Monday, January 2, 2017

Water Chestnut Cake (马蹄糕)

recipe adapted from here 
600 ml water 
100 gm (about 3/4 cups) water chestnut flour (Pan Tang Guangzhou 廣州泮塘特產) 
1 tsp / about 3 gm cornflour / corn starch 
2 tsp oil 
50 gm (1/4 cup) white sugar 
50 gm (1/4 cup) brown sugar slab (冰片糖), finely chopped 
10 water chestnuts, fresh, frozen or canned, roughly chopped

Braised Vegetarian Tofu Mix

1 block of firm tofu
1/3 cup peanuts 
2 large shitake mushrooms - soaked, drained and cut into quarters
dried beancurd - soaked and cut into large pieces
1 star anise
1 pc dang gui
2 tbsp dark soy sauce
1 tbsp light soy sauce
dash of sesame oil
sprinkle of pepper

Double Boiled Hashima Dessert (炖雪蛤)

2g dried hashima, soaked for at least 4 hours or overnight in fridge until soft and gelatinous.
2 red dates - cut into halves and pitted

1 tsp dried wolfberry
1 cup water
rock sugar to taste
1 small piece of dried orange peel

*american ginseng can be added too 


  1. Use a tweezer to remove any black or brown bits from the soaked hashima and discard the water.
  2. Add red dates, wolfberries, orange peel and rock sugar into a small porcelain container with a lid. 
  3. Pour in water.
  4. Double boil or steam for 1 1/2  hours.
  5. Serve warm or chilled as a dessert.

Sunday, January 1, 2017

Steamed Prawns with Garlic

8 large prawns
1 tsp chopped garlic
1 tsp chopped green onion 
3 slices of ginger
1/2 tsp salt
1 tbsp shaoxing wine

Clean and devein the prawns

Lay slices of ginger on a plate.  Arrange prawns, add garlic and green onion.
Sprinkle salt and drizzle wine over the prawns.

When water starts boiling in the wok, steam for about 5 minutes or until prawns are no longer translucent and are fully cooked.

Noodles with sesame sauce dressing

1 handful of taiwanese medium sized ramen
julienned cucumber
julienned carrot 

3 tbsp sesame vinaigrette
1 tbsp sesame paste

  1. Cook noodles according to package instruction till al dente.  Drain and place in a serving plate.
  2. Drizzle sauce over noodles.  Top with cucumbers and carrots.
  3. Serve immediately.