Ingredients:
500g small fish fillets
2/3 cup plain flour
1/3 cup cornflour
2 egg whites
1 tbsp oil
1 cup water
oil for deep frying
Red Garlic Sauce:
1/4 cup sugar
1 tsp salt
1 tbsp white vinegar
1/2 tsp chilli powder
2 tbsps dry sherry
2 cloves garlic, crushed
1 tbsp cornflour
1 cup water
2 drops red food coloring
Directions:
1. Remove bones from fish; cut fish in half. Sift flour and cornflour into bowl, make well in centre, stir in egg whites and oil, then gradually stir in water to give a thin smooth paste.
2. Heat oil for deep frying in wok, dip fish in batter; drain well. Deep fry in hot oil until golden brown …read more

The new Uncle Yip’s location on Reading Road in Evendale is now open. This was their old place from a few years back, but now they’re occupying the adjacent space as well, doubling the dining area. They are also very pleased that this location has more windows, and therefore more natural light, by the diner’s tables. It looks like they’ve upgraded their lazy susans as well. Everything is bright and clean, with a red wall adding a much needed splash of color. The friendly and accommodating customer service has not changed at all. It’s also …read more

Use it in your sushi, or around it. Shred it and put it in your spring roll. Or sprinkle your salad with it. Pad Thai wouldn’t be complete without it.
What could be easier? Film your wok or skillet with oil. Beat an egg, season appropriately and cook for 3 seconds over high heat.
The seasonings you use determine its compatibility with the other components of your dish. Add dashi and a bit of sake in it and you can use it for sushi. Simply salted, it’s perfect to go with …read more

1 pound shrimp, thawed and drained if frozen
1/2 teaspoon salt
1 1/2 teaspoons shao xing
2 tbsp rice flour
2 tbsp cornstarch
2 cups peanut or other vegetable oil like canola
1 1/2 teaspoons white pepper
1/2 teaspoon sugar
1 tablespoon minced garlic
1/4 teaspoon red pepper flakes, 1 Thai chili, or serrano chili, sliced thin
2 shallots diced
2 scallions, sliced thin
Cut shrimp shells along the back of the shrimp and devein. Remove legs. Put into a bowl and sprinkle with salt and shao xing. Let stand 10 minutes. In a bowl, combine cornstarch, pepper and sugar. Sprinkle on and coat shrimp with cornstarch mixture. …read more

From The Food of China:
Chinese recipes that call for generous amounts of oil, sugar, and chiu are usually of eastern Chinese origin. Sugar is most typically used in the solid, clear, crystalline form that has been called “rock sugar” in China for perhaps two thousand years. This form is supposed to be more healthful than other sugars; in traditional times it was purer and less subject to adulteration.
Substitution information
Suggestions for use:
Red Cooked Chicken from Chow Times
Steamed Egg Custard from Kitchen Crazy Daffy
A PINK Cranberry Punch from Kitchen Unplugged
Habeas Brulee’s Green Curry Shrimp
Pork Rib and Lotus Root Soup from …read more

A really easy way to add flavor and crunch to your Asian dishes. The oil itself can be used for stir-frying, or to drizzle over food right before serving. You can cook the shallots until they’re golden and crunchy and use it as topping for noodle dishes like mee rebus, or over your rice, or over Asian-marinated and grilled fish. So many things you can do with just two ingredients.
1 cup oil
1 cup shallots, sliced thin
Heat oil over medium heat in wok. Add shallots and cook. If planning to use oil for stir-fry, take …read more

The original recipe came from SIM Cooks. I just adapted it to suit our family of 6. The ingredients are listed, but do refer to her recipe for instructions. It is a multi-stepped recipe, but the shrimp stock can be prepared ahead of time. As you can see, mine didn’t crust as beautifully as Yich’s, but it was still delicious. I also chose to top the dish with a tablespoon or so of the dried-shrimp mixture, just for extra flavor and a bit of crunch.

Making the shrimp stock.
The dried shrimp flavoring:
1 tablespoon dried shrimp
3 tablespoons …read more

This is one of the ways we make our version of char siu bao filling.
1 1/2 cups chopped meat from Char Siu, prepared specifically for this dish, or leftovers
3 tablespoons minced garlic
1/2 cup finely chopped onions
3 tablespoons soy sauce
2 tablespoons oyster sauce
1/2 teaspoon freshly ground black pepper
3 tablespoons light brown sugar
1/2 cup water
1 tablespoon cornstarch
Combine everything in a small saucepan and cook over medium heat, stirring frequently, until thickened and cornstarch is fully cooked. Adjust seasonings and serve on top of rice, or allow to cool and use for stuffing char siu bao (Filipino siopao).

What do you do with pork tenderloin on a wintry Thursday evening with a hungry family waiting to be fed? Since mine has been clamoring for siopao for a while, I asked them if they’d be interested in a char-siu flavored pork, but they’ll have to eat it with rice (allergies, yada yada yada)…. They said yes, and Cheater’s Char Siu was born. Pork tenderloins are not the best cut for this dish, as it contains very little fat, but if you do it really slowly, most of the moisture will be kept intact and you won’t end …read more

at Flickr
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