Oven fried Har Jiong Gei/ Shrimp Paste Chicken


1 Free Range Organic Chicken, rinse cavity and chicken well, pat dry with paper towels

1 tablespoon of Ground White Pepper

Garlic Powder

Onion Powder

3 tablespoons of Shrimp Paste

1 tablespoon of Oyster Sauce

4 tablespoons of Lemon Juice

1 cup of Flour

3 Eggs

Ice water


Marinate chicken with white ground pepper, garlic powder, onion powder, shrimp paste, oyster sauce and lemon juice. Make a paste-like batter with the flour, eggs and ice water. Poor batter over the chicken and coat it evenly. Place a metal rack in a rectangular Pyrex dish. Spray down the rack and the dish with PAM. Place chicken on the rack and bake chicken at 400 degrees Fahrenheit for 1 hour 25 minutes or until the chicken gets up to 180 degrees Fahrenheit internal temperature. Voila, this is a no mess oven fried chicken with shrimp paste.



Braised Pork Belly with Bean Paste, Red Fermented Tofu and Red Glutinous Rice 红烧三辰肉加甜面浆,南乳和红糯米

Pictures speak a thousand words. I will let my pictures do most of the talking. This dish is inspired by one of the top Cantonese cuisine chef in Japan who used red glutinous rice with pork belly when challenging the iron chef. I used a little oyster sauce, dark soy sauce, garlic powder, onion powder and ground white pepper to season the pork belly before browning them. The seasoning I added to the crock pot include red fermented tofu and sweet bean paste that was stir fry in the oil used to brown the pork, dry sherry, Shaoxing rice wine, ginger powder, green onion, rock sugar and red glutinous rice. Hope you enjoy this as much as we did.


Lotus Root and Peanut Soup 花生莲藕汤

The weather is getting warmer and nice, we are starting to see lotus root at the Asian grocery stores. I brought the spare ribs to a quick boil with boiling water and discarded the water to get rid of the bloody impurities. After that it is just adding all of the ingredients except red dates, goji berries and Yu Zhu/ 玉竹/ Solomon’s Seal Rhizome. After bringing the soup to another quick boil, I turned down the heat and let it simmer for twenty minutes before adding the rest of the ingredients/ Chinese herbs. The soup was left to simmer for about an hour on low until the meat almost falls off the bones. This is a great Summer clear soup that can bring down body heat as the Solomon’s Seal is cooling in nature while the red dates and goji berries balance out the Ying and the Yang as they are good for the qi. Yum tong!



Siu Mai

We hit the jackpot steaming 60 siu mais tonight. The hubs said he has not eaten so much siu mai his whole life. He said “best dinner ever” with a cream ale and a chocolate Santa lollipop for dessert.

Ingredients for the siu mai included minced bamboo shoots, black fungus, Shitake mushrooms, pork belly, shrimp, ground pork, white pepper, black pepper, shaoxing jiu/ Chinese rice wine and fish sauce for seasoning, topped with chopped carrots. This is modified from a recipe shared by a wonderful church sister.

Makes for a good all siu mai Saturday dinner!

Have a great weekend everyone!



Lotus Root Wagon Wheels with Broccoli, Black Fungus, Shitake Mushrooms and Waxed Pork

I tried to replicate this yummy dish that we had at Rainbow Restaurant in Portland, Oregon. It was fun stir frying each ingredient separately with oyster sauce and soy sauce paste. I also stir fried the veggies with garlic and added the water for soaking the black fungus to simmer the veggies.

Join me in enjoying this delightful dish!



Chicken porridge with Century’s Egg

Cooked this comfort food for breakfast over the weekend. I finally discover the trick to making dim sum style porridge. To make that kind of consistency, pulverize the rice after rinsing in a food processor but be sure to stir the rice the whole time. I used the broth for boiling the chicken breast (much like how I cook my Hainanese chicken) for cooking the porridge. Yummy for this murky Fall weather in Oregon.




Lotus root, Diakon, Carrots, Napa Cabbage, Chicken Feet and Peanut Soup

Made this soup with left over broth from boiling the dumplings I made the other day. I added red dates, Gezi/wolf berries and dried octopus as well.

It’s the first time I dealt with chicken feet. It was the creepiest feeling snipping off the toe nails by the first knuckles with kitchen shears. Second to this was cleaning pig’s chitterlings last year.


I realized I should have added peanuts earlier


Enjoy this delicacy!


Have been craving shrimp and pork dumplings. Made a big batch which I boiled in chicken and napa cabbage broth then scooped out to prevent the dumplings from sitting in the the broth and getting bloated. There is chopped ginger, chopped scallions, ground white and black pepper, fish sauce and light soy sauce in the dumplings. Basically, I made batches of them laying them on cookie sheets using a batch production method, say, lay out all the skins first, then the fillings, then seal them all one by one at the end.

Looking forward to making dumpling noodles with char siu and these dumplings.