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Authentic Chinese Recipes Made Easy

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You are here: Home / Archives for Recipes / Recipes by Cooking Style / Hawker Recipes

Hawker Recipes

Mini Chicken Satay (Inspired by the Singapore Flyer)

Homemade Chicken Satay (Inspired by The Singapore Flyer)

Dragon Playground Bubur Chacha 16x9

Homemade Bubur Cha Cha (Inspired by the Dragon Playground)

Shrimp Paste Chicken 9x16

Shrimp Paste Chicken (Har Cheong Gai/虾酱鸡)

Bowl of Singapore laksa served with sambal chilli

Singapore Laksa Recipe and Panasonic MX-V310 Blender Review

Portrait view of Wat Tan Hor Fun served with chilli and spring onions

Wat Tan Hor Fun (Silky Egg Hor Fun with Prawns)

Whole chopped soy sauce chicken ready to serve, with chilli sauce, spring onions and noodles

Soya Sauce Chicken (Si Yau Kai / 豉油鸡)

Hokkien Braised Duck (Lor Ark): This beloved Hokkien family recipe was passed down to Mdam Ong from her late mother, and is one of the favourite family dishes in the Ong clan. Learn this grandmother's secrets, including how to remove the oil glands of the duck and why she never covers the wok while braising this dish.

Hokkien Braised Duck (Lor Ark)

Dry-Fried Beef Hor Fun (干炒牛河) Recipe - Step by step photos and recipe video tutorial by The Burning Kitchen

Dry-Fried Beef Hor Fun (干炒牛河)

Szechuan Dry-Fried String Beans 16x9

Sichuan Dry Fried Green Beans with Chai Por (Gan Bian Si Ji Dou)

SPICY CLAYPOT EGGPLANT WITH MINCED PORK (鱼香茄子煲): The eggplant is spicy and flavourful (thanks to the Taiwan chilli bean sauce base), while the process of first deep-frying and then braising the eggplant in a traditional claypot gives it a smooth, almost creamy texture that makes every mouthful a delight to bite into!

Spicy Claypot Eggplant with Minced Pork (鱼香茄子煲)

Beef with Ginger and Spring Onions

Beef with Ginger and Spring Onions (姜葱牛肉)

Braised Claypot Tofu with Assorted Vegetables (红烧砂锅豆腐)

Mei Cai Kou Rou - Portrait (1)

Braised Pork Belly with Sweet Preserved Mustard Vegetable (Mei Cai Kou Rou)

Char Kway Teow - Portrait (1)

Char Kway Teow (Fried Kway Teow)

Deep Fried Prawn Roll (Hei Zho): Hei Zho is a Teochew and Hokkien favourite dish served during the Chinese New Year. It is similar to Ngor Hiang except that it contains more prawn and is in the shape of beads, wherea Ngoh Hiang resembles sausage. 

Deep Fried Prawn Roll (Hei Zho)

Kueh Lapis on wooden cutting board

Steamed Kueh Lapis (Jiu Ceng Gao / 九层糕) and Panasonic Cubie Oven Review

Fried Hokkien Prawn Mee (Fried Hae Mee / 炒福建虾面)

Prawn Noodles (虾面/Hae Mee) With Pork Ribs: In the old days, people would bring their tiffins to buy this from street peddlers who would carry their entire 'stalls' on long wooden poles across their shoulders. Nowadays, its so convenient to go out to a hawker centre to enjoy this local favourite, or you can even cook it at home!

Prawn Noodles (虾面/Hae Mee) with Pork Ribs

steamed tapioca cake coated in grated coconut on white plate with accompanying chinese tea cup and pot

Steamed Tapioca Cake (蒸木薯糕 / Kueh Ubi Kayu)

Pork Meatball Congee With Scallops: Don't you simply love the thick, creamy consistency of the congee served at top-notch Cantonese restaurants? Today I will teach you how to make this sweet and flavourful pork meatball congee at home, without the hours of simmering / slow cooking typically needed to achieve such a texture.

Pork Meatball Congee With Scallops: How to get the perfect congee texture

Crispy Chinese Money Bag Fritters: One of my childhood favourites, the distinctive money bag shape of these juicy golden meat dumpling fritters is deeply nostalgic of an era long past when Chinese people used to keep their money in little pouches like these!

Crispy Chinese Money Bag Fritters

Traditional Clay Pot Rice with Chicken

Traditional Claypot Chicken Rice: How to Get that Crispy Golden Layer of Rice

Steamed Rice Cake (白糖糕 Bái Táng Gāo or Pak Tong Gou in Cantonese) is a traditional sweet Chinese steamed rice cake made with rice flour and white sugar.

Steamed Rice Cake (白糖糕 Bái Táng Gāo)

Sticky Chinese BBQ Pork (Char Siew): This is Mum's Char Siew recipe with no MSG and no food colouring. Look how juicy and succulent the Char Siew is! My absolute favourite are the little sticky glazed bits with a slightly charred, smoky flavour. Simply heavenly...

Grilled Char Siew (Sticky Chinese Roast Pork)

Crispy Wonton with Thai Sweet Chilli Sauce

Wonton Noodle: Wonton-making can be a fun family activity that even young children (age 3 and up) will enjoy! Freeze up a batch for Wonton Noodle - they will come in real handy on those days when you need to whip up a fast, easy & healthy meal!

Wonton Noodles (Wanton Noodles/云吞面)

Shrimp and Pork Dumpling (Siew Mai): This all-time favourite Dim Sum dish is healthy, tasty and easy to make at home! Wrap our versatile meat mix stuffing recipe with wonton skin, and top with fresh shrimp roe and pop into the steamer for a quick snack!

Siew Mai (Shrimp and Pork Dumpling)

Curry Fish Head: This iconic Singaporean & Malaysian favourite combines the rich spices of South Indian cuisine, the tangy flavour of tamarind and the creamy goodness of coconut milk with deliciously tender fish head, a delicacy among the Chinese.

Curry Fish Head

Crispy Pork Belly is probably everyone's favourite Cantonese roast meats! The skin is so crispy golden you can hear the crunch as you bite into it, and the meat is so moist and succulent. Its so yummy, I guarantee you won't be stopping at just one!

How to Make Ultra Crispy Pork Belly (Siu Yuk)

Spicy Water Spinach (Sambal Kangkong): The aromatic spicy sambal sauce used to fry this vegetable is made from chilli, dried shrimp and shallots, and packs a punch when it comes to flavour! A definite MUST-TRY if you love spicy Chinese food!

Spicy Water Spinach (Sambal Kangkong/马来风光)

Bak Kut Teh (Pork Rib Tea Soup): This clear peppery soup with fall-off-the-bone-tender pork ribs goes best with a bowl of steaming white jasmine rice, fried dough fritters (you tiao) and chilli soy sauce dipping sauce. So yummy!

How to Make Bak Kut Teh with Homemade Spice Mix

Traditional Soy Milk Recipe

Traditional Soy Milk Secret Recipe

Braised Pork Buns (Kung Bak Pao)

Braised Pork Buns (Kung Bak Pao 扣肉包)

Sliced Fish Mee Sua

Sliced Fish Mee Sua (Wheat Vermicelli)

Thai Smoked Lemongrass Fish

Thai-inspired Smoked Lemongrass Fish

Vegetarian_Bee_Hoon_Zai_Mi_Fen

Vegetarian Bee Hoon (Zai Mi Fen)

Fried_Chee_Cheong_Fun_Recipe_And_Step_By_Step_Photo_Tutorial

Fried Chee Cheong Fun (Rice Rolls) Recipe

Sticky_Coffee_Pork_Ribs

Sticky Coffee Pork Ribs with Kahlua (咖啡排骨)

Penang_Laksa

Penang Assam Laksa with Salmon

Fish Perkedel (Indonesian Croquette)

Begedil / Perkedel (Fried Potato Patty with Fish)

Singapore style hainanese chicken rice with accompanying sauces and chicken soup

Hainanese Chicken Rice

Stir-fried_Beef_with_Bittergourd_Recipe

Stir-fried Beef with Bitter Gourd Recipe

Chinese_Fried_Rice_Yang_Zhou_Fried_Rice_Recipe

Yang Zhou Fried Rice (扬州炒饭)

Oyster_Omelette_Recipe

Fried Oyster Omelette (Or Luak/ Or Chien) Recipe

Crispy Cereal Butter Prawns (麦片虾 Mai Pian Xia): Juicy king prawns fried with butter, crispy cereal, curry leaf and a little chilli padi. This hawker favourite is served at almost every Zi Char stalls around Singapore, is a favourite dish among many Singaporeans.

Crispy Cereal Butter Prawns (Mai Pian Xia 麦片虾)

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Hi! We are Bee Leng & Melissa, the mother-daughter team behind The Burning Kitchen. Our mission is simple: to make authentic Chinese cooking accessible to all, anytime, anywhere. We believe in teaching you the secret sauce behind each recipe. Read more!

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