Lor Mai Kai - 糯米鸡

Fuzhou Red Rice Wine - Fuzhou Rode Rijst Wijn - 福州红糟米酒

Dutch Sauerkraut Pie - Zuurkool Ovenschotel - 荷式烤酸菜马铃薯

Bak Kut Teh 肉骨茶

Beggar Chicken 叫化鸡 - 乞丐鸡

Wantan vs Wantan Noodle 云吞 - 馄饨

Bak Chang & Kee Chang 肉粽 和 碱粽

Happy DragonBoat Festival to everyone!!!!!!!!!!!! Again, we celebrate 端午节 again. Here you are my first time kee chang- alkaline dumpling and my 5th edition of bak chang. Today is DuanWu Festival ( DragonBoat Festival) according to 5th of fifth lunar calender. There is a lots of types rice dumpling which northen rice dumpling usually in longer shape and be steamed. Southern rice dumplings are usually wrapped in triangle shape or pillow-shaped in hong kong. There are sweetend rice dumpling, savoury rice dumpling, alkaline rice dumpling, nyonya rice dumpling, hakka dumpling (glutinous rice flour paste with preserved radish and meat filling) etc. I have been craving kee chang for more than 10 years, this year I finally made it. Eventhough I haven't use borax but I stuffed it tightly-not losely and it come out chewy and nice. Happy with the result and dipped with palm sugar syrup.Yummy.....

Source for kee chang (Alkaline Rice Dumpling) : Kuali, Eupho Cafe

Ingredients :

500g glutinous rice ( soak overnight and drained)
3 tsp alkaline water - lye water - kan sui
1 tbsp oil
1/2 tsp yellow colouring
water to boil
bamboo leaves, strings ( washed, soaked overnight)

Methods:

1. Mix drained soaked glutinous rice with alkaline water, clouring and oil. Leave for 1 hour.
2. Fold 2 bamboo leaves into cone shape and filled with marinated glutinous rice. Wrap tightly and bind it with sting.
3. Boiled for 2 hours and served! Bon Appetite!!!!!!

Notes:

1. I didn't used borax as it's harmful to our health. I recognise that without using borax but wrap kee chang tightly will bring you the same texture.
2. I did wrap tightly my alkaline dumpling beacause it taste likes traditionale one with chewy bite. If you prefer soft kee chang, please bind it loosely.
3. I served it with palm sugar syrup ( cook palm sugar + water + pandan leaves till thick )
4. Please wear hand cloves to mix you alkaline water with glutinous rice.
5. Good Luck !!!!!!!!!!

Siew Yuk, Crispy Roast Pork Belly, 广式烧肉

Peking Duck - 北京烤鸭

Peking Duck is a world wide famous roasted duck which you can order it in chinese restaurant. It can be eaten by 3 ways --- First - Sliced thinly the crispy roasted duck and eaten with mandarin pancakes, hoisin sauce, juliened cucumber and scallions.
Second - The rest of the duck meat would be stir fry with some preserved vegetable. Third - the bones would be cooked for soup.

苍蝇头 Taiwanese style stir fry chive

苍蝇头 - Stir fry "Flies Head" is a populair sichuan and taiwanese dish. It is stir fry chive in sichuan style. It named to be 'flies head'because it has been dice and seem likes flies head. HAhhahah... funny but tasty!

Kisir, Turkish Salad 土儿其 沙拉

Kısır is a popular, modern and traditional Turkish salad - side dish made from fine bulgur, parsley, and tomato paste. The main ingredient --- bulgur, is a cereal food generally made from parboiled finely grounded durum wheat (don't confuse with couscous). It is also includes parsley,mint, tomato paste, onion, garlic (in some regions), sour pomegranate juice (in southern regions of Turkey) or lemon, lettuce leaves, cucumber, and spices likes black pepper, cumin, paprika powder. It has a reddish color due to tomato paste and paprika puree or paprika powder. It can be eaten cold or as a side dish. We love kisir a lots and it is easy to prepare by yourself too!

Chinese Crispy Roasted Pork Belly 烧肉

Chinese crispy roasted pork belly or known as 燒肉, siu yoke(cantonese) or siow bak (hokkien) is a famous dish among chinese food, it taste a bit salty, fulled of aromas, the chruncy crispy bite and moistened meat, the most important is you won't prove the fattiness belly but nice textures. In Holland , dutch called it babi pangang spek which a bit modereated flavour in surinames/chinese/indonesian snackbar.
Finally, I get a good recipes for chinese roasted pork belly. My husband and my kids loved it so much, we will order this whenever we go to chinese restaurant. This is absolutely a nice recipes which we enjoyed it so much.

Source : Rasa Malaysia

Roasted Chicken and Rosti 西式烧鸡及土豆饼

Hainanese Chicken Rice 海南鸡饭

If you are in Malaysia or Singapore, you might see a lots of stalls, shops or food courts will sell this common rice dish. It is not expensive and worth to try once if you haven't eat it before and trust me, you will never forget it again. Homesick.... making this dish for my family cause it is easy, tasty and simple to do. Besides, I want to introduce it to my kids - it is quite pity if a chinese don't know their culture, food and etc. Hope you will likes it too.

Source: Malaysianfood

Ingredients:
Chicken and chicken broth:
1 whole chicken ( I used drumsticks)
5-6 scallion/spring onions
6 ginger slices
2 tsp soy sauce
1 tsp sesame oil
1/2 white peppercorns
salt
Rice:
3 cups rice (wash and drained)
1 tsp garlic
2 tsp salt
21/2 tbsp oil
6 cups chicken broth from above chicken broth
6 pandan leaves
Hainanese Chili Sauce:
1 tbsp lemon juice/lime juice
2 tbsp chicken broth from above
2 tsp sugar
some red chilies (finely chopped)
4 garlics, finely chopped
1 inch ginger, finely chopped

Method:
1. Put all chicken broth ingredient and enough water into a pot, bring to boil, turn lower heat and simmer till the chicken is done. Don't overcook.
2. Remove chicken and immers in a basin of cold water. Save the chicken broth.
3. In a wok, heat oil, saute garlic till fragnant and put all the rice ingredients, transfer it into rice cooker to cook. Stir throughly before serving and remove pandan leaves.
4. Serve the rice and chicken with some cucumber slices and of course the chilies sauce too. Enjoy!

Notes:
1. The reaon to saok the cooked chicken in a basin of cold water is to create the skin and meat just nice but not overcook and you may find out the skin is crispier.
2. I still have some chicken broth, I served it with rice as soup.

Grilled Char Siew 叉烧

Char Siew, or known as barbequed pork, which famous in every corner of the world. Normally, peoples will used belly pork but we are so scared of fatty meat and we always use lean meat likes tenderloin or good quality back ham cause these parts of lean pork are the beast!

Source : Amy Beh

Ingredients:
Marinade:

1.2kg sugar
55g preserved soybean paste
55g hoisin sauce
20g fermented bean curd (nam yue)
500ml light soya sauce
250ml dark soya sauce
Red dye (optional)
1.5kg belly pork (remove skin)

Method:

1. Preheat the oven to 200ºC.
2. Mix the marinade ingredients.
3. Divide pork belly into five strips (about 300g each). Marinate pork belly strips for about 3 hours. Carefully pierce the marinated pork belly strips vertically with a skewer.
4. Roast pork belly in the oven for 30 minutes, basting the meat with the marinade every ten
minutes.

Notes:

1. I used lean meat, so I marinated it longer time.
2. I didn't use so much sugar as I don't likes too sweet.

Cajun Style Salmon 火烤法式三文鱼

I bought some salmon strips from market, then only realise why it is cheaper than salmon filets (I always buy one). The reason is it contain a lots of fat on top of salmon strip. What to do? I hated wasting things, so I decided to grill it or pan fry it with using any oil. I won't cook it in japanese teriyaki sauce but I used Cajun mix from supermarket to marinated it for hours than pan fry it without using any oil. Cause as I fry it, it release all the fat, I throw away the fat and fry it till crispy. The result is good, will try it again.

Yam Rice - Taro Rice - 芋头饭

Yam or better known as taro in US, Yam rice is a very common yet famous one bowl meal in chinese culture. I am craving for this meal since a long time. I bought a frozen yam in chinatown supermarket to try out the quality of yam. But, I am too lazy to cook or bake goodies, I used the frozen yam to cook this dish. Yummy, easy and nutritious!!!!!!!! It taste so nice till my kids begging me cook it again next weekend.

Source: Jo from saucing around, Amy Beh

Ingredients:
2 rice cups(300g) of rice, washed and drained
4 shallots, sliced
20g dried shrimps, soaked and chopped
6 mushrooms, soaked and diced
300g yam, diced
4 tbsp oil for frying
Seasoning:
2 tbsp oyster sauce
2 tsp light soy sauce
Few drops of sesame oil
Dash of pepper
1 tsp sugar
1 tsp concentrated chicken stock
4 rice cups water
1.5 tsp dark soy sauce, for color when necessary
Garnishing:
Chopped spring onions

Method:

1. Prepare all the ingredients as directed above.
2. Heat oil in a wok. Fry shallots till golden brown.
3. Add dried shrimps and fry till fragrant. Add in yam and mushrooms. Continue to fry till half-cooked.
4. Add rice and seasoning. Stir-fry to incorporate well.
5. Dish out to rice cooker, add water and boil rice as usual.
6. Serve rice hot with chopped spring onions spinkled on top.

Notes:
1. You may add some meat into this dish.
2. You can use pumkin in stead of yam.
3. My grandmom always fry some bacon, dish out and sprinkle on top the yam rice just before serve.

Couscous & Tomatoes Egg Drops Soup 古斯米 与 蛋花汤

This turkish salad or known better as bulgur salad is my family's favourite. My turkish friend teach me how to make it as I love it so much..... being begging her to tech me for a long time. Will post up the recipe soon!!!

Asam Laksa 阿三拉沙

Rosti - Potatoes Pancakes