清雞湯底
Long-simmered2 hr 30 minChicken
街市Old hen (stewing chicken)· 1 boiling hen, about 1.5 kg街市Chicken feet· 10街市Fresh ginger· 4 slices街市Spring onion / scallion· 2 spring onions街市Corn / maize (with corn silk)· 2 cobs街市Carrot· 1 carrot…
“Clear broth is best. Anything can go in, and at the end the soup is still good to drink.”
沙嗲湯底
Stir-fry35 minSauces and jars
雜貨舖Satay sauce· 5 tbsp雜貨舖Peanut butter· 3 tbsp雜貨舖Curry paste· 1 tsp街市Garlic· 8 cloves街市Shallots· 6 shallots街市Onion· ½ onion…
“Satay has to be stirred all the time, or it will stick to the bottom.”
胡椒豬骨湯底
Long-simmered2 hr 40 minPork
街市Pork bones (femur / blade)· 1.2 kg街市Pork hock· ½ trotter百子櫃Peppercorn, chiefly white· 1½ tbsp, about 12 g街市Fresh ginger· 5 slices街市Corn / maize (with corn silk)· 2 cobs街市White radish / daikon· ½ daikon…
“Pork bones need a hard boil. That is what turns the broth milky.”
皮蛋芫茜湯底
Cooked in the bowl35 minEgg
街市Century egg· 4街市Coriander / cilantro· 2 bunches, with roots街市Fresh ginger· 5 slices雜貨舖Chicken stock· 2 × 1-litre cartons街市Tofu· 1 box街市Fish tail· 1 fish tail or frame…
“With a split pot, satay on one side, and on the other it has to be century egg and coriander.”
花膠雞湯底
Long-simmered15 hrChicken
百子櫃Fish maw (dried swim bladder)· 110 g dried街市Old hen (stewing chicken)· 1 boiling hen街市Chicken feet· 8街市Fresh chicken (whole or half)· 1 chicken, about 1.4 kg街市Fresh ginger· 6 slices街市Spring onion / scallion· 2 spring onions…
“Before anything goes in, have a bowl of the soup.”
番茄薯仔湯底
Cooked in the bowl1 hrVegetables
街市Tomato· 8 ripe tomatoes, about 1.2 kg街市Potato· 3 potatoes, about 600 g街市Onion· 1 onion街市Garlic· 4 cloves雜貨舖Cooking oil· 2 tbsp雜貨舖Ketchup· 4 tbsp tomato ketchup…
“The children love this one. Cook it until the potato is soft right through.”
魚湯底
Long-simmered1 hrFish
街市Fish head· 900 g (1 large or 2 small heads)百子櫃Dried plaice / flatfish· 1 piece雜貨舖Cooking oil· 2 tbsp街市Fresh ginger· 6 slices百子櫃Peppercorn, chiefly white· 1 tsp街市Tofu· 1 block…
“Fry the fish until it smells good first. That is what makes the broth white.”
胡椒豬肚雞
Simmered2 hr 55 minPork
街市Pork stomach (tripe)· 1 (about 900 g)街市Fresh chicken (whole or half)· ½ chicken (about 700 g)百子櫃Peppercorn, chiefly white· 2 tbsp雜貨舖Cornflour· 4 tbsp雜貨舖Salt· 2 tbsp, plus salt to taste街市Fresh ginger· 8 slices…
“Be generous with the pepper. In winter nothing is warmer.”
粥底火鍋
Long-simmered2 hr 15 minCongee
雜貨舖White rice· 300 g雜貨舖Cooking oil· 1 tsp雜貨舖Salt· 1 tsp, plus to taste百子櫃Dried beancurd stick· 2 sticks街市Fresh ginger· 3 slices街市Spring onion / scallion· 3…
“When everything has been eaten, the congee left at the end is the best part.”
冬瓜湯底
Cooked in the bowl1 hr 40 minVegetables
街市Winter melon· 1.5 kg雜貨舖Chicken stock· 2.5 litres百子櫃Dried scallop (conpoy)· 6百子櫃Dried shiitake mushroom· 6街市Fresh ginger· 3 slices雜貨舖Salt· to taste
“Want hotpot in the hot weather? Use winter melon. It is light.”
麻辣湯底
Stir-fry50 minSauces and jars
雜貨舖Chilli bean sauce· 3 tbsp百子櫃Dried chillies· 20 g百子櫃Sichuan pepper· 1 tbsp雜貨舖Cooking oil· 90 ml街市Fresh ginger· 5 slices街市Garlic· 6 cloves…
“You lot eat from the mala side. Ah Ma will have the clear one.”
椰子雞
Simmered45 minChicken
街市Young coconut· 5 young coconuts街市Fresh chicken (whole or half)· 1 (about 1.3 kg)街市Water chestnut· 8百子櫃Red jujube date· 4百子櫃Goji berry / wolfberry· 1 tbsp街市Fresh ginger· 4 slices…
“Coconut water makes the broth, a little sweet, and the chicken comes out very tender.”
雞煲
Braised1 hr 5 minChicken
街市Fresh chicken (whole or half)· 1 chicken (about 1.4 kg)雜貨舖Light soy sauce· 1 tbsp雜貨舖Oyster sauce· 1 tbsp雜貨舖Rice wine (cooking wine)· 3 tbsp雜貨舖Cornflour· 1 tbsp雜貨舖Chu hou paste· 2 tbsp…
“Only add the soup once most of the chicken is eaten. Do not rush it.”
羊腩煲
Braised2 hr 25 minLamb
街市Mutton / lamb (bone-in belly)· 1.2 kg百子櫃Dried beancurd stick· 3 sticks街市Water chestnut· 10百子櫃Dried shiitake mushroom· 6雜貨舖Fermented bean curd· 3 cubes雜貨舖Red fermented bean curd· 1 cube…
“Braise the lamb slowly until it is tender. Eat it first, then add the soup for hotpot.”
潮汕牛骨清湯
Long-simmered3 hr 40 minBeef
街市Beef bones· 1.2 kg街市White radish / daikon· 1 (about 800 g)街市Galangal· 3 slices百子櫃Peppercorn, chiefly white· 1 tsp街市Chinese celery· 2 stalks街市Coriander / cilantro· 1 bunch…
“The broth should be clear and the beef fresh. A few dips and it is ready.”
冬陰功湯底
Cooked in the bowl35 minSeafood
街市Large prawns (fresh, head-on)· 600 g街市Lemongrass· 3 stalks街市Galangal· 6 slices街市Lime leaves· 6 leaves街市Chilli· 3街市Shallots· 4…
“Squeeze in the lime at the very end. Boil it too long and it turns bitter.”
醬料台
How it goes30 minSauces and jars
雜貨舖Light soy sauce· 1 bottle街市Garlic· 2 to 3 heads雜貨舖Cooking oil· 4 tbsp (60 ml)街市Spring onion / scallion· 4 to 8 stalks街市Coriander / cilantro· 1 to 2 bunches街市Chilli· 4 to 8 bird's-eye chillies…
“Mix your own saucer. It is only right when it suits you.”
蒜蓉豉油
Tossed5 minSauces and jars
雜貨舖Light soy sauce· 2 tbsp (30 ml)街市Garlic· 1 clove街市Spring onion / scallion· 1 stalk街市Chilli· ½ to 1 bird's-eye chilli街市Coriander / cilantro· a pinch雜貨舖Sesame oil· 3 to 4 drops
“Mix your own saucer. It is only right when it suits you.”
辣椒豉油
Tossed3 minSauces and jars
雜貨舖Light soy sauce· 2 tbsp (30 ml)街市Chilli· 1 bird's-eye chilli
“Mix your own saucer. It is only right when it suits you.”
沙茶豉油
Tossed3 minSauces and jars
雜貨舖Sha cha sauce· 1 to 2 tbsp雜貨舖Light soy sauce· 1 tbsp (15 ml)街市Garlic· ½ clove街市Spring onion / scallion· 1 stalk雜貨舖Sesame oil· a few drops
“Mix your own saucer. It is only right when it suits you.”
沙茶生蛋
Tossed3 minSauces and jars
雜貨舖Sha cha sauce· 2 tbsp街市Chicken egg (hard-boiled)· 1雜貨舖Light soy sauce· 1 tsp街市Spring onion / scallion· a little
“Mix your own saucer. It is only right when it suits you.”
沙茶麻醬腐乳
Tossed4 minSauces and jars
雜貨舖Sha cha sauce· 2 tbsp雜貨舖Sesame paste· 1 tsp雜貨舖Fermented bean curd· ¼ cube雜貨舖Sesame oil· ½ tsp雜貨舖Sugar· ¼ tsp
“Mix your own saucer. It is only right when it suits you.”
薑蓉豉油
Tossed3 minSauces and jars
街市Fresh ginger· a thumb-sized piece雜貨舖Light soy sauce· 2 tbsp (30 ml)街市Spring onion / scallion· 1 stalk
“Mix your own saucer. It is only right when it suits you.”
港式麻醬
Tossed4 minSauces and jars
雜貨舖Sesame paste· 2 tbsp雜貨舖Light soy sauce· 1 tsp雜貨舖Sugar· ¼ tsp雜貨舖Black vinegar· ½ tsp雜貨舖Chilli oil· a little
“Mix your own saucer. It is only right when it suits you.”
二八醬
Tossed5 minSauces and jars
雜貨舖Sesame paste· 2 tbsp雜貨舖Peanut butter· ½ tbsp雜貨舖Fermented bean curd· ¼ cube雜貨舖Chive flower paste· ½ tsp雜貨舖Light soy sauce· 1 tsp雜貨舖Chilli oil· a little…
“Mix your own saucer. It is only right when it suits you.”
四川油碟
Tossed4 minSauces and jars
雜貨舖Sesame oil· 3 tbsp (45 ml)街市Garlic· 3 cloves雜貨舖Oyster sauce· 1 tsp雜貨舖Salt· a pinch街市Spring onion / scallion· 1 stalk街市Coriander / cilantro· a pinch…
“Mix your own saucer. It is only right when it suits you.”
蘿蔔蓉柚子醋
Tossed4 minSauces and jars
街市White radish / daikon· a 5 cm piece雜貨舖Ponzu· 2 tbsp (30 ml)街市Spring onion / scallion· 1 stalk
“Mix your own saucer. It is only right when it suits you.”
落乜嘢落鍋
How it goesBeef
“Beef wants only a quick dip. Leave it in and it turns tough.”
蝦滑
Beaten to a paste2 hr 20 minSeafood
街市Large prawns (fresh, head-on)· 900 g whole (about 450 g peeled)雜貨舖Salt· ½ tsp, plus 1 tbsp for cleaning the prawns雜貨舖Cornflour· 1 tbsp街市Chicken egg (hard-boiled)· ½雜貨舖Sugar· ¼ tsp百子櫃Peppercorn, chiefly white· a pinch…
“Dry the prawns well. Only then will they beat to a paste.”
蛋餃
Wrapped1 hr 5 minEgg
街市Chicken egg (hard-boiled)· 6街市Pork mince· 300 g雜貨舖Light soy sauce· 1 tbsp雜貨舖Sugar· ½ tsp雜貨舖Cornflour· 2 tsp百子櫃Peppercorn, chiefly white· a pinch…
“The ladle must be hot. Swirl it the moment the egg goes in.”
墨魚滑
Beaten to a paste2 hr 15 minSeafood
街市Cuttlefish· 900 g whole (about 600 g cleaned)街市Pork belly· 75 g雜貨舖Salt· 1 tsp街市Chicken egg (hard-boiled)· 1雜貨舖Cornflour· 1 tbsp雜貨舖Sugar· ½ tsp…
“The cuttlefish must be cold and dry, or it will not beat to a paste.”
手打牛丸
Beaten to a paste2 hr 50 minBeef
街市Rump steak· 600 g街市Pork belly· 75 g雜貨舖Salt· 1½ tsp雜貨舖Sugar· 2 tsp雜貨舖Bicarb soda· ½ tsp雜貨舖Fish sauce· 1 tbsp…
“Beef balls need iced water, and beating until the paste bounces back.”