cha chaan teng

Hong Kong Style Borscht Soup

beef bones

beef chunk meat

onion

carrots

celery ((diced))

tomato paste ((170 grams))

tomatoes ((core removed and diced))

water

cabbage

bay leafs

black peppercorns ((optional))

potatoes

salt

sugar

lemon juice

Worcestershire sauce

black pepper

vegetable oil

Bring a large pot of water to a boil over high heat. Add the beef bones and meat. Bring back to a boil. Drain and rinse the bones and meat under tap water for a couple minutes. Set aside to drain and cool.

In another large pot or Dutch oven over medium heat, add 1 tablespoon vegetable oil. Add onion and saute for 5 minutes. Add carrot and celery and cook for another 3 minutes. Add tomatoes and cook for 4 minutes. Stir in tomato paste and mix well. Add the bones, meat, 12½ cups water, chopped cabbage, bay leafs and black peppercorns (if using). Bring to a boil over high heat. Reduce to medium-low heat and cook for 1½ hours, stirring occasionally.

Remove the beef chunk meat and cut into bite size pieces. Put back to soup. Add potatoes if using and continue to cook for another 1½ hours. Season with salt, sugar, lemon juice, Worcestershire sauce, and black pepper. Taste and adjust with seasoning to your own taste. Remove bay leafs and peppercorns. Transfer to serving bowls. Serve immediately with dinner rolls (or Hawaiian rolls). 

Beef Tomato Udon Soup

bacon ((diced))

tomatoes

shallot ((minced))

garlic ((minced))

tomato paste

broth

((best

beef

sesame oil

green onions ((finely chopped))

In medium pot over medium-high heat, add the bacon and cook for 3 minutes, stirring occasionally. Add the diced tomatoes and cook for 2 minutes. Add the shallot and garlic and cook for another 2 minutes. Stir in the tomato paste. Pour in the broth and bring to a boil over high heat. Once it is boiling, remove from heat and let it cool for 5 minutes.

In a blender, process the broth mixture until smooth. You may want to do it in 2 rounds. Pour the creamy broth back to the same pot. Add onion. Bring back to a boil over medium-high heat. Season with salt and pepper.

Meanwhile, bring a large pot of water to a boil. Follow the udon package direction to cook the udon. Drain and divide the udon into 2 large serving bowls.

In a medium bowl, add the sliced beef. Season with salt. Add the sesame oil. Mix together. Place the beef into the tomato broth. Stir in the beef slices and cook until just cooked through. Remove the beef and onion. Place them on top of the udon. Scoop broth over. Top with green onions and tomato wedges. Serve immediately.

Creamed Corn With Pork and Rice

bone-in pork chops

cream style corn ((14.75-ounce))

milk

corn

rice

white pepper

fish sauce

Remove the bones from the pork chops and cut into ½-inch cubes. Place in a medium bowl. Combine with fish sauce, sugar, a dash of white pepper, and 1 teaspoon oil. Cover with plastic wrap and marinate in the fridge for about 1 hour.

In a medium pot over medium-low heat, add creamed corn and milk. Cook until the mixture has reduced by half and like a thick sauce, about 45 minutes, stirring often.

Just about 5 minutes before the creamed corn sauce is ready, in a medium saucepan over medium-high heat, heat up 1 tablespoon oil. Add the pork and cook until just cooked through, about 5 minutes. Remove from heat.

Stir in the fresh or frozen corn into the corn mixture and cook for 2 minutes. Add the pork and mix well. Continue to cook for 2 more minutes. If necessary, season with salt and white pepper to your taste. Scoop the meat and sauce over hot steamed white rice. Serve immediately.

Hong Kong Style Chicken with Black Pepper Sauce

chicken thighs

garlic

shallot ((finely diced))

onion ((finely diced))

Chinese rice wine

chicken broth

roux ((recipe below))

soy sauce

corn starch

oyster sauce

all purpose flour

bay leaf

unsalted butter ((optional))

Remove the bones in the chicken. Rinse under water and pat dry with paper towels. Cut a few slits on the thick part of the meat side, so the chicken can be lay flat more and can be cooked faster and more even (do not cut over the skin).

In a large bowl, stir the marinade together (except for oil). Add the chicken and massage them with the marinade for a minute. Add the vegetable oil and mix again. Stack them on top of each other in the bowl. Cover with plastic wrap and transfer to the fridge for 4 hours (or overnight).

For the roux, in a small saucepan over low heat, warm the oil, about 2 minutes. Break the bay leaf into half and add to the oil. When the oil is hot, add half the flour and stir to mix. When it starts to foam, add the rest of the flour and stir until smooth. Once it starts to boil, turn off the heat and continue to stir for one more minute. Add unsalted butter and give a quick stir. The roux should look a bit like pancake batter. Transfer to a heatproof bowl. Set aside to cool to room temperature.

Cook the chicken in WOK: In a wok or large skillet over medium heat, warm 2 tablespoon oil. Add chicken thighs skin-side down and cook until golden brown, about 3 minutes. Flip and cook until cook through, about 3 minutes. Transfer the chicken to a plate and set aside. Cook the chicken in OVEN: Preheat the oven to 400˚F. Line a baking sheet with aluminum foil. Lightly brush with vegetable oil or cooking spray. Place the marinade chicken thighs on top and lightly brush the chicken skin with a little bit more vegetable oil. Bake for 25 minutes or until cook through.

In the same skillet, remove most of the grease, except for 1 tablespoon. Add garlic and shallot and saute for 3 minutes. Add onion and cook for another 3 minutes. Add 1 teaspoon black pepper and give a quick mix. Add tomato paste and stir for 2 minutes. Add rice wine and stir for 30 seconds. Then, pour in chicken broth and water. Bring to a boil, stirring often. Once boiling, reduce the heat to low and simmer for 2 minutes. Stir the roux mixture and add 1 tablespoon to the sauce. Stir until thickened slightly. When it’s boiling again, add sugar, Worcestershire sauce and dark soy sauce. Taste & adjust the seasoning.

Transfer the chicken thighs to serving plates and top with a big scoop of black pepper sauce. Pour the rest of the sauce into a small bowl. Serve the chicken along with hot steamed rice, French fries, or roasted potatoes.

Yum. Do you have a recipe that is with a tomato or onion sauce?

Hong Kong Style French Toast

white bread ((preferably 2 days old))

peanut butter

vegetable oil oil

unsalted butter

Golden syrup or pancake syrup

Place white bread slices on a cutting board. Spread the peanut butter on 1 side of a slice of bread. Stack the other toast on top. Trim off the brown crusts from all sides with a serrated knife. Set aside.

For the egg, separate the yolk and white. For the egg white, place in a clean medium bowl (make sure no water or oil). Whisk with a fork until foamy with tiny bubbles and double in volume. It doesn’t have to reach soft peak. Then, add the yolk and whisk together until just blended. Transfer to a rim plate.

In a small heavy bottom skillet over medium-high heat, heat up the oil.

Prepare a plate with a paper towel.

Soak the prepared bread into the egg mixture, starting with the sides, then the flat sides. Let the mixture soak in for a minute.

To test if the oil is hot enough, add one egg drop into the oil. If it’s bubbling, it’s ready. Add the French toast into the oil carefully. Turn the heat down to medium. Using a large spoon, baste (spoon) the top and the sides with hot oil. Once the bottom is golden brown, carefully flip the French Toast and cook until golden brown as well. Transfer the French toast to the prepared plate for 10 seconds.

Then, place the French toast on a serving plate. Top with butter and syrup. Serve hot.

Top 5 cha chaan teng recipes from across the web

The most viewed cha chaan teng recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Hong Kong Style Borscht Soup

Beef Tomato Udon Soup

Creamed Corn With Pork and Rice

Hong Kong Style Chicken with Black ...

Hong Kong Style French Toast

Top 5 cha chaan teng recipes from across the web

The most viewed cha chaan teng recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Hong Kong Style Borscht Soup

Beef Tomato Udon Soup

Creamed Corn With Pork and Rice

Hong Kong Style Chicken with Black ...

Hong Kong Style French Toast

The most viewed cha chaan teng recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine