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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Crispy Skin Pork Belly Dim Sum (Siu Yuk)
This crispy skin pork belly is made in the Cantonese style where you will commonly see it at Dim Sum restaurants. In Cantonese it is called Siu Yuk so next time you are in Hong Kong make sure to order a plate or five of this delectable and rich pork dish.
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Pork and Shrimp Stuffed Peppers Dim Sum
One of my favorite dim sum dishes is the classic stuffed and fried peppers. My version uses a broiler for easier cooking but the same great taste is there!
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Crispy Skin Pork Belly Dim Sum (Siu Yuk)
This crispy skin pork belly is made in the Cantonese style where you will commonly see it at Dim Sum restaurants. In Cantonese it is called Siu Yuk so next time you are in Hong Kong make sure to order a plate or five of this delectable and rich pork dish.
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Steamed Pork Ribs with Black Bean Sauce 豉汁蒸排骨
These small-cut pork ribs are called “riblets “or “pork ribs, sweet and sour cut”. Using a baking soda brine and then rinsing with water is what makes this dim sum or restaurant style. This method will make the texture very velvety smooth, but the natural flavour and juice of the meat will be lost. Ignore these 2 steps, and you can make a home-style Steamed Pork Ribs with Black Bean Sauce.
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Clay Pot Pork Patty Rice 冬菇肉餅煲仔飯
I used regular ground pork for this recipe, mincing your own will definitely give you better texture. I added shiitake mushrooms to the pork and I added a salted duck egg yolk in the centre of the patty. You can also add water chestnuts, preserved vegetables, dried squid, dried oysters, Chinese sausage or salted fish just to name a few. The sweet soy sauce I made for this rice is a quick and easy basic recipe. If you’re interested in a more complex and much more flavourful sweet soy sauce, see the sweet soy sauce recipe (steps 7 to 10) I made for Clay Pot Chicken Rice [https://auntieemily.com/clay-pot-chicken-rice/#recipe]. I made this using a gas stove. If you don’t have a gas stove, you can use a portable gas burner.
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Clay Pot Rice with Black Bean Pork Ribs 豉汁排骨煲仔飯
These small-cut pork ribs are called “riblets “or “pork ribs, sweet and sour cut”. For the sweet soy sauce, you may also buy store-bought sweet soy sauce, which I love to use when I’m short of time. But my sweet soy sauce recipe is absolutely to die for! Especially if you can use pork or chicken fat to replace the oil. For me, the sweet soy sauce is the best part of Clay Pot Rice!
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Cantonese Wonton Noodles 廣東雲吞麵
There is not a lot of changes that could be made without affecting the authentic Cantonese Wonton taste. I was not able to find any dried shrimp roe. If you can find some, you can add 1 tsp to the filling. You can use my Hong Kong Zha Jiang noodle sauce to put over wontons as well. Some recipes use ground white sesames to give it a bit of nuttiness. Shrimp roe powder and shrimp shell is traditionally added to give more depth to the broth.
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