Ingredients Archives: Sugar

Thai Green Curry Fried Rice

My pack of Thai green curry paste was left untouched after I bought it months ago when I made a Thai Green curry. Thai green curry paste is actually a very useful ingredients. Apart from making Thai Green curry, it can be used to make many other dishes, including marinating chicken, etc. Today, I am going to show you how to make a Thai green curry fried rice using the green curry paste. It is very simple and delicious. You may use any different sorts of vegetables, including baby corn, aubergine, etc. This time, I used okra and carrot which works very well together!

Thai Green Curry Fried Rice
Print Recipe
Servings Prep Time
2 people 10 minutes
Cook Time
10 minutes
Servings Prep Time
2 people 10 minutes
Cook Time
10 minutes
Thai Green Curry Fried Rice
Print Recipe
Servings Prep Time
2 people 10 minutes
Cook Time
10 minutes
Servings Prep Time
2 people 10 minutes
Cook Time
10 minutes
Ingredients
Servings: people
Instructions
  1. Cook the rice in a rice cooker or on the hob.
  2. Marinate the chicken with the soy sauce for 10 minutes.
  3. Mix the curry paste with the milk.
  4. Heat the oil into the pan, pan fry the chicken and the onion
  5. When the chicken becomes half cooked, add the okra and carrot until all the ingredients are fully cooked.
  6. Add the cooked rice and all seasonings, mix well. To taste, adjust when necessary.
  7. If you prefer a spicier rice, add more curry paste.
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White Turnip Cake

When I was small, my grandma used to make a lot of Chinese traditional snacks and sweets during Chinese New Year. Fried dumplings and fried Chinese sweets balls are the most popular in our family.

There are many snacks that are only available during Chinese New Year. When I was a kid, I would eat until I could not eat anymore. And all of my family members would gather to have a big dinner filled with our favourite food. My memories of Chinese New Year have always been very sweet: Something that I would cherish forever. Now that Chinese New Year is approaching even though I am not in Hong Kong, I am trying to make some of these snacks to recreate the festive atmosphere.

Since I don’t have a sweet tooth, I tend to make savoury snacks. White Turnip Cake is a popular choice. I started to make my own Turnip Cake since last Chinese New Year. Before that, I helped my mum and grandma to make the Turnip Cake for the family. We would always make extra and give it to other family members, especially to the elderly to show our love and respect. I decided to carry on this beautiful tradition and made extra cakes and sent them to some of my friends and aunties here in London.

We use loads of the preserved ingredients to add the flavour to the cake, this includes: dried scallop, shittake mushroom, black fungus, shrimp, sausage and duck. It is not necessary to include every single one of them, but more the merrier. As it is extremely difficult to get halal preserved sausage and duck. So I am using minced lamb or beef as replacement.

Try to get fatter parts of the meat which brings a richer taste to the cake. The water content in the turnips varies so the amount of water you need to add to the cake will be different each time. I suggest you to start with adding a small amount of water and gradually adding more into it when needed. The same goes with the flour. The ratio that I use for turnip to flour is 5:1 but you can certainly add more flour if the result is too watery. Different turnip to flour ratio creates different consistencies and textures of the cake so it is worth experimenting it. Most people use 6:1, 5:1 or 4:1. I prefer 5:1 but of course it depends on how you like it.

White Turnip Cake
Print Recipe
Prep Time
30 minutes
Cook Time
1.5 hour
Prep Time
30 minutes
Cook Time
1.5 hour
White Turnip Cake
Print Recipe
Prep Time
30 minutes
Cook Time
1.5 hour
Prep Time
30 minutes
Cook Time
1.5 hour
Ingredients
Servings:
Instructions
  1. Wash and soak all the dried ingredients for 2 hours. Keep the soaked water.
  2. Divide the white turnip into half. Grind half of it and cut into small pieces for the other half.
  3. Heat the oil into wok, add the minced meat and onion until aromatic.
  4. Add the dried shiitake mushroom, shrimp, scallop and fungus and stir fly until aromatic.
  5. Add the white turnip into the wok until half cooked. Turn to low heat.
  6. Mix the water with the rice powder and corn flour and add into the wok. Add all the seasonings and mix well. It should become a thick dough. If it is too dried, add more water (the water from the soaked dried ingredients) . If it is too watery, add more rice flour and mix well.
  7. Transfer to the containers and steam for 1 hour in high heat. (First time my new steam oven contributes on CamelMirror!)
  8. Take the turnip cake out to cool down and transfer to fridge afterwards.
  9. Before serving, cut into small pieces (with at least 1.5 cm thickness). Heat the oil in a pan and pan fry it until golden.
  10. Serve hot!
Recipe Notes

1. the cake will look watery straight after steaming but don’t worry it will look beautiful after cooled down.
2. It is easier to pan fry it after it is chilled in the fridge.
3. turnip : flour : 5:1
4. rice flour : corn flour : 3:1

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Braised Seafood and Vegetables with Rice

I love dishes with a rich, thick sauce packed with flavour from the ingredients after you stew them. For me, this is a perfect combination with plain boiled rice. Unlike some other cultures, which prefers flavoured rice, we usually have plain boiled rice. Therefore, the sauce is a very important element in our dishes. We can mix this sauce with plain rice. My favourite braised dish is sliced beef and egg with rice, the beef and egg are so tender but full of flavour. Yesterday, I wanted to have a similar dish and found some frozen mixed seafood in the freezer, so I quickly went the Tesco nearby and grabbed some mixed vegetables, the Braised Seafood and Vegetables with Rice is quick and easy to make! The rich and thick sauce from the dish is from the large amount of water-corn starch mixture. I made it at the ratio of 2:1 which gives the right consistency. Feel free to use any other ingredients you may like. This is super simple and easy dish to make.

Braised Seafood and Vegetables with Rice
Print Recipe
Servings Prep Time
2 people 5 Minutes
Cook Time
15 Minutes
Servings Prep Time
2 people 5 Minutes
Cook Time
15 Minutes
Braised Seafood and Vegetables with Rice
Print Recipe
Servings Prep Time
2 people 5 Minutes
Cook Time
15 Minutes
Servings Prep Time
2 people 5 Minutes
Cook Time
15 Minutes
Ingredients
Servings: people
Instructions
  1. Heat oil in a pan, cook the seafood. Set aside.
  2. Heat oil in a pan. Add garlic and ginger until you can smell the aroma. Add all other ingredients and seasoning and mix well until half cooked.
  3. Mix the water and corn flour. Add the mixture and the cooked seafood together. Turn to low heat and simmer for 5 minutes until the mixture is thick. Best served hot with boiled rice.
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Chicken Roll

Chicken thigh is an ingredient I like to use for cooking. It is easy to cook and has varied possibilities: From stir fry chicken with vegetables to Teriyaki Chicken. Recently, I use it to make chicken rolls. You can put anything you like inside the chicken roll – as long as it is delicious, no one will complain. Unlike the western style where you make it with spinach and cheese inside, I am going to use carrots and celery to pan fry it with soy sauce. This is by far my favourite way and easiest way to make chicken roll. Crunchy carrot with tender juicy chicken. Hope you will enjoy it.

Chicken Roll
Print Recipe
Servings Prep Time
2 people 15 minutes
Cook Time
15 minutes
Servings Prep Time
2 people 15 minutes
Cook Time
15 minutes
Chicken Roll
Print Recipe
Servings Prep Time
2 people 15 minutes
Cook Time
15 minutes
Servings Prep Time
2 people 15 minutes
Cook Time
15 minutes
Ingredients
Marinate
Chicken Roll
Servings: people
Instructions
  1. Use the back of the knife or the rolling pin for thinning the chicken thigh and even it. Marinate the chicken thigh for at least 2 hours.
  2. Water bath the carrot and celery for 2-3 minutes until it is cooked but still crunchy.
  3. Place the carrot and celery as shown on the picture, roll it over and use a sting to tie it.
  4. Heat the oil in a pan, pan fry the chicken thigh until it turns brown. Add the water and marinate in the pan and simmer for 10 minutes, turn occasionally. Add some water during simmer if it is too dry.
  5. Take it out, slice it and garnish with the sauce.
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Spicy Mince Meat with Aubergine

Mr Camel doesn’t like aubergine which is quite the opposite to me. So I decided to make Spicy Mince Meat with Aubergine. So he can eat all the meat and save me the aubergine.

This is recipe is similar to Ma Po Tofu with similar seasoning and replaces Tofu with aubergine. Despite the fact that it is less famous than Ma Po Tofu, I like Spicy Mince Meat with Aubergine more. The aubergine is tasty as it absorbs both the meat and bean sauce flavour. To my surprise, Mr Camel finished the aubergine leaving me with less aubergine than I expected. I realised he eats anything with a with spicy flavor. Now I know how to cook my next dish with ingredients he dislikes most.

Spicy Mince Meat with Aubergine
Print Recipe
Servings Prep Time
2 people 10 minutes
Cook Time
20 minutes
Servings Prep Time
2 people 10 minutes
Cook Time
20 minutes
Spicy Mince Meat with Aubergine
Print Recipe
Servings Prep Time
2 people 10 minutes
Cook Time
20 minutes
Servings Prep Time
2 people 10 minutes
Cook Time
20 minutes
Ingredients
Servings: people
Instructions
  1. Pan fry or deep fry your aubergine until half cooked. Set a side
  2. Heat oil on a pan. Add the mince, ginger, shallot and garlic and stir fry until half cooked.
  3. Add soy sauce, spicy bean sauce, sugar, sesame oil and water until they are fully cooked.
  4. Add the aubergine, cover and simmer it in medium low heat for further 5 minutes.
  5. Garnish with spring onion. Serve hot.
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Vegetables Soup

This soup is inspired by the New Covent Garden vegetables soup. When I traveled in Edinburgh recently, I tried this soup and I was very impressed by its richness. I used the ingredients as a reference and made my version of this vegetables soup. This is my first time I’ve use swede. It is not common in Asia so I was not sure if I would like its flavour. To my surprise, the taste was great and it worked well with other vegetables. Feel free to use different combination of vegetables such as sweet corn, turnip, etc to make your very own version of this vegetable soup!

Vegetables Soup
Print Recipe
Servings Prep Time
4 people 15 minutes
Cook Time
45 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
45 minutes
Vegetables Soup
Print Recipe
Servings Prep Time
4 people 15 minutes
Cook Time
45 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
45 minutes
Ingredients
Servings: people
Instructions
  1. Cut all ingredients into small pieces.
  2. Heat the oil in a pan, stir fry the onion until you can smell the aroma.
  3. Add the tomato, swede, celery, carrot, cabbage and lentil and stir fry them for 5 minutes in medium heat.
  4. Add water, salt and sugar until it boils.
  5. Add milk until it boils.
  6. Simmer for 45 minutes in low heat. Serve hot.
Recipe Notes

I use a vaccum cooker, simmer for 15 minutes and put it into the vaccum container.

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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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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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