Saturday, 30 June 2007

Char Siu - Red Roasted Pork

I was in the local supermarket at the "exotic" section to see what kind of product they hold. And I saw this jar called Faja Lobi - Roast Red Pork. That very much sounds like Char Siu to me! I read the label and understood that this is a product for the Surinam kitchen. The Chinese people stationed in Surinam made Char Siu so populair there, that it is even considered as a national dish there. I decided to give it a try..


  • Pork - 1 pound (Cut in long pieces, about 4cm by 20cm)
  • Faja Lobi Roast Red Pork mix - 1 jar
  • Honey - 2 tbsp

Marinate the meat overnight in the fridge and roast it at 180C for 40 minutes. Brush some honey over the meat and roast it again for 5 minutes. That is it! Pretty easy huh?

The red colouring is pretty strong and it gave off on my cutting board. Although I had Char Siu before that did not use red colouring. I think it is just pschycologic, but it does not feel like real Char Siu.

Slice the meat and serve with rice and sweetened soy sauce. You can freeze leftovers and keep it for quite a long time.

I thought it turned out pretty well, but the meat was a little bit spicy (which I am not used to of Char Siu). I guess that is the Surinam influence. I will defenitely give another try to make Char Siu with a mix made from scratch.

Wednesday, 27 June 2007

Mom's Beef Chow Mein - Egg Noodles

Mom made lunch, my childhood favourite. We always answered:"Beef Chow Mein!" if we were in a Chinese restaurant and mom would ask us what we would like to eat. Alwas the same.. Beef Chow Mein and Goo Low Yuk (sweet and sour pork).

The crispy fried noodles soften by the thickened oyster sauce with the tender beef.. mmmm.. I add the egg and some cashewnuts..

It should be a quite easy dish, I have never made it though. I will try it sometime with congee (rice porridge) and blog the recipe here..

Tuesday, 26 June 2007

Chicken Burrito with Guacomole

Mmmmm.. This is wat I made for dinner..

Ok, so it is not authentic as it came from mixes out of packages, but I still liked it. The burrito mix might be a bit too spicy and I probably could have easily made the guacomole mix fresh myself. I need to have more Mexican cooking lessons!

It is quit hard to get good ingredients in The Netherlands to make a Mexican dish. Not many Mexicans in this country.. must be the cold weather..

I used flour tortilla's, 1 yellow bell pepper, 1 tomato, 1/2 onion and the burrito mix. For the guacomole I only used 1 advocado and 1/3 guacomole mix.

Next time I'll get some authentic green salsa :-D..

Monday, 25 June 2007

Hotpot a.k.a. Steamboat a.k.a. Chinese Fondue a.k.a. Shabu Shabu

We wanted to have hotpot since my sister was over and invited a few guests. Although the table doesn't seem that full, we were pretty stuffed at the end :-).

Hotpots are very populair in the winters of Hong Kong (or other parts of Asia). With a pan of boiling stock in the middle of the table, everyone boils their meat, dumplings, tofu, shrimps, noodles and veggies in the soup. Though it is summer and we actually should have been BBQ-ing, the rainy weather allowed us to enjoy the hotpot.

Sunday, 24 June 2007

Loh Bat Ko - Turnip Cake

Thank you to my sister Shan for taking the pictures!

I made turnip cake, 蘿蔔糕, for my guests yesterday(my sister, 2 cousins and 1 cousins boyfriend) and one of my cousin actually asked me what it was when I got it out of the steamer. Fortunately everyone else could recognise what it was. They all wanted seconds :-)

For Moon - Pay attention now...

  • Turnips - 1.5 kg
  • Rice Flour - 425 gram
  • Ungluten Flour - 75 gram (I used wheatstarch, you can use Maizena also)
  • Chinese Mushrooms - 8
  • Chinese Sausage - 175 gram (Lap Cheung)
  • Water - 4 cups
  • Salt - 1,5 tbsp
  • Shakes of Pepper
  • Dash of Sesame Oil
  • (Optional) dried small Shrimp (Ha Mai)
Soak the dried shrimp and mushrooms first.

Prepare the turnip by cutting it into smaller pieces. I used the food processor. Though there are people these days who still like to cut it by hand. After the turnip is shredded you put it in a pan with one cup of water and cook it for 20 minutes

Mean while dice the Chinese mushrooms. Clean the dried shrimps. Dice the Chinese sausage. Stir-fry the mushrooms, shrimps and sausage. Add some sesame oil.

Mix the flour (rice flour and the starch) ingredients with 3 cups of water well to prepare the batter.

Add the salt and pepper to the turnips. Pour the batter with the turnips, stir to get a sticky consitency. Add the other ingredients and mix well.

Pour the mixture into a greased tin. Smooth the top and steam for 40 minutes. Test if it is ready with a toothpick. Let it cool, slice and fry till it is golden brown on both side. I like it with chilli and Hoi-Sin sauce.


Thursday, 21 June 2007

Lo Mai Kai - Wrapped Glutinous Rice with Chicken Filling

Ah.. had a long working day.
Simple dinner today. Steamed Lo Mai Kai.

This is glutinious rice with a filling of chicken and Chinese mushroom in leaves.

One of my favs at Dim Sum Mmmmmmm..

This item from Lee's Food Products is available at the Chinese supermarkets.

What about...

Soy sauce chicken leg? Quiche lorraine? Something savoury..

hmmm... maybe Spring Onion Pancakes..

Wednesday, 20 June 2007

Steamed Sponge Cake - Ma Lai Ko

I did it! Second try and I made my first good steamed Ma Lai Ko - 馬拉糕. I am so full of myself now.


  • Flour - 250 gram
  • Sugar - 280 gram
  • Large Eggs - 6
  • Lemon juice - 2 tbsp
  • Baking Powder - 1,5 tsp

Sift the flour and the baking powder in a bowl. Take another bowl and beat the eggs, sugar, vanilla sugar and the lemon juice for 5 minutes with an electric mixer.

Fold the sifted flour into the egg mixture (use hand whisk). Pour the batter into the cake mould with grease proof paper.

Steam the cake for 25 minutes.

Compare the difference! On the right size the cake I made yesterday and failed horribly, and next to it the fluffy spongy cake I just made.. And the difference was two tablespoon of butter. Learn from my mistakes :-D

The cake is spongy and light. It could rise a bit more, but it tastes just like the cake mom makes.

Tuesday, 19 June 2007

Practise makes Perfect

Ooh... I am back..

Ok, I am kind of new in this baking and cooking thing.. I tried a banana chocolate muffin recipe, that turned out pretty good, but the taste was not what I hoped for. I am sure the next try will be better and then I can post the results and the recipe. Yesterday I made steamed Spongecake. I missunderstood the recipe and added butter to the batter.. Butter keeps the cake flat and it suppose to be spongy and fluffy.

I'll try again tonight, cross fingers for me!

Big kiss from Chrys!

Saturday, 16 June 2007

Sugar water with Balls "Thong Yuen"

Tonight we wanted to give ourself a treat and have a late night(evening) snack. The Cantonese Chinese among us call this "Sew Yeah". A common thing in Hong Kong. Ussually this will be some kind of dessert or what ever the hawker stands are selling. As we do not have hawker stands in the Netherlands, we need to make it ourselves. One of our favourites- Glutinous rice balls with fillings ("thong yuen" in Cantonese). This dessert is very easy to make yourself, but even easier to have ready-packages available in Chinese supermarkets.

The common filings: red bean paste, peanut, black sesame

We use cane sugar to make the sugar water. Boil 1 litre water in a pan and desolve the cane sugar.

The balls go in to the boiling water. You can use the balls right out of the refrigerator. What ever you do not use you can put back in the freezer. Boil till the balls float and serve.

The filling: red bean, peanut, black sesame.

Mmmmmmm.. We enjoyed it very much :-D