July 22, 2014

29. Steamed glutinous rice with chicken aka. Lo Mai Gai


I can’t remember when and I’m not sure if I’d really tried this dim sum dish before. However, it feels like I have and it tasted so well in my memory. Thus, I made it! Not too bad if I may say so. I don’t usely order this when I have dim sum but it’s quite good. Lo Mai Gai is a Chinese dim sum dish with steamed glutinous rice and chicken, mushrooms and Chinese sausages.


  • 225 grams of chicken breasts, thinly sliced
  • 1 tablespoon Shao Hsing rice wine
  • 1 tablespoon soy sauce
  • 1 inch peeled ginger
  • 1 tablespoon sugar
  • 2 lap cheong (Chinese sausages)
  • 2 cloves minced garlic
  • 100 grams of shiitake mushrooms soaked and cut into thin strips
  • 1 tablespoon dark soy sauce
  • 1 1/2 teaspoon corn starch mixed with 1/2 cup water
  • 2 teaspoons of chili powder

For the glutinous rice:

  • 1 tablespoon corn oil
  • 1 tablespoon sesame oil
  • 2 cloves of minced garlic
  • 500 grams of glutinous rice soaked overnight
  • 2 tablespoon soy sauce
  • 1 tablespoon dark soy sauce
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon five spice powder

Direction :


  1. Soak 500 grams of glutinous rice overnight.
  2. Mix the thinly sliced chicken with 1 tablespoon of Shao Hsing wine and 1 tablespoon of soy sauce together. Then add in rasped ginger over the chicken and mix well. Let it marinate for approximately 30 minutes.
  3. Soak the Chinese sausages in hot water for about 10 minutes. Remove the casings and slice the sausages diagonal.
  4. Prepare a steamer and let the water come to a boil.
  5. Drain the glutinous rice and place it in a deep bowl. Add in 2 tablespoon of soy sauce, 1 tablespoon of dark soy sauce, salt, pepper, five spices powder and 1/2 cup of water. mix the rice mixture well.
  6. Combine 1 tablespoon of corn oil, 1 tablespoon of sesame oil and 2 cloves of minced garlic. Put this mixture in the microwave for about 1 1/2 minute until it comes to a boil.
  7. Pour this mixture over the rice mixture and mix well. Place the rice bowl in steamer and cover with lid.
  8. Let this steam for approximately 30 minutes.
  9. In the meantime fry the Chinese sausages for about 2 minutes and until the oil comes out.
  10. Move the sausages and re-use the pan.
  11. Sauté the minced garlic. Add the chicken and musrooms. Fry for about 2 – 3 minutes. Then stir in 1 tablespoon of dark soy sauce.
  12. Pour in the corn starch mixture and allow it to come to a boil. Turn of the heat.
  13. Prepare 8 rice bowls. Place a few slices of Chinese sausages into each rice bowl. Then add the mushroom and chicken mixture at the bottom of the bowl. Now fill the bowls with glutinous rice until the top.
  14. Spoon 1 tablespoon of chicken gravy over each bowl of rice.
  15. Place the rice bowls in the steamer and let it steam for about 30 minutes with the lid on.
  16. Serve immediately

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July 22, 2014

28. Vietnamese steamed rice cakes aka. banh bo


One of my favorite Vietnamese cake is the banh bo which my aunty used to make quite often. She hasn’t been making them for quite a while now and as I was craving for these so much, I made them myself. My first attempt went incredibly wrong. Instead of using rice flour I used glutinous rice flour for the simple reason that I couldn’t find any rice flour at home. I wasted so many ingredients for choosing the wrong flour. It came out like colorful clay. I tried again the next day using rice flour and they came out perfectly! I had some people try them out for me. My cousin who normally doesn’t like these rice cakes had two. My little baby cousin had like 6 and asked for more. Even my aunty who made these rice cakes before complimented my mom as she thought she made it. Never expected that I was the one making them. I feel proud and it taste incredibly good.


  • 1 3/4 cup rice flour
  • 7 gram active dry yeast
  • 1 tablespoon tapioca starch
  • 1 cup sugar
  • 1 can coconut milk
  • 1 cup water
  • food coloring
  • coconut oil



  1. Add 1 3/4 cup rice flour, 1 tablespoon tapioca starch, 7 gram active dry yeast in a large bowl.
  2. Pour in lukewarm water and mix the batter.
  3. Cover the bowl with a plastic wrap and put it in a warm area for 1 hour.
  4. Add one can coconut milk and 1 cup sugar in a sauce pan. Mix this on low heat until the sugar is completely dissolved. Them remove it from heat and let it cool.
  5. When the coconut mixture is cooled and the batter has rest for an hour, add the coconut mixture into the batter and mix well. Then cover it with a plastic wrap again and set aside for 3 hours.
  6. After 3 hours mix the batter and pour the batter into different bowls.
  7. Add different food coloring in each bowl.
  8. Spread some coconut oil in small cups.
  9. Put your steamer to a boil and steam the oiled cups for about 3 minutes before pouring in the batter.
  10. Pour in the batter and then steam for 15 minutes.
  11. When it is done remove from the steamer and let it cool.




July 15, 2014

27. One pan Asian spaghetti


I woke up really bored today and decided to prepare spaghetti by randomly adding ingredients to one pan. It ended up quite tasty too.


  • 250 gram spaghetti
  • 4 cups water
  • 1 onion
  • 1 big juicy tomato
  • 1/4 cup basil
  • 1/4 cup leek
  • 4 tablespoon ketchup
  • 1 tablespoon oyster sauce
  • 2 tablespoon sesame oil
  • 2 tablespoon soy sauce
  • 2 tablespoon fish sauce
  • 1/2 tablespoon salt
  • 1 teaspoon ground pepper
  • 1 tablespoon red hot chili powder
  • 1 hot chili pepper
  • 2 cloves garlic




  1. Put everything in a large pan and boil for about 10 minutes.
  2. When it is cooked, put everything through a sift.
  3. Move the ingredients back into the pan to keep it warm.
  4. Serve immediately.
July 15, 2014

26. Upside down nectarine buttermilk cake




Last week during the FIFA world cup 2014 the Netherlands – Argentina, I wanted to bake an orange cake to eat during the game. I made one to bring it to my cousin’s house, where we were supposed to watch it all together. However, they’d just finished their diner with another homemade cake as dessert. I was definitely bummed out. BUT, some of them tried it out despite their stuffed bellies. It was good they said. Sadly, the game wasn’t as good as the cake. Ah, as I couldn’t make pictures of the cake that night, I’d decided to make another one yesterday. My mom liked it as well, and she is a picky dessert eater. Hope you will enjoy this recipe as well :)


  • 2 cups all purpose flour
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup unsalted butter for the batter + 1 tablespoon melted butter
  • 2 large eggs
  • 1/4 cup brown sugar
  • 4 nectarines sliced into wedges


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  1. Preheat the oven to 175 degrees Celsius.
  2. In a large bowl sift the flour, sugar, baking soda and salt.
  3. In another bowl mix the butter until it becomes smooth. Then add in the eggs and buttermilk.
  4. Mix in the flour mixture into the butter mixture. Mix well.
  5. Melt 1 tablespoon of butter and butter the cake pan until the bottom and sides are covered.
  6. Sprinkle the brown sugar evenly over the butter.
  7. Arrange the sliced nectarine slices on top in a single layer.
  8. Pour in the batter evenly over the nectarines.
  9. Put in the oven for about 45 minutes, or until a toothpick comes out clean.
  10. Let the cake cool for 10 minutes.












July 15, 2014

25. Stir fry pork belly penne














Growing up my parents always made pasta quite different than the ones I’ve had in Italian restaurants or at my friends their houses. I never gave it a thought because it was so normal to me. They gave their pasta an Asian twist by putting in Asian ingredients such as fish sauce, oyster sauce etc. We call it “Nui xao” in Vietnam and it’s becoming more popular nowadays. It’s really easy and quick to make. Hope you will enjoy it as much as I did!


  • 500 gram penne
  • 400 gram pork belly
  • 2 onions
  • 1 scallion
  • 1 red bell pepper
  • 2 stick celery
  • 3 cloves garlic, minced
  • 1 green hot pepper
  • 4 tablespoon oyster sauce
  • 2 tablespoon fish sauce
  • 2 tablespoon sugar
  • 1 tablespoon honey
  • 1 tablespoon ketchup
  • 2 cans tomato puree
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon ground pepper
  • corn oil


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  1. Boil water with olive oil and salt. Cook the penne until it becomes a bit soft, but not entirely cooked.
  2. Rinse the penne with hot water and set aside.
  3. Cut the celery, bell pepper, onions, scallion and pork belly into bite sizes.
  4. Marinate the pork belly with 2 tablespoon oyster sauce, 1 tablespoon fish sauce, 1 tablespoon sugar, 1 teaspoon garlic powder, 1/2 teaspoon salt, 1/2 teaspoon ground pepper and set aside.
  5. Heat up a bit of corn oil in a big wok pan and add the minced garlic and green hot pepper.
  6. Then add the vegetables and pork belly.
  7. Stir fry everything until the pork belly is cooked. Remove and set aside.
  8. Heat the wok pan with corn oil again. Add the penne,2 cans  tomato puree, 1 tablespoon of ketchup, 2 tablespoon of oyster sauce, 1 tablespoon of soy sauce, 1 tablespoon sugar, 1 tablespoon honey, 1/2 teaspoon salt, 1/2 teaspoon ground pepper. Mix well.
  9. Add the sauteed pork belly back into the wok with the penne and mix well.
  10. Serve with vegetables.


July 15, 2014

24. Japanese Katsudon with Korean marinated spinach and eggplant



As I’m going on holiday this upcoming weekend, my task for this week was to finish the food kept in the fridge as it will be wasteful to throw it away. Thus, to finish the spinach, eggplant and left overs I’ve made Katsudon and Korean marinated spinach and eggplant. The original Korean recipes were from beyondkimchee.com and maangchi.com. As for the Japanese Katsudon I followed the recipe from “cooking with dog” on youtube.

Ingredients Spinach side dish:

  • 200 grams spinach
  • 1 teaspoon Korean soy bean paste
  • 1 teaspoon Korean hot pepper paste
  • 1/2 tablespoon sesame oil
  • 3 cloves garlic, minced
  • 1 teaspoon sesame seeds

Ingredients eggplant side dish:

  • 1 eggplant
  • 2 cloves garlic, minced
  • 1 teaspoon hot pepper flakes
  • 1 chopped green onion
  • 1/2 tablespoon sesame seeds
  • 2 1/2 tablespoon soy sauce
  • 1/2 tablespoon sesame oil

Ingredients Katsudon:

  • Leftover pork chop ( see recipe Tonkatsu in post 21. Curry katsu)
  • 1 egg
  • 1/4 onion
  • 50 ml water
  • 1 tablespoon mirin
  • 1 tablespoon light soy sauce
  • 1/2 teaspoon dashimoto
  • 1 tablespoon sugar
  • seaweed for topping

Direction spinach side dish:



  1. Wash the spinach thoroughly.
  2. Boil water in a pan.
  3. Blanch the spinach in the boiled water for about a minute.
  4. Rinse the spinach with cold water.
  5. Squeeze out all the excess water from the spinach.
  6. Put the spinach in a bowl and add the soy bean paste, hot pepper paste, sesame oil, garlic and sesame seeds.
  7. Mix the ingredients together with your hand.
  8. Put on a plate and serve as a side dish

Direction eggplant side dish:



  1. Cut the eggplant into 2 or 3 pieces. Then cut each piece in half lengthwise.
  2. Steam the eggplant on high heat for about 15 minutes.
  3. Turn the heat off and move to a bowl. Let it cool.
  4. Drain the liquid from the bowl.
  5. Tear each piece of eggplant lengthwise.
  6. Add the garlic, hot pepper flakes, green onion, sesame seeds, sesame oil and soy sauce.
  7. Mix the ingredients together with you hand.
  8. Put on a plate and serve as a side dish.

Direction katsudon:



  1. Put water, soy sauce, mirin, sugar, dashimoto and onion in a small pan. Let it boil over high heat for about 3 minutes.
  2. Then put the porkchop (Tonkatsu) on top and cover with whisked egg.
  3. Put the lid back on and let it boil on high heat for another 20-30 seconds.
  4. Put the katsudon on top of steamed rice and serve.

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July 15, 2014

23. Spinach cream cheese cake



Another beautiful day to bake some cake. As I had to finish the spinach my mom bough by today, I’d decided to bake a spinach cream cheese cake. A bit unusual, but it’s surprisingly really delightful! Got to try this out!


  • 100 gram cream cheese
  • 100 gram butter
  • 4 eggs
  • 2 cups spinach leaves
  • 210 gram sugar
  • 190 gram all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup nut blend


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  1. Preheat the oven at 160 degrees Celsius.
  2. Mix the cream cheese and butter together.
  3. Blend the spinach and eggs in a blending machine.
  4. Slowly add the spinach mixture to the butter mixture.
  5. Then gradually add the sugar.
  6. Add flour, baking powder and salt. Mix well.
  7. Put in the nut blend and use a spatula to mix it into the batter.
  8. Pour it into a buttered baking pan.
  9. Bake for about an hour or until a toothpick inserted in the middle of the cake comes out clean.


July 15, 2014

22. Curry buns



When I was travelling through Japan I’d noticed that they sell a lot of curry prepared in many different dishes. They even have buns with curry. Which I’ve tasted in Macao before and it was absolutely delicious. I prepared the curry bun today and my brother loved this one the most. I hope you will enjoy it as much as he did.

Ingredients filling:

  • Leftover chicken filling (from my previous post Chinese steamed meat bun)
  • Left over curry sauce + 1/2 cup of mashed whole wheat all bran cornflakes ( from my previous post chicken curry katsu)
  • Grated cheese

Ingredients bun:

  • 160 gram flour
  • 1 teaspoon instant dry yeast
  • 2 tablespoons sugar
  • 20 gram butter
  • 1/2 teaspoon salt
  • 100 ml warm water
  • breadcrumbs
  • corn oil

Direction bun:



  1. Put the flour, yeast, sugar, butter, salt and warm water in a bread machine and put on dough mode.
  2. Remove the dough from the bread machine and cut the dough in 6 equal pieces.
  3. cover the dough with a plastic wrap and let it rest for 10 minutes.
  4. Roll out each ball of dough into a circle, the sides slightly thinner than the center.
  5. Place one tablespoon of curry  sauce mixed with whole wheat all bran cornflakes and chicken filling onto the center of the dough circle.
  6. Put on some grated cheese on top of the curry sauce.
  7. Close the bun by pulling up the sides and pinching the edges together.
  8. Let the buns rest for another 10 minutes.
  9. Then dip the top of the buns into the corn oil and then the bread crumbs.
  10. Place the buns pinched side down and cover them with plastic wrap. Let them rest for 30 minutes.
  11. then bake the buns in a preheated 190 degrees Celsius oven for 12-15 minutes.




July 15, 2014

21. Curry katsu



Another food post inspired from my study semester in Macao. As the poor exchange students my friends and I were, we would often go to cheap food shops or restaurants. Curry monster was one of them as it was near our apartment. The dish is very simple but the taste is exquisite. This dish is originated from Japan.

Ingredients curry sauce:

  • 2 carrots
  • 2 potatoes
  • 1 onion
  • 620 ml water
  • 3 tablespoon sake
  • 4 tablespoon mirin
  • 2 tablespoon light soy sauce
  • 1 box golden curry
  • salt and pepper

Ingredients Tonkatsu (breaded pork cutlet):

  • 5 pork chops
  • 1 cup flour
  • 1 tablespoon garlic powder
  • 1/2 tsp salt
  • 1/2 teaspoon white pepper
  • 2 eggs
  • 1 1/2 cup bread crumbs

Direction curry sauce:



  1. cut the potatoes,carrots and onion into bite sizes.
  2. fry the vegetables on medium heat until softened and lightly golden.
  3. Then add the sake, mirin and soy sauce.
  4. Bring to a boil and then let it simmer.
  5. Add  golden curry and water and bring back to simmer for another 20 minutes.
  6. Stir occasionally until the potatoes are cooked through and sauce has thickened.

Direction Tonkatsu:

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  1. Trim the fat from the pork chops.
  2. Pound the pork chop between two sheets until it’s nice and thin.
  3. Mix flour, salt, pepper and garlic powder together.
  4. Whisk the eggs.
  5. Coat the pork chops into the flour mixture, followed by the beaten egg and finishing in the bread crumbs.
  6. Fry the pork chops until it becomes golden brown and drain this on kitchen paper.

Serve this with rice and salad.



July 15, 2014

20. Chinese steamed meat bun



Another day of reminiscing my wonderful culinary experience in Macao. I remember having these delicious Chinese meat buns once and I’d recently found a recipe on the  internet that was definitely worth a try. Hope you will enjoy these buns as much as I did. This recipe serves 12.

Ingredients for dough:

  • 8 grams instant dry yeast
  • 160 ml warm water
  • 1 teaspoon white vinegar
  • 280 gram Hong Kong flour
  • 100 gram wheat starch
  • 90 gram confectioners sugar
  • 20 gram vegetable oil
  • 10 gram baking powder
  • 15 ml cold water

Ingredients for fillings:

  • 3 hard boiled eggs

Filling A

  • 300 gram chicken thigh cut into bite size
  • 2 teaspoon minced ginger
  • 2 clove minced garlic
  • 1 tablespoon sugar
  • 1 teaspoon sesame oil
  • 1 teaspoon Korean cooking wine
  • 1/2 tablespoon oyster sauce
  • 1/2 teaspoon salt
  • 1 tablespoon corn starch

Filling B

  • 200 gram minced meat
  • 2 teaspoon minced ginger
  • 2 teaspoon oyster sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon sesame oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground white pepper
  • 1/2 tablespoon corn starch
  • 1 cup finely chopped cabbage

Direction fillings:



  1. Cut the hard boil eggs into 4 wedges.
  2. Marinate filling A and filling B separately by mixing the ingredients together. Set aside for about 30 minutes.

Direction buns:

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  1. Sift together the flour, wheat starch and the confectioners sugar. Make a well in the middle of the mixture.
  2. Fill this well with warm water, vinegar and yeast. Stir the well until the yeast is completely dissolved. Then bring together the flour mixture.
  3. Add in the vegetable oil and knead for 15 minutes until soft dough is formed.
  4. Cover the dough with a damp cloth and let it rise for approximately 30 minutes.
  5. Dissolve baking powder in cold water and pour it over the dough and knead until well combined.
  6. Divide the dough into 12 pieces and flatten this with a rolling pin.
  7. Place 1 tablespoon of minced pork filling, 2 pieces of chicken and 1 wedges of egg in the middle.
  8. Wrap and pleat the dough to seal.
  9. Cut parchment paper in rounds, I used coffee filter paper instead.
  10. Place the buns onto the round paper, seal side up.
  11. Put the buns into a steamer and spray some water mist over the buns.
  12. Steam the buns for about 12 minutes on high heat.




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