Sweet and Sour Shrimp



2 tablespoons of Peanut or Canola Oil

2 – 3 pounds of peeled and de-veined medium size Shrimp, preferably fresh ones from a fish market

2 tablespoons of Lemon Juice

2 cans of Dole pineapple chunks, drained but save the juice

1 can of Del Monte Sweet Peas with no added salt

1 Garlic, chopped

1 Shallot, chopped

Garlic Powder

Onion Powder

1 tablespoon of Fish Sauce

1 cup of Ketchup

3 tablespoons of Kew Pie or Japanese Mayonnaise

2 – 3 tablespoons of corn starch with 1/4 cup or more of cold water, mix well to make a corn starch slurry


Add oil, garlic and shallots to a non-stick frying pan. Turn the heat to high, add the shrimp before the garlic and shallots turn golden brown. Add garlic powder, onion powder, fish sauce and lemon juice. Flip the shrimp to get both sides slightly but not completely cooked. Dish up the shrimp, using a spatula with holes, before it is completely cooked. Separate the sauce that is cooked out from the shrimp and save it in a separate bowl. Mix the sauce with the pineapple juice. Return the shrimp back to the frying pan with a little oil. Add the ketchup and the Japanese Mayonnaise. Mix the condiments well with the shrimp, then add in the pineapple chunks and sweet peas. Pour in the mixture of shrimp sauce and pineapple juice. Bring the sauces to a quick boil and stir in the corn starch slurry. Make more corn starch slurry with cold water if the sauce is not thick enough to your liking. Turn off the heat immediately when the sauce has come to a boil. The challenge is not to overcook the shrimp for this dish. Garnish the dish with freshly chopped cilantro.

Copyright 2013 From the Kitchen of Eloise


BBQ Pork/ Pork Char Siew


This is one of the dishes I cooked for my Chinese New Year Reunion Dinner this year.

Ingredients for the BBQ pork/ Pork Char Siew

3.5 – 4 pounds of Boneless Country Style Ribs

1 teaspoon of White Ground Pepper

2 tablespoons of Oyster Sauce

1 3/4 cups of Korean BBQ Bulgogi Marinade with Korean Pear and Apple

1 tablespoon of Sesame Seed Oil

3 tablespoons of Ketchup

2 tablespoons of Honey

1 cup of Water


In a bowl, cut the boneless country style ribs into foot long pieces about 1 1/2 inches wide or don’t cut them if they are already pre-cut in long sections. Mix the above sauces and condiments well in a medium size bowl and pour the marinade over the pork in a big mixing bowl. Marinate the pork in the fridge for 4 hours, flipping the pork over every hour so that each side gets well marinated. Preheat the oven to 400 degrees. Save the excess marinade after laying the pork across an aluminum baking pan that has been sprayed with PAM. Coat the meat with the left over marinade after 1/2 an hour and continue baking for another 1/2 an hour. Re-coat the meat again with the excess marinade. Broil on high for two to four minutes until some of the edges of the pork are slightly charred and crispy. Garnish the pork char siew with some freshly chopped cilantro.

This is a link to my earlier recipe on BBQ Pork/ Pork Char Siew and Dumpling/Wonton Noodles: https://fromthekitchenofeloise.wordpress.com/2012/05/17/bbq-pork-and-dumpling-noodles/

Copyright 2013 From the Kitchen of Eloise

Chinese New Year Reunion Dinner 2013


The above dishes are what I cooked for this year’s Chinese New Year Reunion Dinner. Traditionally, Chinese Reunion Dinners are held on the eve of Chinese New Year where family members get together to celebrate Chinese New Year with symbolical dishes like fish or yu/ 魚 which stems from the pun nian nian you yu/ 年年有魚/餘. Yu/ 魚 for fish is the same sound as yu/ 餘 for abundance. nian nian you yu/ 年年有魚/餘 means having abundance every year. Being away from my own family for more than a decade for Chinese New Year, I have always included my husband’s parents and my overseas Chinese friends and their families who are like my family in this celebration every year. We had a really great time feasting on 15 different dishes including the ones above, namely: Pork Char Siew, Longevity Noodles, Black Diakon Cake with Sweet Soy Sauce, White Diakon Cake which is more savory, Nian Gao/Sticky Sweet Glutinous Rice Cake, Sweet and Sour Shrimp, Or Luak/Oyster Omellette and Baked Salmon; and peanut cookie, fa gao (a Chinese New Year cake), stuffed clams, fruit salad and roast chicken that my friends brought. I have posted some of the recipes for these dishes and will be writing up more.

Happy New Year to all! 新年快樂!

Copyright 2013 From the Kitchen of Eloise

Nian Gao (年糕) – Vegan and Oil free Chinese New Year Sticky Rice Cake

Glutinous Flour Nian Gao 1 Nian Gao 2 Nian Gao 3 Nian Gao 4 Nian Gao 5

This Chinese dessert is commonly eaten on Chinese New Year in Singapore. Known also as tiam kueh or sweet cake, it is often used as an offering to the Taoist Kitchen Gods during Chinese New Year. Nian Gao is very sweet and sticky when it comes right out of the steamer. It takes a few days for it to become firm before it can be fried with an egg and flour mixture to be eaten as a dessert or side dish. My aunt in Singapore gave me a brief idea of roughly how to make Nian Gao (年糕) and I came up with the portions and method. This is my easy Nian Gao (年糕) recipe that is oil free and vegan. It is so easy that it only takes a few minutes to get it going before putting it in the steamer.

1/2 pound glutinous rice flour or 1/2 packet of the 1 pound glutinous rice flour shown above
1/2 cup of brown sugar
2 cups of boiling water

You will need paper coffee filters.

Line a small bowl with a coffee filter. The bowl should be slightly taller than the coffee filter and roughly the same size.

Mix all the ingredients well with a pair of bamboo chopsticks stirring in one direction.

Pour the batter into the coffee filter pouring a small blop each time with the help of the chopsticks.

Fill a metal tablespoon with 1/2 a tablespoon of cold water. Even out the surface of the Nian Gao with the water and the spoon.

Bring the water in the steamer to a boil, place Nian Gao in the steamer, cover and steam on high heat for 20 minutes, open lid to let the steam out and push any overflowing Nian Gao away from the edge of the bowl with a table knife, then cover and steam on medium heat for 20 minutes, open lid again to vent and push in any overflowing Nian Gao with the table knife. Steam for another 20 minutes at medium heat. Total steaming time is 1 hour.

Remove the Nian Gao from the steamer. Push the edges of the Nian Gao away from the bowl with the table knife until leveled with the coffee filter as it shrinks.

Allow Nian Gao to set in the bowl inside the fridge until it cools down.

The surface of the Nian Gao will keep sinking and leveling itself out.

When it has completely cooled down you can transfer the Nian Gao by flipping the top over a plate that is covered with non-stick aluminium foil then flipping back into a disposable plastic bowl. Cover with seran wrap. Stack the Nian Gao if you make more than one. It would help level them out more.

After 2 to 3 days outside the fridge or inside the fridge, the Nian Gao will start to get firmer.

You can now slice up the Nian Gao, coat each slice with beaten eggs that have been mixed with a little flour or just coat the Nian Gao with flour if you are vegan and pan fry them in a non-stick pan. Alternatively, you are welcome to eat the Nian Gao by scooping it out with a spoon when it is soft and warm right out of the steamer. It will just be sticky!

The meaning behind Nian Gao for Chinese New Year is 步步高升! It means wishing you a steady progress!

Happy Chinese New Year! 新年快乐!

Copyright 2013 From the Kitchen of Eloise