The first pot of delicious and nutritious homemade Chinese soup was made when I was 17. I loved double boiled Chinese soups such as sharks' fin soup, they're so delicious.

Originally uploaded by 拜小樂 | Ivy

锅贴 guō tiē is pan-fried jiaozi, also known as potstickers. Peking Ravioli in Boston, Wor tip (Cantonese Jyutping: wo1 tip3). It has so many different names but basically they are a Northern Chinese style dumpling popular as a street food, appetizer, or side order in Chinese, served also on a dim sum menu.

The filling for this dish usually contains pork (sometimes chicken, or beef in Muslim areas), cabbage (or Chinese cabbage and sometimes spinach), scallions (spring or green onions), ginger, Chinese rice wine or cooking wine, and sesame seed oil.

Guotie are shallow-fried in a wok (Mandarin 'guo'). A small quantity of water is added and the wok is covered. While the base of the dumplings is fried, the upper part is steamed and this gives a texture contrast typical of Chinese cuisine.

An alternative method is to steam in a wok and then fry to crispness on one side in a shallow frying pan. Exactly the same dumpling is boiled in plenty of water to make jiaozi and both are eaten with a dipping sauce. Three or five folds are made on one side of the round wrapper that is rolled so that the edges are thinner than the middle. This gives the base a large surface area that helps to give the dumpling stability to stand up in the pan.

The Chinese method of preparing the dough is to pour boiling water onto the flour and letting stand for five minutes and then adding a small quantity of cold water. This helps to activate the gluten in the dough.

Here's a video recipe for the Japanese yaki-gyōza 焼き餃子, enjoy :

Chinese New Year is a joyous occasion to celebrate with loved ones and indulge in delicious traditional dishes. However, these foods can often be high in calories, making it easy to overindulge during the festival. With a bit of planning and some smart choices, you can still enjoy the flavours of the season without compromising your health. Here are some tips to keep in mind when eating Chinese New Year food and some healthier alternatives to consider.

Watch your portion sizes: One of the easiest ways to control your calorie intake is to be mindful of how much you're consuming. Use smaller plates and avoid going back for seconds. Instead, savour each bite and enjoy the flavours.

Choose steamed or stir-fried dishes: Chinese cuisine offers a wide variety of cooking methods, but steamed and stir-fried dishes tend to be healthier than those that are deep-fried or braised. These methods retain the natural flavours and nutrients of the ingredients without adding unnecessary fats and calories.

Go easy on the sauces: Many traditional Chinese New Year dishes are prepared with sauces that are high in sugar and sodium. To enjoy the flavours without the added calories, ask for the sauce on the side and use it sparingly.

Include more vegetables: Many Chinese New Year dishes include a lot of meat and carbohydrates. To balance out the meal, add more vegetables to your plate.

Recent surveys have shown that Singaporeans are becoming increasingly health-conscious. With many people looking to make dietary choices that prevent health conditions, and being willing to pay more for healthier food options. This trend highlights the increasing awareness of health and nutrition among Singaporeans, and it's a positive development for the food industry to respond to by improving their product offerings to cater to health-conscious individuals.

I missed so much the typical breakfast of warm freshly prepared Soy milk in Singapore. So I decided to give a go at making homemade Soy milk! That was my motivation because it is really difficult to find the REAL Soy milk. The store-bought ones we have here are imported from Belgium. The taste is just NOT it. Besides, it is too much added sugar in it and to preserve it in the box packagings, usually there are added preservatives to keep its shelf-life.

 

"五香滷肉" can be broken down as follows:

1. 五 (wǔ) – This means "five."
2. 香 (xiāng) – This means "fragrant" or "aroma."
3. 滷 (lǔ) – This word refers to "braising" or "stewing" in a sauce, often a mixture of soy sauce, sugar, and spices.
4. 肉 (ròu) – This means "meat."

So, "五香滷肉" essentially translates to "five-spice braised meat."

The dish typically involves meat, commonly pork belly or pork pieces, braised with soy sauce, sugar, and a combination of spices that give it a distinct aroma and flavour. The "five-spice" in its name refers to the Chinese five-spice powder, which is a blend of five spices: star anise, cloves, Chinese cinnamon (or cassia), Sichuan (or Chinese) peppercorns, and fennel seeds. This mixture gives the dish its unique and flavourful profile.

**Five-Spice Braised Meat (五香滷肉): A Taste of Tradition** Today, we're diving deep into the heart of traditional Chinese cuisine with a classic dish that's sure to warm your heart and soul - the Five-Spice Braised Meat, known as "五香滷肉" (wǔ xiāng lǔ ròu). This dish is celebrated for its rich, aromatic flavors and melt-in-your-mouth tenderness, and it's a testament to the magic of slow cooking! **Ingredients**: - 500 grams of pork belly or pork pieces, cut into bite-sized chunks - 2 tablespoons of cooking oil - 2 tablespoons of sugar - 1/4 cup of light soy sauce - 1/4 cup of dark soy sauce - 1/4 cup of rice wine (like Shaoxing wine) - 4 cups of water - 3 cloves of garlic, smashed - 1 thumb-sized ginger piece, sliced - 2-3 star anise - 1 cinnamon stick (or a piece of cassia bark) - 3-4 cloves - 1 teaspoon of fennel seeds - 1 teaspoon of Sichuan peppercorns **Instructions**: 1. **Preliminary Prep**: Begin by blanching the pork pieces in boiling water for about 3-4 minutes to remove impurities. Drain and set aside. 2. **Caramelizing**: In a large pot or Dutch oven, heat the oil over medium heat. Add the sugar and let it melt, stirring occasionally until it becomes a deep amber caramel. This will give our braised pork a beautiful colour and a hint of sweetness. 3. **Braising the Pork**: Add the blanched pork pieces into the pot, ensuring they're well-coated in the caramel. Sauté for a few minutes until lightly browned. 4. **Spice Infusion**: Add in your sliced ginger, smashed garlic, and all the aromatic spices - star anise, cinnamon stick, cloves, fennel seeds, and Sichuan peppercorns. Stir well to combine. 5. **Liquid Magic**: Pour in the light and dark soy sauce, rice wine, and water. The liquid should cover the pork. Bring the mixture to a boil, then reduce to a low simmer. 6. **Slow Cook**: Cover the pot and let it simmer for about 1.5 - 2 hours. The pork should be tender and the flavours well-infused. Check occasionally, stirring and adding more water if necessary to ensure the meat remains submerged. 7. **Serve and Savour**: Once the pork is tender, remove from heat. Serve over steamed rice, garnishing with sliced green onions or fresh cilantro if desired. **Final Thoughts**: 五香滷肉 is a celebration of flavours, textures, and the age-old tradition of slow cooking. It's a testament to the idea that patience in cooking often yields the most flavourful rewards. Whether you're new to Chinese cooking or a seasoned pro, this dish is a must-try. The warmth of the five-spice, combined with the savoury depth of soy and the tenderness of well-braised pork, is truly a symphony of flavours. Happy cooking, everyone! And as always, stay tuned for more delicious adventures from our kitchen to yours!

Ingredients

1 pound skinless, boneless chicken breast halves - cut into chunks
2 tablespoons white wine
2 tablespoons soy sauce
2 tablespoons sesame oil, divided
2 tablespoons cornstarch, dissolved in 2 tablespoons water
1 ounce hot chile paste
1 teaspoon distilled white vinegar
2 teaspoons brown sugar
4 green onions, chopped
1 tablespoon chopped garlic
1 (8 ounce) can water chestnuts
4 ounces chopped peanuts

Directions

To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together.

Place chicken pieces in a glass dish or bowl and add marinade.

Toss to coat. Cover dish and place in refrigerator for about 30 minutes.

To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar.
Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.

Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear.

When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.

I was at a Chinese restaurant with an Italian family and a Chinese family last evening for a Chinese dinner in Tallinn Estonia. I was wondering how the name comes about. Today I found out that this dish was named about a Qing Dynasty official and governor of Sichuan Province. Based on his title Gongbao (宫保; pinyin: Gōngbǎo) which literally means 'a palace guardian'. This official is Ding Baozhen who lived from 1820 to 1886. I just think how amazing this dish has become today!

Typical mooncakes are round or rectangular pastries, measuring about 10 cm in diameter and 4-5 cm thick. A thick filling usually made from lotus seed paste is surrounded by a relatively thin (2-3 mm) crust and may contain yolks from salted duck eggs. Mooncakes are rich, heavy, and dense compared with most Western cakes and pastries. They are usually eaten in small wedges accompanied by Chinese tea.


This year, the Chinese celebrates this festival on 4th October 2017.

The winter solstice, also called the hibernal solstice, occurs when either of Earth's poles reaches its maximum tilt away from the Sun. For the Westerners, The occasion is marked with sweet and traditional winter solstice rituals—from brewing mulled cider and eating winter solstice foods, to lighting lanterns, reciting winter solstice quotes, striking special yoga moves, and setting intentions for the season ahead. Chinese families will be making and eating of dumplings or tangyuan, as well as ancestor worship.  Traditionally, the festive foods other than Dumplings, Tangyuan may include Mutton, Noodles, Wonton, Red-bean and glutinous rice meal.

Today in Singapore, we can eat good delicious dumplings by Le Shrimp 樂天皇朝. On its A'la carte menu, I have tried their Prawn Dumpling Shrimp Ramen 鲜虾水饺赤汤面. Inspired by the flavours of Japanese ramen broth and silky threads of Chinese la mian, Le Shrimp Ramen is a perfect marriage of Chinese and Japanese culture. 

In Chinese, it is called Dian Xin, when pronounced in Cantonese, it is called Dim Sum. It consists of small portions of the dish is served in steamer baster or sometimes small plate.

"Drink tea" or 'yum cha' 飲茶 is one of the favorite activities of the Hong Kongers. These days, many people who are non-Chinese likes it too.

This is not just the Chinese version of cotton candy, it is also a handmade piece of traditional art of spun sugar in the Ancient China. You can find it in Canada, Singapore, Taiwan, Korean, Japan and Hong Kong too. I particularly miss this childhood delicacy as it melts in your mouth :)

Baking

Bigger Bolder Baking
Home made Ice cream

Food

Souper Diaries- Chinese soup and South-east Asian Recipes, healthy Chinese soups recipes from Yvonne who is a mom of 3 children. Previously from Ipoh Malaysia, she's now based in Singapore.

Mytastychef
https://mytastychef.com/
- Identified as Chef David or My Tasty Chef ("My Tasty Chef") operates MyTastyChef.com and may operate other websites. Interesting video compilations about cake decorations and other tips on meal preparation.

Old Fashioned Recipes

Notes:

Today I had my dinner at this new restaurant selling Mala hotspot. I saw on its menu the available item "Ban Mian".  That is $4.50 for a regular bowl.  So I thought of trying out the pork belly version which is only adding a dollar more.