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Tom Yum Seafood Rice Noodles (Mee Hoon) Recipe

Monday, June 30, 2014 | Labels: | No Comment »

I have been taking a lot of short cuts lately I have to admit.  I love the fiery and appetising flavours of tom yum so for today I opted for the classic sea food tom yum served with rice noodles.  I used tom yum paste that my brother bought from Thailand and added more lemongrass, kaffir lime leaves and of course some bird's eye chili peppers.  In my household, we like to add a few drops of high quality light soy sauce to spicy dishes like tom yum and even curries to bring out the flavours more - really makes a difference.  I used red snapper, squid, shrimp for today's seafood tom yum.  If you like, you can just use chicken breast instead of seafood.

This post is part of my Yuen Chun Recipes.

Yangzhou Fried Rice Recipe

Tuesday, June 17, 2014 | Labels: , | No Comment »

Yangzhou fried rice does not need much introduction.  As the name implies, this version of fried rice probably originated from Yangzhou.  This fried rice typically incorporates ingredients like char siu (I used chicken char siu), shrimp, egg and some green onions if you like.  For today, I added some shredded lettuce for my vegetable needs. With fried rice, it is always better to use day old rice.  If you want some fried rice but don't have any onhand, you can cook fresh rice and lay it out on a baking tray to dry.  This is because when we fry rice, we add certain liquids like soy sauce and the like, hence drier rice works better.

This post is part of my Yuen Chun Recipes, an ongoing project on this blog.

Spinach with Dried Tofu Soup Recipe

Wednesday, June 11, 2014 | Labels: , | No Comment »

I love spinach in soups.  This is a short-cut method that I used today.  This soup takes less than an hour! The short-cut was that I used high quality free range chicken broth.  You can find versions of these broth in most grocery stores.  It is quite important to use good quality chicken broth to serve as the 'backdrop' of this simple yet nourishing soup.  If you can't find Chinese spinach, it's fine to use baby spinach (the kind used in salads).  I added dried tofu skin that were bought pre-fried.  If you have the time, you can fry the skins yourself.  Add a handful of gei zi and that's it. 

Finally, you can add a dash of Chinese shaoxing wine and a few drops of good quality light soy sauce.  I used Yuen Chun's.

This post is part of my Yuen Chun Recipes, an ongoing project on this blog.  A similar soup, spinach in superior chicken stock is the non-vegetarian version with anchovies and century eggs.

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Smoky Wok

Smoky Wok

Smoky Wok