Category Archives: Recipes – Asian

Traditional Hong Kong street food – ‘Bubble Waffle’ (雞蛋仔)


Bubble waffle, HK street food

Of all the things I miss of Hong Kong since moving to NZ, 8 out of 10 things are food related. Some of them I have been able to recreate, like the desserts, claypot rice, combination coffee and tea ‘Yin Yeung’ and appetisers such as barbecue pork and cold cuts. One special dish, has eluded me thus far and that is the Bubble Waffle, also known as eggettes. I needed both the tools and the recipe in order to make it and I have not been able to acquire them until this year. Perhaps this is the reason why everytime I returned to HK I needed to frequent the tiny stall for my Bubble Waffle fix. Luckily this establishment is in my neighbourhood, so I am always close to it should I need to satisfy my craving. It also received an honorary mention in the 2016 Michelin Guide to Hong Kong and Macau so I was fully expecting to see queues and hiked up prices. When I went today, queues were present but prices had not gone up one cent. What a gem!

In case you are wondering what the fuss is all about – after all, aren’t these just plain old waffles? What makes these bubble waffles so special?

Bubble waffle, HK street food

  • Extra crunchy bite
  • Soft waffle centre with an air pocket
  • Melted fillings (if you chose one other than the original flavour) and lots of it

I have tried and tested many waffle recipes and this below is the closest I have got to recreating the bubble waffle taste, texture and flavour. I hope you find this authentic enough and will enjoy it.

Ingredients:
(The following quantity is sufficient for making quite a few pieces but it really depends on the size of mould that you use and the success rate of making good ones.)

  • 110g plain flour
  • 40g corn flour
  • 1 tsp baking powder
  • 60g eggs (About 1 size 8 egg)
  • 120g white sugar
  • 60ml evaporated milk
  • 120ml milk
  • small quantity of vegetable oil, for greasing the mould

Method:

  1. Firstly mix and sieve the plain flour, cornflour and baking powder. Set aside.
  2. Beat the eggs and mix in the white sugar using a small whisk. Add in the evaporated milk and milk. Mix thoroughly. I use a large measuring jug for this.
  3. Add the sieved flour mixture (1) into the egg mixture (2) in the measuring jug. Stir thoroughly until the batter is smooth without any lumps.
  4. Cover the batter and refrigerate for at least an hour (this ensures you have crunchy eggettes). Give it a stir when it’s time to cook.
  5. Warm up the mould, and brush a thin layer of oil on each side.
  6. Add in any fillings you wish to the batter just before you pour onto the mould.
  7. Pour the batter into the mould, be careful not to overfill, just to the top of each hole. Close the mould and count to 5. Then flip and turn the closed mould over so that the batter fills the other side of the mould. Leave it to cook for 3 minutes and then flip the mould again to cook the other side for a further 1 to 2 minutes until the bubble waffle is cooked.
  8. Use silicone tongs to remove the waffle from the mould and place it on a cake cooling rack to cool. You can also fold it up slightly so that it curves up. Using a plastic lid or plate, fan the cooked waffle for a minute for extra crispiness.
  9. Repeat until all of the batter is used up.

Flavour combinations: You can make many other flavours by adding these to the batter:

  • Dark chocolate (1 tbsp of cocoa powder and chocolate chips) 
  • Shredded coconuts
  • Black sesame
  • Green tea powder 
  • Red bean (cooked – you can use the canned ones found in Asian grocery stores)
  • Chestnut purée or pieces
  • Coffee (powder mixed in with batter)
  • Mocha (coffee and chocolate)
  • Cheese for a savoury twist (grated cheese)
  • Honey
  • Taro purée

Bubble waffle, HK street food

Mapo Tofu (Pork mince with tofu in spicy sauce)


For Chinese, this is a traditional dish most families would have at home. In northern China, Szechuan peppercorns would be added to give a unique spiciness that is at best described as a slight tingling sensation, to the more severe as ‘spins and needles’ on the tongue which means you can taste nothing for the next 5 minutes until the numbing feeling subsides.
In Hong Kong, we have milder, sweeter versions.

It wasn’t until a European friend pointed it out to me that I realised how strange this dish is – two proteins in the same dish! I don’t think I’ve ever looked at tofu as a protein and consequently consider why would there be a need to pair it with another (pork mince)?

I have no explanation except that the tofu is there to mix with the sauce and then with the rice as a perfect, wholesome, one plate meal. It just works so let’s not worry about it 🙂

Most recipes ask you to ‘parboil’ the tofu pieces before adding them into the wok. They claim this helps prevent them from breaking up. I have never done that and I’ve cooked this dish for almost 20 years!
What I’ve always done, is sprinkle salt onto the cubed tofu and letting it sit for 10 minutes. This pushes out the water from the tofu and keeps the cubes intact – it works every time. The key to it is in the manner of mixing –  mix the tofu in ever so gently and only till it’s warmed through. No tofu puddle mess at all.

Ingredients:
1 ‘brick’ of firm tofu, cubed
1 teaspoon salt
150g mince pork (or less if preferred)
2 tablespoons vegetable oil
1 tablespoon chinese garlic chili bean sauce (toubanjan or doubanjiang)
1 tablespoon chinese brown bean sauce (tenmienjan, tenmenjan, or tenmenjiang)
1 tablespoon chinese hoisin sauce
1/2 cup chicken stock
1 spring onion, chopped into small rounds

Marinade:
1 tablespoon dry sherry or Chinese wine
1 tablespoon soy sauce
1/2 tbsp sugar
1 teaspoon sesame oil
1 tablespoon szechuan peppercorn (optional)

Directions:
1.  Slice your tofu into 3 sections and then cut into long strips. Cube them into 1.5cm sizes.  Sprinkle salt on the top of the tofu. Set aside. (They don’t have to be perfect so don’t worry about being precise here.) Marinate mince.

2.  Set the wok on high and make sure it is hot.  Add vegetable oil and swirl the pan, then add the mince pork, using the back of your spatula to separate the mince.

3.  When the pork is nicely browned, add in your equal portion of the 3 main sauces: Chinese garlic chili bean sauce, Chinese brown bean sauce and hoisin sauce. Continue to cook for 1 minute.

4. Drain the tofu pieces and add tofu cubes to the wok.
5. Working quickly and lightly, mix the tofu in with the mince. A bit like working an angel cake batter, you scoop from the outside and bring it into the middle.
6. Continue until all the tofu has been mixed with the sauce.
7. Add in chicken stock and thicken with cornflour slurry if you preferring a thicker sauce. Add in your chopped spring onion.
8.  Serve with steamed jasmine rice.
Note: if you are making a bigger portion, you will need to proportionately increase the sauces, maintaining the 1:1:1 ratio.

Massaman Beef Curry


I don’t know about you, but I find that Monday dinners are the hardest to get on the table, fast.
Coming home from a full day’s work after a relaxing weekend – it’s hard to get back into the routine and I’m always in a rush to prepare anything decent.
What I’ve found to work for us, is that I pre-prepare dishes that we can heat up for Monday night.
That way, all we need to do is to cook the rice, add some veges and heat up the main dish.
Therefore you’d find that this blog category mainly consists of curry and other slow-cook meals. Not your typical Monday dinners of quick throw together meals, but instead meals that have been cooked with tender loving care that can be reheated in a matter of minutes.
Click over under the Monday Dinner  tab to see what other slow-cook meals I have in my repertoire.

This curry is sweet with a bit of kick.
J’s review: “I like it because it’s yummy and has potatoes and tender beef. Easy to eat and healthy for you.”

Ingredients:

800 g cross-cut beef, cubed
5 tbsp of spice paste
3 tsp dry spice powder
470ml of coconut cream (1 can)
5 potatoes, peeled and quartered
4 tbs of unsalted, roasted peanuts
2 tbs of peanut oil
2 tbsp tamarind water

Spice Paste:

3 Dried red chilli
1 Lemongrass
5 cloves of Garlic
2 Shallot
5cm Ginger
5cm Galangal
1 tsp Salt
4 tbsp Oil
4 tbsp Palm sugar

Dry spices powder:

combine 1 tbsp of each (except where indicated otherwise) in a mortar and bash them together.
Mustard seed
Fenugreek
Coriander seed
Turmeric
White pepper
Paprika
Cumin
Cinnamon powder
Clove
Cumin
Coriander seed
10 Cardamom seeds
6 Bay leaves
** save the remainder of your spices mix for the next curry.

Method:

1. Coat beef in 1 tablespoon of peanut oil and massaman curry paste. Stir well to coat and set aside.
2. In a large pot, heat remaining oil over a medium heat.
3. Add the curry-coated beef and brown for 1-2 minutes. Add the dry spices. Stir the beef well to coat it in the spices.
4. Add 1/2 can of coconut cream and 1/2 to 1 cup of water until the beef is just covered by the liquid. Stir well and then bring to the boil. Once boiling, turn heat down very low and cover. Gently simmer for 1 1/2 hours. (I leave them in a thermos cooker so I don’t even need to watch it)
5. After this time, add the remaining can of coconut cream, potatoes and peanuts. Stir well. Taste and add a little more fish sauce and sugar if necessary.
6. Turn heat up to medium and cover. Cook for another 30 minutes or until potatoes are tender.
7. Meanwhile, prepare the tamarind juice. Soak the dried tamarind seed in 2 tablespoons of warm water and use a spoon to push the pulp off the seeds into the water. The water will become brown and pulpy — this is tamarind juice. Discard the seeds.
8. Once the potatoes are cooked, remove the curry from the heat. Stir in the sugar and tamarind juice. Stir well and serve with Jasmine rice.

Naan bread


Homemade naan bread
Homemade naan bread with chicken massaman curry in the background

J loves bread. Baguettes. Focaccia. Pizza bread. Chinese buns. Chinese pancake wraps. Naan bread is one of her favourite among this lot.
When she was younger, her tolerance to spices are not that great so when we went for Indian meals she would often just eat the bread and not the meat and the sauce, no matter now mild they were.

Seems though with age this is slowly changing and last week she managed to eat most of the sauce of a not-so-mild lamb madras! It was quite hilarious though as she was fanning herself and drinking copious amount of water while eating.

Hopefully she will be pleasantly surprised tonight when she discovers what is for dinner.

Ingredients:
1 cup warm milk
2 cups warm water
1 Tbsp of active dry yeast
2 tsp of salt
1 tsp of sugar
1 egg
2 Tbsp of oil
6 cups of sifted all purpose (plain) flour
butter

Directions:
Pour warm milk and water into a large bowl. Add yeast, sugar, salt, egg, 1 Tbsp of the oil and mix together.

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Add sifted flour and quickly work the mixture into a dough. The dough should be very soft and quite sticky. I used a fork to bring everything together before kneading with oiled hands. Pat remaining oil over the dough and cover the bowl with a loose lid.

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Place the bowl in a warm place until the dough has doubled its size (40 – 60 minutes).
Preheat the oven at 240c and place the baking sheets inside the oven while the oven is heating.

(The yeast was a little bit too excited!)
(The yeast was a little bit too excited!)

Once the dough is ready, turn it over to a floured surface and shape small ball-sized doughs out of it. You may find the dough is very soft and almost fall through your fingers – it is fine! Just be gentle.
The trick is to make sure your hands are dusted with flour frequently. I also use disposable gloves as a barrier between the soft dough and my warm hands. To avoid the dough from sticking to your fingers, frequently flour them and work faster. Let the balls rest for about 15 minutes.

Round naan bread dough
Round naan bread dough

Once the dough has rested and risen, place one on the floured board and push down the centre of the dough, taking care not to flatten it too much. Gently pick it up and literally toss it from your left hand to your right, making sure each time it lands on the palm of your hand.

Round naan bead dough risen
Round naan bead dough risen

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This tossing action will create a nice longish triangular or oval-shaped dough.
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You can spread some butter or even garlic on top of the flat dough and they are ready to cook. Taking care when opening the oven door as it is very hot, take the sheets out and quickly but gently place the dough on sheets. Bake for about 6 minutes and remove when the top has slightly golden-brown spots. Continue with the remaining dough balls.

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Stack and cover with a clean tea towel, they are ready to be devoured with any curry you fancy. Or, like me, the plumpest one was picked, torn into and chewed away while typing this post.

Enjoy!

Hundred flower chicken – 百花鸡 – Chinese New Year prawn cake


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A hundred young chickens? Or a new species of chicken called ‘hundred flower’ that is being cooked here? Don’t be fooled. I’ll let you in on a secret: There is no chicken in this except the skin and the hero of the dish is prawn actually.
I’m sure if you google this you will find some mythical story behind the birth of this dish, involving some ancient Chinese palace kitchen maid who was forced to create something for the king who has demanded a new dish or else heads will roll. Said maid thought long and hard and came up with such a dish – crispy on the outside and springy on the inside. King loved it and everyone was saved. The End. Anyway they all seem to have similar stories like that.
This isn’t one of those recipes that then passed from the palace kitchen to the general populace, from one generation to another in the family home. At least not to our family home. It was a case of ‘wow that’s an expensive dish! Should we try to make it at home with ingredients on hand?’
My mum went about trying it and it became one of those special dishes we do for special occasions or guests. I’ve simplified it a bit here by removing the crushed cashews – they just burn too easily and I reckon I could save on the calories for dessert instead!

Ingredients:
500g raw prawn cutlets
1 ‘sheet’ of chicken skin from two chicken breasts (tear the skin off a double chicken breast)

Marinade:
2 tsp chicken powder
2 tbsp mirin
1 tsp light soy sauce
1 tsp ground white pepper
1.5 tsp sugar
1 tsp sesame oil
2 tsp cornflour (corn starch)

Drain excess water from prawns and tip them onto a chopping board.
Stand tall, roll your shoulders back and prepare yourself (well your arms at least) for a good workout. Using first 1 knife chop the cutlets small. Best to use a chefy technique where you hold the tip of the knife down with your left hand while moving the blade up and down with your right.

When they have been all chopped, proceed to use two knives to give the prawn meat a good hammering. This is also good for your mind as you channel all your negative energy into moving your arms and mincing the prawns.

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Scrape the flattened prawn meat into a heap and give it another hammering.

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Repeat for a few times until you feel calm and all zen-like. I would suggest 4-5 times is enough. If not, you may benefit from some kick boxing classes!!

Put the prawn meat into a bowl and add the marinade in. Give it a few crazy stirs and when your arms are tired, leave it for 10 minutes.

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Dry the chicken skin and pat a good amount of cornflour on the inside of the skin, covering it all over.

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Using a large soup spoon, smear the prawn meat onto the chicken skin. Smooth it down and even. Now you have a large pattie.

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Heat the pan up and add a tiny teaspoon of oil. When it is hot, place the pattie in, skin side down.

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Pan fry for 1 minute on high and then 2 minutes on medium, till golden. Turn over and fry for another 3 minutes. Watch it to make sure it doesn’t burn.

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Remove from pan and cool on some kitchen paper. (the edges look a bit dark and it is really just the lighting!)

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Slice and plate up.
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Served here with some magic sauce – better known to most children as tomato sauce.
Wish you all a joyful and bountiful year of the Snake! (like what I did with the sauce squiggle?)

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Ps. If I ever have the guts to apply for a spot in Masterchef, this would be my audition dish!!