Category Archives: spicy

Beef pie

Beef pieI was planning to make dumplings, but I forgot to take out the dumping skins from the freezer, so, I needed to improvise. The beef pies I made are great as a snack, lunch or side dish. You don’t need many ingredients to make them, but some baking skills are required. These are spicy pies with a stuffing of beef mince, union and chilies. Obviously you can leave out the chilies if you don’t like spicy food. In that case you can try adding diced leek or sweet peppers

Beef pieShopping:

  • Wheat flour (use bread-flour if you can)  (800 grams)
  • Beef mince (400 grams)
  • Union (2)
  • Fresh chili peppers (4)
  • Ground black pepper (1 tablespoon)
  • Sesame oil (2 tablespoons)
  • (Sunflower) oil (4 tablespoons)
  • Some olive oil
  • Salt (1 teaspoon)
  • Soy sauce light (2 tablespoon)
Beef pieGet to work!

Step 1: making the dough:

Take a large bowl and add all the flour, then add some warm water and knead until the dough becomes flexible. Then add some olive oil. The amount of water you need depends, so just add a little at the time until the dough is good enough to fold into any shape.

Step 2: the filling

Chop the union and chilies in fine pieces. Then add the ground pepper, sesame oil, salt an soy sauce and mix well

Step 3: making the pies

See HERE for an example. First roll the dough into a long sausage and cut it into pieces of about 3 cm. Put one drop of olive oil onto your hands and rub them. Then, take one piece of dough and spread it out. Then use a rolling pin or, as I used, a small empty bottle, and roll out the dough into a long leaf. Spread the filling onto the leaf (not too much!) and roll it up and place it on its side. Make sure you leave about 3 cm of the leaf left at the end. Don’t put filling onto this part, (this part is for closing the pie, otherwise if there is meat on it it, it won’t stick). Then use your palm gently to push down the roll into a flat pie. This part is most fun! But don’t push too hard though, otherwise you will have broken pie! (See photos for an example)

Step 4: baking the pies

Heat oil on a low fire. Fry the pies for 4 to 5 minutes on one side and flip them, then fry the other side 4 to 5 minutes. See below

Beef pie

TIP: these pies are delicious warm or cold. I bring them to work to eat them (and share with my hungry colleges!) Have fun!

Hot sexy fish



I thought up the name for this dish when I tasted it! The fish texture is very juicy and nice and spicy. The proper name for this dish is: Shui zhu yu, which translates as: in water boiled fish. It is a Chinese dish from the Szechuan, a province located in the South West of China, and is famous for its tasty and very spicy cuisine. Instead of fish you can also use beef or shrimp.

The concept behind the shui zhu cooking style is that small pieces of (nearly) raw fish and vegetables are placed in a deep bowl, and then hot broth and oil is poured over them. The meat or fish only cooks slightly, and so it will retain its juicy texture.

This recipe is spicy, because I added dried chili and Szechuan peppercorns. Of course you can add as many or as few as you can handle.

Tip: If you use frozen fish, then cut it when still frozen, because this is easier. When already defrosted or fresh, then use a very sharp knife. 

ShuizhuyuYou will need:

  • Bean sprouts (100 grams)
  • Pangasius (or any other white fish, such as cod, 600 grams)
  • Corn starch (2 tablespoons)
  • White of 1 egg
  • Szechuan peppercorns (1 tablespoon or more)
  • Dried chili peppers (as many as you can handle)
  • Garlic (3 cloves, chopped finely)
  • Chicken stock powder (1 tablespoon or 1 cube)
  • Salt (1 teaspoon)
  • Coconut oil (or any other oil, if you don’t ave any)
ShuizhuyuGet to work:

  1. Cut the fish in pieces of about 2-3 cm thick. Mix the corn starch, salt and egg white and marinade the fish in it
  2. Boil 700ml of water (1.5 pints) and add a pinch of salt. Also add 1 spoon of chicken powder and boil the bean sprouts 3 minutes and remove from pan. Put the bean sprouts into a large bowl or pan as in this photo (SEE HERE). Leave the water boiling
  3. Now add the fish to the boiling water and cook until just ready (+/- 2 minutes). Take the fish out of the broth and put on top of the bean sprouts
  4. Bring the broth once more to boiling point and then pour it over the fish
  5. Put the chopped garlic on top (SEE HERE)
  6. Now heat 3 tablespoons of coconut oil (or another kind of oil) in a separate saucepan on low fire. Add Szechuan peppercorns and dried chilies and let them heat up (SEE HERE). When the peppers start to release a strong spicy smell, they’re done (1-2 minutes) Make sure that the oil is very hot
  7. Finally, pour the hot oil over the fish
  8. Optional: garnish with chives

Tip: This soup is not for eating directly (waaay to spicy!) but can be used later e.g. for boiling dumplings or noodles. It’s a waste to throw away. Also you could use it to make a Chinese hot pot

Pidan tofu

Pidan is the Chinese name for what we call Century egg, and is a well known part of Chinese cuisine. It is a duck’s egg which is preserved in a layer of clay, ash and salt and left for several months in large stone pots. After this preparation, the yolk becomes almost black and the white turns into a dark brown jelly. Century egg has a very powerful and salty taste, and is usually used in rice porridge, but can also be eaten as is. You can buy them in your local Asian shop.

Today I will make a well known Chinese side dish: Century egg with silk tofu

pi dan tofuThe combination of the salty egg with soft texture of the tofu and spicy sauce makes this a very tasty side dish or appetizer. Top it with fresh herbs.

Pidan tofuYou will need:

  • 1 Pidan (available in boxes of 6 pieces)
  • Silk tofu (1 pack)
  • Soy sauce light (3 tablepsoons)
  • Homemade chili oil (see below for the preparation)
  • Fresh chives or coriander
  1. First, carefully take out the tofu from the package without breaking it. Open the cover and flip the tofu onto a dish or flat plate
  2. Then cut the tofu carefully into big slices with a sharp knife
  3. Then push the slices over like dominoes (SEE HERE)

Make the chili oil

  1. Heat 4 tablespoons of (sunflower) oil in a saucepan on high fire
  2. Take a small bowl and add dried chili powder
  3. When the oil is hot, almost smokey, pour it over the chili. You should hear a sizzling sound, when the chili is ‘baking’ in the oil. Be very careful, because you are working with hot oil!
  4. Let it cool down (chili oil is also very tasty with noodles or as a dipping sauce)
Pidan tofuFurther preparation:

  1. Use a small kitchen knife to cut the egg in length, and then in smaller parts (see photo)
  2. Carefully place the egg parts on top of the tofu
  3. Sprinkle your homemade chili oil over the tofu and egg
  4. Then pour some soy sauce over the dish
  5. Garnish with chives or coriander

How to eat it? Take a spoonful of egg, tofu and sauce and place it into your bowl and mix and stir

Tip: it is nearly impossible to make Pidan by yourself, as it is almost an art. It would also take too much time, so just buy them in your local shop

Tip: you can also eat Pidan in rice porridge. There is also Pidan made from quail eggs, these can be eaten as small snacks

Tip: other interesting recipes I cooked with egg are Tea quail eggs and Noodles with fried tomato and egg