Since purchasing our first home, my partner and I have been trying to refrain from dining out. My efforts to saving money has led me to this dish. We needed lunch and I was craving cantonese fried rice noodles. So I made something of that sort. I think it turned out quite well and comparable to what you’d find at the restaurant.
340 grams flank beef, thinly sliced
1 tsp sugar
2 tsp sesame oil
2 dash white pepper
1/2 tsp chicken essence
2 tsp soy paste
4 tsp oyster sauce
1/2 tsp dark soy sauce
1 tsp shao xing wine
2 tablespoon cornstarch
200 grams Yue Choy, washed
150 grams Uncooked Noodles (any noodle works, but I used wheat flour wide noodles)
3/4 cup water
1 tbsp oil
2 cloves garlic, crushed
4 slices ginger
1. Marinade the meat with all the marinade ingredients. Cover and set aside for 2 hours.
2. Start cooking the noodles. When it is almost done, start on the meat.
3. Heat oil in a hot pan, then add ginger and garlic. Cook until fragrant for about a minute.
4. Next add the marinaded meat. Stir and cook through for 3 to 5 minutes. Add water and stir. It should become saucy and thick.
5. Meanwhile, the noodles should be near finished. Add the Yue Choy to blanch for about a minute.
6. Strain the ingredients and arrange on a plate.
7. Pour the meat and sauce on top of the noodles and vegetables. — Ready to eat!
Hope you enjoyed this recipe. Let me know if you would like more posted!
Making the perfect steamed egg requires low-heat and a perfect ratio of water and eggs. I grew up eating this but had never attempted to make it at home until recently. I needed more dishes to serve for dinner and attempted to make it. My first attempt was a failure… in my opinion. I steamed the egg at a high-heat and the egg ended up looking curdled and fluffy rather than a silken tofu. Lesson learned. It is essential to cook this at a low-temperature.
Chinese steamed eggs come in many variations. They can be with seafoods or vegetables or simply on it’s own. A very simple yet versatile dish. Give it a try.
2 large eggs, room temperature
1 dried scallops, soaked in hot water (optional)
soaking water and water to make up 125ml
2 tbsp frozen peas (optional)
1/4 tsp salt
1/4 tsp white pepper
1/4 tsp sesame oil
Garnish: 1 tsp xo sauce (optional), 1 tsp soy sauce
1. Soak dried scallop in hot water for 10 minutes. Reserved soaking liquid. Arrange scallops and additional ingredients in steam-safe dish.
2. Set up the steamer. Bring water to a boil over high heat, the lower heat to low.
3. In a bowl, beat eggs, water, and seasonings.
4. Strain the mixture through a sieve into a steam-proof dish.
5. Wrap with plastic wrap. This will help keep the egg mixture smooth.
6. Place the dish of beaten eggs in the steamer. Cover the lid; and steam on low for 15 minutes.
7. Gently shake dish to see if the egg mixture has cooked. It should look a bit like jello. It’s ready to be served.
8. Garnish with xo sauce and soy sauce. Serve hot.
Enjoy this with variations of green onions, shittake mushrooms, shrimps or anything your prefer.
Hope your dish was successful. Let me know your thoughts below.
This is what I do when life gives me lemons. I bake! These bars are tart, rich and ooeey gooey perfection.
2 cups All-Purpose Flour
1/2 cup Sugar
1 cup Unsalted Butter, Room temperature
1 1/2 cup Sugar
1/2 cup Lemon Juice (two lemons)
4 eggs, room temperature
3/4 cup coconut flakes
1/4 cup All-purpose flour
1 tsp lemon extract (optional)
Preheat oven to 350 degrees F.
In a bowl, combine flour and sugar. Blend in the butter until crumbly.
Press into a ungreased 13-in. x 9-in. baking pan. Poke surface with a fork. Bake at 350° for 15 minutes.
Meanwhile, in another bowl, beat the sugar, flour, and lemon juice (and lemon extract) until combined.
Whisk in the eggs. Pour over crust.
Sprinkle with coconut.
Bake at 350° for 20-25 minutes or until golden brown. The bars will be slightly soft to touch but they will firm up as they cool. Cool on a wire rack. Cut into squares.
Hope you enjoyed this recipe. Apologies for the ugly photos. I’ve been meaning to get nicer looking mixing bowls.