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Miso Ramen, spinach, egg and cilantro
emointhekitchen Ramen originated as a Chinese noodle soup before being embraced in Japan in the 19th century, where it became a cornerstone of Japanese cuisine. Over the years, Japanese-style ramen spread across the globe and even made its way back to China through specialised ramen restaurants. The term “ramen” describes both the distinctive yellow, curly wheat noodles and the finished dish itself, bringing together noodles, broth, seasoning, and toppings. With endless regional styles, ramen in Japan is more than just a meal; it’s a refined craft that reflects cultural exchange and the spirit of everyday life. 🍜 A Light and Refreshing Bowl of Ramen This particular bowl of ramen is…
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Chicken in salt
emointhekitchen Salt-baked chicken, a famous dish originating from the Cantonese Hakka people in Huizhou, Guangdong. This dish carries a rich culinary legend that has spanned over three hundred years. The Origin of Salt-Baked Chicken Historians trace the origins back to the coastal area of Huizhou during the mid-Qing Dynasty. In an era when preservation methods were essential, workers in the salt fields created a fortuitous culinary innovation. They wrapped cooked chicken in gauze paper and buried it within a salt pile, inadvertently discovering that this method not only preserved the chicken but also imbued it with a distinct flavour. The Evolution of a Dish As the years passed, making chicken underwent significant…
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Malays spicy chicken with soy sauce
emointhekitchen A simple but delicious dish locally known as ayam kecap reveals a Chinese influence. Although Malaysia has a long history of a large Chinese population, it dates back to the 15th century, when the city of Malacca became one of the world’s most important trading posts. They have developed a unique cuisine, known as Nonya, which is influenced by the native Malays. You will need: Olive oil 500g chicken breast 1/2 cauliflower 3 onions, sliced 3 garlic cloves 3-4 fresh red and green chillies 1/2 teaspoon nutmeg 6 cloves 400 ml chicken broth 1 teaspoon tamarind pulp, soaked in 3 tablespoons of hot water 2-3 tablespoons dark soy sauce…
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Liver Congee
emointhekitchen Liver congee is a traditional Asian dish. It is made by simmering rice with a generous amount of water or broth until it reaches a smooth, porridge-like consistency. The liver adds a rich and savoury flavour to the congee. In Chinese cuisine, liver congee is often enjoyed as a comforting breakfast or a soothing meal for those feeling under the weather. The liver is known for its high iron content, making this dish nutritious for boosting energy levels. Additionally, the soft texture of the congee is easy on the stomach, perfect for those with a sensitive digestive system. One popular variation of liver congee is the addition of ginger…
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Spring Rolls (Chun Juan)
emointhekitchen Spring rolls or pancakes are traditional Chinese New Year dishes for folk festivals. They are currently popular throughout China and other places. In addition to being eaten at home, people often use them to entertain guests. They have a long history. The fillings of spring rolls vary with the seasons, such as shepherd’s fillings, leek fillings, pea fillings, etc. I like the taste of chives. Whether it is fried or made into fillings, it is a special ingredient to enhance the flavour. Now is the season when chives are on the market. Making it into spring rolls is delicious. It is crispy and the filling is soft and fragrant.…
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Mung beans & Wakame soup
emointhekitchen The holidays and New Year are a time of gatherings and often drinking more alcohol. According to traditional Chinese medicine, alcohol can warm the body, but excessive consumption weakens the kidneys, liver, and overall energy of the body. This popular Chinese soup traditionally appears on summer tables (not only for hangovers), and, despite its simplicity, delivers a multi-layered taste. They can be challenging for both mind and body. Take some time to relax with simple breathing exercises or gentle qigong movements. Harmony and self-care are the best gifts you can give yourself during this time. You will need: 4 cups water 1/2 cup rinsed dry mung beans 1 tablespoon…
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Chicken Congee
emointhekitchen History of congee in Chinese Medicine The first records of Chinese congee come from Ma Wang Dui’s tomb during the Han Dynasty (206 BCE-220 CE). Medical books found in the tomb include congee recipes for snakebites and anal itching. These recipes likely date back to earlier periods. Tang and Song Dynasties saw widespread use of congee by professional physicians. Congees likely have a longer unrecorded history. Confucian scholar-doctors began writing about congee during the Tang and Song Dynasties. Sun Si-Miao included congee recipes in his Qian Jin during the Tang Dynasty. Tai Ping Sheng Hui Fang compiled 129 medicinal gruel recipes in 992 AD. Many recipes are still in…
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Hong Kong mango sago
emointhekitchen Mango sago, a refreshing dessert, originates in Cantonese restaurants in Hong Kong during the 1980s. The story goes one day a story describing how the Guanyin Bodhisattva once collected the sweet dew (甘露) from a willow branch in her magic Vase of Mutton-Fat Jade (羊脂玉净瓶) to save people suffering because of a drought. “Sweet dew” worked perfectly as a poetic description of the dessert’s miraculous ability to quench people’s thirst and help them feel refreshed on a hot day. The dessert has the same name as the Guanyin Bodhisattva’s magical liquid: “Sweet Dew of the Willow Branch (杨枝甘露).” A tale from the classic Chinese novel, Journey to the West…
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Stuffed Cabbage
emointhekitchen A cabbage roll is an Eastern European dish with minced meat or vegetable dumplings wrapped in cabbage leaves. Varieties exist with different fillings. It is widely popular in Azerbaijan, Armenia, the Balkans, Kazakhstan, Moldova, Turkey, and Central Asia. It is originating in Jewish cuisine around 2000 years ago. I made this veggie version. You will need: 1 large head of cabbage 5 cup onions 1 cup rice 1/2 cup olive oil 1/3 cup tomato paste 1 parsley 1/2 cup lemon juice 1/4 cup fresh chopped mint 2 tablespoons fresh chopped dill ¼ teaspoon paprika 1/4 cup pine nuts 1 teaspoon salt 1/2 teaspoon black pepper Procedure: To prepare this…
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Sweet Flour Sauce – Tianmian Sauce(甜面酱)
emointhekitchen Sweet flour sauce, also known as Tianmian sauce (甜面酱) in Chinese, is a popular condiment used in Northern Chinese cuisine. It is a thick, sweet and salty sauce made from fermented wheat flour, sugar and other spices. Tianmian sauce is commonly used as a dip for dumplings and noodles or as a glaze for meat. The next time you’re craving the authentic flavours of northern China, be sure to try the dishes! My husband, and children all praised me. You will need: 30g wheat flour 300mi water 2 tbsp brown sugar 5 tbsp soy sauce 2 tbsp oyster sauce Procedure: Mix flour and water. Soy sauce, sugar, oyster sauce,…
