Archive for the ‘Cantonese’ Category

* Century Eggs, Salted Duck Eggs and Pork Jook

Posted on December 20th, 2014 by Linda. Filed under Boil, Cantonese, Chinese, Cooking Method, Cuisine, Eggs, Pork, Slow, Soup.

jook I used to live in Hong Kong and one of the pleasures of living in that city is the breakfast jook.  My favorite is the century eggs with pork jook.  Now in San Francisco, I still continue of jook ritual at least once a week – I would swing by dim sum take out place on Jackson street and get a tub of “pei dan sau yook jook”….as early as 7am!

I was once told that the secret to getting the smooth congee texture is that you soak the rice in some  salted water with a tablespoon of oil overnight and then cook it slowly with a handful of cooked leftover rice.   I add to this that using a slow cooker makes it fuss free and definitely create a smoother texture than stove top.

1 cup rice
4 cups water, or more
1 teaspoon salt
1 Tablespoon rice bran oil
Handful of cooked rice
4 oz Pork loin
1 teaspoon Koji
1 teaspoon Sesame oil
1 teaspoon Cornstarch
2 each Century eggs and boiled, salted duck eggs
Green onions, cilantro, white pepper

Soak rice in water with salt and oil overnight,  Bring to boil with cooked rice in slow cooker till the rice has bloom and reached congee stage, about 1,.5 hours.  Marinate pork with koji, sesame oil and cornstarch.  Add to conjee pork, cook 3 minutes.  Add century eggs and salted duck eggs.  Taste for seasoning. Garnish with green onion, cilantro and serve with white pepper.

Serves: 2

I also make my own salted duck eggs.  1 part salt to 5 part water.  Dissolve salt in a cup of water then add cooled boiled water.  When brine is cooled, add in the cleaned eggs.  Let sit 5-6 weeks.  Press down eggs with a balloon made from a plastic bag or a small ceramic plate.  

Salted Duck Eggs

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* Char Siu

Posted on August 6th, 2012 by Linda. Filed under Cantonese, Cuisine, Malaysian, Pork, Soy sauce.

This is a home style version of char siu – at least in my home! I vaguely remember my mon saying that it was equal cups of the soy sauces and sugar. my sister Janet made this last night and my boys and their cousins declared it yummy. Am glad 3 generations love the taste!

1/2 cup dark sauce
1/2 cup light soy sauce
1/2 cup sugar

2 lbs pig jowl, pork belly or country style pork ribs

2 Tablespoons oil

1. Whisk marinade ingredients together.
2. Place whole piece of pork in a glass bowl and pour in marinade.
3. Let marinade for 2 hours.
4. Heat a skillet with oil until smoking hot. Remove meat from marinade, until it is no longer dripping, and sear meat on each side until meat is nicely caramelized and almost charred.
5. Pour in marinade, cover and simmer on low until sauce is thick and coats the pork.
6. Remove and slice into bite size pieces.

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* Fried Prawns with Candied Walnuts

Posted on July 12th, 2012 by Linda. Filed under Cantonese, Chinese, Cuisine, Entree, Shrimp.

The first time I had shrimp with mayonnaise was on the Jumbo floating restaurant in Hong Kong. I was like , wow, I didn’t know mayo can go beyond the sandwich and actually taste great!

In this classic new Cantonese recipe, I bring it up one level by making your own mayo. In my classes since the students pay a bit if money to attend, I call it an aioli.

Chef tip: Prawns in the US usually mean big shrimp. In Asia, shrimp usually are associated with tiny tiny crustaceans. We need shrimp of 15-20 pieces per pound here.

1 1/2 pounds medium shrimp, peeled and deveined, pat dry
3 large egg yolks
1 tablespoon soy sauce
1 tablespoon Shaoxing wine

Candied Walnuts
1 cup sugar
Juice of half a lemon
4 tablespoons vegetable or canola oil, plus more for deep frying
1 cup raw walnut halves
1/4 teaspoon ground cardamom
1/8 teaspoon cayenne pepper
1 tablespoon white sesame seeds
2 teaspoons kosher salt

1 egg yolk
1 teaspoon Dijon mustard
1/3 cup extra virgin olive oil
1/3 cup canola oil
2 cloves garlic, finely minced
2 tablespoons rice wine vinegar
1/2 teaspoon kosher salt
2 teaspoons sugar
2 tablespoons green onions, green parts only finely chiffonade into fine ribbons
1 teaspoon ginger, finely grated
1 tablespoon warm water

1 cup potato starch
1/4 cup cilantro leaves, for garnish

3 ounces dried rice noodles

Place egg yolks, soy sauce, and wine in a medium mixing bowl, whisking to combine. Add shrimp
and stir well to coat. Cover and marinate shrimp in refrigerator 1 hour.

Combine sugar and lemon juice in a small saucepan over medium heat. Bring mixture to a boil and
cook until sugar turns golden brown, about 7 to 8 minutes. Remove from heat.

Heat a wok over high heat until smoking. Add canola oil and swirl to coat. Add walnuts, cardamom,
cayenne, sesame seeds, and salt. Stir-fry until walnuts are golden, about 3 to 4 minutes. Add sugar
mixture to wok and toss to coat walnuts. Remove wok from heat and transfer nuts to a rimmed
baking sheet lined with parchment paper. Let cool.

Next, prepare the sauce. In a medium bowl, whisk the yolk, mustard and 1 tablespoon olive oil
together until an emulsion is formed.

Combine the olive oil and the canola oil in a measuring cup with a pouring spout. While whisking
the egg emulsion, add the oil mixture in a steady, THIN stream, almost to the point of droplets.
Make sure not to add the oil too quickly – add enough to the emulsion and make sure it is blended
smoothly before adding more oil. Continue to add the oil in a steady stream, whisking, until all of
the oil has been added.

Add finely mashed garlic and vinegar and salt. Stir in the ginger, and green onions. Add some
warm water if needed to achieve a mayo consistency. Set aside.

Cut noodles into roughly 3-inch lengths. Pour vegetable oil into a wok to a depth of 2 inches. Heat
oil until hot but not smoking. Working in batches, carefully place noodles in the hot oil and fry until
puffed and crispy, about 1 to 2 minutes. Using a slotted spoon or spider, remove the crispy noodles
and drain on paper towels. Set aside.

To finish shrimp, heat 2 inches of oil until a deep fry thermometer registers 350 degrees. Place
potato starch in shallow pie pan. Drain marinade from shrimp and toss in potato starch to coat.
Wok-fry shrimp until golden, about 4 to 5 minutes. Remove shrimp from oil using a slotted spoon
or spider and drain on a paper towel-covered rack set over a rimmed baking sheet.

To serve, quickly toss the hot shrimp in a large serving bowl with the sauce. Garnish with walnuts
and cilantro and transfer to rice vermicelli nest. Serve immediately.

Note: For easier preparation, use can use store-bought mayonnaise for the sauce. In addition, you
can also use store-bought candied walnuts instead.

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