Monday, November 14, 2011

Chinese salted duck eggs

Salted Duck Eggs Recipe:While some Chinese salted eggs recipes call for Sichuan pepper corn and brandy or whisky, you can leave them out. You get the same results without these ingredients.


12 large eggs
1 bowl table salt
4 bowls water

How to make salted eggs:

1. Place salt and water in a pot. Cook until salt dissolves. Allow to cool completely. Strain the saline solution.

2. Place the eggs in a large jar. Pour in saline solution. To weigh the eggs down, use a gallon size Ziploc bag with water in it.

3. Cover the jar tightly and leave to mature for 3 weeks. To test if it is ready, take an egg out and shake hard. You should be able to hear the egg yolk move. If not, continue to steep for a couple of days longer.

4. Once ready, remove the salted eggs and store in the refrigerator.

5. Alternatively, cook them and then keep refrigerated (unshelled) for future consumption.

Chinese Salted Eggs Recipe Without Salt Brine
This is by far the easiest and most convenient way to make salted eggs at home. Really good if you dislike fumbling with pots and pans!


6 eggs
table salt
wine (use whatever you have. I use Shaoxing)
one ½ gallon Ziploc bag

How to make Chinese salted duck eggs:

1. Dip the egg into wine until well coated, then roll it over the salt. Repeat with remaining eggs.

2. Place the eggs into a Ziploc bag.

3. Close the bag, and leave it for 3-4 weeks. Eggs should be ready by the 3rd week .

Enjoy your homemade duck salted eggs with plain porridge, or enjoy them with a variety of other delicious Chinese dishes.

Sunday, November 13, 2011

Turnip Cake - Lo Bak Go

Turnip Cake (lo bak go) Recipe

3 cups lightly packed coarsely shredded daikon radish (white turnip)

1 Chinese sausage (lap cheong) finely diced (omit for a vegan option)

2 tbsp finely diced Chinese dried shrimp (omit for a vegetarian or vegan option)

1/2 cup dried shitake mushrooms, soaked in cold water for at least 2 hours; remove stems and dice finely

2 stalks green onions, green and light green parts finely sliced

2 cups rice flour (Not glutinous rice flour)

1 tsp salt

pinch sugar

1/4 tsp ground white pepper

3 cups water

1 tbsp vegetable oil

sweet soy sauce (Chinese rock sugar and soy sauce to taste, heated gently until the sugar dissolves and then cooled completely)

Place the shredded radish and water in a pot and bring to a boil over high heat. Then reduce the heat to low and maintain a simmer for 15 minutes, covered, stirring occasionally. Remove from heat. Place the radish (reserve the cooking liquid) in a large measuring cup. Top it off to 3 cups with the remaining cooking liquid. Set aside and allow to cool slightly.

Meanwhile, heat the oil in a skillet over medium heat. Add the lap cheong, mushrooms, and dried shrimp. Stir fry for 2 minutes, stirring frequently. Then remove from heat.

Prepare the steamer and bring the water to rolling boil. (Here are detailed instructions for how to steam cook food.) In a large bowl mix together the rice flour, salt, sugar, and white pepper. Add the radish and cooking water and stir until well combined. You will have a batter that should not be watery or too thick. You can adjust the rice flour and water here to reach the desired consistency. The more rice flour, the more dense the turnip cake will be. Add the lap cheong, dried shrimp, mushrooms, and green onions to the batter and stir to combine. Pour the mixture into a lightly greased 9 inch round glass dish or cake pan. (Note: I’ve also seen people use loaf pans. This allows you to control the thickness of your slices and gives you perfectly even pieces of turnip cake. If you use a loaf pan, increase the steaming time.) Place the dish into the steamer, and steam for 30 – 40 minutes. The turnip cake will be done when an inserted toothpick comes out clean from the centre. Also, the turnip cake will be very hot to the touch. Do not overcook. Remove the turnip cake from the steamer, place the dish on a wire rack and let cool before cutting into slices. I like to serve this warm after steaming with sweet soy sauce. Alternatively, you could pan fry these slices in oil in a skillet and serve hot with sweet soy sauce. Slices of turnip cake can be frozen and reheated in a steamer or in the microwave after being defrosted in the fridge.

Oyster Souffle

1 quart shucked oysters in their liquor
2 cups coarsely crushed saltine crackers
1 cup dry bread crumbs
3/4 cup melted butter
1 cup cream
Salt and pepper
Celery salt, optional

Directions:Preheat oven to 350 degrees F.

Pick oysters free of any shells.

In a deep buttered casserole, mix together crackers, bread crumbs, and melted butter. Place a thin layer of crumb mixture in the bottom of the casserole. Cover it with half of the oysters. Season cream with nutmeg, salt, pepper and celery salt (if using). Pour half of this mixture over the oysters. On the next layer, use the oysters, 3/4 of the remaining crumb mixture and cover that with seasoned cream. Top with the remaining crumbs. Bake for 20 to 25 minutes, or until lightly browned.

Oyster Shooters

1 (10 ounce) container raw oysters
9 fluid ounces tomato juice
1 teaspoon prepared horseradish
2 teaspoons pepper
12 (1.5 fluid ounce) jiggers vodka
1 lemon - cut into wedges, for garnish

1. In a mixing bowl, combine tomato juice, horseradish and pepper. Mix thoroughly. Cut the lemon into 6 wedges.
2. Pour 1/2 shot of tomato juice mixture into a small glass. Add a shot of vodka. Put 1 raw oyster in the glass and garnish with lemon wedge.

Oyster and Artichoke Soup

Oyster and Artichoke Soup

Servings: 10

"Rich, buttery soup with pieces of artichoke heart and oyster. If you love oysters or artichokes you can add half-again as much of these ingredients. You can also use 1 pint each heavy cream and half-half for a less rich soup. This soup does not freeze well so don't cook more than you can eat within a few days!"


1 cup butter

1/2 cup chopped onion

1/2 cup chopped celery

1 cup chicken stock

1 (8 ounce) can quartered artichoke hearts, drained

1 quart fresh oysters, shucked and chopped

3 cups heavy cream

1 cup half-and-half cream


1.Melt butter in a large saucepan over medium heat. Saute onion and celery until tender, about 10 minutes. Pour in the chicken stock, and reduce heat to low. Cook for about 15 minutes. Add the artichokes and oysters, and simmer for 10 more minutes. Finally, stir in the heavy cream and half-and-half cream. Cook until heated through, but do not boil, about 15 minutes. Serve immediately.