Christine's Recipes: Easy Chinese Recipes | Delicious Recipes

Name: Bubur Cha Cha Recipe
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 3 to 4 serves
Cuisine: Chinese, Asian
Ingredients: 150 gm yam (taro), peeled and diced; 150 gm golden sweet potato; 150 gm purple sweet potato; 50 gm black-eyed beans (black-eyed peas); 50 gm tapioca pearls (sago pearls); 1 liter boiling water, plus more to cook beans and tapioca pearls; 120 gm rock sugar or coconut sugar, finely chopped, or to tast; 1½ cup coconut cream, or to taste; 3 pandan leaves

Pandan Chiffon Cake

2026-09-07T22:25:55.448-07:00

Looking for that iconic, bakery-style Asian chiffon cake with an ultra-airy, pillowy crumb? This classic pandan chiffon cake recipe yields an incredibly soft, cottony-soft crumb infused with the tropical fragrance of fresh pandan leaves and rich coconut milk. It is a timeless family favourite dessert that delivers light-as-air texture every single time, making it ideal for afternoon teas or weekend family gatherings.

I originally shared this Asian chiffon cake after watching a Masterchef Australia pressure test episode featuring Dan Hong's famous pandan cake. Sharing delicious food with loved ones is one of life's simplest graces, and baking a fresh, homemade chiffon cake brings warmth and joy to any table.

Why You'll Love This Recipe

Cottony-soft texture: Whisked egg whites create a tender, airy structure that stays moist for days.
Authentic tropical flavor: Freshly squeezed pandan juice combined with coconut milk offers a delightful natural aroma.
Straightforward home baking: Simple techniques make achieving a bakery-quality tube cake completely stress-free.

Key Tips for Success

Use grease-free utensils: Ensure your mixing bowl and beaters are completely dry and oil-free before whipping egg whites to stiff peaks.
Fold delicate batter gently: Fold the meringue in three batches using a light hand to preserve incorporated air.
Invert to cool: Immediately invert the ungreased tube pan right out of the oven to prevent the cake structure from collapsing.

Frequently Asked Questions

Q: Why did my chiffon cake shrink or fall out of the pan?
A: Never grease your chiffon tube pan! The batter requires an ungreased surface to climb and cling to as it expands.

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Steamed Chicken with Wood Ears and Dried Lily Buds

2026-09-06T22:57:52.781-07:00

This classic Cantonese steamed chicken with wood ears and dried lily buds brings back fond memories of childhood comfort food. Delicate cloud ears and sweet lily buds soak up all the rich, savory juices, turning everyday ingredients into an exceptionally nourishing meal.

Cooking at home is a wonderful way to express care for your family while enjoying wholesome, high-quality living. By balancing savory seasonings with aromatic ginger and dried dates, this dish offers a quick, elegant, and deeply satisfying dinner with minimal prep.

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Bubur Cha Cha (摩摩喳喳)

2026-08-31T15:44:27.017-07:00

Bubur Cha Cha is a classic Malaysian sweet potato coconut dessert filled with chewy tapioca pearls, tender yam, and fragrant pandan infusion. This colorful comfort food brings warmth to your table and offers a beautiful, nourishing sweet treat to share with loved ones after a satisfying home-cooked meal.

Making this authentic Nyonya dessert at home is a wonderful way to embrace quality living with simple, wholesome ingredients. With its rich coconut soup and medley of soft root vegetables, it satisfies sweet cravings while nourishing both body and mind with wholesome, balanced comfort.

Why You'll Love This Recipe

Colorful and Inviting: Combining golden sweet potato, purple sweet potato, and yam creates a visually stunning bowl.
Versatile Serving Temperature: Enjoy this dessert soothingly hot on cool days or refreshingly chilled during warmer seasons.
Delightful Texture Contrast: Soft root vegetables paired with tender black-eyed beans and springy sago pearls deliver a memorable mouthfeel.

Key Tips for Success

Steam Root Vegetables: Steam your sweet potatoes and yam instead of boiling to keep the vibrant purple color from bleeding into your coconut soup.
Soak Chopped Potatoes: Place cut sweet potato cubes in a bowl of cold water immediately after dicing to prevent oxidation and discoloration.
Residual Heat Cooking: Allow the tapioca pearls to sit covered off the heat after boiling so they cook through to translucent perfection without turning mushy.

Bubur Cha Cha Recipe

(Printable recipe)
By Christine’s Recipes
Course: Dessert
Cuisine: Chinese, Asian
Prep time: 20 mins
Cook time: 60 mins
Yield: 3 to 4 serves

Ingredients:

150 gm yam (taro), peeled and diced
150 gm golden sweet potato
150 gm purple sweet potato
50 gm black-eyed beans (black-eyed peas)
50 gm tapioca pearls (sago pearls)
1 liter boiling water, plus more to cook beans and tapioca pearls
120 gm rock sugar or coconut sugar, finely chopped, or to tast
1½ cup coconut cream, or to taste
3 pandan leaves

Method :

Rinse the black-eyed beans and drain well. Soak in boiling water with cover for 15 to 20 minutes. Drain and put into a large pot of boiling water. The water should cover the beans up to at least 2 inches. Bring it to boil. Reduce heat to simmer over medium-slow heat until softened, but not mushy, about 20 to 30 minutes. Drain well and set aside.
Soak tapioca pearls for 10 minutes. Drain and transfer into a pot of boiling water. Cover and cook over medium heat until it boils again. Immediately remove from heat. Don’t remove the pot lid. Let the residual heat inside to cook for further 10 minutes. Drain through a fine sieve. Rinse with running cold water. Drain well. The tapioca pearls should be translucent and retain their shapes. If some of them still have a white spot in the middle, they are not cooked through completely. It’s fine because you need to cook them with coconut milk later.
Steam diced yam, golden and purple sweet potato in a wok over high heat, until softened, about 20 minutes. Test with a sharp knife or toothpick. They should be very easy to prick through.
Use a large deep pot. Add 1 liter of boiling water with the rock sugar. Bring it to boil. Add pandan leaves. Reduce heat to simmer for 10 minutes. Pour in coconut cream. Once it boils again, drain up and discard the pandan leaves. Add the sweet potatoes, black-eyed beans, tapioca pearls. The rock sugar should be dissolved completely. Taste and add more sugar if needed. Served hot. Or let it cool down and chill in fridge if you like it served cold.

Notes:

The consistency of every brand of coconut cream is very different. You can adjust the amount to your liking.
Choose different colours of sweet potato to make this dish more colourful and attractive. The diced sweet potatoes will turn black if they are not cooked immediately. Soak them in water to avoid from turning black in colour.
You can put the diced sweet potato in water to cook until softened instead of steaming. But beware that the purple sweet potato will turn your sweet coconut soup into purple. That’s why I used steaming.

Smoky BBQ Pork Ribs (Instant Pot with Slow-Cooked Effect + Video)

2026-08-26T23:08:07.384-07:00

Craving tender, fall-off-the-bone Smoky BBQ Pork Ribs but short on time? You don’t need to spend hours stoking a smoker or patiently watching an oven to achieve rich, slow-cooked bbq spare ribs. By using a smart pressure cooker technique finished with a quick flash in the oven, you get maximum flavor with minimal effort—making this fast pressure cooker dinner a complete game changer for weeknights and weekend gatherings alike.

Cooking with modern efficiency frees up valuable time for life's moments while keeping your kitchen cool and serene. By pairing a high-pressure braise with a brief high-heat broil, the meat locks in moisture while absorbing a deep, caramelised smoky bbq glaze. It is a wonderful way to serve up nourishing, restaurant-quality comfort food that invites family and friends to gather round with grateful hearts.

Why You'll Love This Recipe

Fast & Foolproof: Cuts down cooking hours to under 45 minutes using the pressure cooker.
Authentic Slow-Cooked Texture: Pressure cooking softens the meat to perfection before crisping under the broiler.
Rich, Caramelised Glaze: Reducing the cooking liquid creates an insanely delicious sauce that clings to every bite.
Stress-Free Prep: Streamlined cooking steps give you back time to spend with loved ones.

Key Tips for Success

Peel the Membrane: Removing the paper-thin membrane from the bone side allows the rub and sauce to penetrate evenly and keeps the ribs tender.
Deglaze for Extra Flavor: After browning the meat on the Sauté setting, use a splash of Shaoxing wine to lift up those golden caramelized bits at the bottom.
Reduce the Sauce: Always simmer the remaining pot juices on Sauté mode to thicken it into a glossy, concentrated barbecue glaze before brushing.

Smoky BBQ Pork Ribs Recipe

(Printable recipe) By Christine Ho
Course: Pork, Bakery
Cuisine: Western
Prep time: 10 mins
Cook time: 25 mins
Yield: 3 to 4 serves

Instant Pot available at Amazon:

If you're interested in getting an Instant Pot, here's the info for you. I got it from Amazon (UK) as the model for sale in UK, with 220 volts, suitable for using in Australia.
If you’re living in US or any countries with 110~120 volts electrical system, the model listed on Amazon (US) is the one to go for.

Ingredients:

680 gm pork spare ribs
½ tsp salt
white pepper, to taste
2 cloves garlic, roughly chopped
3 Tbsp Shaoxing wine
½ cup smoky BBQ sauce
½ cup water
1 Tbsp honey

Method:

Remove the membrane on the back of the spare ribs. You can use a sharp knife to slice the corner first. That makes so much easier to get started to pull the membrane up with your fingers. Check the video on this post and you'll see it's not that difficult. By removing the membrane, the pork meat will absorb the flavours easily and become tender quickly. Season with salt and pepper on both sides.
Prepare your Instant Pot. Press “Sauté” and heat oil until the word of “Hot” displays. Brown both sides in batches as the pot is not big enough. Put back all the pork ribs.
Add garlic. Sprinkle Shaoxing wine. Add smoky BBQ sauce, water and honey.
Close the lid with steam release handle pointed to “Sealing”. Select “Meat”, high pressure cooking for 25 minutes. Natural release for 10 minutes. Press “Cancel”. Quick release. Remove the lid. The pork ribs are already tender at this stage. Carefully transfer the pork ribs onto a baking pan lined with wire rack.
To prepare the sauce: Select “Sauté” and cook the sauce without a lid until thickened, about 8 to 10 minutes. Brush the pork ribs with the thickened sauce. Grill in preheated oven at 180C / 350F until lightly brown. It's done. Drizzle more sauce on the ribs when served. It's very delicious!

Notes:

Heat your Instant Pot hot enough, then add oil to coat the bottom evenly. When you see “Hot” code displays, pan-fry the pork ribs. They shouldn't stick to the pot. You'll find some brown bits stuck to the bottom of the pot. No worries. The brown bits are very delicious. You can deglaze the brown bits with the Shaoxing wine and easily get up all of them.
You can quickly reduce and thicken the sauce by using “sauté” function in a few minutes. The flavours of the sauce will be intensified.
After high-pressure cooking, the pork ribs are tender enough. By doing one more step, broiling them in an oven with sauce on rib surface, it helps more flavours penetrate into the meat and give them a BBQ feel and look.

Imitation Shark Fin Soup

2026-08-24T23:50:15.756-07:00

Recreate classic Hong Kong street food at home with this simple, fast, and satisfying Imitation Shark Fin Soup. Also known as wun zai ci (碗仔翅), this rich and hearty Chinese soup delivers restaurant-quality comfort without relying on expensive or un-environmental real shark fin. By combining tender shredded chicken, pork, earth-rich black mushrooms, and translucent cellophane noodles, you can recreate that iconic street-hawker flavor completely hassle-free!

Cooking at home allows us to appreciate life's simple blessings—sharing a warm bowl of soup with loved ones brings pure joy and simple nourishment to any table. This easy quick soup recipe balances rich chicken broth, savory dark soy sauce, and delicate textures to satisfy your cravings while keeping your meal light, wholesome, and nutritious.

Why You'll Love This Recipe

Quick & Hassle-Free: Takes only 10 minutes of prep time and 25 minutes of cooking for a flawless finish.
Eco-Friendly & Budget-Smart: Uses silky cellophane noodles (glass noodles) to achieve the signature silky texture without real shark fin.
Authentic Street Food Taste: Recreates the nostalgic Hong Kong night market flavor with accessible everyday ingredients.

Key Tips for Success

Use Water Chestnut Flour for Thickening: Water chestnut flour gives the soup its iconic glossy transparency and velvety sheen, though cornstarch can also be used as a simple backup.
Thinly Shred the Ingredients: Ensure the chicken, pork, and mushrooms are sliced into uniform, thin strips so every spoonful offers a balanced bite.
Add Eggs Last: Drizzle the beaten egg gently after stirring in the thickener to create delicate, beautiful egg ribbons throughout the soup.

Imitation Shark Fin Soup Recipe

(Printable recipe) By Christine's Recipes
Course: Soup
Cuisine: Chinese
Prep time: 10 mins
Cook time: 25 mins
Yield: 3 to 4 serves

Ingredients:

50 gm skinless chicken breast
50 gm lean pork, shredded
20 gm Chinese black mushroom, soaked at least 4 hours until soften
10 gm dried black fungus, soaked until soften
50 gm cellophane noodles, soaked until soften
1 egg, beaten
2 cups unsalted chicken broth
2 cups water

Seasoning:

1 Tbsp dark soy sauce
a dash of sesame oil
white pepper, to taste
salt, to taste

Thickening:

2 Tbsp water chestnut flour
4 Tbsp water

Method:

Soak black mushrooms, dried black fungus and cellophane noodles separately until soften and drain well. Remove the hard stems of black mushrooms (you can save the stems to cook other Chinese soups if you like), cut into small strips. Trim the dried black fungus. Section cellophane noodles. Set aside.
Shred chicken breast and pork into thin strips.
Bring chicken broth and water to the boil. Add chicken, pork, black mushroom, dried black fungus and cook for a while until all ingredients are cooked through and softened. Add cellophane noodles and seasoning. Add salt to taste. When it boils again, stir in thickening and beaten egg, mix well. Remove from heat. Use a small bowl to serve!

Notes:

The water chestnut flour is the best for cooking this soup because it creates a clear, crystal soup. You still can use other starch though.
Yes, if salted chicken broth is used, decrease or omit the salt then.

Cake Wrapped in Paper (Hong Kong Cupcakes)

2026-08-23T23:24:06.823-07:00

Cakes baked in paper are very popular in Hong Kong. You can easily get them from many bakery shops there. Armed with this recipe, you can bake some for yourself or your family at home.

If you have a chance to travel to Hong Kong, I recommend you to have a go for it. You won’t be disappointed except you buy the not-the-good ones. I guess you can’t find them anywhere else except in Hong Kong.

I used to go to an old café with my father to have afternoon tea when I was a little kid. The café was very cozy and would sell freshly baked cakes and breads around 3 to 4pm.

Although the café was not big, their cakes baked in paper (纸包蛋糕) was very popular that attracted many customers. A long queue would line up in front of the entrance of the café.
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Cashew Chicken Stir-Fry (Video)

2026-08-18T21:29:00.609-07:00

Ever tried adding some crunchy cashews in your stir-fried dishes? I grew up with this traditional stir-fried dish, cashew chicken stir-fry. It’s good for a daily meal or even family gatherings.

Cashews will add an interesting texture and make a contrast of the tender chicken meat. You can use any vegetables for the stir-fry instead of using celery. It’s very easy to make and flexible for you to add any vegetables you like.

In traditional Chinese cooking, cashews are often deep-fried in oil in order to make them crunchy. If you have an oven, simply bake them in an oven. Or pan-fry them in a pan without any oil. The result will be equally crunchy, and you can consume less oil.

As for chicken meat, I like using chicken thigh as the texture is good for stir-frying and the price is cheaper. You can use chicken breast if you want. It won't make any difference in taste.
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Braised Kimchi, Radish and Pork Ribs (Pressure Cooker + Stove Top)

2026-08-16T22:13:16.277-07:00

Pork ribs often need longer cooking time on stove top, but that will be shortened a lot if using an electric pressure cooker, like Instant Pot. No matter what kind of cooker you got, you can try this simple yet delicious dish without any fuss. Stove-top instructions are included beneath though.

Kimchi is a traditional Korean side dish, yet quite versatile to be used in making various delicious and healthy dishes. By adding some Kimchi in soup, it helps to create a depth of flavours, and the whole dish becomes very appetizing.

The natural sweetness of radish is blended so well in the pork soup. The slightly tangy taste of Kimchi will intrigue you to want more.

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Honey Balsamic Chicken Wings

2026-08-11T22:04:01.596-07:00

Combining Chinese light soy sauce, Italian Balsamic vinegar, Thai Sriracha sauce and fragrant honey, this chicken wing dish is so flavoursome.

There are countless methods of cooking chicken wings. It could be Asian, Western or Asian-Western fusion ways.

No matter what way I use, I aim to get the best taste to feed my family. Combining Chinese light soy sauce, Italian Balsamic vinegar, Thai Sriracha sauce and fragrant honey, this chicken wing dish is so flavoursome.

Top left: Balsamic vinegar and honey.

The family didn’t want to waste a tiny drop of the honey-balsamic sauce on the plate.
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Papaya and Chicken Feet Soup (Instant Pot + Stove Top Recipe)

2026-08-10T22:28:20.162-07:00

Hope the chicken feet won’t scare you off. As a matter of fact, this soup is very tasty, as a result it earned its popularity in Chinese community. This soup is put on high priority on my menu as my family loves it so much.

When I first moved into Australia, I could ask for chicken feet for free from supermarkets because most Australian didn’t like chicken feet. So the staff would throw them away. They’re so glad that if you asked and would give you a large packet. Now a small amount of chicken feet costs quite expensive instead.
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Red Bean and Coconut Milk Soup (Pressure Cooker Recipe)

2026-08-09T23:17:50.411-07:00

No soaking required, dried red beans can be turned into tender enough with “sandy” consistency just around an hour. Are you intrigued to try? If you are like me, here's a quick recipe for making red bean dessert with a pressure cooker. If you still want to make red bean dessert over stove top, please see the notes below the recipe.

Whenever I make our traditional Chinese red bean soup, I need to soak the beans for at least 3 hours or overnight before cooking about one to two hours, depending on how I like the consistency. I’m a big fan of all kinds of red bean desserts but couldn’t make any if without any planning ahead.

So I searched the internet high and low and tried to see if there’s a kitchen gadget that could help me out.
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Braised Pork Ribs and Lotus Root with Red Bean Curd (Instant Pot + Stove-top)

2026-08-03T23:01:05.898-07:00

This traditional Chinese stewed dish is very delicious. The pork ribs and lotus roots are cooked until very tender. They absorb all the flavours of red bean curd paste. This dish goes very well with a bowl of steamed rice.

Lotus roots are often used in Chinese cooking. They are so good for making stew dishes.

Fresh lotus roots are not easily found in Australia. Yet it’s very popular and easy to find around southern and eastern Asia.

I happened to spot some frozen lotus roots sold at a nearby Asian grocer. They are already cleaned, peeled and sliced, thus very handy to be used. The good thing is that the price is much cheaper than the fresh ones.

You must’ve got what my next action was after spotting some frozen lotus roots accidentally. Yes, I bought a packet back home to try.

This braised pork ribs with lotus root is a traditional Chinese dish that I tried many years ago in Hong Kong. It's often slow-cooked on stove. The taste is so scrumptious.

My Instant Pot did a very good job for me. It helped me cut short the cooking time a lot. Both of the pork ribs and lotus root were wonderfully tender, and absorbed all the tasty sauce. For those who don’t have an Instant Pot, I also inserted the stove-top instructions below.
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Stir Fried Shiitake Mushroom with Chicken

2026-08-02T22:53:13.375-07:00

This stir fried Shiitake mushroom with chicken dish is so easy to make. The meaty texture of fresh shiitake mushrooms is very soft and smooth. It doesn’t take very long to be cooked through as the dried ones do. What will amaze you is that Shiitake mushrooms will take up all the flavours of the meat and sauce.

This time I used mirin, one of the common staples in Japanese cooking to make the sauce, with a bit of soy sauce. The whole chicken dish turned out very flavoursome. The chicken meat was just cooked through and retained a tender texture.

The highlight of the dish is the sauce that will make you don't want to waste a drop of it at all. This dish goes perfectly with a bowl of steamed rice.
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Kimchi, Pork and Tofu with Vermicelli Noodles

2026-07-30T22:06:50.807-07:00

This Kimchi, pork and tofu with vermicelli noodles dish becomes our family's favourite, so nourishing and delicious. You can make it from scratch and serve it on your dining table within minutes.

Kimchi is nutritious and delicious that almost can’t be missed in every Korean meal. Miso is also an essential and healthy seasoning in Japanese cooking.

I tried combining both of them in one dish, popped in some thinly sliced pork with tofu, and found the end result so amazing.
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Braised Chu Hou Chicken Wings (柱侯雞翼)

2026-07-28T21:27:43.936-07:00

Finding balance between a busy schedule and enjoying quality meals at home can be effortless with the right approach. This Braised Chu Hou Chicken Wings recipe delivers authentic Cantonese flavors with minimal time and effort, making it an ideal choice for quality-conscious home cooks.

If you love the classic Hong Kong hot pot dish, stewed brisket with Chu Hou paste (柱侯牛腩) like me, you will like this braised chicken wings.

The rich, savory, and slightly sweet notes of fermented soybean Chu Hou paste perfectly coat every piece of chicken wing, creating a deeply satisfying dish that pairs exceptionally well with warm steamed rice. Cooking does not need to be complicated to be nourishing. By streamlining the cooking process into a 15-minute quick stir-fry and braise, this recipe preserves simple ingredients while ensuring a balanced meal with added fresh peppers and onions. Embracing everyday grace through shared meals allows us to slow down and appreciate life's quiet moments. Simplify your routine, cook efficiently, and dedicate your saved time to what matters most.

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Butter Pound Cake

2026-07-27T22:10:39.068-07:00

This butter pound cake has a strong aroma of butter. Mind you, it's so addictively delicious. Its simplicity, without any fancy decoration, with the golden brown crust, buttery taste and rich texture, totally wins my heart.

Butter pound cake is my favourite childhood dessert. I remember how the strong aroma of butter made this traditional cake so addictive to me, feeling like never having enough of it.

Its simplicity, without any fancy decoration, with the golden brown crust, buttery taste and rich texture, totally wins my heart. You can’t stop eating after tasting the first slice. Mind you, if you’re on diet, make sure you can share with some other friends, or bring it along to any parties as finger food.

One slice of the butter pound cake, with a cup of tea or coffee, brings me enough enjoyment with no regrets.
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Pan Fried Fish Fillet (Hong Kong Style)

2026-07-26T21:54:10.807-07:00

The fish fillet is pan fried perfectly and the sauce is just balanced. It is suitable for kids and seniors, and meat lovers of course, excellent with hot steamed rice.

This is one of my favourite homey dishes often cooked by my mother. I always feel that she’s the best in cooking it.
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Steamed Minced Pork with Preserved Mustard Greens

2026-07-23T21:21:31.575-07:00

This steamed ground pork dish is a very popular homey dish in Chinese cooking that I grew up with. It’s one of my childhood favourite dishes throughout the year. This dish goes really well with a bowl of steamed rice and any Chinese vegetables.

Preserved mustard greens (called mui coi 梅菜 in Cantonese) don’t look appetizing before cooking. But it’s really tasty and perfectly pairing with meat. This dish can be prepared well ahead and chilled in your fridge. When you're ready, simply steam it in a wok.
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Borscht Soup with Garlic Bread Recipe

2026-07-20T23:28:59.945-07:00

Borscht (or Borshch) is a hearty beetroot vegetable soup considered to originate from Ukraine or Eastern Russia. Can’t you believe it? It’s very popular in Hong Kong, yet with a tweak of adding more flavours. It's wonderfully tasty indeed.

You’ll easily find Borscht in the set lunch/dinner menu of cafés run by Hong Kong people. They often use beef soup and add some tenderized beef chunks going with all kind of vegetables.

You might think it’s not that kind of original Borscht, but many Hong Kong people like having some meat or bones to cook soup. My family also likes to have a piece of toasted garlic bread to go with this soup. We just feel that we don’t need anything else, totally satisfied.
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Curry Fish Balls with Radish (咖哩蘿蔔魚蛋)

2026-07-19T22:46:01.769-07:00

Curry fish balls with radish is my favourite childhood street food in Hong Kong. It’s very tasty and easy to make it at home.

Curry fish balls with radish were my most favourite childhood street food in Hong Kong. The street hawkers often used the deep-fried fish balls and boiled them in delicious spicy curry sauce. I couldn’t help myself to buy some on the way back home after school.

Whenever these curry fish balls are served in any parties, they’d be gone very quickly. This batch was made for a family gathering. The weather was a bit cold. So I kept them warm in my vacuum pot.
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Steamed Ginger Milk Custard

2026-07-14T22:13:07.992-07:00

Ever tried this steamed milk custard? It’s so smooth that even tofu fa (a kind of traditional Chinese dessert, aka soy milk custard) can’t beat it. It’s a perfect quick dessert after dinner.

The pungent aroma of ginger makes the silky milk custard so wonderful. My family loves its simplicity and silky texture. Ginger is widely used in Chinese herbal medication as it helps our blood circulation and treats indigestion, upset stomach, diarrhea, and nausea.
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Lemon Garlic Chicken Thighs (One-Pan Dish)

2026-07-08T22:30:32.207-07:00

These chicken thighs were cooked with lemon, garlic and my favourite herds, rosemary and thyme. My kitchen was full of the fragrant smell, increasing the appetite of the whole family.

I’m getting to love one-pan dish more and more. It’s handy and save up energy to do cleaning up, just like one-plate dish.

The taste of one-pan dish won’t be comprised at all, still very delicious.
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Steamed Beef Mince on Rice (蒸冬菜牛肉餅飯)

2026-07-06T22:33:19.457-07:00

Ever tried this Hong Kong rice dish, steamed beef mince on rice? It's one of my favourite childhood steamed rice dishes. I especially love the grains because they absorbed all the beef juice and sauce. So tasty!

Sometimes you may need a recipe to let yourself be lazy for some reason, not wanting to stand in the kitchen too long or dine out. No matter what the weather is like, this delicious steamed beef on rice is perfect to ease your starving.

My mother used to make this rice dish in an electric rice cooker. Yet a wok or hot pot will do too. The end result is equally good. All you need is to prepare some cooked rice that’s a bit drier than usual because the rice will take up every bit of the tasty beef juice while steaming.

You can imagine how yummy the rice will be. Apart from making fried rice, you can turn leftover rice into another superstar on your dining table with this recipe.
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Mini Blueberry Cheesecakes

2026-06-28T22:31:46.098-07:00

Can I say everyone in parties loves cheesecakes? If not everyone, then most people are so into trying these little cute cheesecakes. I made some for a bring-a-plate family gathering, they’re gone quickly once served on table.

What I like the most about making cheesecakes is that I can make them well in advance, chill in fridge, then bring them along inside an insulated food bag. Then off I go for enjoying the party without any stress.

As I got a new kitchen toy – a 12-cup mini cheesecake pan recently, I can’t wait to try this nifty kitchen gadget. Baking cheesecakes turns out into a 20-minute-or-so matter. Then simply top the baked cheesecakes with some blueberry coulis, place one or two fresh blueberries for garnish.
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Japanese Enoki Beef Rolls

2026-06-22T23:13:14.588-07:00

Here’s a quick, simple and delicious dish with authentic Japanese taste. These Japanese enoki beef rolls are classic, easily found on the menu of any good Japanese restaurants.

When you are stuck with something, haven’t got much time for cooking, still want some good foods to fuel your body with energy. Here’s a quick, simple and delicious dish with authentic Japanese taste.
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