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Category Archives: Chinese

Sriracha Grilled Tofu

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This is a light lunch dish I made up plainly because I love tofu and I love Sriracha sauce and yes, I made my own Sriracha sauce and I can also make my own tofu but in this case, I didn’t make the tofu but bought it 😉  Tofu is one food you either ❤️ it or hate it … most non-Asians normally don’t fancy it as they find it tasteless/bland but it is how you cook it that makes the difference so keep following my journey with Tofu and you’ll see the various delicious ways you can enjoy it 😜


You will need a piece of 6″ x 3″ x 6″ block of fresh, plain tofu … for this dish, a block like this is probably good to serve between 2 – 4 people, depending on how many slices tofu you serve per pax  … slice them into 1″ thick slices or into big cubes, per your own preference …


Marinade ingredients : 3 Tbsp of Sriracaha sauce (use more or less depending on your taste for spiciness) + 1 Tbsp light soy sauce + 1 Tsp dark soy sauce + 1 tsp sugar + 1 tsp sesame oil … mix all these ingredients together and marinate the sliced tofu for at least 1 hour in the refrigerator …


Heat up a skillet with some Canola oil until hot … then pan-grill the marinated tofu slices until sauce is caramelised and tofu is pan-grilled to golden on both sides


Dish tofu out onto serving plate … pour balance of marinade into pan and cook for a minute to caramelised it a little and then coat grilled tofu pieces with it and serve up with salad of your choice … this can be served as a starter/appetiser or as a light lunch …  enjoy 🍴  NOTE : this can also be served up as one of your many dishes in a Chinese-style dinner 🎎

Champagne Chicken Chop

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This is a recipe I was given by one of a very good Chinese Chef I used to work with …I’ve had this recipe for years now but never every made it and yes! I finally got around to do so yesterday and guess what? I got both 👍👍 by hubby dearest so I guess it is a recipe for keeps ❤


I used boneless whole chicken legs … you may use breasts or even half a boneless chicken, according to your own preference …


…marinate the chicken with : 1 tsp salt + 1 egg + ½ tsp Shaoxing wine + dash of pepper … for at least an hour ..


For the Champagne Custard Sauce, you will need : 200 ml of lemon juice + ½ a lemon, thinly sliced … I grated the lemon rind of the lemon I’m juicing to add into the sauce as well 😉 ..


…+ 1 Tbsp Custard powder …


..+ 50g Caster Sugar + 50g celery, finely chopped + …


…and of course, the most important ingredient of all : the Champagne … ok, admittedly I’m a little extravagant here as I used 425ml of Bollinger champagne as this was only champagne I could find on our wine rack … you may use a 100ml bottle of baby champ mixed with a can of 7-up/sprite or use 425 ml of sparkling wine …I’d say, mostly for sauces, most likely sparkling wine is used 😝


Combine all the sauce ingredients into a saucepan …


…bring to a boil, stirring …


…continue boiling until sauce is thick … off heat and set aside …


Coat marinaded chicken with 2 Tbsp of cornflour … I find it easier to do this in a zip lock bag which enables me to coat the chicken evenly …


Heat up a wok with enough oil for deep frying … or you may use a deep-fryer …


…deep fry the chicken in the hot oil until cooked through and golden brown …lift it out and drain it on kitchen paper towels …


As we are dining Western style, I left the chicken chop whole, with the Champagne Custard Sauce drizzled over the hot chicken and served it up with some steamed vegetables + corn-on-the-cob … if you are dining Chinese style or if you so prefer, you may cut up the chicken chops into pieces and place onto serving plate and drizzle the Champagne Custard Sauce over and serve hot 🍴🍸


Gong Bao Sauce

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A spicy, versatile sauce that may be used in many dishes … I used it to make pasta … Gong Bao Seafood Pasta … and it was lip-smacking delish 😉 …. *click on Gong Bao Seafood Pasta to take you to the pasta recipe*


Of course with all Gong Bao sauce, you will need dried chillies … I used these for the vibrant red colour …. 20g of it …


…and added these wee fiery Chile Pequins …..


Deseed the dried chillies and cut the regular dried chillies into pieces and leave the wee fiery ones whole after deseeding …


I use hot water to wash the chillies after deseeding and snipping into pieces ….


… drain the chillies and keep aside …


The ingredients … from top left to right …top row : the dried chillies, of course; 200ml water … 2nd row : 2 Tbs oyster sauce; 1 Tsp light soy sauce; 1tsp salt; 1 tsp sesame oil; 100ml oil; 1 Tbs sugar… 3rd row : 3 Tbs black vinegar; 2 Tbs chopped garlic (I used one whole bulb actually); 5 Tbs chilli sauce – I used 3 Tbs of my own home-made Sriracha chilli sauce + 2 Tbsp store bought sweet chilli sauce …


Heat oil in a saucepan then sauté the dried chillies and garlic until fragrant …


…add in the remaining ingredients … bring to a boil … and continue to simmer at low heat for another 5 minutes … remove from heat … use what you need and bottle up the remainder and keep in the fridge .. should keep for a month or so  … happy “gong baoing” 😉

Gong Bao Seafood Pasta

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Ever had pasta with Gong Bao Sauce? I always enjoyed the Prawn Gong Boa Spaghetti at California Pizza and decided to attempt making it for the first time at home ….the is my home-prepared Gong Bao Sauce 😉 “click on Gung Bao Sauce highlighted above to take you to its recipe”


First and foremost, you need some seafood if you gonna make Gong Bao SEAFOOD Pasta … okay, you can substitute the Seafood with Chicken if you so prefer …. seen here, I’m using squid + Jumbo prawns 😉


Simple ingredients … besides your choice of pasta, that is … I ❤ spaghetti which is my pasta of choice of all times … left to right clockwise … 1 small bunch of spring onions sliced into 1″ lengths; 1 onions, wedged; 50g toasted cash nuts; and about 2″ length of ginger, thinly sliced


Heat a wok with 1 Tbs oil … I use canola oil … and toss in onions & ginger slices and sauté until fragrant


Add in the prawns … sauté until prawns are almost half-cooked ….


… then toss in the squid and sauté until seafood is almost done …


… then add 5 Tbs of your home-prepared Gong Bao Sauce … stir to mix evenly ….


…toss in the toasted cashews and then drizzle in about 1 Tbs of cornflour mixture (made up of 1 Tbsp of cornflour with 2 Tbsp of water)…the cornflour enables the Gung Bao sauce to bind better with all the ingredients …


….add in the pasta of your choice .. in my case, it’s spaghetti … and stir to mix up evenly … then toss in the spring onions and sauté for another minute …


… dish out and make sure each is plated with equal portion of seafood varieties and also the cashews ….bon appetite :-p … psst : we didn’t add any parmesan but if you so wish to do so, you may 😉

Szechuan Hot & Sour Soup


This is one soup that is tough to get the right consistency of .. I’ve personally followed various recipes from various cookbooks/online with no joy …. ultimately, I attempted making the soup with my own adaptation and through practice, I now can make it superbly with my eyes closed 😉


These are about the main ingredients I used … wood ear, shitake mushrooms, preserved Szechuan vegetable, tofu, pork/chicken, potato/corn starch, chopped onions & garlic … + the water from the re-hydrated mushrooms and chicken stock


Ingredients :

3 – 4 dried Shitake mushrooms, rehydrated by soaking in hot water (reserve water for soup)

1 big wood ear (about 8-10g), rehydrated by soaking in hot water

1 preserved Szechuan vegetable, soak in water for an hour to leach salt out

30g bamboo shoots (optional)

1pc firm tofu

1 chicken breast/100g lean pork

1 medium onion, chopped

2 cloves garlic, chopped

3 – 4 Tbsp potato/corn starch, mix with some water to make a paste

1 – 1½ ltr chicken stock (adjust accordingly)

1 Tbsp sesame oil

1 Tbsp Shaoxing wine

1 Tbsp sweet dark soy sauce

¼ cup Chinese black vinegar / Malt Vinegar

1 – 2 tsp chilli powder (adjust accordingly)

½ tsp ground white pepper

1 egg, beaten

2 Tbsp cooking oil

Scallion, diced for garnishing (optional)

Methods :

  • Julienne the Shitake mushrooms, wood ear, bamboo shoots (I don’t use this as I can’t stand the smell!) and preserved Szechuan vegetables
  • Sliced tofu into ½” by 1″ thick strips
  • Heat pot with 2 Tbsp cooking oil, toss in the garlic & onion and cook till soft then add in the chilly powder … stir for about 30 seconds then add in the meat, stir to mix till meat is opaque then add in all the julienned ingredients, i.e. mushrooms, wood ear, bamboo shoots and preserved Szechuan vegetables … stir to mix and cook for another minute
  • Pour in the chicken stock + the reserved water from rehydrating mushrooms …. if you wish for a more diluted soup, you may add more chicken stock and vice-versa
  • Bring soup to the boil and reduce heat and allow soup to simmer for 15 minutes
  • Add in the vinegar … taste and add more vinegar if you feel you want it more sour and then stir in the sweet dark soy sauce, sesame oil and the Shaoxing wine
  • Add in the tofu, stir to mix and allow to heat through for a few minutes then pour in the starch paste, stirring as you do so and you will see the soup thickening up … if too thick, add some more chicken stock and if not thick enough, add more starch
  • Add ground white pepper, stir and taste and adjust salty/sweetness/spiciness seasoning accordingly
  • Now swirl in the beaten egg and voila! soup is ready 😉
  • Serve hot with some diced scallions sprinkle over for garnish and a dash of white pepper, if so desired … I didn’t bother with any garnishing 🙂

Jin Dou Spare Ribs


This is soooooo finger-licking gooooood!! My husband would be able to polish off the entire serving at one go and won’t need anything else but I served up with some wanton noodles 😉


Clean and cut your spare ribs accordingly …..


Marinate spare-ribs with the marinade ingredients for at least 3 hours or overnight


… I served up with wanton noodles in spicy noodle sauce and some steamed veges


Ingredients :

1 kg spare ribs, cut into pieces

150ml Jin Dou Sauce

oil for deep frying

1/2 Tbsp cornflour, mix with 1 Tbsp water (optional)

Marinade :

1 Tbs oyster sauce

1 tsp sugar, 

1 tsp salt

1 tsp sesame oil

1 egg

2 Tbs plain flour

1 Tbs cornflour

1 Tbs custard powder

3 Tbs water

Sauce Ingredients :

100ml black vinegar

2 Tbs worcestershire sauce

5 Tbs tomato sauce

5 Tbs plum sauce

2 Tbs sugar

1 tsp 5-Spice powder

100ml water

Method :

  • Mix spare ribs with marinade and marinate for 3 hours
  • For Sauce : Combine all ingredients and bring to boil for 3 minutes … remove from heat and set aside
  • Heat wok with enough oil for deep-frying and deep-fry marinaded spare ribs in hot oil until golden brown … dish out, drain and set aside
  • Drain oil from wok, pour in Jin Dou Sauce and bring to boil, add in spare-ribs and mix well
  • Thicken with a little cornflour mixed with water, if desired … dish up and serve

Nyonya Baked Chicken


A very easy + quick to prepare dish … very deeeeleeecious!


Spices you need for the paste … from left anti-clockwise : galangal, turmeric, lemon grass, onion and chilli


Dry spices… I always freshly ground my dry spices … coriander, cumin & aniseed


Blend all the spice ingredients together into a paste … I added more chillies than the recipe suggested as we love dishes like that spicy!


Bring the sauce to a boil … it is this sauce that makes the chicken so delectable 😉


Simmer the chicken in the sauce for 15 minutes …lift it out and set aside and continue to boil the sauce until reduced to 300ml or thereabout


You may bake the chicken,  with 100ml of the sauce poured over it, on a baking tray or in a casserole dish


Ingredients :

 1 whole chicken

500ml coconut milk

250ml water

8 pieces kaffir lime leaves

2 stalks lemon grass

1½ tsp salt


10 pcs dried chillies

1 stalk lemon grass

3cm galangal

1 bulb onion

3cm fresh turmeric

1 Tbsp coriander powder

1 tsp cumin powder

1 tsp aniseed powder

1 Tbsp oil


  • Preheat oven to 225ºC ….blend all the ingredients of the paste, heat up oil in pot and fry until fragrant
  • Add water and coconut milk, bring to boil and simmer whole chicken in sauce for 15 minutes ….set chicken aside and continue to boil and reduce sauce until 300 ml
  • Stuff chicken with 1/2 stalk of bruised lemon grass and 3 pieces of lime leaves
  • Place chicken in baking tray with balance of lime leaves and bruised lemon grass on the side, add 100 ml of sauce and set aside 200 ml of sauce for basting the chicken
  • Bake in pre-heated oven for 30-40 minutes
  • Turn & baste chicken occasionally … bake until the skin is browned