Category Archives: Recipes – Bread & Breakfast

Hong Kong Steamed Rice Noodle Rolls, 豬腸粉


豬腸粉 steamed rice noodle rolls, Hong Kong style

豬腸粉 steamed rice noodle rolls, Hong Kong style

豬腸粉 steamed rice noodle rolls, Hong Kong style

Other than rice congee, the second item of food we always get after our flight back into Hong Kong, is rice noodles. Be it rice noodles rolls, simply served with a trio of sauces and sprinkling of sesame seeds (豬腸粉) or the steamed rice rolls at yum char with fillings such as prawns, beef mince/coriander/water chestnuts or char siu Chinese Bbq pork (蒸腸粉) . Both are made with a rice flour batter, creating thin sheets of noodles that are slightly elastic and bouncy.

Both are J’s favourite and I have promised her to write this recipe up for a while. It only took a week-long hospital stay for me to find the time to do so. Over the recent long weekend, we got to test it a few more times to make sure the quantities in the recipe are right. These reheat well and tastes just like the ones we have in Hong Kong!

Be sure to first figure out your steaming station and consider whether the size of the steaming dish will fit your steamer. Here’s a not so glamorous photo of my set up:

豬腸粉 steamed rice noodle rolls, Hong Kong style

Ingredients (makes 6-7 rice noodles)

  • 120g rice flour 粘米粉
  • 30g wheat starch 澄麵
  • 30g cornstarch 粟粉
  • 450ml water
  • pinch of salt
  • 20ml neutral oil, such as rice bran

Instructions

  1. Set up your steaming station. Find a metal tray that fits into the wok, sitting on top of a steaming rack. Oil the tray and line it with a piece of baking paper, with about 2 cm hanging over the tray on one side. Trim so that the paper sits flush to the edges of the other 3 sides.
  2. Mix all the ingredients together. Whisk the batter until there are no lumps.
  3. With the water at a rolling boil, pour about 1/4 cup or just enough batter onto the lined tray (this depends on the size of your tray). Make sure it’s very thin, barely covering the bottom is just enough. Gently spread the batter into the corners of the tray as well.
  4. Steam for 3 minutes, covered.
  5. Remove the lid, and carefully, using a pastry scraper, roll the rice noodle sheet up from one end of the tray to the other. It’s easier if you hold the baking paper slightly taunt on one side with one hand and roll/push with the other towards the opposite direction. Place on a plate and keep warm. Repeat with the rest of the batter.
  6. If you are making filled rice noodles, place fillings in the first third section of the sheet and steam for 4 minutes. Remove the lid and roll the rice noodle sheet from the filling side. (for fillings that doesn’t need more cooking, like fried dough Yau Cha Guai, simply place the filling on the rice noodle sheet after the sheet is cooked. Roll the sheet with the filling inside.
  7. Cut them into shorter pieces. Drizzle with sweet soy sauce, hoisin sauce and most importantly, sesame sauce. Sprinkle with sesame seeds (optional) and serve warm.

豬腸粉 steamed rice noodle rolls, Hong Kong style

Congee (rice porridge: 白粥) with pork and salted egg


Congee

Congee

Congee

Congee

(mum’s version always has dried scallops for added sweetness)

Congee

Congee

Congee and fried dough. 白粥油炸鬼

The story behind this dish speaks to one of the foundational dishes of the Chinese culture, which is my heritage.

Congee (pronounced as ‘jook’ in Cantonese), is jasmine rice boiled down till soft, much like porridge. There used to be a shop selling congee at every Hong Kong street, and the good ones will have queues from early in the morning.

A good Hong Kong style congee can be described as creamy with a consistency similar to a thick soup. It should neither be runny or gloopy. There is a good amount of water, yet it isn’t watery. The grains should have broken down and not be wholly visible.

This can be eaten as any meal of the day, and is our go-to when we feel under the weather or needing a bit of a detox after big meals.

The variation to the congee is in the food you add to it. Mince, chicken, squid, dried scallops, fish and fried dough… Whatever you like.

My favourite is a very simple salted pork shoulder. The pork shoulder is marinated with a generous amount of salt and Chinese wine and this is cooked in the rice congee. When it’s done, the meat is pulled apart and eaten with condiments all mixed in with the congee.

This is what my mum cooks for me whenever I was sick, whenever we’ve returned home from our travels. Since I have lived apart from my parents for the last 20ish years, it’s a dish that always reminds me of her loving care. It’s also a meal that my NZ-born daughter loves and I hope she will one day master it. Ironically it only took a week-long hospital stay for me to finally write this recipe down…

Ingredients

  • 3/4 jasmine or long grain rice
  • 6 cups of water (more to adjust thickness)
  • 1 tbsp oil
  • 1 tbsp salt
  • (or for a quick version, use left over cooked rice that has been frozen)
  • 400g pork shoulder
  • 1 tbsp chinese shaoxing wine
  • 2 tbsp salt
  • 8 cups of water

Toppings

  • Fried shallots
  • Spring onions
  • Fried dough 油炸鬼
  • Crispy fish skin
  • Seaweed paste (Japanese)
  • Salted egg 咸蛋(see recipe at the end. Duck eggs is traditionally used, but substitute with chicken eggs if you can’t find duck eggs. )
  • Preserved egg 皮蛋(preserved with a mixture of clay, ash, salt, quick lime and rice hulls for several weeks.)

Instructions

  1. Marinade meat with chinese wine and salt over night.
  2. Rinse rice and drain slightly. Place in a small bowl and sprinkle the salt over rice grains and mix in oil. Add just enough water to cover the grains. Set aside for 20 mins. This helps the grains break down faster and congee will later cook quicker (reach the right creaminess faster).
  3. Bring a large pot of water to a boil. Add the soaked rice, which should have developed cracked lines along the grains, into the boiling water.
  4. Keep it at a rolling boil for 10 minutes, stiring often. Turn it down to a medium boil, and cook for a further 5-10 minutes. The rice grains should have puffed up and slightly broken down by now.
  5. Add the meat, and let it simmer for 1.5 hours. Remember to stir often to prevent the rice from sticking to the bottom (this is easier if you have a thermos cooker or crock pot, where it keeps the hot temperature of the pot inside another capsule, so that the food continues to cook without needing to stand by the stove).
  6. Check for creaminess often, adding water if it becomes too thick.
  7. Remove pork and shred to small pieces. Set aside.
  8. Place ladles of hot congee into bowls, add shredded pork and serve with toppings.
  9. If you want to have other protein like beef slices, chicken thigh pieces, fish or squid: instead of the shredded pork, you can cook your protein towards the end. I usually have a second pot ready and when the big pot of plain congee is ready, I will scooop half of that into the second pot and cook the meat in it. That way I will always have some plain congee as the base for a second flavour.

To make Salted eggs:

  1. First find a jar that will fill 8 eggs.
  2. Remove the eggs and fill the jar with water half way.
  3. Pour the water in a pan and add enough salt to make a saturated salt solution i.e. Where it has so much salt dissolved in, it can’t dissolve anymore. That’s when you see salt crystals still appear with lots of mixing. You may need 500g salt at least.
  4. Warm the salt solution up on the stove, with 2 tea bags and 3 tbsp of shaoxing wine. Let it cool.
  5. Place eggs into jar and pour the cooled salt solution in. Make sure eggs are completely submerged with liquid and doesn’t float up. You may have to put a small plate in the hold the eggs down. Close lid and place in a dark corner or the pantry for 30 to 40 days.
  6. Cook by boiling the eggs in hot water for 8 minutes. Shell and serve with congee.
  7. The salted yolk can be used to make the glutinous wrapped parcels too.

Granola


Buckwheat granola

Buckwheat granola

Making my own granola is such a game changer and incredibly satisfying. It’s all about personalising your cereal – you can add all your favourite cereal ingredients into the mix, and leave out all the things you don’t like. Personally, I don’t like shredded coconut, but love freeze dried fruits, such as Fresh As’s raspberries. Love walnuts but not so much pecans. There’s always something in each of the prepacked options that I dont want to eat and so I’ve never been fully happy with the choices of packaged granola in the supermarket.

I also love buckwheat and recently it’s a much more commonly stocked item in the supermarkets and bulk bin shops. This isAmongst all the likes and dislikes in our family, it’s so much easier to make our own to tailor to our preferences. You can swap out any nuts or seeds from the recipe below, even the quantities listed are only a general guide, there’s no issue with changing them, so long as you add sufficient oil and sweetener to bind it. This is a good starting point as a base recipe for making granola. I will likely change it up by adding different freeze dried fruits to the mix.

To make this gluten free, omit oats and use more of other ingredients.

Ingredients

  • 1 1/2 cups raw buckwheat groats
  • 2 cups rolled oats (I used Harraways)
  • 1 cup chopped nuts or seeds (sunflower seeds, pumpkin seeds, walnuts, flaked almonds)
  • 3 Tbsp linseeds
  • 3 Tbsp chia seeds
  • 1 Tbsp ground cinnamon
  • 3 Tbsp coconut sugar or brown sugar
  • 1/2 tsp salt
  • 1/2 cup maple syrup or honey (I used Noble’s)
  • 1/4 cup grapeseed, olive or avocado oil
  • 3 Tbsp nut butter (I used Nut Brothers smooth peanut butter)
  • 1/3 cup dried fruit (I used Fresh As freeze dried raspberries)
  • 1/3 cup dark chocolate chips (optional)

Instructions

  1. Preheat oven to 160C. To a mixing bowl, add all the dry ingredients, except the fruit. Stir to combine.
  2. In a small saucepan over low heat, warm the maple syrup, oil and nut butter. Stir till homogenous and pour over the dry ingredients. Mix well to ensure even coating.
  3. Spread the mixture evenly onto a baking paper-lined tray. Bake for 25-30 minutes, until fragrant and deep golden brown, stirring halfway.
  4. Let the granola cool before adding the dried fruit and chocolate (if using) . Place cooled granola in an air tight container. Serve with your favourite thick unsweetened yoghurt.

Spring onion pancakes


Chinese Spring onion pancakes 葱油餠

Sometimes we just crave simple food that brings back memories. For a simple meal, we often make rice congee and have stir fry noodles with it. The rice congee would take some time to prepare, in order for the rice grains to break down enough to be creamy. While that’s going, I can also prepare Spring Onion pancakes to go with the meal. They do not resemble the western pancakes though, as these are not light or fluffy. Instead, they are chewy and most definitely savoury in taste (you can also make sweet versions with red bean paste filling, another stunner!).

By bringing back this oldie, I’m creating memories with my daughter too. J loves rolling these out, and have recently discovered via the Woks of Life a shortcut to these crispy delights: using round store-bought wonton pastry, create 6 layer stacks of pastry, oil, salt and spring onions. Roll these out and pan fry on a dry pan. Super quick and I hope that she will remember these and make them in the future, be it traditional way or the shortcut!

Ingredients

  • 2 1/2 cups white flour
  • 1 cup warm water
  • 2 tbsp Sesame Oil for the pancakes
  • 2 tsp fine salt
  • 1 bunch spring onions
  • Rice bran oil for the pan

Dough Instructions

  1. Mix flour with water until it forms a smooth dough. Knead by doubling the dough over and pressing it down repeatedly, until the dough is shiny, smooth and very elastic. Coat this ball of dough lightly in oil and put it back in the bowl. Cover the bowl with a damp cloth and let the dough rest for about 30 minutes.
  2. Finely chop the spring onion. (I use both the green tops and the white parts.) Set them on your work surface along with a small bowl of salt.
  3. Time to roll out the dough – Cut the dough into 4 equal parts. Roll out one part of the dough on the board. Roll until it is a thin rectangle at least 20 x 15 cm.
  4. Lightly brush the surface of the dough with sesame oil, then sprinkle it evenly with chopped spring onions and salt.Chinese Spring onion pancakes
  5. Starting from the long end, roll the dough up tightly, creating one long log of rolled-up dough.
  6. Cut the dough log into two equal parts.
  7. Take one of these halves, coil into a round dough disc. Let it rest for at least 15 minutes and ideally longer, while you repeat this process with the rest of the dough.Chinese Spring onion pancakes
  8. With you hands, press down a rolled dough disc into a flat, smooth, round pancake. Flatten it further by rolling with a rolling pin.Chinese Spring onion pancakes
  9. Chinese Spring onion pancakes
  10. Heat a pan over medium-high heat. Place the pancake dough in the dry pan and cook on medium heat for 2 minutes.
  11. Flip the pancake over and cook for an additional 1-2 minutes on the other side, or until golden brown. Repeat with the rest of the pancake dough rolls.

To Serve
Cut the pancake into wedges with a sharp knife, and serve immediately. Serve with your usual dumpling sauce (soy and vinegar).

Recipe Notes
Oils: This recipe calls for oil in two different places: Once to make the filling, and once to fry the pancakes. For the filling, any neutral oil will do, but tasters (and I!) prefer sesame oil.

Make-Ahead Tip: If you would like to make a few pancakes but save the rest for later, you can save the dough in the fridge for up to 3 days and in the freezer. Just make sure the dough is oiled and well-covered. You can also roll out individual pancakes and stack them between well-oiled layers of baking paper.

Chinese Spring onion pancakes 葱油餠

Swedish seed cracker “KNÄCKEBRÖD”


knäckebröd – literally knäcke to break and bröd, bread.

I have them for breakfast with butter, tomato, cottage cheese and loads of pepper. I can totally see these on the next party platter with the best Chicken and Sage Terrine by L’authentic, smoked salmon or salmon gravlax and cream cheese. That’s if I manage to keep some for home after my husband tried them and said he’s taking them to work! They are so easy to make and so easy to make flavour variety too.

This version takes a bit longer to make (baking time) compared to another recipe I sometimes make, without oats and less water. I prefer this one more, as it creates crackers with less uniformity and texture, giving it more personality.

Ingredients
  • 220 g flour
  • 220 g rolled oats
  • 1 tbsp salt
  • 100 g sunflower seeds
  • 100 g sesame seeds
  • 75 g chia seeds
  • 70 g pumpkin seeds
  • 700 ml water
  • 1 Tbsp olive oil
  • 2 tbsp Fennel seeds (optional)
  • 1 tbsp Cumin seeds (optional)

Directions

  1. Heat oven to 130C.
  2. Mix all the dry ingredients together in a large bowl and add the liquids. It should have a porridge-like consistency.
  3. Line 3 cookie sheets with baking paper and pour the mixture onto the sheets.
  4. With a large spoon, spread the mixture as thin as possible (like 2-3mm) and bake in the oven for 15 minutes.
  5. Remove sheets from oven and slide the baking paper onto a chopping board. Cut each sheet of cracker into rectangular pieces – small cracker size (for dipping) or larger rectangles (for serving). Having different sizes are good! Put back in the oven and bake for 1-2 hours until they are golden and crisp.