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Archive | Recipe

Beef Cake (Pan-fried Dumpling)

I know my blog haven’t been updated for quite a while. I was very busy (and frankly a little bit lazy). But there will be two more recipes on the way so hopefully it won’t be take too long before the next update.

You may not have seen this beef cake before as this is rarely available. This beef cake was first introduced by a Muslim restaurant so we all call it “Halal Beef Cake” in Hong Kong. It is very popular with many locals as they visit the restaurant regularly just for this. To my content, my Halal Beef Cake is very similar to the actual thing. I reduced the size of the beef cake as I find them less messy to eat and more suitable for people who have smaller apetite.

Beef Cake (Pan-fried Dumpling)
Print Recipe
Servings Prep Time
4 people 1 hour
Cook Time
10 minutes
Servings Prep Time
4 people 1 hour
Cook Time
10 minutes
Beef Cake (Pan-fried Dumpling)
Print Recipe
Servings Prep Time
4 people 1 hour
Cook Time
10 minutes
Servings Prep Time
4 people 1 hour
Cook Time
10 minutes
Ingredients
Dough
Filling
Servings: people
Instructions
  1. 1. Heat the water until it reaches 65℃
  2. 2. Sieve the plain flour and mix it with the salt.
  3. 3. Add the water in the plain flour for 3 times.
  4. 4. Mix the flour and water well until it becomes a dough.
  5. 5. Use a wet towel or cling film to cover it and let it rest for 45 mins.
  6. 6. In the meantime, we will make the filling. Add the beef mince with salt. Keep mixing and stirring until it becomes sticky. Add the water, 1Tbsp at a time.
  7. 7. Add all other ingredients in the filling and mix well.
  8. 8. Chill the filling in the fridge.
  9. 9. Knead the dough for 5 minutes. Divide the dough into 16 pieces, each one should be appox 30g.
  10. 10. Roll each into a ball and use a rolling pin to flatten it into a 12 cm wide circle. Make sure you roll the side a bit thinner.
  11. 11. Place 1 Tbsp or more filling at the center of the circle. Gently pinch the side in one direction with 2 fingers and seal the dumpling. Place it upside down (ie. The sealed side should face downward.) Use your palm to gently flatten it a little bit and it should be appox 7 cm.
  12. 12. When you have fit all the fillings in the dumplings. Heat oil in a frying pan. Place the dumplings on the pan in medium high heat (the sealed side should face down). When it turns golden, turn to the other side. When the other side is golden, turn to the other side and add some water in the pan. The water should reach a quarter height of the dumplings. Turn to medium heat. Place the lid on and cook until the water is evaporated. It should be approximately 4-5 minutes. The mince cake should be hot and crispy. Take it out, serve hot.
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Wonton (Meat and Prawns Dumpling)

Wonton is a popular Hong Kong street food and my favourite type of dumpling. The skin of Wonton is very thin which means you can get a richer flavour and texture. You can easily get wonton skin in Chinese supermarkets. It is usually eaten with soup, vegetables and sometimes noodles. As this takes some effort to make, I usually make a large batch and frozen it for lunches later. The fillings of wontons varies. The meat and prawns filling is most to my liking. The golden ratio of meat and prawns is 1:1. You may add mushrooms, vegetables, basically anything you like in the filling. I hope to post other dumplings recipe with different fillings later, so watch this space!

Wonton (Meat and Prawns Dumpling)
Print Recipe
Servings Prep Time
4 people 45 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 45 minutes
Cook Time
15 minutes
Wonton (Meat and Prawns Dumpling)
Print Recipe
Servings Prep Time
4 people 45 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 45 minutes
Cook Time
15 minutes
Ingredients
Servings: people
Instructions
  1. Mix the beef mince with salt and mix it clockwise until it is sticky.
  2. Add in soy sauce, corn flour, sesame oil and white pepper powder and mix well.
  3. Remove the vein of the prawns. I am using frozen prawns of which the shell and veins have already been removed. Cut them into small pieces. If you are using small sized prawns, you may not need to cut it into pieces
  4. Add the prawns, white pepper powder, sesame oil, sugar, grated ginger in the beef mince and mix well.
  5. Add 1 chopped spring onion and coriander in the meat mixture. Mix well.
  6. Use the wonton skin to wrap it. Use a finger to put some water on the edge of wonton skin and seal the wonton.
  7. Add the Pak Choi into the boiled stock and cook for 2-3 minutes. Turn off heat, add a pinch of chopped spring onion.
  8. In a separate bowl, boil the water. After the water is boiled, add the wontons and a cup of cold water. Boil for 2-3 minutes.
  9. Add some soup, Pak Choi and wonton in the bowl. Serve hot.
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Portuguese Style Coconut Chicken (Galinha à portuguesa)

My mum used to make this dish during gatherings and special occasions. I would look forward to such a special occasion because I love this dish so much. Now, I can make it myself whenever I want 🙂 Interestingly, despite with the name “Portuguese style”, this dish is originate from Macao. You will never find anything similar in Portugal. This is very easy to make and the flavor is richer if you let it rest overnight and save it for next day’s meals.

Portuguese Style Coconut Chicken
Print Recipe
Servings
4 people
Cook Time
1 hour
Servings
4 people
Cook Time
1 hour
Portuguese Style Coconut Chicken
Print Recipe
Servings
4 people
Cook Time
1 hour
Servings
4 people
Cook Time
1 hour
Ingredients
Servings: people
Instructions
  1. Heat oil in the pan, add the onion until golden.
  2. Add the potato, chicken, turmeric, cumin and salt pan fry it for 5 minutes.
  3. Add the coconut milk, water and pepper. Cook in medium high heat until boil.
  4. After boiling for 5 minutes, turn to medium low heat and simmer for 45 minutes to 1 hour, stir occasionally. Serve hot.
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Seafood Spaghetti with Pesto Sauce

I love using the pesto sauce for pasta dishes.  Mr Camel used to buy ready-made pesto sauce. Last week, I decided to make it from scratch myself. It turned out to be very easy to make! There are only three ingredients needed, plus a blender to mix everything together. Alternatively, you can use a pastel and mortar which will just yield a coarser result. Unfortunately, I did not take photos when I made the sauce. Nonetheless, this is super easy and delicious sauce, so when I make it again I shall put the photos up here. Until then, this is the recipe for seafood spaghetti with pesto sauce.

Seafood Spaghetti with Pesto Sauce
Print Recipe
Servings Prep Time
2 people 15 minutes
Cook Time
30 minutes
Servings Prep Time
2 people 15 minutes
Cook Time
30 minutes
Seafood Spaghetti with Pesto Sauce
Print Recipe
Servings Prep Time
2 people 15 minutes
Cook Time
30 minutes
Servings Prep Time
2 people 15 minutes
Cook Time
30 minutes
Ingredients
Pesto Sauce
Seafood Spaghetti
Servings: people
Instructions
Seafood Spaghetti with Pesto Sauce
  1. Cook the spaghetti according to the package instruction, drain well and set aside.
  2. Marinate the chicken with soy sauce and pepper.
  3. Heat oil in the pan, add chicken and pan fry it until it is half cooked.
  4. Heat oil in a separate pan, pan fry the onion and garlic until you can smell the aroma.
  5. Add the mushrooms and baby corns into the pan and salt and pepper.
  6. Add the half-cooked chicken and cook thoroughly. Mixthe cooked spaghetti into the chicken. Add several table spoons of milk in the mixture if it is too dry.
  7. Pan fry the prawn and squid in a separate pan until cooked and add into the mixture with spaghetti and pesto.
  8. Turn off heat, mix all ingredients and 4 Tbsp of Pesto sauce well and serve.
Pesto Sauce
  1. Use a pan to bake the pine nut until golden. Set aside until cooled.
  2. Mix all the ingredients in a blender. Store it into a jar and cover with 1Tbps of extra virgin olive oil on top to seal the sauce between air.
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Fillet of Fish in Sweet Corn Sauce

This is a very common dish in Chinese restaurants and my most ordered dish in Cha Chan Teng when I was in Hong Kong. The combination of sweet corn and fish is a perfect match. It is suitable for both adults and children as there is no bones in cod fillets. In fact, any white fish fillet is suitable to make this dish. It is super easy to make and taste exactly the same as what you get in the restaurants. I usually avoid cooking deep fried food at home. Not only it is not healthy, it is also a headache to deal with any leftover oil. This time I used a ‘semi-fried’ method using my newly bought cast iron pan, which is to use more oil than pan fry but less oil than deep fry. The result is very good. It is a very good alternative to deep fry.

Fillet of Fish in Sweet Corn Sauce
Print Recipe
Servings Prep Time
2 peope 15 minutes
Cook Time
15 minutes
Servings Prep Time
2 peope 15 minutes
Cook Time
15 minutes
Fillet of Fish in Sweet Corn Sauce
Print Recipe
Servings Prep Time
2 peope 15 minutes
Cook Time
15 minutes
Servings Prep Time
2 peope 15 minutes
Cook Time
15 minutes
Ingredients
Servings: peope
Instructions
  1. Dry the cod fillet with kitchen towel. Cut it into small pieces and marinate with salt and pepper for 15 minutes.
  2. Use a blender to blend 2/3 of the corn into puree.
  3. Beat the egg in a bowl. Dip the cod into the egg to coat. Coat it with another layer of corn flour.
  4. Heat the oil into pan. The oil should be 1.5cm height. When oil becomes hot, gently put the cod into the hot oil. Cook for 2 minutes per side or until cooked. Transfer it onto a kitchen towel to remove any excess oil.
  5. Heat a small amount of oil in a pan, add the corn puree, corn in the pan and water. Season with salt and sugar. Cook it until boiling.
  6. Add the remaining beaten egg. Cook for further 1/2 minute.
  7. Pour it on the cod. Serve hot.
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Japanese Cheesecake

Last week, I found two tubs of cream cheese which is due to expire. I decided to make a cheesecake but it is no ordinary cheesecake. It is a fluffy cheesecake (this is what I usually call it). In fact, this cheesecake is very popular in Japan, hence people call it the Japanese Cheesecake. I […]

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Spaghetti Bolognese

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Stir-fry Rice Noodles with Beef

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Honey Glazed Chicken

This is one of my favourite dishes that I tried in a restaurant and replicated myself. This is a halal alternative of the famous Cantonese cuisine “Char Shui” which is a barbecued pork but I make it with chicken. Hoi Sin Sauce literally means Seafood sauce which it is actually a vegetarian sauce made with […]

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Stir Fry Celery and King Prawns with Cashew

Mr. Camel bought a large pack of cashew nuts recently. I have been too lazy to make cashew cookies, so I decided to make a dish with the cashew nuts instead. A Chinese dish I like with cashew nut has to be stir fry celery with king prawns. Usually, the nuts are deep-fried, but I […]

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