what I though was complicated but turned out to be untrue!

I grew up eating what people of Hong Kong often refer to it as "baked rice" (焗飯) which is kind of like a casserole or a gratin. See, the rice doesn't actually get cooked in the oven like you think it would judging by the name. Lost in translation perhaps?? What it really consists of are simple: meat or seafood on a bed of rice or spaghetti, topped with either tomato sauce or cream sauce, and a layer of cheese on top. You pop it in the oven until the cheese has melted to golden brown. Not feeling plain white rice? Many places would let you substitute it with a simple egg fried rice. And that's what a Hong Kong style "baked rice" is all about!

On one hand, the baked pork chop with rice (焗豬扒飯) is probably the most well-known in the baked rice arena which my friend over at The Missing Lokness had posted a recipe if you're ever interested in making an iconic Hong Kong dish. While the baked pork chop with rice is made with tomatoes and tomato sauce, I'll be sharing with you another kind of baked rice dish today that is made with a cream sauce!

Say hello to this Chicken and Broccoli Baked Rice. Perfect to make for dinner for two! Remember earlier I said the cream sauce is actually really easy to make? Well, get some chicken stock, heavy cream, a dab of butter mixed with flour, and a little white wine in a sauce pan! And don't forget a dash of salt and pep!

Baked rice with cream sauce in Hong Kong is often served with a seafood medley but considering that seafood is not always available to everyone, I thought using chicken and broccoli would be the perfect substitute! And the best part about this dish? It can be versatile so you can ditch the rice and go with pasta if you like!

So go cream that sauce and melt some cheese for dinner!

Chicken and Broccoli Baked Rice Hong Kong Style

Prep time: 25 mins  Cook time: 10 mins  Total time: 35 mins

You'll need:

  • 1 tbsp extra virgin olive oil
  • 1 tsp minced garlic
  • 2 cups broccoli florets
  • ½ lb chicken breast, cut into bite-size pieces
  • ½ tbsp unsalted butter, melted
  • 2 cups of cooked white rice
  • 6 tbsp shredded mozzarella cheese
  • 1 tbsp dried basil
  • Sauce:
  • ½ cup chicken stock
  • ½ cup heavy cream
  • ¼ white wine
  • 1 tbsp unsalted butter, soften
  • 1½ tbsp flour
  • salt and pepper, to taste

Approach:

  1. Preheat oven to 450°F.
  2. In a sauce pan, add chicken stock, heavy cream, and white wine. Cook on medium heat until it starts to boil then turn the heat on low.
  3. Heat another sauce pan with 3 cups of water (for blanching the broccoli in the next steps).
  4. Mix butter and flour together to form a paste. Stir it into the sauce until the big lumps have melted. Add salt and pepper to taste.
  5. Leave sauce cooking on low for 10 minutes while it reduces and thickens.
  6. Blanch the broccoli for a few minutes, then drain.
  7. In a heated skillet, add olive oil and minced garlic. Cook until fragrant, about 10 seconds. Add chicken and cook for 4 minutes, then toss in broccoli and cook for another 6 minutes.
  8. To assemble each of the two dishes, brush the melted butter on the bottom of the gratin dish, add 1 cup of rice, half of the chicken and broccoli, 4 tbsp of cream sauce, and 3 tbsp of shredded mozzarella cheese.
  9. Put both gratin dishes on a baking sheet and bake for 10 minutes, until cheese has melted and turn golden brown.
  10. Garnish with a sprinkle of dried basil on top.

Ginger Spiced Applesauce

When life hands you 10 pounds of apples, you make applesauce. Well, they weren't just handed to me, I picked them at an orchard!

Some friends and I went to Wright's Farm last weekend and spent the day at the orchard picking apples, barbecuing, and just enjoying the outdoors. It was our first time going there which is a 2-hour car ride from NYC and we had a great time! I liked that the pick-your-own apples is only $10 a person and that includes a bag for your apples (unlike many orchards which often charge by admission and the apples you picked by weight). After purchasing your $10 bag which fills about 10 pounds of apples, you then drive into the orchard in your own car. There's plenty of space to park and get yourselves settled in if you're grilling or picnicking. Another reason why Wright's Farm is great? You can bring your dog! That's almost unheard of if you have tried going apple picking with your four-legged friend! It was so much fun and I'll definitely go back.

I think making fresh applesauce is almost mandatory after you've gone apple picking (along with pies and turnovers, etc..) I like my applesauce chilled, tart, and spiced! This time, I threw in some grated fresh ginger. Yep. It's definitely not the norm when making applesauce but I went with it anyway. And it turned out to be fantastic!

Oh another thing I threw in that's not so common? Star anise 八角! Just two little guys to make it a little more flavorful!

Nom! Now go eat some apples. That'll keep the doctors away I supposed.

GINGER SPICED APPLESAUCE

Prep time: 10 mins  Cook time: 15 mins  Total time: 25 mins

You'll need:

  • 3 pounds gala apples, cored, peeled, and and cut into eighths
  • ½ cup water (or apple juice/ cider if you like)
  • 2 tbsp lemon juice
  • 1½ tbsp freshly grated ginger
  • 2 cinnamon sticks
  • 1 tsp ground cloves
  • 2 whole star anise
  • sugar, to taste

Approach:

  1. Wash, peel, and cut apples into eighths. Place them into a pot.
  2. Add the rest of the ingredients. Cook on low-medium heat for 15 minutes.
  3. Gently mash the bigger chucks with a wire potato masher to create a smoother texture of your liking.

Notes:

This applesauce recipe has not been cooked with any added sugar. If you do not like applesauce that's tart, please add sugar tablespoons at a time and adjust to your liking.

Chinese Inspired Baked Potato Wedges

Potato might just be my favorite starch. I can totally eat it for dinner everyday because it can be cooked in so many different ways! What sparked me to make these Chinese Inspired Baked Potato Wedges was simply an instagram photo of some potato wedges someone took. That picture lit my fire, and I was on a mission to bring you some potato wedges baked with Chinese bacon, muenster cheese, and scallion!

On a side note, you know where I first tried oven-baked potatoes? WENDY'S. I remember when I was a kid, my dad would bring me to Wendy's once in a while, and I'd get the cheese and broccoli baked potato (if I wasn't already tired of their waffle fires with cheese sauce!) Wait. For those of you who grew up in America. Did the Wendy's here ever served waffle fries? Well, I loved them so freaking much, I still remember paying the person behind the counter at Wendy's $16 HK dollars for an order of waffle fries.

Potatoes rule!

These are Chinese bacon, or lap yuk 臘肉 in Cantonese. You can find them in most Asian/Chinese supermarkets. They're mostly air-cured with soy sauce and spices. I bought some that came in vacuum sealed packages. Sometimes you can spot them being hung unpackaged next to the Chinese sausages at the store. In many recipes or packaging, it would call for soaking the bacon for a few hours before cooking. However, for this Chinese Inspired Baked Potato Wedges recipe, I decided to skip the soaking step because I didn't think it was necessary since it'd need to be crisped in the oven anyway.

And why muenster cheese? Because why the heck not!? Try it next time when you make a grilled cheese. You won't be disappointed!

Potato wedges all lined up, ready to be baked!

Toss them with Chinese bacon, muenster cheese, and scallion. Then load it all up on an oven-proofed serving plate, and pop the whole thing in the oven for an additional 5 minutes until the cheese has melted.

VOILÀ! There you have it! Dunk them in a side of sour cream for some satisfying bites!

Chinese Inspired Baked Potato Wedges

You'll need:

  • 3 medium Idaho potatoes, scrubbed
  • 2 deli slices of muenster cheese
  • ¼ cup sliced Chinese bacon
  • ¼ cup chopped scallion (about 2 stalks)
  • 2 tsp garlic powder
  • 2 tsp salt, divided
  • ½ tsp black pepper
  • some extra virgin olive oil

Approach:

  1. Preheat oven to 425°F.
  2. Line a 9"x13" baking sheet with tinfoil, coat the lined pan with 1 tablespoon of extra virgin with olive oil.
  3. Julienne the muenster cheese into very fine strips. Then slice the Chinese bacon, and chop the scallion. Set all aside.
  4. Cut each potato in half lengthwise, then cut each half into 4 wedges that are about the same size. You'll have a total of 8 long wedges from each potato.
  5. Place the potato wedges in a medium mixing bowl, add 2 tablespoons of extra virgin with olive oil, 2 teaspoons of garlic powder, 1 teaspoon of salt, ½ teaspoon of black pepper. Toss it all together until potato wedges are coated.
  6. Line them up on the baking sheet with skin side down. Bake for 10 minutes. Then bake each cut side for 15 minutes, until golden brown.
  7. In a large mixing bowl, toss the potato wedges, Chinese bacon, muenster cheese, and scallion together with 1 tsp of salt. Then load it all up on an oven-proofed serving plate. Pop the whole thing in the oven for an additional 5 minutes until the cheese has melted.
  8. Serve hot with a side of sour cream.

Ginger Sriracha Chicken Wings (薑汁雞翼)

When I was younger and still living in Hong Kong, my whole family would get together about once a month at my house to have something called a dai sik wui which is pretty much like a potluck turned giant feast. It's always someone's birthday or graduation, an aunt or uncle returning from the UK for vacation or just because it's summer and everyone is itchy for summery food and playing mahjong indoors with the air con blasting. Amongst all the goodies on the table, sometimes I'd spot a dish of Coca-Cola chicken wings. Yes. That's chicken wings cooked with Coca-Cola.

For the longest time, I thought only Cantonese and people from Hong Kong would make this odd-sounding dish. Then after some browsing around, I learned that Coca-Cola chicken wings are actually quite common in mainland China, as well as other Asian counties where Coke is the king of all soda pop.

In the process of coming up with a recipe that reminds me of my family's potluck, I thought I'd do something different here. So instead of using Coca-Cola, I turned to my favorite kind of ginger ale by Bruce Cost (the jasmine flavor is incredible by the way), and made some ginger sriracha chicken wings with a mass of minced ginger, ginger ale, sriracha, and a touch of ginger juice by The Ginger People!

The best part about these wings? They are cooked in the oven rather than braised like you would for the typical Coca-Cola wings. The dry heat from the oven does it's magic to make them less fatty, and it just produces "snackier" wings without the guilt of frying!

Once they've cooked 'til golden brown, garnish with sesame seeds and chopped scallion.

Got a grill? You know what to do!

Ginger Sriracha Chicken Wings (薑汁雞翼)

Prep time: 8 hours 10 mins  Cook time: 40 mins  Total time: 8 hours 50 mins

You'll need:

  • 2 lbs chicken wings (mid sections if preferred)
  • 4 tbsp finely chopped fresh ginger
  • 2 tbsp ginger juice by The Ginger People
  • 1 tbsp sriracha
  • 2 tsp salt
  • ½ tsp sesame oil
  • ¼ tsp garlic powder
  • ¼ white pepper powder
  • 6oz (half bottle) original ginger ale by Bruce Cost
  • Garnish:
  • 2 stalks scallions, chopped
  • 1 tbsp Sesame seeds

Approach:

  1. Peel, then chop fresh ginger finely using a food processor. Remove ginger and place it in a medium mixing bowl. Add ginger juice, sriracha, salt, sesame oil, garlic powder, white pepper powder, and mix well. Then stir in ginger ale. Add chicken wings to the mix and give it a stir. Cover with plastic wrap and let it marinate in the fridge overnight.
  2. Preheat oven to 425°F. Line a half sheet pan with tin foil, then place a cooling rack on top, brush with butter or canola oil lightly.
  3. Place chicken wings on the rack and make sure they don't overlap.
  4. Bake each side of the wings at 425°F for 15 minutes (total of 30 mins). Then adjust the temperature to 475°F, and bake for an additional 10 minutes, until golden brown.
  5. Let the wings rest for 5 minutes, then garnish with sesame seeds and chopped scallion.

Notes:

Ginger juice by The Ginger People
Original ginger ale by Bruce Cost
Classic Nonstick Jellyroll Pans and Cooling Grid, Set of 3, by Sur La Table®

Steamed Egg Custard (臘腸蒸水蛋)

If you ask my mom today, she would probably agree that I was once a very picky eater. And not only I was picky, I was always the last one to finish at the dinner table. I was a fussy kid who didn't like much of anything. And now I blog about food? Who would have thought?! Since I only liked a handful of things at the dinner table growing up, steamed egg custard (蒸水蛋) and I bonded like how American kids fell in love with mac & cheese. A plate of hot steamed egg custard fresh out of the wok with soy sauce pour all over on top. It's a simple comfort home cooking I know many Cantonese and Hong Kongers can relate to. Taking a spoonful out of the soft egg custard immediately creates a dent where soy sauce would rush in and fill the hollow space.

Steamed egg custard is one those dishes that reminds me of home as soon as I put the silky and savory bite in my mouth. While there are a few different versions of steamed egg custard, this is how I like to enjoy mine - with crunchy Chinese sausage bits!

The dish is usually made plain with just eggs and water. It can also be made with with baby shrimp or ground pork, and even sliced preserved eggs (皮蛋) which never looks appetizing. However the custard is made, it's commonly served with a thin layer of soy sauce on top, and garnished with a sprinkle of chopped scallion.

Here's what I did with the Chinese sausage. I chopped it into small chunks then I threw them into a food processor for a few seconds.

You then toss them on a hot pan for a minute or so, and you'll get these crispy sausage bits. A lot like bacon bits that you put on a salad but 1,000 times better!

Next, the eggs. Like I mentioned earlier, steamed egg custard is usually made with just water which is good. What makes creamier and better custard is milk. And low-fat milk would do just fine. After beating the eggs and mixing in with other ingredients, you should either strain it or use a small sieve to remove any outstanding foam or bubbles so the surface of the custard remains smooth when steaming.

Set up your steaming wok or pan on low heat and set the timer for 18 minutes. And note that the higher the heat, the less smooth your custard will turn out. So if it is your first time making steamed egg custard, keep an extra eye on the money and observe the magic of steaming!

It's very common that you'll see little honeycomb-like texture in your steamed egg custard. And you'd see more of it if the heat was on too high while steaming. While some people like their steamed egg custard perfect with no honeycomb-like texture at all, to me, a little bit of it is the imperfection I look forward to when I make steamed egg custard. It's part of what makes it airy and a bit fluffy.

What's your steamed egg custard story? How does your family prepare this classic Cantonese dish at home? Share with us in the comments below!

Steamed Egg Custard (臘腸蒸水蛋)

Prep time: 10 mins  Cook time: 20 mins  Total time: 30 mins

You'll need:

  • 4 large eggs
  • 1 cup low-fat milk
  • ¼ salt
  • 4 drops sesame oil
  • 1 Chinese sausage
  • 1 stalk scallion, chopped
  • 1 tbsp soy sauce

Approach:

  1. Prepare a small skillet over medium heat.
  2. Cut Chinese sausage into small chucks, then throw them into a food processor and process for a few seconds, until finely chopped.
  3. Add 2 drops of sesame oil into the hot pan, then add chopped sausage. Cook for about 1 minute until it becomes slightly crispy. Then set aside.
  4. In a medium mixing bowl, whisk together 4 eggs, plus 1 cup of milk, salt and 2 drops of sesame oil, until well-combined.
  5. Using a small sieve, fish out any outstanding foam on top and on the side.
  6. Next, set up your wok with a steaming rack with 1" of standing water. Place an empty dish, that holds at least 2 cups of liquid, in the middle on top of the rack. Carefully pour eggs into the dish. Turn the heat on low, and set the timer for 18 minutes.
  7. When it is done, egg custard should be springy to the touch, and a bit jiggly.
  8. Let it rest for 1 minute, then top with 1 tbsp of soy sauce, crispy sausage bits, and chopped scallion.
  9. Serve hot.

Notes:

For your reference, this is what a steaming rack looks like.

Eggs to milk ratio should be 1:1. 

Meatballs with Sweet Plum Sauce (蘇梅牛肉丸)

Happy (almost) birthday, America! You're turning 238 this year! Hope you guys are looking forward to the July 4th with amazing cookouts, good company, spectacular fireworks, and let's not forget the most important of all - celebration of freedom and democracy. While America might not paint a perfect picture for everyone, we, as residents of this great nation, are truly fortunate to be living freely and enjoying the beauty of democracy.

Every year around the fourth of July, I get a little sad which has nothing to do with America's birthday. And nobody should be crying at a birthday party filled with food and entertainment (unless you're scared of clowns). But on the same week as America celebrates its independence, my birth place of Hong Kong is fighting for its own democracy on the other side of the world. This year, 510,000 Hong Kong citizens showed up on the annual July 1st march to demonstrate their desire for full democracy, and showed their support for a true election in 2017 that the Chinese central government had promised when the city was returned from the hands of Great Britain. Can you imagine if 510,000 people took the streets of New York City? Look, I love Hong Kong and it'd forever be my home where my roots are. I believe Hong Kong is a very special place like no others. It's just a little unbearable to see it being threatened increasingly by the Chinese central government whose a true bully on this playing field.

Well, until Hong Kong has reached full democracy, I will always have a little tear in my heart during Fourth of July. You may say I'm a dreamer. But I'm not the only one.

My feet, however, are standing on the soil of The United States of America. Therefore, I need to focus on what's also important to me - celebrating America's birthday! (YAY!) In this case, I brought meatballs to the party, y'all! While these are cooked on the stovetop, I highly recommend that you throw them over the grill at your Fourth of July cookout!

I love these bamboo skewers from Crate & Barrel - they're the best skewers! I got them from a Crate & Barrel outlet store in Chicago a while ago so they might not carry them anymore :( Shame!

Did you know that oyster sauce is great for seasoning beef? When I was trying to think of ingredients for these meatballs, I wanted something that's very flavorful, something more than just soy sauce. Oyster sauce seemed to be a great fit so I went testing my theory.

Not gonna lie. My first batch was way salty. I had forgotten the richness of oyster sauce, and went a little too heavy-handed. After adjusting the amount of it, the meatballs were golden, and ready to party! Meat is always good when it's got some char on it and these meatballs did not disappoint being cooked on the cast iron pan and not the grill. The hints of garlic and ginger came through, and the sweetness of the plum sauce was perfecto to go along with the savory beef.

Serve these meatballs with sweet plum sauce over rice, with buns, or even as lettuce wraps!

Have a spectacular Fourth, everyone!

MEATBALLS WITH SWEET PLUM SAUCE (蘇梅牛肉丸)

Prep time: 2 hrs 10 mins  Cook time: 15 mins  Total time: 2 hrs 25 mins

Serves: about 24, 1" meatballs

You'll need:

  • 1 lb ground beef, 80% lean
  • 2 tbsp garlic, minced
  • 2 tbsp ginger, minced
  • 2 tbsp scallion, finely chopped
  • ¾ tbsp oyster sauce
  • 1 tsp Worcestershire sauce
  • 1 cup panko breadcrumbs

Sauce:

  •  4 tbsp Chinese plum sauce
  • 2 tbsp warm water

Approach:

  1. Mix together ground beef, garlic, ginger, scallion, oyster sauce, and worcestershire sauce in a mixing bowl. Refrigerate, and let it marinate for 2 hours or up to overnight.
  2. Remove beef mixture from the fridge, and let it return to room temperature, about 10 minutes.
  3. While waiting, stir plum sauce together with water. Set aside.
  4. Mix panko breadcrumbs with the meat until well-combined.
  5. Heat a cast iron pan on medium-low, and add 2 tbsp of olive oil. Give the pan a twirl to spread the oil on the pan.
  6. Roll one-inch meatballs, and place them on the cast iron pan. Sear them for about 2 minutes, or until golden brown all around. Cook in batches if needed, and add more oil when needed.
  7. When all the meatballs are seared, put them on the skewers. Continue to cook on the cast iron on low heat for an additional 10-12 minutes. Rotate occasionally, and check the center temperature as you go.
  8. Let them cool for 1 minute, then top with sweet plum sauce.
  9. Serve immediately over rice, on a bun, or as lettuce wraps!

Caramelized Shallots

I respect Anthony Bourdain. A lot. If he's on a show, you bet I'd be watching it. I admire his passion and hard work that all circle around food and culture. So when he mentioned, in one of his books, what makes food at restaurants taste different (and better) than home cooked meals is the magic of caramelized shallots, I had to buy a whole sack of shallots the next day and experience what he's talking about.

I made two jars of caramelized shallots and kept them in the fridge. It was added to almost everything I cooked in the past few days. I topped some on a flatbread (with bacon), added some to sausages, and incorporated some in a beef curry. And I must say, I was not once tired of it. I wanted caramelized shallots in everything I put in my mouth!

To build more flavor, I also tossed in a bulk worth of minced garlic into the shallots. Because why the heck not? If you like to eat well but don't like garlic, then you're not doing it right, my friend! The aroma filled my tiny kitchen and apartment quickly when the shallots were getting sweet and garlicky on the cast iron pan.

I was in one very happy place.

If I were to give you advise when making caramelized shallots, I'd suggest not to dice the shallots too small, use lots of olive oil and some butter, don't worry about it getting a little burnt 'cause that's the good stuff (well, that's how I like it)! And use a cast iron pan because it simply does magic.

Caramelize it. Jar it. Get addicted to it!

Caramelized Shallots

Prep time: 10 mins  Cook time: 15 mins  Total time: 25 mins

Serves: 2, 14-oz jars

You'll need:

  • 20 shallots, diced
  • 1 bulk garlic, minced
  • About ½ cup extra virgin olive oil
  • 3 tbsp unsalted butter
  • salt and pepper to taste

Approach:

  1. In a cast iron pan on medium-low heat, add 3 tbsp of olive oil then add minced garlic. Cook for 1-2 minutes, until it becomes fragrant, then push it to the sides.
  2. Add butter to the pan, and add diced shallots in the center. Sauté until soft and golden, about 10 minutes. Incorporate the garlic into the shallots. Stir occasionally, and add olive oil every now and then to avoid shallots sticking to the pan. Sprinkle salt and pepper, to taste.