Cantonese Congee with Stir Fried Chicken ( 广东粥)


Congee or Chook (粥) is a popular rice porridge in South East Asia which can be eaten for breakfast, lunch or even dinner. Although, widely available across many South East Asian countries, I much prefer the creamy and tasty Macau and Hong Kong version of this popular dish. In Macau and Hong Kong congee is often serve with either beef, chicken, pork, fish or Chinese sausage, along with an accompanying century egg or fried dough stick. Although, congee can be eaten plain by itself too.

Congee is served in many cha chaan teng or tea restaurants in Macau and in Hong Kong. It’s a popular, cheap and comforting dish and is the Chinese equivalent of the Jewish penicillin known as ‘Chicken soup for the soul’. Many Chinese doctor’s recommend this dish to those who are ill, my Mom use to make or buy this dish for me too every time I was ill. Even now in my adult life whenever I feel ill there is nothing else that I’d like to eat than a humble Congee to make me feel warm and better. This heart-warming dish, though simple, is actually not easy to find in Chinese or Asian restaurants in the U.K. or the U.S. and in those that do serves it I would say that the taste is bland. I’ve yet to find a restaurant in the U.K. and U.S. that serves really good Congee packed full of flavour.

The last time I was very ill, I had just got out of the hospital and I craved so badly for a congee so I went to London’s Chinatown and bought takeaway congee. My heart sank as it tasted so bland. Since then I have been on a mission to create a congee recipe that’s as creamy and as packed with flavour as the congee found in Macau and Hong Kong. I’ve come up with two basic chicken congee recipes and this is one of them. I hope you enjoy this recipe, which is my take on a Cantonese Congee. I hope that if you feel ill and have this it will give you strength and a warm comforting feeling and make you feel better. Bon appetite!

Serves: 6 bowls


Chicken Marinade:
1. 1/2 inch of finely sliced ginger
2. 1 clove of garlic, crushed and minced
3. 1 tbsp. of light soy sauce
4. 1 tbsp. of dark soy sauce
5. 2 tbsp. Shaon Xing rice wine
6. 1 chicken breast, diced
7. pinches of corn flour
8. 2 tbsp. oil

For the Congee:
9. 1 litre of chicken stock
10. 1.5 litre of water
11. 1 cup of long grain rice (rinse two or three times, then drained)
12. 1/4 cup of glutinous rice
13. 1/2 tsp. salt
14. 1/2 tsp. ground white pepper

For the Garnish:
15. 1 clove of garlic, sliced and deep fried
16. 1 spring onion, finely chopped
17. 1 tbsp. of roasted peanut
18. a handful of chopped coriander leaves.
19. 1/2 inch of finely sliced ginger (omit if you prefer your congee with less heat)

1. Marinade the chicken for one hour with all the marinade ingredients listed above except for the oil.
2. After one hour, heat a wok over high heat, add 2tbsp. of oil. Once the oil starts to smoke, add your chicken with the marinade into the wok. Stir fry for a 5 minutes or so until the chicken is golden brown and cooked. Set aside.

For the Congee:
2. In a large heavy-bottomed saucepan bring the chicken stock, water, rice and glutinous rice to a boil over low-medium heat. Cook at a lively simmer, stirring occasionally until the mixture is creamy, about 1.5 hour.

Congee 1

For the Garnish:
3. Serve the congee in a bowl, add the stir fried chicken and garnish on top and serve.

Note: You can make the plain congee a few days in advance, stored in a container in the fridge.  Simply bring it to the boil and add your stir fry your chicken when you are ready to eat it.  You can also eat the porridge plain or add any toppings you like.

Congee 3

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Mango Pudding


Mango pudding is one of the all time favourite pudding in Macau and Hong Kong.From a recent visit to Singapore I found that this is also a popular dessert in Singapore. There are even dessert houses in Singapore with a whole page menu just covering all types of mango desserts, a mango pudding, mango shakes with mango pudding or a mango pudding with sago on top or fresh mango and the list goes on.

There has always been a mango craze in Macau and Hong Kong. When I was living in Macau and Hong Kong I often have this dessert at least once a week. Often mango puddings are also served at dim sum restaurants, even in the U.K. dim sum restaurants serve mango puddings for desert. Having recently indulged in this pudding in Singapore for an entire week. I figured it is about time I learn to make it myself if I am to continue on this crazy mango pudding eating marathon. Unfortunately, in Europe and US it is not easy to get those amazingly ripe, baby and ultra sweet mangoes that you can easily find in the markets of Macau, Hong Kong, Singapore and Thailand. Thus, sadly I had to use tinned mangoes as an alternative. If you can get hold of fresh Thai ripe sweet mangoes do use those instead. They are heavenly.

Here’s my newly created recipe a homage to the ultimate mango pudding! Enjoy!

6 small ramekins, a small sauce pan, a wooden spoon,a measuring jug.

Serves: 6

1. 250g fresh or tinned mangoes, chopped into cubes (preferably fresh mangoes)
2. 200ml double cream
3. 400ml mango juice
4. 50 ml ideal milk also known as evaporated milk
6. gelatine 4 sheets (approximately 5cm squared)
7. 5 tbsp. of caster sugar

1. Place chopped mangoes in the ramekins.

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2. Place the sauce pan in a hob over low heat, pour over the double cream,mango juice, ideal milk, gelatine sheets and caster sugar. Stir and bring to a simmer until the gelatine has dissolved. Pour the mango pudding mixture into the ramekins. Allow to cool at room temperature for 10 minutes.

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3. Place the puddings in the fridge for at least 2 hours to set. To serve in a plate out of the ramekins, simply dip the ramekins in hot water for 30 seconds and tip the pudding on a plate.


Serve with chopped fresh mangoes and ideal/evaporated milk.


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Cantonese Crispy Noodle Pork


This dish is commonly eaten at ‘dim sum’ places. I love the crispiness of this noodle dish and this is definitely one of my favourite noodle dish that I always order whenever I go for dim sum. I used to have this dish for breakfast when I was growing up in Macau, it would have been the soft noodle version though, rather than the crispy one. When I was at primary school, there were small take away restaurants in Macau that only sells fried noodles. They sell fried noodles cooked simply with light soy sauce and beansprouts or fried noodles with strips of beef or sometimes pork. The dishes are cooked within seconds on high heat burner in char-coaled gigantic wok. Soon as the noodles are cooked, they are quickly thrown into paper, similar to the baking parchment paper you get in the UK. The noodle’s quickly place in a plastic bag with a complementary wooden chopsticks. I guess serving fried noodles in a paper is kind of similar to the English ‘deep fried chips’ you get from a ‘fish and chips’ take away places, that are also serve on a cone paper.  On paper on a, bowl or plate, for me it doesn’t matter where this dish is serve as I am sure I would still enjoy it and I hope you do too!

Ingredients Serves 6:
For the pork marinade:
1.  200g. lean pork, sliced finely into strips
2.  1 clove of garlic, chopped into quarters
3.  ½ tsp. of ginger powder
4.  ½ tsp. salt
5.  ½ tsp. ground white pepper
6.  1 tbsp. corn flour
7.  1 tbsp. Shiao Shing rice wine
8.  1 tbsp. Light Soy Sauce

For the shitake mushrooms:
9.  55g. of dried shitake mushrooms, thinly sliced
10. 350 ml. hot water

For the egg noodles:
11. 200g. dried egg noodles
12. 350 ml. hot water

For the sauce:
13. 1 tbsp. corn flour
14. 1 tbsp. soy sauce
15. 1 tbsp. oyster sauce
16. ½ tsp. ground white pepper
17. ½ tsp. sugar

For frying:
18. 2 tbsp. sunflower oil
19. 1 clove of garlic, finely chopped
20. 10g. fresh ginger, finely sliced into matchsticks
21. 100g. beansprouts

For the garnish:
22. 5g. chives, chopped

Crispy Noodle Pork:
1.  Marinade the pork with all the ingredients listed above under ‘pork marinade’.IMG_3691
2.  Soak the mushrooms in hot water for 10 minutes, drain the mushrooms and sliced them thinly. Keep the mushroom liquid aside.

3.  Blanched the egg noodles in hot water for 1 minute, tossing the noodles to loosen the noodles and avoid them from sticking together. Drain the noodles and place on a plate to dry for 30 minutes. The noodles need to be dry, in order for it to crisp up.



4.  Next, combine all the ‘sauce’ ingredients listed above in a small bowl.
5.  Place the wok on high heat burner, add approx. 600ml. When the oil is smoking hot, add a quarter of the noodles and deep fry until they are crispy, do not stir or move the noodles around the pan, just leave them to cook until crisp and golden. Do the same for the rest of the noodles cooking them in batches so they cook evenly and crisp up.




6.  Once the noodles are cooked and crisp, place on a plate and set aside while you make the sauce.
7.  For the sauce, heat the wok over a high heat burner; add 2 tbsp. of sunflower oil into the wok. Once the wok is smoking hot add the garlic, ginger and mushrooms stir fry until fragrant.
8.  Add the pork and fry for 2 minutes. Next, add the rest of the ‘sauce’ ingredients along with the ‘mushroom liquid’ simmer for 2-3 minutes to reduce and thicken the sauce.
9.  Stir in the beansprouts and cook for 1 minute. Pour the sauce into the crispy noodles and garnish with some chopped chives.


Serve immediately.

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Mom’s Stir-Fry Beef with Bell Peppers

My Mom being a busy entrepreneur, didn’t cook much when I was growing up, but the few dishes she did cook she cooked really well. And this is certainly one of her dishes which my sister and I really love.  It’s a very simple dish that reminds me of home. This is the kind of dish she would cook for us on a school night, when we got back from school.  My Mom never gave this dish a name, so every time my sister and I fancied this dish we would ask her to cook her ‘beef dish with bell peppers’ that’s just what we call it. To make things easier to catalog, I named the recipe “Stir-fry Beef with Bell Peppers”. Though no doubt in our household it will forever be called ‘Mom’s amazing beef dish with bell peppers’. Enjoy.  

A dish for marinade and a work for stir fry.

For the Beef Marinade:
1.  Approx 220g beef sirloin, thinly sliced into strips
2.  1 clove of garlic, crushed of grated
3.  3 tbsp. light soy sauce
4.  1 tbsp. Worcester sauce
5.  ½ tsp. sunflower oil
6.  ¼ tsp. ground black pepper
7.  ¼ tsp. chilli flakes
8.  1 bay leaf, torn into small pieces
For the Stir Fry:
9.  2 tbsp. sunflower oil
10. 1 clove of garlic, crushed or grated
11. 1 small onion, finely chopped
12. 1 bay leaf
13. 2 bell pepper, slice into strips
14. 3 tbsp. light soy sauce
15. ½ tbsp. dark soy sauce
16. Pinch of salt
17. ¼ of ground black pepper
18. 2 sprigs of spring onions, finely chopped.

The Stir-Fry:
1.  Drain the beef off from the marinade.
2.  On a wok, heat 2 tbsp. of oil, when the oil is smoking hot, add the garlic, onion and bay leaf stir fry until onion turns translucent and soft. 
3.  Add beef and bell peppers, fry for 1-2 minutes. Then season with the soy sauce, salt and pepper, finally add in the spring onions.

Serve immediately with jasmine rice.

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Yang Zhou Fried Rice


This is probably the most popular Chinese fried rice dish there is. A definite favourite of many Macanese, Hong Kongers and Westerners too, now that it is widely available in many restaurants outside of China.  It is not known how this recipe came about, but many believe that this recipe was created during the Sui dynasty (589–618 CE) in the province of Yangzhou, China.

When I was young, I went to Yangzhou and Guilin with a group of friends. It was one of my most memorable holidays, not just because of the amazing company of fantastic friends but also because of the food I ate during the trip. In a wet market in Yangzhou I sampled the best ever hand pulled noodles – no wonder the market was packed with people at 6 am!

The market was full of hawkers and shoppers. In the air was a heady mix of excitement, the horns of mopeds and the aroma of the day’s just arrived fresh ingredients. It really was an assault on my senses. My sister and I sat on little plastic red stools in the middle of this busy market as the chaos went on all around us. We were completely engrossed in watching an old Chinese lady first pull and then cook amazing fresh noodles for us. She served them in a simple clear broth with fresh vegetables. I was in heaven! One of the best noodles I’ve ever had!

Sadly I didn’t have the chance to try Yangzhou Fried Rice in Yangzhou – I was too busy eating the noodles – so this recipe is based on the Yangzhou fried rice found is cafes and restaurants all over Macau and Hong Kong. Its a dish I’ve eaten hundreds, if not thousands, of times and I never tire of it. When its really good, you don’t need to order anything else other than the Yangzhou Fried Rice – its a meal in itself.

A small bowl and a wok

Ingredients Serves 4:

For the shrimps marinade:
1.  ½ cup shelled and deveined shrimps
2.  ¼ tsp salt
3.  ¼ tsp sugar
4.  ¼ tsp ginger, crushed or grated

For the Fried Rice and Vegetables:
5.  3 tbsp. groundnut oil
6.  2 cloves garlic, finely chopped
7.  15g ginger, crushed or grated
8.  2 medium eggs,  lightly beaten
9.  3 cups cooked jasmine rice, cold and preferably a day old.
10. ½ cup Chinese barbecued pork also known as Char Siu, chopped into small pieces
11. ½ cup green peas
12. 3 stalks of green onions, finely chopped
For the seasoning:
13. 1 tbsp. light soy sauce
14. ¼ tsp. caster sugar
15. ¼ tsp. ground white pepper
16. ¼ tsp. sesame oil
17. Pinch of fine salt
18. 1 tbsp. water

For the shrimps marinade:
1.  On a small bowl combine the shrimp, salt, sugar and ginger. Leave to marinade for 1 hour or at least 20 minutes.

For the Fried Rice and Vegetables:
2.  Place the wok over a very high heat, add 3 tbsp. of oil, garlic and ginger, fry for 1 minute or until fragrant.
3.  Add the marinated shrimps and fry them until pink. Stir in the eggs and just when the eggs are about to set, add the rice, pork, peas and green onions. Stir Fry for 2 minutes.
4.  Finally season with some light soy sauce, sugar, pepper, sesame oil, salt and water.

Serve immediately.



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Cantonese Chicken Cashew Stir-Fry


This is such a quick and easy dish to cook. This is the type of dish you will find in local cafes and traditional Cantonese restaurants in Macau and Hong Kong. A simple yet very tasty stir-fry dish with meat and vegetables serve with warm jasmine rice. If you fancy something Chinese on work night or school night, I recommend this easy and simple to cook dish. Enjoy!

A wok

Ingredients Serves 2:

For the Marinade:
1.  500g chicken breast, slice into strips and skin removed
2.  1 tbsp. Shaoxing rice wine
3.  1 tbsp. Dark soy sauce
4.  ¼ tsp. ginger powder
5.  2 tbsp. corn flour, for dusting

For the Chicken stir-fry:
6.  1 tbsp. groundnut oil
7.  50g cashew

For the Vegetable stir-fry:
8.  1 tbsp. ground nut oil
9.  15g ginger, grated
10. 1 tbsp. hoisin sauce
11. 1 stalk of celery, finely chopped
12. 100g of snake beans/French beans, slice into approx. 1 inch lengths
13. 1 tbsp. plum sauce
14. 1 tbsp. light soy sauce
15. ½ tsp. sesame oil
16. 1 spring onion, finely chopped (for garnish)
17. ½ tsp. chilli flakes (for garnish)

For the Marinade:
1.  On a bowl combine the sliced chicken with all the marinade ingredients listed above; marinade for 10 minutes.

For the Chicken Stir-Fry:
2.  Drain the chicken of the marinade liquid and dust lightly with corn flour.
3.  On a wok over a very high heat, add 1 tbsp. of groundnut oil, once it is smoking hot add your chicken and fry for 3 minutes. Add the cashew and stir fry for another 1 minute.
4.  Plate the chicken and cashew and set aside.


For the Vegetable Stir-fry:
5. Return your wok to high heat and add 1 tbsp. of groundnut oil. Once the oil is smoking hot add your ginger, stir until fragrant.
6.  Then add hoisin sauce, chopped celery and snake beans, stir fry for 2-3 minutes until the vegetables are slightly tender.
7.  Finally stir in your soy sauce, plum sauce, and sesame oil. Return the chicken and cashew back into the pan, garnish with some chopped spring onions and chilli flakes.

Serve immediately with jasmine rice.

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Cantonese Aromatic Ginger Steamed Sea bass


Wok, steamer and a small Bowl.

Ingredients Serves 2:

For the Marinade:
1.  1 sea bass, approx. 400g gutted and cleaned
2.  1 tsp. of rock salt
3.  1 ½ tbsp. Shaoxing rice wine or dry sherry
4.  50g ginger, slice into matchsticks 
5.  5 spring onions, slice into 1 inch legths

For the toppings: 
6.  4 tbsp.groundnut oil
7.  ½ tsp sesame oil

For the seasonings: 
8.  3 ½  tbsp. light soy sauce
9.  2 tbsp. hot water
10. Coriander leaves, finely chopped for garnish 

First Stage:
1.  Rinse the sea bass in cold running water, pat dry with kitchen paper and set aside on a plate.
2.  With a sharp knife slash the fish 3 times on both sides. Rub the fish with the salt and Shaoxing rice wine and stuff the ginger and spring onions inside it and on top of it. Set the Fish aside to marinade for 8-10 minutes.

3.  Drain any excess liquid that comes out of the fish.


Stage 2:
4.  Lay the fish on a plate or steamer with the ginger and spring onions. Steam on a high heat for 10-12 minutes. Plate the fish once cooked.

Stage 3:
5.  On a wok over very high heat add your ground nut oil and sesame oil. Leave until the oil becomes very hot and then pour this over on top of the cooked fish. Fish should sizzle as you pour this on.

Stage 4:
6.  On a small bowl stir in the soy sauce and hot water. Pour this over the fish. Garnish the fish with some chopped coriander.  

Serve Immediately with jasmine rice.

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Cantonese Stir Fried Beef Ho Fun (Quick and Easy Cantonese Dried Beef Ho Fun 干炒牛河)

This is genuine Cantonese dish. The recipe I have written below contains nothing but the authentic Cantonese ingredients used to create this simple, quick and tasty dish. Cooking this dish is not complicated and yet the end result is superb! This is certainly a favourite noodle dish among Macanese and Hong Kongers at Yum Cha time,  otherwise also known as Dim-Sum Eating time! Although the word ‘Yum Cha’ means “to drink tea”. When Macanese and Hong Kongers says that they are going for ‘Yum Cha’ this doesn’t literally mean that they will go out solely to drink tea, but rather to eat dim sum, ordering varieties of little dishes to be shared with family and friends. Dim sum translate to “touch one’s heart”, and originated in Guangdong. Legends says that it started as just a simple snack, rather than as a main meal of the day, hence it was called ‘Little hearts’. Whether it is true or not I recommend dim-sum or going for yum cha to anyone visiting Macau, Hong Kong or Guangdong, as these little treasures will certainly touch your heart and satisfy your belly! If you want a genuine Cantonese experience, a dim sum trip is a must. I hope that you will try it as I am sure you will enjoy it!

NB: In other parts of China, Beef Ho Fun dish contains a blackbean ingredient. Although it is also good, the Cantonese version with the simple recipe below is still my preference as this is the dish I grew up eating with my Mom and sister. Feel free to try both recipes though and see which version you prefer.


Ingredients Serves 4:

For the Marinade:
1.  150g sirloin beef, thinly slice into strips
2.  20g ginger, grated or crushed
3.  1 tbsp. Shaoxing rice wine
4.  1 tbsp. light soy sauce
5.  1 tbsp. dark soy sauce
6.  1 tbsp. oyster sauce
7.  1 tsp. sesame oil
8.  1 tsp. cornstarch
9.  ½ tsp.  ground black pepper


For the Stir Frying Noodles:
10. 2 tbsp. ground nut oil
11. 200g fresh thick Ho fun (rice noodles),  (if using dried noodles, soaked in warm water for 10 minutes until soft, then drained)
12. 1 tbsp. dark soy sauce


For Stir Frying Beef:
13. 3 tbsp. ground nut oil
14. 1 tsp. sesame oil
15. 1 tbsp. light soy sauce
16. 110g of bean sprouts
17. 4 spring onion sprigs, sliced into approx. 1 inch’ in length
18. A pinch of ground white pepper


Day 1
The Marinade:
1.  On a bowl combine all the marinade ingredients above with the beef slices. Cover with a cling film and place in the fridge to marinade for at least 2 hours, preferably overnight.

Day 2
The Stir Fry:
2.  Drain the beef slices from the marinade. Set the beef aside.
3.  Meanwhile, on a wok over a very high heat add 2 tbsp. of oil. When the oil is smoking hot, stir-fry the noodles with the dark soy sauce between 1-2 minutes or until slightly coloured. Remove noodles from wok and set aside.

4.  Wipe the wok clean with a kitchen paper. Return the wok to a very high heat; add 3 tbsp. of oil. When the oil is smoking  hot quickly stir-fry your beef for 2-3 minutes. Add noodles to the wok, fry the beef and noodles together for 1 minute. Tossing the noodles vigorously to prevent it from sticking onto the wok.

5.  Stir in your beansprouts and spring onions, season with 1 tbsp. light soy sauce, 1 tsp sesame oil, a pinch of ground white pepper and cook further for 1 minute.

Serve Immediately.


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Macau’s Won Ton Noodle Soup ( Won Ton Tong Meen 雲吞湯麵)

Wonton noodle soup is a common dish that can be found all over China. There are several variations to this dish and the recipes and the shape of the wonton can vary quite significantly across the different regions of China. This version is my take on a classic Cantonese wonton noodle soup, the type that you find in Macau or Hong Kong.

In Macau the stock for the wonton noodle soup is usually made with fish, chicken and pork bones. For this recipe however I have used dried shrimps as an alternative to fish. Wonton noodle soup is always served in Macau and Hong Kong with egg noodles and the filling is always a combination of pork and prawns. Locals love this dish and so do many Westerners.

I’ve been eating wonton noodle soup from as long ago as I can remember. When I worked in Hong Kong I used to have an amazing wonton noodle soup at least once a week for lunch. I probably shouldn’t say this as it exposes my food obsession. Every lunchtime an old lady that worked at our company would take all our orders for lunch and go and collect the food, I always asked her to get me the amazing wonton noodle soup. She would go and buy them from a tiny restaurant in Cameron Road, Tsim Sha Tsui. They were the biggest wontons I’ve ever eaten. They were absolutely enormous, bigger than a golf ball, and so delicious!

Sadly, like many things in Hong Kong the tiny restaurant that sold those wontons is no longer around. Now living in the UK, it is not always possible for me to get wonton noodle soup for lunch, so I now make these when I miss the hot humid days working in Tsim Sha Tsui!

I hope you like this too!


A large bowl, 1 medium size sauce pan, 1 large sauce pan, pastry brush.
For the Wonton Makes 32:
1.  180g Pork minced
2.  150g Shrimp, shells removed, deveined and finely chopped
3.  2 garlic cloves, crushed or grated
4.  25g ginger, crushed or grated (it’s important to crushed or grate the ginger than slice it)
5.  8g fresh chives, finely chopped (use yellow chives if available)
6.  2 tbsp. light soy sauce
7.  1 tbsp. oyster sauce
8.  1 tbsp. Shaoxing rice wine
9.  1 tsp. sugar
10. ½ tsp. sesame oil
11. ½ tsp. ground white pepper
12. ½ tsp. salt
13. 32 of 9cm square, wonton wrappers

For the wonton paste:
14. ½ tsp. cornstarch
15. 2-3 tbsp. water

For the Egg noodles:
16. 150g fresh egg noodles serves 2 (alternatively use dried egg noodles)

For the Soup:
17. 30g ginger, slice
18. 1 liter. of chicken stock
19. ½ liter of pork bone stock (or use spare ribs to make the stock)
20. 15g dried shrimps
21. ¼ tsp. sesame oil
22. Pinch of salt
23. Pinch of ground white pepper
24. A handful of chives, finely chopped (use yellow chives if available) (garnish)
25. A handful of spring onions, finely chopped (garnish)
For the Wontons:
1.  Mix all the Wonton ingredients together on bowl. Leave to marinade for 1-2 hours or overnight.

2.  To make the paste that will seal your wonton wrappers, combine cornstarch and water on a small bowl and mix until the cornstarch has completely dissolved into the water without lumps.
3.  Using a teaspoon place your wonton mixture in the middle of the wonton wrappers; brush only one corener side of the wonton wrappers with cornstarch and water. Take one side of the wonton wrapper and cover the other side. Press the sides gently with your fingers to seal them well. (They can now be cooked or frozen for later used, to be used within a month)



4.  On a medium size sauce pan, bring some water to the boil. Once your water starts to boil add your wontons in batches, it is important to cook them in batches and not overcrowd them so they cook well. Once the wontons float to the surface they are done. Remove them and set aside. (For 2 servings cooked 8 wontons and froze the rest for later use)


The Egg Noodles:
5.  On the same sauce pan you used to cook the wontons, add your fresh egg noodles in and cook for 3-4 minutes over medium heat. If you are using dried egg noodles follow the packet instructions for cooking as some dried egg noodles takes longer cooking time.
For the Soup:
6.  On a large sauce pan over high heat, add your slice ginger, 1 liter of chicken, ½ liter hot water and pork bones (you can use spareribs for this). Cover the pan with a lid and simmer for 1 hour. Remove any impurities that come out from the pork, throughout the simmering time.
7.  After 1 hour, add your dried shrimps and simmer for another 15 minutes.
8.  Season with some salt and white pepper. Pass the stock through a fine sieve or muslin cloth so you are left with a nice clear broth. Alternatively you can just take the broth carefully, removing shrimps, ginger and pork bones before serving it.


Final Stage:
9.  Transfer cooked noodles on a bowl, top with your cooked wontons then your soup. Finally garnish with some chopped chives and spring onions.


Serve immediately with steamed pack choi.
Extra Tip:
Freezing Wontons-Once made they can be frozen immediately in the freezer for a month. If you do have a big freezer, I recommend that you freeze the wontons between 1-2 hours, flat on a baking sheet with some gaps between and covered with a cling film. Once frozen you can then place the individual and separated wontons in a freezer bag, this way you can cook them one at a time.
Cooking the frozen wontons- frozen wontons does not need to be thawed/defrosted before cooking them. You can just drop them on boiling water and once they float in the surface they are cooked.


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Cantonese Braised Beef Brisket (Ngau Lam, 牛腩飯)

Large frying pan/wok, a large casserole pan with a lid and a slow cooker (if you do not have a slow cooker you can just use a large sauce pan).

1.  4 tbsp. ground nut oil
2.  500g beef brisket, chopped into chunks approx. 1nch thick
3.  150g beef tendons, chopped into chunks approx. 1nch thick
4.  40g ginger, peeled and slice
5.  3 cloves of garlic, grated or crushed
6.  1 ½ litre of water
7.  ½ cup shaoxing rice wine or dry sherry
8.  2 ½ tbsp. Chu Hou Sauce
9.  1 star anise
10. 1 cinnamon bark equivalent of approx. 4 inches long/ 2 inch thick.
11. ½ tbsp. brown sugar
12. 2 large daikon radishes, peeled and chopped into chunks approx. ½ inch thick
13. 3 large carrots, peeled and chopped into chunks approx. ½ inch thick
14. 5 tbsp. light soy sauce
15. 2 tbsp. dark soy sauce
16. Pinch of salt
17. Pinch of ground white pepper

The Beef Brisket and Tendons:
1.  On a large frying pan over a high heat, add 2 tbsp. of oil, when the oil is very hot, add and fry the beef brisket chunks and tendons for 3-4 minutes until brown on all sides. Then set aside.
2.  Reheat the same pan/wok adding another 2 tbsp of oil, sauté garlic and ginger for 1-2 minutes.
3.  Transfer cooked garlic, ginger, beef brisket and beef tendon into a large sauce pan. Add 1 ½ litre of water, Shaoxing rice wine, Chu Hou sauce, star anise, cinnamon bark and sugar. Cover sauce pan with a lid and bring to boil.
4.  Then add the daikon radishes and carrots;lower the heat and simmer for 6-10 hours with the lid on; until the beef brisket are soft and tender and beef tendon turns into a jelly-like consistency, soft and almost falling apart.(use a slow cooker instead if you have one)
5.  Stir frequently throughout the whole time to ensure that the ingredients are all well incorporated and the beef doesn’t get stuck at the bottom of the pan. There should be enough liquid to cover all the ingredients both before and after cooking this dish for hours. So do add some more water little ½ a cup at a time, if you find that your sauce starts to dry out during the cooking process.
6.  Season with some salt, pepper and sugar.

Serve warm with jasmine rice or with egg noodle soup.


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Drunken Clams (Clams Cooked in Beer)

Drunken Clams, Clams Cooked in Beer

I got this recipe from my mother, which she cooks really well with Portuguese dry white wine. Upmarket Portuguese restaurants in Macau use Portuguese dry white wine for this dish, while many other restaurants and cafes in Macau, uses the Macau beer or the well known Tsing Tao beer as an alternative to wine. In this recipe I used Tsing Tao beer as unfortunately my local supermarket does not sell Macau Beer.

A few of the well known restaurants in Macau that serve this dish are: 
A Lorcha 船屋葡國餐廳 in Macau Island
Antonio Restaurant in the Taipa Village
Nga Tim Cafe 雅憩花園餐廳. in the Coloane Village

 Clams Cook in Beer ,Drunken ClamsClams Cook in Beer ,Drunken Clams

1 large sauce pan


Ingredients Serves 3:

1.  2 tbsp of olive oil
2.  40g ginger, peeled and sliced into matchsticks
3.  3 cloves of garlic, grated or finely chopped
4.  1 small onion, finely chopped
5.  1 red birds eye chilli finely chopped (deseed chilli to lessen heat) 
6.  300g clams
7.  300ml Tsing Tao Beer or Macau Beer
8.  Pinch of Salt
9.  Pinch of Ground white pepper
10. Handful of coriander, finely chopped
11. Handful of sweet holy basil, torn (optional)

The Clams:
1.  Wash and clean your clams under running cold water, for clams that are open or slightly open, tap them lightly, if they do not close discard them.
2.  In a large pan, over a high heat add 2 tbsp of olive oil, ginger, garlic, onion, chilies, some of your chopped coriander, pinch of salt, pepper and sauté for 1 minute.
3.  Add clams and beer; allow it to simmer for 2 minutes then cover with a lid.
4.  Leave to cook for 5 minutes gently shaking the pan a few times. Once the clams have all opened remove from heat and garnish with some chopped coriander and sweet holy basil.

Serve warm with jasmine rice.



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Macanese Baked Pork Chop Rice

Macanese Baked Porkchop Rice

This is one of the locals favourite dish, which can be eaten in many restaurants and cafes in Macau as well as Hong Kong. This is another great example of a genuine fusion dish. Baked pork chop with cheese, tumeric and coconut milk are cooking methods and ingredients that came from the Portuguese and their ex-colonies such as Goa.  And the fried rice which came from canton (Macau, HKG, China).  There are different recipes for a “Baked pork chop rice dish”, one recipe includes tomato paste , tomato chops and ketchup which is known in both Hong Kong and Macau as the “Baked Pork chop rice dish in red sauce” red being the tomato sauce.  The other alternative recipe is known as the “Baked Pork chop rice dish in cheese and white sauce” that is cooked with cheddar cheese and bechamel sauce. Finally the last alternative recipe is called the “Portuguese Baked Pork Chop rice” which is the version I have made here, with a coconut milk  and tumeric powder. The recipes for the red, white and coconut tumeric sauces varies greatly from restaurants to cafes to families that cooks the dish. I have tried all sorts of different versions in my life time and I must say that so far I have been lucky enough to have only had delicious ones so far.


Ovenproof dish and 2 frying pan/wok.

Ingredients Serves 4:

For the pork marinade:
1.  2 pork chops or pork loin steaks
2.  2 tbsp light soy sauce
3.  ½ teaspoon sugar
4.  ½ teaspoon corn flour
5.  1 tbsp Shaoxing rice wine or sherry
6.  ½ tsp ginger powder
7.  ½ tsp  of sesame oil
8.  Pinch of ground white pepper


For the breaded pork chop:
9.  ¼ salt
10. ¼ ground white pepper
11. 2 tbsp flour
12. 1 egg, lightly beaten
13. 30g dried breadcrumbs
14. 4 tbsp of ground nut oil


For the Fried Rice:
15. 2 tbsp ground nut oil
16. 1 egg, lightly beaten
17. 3 cups of cooked rice
18. 1 shallot, finely chopped
19. ½ clove of garlic, crushed
20. 1 green bell pepper, finely chopped
21. 2 medium tomatoes, deseeded and finely chopped
22. 1 tsp sesame oil
23. 1 tbsp light soy sauce
For the Sauce:
24. 1 tbsp ground nut oil
25. 1 bay leaf
26. 1 shallot, finely chopped
27. 1 small potato peeled and chopped
28. 1 carrot, peeled and slice
29. 1 tsp turmeric powder
30. 150 ml coconut milk
31. 150 ml full fat milk
32. Pinch of salt
33. Pinch of coarse black pepper
34. Pinch of sugar
35. 30g Cheddar cheese, grated
36. 15g of desecrated coconut


Day 1

For the Marinade:
1.  On a bowl combine all the pork marinade listed above, marinade the pork overnight or for at least 1 hour.
2.  Cook your rice and set to chill overnight.

Day 2

For the breaded pork chops:
3.  Preheat oven to 200ºC
4.  On a plate, rub the pork with flour, salt and pepper, then dip into the beaten egg and finally into the breadcrumbs.
5.  On a frying pan heat 4tbsp of oil over a medium heat, when the oil is very hot add your pork and cook until golden brown and crisp. Set your pork aside on a kitchen towel to drain the excess oil.

For the Fried Rice:
7.  On a separate pan, heat 1 tbsp of oil over a high heat, add your egg and just when it starts to set stir in your rice. Add 1 tbsp soy sauce and 1 tsp of sesame oil cook for 2 minutes. Set your egg fried rice aside.

8.  Re heat your frying pan over high heat, add 1 tbsp of oil, when the oil is smoking hot add your garlic, shallot and bell pepper cook for 2 minutes, stirring constantly until the bell pepper has slightly softened.
9.  Return the egg fried rice back into the pan, stir incorporating all the ingredients together, cook for 2 minutes and set aside.

For the Sauce:
10. Parboil your chopped potatoes (approx 5 min) and carrots (approx 3 min) until slightly softened, then drain.

11. On a frying pan over a very high heat, add oil and when it is smoking hot; add your shallots,bay leaf,carrots and potatoes;cook for 2 minutes.
12. Next,stir in your turmeric powder, coconut milk, full fat milk; season with salt, pepper and sugar, leave to simmer for 10-15 minutes until the sauce has thickened.

For the Baking process:
13. On an oven proof dish, add your fried rice and half of the sauce, then add the pork chops with the leftover sauce. Sprinkle over some grated cheddar cheese and desecrated coconut. Bake for 25 minutes until cheese has melted.



Serve Warm.




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Cantonese Pork Spare Ribs

Cantonese Pork Ribs

Oven Proof dish and a pestel and morter

Ingredients Serves 2:
For the Marinade:
1.  420g pork spare ribs
2.  1 star anise crushed/pounded
3.  1 tsp fennel seeds pounded
4.  1 tsp 5 spice powder or all spice
5.  ¼ tsp cayenne pepper
6.  Pinch of salt
7.  Pinch of ground white pepper
8.  1 tbsp Shao Sing rice wine (or sherry)
9.  2 tbsp light soy sauce

For the Sauce:
10. 100ml light soy sauce
11. 1 tbsp of Shao Sing rice wine (or sherry)
12. 5 tbsp of honey
13. 2 cloves crushed garlic
15. 1 tsp of 5 spice powder or all spice
16. zest of 1 orange
17. chopped coriander leaves for garnish


Day 1
The Marinade:
1.  Combine all marinade ingredients together and rub all over the pork ribs. Leave to marinade over night on a deep oven proof dish.

Cantonese Pork Ribs

Day 2
The Sauce:
2.  Pre-heat oven to 200°C.
3.  Place marinated pork in the oven for 45 minutes, and then remove from the oven.
4.  Combine all the sauce ingredients on a bowl; pour over the pork ribs marinade, rubbing the sauce all over the ribs.

5.  Place the pork ribs in the oven to cook for another 20 minutes. Once cooked remove from the oven and garnish with some chopped coriander leaves.

Cantonese Pork Spare RibsCantonese Pork RibsCantonese Pork Spare Ribs
Serve warm.



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