Sweet Corn Pork Rice

Thursday, October 22, 2015

Sweet corn pork rice is a common dish in Hong Kong. The first time I tried this dish was at one of those small alley in Peng Chou Island, HongKong, I must said I really enjoyed it. My children loves corn so this is a perfect dish after a busy day chauffeuring my boys around for extra curriculum activities. By the time I came home, I needed a quick fix to satisfy the tummies of two hungry boys. 
Cream corn is not available in regular Dutch supermarket so I used normal crispy corn instead, just thicken it with corn starch. Verdict, just as yummy. 


Sunday, October 11, 2015

Green Beans Omelette

A vegetarian dish that requires only 3 ingredients, eggs, green beans and shallots. When I have muslim friends over for a meal, this will definitely be one of the dish on my rice table.

It is very versatile, it can be served with rice or even with any crusty bread. 


Stir-fried chicken with tofu

Saturday, October 3, 2015

Stir-fried chicken with tofu

Dear All, it's been a while since my last post, nevertheless I have made a video for a simple and healthy dish and it's ideal for young and old.
You can also catch a glimpse of my new helper in the kitchen. ;-) Hope you will enjoy the video as well as the recipe!

4pcs       chicken thigh
50g       shitake mushroom
200g      tofu (firm)
4cloves  garlic
2 stalks  spring onions

for chicken
2 tbs      soya sauce
1 tbs      sesame oil 
1/2 tbs   corn starch 

2 tbs      cooking wine (I prefer to use medium sherry) 
1 tsp      bean sauce
2 tbs      oyster sauce 


Sushi Workshop

Thursday, September 5, 2013

Sushi workshop

Ever went to a Japanese restaurant and thought  "Wish I knew how to make this great looking and tasty sushi !" It is actually easy and fun to make. My workshop will show you how to make it from scratch.
Many other available workshops prepare the rice ahead of time but I will show you how to prepare it. Rice is the most important ingredient of sushi, if you don't know how to cook the rice for sushi, you DO NOT know how to make sushi.

You will not only taste your own handmade sushi during the workshop, you will also bring a plate of sushi home for your loved ones.

Rather than go for a high tea with your friends, why not gather your friends for a morning of fun with sushi-making! 

Feel free to contact Emily at 04 4663 2938 or email at cookwithemily@yahoo.com.sg  

The workshop runs for 2.5 hours, mornings from 9am or evenings from 7.30pm. The workshop can either be conducted at my location in Uithoorn or even at your home.

Cost per person: Eur 25 includes all ingredients 
& sushi to bring home.(minimum 2 persons to start a workshop) 

Sushi start up kit: additional Eur15

Sushi Start up kit




Salted eggs 咸蛋

Thursday, December 16, 2010

Salted eggs (咸蛋)

I caught a cold a few weeks ago and have no appetite. All I wanted was just plain porridge with salted eggs. Unfortunately, salted eggs were inaccessible so I have decided to make it myself. It is really simple but you have to brine it for at least 4 to 5 weeks before consumption. I did not manage to find duck eggs so I use chicken eggs instead. Duck eggs tend to have a larger yolk but the end result is the same.


10 large eggs

1 cup of coarse sea salt

4 cups of water

1 tablespoon of Chinese cooking wine (shaoxing wine)

2 teaspoons of peppercorn

1 teaspoon of cloves/anise


Rinse the eggs and pat dry. Set aside.

Bring water to a boil in a saucepan and add in the sea salt. Stir in the sea salt until it dissolves completely. Let it cool down completely.

Add in Chinese cooking wine , peppercorns and cloves.

Place all the eggs into a large glass container. Slowly pour in salted solution and make sure that the eggs are fully submerged to the solution. You may use a small saucer to push and cover the eggs as some may float.

Label the start and end dates and leave the container in a cool place. The brining process takes about 4-5 weeks. Take one egg to try the saltiness, if it is not to your satisfaction, leave it for another 1 to 2 weeks.


芋头糕 Yam cake

Wednesday, September 1, 2010

芋头糕 Yam cake
This is my mother’s recipe and it is also her signature dish. My mom prepared this dish when she was in the Netherlands last year and my friends simply love it.


400g rice flour + 900ml water, mixed in a large bowl
1 medium size yam, cut into cubes
100g dried shrimps, chopped
100g shallots, sliced
3 sticks Chinese sausage
100ml Oil
Sesame seeds & chopped chilies as garnish
Salt and pepper


Fry the shallots in a wok until golden brown. Drain and set aside.

Use the oil from the wok and sauté the dried shrimps, yam, mushroom and Chinese sausage till fragrant.

Stir in the rice flour solution keeping in mind to save a little for later use. Keep stirring till the whole mixture is gluey and thick.

Scoop into desired portions and flatten the surface. Drizzle the balance of the rice flour solution so that the surface will be smooth after 30-40 mins of steaming.

Serve with fried shallots, chilies and sesame seeds.


灌汤胶 Soup filled dumplings

Friday, August 27, 2010

灌汤胶 Soup filled dumplings

I had cravings for灌汤胶 and finally found a Chinese restaurant in the Netherlands which serves it. It is served as a dim sum and usually in a bowl with soup. You may ask, so what is the difference between soup dumplings and soup filled dumpling? Basically , both recipes require almost the same kind of ingredients , the difference is when you eat soup filled dumplings, the soup is coming flowing out from the dumplings itself and soup dumplings is just normal dumplings with soup in a bowl. So what is the secret is to keep the soup inside the skin? I did some research from the internet and finally found the secret ingredient that does the miracle is ‘agar agar’ 大菜/菜燕. Usually, we use this for desserts and it works like gelatin.

For the filling
300ml of chicken soup/stock
a handful of agar agar
200g minced meat
100g minced prawns
Spring onions
2 tablespoon sesame oil
1 tablespoon Chinese cooking wine
1 tablespoon soya sauce
1 teaspoon pepper

For the skin

2 cups of flour
½ cup water
A pinch of salt


Bring the chicken stock and agar agar to a boil till the agar agar completely dissolves. Pour into a flat dish and let the mixture solidify. You can prepare this in advance. Mash the mixture with a fork or use a blender to cut it into small pieces.

Mix the ingredients for the skin and knead into a dough. Knead the dough for at least 15 mins. The dough should be smooth on the surface. Cover it under a damp cloth and let it set for 15mins.

Mix all the ingredients for the filling in a big bowl and add in the agar agar mixture.

Cut the dough into 4 portions, roll out each portion to about 3 inches thick and cut into 4 small pieces. Use a rolling pin to flatten it into a rounded shape with a diameter of about 8-10cm.

Put a spoonful of filling into the center of the skin and seal it up tightly with your fingers. Please seal it tightly to prevent the soup from flowing out.

Apply a layer of oil on the steaming dish to prevent dumplings from sticking.

Steam the dumplings for 15-20mins. Serve hot with black vinegar.


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