Valentine's Day Giveaway from Hotel Chocolat

Monday, 31 January 2011

Chocolates may be on the top of the "Cliché Gift Ideas for Valentines Day" list, but it is undeniably a favorite or should I say...the safest gift for lovers. And, who would ever say no to chocolates?!

Valentine's day is just 2 weeks away and Hotel Chocolat has launched a fantastic range of Valentine's gifts created for secret admirers and hopeless romantics alike. What I like most about Hotel Chocolat is their sleek and modern chic packaging. They also do a selection of amazing gifts that suit most budgets. This box of "Sealed With A Kiss" is a collection of chocolates presented in a glamorous keepsake, heart-shaped box and tied with thick grosgrain ribbon for a romantic finishing touch.

Hotel Chocolat Valentine's day giveaway

This gorgeous box of chocolates includes 12 different types of white, milk and dark chocolates in various shapes. You get some of the usual stuff like lightly salted caramel, Eton mess, macadamia crunch, and you also get the lovey-dovey V-day specials like peanut passion, chocolate brownie, liquid caramel and strawberry love mini hearts; "hot lips" - I call them "geisha sweet lips" - a melt-in-the-mouth, silky soft dark ganache encased in a pair of passionate dark chocolate lips; "aphrodisiac" - an oyster shaped chocolated filled with smooth hazelnut praline.

My favourite? To be honest, I've only tried half a dozen or so as I can't wait to share it with you! So far, it's the strawberry love mini heart. Tangy strawberry ganache encased in deliciously smooth creamy white chocolate.

Can't wait to try? Gianduja Bombe. Gianduja is the Queen of Pralines and melts like butter in the mouth - sounds awesome.

Hotel Chocolat Valentine's day giveaway3

SO, dear readers, to show how much I love you guys, I've paired up with Hotel Chocolat once again to giveaway a gorgeous box of luxury valentines chocolates.

Hotel Chocolat Valentine's day giveaway2

For a chance to win, simply leave a comment below telling me...

what's the most cliché yet still LOVE Valentine's day gift can you can think of!

You can also tweet about this giveaway and leave a comment telling me you've done so to increase your chances of winning.

The competition ends at Midnight GMT 7th February 2011 and is open to ANYONE from ANYWHERE. A winner will be selected using and will be contacted via email, so please remember to leave a valid email add.

Good Luck!!!


This competition is now closed. The winner is....


What a beautiful box of chocolate! A big pair of red lips that's filled with little heart shaped, sparkly winey, chocolates :D"



Pineapple Bun, Bo Luo Bao 菠蘿包 by Christine's Recipes

Sunday, 30 January 2011

Chinese New Year is just a few days away and I feel the need to post something "pineapple" since pineapple signifies luck and prosperity. I'm sure you guys are sick of pineapple tarts by now, so I'm not going to blog about another pineapple tart recipe but pineapple buns. Like egg tarts, pineapple buns or polo buns are huge in Hong Kong. Although it's called a pineapple bun, it doesn't contain any pineapples. The sweet and crunchy topping is baked to golden brown and its checkered top resembles a pineapple, thus the name. Since I have no luck in bread baking, I've invited Christine to share her pineapple bun recipe with us.

Christine is the author of Christine's Recipes and 簡易食譜 (her Chinese blog). She's originally from Hong Kong but have migrated to Australia with her husband and daughter for many years. Her blogs feature a wide variety of delicious homey Chinese recipes and also other Asian dishes. Besides, she's also a very good baker. Now, please welcome Christine to Pig Pig's Corner as she shares her pineapple bun recipe with us!

Pineapple Buns01

Every time I visit and browse Ann’s blog, Pigpig’s Corner, I’m attracted and amazed by her gorgeous, mouth-watering pictures. Not only does Ann have intriguing recipes, but also publish heaps of high quality of restaurant reviews written by the Wild Boar, her partner. When Ann asked me to guest post on her lovely blog, I was wondering what I could contribute more than she’s already had. Then came a suggestion from Ann, a challenge to me, to make a very popular snack in Hong Kong, Pineapple Buns (aka BoLuo Bao 菠蘿包 in Cantonese).

Thank you, Ann, for giving me this opportunity, but sorry for taking quite a long time to send my post in. The recipe I developed here, was adapted from the owner of a Hong Kong bakery shop, specialized in making and selling pineapple buns (refer to this video for original recipe in Chinese and the whole process). There are two important ingredients in the original recipe, lard for making the topping crispy, and ammonia powder for making crackling patterns on the crispy topping. As I don’t use lard in my home-cooking at all, I tweaked it and used butter only. Besides, how would I make Asian breads without tangzhong? Absolutely not. Many of my readers have already known that I’m addicted to tangzhong breads because they are soft and fluffy, and can be kept for days. Since I tweaked the original recipe with butter and tangzhong, I have had three trials until I got it right and feel satisfied. In the end, the original recipe was totally unidentified with mine. Or to say, doing the same thing by taking different routes. If any of you would like the original recipe translated in English, feel free to email me.

As for using ammonia powder, it’s quite tricky. If used not enough, you’d be disappointed for no crackling patterns appear on the topping. If more than enough, your buns would smell weird (yes, like wee). Hope that I didn’t scare you off. If you don’t want to risk, or can’t find any ammonia powder, you can skip the ingredient, and use a knife to score the top pastry before transferring your buns in oven for baking. You’d get regular patterns, instead of getting irregular crackling that classic Hong Kong pineapple buns would have. Taste remains the same anyway. Hope you all like my sharing here.

Pineapple Buns02
Pineapple Buns
Makes 12 buns, each about 62 grams

Ingredients of bread:
  • 350 gm bread flour
  • 70 gm caster sugar
  • 4 gm salt
  • 56 gm whisked egg
  • 10 gm milk powder
  • 6 gm instant dry yeast
  • 120 gm tangzhong (refer this post for making tangzhong)
  • 125 ml milk
  • 30 gm butter, softened at room temperature

Ingredients of topping (makes 12, each about 20grams)
  • 125 gm cake flour
  • 55 gm caster sugar
  • 40 gm butter, softened at room temperature
  • 7 gm milk power
  • 1 egg yolk
  • 1 Tbsp evaporated milk
  • 1 tsp condensed milk
  • a bit less than 1/4 tsp edible ammonia powder, available at Asian stores
  • 1/4 tsp baking powder

To make buns:
  • Combine all dry ingredients: flour, salt, sugar and yeast in a bowl. Make a well in the center. Whisk and combine all wet ingredients: milk, egg and tangzhong, then add into the well of the dry ingredients. When all ingredients get together, knead in the softened butter. The dough is quite sticky and messy at this stage. Keep kneading until the dough is smooth, not sticky and elastic. Shape dough into a ball. Place in a greased bowl and cover with a wet towel or cling wrap. Let it proof till it's doubled in size, about 40 minutes.
  • Transfer the dough to a clean floured surface. Deflate and divide into 12 equal portions. Cover with cling wrap, let rest for 15 minutes.
  • Meanwhile, make the topping, refer to the directions below.
  • Knead each little dough portions into ball shapes. Let them complete the 2nd round of proofing, about 35 minutes, doubled in size.
  • Preheat oven to 210°C (410°F). When the dough portions are doubled in size, remove topping paste from fridge, cut into 12 equal portions and roll in balls. Cover by a film wrap and press each portion into a flat disc. Place on top of the small dough. Repeat this step with the rest. Brush the top with whisked egg yolk and bake in a preheated 210°C (410°F) for 5minutes. Reduce the temperature to 180°C (356°F) and bake for another 15 minutes.
How To Make Pineapple Buns02

To make topping:
  • Cream softened butter with an electric mixer over medium speed until smooth. Add sugar and continue to beat until fluffy.
  • Add milk powder, egg yolk, evaporated milk, condensed milk, baking powder, combine well. Sift in flour and ammonia powder and incorporate well. The mixture is quite moist and sticky. Use a piece of film wrap to roll into a log. Chill for 30 to 40 minutes. When it becomes harder, it’s ready to use and shape it.
How To Make Pineapple Buns01

  • As for the amount of ammonia powder, don’t go over 1/4 teaspoon of it when using 125 grams of cake flour to make the topping. If you use less or more flour, please adjust the amount of ammonia powder accordingly.

Lemongrass Butter Cake

Friday, 28 January 2011

I didn't plan to bake any cakes when I went home for Christmas but looking at my mum's collection of a gazillion cake tins, I couldn't resist. Oh, have I mentioned that my mum is not an active cook? But she has 3 kitchen areas with a thousand cookware, a million tableware and a gazillion kitchen accesories. Name what you want and you'll get it in her kitchen. I was looking for a cookie press one day and my mum took out some cookie cutters, a manual cookie press and an unused box of electric cookie gun for me to choose, I was...shocked. How I wish it was my kitchen.

Lemongrass Butter Cake

Enough of cookie presses, back to cake tins. I knew that I had to bake a butter pound cake when I found a bundt pan in the kitchen. The last pound cake I made was a failure as all I had were round springform tins. Butter or pound cakes are characterised by their high proportion of fat and sugar to flour. The batter is usually very dense and so a bundt/ tube/ loaf pan is often recommended. I infused it with lemongrass this time to give the rich buttery cake a clean fresh taste.

Lemongrass Butter Cake 2
  • 250 g unsalted butter
  • 220 g caster sugar
  • 4 large eggs (about 200 g)
  • 1/3 cup milk
  • 1/3 cup heavy cream
  • 2 stalks lemongrass - bashed
  • 250 g cake flour - sifted
  • 1 tsp baking powder

  • In a saucepan, bring milk, heavy cream and lemongrass to a simmer. Remove from heat and let steep, covered for about 30 mins. Strain cream mixture through a sieve into a bowl.
  • Generously butter a bundt pan and dust with flour, knocking out excess flour.
  • Sift together cake flour and baking powder. Repeat sifting into another bowl. Flour will have been sifted 3 times total.
  • Beat together butter and sugar at medium-high speed until pale and fluffy.
  • Add eggs 1 at a time, beating well after each addition.
  • Reduce speed to low and add half of the flour, then all of the cream, then remaining flour, mixing well after each addition.
  • Scrape down side of bowl, then beat at medium-high speed for about 2 mins. Batter will become creamier and satiny.
  • Pour batter into buttered and dusted pan and hit pan against work surface once or twice lightly to eliminate any air bubbles.
  • Bake at a 160°C pre-heated oven until golden brown and a wooden pick or a skewer inserted in the middle of the cake (about 20-25 mins).
  • Best served warm. Re-heat in the microwave for about 15-20 secs before serving.


Nutty Slice Biscuits 义大利咖啡脆饼

Thursday, 27 January 2011

These biscuits are also known as egg whites only biscotti. Biscotti is a general term for all twice baked/ cooked biscuits and is thought to have originated in the Italian city of Prato. Since these biscuits are made without any fats, and they are sliced very thinly for a second baking process, they are extremely light and crunchy, and can be kept for a long period of time. These crunchy treats are great for dunking in wine or cofee.

Nutty Slice Biscuits 义大利咖啡脆饼 3

The nuts are bound together by an egg white and flour mixture to form a sticky dough. The dough is then shaped into a log and baked until firm. After cooling, the log is left to harden in the fridge for a short period of time. The log is then sliced into very thin slices and baked again to draw out the excess moisture resulting in dry and biscuits. The original recipe calls for 60 g of glazed ginger, but I didn't have any at hand, so I added more nuts. Feel free to substitute the nuts with any of your choice, you can even add dried fruits and chocolate chips!

Nutty Slice Biscuits 义大利咖啡脆饼
Recipe from Joy of Making Cookies by Alex Goh
  • 4 egg whites
  • 130 g sugar
  • A pinch of salt
(B) sifted together
  • 120 g plain flour
  • 30 g rice flour
(C) all chopped
  • 50 g pistachio
  • 100 g walnuts
  • 100 g almonds
  • 60 g glazed ginger (I omitted this and added more nuts)

  • Whip A till stiff.
  • Add in B and mix till well blended.
  • Add in C and mix till well incorporated.
  • Pour it into a greased and lined loaf tin. Make 2 loaves (17 x 8 x 6cm).
  • Bake at 175°C pre-heated oven for 40 minutes.
  • Let it cool and then keep in the freezer for 6 hours or more.
  • Cut it into thin slices about 2 mm thick. The thinner the crispier!
  • Bake it again at 150°C pre-heated oven for 15 minutes or till crisp.

Nutty Slice Biscuits 义大利咖啡脆饼 2

Peanut Butter Cookies with Crunchy Abalone Macadamia & Sea Salt

Monday, 24 January 2011

I rarely bake cookies and the cookie recipes on my blog are either soft chewy chocolate chip cookies or Chinese New Year goodies. See the trend there? I like soft chewy or melty cookies. Crunchy is not my thing. I bookmarked Ellie's Crunchy Peanut Butter & Sea Salt Cookies recipe nonetheless, the way she described it got me. And maybe someday, I'd learn how to appreciate crunchy cookies.

Peanut Butter Cookies with Crunchy Abalone Macadamia & Sea Salt 2

I finally made this at home for my mum since she loves nuts, loves cookies and recently got herself a spanking new Fire Engine Red Nespresso machine (ps. more cookie and biscuit recipes to come). I added my mum's precious Australian abalone flavoured macadamias instead of salted peanuts. This was not my intention as she thought the bag of salted peanuts I bought were one of her many bags of "unwated snacks", so she happily fed it to our guests during a family tea party. Luckily, she always has a private stash of nuts tucked away somewhere.

Peanut Butter Cookies with Crunchy Abalone Macadamia & Sea Salt

These cookies were really delicious. They weren't as crunchy as I imagined. The first bite was but it's sort of melty after. The crunchiness of the nuts, the subtle peanut butter flavour and the saltiness of the sea salt were a perfect combo. If you are looking for something different from your usual Chinese New Year peanut cookies, do give this a try!
Adapted from Almost Bourdain
  • 2 cups (300 g) plain flour
  • 1/8 tsp baking powder
  • 1/2 tsp salt
  • 180 g unsalted butter, cool but not cold, cut into chunks
  • 1/3 cup (75 g) castor sugar
  • 1/3 cup (75 g) firmly-packed brown sugar
  • 1 tsp vanilla extract
  • 1 egg
  • 110 g crunchy peanut butter
  • 1/3 cup (50 g) salted peanuts (I used 1/2 cup of abalone flavoured macadamias - coarsely chopped)
  • Sea salt flakes - for topping

  • Sift together flour, baking powder and salt.
  • Cream the butter and both sugars until they're light and creamy using an electric mixer.
  • Add the vanilla extract and egg; the mixture may look a bit curdled, but it will be fine once the flour is added.
  • Scrape the peanut butter into the egg mixture, mix until well combined.
  • Add the flour mixture and mix until it just forms a thick soft dough (Don't overdo the mixing in of the flour or the biscuits will be a tad tough.)
  • Add the peanuts to the dough and stir them in with a spatula.
  • Scrape the dough out onto a chopping board and divide it in half.
  • Lay a large sheet of foil on a bench and cover it with a sheet of baking paper. Gently knead one piece of the dough briefly to bring it together, then roll it into a log about 5 cm in diameter.
  • Sit the log on one edge of the baking paper and roll it up in the paper. Next, roll it so it's wrapped in the foil. Twist the ends of the foil tightly in opposite directions so you end up with something that looks like a very long bonbon. Repeat with the remaining dough.
  • If you're baking the biscuits on the same day, chill the logs for 2-3 hours in the fridge until they're firm enough to slice. Or, at this stage, you can freeze the logs until you need them (they keep well in the freezer for about 5 weeks; just defrost them in the fridge before slicing them.)
  • Preheat your oven to 150°C. Line some baking trays with baking paper. Unwrap the log (or logs) and cut into 6-7 mm-thick slices.You have to work quickly here as the dough softens quite fast.
  • Sit the rounds, about 2 cm apart, on the prepared baking trays. Gently sprinkle a little sea salt onto each one; I'd go fairly lightly on the salt the first time you make them, and then when you've tried them once you can adjust the amount.
  • Bake, in batches if neccessary, for 20-25 minutes or until the biscuits are light golden-brown and feel crisp to touch. If your oven cooks a bit unevenly, turn the trays back to front and swap the shelves halfway through the baking time. Remove the trays from the oven and leave the biscuits to cool completely on them.
  • Store the biscuits in an airtight container.

Marbled Red Vinasse Eggs 紅糟蛋

Saturday, 22 January 2011

Chinese New Year is in less than 2 weeks! Have you done your new year shopping? Any ideas on what to cook for reunion dinner? Finished with your CNY cookie baking yet? I have not. I don't think I'll be doing any cookie baking this year since I should be studying for my viva. But to get into the CNY spirit, I thought I'd post something festive and maybe give you some ideas on what to cook for CNY.

Marbled Red Vinasse Eggs 紅糟蛋

I got this idea from Chinese tea egg or marbled egg (茶叶蛋). It is an extremely popular Chinese snack and is commonly sold in shopping malls in Malaysia. The eggs are usually kept in an electric rice cooker which keeps the eggs warm throughout the day. Chinese tea egg is traditionally prepared by simmering hard boiled eggs in spices, soy sauce, and black tea leaves and is apparently a popular dish during the CNY season as egg symbolises fertility.

Marbled Red Vinasse Eggs 紅糟蛋 3

The beautiful marbling effect is achieved by cracking the shells of the hard boiled eggs then simmering them in a "coloured" liquid. Since red symbolises prosperity and is considered an auspicious colour, I cooked the eggs in a red liquid made from Fuzhou red wine lees or red vinasse (hong zhao, 紅糟). Red wine lees is obtained from the fermentation of Fuzhou red wine and glutinous rice. A very detailed explanation of Fuzhou red wine and wine lees can be found here. To be honest, I'm not sure where you can get this ingredient, my mum got hers from a hawker which specialises in Fuzhou (福州) cuisine in KL, Malaysia. They used to charge her a few dollars but now she gets it for free.

Marbled Red Vinasse Eggs 紅糟蛋 4

Gorgeous aren't they? The best thing is, they are all unique. So don't be too gentle with the eggs, make sure the cracks are pretty deep, as that is how the "coloured" liquid seep into the cracks colouring and marinating the eggs inside their shells.

Marbled Red Vinasse Eggs 紅糟蛋 5

I would suggest cooking a bigger batch at once since it involves simmering for a few hours. You can keep the eggs submerged in the simmering liquid after it is cooled. Remember the longer the eggs steep the more intense the flavour!

Marbled Red Vinasse Eggs 紅糟蛋

Printable recipe
By Pig Pig's Corner

Prep time: 15 mins
Cook time: 2 hrs

  • 1/2 tbs sesame oil
  • 3 cloves garlic - crushed
  • 3 slices ginger
  • 4 tbs red wine lees
  • 2 1/2 tbs light soy sauce
  • 2 tsp rock sugar
  • 1/4 cup Shaoxing wine
  • 2 1/2 cups water
  • 6 eggs
  • Place all the eggs into a pot. Pour in enough water to cover the eggs. Bring the water to boil on high heat. Boil for about 5 minutes or so.
  • Cool the eggs by rinsing them under running cold water.
  • Crack the shell of hard boiled eggs. Hit the eggs against a surface or you can use a spoon and tap the eggshell to crack the shell all over. Don't be too gentle. Make sure those cracks are pretty deep, as that is how the "coloured" liquid will seep into the eggs.
  • Heat up sesame oil in a pot (just enough to fit 6 eggs), add garlic and ginger, saute until fragrant.
  • Add red wine lees, fry until fragrant.
  • Pour in Shaoxing wine, water, light soy sauce and rock sugar. Bring to boil.
  • When the water comes to a boil, add in hard boiled eggs. The eggs should be fully submerged. Lower heat to simmer for at least 2 hrs. Top up with more water when necessary.
  • For best results, leave to cool after simmering then leave the eggs to steep in the liquid overnight in the fridge. For storage, transfer them into a glass or ceramic jar, cover and refrigerate. Once cooked, the eggs can be kept in the fridge for 10 days, but best within 3 days.
Marbled Red Vinasse Eggs 紅糟蛋 2

Malaysian Bah Kut Teh 肉骨茶

Friday, 21 January 2011

Tracing the origins of any dish is tricky at best, but bah kut teh is quite possibly a Malaysian invention as friends from the other main Chinese-dominated countries (HK, mainland China, Taiwan) have often complained that they wish they had this in their local places. As we just returned from a month-long holiday in Malaysia, we felt a post about this appropriate.

For the uninitiated, bah kut teh roughly translates into “meat bone tea” in Hokkien and is essentially a soup made from pork and herbs usually served in claypots. There are a few variants within the Klang Valley: Hokkien, Cantonese, Teochew styles (each of them being different Chinese dialects) as well as the newer “dry” version.

Malaysian Bah Kut Teh 肉骨茶 9

The Hokkien style is found mostly in Klang and the soup is a much thicker meaty base. The Cantonese type tends to be scattered throughout Petaling Jaya and has a more soupy and herbal aroma. The Singaporeans meanwhile are more known for the peppery Teochew type. The “dry” bah kut teh is a different beast as the soup is served separately and the pork is cooked in a claypot with a much thicker sauce with some dried chili.

As half my family hailed from Klang, I grew up preferring that meaty version. In the past couple of years though we were introduced to a store that blew my mind with its flavour and we’ve been frequenting it ever since; I pretty much don’t bother going to other places to eat bah kut teh now.

So what’s so special about Mo Sang Kor 毛山稿 then?

Malaysian Bah Kut Teh 肉骨茶 5

Well, their soup base is incredibly concentrated and for someone like me who loves strong flavours, this is absolutely divine. The soup has an extremely strong herbal taste and has the great flavour of pork within but doesn't have the oiliness sometimes seen when cooking the fatty meat.

Malaysian Bah Kut Teh 肉骨茶

Unlike other bah kut teh stalls, the meat is served in very small porcelain bowls instead of claypots and Mo Sang Kor only sells pork and the occasional mushroom with soup and plain rice; no dicking about with tofu or vegetables, there is only the good stuff here.

Malaysian Bah Kut Teh 肉骨茶 10

Unfortunaly they also don't sell "yau char kwai" (油炸鬼,Chinese crullers) but there is a stall about 50 m down the road that does so a quick walk there and back and Mo Sang Kor will cut them up for you.

Malaysian Bah Kut Teh 肉骨茶 6

They are also extremely stingy with the soup. You only get about 2 tablespoons worth of soup if you order extra soup.

Malaysian Bah Kut Teh 肉骨茶 2

Bah kut teh, much like dim sum, is traditionally a breakfast meal so most shops open at 6am and on busy days the choice pieces of pork is sold out by 9am. A huge variety of bits of the pig are available to choose from but I tend to prefer the ribs (排骨) and “small bone” (小骨, no idea which bone it is) as they’re comparatively leaner. The PigPig and her mum meanwhile likes “zhu wan” (豬彎, pork knuckle joint; the most popular cut of meat), semi fatty meat (半肥肉) and the trotter (豬腳) as they have much more fat on it while my dad likes the “big bone” (大骨) for the mix of meat, fat and cartilage.

Malaysian Bah Kut Teh 肉骨茶 3
Left: One mushroom and pork tendons (豬腳根). Right: pork trotters (豬腳)

Malaysian Bah Kut Teh 肉骨茶 7
Pork knuckle joint (豬彎)

To wash down the strong meatiness of the soup, near everyone will be having cups of Chinese tea. The shop provides a decent variety but some customers will also bring their own preferred tea leaves. Scattered throughout the tables are gas tanks with kettles boiling away on top for people to refill their teapots.

Malaysian Bah Kut Teh 肉骨茶 8

Miscellaneous notes about bah kut teh:
• Chicken could be substituted for the pork, but unless you’re Muslim, why would you want to do that?
• Some shops will add in tofu, mushrooms and vegetables to the soup. That’s criminal as it completely destroys the taste of the soup especially by adding lettuce which dilutes the broth completely.
• Mo Sang Kor’s business is doing so well there are branches in Lot 10 Hutong (KL) and Puchong but I’ve only been to the one in Klang.

Mo Sang Kor 毛山稿肉骨茶
41 Leboh Bangau,
Taman Berkeley,
41150 Klang,

Malaysian Bah Kut Teh 肉骨茶 4
Recent price increase.

Roast Nam Yee Chicken 南乳燒雞

Tuesday, 18 January 2011

Happy New Year dear readers and I'm still alive!!! Sorry for my MIA for the past month as I've been REALLY busy...eating. Do check-out my FB page for all the good eats and also bad eats I had in Malaysia.

Yes, Malaysia - home sweet home =) I was home for about 2 months and managed to do a lot more other than just eating. Went for Bikram yoga classes, met up with a few wonderful bloggers (stay tuned for the details), went to China with my in-laws, got myself a Macbook (still struggling), cooked for my family (finally). I rarely cook at home since my stay is usually short and I want to eat out as much as possible. There's always too much to eat and too little time. Since I was home for about 2 months and the wild boar wasn't with me during the first month, I thought I'd do some home-cooking for my family. This was one of the few dishes I cooked. It is simple, tasty and looks pretty!

Roast Nam Yee Chicken 南乳燒雞 1
  • 1 whole chicken
  • 3 tbs nam yee南乳 (fermented red bean curd)
  • 2 tbs sugar
  • 1 tbs Shaoxing wine
  • 1 tsp 5 spice powder
  • 1 tsp white pepper powder
  • 1/2 bulb garlic - peeled and pressed

  • Butterfly a chicken. Learn how to butterfly a chicken here. Loosen skin by running a finger underneath the skin.
  • Mix together all other ingredients and rub it all over the chicken. Rub some underneath the skin as well. Leave to marinate for at least 1 hr, preferably overnight.
  • Roast in a 160°C (fan) pre-heated oven for about 45 mins or until done (juices should run clear when a skewer is inserted into the leg).
Roast Nam Yee Chicken 南乳燒雞 2