Recipes by Christine Ho (Page 21)

Australia Chef

	Ginger and Scallion Crab with Noodles (薑蔥炒蟹) by Christine Ho MeasurementsUsed on Christine’s Recipes	1 vote 365 views
	Stir-Fried Clams with Black Bean Sauce (豉椒炒蜆) by Christine Ho Stir-fried clam dish is my long-time favourite childhood street food, that I often enjoyed with my friends in Central, Hong Kong. The heat of the clams was sensational enough, making our chats over our meal memorable. The meat of clams is delicate and tender, quick to pick up all the goodies of the sauce, so they are perfect for…	1 vote 606 views
	Asian Baked Lamb Ribs by Christine Ho Lamb ribs, a kind of inexpensive cut, are very suitable for making slow-cooked or baked dishes. Here comes my family’s favourite baked lamb ribs with an Asian touch that we enjoy very much in cold days. Its taste is so rich that you don’t want to miss a drop in the dish. I’ve included the way that worked for me of how to keep these…	1 vote 602 views
	Chinese Tea Eggs (茶葉蛋) by Christine Ho Chinese tea is good for cleansing our digestive system. Often times, we’d like to have a cup of Chinese tea after a meal. Sometimes, I use Chinese tea for cooking. I got a can of Tieguanyin (鐵觀音茶) from a friend that is perfect to make some tea eggs, my long-time favourite snack. The marbled pattern on the egg white is very appealing…	1 vote 782 views
	Duck San Choy Bao (火鴨絲生菜包) by Christine Ho We indulged ourselves with this quick dish after a long day, just by popping in a Chinese barbeque shop and grabbing away with a half roast duck. All other ingredients are kept in my pantry and fridge. It’s quick to make on the go. The crispy lettuce and vegies just balance the taste of the roast duck. By using both hoisin sauce and…	1 vote 916 views
	Snapper in Oyster Mushroom Soup by Christine Ho If I can find any live fish, I won’t have a second thought of making a steamed fish. Nothing can beat the taste of the fresh fish meat. You barely need any seasonings, just sprinkle a bit of salt and pepper, then steam it with ginger and spring onion. Drizzle with a bit of soy sauce. It’s delicious. If it happens not to get any fish…	1 vote 536 views
	Mandarin Peel Prawns by Christine Ho Mandarin peel has long been used in Chinese cooking. It’s quite expensive though. So my mother used to make her own every year and keep them in large airtight jars. Mandarin peel is quite versatile and can be used in many different dishes and soups. Its aroma goes really well with sea food. I often use a small piece to steam fish or…	1 vote 532 views
	Homemade Dried Mandarin Peels (陳皮) by Christine Ho Dried mandarin peel / dried tangerine peel (陳皮 in Chinese, literally means old mandarin peel) has been widely used in Chinese cooking for hundred of years. We like to add a little piece of it into our soups, congee and even in desserts. It’s very versatile that can be used in many savoury or sweet dishes. Its subtle fragrance will…	1 vote 372 views
	Pumpkin Pancakes by Christine Ho As Thanksgiving is coming around the corner, it’s a good reason to make more dishes with pumpkin. Pumpkin is one of my most favourite veggies that’s highly nutritious and versatile. Some people argue that pumpkin is a fruit though. Whatever you like to classify pumpkin, you can make many savoury and sweet dishes with this amazing…	1 vote 689 views
	Tangzhong Pumpkin Loaf by Christine Ho As thanksgiving is coming around the corner, I am thinking of making more foods / dishes with this super food —— pumpkin. You might have known that I am a big fan of tangzhong breads if you followed this blog for a while. So, it’s so straight forward to come up with the idea of making a tangzhong pumpkin loaf.This pumpkin loaf is…	1 vote 849 views