Honey Roasted Char Siu 蜜汁叉燒
You can use any cut of pork for this recipe. I usually use pork belly, pork butt and/or pork shoulder. Most of the time, I make a combination of pork belly and pork shoulder since they are both available at Costco. (My son prefers pork belly and I prefer pork shoulder.) The pork belly at Costco is perfect for making char siu since the skin is already removed. Sometimes their pork belly is quite fatty so I remove some of the fat and save it for making sweet rice balls (tang yuan). Besides roasting, you can also pan-fry at medium-high heat. A baking rack is highly recommended for this recipe.
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Crispy Sweet and Sour Pork 脆皮咕嚕肉
Crispy on the outside & juicy on the inside! This Crispy Sweet and Sour Pork 脆皮咕嚕肉 recipe is comparable to any Chinese restaurant!
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Pork and Yu Choy Stir-Fry 菜心炒肉片
You can use any kind of green leafy vegetable for this recipe. Meatier vegetables like broccoli and cauliflower will need to be blanched first for best results. You can use any cut of pork. I like to use pork butt and pork belly. Pork tenderloin is a bit more delicate so you need to be more careful when squeezing out the water.
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Beef and Black Bean on Rice Noodles 豉椒牛河
Common variations include using chicken instead of beef and adding egg swirl to the sauce. It is also common to add pickled mustard greens too. You can also add shitake or other mushrooms. Straw mushrooms come to mind too. Bok choy or gailan can be added for more veggies. Make it spicy by adding hot bean paste instead of black bean and garlic sauce. Use any type of noodles including spaghetti. But typically, a flat noodle will hold onto the sauce better. And this dish is all about the sauce!
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Hong Kong Curry Beef Brisket 港式咖哩牛腩
I use a curry powder that I purchased in Hong Kong. Hong Kong curry is more similar to Malaysian curry than any other type and so a Malaysian curry powder will help you achieve Hong Kong style curry I used beef finger meat, which is the meat between the bones of the rib, in this dish. I find that this cut of meat has really good texture for braising. In Chinese butchery, we consider this cut also part of the brisket. You can also use the regular brisket. I find that a part of it is quite tough even after braising and so I don’t often use it. Simmering boneless short rib is also a good option. I have chosen to deep-fry my potatoes before brasing so that it can keep its shape better. If you choose not to deep-fry, cut your potatoes larger in anticipation of approx. 30-50% of it will melt into the sauce.
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Hong Kong Curry Beef Brisket 港式咖哩牛腩
I use a curry powder that I purchased in Hong Kong. Hong Kong curry is more similar to Malaysian curry than any other type and so a Malaysian curry powder will help you achieve Hong Kong style curry I used beef finger meat, which is the meat between the bones of the rib, in this dish. I find that this cut of meat has really good texture for braising. In Chinese butchery, we consider this cut also part of the brisket. You can also use the regular brisket. I find that a part of it is quite tough even after braising and so I don’t often use it. Simmering boneless short rib is also a good option. I have chosen to deep-fry my potatoes before brasing so that it can keep its shape better. If you choose not to deep-fry, cut your potatoes larger in anticipation of approx. 30-50% of it will melt into the sauce.
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Egg Foo Young 芙蓉蛋
Other common ingredients to use are ham, chicken, ground meats, sausage, cabbage, carrots, mushrooms, asparagus, oyster, crab and anything you like with your eggs. Serve it with rice, fried noodles or in a sandwich. Gravy or not is up to you. But here’s an idea…Hot Egg Foo Young Sandwich! Just take 2 slices of buttered toast, put your egg foo young between them and pour the gravy on top! How’s that for fusion?!
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Fried Rice Noodles with Beef 乾炒牛河
Fried Rice Noodles with Beef 乾炒牛河 is a classic Cantonese fried noodle dish. It’s traditionally made with Chinese chives, bean sprouts, onions, beef and flat rice noodles. I don’t like how Chinese restaurants marinate their beef. It is artificially tender with no juice. In my recipe, I will not be making the beef this way. However, if that’s the way you like the beef, this is how you would marinate it: • soak the sliced beef in salt water (1 tbsp salt in 500ml water) for 15 minutes • rinse the beef with water and squeeze out excess water. Dry with paper towel (be sure to rinse off all the salt) • Prepare marinade in the recipe, but also add 1/8 tsp baking soda and 1 tbsp water. Add beef • Use your hand to stir and squeeze the beef in the marinade until all the marinade has been absorbed by the beef. Let it marinade for 30 minutes before stir-frying
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Singapore Fried Rice Vermicelli 星洲炒米粉
Singapore fried rice vermicelli 星洲炒米 (Hong Kong style) is commonly made with bbq pork, shrimp, onions, Chinese chives, chilies, egg and curry paste. You can try a vegetarian version using pressed tofu instead of bbq and shrimp. Chicken or beef can also be swapped for pork. One of my favorite variations is to dice everything up and make a fried rice instead of fried noodles. Chinese chives are very expensive (the ones in this picture cost CADNULL for only 50 grams) and not always available in the west. You can use Chinese leeks or garlic chives instead. In Malaysian style Singapore fried noodles, they don’t use curry paste, but use a sweet chili paste.
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Mango Pudding 芒果布甸
I find that the best mango to use to make mango pudding is the Ataulfo mango. It’s sweet and less fibrous than other mangoes so you can get a velvety pudding texture. The total yield of this recipe is approx. 900 ml. I used 3 regular size Ataulfo mangoes (they weigh approx. 300g each). And I was able to fill 8 small 3 oz ramekins. If you want to add some chopped mango pieces for a pretty topping, you’ll need 4 Ataulfo mangoes in total.
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