Feb 15, 2017 by Liv Wan

Blood Orange Quinoia Salad: The best summer salad

Salad, Recipes

Apr 9, 2017 by Liv Wan

Caramalised Pineapple Coconut Rice Pudding

Desserts, Recipes

Feb 04, 2017 by Liv Wan

Prawn and Lemon Butter Pasta

Pasta, Recipes

Jan 15, 2017 by Liv Wan

Chinese Fish Fragrant Omelette

Tips&Tricks, Travel

Nov 20, 2016 by Liv Wan

Red Cooked Pork Belly with Lotus Root

Chinese Food, Recipes

Feb 20, 2017 by Liv Wan

Buttermilk Fried Chicken


Jan 22, 2017 by Liv Wan

Habits: Do You Want To Live A Happy Life? Smile.

Thai Food, Recipes

Oct 20, 2016 by Liv Wan

Dan Bing: Taiwanese Egg Crepe. Delicious!

Breakfast, Recipes, Taiwanese Food

Oct 10, 2016 by Liv Wan

Stir Fried Beef with Thai Chive Flower and Bean Curd

Chinese Food, Recipes

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Chinese Fish Fragrant Omelette

Chinese Fish Fragrant Omelette

Chinese Fish Fragrant Omelette. You may be familiar with another dish “Chinese Fish Fragrant Eggplant” or even “Spicy Sichuan Eggplant” but there are in fact many “fish-fragrant” dishes in Chinese cooking and to be honest they all taste delicious!

Even though this dish is called “fish-fragrant” there is no fish in this dish at all. There is a story about this dish. A long time ago in Sichuan there was a family who were really serious when it came to cooking fish. They would use ginger, spring onion, garlic, mince, doubanjiang (chili bean sauce) and other ingredients to cook their fish with. They loved their fish!

One day the lady was cooking and she didn’t want to waste any leftovers from the dish she cooked so she used the ingredients to cook another dish. She was however extremely worried that it wouldn’t taste nice and her husband wouldn’t like it.

So when her husband came home, she was thinking about how she would explain the dish to her husband. Her husband was so hungry from work he didn’t wait for dinner to start, nor did he ask what the dish was, and he took a few bites. He said to his wife “This dish is the most delicious dish I have ever had in my life, how did you make it” She told him how she cooked it and they gave the dish the name “fish-fragrant-fry (魚香炒)”. This is where the name “fish-fragrant” comes from.

Nowadays people have invented many different dishes to accompany the “fish-fragrant” title/flavour, including fish-fragrant tofu, fish-fragrant eggplant, fish-fragrant omelette, fish-fragrant julienned pork and many more.

If you have any fish-fragrant mince sauce left over, then you can also mix this sauce with some cold noodles and it’s absolutely delicious.

This fish-fragrant omelette is a quick and easy home-cooking style dish. All the ingredients are very easy to get hold of and you should be able to purchase wood ears from most Chinese/Asian supermarkets. But if you can’t get hold of these you can cook this dish without but you may want to reduce the amount of soy sauce used.

Also once the wood ears have rehydrated and softened, before you julienne them please use your hand to tear them into small pieces and remove any tough ends. You’ll see what I mean when you handle them.

For the eggs, you can fry them line a pancake or you roll it like a proper French omelette. This is entirely up to you but one thing I would recommend is don’t over cook the egg. I like to keep the eggs in this dish very soft, tender and still a little bit runny in the middle. For me at least this tastes much better.

I hope you enjoy this dish and would love to hear your feedback.

chinese fish fragrant omelette ingredients
chinese fish fragrant omelette
chinese fish fragrant omelette
chinese fish fragrant omelette


Chinese Fish Fragrant Omelette

Recipe for a delicious Chinese Fish Fragrant Omelette. This classic Chinese dish is quick to make and really delicious. One of my favourite omelette dishes

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 3 people


  • 280 g pork mince or beef mince
  • 1 spring onion chop finely
  • 1 chili remove seeds and chop finely
  • 2 cloves garlic mince them
  • 3 thin slices ginger mince them
  • 20 g wood ears this weight is before they are soaked in water
  • 6 large eggs beaten

Seasonings for Eggs

  • 1/2 tbsp light soy sauce
  • 1 tsp demerara sugar
  • 1 tsp cooking oil


  • 1 tbsp Doubanjiang also known as chili bean sauce
  • 2 tbsp light soy sauce
  • 1 tbsp rice wine or Shaoxing rice wine
  • 1 tsp dark soy sauce
  • 1 tsp demerara sugar
  • 180 ml water
  • 1 tbsp potato starch water you can also use cornflour to replace potato starch. Use 1 tablespoon of water mixed with 1 teaspoon potato starch or cornflour. 


  • 2 spring onion julienne them
  • Some coriander leaves



  1. Soak the wood ears in 1-2 cups of cold water to rehydrate and soften. This usually takes 2 to 3 hours but you can use hot water if you’re in a rush. This will reduce the time to only 20-30 minutes.

  2. Removed any hard “knots” of soften wood ears and julienne them.

  3. Beat the eggs with all the seasonings. Leave aside.

  4. Heat up 2 tablespoons of oil in a wok and stir-fry the spring onion, chilli, garlic and ginger until aromatic.

  5. Add the Doubanjiang into step 3 and stir-fry for 10-15 seconds.

  6. Add mince into step 4 and stir-fry until the mince is cooked.

  7. Add the wood ears into step 5 and stir-fry for further 30 seconds.

  8. Add all the seasonings apart from the potato starch water. Turn the fire to medium low and bring it to a boil first then cook for further 3-4 minutes.

  9. Heat up 1 tablespoon of oil in a frying pan or skillet while the mince and sauce is cooking.

  10. Add the beaten eggs into step 9 and make it into omelette. Once cooked place on a serving plate.

  11. Mixed the potato starch water before gently stirring the potato starch water into the mince sauce (step 8). You will see the remaining sauce start to thicken, then turn off the stove and pour this sauce on to the omelette.

  12. Garnish with spring onion and omelette. Serve with cooked rice.

chinese fish fragrant omelette
chinese fish fragrant omelette
chinese fish fragrant omelette

Red Cooked Pork Belly with Lotus Root

Red Cooked Pork Belly with Lotus Root

red cooked pork belly with lotus root

Red-cooked pork belly, or as some people called it Chinese braised pork, is one of the most popular dishes in many Chinese and Taiwanese households.

There are many different ways to prepare this dish. You can add vegetables to accompany this dish, including carrots, taro and potatoes, but for this recipe I used something a bit more unique; lotus root.

People often ask me how to cook different Chinese vegetables and one of the Chinese vegetables I can asked more often about is lotus root. It seems like a lot of people have no idea what kind of Chinese vegetables this and even less of an idea what to do with it.

So for this reason, I have tried to include different ways of preparing lotus root in both my blog and also in my cookbooks.

Lotus root is a super food in both Chinese medicine and cuisine. Chinese people believe lotus root can improve your digestive system, help blood circulation, improve energy and help with anti-aging. It’s also high in fiber. Some Chinese people also believe lotus root juice is very good for getting rid of hangovers.

I simply like lotus root because of both the taste and texture of it. Nowadays, it’s much easier to get hold of lotus root outside of the East. You can usually find lotus root in Chinese/Asian supermarkets in their fresh produce fridge section.

You can serve this delicious dish with some hot rice and different kinds of green vegetables. I didn’t use a lot of water to cook this dish with, but if you think it’s a little bit dry while cooking, you can add more water.

You can also use a slow cooker to finish cooking this dish but it naturally takes a longer time to cook. Typically with a slow cooker, if you cook at a high heat it will take roughly 6 hours to cook. This can vary depending on the brand of your slow cooker but please check with your slow cooker provider or the cooking instructions provided with it for advice.

red cooked pork belly with lotus root ingredients



Red Cooked Pork Belly with Lotus Root

Course Main Dish
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 5 people



  • 1 kg pork belly slice into 1.5cm thick slices
  • 700 g lotus root
  • 2 Spring Onions slice
  • 2 slices ginger
  • 6 cloves garlic
  • 1 star anise
  • 2 slices licorice root
  • 1 chenpi
  • 500 ml water
  • 6 Sugar snap peas just a handful and not an exact amount

Marinade for pork belly

  • 3 tbsp Light Soy Sauce
  • 1 tbsp dark soy sauce


  • 2.5 tbsp demerara sugar or rock sugar
  • 3 tbsp Rice Wine or shaoxing rice wine
  • 1 tbsp sesame oil
  • Salt to taste


  1. Slice the pork belly into 1.5 cm thick slices and marinade with light soy sauce and dark soy sauce for at least 30 minutes. Don’t discard the soy sauce left over from marinating the pork.
  2. Wash and peel the lotus root and slice it into 2 cm thick slice and cut each slice it into quarters.
  3. Peel garlic and leave aside.
  4. Heat up 1 tablespoon of oil in a frying pan or skillet. Pan fry the pork belly until both sides of the pork belly are golden brown. Leave aside.
  5. Heat up 1 tablespoon of oil in the wok and stir-fry spring onion, ginger, garlic and all the spices until it’s aroma.
  6. Add the sugar into step 5 and turn down the fire to medium-low heat and gently stir until the sugar starts melting.
  7. Once the sugar has melted add the pork belly back in and mix evenly. This allows the sugar to coat the pork all over.
  8. Add all the seasonings and the left over soy sauce into step 7. Gently stir and mix evenly.
  9. Transfer everything from step 8 (pork belly, sauce and spice) to a stock pot and add lotus root and water. Bring it to a boil first and let it boil for a couple minutes then simmer for 1.5 to 2 hours. Add more water if it’s too dry and check it a couple times while simmering, just in case the sauce dies out. If you decide to cut the pork into different shapes, for example big cubes, the simmer time might increase. So please be aware of this.
  10. You can garnish with some blanched sugar snap peas or snow peas. Serve with some cooked rice.


red cooked pork belly with lotus root

Korean Kale Pancakes

Korean Kale Pancakes

korean kale pancakes

Korean Kale Pancakes. My family and I are big fans of Korean food. I really love Korean pancakes, especially ones with seafood in them, and every time I visit a local Korean restaurant this is one dish I have to order.

Easily my favourite Korean restaurant in Edinburgh is Ong Gie. They serve really authentic Korean food and while I haven’t tried too many other Korean restaurants in Edinbugh their food is very similar to what I have eaten in the Far East. Even the chef and owner are from Korea but if you do of any other Korean restaurants in Edinburgh that are worth a try I’d love to check them out.

Because I am a big fan of Korean food and Korean pancakes, I bought some Korean pancake mix from Amazon (makes me laugh you can’t buy this locally but you can on Amazon) and had a go at making them at home. One of my favourite dishes is this Korean kale pancake. Many people probably won’t want to have kale in their pancake but I’m trying to be healthy and I do love the taste of kale, which incidentally is a well known “super food”.

So I chopped up the kale and some spring onion then mixed it with the pancake mix. I then poached some eggs and made a yuzu soy sauce dressing to serve with this healthy and delicious veggie pancake.

I normally serve this as breakfast or brunch but you can honestly eat it any time of the day that suits. If you’re a vegan you can leave out the eggs and it won’t chance the taste of these delicious pancakes too much.

If you’re not a fan of yuzu juice or you’re having difficulty getting hold of it, then you can substitute with lemon or lime juice instead. Otherwise, you can leave either out if you the citrus flavour is too much for your taste.

A little bit of good news from my life. We’ve found a new property! Yay!! We’ve been stressing something chronic recently as we live in one of the worst school areas in Edinburgh but we’re moving to Marchmont which is one of the best areas in Edinburgh. To give you an idea about schools, out of 25 or so secondary schools (or high school as they call it in Edinburgh) our current school is bottom 3. Where we are moving to it’s top 3 and one of the best secondary/high schools in the country.

The new property is also really close to Chris’s work places and we will finally have fast internet (currently 1.5mb/s, new place we’ve gone for 50mb/s but can have up to 100). I’ll also finally have a big kitchen! Super yay!

So as you can imagine we’re all super excited but now we’ve got to pack and move.

But a tip for anyone who needs to rent a flat, be as fast as you can! Finding a flat in Edinburgh isn’t too hard but they go really quickly, typically within a week. When we viewed the flat (we’re renting btw) we had to view it in a group of which there were about another 15 or so people. Literally the second we saw the letting agent we called the letting agents office and said we want it. That’s how quick you need to be and especially in a good area.

Finding the correct home in Edinburgh really is a competition. Some agencies do an application process in which you get shortlisted, our new agency do first come first serve. Thank god! So we’re gone from a really crappy area to one of the best. The meadows are right on our doorstep, Old Town is a 2 minute walk, we’re doors away from the best fishmonger in Edinburgh and there’s a gym three doors away.

Anyway, I’m really happy we have finally found a new flat and my daughter will be able to go to a really nice school. Now we just need to pack and move. Wish me luck!

korean kale pancakes ingredients
korean kale pancakes
korean kale pancakes
korean kale pancakes
korean kale pancakes
korean kale pancakes
korean kale pancakes
You can serve Korean Kale pancakes with sausages, salad, extra eggs or whatever you like. My personal preference is a lovely fresh salad but my husband and daughter insist on sausages.
korean kale pancakes
korean kale pancakes
korean kale pancakes

Korean Kale Pancakes

Course Main Dish
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 servings



  • 280 g Korean pancake mix
  • 375 ml water
  • 6 duck eggs or hen eggs
  • 45 g kale
  • 2 spring onions


  • 1/2 tsp salt
  • 1 pinch ground white pepper

Ingredients for dipping sauce

  • 1 tsp Yuzu juice you can also use lemon or lime juice
  • 2 tbsp light soy sauce
  • 1 tsp mirin
  • 1 tsp sugar
  • 1 tsp water


  1. Boil a saucepan of water and add some vinegar, poach the egg once the water is boiling. Once they are cooked, drain the water and leave aside. I usually poach the eggs while cooking the pancakes so I can serve both warm.
  2. Chop the kale and spring onion finely.
  3. Mix the pancake mix and water in a mixing bowl then add chopped kale, spring onion and seasonings. Mix well.
  4. Mix all the ingredients for dipping sauce and leave it aside.
  5. Heat up a little bit of oil in a frying pan. I use a mini frying pay to fry the pancakes. You can also use a 10 or 12” of frying pan to make a big pancake if you think fry small pancakes take too much time and trouble.
  6. Fry both sides of the pancakes until golden and serve with poached eggs and dipping sauce. You can leave out the eggs if you’re a vegan.

Oyster Sauce Chicken with Spinach Noodles

Oyster Sauce Chicken with Spinach Noodles

oyster sauce chicken with spinach noodles

Recently my husband has been pushing me to prepare something different for this website so I decided to have a go at making my own spinach noodles but I also used a kind of sauce that I don’t normally use.

I don’t normally use oyster sauce to cook as I’ve found most oyster sauces are a bit too salty taste. So, I rarely use them to cook dishes. Back when I lived in Taiwan Lee Kum Kee was a really popular brand for sauces and I’ve noticed their sauces a lot more in Chinese supermarkets here so I decided to give the Lee Kum Kee panda brand oyster sauce a go.

I bought a bottle of this sauce from my local Chinese supermarket and I also picked up a bottle of their Hoisin sauce as I recently went to a friend’s home for dinner and they used Lee Kum Kee’s Hoisin sauce which tasted great. My friend made some delicious chicken wraps with the hoisin sauce so I decided to make some dishes with these two delicious Chinese sauces.

I’ve always been a big fan of Lee Kum Kee’s products. I love their chili bean sauce and light soy sauce. I remember the first time I used Lee Kum Kee light soy sauce was because I didn’t have time to go to a Chinese supermarket to shop, so I went to my local supermarket bought a bottle of Lee Kum Kee’s light soy sauce and it tasted great! Now I have discover another two products from Lee Kum Kee and I was over the moon!

I used LKK’s oyster sauce and hoisin sauce to marinade the diced chicken thigh fillets. You can just marinade for 30 minutes but if you want to marinade longer for stronger flavours that’s up to you. LKK’s hoisin sauce tastes a bit like Chinese sweet bean sauce with a bit of a garlic flavour. So it’s sweet, salty with a bit of a garlic aroma. It’s perfect for stir-fries, duck wraps and marinated BBQ spareribs. It goes really well with pork, chicken and other kind of meat.

I use skinless chicken thigh fillets for this dish but you can also use diced chicken breast, mini fillet, pork mince, beef mince…etc. I made the spinach to go with this oyster sauce chicken. But if you think make noodle is way too much of hassles then use Chinese dried noodles, egg noodle, linguine, tagliatelle pasta, zoodle instead.

You can also use different vegetables to accompanies this dish, for example, if you are not a fan of mung bean sprouts then you can replace them with bok choy, chopped napa cabbage, snow peas, broccoli…etc. Please feel free to swap the vegetables yourself.

I have to use tinned bamboo shoot as we don’t have fresh bamboo shoot in the UK. So if you use tinned bamboo shoot remember to rinse it few times under cold water and soak it for 20 minutes and drain it well. This will stop the bamboo shoots tasting like they have just come out of a tin can. If you are using fresh bamboo shoots, please blanch before stir-frying.

This is a nutritionally dense dish as you can easily consume so many different vegetables in this dish. If you have any left over oyster sauce chicken and noodle. Store them properly in a clean dry container and next time when you want to reheat it. Just heat up a wok without any oil in it and stir-fry oyster sauce chicken first and add the left over noodle into the wok. Stir-fry for a couple minutes to heat, it will taste like chow mein! You can also add a couple tablespoons of water if you find it’s too dry while cooking!

oyster sauce chicken with spinach noodles
oyster sauce chicken with spinach noodles
oyster sauce chicken with spinach noodles
oyster sauce chicken with spinach noodles
oyster sauce chicken with spinach noodles



Oyster Sauce Chicken with Spinach Noodles

Course Main Dish
Cuisine Chinese
Prep Time 2 hours
Cook Time 25 minutes
Total Time 2 hours 25 minutes
Servings 4 people


Ingredients for Oyster Sauce Chicken

  • 500 g Chicken Thigh Fillets skinless and cut into small dices
  • 140 g Tinned Bamboo Shoot rinse with cold water then soak for 30 minutes. Drain and cut into small dices
  • 5 Dried Shiitake Mushrooms rinse until soft then cut into small dices. Keep the water
  • 2 slices Ginger thin slices, finely chopped
  • 1 pieces Chili remove seed and finely chop
  • 2 cloves Garlic chop finely
  • 1 Spring Onion chop finely for garnish
  • 4 tbsp Shiitake Mushroom Water
  • 1 Mung Bean Sprouts handful, no exact amount
  • 1 Carrot julienne

Marinade for Chicken

  • 1 tbsp Lee Kum Kee Panda Brand Oyster Sauce
  • 1/2 tbsp Light Soy Sauce
  • 1 tsp Dark Soy Sauce
  • 1/2 tbsp Lee Kum Kee Hoisin Sauce
  • 1 tsp Sugar
  • 1 tbsp Rice Wine or Shaoxing Rice Wine

Ingredients for Spinach Noodles

  • 280 g Plain Flour
  • 280 g Bread Flour
  • 100 g Spinach
  • 375 ml Water
  • 1 tsp Salt


Procedures for Oyster Sauce Chicken

  1. Marinade chicken for at least 30 minutes
  2. Boil a pot of water and blanch the mung beans sprouts and carrots. Cool down immediately in cold water and drain. Leave aside.
  3. Heat up 2 tablespoons of oil in a wok and stir-fry the ginger and chili first until aromatic.
  4. Add chicken into the wok and stir-fry for 1-2 minutes until the chicken looks cooked on the outside.
  5. Add bamboo shoot and shiitake mushroom and stir-fry for couple minutes.
  6. Add shiitake mushroom water into step 5 and cook for 3 minutes.
  7. Check the seasonings and you can season it with some salt if it’s necessary.
  8. Serve with spinach noodle, blanched mung bean sprout and carrot. Sprinkle some chopped spring onion on top as garnish!

Procedures for Spinach Noodles

  1. Mix plain flour, bread flour and salt in a big mixing bowl.
  2. Add spinach and water in a blender jar and blend all the ingredients together until smooth puree.
  3. Pass the step 2 spinach juice with a sieve. We only use the juice.
  4. Pour the juice into the step 1 and mix with a spatula first and after all the flour and spinach juice combined then use your hand to knead the dough.
  5. You can add some flour into the dough if you found it’s too sticky.
  6. Knead the dough for 3-4 minutes and cover it with cling film and leave it for 10 minutes. Repeat this procedure 3-4 times.
  7. Separate the dough into 4-5 portions and flatten them a little bit with a rolling pin. This procedure will make the dough easier to pass through a pasta machine. You don’t need to flatten the dough paper thin.
  8. Use a pasta machine to flatten the pasta dough to around number 4 setting or about linguine pasta thin.
  9. Then use the other end to make the flatten dough into pasta/noodle shape.
  10. Add some flour on the noodles if you afraid they will stick together. Boil a pot of water and boil the noodles for 2-3 minutes then it’s ready to eat!

Dan Bing Taiwanese Egg Crepe

Dan Bing Taiwanese Egg Crepe

dan bing taiwanese egg crepe

Recently I had a discussion wih Chris about my food blog and what sort of food we should cook next. That’s the moment I realized I have never made any breakfast dishes before for my blog. I was a little shocked about this so for the next few weeks I’m going to focus on breakfast recipes that I like for my food blog.

Dan Bing is a really popular Taiwanese breakfast dish. 99% of Breakfast cafes, restauants and vendors in Taiwan sell dan bing in their shops. I must admit I’ve probably eaten dan bing a thousand times in Taiwan but until now I’ve never cooked it. So with a bit of advice from back home and a little research I came up with this recipe. What you see below is my first ever attempt at making dan bing and it was really easy to make, which hopefully you’ll see in the photos.

Below are some cooking tips for making this dish:

  1. Please don’t use any extra flour when you try to flatten the dough because extra flour will make your dan bing too hard after cooked.
  2. You can make dan bing dough the night before and store it in the fridge. Roll it and flatten in the morning. That’s totally fine.
  3. I saw many chefs and bloggers put the dan bing dough into a plastic bag or put it in between two layers of cling film and flattened it. I was doing the same way and then I found out it’s so difficult to take the flattened dan bing out. In the end, I ended up wasting a couple balls of the dan bing dough.
    Because you can’t use any extra flour to stop the dough sticking to the worktop or your hands, I brushed some cooing oil on the worktop and on top of the dough. Then I flattened the dough and because there is this oil it was really easy to separate the dough from the worktop. I discovered this tip when I was young and saw a chef in a Taiwanese breakfast café in Taipei use this method. The result was great.
  4. Please don’t season the egg. This is because dan bing is usually eaten with soy sauce or thick soy sauce.
  5. Don’t put too many spring onions in the dan bing dough because too many spring onions will make it easier to burn the dan bing. You need to cook the dough first then add the eggs and other ingredients after but if you do want to add more spring onions I would recommend you put them in the egg.
  6. You can make so many different flavours of dan bing! I only demonstrated 1 basic flavour of dan binsg with ham and cheese but you can also use sweetcorn, tuna, bacon, frankfurters, tomatoes, etc.
  7. How to store the dan bing? You flatten the dan bing first then you put a sheet of parchment paper on either side of the dan bing. Then you stack them together and cling film them. When you want to cook it then you just need to take them out and pan fry with some oil at medium-low heat until both sides have turned a nice golden colour. You don’t need to defrost the dan bing before cooking.

I remembered some of these tips from my past but most from making dan bing for the first time. I hope these tips make it easier for you to try to make your own dan bing at home.

dan bing taiwanese egg crepe
dan bing taiwanese egg crepe
dan bing taiwanese egg crepe
dan bing taiwanese egg crepe
dan bing taiwanese egg crepe
dan bing taiwanese egg crepe
dan bing taiwanese egg crepe
dan bing taiwanese egg crepe
dan bing taiwanese egg crepe
dan bing taiwanese egg crepe
dan bing taiwanese egg crepe
dan bing taiwanese egg crepe


Dan Bing Taiwanese Egg Crepe

Course Main Dish
Cuisine Chinese
Prep Time 45 minutes
Cook Time 5 minutes
Total Time 50 minutes
Servings 12 dan bings


Ingredients for Dan Bing

  • 280 g plain flour
  • 140 g strong white bread flour
  • 320 ml water 65 degrees celsius
  • 2 spring onions
  • 1 tsp salt
  • 1 tsp sugar demerara or caster

Other ingredients

  • 1 egg to each dan bing
  • 1 cheddar cheese can be other cheese, grate it
  • 2 ham 2 slices of ham to 1 dan bing


  1. Mix plain flour, bread flour, salt and sugar in a mixing bowl.
  2. Slowly pour the 65-degree C water into step 1 and stir with a fork or chopsticks at the same time.
  3. After the flour and the water have totally combined together use both of your hands to knead the dough for 3-5 minutes then make it into a ball. Leave it in a mixing bowl, cover with a couple sheets of cling film and leave for at least 30 minutes.
  4. After 30 minutes, divide the dough into 70g small balls.
  5. Beat an egg and leave it aside.
  6. Heat up a thin layer of oil in a frying pan at low to medium fire.
  7. Brush a thin layer of oil on the worktop. Then place your small ball of dough on top and brush a thin layer of oil on the top of the dough. Use a rolling pin to flatten the dough to as thin as possible.
  8. Fry step 7 in the frying pan and make sure both sides are slightly golden in colour.
  9. Use a spatula to lift the step 8 crepe up and pour the egg in and put the crepe on top.
  10. If you make basic Dan bing then all you need to do is flip the dan bing again, which is egg side on top and you can just use spatula to roll it, then that’s ready to serve. Once it’s cooled down a little bit then slice it before serving. You can serve this dan bing with soy sauce or thick soy sauce.
  11. If you want to make ham and cheese flavour of dan bing then you need to flip it to become egg side on top and put ham in the middle and then sprinkle grated cheese on top of ham. Then roll it with spatula. Once the dan bing has cooled down a little bit then slice it before serving.

Stir Fried Beef with Thai Chive Flower and Bean Curd

Stir Fried Beef with Thai Chive Flower and Bean Curd

Stir Fried Beef with Thai Chive Flower and Bean Curd. Flowering chive (韭菜花) is also known as Thai chive flower, garlic chive flower or chive flower buds. This vegetable has a very strong smell and some people think it’s utterly stinky. Even though it really smells, it tastes really delicious in dishes. It’s very popular in China, Taiwan, Thailand and other Asian countries.

In Chinese cuisine, people make all kinds of different and delicious stir-fry dishes with this vegetable. When I was really young, I travelled around China with my parents. We took a train from Xian to Guangzhou and on the train the chef cooked this dish and made all of the passengers on the train literally drool from the smell of this dish.

I personally stir-frying with pork, beef, chicken and sliced bean curd but this is dish that can be easily adjusted to make it either vegetarian or vegan. You can use more bean curd and flower chive but leave out the meat and it will still taste delicious.

You can also add other vegetables like mung bean sprouts, mange tout and different coloured peppers to accompany this dish. This is entirely up to you.

How to prepare flowering chive?

  1. Trim the bottom part of the flowering chive and cut into 3cm long sections. The bottom part of the flowering chive can be quite woody and tough in both texture and taste.
  2. Wash it with cold running water. I will soak it in water for 15 minutes then drain the water. It’s then ready to cook.

Because this is a stir-fry dish, I would recommend you to have a look at an article I wrote for about.com “ Chinese Stir-Fry Tips”, especially if you’re not too familiar with the this cooking methods.

This dish is a great “weeknight dinner” or “life saver recipe for the working mum” as this dish is packed with nutrition, it’s very easy to make and it’s quick to make as well.

If you marinade the beef the day before, when you come home all you need to do is cook some rice, wash and slice vegetables and cook it. This dish will be ready within 15 minutes and it’s also delicious!!

For the seasonings, I won’t put any extra seasonings into this dish. The reason is all the beef marinade sauce and the chili bean sauce will be strong enough. Chili bean sauce is quite salty hence not needing extra seasonings but if you want it to taste stronger by all means add to the seasonings.

Stir Fried Beef with Thai Chive Flower and Bean Curd
Stir Fried Beef with Thai Chive Flower and Bean Curd



Stir Fried Beef with Thai Chive Flower and Bean Curd

Course Main Dish
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings 4 people



  • 280 g lean beef julienne
  • 140 g flowering chive slice into 3cm lengthways
  • 180 g bean curd
  • 1 chili
  • 1 clove garlic

Marinade for beef

  • 2 tbsp light soy sauce
  • 1/2 tbsp dark soy sauce
  • 1/2 tbsp demerara sugar or caster sugar
  • 1/2 tbsp potato starch or corn flour
  • 1 tbsp rice wine or Shaoxing rice wine
  • 1 tbsp water


  • 1 tbsp chili bean sauce also called Doubanjiang
  • salt to taste


  1. Marinade the beef for at least 15 minutes.
  2. Heat up 1-2 tablespoons oil in a wok and stir-fry garlic and chili first until the aroma comes out.
  3. Add chili bean sauce into the wok and stir-fry for 20 seconds.
  4. Add beef into step 3 and stir-fry for another 30 seconds.
  5. Add Thai Chive Flower and stir-fry for 10 seconds then add bean curd.
  6. If it’s too dry then you can add a little bit of water, check the seasonings and ready to serve.