Lai Kwan Kitchen
Mango is a summer fruit which often is used for desserts. An authentic Cantonese dessert is the coconut milk sago mango dessert. Sago is basically tapioca starch formed into balls which comes in various sizes. My recipe is sugar free. If you take a very sweet mango no need to add extra sugar. Ingredients for […]
A classic Cantonese dish. My version of the wonton is a filling with pork belly, shrimp and water chestnut which gives the wonton a crunchy texture. Ingredients 300 gr. pork belly 1/2 cane of water chest nut or a cup full of fresh water chestnut 100 gr. shrimps 1 tbsp oyster sauce 2 tbsp light […]
A classic summer dish, when there are a lots of fruits to choose. A childhood dish which my mom often made when we lived in Hong Kong. My fruit salad is made with fresh fruits and a healthier version. I added some sweet potatoes, used Greek yogurt and honey, instead of mayonnaise and condensed milk. […]
Classic hakka food is the preserved vegetables aka salted mustard vegetable with minced pork 梅菜肉饼. The secret of this dish is that the pork belly needs to be minced manually with a cleaver to get some chewy and light texture. Preserved vegetable is made of mustard green 芥菜, rape 油菜 or Chinese cabbage 白菜, that […]
A refreshing drink for the summer or when you are having a flu. A good immune booster. In The Netherlands fresh sugar cane is hard to find. Good alternative is the dried sugar cane. I always have a pack of dried sugar cane soup mix in my pantry. Ingredients 1 pack of sugar cane soup […]
An easy to make recipe. Hand shredded sand ginger chicken 沙姜鸡. You can make it with all kinds of chicken meat, thighs, chicken leg, drumsticks or chicken. This recipe I have used a chicken leg. Ingredients Marinade 2 tsp turmeric 2 tsp salt baked spices mix 1 tbsp light soy sauce 1 tsp sesame oil […]
Chicken wings are really comfort food. My honey glazed chicken wings are marinated in a homemade char siu sauce. You can bake the chicken wings in the oven or put it on the BBQ. I BBQ the chicken wings for few minutes for the smokey flavor and then let it cook further in the oven. […]
Pan-fried water chestnut cake 马蹄糕/matai gao is a classic dimsum dish. It is easy to make. It can be eaten cold or warm. My favorite is the pan-fried version which is often served at a dimsum restaurant. Ingredients 250 gr. water chestnut flour 15 gr. custard powder 1/2 tin water chestnut or a cup with […]
It is almost Dragon boat festival aka duanwu jie 端午节 which takes place every 5th day of the 5th month of the Chinese lunar year. Sticky rice dumpling aka zongzi 粽子 will be prepared and eaten to celebrate the Dragon boat festival. The reason that Dragon boat festival is celebrated has various version. Please check […]
An authentic Cantonese/Hakka super food, qing tuan/hakka mochi/mugwort mochi/艾草糕/青团 which is made of Mugwort and glutinous rice flour with a peanut, peanut butter and walnut filling. Mugwort is a weed that can be found on wild grass field or construction sites. It has medicinal purposes used in the Chinese, Japanese and Korean culture. More information […]