Happy New Year

While 2008 winding down, I'd like to say THANK YOU to those who visit this blog frequently or just drop by coincidentally. On this blog, Easy Recipes, although I have not posted as frequently as on my other recipe blog in Chinese, I know many of my readers are very loyal and keep checking out if there are any recipes translated and published here. Many thanks to you all! I hope that I can squeeze more time to do what I’d like to do in 2009, like posting more frequently on Easy Recipes.

Wish you have a wonderful and happy new year. 

Eat well, cook with joy and enjoy good health!

Japanese Pork Chops in Ginger Sauce

Japanese cuisine is very popular around the world. Some famous Japanese dishes would call for ginger sauce or ginger for seasoning, just like this Pork Chops in Ginger Sauce. In many Japanese restaurants, you can easily find this dish in their menus. It’s very popular, yet might cost you a lot in certain Japanese restaurants. How about cooking it at home? Yeah, I tried it a few weeks ago. The taste was similar to the ones in a set lunch I tasted in a nearby Japanese restaurant, but I only spent a few dollars on cooking this dish to feed my whole family. It’s worth trying. Adding some cooking sake (Mizkan) makes a big difference in tasting the pork chops. Yummy!

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White Chocolate & Brown Sugar Cookies

This is a very special festive treat. To make chocolate cookies, coco powder are commonly used to give an attractive look and brownish color. Here I made a little tweak of using brown sugar to replace the coco powder. The flavor of white chocolate blends with the aroma of brown sugar so well.



I made two dozens of these special cookies just in case of any friends of mine dropping by during Christmas holidays.

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Fried Eggs with BBQ Pork

Here comes another delicious dish in Chinese home cooking. When I wrote this recipe in Chinese, there’s horrible news breaking out on China’s toxic milk. Most of my friends in Hong Kong didn’t dare to take the risk of consuming any milk at all. A little trick used in the recipe was to whisk eggs with some milk. So, when I posted the recipe, I put a remark that the milk called for in the recipe could be replaced by water.



The main ingredient of the fried eggs was the BBQ pork that I baked the other day, that means I used the leftover to make this quick and yummy dish.

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Split-Pea and Coconut Cream Pudding

Split-Pea and Coconut Cream Pudding (椰汁馬豆糕) is a very popular dessert in Hong Kong. You might get one small platter of this dessert after finishing your dinner at Chinese restaurants. Well, you hardly have it free of charge at the moment, maybe most restaurants have to cut their budgets back.



Many Chinese people like this dessert, especially for little kids. The aroma of coconut milk and soft texture of split peas are very tempting. It could be a perfect party food as well. I use to prepare it one day before. Without any hectic pressure before party, I can enjoy myself.

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Lamb Cutlets with Baked Potatoes

If you travel or move to Australia, don’t miss any chance to try lamb cutlets. They are tremendously wonderful. The meat is very tender and succulent. All you need is to season the lamb cutlets with a pinch of salt and pepper before frying or baking, you’ll taste the best lamb you’ve ever had. Maybe you think they cost too much. Once in a while you might indulge yourself with this good food. Luckily, I came across some lamb cutlets on sale for half price at the nearby supermarket. So, there’s no need to have a second thought. I grabbed a packet of them back home and cooked with creamy baked potatoes. Yummy!

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Peking Pork Chops

This famous dish enticed my whole family’s appetites. However I made a little tweak of using pork chops that usually used spareribs in the traditional way. This is all because of my hubby’s preference to pork chops over spareribs. He said spareribs are too bony, not enough meat for him. Ok, he’s right. Our body can only digest meat not bone. Moreover, spareribs are quite expensive here in Australia. So I used pork chops and kept the traditional way of cooking Peking sauce. You can keep using the spareribs if you like, of course.

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Pan-Fried Lamb Leg Steak with Rosemary

In Australia, we can easily get best quality of lamb. The meat is so tender that you can’t resist to eat more after having one. I tried the lamb leg steak this time, even though I know rack of lamb is the best cut. Our family was very satisfied with the result. With half the price of rack of lamb, you can enjoy the similar taste, no blames at all. Best of all, I can prepare this dish on-the-go. Cheap, yummy and quick! Fantastic!

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