🍳 Recipe Archive

Homestyle Delicacies

16 notes · generated by structure_markdown.py

Contents

  1. Baked Beans with Hamhog
  2. Beef Tripe Noodle ( Ngau Num Fun )
  3. Chicken Pie Filling
  4. Chung ( glutinous rice dumpling with pork, mung bean, and mushroom )
  5. Hakka Yong Taufoo & Beancurd Springroll
  6. Lasagna
  7. Mooncakes
  8. Pan Choy
  9. Pan Stickers with Minced Pork
  10. Pie Tee
  11. Pumpkin Fritters
  12. Salmon Head with Fried Tofu
  13. Shepherd's Pie
  14. Stewed Peanuts
  15. Won Ton
  16. Yam Gnocchi (Hakka Yam Abacus)

Baked Beans with Hamhog

Created 2019-09-04 · Updated 2019-09-14

Ingredients

Method

  1. Cover beans with cold water and soak overnight.
  2. Drain bean and place in a large pot with the pork hock and chopped onions Add cold water to cover by 4 cm bring to the boil and simmer for 30 minutes.
  3. Take out the pork. Remove the meat, discarding bone and most of the rind Roughly chopped the smoked pork.
  4. Preheat the oven to 160 C In a saucepan, combine the tomato paste, wine, vinegar, maple syrup Worcestershire sauce mustard, garlic powder, salt and pepper and bring to the boil.
  5. Simmer for 5 minutes Transfer beans, onions and the cooking liquid to a large lidded casserole.
  6. Add the chopped pork and sauce, stirring then add water or stock to the level of the beans.
  7. Cover tightly and bake in the oven for 1 hour.
  8. Or until the beans are tender, stirring once or twice.
  9. Remove the lid and bake uncovered for another 20 minutes until browned.

Photo

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Beef Tripe Noodle ( Ngau Num Fun )

Created 2016-10-03 · Updated 2025-05-29

Ingredients

Method

  1. Rub plain flour all over both the tripes, and leave it in the sink for 1/2 an hour to remove the odour.
  2. Watch off all the flour and patt dry with kitchen towel.
  3. Heat up a 5 litre saucepan at medium heat and add in the sugar and watch the sugar melt to a caramel colour, do not let it burn.
  4. Holding the saucepan cover over the pot slowly add in the soya sauce and wine, careful it will spit. Stir till all the lumps have melted.
  5. Add in the garlic, ginger and onion.
  6. Add in all the tripe and skirt steak and 5-spice powder.
  7. Add in water to cover all the tripe.
  8. Bring to the boil, stir to make sure the meat does not stick to the bottom of the pot and turn the flame to low and simmer for two hours till the tripes are tender.
  9. Remove the meat from the sauce and let cool.
  10. Cut them up into bite size pieces.
  11. Return to the pot and thicken the sauce with 1 - 2 teaspoon cornflour mix with a little water.
  12. Serve with rice noodles, pickled mustard ( hum choy ) , roasted peanuts and chilly sauce.

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Chicken Pie Filling

Created 2014-05-01 · Updated 2018-02-02

Ingredients

Method

  1. WHITE SAUCE -------------------------------------------------------- Pour 1 tablespoon oil into a saucepan and saute the onion and garlic till the onion is soft.
  2. Add in carrot and mushrooms and stir fry. Add in chicken and stir fry till chicken is almost cook.
  3. Add in 1/2 cup water and 1/2 teaspoon salt and cover the saucepan and let it simmer at medium heat till chicken is cooked. Add in frozen pea and the white sauce to thicken the dish.
  4. Dish up into bowl and let it cool for about 2 hours.
  5. You can cook the fillings the night before and keep in the refrigerator overnight.
  6. Use a pastry cutter about 2 cm larger than the patty tin hole to cut out short crust pastry to line the patty tin .
  7. Scope the filling into the short crust pastry and cover with cut out puff pastry which is slightly larger than the patty tin hole.
  8. Use a tiny star cutter and cut off a little puff pastry from the center before putting on to the filling.
  9. Brush the side of the pastry with a little beaten egg and press both pastries together to seal.
  10. Repeat till all the fillings are used up. Brush the top of the pie with beaten egg.
  11. Bake in a preheated oven at 180 C for 25 - 30 minutes -------------------------------------------------------- -------------------------------------------------------- FILLING -------------------------------------------------------- Melt the butter in small saucepan at medium heat.
  12. Add in the plain flour and stir into the butter to form a soft dough.
  13. Cook till the dough leave the side of the pan. Pour in the milk and use a whisk to stir the dough into the milk till it forms a thick sauce.

Photo

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Chung ( glutinous rice dumpling with pork, mung bean, and mushroom )

Created 2014-08-10 · Updated 2019-08-25

Ingredients

Method

  1. Pour 2 tablespoon Olive Oil into a pan and saute the garlic till slightly brown.
  2. Add in the Pork and stir till almost cooked, add in the mushroom.
  3. Add in 1 teaspoon salt, 1 teaspoon 5 spice powder and some pepper into the meat and stir to mix well.
  4. Add in 1/4 cup water, cover the pot and cook over medium heat almost dry.
  5. Thicken the sauce with a teaspoon cornflour mix with water.
  6. Dish up and keep aside.
  7. Drain the rice and mix in 1 teaspoon salt and 3 tablespoon olive oil and mix well.
  8. Drain the mung bean and add in 1 teaspoon salt and 1 teaspoon 5 spice powder and mix well.
  9. Soak some bamboo leaves with some hot water till soft and wash the leaves with a sponge under running water.
  10. Line a metal tray with some bamboo leaves.
  11. Put 1/2 the rice into the lined tray followed by half the mung bean.
  12. Add in all the meat and mushroom and spread them out on the tray.
  13. Top with the remainder of the mung bean followed by the rice.
  14. Cover the tray with more bamboo leaves.
  15. Steam for 2 hours over medium heat.
  16. Note:
  17. The rice and and the ingredients can be individually wrap with bamboo leaves and boil in boiling water for an hour to an hour and a half.

Photo

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Hakka Yong Taufoo & Beancurd Springroll

Created 2014-04-30 · Updated 2016-12-31

Ingredients

Method

  1. Clean the dried squids, remove the skin and the hard bits in the middle.
  2. Put the onion, garlic, salted fish and dried squids into a blender and blend into a paste.
  3. Add the paste to the minced pork with 1/2 teaspoon salt and 1 teaspoon baking powder.
  4. Mix well.
  5. Blend the fish fillet in a blender Add in 1/2 a teaspoon salt and 1 teaspoon baking powder.
  6. Mix it really well, gather all the mince together into a big ball and throw it into the bowl . Repeat a few times. This will make the fish a bit springy Mix both the pork mixture and fish together and add in the eggs, soya sauce, and cornflour which has 1/2 a cup of water added to it.
  7. Mix the mixture really well with both hands.

Photos

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Lasagna

Created 2014-05-01 · Updated 2016-12-31

Ingredients

Method

  1. WHITE SAUCE -------------------------------------------------------- Melt the butter in a small saucepan.
  2. Add in the plain flour and stir to cook the flour till it leaves the side of the pan.
  3. Add in the milk and stir with a hand whisk till thick and smooth.
  4. Take off the heat and stir in the reserve pizza cheese.
  5. -------------------------------------------------------- -------------------------------------------------------- LASAGNA -------------------------------------------------------- Pour 2 tablespoon olive oil into a 3 liter saucepan and saute the garlic till slightly brown.
  6. Add in the chopped onion and saute till the onion is soft.
  7. Add in the mince and stir fry till the meat is slightly cook.
  8. Pour in the diced tomatoes and tomato paste and wine and mixed herbs.
  9. Stir till well mixed. Bring to a boil and turn the heat down to low and let it simmer for an hour Use a 4 liter rectangular corningware dish to assemble the lasagne Scoop about 1 1/2 ladle spoon of the meat sauce into the dish Put a layer of instant Lasagne Sheet on top.
  10. Scoop half of the remainder of the meat sauce on top of the sheets and half of the pizza cheese.
  11. Repeat with the remainder of the meat sauce and pizza cheese.
  12. Top with another layer of Lasagne Sheet.
  13. Pour the white sauce on top of the final layer and sprinkle with the grated Romano Cheese.
  14. Bake in a preheated oven at 180 C for 45 to 60 minutes.
  15. Serve or set aside to cool and refrigerate overnight and heat it up the next day by putting it into a cold oven and turn the oven on to 180 C and bake for 35 minutes.

Photos

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Mooncakes

Created 2014-05-06 · Updated 2021-11-20

Ingredients

Method

  1. Soak the lotus nuts overnight and remove the green stems in the middle of the nuts.
  2. Boil the nuts till soft.
  3. Put in a blender with water till smooth Pour into a bag and squeeze out the water.
  4. Add in all the flour and mix well Take 1/2 cup sugar from the recipe and cook till sugar has melted and turn to caramel colour Pour the oil into a pot and add in sugar and lotus paste with 1/2 cup water and the caramel and the maltose.
  5. Stir till well mix. Scope some on to a Pyrex plate.
  6. Microwave 6 minutes at a time till desire consistency Remove and mix in 2 oz toasted almond slivered.
  7. Cool and roll into 4 1/2 oz balls Red Bean Paste filling 600gm Red Bean [ Azuki Bean ] 8 oz Sugar 6 oz. sunflower oil 3 Tablespoon Wheat Starch 1 1/2 Tablespoon Cornflour 1 1/2 Tablespoon Plain Flour One Small Tub Maltose [280gm ] Boil the red beans till soft.
  8. Scope the soft beans into a sieve and wash with water until only the skin left.
  9. discard skin.
  10. Pour the sediments into a bag and squeeze out the water.
  11. Cook the red bean sediment with the oil and sugar and add in the maltose.
  12. Scope some out on to a pyrex plate and microwave 6 minutes at a time till desire consistency.
  13. Mix in 2 oz of roasted pepitas.
  14. Cool and roll into 4 1/2 oz balls ready to be wraped and shape.
  15. Mixed Nuts filling:
  16. 6 oz Mixed Nuts, [chopped ] and toasted 2 oz Slivered Almond [toasted ] 2 oz Mixed Peel 2 oz Pepitas, toasted 2 oz Sesame Seeds, toasted 2 oz ham 2 oz Sugar 2 1/2 oz Fried Glutinuous Rice Flour 2 1/2 tablespoon Sunflower Oil 1/2 Cup Water Mix all the above ingredients together and roll into 4 1/2 oz balls.
  17. Makes 5 balls.
  18. Skin:
  19. 10 oz Golden Syrup 5 oz Sunflower Oil 16 oz Plain Flour + 2 Tablespoon extra 1/2 Teaspoon Alkaline [ lye ] water 1 Tablespoon Black Caramel Sauce Weight out the golden syrup and oil in a bowl and stir in the 2 tablespoon plain flour, alkaline water and black caramel sauce.
  20. Mix it well and cover the bowl with cling wrap and keep overnight.
  21. The next day add in the rest of the flour and knead into a soft dough.
  22. Rest for an hour before dividing the dough in 20gm.
  23. Wrap with the fillings and press it out of the wooden mould.
  24. Bake the cake in a preheated oven at a temperature of 180 c for 10 minutes.
  25. Remove from the oven and brush with egg wash.
  26. Bake for another 10 minutes, turn the tray around and bake another 10 minutes.
  27. Cool and keep for 3 days before eating.

Photos

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Pan Choy

Created 2019-03-10 · Updated 2019-03-14

Ingredients

Method

  1. spread them out in a wide pan.
  2. Normally the bottom of the pan is some cooked Chinese Cabbage or white radish or potatoes.
  3. It is entirely up to an individual preference.
  4. The dish I made has prawns, scallops, canned abalones Soya sauce chicken, Siew Yook ( roast pork), Braised mushroom, pan fried fish fillet and some fresh oyster.
  5. With Chinese cabbage and potatoes at the bottom.

Photo

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Pan Stickers with Minced Pork

Created 2014-05-01 · Updated 2016-11-25

Ingredients

Method

  1. Sift flour then divide into 2 equal portions.
  2. Knead one portion with cold water and the other with boiling water and salt.
  3. Combine to knead into a soft dough.
  4. Cover up with a towel or glad wrap.
  5. Put the filling ingredients into a bowl.
  6. Add in 2 teaspoon soya sauce, 1 teaspoon sugar 1/2 teaspoon baking powder.
  7. 1 teaspoon cornflour dash of pepper.
  8. 1 tablespoon and 2 tablespoon water.
  9. Mix all ingredients together and leave aside for half hour.
  10. Take dough out and knead into a long roll.
  11. Cut into 24 equal portions.
  12. Roll each piece into a round to place 1 rounded teaspoon filling into it.
  13. Draw edges together to seal neatly.
  14. Heat pan till hot and grease with a little oil.
  15. Arrange stickers into pan in a single layer and cook for about 2 minutes.
  16. Add in 1/2 cup water then cover up to simmer at low heat for 5 minutes.
  17. Remove lid and dish up.
  18. Place stickers upside down onto a plate and serve with some black vinegar and shredded ginger or chilli sauce.

Photo

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Pie Tee

Created 2014-05-01 · Updated 2016-12-01

Ingredients

Method

  1. Pour a tablespoon oil into a saucepan and saute the garlic till slightly brown.
  2. Add in the pork and stir-fry till the pork is slightly cooked.
  3. Add in the rest of the ingredients and stir fry till well mix, Add 1/2 cup of water and cover the pan and let it simmer for about 10 minutes.
  4. Thicken the sauce with a teaspoon cornflour mix with a little water.
  5. Dish up and let it cool before spooning into the shell.

Photo

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Pumpkin Fritters

Created 2019-09-04 · Updated 2019-09-14

Ingredients

Method

  1. Put the grated pumpkin in a kitchen tower and squeeze out the water.
  2. Put all the ingredients in a basin and mix well.
  3. Heat up oil for deep frying Scoop a few tablespoons of the mixture and fry in the hot oil till golden.
  4. Repeat till all the mixture is used up.

Photo

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Salmon Head with Fried Tofu

Created 2014-04-30 · Updated 2016-12-31

Ingredients

Method

  1. Put a tablespoon oil into a saucepan and saute the garlic and ginger till slightly brown.
  2. Pour in 1/2 cup of water and 2 tablespoon ginger wine and salt to taste.
  3. Bring to a boil, add in the tofu and fish head and cover the pot and let it cook for about 10 minutes .Stir occasionally to prevent sticking.
  4. Thicken with a teaspoon cornflour mix with some water.
  5. Dish up and serve.

Photo

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Shepherd's Pie

Created 2014-05-01 · Updated 2016-12-31

Ingredients

Method

  1. Pour about 2 tablespoon olive oil into a pan and sauté the garlic and onion till the onion is soft.
  2. Add in the lamb and carrots and stir till well mix.
  3. Add in the ground ginger , salt and pepper and half cup of water, cover the pan and let it simmer for about 30 - 40 minutes.
  4. The meat should be quite dry.
  5. Add in the peas and thicken the meat with white sauce , ( Melt a tablespoon of butter in a small saucepan and add in two tablespoon plain flour.
  6. Cook the flour for a minute or two then add in a cup of milk.
  7. Cook stirring all the time till it becomes a thick smooth sauce. ) Pour the sauce into the meat mixture and mix well.
  8. Dish it onto a pie dish and spread the mashed potatoes on top.
  9. Scrub and wash the potatoes.
  10. Microwave the potatoes for about 10-12 minutes till they are cooked through.
  11. ( when you can poke the fork right through the potatoes ).
  12. Let them cool slightly and peel off the skin.
  13. Mash the potatoes and add in the butter and milk. Mix them well.
  14. Spread the mashed potatoes on top of the meat and make a few holes to let the steam escape and bake in a preheated oven fan-forced at 180 degrees Celsius for 45 minutes.
  15. Serve.

Photo

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Stewed Peanuts

Created 2014-05-01 · Updated 2016-12-31

Ingredients

Method

  1. Put the raw peanuts into a big bowl and pour boiling water over it, to come above the nuts.
  2. Soak for about 20 minutes, Wash the nuts a couple of time till the water is clear.
  3. Tip all the nuts into a clay pot or any pot of choice Add enough water to cover all the nut .
  4. Add in the salt, garlic and 5-spice powder.
  5. Cover and bring to a boil, turn the heat down to low and let it simmer for about 2 hours or until the nuts are soft. Check occasionally to see there is still some liquid in the pot.
  6. Otherwise add a little water.

Photo

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Won Ton

Created 2014-05-01 · Updated 2016-11-25

Ingredients

Method

  1. Mix the pork and dried sole fish together.
  2. Add in seasoning and mix till well combined Take a piece of won ton wrapper and put a teaspoon filling in the middle and wrap up using a little to seal the edges.
  3. Repeat till all the fillings are used up.
  4. Deep fry Serve with sweet chilli sauce.

Photo

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Yam Gnocchi (Hakka Yam Abacus)

Created 2014-05-01 · Updated 2016-12-31

Ingredients

Method

  1. Break the dough into small pieces,roll it into a ball about 11/2 cm in diameter.
  2. Flatten it into a doughnut shape (like an abacus) Cook in boiling water until they float to the surface.
  3. Remove and rinse in cold water.
  4. Drain and mix with a tablespoon of oil and set aside.
  5. Heat up 2 tablespoon oil in a saucepan and sauté the chopped garlic until fragrant.
  6. Add in minced pork and stir-fry till the pork is cooked.
  7. Add in the mushroom and fungus and the water.
  8. Cover and let it cook for a minute.
  9. Add in the yam abacus and stir-fry until well mix and quite dry. Dish up.
  10. You can garnish with shredded omelette, spring onion fried shallot and serve.

Photo

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