China - A Step-by-Step Cookbook

cooking classics
china
A STEP-BY-STEP COOKBOOK
yeo kian tiong

china
cooking classics
china
A STEP-BY-STEP COOKBOOK
yeo kian tiong

The publisher wishes to thank Pyrex Metalware, Visions and
Ekco 123 for the loan of kitchen utensils used in this book.
Editor : Sylvy Soh

Designer : Bernard Go Kwang Meng
Photographer : Jambu Studio
Copyright © 2009 Marshall Cavendish International (Asia) Private Limited
Published by Marshall Cavendish Cuisine

An imprint of Marshall Cavendish International
1 New Industrial Road, Singapore 536196
All rights reserved
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International (Asia) Private Limited, 1 New Industrial Road, Singapore 536196.
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Limits of Liability/Disclaimer of Warranty: The Author and Publisher of this book have used their best efforts
in preparing this book.The Publisher makes no representation or warranties with respect to the contents of
this book and is not responsible for the outcome of any recipe in this book. While the Publisher has reviewed
each recipe carefully, the reader may not always achieve the results desired due to variations in ingredients,
cooking temperatures and individual cooking abilities. The Publisher shall in no event be liable for any loss
of profit or any other commercial damage, including but not limited to special, incidental, consequential, or
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National Library Board Singapore Cataloguing in Publication Data
Yeo, Kian Tiong, 1974

China : a step-by-step cookbook / Yeo Kian Tiong. Singapore : Marshall Cavendish Cuisine, 2008.
p. cm. (Cooking classics)
Includes index.
ISBN-13 : 978-981-261-608-1
ISBN-10 : 981-261-608-X
1. Cookery, Chinese. I. Title. II. Series: Cooking classics
TX724.5.C5
641.5951 -- dc22 OCN232962794
Printed in Singapore by KWF Printing Pte Ltd

contents
introduction 7
cooking techniques 11
soups and starters 15
vegetables and bean curd 33
rice and noodles 47
meat and poultry 61
fish and seafood 75
desserts 95
basic recipes 112
glossary 114
index 120
introduction
Chinese cuisine is a myriad of colours and flavours. Spiritual, philosophical and
symbolic value is attached to each ingredient in every dish, whether it is a simple,
steaming pot of rice porridge, or an elaborately prepared seafood dish. Sweet, salty,
spicy or sour flavours are employed purposefully, in relation to and in accordance
with the nature of the dish. The Chinese are proud of their cuisine as much as they
are of their heritage and culture, and the painstaking effort in the preparation and
presentation of their food reflects this pride.
Chinese cuisine is divided into ten schools of classification, namely Sichuan,
Shandong, Jiangsu, Guangdong, Fujian, Anhui, Hunan, Zhejiang, Beijing
and Shanghai. Each region has its own definitive dishes and styles of
cooking, which is also dependent on the natural resources available.
For instance, Sichuan cooking is characteristically hot and spicy. Almost
every dish pays homage to numbingly-hot dried chillies, fermented chilli
paste and Sichuan peppercorns that are produced in the region. Guangdong,
or Cantonese cuisine is perhaps the most well known school of Chinese
cuisine. Due to its strategic location and plentiful resources, there is a
wide variety of meat, fish and seafood dishes. Freshness and quality are
the main principles in Cantonese cooking, and cooking techniques focus on
coaxing out the unique flavours of each ingredient. The flavours of Fujian
cuisine tend to be complex but not overpowering. Due to the region’s
7
close proximity to the sea, fish and seafood dishes make up a main part
of the cuisine. Soups and stews are also typical features in meals. As a
cosmopolitan city, Beijing’s cuisine reflects influences from all over the
world, and is often lauded for innovation and creativity.
Thanks to diasporic movements and globalisation, Chinese cuisine
outside China has obtained a cult status of its own. Styles of cooking and
ingredients are adapted to suit the palate of Western and other Asian
countries, resulting in a plethora of unique dishes that are not found
in China itself. Even Chinese cuisine found in the USA has acquired an
official status of its own, with the customary fortune cookies that are
handed out to diners after each meal. In many Asian countries such as
Singapore and India, there are also plenty of mouth-watering adaptations
of Chinese dishes to be found. Dim sum, originally a Cantonese food
tradition, is now enjoyed and celebrated in many Chinese restaurants all
over the world.
Whether in China or in other countries, it is for certain that Chinese
cuisine will continue to live up to its reputation as one of the world’s finest
cuisines. The recipes and notes in this cookbook aim to help the reader
understand and appreciate Chinese cuisine, and most importantly, to
create magic in the kitchen.
8
Chinese cooking techniques typically consist
of double-boiling, steaming, smoking, stir-
frying and cooking with alcohol.
cooking techniques
double-boiling
Double-boiling is a cooking technique that is commonly employed in
Cantonese cooking. Food is placed in a container, such as a ceramic
jar, which is then placed within a larger container and steamed.
Dishes such as soups, bird’s nest and stews are prepared this way,
to ensure that there is no loss of moisture and liquid. The slow
cooking process also allows the flavours of the ingredients to be
retained. It is a good way to cook delicate ingredients that tend to
fall apart or disintegrate easily when cooking.
steaming
Steaming involves food being cooked by the steam of boiling water.
The heat of the steam cooks the food, without the need for additional
oil. It is a healthy, nutritious way of cooking, as it allows food such
as meat and fish to cook in its own natural juices. Caution must
be practised in controlling the temperature of steam for cooking.
Extremely high heat might cause foods, such as fish and seafood, to
be overcooked, resulting in a loss of moisture. Low or uneven heat
causes the food’s texture to become mushy. Other than meat and fish,
the Chinese also prepare certain breads and cakes by steaming.
11
smoking
Although the smoking technique of cooking is not unique to the
Chinese, it is a useful and preferred method for preserving perishable
foods. In the past, when there was no refrigeration, it was common
for the Chinese to smoke their meat and fish. Prior to smoking, meat
and fish are usually par-cooked. They are then placed on a wire rack,
on top of the smoking ingredients which are scattered in a wok or on
a piece of aluminium foil over a charcoal fire.
stir-frying
Stir-frying is a quick, easy way of cooking food. A spatula is used to
“push” the food around in the pan or wok, usually in a continuous
motion, until the food is cooked. Food such as meat and vegetables
are cut into bite-size pieces to ensure quick and even cooking.
Unless otherwise stated, a small amount of oil is poured into the
wok and heated to the desired temperature. Dry ingredients or
seasonings, such as garlic, ginger or spices are added and stir-fried
until fragrant, followed by the main ingredients.
cooking with alcohol

Cooking with alcohol involves the use of cooking alcohol to marinate
and cook meat or seafood. This technique involves steeping the
main ingredient in alcohol overnight. It is then steamed or
simmered, together with other flavouring ingredients. Famous
Chinese drunken dishes include Herbal Drunken Chicken (see
page 65) and Drunken Prawns.
12
soups and
starters
chinese pickled vegetables 16
cold beef shin 19
smoked tea eggs 20
smoked duck breast 23
abalone ginseng chicken soup 24
lotus root and pork bone soup 27
seaweed and bean curd soup 28
duck and salted mustard vegetable soup 31
chinese pickled vegetables zhong shi pao cai
This piquant, tangy dish serves to whets the appetite. Start preparations a day ahead. Serves 4
Cucumbers 300 g (11 oz) Pick lin g so lu tio n

1
Cabbage 500 g (1 lb 1 /2 oz) White rice vinegar 500 ml
Carrots 300 g (11 oz) (16 fl oz / 2 cups)
Radish 300 g (11 oz) Water 500 ml (16 fl oz / 2 cups)
Red chillies 5, seeded and sliced Sugar 5 Tbsp
Ginger 20 g (2/3 oz), peeled and finely Salt 2 tsp

sliced
1 Slice cucumbers into half lengthways. Remove and discard seeds, then
cut cucumber into thin strips. Cut cabbage into 4 large quarters, then
cut further into 5-cm (2-in) chunks and separate leaves. Peel carrots and
radish and slice into thin rounds.
2 Bring a pot of water to the boil. Blanch cucumbers, cabbage, carrots,
radish, chillies and ginger for 15 seconds, then remove and plunge
immediately into a bowl of iced water. Drain well. Place vegetables and
remaining ingredients in a glass or non-metallic mixing bowl and
set aside.
3 Combine pickling solution ingredients and mix well. Pour over vegetables,
making sure they are completely immersed. Cover with plastic wrap and
refrigerate for 1 day before serving.
4 This pickle can be stored in an airtight jar and in the refrigerator for up
to 1 month.
16 sou p s a n d s t ar t er s
cold beef shin lu shui niu jian
Another cold appetiser that features meltingly tender slices of beef stewed with
vegetables and spices to give it an additional depth of flavour. S er ves 4
Beef shin 1 kg (2 lb 3 oz) S pi ce s

Chicken stock (see page 112) Large dried chillies 55 g (2 oz), seeded
1 quantity
Ginger 20 g (2/3 oz)
Chilli oil 1 tsp
Garlic 12 cloves, peeled
Sesame oil 1 tsp
Star anise 3
White sesame seeds 1/2 tsp
Cloves 3
Stewin g in g redi e nts Black peppercorns 1 Tbsp
Onions 1 kg (2 lb 3 oz), peeled and diced Fennel seeds 1 Tbsp
Carrots 500 g (1 lb 11/2 oz) Sichuan peppercorns 1 Tbsp
Celery 500 g (1 lb 11/2 oz)

Dark soy sauce 250 ml (8 fl oz / 1 cup)
Light soy sauce 250 ml (8 fl oz / 1 cup)
Zhenjiang black vinegar 200 ml (61/2 fl oz)
1 Half-fill a large pot with water and bring to the boil. Carefully lower beef
shin into water for 3 minutes, then remove from heat. Wash beef in tap
or room temperature water. Discard boiling water.
2 Prepare spices. Using a mortar and pestle, pound spices until lightly
crushed. Place in a muslin cloth bag and secure tightly.
3 Place beef, spices and stewing ingredients in a clean pot for stewing.
Add chicken stock and bring to the boil over high heat. Reduce heat
to low, cover and leave to simmer for 2 hours, or until beef is tender.
Remove beef from pot and leave aside to cool before covering in plastic
wrap. Keep refrigerated until use.
4 Leave stewing liquid to simmer, uncovered, until reduced to two-thirds
its amount. Remove from heat, strain and set aside to cool. Refrigerate
to chill.
5 When ready to serve, and beef and sauce are cold, slice beef thinly.
Drizzle with sauce, chilli oil and sesame oil. Sprinkle sesame seeds over,
garnish as desired and serve immediately.
soups and s tar t er s 19

smoked tea eggs xun dan
Quick and easy to prepare, this snack will be a hit at parties! S er ves 4
Salt 1 tsp Co n d imen ts

White rice vinegar 2 tsp Back bacon 5–6 strips
Chicken eggs 6, room temperature Prawn roe (ebiko) 6 Tbsp
Loose jasmine tea leaves 3 Tbsp Spring onions (scallions) 2, finely chopped
Sugar 2 Tbsp
1 Fill a large pot with water. Add salt and vinegar and bring to the boil.
Gently lower eggs into boiling water, making sure they are completely
submerged. Cover pot and reduce heat to low. Leave to cook for
5 minutes. Meanwhile, prepare a container of iced water.
2 Remove eggs and plunge immediately into iced water. Once cooled,
remove and peel shells carefully, as eggs are very delicate at this stage.
3 Prepare a piece of aluminium foil large enough to cover base of wok.
Place in wok with shiny side facing upwards, then add tea leaves and
sprinkle sugar over evenly. Set a metal rack over tea leaves and place
eggs on rack. Eggs can be smoked in separate batches if rack is too
small.
4 Cover wok and leave eggs to smoke for 5 minutes over medium heat.
Reduce heat to low and leave for 3 minutes, then turn heat off and leave
eggs to rest for another 3 minutes before removing. Set aside to cool.
5 Using a knife with a wet blade, carefully slice eggs in half and
arrange on a serving plate. Set aside.
6 Heat a frying pan over low heat. Add 1 Tbsp water and bacon strips and
fry until crispy. Remove from heat and chop into small pieces.
7 Top eggs with bacon bits, prawn roe and spring onions. Garnish as
desired and serve immediately.
smoked duck breast char xun ya xiong
Brining introduces flavour and moisture into meat. In this recipe, it prevents the duck
from drying out during the smoking process, thus retaining the meat’s tenderness. Serves 4
Duck breasts 2 B ri ni ng so lu tio n

Loose oolong tea leaves 300 g (11 oz) Salt 255 g (9 oz)
Sugar 2 Tbsp Black peppercorns 1 Tbsp
Freshly cracked black pepper 2 Tbsp Star anise 4, lightly crushed
Cinnamon sticks 2, lightly crushed
Warm water 1.25 litres (40 fl oz / 5 cups)
1 Prepare a day in advance. Wash duck breasts under running water and
drain. Trim off skin and excess fat. Set aside.
2 Prepare brining solution. In a mixing bowl, combine ingredients and mix
well, stirring until salt is mostly dissolved. Place duck breasts in, then
refrigerate and leave overnight.
3 Drain duck breasts and set aside. Prepare a piece of aluminium foil
large enough to cover base of wok. Place in wok with shiny side facing
upwards, then add tea leaves. Set a metal rack over tea leaves and place
duck on rack.
4 Cover wok and smoke duck breasts for 10 minutes over medium heat.
Reduce heat to low and continue to smoke for 45 minutes. There should
be steam seeping out from under the cover. Do not uncover wok at any
time during smoking process.
5 Turn heat off and leave duck breasts to rest in wok for another
20 minutes without uncovering, then remove from wok and set aside to
cool. Duck should be cooked to medium doneness. Once cooled, cover
with plastic wrap and keep refrigerated until ready to serve.
6 To serve, slice duck breasts thinly and garnish with black pepper.
Note: leftover duck breast can be kept refrigerated for up to 2 days. Serve
in salads or with a stir-fried vegetable dish.

abalone ginseng chicken soup
bao yu ren sheng dun ji tang
This herbal chicken soup is a typical Chinese favourite. The slightly bitter taste of ginseng
and the sweetness of wolfberries, red dates and longans go well with chicken. S er ves 4
Fresh ginseng 100 g (31/2 oz)

Whole chicken 1, medium-sized, cleaned
Dried abalone slices 2
Ginger 20 g (2/3 oz), peeled and crushed
Dried red dates 55 g (2 oz)
Dried longans 55 g (2 oz)
Dried Chinese yam (huai shan) 3 pieces
Chinese wolfberries (see page 27) 55 g
(2 oz), soaked
1 Prepare ginseng. Using a sharp knife, slice each root in half by cutting
down the centre. Set aside.
2 Prepare chicken. Cut chicken in half by cutting down the centre of the
breast. Separate the thighs from the breast by cutting through the skin
where the joints meet, then trim excess fat and set aside.
3 Bring a pot of water to the boil. Scald chicken for 3 minutes to remove
impurities, then remove and rinse under running water. Place chicken in a
clean pot and add ginseng, abalone slices, ginger, red dates, longans and
Chinese yam.
4 Add enough room temperature or cooled water to cover ingredients
completely. Bring mixture to the boil over medium heat, then reduce
heat to low until it reaches a gentle simmer. Cook for 4 hours, stirring
occasionally. Drain wolfberries and add just before serving.
5 Ladle into bowls and serve hot.
lotus root and pork bone soup
lian ou dun zhu gu tang
Lotus root is rich in iron and vitamins B and C. In Chinese cooking, this soup is
recommended for strengthening one’s heart and stomach. S er ves 4
Fresh lotus roots 2 kg (4 lb 6 oz) Dried red dates 55 g (2 oz)

Chinese wolfberries 55 g (2 oz) Dried longans 55 g (2 oz)
Whole chicken 1, medium-sized, cleaned Dried red beans 1 Tbsp
Pork bones 1 kg (2 lb 3 oz)
1 Wash lotus roots thoroughly to remove any mud or dirt stuck to the skin.
Slice into 1-cm (1/2-in) slices and set aside.
2 Reconstitute wolfberries by soaking in a bowl of lukewarm water until
they are soft and swollen. Drain and set aside.
3 Prepare chicken. Cut chicken in half by cutting down the centre of the
breast. Separate the thighs from the breast by cutting through the skin
where the joints meet, then trim excess fat and set aside.
4 Bring a pot of water to the boil. Scald chicken and pork bones for
3 minutes to remove impurities, then remove and rinse under running
water. Discard water for scalding and return chicken and pork bones
to the pot. Add lotus root slices and remaining ingredients except
wolfberries.
5 Add enough room temperature or cooled water to cover ingredients
occasionally. Add wolfberries just before serving.
6 Ladle into bowls and serve hot.

seaweed and bean curd soup
zhi cai dou fu tang
Toasting the seaweed brings out its fragrance and flavour, thus providing
an additional depth of flavour to this light, simple soup. S er ves 4
Silken bean curd 200 g (7 oz) Sea so n in g

1
Chinese seaweed /2 sheet Light soy sauce 1 Tbsp
Cooking oil 2 Tbsp Oyster sauce 1 Tbsp
Garlic 4 cloves, peeled and chopped Sugar 1 tsp
Minced pork 500 g (1 lb 11/2 oz) Ground white pepper to taste
Chicken or pork stock (see page 112) Salt to taste
1.5 litres (48 fl oz / 6 cups)
Corn flour (cornstarch) 1 Tbsp, mixed
with 3 Tbsp water
1 Cut bean curd into 1.5-cm (3/4-in) cubes. Set aside.
2 Heat a large frying pan over medium heat. Toast seaweed on both sides
for 3 minutes or until fragrant, then remove from heat and set aside.
3 Using the same pan, heat oil over medium heat. Add garlic and fry until
light brown and fragrant, then add pork and stir-fry until browned, using
the spatula to break up any clumps.
4 Add seasoning ingredients and stir to mix well. Add chicken or pork stock
and bring to the boil. Add bean curd pieces and seaweed and reduce
heat to low. Stir carefully so as not to break bean curd pieces, then add
corn flour mixture to thicken. Leave to cook for another minute before
removing from heat.
5 Ladle into bowls and serve immediately.
duck and salted mustard vegetable soup
xian cai ya tang
This delicious soup has a medley of sweet, sour and savoury flavours that
complement the gaminess of duck perfectly. S er ves 4
Salted mustard vegetable Candied dates 1, finely chopped

500 g (1 lb 11/2 oz)
Ginger 10 g (1/3 oz), peeled and sliced
Duck 1, small
Sugar 1 tsp
Cooking oil 2 Tbsp
Ground white pepper to taste
Water 1.5 litres (48 fl oz / 6 cups)
Galangal 10 g (1/3 oz), peeled and sliced
Preserved sour plums 2
Tomatoes 500 g (1 lb 11/2 oz), halved
1 Rinse salted mustard vegetable under running water to remove excess

salt and oil. Drain, then cut into thick slices and set aside.
2 Cut duck in half by cutting down the centre of the breast. Separate the
thighs from the breast by cutting through the skin where the joints meet.
Cut further into 5-cm (2-in) pieces, trim excess fat and set aside.
3 Heat oil in a frying pan over medium-high heat. Sear duck pieces until
evenly browned, then remove from heat and drain.
4 Transfer duck to a pot and add remaining ingredients except tomatoes.
Add enough room temperature or cooled water to cover ingredients
occasionally. Add tomatoes in the last 10 minutes of cooking.

vegetables and
bean curd
ma po bean curd 34
crab roe bean curd 37
crispy bean curd with minced prawn paste 38
stir-fried chinese kale with abalone slices 41
spinach with three eggs 42
stewed radish 45
ma po bean curd ma po dou fu
Another popular Sichuan speciality, this spicy bean curd dish is best served with plain
white rice. S e r v es 4
Vegetable oil 2 Tbsp Ground black pepper 1/2 tsp

Large dried chillies 3, cut into 2.5-cm Chicken stock (see page 112) 500 ml
(1-in) lengths (16 fl oz / 2 cups)
Shallots 3, peeled and diced Silken bean curd 400 g (141/3 oz), cut into
2.5-cm (1-in) cubes
Garlic 3 cloves, peeled and chopped
Sesame oil 1 Tbsp
Sichuan peppercorns 1/2 tsp, finely ground
Corn flour (cornstarch) 1 Tbsp, mixed with
Chilli bean paste 2 Tbsp
2 Tbsp water
Minced beef 200 g (7 oz)
Spring onion (scallion) 1, finely chopped
Sugar 1 tsp
1 Heat oil in a wok over low heat. Add chillies and stir-fry until oil turns
reddish in colour. Add shallots and garlic and stir-fry until garlic is light
brown, then add Sichuan peppercorns and chilli bean paste and mix well.
Add beef and stir-fry until beef is lightly browned. Use the spatula to
break up clumps so beef can cook evenly. Add sugar and pepper and
mix well.
2 Add chicken stock, then add bean curd carefully so as not to break the
pieces. When mixture starts to bubble, add sesame oil and stir to mix
well. Add corn flour mixture to thicken, then add spring onions and
remove from heat.
34 v eg et a bl es and be an c ur d
crab roe bean curd xie huang dou fu
A Shanghainese delicacy that is also popular in Taiwan, this simple bean curd dish,
dressed in a rich, creamy dressing of crabmeat and roe, will definitely appeal to seafood
and bean curd lovers! Ser ves 4
Sri Lankan crab with yellow roe 1 Salt 1/4 tsp

Firm bean curd 400 g (141/3 oz) Ground white pepper 1/4 tsp
Vegetable oil 2 Tbsp Sesame oil 2 tsp
Ginger 20 g (2/3 oz), peeled and minced Corn flour (cornstarch) 1 Tbsp, mixed
with 2 Tbsp water
Chicken stock (see page 112)
500 ml (16 fl oz / 2 cups) Chopped spring onions (scallions) 2 Tbsp
1 Clean and prepare crab (see pages 70 and 71). Place crab in a pot and
fill with enough water to cover. Bring to the boil and cook for 5 minutes
or until crab changes colour. Remove from heat, drain and set aside to
cool. Once cooled, remove the roe and extract crabmeat. Set aside.
2 Using a wet knife, slice bean curd into 1-cm (1/2-in) thick slices. In a
frying pan, arrange slices in a fan shape and set aside.
3 Heat oil in a wok over low heat. Add ginger and stir-fry until light brown,
then add crabmeat and roe and stir to mix well. Add chicken stock and
season with salt and pepper. When mixture starts to bubble, add sesame
oil and corn flour mixture and stir until thickened. Remove from heat
and set aside.
4 Place frying pan with bean curd over low heat. Pour crabmeat mixture
over and leave until mixture starts to boil. Remove from heat and gently
transfer bean curd to a serving plate. Garnish with spring onions and
serve immediately.
vegetables and bean cu r d 37

crispy bean curd with minced prawn paste
cui pi xie jiang zha dou fu
Crisp and tasty, this is a great recipe for an afternoon snack, and one that kids will
certainly enjoy! S er ves 4
Silken bean curd 2 pieces, 400 g Pr a wn p a ste

(141/3 oz) each
Tiger prawns (shrimps) 300 g (11 oz),
Vegetable oil for deep-frying peeled, deveined and chopped
Carrot 30 g (1 oz), peeled and chopped
Egg 1, lightly beaten
Plain (all-purpose) flour 1 Tbsp
Salt to taste
1 Prepare prawn paste. Combine ingredients in a blender and pulse for

1 minute or until ingredients are finely minced. Transfer to a bowl and
set aside.
2 Cut bean curd into 3.5-cm (11/2-in) pieces. Using a teaspoon, make
a small hollow in the middle of each piece. Spoon enough filling into
hollow to make a small mound. Wet your fingertips with water to
smoothen filling. Repeat steps until ingredients are used up.
3 Heat oil for deep-frying over medium heat. To test if oil is hot enough,
place a wooden chopstick into oil. Oil should start bubbling at a
moderately fast speed.
4 Gently lower in stuffed bean curd pieces and deep-fry until bean curd
pieces are golden brown and float to the surface. Do this in batches to
avoid pieces from sticking to each other. Remove from heat, drain and
serve immediately, with a dipping sauce of your choice on the side.
stir-fried chinese kale with abalone slices
bao pian chao jie lan miao
Stir-fried Chinese vegetables are always served as part of the main Chinese meal. For a
purely vegetarian meal, omit the abalone and abalone stock. Serves 4
Baby Chinese kale 500 g (1 lb 11/2 oz) Abalone sauce (see page 91) 125 ml
(4 fl oz / 1/2 cup)
Vegetable oil 2 Tbsp
Braised abalone (see page 91) 1/2, thinly
Garlic 2 cloves, peeled and finely chopped
sliced
Ginger 20 g (2/3 oz), peeled and minced
Chinese cooking wine (Shaoxing) 1 Tbsp
Salt to taste
Sugar to taste
1 Prepare Chinese kale. Separate the stems by cutting base of stalks. Cut
off and discard any wilted stems and leaves. Make criss-cross cuts at the
thick end of each stem and set aside.
2 Heat a wok over low heat until smoking hot. Add oil and swirl the wok
to coat inside of wok evenly. Add garlic and increase heat slightly. Add
Chinese kale and stir-fry for 1–2 minutes.
3 Add ginger, salt and sugar and increase to medium-high heat. Stir-fry for
10 seconds, tossing ingredients to mix well. Add abalone sauce and stir
to mix well, then add abalone slices. Increase to high heat, add cooking
wine and toss quickly to mix well.
4 Remove from heat, dish out and serve immediately.

spinach with three eggs qin cai san bao
This clear, soupy vegetable dish is popular at Chinese restaurants. It can be easily
prepared at home. S er ves 4
Chinese spinach 300 g (11 oz)

Century egg 1
Salted egg 1
Ginger 20 g (3/4 oz), peeled and chopped
Chicken stock (see page 112) 500 ml
(16 fl oz / 2 cups)
Egg white 1, lightly beaten
1 Prepare spinach. Peel off the top layer of each stem. Cut off and discard
roots and wilted leaves. Rinse spinach several times to wash off any sand
and grit, then drain and set aside.
2 Remove outer coating on century egg and discard. Peel egg, then cut into
8 wedges and set aside.
3 Crack salted egg onto a plate. Using a small knife, cut yolk into
small pieces. Set aside.
4 Heat oil in a wok over high heat. When wok is hot, add oil and swirl
to coat inside of wok evenly. Add garlic and ginger and stir-fry until
fragrant, then add spinach and stir-fry for 1 minute. Add chicken stock,
century egg and salted egg and stir to mix well. Cover wok and leave
until mixture starts to boil. Stir in egg white slowly and remove
from heat.
5 Dish out and serve immediately.
stewed radish bao zhi meng luo po
Stewed radish is normally consumed during the Chinese new year,
as it signifies good fortune. Ser ves 4
White radish 800 g (13/4 lb) Abalone braising stock (see page 91)
1.5 litres (48 fl oz / 6 cups)
Oyster sauce 3 Tbsp
Garlic 3 cloves, peeled and lightly crushed
Ginger 2.5-cm (1-in) knob, peeled and
with 2 Tbsp water
lightly crushed
Bacon bits (see page 20) 1 Tbsp
1 Slice radish into 7.5-cm (3-in) lengths. Peel and discard skins.
Set radish aside.
2 Select a pot for cooking and cut a circle of aluminium foil that is
slightly smaller than pot. Add oil to pot and place over medium heat.
Add garlic and ginger and stir-fry until fragrant. Add half of abalone
stock, then add oyster sauce and stir to mix well.
3 Place radish into pot, making them stand in an upright position. Add
remaining abalone stock, making sure radish is completely covered.
Place the circle of aluminium foil over tops of radish.
4 Reduce heat to low, then leave to simmer for 2 hours, or until radish
is soft and slightly translucent. Remove from heat and reserve stock.
Slice each radish into 6 wedges each, then arrange in a large bowl in an
upright position and cover with plastic wrap.
5 Return stock to heat and bring to a brisk simmer, uncovered,
over medium-high heat. When stock has reduced to half its original
amount, add corn flour mixture and stir until thickened.
6 Place radish on a serving plate and drizzle generously with sauce.
Garnish with bacon bits and serve immediately.

rice and noodles
steamed cod fish with glutinous rice 48
steamed lotus leaf chicken with glutinous rice 51
crabmeat fried rice 52
stir-fried hokkien noodles 55
pork and cabbage dumplings 56
stir-fried shanghai rice cakes 59
steamed cod fish with glutinous rice
xue yu zhen nuo mi
This glutinous rice dish features the rich taste of cod fish accompanied by savoury,
salty preserved black beans and Chinese olives S er ves 4
Glutinous (sticky) rice 750 g (13/5 lb), Co n d imen ts

soaked in water for 30 minutes
Cooking oil 2 Tbsp
Dried lotus leaf 1, soaked in warm water
Garlic 4 cloves
to soften, drained and pat dry
Ginger 20 g (2/3 oz),peeled and finely
Cod fish 400 g (141/3 oz). deboned and
chopped
cut into 1-cm (1/2-in) thick slices
Preserved Chinese olives 100 g (31/2 oz)
Cooking oil 2 Tbsp
Preserved black beans 125 ml (4 fl oz /
Spring onions (scallions) 2, finely sliced 1
/2 cup)
Sugar 2 Tbsp
1 Prepare a bamboo steamer basket, a piece of muslin cloth large enough

to line basket and a wok large enough to fit basket in. Line basket with
muslin cloth and set aside.
2 Prepare condiments. Heat oil in in a frying pan over medium heat.
Add garlic and ginger and fry until light brown and fragrant. Add
preserved olives, black beans and sugar and stir until sugar is melted.
Remove from heat and set aside.
3 Drain glutinous rice well. Place rice in the lined bamboo steamer, then
place steamer inside wok. Pour in some water to cover base of wok.
Cover wok and steam over medium heat for 20 minutes, or until rice is
tender but with a bite to it. Remove muslin cloth with rice from basket
and set aside.
4 Line bamboo steamer with lotus leaf and trim edges to neaten.
Transfer rice from muslin cloth into lined steamer basket. Top with cod
fish. Sprinkle condiments over. Return basket to the wok, cover and steam
over high heat for 15 minutes, or until fish is opaque and flesh flakes
easily when pricked with a fork.
5 Heat oil over high heat. Sprinkle spring onions over fish, then pour hot
oil over.
6 Garnish as desired and serve immediately.
48 ri ce a n d n o odl e s
steamed lotus leaf chicken with glutinous rice
ji rou zhen nuo mi
More commonly known by its Cantonese name lor mai gai, these savoury steamed parcels
are a popular dim sum item in Chinese restaurants. Ma k es 8 pa r cels
Boneless chicken thigh meat Mari nade

500 g (1 lb 11/2 oz), sliced into
1-cm (1/2-in) strips
Glutinous (sticky) rice 300 g (11 oz),
soaked in warm water to soften, Light soy sauce 2 tsp
drained and pat dry Ground white pepper 2 tsp
Dried Chinese mushrooms 8, soaked to Five-spice powder 1/4 tsp
soften and drained
Sugar 2 tsp
Dried Chinese sausages 2, fried until
fragrant, then sliced into 16 pieces Corn flour (cornstarch) 2 tsp, mixed with
1 Tbsp water
Dried lotus leaves 2, soaked until softened
and cut into 4 pieces each Vegetable oil 1 Tbsp
Dried vines or kitchen string
1 Prepare a bamboo steamer basket, a piece of muslin cloth large enough

to line basket and a wok large enough to fit basket in. Line basket with
muslin cloth and set aside.
2 Prepare marinade. In a mixing bowl, combine ingredients and mix well.
Place chicken pieces in, making sure marinade covers chicken completely.
Refrigerate and marinate for 1 hour or longer if preferred.
3 Meanwhile, drain glutinous rice well. Place rice in the lined bamboo
steamer, then place steamer inside wok. Pour in some water to cover
base of wok. Cover wok and steam over medium heat for 10 minutes,
or until rice is half-cooked, with a slightly firm bite to it. Remove muslin
cloth with rice from basket and set aside.
4 Lay lotus leaf on a flat working surface. Place 2 Tbsp cooked rice and
1–2 strips chicken, 1 mushroom and 2 pieces Chinese sausage in the
centre of leaf. Fold leaf up to cover ingredients, then secure tightly with a
length of dried vine or kitchen string. Repeat until ingredients are used up.
5 Place lotus leaf parcels in steamer and steam over high heat for
15 minutes. Remove from heat and serve immediately.
rice and noo d les 51

crabmeat fried rice xie rou cao fan
Other than being a convenient way of using leftover rice, this tasty fried rice dish
is also easy to prepare! S er ves 4
Vegetable oil 3 Tbsp Ground white pepper to taste

Sesame oil 2 tsp Sugar to taste
Garlic 4 cloves, peeled and finely chopped Egg yolks 4, lightly beaten
2
Ginger 20 g ( /3 oz), peeled and sliced Crabmeat 500 g (1 lb 11/2 oz)
Steamed jasmine rice chilled, preferably Spring onions (scallions) 2, finely sliced
a day old
Salt to taste
1 Heat a wok over high heat until very hot. Add vegetable and sesame oils,
then swirl wok to ensure its sides are evenly coated with oil.
2 Add garlic and ginger and fry until light brown and fragrant. Add rice
and stir-fry quickly to break up any clumps. Use the spatula to soften
the rice by pressing down gently.
3 Add salt, pepper and sugar and stir to mix well. Drizzle egg yolks over
evenly while tossing the wok gently in a quick, circular motion. Add
crabmeat and stir quickly to mix well before removing from heat.
Season with more white pepper to taste.
4 Garnish with spring onions and serve immediately.
stir-fried hokkien noodles fu jian cao mian
Hokkien noodles originate from the Fujian province of China, and has become a well-
loved and definitive Singaporean dish. S er ves 4
Squid 200 g (7 oz) Spring onion (scallion) 1, cut into

2.5-cm (1-in) lengths
White-fleshed fish 200 g (7 oz), cleaned
and deboned Eggs 3, lightly beaten
Vegetable oil 250 ml (8 fl oz / 1 cup) Corn flour (cornstarch) 2 Tbsp, mixed
with 4 Tbsp water
Tiger prawns (shrimps) 200 g (7 oz),
peeled, tails left intact
S e as on in g
Dark soy sauce 11/2 Tbsp
Ginger 20 g (2/3 oz), peeled and finely
chopped Light soy sauce 1/2 Tbsp
Red chilli 1, sliced and seeded Oyster sauce 1 Tbsp

1
Carrots 100 g (3 /2 oz), peeled and cut Sugar 2 tsp
into strips Ground white pepper to taste
1
Flat yellow noodles 500 g (1 lb 1 / oz)
2

(16 fl oz / 2 cups)
1 Clean squid. Separate the heads from the tubes and discard. Clean squid
tubes by removing innards and pulling away as much of the skin as
possible. Rinse in water, then cut into 5-cm (2-in) pieces and set aside.
2 Slice fish into 5-cm (2-in) pieces and set aside.
3 Heat oil in a wok over high heat until smoking hot. Quickly stir-fry
tiger prawns, squid and fish slices for about 30 seconds. Drain and set
aside.
4 Using the same wok, stir-fry garlic and ginger over medium heat until
fragrant. Add chilli and carrots and stir-fry for 1 minute. Add noodles
and toss to mix ingredients evenly. Stir-fry noodles until slightly charred,
then add stock, seasoning ingredients and mix well. Increase to high heat
and cover wok. Leave for 2 minutes.
5 Add prawns, squid and fish slices and spring onion. Toss to mix evenly,
then add eggs and mix well. Add corn flour mixture to thicken gravy, if
necessary. Toss ingredients for another minute, then remove
from heat.

pork and cabbage dumplings
zhu rou bao cai jiao zi
Dumplings are served as a main course in northern China, with many variations in
fillings. This recipe features pork and cabbage as the main ingredients. S er ves 4
Pork or chicken stock (see page 112) Seasoning

1 quantity
Five-spice powder 1/2 tsp
Dipping sauce Light soy sauce 1/2 Tbsp
Zhenjiang black vinegar 3 Tbsp Oyster sauce 1 Tbsp
Light soy sauce 1 Tbsp Sugar 2 tsp
Garlic 4 cloves, peeled and chopped Ground white pepper to taste
Sesame seeds 1 Tbsp Chinese cooking wine (Shaoxing) 1 Tbsp
Sesame oil 2 tsp Sesame oil 1 Tbsp
Peanuts 1 Tbsp Corn flour (cornstarch) 2 tsp
Filling Dough
Lean minced pork 400 g (141/3 oz) Plain (all-purpose) flour
Fatty minced pork 100 g (31/2 oz) Salt 1/4 tsp
Chinese cabbage 500 g (1 lb 11/2 oz), Cold water 250 ml (8 fl oz / 1 cup)

finely chopped
Spring onions (scallions) 100 g (31/2 oz),
finely chopped
1 Combine ingredients for dipping sauce in a blender and blend into a fine
paste. Set aside. Combine ingredients for filling in a mixing bowl. Add
seasoning ingredients and mix well. Cover with plastic wrap and set aside.
2 Prepare dough. Mix flour and salt in a mixing bowl. Gradually add water
while mixing form a smooth and even dough. Cover with plastic wrap and
leave to rest for 30 minutes.
3 Divide dough into 4 equal portions and into 20 cm (8-in) cylindrical rolls
Divide each roll into 10 equal portions. Roll each portion into spheres using
the palms of your hands, then roll out into flat circles using a chopstick.
Spoon about 1 Tbsp filling onto the centre of each dough circle. Dab a little
water along the edges and seal by pinching sides together.
4 Bring a lightly salted pot of water to the boil. Gently lower in dumplings,
stirring gently to prevent them from sticking together. Dumplings are cooked
once they float to the surface. Leave to simmer for 2 minutes, then remove
from heat and drain well.
5 Bring pork or chicken stock to the boil. Ladle into bowls and add dumplings.
Serve hot with dipping sauce on the side.
stir-fried shanghai rice cakes
shang hai cao nian gao
This dish is usually prepared during the Chinese New Year, as the Chinese people believe
that eating rice cakes will bring prosperity year after year. S er ves 4
Dried Shanghainese rice cakes 500 g Eggs 2, lightly beaten

(1 lb 11/2 oz)
Pork loin 300 g (11 oz) with 3 Tbsp water
S e as on in g
Garlic 4 cloves, peeled and minced
Light soy sauce 2 Tbsp
Chinese cabbage 500 g (1 lb 11/2 oz)
Dark soy sauce 1 Tbsp
Carrots 100 g (31/2 oz), peeled and finely
sliced into strips Oyster sauce 1 Tbsp
Spring onions (scallions) 55 g (2 oz), Sugar 2 tsp

finely chopped Ground white pepper 1/2 tsp
Red bird's eye chillies 2, finely chopped
(16 fl oz / 2 cups)
1 Soak rice cakes in room temperature water for 6 hours or until rice
cakes have softened. Drain and discard soaking water. Bring a pot of
water to the boil, then blanch rice cakes for 2–3 minutes. Drain and
set aside.
2 Rub a little salt into pork loin, then rinse in water. Trim off excess fat,
then slice into thin pieces. Set aside.
3 Heat a wok over medium heat. When wok is hot, add oil and stir-fry
garlic until light brown. Add cabbage, carrots, spring onions, chillies and
pork. Stir-fry for 1 minute, then add rice cakes and toss gently to mix
well. Gradually add half of chicken stock while stir-frying.
4 When most of the liquid has been absorbed, add remaining chicken stock,
seasoning ingredients and mix well. Leave to simmer for a few minutes.
Add eggs and mix quickly. Add corn flour mixture to thicken gravy,
if necessary.

meat and poultry
crispy skin chicken 62
herbal drunken chicken 65
paper-wrapped chicken wings 66
mongolian beef 69
roast pork 70
dongbo's pork 73
crispy skin chicken cui pi zha ji
This classic Cantonese dish yields succulent, juicy chicken with crisp, golden brown skin.
S e rv e s 4
Whole chicken 1, about 1.2 kg Co a tin g liq u id

(2 lb 10 oz), cleaned
Red rice vinegar 125 ml (4 fl oz / 1/2 cup)
Vegetable oil for deep-frying
Light soy sauce 250 ml (8 fl oz / 1 cup)
Dark soy sauce 125 ml (4 fl oz / 1/2 cup)
Spring onions (scallions) 2, sliced into half
Sugar 110 g (4 oz)
S e as on in g Water 500 ml (16 fl oz / 2 cups
Salt 2 tsp
Co n d imen t
Ground white pepper 3 tsp
Store-bought Chinese lemon
Chinese cooking wine (Shaoxing) 3 Tbsp pepper-salt mixture
1 Rinse chicken and pat dry with paper towels. Set aside.
2 In a mixing bowl, combine ingredients for seasoning and mix well. Rub
seasoning all over outside and inside cavity of chicken. Stuff cavity with
ginger and spring onions, then seal by threading a bamboo or wooden
skewer through.
3 In a mixing bowl, combine ingredients for coating and mix well. Place in
a wok and heat until hot over medium heat.
4 Place chicken in wok and ladle coating liquid over chicken, until chicken
is the same colour as the liquid. Thread a hook through the joints at its
neck, then hang up and leave to air-dry in a cool, dry and windy place for
6 hours until chicken's skin is completely dry. If conditions are warm and
humid, refrigerate chicken overnight.
5 Heat oil for deep-frying in a large wok over medium heat. Hold chicken
slightly above the wok. Using a ladle, scoop and drizzle oil over chicken
until skin starts to expand and separate from the meat. Do this carefully
to avoid spattering hot oil on your fingers. Gently lower chicken into oil,
ensuring it is completely submerged. Deep-fry for 12–15 minutes, or
until chicken is crispy and golden brown. Remove from heat, drain and
set aside to cool a little before slicing into serving pieces. Discard ginger
and spring onions.
6 Serve with lemon pepper-salt mixture on the side.
62 m ea t a n d p oul t r y
herbal drunken chicken yao cai zui ji
Drunken chicken originates from the city of Shaoxing, located in the Zhejiang province of
China. This version features an array of nutritious and flavourful Chinese herbs. S er ves 4
Ginger 30 g (1 oz), peeled and sliced He rbs

Spring onions (scallions) 2 Chinese wolfberries (see page 27) 2 Tbsp
Salt 2 Tbsp Dried Chinese yam (huai shan) 3 slices
Water 1.5 litres (48 fl oz / 6 cups) Codonopsis root (dang shen) 3
Whole chicken 1.2 kg (2 lb 10 oz), Dried red dates 10
cleaned
Dried longans 125 g (41/2 oz)
Chinese cooking wine (Shaoxing)
1 bottle, about 640 ml (21 fl oz /
23/5 cups)
1 Combine ginger, spring onions, salt and water in a large pot and bring
to the boil over high heat. Gently lower in chicken, making sure it is
completely submerged. Reduce heat to low until stock reaches a gentle
simmer. Cover and leave for 30 minutes. Transfer 750 ml (24 fl oz /
3 cups) stock to a large mixing bowl and set aside to cool. Discard
remaining stock.
2 Place chicken in a bowl of iced water, making sure it is completely
submerged. Leave for 5 minutes, then drain and set aside.
3 Add herbs and cooking wine to cooled stock and stir to mix well. Place
chicken in and cover loosely with plastic wrap, making sure the wrap
touches the stock. Refrigerate overnight.
4 Cut chicken into serving portions. Serve chilled, in stock.
meat and poult r y 65

paper-wrapped chicken wings zhi bao ji
This fragrant dish of paper-wrapped chicken is another popular Cantonese favourite. Start
preparations at least 6 hours ahead. S er ves 4
Chicken wings 8 Dark soy sauce 2 tsp

Vegetable oil for deep-frying Honey 2 tsp
Baking (waxed) paper Sesame oil 2 tsp
Oyster sauce 2 tsp
S e as o n in g
Ground black pepper 1 tsp
Light soy sauce 1 Tbsp
Chinese cooking wine (Shaoxing) 2 Tbsp
Garlic 8 cloves, peeled and sliced
Shallots 4, peeled and sliced
1 Rinse chicken wings and drain. Slice wings into 2 parts by cutting
through at the joints to make 16 pieces in total.
2 Place wings in a bowl. Add seasoning ingredients and stir to mix well.
Leave to marinate for at least 6 hours.
3 Meanwhile, prepare paper envelopes. Cut baking paper into eight
18 x 25-cm (7 x 10-in) rectangular pieces. Fold each piece in half,
leaving a 2-cm (0.9-in) allowance from the edge. Make double folds on
the left and right sides and fasten with staples.
4 Place a wing and drumlet into each paper envelope, along with garlic and
shallot slices. Seal with staples and set aside.
5 Heat oil for deep-frying in a wok over medium heat. Deep-fry parcels for
5–8 minutes, or until chicken is golden brown. Do this in batches, if wok
is small. Remove from heat, drain and serve immediately.
mongolian beef meng gu niu rou
Mongolian beef is a popular dish that is commonly served in Chinese restaurants
throughout America. Fragrant and lightly spicy, this simple stir-fried dish is quick
and easy to prepare. S er ves 4
Beef tenderloin 600 g (1 lb 51/3 oz) S e as onin g

Corn flour (cornstarch) 2 Tbsp Light soy sauce 1 Tbsp
Vegetable oil for deep-frying Chinese cooking wine (Shaoxing) 1 Tbsp
Ginger 20 g (2/3 oz), peeled and sliced Sesame oil 2 tsp
Garlic 2 cloves, peeled and chopped Dark soy sauce 1 tsp
Spring onions (scallions) 2, cut into Brown sugar 2 tsp
2.5-cm (1-in) segments
Ground black pepper 1 tsp
Sichuan peppercorns 2 tsp, finely crushed
1 Combine ingredients for seasoning in a mixing bowl and stir to mix well.
Set aside.
2 Slice beef thinly, then place in a mixing bowl. Add corn flour and mix
well to coat beef evenly. Heat oil for deep-frying in a wok over high heat.
Add beef slices and deep-fry for 5 seconds, then remove and drain.
Beef should be half-cooked.
3 Leave just 1 Tbsp oil in wok and reheat over medium heat. Add ginger
and garlic and stir-fry until light brown. Add beef slices and seasoning
and stir-fry for 30 seconds, mixing ingredients well. Beef should be
cooked to medium-well doneness.
4 Dish out, garnish as desired and serve immediately.

roast pork shao zhu rou
This combination of crisp, crackling skin with tender, melt-in-your mouth fatty meat is a
treat not to be missed! S er ves 4
Pork belly 1 kg (2 lb 3 oz) T h a i lime sa u ce

Chinese five-spice powder 1 Tbsp Lime or calamansi juice 100 ml (31/3 fl oz)
Salt 1 Tbsp Sugar 3 Tbsp
Store-bought fermented sweet bean paste Fish sauce 1 Tbsp
Coriander leaves (cilantro) 1 sprig, finely
chopped
Bird's eye chillies 1–2, finely sliced
1 Prepare a day in advance. Place pork belly on a cutting board, with skin
side facing down. Using a sharp knife, score 3 horizontal cuts across the
grain, followed by 3 vertical cuts. Absorb as much moisture as possible
using paper towels and set aside.
2 Fill a large frying pan with water and bring to the boil. Place pork belly
with the skin side facing down into the pan and leave for 3 minutes.
Remove from heat, drain and pat dry with paper towels.
3 Sprinkle five-spice powder and salt evenly onto scored side of pork belly.
Leave aside to air-dry at room temperature for 1 hour, then refrigerate
overnight.
4 The following day, preheat oven to 180°C (350°F).
5 Combine ingredients for Thai lime sauce in a mixing bowl. Set aside.
6 Place pork belly on a baking rack, with skin side facing up. Place in
oven for 1 hour, then change setting of oven to Broil. Leave oven door
open and broil pork belly for 30 seconds. Remove from heat and set
aside to cool.
7 Cut pork belly into bite-size pieces. Serve with Thai lime sauce and
sweet bean paste on the side.
dongbo's pork dong po rou
This meltingly tender dish, dressed in a rich, piquant sauce, derives its name from
Su Dong Bo, a famous Chinese poet,. This dish was created by accident when Dong Bo
forgot about the dish he was cooking while engrossed in a game of chess. S er ves 4
Pork belly 1 kg (2 lb 3 oz) Chinese five-spice powder 2 tsp

Kitchen string Sichuan peppercorns 1 tsp
Vegetable oil for deep-frying Star anise 3
Cinnamon sticks 2
Stewin g liq u id
Rock sugar 55 g (2 oz)
Garlic 8 cloves
Premium-grade dark soy sauce 500 ml
Shallots 6, peeled and sliced
(16 fl oz / 2 cups)
Light soy sauce 100 ml (31/3 fl oz / 2/5 cup)
Water 500 ml (16 fl oz / 2 cups)
1 Cut pork belly into 5-cm (2-in) cubes. Using kitchen string, tie up each
cube like a present and set aside.
2 Prepare stewing liquid. Heat a saucepan over medium heat. Add sugar
and stir gently until it starts to caramelise. Add dark soy sauce and stir
to mix well. When sauce starts to bubble vigorously, reduce heat to low.
Add light soy sauce and water and stir to mix well, then add remaining
stewing ingredients and bring to the boil. Reduce heat to low and leave
to simmer.
3 Place a bamboo net at the bottom of a wok. Place pork belly cubes on
net, stacking them if necessary. Add stewing liquid, cover and leave to
stew for 1 hour over very low heat. Remove pork belly cubes, drain and
reserve stewing liquid.
4 Heat oil for deep-frying in a clean wok over medium-high heat. Deep-
fry pork belly cubes for 2 minutes, then remove from heat and plunge
immediately into a bowl of iced water. Leave for 1 minute, then drain and
remove kitchen string.
5 Place pork belly cubes in a porcelain bowl. Add reserved stewing liquid
and steam over high heat for 15 minutes. Remove from heat and transfer
pork belly cubes to a serving plate and set aside. To make sauce for pork
belly, heat stewing liquid over medium heat, uncovered, until reduced and
thickened in consistency.
6 Drizzle sauce over pork belly cubes, garnish as desired and serve
immediately.

fish and seafood
prawns with salted egg yolk 76
spicy sichuan prawns 79
teochew cold crabs 80
crabs with ginger and spring onion 83
steamed garoupa 84
deep-fried shishamo 87
singapore-style curry vongole 88
braised abalone 91
pepper salt lobster 92
prawns with salted egg yolk xian dan xia
Accentuated by a deliciously rich egg yolk sauce, these prawns will become a
definite favourite at meals! Ser ves 4
Large tiger prawns (shrimps) Sa u ce

500 g (1 lb 11/2 oz)
Salted egg yolks 4, coarsely chopped
Salt for seasoning
Unsalted butter 45 g (11/2 oz)
Ground black pepper for seasoning
Cooking oil for deep-frying
1 Prepare prawns. Using a pair of scissors, trim off legs, feelers and
whiskers. Peel the shells, leaving heads and tails intact. Using a knife,
make a small incision along the back of each prawn, then remove the
blackish vein. Rinse prawns, drain and set aside.
2 Lightly season prawns with salt and pepper. Use salt sparingly, as the
sauce prepared for prawns will be salty due to salted egg yolks.
3 Heat oil for deep-frying over high heat. To test if oil is hot enough, place
a wooden chopstick into oil. Oil should start bubbling vigorously.
4 Gently lower prawns into oil and deep-fry for 15 seconds, stirring gently so
that prawns do not stick together. Remove from heat, drain and set aside.
5 Prepare sauce. In a clean wok, melt butter over low heat. Add salted egg
yolks and mix well. When mixture starts to bubble, add pepper and mix
well. Add prawns, moving the wok in a quick, circular motion to coat
prawns with egg yolk sauce evenly. Cook for another 1–2 minutes, then
remove from heat and serve immediately.
76 fi s h a n d s eafood
spicy sichuan prawns gong bao xia
Addictive and mouth-watering, these prawns feature the fiery, smoky flavours typical of
Sichuan cuisine. S er ves 4
Large tiger prawns (shrimps) 500 g Sichuan peppercorns 1 tsp + 1/2 tsp,
(1 lb 11/2 oz) finely crushed to powdered form
Salt for seasoning Light soy sauce 1 Tbsp
Ground black pepper for seasoning Dark soy sauce 1 Tbsp
Cooking oil for deep-frying Ground white pepper 1 tsp
Sugar 2 tsp
Sa u c e
Corn flour (cornstarch) 1 tsp
Large dried red chillies 4
Sesame oil 1 tsp
Canola oil to taste
1 Using a pair of scissors, cut dried chillies for sauce into 2.5-cm (1-in)
lengths. Remove seeds and set aside.
2 Prepare prawns (see page 76). Lightly season with salt and pepper and
set aside.
3 Heat oil for deep-frying in a wok over high heat. Oil must be very hot.
Gently lower prawns into oil and deep-fry for 15 seconds, stirring gently so
that prawns do not stick together. Remove from heat, drain and set aside.
4 Prepare sauce. Heat canola oil in a clean wok over medium heat, then
add dried chillies and whole Sichuan peppercorns and stir-fry until oil
takes on a reddish colour. Add prawns, soy sauces, pepper, sugar, corn
flour and sesame oil and stir-fry for 2 minutes. Toss ingredients gently
to coat prawns evenly. Sprinkle ground peppercorns over and stir to
mix well.
fish and s ea fo o d 79
teochew cold crabs chao zhou dong xie
This classic Teochew dish is prepared without seasoning to preserve the fresh, natural
sweetness of the crabs. Ser ves 4
Sri Lankan crabs with roe 2, about Cr a b b a th

500–600 g (1 lb 11/2 oz–1 lb 51/3 oz)
Rice wine 500 ml (16 fl oz / 2 cups)
each
Water 5 litres (160 fl oz / 20 cups)
Salt 2 Tbsp
Salt 2 Tbsp
Kitchen string
Dip p in g sa u ce
Store-bought kumquat sauce
1 Clean crabs without removing string binding pincers together. Using

a toothbrush or sponge, scrub away dirt and mud and rinse in water.
Prepare crab bath. Combine ingredients in a large pot and mix well.
Place crabs into mixture and leave to soak for at least 6 hours to expel
remaining mud and dirt.
2 Drain crabs and remove string. Cut a length of kitchen string long
enough to tie each crab. Wind string around pincers and legs on one side
of crab, looping it around its bottom hind leg. Cross string over to the
other side and repeat step to tie pincers and legs. Tightly tie both ends of
string together in the middle of the crab.
3 Bring a pot of water to the boil over medium heat. Add salt and crabs,
cover and leave to simmer for 15–18 minutes. Remove and drain crabs,
then plunge immediately into a bowl of iced water for 5 minutes.
4 Untie crab and discard string. Wrap crabs individually with plastic wrap
and refrigerate for 6 hours before serving.
5 Serve crabs chilled, with kumquat sauce on the side.
Note: To extract crabmeat, use a nut cracker or a mallet to crack the

shells open.
crabs with ginger and spring onion
jiang chong xie
Cooking crabs with ginger and spring onions is a typical Cantonese food preparation method,
as it removes “fishiness” while retaining the natural sweetness of the crabs’ meat. S er v e s 4
Live crabs 2, about 500–600 g Ginger 55 g (2 oz), peeled and sliced

(1 lb 11/2 oz–1 lb 51/3 oz) each, cleaned
Garlic 4 cloves, peeled and sliced
Salt for seasoning + 1 tsp
Butter 1 Tbsp
Ground white pepper for seasoning +
Spring onions (scallions) 3, cut into
2 tsp
2.5-cm (1-in) lengths
Corn flour (cornstarch) for dusting +
1 Tbsp, mixed with 2 Tbsp water
(8 fl oz / 1 cup)
Sugar 2 tsp
1 Place crabs on their backs. Pierce the sharp point of a knife through the
the tip of the triangular flap on the underside. Remove the triangular
flaps and gill filaments, then pry off the top shells. Using a toothbrush or
sponge, scrub crabs to remove dirt and mud, then rinse again. Cut crabs
into 6 pieces each and set aside.
2 Sprinkle crabs with salt and pepper for seasoning, then sparingly dust
with corn flour. Shake off excess flour and set aside.
3 Heat oil for deep-frying in a wok over high heat. Add crabs and deep-fry
for 3 minutes or until crabs turn red. Remove from heat, drain and
set aside. Reserve 2 Tbsp oil.
4 Using the same wok, reheat reserved oil over high heat. Add ginger and
garlic slices and stir-fry until light brown. Add butter and crabs, then add
spring onions, chicken stock, sugar, pepper and salt and stir-fry quickly.
Add corn flour mixture and stir until gravy thickens.
steamed garoupa zhen shi ban
Accompanied by a medley of sharp, sweet and sour flavours that bring out the natural
flavours of steamed fish, this simple dish is best served with plain white rice. Use only
the freshest fish you can find to achieve the best results. S er ves 4
Garoupa 1, 800 g–1 kg Salted mustard vegetable 1 leaf, cut into

(13/4 lb–2 lb 3 oz) thin strips
Preserved sour plums (soaked in brine) 2 Spring onions (scallions) 2, cut into 5-cm
2 (2-in) lengths
Ginger 20 g ( /3 oz), peeled and sliced into
thin strips Vegetable oil 2 Tbsp
Tomatoes 2, cut into quarters
1 Butterfly fish. Using a sharp knife, make an incision along the head and
gill plates. Do not cut the head off. Without removing knife, turn the
blade in the direction of the tail and run it down the entire length of the
body in one smooth motion. Repeat step for the other side of fish. Rinse
fish and pat dry. Lightly score 3 cuts on each side of fish, then insert a
toothpick into mouth to hold it open.
2 Place fish on a shallow metal plate and add sour plums, ginger, tomatoes,
salted vegetable and half of spring onions. Arrange ingredients beneath
and on top of fish. Preheat steamer at medium-high heat.
3 Place fish in steamer and reduce heat to medium. Steam for 15 minutes,
then remove and transfer fish, steaming juices and ingredients to a
prepared serving plate.
4 Sprinkle remaining spring onions over fish. Heat oil in a pan over high
heat until smoking hot, then pour over fish and spring onions. Serve
immediately.
Note: The heat and timing are the two most important factors when
steaming fish. The timing needed to steam a fish depends on its size; more
time is needed for a large fish as compared to a smaller fish. To ensure
heat is conducted evenly, use a metal plate for steaming. An even, medium
heat throughout the steaming process will also ensure that the fish is
cooked with a firm springy texture, and the natural juices are retained. If
the heat is too low, the fish will become soft and mushy. If the heat is too
high, the fish will become flakey and tasteless.
deep-fried shishamo you zha da du yu
It is a common misconception that pregnant smelt fish, or shishamo, is exclusive to
Japanese cuisine, as it is also a popular Cantonese dish. S er ves 4
Shisamo fish 16, large Di ppi ng sa u ce

1
Salt /4 tsp Light soy sauce 125 ml (4 fl oz / 1/2 cup)
1
Ground white pepper /2 tsp Sugar 110 g (4 oz)
1
Sichuan peppercorns /2 tsp, finely ground Sweet cooking wine (mirin) 11/4 Tbsp
Vegetable oil for deep-frying XO sauce (see page 113) 2 Tbsp
Potato flour (starch) 125 g (41/2 oz)
1 In a mixing bowl, combine ingredients for dipping sauce and mix well.
Set aside.
2 Season fish with salt, pepper and ground peppercorns. Set aside.
3 Heat oil for deep-frying a in wok over medium heat. Just before frying,
coat fish in potato flour and shake off any excess. Gently lower into oil
and deep-fry without stirring for 2–3 minutes or until light brown. Using
a spatula, gently separate fish that are stuck together. Increase heat and
deep-fry fish for another minute to force out any residual moisture in
them. Remove, drain and set aside to cool.
4 Serve immediately, with dipping sauce on the side.
singapore-style curry vongole
xing zhou chao ge li
This deliciously spicy dish is common in Chinese restaurants in the US, Hong Kong and
Malaysia. Serves 3–5
Rice water 2 litres (64 fl oz / 8 cups), Seafood curry powder 2 Tbsp

plain water used to wash rice
Ground white pepper 1 tsp
before cooking
Sugar 2 tsp
Salt 2 Tbsp
Seafood stock (see page 112) 125 ml
Vongole clams 1 kg (2 lb 3 oz)
(4 fl oz / 1/2 cup)
Curry leaves 45 g (11/2 oz) with 2 Tbsp water
Shallots 5, peeled and finely diced Oyster sauce 1 Tbsp
Red chilli 1, finely chopped Chinese cooking wine (Shaoxing) 1 Tbsp
Garlic 5 cloves, peeled and finely diced
1 Pour rice water into a large bowl or container, then add salt and clams.
Soak clams for 2 hours to expel any sand. Remove clams carefully so as
not to agitate the sand at the bottom of the bowl. Rinse under running
water, drain and set aside.
2 Bring a pot of water to the boil over high heat. Add clams and stir gently.
When most of the clams have opened, remove from heat and drain. The
clams will continue to open in the residual heat. After 2–3 minutes,
discard any unopened clams. Break off and discard the top shells of the
opened clams. Set aside.
3 Heat oil in a wok over medium heat until smoking hot, then add curry
leaves and shallots, chilli, garlic and curry powder and stir to mix well.
4 Add clams and increase heat. Add remaining ingredients and stir-fry for
1–2 minutes, tossing ingredients to mix well and to coat clams evenly.
Remove from heat and serve immediately.
braised abalone meng bao yu
Abalone is considered a delicacy in Chinese cuisine, and it is an expensive treat. Braising
is the most basic and common method employed to prepare it. S er ves 4
Australian greenlip abalone 4, each about Pork bones for making stock 2 kg
200–250 g (7 oz–9 oz) (4 lb 6 oz)
Ginger 20 g (2/3 oz)
A b a lo n e b r a is ing s tock
Premium-grade oyster sauce 100 ml
Mature stewing hen 1, head removed
(31/3 fl oz)
Chicken feet 1 kg (2 lb 3 oz)
Corn flour (cornstarch) 1/2 Tbsp, mixed
Chinese (jinghua) ham 250 g (9 oz) with 1–2 Tbsp water
1 Prepare abalones. Scrub shells to remove any algae and mud. Rinse
several times to remove as much dirt as possible.
2 Prepare braising stock. Bring a pot of water to the boil. Add abalones,
chicken feet, ham, pork bones and ginger. Leave to boil for 5 minutes,
then discard water and rinse ingredients under running water to remove
impurities. Drain ingredients well and set aside. Clean pot for use.
3 Lay a bamboo net at the bottom of pot. Return ingredients to the pot,
then add enough cool water to cover ingredients. Bring to the boil over
medium heat. When stock boils, reduce heat until it reaches a gentle
simmer. Skim off impurities that rise to the surface, then leave to simmer,
uncovered for 6 hours. Strain stock and set aside. Reserve abalones and
discard other ingredients.
4 Place abalones in a stock pot. Add oyster sauce and just enough stock
to cover abalones. Keep any leftover stock for use in other dishes. Leave
to simmer over low heat for 3 hours. Abalones are cooked when the tip
of an inserted knife pulls out easily. Remove abalones from heat and set
aside on a serving plate. Retain stock.
5 Increase heat to high and return stock to the boil. Add corn flour mixture
and stir until thickened. The resulting sauce should be thick and sticky
enough to thinly coat the spoon it is stirred with.
6 Drizzle sauce over abalones and serve immediately.
Note: To reduce cooking time by half, use a pressure cooker for cooking
the abalone, and reduce simmering time to 2 hours.
pepper salt lobster jiao yan long xia
Pepper and salt are essential seasoning ingredients in most Chinese kitchens. Enjoy this
aromatic dish as a special treat! Ser ves 3–5
Live Australian lobster 1, 800 g–1 kg Shallots 4, peeled and chopped

(13/4 lb–2 lb 3 oz)
Curry leaves 10
Corn flour (cornstarch) 3 Tbsp
Green chilli 1, finely diced
Red chilli 1, finely diced
Unsalted butter 2 tsp
Sichuan pepper-salt mixture 2 tsp
Sugar 1 tsp
1 Turn lobster over so that its belly faces upwards. Insert a wooden
chopstick into the opening located at base of its belly to release a
colourless liquid. Leave to drain for 3 minutes, then place lobster, belly
facing downwards on a chopping board.
2 Pierce a sharp knife through the centre of the lobster's head between the
eyes. Make a small incision at the joint at the end of the head. Using your
hands, separate head and tail by twisting and pulling them apart. Chop
head in half, then chop tail into 2.5-cm (1-in) pieces.
3 Heat oil for deep-frying over high heat. Sprinkle corn flour over lobster,
then gently lower lobster into oil and deep-fry for 4 minutes. Lobster
should turn bright red. Remove from heat, drain and set aside. Discard
oil, or reserve for other uses.
4 Using the same wok, heat vegetable oil over medium heat. Add garlic,
shallots and curry leaves and stir-fry until garlic turns light brown. Add
chillies and mix well, then add butter and stir until melted. Add lobster
and sugar, then increase heat to high and stir-fry for 30–40 seconds.
desserts
glutinous rice balls in ginger soup 96
mother-in-law's peanut dumplings 99
double-boiled bird's nest soup with rock melon 100
walnut cream 103
yam paste with gingko nuts 104
white fungus in sweet almond soup 107
chinese almond cookies 108

glutinous rice balls in ginger soup
jiang tang hua sheng zi ma tang yuan
This ubitiquous Chinese dessert has a rich history, and is served to celebrate a number of
Chinese festive seasons. This version features a traditional peanut-sesame filling. S er ve s 4
Fi l l i ng Gin g er so u p
1
Roasted peanuts 100 g (3 /2 oz) Ginger 1 kg (2 lb 3 oz), left unpeeled,
Roasted white sesame seeds 55 g (2 oz) cleaned and lightly crushed
Sugar 20 g (2/3 oz) Sugar 4 Tbsp
Butter 55 g (2 oz), melted Water 2 litres (64 fl oz / 8 cups)
Dough
Glutinous rice flour 500 g (1 lb 11/2 oz)
Water as needed
1 Start preparations for filling at least 6 hours ahead. Divide peanuts into
2 equal portions. Lightly crush one portion. Grind the other portion
until fine. Place crushed and ground peanuts in a mixing bowl, then add
remaining filling ingredients and mix well. Pour into a baking tray or
freezing container and freeze for 6 hours. When filling is hard, use a melon
baller to scoop filling into balls that weigh about 15 g (1/2 oz) each. Return
to the freezer and leave until use.
2 Prepare dough. Place flour in a mixing bowl. Add water gradually while
kneading, until dough reaches a soft, smooth and slightly sticky consistency
that slowly leaves the sides of the mixing bowl.
3 Dust a work surface with flour. Roll dough into 2.5-cm (1-in) balls. Press
dough ball into the palm of your hand to flatten, then place a ball of filling
on top. Position it between your thumb and index finger, and use your other
hand to stretch dough over filling evenly and completely. Repeat until
ingredients are used up. Place dumplings on a lightly floured tray. Set aside.
4 Prepare ginger soup. Combine ingredients in a pot and bring to the boil
over medium heat. Let mixture boil for 30 minutes, then remove from heat,
strain and set aside. Discard ginger.
5 Bring a pot of water to the boil. When water reaches boiling point, reduce
heat to low until water reaches a gentle simmer. Gently lower in dumplings,
doing this in batches if necessary. Dumplings are cooked when they float to
the surface.
6 Divide ginger soup and dumplings among 4 serving bowls and serve
immediately.
96 d es s er t s
mother-in-law's peanut dumplings
yue mu hua sheng yuan
These tasty, doughnut-like dumplings are attractive, simple to prepare and
guaranteed to be a hit among children and adults alike! S er ves 4
Orange sugar 140 g (5 oz) Dough

Roasted peanuts 140 g (5 oz), Glutinous rice flour 200 g (7 oz)
finely crushed
Water as needed
Roasted black sesame seeds 2 Tbsp
Canola oil 2 Tbsp
Roasted white sesame seeds 2 Tbsp
1 Combine sugar, peanuts and sesame seeds in a mixing bowl and mix well.
Set aside.
2 Prepare dough (see page 96). Add canola oil to dough and knead until
smooth and shiny, with an even texture. Shape dough into 2.5-cm (1-in)
balls. Using your index finger, make a small dent in the middle of each ball.
3 Bring a pot of water to the boil. When water reaches boiling point, reduce
heat to low until water reaches a gentle simmer. Gently lower in dumplings,
doing this in batches if necessary. Dumplings are cooked when they float to
the surface. Remove from heat and drain.
4 Coat dumplings in peanut mixture evenly. Serve immediately.
d ess er t s 99
double-boiled bird's nest soup with
rock melon mi gua dun yan wo
Bird’s nest has long been revered by the Chinese, due to its high nutritional value and
ability to adapt to the flavours of the ingredients it is prepared with. Combining it with
the delicate sweetness of rock melon produces a refreshing, cooling dessert that can be
enjoyed at any time of the day. Serves 4
Bird's nest 20 g (2/3 oz)

Water 750 ml (24 fl oz / 3 cups)
Rock sugar 70 g (21/2 oz)
Rock melon 800 g (13/4 lb)
1 Prepare a day in advance. Reconstitute bird's nest in a bowl of water

and leave to soak overnight. Using your fingers, smoothen out any lumps.
2 The following day, place bird's nest, soaking water and rock sugar in a
porcelain bowl and seal tightly with plastic wrap. Prepare a large pot.
Place a steaming rack inside and pour in enough water to cover base of
pot. Bring to the boil. When water boils, gently lower bowl onto steaming
rack. Cover pot and leave to double-boil for 35 minutes.
3 Meanwhile, make melon balls using a melon baller. Remove porcelain
bowl from pot and add melon balls. Cover bowl with plastic wrap and
return to pot to double-boil for another 10 minutes.
4 Serve bird's nest soup hot or chilled. If serving chilled, refrigerate for
1 hour before serving.
100 d e s s e r t s
walnut cream he tao hu
This fragrant nut cream dessert warms the body on a chilly day, and is
a perennial favourite in the realm of hot Chinese desserts. S er ves 4
Walnuts 70 g (21/2 oz)

Water 700 ml (231/2 fl oz)
Rice flour 15 g (1/2 oz) + extra for
thickening (optional)
Rock sugar 55 g (2 oz) + extra for
sweetening (optional)
1 In a frying pan, lightly toast walnuts over medium heat for 5–7 minutes
or until fragrant. Combine walnuts, water and rice flour in a blender and
blend on high speed for 5 minutes. Strain mixture through a fine mesh
sieve to remove any lumps.
2 Pour walnut cream into a heavy-bottomed pot. Place over very low
heat, stirring continuously for 20 minutes. Add rock sugar and stir until
completely dissolved. Increase heat slightly and bring to the boil.
3 If a thicker consistency is desired, mix 1 Tbsp rice flour with 2 Tbsp
water and gradually add to cream, stirring continuously until thickened.
Taste and adjust sweetness by adding more rock sugar, if desired.
d e s s e r t s 103
yam paste with gingko nuts bai guo yu tou ni
Leave room in your tummy for this creamy, fragrant traditional Teochew dessert! S erv e s 4
Yam 600 g (1lb 51/3 oz)

Fresh or canned gingko nuts 200 g (7 oz)
Sugar 400 g (141/3 oz)
Water 375 ml (12 fl oz / 11/2 cups)
Canola oil 2 Tbsp
Coconut milk 250 ml (8 fl oz / 1 cup)
1 Peel yam, then chop into thick wedges and set aside.
2 Prepare gingko nuts. If using fresh nuts, remove shells and peel skin.
Remove the bitter shoot and discard. Set aside.
3 Place yam wedges in a steamer and steam over high heat for 30 minutes
or until soft. Transfer to a blender and blend into a smooth, fine paste.
Heat a wok over medium heat. When wok is hot, add canola oil and
swirl wok to coat evenly. Add yam paste, 300 g (11 oz) sugar and water,
stirring continuously until sugar is completely dissolved. Reduce heat to
low and leave to simmer for 30 minutes.
4 Meanwhile, combine 125 ml (4 fl oz / 1/2 cup) water, remaining sugar and
gingko nuts in a separate pot over low heat. Leave gingko nuts to simmer
for 20 minutes or until soft. Remove from heat, drain and set aside.
5 Dish out yam paste into prepared serving bowls. Drizzle with coconut
milk, top with gingko nuts and garnish as desired. Serve immediately.
104 d e s s e r t s
white fungus in sweet almond soup
nan qi bai mu er
White fungus is renowned for its healing properties and ability to cool the body.
Enjoy this refreshing dessert on a hot day! S er ves 4
Dried white fungus 100 g (31/2 oz)

Sweet apricot kernels 10 g (1/3 oz)
Dried red dates 20 g (2/3 oz)
Chinese wolfberries 1/2 Tbsp
Dried longans 10
Water 1.5 litres (48 fl oz / 6 cups)
Rock sugar 10 g (1/3 oz)
1 Reconstitute white fungus by soaking in a bowl of warm water for

30 minutes or until soft. Using scissors or a knife, trim the hard base of
fungus and discard.
2 Combine white fungus and remaining ingredients except rock sugar in
a pot over low heat. Bring to a gentle simmer and leave for 2 hours. In
the last 10 minutes of cooking, add rock sugar and stir until completely
dissolved.
3 Serve hot or chilled. If serving chilled, refrigerate white fungus soup for
1 hour before serving.
d e s s e r t s 107
chinese almond cookies
zhong shi xing ren bing
Almond cookies can be found at almost every Chinese bakery around the world. Enjoy
these cookies with a cup of Chinese tea. Ma k es 25–30 cook ies
Almonds 100 g (31/2 oz) Butter 110 g (4 oz), softened at room

temperature
Plain (all-purpose) flour 250 g (9 oz),
sifted Vegetable shortening 110 g (4 oz)
1
Sodium bicarbonate /2 tsp, sifted Eggs 2, cracked and placed in separate
1 bowls, 1 egg lightly beaten for eggwash
Baking powder /2 tsp, sifted
Almond extract 1 Tbsp
Salt 1/4 tsp
Water 2 Tbsp
Sugar 200 g (7 oz)
1 Divide almonds into two equal portions. Using a mortar and pestle or
blender, grind one portion into a fine powder. Set aside other portion for
use later.
2 Combine flour, sodium bicarbonate, baking powder, salt and powdered
almonds in a mixing bowl and mix well. Set aside.
3 Preheat oven to 170°C (330°F).
4 Combine sugar, butter, shortening, 1 egg, almond extract and water in a

mixer and mix on medium speed. Add flour and almond mixture and mix
on low speed for 30 seconds.
5 Remove dough from mixer. Using a piece of baking paper, roll and shape
dough into a 2.5-cm (1-in) thick cylinder. Wrap tightly with plastic wrap
and refrigerate for 1 hour. Cut chilled dough into 1-cm (1/2-in) thick discs.
6 Line a baking tray with baking paper and grease lightly with butter.
Arrange cookies on tray, about 5-cm (2-in) apart. Press remaining
almonds into cookies and lightly brush with eggwash. Bake for
15–20 minutes or until cookies turn golden brown. Remove from heat
and leave to cool on a wire rack.
7 Serve cookies warm or cooled. Cookies can be stored in an airtight
container for up to 2 weeks.
108 d e s s e r t s
110
111
basic recipes
chicken stock 1 Bring a large stockpot of water to the boil and blanch
chicken bones and feet for 1–2 minutes. Discard water,
M ake s 4 l i t re s ( 1 2 8 fl o z / 1 6 c u p s)
and return bones and feet to stockpot. Add remaining
ingredients. Bring to the boil over medium heat. Skim off
Chicken bones 2 kg (4 lb 6 oz) impurities that rise to surface, then reduce heat to low and
Chicken feet 1 kg (2 lb 3 oz) leave to simmer for 4 hours. Remove from heat and strain
Onions 2, peeled and halved before use.
Carrots 500 g (1 lb 11/2 oz) 2 If not using immediately, leave stock to cool, then
3
Ginger 20 g ( /4 oz), peeled refrigerate for up to 4 days or freeze for up to 1 month.
Garlic 3 cloves Defrost over low heat or in the microwave oven when
needed.
Water 4 litres (128 fl oz / 16 cups)
pork stock seafood stock

M ake s 4 l i t re s ( 1 2 8 fl o z / 1 6 c u p s) Ma k es 4 litr es (128 fl oz / 16 cups )
Pork leg and hip bones 3 kg (6 lb 9 oz) Cooking oil 1 Tbsp
Onions 2, peeled and halved Ginger 45 g (11/2 oz), peeled and sliced
Carrots 500 g (1 lb 11/2 oz) Fish 2 kg (4 lb 6 oz), washed and cleaned
Ginger 45 g (11/2 oz), peeled Flower crabs 1 kg (2 lb 3 oz), washed and cleaned
Garlic 3 cloves Garlic 3 cloves
Shallots 3
1 Bring a large stockpot of water to the boil.
Spring onions (scallions) 2
Add pork bones and blanch for 1–2 minutes.
Discard water, then return bones to stockpot. Water 4 litres (128 fl oz / 16 cups)
Add remaining ingredients. Bring to the boil

1 Heat cooking oil in a frying pan over medium heat.
over medium heat. Skim off impurities that rise
to surface, then reduce heat to low and leave Add ginger and fry until fragrant. Add fish and fry on
to simmer for 6 hours. Remove from heat and both sides until light brown. Remove from heat and set
strain before use. aside to cool. Transfer fish to a muslin bag suitable for
boiling and tie tightly to secure.
2 If not using immediately, leave stock to cool,
2 Place fish and remaining ingredients in a large stockpot.
then refrigerate for up to 4 days or freeze for
up to 1 month. Defrost over low heat or in the Bring to the boil over medium heat. Skim off impurities that
microwave oven when needed. rise to surface, then reduce heat to low and leave to simmer
for 2 hours. Remove from heat and strain before use.
3 If not using immediately, leave stock to cool, then refrigerate
for up to 4 days or freeze for up to 1 month. Defrost over
low heat or in the microwave oven when needed.
112
brown sauce black pepper sauce
m ake s 250 m l ( 8 fl o z / 1 c u p ) ma k es 250 ml (8 fl oz / 1 cup)
Premium-grade dark soy sauce 31/4 Tbsp Premium-grade dark soy sauce 31/4 Tbsp
Light soy sauce 31/4 Tbsp Light soy sauce 11/4 Tbsp
Sugar 1 Tbsp Sugar 1 Tbsp
Ground black pepper 2 Tbsp Ground black pepper 4 Tbsp
1
Oyster sauce 3 /4 Tbsp Oyster sauce 1 Tbsp
Chicken stock (see page 112) 31/4 Tbsp Chicken stock (see page 112) 31/4 Tbsp
Corn flour (cornstarch) 1 Tbsp, mixed with 2 Tbsp water Chinese cooking wine (Shaoxing) 31/4 Tbsp
1 Combine ingredients in a pot over low heat. Stir 1 Combine ingredients in a pot over low heat. Stir
continuously until sugar is completely dissolved. continuously until sugar is completely dissolved.
Remove from heat and set aside to cool before using Remove from heat and set aside to cool before using
in meat and vegetable stir-fries. Sauce will keep in meat and vegetable stir-fries. Sauce will keep
refrigerated for up to 1 week. refrigerated for up to 1 week.
black bean xo sauce

and preserved ma k es a bout 400 g (14 1 / 3 oz )
olive sauce
Dried red chillies 100 g (31/2 oz)
m ake s 250 m l ( 8 fl o z / 1 c u p ) Garlic 30 g (1 oz), finely minced

Shallots 30 g (1 oz), peeled and minced
Cooking oil 2 Tbsp
Chinese (jinghua) ham 55 g (2 oz), steamed and finely chopped
Dried scallops 500 g (1 lb 11/2 oz), soaked until soft and drained
Dried prawns 55 g (2 oz), soaked until soft and drained
Preserved black olives 100 g (31/2 oz), chopped
Sugar 1 Tbsp
Preserved black beans 100 g (31/2 oz), rinsed,
drained and chopped Salt 1 tsp
Sugar 2 Tbsp
1 Heat vegetable oil in a wok over low heat. Add dried
1 Heat oil in a frying pan over medium heat. Add garlic chillies and fry until oil takes on a reddish colour.
and ginger and stir-fry until garlic turns light brown. Add garlic and shallots and fry until shallots become
Add remaining ingredients and stir to mix well. translucent. Add remaining ingredients and stir-fry
Remove from heat and set aside to cool before use. for 30 minutes. Remove from heat and set aside.
Sauce will keep refrigerated for up to 3 months. XO sauce will keep refrigerated for up to 3 months.
113
glossary
2 4
1. Bird's nest 3. Chi l l i b e an p ast e 5 . C h i n e se y am ( huai shan )

Bird’s nest is the dried, edible saliva of Also known as dou ban jiang, chilli bean Chinese yam is native to China and Korea.
swiftlets. It is a highly prized delicacy, and paste is a salty and spicy paste that is made In traditional Chinese medicine, it is
is renowned for its high nutritional value. from fermenting broad beans, soy beans, favoured as a tonic for nourishing the
Bird’s nest has a faint smell, similar to that chillies, salt and spices together. It is often kidney and lungs, and is prescribed for
of egg white, and is sold in dried form. Prices added to stir-fried dishes, rice and noodles treating diarrhoea, diabetes and urinary
vary according to grade and quality. for flavour and spiciness. It is available in problems. It is available in both fresh and
bottled form. dried form.
2. Centu r y egg s
Century eggs are chicken or duck eggs 4. Chi l l i o i l
that have been preserved in a brining Chilli oil is made from infusing chillies and
solution over a period of time that ranges spices in oil. It features as an ubiquitous
from several weeks to months. They are ingredient in Sichuan cooking. Recognisable
characterised by their strong, pungent by its bright red hue, it is often used as a
odour and flavour. In Chinese cuisine, they condiment for noodle and rice dishes.
are chilled and served as a starter, or used
as an ingredient in porridge, bean curd and
vegetable dishes.
114
6 8
10
7
11
6. Cod on op sis root ( dang shen ) 8. Dr i e d l o n g an s 1 0 . G i n g ko n u t s

Codonopsis root is a herb that is widely Dried longans have a sweet, smoky flavour, Gingko nuts are commonly used in Chinese
used in Chinese herbal soups and in and range from orange-brown to dark brown desserts. When peeled, they are a pale, creamy
traditional Chinese medicine. Often used as in colour. Available at Chinese herbal and yellow colour, with a smooth texture. Their
a substitute for ginseng, it is reputed for medical shops, they are commonly used in flavour is distinctively buttery and bitter-
improving blood circulation and has a sweet, hot, sweet Chinese dessert soups, and are sweet. The bitter shoot located in the core of
subtle taste. It is available in Chinese herbal believed to have warming properties. the nuts should be removed before use.
and medical shops.
9. G i ns e n g 1 1 . G l u t i n o u s ri c e
Ginseng is a highly prized ingredient in the Also known as sticky rice, glutinous rice is
7. Dr ied a ba lo ne
realm of Chinese cuisine. Aromatic, with a a variety of short-grain rice that becomes
Dried abalone has a more concentrated slightly bitter, medicinal taste, the Chinese sticky when cooked, due to a high starch
flavour as compared to fresh and canned believe that is has restorative properties to content. It is commonly used in Asian
abalone, and is less expensive. It is often used heal and invigorate the body. Each variety cooking and employed in main dishes and
to add flavour to soups and sauces, and will of ginseng has several grades according to desserts alike. In Chinese cooking, glutinous
keep for a long time if stored in an airtight quality. Ginseng is usually added to soups rice is usually made into sweet or savoury
container and kept in a cool, dry place. for flavour and nutrition, and is available in dumplings for festive occasions, or wrapped
fresh and dried form. and steamed in lotus leaves together with
other ingredients to make lor mai gai, a
popular dim sum item (see page 51).
115
14
12
17
15
16
18
13
12 . Ku mqu a t sa uc e 14. L ot u s ro o t 1 6 . P re se rv e d b l ac k o l i v e s
Kumquat sauce is made by simmering a Lotus roots are the roots or rhizomes of Preserved black olives have a salty-sweet,
mixture of kumquats, water and honey, the lotus plant.They have a smooth, waxy smoky flavour. They are usually sold pitted
until it is thick and reduced. It has a texture and crunchy, ivory-coloured flesh. and in bottles. Like preserved black beans,
tangy, sweet-sour flavour, and is used as a When cooked, starches are released, bringing they can be used to perk up a bland dish, and
condiment to accompany meat dishes. It is out the root’s faint, natural sweetness and accentuate the flavours of meat, fish and
sold in bottled form under a large number nutty quality. Choose roots that are firm, with seafood.
of Chinese bottled sauce brands. smooth, unblemished skin.
1 7 . D ri e d re d d at e s
13 . Lo tus lea ves 15. Pre se rv e d b l ac k b e an s Also known as Chinese dates or jujubes,
Lotus leaves are sold either fresh or dried. Preserved black beans are black soy beans red dates can be used to make herbal teas,
Fresh lotus leaves have a subtle, sweet that have been fermented and heavily salted. and are added to soups for flavour and
flavour, and can be used in stir-fried dishes It is a condiment that is highly favoured by the sweetness. They are sold in dried form at
or eaten fresh as a salad. Dried leaves are Chinese, as only a little amount is needed to Chinese medical and herbal shops.
reconstituted by soaking in warm water perk up the flavour of a bland dish, such as rice
to make them more pliable, then used for porridge. Preserved black beans can also be stir- 1 8 . R e d ri c e v i n e g ar
wrapping food to be steamed (see page 51). fried with meat and fish for a flavourful dish. Red rice vinegar is made from red yeast rice,
which gives it its distinctive colour. Due to
the cultivation process in which it is made,
it has a unique flavour, with spicy notes and
a tart, sweetish taste. It is often used in
cooking as well as a condiment.
116
19 21
23 24
25
20
22
26
19. Sa lted eg gs 22. Wa l n u t s 2 5 . C h i n e se wo l f b e rri e s

Salted eggs are preserved chicken or duck High in omega-3 fatty acids and antioxidants, Wolfberries are small, red berries that have a
eggs that are soaked in brine, or covered with walnuts have a distinctive butterfly shape, pleasant, herbal sweetness, and is a popular
a thick layer of damp, salted charcoal paste. with ridged edges. Like many other nuts, they ingredient in Chinese soups, stews and
The whites have a sharp, salty taste, while the can be ground and used to make nut cream dessert soups. They are native to East Asia
bright orange yolks have a rich flavour and are desserts (see page 103), or candied for a and Inner Mongolia, and are rich in carotene
especially prized for culinary and baking use. sweet snack. and vitamin C. Wolfberries are sold in dried
form.
20. Sich ua n pep pe rc or ns 23. W hi t e f u n g u s
Sichuan peppercorns are a variety of pepper White fungus is renowned for its cooling 2 6 . Z h e n j i an g b l ac k v i n e g ar
that is native to the Sichuan province. These properties. It has a delicate taste, and is used Zhenjiang black vinegar originates from
aromatic peppercorns have a distinct, lemony in Chinese sweet and savoury soups. As it is Zhenjiang city, located in Jiangsu province. It
flavour, and lack the heat and spiciness of the sold in dried form, white fungus has to be is made from black glutinous rice and malt,
usual variety of peppercorns. reconstituted in water to soften. The thick, and has a rich, complex flavour, with smoky
spongy base is usually cut off and discarded notes. It features as a popular ingredient in
21. Sweet a p r ico t ke r ne l s before use. southern Chinese cooking.
Sweet apricot kernels are primarily used
in Chinese desserts. Also known as Chinese 24. W hi t e ri c e v i n e g ar
almonds, these cream-coloured seeds resemble Also known as distilled vinegar, white vinegar
sweet almonds, but are smaller and flatter. is comparatively milder and less acidic as
When purchasing, make sure that the kernels compared to white vinegar made from grains
are of the sweet, not bitter variety, as they are or alcohol. It is used to add a piquant flavour
almost identical in shape, size and colour. to Chinese stir-fried dishes.
g l o s s a r y 117
118
weights and measures
Quantities for this book are given in Metric, Imperial and American (spoon) measures. Standard spoon and cup
measurements used are: 1 tsp = 5 ml, 1 Tbsp = 15 ml, 1 cup = 250 ml. All measures are level unless otherwise stated.
LIQUID AND VOLUME MEASURES DRY MEASURES

Metric Imperial American Metric Imperial
1
5 ml /6 fl oz 1 teaspoon 30 grams 1 ounce
10 ml 1
/3 fl oz 1 dessertspoon 45 grams 11/2 ounces
1
15 ml /2 fl oz 1 tablespoon 55 grams 2 ounces
60 ml 2 fl oz 1
/4 cup (4 tablespoons) 70 grams 21/2 ounces
1 1
85 ml 2 /2 fl oz /3 cup 85 grams 3 ounces
90 ml 3 fl oz 3
/8 cup (6 tablespoons) 100 grams 31/2 ounces
1
125 ml 4 fl oz /2 cup 110 grams 4 ounces
180 ml 6 fl oz 3
/4 cup 125 grams 41/2 ounces
250 ml 8 fl oz 1 cup 140 grams 5 ounces
1 1
300 ml 10 fl oz ( /2 pint) 1 /4 cups 280 grams 10 ounces
375 ml 12 fl oz 11/2 cups 450 grams 16 ounces (1 pound)
435 ml 14 fl oz 3
1 /4 cups 500 grams 1 pound, 11/2 ounces
500 ml 16 fl oz 2 cups 700 grams 11/2 pounds
625 ml 20 fl oz (1 pint) 1
2 /2 cups 800 grams 13/4 pounds
750 ml 24 fl oz (11/5 pints) 3 cups 1 kilogram 2 pounds, 3 ounces
1 litre 3
32 fl oz (1 /5 pints) 4 cups 1.5 kilograms 3 pounds, 41/2 ounces
1.25 litres 40 fl oz (2 pints) 5 cups 2 kilograms 4 pounds, 6 ounces
2
1.5 litres 48 fl oz (2 /5 pints) 6 cups
2.5 litres 80 fl oz (4 pints) 10 cups
OVEN TEMPERATURE LENGTH

°C °F Gas Regulo Metric Imperial
Very slow 120 250 1 0.5 cm 1
/4 inch
Slow 150 300 2 1 cm 1
/2 inch
Moderately slow 160 325 3 1.5 cm 3
/4 inch
Moderate 180 350 4 2.5 cm 1 inch
Moderately hot 190/200 370/400 5/6
Hot 210/220 410/440 6/7
Very hot 230 450 8
Super hot 250/290 475/550 9/10
index
A F S
abalone 24, 33, 41, 45, 75, 91 Chinese five-spice powder 51, 56, salted egg 42, 76
Abalone Ginseng Chicken Soup 24 70, 73 sichuan peppercorns 19, 34, 69, 73,
79, 87
B G sichuan pepper-salt 92
glutinous rice 47, 48, 51, 95, 96 Singapore-style Curry Vongole 88
Bean Curd and Seaweed Soup 15
Glutinous Rice Balls in Ginger Soup Smoked Duck Breast 23
Braised Abalone 91 95, 96 Smoked Tea Eggs 15
glutinous rice flour 96, 99 Spicy Sichuan Prawns 79
C
Spinach with Three Eggs 42
century egg 42 H Steamed Cod Fish with Glutinous
chilli bean paste 34 Herbal Drunken Chicken 61, 65 Rice 48
chilli oil 19
Steamed Garoupa 84
Chinese Almond Cookies 95
L Steamed Lotus Leaf Chicken with
chinese cooking wine 41, 56, 62, 65, Glutinous Rice 51
66, 69, 88 longans 24, 27, 65, 107
lotus leaves 47, 48, 51 Stewed Radish 45
Chinese Pickled Vegetables 15, 16
lotus root 27 Stir-fried Chinese Kale with Abalone
Chinese red dates 24, 27 Slices 41
Chinese wolfberries 24, 27 Lotus Root and Pork Bone Soup 27
Stir-fried Hokkien Noodles 55
chinese yam 24, 65 Stir-fried Shanghai Rice Cakes 59
codonopsis root 65 M
Cold Beef Shin 19 Ma Po Bean Curd 34
Mongolian Beef 69
T
Crabmeat Fried Rice 47 tea leaves
Crab Roe Bean Curd 37 Mother-in-law’s Peanut Dumplings
95 jasmine 20
Crabs with Ginger and Spring Onion oolong 23
83
Teochew Cold Crabs 80
Crispy Bean Curd with Minced P
Prawn Paste 38 Paper-wrapped Chicken Wings 66
Crispy Skin Chicken 62 Pepper Salt Lobster 92 W
Pork and Cabbage Dumplings 56 Walnut Cream 103
D Prawns with Salted Egg Yolk 76 White Fungus in Sweet Almond Soup
95
Deep-fried Shishamo 87
R white rice vinegar 16, 20
Dongbo’s Pork 73
Double-boiled Bird’s Nest Soup with red rice vinegar 62
Rock Melon 95 Roast Pork 70 Y
Duck and Salted Mustard Vegetable rock sugar 73, 100, 103, 107 Yam Paste with Gingko Nuts 104
Soup 31
Z
Zhenjiang black vinegar 19, 56
120

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cooking classics

yeo kian tiong

yeo kian tiong

Editor : Sylvy Soh

Copyright © 2009 Marshall Cavendish International (Asia) Private Limited

Published by Marshall Cavendish Cuisine

All rights reserved

Other Marshall Cavendish Ofﬁces:

Marshall Cavendish is a trademark of Times Publishing Limited

National Library Board Singapore Cataloguing in Publication Data

Yeo, Kian Tiong, 1974

1. Cookery, Chinese. I. Title. II. Series: Cooking classics

Printed in Singapore by KWF Printing Pte Ltd

Chinese cuisine is divided into ten schools of classiﬁcation, namely Sichuan,

Shandong, Jiangsu, Guangdong, Fujian, Anhui, Hunan, Zhejiang, Beijing

cooking, which is also dependent on the natural resources available.

For instance, Sichuan cooking is characteristically hot and spicy. Almost

every dish pays homage to numbingly-hot dried chillies, fermented chilli

or Cantonese cuisine is perhaps the most well known school of Chinese

cuisine. Due to its strategic location and plentiful resources, there is a

the main principles in Cantonese cooking, and cooking techniques focus on

cuisine tend to be complex but not overpowering. Due to the region’s

world, and is often lauded for innovation and creativity.

Thanks to diasporic movements and globalisation, Chinese cuisine

countries, resulting in a plethora of unique dishes that are not found

Singapore and India, there are also plenty of mouth-watering adaptations

of Chinese dishes to be found. Dim sum, originally a Cantonese food

tradition, is now enjoyed and celebrated in many Chinese restaurants all

over the world.

Whether in China or in other countries, it is for certain that Chinese

understand and appreciate Chinese cuisine, and most importantly, to

create magic in the kitchen.

cooking with alcohol

Cucumbers 300 g (11 oz) Pick lin g so lu tio n

Radish 300 g (11 oz) Water 500 ml (16 ﬂ oz / 2 cups)

Red chillies 5, seeded and sliced Sugar 5 Tbsp

Ginger 20 g (2/3 oz), peeled and ﬁnely Salt 2 tsp

Beef shin 1 kg (2 lb 3 oz) S pi ce s

Stewin g in g redi e nts Black peppercorns 1 Tbsp

Onions 1 kg (2 lb 3 oz), peeled and diced Fennel seeds 1 Tbsp

Carrots 500 g (1 lb 11/2 oz) Sichuan peppercorns 1 Tbsp

Celery 500 g (1 lb 11/2 oz)

soups and s tar t er s 19

Salt 1 tsp Co n d imen ts

Duck breasts 2 B ri ni ng so lu tio n

soups and s tar t er s 23

Fresh ginseng 100 g (31/2 oz)

Fresh lotus roots 2 kg (4 lb 6 oz) Dried red dates 55 g (2 oz)

soups and s tar t er s 27

Silken bean curd 200 g (7 oz) Sea so n in g

1 Cut bean curd into 1.5-cm (3/4-in) cubes. Set aside.

Salted mustard vegetable Candied dates 1, ﬁnely chopped

1 Rinse salted mustard vegetable under running water to remove excess

soups and s tar t er s 31

Vegetable oil 2 Tbsp Ground black pepper 1/2 tsp

Sri Lankan crab with yellow roe 1 Salt 1/4 tsp

vegetables and bean cu r d 37

Silken bean curd 2 pieces, 400 g Pr a wn p a ste

1 Prepare prawn paste. Combine ingredients in a blender and pulse for