cantonese

Cantonese Cha Guo (茶粿), or “tea cakes,” are a delicious savory treat made with sticky rice flour and stuffed with a savory pork filling featuring dried shiitake mushrooms, dried shrimp and daikon radish.

Cantonese Cha Guo (Savory Rice Cakes)

zong

dried shiitake mushrooms ((about 15 grams))

shrimp ((25 g))

vegetable oil ((75 ml, divided))

pork ((115 g))

Shaoxing wine ((10 ml))

daikon radish ((680 g, coarsely grated))

scallions

sesame oil

oyster sauce

salt ((divided))

½ teaspoon sugar ((2 g))

white pepper

cornstarch

mushroom soaking liquid

glutinous rice flour

all purpose flour ((125 g))

tapioca starch ((35 g))

water ((470 ml))

sesame seeds ((to garnish))

Prepare the zong leaves by soaking them overnight, rinsing them, and cutting each of the six leaves into four 3- to 4-inch squares. If you can’t find these bamboo leaves, then you can use parchment paper as a substitute.

Soak your dried shiitake mushrooms in a bowl of hot water and place a small plate on top to ensure they are fully submerged for 30 minutes. Cut the stems off the mushrooms and discard them. Return the mushrooms to the water if they still seem dry inside, since thicker mushrooms will take longer to rehydrate. Finely chop the mushrooms and set aside, reserving the water you used to soak them.

Soak your dried shrimp in hot water for 30 minutes. Pour the shrimp out into a strainer and give them a quick rinse before chopping them.

Heat 5 tablespoons (75 ml) vegetable oil in a frying pan or wok on medium low heat. Scoop out about 2 tablespoons of the heated oil and set aside for brushing the cha guo after they come out of the steamer.

Add the dried shrimp to the oil and stir-fry until fragrant, about 30 seconds. Next, add the ground pork and stir-fry for another 30 seconds, or until it is opaque. Stir in the chopped shiitake mushrooms and the Shaoxing wine.

Next, add the grated daikon radish, chopped scallions, sesame oil, oyster sauce, 1 1/4 teaspoons salt, sugar, and white pepper. Cook on medium low heat until simmering and continue to simmer for another 3 to 4 minutes, or until the daikon radish is just tender.

Combine 2 teaspoons cornstarch with 1/4 cup of the reserved mushroom soaking liquid, being careful to avoid any dirt or sediment that may have settled on the bottom of the bowl. Add to the wok, and continue to cook and stir until all standing liquid has evaporated, about 2 minutes. Set aside and let cool completely.

In a large mixing bowl, combine the glutinous rice flour, all purpose flour, tapioca starch, and the remaining 1 teaspoon salt. Gradually stir 2 cups of boiling water into the dry mixture and continue mixing with a rubber spatula or wooden spoon until a dough begins to form. Once the mixture is cool enough to touch, knead the dough into a smooth ball. Add extra glutinous rice flour 1 tablespoon at a time if the dough is too sticky to knead. Once smooth, cover the dough in the bowl with an overturned plate, and let it rest for 20 minutes.

NOTE: Don’t be thrown off by the amount of dough in the photographs. I made half a batch of dough in these photos, because I decided to freeze the other half of the filling to save for Chinese New Year, when I’ll be making another half batch of fresh dough!

Divide the dough into 24 equal pieces about 45 g each, and keep them covered with a clean, damp kitchen towel to keep them from drying out while assembling the cha guo. I recommend using a digital scale to keep the cha guo rice cakes uniform in size.

Press each small ball of dough to form a flat disc. Use a rolling pin to roll out the edges of the disc until it is about 3 ½ to 4 inches in diameter. It’s important to make the edges of the disc slightly thinner than the middle, or you will have too much dough on one side after you pinch and close the edges.

Next, put 35 g of filling in the middle of the dough disc. Use a spoon to press the filling together into ball so there are no air pockets in the filling. Here, you can again use your kitchen scale to measure how much filling you are using for each cha guo rice cake in order to achieve a uniform size.

Next, pinch the dough around the edges of the disc until the opening is closed. The side of the cha guo tea cake you just closed will be the bottom, so no need to worry if the seam is not smooth. Just make sure it is closed and does not leak.

Next, brush your reserved “cooked” vegetable oil on one of your cut zong leaves and also on the bottom of the cha guo, and place the cha guo onto the leaf. Gently press until it is flattened slightly.

Place the cha guo in a bamboo steamer or metal steamer, ensuring that there is at least an inch of space between each one. You should be able to fit 4 to 5 cha guo rice cakes on one level. Stack your bamboo steamer levels to steam more tea cakes in one batch. Steam your cha guo rice tea cakes in batches for 10 minutes each.

Once done, sprinkle a pinch of toasted sesame seeds on top of each rice cake and gently press them in place. Use a basting brush to lightly brush some of the cooked oil you reserved earlier over each cha guo to prevent them from drying out.

Remove the cha guo to a plate and serve them warm anytime! You can also let them cool completely and freeze them on a plate, placing a layer of plastic or parchment paper between each layer. Keep them in an airtight freezer bag for up to 1 month.

An easy Cantonese-style pan-fried noodle dish that comes together so quickly! These taste just like your favorite restaurant's version and now it's easy to make them at home!

Cantonese-Style Pan-Fried Noodles

Hong Kong style egg noodles

soy sauce

sugar

garlic

red pepper flakes

salt

+ 2 teaspoons toasted sesame oil

high heat oil (such as canola, vegetable)

Bring a large stockpot of water to boil....

Bring a large stockpot of water to boil. While the water is boiling, separate the greens from the whites of the scallion. Cut into one-inch pieces then quarter the 1-inch piece vertically so you end up with thinly julienned scallions, set aside. In a bowl, combine the oyster sauce, soy sauce, sugar, minced garlic, red pepper flakes, salt, and 1 teaspoon of sesame oil, stir to combine, set aside.

When the water comes to a boil, add...

When the water comes to a boil, add the noodles and allow them to boil for 2-4 minutes (according to package directions). Drain and rinse under cold running water.

Heat a large wok or a 16-18 inch...

Heat a large wok or a 16-18 inch skillet over high heat. Let the skillet heat for several minutes until it becomes SCREAMING HOT. Drizzle with 1 tablespoon of sesame oil and 1 tablespoon of canola oil. When the pan becomes very hot and the oil starts to shimmer, add the noodles in a thin even layer. Grab the handle and carefully swirl the pan so the oil evenly coats all the noodles. Allow the noodles to cook for 4-6 minute or until they become crispy.

Flip the noodles over using a large spatula....

Flip the noodles over using a large spatula. Do this carefully, don't worry if you cannot get all of them to turn at once. Do it in portions if necessary. Drizzle the remaining 1 tablespoon of sesame oil and 1 tablespoon of canola oil around the perimeters of the pan and again, lift the skillet with handle and swirl the pan to allow the oil to distribute. Let the noodles fry for an additional 3-5 minutes. Remove the noodles to a plate.

Heat the remaining 1 teaspoon of sesame oil,...

Heat the remaining 1 teaspoon of sesame oil, along with the white part of the scallion and let sizzle for just 10 seconds. Add the shredded carrots if using, and let cook for an additional 10 seconds. Add the noodles back into the skillet and toss. Separate the noodles so there aren't any large clumps. Toss in the shredded cabbage mix, if using and drizzle with the soy sauce mixture and toss continuously for 1-2 minutes or until the sauce distributes evenly over the noodles.

Add the bean sprouts if using and the...

Add the bean sprouts if using and the greens of scallions. Toss to combine and serve immediately.

These steamed custard buns (nai wong bao) are a Cantonese dim sum favorite. Lightly sweet, creamy custard in a fluffy bun? Pretty much the best treat ever.

Cantonese Steamed Custard Buns (Nai Wong Bao)

eggs

sugar ((also known as confectioner's sugar

milk ((60 ml))

heavy cream ((45 ml))

all-purpose flour ((25 grams))

cornstarch ((or wheat starch, 30 grams))

dry milk powder ((30 grams))

butter ((30 grams))

yeast ((2 grams))

water

all purpose flour ((235 grams))

sugar ((22 grams))

coconut milk ((45 ml))

milk

Start by making the filling. Heat some water in a medium to large, deep pot. The water should be about 2 inches deep, and the pan should be large enough to accommodate the mixing bowl. Once the water boils, turn the heat to down to a simmer.

In a large heatproof bowl or the metal mixing bowl that came with your stand mixer, add the eggs and powdered sugar. Beat for a minute on low. Next, add the milk and heavy cream, and beat for a few seconds to combine. Then sift in the flour, starch, and dried milk powder. Mix everything in until there are no lumps. Now add in the melted butter, and stir to combine.

Next, carefully lower the mixing bowl into the pan of water, and begin stirring the mixture quickly and continuously. I used a stainless steel mixing bowl, so the egg mixture solidified rather quickly--it took about a minute. It’s essential that you stir quickly in this process. It may take longer if you use a thicker bowl. Once the egg mixture solidifies into a thick custard, remove from the heat. Do not overcook! Let it cool completely, and it’s ready to use.

Cover the custard to prevent it from drying out while you make the dough. Note: If you’d like to make the filling a day or two early, store it in an air-tight container and refrigerate it.

Now make the dough. In a large mixing bowl, dissolve the yeast in ¼ cup of warm water. Let sit for 10-15 minutes until you see yeast bubbles floating on top of the water.

Now add in the flour, powdered sugar, salt, and coconut milk. Turn on the mixture with the dough hook attachment and set it to low, then slowly add in the regular milk, one tablespoon at a time until a dough is formed. A perfect dough should not stick to your hands or to the bowl--the texture should be smooth like a baby’s bottom!

Cover the dough with a dry kitchen towel, and let it proof for 1 hour in a warm (not hot) setting, I usually use the proofing setting in my oven. While the dough is proofing, let’s prepare a few things:

Equally divide the egg custard filling into 12 pieces and roll them in your palms to form round balls. Cover them to prevent them from drying out. Prepare the steamer. With this recipe, we will start steaming with cold water, so there is no need to pre-boil the water. Cut out twelve 4"x4" pieces of parchment paper.

The proofed dough should be about 2½-3 times its original size. Once the dough has finished proofing, put it back in the mixer and let it go for another 2-3 minutes to get rid of any air bubbles.

Now, transfer the dough to a clean and lightly floured surface. With the help of your kitchen scale, equally divide the dough into 12 pieces, and cover with a dry kitchen towel while you assemble the buns. Take one dough ball, roll it out into a 4-inch disc, taking care to make sure the edges are slightly thinner than the center. Put a ball of custard filling on top, pleat, and close the top of the bun--see the video! Place it on a piece of pre-cut parchment paper, and set it on your steaming rack. Repeat until all of the buns are assembled.

Put the buns in the steamer, covered with the lid (do not turn on the heat at this time). Let them sit and proof for another 15 minutes. After 15 minutes, turn the heat on and set it to medium. Set your timer for 12 minutes. During these 12 minutes, the medium heat will slowly bring the water to a boil and steam the buns. It may seem slow and lack action at the beginning, but trust me, the buns will be steamed nicely after just 12 minutes.

VERY IMPORTANT NOTE!!! After the 12-minute timer (for steaming) goes off, set the timer for another 5 minutes and turn off the heat. DO NOT UNCOVER THE LID. The buns need about 5 minutes to cool and set or they will collapse, so be patient. They can only be revealed after the 5-minute timer goes off.

Eat them while they are hot, just like you would if they were straight off the dim sum cart. You can also freeze the leftover buns in a zip-lock bag, and just re-steam when you want to have a bun for a rainy day!

https://content.jwplatform.com/videos/3qmEIdOO.mp4

Making Nai Wong Bao

A fresh whole fish steamed to a tender texture, seasoned with a delicious dressing, Chinese steamed fish requires little cooking skill but tastes incredible.

Steamed Fish, the Chinese Way (清蒸鱼)

scallions,

ginger,

1½ tbsp cooking oil (sunflower, vegetable, peanut, etc.)

chili,

whole Sichuan peppercorn

tbsp light soy sauce

Shaoxing rice wine (see note 2)

Wash the fish thoroughly then pat dry with kitchen paper. Cut the fish at a 45-degree angle several times on each side. Lay it onto a plate that fits in the wok/pot which you’ll use to steam.

Put 1/3 of the scallions and ginger into the cavity of the fish. Scatter the rest under and over the fish.

Place a steamer rack (or a small bowl) in the middle of a wok. Add water to the pot (lower than the rack/bowl) and bring it to a full boil.

Put the fish plate on top of the rack (bowl). Cover the wok with a lid. Steam over high heat for 8 minutes (add 2 more minutes if your fish is larger).

Take out the plate (use oven gloves to avoid burning). Carefully remove the cloudy liquid. 

Heat up oil, dried chili and Sichuan pepper in a small pan over low heat. As soon as the oil starts to smoke, pour it over the fish (you may either pour the spices onto the fish or discard them).

Add light soy sauce, Shaoxing rice wine, sugar and white pepper to the same pan. Heat up until it bubbles. Pour over the fish.

Serve immediately with plain rice (Don’t forget to dip the flesh into the sauce for best flavour).

Succulent beef slices stir fried with soft, springy rice noodles then seasoned with soy sauce, Beef Chow Fun is a classic Cantonese delicacy not to miss.

Beef Chow Fun (Beef Ho Fun, 干炒牛河)

tsp light soy sauce

Shaoxing rice wine

tsp cooking oil

450 g sa-ho fun (16 ounces, see note 1)

tbsp cooking oil

onion, thinly sliced

g Chinese chives (1 ounces, see note 2)

tbsp dark soy sauce

Slice the beef against the grain. Mix with light soy sauce, rice wine, cornstarch, water and sugar. Coat with oil then leave to rest for 15 minutes.

Marinate the beef

If using fresh ones: Gently separate the sa-ho fun by hand into long strands (try not to break them into small pieces).

If using dried ones: follow the instructions on the package to cook then rinse under cold water prior to stir-frying.

Prepare the rice noodles

Pour oil into a hot wok. Stir in the marinated beef slices. Fry until they just turn pale (do not overcook). Dish out and leave the oil in the wok.

Put in sa-ho fun. Gently stir around with a pair of chopsticks. When the sa-ho fun begins to wilt, add in beansprouts and onion. Fry for 30 seconds or so.

Add the beef and Chinese chives. Pour in light soy sauce and dark soy sauce. Cook for a further 30 seconds.

Stir fry

Very easy to make chinese style Egg Tart, you can put the leftover in the refrigerator for 3 days, you can also reduce the sugar used on the crust and the filling to fit your taste, what I have here is only lightly sweetened, hope you enjoy it!

Chinese Style Egg Custard Tarts

soften butter

confectioners' sugar

egg egg through strainer)

flour

vanilla extract

eggs (sift egg through strainer after eggs have been beaten)

evaporated milk (or regular milk is fine too)

Texture of dough should be slightly moist, not dry (add margarine if too dry), and not oily (add flour if too oily).

Pull dough and make a ball shape to about 1.

5 inch diameter, then press into tart mould, start from the center then push up until it goes higher than the side, then use two fingers to shape the edge to a A shape.

Boil sugar and water until sugar is melted.

Add eggs, vanilla extract and evaporated milk.

Bake at 230 degrees (C) for 15-20minutes until golden brown and the filling raise up a little bit.

I have made Chinese egg custard tarts before using a recipe from a Chinese cookbook but decided to try this recipe. Like other reviewers I ended up with much, too much filling. I also raised the temp to 375. I used the left over filling as a base custard for an improvised bread pudding. I was disappointed with the waste of ingredients and time. Especially since the tarts were for my in-laws.

A popular dim sum delicacy, turnip cake stands out for its fragrant, umami taste and soft, gooey texture. Follow my recipe and tutorial video to making it at home with ease!

Turnip Cake (Lo Bak Go, 萝卜糕)

shrimp

shiitake mushroom

800 g daikon radish (1.7lbs, see note 2)

tbsp neutral cooking oil

g shallots, or onion (1.7 ounces)

Chinese sausages

¼ tsp ground white pepper

rice flour (5.6 ounces)

g corn starch,

Neutral cooking oil (for frying)

Sesame seeds, toasted

Scallions, finely chopped

soy sauce (see note 3)

Homemade chili oil (optional)

Rinse dried shrimp and dried shiitake mushroom. Soak them in about 400ml water overnight or at least 3 hours.

Soak the dried ingredients

Peel the radish then shred it with a hand grater or in a food processor.

Put the shredded radish into a wok/pot. Pour in the water which was used to soak the dried shrimp and mushroom (discard the solid bits at the bottom of the bowl). Bring it to a boil then leave to simmer for about 5 mins until the radish is wilted.

Place a sieve over a bowl, drain the radish. Squeeze out as much liquid as possible. Leave the liquid to cool for later use.

Cook the daikon radish

While waiting for the radish to cook, chop dried shrimp, mushroom, shallots and Chinese sausage into tiny pieces.

Add oil to the wok/pot (cleaned &amp; dried). Over medium heat, fry shallots until gold. Add Chinese sausage and fry until some fat is extracted. Stir in the dried shrimp and mushroom. Fry for a further minute.

Turn off the heat. Add the drained radish, oyster sauce and white pepper. Mix well.

Fry the salty ingredients

Measure out 400ml of the liquid in which the radish was cooked. Top up with room temperature water if it’s not enough (Make sure the liquid isn’t hot any more). Add rice flour and corn starch. Mix until well dissolved.

Pour it into the radish mixture. Stir very well then turn on the heat to low. Stir constantly until the liquid solidifies. Remove from the heat.

Combine with the starchy liquid

Grease a cake tin or a glass container with oil (I use a 20cm round cake tin). Put in the radish mixture. Level the surface with a spatula.

Place the tin/container into a steamer. Steam over medium-low heat for 50 mins. Remember to check the water level halfway through. Top up with hot water if necessary.

Take the cake out of the steamer. Leave to cool naturally inside the tin/container.

Steam the cake

Carefully remove the cake out of the tin/container. Cut off the portion you’d like to serve on the day.

Slice it into 1-1.5cm thick pieces. Pan-fry over medium heat in a little oil until both sides turn golden.

Serve with sesame seeds, finely chopped scallions and sweet soy sauce. Add a dash of homemade chili oil if you’d like an extra kick.

Fry &amp; serve the cake

You can keep the leftover cake in the fridge for up to three days.

It freezes well too. Cut it into slices. Lay flat on a tray lined with parchment paper. Keep in the freezer until fully frozen. Transfer to an airtight container/bag. Freeze for up to two months.

Fry the usual way (over low heat) without defrosting.

Store the cake

https://www.youtube.com/watch?v=eqxJpMxEcJk

Chinese turnip cake, known as Lo Bak Go in Cantonese and Luo Bo Gao/萝卜糕 in Mandarin, is a classic dim sum dish typically served in Cantonese Yum Cha restaurants. Don’t be confused by its English name, turnip cake is not made of turnip but daikon radish, aka white radish, Chinese radish or mooli. 
Turnip cake stands out for its fragrant, umami taste and soft, gooey texture. Follow my recipe and tutorial video to make it at home with ease!
.
🔎 Find the printable recipe on my blog: https://redhousespice.com/turnip-cake-lo-bak-go/
🔔 Subscribe to my channel: https://www.youtube.com/channel/UC8dvTnJ_VB0y2zOeVM9eleQ
🎵 Music: Letter Home by https://youtube.com/ikson

Chinese Turnip Cake (Lo Bak Go/萝卜糕) | A Step By Step How To Guide

This creamy one-pot chicken and mushroom carbonara will become a family favourite, plus it is budget-friendly at only $3.21 a serve.

Top 24 cantonese recipes from across the web

The most viewed cantonese recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

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Beef Chow Fun (Beef Ho Fun, 干炒牛河)

Chinese Style Egg Custard Tarts

Turnip Cake (Lo Bak Go, 萝卜糕)

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Top 24 cantonese recipes from across the web

The most viewed cantonese recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cantonese Cha Guo (Savory Rice Cake...

Cantonese-Style Pan-Fried Noodles

Cantonese Steamed Custard Buns (Nai...

Steamed Fish, the Chinese Way (清蒸鱼)

Beef Chow Fun (Beef Ho Fun, 干炒牛河)

Chinese Style Egg Custard Tarts

Turnip Cake (Lo Bak Go, 萝卜糕)

One-pot creamy chicken and mushroom...

The Easiest Crispy Roast Pork Belly...

St. Paul Sandwich

Chilli Oil

Pea Shoots (Stir-Fried Pea Shoots -...

Chicken Chow Mein (鸡肉炒面)

Soy Sauce Chicken (See Yao Gai, 豉油鸡...

Sous Vide Cantonese Roast Duck (Pip...

Char Siu Chicken (Roasted or Air fr...

Salt and Pepper Squid (椒盐鱿鱼)

Crispy Cantonese Chow Mein

Char Siu Bao (BBQ Pork Buns, 叉烧包)

Cantonese Soy Sauce Chow Mein (豉油皇炒...

Chinese Ginger Scallion Sauce (姜葱酱)

Easy Soft Fluffy Ma Lai Gao (Chines...

Cheung Fun, Steamed Rice Noodle Rol...

Chicken Chow Fun (Fried Rice Noodle...

The most viewed cantonese recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine