Yau Char Kwai - Yew Char Kueh - 油条- 油炸鬼

Steamed Vegetables Baozi - 高丽菜包子 - Gestoomde broodjes met groenten

Custard Baozi - 奶黄包 - Gestoomde custard broodjes

Lor Mai Kai - 糯米鸡

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

餐包 - 烘叉烧包子 - Baked Chae Siew Pau

Wantan vs Wantan Noodle 云吞 - 馄饨

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!

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.

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

Hokkien RIce Dumpling - Bak Chang & Brown Rice Savoury Dumpling 闽南肉粽 与糙米棕

Bak Chang, Rou Zong, Zhong, Savoury Rice Dumpling is a must for chinese during DragonBoat Festival. I'm in Netherlands, hard to buy this kind of rice dumpling. What I can buy at chinese stores is Cantonese rice dumpling which 'pillow' shaped rice dumpling season with five spice powder, wrapped with some meat, salted egg and nuts. I prefer this type Hokkien rice dumpling as all of my family likes it. The purpose that I wrap it is to let my children know chinese cultures and their food. Luckily they love it and begging me to make another batch again. I used this recipe since 3 years ago from Jo's Deli. Thanks Jo!!!!!!!!

Ingredients

1kg glutinous rice, soaked overnight then washed and drained well
Bamboo leaves and raffia string for wrapping

Filling:
400g belly pork (remove skin) or deboned chicken meat ( I used lean meat)
150g dried mushrooms (soak till soft)
200g dried chestnuts ( soak overnight)
10 salted egg yolks
100g dried prawns (soak till soft)
100g split green peas (soak till soft)
2 tsp chicken stock granules

Seasoning:
2 tbsp Chinese Five Spice powder
3 tsp salt
2 tsp sugar
1/2 tsp pepper
1 tbsp rice wine
3 tsp dark soya sauce
2-3 tbsp oil
3 cloves garlic - chopped finely
6 shallots - sliced thinly

Method:
1. Soak bamboo leaves in boiling water overnight. Clean and wipe the leaves with a damp cloth.
2. Saute shallots and garlic until fragrant add in meat, dried prawns, chestnuts, mushrooms and seasoning. Stir well. Add 1/2 cup water and 2 tsp chicken stock granules. When pork is cooked, switch off fire and dish out filling ingredients.
3. Mix glutinous rice with 2 tbsp oil, 1 tbsp five spice powder, 1 tbsp dark soya sauce and 1 tsp salt. Stir thoroughly. Heat kuali and stir-fry seasoned glutinous rice till heated through. Remove to a big basin and stir in split green peas. Mix well.
4. Take two bamboo leaves, make them overlap slightly and fold into a conical shape. Put 1 tbsp rice into the funnel base. Add 1 tbsp filling and a piece of salted egg yolk. Cover with some more rice. Fold leaves over rice to form a triangular prism. Tie with raffia string.
5. Boil a large pot of water and add 2-3 tsp salt. Drop the bundles of dumplings in and boil for 1 1/2 - 2 hours over medium slow fire. Top constantly with boiling water to maintain level of water at all times. When cooked, remove the dumplings and hang to dry.

Notes:
1. You may subtituted blak eye peas in stead of splitted mung beans.
2. My dumpling just need 1 hour to cook, it is depend on how big your dumpling is.

Rosti - Potatoes Pancakes

Kisir - Turkish Bulgur Salad

Kisir, a famous turkish bulgur wheat salad. It is so delicious, simple, nutritous and light. The first time I ate kisir was 4 years ago during a celebration at my girl's school. A turkish mother did it so nice until I can't forget it. Years later, I have a nice turkish friend, she taught me how to cook it. What surprisly is ---- it is so simple, easy and yet tasty and nutritious! It is worth to share. She is so kind and would likes to share it with everyone. Please adjust the seasoning, she cook it without measurement.

Source : a friend of me

Ingredients:

250g fine bulgur wheat
a hand of parsley, chopped
1/2 cucumber, cubed
1-2 tomatoes, cubed
1 onion, diced
2 garlics, diced
1 lemon juice
2 tbsp tomato puree
1 tbsp paprika puree (optional, may omit)
1/3 cup olive oil
a hand of mint, chopped
1/2 tsp cumin
salt and pepper to taste
hot water

Methods:

1. Put the bulgur wheat into a deep bowl, pour hot water till same level with bulgur, cover with plate and leave it for 15 minutes. It will turn to double size.
2. Heat pan, sauted the garlic and onion with olive oil till fragnant over medium heat. Pour in tomato puree (also paprika puree if likes hot dish), season with cumin, salt and pepper; saute for another 2 minutes.
3. Pour step (2) into the bulgur wheat and mix throughly. Add in lemon juice and leave cool. Nice to serve with lettuce. Enjoy!!!!!!

Notes:

1. Make sure the bulgur is not wet! or may not taste so nice.
2. Paprika puree is hot, may omit it and replace with tomato puree.
3. The key to get nice kisir is saute the onion and garlic till very fragnant.

Turkish Pizza - Lamachun

Lamachun, or better known as turkish style pizza, finally I make it! After bake it in a hot oven, I put some julliened lettuce, sliced tomatoes and some garlic sauce as the turkish peoples served it.

Pan Mien, Mien Fun Koh, Mee Hun Kue,

Pan mien or mien fun koh (cantonese), Mee hun kue (hokkien) is country style flat egg noodles. It is usually served with soup, some choy sam, fried ikan bilis, some poek/chicken or even with egg. Have been craving for it for long time, I made it using lily's recipe. Unfortunately I forgot to take some picture after it was done.

Source: Lily

Ingredients:
Dough:
300 gm all purpose flour
1/2 tsp salt
2 eggs
160 ml(2/3 cup) water (please adjust)

Methods:
1. Mix all and knead till smooth. Leave for an hour before cook it.