Category Archives: Chinese

#StirFu Tofu in Black Beans Sauce

Calling all tofu lovers (again).

In this recipe, we’re using Fermented Black Beans (douchi) as the main flavouring. It’s mainly salty, but also has a delicious nuttiness.

I make this with lots of vegetables, and not so much oil.

It goes beautifully with steamed rice, or noodles.

Enjoy!

How to put this together

Heat 1 tsp oil in a pan over high heat.

When the oil is hot, add peppers.

Stir-fry until the skin is slightly charred and it’s half way cooked.

Transfer to a plate.

In the same pan, heat 1 tsp oil over high heat.

When the oil is hot, add mushrooms.

Stir-fry until half way cooked.

Transfer to a plate.

Still using the same pan, heat 1 Tbsp oil over medium heat.

Add garlic + dried chillies + fermented black beans.

Fry until fragrant.

Add tofu puffs.

Stir-fry briefly.

Then add ½ cup water + light soy sauce + sugar.

Stir-fry until a little bit of water is left.

Add peppers + mushrooms.

Mix well.

Make a slurry from cornflour + water mixture.

Pour over the top. Mix well.

Then add spring onions, and stir-fry until it’s just cooked but still crisp.

Serve immediately

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#StirFu Tofu Black Beans Sauce

Calling all tofu lovers (again). In this recipe, we're using Fermented Black Beans (douchi) as the main flavouring. It's mainly salty, but also has a delicious nuttiness.
Course Main Course
Cuisine Chinese, Vegan, Vegetarian
Keyword Chinese, Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2 people

Ingredients

  • 150 g Tofu Puffs cut to bite size pieces
  • 150 g Peppers cut to bite size pieces
  • 100 g Button Mushrooms cut to bite size pieces
  • 3 Small Dried Chillies (hot) cut to small pieces
  • 2 Tbsp Fermented Black Beans washed, roughly chopped
  • 1 Tbsp Garlic minced
  • 2 Spring Onions cut to 1 inch pieces
  • 1/2 cup Water
  • 1 Tbsp Soy Sauce
  • 1/2 tsp Sugar
  • Oil
  • 1 tsp Cornflour mixed with 2 Tbsp Water

Instructions

  • Heat 1 tsp oil in a pan over high heat. When the oil is hot, add peppers. Stir-fry until the skin is slightly charred and it’s half way cooked. Transfer to a plate.
  • In the same pan, heat 1 tsp oil over high heat. When the oil is hot, add mushrooms. Stir-fry until half way cooked. Transfer to a plate.
  • Still using the same pan, heat 1 Tbsp oil over medium heat. Add garlic + dried chillies + fermented black beans. Fry until fragrant.
  • Add tofu puffs. Stir-fry briefly. Then add ½ cup water + light soy sauce + sugar.
  • Stir-fry until a little bit of water is left. Add peppers + mushrooms. Mix well.
  • Make a slurry from cornflour + water mixture. Pour over the top. Mix well. Then add spring onions, and stir-fry until it’s just cooked but still crisp.
  • Serve immediately

Video

Tong Ho and Enoki Nuts Salad

Tong Ho (Garland Chrysanthemum) has a peppery flavour that goes beautifully in a hot pot meal.

Enoki is a mild-flavoured mushroom, with a great texture that holds its shape well when cooked.

In this recipe, I combine the two vegetables, and make a spicy salad using a classic Sichuan flavour combination of spicy, sweet, sour, salty. Cashew nuts add a lovely crunchiness to the dish.

Here’s how you put it together:

Create our sauce mixture by mixing together sugar, light soy sauce, chinkiang vinegar, sesame oil and garlic in a small bowl.

Set aside.

Heat oil in a small pan over medium heat. Add dried chillies & sichuan peppercorn. Fry until fragrant.

Add the chilli oil to the sauce mixture from earlier.

Bring a large pot of water to boil over high heat. Add salt.

Add enoki mushrooms. Blanch for 15 seconds.

Transfer to a plate.

Using the same pot, bring the water back to a boil.

Add the stems of the tong ho first and wait for 15 seconds, then add the leafy parts of the tong ho and wait for another 15 seconds.

Transfer to a bowl of cool water.

Grab a handful of the tong ho and gently squeeze the water out. Place in a bowl.

Repeat with the remaining tong ho.

In a mixing bowl, add blanched tong ho and blanched enoki mushrooms.

Pour most of the sauce (keeping 1 Tbsp aside for garnish) over the blanched vegetables. Add the roasted cashew nuts.

Mix well.

Transfer to a plate.

Pour the reserved 1 Tbsp of sauce over the top.

Serve immediately.

Serve, topped with remaining sauce

Print

Tong Ho and Enoki Nuts Salad

Tong Ho (Garland Chrysanthemum) has a peppery flavour that goes beautifully in a hot pot meal. Enoki is a mild-flavoured mushroom, with a great texture that holds its shape well when cooked. In this recipe, I combine the two vegetables, and make a spicy salad using a classic Sichuan flavour combination of spicy, sweet, sour, salty. Cashew nuts add a lovely crunchiness to the dish.
Course Main Course, Salad
Cuisine Chinese, Vegan, Vegetarian
Keyword Chinese, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 people

Ingredients

  • 250 g Tong Ho Garland Chrysanthemum
  • 100 g Enoki Mushrooms
  • 50 g Cashew Nuts or Peanuts, roasted
  • 2 tsp Salt

Sauce

  • 1/2 tsp Sugar
  • 2 Tbsp Light Soy Sauce
  • 2 tsp Chinkiang Vinegar
  • 1 Tbsp Sesame Oil
  • 1 Tbsp Garlic minced
  • 3 Small Dried Chillies(Hot) cut to small pieces
  • 1/2 tsp Sichuan Peppercorn crushed
  • 1 Tbsp Oil

Instructions

  • Create our sauce mixture by mixing together sugar, light soy sauce, chinkiang vinegar, sesame oil and garlic in a small bowl. Set aside.
  • Heat 1 Tbsp oil in a small pan over medium heat. Add dried chillies & sichuan peppercorn. Fry until fragrant.
  • Add the chilli oil to the sauce mixture from earlier.
  • Bring a large pot of water to boil over high heat. Add salt. Add enoki mushrooms. Blanch for 15 seconds. Transfer to a plate.
  • Using the same pot, bring the water back to a boil. Add the stems of the tong ho first and wait for 15 seconds, then add the leafy parts of the tong ho and wait for another 15 seconds. Transfer to a bowl of cool water.
  • Grab a handful of the tong ho and gently squeeze the water out. Place in a bowl. Repeat with the remaining tong ho.
  • In a mixing bowl, add blanched tong ho and blanched enoki mushrooms.
  • Pour most of the sauce (keeping 1 Tbsp aside for garnish) over the blanched vegetables. Add the roasted cashew nuts. Mix well.
  • Transfer to a plate. Pour the reserved 1 Tbsp of sauce over the top. Serve immediately.

Video

Hunan Home-Style Pork and Peppers Stir-Fry

I first had this dish at a Chinese restaurant in London, many years ago. I remember instantly falling in love with the dish. It looked so simple, with only a few ingredients. The flavours were well balanced, just the right amount of all the right flavour combinations.

This was one of the yummiest stir-fry dishes I’ve had.

This is apparently a “home style” dish from Hunan, China. Each household would have their own version of this dish, and it’s quite a “common” dish to have, in that if you’re stuck for ideas for a meal, then this dish would be it.

It’s also easy to make, and very delicious.


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Hunan Home-Style Pork and Peppers Stir-Fry

Course Main Course
Cuisine Chinese
Keyword Chinese, Peppers, Pork
Prep Time 15 minutes
Cook Time 15 minutes
Servings 2 people

Ingredients

Pork Marinade

  • 200 g Pork Belly skinless, sliced
  • 1 tsp Cornflour
  • 1 tsp Sweet Dark Soy Sauce
  • 1 tsp Light Soy Sauce
  • 1 tsp Shaoxing Wine
  • 200 g Anaheim Peppers
  • 1 Tbsp Garlic minced
  • 1 Tbsp Light Soy Sauce
  • 1/8 tsp Sugar
  • Oil

Instructions

  • Mix Pork belly, Cornflour, Sweet Dark Soy Sauce, Light Soy Sauce and Shaoxing Wine in a bowl. Massage the sauce mixture into the pork
  • Leave for 15-30 mins
  • Slice peppers as shown in the video
  • Add oil to a pan. High heat
  • Add peppers and stir fry until lightly charred. Tranfer to a plate
  • Add oil to a pan. High heat
  • Add garlic and lightly fry
  • Add the marinated pork and stir fry until lightly charred
  • Add peppers and Light soy sauce. Mix well
  • Add sugar. Mix well
  • Serve

Video

How to Make Braised Tofu Puffs with Mushrooms เต้าหู้ทอดตุ๋นใส่เห็ด

Serves: 2 (with rice)

130g Tofu Puffs
250g Mixed Mushrooms
15g Ginger, sliced
2 Dried Chillies
1.5 cups Water
1.5 Tbsp Soy Sauce
1 Tbsp Kecap Manis
1 tsp Tapioca Flour, mixed with 1 Tbsp Water
1 Spring Onion
1 Large Red Chilli
Oil

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สวัสดีค่ะ มาแชร์สูตรตุ๋นเต้าหู้ทอด
เราชอบทานเต้าหู้มากๆ
ชอบทุกชนิด จะนิ่ม จะแข็ง แบบดอง แผ่นเต้าหู้ เต้าฮวย
เต้าหู้ทอด ใส่อะไรก็อร่อยหมด (แน่ล่ะ ของทอดนี่จ๊ะ)

และชอบทานเห็ดมาก
เรามักจะใช้เห็ดหลายๆอย่างนะคะ
เห็ดออรินจิ (king oyster) กับเห็ดชิเมจิ เป็นเห็ดที่ใช้ประจำในสูตรนี้
แต่เห็ดอะไรก็ได้ค่ะ เห็ดหอมสดก็อร่อย

เมนูนี้ ถูกต้องส่วนประกอบที่ชื่นชอบส่วนตัว
ได้ทั้งเต้าหู้ และเห็ด
เหมือนจะดี เพราะไม่มีไขมันจากเนื้อสัตว์
แต่ไม่ค่ะ
ไปหนักแป้งแทน
เพราะเป็นเมนูที่ทานข้าวได้เยอะมาก

บางทีเราก็ปรับสูตรนี้ ใส่วุ้นเส้นลงไป
ลดข้าว (ไปเพิ่มแป้งจากวุ้นเส้นแทน 555)
อร่อยม๊าก


130 กรัม เต้าหู้ทอด
250 กรัม เห็ด
15 กรัม ขิง ฝานบางๆ
2 พริกแห้ง
1.5 ถ้วย น้ำสะอาด
1.5 ชต. ซีอิ๊วขาว
1 ชต. ซีอิ๊วดำหวาน
1 ชช. แป้งมัน ผสมน้ำสะอาด 1 ชต.
1 ต้นหอม
1 พริกแดง
น้ำมัน

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Braised Tofu Puffs with Mushrooms

Course Main Course, Side Dish
Cuisine Chinese
Keyword Chinese, Mushroom, Tofu
Prep Time 10 minutes
Cook Time 15 minutes
Servings 2 people

Ingredients

  • 130 g Tofu Puffs
  • 250 g Mixed Mushrooms
  • 15 g Ginger sliced
  • 2 Dried Chillies
  • 1.5 cups Water
  • 1.5 Tbsp Soy Sauce
  • 1 Tbsp Kecap Manis
  • 1 tsp Tapioca Flour mixed with 1 Tbsp Water
  • 1 Spring Onion
  • 1 Large Red Chilli
  • Oil

Instructions

  • Prepare mushroom as shown in the video
  • Add oil to a pan. High heat
  • Add "thicker" mushrooms and cook until lightly brown
  • Add "tender" mushrooms and cook until lightly brown
  • Transfer mushroom to a plate
  • Add oil and ginger to a pot. High heat. Fry until fragent
  • Add chillies to the pot. Fry until fragrant
  • Add tofu puffs and lightly fry
  • Add water, soy sauce and kecap manis. Bring to a boil thne reduce heat to low. Simmer for 10 mins
  • Transfer tofu to a serving plate. Discard the ginger.
  • Add Tapioca flour and water in a small bowl. Add the mixture to pot and stir until sauce thickens
  • Add the mushrooms to the pot. Bring to a boil
  • Add spring onions and chilli. Turn off heat
  • Serve over the Tofu

Video

How to Make “Ho Fun” Flat Rice Noodles เส้นใหญ่ เหนียวนุ่ม

Makes approx 400g fresh noodles

100g Rice Flour
50g Tapioca Flour
300g Water
25g Vegetable Oil, for brushing

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100 กรัม แป้งข้าวเจ้า
50 กรัม แป้งมัน
300 กรัม น้ำสะอาด
25 กรัม น้ำมันพืช

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“Ho Fun” Flat Rice Noodles

Course None
Cuisine Chinese, Thai
Keyword Ho Fun, Noodles
Prep Time 10 minutes
Cook Time 1 hour
Servings 400 g

Ingredients

  • 100 g Rice Flour
  • 50 g Tapioca Flour
  • 300 g Water
  • 25 g Vegetable Oil for brushing

Instructions

  • Mix rice flour and tapioca flour
  • Gradually add water while stirring. Add just enough to make a think paste and keep stirring until mixed throughly. and there are no more dry bits.
    Stir in the remaining water
  • Leave for 2 hours, stirring thoroughly every 30 mins
  • Lightly brush oil on a pan
  • Setup steamer on high heat

Repeat from here

  • Place pan in steamer
  • Give the batter a vigourous stir and pour 1mm layer of the mixture on the pan
  • Wait a few seconds for the mixture to cling to the pan and then carefully tilt the pan so batter covers any gaps
  • User the back of the spoon to cover any smaller gaps
  • Cover and steam for 4 minutes
  • Remove for heat. Place on an upturned bowl for easy rotate. Leave to cool for 2 minutes
  • Brush the noodle sheet genoursly with oil
  • Loosen the edges on the noodle sheet
  • Brush oil on plate where noodles will rest or the previous noodle layer
  • Peel noodle sheet from the pan and place on oiled plate
  • Remove left over noodle sheet from the pan
  • Repeat

Video

Delicious & Comforting Braised Chicken Noodle Soup

Serves: 2

500g Chicken Thighs/Legs, skin-on, bone-in
1 litre Water
20g Galangal, sliced
20g Coriander Roots, bruised
25g Garlic
2 Pandan Leaves
5 Star Anise
2 Cinnamon Sticks
1.5 tsp Black Peppercorn
1 Tbsp Rock Sugar
3 Tbsp Soy Sauce
1 Tbsp Kecap Manis
2 Tbsp Oyster Sauce
1 Tbsp Thai Seasoning Sauce
150g Turnip, peeled, and cut into 2 inch pieces

100g Dried Rice Noodles
200g Chinese Leaf

Condiments:
2 tsp Fried Garlic
1-2 tsp Chilli Powder
1/4 tsp White Pepper Powder
2 Tbsp Coriander Leaves, sliced

Print

Braised Chicken Noodle Soup

Course Main Course
Cuisine Thai
Keyword Chicken, Noodles, Soup, Thai
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Servings 2 people

Ingredients

  • 100 g Dried Rice Noodles
  • 200 g Chinese Leaf

Condiments

  • 2 tsp Fried Garlic
  • 1-2 tsp Chilli Powder
  • 1/4 tsp White Pepper Powder
  • 2 Tbsp Coriander Leaves sliced

Soup

  • 500 g Chicken Thighs/Legs skin-on, bone-in
  • 1 litre Water
  • 20 g Galangal sliced
  • 20 g Coriander Roots bruised
  • 25 g Garlic
  • 2 Pandan Leaves
  • 5 Star Anise
  • 2 Cinnamon Sticks
  • 1.5 tsp Black Peppercorn
  • 1 Tbsp Rock Sugar
  • 3 Tbsp Soy Sauce
  • 1 Tbsp Kecap Manis
  • 2 Tbsp Oyster Sauce
  • 1 Tbsp Thai Seasoning Sauce
  • 150 g Turnip peeled, and cut into 2 inch pieces

Instructions

  • 1 litre water. High Heat
  • Add Galangal, Coriander Roots, Garlic, Pandan Leaves, Star Anise, Cinnamon Sticks,Black Peppercorn and Rock Sugar
    Add Soy Sauce, Kecap Manis, Oyster sauce & Thai Seasoning Sauce
  • Bring to boil. Add chicken
  • Reduce to low heat, Add turnip
  • Simer for 1 hour or until chicken is tender
  • Occasionally skim off foam on the top
  • Transfer chicken & turnip pieces to a plate
  • Strain broth. Discard herbs and spices
  • Add broth back to the pot, Add chicken and turnip and keep on a low heat
  • Cook rice noodles as per packet instructions
  • Blanch chinese leaf for 1 minute and place aside
  • Serve

Video

How to Make Hokkien Fried Rice ข้าวผัดฮกเกี้ยน

Serves: 2

2 Eggs, beaten
3 cups Day-old Rice (cooked from 1 cup raw Thai Jasmine Rice)
60g Carrots, diced
3 Dried Shiitake Mushrooms, soaked until soft, sliced
60g Fine Asparagus, sliced
125g Prawns, cut into small pieces
75g Squid, cut into small pieces
1.5 cups Water
2 Tbsp Oyster Sauce
2 Tbsp Light Soy Sauce
1 Tbsp Dark Sweet Soy Sauce
2 Tbsp Tapioca Flour, mixed with 3 Tbsp Water
1 tsp Sesame Oil
A sprinkle White Pepper Powder
Oil

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2 ไข่ ตีให้เข้ากัน
3 ถ้วย ข้าวสวยสุกค้างคืน (หุงจากข้าวหอมมะลิดิบ 1 ถ้วย)
60 กรัม แครอท หั่นเต๋า
3 เห็ดหอมแห้ง แช่น้ำให้นิ่ม หั่นบางๆ
60 กรัม หน่อไม้ฝรั่งอ่อน หั่นท่อนเล็กๆ
125 กรัม กุ้ง หั่นชิ้นเล็ก
75 กรัม ปลาหมึก หั่นชิ้นเล็ก
1.5 ถ้วย น้ำสะอาด
2 ชต. ซอสหอยนางรม
2 ชต. ซีอิ๊วขาว
1 ชต. ซีอิ๊วดำหวาน
2 ชต. แป้งมัน ผสมน้ำสะอาด 3 ชต.
1 ชช. น้ำมันงา
พริกไทยป่น
น้ำมัน

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Hokkien Fried Rice

Course Main Course
Cuisine Chinese
Keyword Chinese, Fried Rice, Prawn, Squid
Prep Time 20 minutes
Cook Time 20 minutes
Servings 2 people

Ingredients

  • 2 Eggs beaten
  • 3 cups Day-old Rice cooked from 1 cup raw Thai Jasmine Rice
  • 60 g Carrots diced
  • 3 Dried Shiitake Mushrooms soaked until soft, sliced
  • 60 g Fine Asparagus sliced
  • 125 g Prawns cut into small pieces
  • 75 g Squid cut into small pieces
  • 1.5 cups Water
  • 2 Tbsp Oyster Sauce
  • 2 Tbsp Light Soy Sauce
  • 1 Tbsp Dark Sweet Soy Sauce
  • 2 Tbsp Tapioca Flour mixed with 3 Tbsp Water
  • 1 tsp Sesame Oil
  • White Pepper Powder to sprinke
  • Oil

Instructions

  • Heat oil in pan on high heat.
  • Add the beaten eggs to the pan, leave for 30 seconds
  • Add the rice over the the cooking eggs
  • Gently break up the rice until each grain is seperated while mixing the rice with the egg
  • Transfer the egg fried rice to a plate
  • Heat oil in a pan on high heat.
  • Add carrots and fry for a minute
  • Add mushrooms and fry for 30 seconds
  • Add asparagus and fry for a minute
  • Transfer the fried vegetables to a plate
  • Heat oil in a pan on high heat.
  • Add the prawns and fry until half cooked
  • Add the squid and fry until half cooked
  • Add water, oyster sauce, light soy sauce and sweet dark soy sauce. Bring to a boil
  • Mix tapioca and water in small bowl and slowly pour the mixture in the pan while stirring continously until the sauce thickens
  • Add the fried vegetables to the sauce
  • Turn off the heat and add sesame oil and a sprinke of white pepper
  • Serve the egg fried rice on a place and pour the seafood + vegetables sauce over the rice.

Video

How to Make Fluffy Pork Floss with Bread Machine หมูหยอง ฟูๆ ในเครื่องทำขนมปัง

Makes: 150g

300g Pork Tenderloin

2 Star Anise

2 Cinnamon Sticks

45g Brown Sugar

15g Palm Sugar

2 Tbsp Water

45g Soy Sauce

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300 กรัม สันในหมู

2 โป๊ยกั๊ก

2 อบเชยแท่ง

45 กรัม น้ำตาล

15 กรัม น้ำตาลปี๊บ

2 ชต. น้ำสะอาด

45 กรัม ซีอิ๊วขาว

Print

Pork Floss

Course Snack
Cuisine Chinese
Keyword Chinese, Pork
Prep Time 10 minutes
Cook Time 2 hours
Servings 150 g

Equipment

  • Bread Maker
  • Pressure Cooker (optional)

Ingredients

  • 300 g Pork Tenderloin
  • 2 Star Anise
  • 2 Cinnamon Sticks
  • 45 g Brown Sugar
  • 15 g Palm Sugar
  • 2 Tbsp Water
  • 45 g Soy Sauce

Instructions

  • Place pork ternderloin, star anise and cinnamon sticks in a pressure cooker. Add just enough water to cover the pork
  • Pressure cook for 30 mins. If you do not have a pressure cooker, you can simmer for an hour in any pot
  • Take the pork out and leave it to cool
  • Pound the meat until flattened using a pestel (or smilar). See video for info
  • Shread the flattened pork with a fork. Set aside.
  • In a pot, add sugar, palm sugar and water. Medium heat. Stri until all the sugar is melted
  • Add soy sauce, stir well and take off the heat. Set aside
  • Add shredded pork to a bowl, add the flavoring sauce from above and mix well.
  • Turn on bread machine to "Jam" setting. Add the flavored shredded pork mixture into the bread maker.
  • Run the bread machine for 1 hour. The pork will still be slightly wet.
  • Run the bread machine for another 30 mins. The pork should be drier now and starting to turn fluffy
  • Run the bread machine for another 30 mins. The pork should be converted into a soft fluffy texture. If not keep running the bread machine in 15-30 min periods
  • Transfer to a flat plate and leave to cool completely
  • Store in an air-tight container. Consume within a week

Video

How to Make Chinese Crispy Pork Belly (Siu Yuk) หมูกรอบ

Some tips for perfect crackling:

1) Do NOT put seasoning on the skin, as it will burn. Season the meat part only.

2) When pricking holes on the skin, aim for LOTS of SHALLOW holes. Do NOT reach the fat layer, as the fat will bubble up through the skin and that will NOT help.

3) The pork belly piece should be flat. Trim off any excess meat to get an even height to ensure equal heat exposure on the skin.

4) Moisture is your enemy. Wipe off as much moisture as possible when instructed.

Notes on holes pricking

The meat poker I use is from here: https://amzn.to/32Tgr9x

You could tie together some satay skewers together instead, but please be careful of the splinters

I would not recommend using a knife for this, as it’s quite easy to poke too deep.

Remember, deep holes are not our friends here.

Recipe adapted from https://www.youtube.com/watch?v=Fr6xswgiIyA

Ingredients

500g Pork Belly

1 tsp Shaoxing Wine

1/2 tsp Salt

1/4 tsp Five Spice Powder

1/4 tsp White Pepper Powder

1 tsp White Vinegar

1/2 cup Coarse Sea Salt

Print

Chinese Crispy Pork Belly (Siu Yuk)

Course Main Course, Side Dish
Cuisine Chinese
Keyword Chinese, Pork, Pork Belly
Prep Time 12 hours 15 minutes
Cook Time 1 hour 15 minutes
Servings 2 people

Equipment

  • Meat Tenderiser

Ingredients

  • 500 g Pork Belly
  • 1 tsp Shaoxing Wine
  • 1/2 tsp Salt
  • 1/4 tsp Five Spice Powder
  • 1/4 tsp White Pepper Powder
  • 1 tsp White Vinegar
  • 1/2 cup Coarse Sea Salt

Instructions

  • With the skin downwards, trim off excess meat from the pork belly to make it flat
  • With the skip upwards, then using a meat tenderiser make lots of shallow holes on the skin. Do not poke too deep, you don't want to reach the fat layer.
    If you don't have mean tenderiser, you can use 4-5 satay sticks tapped together.
  • Flip the pork belly with the skin downwards and rub the shaoxing wine into the meat
  • Add the salt and massage into the meat
  • Add the five spice powder and massage into the meat
  • Add the white pepper powder and massage into the meat
  • Flip the pork belly over and wipe the skin dry of any liquid or powders. Place in a fridge for 12 hours with the skin upwards.
  • With the skip upwards, using a meat tenderiser make more shallow holes on the skin. Wipe off any moisture from the skin
  • With the skin upwards, add vinegar and rub into the skin
  • Place the pork belly, skin upwards, onto a foil and make a snug case around the sides. See video
  • Pour salt over the pork belly, make sure the skin is evenly covered with salt.
  • Bake at 200C for 45 mins
  • Dust off all the salt from the skin and place pork belly, skip upwards on a wire rack.
  • Bake at 220C for 20-30 mins, until the skin has pops evenly across. Be careful not to let the skin burn
  • Cut and serve

Video

How to Make Chinese BBQ Pork (Char Siu) หมูแดง

Recipe adapted from https://www.pim.in.th/one-dish-food/412-kao-moo-daeng

– 600g Pork Tenderloin

– 2 Cinnamon Sticks

– 2 Star Anise

– 1 Tbsp Garlic, minced

– 1/4 tsp White Pepper Powder

– 4 Tbsp Sugar

– 3 Tbsp Tomato Paste

– 2 Tbsp Oyster Sauce

– 2 Tbsp Soy Sauce

– 1 1/2 Salt

– Red Food Colour (or Red Yeast Rice Powder, or Beetroot Powder)

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600 กรัม หมูสันใน

2 อบเชย

2 โป๊ยกั๊ก

1 ชต. กระเทียมสับ

¼ ชช. พริกไทยป่น

4 ชต. น้ำตาล

3 ชต. ซอสมะเขือเทศ (เราใช้ tomato paste ค่ะ เข้มข้นกว่าซอสมะเขือเทศ)

2 ชต. น้ำมันหอย

2 ชต. ซีอิ๊วขาว

1 ชช. เกลือ

สีผสมอาหารสีแดง

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Chinese BBQ Pork (Char Siu)

Course Main Course, Side Dish
Cuisine Chinese, Thai
Keyword BBQ, Chinese, Pork
Prep Time 4 hours
Cook Time 1 hour
Servings 2 people

Ingredients

  • 600 g Pork Tenderloin
  • 2 Cinnamon Sticks
  • 2 Star Anise
  • 1 Tbsp Garlic minced
  • 1/4 tsp White Pepper Powder
  • 4 Tbsp Sugar
  • 3 Tbsp Tomato Paste
  • 2 Tbsp Oyster Sauce
  • 2 Tbsp Light Soy Sauce
  • 1 1/2 Salt

Instructions

  • In a large bowl, mix together cinnamon sticks, star anise, garlic, white pepper powder, sugar, tomato paste, oyster sauce, light soy sauce and salt
  • (Optional) Add red food colouring or red yeast rice powder or beetroot powder. Add small amounts at a time until the desired shade of red is achieved
  • Using a fork poke holes all over the pork tenderloin
  • Cut the pork tenderloin into portions and add the pork into the sauce mixture from above. Coat all the pieces evenly
  • Cover and place in the fridge for atleast 4 hours.
  • Add the pork pieces to a pot. High heat
  • Add the marinade to the pot and just enough water to come up half way to the pork pieces
  • Bring to boil
  • Flip the pork pieces, Turn heat down and simmer
  • Ocasionally flip the pork pieces over to get even colouring
  • Cook until the sauce is thick and surypy. Take off the heat.
  • Place the pork pieces on a wire rack
  • Grill for 15-20 minutes until the edges are lightly charred
  • Cut and serve

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Soft Mussel Omelette (ออส่วนหอยแมลงภู่)

Serves: 2

What you need:
  • 1 cup Frozen mussels (or oyster, or mixed seafood)
  • 2 Tbsp Tapioca flour
  • 4 Tbsp Water
  • 1 Tbsp Thai seasoning sauce (I use golden mountain brand)
  • 1 tsp Soy sauce
  • A pinch of Pepper powder
  • 1 Tbsp Spring onions, chopped
  • 1 Tbsp Coriander, chopped
  • 3 Tbsp Oil
  • 1 clove Garlic, minced
  • 2 eggs
  • 2 cups Beansprouts
  • 2T Srirasha sauce
  • 2T Thai sweet chilli sauce
How to put this together:
  1. In a pot, bring 4 cups of water to boil. Blanch mussels until just cooked. Drain. Set aside.
  2. Make dipping sauce by mixing together sriracha sauce + sweet chilli sauce. Mix well.
  3. In a bowl, add tapioca flour + water + seasoning sauce + soy sauce + pepper + spring onions + coriander. Mix well. Give it a taste if you want, and adjust seasoning.
  4. Add drained mussels to the sauce mixture. Mix well.
  5. Heat 1 Tbsp oil in a pan on high heat. Add beansprouts. Fast fry until just done. About 30 secs – 1 min. Transfer to serving plate.
  6. Heat 2 Tbsp oil in a pan on medium heat. Add garlic. Fry until fragrant.
  7. Add eggs. Briefly stir to mix egg whites & yolks. We don’t want a uniform omelette colour, we want bits of whites and bits of yolks.
  8. While the eggs are still runny, add mussel mixture. Fry quickly until all everything is well mixed. Egg & tapioca mixture should still be soft & gooey.
  9. Serve on top of beansprouts
  10.  

    Serve immediately with dipping sauce.

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Mussel Soft Omelette

Course Main Course, Side Dish
Cuisine Chinese, Thai
Keyword Chinese, Mussel, Omelette, Thai
Prep Time 5 minutes
Cook Time 13 minutes
Servings 1 person

Ingredients

  • 1 cup Frozen mussels or oyster, or mixed seafood
  • 2 Tbsp Tapioca flour
  • 4 Tbsp Water
  • 1 Tbsp Thai seasoning sauce I use golden mountain brand
  • 1 tsp Soy sauce
  • A pinch of Pepper powder
  • 1 Tbsp Spring onions chopped
  • 1 Tbsp Coriander chopped
  • 3 Tbsp Oil
  • 1 clove Garlic minced
  • 2 eggs
  • 2 cups Beansprouts
  • 2 Tbsp Srirasha sauce
  • 2 Tbsp Thai sweet chilli sauce

Instructions

  • Make dipping sauce by mixing together sriracha sauce + sweet chilli sauce. Mix well.
  • In a pot, bring 4 cups of water to boil. Blanch mussels until just cooked. Drain. Set aside.
  • In a bowl, add tapioca flour + water + seasoning sauce + soy sauce + pepper + spring onions + coriander. Mix well. Give it a taste if you want, and adjust seasoning.
  • Add drained mussels to the sauce mixture. Mix well.
  • Heat 1 Tbsp oil in a pan on high heat. Add beansprouts. Fast fry until just done. About 30 secs – 1 min. Transfer to serving plate.
  • Heat 2 Tbsp oil in a pan on medium heat. Add garlic. Fry until fragrant.
  • Add eggs. Briefly stir to mix egg whites & yolks. We don’t want a uniform omelette colour, we want bits of whites and bits of yolks.
  • While the eggs are still runny, add mussel mixture. Fry quickly until all everything is well mixed. Egg & tapioca mixture should still be soft & gooey.
  • Place on top of beansprouts
  • Serve immediately with dipping sauce.

Dim Sum Style Steamed Pork Spare Ribs (ซี่โครงหมูนึ่งเต้าซี)

We always order this when we go to yum cha.

When you first start steaming, it’ll look quite dry. But by the end of steaming time, they should be swimming in amazing flavoursome sauce!

Serves: 2-3

What you need:
  • 700 g Pork spare ribs, cut into 1 inch pieces
  • 2 tsp Sugar
  • 1 tsp Salt
  • 1 tsp Sesame oil
  • 1/4 tsp White pepper powder
  • 3 Tbsp Corn flour
  • 1 Tbsp Water
  • 2 Tbsp Oil
  • 2 Tbsp Garlic, minced
  • 2 Tbsp Salted black bean
  • 1-2 Fresh red chillies, de-seeded, and cut into small pieces
How to put this together:
  1. Mix together pork ribs + sugar + salt + sesame oil + white pepper powder + corn flour + water. Marinade overnight (or at least a few hours).
  2. The next day: take the pork ribs out from the fridge 30 mins before you’re ready to cook.
  3. Soak salted black bean in hot water for 5 mins, drain, then chop roughly
  4. Heat oil in a pan, add garlic + salted black bean. Fry until fragrant.
  5. Add marinated pork ribs. Fry briefly until they’re well mixed. Transfer to a plate you’ll use for steaming.
  6. Steam the pork ribs (high heat) for 30-45 mins (the longer steaming time = more tender meat). Give it a stir every 10-15 mins to ensure even steaming (and make sure the water has not gone dry). On the last stir, sprinkle over chopped red chillies.
  7. Serve immediately.

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Dim Sum Style Steamed Pork Spare Ribs

We always order this when we go to yum cha. When you first start steaming, it’ll look quite dry. But by the end of steaming time, they should be swimming in amazing flavoursome sauce!
Course Main Course, Side Dish
Cuisine Chinese
Keyword Chinese, Pork, Spare Ribs, Steamed
Prep Time 12 hours 15 minutes
Cook Time 45 minutes
Servings 2 people

Ingredients

  • 700 g Pork spare ribs cut into 1 inch pieces
  • 2 tsp Sugar
  • 1 tsp Salt
  • 1 tsp Sesame oil
  • 1/4 tsp White pepper powder
  • 3 Tbsp Corn flour
  • 1 Tbsp Water
  • 2 Tbsp Oil
  • 2 Tbsp Garlic minced
  • 2 Tbsp Salted black bean
  • 1-2 Fresh red chillies de-seeded, and cut into small pieces

Instructions

  • Mix together pork ribs + sugar + salt + sesame oil + white pepper powder + corn flour + water. Marinade overnight (or at least a few hours).
  • The next day: take the pork ribs out from the fridge 30 mins before you’re ready to cook.
  • Soak salted black bean in hot water for 5 mins, drain, then chop roughly
  • Heat oil in a pan, add garlic + salted black bean. Fry until fragrant.
  • Add marinated pork ribs. Fry briefly until they’re well mixed. Transfer to a plate you’ll use for steaming.
  • Steam the pork ribs (high heat) for 30-45 mins (the longer steaming time = more tender meat). Give it a stir every 10-15 mins to ensure even steaming (and make sure the water has not gone dry). On the last stir, sprinkle over chopped red chillies.
  • Serve immediately.

Easy Shiitake Mushrooms Stir-fry (เห็ดหอมสดผัดซีอิ๊ว)

Easy to make, and so satisfying.
Serves: 2
What you need:
  • 250g Fresh Shiitake mushrooms, cut into bite size
  • 2 Spring onions, sliced
  • 1 Tbsp Oil
  • 2 Tbsp Soy sauce
  • 2 tsp Sesame oil
How to put this together:
  1. Heat oil in a pan
  2. Add mushrooms. Stir fry until they wilt slightly.
  3. Add soy sauce. Taste & season.
  4. When mushroom is almost cooked, add spring onions. Drizzle sesame oil.
  5. When mushroom is fully cooked, take off heat.
  6. Serve immediately.
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Easy Shiitake Mushrooms Stir-fry

Course Main Course, Side Dish
Cuisine Chinese
Keyword Chinese, Mushroom, Shiitake
Prep Time 5 minutes
Cook Time 10 minutes
Servings 2 people

Ingredients

  • 250 g Fresh Shiitake mushrooms cut into bite size
  • 2 Spring onions sliced
  • 1 Tbsp Oil
  • 2 Tbsp Soy sauce
  • 2 tsp Sesame oil

Instructions

  • Heat oil in a pan
  • Add mushrooms. Stir fry until they wilt slightly.
  • Add soy sauce. Taste & season.
  • When mushroom is almost cooked, add spring onions. Drizzle sesame oil.
  • When mushroom is fully cooked, take off heat.
  • Serve immediately.

Fried Egg Tofu with Soy Sauce (เต้าหู้ไข่ทอดราดซีอิ๊ว)

So easy, so good

What you need:
  • Egg tofu (store-bought, or DIY recipe here)
  • Oil
  • Soy sauce
  • Coriander leaves (for garnish)
How to put this together:
  1. Cut egg tofu to the sizes your heart desire
  2. Heat oil in a pan on medium heat
  3. Pan fry them tofu pieces until golden brown, turn them over the brown the other side(s). Takes a few mins on each side. Do NOT overcrowd the pan.
  4. Transfer to a plate, drizzle over some soy sauce
  5. Garnish with coriander leaves
  6. Serve immediately

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Fried Egg Tofu with Soy Sauce

Course Side Dish
Cuisine Chinese
Keyword Chinese, Egg Tofu, Tofu
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 people

Ingredients

  • Egg tofu store-bought, or DIY recipe available
  • Oil
  • Soy sauce
  • Coriander leaves for garnish

Instructions

  • Cut egg tofu to the sizes your heart desire
  • Heat oil in a pan on medium heat
  • Pan fry them tofu pieces until golden brown, turn them over the brown the other side(s). Takes a few mins on each side. Do NOT overcrowd the pan.
  • Transfer to a plate, drizzle over some soy sauce
  • Garnish with coriander leaves
  • Serve immediately

Homemade Silky Egg Tofu (เต้าหู้ไข่)

Recipe adapted from nomnompanda

What you need:
  • 2 Eggs (Use 3 eggs if you like them slightly firmer)
  • 250 ml Soy milk
  • A pinch of salt
How to put this together:
  1. In a bowl, gently beat the egg. Careful not to create too much bubbles & foam
  2. Add soy milk + salt. Gently mix.
  3. Strain twice through a sieve
  4. Pour into a steam-able container
  5. Cover with tin foil
  6. Steam on very low heat for 15-20 mins, or until set
  7. Leave to cool completely
  8. Take out from container, and enjoy the silky smooth tofu however you like them. I like mine pan-fried, drizzled with soy sauce!

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Homemade Silky Egg Tofu

Course None
Cuisine Chinese
Keyword Chinese, Egg, Egg Tofu, Tofu
Prep Time 10 minutes
Cook Time 30 minutes
Servings 2 people

Ingredients

  • 2 Eggs Use 3 eggs if you like them slightly firmer
  • 250 ml Soy milk
  • A pinch of salt

Instructions

  • In a bowl, gently beat the egg. Careful not to create too much bubbles & foam
  • Add soy milk + salt. Gently mix.
  • Strain twice through a sieve
  • Pour into a steam-able container
  • Cover with tin foil
  • Steam on very low heat for 15-20 mins, or until set
  • Leave to cool completely
  • Take out from container, and enjoy the silky smooth tofu however you like them. I like mine pan-fried, drizzled with soy sauce!