肥媽豉油雞 soy sauce chicken

 

肥媽 Maria cordero

 was live.

SteSpgtporgrnihosheosmbnferlsr ef26d  · 

今日教大家

豉油雞

白灼牛肩胛

砵仔糕

蘋果膠中文購買連結 送冰皮月餅粉

海外觀眾優惠完結，只限香港粉絲

https://www.jlc-health.com/tc-maria-mooncake-special

和牛凍肉資料https://bit.ly/3adssZ3

肥媽粉絲優惠

優惠價+套餐折扣+禮物1＋禮物2+免費送貨

$1000送開合式矽膠隔熱墊

$2000再送可調適量匙

豉油雞

材料: 光雞一隻，薑.蔥.乾蔥頭.老抽二湯匙，片糖半塊，半碗紹興酒或一至二湯匙玫瑰露，細半碗生抽

香料:桂皮.香葉.一粒八角。

做法:

1 洗淨雞放滾水中淥一淥後即放冷水中過冷河(雞身較爽)

2索乾雞身內外水份用2大湯匙老抽內外塗勻雞身，將二片薑及蔥放雞肚內

3薑.乾蔥頭.桂皮.香葉八角放鑊中爆香加半碗紹興酒及細半碗生抽加半塊片糖煮溶

4將汁料倒入電飯煲雞胸向下放煲中，

每10分鐘轉雞身一次，共30分鐘

English Version

Soya Sauce Chicken in a Rice Cooker

(YouTube video starts at 4:30 )

Ingredients:

Whole chicken - 1

Shallots

Ginger slices

Cinnamon stick

Bay leaf

Star anise - 1

Garlic, optional

Green onion - 2 bunches (1 bunch for the cavity of chicken. 1 bunch to put in the rice cooker inner pot.)

Seasonings:

Dark soya sauce - 2 tbsp

Shaoxing wine - ½ a bowl (or you can use Chinese rose wine but only use 1 – 2 tbsp due to the strong taste)

Light soya sauce - ½ a bowl

Chinese brown sugar - ½ a slab (or you can use Chinese rock sugar but less richer in flavour)

Methods:

1. In a pot of boiling water, grab the whole chicken by the neck and dip it into the boiling water a couple of times and lastly submerge the chicken head into the boiling water. With a pair of chopsticks, secure the chicken neck and transfer to pot of ice-cold water or flush cold water in the sink to stop the cooking process.

This step will result in firm skin texture, to prevent the chicken skin from breaking, and to better absorb the color from the dark soya sauce.

2. Gently pat dry the whole interior and exterior of the chicken with paper towel.

3. Chop both chicken feet to prevent them from sticking out from the rice cooker. Set aside.

4. In a bowl, add in the whole chicken and coat the exterior and interior of the chicken with dark soya sauce. Stuff a bunch of green onion and two big slices of ginger into the cavity of the chicken. Set aside.

5. In a heated wok, add in less than a tbsp of oil, shallots, ginger slices, cinnamon stick, bay leaf, and fry until fragrant and slightly charred then transfer to the rice cooker inner pot.

6. Add the chicken feet and the whole dark soya sauce coated chicken into the rice cooker inner pot with the chicken breast facing down. Add in Shaoxing wine, light soya sauce, 1 bunch of green onion, and Chinese brown sugar. This step is done or you can take an extra step to heat up the sauce in a pan. Pour all the sauce out from the rice cooker inner pot into a pan and bring to boil then return the sauce to the rice cooker inner pot.

7. Put it in the rice cooker and cook for 10 minutes, after 10 minutes flip the whole chicken over on its side and cook for further 5 minutes for each side for a total of 10 minutes. After 10 minutes, TURN OFF the heat and let the chicken sit in the rice cooker for further 10 minutes. Total cooking time 30 minutes.

8. Let the chicken cool for 20 to 30 minutes before cutting into pieces. Pour the liquid from the rice cooker to a cooking pot and bring to a boil and let it reduce to a thick sauce. Drizzle sauce over chicken. Serve.

白灼牛肩胛

材料

牛肩胛一碟（按照自己份量需要）

薑一至兩片

葱兩至三棵

辣椒適量

鼓油半碗

麻油一茶匙

生粉少許

酒一湯匙

清水

做法

1. 薑片切條再切粒。

2. 開火煲滾熱水，把薑粒和酒放入煲內，煮滾。

3. 牛肩胛一片片分開，加入生粉撈均。

4. 葱切絲用水稍浸，之後瀝乾。辣椒切片或粒，之後和葱撈均。

5. 用碗把鼓油，麻油和少許步驟4的葱和辣椒，撈均。

6. 準備一隻碟，放入步驟4剩餘大半的葱和辣椒鋪底，備用。

7. 牛肩胛一片片放入煲中，灼大約10-15秒。

8. 把牛肩胛放在已鋪底的碟上，之後再次鋪上步驟4餘下的葱和辣椒在面。

9. 最後倒入已調味的鼓油（步驟5），即成。

English Version

Poached Beef Chuck Slices

(YouTube video starts at 30:15)

Ingredients:

Beef chunk slices

Ginger - diced

Shaoxing wine - 1 tbsp

Cornstarch

Spring onion - wash, soak in water and rinse well

Fresh red chilli

Dipping sauce ingredients:

Light soya sauce

Fresh red chilli

Sesame oil

Green onion

Methods:

1. On a plate, separate the beef chuck slices and mix thoroughly with corn starch. This is to make the meat more tender.

2. In a dipping bow, add in light soya sauce, sesame oil, fresh red chilli, green onion, and mix well. Set aside.

3. In a cooking pot, add in water, diced ginger, Shaoxing wine, and bring to a boil. Add in the beef chuck slices and poach them briefly and transfer them to a serving plate covered with green onion and red chilli pieces. Garnish with more green onion and serve with dipping sauce or drizzle dipping over the plate. Serve.

砵仔糕

材料：

70 g 粘米粉

一湯匙粟粉

85 ml水

椰糖一塊

片糖1/4塊

150ml 水

紅豆(早一晚浸過夜，然後用水浸過紅豆煲滾至熟,不要開蓋，焗一個鐘, 盛起紅豆備用)

做法：

1) 先把小碗輕輕掃油，蒸熱

2) 粘米粉，粟粉放在碗來,先放入1/3的85ml水入碗內，用手把水搓入粉內，再加入1/3的水、將水搓入粉內至成團，再加入餘下的水，搓均，放一旁備用

3) 切碎棷糖及片糖，放入煲內，加入150ml 水，煲至糖完全溶解

4) 糖水大滾後，先再拌勻粉漿，然後分三次把已煑滾糖水撞入粉漿，邊撞，邊攪拌至糖水完全加入

4) 把紅豆分入已蒸熱的小碗內，然後倒入粉漿

5) 用保鮮紙包蓋著小碗

6)大火蒸15至20分鐘至熟

Red Bean Pudding (“Put Chai Ko”)

(YouTube video starts at 14:08)

Ingredients:

Rice flour - 70g

Corn starch/flour - 1 tbsp

Water - 85ml

Red bean - 50g – 60g (soak overnight, cook till tender and leave the lid on to cook further without the heat. This will preserve their shapes and still tender inside.)

Sugar mixture ingredients:

Palm sugar &/or Chinese brown sugar - 60g a small piece (crush into tiny pieces)

Water - 150ml

Water - 1 tsp, optional (larger pieces of sugar will take longer to melt so add an additional 1 tsp of water to the melted mixture to make up for the evaporated water.)

Methods:

1. In a heat-proof mixing bowl, add in rice flour, and corn starch. Slowly add in a bit of water and knead well to let the rice flour absorb the water and MUST form a dough like texture then add a bit more water and continue to knead until the rice flour has absorbed the water and becomes dough like texture again. Continue with this process until the water is finished. Set aside.

This kneading process will give a firm, bouncy texture to the pudding whereas simple mixing all the ingredients together without this kneading process will be soft and sticky.

2. Prepare 6 small bowls. Brush each with a bit of oil and steam them. Steamed bowls will cook batter evenly.

3. In a cooking pot, add in palm sugar, Chinese brown sugar, water, and cook until sugar has melted. Optional to add 1 tsp of water if sugar takes longer to melt and more water has evaporated. Bring to a boil.

4. Add boiling melted sugar mixture into Step 1 rice flour mixture and mix well. Set aside.

5. To assemble, add the red bean first to the 6 small steamed bowls. With a ladle, add and divide mixture from Step 4 evenly among the 6 small bowls. Make sure to keep stirring the mixture each time you add to the small bowl to avoid the sugar and rice flour mixture from separating.

6. Cover the bowls with plastic wrap and steam 20 minutes.

7. Let puddings cool before removing the bowls. Insert skewers into the sides of the puddings. Serve.

Pepper’s Drunken Noodles:

 Pepper’s Drunken Noodles:

Chrissy Teigen's website

Serves:  2

Prep Time: 10 minutes

Total Time: 20 minutes

Ingredients:

½ pound boneless skinless chicken breast, sliced

1 tablespoon soy sauce

5 bird’s eye chili peppers 

4-5 cloves garlic

2 tablespoons light soy sauce (or more regular soy sauce)

2 tablespoons vegetable oil 

½ small onion, diced

4 spring onion greens, sliced (or scallions)

1 cup lightly packed Thai basil leaves (or any variety of fresh basil)

5 ounces fresh pad see ew rice noodles (less than half a bag)

Salt to taste

Directions:

Combine the chicken and soy sauce in a bowl and toss to thoroughly coat the chicken. Set aside to marinate briefly.

Lightly mash together the chilies and garlic using a mortar & pestle or the back of a chef’s knife; the more you mash them, the spicier the mix will be. Heat the oil in a large, high-sided pan or skillet over medium-high heat and add the chili-garlic mixture. Sauté, stirring often, until aromatic (be careful not to burn the garlic), 1 to 2 minutes.

Add the chicken and sauté, stirring, until just about cooked through, 3 to 4 minutes. Remove the noodles from the package, gently unpeel them, and add to the pan along with the chicken. Add the light soy sauce and toss to coat. Add onions, and cook, stirring often, until lightly softened, about 2 minutes. Add the spring onion greens, basil, and a pinch of salt, and toss to thoroughly combine everything. Remove from the heat and serve.

Gambas Al Ajillo (Garlic Shrimp)

 

Chrissy Teigen's website

Ingredients

1 pound large (16-20 count) peeled, deveined shrimp

Kosher salt to taste

6 tablespoons extra virgin olive oil

5 dried hot chilies (chilies de arbol are the most common and easiest to find)

6 cloves garlic, thinly sliced

2 sprigs rosemary

1 tablespoon lemon juice

½ cup dry sherry or dry white wine

Crunchy toasted bread, for serving

Directions

Pat the shrimp dry and season both sides with salt. Heat the oil in a 12-inch (or as large as you have) skillet over medium heat. Add the chilies and toast, turning often, until they deepen in color and are fragrant, 3-4 minutes; remove the pan from the heat, then remove and discard the peppers but leave the oil in the pan.

Raise the heat to medium-high heat and sear the shrimp until opaque, 45 seconds per side. Remove the shrimp to a plate.

Lower the heat to medium, add the garlic cook, stirring, until lightly golden, 1 minute. Add the sherry and cook until the liquid is reduced in half, 4 to 5 minutes. Add the rosemary and lemon juice, return the shrimp to the pan, toss coat and warm through, 1 to 2 minutes. Season with salt to taste and serve with toasted bread.

Braised Short Ribs

Chrissy Teigen's website
 

Ingredients

3 teaspoons kosher salt, divided, plus more for seasoning

2 teaspoons cayenne pepper

2 teaspoons paprika

1 teaspoon freshly ground black pepper, plus more for seasoning

4 pounds beef short ribs (cut English-style, meaning meat on top of long bones—aka semi-Flintstone style—as opposed to cut across the bones)

6 tablespoons canola oil, divided

4 large carrots, cut crosswise into 2-inch pieces

3 stalks celery, cut crosswise into 2-inch pieces

1 (14.5-ounce) bag frozen pearl onions, defrosted (or 1 large onion, diced)

1 tablespoon tomato paste

1½ tablespoons flour

1 (12-ounce) bottle beer (any kind)

2 tablespoons light brown sugar

6 large Roma tomatoes, diced (about 3 cups, or two 14.5-ounce cans diced tomatoes in juice)

2 cups beef broth

2 bay leaves

Directions

Preheat the oven to 325°F. Combine 1 teaspoon of the salt with the cayenne, paprika, and pepper in a small bowl. Rub all of the meaty parts of the ribs with the rub. Heat 4 tablespoons of the oil in a large Dutch oven over medium-high heat, add the ribs and brown all over, about 8 minutes total. Transfer to a plate, drain and discard the liquid, then wipe out the pot with a paper towel (some of the spices in the pot may be a tad burnt and you don’t want that involved with the rest of the recipe).

Heat the remaining 2 tablespoons oil in the pot, then add the carrots, celery, and onions and cook until the celery and carrots begin to soften, 5 minutes. Stir in the tomato paste and cook for 1 minute. Add the flour and cook, stirring, until it disappears into the vegetables and the flour browns a drop, 1-2 minutes. Add the beer, scrape up the brown bits at the bottom of the pot, bring to a boil and cook until the liquid is reduced by half and thickened, 5-6 minutes.

Stir in the brown sugar, then add the tomatoes, beef broth, remaining 2 teaspoons salt, and bay leaves. Bring to a boil then add the short ribs, bone side up. Reduce to a simmer, then cover and transfer to the oven; braise until the meat is falling off the bone and the liquid has thickened, 2½ to 3 hours. Remove from the oven.

Using tongs, transfer the ribs from the liquid to a serving bowl and cover with foil to keep warm. Arrange a colander over a large bowl and dump the vegetables and liquid into the colander. Skim the fat off the liquid and season it with salt and pepper. Arrange the veggies on the serving platter with the short ribs and serve the cooking liquid on the side for drizzling, pouring, or dunking.

Pepper’s Scalloped Potatoes

 

Chrissy Teigen's website

A follower on Twitter actually came up with this amazing hack – she used gluten-free pancake mix instead of flour…and it worked! She also doubled up on the bacon instead of using ham. You can do that or you can also use sliced ham instead of the cubed, if that’s all you’ve got! You can also try sweet potatoes for that salty sweet combo or, honestly, just halve the recipe if you don’t have enough of the ingredients. I hope this helps, it’s a good one to save and reheat! Enjoy!

More than any other potatoes, these are Pepper Thai potatoes. Mom sometimes just makes these for, you know, a snack, and though having a massive pot of creamy ham-and-bacon-studded potato slices sitting around may sound nuts, once you make them you will understand the wisdom of our insanity. You can have a scoop of them hot, warm, room temp, or stone-cold, along with other food or on their own—no matter, they will. be. amazing. Guaranteed, or your money back.

Ingredients

5 pounds russet or Idaho (in other words, not red or new) potatoes

1 medium onion, finely chopped

1 1/3 pounds ham, cut into 1/2-inch cubes

8 slices bacon (not thick-cut), cut into squares

½ cup (1 stick) unsalted butter

2 tablespoons garlic salt

½ teaspoon freshly ground black pepper

1½ cups flour

5½ cups whole milk

Directions

Preheat the oven to 375°F. Peel the potatoes, halve them lengthwise and slice them crosswise into thin half-moons. Rinse well with cold water and drain in a colander. Transfer the potatoes to a large bowl and toss them with the onion and the ham.

In a large Dutch oven, cook half the bacon over medium-low heat until the fat is rendered and the bacon is crispy, 9-10 minutes. Add the butter and cook, stirring, until melted, making sure the butter doesn’t’ burn. Add the garlic salt and the pepper, then whisk in the flour and cook, stirring and working out the lumps, until smooth. Whisk in the milk until smooth. Increase the heat to high to bring to a boil. Cook, whisking, until thickened, about 5 minutes. Transfer the sauce to a bowl.

Arrange half the potato mixture in the bottom of the Dutch oven, then cover it with half the sauce. Repeat with the remaining potatoes and sauce. Arrange the uncooked bacon squares on top of the sauce and bake, uncovered, until the bacon appears crispy and rendered, 30-35 minutes. Reduce the oven temperature to 350°F, cover with lid, and cook until bubbling, 90 minutes longer.

Remove from the oven and place on a trivet, remove the lid, and allow to cool a bit before serving.

John’s Macaroni & Cheese

Chrissy Teigen's website

 Ingredients

4 tablespoons (½ stick) unsalted butter, plus more for buttering the baking dish

3 cups (3/4 pound) dry elbow macaroni

2 (12-ounce) cans evaporated milk

1/3 cup whole milk

2 eggs

2 teaspoons seasoning salt, such as Lawry’s

1 teaspoon garlic powder

½ teaspoon freshly ground black pepper, plus more to taste

4 cups (1 pound) extra-sharp cheddar cheese, grated

2 cups (1/2 pound) Monterey Jack cheese, grated

Paprika, for sprinkling

Directions

Preheat the oven to 375°F. Generously butter a 9-x-13-inch glass baking dish; set aside (I like to use my tagine since it goes beautifully from oven to table). Bring a large pot of salted water to a boil. Add the macaroni and according to package directions until al dente. Drain well and return the pasta to pot. Add the 4 tablespoons butter and toss until pasta is coated and butter has melted; set aside.

In a medium bowl, whisk together the  evaporated milk, whole milk, and eggs. Stir in the seasoning salt, garlic powder, 1 teaspoon salt, and ½ teaspoon pepper; set aside. In another medium bowl, combine cheddar and Jack cheeses; set aside.

Spread one third of the macaroni in an even layer in the bottom of the buttered baking dish or tagine; cover evenly with one third of the cheese. Repeat with the remaining macaroni and shredded cheeses. Pour the milk mixture evenly over the contents of the baking dish, sprinkle with paprika, and bake until the top layer is lightly browned, 40 to 45 minutes. Let stand 10 to 15 minutes before serving.

Pepper’s Cheat’n Gravy

Chrissy Teigen's website

 Ingredients

1 cup warm water

2 chicken bouillon cubes

1 cup 2% milk

1 tablespoon soy sauce

¼ cup unsalted butter

¼ cup flour

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon freshly ground black pepper

Directions

Combine the water, milk, bouillon, and soy sauce in a small saucepan and heat over medium-low heat, stirring, until the bouillon cubes dissolve. Turn off the heat and cover to keep warm.

Melt the butter in a medium saucepan over medium heat, then add the flour, onion powder, garlic powder, and pepper and cook, stirring, until smooth, 2 minutes.

Slowly whisk the milk mixture into the flour mixture until fully incorporated. Bring to a boil, reduce the heat to low, and simmer, whisking, until a thick gravy consistency is achieved, 3 to 4 minutes. Serve immediately.

Turkey Tikka Masala

 Turkey Tikka Masala by Samin Nosrat

YIELD6 servings

TIME1 1/2 hours, plus 4 hours' marinating

This twist on the Punjabi-style curry gives a new life to leftover turkey. The turkey is marinated overnight in yogurt, turmeric, garam masala and garlic paste, imparting deep flavors and moisture. Tomatoes and cream add warmth, while serrano peppers give the tikka masala its kick. Serve it alongside steamed basmati rice for a deeply satisfying meal.

INGREDIENTS

FOR THE MARINADE:

2 teaspoons garam masala

2 teaspoons ground coriander

2 teaspoons ground cumin

1 tablespoon paprika

4 teaspoons ground turmeric

1 teaspoon kosher salt

6 cloves garlic, finely grated or pounded in a mortar and pestle

4 teaspoons finely grated fresh ginger

1 cup whole-milk yogurt

4 cups cooked turkey (about 1 pound), cut into 1 1/2-inch pieces

FOR THE MASALA:

4 tablespoons ghee or neutral-tasting oil

1 large onion, thinly sliced

6 cardamom pods, crushed

1 bay leaf

1 teaspoon paprika

½ teaspoon red pepper flakes (optional)

1 teaspoon garam masala

1 ½ teaspoons kosher salt, plus more to taste

2 tablespoons finely grated fresh ginger

4 cloves garlic, finely grated or pounded in a mortar and pestle

2 serrano peppers, finely chopped

2 tablespoons tomato paste

1 (28-ounce) can whole peeled tomatoes

2 cups heavy cream

¾ cup coarsely chopped fresh cilantro, plus a few sprigs for garnish

 Juice of 1 small lemon

 Steamed basmati rice, for serving

Make the marinade: In a medium bowl, stir together garam masala, coriander, cumin, paprika, turmeric, kosher salt, garlic, ginger and yogurt. Fold in the turkey. Cover and chill for 4 hours or overnight.

Make the masala: On the stove top, heat a Dutch oven or similar pot over medium-high heat. Add 3 tablespoons ghee or neutral oil, then add onion, cardamom, bay leaf, paprika, pepper flakes (if using), garam masala and a pinch of salt. Reduce heat to medium and cook, stirring occasionally, until onions are brown and tender, 10 to 15 minutes, adjusting temperature as needed so the onion doesn’t burn.

Make space among onions in center of pot, and add 1 tablespoon ghee or neutral oil. When ghee has melted or oil begins to shimmer, add ginger, garlic and serrano peppers, and sizzle for about 10 seconds. Combine that mixture with the spiced onions. Stir in tomato paste. Add tomatoes and their juices, crushing them with your hands as you add them. Bring to a boil, then reduce heat and simmer, stirring often, until the liquid is almost gone, 8 to 10 minutes.

Add cream and chopped cilantro to the pot. Season with 1 1/2 teaspoons kosher salt, then taste and adjust seasoning as needed. Simmer over low heat, stirring occasionally, until sauce thickens, about 40 minutes. Discard bay leaf.

In the meantime, line a baking sheet with foil, turn on oven broiler, and arrange an oven rack about 6 inches from broiling unit. Lay the marinated turkey on the foil in a single layer. Stir any remaining marinade into the sauce. Broil until turkey begins to blacken in spots, 6 to 8 minutes. Set aside.

Use a hand-held blender (or blender) to purée the sauce, then add turkey and return the sauce to a simmer for 5 to 10 minutes, stirring occasionally, until just warmed through. Just before serving, stir in lemon juice. Taste and adjust salt as needed.

To serve, garnish with cilantro sprigs. Serve hot, with steamed basmati rice. Cover and refrigerate leftovers for up to 3 days, or freeze for up to 2 months.

Seafood Baked Fried Rice with Cheese (白汁芝士海鲜焗饭)

Reddit by mthmchris

Seafood Baked rice

Canto-Western Seafood Baked Fried Rice with Cheese (白汁芝士海鲜焗饭)

This week, I wanted to teach you how to make a some classic Hong Kong chachaanteng fare, a dish that’s perhaps one of my top-5 Chinese comfort foods: ‘baked’ seafood rice.

‘Baked’ is in quotes because it’s really more of a quick broil. At its core, this dish’s some egg fried rice smothered with seafood and bechamel, topped with cheese… then briefly tossed in the oven for a quick melt.

Now, from the description you could be forgiven for wonder just how Chinese this dish actually is. Bechamel? Cheese? Those ain’t exactly traditional Chinese ingredients. Historically, Hong Kong chachaanteng started as European restaurants aimed for the local market, and as the decades progressed started to morph into very much their own Canto-Western thing. Next to the baked seafood rice on the menu you’ll find all sorts of mashed up influences… from British-style curries, to steak served on a sizzling hotplate with a thick black pepper sauce, to deep fried French toast stuffed with Peanut Butter.

Ingredients:

Advantage of doing a Canto-Western dish? We have a new member of the Western supermarket club! The only ingredient here you’d need to sub is the Shaoxing wine – dry sherry’s generally the go-to sub, but with this dish you could absolutely use white wine.

Jasmine rice, ~160g. Ok, so we’re assholes and forgot to measure the amount of rice pre-cooking. We used 300g cooked Jasmine rice, and IIRC that should be about 160g uncooked rice. As I’ll go over in the process below, to fry the rice you can either use day-old rice left to dry overnight in the fridge -or- cook the rice at a dry ratio (1 part water to 1.2 parts rice) and be good to go immediately.

*Egg, 1.*Beaten. To fry the rice.

Fried rice seasoning: 1 tsp stock concentrate (鸡汁) -or- ½ tsp chicken bouillon powder (鸡粉), ¼ tsp white pepper powder (白胡椒粉), ¼ tsp salt, ½ tsp sugar, 3 tbsp water. All mixed well. Usually, I wouldn’t recommend use Western stock concentrate in Chinese dishes, but for this sort of Canto-Western fare? Go for it, use your better-than-bouillon. Also, if you happen to have some homemade stock in your freezer, feel free to swap the water and stock concentrate for stock.

Seafood: 60g fresh shrimp (虾仁), 80g squid (鱿鱼), 60g crabstick (蟹柳) -or- whatever the hell you feel like. So for the seafood in this dish, we used shrimp, squid, and crabstick… but at chachaanteng they often throw the whole kitchen sink in. Mussels, deep-fried fish, fishcakes, octopus… whatever. Go with whatever kind of seafood you’re feeling, aiming for 200-250g total.

Basic Cantonese Seafood Marinade, plus sugar, for each of the fresh seafood you add in: 1 tsp liaojiu a.k.a. Shaoxing wine (料酒/绍酒), ¼ tsp white pepper powder (白胡椒粉), ¼ tsp salt, ¼ tsp sugar. So this is the basic Cantonese marinade for seafood, with sugar added (some subtle sweetness is nice here). Add this combination to whatever sort of fresh seafood you’re going with – so here, we marinated the shrimp and the squid.

Liaojiu, a.k.a. Shaoxing Wine (料酒/绍酒), ½ tbsp. For frying the squid, if using. Again, feel free to sub white wine here, would definitely work.

For the Bechamel: 3 tbsp butter (牛油), 3 tbsp AP flour (中筋面粉), 2 cups whole milk. This feels strangely presumptuous to include ‘how to make a bechamel’ in this recipe… but hey, what the hell I think it should be there for completeness. The process listed here’s how I make bechamel (minus steeping the milk with onion and bay, figured chachaanteng probably don’t do that step lol), but feel free to do whatever you’re used to.

To season the Bechamel: ¼ tsp salt, ¼ tsp white pepper powder (白胡椒粉).

Cheap-o bagged melty mozzarella cheese (马苏里拉芝士), 60g. Like… the pre-shredded sort. I know, I know. I’m actually equally pretentious at my core. But you want a cheese that melts well – I’ve actually played around with good cheese a while back, but it just wasn’t gooey enough. Plus, living here in China, this’s what’s available at our market and… hey, the chachaantengs use it.

Process: Basic high level overview here: (1) make some egg fried rice, toss in a mini-casserole dish (2) prep and marinate the seafood (3) give the seafood a brief stir-fry (4) make a bechamel, then fold in the fried seafood (5) top the egg fried rice with the seafood bechamel mixture and mozzarella cheese (6) broil for five minutes.

Cook the rice. Rinse your rice about three times to remove the excess starch. If saving the rice overnight in the fridge, cook the rice at a 1:1 ratio. Once finished, lay out the rice on a plate uncovered in the fridge and come back the next day. If cooking the rice to make this immediately, cook the rice at a ratio of 1 part water to 1.2 parts rice. Again, we should have about 300g of cooked rice total.

Prep and marinate the seafood for at least ten minutes. Deshell the shrimp and chop them in half. Toss in a bowl and marinate with the seafood marinade above. For the squid, pull the tentacles out of the body and throw out the hard bit on the inside. Chop off the little protrusions on the side of the squid, then remove the skin. Cut a checkerboard pattern into the bits that you just cut off, cut the body into rings, and chop the tentacles into individual two in sections. Marinate in a separate bowl with the seafood marinade above. For the crab sticks, just chop into one inch chunks.

Beat the egg, mix together the fried rice seasoning. Really go at the egg, beat thoroughly until no stray strands of egg whites remain.

Fry the rice. As always, first longyau: get your wok piping hot (like, steak searing temperature), shut off the heat, add in the oil – here about one tablespoon – and give it a swirl to get a nice non-stick surface. Heat on medium-high now:

Cooked rice, in. The idea here is to break up the clumps and dry out the rice. To do so, continuously alternate between pressing down on the rice with your spatula (to break up clumps) and pulling the rice up (to prevent sticking). Visual of what’s going on is at 1:22 in the video.

After ~90 seconds, once most of the larger clumps of rice are broken up, add in half of your fried rice seasoning. This is added in batches so that the rice doesn’t re-clump. Continue frying with the same motion.

After another 90 seconds or so, add in the remaining fried rice seasoning. Continue frying.

Once the liquid is gone, ~30 seconds, add in the beaten egg. We chose to add the egg in later here in order to add a nice golden color to the rice (in order to contrast with the bechamel).

Continue frying for ~3 minutes. The rice will be done once basically all the clumps are gone and it can flow off your spatula.

Transfer the rice to the mini-casserole dishes.

Fry the seafood. Same deal. Longyau: get your wok piping hot, shut off the heat, add in ~1 tbsp of oil, give it a good swirl. Heat on medium-high:

Crab stick, in. Fry for about 30 seconds. Remove and set aside.

Add a touch more oil, no need to rinse. Squid, in. Fry for ~45 seconds. It will release a little moisture, this is normal.

Add in a swirl of liaojiu wine around the side of the wok. Continue to fry for ~45 seconds.

Squid, out. Give the wok a quick rinse and wipedown with a paper towl. Longyau again, same medium-high heat as before.

Shrimp, in. Fry for ~45 seconds until completely pink. Remove and set aside.

Make the bechamel sauce. 

No special Cantonese technique here or anything, really just a bog-standard white sauce. Before making, add your milk to a separate pot and heat it up over low heat – make sure it doesn’t boil. With your pot of hot milk by your side, toss a separate saucepan over a medium-high flame and:

Add in the butter. Wait for a minute or two until is starts to get frothy.

Sprinkle in the flour. Whisk the flour into the butter and let it cook for ~2 minutes to make a roux. You want the roux to be a pale blonde color.

Add in the hot milk, bit by bit. I dunno, roughly 1/3 of a cup or so in each go. Whisk continuously. I know some people are believers in cold milk-hot roux, this is just the way I do it. Both believers of the cold milk and hot milk theories insist that it helps prevent lumps in the final product, I’ve had better luck with the latter.

Once all the milk is in and incorporated, let the bechamel bubble for ~5 minutes. This will thicken the sauce and also help remove any lingering flour taste. The sauce is finished once it can coat a spoon and your can ‘draw’ a line in the bechamel with your finger.

Shut off the heat, whisk in the seasoning: ¼ tsp salt, ¼ tsp white pepper.

Fold in the seafood.

Assemble the plates. Pour the sauce over the egg fried rice in the mini casserole dish. Top with the grated cheese.

Broil for five minutes at 250C. So the big thing here is that we don’t want the bechamel to set, we want a creamy sauce… not something custardy. Once the cheese is melted and slightly browned, take it out.