All posts filed under: Mummy’s Kitchen

Recipe: Steamed Hairy Gourd/Melon with Minced Pork (毛瓜蒸肉馅)

Hairy Gourd/Melon (毛瓜) is also commonly known as Fuzzy Melon, and it has a clear layer of short fuzzy hair on its skin. Do not be put off by its texture as this is a mild, subtly sweet flavoured melon.  Many Chinese also believe that, like any other melons, hairy gourd has a cooling effect for our bodies. This melon is often use for stir-frying (click here for our Stir Fried Hairy Gourd Recipe), for boiling in  a soup, or steaming with meat; which is what we are going to do now. The steamed gourd is so soft and tender, and the meat filling has added an “oomph” to the whole tasting experience. This dish is easy to whip up and can be done in “Under 30 Minutes” for a weekday dinner. Why not give it a try? If you like this recipe, be generous and give us some feedback/comments via our blog. We would also like to welcome you to join our Mummy’s Kitchen Facebook Group for food lovers like you, whether newbie or veteran. You …

Recipe: Sweet Soy Sauce Chicken (紅燒雞翼)/Swiss Chicken (瑞士雞翼)

I was first introduced to soy sauce chicken wings by my friend who loved this dish. Whenever I was in Kuala Lumpur, we will go to this café; Hui Lau Shan (許留山), and without fail, she will order this dish. The wings were infused with the aromatically sweet, savoury, sticky coating of red-ish soy sauce with a subtle hint of spice and ginger. This dish is a classic and popular dish in Hong Kong and is known as Swiss Chicken Wings (or Sweet Chicken Wings). Mind you, this dish has nothing to do with Swiss cuisine but has an interesting story behind it. The story goes like this, there was a Western customer who went into a restaurant and was asking about the chicken wings on the menu. The Chinese waiter that served him was poor in the English language and tried to explain that it came with a ‘ sweet sauce ‘. The Westerner mistook that as ‘ Swiss sauce ” and as it sounded familiar, he decided to order it.  Hence, the name …

Recipe: Eggplant with Minced Pork and Salted Fish – 鱼香茄子

This is a long overdue recipe……  I have made this dish so many times but did not have the time to pen down the recipe and post it. Now that I have the chance to do so, I better get to it! This is certainly a simple and classic dish that is worth preparing at home. Braising the eggplant and minced meat in the spicy bean paste and soy sauce gives this dish great depth in its flavour. As we love salted fish, I added it in to give an additional punch to the dish. If you think that it is unhealthy to add in the salted fish, then exclude it and the dish is still palatable. If you like this recipe, be generous and give us some feedback/comments via our blog. We would also like to welcome you to join our Mummy’s Kitchen Facebook Group for food lovers like you, whether newbie or veteran. You can like us on Beyond Norm’s Facebook Page and subscribe to our blog. Follow us on Instagram and YouTube, @beyondnormblog, to get the latest exciting updates …

Recipe: Huiji Steamed Fish

The last couple of weeks have been very hectic, with my mum in hospital and my son enlisting to the army, we needed to nourish our bodies and the Huiji Waist Tonic collaboration came at just the right time!! We love the freshness of the fish cutlets and the delicate taste of the herbal gravy. The premium herbs that are in the Huiji Waist Tonic can help to ease backaches and lower back pain. It can also combat fatigue, rheumatism and insomnia. Its health benefits include enhancing blood circulation and nourishing vital energy. If you like this recipe, you might want to try out our other Huiji recipes which my family enjoyed; Huiji Pork Ribs and Huiji Ginger Duck (or check out the video here). If you like this recipe, be generous and give us some feedback/comments below. We would also like to welcome you to join our Mummy’s Kitchen Facebook Group for food lovers like you, whether newbie or veteran. You can like us on Beyond Norm’s Facebook Page and subscribe to our blog. Follow us on Instagram and YouTube, @beyondnormblog, …

Recipe: Steamed Egg Tofu with Crispy Dried Prawns

When I was browsing through the supermarket the other day, my eyes fell on some egg tofu that were on offer, buy 2 tubes at a discounted price. So why not right? Frankly, I prefer the egg tofu to the silken one as they are tastier. You might say tofu is bland and does not have much taste, that is why I topped my tofu with crispy dried prawns and chopped spring onions to bring up its flavour. If you prefer, you can replace the crispy dried prawns with minced pork, or chicken, or mushrooms to make it a vegetarian dish. This dish is so versatile, and it is simple and easy to prepare. Most importantly it is very satisfying to our tummies!! This dish really leaves no room for anyone to give an excuse for not preparing home cooked meals. Hahaha. If you like this recipe, be generous and give us some feedback/comments via our blog. We would also like to welcome you to join our Mummy’s Kitchen Facebook Group for food lovers like you, whether …

Recipe: Sweet Corn Pork Ribs Soup (玉米排骨汤)

I love to 煲汤 (Po Tong in Cantonese), which usually takes more than 2.5 hours of slow simmering to extract the goodness from the ingredients and into the soup. Living in such a hectic society, the hours of simmering the soup may sound tedious, but it is worth the while to input nutrients into our bodies to maintain good health. This Sweet Corn Pork Rib Soup is one of such classic Cantonese soup, which I have recently cooked for my family and friends. Using pork ribs, sweet corn, and a nourishing combination of dried scallops, wolfberries, and red dates, it creates a rich delectable concoction and homely taste. If you are health conscious, a finding I got from the scientists from Cornell university states that “When sweet corn is cooked, it releases a phenolic compound called ferulic acid. And what you are losing in Vitamin C, you are gaining in ferulic acid and total antioxidant activity”. I hope my favourite brother-in-law is reading this as he graduated from Cornell University. Hahaha! If you like this recipe, …

Recipe: Cheesy Butter Prawns (芝士牛油虾)

My daughter recently commented that she had Cheesy Butter Prawns at a café, but the sauce was too runny. I immediately thought that it would be a brilliant idea to recreate this dish at home with a thicker sauce to her liking. Are you like me, always wondering what kind of cheese is being used in restaurants to cook this dish? Lo and behold while “researching” on it, I was surprised to find out that Kraft cheese slices were used. The outcome of the dish was simply delicious, and the plate of prawns, including the sauce, was wiped out. Some dishes will cause you to want more and this is one of those which you will cook again and again. The sauce is so versatile that you can replace the prawns with other seafood or meat. If you like this recipe, be generous and give us some feedback/comments via our blog. We would also like to welcome you to join our Mummy’s Kitchen Facebook Group for food lovers like you, whether newbie or veteran. You can like …