Christine's Recipes: Easy Chinese Recipes | Delicious Recipes (2024)

by Christine Ho · 3:51:00 PM · 52 comments

The egg waffle shaped like an egg, in Chinese it’s called 雞蛋仔 (literally means little eggs), one of the long standing popular street foods in Hong Kong. It’s one of my favourite childhood foods. I remember that I ate a whole packet after school nearly every weekday.

After moving to Australia, I miss this delicious snack very much, yet hardly tried to make any at home, simply because I don’t have the mould specially designed for making this snack. After posting the recipe of waffle (Hong Kong Style), many readers sent me emails asking for the recipe of 雞蛋仔. My dear readers you get it now after a long wait. One of my fans of my Chinese food blog, Anne Yeung wrote a guest post sharing her recipe. Anne and I share the same love of this unique Hong Kong hawker food. Many thanks for her time and generous sharing.

Origin of Hong Kong Style Egg Waffle
The Hong Kong style Egg Waffle is a unique street hawker food in Hong Kong. Piece by piece they come in a golden coloured honeycomb shape and gives out a rich aroma of cake flavour. It is in fact hollow in shape … it gives one an extraordinary experience when biting on it as it has a distinct texture of having a crispy shell with inner softness.

In accordance to information available, the Hong Kong Style Egg Waffle is originated in the 1950s. In an effort of making use of some cracked eggs, an Asian grocery shop’s owner made an attempt of developing this egg batter. Sugar, flour and evaporated milk were added to an egg batter and was poured into a honey-comb metal plate to cook into waffle. Traditionally, the Hong Kong Egg Waffles are made over charcoal flames. However, most people nowadays use electric stove tops due to cost efficiency and safety reasons. (Information gathered from https://zh.wikipedia.org/zh/雞蛋仔).

Nowadays, the Hong Kong Style Egg Waffle has its original formula improved to also come in an array of different flavours and they include chocolate, strawberry; original flavour with shredded coconuts, black sesame, etc. However, the original flavour still remains as the majority out of all.

My special feel with the Hong Kong Style Waffle
My childhood is like many others ... I grew up with the ‘companionship’ of the Hong Kong Style Egg Waffles …

I can never forget about that special bond I had with the Hong Kong Style Egg Waffles … perhaps I should have said I am reluctant to have forgotten about it, probably due to the fact that the deep rich egg aroma has concealed within it my personal growing up memories in Hong Kong.

My son is already the generation which is born overseas … it is not possible for him to fully understand that feeling that I have with the Hong Kong Egg Waffle. But what a mother can do is to learn making so at home, at least to give that tiny little chance to my next generation the opportunity of tasting that rich egg aroma over the other side of the world.

by Christine Ho · 10:53:00 AM · 16 comments

Not only is food blogging fun, but also does help me acquaint with many wonderful people with the same mind, same taste and same passion with foods. I met Janet on twitter and started to read her food blog, gourmettraveller88, regularly a few months ago. You can’t imagine how wonderful I feel, when I get to know a food blogger who came from the same home country, Hong Kong. We love the same old-fashioned and modern fusion Hong Kong cuisine. Janet is now living in Basel, Switzerland with her husband and a new-born baby.

Before she gave birth to her lovely son, Marc, her husband gave her a lovely present, helping her to publish her own cookbook, “Gourmet Traveller 88”. I’m so glad that Janet sent me a complimentary copy. In Janet’s cookbook, there are 7 sections, Chinese, Indian, Japanese, Korean, Thai, Vietnamese and Western, all recipes in each section were carefully chosen by Janet and her husband through months. I love Janet’s cooking passions, and feel she has her own style in creating dishes with simplicity, with creative ideas of whipping up her favourite dishes of different countries. Take this warm handful chicken salad as an example, Janet really knows how to tweak the dressing to go with the chicken and fresh veggies, that tastes very similar to the one that Japanese cold noodle salad often used.

by Christine Ho · 11:24:00 AM · 39 comments

I wouldn’t know how good this tangzhong recipe is until I tasted the fluffy buns that made from it. My friend, SK told me she nearly makes fresh bread everyday for her family with the tangzhong recipe. She’s got so many good and creative ideas of making different fillings for her buns. I can tell she’s more addicted to making tangzhong bread than me, and admire her passions. She really motivates me in turn, and I feel myself have to pick up baking bread more often. The question is that what fillings I can wrap inside the fluffy buns.

I recalled the first moment I tried the apple custard scrolls from Bakers Delight a few years ago, I immediately fell in love with their creamy custard mingled with fragrant diced apple inside. Here I experimented to whip up the filling for baking more tangzhong buns.