Tag Archives: Chinese Wine

Lobster Dinner Banquet at Bali Hai Kota Damansara

Bali Hai Kota Damansara 6
Green Lobster and Canadian Geoduck Sashimi with Superior Soup Steamboat

At recent I was invited to try out BAli Hai’s Live Lobster and my pleasure. Well I got admit it was something that I myself can’t reject to. I was definitely a YES to Lobster ! My favourite especially when it is being served raw just like a generous spread of sashimi. That evening it was truly a heaven as carefully picked geoduck was plated together with the lobster. Truly exciting.

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Recipe Baby Pork Ribs with Supreme Onion Soy Sauce

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Baby Pork Ribs with Supreme Onion Soy Sauce

I just love this sauce, it tasted fabulously. Definitely suits meat and a great companion at any kitchen whether braised, pan fried or barbeque For myself smell and taste are two main factor of any dishing out. Discovering this supreme onion soy sauce can be such a blessing.

COOKING WITH PHILIPS PRESSURE COOKER on FACEBOOK be a member of this group now!

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Lai Ching Yuen MIGF 2011 Grand Millennium Kuala Lumpur

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Lai Ching Yuen Grand Millennium Kuala Lumpur

I am back yet again here at Lai Ching Yuen (previously known as Zing) atGrand Millennium Kuala Lumpur for a fabulous Chinese dining experience headed by Master Chef Leong Weng Heng. I had been tasting chef’s creation for a numerous time and I found his creation had never betray my trust, truly his craftmenship is just perfect. Dedicated, Creative and Scrumptious.

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Stir Fry Potatoes

I got to introduce one of my current favourite young, modern and simplicity chef, Kylie Kwong. She is the chef and restaurateur of the popular restaurant Billy Kwong in Sydney, Australia, as well as the host of cooking programs on the Discovery Home Channel. She also writes a regular blog for The Huffington Post and also the fourth generation of the largest Chinese family in Australia.


I am amazed when I was reading through her latest book of Kylie Kwong entitled “My China” which just recently published on this November 2007. “My China” is a sweeping culinary travelogue through modern-day China and Tibet with lots of lavish photography, stories and recipes. I would say, this is a must have books, especially those like myself being a chinese borned abroad. I love this book as the photographs tell so much of stories and so much things that I never know, such a discovery and so fulfilling. A book that I will fall in love with.

Through the chinese food heritage, I also discovered that one of my dish is so similar to Kylie Kwong’s discovery in “My China” entitled “fry potatoes with chinese sausage”. Immediately I can recognised this is a very lovely and fragrant dish, especially the aroma of the chinese sausage and the crunchiness of the matchstick potatoes.


My one is rather simple, I just use potatoes, red belly pepper, green belly pepper and carrot. And cut them into the shape of matchsticks. Stiry fried them and add seasoning.

Ingredient
2 medium size potatoes
1 red belly pepper
1 green belly pepper
1 medium size carrot

seasoning
a pinch of salt
a pinch of white pepper
a teaspoon of oyster sauce
a dash of chinese wine

Cut all the ingredient into the shape of matchsticks. Use a tablespoon of oil, heat up the wok. Stir fry the potatoes until half cooked then add carrot, green and red belly pepper. Add seasoning and continue for few seconds. The dish is ready.

Such a simple, colourful and delicious dish should be dished out at our own kitchen for our lovely guests.

Steven Cheng

Red Wine Baby Pork Ribs

I love red wine, they are lovely to drink and also lovely to cook with. I still remember when I was in Ireland, few yers back, I consumed red wine just like drink grape juice or to be precise, like drinking water…..lol. I guess it is not easy to consume red wine as often as I want since I am back now in KL as they are expensive, oh, very expensive. So I decided to make this dish called Red Wine Baby Pork Ribs.

Recently my blogging pal, East Meets West Kitchen posted about her new venture into vegetable and fruit carving and I too decided to knife out a gold fish using tomato, cucumber and red chilly tip. I used tomato for the head and body, cucumber for the fins and red chilly tips for the eyes.

Back to the Red Wine Baby Pork Ribs, I firstly used chinese wine and pineapple juice to marinate the baby pork rib for over night. Then add some red food colouring. Once properly marinated then draining off the excess liquid. Add egg, corn flour and seasoning to the baby pork ribs. Deep fried them till they are cooked. As the baby ribs are getting cooked, you can now make the sauce. Fry garlic and onion, then add red wine and sugar. One the sauce reach the boiling stage, add your cooked baby pork ribs. Tossed them and then transfer them to your serving dish. Add the garnish.

300gm baby pork rib
100ml pineapple juice
30ml chinese wine

2cloves crushed garlic
1/2 medium size onion(chop finely)
50ml red wine
1 teaspoon sugar

Well this red wine baby pork ribs dish is really gorgeous and serve well with a bowl of steam white rice.

Hope this dish will give you some inspiration to try them out in your kitchen for your special guess or even for a romantic dinner for two.

From Steven Cheng

Golden Pumpkin with Crab Meat Sauce

Yet another new and yet a simple dish that I am going to post today.

Pumpkin dish? I guess a lot of people include myself had tried to avoid pumpkin cause do not know what to do with it. It is hard outside and can also be hard inside if it is not ripe. I cannot resist this pumpkin cause I was so attracted to the colour, golden yellow. In Malaysia, we do a lot of frying in our dishes from fruits such as bananas to vegetables such as yams. So I decided to slow fried the slices pumpkin till there are cooked.


While waiting for the pumpkin to cook, I prepare the sauce to top the cooked pumpkin. Here I use fresh crab meat, slice mushroom and sticks of carrot. Heat up the wok with one tablespoon of cooking oil, fry some garlic then add the carrot, mushroom and crab meat.

Add a pinch of salt and white pepper, a tablespoon of oyster sauce, a teaspoon of dark soya sauce, a tablespoon of chinese wine and 4-5 tablespoon of water. Once boiled, add 1 tablespoon tapioca water to concerntrate the sauce.

Once the pumpkins are cooked, place them on a serving plate and top it with the cooked crab meat sauce.


Ingredients:

350g Yellow Pumpkin
100g Cooked Crab Meat
20g Sliced Mushroom
10g Carrot Sticks
1Tspn Oyster Sauce
1tspn Dark Soya Sauce
1tspn Chinese Wine
4-5 Tspn Water
1 tablespoon Tapioca Water
a pinch of salt and pepper

This recipe also can also be view with video at : Eat First Think Later

Yours Steven Cheng

A Simple Egg Dish

I love eggs and could not have enough of them. In this post I would like to introduce an egg white dish. A lot of people don’t like them and some will try avoid them but I really love them. Eggs can be done by, boiling them and even stir fry them. For egg white, I prefer to boil them in a low temperature oil. by doing this you will end up having crunchy cooked egg white.


Once the egg white is cook and done, drained and set them aside. Then stir fry fresh prawns, scallops, carrot, a pinch of salt, white pepper and chinese wine. Once done, stir in the cooked egg white and serve.


6 egg whites
150gm large prawns
50gm scallops
10 slices carrot
1 Tsp osyter sauce
1 tsp chinese wine
a pinch of salt
cooking oil

Do try this simple recipe of mine and I am sure you will love it and your guests too!

From me, Steven Cheng

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