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Black Soya Bean Curd Dessert Black Soya Bean Curd Dessert 11 Dec 2009
Ginger Flavoured Chocolate Sweet Dumplings Ginger Flavoured Chocolate Sweet Dumplings 30 Nov 2009
Shanghai Sesame Sweet Dumplings Shanghai Sesame Sweet Dumplings 23 Nov 2009
Pudding with Dried Fruit and Rice Pudding with Dried Fruit and Rice 11 Nov 2009
Baked Sago Pudding with Bird's Nest Baked Sago Pudding with Bird's Nest 11 Nov 2009
Mango Pancake Mango Pancake 12 Oct 2009
Mini Coconut Tarts Mini Coconut Tarts 11 Oct 2009
Bird's Nest Egg Tarts Bird's Nest Egg Tarts 28 Sep 2009
Red Bean Paste Pancake Red Bean Paste Pancake 27 Sep 2009
Sesame Roll Sesame Roll 27 Sep 2009
Ice-coated Moon Cakes Ice-coated Moon Cakes 14 Sep 2009
Mini Clay Pot Pudding Mini Clay Pot Pudding 9 Sep 2009
Red Bean Pudding with Coconut Milk Red Bean Pudding with Coconut Milk 9 Sep 2009
In Hong Kong and China, some restaurants specialise in a very sophisticated dish, Winter Melon Pond. A whole winter melon of perfect size is partially hollowed, filled with such delicacies as crabmeat, diced duck, pork, Chinese mushrooms and bamboo shoots and then steamed for hours to proudce the most delectable soup. But it is not a practical dish to make at home. This recipe, however, is, and the melon is succulent in the soup. Winter Melon and Chicken Velvet Soup 12 Aug 2009
There are many ways of making stock, but the Chinese believe that the most balanced result comes from a long simmering of chicken, pork and ham. Abalone was traditionally included but as this is now so expensive, most people are content to dispense with it. In the Chinese kitchen, a distinction is made between the first yield of this simmering, called the prime stock, and the second yield, called the clear or secondary stock. Prime and Clear Stock 12 Aug 2009
A Cantonese fire pot reflects what's easily available in the region, and it therefore consists of seafood as well as meat and vegetables. If you do not want to use the traditional charcoal-burning fire pot for cooking at the table, use a heatproof bowl and burner or an electric pot. Cantonese Fire Pot 30 Jul 2009
The Chinese are unanimous in their appreciation of Shark's fin soup, and this very nutritious soup is rightly considered to be one of the most exotic examples of Chinese cuisine. A fin of the best quality is, however, extremely expensive and takes four days to prepare. The fin used in this recipe is sold in packages consisting of the cartilage with some fin needles and is already processed and then dried again. On its own, shark's fin has little taste but when combined with other ingredients in a prime stock, makes the perfect soup. Shark's Fin Soup 20 Jul 2009
Like Shark's fin soup, Bird's nest soup reaches the heights of Chinese cuisine, though Westerners are often put off by the name and the fact that it is produced by swallow's saliva. On its own, bird's nest is bland, and its function is to provide texture, rather than taste to the soup. A very rich, prime stock is therefore essential as a base, as is the Chicken velvet. And yet, without the bird's nest, no amount of stock or chicken velvet could produce the unique quality of this soup. Bird's Nest Soup 5 Jul 2009
A preparation of finely minced chicken breast which is made light and fluffy by the addition of egg white. It is used to add taste, texture and substance to soups, such as Winter melon soup and Bird's nest soup. Chicken Velvet 5 Jul 2009
Wontons, or small dumplings, served in broth are a national Chinese snack. The main ingredient for wonton filling is pork, but in Kwangtung, shrimps and prawns are also used, because they are so easily available. This addition gives the wontons a much more interesting taste and texture. Cantonese Wonton Soup 17 Jun 2009
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