Chinese Marbled Tea Eggs 🇨🇳

This is a sequel to my recently published Chinese braised whole beef shin recipe.  Boiled eggs are cracked slightly, then simmered and steeped in the aromatic broth from cooking the beef shin together with a few tea bags for added flavour. The process creates darkened lines and pretty marble-like patterns on the surface of the eggs.  Commonly sold by Chinese street vendors in Asia, they are a wholesome snack to have any time of the day, which also go well with rice and noodle dishes.  I know someone who makes and put them in little packages to give to friends during Chinese New Year.  What a delicious and heartwarming gift!  With Easter coming up, consider this alternative to shop-bought chocolate eggs perhaps?

Makes 6

INGREDIENTS

• 6 eggs
• 2-3 cups of braising broth from my Chinese braised whole beef shin recipe
• 2 black teabags

METHOD

1. Place eggs in a medium saucepan.  Add enough water to cover the eggs.  Bring to a boil, then reduce heat to low and simmer for 8-10 minutes, until the eggs are hard-boiled.
2. Remove the eggs with a slotted spoon and place in a large bowl of cold water to cool for a few minutes.
3. Tap the eggs gently with a spoon to crack them evenly all over.
4. Bring 2 cups of the braising broth (from Chinese braised whole beef shin recipe) together with 2 teabags to a boil in a medium saucepan.
5. Lower cracked eggs into the broth.  Reduce heat to low.  Let the eggs simmer gently in the broth for 1 hour.  Turn off the heat and let the eggs steep in the hot liquid for another hour to intensify colour.
6. Remove eggs from the pan with a slotted spoon.  Peel and serve the eggs immediately with a little of the liquid if you like, or store them in a covered container in the fridge for up to 3 days.

*If you do not have the master broth from the beef shin recipe but simply want to make the marbled tea eggs, this is what you do:

• Follow steps 1-3 as above.
• In a medium saucepan add in ¼ cup of light soy sauce, 1 tablespoon of dark soy sauce, 1 cinnamon stick, 2 star anise, 2 tea bags and enough water to cover the eggs.  Bring it to a boil.
• Proceed to steps 5 and 6.

    

 

Chinese Braised Whole Beef Shin 🇨🇳

Braising a whole beef shin in a fragrant soy based broth is an absolute delight.  As the beautiful aroma fills the kitchen, you can expect thinly sliced, melt in the mouth pieces of beef to be enjoyed at the end.  It's easy to do - just put everything in the pot and simmer.  Usually served cold as a first course in a formal Chinese banquet with other delicacies, I love having slices of them over rice or noodles with some greens for a meal. The braising liquid can be reused as a master broth when you want to make it again or something else such as the classic Chinese marbled tea eggs.

Serves 6

INGREDIENTS

• 1.1kg / 2lb 5 oz whole beef shin
• ½ cup Chinese Shaoxin wine
• ½ cup light soy sauce
• ¼ cup dark soy sauce
• 4 thick, thumb size pieces of fresh ginger
• 5 garlic cloves, crushed
• 1 cinnamon stick
• 3 star anise
• 15g / ½oz rock sugar or brown sugar
• a few pieces of dried tangerine peel
• 4 dried chillies
• 4 cups water
• 1 teaspoon sesame oil

METHOD

1. Bring a large pot of water into the boil.  Blanch the beef shin for 3-4 minutes.  Remove and rinse with cold water.
2. In a heavy based pot that allows the beef shin to sit snugly, add in wine, light soy sauce, dark soy sauce, ginger, garlic, cinnamon stick, star anise, sugar, tangerine peel, dried chilli and water.  Bring it to a simmer.
3. Add blanched beef shin and bring it to a boil.  Turn the heat to medium low and braise the meat, covered, for 1½ hours, turning it around once or twice for even colouring.  The beef should be very tender but not overcooked to a point that it loses its texture.
4. Let the beef rest in the pot for 10 minutes, then take it out and brush with sesame oil.  Let the beef cool completely, covered, before slicing thinly.
5. Serves beef slices with generous spoonfuls of the braising broth.

*Beef shin can be put back into the braising broth after it has been completely cooled and kept covered in the fridge overnight to keep it moist and intensify the flavours.  Slices can be served cold or slightly warmed up in the microwave oven.  

*Drain the braising liquid and discard all the spices.  Keep the master broth in a large clean lidded jar and store in the fridge to use again for the same or another recipe within 3 weeks.  Add soy sauce, water and new spices as required and bring to a boil before use.

 

Green Tomato Salsa

It's early autumn in Perth and days are still warm.  The last of the tomatoes dangling from their tired looking vines are not likely to ripe.  In the past, I have turned them into chutney but this year, I thought I'd try a new recipe and ended up with some delicious green tomato salsa.  It's tangy with a hint of spice, perfect as a dip for tortilla chips, a condiment on tacos, or a topping for grilled meat.  I have written the recipe for a kilogram (2lb 4oz) of green tomatoes, some of which I enjoyed and the rest jarred for friends.   You can scale down and make just a small amount depending on how many green tomatoes you come across.

Makes about 4 cups of salsa

INGREDIENTS

• 1 kg / 2lb 4oz green (unripe) tomatoes, chopped
• 3 onions, finely chopped (about 2 cups)
• 2 green jalapeño chillies, finely chopped
• 2 red capsicums, finely chopped, (about 1 cup)
• 3 garlic cloves, finely chopped
• ½ cup fresh coriander, chopped
• ½ cup lime juice
• ¼ cup apple cider vinegar
• 1 teaspoon ground cumin
• 2 teaspoons dried oregano
• 1 teaspoon sugar
• 2 teaspoons salt
• 1 teaspoon black pepper

METHOD

1. Wash 4 medium size glass jars and lids with hot soapy water.  Rinse well with hot water.  Sterilise by placing them onto a baking tray, then into a preheated 120°C/250°F oven for 20 minutes, or until it is dry and ready to be used. 
2. Place all ingredients in a large pot and mix well.
3. Bring to the boil on medium high heat, then reduce heat to low and simmer for about 20 minutes, stirring occasionally.  The salsa is ready when the vegetables are softened but still have some texture.
4. Turn up the heat and boil the salsa for 5 minutes.
5. Spoon the salsa mixture immediately into the warm sterilised jars, filling right to the top, then press gently down with a spoon, leaving 1cm / ½" headspace. 
6. Wipe jar edges clean and seal the jars with lids while the salsa is hot.  Leave them to cool.  When the lid 'pops' after a few minutes resulting in a little depression in the centre, you know your jar is airtight.
7. Label and date each jar.  Allow 24 hours infusing time for the salsa to develop flavour before using.
8. Store sealed jars in the fridge for up to 3 weeks.  Once opened, use within a few days.

 

Mushroom Rice Pilaf

When there are mushrooms, garlic and thyme would not far away - a classic culinary combination.  Fresh thyme is used liberally in this recipe to infuse the beautiful rice dish with their earthy, slightly minty flavour.  The pilaf originates in the middle east, usually referring to a dish of grains cooked in broth.   Use a heavy base shallow casserole dish, perfect for frying the mushrooms, onions and spices, then letting the rice simmer in the vegetable stock until tender and fluffy.  Bring the pilaf to the table for people to admire and help themselves.

Serves 4

INGREDIENTS

• 1 cup basmati rice
• 350g / 12oz button mushrooms, sliced
• 2 tablespoons olive oil
• 2-3 garlic cloves, finely chopped
• 2 teaspoons fresh thyme leaves, plus extra for garnishing
• 1 tablespoon butter
• 1 cinnamon stick
• 1 star anise
• 2 bay leaves
• 1 small onion, finely chopped
• ½ teaspoon chilli flakes
• ½ teaspoon ground turmeric
• 3 cups vegetable stock 

METHOD

1. Heat oil in a heavy base shallow casserole dish over medium high heat.  Sauté mushrooms, garlic and thyme for a few minutes until the mushrooms start to caramelise but not completely cooked.  Remove and set aside.
2. Heat butter in the same pan over medium heat.  Add the cinnamon stick, star anise, bay leaves and fry for a minute or so until fragrant.
3. Add the onion and fry until softened.  Add the chilli flakes and turmeric.  Mix and sauté for 30 seconds.
4. Stir in the rice, followed by most of the mushrooms and the vegetable stock.  Bring to the boil.  Reduce heat to low and simmer for 8-10 minutes until most of the liquid has evaporated and the surface of the rice looking dry.
5. Place the remaining mushrooms on top of the rice.  Cover with a lid and simmer for another 8-10 minutes until the rice is tender with all the liquid absorbed.  Let the rice rest, covered, for 5 minutes.
6. Gently fluff up the rice with a fork.  Remove and discard the whole spices.  Garnish with more fresh thyme leaves.  Serve warm at the table.   

 

Easy Chicken à la King

Enlighten me if you know the origins of Chicken à la King, but my father used to order it when he took us out to western style restaurants for Sunday lunch in Hong Kong.  As children we loved it, not something our Chinese maid from a village in Guangdong would cook for us at home. Basically, it's chicken in a white sauce, usually with vegetables such as mushrooms and capsicums.  My version here uses cooked chicken meat left over from another meal.  Quick and easy, done in one pan.  Serve over rice or pasta, a delicious meal is on the table in no time.  Fit for a king.

Serves 4

INGREDIENTS

• 450g / 1lb cooked skinless chicken meat, sliced or torn into bite size pieces
• 150g / 5¼oz green capsicums, deseeded and cut into bite size pieces
• 150g / 5¼oz button mushrooms, sliced
• 75g / 3oz shallots, sliced
• 3 tablespoons olive oil
• 3 tablespoons plain flour
• 1 cup chicken stock
• 200ml / 7fl oz milk
• 1 teaspoon dried or fresh thyme
• ¼ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper.
• ¼ cup heavy cream
• 2 tablespoons finely chopped fresh parsley, for garnishing

METHOD

1. Heat 3 tablespoons oil in a large frying pan over medium high heat.  Add shallots and sauté for a minute or so until softened.  Add mushrooms and sauté for 2-3 minutes until lightly browned but not completely cooked through.  
2. Add the flour and cook, stirring, for 1-2 minutes until it is well incorporated into the vegetables.
3. Add the chicken stock.  Continue to cook and stir until the liquid begin to thicken into a sauce.
4. Add the milk and thyme.  Keep stirring until you have a smooth white sauce.
5. Reduce heat to medium.  Stir in cream.  Season with salt and pepper.
6. Add the cooked chicken.  Cook for 2-3 minutes in the sauce until heated through.
7. Garnish with parsley.  Serve over rice or pasta.

Indian Style Capsicum Stir Fry 🇮🇳

Organically grown vegetables such as these tricolour capsicums featured in this recipe might not be as large and plump as the supermarket variety but they are sweet and crunchy, perfect for a stir fry Indian style with herbs and spices.  The mustard seeds will jump around and the curry leaves splatter a bit in the hot oil, but that's what it takes for them to release their special aroma.  The rest is easy.  If you don't like any heat, skip the green chillies.  I love this as a tasty vegetarian meal with basmati rice.

Serves 2-3

INGREDIENTS

• 300g / 10½oz capsicums, mixed colours, deseeded & sli into bite size
• 260g / 9oz potatoes, peeled & diced into small cubes
• 3 tablespoons vegetable oil
• 1 teaspoon black mustard seeds
• 2 sprigs curry leaves, roughly chopped
• 2 green cayenne chillies, deseeded and chopped
• ½ teaspoons ground turmeric
• sea salt, to taste
• 3 tablespoons chopped coriander leaves, for garnishing

METHOD

1. Heat oil in a large frying pan over medium heat.  Add the mustard seeds and fry for 30 seconds or until the seeds begin to pop.
2. Add curry leaves.  (There will be splattering when the leaves hit the oil so be careful.)  Let them fry for 30 seconds, then add the green chillies.  Stir fry for another 30 seconds.
3. Add the potatoes.  Spread them out and toss them around gently in the pan to cook until their edges become lightly browned, about 15 minutes.  
4. Add the capsicums and turmeric.  Sauté for 3-4 minutes until they are softened but still have a slight crunch in them.  By this time, the potatoes will also be done and crisp.
5. Season with salt, to taste.  Give it a final toss.  
6. Garnish with coriander.  Serve warm with basmati rice.

Roast Sweet Potato Slices with Basil Pesto

Not much needs to be done to make sweet potatoes taste good, and it's such a nutrient-packed root vegetable that we should be having more regularly.  Sliced in rounds and baked in a hot oven until golden, I team it up with homemade green basil pesto for a burst of fresh flavour.  Happiness on a plate.  Pesto is something I make whenever there is an abundance of fresh herbs and right now, it's basil.  Once you make your own, you'll never go back to the shop bought variety.  Serve this dish as a side for your roast dinner or stir some into pasta for a light, delicious meal.

Serves 2-3

INGREDIENTS

• 1 large sweet potato, about 800g / 1lb 12oz
• 1 tablespoon olive oil
• sea salt
• freshly ground black pepper

For the basil pesto:

• 60g / 2oz fresh basil leaves
• ¼ cup pine nuts or walnuts
• 1 clove garlic, roughly chopped
• ½ cup parmesan cheese
• ½ cup extra virgin olive oil
• 1 tablespoon lemon juice
• ½  teaspoon sea salt
• ¼ teaspoon freshly ground black pepper

METHOD

1. Scrub the sweet potato clean with a brush and leave the skin on.  Slice into 1cm / ½" thick rounds.  Place in a bowl and add oil.  Toss to coat.
2. Spread slices in a single layer on a baking sheet.
3. Sprinkle with salt and pepper.
4. Roast in a preheated 200°C/400°F oven for 20-30 minutes or until tender and golden.  Remove to a serving platter.

For the basil pesto:

1. Toast pine nuts or walnuts in a dry frying pan over medium heat for a few minutes until lightly browned.  Remove from heat and let cool slightly.
2. Reserve a handful of basil leaves for garnishing.
3. In the bowl of a small food processor, place the remaining basil, nuts, garlic, parmesan cheese, lemon juice, salt and pepper.  Pulse for a few seconds to combine.  Scrape down the sides of the bowl with a rubber spatula, then pulse again.  Add olive oil and pulse for a few more seconds until smooth, or to desired consistency.
4. Have a taste of the pesto.  Adjust seasoning.  

To serve, drizzle basil pesto on top of sweet potato slices.  Garnish with basil leaves.

*If you didn't use all the pesto for this recipe, transfer any leftover to a clean lidded jar.  Smooth over the surface and cover with a thin layer of olive oil.  Store in the fridge and use within a few days.

*See also my recipes for celery leaves pesto, rocket pesto, parsley pesto.

 

Cantonese Salted Fish & Chicken Fried Rice 🇨🇳

When I last visited my sister in San Francisco, she took me to a Cantonese restaurant in Chinatown where I was delighted to find on the menu a favourite dish going back to my childhood years in Hong Kong.  This delicious fried rice can be made easily at home but not without the infamous Chinese salted fish - a rather pungent, suspicious looking specimen to the uninitiated.  Preserved with salt and hung up to dry in the sun, it is a staple food in the southern Chinese province of Guangdong.  Used sparingly, it enhances the flavour of dishes with an almost additive savoury kick.  Think of perfectly cooked grains of rice mingling with bits of intense saltiness, tasty chicken bites and crunchy shredded lettuce in this instance.  Packaged portions of salted fish are available from Asian grocery stores. Slice off what you need and keep the rest in the fridge in a ziplock bag for another time and recipe.

Serves 2

INGREDIENTS

• 380g / 13½oz cooked long grain rice, cooled to room temperature*
• 20g / ¾oz Chinese salted fish
• 180g / 6⅓oz chicken breast
• 2 teaspoons oyster sauce
• 2 teaspoons cornflour
• 2 teaspoons water
• 2 slices thumb sized fresh ginger, sliced into thin strips
• a few tablespoons of vegetable oil
• 1 egg, beaten
• 100g / 3½oz iceberg or cos lettuce, shredded
• 1-2 spring onions, chopped
• 1 teaspoon fish sauce

METHOD

1. Cut the chicken into thick strips, then across into 1cm / ½" cubes.  Place in a bowl and mix with oyster sauce, cornflour and water.
2. Cut salted fish into 5mm / ¼" thick strips, then across into pea sized pieces.
3. Heat a wok on high, then add 1 teaspoon oil.  Add the egg and scramble for 20-30 seconds until just cooked.  Remove and set aside.
4. Add another teaspoon oil to the wok.  Add the chicken and stir fry on medium high heat for 1 minute or so until just cooked and browned on the edges.  Remove and set aside.
5. Reduce heat slightly to medium high.  Add 2 teaspoons oil to the wok.  Add the ginger and salted fish and stir fry for about 1 minute until fragrant.
6. Add the rice.  Use the edge of the wok spatula to quickly break up large clumps, then toss them around for 1-2 minutes to coat each grain in oil.
7. Return the chicken and the egg to the wok.  Continue to stir fry for 1 minute to mix ingredients together.
8. Have a taste of the rice.  Season with fish sauce.  Add more or less as preferred.   
9. Toss in the lettuce and the spring onions.  Stir fry for 1 more minute until the lettuce begins to wilt.  Remove from heat.  Serve hot.

*Instructions for cooking rice by absorption method is here.

Stuffed Field Mushrooms

I can't resist getting some of these gigantic field mushrooms when I see them in the shops, with one thing in mind - stuff them (excuse the pun).   When the chunky stalk is removed from underneath the mushroom, it leaves open a good size cavity waiting to receive delicious fillings of your choosing.  Try bacon, celery, herbs, breadcrumbs and cheddar cheese.  Perfect for a special breakfast with crusty bread, a light lunch with a green salad, or a snack anytime of the day.

Makes 4 (Serves 2)

INGREDIENTS

• 4 large field mushrooms
• 100g / 3½oz bacon rashes, diced into lardons
• 1 French shallot, finely chopped
• 1 garlic clove, finely chopped
• 1 celery stalk, finely chopped
• 4 tablespoons dried breadcrumbs
• 1 teaspoon dried sage or thyme
• 50g / 1¾oz grated cheddar cheese
• 1 tablespoon chopped chives, for garnishing (optional)

METHOD

1. Gently brush away any dirt from the mushrooms.  Remove the stalks from underneath and place top-side down on a baking tray.  Roughly chop up the stalks and set aside.
2. In a medium frying pan over medium low heat, fry the bacon lardons for about 2 minutes or until they start to crisp up.  Add the shallot, garlic and celery.  Continue to fry for a few minutes until the vegetables start to wilt.
3. Remove pan from the heat.  Stir in the sage/ thyme and breadcrumbs.
4. Spoon mixture into the cavities of the mushrooms.  Top with the grated cheese.  Garnish with chopped chives.
5. Baked in a preheated 200C°/ 400°F oven for 10 minutes or until the cheese has melted and turned golden.

 

Chinese Braised Beef with Daikon 🇨🇳

I'm surprised that many of my Australian friends are not familiar with daikon or Chinese radish, widely used in Asian cuisine and readily available in supermarkets nowadays.  Slow cooked with beef in an aromatic broth, the subtly spicy flavour of daikon mellows and turns into sweetness, while its delicate texture compliments that of the tender braised meat.  Beef brisket is used traditionally for its gelatinous mouthfeel.  I use gravy beef in this recipe with good results.  Served with steamed rice and some Chinese greens, it is one of the most comforting meals you can have.

Serves 6

INGREDIENTS

• 1kg / 2lb 4oz gravy beef, cut into 3cm / 1¼" cubes
• 1 daikon radish, about 500g / 1lb 2oz, sliced into chunks
• 2 tablespoons vegetable oil
• 5 slices thumb sized fresh ginger, peeled
• 3 star anise
• 3 cloves
• 3 bay leaves
• ½ cup Chinese Shaoxin wine
• 2 tablespoons light soy sauce
• 2 teaspoons dark soy sauce
• 1 tablespoon oyster sauce
• 2 teaspoons sugar
• 4 cups water
• 1 tablespoon cornflour mixed with 2 tablespoons water in a small dish, for a slurry (optional)
• 1-2 spring onions, finely chopped, for garnishing

METHOD

1. Place beef in a large pot and add enough water to just cover.  Bring the water to a boil over high heat and blanch for 1 minute.  Skim off any scum or foam rising to the surface of the water.  Remove from heat.  Drain and rinse the beef under cold running water.
2. In a large heavy base pot, add the oil, ginger, star anise, cloves and bay leaves.  Sauté over medium heat for 1-2 minutes or until fragrant.
3. Turn the heat to high.  Add the beef.  Toss the beef pieces around for 5 minutes until they are lightly browned around the edges.
4. Stir in the wine, light soy sauce, dark soy sauce, oyster sauce and sugar.  Bring the liquid to a boil.  Add the water.  Cover the pot and bring it to a boil once again.
5. Reduce heat to low.  Simmer, covered, for 90 minutes or until the beef is tender.  Check and stir the pot once or twice in between.  Add more water if it is getting dry.
6. Stir in the daikon.  Continue to cook gently for a further 40 minutes until the beef is fork tender and the daikon is softened.
7. (Optional) Give the cornflour mixture in the dish a quick stir, then add it into the simmering sauce.  Stir and cook for a minute or so until the sauce is thickened to the desired consistency. 
8. Garnish with spring onions just before serving.