Archive for the 'Ingredients' Category

(Chronologically Listed)

Chinese red radish

This is the first time I saw this vegetable. The label stated China Red Carrot. I thought it must have texture like carrots and pink in colour like the skin.

However, it turned to be radish and not carrot. Oh well, in Hokkien, we call carrots, ang chai thau (red carrot) and radish, [...]

Posted by lilian on February 24th, 2007 under Ingredients | Comment now »

Recipe : Mui choy khau yoke (stew dried vegetables with pork)

There is a type of canned food which is mui choy khau yoke.  But the fatty pork inside is extremely, extremely oil and will possibly shorten your life by 10 years. So, the best thing is to make our own mui choy khau yoke, keep them in small batches and freeze it.  I normally do [...]

Posted by lilian on December 5th, 2006 under Food, Ingredients, Recipe | 2 Comments »

Chinese wine - Mei Kwei Lu/Mei Kuei Lu

I tried to fine out more information about this mei kwei lu Chinese wine but can’t dig out much.  It is a very fragrant wine which is suitable for meats and is an important flavourings for making bak kua or barbeque pork.
My sister-in-law used this mei kwei lu to season the mince pork and the [...]

Posted by lilian on September 29th, 2006 under Food, Ingredients | 9 Comments »

Ingredients : Chinese dried foodstuffs (oyster, shrimps, fish)

I made a trip to the traditional Cantonese Chinese sundry shop selling dried foodstuffs today and decide to snap a photo of all the stuffs I bought. Ellena has asked me about the dried fish fillet, so here is the photo of it.

First off, this is the dried oyster. There are several grades [...]

Posted by lilian on September 9th, 2006 under Food, Ingredients | 5 Comments »

Anyone knows how to cook this?

I read about this dunnowhatisname rice cake on drliew.net’s the other day.  I can’t find the post at the moment but it sounds like some fried koay kark method of frying.
So, out of curiousity, I bought a packet yesterday.  When I got home, I found that I need to soak the thing for 12 hours [...]

Posted by lilian on May 25th, 2006 under Ingredients | 9 Comments »

Shao Hsing Hua Tiao Chiew

Heh, you musn’t call yourself a Chinese unless you have a bottle of this in the kitchen. Previously, I used to get all confused and cold feet whenever I see this mouthful of name ‘Shao Hsing Hua Tiao Chiew’ in Chinese recipes. But, hah! this bottle of rice wine is less [...]

Posted by lilian on April 23rd, 2006 under Ingredients, Recipe | 6 Comments »
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