Clay Pot Preserved Meat Rice (Lap Mei Fun) #ChineseNewYear dish

Finally, we had settled down at our new house and is time for me to get back to the kitchen and my blogging.   As the atmosphere of Chinese New Year is getting stronger, I would like to share a significant recipe for this festive - Clay Pot Preserved Meat Rice (Lap Mei Fun in Cantonese).

When we able to see preserved meat or some of you prefer to name them as cured meat, available in the market, that is mean the Chinese New Year is round the corner.  There are so many types of preserved meat in the market nowadays, among those popular are Chinese sausages, cured pork belly, duck meat, etc.  

Origin as a Cantonese Chinese,  preserved meat will not be missed for every Chinese New Year celebration, so I decided to make use of it for my first post for 2017.  This is a very simple recipe whereby you may also choose an electric rice cooker for cooking.  As I preferred the tradition way, I will still prefer a clay pot but a modern cooking way, so, I had chosen an induction clay pot, whereby, I just need about 20 to 30 minutes of cooking time.  For those who prefer the rice to be a little crust at the bottom, you may few drops of cooking oil by the side of the clay pot.  Hope all of you will love this recipe.

We wish all of you who are celebrating Chinese New Year - A Prosperity Rooster Year!

Homemade Shanghai Mooncakes

I know I had been disappeared for so long and I had missed the whole summer season, but I am back again and just in time to welcome the Chinese Mid-Autumn Festival or most of you will name it as Moon-cake Festival.

To welcome Mid-Autumn Festival, moon-cakes can not be left out for this celebration and this is what am I going to share with you today.  In Malaysia, there are many types of moon-cakes, especially the varieties of fillings.  Lotus seed and red beans paste are most popular among of all, normally will be wrapped in a thin crust skin, whereby, we normally name it as traditional moon-cakes.  But this round, I am challenging myself with a different type of skin - Shanghai Mooncakes.  The only different is the skin which are crisps and buttery crust like biscuits and I had chosen red bean paste as the fillings.  I have also made some with additional duck egg yolk which goes well wrapped around by the red bean paste.    

As this was my first trial, the result of the look from outside does not attractive due to over-cooked (I promised, I will be more careful next round....sigh), but I am quite satisfied with the taste overall.  Do not feel panic when you see some cracks on the skin, that's pretty normal for Shanghai Mooncakes.

Happy trying and Happy Mid-Autumn Festival to all of you!

Chinese Meat Sauce Noodles (Zha Jiang Mian)

It's been almost a month since my last post.  Our house are busy with visitors for the past few weekends, simply because we are looking out...for a better environment of course.  Those visitors are our potential house buyers.  As we had confirmed with a buyer now, is time for me to get back to the kitchen and do something that I like before we busy with packing again.

Today I am sharing another Chinese recipe - Chinese Meat Sauce Noodles.  This Chinese Meat Sauce noodles also has been named as Chinese spaghetti.  The minced meat are cooked with thick sweet bean sauce and for those who loves it to be spicy, you may used chili bean sauce like me.  In these bowls of noodles has varieties of taste in it that you'll like - sweet, spicy, salt and the cool fresh garnished vegetables.  As for the noodles, I had used my all time favorite "udon" because I always prefer something that not too soft when you bite the them.  

Give a try on this recipe if you're looking for some different way of making spaghetti!

Deep Fried Spring Roll with Curry Chicken Fillings

Yesterday my hubby has reminded me that I did not cook curry for quite some time.  Knowing curry is one of his favorites and he had hinted me to cook, I had this idea - curry chicken with potatoes and turned them into spring rolls as snack for our weekend tea time.

This recipe of spring rolls does not need any dipping sauce to go with it as the taste of fillings are juicy and flavorful enough with spices.  You may reduce the portion of the ingredients if you do not like the level spiciness to be too strong.  Both of us just satisfied with the taste of them! 

Is another simple and easy snack recipe for home-gathering or party, hope you like it too!

Chinese Style Fried Spicy Calamari

I know I don't post seafood recipes regularly as both my hubby and myself a little conscious with our diet.  But, I was craving for calamari lately.  

Deep fried calamari is the common method, but then, I wish to add in some Chinese touch in my recipe.  I had added with Chinese five spices powder in the spices mixtures and "chili padi" or bird chilies to boost-up the spiciness.  

This will be another easy to prepare recipe which suitable for any occasions, hope you like it too!