Archive for category Chinese

Fried vermicelli with pickled Szechwan vegetable and pork


Experiment: Fried vermicelli with pickled Szechwan vegetable and pork

I had leftover picked Szechwan veggie, and I don’t know what to do with it.  Hmm… so I looked into the freezer… and I found some ground pork.  I actually wanted to make steam pork with pickled Szechwan veggies, but since steaming the meat requires marinading, which I suck at.  Then I decided to stir fry the pickled veggie and pork with vermicelli.

Ground pork
1 pickled Szechwan vegatable
1 dried vermicelli

1-2 cloves of garlic, mince
Sliced ginger
Sesame oil
Chili oil

1) Soak the vermicelli in water.  Soak until soft.

2) Slice the pickled Szechwan veggie into thin slices.  OR you can buy those that come pre-sliced.

3) Heat up a frying pan, add in oil.  When the oil is hot, put in the garlic, ginger and pickled Szechwan veggies.  Then add in the ground pork.  When the pork is half done, add in the vermicelli as well.

4) Put the sugar, sesame oil and chili oil in.  Stir well. 


1) I didn’t write down the measurement… coz I randomly pour in the stuff.  I don’t know how much I put in.  But in the end, it tasted well! 🙂

2)  I didn’t put in any soy sauce, coz I think that th pickled veggis is salty enough already.  If you like, you can add some in.

3)  I had it as a side dish instead of a main dish.  If you want it to be a main dish, just put more vermicelli in.  Oh btw, it tastes really well with rice! 🙂



Steamed egg with lobster


We had leftover lobster from a banquet.  Since I didn’t wanna use my hands to get the meat out during dinner time (becaues I have to concentrate on watching drama. :P), so I thought, “Oh, maybe I should get the meat out before meal.”  The meat didn’t look that appealing after I took it out… I then thought, “Let’s use something to cover it!”  So here it is!  My steamed egg with lobster. 

The egg doesn’t look that smooth.  I guess I turned the heat up too high.  Oh well!  Next time I’ll turn it to a lower heat and steam it for longer. 




Experiment: Wonton

I’m on holiday this week, so I have time to make something that requires some time.  Since I had always wanted to make wonton, so I went to T&T to buy all the ingredients this morning.

1 pack Wonton wraps
500g Bak Choi (I used Shanghai Bak Choi)
250g ground pork*
125g shrimp
2 dried shitake mushrooms
1 egg

1 tsp salt
1/2 tsp white pepper
1 tsp sesame oil

1 can of chicken stock
Chopped green onions (optional)

1) Soak the dried mushrooms for a few hours, or until soft.

2) Wash the bak choi.  Boil it until soft.  Drain the water, and chop the bak choi into small pieces.  (I used a chopper) 


 3) Put the chopped bak choi on cheese cloth or clean cloth.  Wrap the bak choi, and squeeze out all the water.  Hmm… after this process, you’ll have roughly only 250g bak choi left… >.<

4) Shell and devein the shrimps.  Chop unitl it becomes like a paste.  (again, I used a chopper)

5) Cut the dried shitake mushroom into small pieces.

6) Put the pork, bak choi, shrimp paste, dried mushroom, egg (not shown in the pic), salt and white pepper in a big bowl.  Then stir the mixture in one direction.  Mix until it becomes one paste… that means the mixture won’t fall apart. (I think it took me a few minutes)  Then let it sit for 10 minutes. 

7) Ok here’s the wrapping part:

7.1) Put some mixture on the wonton wrap.
7.2) Fold the wonton wrap in half.  If your wrap doesn’t stick together, use water to help “glue” the wrap together.
7.3) Then fold it in half again.  (fold hot dog)
7.4) Then wrap it around so that the 2 ends meet.
7.5) Stick one side on top of the other side (use water if they don’t stick together)


 After… I don’t know how long:

8) Boil a big pot of water.  When water boils, put the wontons in.  When the water boils, pour one cup of cold water in the big pot.  Now when the water boils again, and the wontons are floating, they’re ready to eat! 🙂  Put as much as you like in your bowl.

9) OK now… you can boil a can of chicken stock.  If you like, you can add some ginger, garlic, shallots and whatever you like in the chicken stock; it brings out the flavour. 

10) Pour the chicken stock into the bowl.  Sprinkle the chopped green onions on top.


1) *I tried making wonton with ground lean or extra lean pork.  It didn’t taste good at all – the meat was too dense.  I’m not sure if it’s coz I don’t know how to make good wontons, or… lean and extra lean pork are not good for wontons.  Anyways, I highly recommand using regular ground pork.  That fat in the pork won’t make the meat so dense or firm.

2) You can put the leftover wontons in the freezer; they can stay in the freezer for a while. 🙂  So it’s a good idea that you make a big batch, and freeze the leftover! 🙂

3) My friend once told me that… you can put whatever you like in wontons!  I think next time I’ll try with chives and woodears!  ^_^


Hainanese chicken and rice

Experiment: Hainanese Chicken and rice (updated on June 3, 10)

Whenever I ask Mr. Clam what he wanna eats for dinner, he always says “Hainanese Chicken.”  He says it not because he really likes Hainanese Chicken, it’s just because he knows I couldn’t make Hainanese chicken.  I told him that I need pandan leaves, and I thought I couldn’t get pandan leaves in Vancouver.  Until recently, I read in a blog that you can actually get pandan leaves in Vancouver!  So I decided to give Hainanese Chicken a try… just to keep his mouth shut.  😛

Hainanese chicken:
2 chicken legs with thighs
3-4 stalks of green onions, cut into small pieces
a bunch of anise
1/2 to 1 tbs Szechuan peppercorn
a few pandan leaves
a few slices of ginger (I like ginger so I put in more)

Chicken Rice:
2 cups of uncooked rice
3 tbs minced garlic
Chicken stock from the Hainanese chicken
2 pandan leaves, cut into small pieces

Ginger and Green Onion Sauce:
1 tbs finely chopped ginger
1 tbs finely chopped green onion
1-2 tbs oil
Salt to taste
Ginger powder to taste

Hainanese chicken:
1) Sprinkle salt onto chicken legs, and let it sit for 30 minutes.

2) Boil a pot of water, and put the green onions, anise, szechuan pepper, pandan leaves, and ginger in the pot.  Then put the chicken thighs in as well. Reduce to low heat and simmer until cooked.  Do not drain the chicken stock!
(I think it took me 20-30 mins for the two chicken legs… actually they might have been cooked earlier, but I didn’t wanna risk it)

3) Immediately put the chicken legs in ice cold water and let it soak until chicken legs are cool.

4) Debone, cut and serve.

Chicken rice:
1) Wash the rice.

2) Heat up a frying pan.  Put some oil and minced garlic in, and stir fry for a bit.  Be careful not too overcook the garlic as they’ll turn bitter.

3) Put the washed rice in the frying pan and mix well with the garlic.  Stir fry for 5-10 minutes.

4) Ok here you can either:
a) Put the chicken stock and pandan leaves in the frying pan, cover and simmer the rice until cooked.
b) Transfer the fried rice into a rice cooker, put the chicken stock and pandan leaves in.  Cook until the rice is ready.
Just use the same amount of chicken stock as you would with water.

Ginger and Green Onion Sauce:
1) Put the chopped ginger and chopped green onion into a small bowl, add salt and ginger powder, mix well.

2) Heat up the oil.  When the oil is hot, pour it onto the mixture to “cook” the green onion and ginger. 


1) I only made the ginger and green onion sauce thist time… and totally forgot about the chilli sauce, just because I didn’t have lime at home… >.<  I would definitely make the chilli sauce next time.

2) Deboning the cooked chicken legs isn’t as hard as I thought… which is good! 🙂

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Chinese style roasted pork (脆皮燒肉)



Experiment: Chinese style roasted pork (脆皮燒肉)

Lately I’ve seen a few people writing about making this Chinese style roasted pork on their blogs, and it doesn’t sound that hard to make (just takes time).  Since it’s long weekend here in Vancouver, which means I have time, so I decided to take a challenge – to make Chinese style roasted pork.

Pork belly, about 1 kg
1 tbs Rose wine (or any Chinese wine or wine)
1/2 tbs salt
1/4 tbs sugar (I used brown sugar coz I ran out of white sugar)
1/4 tbs five spice powder

1) Boil the pork belly in a big pot of water for about 10 minutes.  You can put in some ginger and green onions as well if you want.  This procedure is to get the dirty stuff out from the pork belly, and get rid of the “pork taste” if you know what I mean…

2) After boiling, take the pork belly out and let it cool.  When it’s cool enough to touch, use a fork (or a few forks together) to poke LOTS of holes on the pork skin.  You only have to it to the pork skin, not the meat side.

3) Rub the rose wine onto the meat (not the skin). 

4) Mix salt, sugar and five spice powder together.  Then use your hands to pat the spices evenly onto the pork belly, including the skin. 

 5) Let it air dry on a rack overnight. (If you don’t have time, let it dry for at least 4 hours).


6) Use tin foil to tightly wrap the pork belly, leaving the skin uncovered.  Leave about an inch above the skin.

7) Slowly (and carefully) pour coarse salt onto the pork skin, cover it for about an inch, and then gently press it.  Be careful not to let the salt go to the sides and touch the meat. 

 8) Preheat the oven to 430F.  Then put the pork belly in and bake for 50 minutes.  After the 50 minutes, take the pork belly out, and take away the salt.

9) Reduce heat to 410F, and then bake (or broil) it for another 20-30 minutes, or until the skin is crunchy.


Pork belly, uncut

1) Ok, do NOT use brown sugar.  It makes the meat of the pork belly looks so brown… which is not pretty.  I’ve already restocked white sugar!  So I’ll definitely use white sugar next time.

2) It is better to use a bigger piece of pork belly instead of cutting it in half.  I made a mistake of asking the butcher to cut the pork belly in half…

3) You really need to poke LOTS of holes.  This way the skin will become crunchier.  I think I spent like 5 minutes on EACH of the pork belly skin, which means I spent 10 minutes on poking holes.  My hand was SOOOOO tired after that… >.<

4) I read that the reason to put the salt on top of the pork skin is to draw the water out, so that the skin will become crunchy… not sure if it’s true though.

5) Ok, LOTS of oil came out of this pork belly…  like 1/4 cup.  Not sure if other people had the same problem.  I’m not too sure what to do with the oil now… >.<

Mrs. Wai’s Classroom

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Jellyfish and Chicken with sesame sauce

Experiment: Jellyfish and Chicken with sesame sauce

I have always liked jellyfish when I was young (Yeah I know some of you think that eating jellyfish is pretty gross… but you just have to try it!!!).   I never knew that you can actually make it at home… until I read a recipe book recently.  I decided to give it a try, and if I succeed, then definitely I’ll make it more often.  So here I am, trying this new dish.  I modified the original recipe a little.

1 pack of jellyfish (around 400g)
2 chicken legs with thighs
Thinly sliced carrots and thinly sliced cucumber (as you like)

4 tbs Sesame sauce
1 tbs oyster sauce
3 ts fish sauce
3 ts sesame oil
1/2 tbs chili oil
1 bunch Chinese parsley, finley chopped
Sesame seeds

Marinade for chicken:
Soy sauce (as you like)
Wine (as you like)
Chopped garlic (as you like)
Ginger juice (as you like)

A. Chicken legs
1) Mix the marinade together, and rub the marinade onto the chicken.  Let it sit for 15 minutes.  (Or overnight if you have time to prepare the night before)
2) Steam the chicken until cooked.  Then let the chicken legs sit until cool.  Shred into thin slices.
3) If you have time, put the chicken in the fridge before you mix with other ingredients.

B. Jellyfish
1) Soak the jellyfish overnight to get rid of the saltiness.

2) Rinse it before you’re about to cook the jellyfish.
3) Boil water in a pot.  When water bubbles, put the jellyfish in the pot.  When the water bubbles again, take the jellyfish out, and put it in ice cold water.  Let it sit for about 10 minutes.
4) Slice the jellyfish into thin slices. Let the jellyfish drain.  (Water will keep coming out)

5) Mix a bit of fish sauce and sesame oil to the jellyfish. 

C. The actual dish
1) Put the carrots, cucumber, jellyfish and chicken into a big bowl.


 2) Mix all the sauce ingredients together.  Pour the sauce in the bowl, and mix well.

3) Put the dish in the fridge and let it sit for an hour or so.  Serve.


1) I was very happy that I could make the jellyfish!  My mom has warned me not to boil the jellyfish for too long, as it would make the jellyfish too chewy.  So remember not to boil the jellyfish for too long!

2) Rememebr to rinse and soak the jellyfish for at least a few hours!  They’re usually very salty, so you need to rinse the jellyfish a few times and soak it.  That way the saltiness will come out.


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Tofu with thousand year egg (皮蛋豆腐)

Experiment: Tofu with thousand year egg (皮蛋豆腐)

Few weeks ago, my co-worker brought an thousand year egg to office, and said that she’ll have that and tofu for lunch.  I was like, “REALLY?  I have always heard about it but never tried it!”   At lunch time, she cracked the thousand year egg, sliced it, and put it on top of the tofu.  She poured some soy sauce on top… and TaDa!  There’s a dish of Tofu with Thousand Year Egg.  The whole process took like maybe… 2 minutes?  It was so simple, yet it tasted so good.  So tonight, I decided to give it a try, and make my own version of it.

1 box of soft tofu
1 thousand year egg
Bonito flakes
Sliced red ginger
Soy sauce
Sesame oil

1) Take the tofu out from the package, put it on a plate.  Steam it if you like, or you can serve it cold.

2) Crack the thousand year egg, peel it, and slice it.  Put it on top of the tofu.

3) Put as much bonito flakes as you like on top of the tofu and thousand year egg.

4) Put some sliced red ginger on top of the bonito flakes. 

5) Pour soy sauce on top, then sesame oil.  DONE!




1) In case you’re wondering what a thousand year egg is, it looks like this: 

Thousand year egg, picture taken from Wikipedia

You don’t need to cook the egg.  When you crack it open, it looks like a hard boiled egg, except that it’s black.  And if you’re lucky enough to get good eggs, the yolk would still be quite liquidy, like a soft boiled egg, as shown in the above picture.  OH btw, thousand year eggs are made with duck eggs, not chicken eggs. 

2) There are many versions of this dish.  Some people like to put coriander instead of bonito flakes, and some like to put chopped green onions on top.  Well basically you can put whatever you like on top of the tofu! 🙂


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