Long yan (also known as longan, “gui yuan” 桂圓 in Chinese) is a popular tropical fruit. The flesh is very sweet and juicy. I and my family like to eat it fresh, even though it’s quite pricey here in Australia. The dried ones, dark brown in colour, are less expensive, good for making Chinese soups, desserts and teas. In Chinese medicine, long yan is a natural cure for insomnia. Goji (aka wolfberry, or Goji berries, 枸杞 in Chinese) is also found good for eye health, giving your a feeling of calmness and quality of sleep.
My mum used to make this long yan and goji tea for me when I complained after a sleepless night. This traditional Chinese tea is handed down from generations. I love the sweet fragrant smell of long yan. It’s very appetizing and comforting. After moving to Australia, I have to make it myself and surely will pass the recipe to my daughter just in case she needs it.
Long Yan and Goji Tea Recipe (Printable recipe)
By Christine’s Recipes Prep time: Cook time:
Having tried the classic Sichuan dish, Kung Pao chicken many times, I really wanted to detour and experiment with prawns. Here’s my own version that I tried several times with great satisfaction. I sautéed the prawn heads with some oil so that the whole dish took up a big fragrance of prawns. The sticky, spicy and sweet sauce makes you want more of the prawns. It goes really well with a bowl of steamed rice. If you’re into hot food, you may add more chillies to your liking.
Kung Pao Prawns Recipe (Printable recipe)
By Christine’s Recipes Prep time: Cook time: Yield: 2 to 3 serves
3 to 4 cloves garlic, sliced
1 spring onion, sectioned, white and green parts separated
1 tsp grated ginger
2 to 3 dried red chillies, soaked in hot water and softened, roughly chopped
½ green capsicum, roughly chopped
10 large prawns, peeled and deveined, heads reserved
Radish is in season here. Price is crazily good, under 1 dollar per kilogram. They are beautiful, sweet and juicy, not like those taste bitter and with woody hearts. In Chinese cooking, we often like to balance radish with carrot as radish brings cooling effect on our body in Chinese medicine’s perspective. I like the white and red colour combination too. The sweetness of both radish and carrot makes the meat taste even better. If you like packing lunch for work or school, this dish is a great choice.
Braised Chicken with Radish Recipe (Printable recipe)
By Christine’s Recipes Prep time: Cook time: Yield: 2 to 3 serves
Many people said that getting a loan for those who have bad credit is almost impossible. That might be something true if you are trying the ordinary ways. That is because there are some extraordinary ways that you can simply try if you are looking for a loan even though you have a bad credit. If you want, you can try some of these ways to get the personalloansbadcreditreviews.
The first one is to get the loan from the online system. For your information, nowadays finding the online lender that can help you get the loan is not something hard to do. There are a lot of people who want to give their money for you to loan. However, most of those people have their limit and you might need to pay them a great deal of interest rate. Actually, this one is not a nice thing to do since some of them will give you the irrational interest to pay with the loan. However, if you can find one that will give you the logical interest rate and you can pay for the loan plus the interest rate, then this one is surely one nice
When I took over as a business manager for a large apartment complex, I knew that I had my work cut out for me. The apartments are absolutely gorgeous, and they are in a good location. However, almost half were sitting empty because of the greed of my predecessor. His bonus was tied to the leases, but he took the wrong approach. He had overpriced the units, which meant people seeking apartments went elsewhere to a cheaper apartment. When I took over, I knew that I was going to use Multi Family Traffic. They are a company that handles marketing for apartment complexes, and I knew that I desperately needed their help to turn things around.
I had the website completely redone, and I also offered incentives for people wanting to rent an apartment. The former manager offered no incentives at all, because that took away from his bonus. I was not concerned about a bonus, because my job was to get those units filled, not to worry about the amount of a bonus. I knew that by going with Multi Family Traffic, I would be putting it in good hands. Read more
Hot vegetables like chillies, and salted products of the soil, can liven up the flavour in a dish without much object. Be that as it may, to eat them routinely till they turn into a piece of your eating routine is another matter. The inquiry is, can your framework withstand this ceaseless assault of blazing or vinegary nourishments? The issue of nourishment affectability emerges when hot and salted sustenance’s get to be customary things on your menu.
Any dinner is deficient without a hot Pickle and firm Popped in Rajasthan and your delicious feast will be constantly judged by how great you are in making pickles! My mother’s home is loaded with earthenware jugs blasting out with new pickles each season, a large portion of which goes to a portion of the relatives close-by or to surprising visitor who might have applauded her cooking after a generous supper at home.
Oil and salt go about as an additive to the pickles and offer it some assistance with staying crisp for long. A large portion of the pickle assortments have oil drifting up to the overflow of the container, which in the long run maintain a strategic distance from the arrangement of moulds
Remodeling or renovating a kitchen is a no big deal until you come to the point of deciding the cabinets. The reason is that there are different options available in the markets that will confuse you big time. Two of the best choices are painted cabinets and those that have stained finish and believe it or not, most buyers engaged in kitchen planning Melbourne are trapped in these two choices.
Honestly speaking, both these options are the best and have different attributes that make them the two most searched choices in the markets, both on and off the Internet. It is worth nothing that most of the modern kitchen design Melbourne that we see on the Internet and magazines these days are in varying shades of white. Over the years, this color has been the favorite of the kitchen architects across the globe as it spreads brightness, creates light and give an area of openness and spaciousness.
However, experts have a completely different view on this and they say that white looks good in most cases, but obviously, not in all cases. Therefore, they give us a few points and say that the buyers should consider them while going for a modern
If your idea of the perfect Thanksgiving dinner is overeating roasted turkey or ham, piles of mashed potatoes, and more bread than you typically eat in a month, you aren’t alone. Tradition dictates that this day of thanks is often filled with lots of high-carb and high-fat foods. For many family members, some of these foods are “off limits” due to weight loss efforts or because of health conditions. For others, the traditional dishes served each year have simply become tiresome or unappealing. Never fear! There are some ways you can make your Thanksgiving dinner better this year while also making it healthier experience for all.
A Different Twist on the Meat
Turkey is most often the meat choice, but ham is an alternative for those who don’t care for like the taste of turkey. A third option you may not have considered is bison meat. Bison is lean like turkey and it has even more protein. Since protein is slower to digest it helps makes you feel full longer. Bison won’t leave you feeling hungry for leftovers before the table is even cleared. Best of all, you will be surprised by how good the meat tastes.
Many of us spend ages at Halloween carving out fun shapes in the pumpkins and putting candles inside to light up the dark.
After the fun and games are over though, what do you do with your pumpkin?
Many of them sadly are thrown away or thrown on the compost heap, but the truth is that they can be used for so much more. There are many pumpkin recipes out there that taste delicious and give your body that extra boost of veggie goodness.
If you can’t use it all up at the time it will freeze too, roasting it first makes it easy to add straight into recipes when thawed out at a later date, great this way for making smoothies.
This year the children decided to adapt a recipe they had found on the very popular Zoella blog, to make it more healthy.
Different flour was used to avoid using the standard white variety, different sugar and only a quarter of the original sugar content was actually used. This did not affect the flavour at all, absolutely delicious!
It’s amazing what you can do when you play around with a recipe.
When spending your money eating out in a restaurant, you obviously expect to have an experience that you normally don’t get at home. You expect to have a wonderful time indulging and enjoying the perfect restaurant surroundings. On the other hand, if you own a restaurant, you want to put in measures that impress your customers enough to make them come back as happy customers who can spread the word and fetch you even more customers. Unfortunately, you only get to know how good a restaurant is by sitting and enjoying the services, but here are some of the qualities that make a good restaurant.
1. High quality food
A good restaurant that values its customers will go to lengths to set high standards with the food quality it offers to the customers. Quality food can actually earn a restaurant good reputation and compel most guests to visit again and even recommend it. The ingredients used and skilled cooks can determine food consistency and every guest should have their food served as they order. When comparing restaurants and you are particular with food, consider what other guests have to say about the quality of the food to expect at the restaurant.
What comes to mind when you hear the term ‘insect farming?’ If you are anything like me and you’ve spent any amount of time wandering around in the middle of a cornfield or apple orchard, you know you are going to encounter a number of flying, stinging and creeping things.
As it turns out, many of those very insects are edible and provide a solid source of protein. This is where insect farming comes into the picture. You can actually ‘grow’ your own insects at home for a fraction of the cost it takes to raise cattle, pork or poultry. The amazing part is that in addition to being affordable, the protein found in these creepy crawly critters is as high – and sometimes higher – than that of conventional sources.
How To Farm Crickets and Mealworms
The top choices of insects to farm at home are crickets and mealworms. For both you will need to create the right environment for breeding and incubating but once you get the hang of it, you will find it easy. In fact, after you get the timelines between breeding and hatching down, you will be able to have a consistent supply of insects.
Would I make Teochew dumplings (aka Chiuchow dumplings) at home? When living in Hong Kong, I wouldn’t give it a thought. Chinese restaurants are everywhere. I could enjoy any dim sim at any time anywhere. But if I make my own dumplings, I can choose any ingredients I like. The taste is tailor-made and surely suits my personal preference. I don’t use lard, so it’s much healthier. You can make as many as you like, then keep them in freezer for up to 3 months. When you crave for some, just steam them in a wok. They are served as a perfect Chinese breakfast or afternoon tea. What a bliss having dim sum enjoyed at home.
Teochew Dumplings Recipe (Printable recipe)
By Christine’s Recipes Prep time: 20 mins Cook time: 50 mins Yield:40
Ingredient of filling:
150 gm pork mince
10 gm dried shrimps, soaked and finely chopped
15 gm shiitake mushrooms, soaked and finely chopped
15 gm sweetened preserved radish, soaked in salted water and finely chopped
If you love the classic Hong Kong hot pot dish, stewed brisket with Chu Hou paste (柱侯牛腩) like me, you will like this braised chicken wings. The taste of Chu Hou paste goes really well with the chicken wings. It’s wonderfully delicious. The wings and the sauce were gone faster than I thought. This dish is so perfect for big fans of rice like my family.
Braised Chu Hou Chicken Wings Recipe (Printable recipe)
By Christine’s Recipes Prep time: 20 mins Cook time: 15 mins Yield:2 to 3 serves
500 gm chicken wings
½ onion, roughly chopped
½ capsicum, roughly chopped
3 tsp Lee Kum Kee Chu Hou paste
1 shallot, sliced
3 garlic, sliced
50 ml water
spring onion, to taste
1½ tsp light soy sauce
1 tsp sugar
1 tsp shaoxing wine
2 tsp freshly grated ginger juice
½ tsp cornflour / corn starch
1/8 tsp salt
white pepper, to taste
Rinse the chicken wings. Wipe dry. Chop into bite-sized chunks. Mix with marinade well. Set aside for 20 minutes.
Heat oil in a wok or frying pan. Saute onion until translucent. Push to the sides of wok. Add some
Salt and pepper are great partners as seasonings. I have made different Chinese dishes with salt and pepper, like prawns, chicken wings, quails, pork chops. All these dishes are simple and delicious. These two humble condiments are very versatile, not only going so well with meats, but also tofu. You can’t imagine that a bit of salt and pepper will turn the blank tofu into amazingly tasty food. This dish is often served in Chinese restaurants. The chefs often use deep frying method. As I tend to use less oil in my home cooking, I pan-fried the tofu instead, followed by stir frying and mixing with other ingredients. It’s very easy and straight forward.
Salt and Pepper Tofu Recipe (Printable recipe)
By Christine’s Recipes Prep time: 5 mins Cook time: 10 mins Yield:2 to 3 serves
240 gm (3 block) firm tofu
potato starch, for coating
½ onion, diced
1 tsp minced garlic
1 red chilli, finely chopped
1 tsp shaoxing wine
1 tsp light soy sauce
spring onion, diced, for taste
¼ tsp salt
⅛ tsp five-spice powder
1 tsp sugar
Cut tofu into smaller pieces. Blanch in salted water for
Mango is still in season here down under. It’s my family’s all-time favourite fruit. What makes me even feel happier is that the mango tree grown in our backyard bears more large mangoes this year. Every mango is large, juicy and sweet.
Prawns (shrimps) are classified as a kind of high cholesterol food. Many people might have an appetite or urge to try but feel hesitated with a fear of cholesterol problem. Well, I felt the struggle before. I’m glad that recent research posted by dieticians and experts states that most of the cholesterol resides in the shrimp heads. If you don’t eat the shrimp heads and what’s inside, you won’t intake much cholesterol. The prawn meat consists of high-quality protein, low in saturated fats unless you deep fry them in oil. Best of all, prawns are rich in omega 3 fatty acids and good to our hearts.
Prawns and mangoes are perfect partners for making a perfect quick dish, like this prawn stir fried dish. Seeing hubby enjoying it very much increase my joy of cooking. For all these reasons, I reckoned it’s the most favourite dish I made in this summer.
Stir Fried Prawns with Mango Recipe (Printable recipe)
The method of making these sweet potato cakes is quite similar to those traditional Chinese dumplings. Yet, they are really unique in taste and combinations of ingredients used. By a close look at the recipe, you’ll notice it requires pan frying that helps caramelize the tender sweet potato wrappings and intensify the flavour. Upon biting, the fragrance and natural sweetness of banana inside will burst in your mouth and make every taste bud of yours dance. Mind you, the banana filling is quite hot when the cake is just off the pan. Don’t miss the Osmanthus syrup. It takes the whole dessert dish up to a notch and makes you feel enjoying at a high-end restaurant. Well, if you want something new for celebrating the coming New Year, why not give this dish a go and give your family a surprise?
Sweet Potato Cakes with Banana Fillings Recipe (Printable recipe)
By Christine’s Recipes Prep time: 15 mins Cook time: 45 mins Yield:12 serves
420 gm sweet potato
20 gm sugar
⅛ tsp salt
170 gm glutinous rice flour + plus some for sprinkling
When I was a young kid in Hong Kong, I tried this dish at a restaurant for dinner. I just fell in love with the first bite of the pineapple and pickled ginger. If you like the classic sweet and sour pork dish, you don’t want to miss to try this one. The savoury juicy beef is so tender, got balanced its taste so well with the two sweet and sour ingredients. A side note, in Hong Kong, we used to make this dish with the pickled ginger bought from markets. It tastes sweet and sour with pale yellow in colour. Here in Australia, I can’t easily get those pickled ginger. So I tried the sushi ginger and found it wonderfully worked for this recipe.
Stir Fried Beef with Pineapple & Pickled Ginger Recipe (Printable recipe)
By Christine’s Recipes Prep time: 20 mins Cook time: 10 mins Yield:2 to 3 serves
200 gm pineapple flesh, peeled and cut in thick slices
This is my childhood dessert that I often enjoyed with my dad in a little dessert shop in Hong Kong. The Hong Kong version of it yields those almonds for making Chinese soups, sweet almonds (南杏) with a little bit of bitter almond (北杏). The fragrance of the almond is so strong that makes you love it or hate it, similar to the case of celery and coriander. I love it very much. Well, it’s not the cup of tea for my family though.
Almond is recognized as a healthy food. It helps lower LDL-cholesterol and reduces the risk of heart disease. I have been trying to add some almonds in my family menu.
This time I opted for using the large Australian almond kernels. The smell is not as strong as the traditional almond dessert I used to enjoy. I like its mildly sweet taste with a cleansing feel. My family was very pleased and took a large bowl. This dessert is not too sweet with a creamy texture. It’s good for wrapping up your dinner or as a snack throughout the day.
Chinese Almond Dessert Recipe (Printable recipe)
By Christine’s Recipes Prep time: 5 mins + plus
Drunken prawns are very popular in Chinese cuisine just like drunken chicken dishes. Often times, the drunken prawn dish is steamed. I was itching to try new cooking method of making a prawn dish to celebrate the coming Chinese New Year. After running the test, I was very pleased with the end result. The prawn meat was tender, just cooked with the nutritious goji that’s absorbed all the flavours after baking. You might be busy around with making all kinds of CNY cakes or snacks. This simple and quick prawn dish is absolutely perfect to be put on your CNY cooking list.
Baked Drunken Prawns Recipe (Printable recipe)
By Christine’s Recipes Prep time: 20 mins Cook time: 10 mins Yield:2 to 3 serves
8 large prawns, about 230 gm
2½ Tbsp Shaoxing wine
1 Tbsp goji, about 15 gm
1 clove garlic, sliced
½ Tbsp julienned ginger
¼ tsp salt
½ tsp sugar
1 tsp oil
Preheat oven to 180C / 350F.
Devein the prawns. Trim the head and legs if you like. Rinse and wipe dry. Set aside.
Rinse goji and wipe dry. Soak in the wine for 10 minutes.
I had luck to spot this lean beef brisket from a nearby Asian butcher. Why not got some back home and cooked up for hubby as he’s a big fan of beef brisket? Every time I cooked beef brisket, I’d make the traditional flavoursome stewed beef brisket in Chu Hou sauce, a fool proofed dish for anyone who wants to try Hong Kong cuisine. This time I tried another classic beef brisket soup dish that I grew up with and it’s still popular in Hong Kong. The cooking method for both mentioned dishes is similar. As for making this beef brisket soup dish, the key to success is preparing a delicious clear soup base, not a cloudy one. For convenience, you can get quality store-bought chicken stock. This soup dish goes perfectly with vermicelli or egg noodles. Just add a few bunches of Chinese bok choy and cook in the soup. Then you and your family can enjoy a tasty light meal.
Beef Brisket in Clear Broth Recipe (Printable recipe)
By Christine’s Recipes Prep time: 15 mins Cook time: 135 mins Yield:4 to 6 serves
I love making tasty and quick stir-fry dishes. Not only are they quick to get done, but also perfect to go with a bowl of steamed rice. Yes, we’re big fans of rice. So this stir-fry chicken dish is on top of my family menu. As far as I’m concerned, Asians often opt for chicken thigh meat, whereas Australians prefer chicken breast. Correct me if I’m wrong. The good news is that when it comes to making this dish, you can use either chicken breast or thigh. You may pick whatever you prefer or comes in handy. Either one works well wonderfully.
The only thing to keep in mind is not to overcook the chicken meat. No one wants tough chicken meat, right? The stove heat shouldn’t be too high. And don’t cook too long. Lastly, the secret ingredient in the marinade will keep your favourite chicken meat nice and smooth. Wondering what the secret ingredient is? It’s egg white. Ok, it’s not a secret anymore. Hope you all like this dish as much as we do.
Stir Fried Chicken with Sweet Bean Sauce Recipe (Printable recipe)
By Christine’s Recipes Prep time: 15 mins Cook time:
Sometimes you may need a recipe to let yourself be lazy for some reason, not wanting to stand in the kitchen too long or dine out. No matter what the weather is like, this delicious steamed beef on rice is perfect to ease your starving. My mother used to make this rice dish in an electric rice cooker. Yet a wok or hot pot will do too. The end result is equally good. All you need is to prepare some cooked rice that’s a bit drier than usual because the rice will take up every bit of the tasty beef juice while steaming. You can imagine how yummy the rice will be. Apart from making fried rice, you can turn leftover rice into another superstar on your dining table with this recipe.
Steamed Beef Mince on Rice Recipe (Printable recipe)
By Christine’s Recipes Prep time: 10 mins Cook time: 15 mins Yield:2 serves
Here come more chicken wings again. Yes, again. You know we’re chicken wing lovers. What makes these wings taste wonderfully unique is the salty-sweet pickled plums. The savoury wings took up the mild tart taste of the plums, absorbed all the flavours of the tasty marinade. I didn’t use the wing tips, only cooked the middle and drumettes. Let the family enjoy every meaty bite of the wings. Mind you, this dish is quite addictive.
Braised Chicken Wings with Pickled Plums Recipe (Printable recipe)
By Christine’s Recipes Prep time: 10 mins Cook time: 10 mins Yield:3 to 4 serves
970 gm chicken wings
4 to 5 pickled plums
1 shallots, finely chopped
2 to 3 Tbsp water
sesame oil, to taste
½ Tbsp ground bean sauce
1 Tbsp Shaoxing wine
pepper, to taste
2 tsp corn flour / corn starch
1 tsp light soy sauce
1 tsp dark soy sauce
2 tsp sugar
1 red chilli, chopped, optional
spring onion, for garnish
Rinse the pickled plums. Wipe dry. Press with a teaspoon into a paste. Discard the pits. Set aside.