Monday, November 28, 2011

Chinese Steam Fish

Chinese Steam Fish


- 1 medium whole fish, ( I ask the fishmonger to clean it for me)
- 6 slice of ginger, thinly julienned
- 1 chilli sliced (adjust to your liking)
- 2 medium tomato, cut into slices
- 80g salted vegetables, sliced thinly
- 2 salted plums
- 1 tbsp rice wine
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tbsp sesame oil
- dash of pepper
- 3 stalks spring onion, thinly julienne to garnish
- 1 chilli sliced, thinly julienne to garnish
- 1 tbsp water


1. Make two diagonal cuts along the body of the fish (the fleshy part) on both sides. Place fish on the 
2. Drizzle light soy sauce and oyster sauce over the fish. Keep in fridge (covered) for at least 30 mins.
3. When you are ready to steam the fish, add water and scatter the rest of the ingredients ( salted
    plums, salted vegetables, tomatoes and ginger strips) over the fish around the plate.
4. Place your steamer rack inside your wok. Add enough water to come to the base of the steamer,
    bring it to a boil.
5. Once the water has come to a boil it’s time to steam your fish. Place your dish on the steamer rack
    and cover and steam for 12 mins.
6.  Do not over-steam as the meat will become tough.
7. Garnish with spring onions strips and chilli strips.

Sunday, November 27, 2011

Crispy Roast Pork Belly (脆皮燒肉)

Crispy Roast Pork Belly (脆皮燒肉)

  • 1.2 kg pork belly
  • 1/2 Tbsp Shaoxing wine, optional
  • to taste, rock salt
  • tsp salt
  • 2 tsp sugar
  • 1/2 tsp five-spice powder
  • To prepare the seasonings: Combine salt with sugar and five-spice powder well. Set aside.
  • Use a knife to scrape away any impurities and hair. Rinse thoroughly. Blanch in boiling water for about 15 minutes, until 60 to 70% done, and the skin is softened. Drain well and wipe dry with paper towels.. Use needles to poke the rind as many holes as possible. Turn over to other side, cut a few slits on the meat to help absorb seasonings better.
  • Rub wine evenly on pork. Let rest for a while. Coat the meat with seasonings evenly. Make sure there‘s no seasonings on the rind, otherwise the five-spice powder will darken it.
  • Wrap the pork meat with foil and leave the rind unwrapped. Place in fridge, let air dry overnight in fridge.
  • Preheat oven to 200C/395F.
  • Remove pork from fridge and remove foil. Let rest at room temperature for a while. Poke the rind with needles evenly once again. Wipe dry. Season the rind with rock salt. Bake in preheated oven for about 30 minutes (Remark: I used convection oven. If ordinary oven used, bake for 45 minutes.) Increase temperature to 220C/430F, bake for 10 to 15 minutes, or until you get enough cracklings. (If ordinary oven used, move the pork from middle rack to upper. Grill the rind until evenly blistered and browned.)

  • The cooking time depends on how thick and how big the pork belly is. Please adjust accordingly.


    Friday, November 11, 2011

    8 days Shenzhen, Hong Kong & Macau ( 2nd Nov to 9th Nov)

    Asta Hotel & Resorts

        Five Spice

    Mian Dian Wang

    Dessert Time

        Dim Sum Spread

       Sumptuous Dinner

       Pampering Time

    Tailoring Time - choosing material for cheongsum

       Kok Kei - Shopping for Cookies