All posts tagged: Chinese Cuisine

Recipe: Puppy Duck (Kow Chai Ngap/狗仔鸭)

Is this dish cooked with dog or puppy meat? Be assured that no cute pets were being slaughtered in the process of cooking this dish. Hahaha. It is rumoured that this dish was named as such because it tasted like “dog meat”. Is it true? I’m not sure because I have not tasted dog meat myself so I cannot verify this. The duck is braised with tau cheong (bean paste), nam yue (red fermented bean curd), and the aromatic Chinese leek till is tender. The first time I’ve ever tasted this dish was when my mother-in-law cooked it. It was so good and tasty that I cannot forget how good it was!! Though this traditionally Cantonese dish is delicious, but sadly it is not very popular. Oh well, I am not surprised if you have not heard of this before. I thought it would be a waste if I did not write down the recipe as I would love to continue to see this dish on our homecooked menu. If you like this recipe, be …

Recipe: Braised Napa Cabbage with Dried Scallops

I had half of a Napa Cabbage left in my fridge and I thought that it will be nice to cook up a delicious dish instead of just using it in soup. Braised Napa Cabbage with Dried Scallops was indeed a thumbs-up dish for our taste buds and tummies, the sweetness of the Napa Cabbage with the umami flavour of the dried scallops goes so well together. If you are not a lover of Napa Cabbage, think twice as it has loads of goodness in them. Weight watchers will be happy to know that it is incredibly low in calories. There are many antioxidant plant compounds, Vitamins C, Vitamin K and loads of other benefits! Nothing beats a home cooked dish that is cooked with loads of love.  Try out this easy and simple dish I am sure you will like it. 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 …

Recipe: Olive Fried Rice (橄榄菜炒饭)

I was trying to recall the time that I first tasted and saw this Teochew Olive Fried Rice… Yes, yes, it was Soup Restaurant! My mum loves this dish and my sister will order this dish when we have lunch.  Although I am a Teochew, I was never a fan of this black olive till I tasted and saw the way it was being used in the fried rice. Be careful, this ingredient will make your fried rice irresistible! Fried rice is always one of my favourites. It is a quick and easy way to prepare a delicious meal for the family and satisfy the tummies without any fuss. The type of ingredients that you want to add into your fried rice is up to your whim and fancy. However, the basic ingredients stay, that is overnight rice, and eggs. Get ready to turn on the heat and let your stir frying begin…. If you like this recipe, be generous and give us some feedback/comments via our blog. We would also like to welcome you …

Recipe: Steamed Meat Patty with Salted Egg (咸蛋蒸肉饼)

There are many reasons why I love to use the steaming method for dishes.  Firstly, all I need to do is prepare the dish and place it in the steamer and allow it to cook and it requires little attention from me (except when I am steaming dishes which require an hour or more and need to top up water when necessary). Secondly, it preserves up to 50% more nutrients in the food and doesn’t require any fats when cooking. It is ideal for those who are watching their calorie and fat intake.  Thirdly, the cleaning up is a breeze as there is no oily mess or loads of pots and pans to wash up. We are fortunate to have many quick, easy, and tasty steamed dishes in our Chinese cuisine and one of them is this popular Steamed Meat Patty with Salted Eggs. There was a time when I cooked a small portion, so I steamed the pork patty over my rice cooker while cooking the rice. It’s so convenient, and it saves time …

Recipe: Egg Foo Yong (芙蓉蛋)

For as far as I can remember, when we were staying in Kuala Lumpur, each time we ate at Chinese restaurants with my brother-in-law, he will order Egg Foo Yong. Up till today, I’ve always wondered why… But I guess it may be his favourite food. The ingredients for this dish is so versatile that you can add in ingredients of your choice.  You can either make it into a vegetarian dish by omitting all the meat or you can add in as many of your favourite ingredients to make a nutritious and delicious dish. 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 (@therealbeyondnorm) and YouTube (@beyondnormeats) to get the latest updates and videos.   Serves 4 to 5 persons Ingredients 4 large eggs 2 stalks of spring onions, cut …

Recipe: Steamed Herbal Fish (药材蒸鱼)

As a family, we love fish and every now and then you will see a fish dish on our dinner table. If you are like us, check out some of our other fish recipes on our website. I think steamed fish is the best way to savour the freshness, tenderness and silky texture of the fish. This Steamed Herbal Fish is no exception. Moreover, it is enhanced by the herbal gravy and with almost 0% fat in this dish!! Those who are watching their waistline will welcome this dish. Hahaha. Hence, I would classify this dish as a healthy dish, as the herbal infused gravy helps to replenish the nutrients to our bodies without compromising on the taste. Wait no more and let’s start eating healthier! Let us know what you think about this recipe and give us some feedback on what you would like to see next.  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 and follow us …

Recipe: Kung Pao Prawns (宫爆虾球)

I believe most of us have tried Kung Pao Chicken before and love the complex sauce of salty, sweet, sour, and spicy flavours. The origin of this classic dish is from the Sichuan Province of south-western China and typically includes Sichuan peppercorns. Personally, I like the numbing effect of the Sichuan peppercorns and it makes the dish more authentic!! 😊 Today, I am going to cook this dish with a twist, by replacing chicken with prawns. The combination of the prawns and Kung Pao sauce were just so amazing!! Every time I cook a prawn dish, my son will just “patronise” me only eating one or two prawns. But with this dish, he had at least 4 prawns to go with his rice. Now who is the one who must sacrifice and eat less prawns? Me, of course! This dish is so good that your prawns will be gone in no time. So, get woking…. If you like this recipe, be generous and give us some feedback/comments via our blog. We would also like to …