Thursday, 4 September 2008

Stewed Cabbage Rolls

this dish was adapted when i was eating at a restaurant owned by jackie chan in china.. so i think it's kinda nice and healthy and gave it a try.. hope u guys give it a try too~ ;)


mince pork, marinated with soy sauce, five spice powder, sesame oil and a lil cornflour
chopped mushrooms
chopped carrots
cabbage leaves

soy sauce
sesame oil


Mince the pork and marinate and mix with the ingredients. Make sure that the cabbage leaves are large enough to wrap the mince meat. Roll up the cabbage leaves. Add in gravy and stew until the cabbage is soft.

Wednesday, 3 September 2008

Wan Tan Hor

To make wan tan hor.. it requires two steps.. firstly, the kway teow has to be slightly charred to bring out the smell.. secondly, it all depends on the gravy.. cooking requires patience so please do not rush when cooking.. thus making food tastier! hope u guys have been enjoying chinese food so far~ =D

Ingredients: (per plate)

Thick kway teow (Hor Fun)
soy sauce
dark soy sauce

prawns (or squid)
pork/chicken, sliced
vege of choice
1 tbsp cornflour mixed with about 1/2 cup water
soy sauce
1 egg
pepper and salt to taste


Soak kway teow in water till it is quite soft (if using dried ones). Heat wok, add in enough oil to fry the kway teow (prevent sticking). Add light and dark soy sauces and stir fry for awhile till kway teow is charred (not burnt). Set aside kway teow. Add some oil and fry the pork/chicken slices until it is cooked. Add in garlic and fry until fragrant. Pour in some water and bring to boil. Add in vege and when gravy comes to boil, add in the cornflour mixture. Bring gravy back to boil to cook the cornflour. Add in the prawns. When gravy is boiling, transfer slightly beaten eggs, to produce a yellow and white texture under the hot gravy. Serve the kway teow with the gravy. Tada~ Wan Tan Hor!