All posts by Lets Woodson

[Hong Kong Recipe] Chinese Sausage and Taro Rice (6 bowls of rice)


[Hong Kong Recipe] Stir-fried Sour Pickled Green Mustard with Pork and Gluten | Wow!🙀 Tasty! 😻


[Hong Kong Recipe] Tomato with Potato, Soy bean sprouts & Pork Soup | Wow!🙀 Tasty! 😻


[Hong Kong Recipe] Deep Fried Stuffed Fish | Traditional


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[Hong Kong Recipe] Stir-fry Silver Pin Noodles with Pork, Mushroom, Egg and Mung bean sprouts


[Hong Kong Recipe] Steamed Grass Carp Belly


[Hong Kong Recipe] Fabulous Fried Fish ~ Bombay Duck ~


[Hong Kong Recipe] Turnip Cake with Preserved Meat | Dim Sum


[Hong Kong Recipe] Stewed Beef Brisket with Tomato | Family Dishes


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[Hong Kong Recipe] Steamed Pork with Dried Salted Fish | Family Dishes


[Hong Kong Recipe] Pan-Fried Lemongrass Pork Jowl


[Hong Kong Recipe] Baked Tapioca Pudding with Taro Paste |Sago Pudding


[Hong Kong Recipe] Rice Dumplings |AMAZING !!!


[Hong Kong Recipe] : Thai Lemongrass Chicken Wings


[Hong Kong Recipe] Plum Wine, Plum Soda, Pineapple Wine [Refreshing]


Hong Kong Recipe : Supreme Steamed Pork Patty


Hong Kong Recipe : Stir-Fried Bitter Melon with Pork in Black Bean Sauce


Hong Kong Recipe : Ham & Scallion Steamed Bun


Hong Kong recipe: Stuffed Chili & Fish Cake – 2nd edition


Cantonese Dessert Recipe : Peach Resin with Honey Locust Seed in Coconut Milk


Chinese Soup Recipe:Blotched Snakehead Fish with Carrot and Green Radish Soup(for 12 persons)



Blotched Snakehead Fish 1 whole (about 800g)
Pork (Lean Meat) 600g
Dried Tangerine peel 2 pcs
Dried Honey Dates 100g
Sweet Apricot Kernel 70g
Sea Coconut 1 whole
Carrot 1.2kg
Green Radish 600g
Water

 

  1. Dried Tangerine peel : 2 pcs, Soak it to soft, remove the white layer

 

2. Dried Honey Dates :100g, Sweet Apricot Kernel : 70g, rinse it.

 

3. Sea Coconut:1 whole,rinse and slice it

4. Carrot : 1.2kg, Green Radish : 600g, Peel Green Radish and Carrot.  cut them into pieces

 

5. Add water into a slower cooker : about 20 cups. Add Sweet Apricot Kernel, Green Radish, Carrot, Sea Coconut and Dried Tangerine peel .  Bring water to boil.

 

6. Pork (Lean Meat) : 600g, remove the attached fat。Cut the Port into pieces.

 

7. bring water to boil with the pork together, keep boiling for 3 mins. after 3 mins, rinse it. Put the pork into slow cooker

 

8. Blotched Snakehead Fish : 1 whole (about 800g), Cut Blotched Snakehead Fish, into halves, make two cuts on back (release the flavour to soup easier).  wash the fish, remove the fish blood

 

9. put the fish into boiling water, after half minute, wash the fish. remove the slime on skin.
put fish into soup bag, put the soup bag into slow cooker

 

10. Too full. Keep some water for later use. Refill the water when some water is evaporated. Remember to reheat the water first.
bring water to boil over high heat. then, cook over slow heat for 3 hours. (2.5 hour is possible if the Sweet Apricot Kernel become soft.)


11. after 3 hours, add salt before serve!

Traditional Preparation for a New Cast Iron Wok



 Cast Iron Wok  
 Pork Fat  about 300 g
 Chinese Chive  about 300g

  1. Wash the wok. Then, add water and bring it to boil.


2. Keep boiling for 20mins. Then, remove water.


3.  Heat the wok, then add the Pork Fat


4. add Chinese Chive after a layer of oil on wok. Pork Fat and Chinese Chive are used for removing rust.


5. after about 10 mins, remove Pork Fat and Chinese Chive.



6.  wash the wok


7. Done!

Home Cooking Recipe:Portuguese Chicken

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Ingredient

 Potato  900g
 Carrot  400g
 Chicken  1 whole (about 1.9kg)
 Ginger  few slices
 Celery  200g
 Onion  1 piece
 Turmeric Powder  3 tbsp
 curry powder  1 tbsp
 Oil  2 tbsp
 Water  
 Sugar  2 tsp
 Salt  1 tsp
 Evaporated Milk  about 400g
 Coconut Milk  about 300ml

 

method

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1.Potato:900g,peel and cut it into pieces

Then, soak it in water for a while, prevent the surface colour turn black. 

Set it aside for later use

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2.Carrot (about 400 g),peel and cut it into pieces


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3. Chicken : 1 Whole. Remove Chicken skin (if keep the skin, very oily sauce finally).

rinse it. Then, cut it into pieces.

this is kidney and liver , remove the attached fat


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4.prepare few slices of Ginger


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5. Celery:about 200g,Tear old veins off the celery. cut it into lengths.

cut Onion into pieces


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6. Prepare 3 tbsp of Turmeric Powder. 1 tbsp of curry powder


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7. heat 2 tbsp of oil. stir-fry Celery, Onion and Ginger. after 1 minute, add Turmeric Powder and Curry Powder. Mix it.

Add Chicken, mix it. after half minute, add 1/2 cup of water, mix it


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8. add 2 tsp of Sugar, mix it. Add Carrot.

add 1/2 cup of water, mix it.  after half minute, add 1 tsp of Salt


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9. transfer all ingredients to a pot for braising. 

don’t waste the sauce in wok, let the sauce stained on potato, then, transfer it to pot

add 3 cups of water. Bring water to boil over high heat. Then, turn the heat to slow. Braise it for half hour


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10.  after half hour, add Evaporated Milk (about 400g). add Coconut Milk (about 300ml). 

mix it well, then cover it and bring it to boil. 

Then, taste it, add more salt if necessary (1/2 tsp of salt is added here)


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11. cover it, keep it boiling for 5 mins more over slow heat. Serve!

…(some sauce will be absorbed after the heat turn off)..


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Chinese Recipe : Stir-fried Spinach with Minced Pork

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Ingredient

 Spinach  600g
 minced pork  200g
   
 Seasoning-mix with minced pork  
 Oil  1/2 tbsp
 Sugar  1/2 tsp
 Corn Starch  1 tsp
 Light Soy Sauce  2 tsp
   
 Seasoning-for cooking Spinach  
 Oil  1 tbsp
 Ginger (pounded)  1 slice
 Salt  1 tsp
 Water  8 cups
 Sugar  1 tsp
   
 For stir-frying minced pork  
 Garlic  1 clove
 Oil  1 tbsp
 Corn starch  1/2 tbsp
 Water  1/2 cup

method

 

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1. minced pork (200g),add 1/2 tbsp of oil, 1/2 tsp of Sugar, 1 tsp of Corn starch, 2 tsp of Light Soy Sauce, mix it


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2. Spinach:600g, remove the root of Spinach

rinse the Spinach. Then, cut it into halves


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3. Bring it to boil over high heat. (Oil: 1tbsp, a slice of pounded Ginger, Salt: 1tsp, Water: 8 cups, Sugar :1 tsp)。add Spinach when the water is boiling, Cover it.

after 5 mins, dish it up. remove the water


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4. heat 1 tbsp of oil and a pounded Garlic over medium heat. stir-fry the minced pork.

after half minute, add 1 tbsp of Light Soy Sauce. 


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5. prepare the corn-starch water :1/2 tbsp of corn starch1/2 cup of water, mix the corn starch water well. Then, mix it with minced pork immediately

it the sauce too dry, add a little bit more water to make a thick sauce


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6. put it on top of Spinach. Done!


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Chinese Recipe:Watercress with Blotched snakehead Fish Soup(for 12 persons)

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Ingredient

 Dried Tangerine peel  2 pcs
 Dried Honey Dates  100g
 Sweet Apricot Kernel  70g
 Ginger  1 slice
 Water   20 cups
 Dried Octopus  2pcs (about 150g)
 Watercress  1.8kg
 Blotched Snakehead Fish  1 whole, about 900g
 Pork (lean meat)  600g
 Salt  1 tsp

method

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1. Dried Tangerine peel : 2pcs.  Soak it to soft, remove the white layer


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2.  Dried Honey Dates :100g, rinse it


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3. Sweet Apricot Kernel : 70g, rinse it


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4. pound a thick slice of Ginger, put Dried Tangerine peel,  Dried Honey Dates, Sweet Apricot Kernel, Ginger and 20 cups of Water into slow cooker. Bring water to boil.


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5. Dried Octopus: 2pcs (about 150g).  soak it to soft (at least half hour)

remove the octopus skin


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6. Watercress:1.8kg, wash the Watercress


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7. Blotched Snakehead Fish:1whole(about 900g), remove the fish scales by knife (if any)

cut it into halves, make two cuts on back  (release the flavour to soup easier), wash the fish, remove the fish blood

set it aside after wash


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8.  Pork(Lean meat) : 600g, remove the attached fat, bring water to boil with the pork together.

keep boiling for 3 mins.  after 3 mins, transfer the pork to the slow cooker


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9. add octopus to slow cooker


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10.  put the fish into boiling water, after half minute, wash the fish. remove the slime on skin

put fish into soup bag, put the soup bag into slow cooker


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11.  bring water to boil, then, put half of Watercress into boiling water (if too many Watercress, do this twice).

after 1 minute,transfer the watercress into slow cooker


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12. Too full. Keep some water for later use. Refill the water when some water is evaporated.

bring water to boil over high heat.  then, cook over slow heat for 2.5 hours


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13.  after 2.5 hours, add salt before serve (1 tsp of Salt is added here)


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**tips**

if cook the Watercress before water is boiling, the soup will taste bitter. that’s why must bring water to boil before adding Watercress

if put many watercress into a slow cooker in the same time, the slow cooker need to spend long time to bring water to boil again. Soup taste bitter

so, use boiling water to heat Watercress separately first. Then, transfer the hot Watercress into slow cooker (water in slow cooker is boiling)

by this method, slow cooker can bring water to boil again in short time. no bitter taste.


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Chinese Recipe : Braised Mutton in Fermented Tofu

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 Mutton (chopped into bite-sized)

 1.8 kg

 Green Garlic

 3 sprigs

 Ginger

 100 g

 Sugarcane

 150 g

 Water chestnut

 200 g

 Dried Tangerine peel

 2 pcs

 Tsaoko amomum

 about 5 g

 Fermented Tofu / Fermented Bean curd / Preserved Bean curd

 10 cubes

 Rock sugar

 15 g

 Rice Wine

 1 tsp

 Oil

 6 tbsp

 Water

 

 

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1. Sugarcane 150g, cut it into strips


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2.  Tsaoko amomum : about 5g, pound it.


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3. Green Garlic : 3 sprigs. pound it and cut it into sections


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4. peeled  Water Chestnut : 200g

cut Water Chestnut into halves


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5. Dried Tangerine peel : 2pcs.  Soak it to soft,remove the white layer.

cut Dried Tangerine peel into strips


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6. Rock Sugar : 15g.  Preserved Bean curd : 10 cubes


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7. Ginger 100g,peel and slice it.  Put Ginger into boiling water and cook for 10 mins

after 10 mins, dish it up and set aside


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8. Mutton : 1.8kg, put it into boiling water for 2 mins (for removing the frozen taste)

after 2 mins, rinse the Mutton. dish it up and drain after rinse

(Skip this step if this is fresh Mutton)

 

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9. heat 6 tbsp of Oil over high heat, add Ginger. Add Green Garlic.

add Preserved Bean curd, saute it


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10. add the Mutton, mix it.  Add Water Chestnut, Dried Tangerine peel, Rock Sugar.

add 1 tsp of Rice Wine, mix it.


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11. put Sugarcane and Tsaoko amomum to the pot. Then, transfer the sauted ingredients to the pot


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12.  Add some water to wok, mix it with the sauce attached to wok. Then pour this to the pot.

add water until it cover the ingredients

bring water to boil over high heat. Then, simmer for 1 hour over slow heat. After 1 hour, try the mutton. if the mutton is not soft enough, simmer for half hour more and try it again. repeat this step until it soft


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13. add 1/2 tsp of Salt when the Mutton almost soft enough.

(Finally, 2.5 hours is needed for this Mutton)


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Tips:

。。cooking time depend on a variety of Mutton,longer time is needed if this is an old goat。。

。。if this is an old Goat,over 2 hours is needed. If this is a young goat,1.5 hour is enough。。

。。Many Chinese restaurant would like to add “Soya Stick” in this dish.  Soya Stick will absorb most of the taste and fat from mutton sauce and become very tasty. But the side effect is degrading the mutton taste. That is why no “Soya Stick” in this recipe。。

Chinese Recipe : Stewed Lotus Root with Dry Bamboo Shoot and Pork

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Lotus Root (crispy)  1.5 kg
Dried Bamboo Shoot  4 pcs
Pork Belly with skin  600 g
Green Garlic 3 sprigs  3 sprigs
Fermented Taro Curd  2 cubes
Sugar  1 tsp
Salt  1 tsp
Oil  3 tbsp
Water  

-Preparation for Dried Bamboo Shoot-

Duration : 3 days. Aim to remove most of the smell.

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1. Day 1 morning:soak Dried Bamboo Shoot (4 pcs)  in water for whole day

Day 1 night,change water


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2. Day 2 morning, wash the Dried Bamboo Shoot. cut it into strips. change water, soak it.

Day 2 night, change water


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3. Day 3 morning, wash the Dried Bamboo Shoot. 

Bring water to boil. Cook Bamboo Shoot in boiling water for 30 mins.

take it out after 30mins.rinse the Bamboo shoot


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4. cook the Bamboo shoot with water again. Bring water to boil. Then, cook it for 30 mins again.

after 30mins, rinse the Bamboo Shoot, dish it up and drain

-Preparation procedure of Dried Bamboo Shoot is done-


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5. Pork Belly with skin : 600g, cut it into pieces after rinse

。。。(for stewing, choose the pork with skin)。。。

 


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 6. Green Garlic 3 sprigs, cut it into sections


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 7.  Lotus Root (crispy):1.5kg, peel it

remove both ends of each segments. wash it, cut it into pieces

。。(How can I buy a crispy Lotus Root? Choose light weight and fresh Lotus Root.

This is a fresh Lotus Root,choose it with Shining surface. If some rust color on surface or not a shining surface, don’t buy it. Taste bad if it is not fresh)。。


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 8. heat 3 tbsp of Oil over medium heat. add and saute 2 cubes of Fermented Taro Curd. Add and saute Green Garlic.

Add and saute the Pork Belly, turn heat to high. After half minute, add 1 tsp of Sugar

 

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9. after half minute, add Lotus Root, mix it. After half minute, add Bamboo Shoot, mix it

transfer all to a pot


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10.  Add some water to wok, mix it with the sauce attached to wok. Then pour this to the pot.

add water until almost cover the ingredients


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12. bring water to boil over high heat. Then, simmer for 1 hour over slow heat. After 1 hour, add 1 tsp of Salt, mix it

cover it, simmer for half hour, after half hour, serve!


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Chinese Recipe: Stewed Beef Brisket with Tomato

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 Beef Brisket + Beef Brisket with Tendon  1.2kg, 600g each
 Ginger  5 slices
 Garlic  2 cloves
 Onion  1 piece
 Celery  200g
 Red Wine  4 tbsp
 Rock Sugar  40g
 Carrot  about 600g
 Tomato  200g
 Potato
 600g
 Salt  1tsp
 Water
 

 

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1. Beef Brisket + Beef Brisket with Tendon ,600g each


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2. transfer beef Brisket into boiling water for 5 mins. After 5 mins, rinse it, let it cool down, cut it into pieces


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3.  pound few slices of Ginger. pound two cloves of Garlic. cut one Onion into pieces


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4.Celeryabout 200gTear old veins off the celery, cut it into lengths.


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5. heat 3 tbsp of Oil over medium heat, saute Ginger,Garlic,Onion and Celery. after 1 minute, add Beef Brisket. switch heat to high. 

add 2 tbsp of Red Wine, mix it. after half minute, transfer all ingredients to a pot for braising


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6. add 40 g of Rock Sugar, add water until water level reach the top


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7. 2 pcs of Carrot (about 600 g),peel and cut it into pieces

transfer it to the pot


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8. halve the tomatos (200g).Transfer it to the pot


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9. Bring water to boil over high heat. Then, turn the heat to slow and stew for One hour


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10.  Potato:600g,peel and cut it into pieces

Then, soak it in water for a while, prevent the surface colour turn black. 

Set it aside for later use

 


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11. after 1 hour, add the potato. Mix it. Add 1 tsp of Salt, mix it

Cover it and cook for 15 mins


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12. after 15 mins, add 2 tbsp of Red Wine. 

mix it well, cover it and cook for 10 mins more


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Chinese Soup recipe : Winter Melon with dried Bonito and Pork soup

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Winter Melon 1200 g 
Pork (lean meat) 150 g
dried Bonito 1piece (about 40g)
Ginger 1slice 
Water 12 cups
Oil 1/2 tsp
Salt  

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1. Winter Melon : 1.2kg, remove melon skin. remove the core, cut it into pieces


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2.Pound  a slice of Ginger


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3.  Pork (lean meat) 150g. Transfer pork into water. Bring water to boil for 1 minute.

rinse the pork after 1 minute. Dish it up and set aside


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2. 1 piece of dried Bonito. (about 40g). Rinse it. Let it absorb the water. Then, press it out. Repeat this for few times

Tear it into pieces

 


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3. add 12 cups of water, Winter melon, dried Bonito, Pork and Ginger. add 1/2 tsp of Oil.

Bring water to boil over high heat. Then, turn heat to slow and boil for 1 hour. 

after 1 hour, add salt for seasoning

 


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Chinese Recipe : Braised Bean Curd with Pork

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Ingredient

 Bean Curd (for pan-fry)  3pcs (about 600g)
 Chinese Celery  about 60g
 Chinese Mushroom  30g
 Bamboo Shoots  1.2kg
 Pork  150g
 Garlic  1 clove
 Corn Starch  1 tsp
 Water  
 Salt  
 Oil  
   
 – Ingredients for Sauce –  
 Oyster Sauce  1 tbsp
 Dark Soy Sauce  1/2 tbsp
 Water  1/2 cup
   
 – Seasoning for Pork –  
 Oil  1/2 tbsp
 Sugar  1/2 tsp
 Corn Starch  1 tsp
 Light Soy Sauce  1/2 tbsp
   

method

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1. Bean Curd (for pan-fry) : 3 pcs (about 600g).  Cut it into big pieces. 

Soak the Bean Curd in salted water for 30 mins. (will result in a better crust ). After 30 mins, drain


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2. Chinese Celery,remove the leaf. Cut it into sections, about 60g


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3.Chinese mushroom : 30g. Rinse it. Soak it to soft.

cut the Chinese Mushroom into halves


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4. Bamboo Shoots : 1.2kg,peel it

remove the outer layer


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5. Put the Bamboo Shoots into water, add 1 tsp of Salt. Bring water to boil. Then, switch heat to slow. Cook it for 30mins. After 30mins, dish it up and soak it in water.

Slice it after it comes to room temperature


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6. Pork : 150g, slice it.

Seasoning:add 1/2 tbsp of oil, 1/2 tsp of Sugar, 1 tsp of Corn Starch, 1/2 tbsp of Light Soy Sauce, mix it


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7. heat 2 tbsp of oil over medium heat. Pan-fry the Bean curd to brown colour by non-stick pan. Add some oil when necessary.

Dish it up when the colour of Bean Curd is changed to brown


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8. Prepare the sauce:1 tbsp of Oyster Sauce, 1/2 tbsp of Dark Soy Sauce, 1/2 cup of water, mix it


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8. heat 1 tbsp of oil, saute a pounded Garlic, add and stir-fry the pork,

when the pork colour is changed, add 1/3 cup of water, after half minute, dish it up and set aside


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9. add the sauce to the hot wok, add Chinese mushroom and Bamboo Shoots,

add 2 cup of waters, cover it, bring sauce to boil


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10. add the Bean Curd and Pork,

Cover it again and cook for 6 mins.

 


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11.mix 1 tsp of Corn Starch with 1 tbsp of water


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12. after 6 mins,add the Chinese Celery. Mix it Gently. after half minute, stir and add the corn starch water.

stir until the sauce thicken, Serve!

 

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Chinese Recipe : Sweet and Sour Fried Sparerib

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Ingredient

 Sparerib  600g
 Salt  1/2 tsp
 Sugar  1/2 tsp
 Egg White  1/2 egg
 Water  1 tbsp
 Plain Flour  70 g
 Oil  
 Onion  1 piece
 Belt Pepper  2 pcs
 Pine-apple  300g
 Salt  1/4 tsp
 Hot Water  1/3 cup
   
 -Ingredient of Sour Sauce-  
 Lemon Juice  150ml
 Slab Sugar  2pcs/about 200g
 Water  70ml
 Onion  1 piece
 Oil  1 tbsp

method

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1. prepare Lemon Juice 150ml


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2. Slab Sugar : 2pcs / about 200g, cut it into small pieces


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3. add 70 ml of water, add 150ml of Lemon Juice, mix it


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3. Onion : 1piece, cut it into strips. Add 1 tbsp of Oil, saute Onion over medium heat


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4. after 1 minute, add the sour sauce, after 2 mins, remove the onion,

cook until the sauce thicken, dish it up


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5. Sparerib:600g, add 1/2 tsp of Salt, 1/2 tsp of Sugar, mix it. add 1/2 egg white, mix it.

Because of too dry, add 1 tbsp of water, mix it

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6. add about 70 g of plain flour, mix it


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7. heat the oil. Then, deep-fry the spareribs over medium heat, dish it up when the spareribs colour is changed to golden brown


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8. Bell Pepper2pcs. Rinse, remove the core, cut it into pieces

Onion 1 piece, cut it into pieces

 


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9.Pineapple:300g


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10. heat 1 tbsp of Oil over medium heat, saute the Onion. Then, add the Bell Pepper,  1/4 tsp of Salt, mix it

after half minute, add 1/3 cup of hot Water, mix it.


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11. after 1 minute, add the Spareribs, add about 3 tbsp of Sour Sauce, mix it.

add Pineapple, mix it. After 1 minute, Serve!


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Chinese recipe : Stir-fried Seafood and Pork with Cashew

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 Water Chestnut  about 7 pcs
 Salted & Dried Radish  50g
 Pork(Pork Jowl is used here)  300g
 Garlic  1 clove
 Celery  about 200g
 Bell Pepper  2pcs
 Onion  half piece
 Cashew  150g
 Shrimp  150g
 Salt  
 Sugar  
 Water  
 Oil  

 

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shot01  

1. Water Chestnut : about 7 pcs, peel and rinse. Dice the Water Chestnut


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2. Salted & Dried Radish : 50g,dice it


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3. Pork(Pork Jowl is used here),about 300g, remove the fat

Dice the pork


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4. Pound a Garlic


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5. Celeryabout 200gTear old veins off the celery, cut it into lengths.


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6. Bell Pepper2pcs. Rinse, remove the core, cut it into pieces

Onion 1/2 piece, cut it into pieces


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7. Cashew:150g, heat the oil. deep fry the Cashew

deep fry the Cashew until the color is changed to light brown, dish it up and set aside. Cool down the Cashews. They will become crispy.


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8. Shrimp (150g), remove the head, shell and intestine.


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9. Soak the Shrimp in water with 1 tsp of Salt for 5 mins 

(for making the shrimp more crispy)


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10.  after 5 mins, wash the Shrimp. Then, drain and set it aside.


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11. heat the oil over medium heat, saute the Onion, after half minute, add the Bell Pepper, mix it.

add 1/2 tsp of Salt. Mix it. add 1/3 cup of Water during stir-frying. Then, dish it up and set aside


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12. heat 2 tbsp of Oil, Saute the Garlic, add the Pork,

after the pork colour is changed, add the Shrimp.  after half minute,add Celery, mix it


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13. add 1/2 tsp of Salt, mix it. Add Water Chestnut , Salted and dried Raddish.

after half minute, add 1 tbsp of water, add 1/2 tsp of Sugar, mix it

 


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14. add the Bell Pepper, remove the Bell Pepper sauce (this sauce is quite salty), add the Cashew

mix it well, Serve!


DSC08937

Chinese Recipe : Supreme Soy Sauce Chicken

DSC08861

Chicken 1 whole (about 1.8kg for this one)
   
Marinade for Chicken:  
Salt  1 tsp
Ginger juice  1 tbsp
Spring Onion  3 sprigs
   
Seasoning :  
Light Soy Sauce  5 tbsp
Fish Sauce  2.5 tbsp
Sugar  2 tsp
   
 For Cooking :  
 Oil  2 tbsp
 Ginger  1slice
 Rice Wine  1 tsp
 Water  4 cups
   
 Dipping Sauce :  
 Spring Onion  5 sprigs(about 50g)
 Salt  1tsp
 Ginger  50g
 Oil  1 tsp
 Light Soy Sauce  1 tsp

DSC08829

1. Chicken 1 whole (about 1.8kg for this one)


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2. grind the ginger, prepare 1 tbsp of Ginger juice


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3. put 1 tsp of Salt and 1 tbsp of Ginger Juice into the core of Chicken

rub the core of chicken with Ginger juice and Salt, put 3 sprigs of Spring Onion into the core of Chicken


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4. Prepare the seasoning :5 tbsp of Light Soy Sauce, 2.5 tbsp of Fish sauce, 2 tsp of Sugar


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5. heat 2 tbsp of Oil with Ginger over high heat. Saute the chicken until the skin color is changed to yellow.

add 1 tsp of Rice Wine


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6. place the Ginger under chicken after the skin color is changed to yellow. add the seasoning,

add 4 cups of water, add the Chicken Visceral (Liver and Kidney)

cover it and bring it to boil. (after it’s boilding, turn the chicken over for every 5mins)


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7. after 10 mins, turn the Chicken over (1st time). Cover it, switch heat to medium


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8. after 5 mins, turn the chicken over (2nd time), cover it


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9. after 5 mins, turn the Chicken over (3rd time), cover it


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10. after 5 mins, switch off the heat, stay for 5 mins

after 5 mins, dish it up, let it cool down before cutting it

(this chicken soy sauce taste good, but much oil in it, put it into freezer, remove oil from top layer, use it as seasoning)


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11. Prepare the Dip for Chicken : 5 sprigs of Spring onion, remove the roots,

remove the green portion, chop the spring onion (about 50 g)


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12. add 1 tsp of Salt, crush it


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13. 50g of Ginger. peel, rinse and wipe it to dry. Then, grind it.

add the spring onion, add 1 tsp of Oil, add 1 tsp of Light Soy Sauce, mix it


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14. Cut the Chicken into piece after it is cooled down


DSC08861

DSC09020

Chinese Recipe : Steamed Fish head with Sour Bamboo Shoots

DSC08780

 Head of Big Head fish  1 whole (1.2kg for this one)
 Sour Bamboo Shoots  150 g
 Ginger (cut into fine long strips) :  about 15g
 Sugar  1 tsp
 Spring Onion  2 sprigs
 Coriander  2 sprigs
   
 Seasonings:  
 Light Soy Sauce  1.5 tbsp
 Oil  1 tbsp
 Salt  1/4 tsp

DSC08706 shot02
DSC08708  

1. Head of Big Head fish: 1 whole (1.2kg for this one), Cut it into pieces. Wash the Fish Head.

。。dish it up and drain. Otherwise, too much water after steamed。。


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2. wash 150g of Sour Bamboo Shoots, then drain. Add 1 tsp of Sugar, mix and marinate it for 30mins

 

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3. after 30 mins, wash away the Sugar, then drain

(..wash away the Sugar before steam. Otherwise too sweet..

。。too sour if not marinated by Sugar。。)

 


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4. prepare about 15g of Ginger strips.


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5. add Sour Bamboo Shoots and Ginger Strips, add 1.5 tbsp of Light Soy Sauce

add 1/4 tsp of Salt, add 1 tbsp of Oil

mix it well.


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shot15  

6. transfer all to the steaming plate. Bring water to boil. 

Cover it and steam it for 13 mins over high heat


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7. Chop 2 sprigs of Spring Onion and 2 sprigs of Coriander


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8. after 13 mins, discard the spring onion and Coriander on top. Serve!


DSC08780

Chinese Recipe : Stewed Lotus Root with Spareribs

DSC08645

Ingredient

 Spareribs  600g
 Lotus Root  1.2kg
 Ginger  2 slices
 Garlic  4 cloves
 Oil  3 tbsp
 Light Soy Sauce  1 tbsp
 Water  
 Salt  1tsp

method

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1. Rinse spareribs (600g), then drain


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2. Peel the Lotus Roots : 1.2kg

remove both ends, cut the Lotus Root into pieces


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3. pound 2 slices of Ginger, pound 4 cloves of Garlic


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4. add 3 tbsp of Oil, Saute the Ginger and Garlic. Then add and saute Spareribs


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5. Stir-fried the spareribs for 2 minutes, add 1 tbsp of Light Soy Sauce, mix it. add the Lotus Root, mix it

add 1 tsp of Sugar, mix it. Transfer all to a pot.


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6. Add some water to wok, mix it with the sauce attached to wok. Then pour this to the pot.

add water until almost cover the ingredients

cover it, bring water to boil. Then, simmer for 1 hour


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7. after 1 hour, add 1 tsp of Salt. Mix it. Cover it and cook for 10 mins more


DSC08645

Chinese Recipe : Stir-fried Cucumber with Black Fungi and Pork

DSC08593

Ingredient

 Cucumber  600g
 Black Fungi  20g
 Pork(Pork collar meat)  200g
   
 Seasoning-for Pork  
 Oil  1 tbsp
 Sugar  1/2 tsp
 Corn Starch  1 tsp
 Light Soy Sauce  1/2 tbsp
   
 Ingredient-for stir-fry the Cucumber  
 Oil  1 tbsp
 Ginger  1 slice
 Garlic  1 clove
 Salt  1/2 tsp
 Water  1/2 cup
   
 Ingredient-for Stir-fry the Pork  
 Oil  1 tbsp
 Garlic  1 clove
 Salt  1/4 tsp
 Light Soy Sauce  1/2 tbsp
 Water  1/3 cup

method

DSC08559 shot01
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1.  Cucumber : 600 g, peel the Cucumber partialy (peel it partialy cause more crispy)

Remove both ends, cut it into halfs, remove the core

 

slice it after wash


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shot08  

2. Black Fungi : 20g, Soak Black Fungi to soft. (about 20 mins)


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3.  after 20 mins, put Black Fungi into boiling water and boil for 5 mins,

after 5 mins, rinse the Black Fungi, if the size of Black Fungi is too large, separate it.

(..Must soak Black Fungi to soft, then boil it and wash it..)


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4. pound a slice of Ginger, pound 2 Garlic


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5. slice the Pork (Pork collar meat)200g

add 1 tbsp of Oil, 1/2 tsp of Sugar, 1 tsp of Corn starch, 1/2 tbsp of Light Soy sauce, Mix it well.

add some water if the pork is too dry. (about 1 tsp of water is added)


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6. heat 1 tbsp of Oil. Saute the Ginger,a pounded Garlic and 1/2 tsp of Salt. Add and stir-fry the Cucumber

after 1 minute, add 1/2 cup of water. Then, cover it.

after 2 mins, dish it up and set aside. (you may reduce the cooking time for more crispy)

 

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7.  heat 1 tbsp of Oil. Saute the pounded Garlic. Add the pork.

add 1/4 tsp of Salt after the Pork color is changed. Mix it. add 1/2 tbsp of Light Soy Sauce. Mix it


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8.  add 1/3 cup of Water, add the Black Fungi. Mix it well.

add the Cucumber without the juice, Mix it well. Then, Serve!


DSC08593

Chinese Recipe : Steamed Pork with Salty Fish

DSC08536

 Pork (Collar Meat)  300g
 Salty Fish -Thread Fin  about 90g
 Ginger  2 slices
 Oil  1tbsp
   
 Seasoning for Pork :  
 Corn starch  1 tsp
 Oil  1/2 tbsp
 Light Soy Sauce  1 tbsp
 Sugar  1/2 tsp

 

馬友鹹魚 DSC08493

1. Salty Fish -Thread Fin is used this time.  About 90g, cut it into pieces


DSC08498 shot01

2.Pork (Collar Meat), 300g, slice it


shot02 shot03

 3. Add 1 tsp of Corn starch, 1/2 tbsp of Oil, mix it well


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4. add 1 tbsp of Light Soy Sauce, 1/2 tsp of Sugar, mix it well.


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shot07  

5. prepare some Ginger Strips by two sliced Ginger. Add 1tbsp of Oil on Salty fish and Ginger strips, mix it well


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6. Put Salty Fish on pork. Ginger strips on Salty fish


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7. Bring water to boil. Then steam it over high heat for 15 mins


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8. after 15 mins, serve!


DSC08536

Chinese Recipe : Braised Fish Head with Bean Curd Stick

DSC08544_result

Ingredient

 Head of Big Head Fish  1 whole (about 600g)
 Chinese mushroom  30g
 Deep fried Bean Curd Stick  about 250g
 Welsh onion  1 sprig
 Ginger  10 slices
   
 -Seasoning for Fish head-  
 Light Soy Sauce  1tbsp
 Rice Wine  1tbsp
 Egg white  1 piece
 Plain Flour  1/2 cup
   
 -For deep fry the Fish head-  
 Oil  
   
 -For braising the mushroom-  
 Water  6 cups
   
 -Final seasoning-  
 Salt  1 tsp
 Sugar  1/2 tsp

method

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1. Head of Big Head Fish, 1 whole (about 600g). Cut Fish Head into pieces. Rinse the Fish Head. Then, drain.


 

DSC08431 DSC08437

shot07

2. Rinse the Chinese mushroom (30gram). Cut off the stems and soak it to soft.


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3. Deep fried Bean Curd Stick : about 250g. Break Deep fried Bean Curd Stick into sections. Soak it to soft


shot05 shot07

4. squeeze out the oil from the softed Bean Curd stick. Then, change the water. Squeeze out the oil again.


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5. add 1 tbsp of rice vinegar into water. Then, bring water to boil. Add the Bean Curd Stick and cook for 2 minutes.

After 2 mins, rinse it, squeeze out the water and sour taste

(QN: why add vinegar?)

(Ans: Vinegar is very effective in removing oil)

(If the Vinegar is not squeezed out after this process, it may cause sour. Sometimes, this is the reason for why sour taste from Dim Sum)


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6.  Welsh onion : 1 sprig. Remove the outer layer. Remove both ends.

Cut Welsh onion into sections


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7. Seasoning for Fish Head : 1 tbsp of Light Soy Sauce, 1tbsp of Rice Wine, 1 piece of Egg White, mix it well.

Then, add half cup of Plain Flour, mix it well


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8. heat the oil until you see the bubbles coming out from Chopstick. Then, 

deep fry the Fish head until the color is changed to brown. Dish it up and set aside


shot24 shot26
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9. heat 1 tbsp of oil and about 10 slices of Ginger over medium heat. Then, add and saute the Welsh Onion.

After 1 minute, dish it up and set aside


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10.  add the softed mushroom and 6 cups of water into a pot. Bring it to boil.

Then, add the Bean Curd Stick, the sauted Ginger and half of Welsh Onion. 

Bring it to boil. Then, braise it over medium heat for 30 mins.


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11. add the Fish Head and the Braised stuff. Bring it to boil over high heat. Then, add 1 tsp of Salt and 1/2 tsp of Sugar.

Cover it and cook for 5 mins. Then, add the Welsh Onion. Dish it up and serve!


DSC08544_result

Chinese Recipe : Steamed Fresh Fish with Chinese Mushroom and Pork

DSC08466

Live Fish (Areolate grouper is used in this video)  One Whole, about 600g
 Pork Collar meat  150g
 Chinese mushroom  30g
 Preserved Turnip   20g
 Ginger (cut it into long strips)   few slices
 Spring Onion  4 sprigs
 Coriander  2 sprigs
   
 Seasoning-for Pork
 
 Oil  1 tbsp
 Sugar  1/2 tsp
 Corn Starch  1/2 tsp
 Light Soy Sauce  1.5 tbsp

DSC08419 DSC08422
shot02 DSC08426

 

1. Live Fish (Areolate grouper is used in this video) , One Whole, about 600g. Remove the Scale if any (Ask for cleaning when buying the fish)

Rinse the fish, wipe it to dry, set it aside for next step

 

DSC08431 DSC08437

shot07

2. Rinse the Chinese mushroom (30gram). Cut off the stems and soak it to soft.

shredded Mushroom.


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3. Preserved Turnip (20 gram), rinse it and cut it into fine strips


DSC08448 DSC08440

4. Pork Collar meat 150g, Cut it into strips


DSC08445

5. prepare some Ginger Strips by few sliced Ginger.


shot15 shot16
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6. add 1 tbsp of Oil, 1/2 tsp of Sugar, 1/2 tsp of Corn Starch and 1.5 tbsp of Light Soy Sauce, mix it with pork well.

Then, add Shredded Mushroom and preserved Turnip, mix it.


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7. place some Spring Onion onto Plate (prevent fish skin stick to plate). Place the fish onto the Spring Onion.

put some Ginger Strips to the core and outside of the fish.


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8. place the Pork, Mushroom and Preserved Turnip onto the Fish


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9.  bring water to boil, steam the Fish over high heat for 12 mins

after 12 mins, insert a chopstick into fish. The fish is done if it can go through easily. 

(otherwise, Steam it for 1 minute more, test it again)


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10. discard the chopped spring onion and Coriander on top of fish. Done!


DSC08466

Chinese Recipe : Steamed Eggs with Fresh Shrimp

 Egg :   3pcs
 Shrimp :  150 g
 Spring Onion:  1 sprig
 Seasoning-for Egg
 Oil :   1/2 tsp
 Salt :   1/2 tsp
 Room Temperature boiled Water   1 cup
 Seasoning-for Shrimp
 Salt :

 for washing Shrimp :1tsp

 for seasoning:1/4 tsp

 Water :
 Oil:    1tsp
 Ground White Pepper:    Pinch

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1.  Shrimp (150g), remove the head, shell and intestine.


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2. Soak the Shrimp in water with 1 tsp of Salt for 5 mins. 

(for making the shrimp more crispy)


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3.  after 5 mins, wash the Shrimp. Then, drain the shrimp, set it aside.


shot07 shot08

4. add 1 tsp of oil, pinch of Ground White Pepper and 1/4 tsp of Salt. Mix it well.


shot03 shot04
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5. 3pcs of Egg. Add 1/2 tsp of oil and 1/2 tsp of Salt. Beat it.

Then, add 1 cup of room temperature boiled Water.(less bubble for boiled water). Mix it well.

shot24 shot25

shot26

8. After repeated twice, the toothpick can stand vertically. Discard the spring onion.

Switch off the heat, cover it for half minute

Chinese Soup Recipe:Potato with Tomato Soup

DSC08285

Ingredient

 Potato  900g
 Carrot  about 150g
 Pork (Lean meat)  300g
 Tomato  300g
 Ginger  1 slice (pounded)
 Oil  1/2 tbsp
 Salt  for seasoning

method

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1. Peel and rinse the potato (900g). Cut it into pieces


shot04 shot05

2. Peel and cut the carrot into pieces (about 150g)


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3.  Pork (lean meat) 300g. Cut it into pieces. Transfer pork into water. Bring water to boil for 1 minute.

rinse the pork after 1 minute. Dish it up and set aside


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4. Tomato(300g), rinse and cut it into pieces


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5. Add 12 cups of Water, Potato, Carrot, Pork, Tomato, pounded Ginger, 1/2 tbsp of oil. Cover it, bring water to boil over high heat. Then, cook over slow heat for 1.5 hour.

after 1.5 hour, season it with salt, Serve!


DSC08285

Chinese Recipe : Fried Noodles with Shredded Pork

DSC08240

Ingredient

 Green Bean Sprouts  150 g

 Egg noodles

(E-fu noodles is chosen this time)

 150 g
 Pork  250 g
 Leek Sprout / Yellow Chives  50 g
 Egg  2 pcs
 Oil  
 Water  
   
 Seasoning for Pork  
 Oil  1/2 tbsp
 Sugar  1/2 tsp
 Corn Starch  1/2 tbsp
 Light Soy Sauce  1 tbsp
 Water  a little bit (if too dry during mixing)
   
 For stir-fry the Green Bean Sprouts  
 Oil  1tbsp
 Garlic  1clove
 Salt  1/2 tsp
   
 For boiling the noodle  
 Water  For boiling the noodle
 Salt  about 1 tsp
   
 For Stir-fry the Pork  
 Oil  1tbsp
 Garlic  1 clove

method

DSC08202 DSC08204

1. Rinse Green Bean Sprouts : 150g,  

Egg noodles 150g (E-fu noodles is chosen this time)


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2. Shredded Pork 250g. Add  1/2 tbsp of Oil, 1/2 tsp of Sugar, 1/2 tbsp of Corn-starch, 1 tbsp of Light Soy Sauce to the shredded pork. Mix them well. (add some water if too dry during mixing)


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3. Rinse Leek Sprout (about 50g). Then, cut it into sections.


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4. heat 1 tbsp of oil, a pounded Garlic and 1/2 tsp of Salt over medium heat. 

add and stir-fry the Green Bean Sprouts for about 1 minute. Then, dish it up and set aside.


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5. Bring water to boil with about 1 tsp of Salt. Then, cook the Egg Noodles until soft. Dish it up and drain the noodle


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6. Beat two eggs, heat 2 tbsp of oil over medium heat, pan-fry the egg

after half minute, turn it over, after half minute again, dish it up and set aside


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7. Then, pan-fry the noodle. Loosen it. Add about 2 tbsp of oil surrounding. (Oil makes noodle crispy)

after half minute, turn the noodle over, add 1 tbsp of oil surrounding


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8. after half minute, turn it over again. Repeat this step until the surface of noodle crispy. Then, dish it up.


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9. cut the egg into strips


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10.  mix 1/3 cup of water and 1/2 tsp of Corn starch


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11. heat 1 tbsp of oil and saute a pounded Garlic over medium heat. Stir-fry the pork until the pork colour is changed. Then, add 1 tbsp of Light soy sauce. Mix it well.


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12. Add Leek Sprout. Add the Corn Starch water (Mix the corn starch water again just before adding to the pork)

(If the sauce too thick, add 1/2 cup of water to thin the sauce)


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13. add the Green Bean Sprouts, stir-fry and mix them well. Then, transfer it to top of noodle. Add the egg strips.


DSC08240

 

Chinese Recipe: Stewed Tomato with Minced Pork

DSC08299

Ingredient

 Tomato (Better use more sour Tomato)  800g
 Minced pork  150g
 Ginger  1slice
 Garlic  2 cloves
 Water  1 cup
   
 Seasoning – for Tomato  
 Sugar  2 tsp
 Salt  1/2 tsp
   
 Seasoning –   
 Oil  1/2 tbsp
 Sugar  1/2 tsp
 Corn starch  1 tsp
 Light Soy Sauce  2 tsp

method

DSC08253 sshot-01
DSC08255  

1. Tomato : 800g , put Tomatos into boiling water,

after half minute, rinse and peel the tomatos.


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2. cut tomatos into pieces, remove the hard portion of the core.

Pound a slice of Ginger and 2 cloves of Garlic, add 2 tsp of Sugar, 1/2 tsp of Salt, 


DSC08323 sshot-08
DSC08327  

3. minced pork (150g), add 1/2 tbsp of oil, 1/2 tsp of Sugar, 1 tsp of Corn starch, 2 tsp of Light Soy Sauce. Mix the minced pork with seasoning well


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4. heat the ginger, garlic and 1 tbsp of oil over high heat. Then, add and stir-fry the tomato. Add 1 cup of water.


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5.  add minced pork and mix it well, Then,cover it and cook for 5 minutes


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6. after 5 minutes, crush the tomato. Then, cover it again for 2 minutes.


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7.  after 2 minutes, dish it up and serve!


DSC08247

Chinese Recipe: Stewed Fuzzy Melon with Asparagus Bean

DSC08928

Ingredient

Fuzzy melon / Hairy gourd  600g
 Dried Shrimp  40g
 Bean vermicelli  50g
 Ginger  1 slice
 Water  half cup (for soaking Bean vermicelli )
   
 – For cooking –  
 Oil  1 tbsp
 Water  2 cups
 Salt  1/2 tsp
 Sugar  1/2 tsp

method

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1. Rinse Dried Shrimp (40g). Then, soak dried shrimps with half cup of water.


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DSC08916  

2. Cut and shorten the Bean vermicelli (50g) , soak it to soft


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3. Fuzzy melon (600g). Scrape the skin off and cut both ends. Then rinse it. Cut Fuzzy melon into strips


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4. 1 slice of pounded Ginger


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5. Heat the pounded Ginger with 1 tbsp of oil. Then, add and saute the soaked Dried Shrimp. Keep the Dried shrimp water.


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6. add and stir-fry Fuzzy melon.

After half minute, add the dried shrimp water and 2 cups of water. Then, cover it


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7. after about 4 minutes, add 1/2 tsp of Salt, 1/2 tsp of Sugar. Then, place the Asparagus Bean on top (prevent it turns too soft). Cover it, turn the heat to medium

 


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 8.  after 3 mins, mix them well. Cover it again for 1 minute.

After 1 minute, dish it up and Serve!

DSC08928

Chinese Recipe : Pork Stewed with Asparagus Bean

DSC08100

Ingredient

 Asparagus Bean

 600g

 Pork (Pork Collar meat)

 200g

 

 

 Marinade – for Pork

 

 Oil

 1 tbsp

 Sugar

 1/2 tsp

 Corn Starch

 1 tsp

 Light Soy Sauce

 1 tbsp

 

 

 Seasoning – For Stir-fry

 

 Oil

 2 tbsp

 Ginger(pounded)

 1slice

 Garlic(pounded)

 1 piece

 Salt

 1/2 tsp

 Water

 1 cup

method

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1. Rinse Asparagus Bean : 600g, remove both ends, cut it into sections.


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2. sliced Pork 200g

add and mix 1 tbsp of oil, 1/2 tsp of Sugar,1 tsp of Corn Starch and 1 tbsp of Light Soy Sauce


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3. heat 2 tbsp of Oil, saute a slice of pounded Ginger , a pounded Garlic and 1/2 tsp of Salt. add Pork

add Asparagus Bean when the pork color is changed. Stir-fry and mix it well.


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4. after half minute, add 1 cup of water, cover it and cook until the Asparagus Bean soft


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5. after about 9 minutes, dish it up and Serve!


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Chinese Soup Recipe: Winter Melon Soup (for summer)

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Ingredient

 Winter Melon

  2.4kg

 Chinese Date

 100g

 White Hyacinth Bean

 80g

 Rice bean

 80g

 Common Rush

 5g

 Dried Tangerine peel

 2pcs

 Water

 24 cups

method

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1. Put 24 cups of Water into a slow cooker


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2. Rinse White Hyacinth Bean (80g), Rice bean (80g) and Chinese Date (100g). Then, put it into the cooker.


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3. wash Common Rush, then put it into the cooker


 

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4. Rinse and clean 2 pcs of Dried Tangerine peel. Then put it into cooker


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5. wash Winter Melon : 2.4kg.

remove the core and cut the winter melon into big pieces


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6. Put Winter melon into the cooker. Bring water to boil. Then, switch it to slow heat and cook for 3 hrs


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7. after 3 hours, serve!


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Chinese Recipe : Shanghai Fried Noodles

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Ingredient

 -Ingredient for 2 noodles

 

 

 

 Dried Chinese Mushroom

 30g

 Pork

 200g

 Egg

 3pcs

 Cabbage

 about 150 g

 Thick Noodles

 900g

 

 

 -Seasoning:for Chinese Mushroom-

 

 Sugar

 1tsp

 Oil

 1/2 tbsp

 Water

 6 cups

 

 

 -Marinade:for pork-

 

 Oil

 1tbsp

 Corn Starch

 1tsp

 Sugar

 1tsp

 Light Soy Sauce

 1tbsp

 

 

 -Seasoning:For Stir-fry the pork-

 

 Oil

 2tbsp

 Garlic(pounded)

 1piece

 Light Soy Sauce

 1/2 tbsp

 

 

 -Seasoning:For Egg-

 

 Salt

 1/4tsp

 Oil

 2tbsp

 

 

 -Seasoning:For Cabbage-

 

 Oil

 1/2 tbsp

 Ginger (pounded)

 1slice

 Salt

 1/4 tsp

 Water

 1/2 cup

 

 

 -Seasoning:For Thick Noodles-

 

 Oil

 2tbsp

 Light Soy Sauce

 1tbsp

method

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1. Soak 30 g of Dried Chinese Mushroom to soft. Then, rinse the Chinese mushroom when it is softed.

Squeeze out the water from Chinese mushroom. 


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2.  Cut off the stems, Shred Chinese Mushroom

Put the Chinese mushroom and about 6 cups of water into a pot, add 1 tsp of Sugar, 1/2 tbsp of oil. Bring it to boil over high heat. Then, turn heat to slow and cook for 40 mins


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3.  Cut 200g of pork into strips. Mix it with 1 tbsp of oil, 1 tsp of corn starch, 1 tsp of Sugar and 1 tbsp of Light Soy Sauce


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4.  Three Eggs and 1/4 tsp of salt. Beat the eggs


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5. heat 2 tbsp of oil,  fry the egg

Cut the egg into strips


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6. Cabbage (about 150g), tear the Cabbage into pieces,

Rinse the cabbage


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7. heat 1/2 tbsp of oil,  pounded ginger and 1/4 tsp of salt, add Cabbage,

after stir-fry for about half minute, add half cup of water. Then, cover it.

after 1 minute, dish it up and set aside


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8. heat 2 tbsp of oil over medium heat, Stir-fry the Thick Noodles for about 3 mins,

add 1 cup of mushroom soup

after 1 minute, add 1 tbsp of Light Soy Sauce. Mix it well. Then, dish it up and set aside.


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9. heat 1 tbsp of oil. Saute the pounded Garlic. Stir-fry the pork

after half minute, add 1/2 tbsp of Light Soy Sauce, mix it well. Then, add mushroom and 1/2 cup of mushroom soup, mix it well.


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10. after half minute, add the noodle, Cabbage, and Egg strips. Mix it well. Serve!


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Chinese Recipe : Stir-fried Soy bean sprouts with minced pork

DSC08766-a

Ingredient

 Soy bean sprouts

 600 g

 Minced Pork

 150 g

Chinese Chive

 about 50 g

 

 

 Marinade for Pork :

 

 Sugar

 1/2 tsp

 Light Soy Sauce

 1 tsp

 Corn Starch

 1 tsp

 Oil

 1 tsp

 

 

 For Stir-fry the Soy bean sprouts :

 

 Ginger

 1 slice

 Oil

 1 tbsp

 Salt

 1/2 tsp

 Water

 1/2 cup

 

 

 For Stir-fry the pork

 

 Oil

 2 tbsp

 Garlic (pounded)

 1 clove

 Light Soy Sauce

 1/2 tbsp

method

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1.  Rinse Soy bean sprouts(600g), cut the Soy bean sprouts into short sections


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2. mix Sugar(1/2 tsp),Light Soy Sauce(1tsp),Corn-Starch(1tsp). Then, mix the sauce with the minced Pork (150g)


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 3. Add 1 tsp of oil. Mix it well.


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4. Cut the Chinese Chive (50g) into sections


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5. Heat the Oil(1tbsp), pounded Ginger(1 slice), Salt (1/2 tsp). Add and stir-fry the Soy Bean Sprouts

after half minutes, add half cup of water. Then, cover it and cook for about 3 mins


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6.  after 3 mins, dish it up and set aside


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7.  heat 2 tbsp of oil. Saute 1 pounded Garlic. Add and stir-fry the minced pork.

Add 1/2 tbsp of Light Soy Sauce. Mix it well.


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8. Add about 1/2 cup of Soy bean sprouts juice, mix it well.

after half minute, add the Chinese Chive. Mix it well.


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9. Add the Soy Bean Sprouts without the juice. 

(the juice may cause too Salty)


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10. Mix it well and Dish it up. Serve!


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Chinese Recipe : Pan-fried Chicken Wings

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Ingredient

 Chicken Wingette

 900g

 Oil

 1 tbsp

 

 

 Marinade :

 

 Ginger Juice

 1 tbsp

 Rice Wine

 1 tbsp

 Light Soy Sauce

 2 tbsp

 Salt

 1 tsp

method

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1.  Wash chicken Wingette (900g). Then, drain the chicken Wingette


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2. Peel the Ginger, then grate it. Queeze out 1 tbsp of  ginger juice from the grated pieces


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3. Add Ginger Juice (1tbsp), Rice Wine (1 tbsp), Light Soy Sauce (2tbsp) and Salt (1tsp) to the mixing bowl. Then,mix it with chicken Wingette. Marinate chicken Wingette for half hour

 


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4.after half hour, mix the chicken Wingette again. Then, cover with plastic wrap and marinade in refrigerator over night


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5. On the next day, pull them out of refrigerator 30 minutes prior to cooking


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6.  after 30 mins, add 1 tbsp of oil and Chicken Wingette. After the chicken Wingette is placed, switch on the fire with medium heat. Pan frying under the lid for about 2.5 minutes. Let the core of Chicken Wingette easier to well-done


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7. after about 2 and half mins, turn the Chicken Wingettes over. Then, cover it again. Pan frying under the lid for about 2.5 minutes


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8. after about 2 and half mins, turn them over again. After half minute, turn it over again. Turning the Chicken Wingetter over and over until the skin turn golden brown colour


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9.Place an oil absorbing paper on dish. Then, dish it up.

Chinese Recipe : Stir-fried Asparagus with Shrimp and Pork

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Ingredient

 Bell peppers  3 pcs
 Shrimp  300g
 Asparagus  300g
 Pork Collar meat  150g
   
-Seasoning for Pork-  
 Oil  1 tbsp
 Sugar  1/2 tsp
 Corn Starch  1/2 tbsp
 Light Soy Sauce  1 tbsp
   
 -Seasoning for Stir-fry Asparagus -  
 Ginger (pounded)  1 slice
 Oil  1 tbsp
 Salt  1/2 tsp
 Water  1/2 cup
   
 -Seasoning for Stir-fry the rest of ingredients-  
 Oil  2 tbsp
 Garlic (pounded)  2 pcs
 Salt  1/2 tsp
 Rice Wine  1 tsp
 Water  1/3 cup
 Light Soy Sauce  

method

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1. Rinse 3 bell peppers. Cut the bell peppers into pieces


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2.  Shrimp (300g), remove the head, shell and intestine.


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3. Soak the Shrimp in water with 1 tsp of Salt for 5 mins. 

(for making the shrimp more crispy)


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4.  after 5 mins, wash the Shrimp. Then, drain the shrimp, set it aside.


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5.  Peel 300g of Asparagus. Cut it into sections.


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6.  Slice 150g of Pork Collar meat. Add 1 tbsp of oil, 1/2 tsp of Sugar, 1/2 tbsp of Corn starch and 1 tbsp of Light Soy Sauce. Mix it well.


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7. Heat 1 tbsp of oil , a pounded Ginger and 1/2 tsp of Salt.  Add and stir-fry Asparagus

after half minute, add 1/2 cup of water. Then, cover it.

after 1 minute, dish it up and set it aside


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8.  Heat 2 tbsp of oil and 2 pounded Garlic.Then, add and stir-fry the sliced Pork for half minute.


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9. Add Shrimp and 1/2 tsp of Salt. Mix it well.


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10.  add 1 tsp of Rice Wine, mix it well.  Then, add Bell Pepper, mix it well.

add 1/3 cup of water, mix it well. After tasting, add some Light Soy Sauce if necessary


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11.  add Asparagus without the Asparagus juice. (The Asparagus juice may cause too salty)

Dish it up after mix it well.


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Chinese Recipe: Watercress Soup with Fish paste

DSC07999

Ingredient

 Watercress :   900 g
 Dace fillet (Mud Carp fish):   400 g
 Dried Shrimps (Soaked) :   30 g
 Spring Onion (Chopped) :   2 sprigs
 Water Chestnut (Chopped) :   2 pcs
 Salt :   1/2 tsp
 White pepper :   pinch
 Water :   2 tbsp (for fish),9 cups(for soup)
 Oil :   1 tbsp
    

method

   
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2. Mix diced fillet and dried shrimps. Chop for about 10mins. Chop 2 sprigs of Spring Onion.


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3.  Peeled, Rinse and Chop the Water Chestnut (2 pcs)


   

4. Add “Water Chestnut”, “chopped spring onion”,”Salt (1/2 tsp)”, “white pepper (pinch)” and “water 2tbsp” to the minced dace. Stir in one direction until sticky.


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Chinese Recipe : Pan-fried Chinese Noodlefish with Egg

DSC07920

Ingredient

 Chinese Noodlefis  230 g
 Egg  8 pcs
 Spring Onion  2 sprigs
 Salt

 1/2 tsp (

Marinate the Fish) ;

 1/2 tsp (seasoning)

 Oil  

method

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1. Rinse Chinese Noodlefish : 230g


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2. Add 1/2 tsp of Salt. Mix it with fish. Marinate the Fish for 1 hour.


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3. after 1 hour, rinse the fish. Drain the fish, set it aside.


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4. Chop the Spring Onion : 2 sprigs, add 8 Eggs, add 1/2 tsp of Salt. Beat the eggs


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5. Heat 3 tbsp of oil over medium heat. Pan-fry the Fish first (about 1 minute).

After 1 minute, turn it over, pan-fry the other side of fish for about half minute. Then, mix the pan-fried fish with egg.


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6. heat 2 tbsp of oil over medium – slow heat, Pour the mixture to fry-pan and form a thin layer.

after about 1 minute, turn it over,

after half minute, dish it up.


DSC07920

 

Chinese Recipe: Lotus Root with Pork, Pork Liver and Octopus Soup

DSC07938

Ingredient

 Lotus Root  1.2 kg
 Dried Octopus  2pcs / 150g
 Pork (Lean meat)  600g
 Pork Liver  150g
 Water  12 cups
 Salt  Seasoning

method

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1. Peeling Lotus Root (1.2 kg). Remove both ends of Lotus Root. Rinse it, then put it into Slow cooker.


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2.  Dried Octopus (2pcs, about 150 g). Soak the Octopus to soft (about 30 mins).  Wash and remove the skin of Octopus.


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3.  Pork (Lean meat) : 600 g,  Pork Liver : 150 g

Put the Pork and Liver into water. Bring water to boil. Boil it for 2 mins. After boiling for 2 mins, transfer the pork and liver to slow cooker


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4.  add the Octopus,  add about 12 cups of boiling water to cover the ingredients

Bring water to boil. Then, switch it to slow heat and cook for 2.5 hours.

 


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Chinese Recipe : Stewed Pig’s Tongue with Supreme Soya Sauce

DSC07971

Pig’s Tongue :   4 pcs
   
Seasonings :  
Ginger juice :   2 tbsp
Rice Wine :   1 tsp
Chicken bouillon powder :   1.5 tsp
Light Soy Sauce :   6 tbsp
Fish sauce :   2 tbsp
Sugar :   2 tsp
Water :  for Stewing

 

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1. Pig’s Tongue : 4pcs, remove the fat

 Remove the Bone

 Cut here for next cleaning process


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2.Remove the teeth


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3. Add water and Pig’s Tongue, bring water to boil. Blanch the tongue with boiling water for 10mins

After 10 mins, transfer the Pig’s Tongue to cold water


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4. Scratch the White Layer off.  Clean the groove


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5. Add Pig’s Tongue, Ginger juice (2tbsp), Rice Wine (1 tsp), Light Soy Sauce (6 tbsp), Fish Sauce (2 tbsp), Sugar (2 tsp), Chicken bouillon powder (3 tsp) to the pot. Add water to just cover the Pig’s Tongue


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6. Bring water to boil over high heat. Then, simmer for 30 mins.


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7. after 30 mins, cut it into pieces and serve!

Chinese Recipe : Pork and Lettuce Congee

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Ingredient

 Lean Pork  300 g
 Rice  1 cup
 Dried Scallop  30 g
 Lettuce  300 g
 Salt

 1tbsp (for curing the pork)

  1/2 tbsp (for curing the Lettuce)

 Water  
   
 Seasoning  
 Ginger  about 50 g
 Spring Onion  about 5 sprigs
 Coriander  about 3 sprigs
 Oil  1/2 tsp
 Light Soy Sauce  4 tbsp

method

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1. Lean Pork (300g), mix it with 1 tbsp of Salt. Curing the pork with salt for minimum 2 hours to over night.


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2. after curing, wash it before cooking. Remove the salt from the meat surface

Put the pork into boiling water and cook for 1 minute. After 1 minute, pick it up. Remove the water


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 3. Put 12 cups of water into the pot. Add the Pork


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 4. rinse 1 cup of rice. transfer the rice to the pot


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 5.  rinse Dried Scallop (30g , Optional),  transfer Dried Scallop to the pot. 

Cover it. Bring water to boil.


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6. Transfer the boiled ingredients into Slow Cooker.  Bring water to boil over high heat. Then switch it to slow. Boil it for 2 hours.


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7.  chop 50g of Ginger, 

Spring Onion (about 5 sprigs). Remove the heads. 

Rinse the Spring Onion and about 3 sprigs of Coriander. Then, chop it.


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 8. Put the chopped Ginger, Spring Onion and Coriander into a bowl.  Add 1/2 tsp of oil.

add about 4 tbsp of Light Soy Sauce. mix it well


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 9.  Rinse Lettuce (300g), cut it into pieces. Mix Lettuce with 1/2 tbsp of salt. 

Curing the Lettuce with salt for 30mins,let the Lettuce juice gone


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 10.  after half hour , squeeze out the Lettuce juice


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11.  after 2 hours, put some Lettuce into the bowl. Pour in the boiling Congee. 


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Chinese Recipe: Green String Beans Pan Cake

 Recipe for about 6 pan cakes
 
   
 Rice Flour   3 cups
 Green String Bean   300 g
 Dried Shrimp
  50 g
 Preserved Turnip
  100g
 Water
  3 cups
 Oil
  For pan-fry

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1. Rinse and soak dried shrimps (50g) until soft.


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2. Rinse and chop Preserved Turnip (100g). Then, soak the Preserved Turnip in water. Let the flavor diffused in water


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3. Chop the soaked Dried Shrimps. Then, soak the Dried Shrimps in water. Let the flavor diffused in water


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4. Rinse the Green String Beans (300g). Remove the head of Green String Beans. Then, cut it into pieces.


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5. transfer the Dried Shrimp and Preserved Turnip to a container without water.

(keep the water for next step)


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6. add 3 cups of water totally

(including the soaked water of Dried Shrimp and Preserved Turnip)


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 7.  Add 3 cups of Rice Flour, Green String Beans. Mix them well


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8. Heat 2 tbsp of oil over medium heat. Pour the mixture to fry-pan and form a thin layer.

Cover it and cook for about 2 mins


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9. after 2 mins, turn it over and fry for 1.5 minute


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10. after about 1.5 minute, dish it up and serve it hot

Chinese Recipe: Stir-fry Bitter Gourd with Pork

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Ingredient

 Bitter Gourd 1200g
 Pork (Suggested to use Pork Belly) 300g
   
 Salt

1/2 tbsp(for marinate Bitter Gourd) 

1/2 tsp(for stir-fry)

 Fermented black soy beans 1.5 tbsp
 Garlic 2 cloves
 Slab Sugar 1/2 slice/30g
 Water 1 cup
 Oil 2 tbsp

method

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1.Bitter Gourd (1200g). Remove both ends. Cut it into half. Then, remove core of Bitter Gourd


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 2. Rinse and slice the Bitter Gourd

Add 1/2 tbsp of Salt. Mix it with Bitter Gourd and marinade for 30mins


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3.  Rinse and slice the Pork (300g).


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4.  Rinse Fermented Soy Bean (1.5 tbsp), add 2 pounded Garlic. Squash Garlic and Fermented Soy Bean.

 

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5. Slab Sugar (1 slice / 60g), cut it into small pieces


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 6. after half hour , squeeze out the Bitter Gourd juice ( reduce the bitter taste)


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 7.  Heat 2 tbsp of oil over slow heat, saute the Fermented Black Soy Bean and Garlic

Then, add and stir-fry the Pork.  After half minute, add Bitter Gourd, stir-fry it over high heat for half minute


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 8.  add 1/2 tsp of Salt and Slab Sugar. Mix it well.

After half minute, add a cup of water. Cover it and cook over medium heat for about 7 minutes.


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 9.  after 7 minutes, dish it up and serve it hot.


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Chinese Recipe : Stewed Chicken with Potato and Tomato

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Ingredient

 Chicken 1 whole
 Potato 900g
 Onion 1 piece
 Ginger about 5 slices
Shallot about 5 cloves
 Carrot 200g
 Potato 3pcs
 Celery about 150g
 Bacon 2 slices
 Oil 3 tbsp
 Red Wine 2 tbsp
 Sugar 3 tsp
 Salt 1 tsp
 Water  

method

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1. Remove the chicken neck and head, cut it into half. Wash the chicken. Then, cut it into pieces.


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 2.  Peel and cut Potato (900g) into pieces. Rinse the potato. Then, set it aside for later use.


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3. Prepare one Onion, peel and cut it into pieces. About 5 slices of Ginger. About 5 cloves of Shallot.

 

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4.  Carrot : 200g, Peel and cut it into pieces

 

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5.  Tomato : 3 pcs, Rinse and cut it into pieces

 

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 6. Celery : about 150g, Rinse and cut it into sections


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7. Bacon : 2 slices. Cut it into sections


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8. Heat the oil (3 tbsp) , add Ginger,Onion and Shallot first.

Then, add Bacon and Celery,Saute the ingredient for about one minute.


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9. Add Chicken, stir-fry the ingredients for about 1.5 minute. Then, add 2 tbsp of Red wine.


 sshot-27  sshot-28

10. Add 3 tsp of Sugar and mix them well. Then, add Potato and Carrot. Mix them well.

 

 sshot-30  sshot-33

 11. Add Tomato and 1 tsp of Salt. Stir Mix the ingredients well.


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12.  Transfer all ingredients to a pot. Add water to the level below 1 inch of ingredients surface.

Bring water to boil over high heat. Then, turn heat to slow and stew for 30 minutes.


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13. after half hour, Done!


DSC07682

Chinese Recipe : Stir-fried Pork with Chinese Kale

DSC05624

Ingredient

 Chinese Kale 600g
 Pork Collar meat 150g
   
 Marinade for Pork  
 Oil  1tbsp
 Corn-starch  2tsp
 Sugar  1/2tsp
 Light Soy Sauce  1/2tbsp
 Water  1tsp
   
 For Stir-fry the Chinese Kale:  
 Oil 1 tbsp
 Ginger 1 slice
 Salt 1/2 tsp
 Sugar 1 tsp
 Ginger Juice 1 tbsp
 Rice Wine 1/2 tbsp
 Hot Water 3/4 cup
   
 For stir-fry the Pork:  
 Oil 2 tbsp
 Garlic 1 clove
 Light soy sauce 1/2 tbsp
 Hot water 1/3 cup

method

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 sshot-09 sshot-10

1. Rinse and slice 600g of Chinese Kale


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2.  Slice 150g of Pork collar meat


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3.  Mix marinade with pork : Oil 1tbsp, Corn-starch 2tsp, Sugar 1/2tsp, Light Soy Sauce 1/2tbsp, Water 1tsp. 


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4. Prepare 1 tbsp of Ginger juice and mix with 1/2 tbsp of Rice wine.


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 5. Heat 1 tbsp of oil with a slice of Ginger and 1/2 tsp of Salt.

Add 1 tsp of Sugar to Chinese Kale.


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 6. Add and stir-fry the Chinese Kale. Then, add Ginger juice mixture. Mix it well.


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 7. Add 1/3 cup of hot water. Mix it well. 

Then, add 1/2 cup of hot water, cover it.


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8.  after 1 minute, stir-fry the Chinese Kale for a while, cover it again.


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9. after 1.5 minute, dish it up and set aside.   


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10.  Heat 2 tbsp of oil with a pounded Garlic. Then, add and stir-fry the Pork.


 sshot-18  sshot-19

 11. Add 1/2 tbsp of Light Soy Sauce. Mix it well.


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12.  Add about 1 tbsp of Chinese Kale juice. Mix it well.


 sshot-22  

 13. Add 1/3 cup of hot water. Mix it well. 


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14.  Add Chinese Kale (without the juice) and mix it with pork well. Dish it up and serve!


DSC05624

Chinese Recipe : GOLDEN AND SILVER EGGS WITH AMARANTH

DSC05649

Ingredient

 Amaranth  900 g
 Peedan (thousand years egg)
 2 pcs
 Salty Egg  2 pcs
 Garlic  2 pcs
 Ginger  1 slice
 Oil  2 tbsp
 Water  2 cups

method

 DSC05628  sshot-01
 sshot-02 DSC05429

1.Amaranth(900 g), remove roots of Amaranth

 

Rinse Amaranth


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 sshot-04  

2.Remove shell of Peedan(2 pcs), rinse it

 

 DSC05632-saltyegg  sshot-05
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3.  Remove shell of Salty Egg (2 pcs)

 


 DSC05636  sshot-09
 DSC05639  

 4. Cut Peedan and Salty Egg Yolk into small pieces


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5. pound 2 pcs of Garlic and a slice of Ginger


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6.  Heat 2 tbsp of oil over high heat. Saute pounded Garlic and Ginger. Add 2 cups of Water

 

 

Add Peedan and Salty Egg Yolk. Cook for about 1 minute


 sshot-16  sshot-20

7. add and stir-fry Amaranth. Cover it and cook for about 3 minutes


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8.  after 3 mins, stir-fry the Amaranth. Cover it again for 2 mins


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9. after 2 mins, add Salty Egg White, mix it well. Then, dish it up and serve it hot.


DSC05649

Chinese Recipe : Fish Belly Stewed with Asparagus Bean

DSC05614

Ingredient

 Belly of Big Head fish  600g
 Asparagus Bean  600g
 Garlic  2 pcs
 Ginger  1slice
 Oil  2 tbsp
 Salt  1 tsp
 Sugar  1tsp
 Spring Onion  2 sprigs
 Water 1.5 cup

method

 DSC05574  sshot-01
 sshot-02 DSC05582

1.  Belly of Big Head fish (600g), remove the fish scale

 

 

rinse the fish belly, set aside for next step


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2. Asparagus Bean( 600g). Remove both ends, divid it into sections.

 

Rinse Asparagus Bean, dish it up and set aside.


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3. Pound 2 pcs of Garlic and a slice of Ginger


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4. Heat 2 tbsp of oil, pounded Garlic (2 pcs) , Ginger (1 slice) and Salt (1 tsp) over medium heat.


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5. Saute two sides of Fish Belly


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6.  Add and stir-fry Asparagus Bean


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7. Add 1/2 cup of water and 1 tsp of Sugar. Mix them well.  


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8. Add 1 cup of water. Cover it. Cook the Asparagus Bean until they go soft.


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9. after 7 mins, stir it. Then, cover it again.


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10. Rinse 2 sprigs of Spring Onion. Cut it into sections


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11.  after 4 mins, add the Spring Onion.  Dish it up and Serve!


DSC05614

Chinese Recipe : Stir-fried String Bean with Minced Meat

DSC05572

Ingredient

 String Bean 600 g
 Minced Pork 200 g
 Garlic (pounded)

1 piece (for stir-fry String Bean)

2 piece (for stir-fry minced pork)

 Sugar 1/2 tsp
 Light Soy Sauce

1tsp(for marinate minced pork)

1tbsp(for stir-fry minced pork)

 Salt 1/2 tsp
 Oil

1tsp (for marinate minced pork)

2tbsp (for stir-fry String Bean)

2tbsp (for stir-fry minced pork)

 Corn Starch 1 tsp
 Water  

method

 sshot-01 sshot-02
 sshot-04  

1. Mix Sugar (1/2 tsp) , Corn-starch (1 tsp) and Light Soy Sauce (1tsp). Then, mix the sauce with the minced Pork (200g)


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 2. Add 1 tsp of oil. Mix it well. Set it aside for next step.


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3.  String Bean (600g). Remove both ends of String bean. Divid it into sections.

Rinse String bean, dish it up and set aside.


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 4. Heat the oil (2tbsp), pounded Garlic (1piece), Salt (1/2 tsp) over high heat. Add and stir-fry String Bean


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 5. Add 1/2 cup of water. Mix it well.

Then, add 1 cup of water. Cover it and cook for about 8 mins.


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6. After 8 mins, dish it up and set aside for next step.  


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 7.  Heat 2 tbsp of oil and 2 pounded Garlic over medium heat. Add and  stir-fry the minced Pork.


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 8. Add 1 tbsp of Light Soy Sauce. Mix it well.


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 9.  Add 1/3 cup of water. Mix it well.


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10.  Add String Bean without the Bean juice. Mix it well.


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 11.  mix 1 tsp of Corn starch and 1 tbsp of water.

 Stir-in the Corn Starch water. Stir-fry and mix them well. Then , dish it up and serve it hot.


DSC05572

Chinese Soup Recipe: Pork Spareribs Soup with Chestnuts and Mushrooms

DSC03769a

Ingredient

 Chestnut  400 g
 Spareribs  600 g
 Chinese Mushroom  150 g
 Ginger (pounded)  1 slice
 Salt  little
 Water  

method

 sshot-02  DSC08803

1. Rinse Chinese Mushrooms (150g), Soak it to soft.  Cut off the stems


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 sshot-03 DSC03754

2.  Bring water to boil, soak the Chestnuts(400g) in boiling water for 10 mins


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3.  Pork Spareribs (600g). Bring water to boil, boil the spareribs for half minute. Rinse the Spareribs. Dish it up and set aside.


 sshot-07 DSC03759

4.  after 10 mins, peel off Chestnuts shell. Then, soak it in water, prevent it’s color turn black.


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5.  Put a pounded Ginger, Mushroom, Spareribs and Chestnuts to the pot.  Add water (totally, about 10 cups of water in the pot)


 sshot-16 DSC03763

6.  Bring water to boil over high heat. Then, simmer for 2 hours. In the meantime, re-fill water.


 DSC03769a

7.  season it with salt before serve!

Chinese Recipe : Radish Cake with Preserved Meat (Revision 3.0)

DSC05449

Ingredients for 1600g Radish Cake.

(Size of Aluminium foil plate) Diameter 9″ x height 3″
 
Radish:
1800g
Rice flour :
300g
Dried Shrimps (Soaked) :
20g
Chinese Sausage (Chopped) :
1 piece
Preserved pork belly : (chopped) :
40g
Spring Onion (chopped) :
1 sprigs
Coriander (with roots cut off, chopped)  :
1 sprigs
Dried Scallop :
20g
Preserved Turnip (Chopped) :

20g (replace by 1/2 tsp of Salt if you could not find it)

Minced ginger :

1tbsp

Water  
   
Seasoning :
 
White Pepper :
pinch
Sugar :
1 tsp
Chicken bouillon powder :
1 tsp
Salt
1/2 tsp

 

 DSC05347  

1.  Rinse dried shrimps (20g) and soak it to soft.  Rinse and soak dried Scallop (20g)


 sshot-08 sshot-09

 2.  Wash Preserved pork belly  (40g) and Chinese Sausage (1piece) 


DSC05363

 3. Steam Preserved pork belly,Chinese Sausage and dried Scallop for 15 mins


 sshot-21 sshot-23

 4.  Drain water from the shrimps and mix shrimp water with scallop water.  Divide the dried scallop into small pieces


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5.  mix the sauce of Preserved pork belly and Chinese Sausage with scallop water


 sshot-34  sshot-35

6.  add White Pepper (Pinch), Sugar (1 tsp), Chicken bouillon powder (1 tsp), Salt (1/2 tsp). Mix it well.


 sshot-27 sshot-29

 7.  Cut the Chinese Sausage and Preserved pork belly into small pieces


 sshot-15

8. Prepare 1 tbsp of minced Ginger. Chop Spring Onion and Coriander (1 sprig each)


 sshot-11 sshot-12

9.  Chop Preserved Turnip (20g)

 

 sshot-18

 10.  Peel and shred 1800g of Radish finely


   

 11. Heat 1 tbsp of oil over slow heat. Saute Preserved pork belly, Chinese Sausage, dried shrimps and Preserved Turnip. After half minute, dish it up and set aside. 


   
 sshot-41  sshot-43

12. Heat 1 tbsp of oil over high heat. Saute the minced Ginger. Add and stir-fry Radish. 

 

 

Add Scallop with mixed juice, stir-fry and mix it well. Then, cover it and cook for 5 mins. 


 sshot-45  sshot-47

 13.  after 5 mins, dish it up. Separate Radish and Radish juice.


 sshot-51  sshot-52

14. Add 1.5 cups of Radish juice to radish ( Add water if not enough).


 sshot-53 sshot-54

15. Let it cool down to around 50 °C


 sshot-56  sshot-57

 16. Add rice flour (300g). Mix it well.


 sshot-58 sshot-59

17. add Preserved pork belly, Chinese Sausage, dried shrimps and Preserved Turnip. Mix all ingredients well.


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 sshot-62  

18. Pour in mixture and smooth top


 sshot-65  sshot-66

 19.  Bring water to boil. Steam the Radish Cake for an hour over high heat. 

(Tips : Do not always open the lid during streaming, but remember to refill water during steaming)

 

 sshot-67 sshot-69

20.  after 1 hour, discard the spring onion and Coriander. Let it cool down and store it in refrigerator


 sshot-70 sshot-71

21.  Slice and pan fry Radish cake. Heat oil over medium heat. Pan-fry the Radish cake


DSC05449

22. Serve! 

Chinese Recipe : Fried Stuffed Chili

DSC05493

 Chili :
 10 pieces
 Dace fillet (Mud Carp fish):
 400 g
 Dried Shrimps (Soaked) :
 30 g
 Spring Onion (Chopped) :
 2 sprigs
 Water Chestnut (Chopped) :
 2 pcs
 Salt :
 1/2 tsp
 White pepper :
 pinch
 Water :
 2 tbsp (For minced Fish)
 Oil :
 2 tbsp
 Soy Sauce :
 2 tbsp

 

   
  sshot-1

2. Mix diced fillet and dried shrimps. Chop for about 10mins. Chop 2 sprigs of Spring Onion.


 sshot-05 sshot-06
 sshot-07  sshot-11

3.  Peeled, Rinse and Chop the Water Chestnut (2 pcs)


   

4. Add “Water Chestnut”, “chopped spring onion”,”Salt (1/2 tsp)”, “white pepper (pinch)” and “water 2tbsp” to the minced dace. Stir in one direction until sticky.


 sshot-3  
   

6. Remove the head of Chili.


   

7. Open and cored the Chili.

   

8. Stuffed with minced fish.


   

9. Heat the fry pan with oil. Saute the Fish side first.  Then cover it until the Chili and Fish done (about 2 minutes)


   

10. Add “Light soy sauce”. Then cover it for about half minute. Dish it up.

Continue reading

Chinese Recipe : Steamed minced Pork Patty with Chinese Mushroom

 DSC05437

 

Minced Pork Collar meat:
600 g
Chinese Mushroom :
20 g
Water chestnut  :
2pcs
Preserved Turnip(Preserved vegetable) :
30g (optional)


Seasoning
 
Oil :
1tbsp
cornstarch :
1tbsp
Sugar :
1 tsp
Light Soy Sauce :
1 tbsp
Fish sauce : 
1/2 tbsp

 DSC05335  sshot-01
 sshot-02  DSC08803

1. Rinse the Chinese mushroom (20gram) and soak it to soft. Cut off the stems.


 sshot-03  sshot-04

2.  Chop the Preserved Turnip (30 gram)


 sshot-05 sshot-06
 sshot-07  sshot-08

3. Peeled and rinse Water Chestnut (2pcs). 


 sshot-09  sshot-11
 sshot-12 sshot-13

4. Chop the soaked Chinese Mushroom and Water Chestnut. 

Mix the chopped Chinese mushroom, Preserved Turnip and Water Chestnut


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5.  Seasoning : Light Soy Sauce (1 tbsp), Fish Sauce (1/2 tbsp), Sugar (1 tsp), Corn Starch (1 tbsp)


 sshot-15  sshot-16
 sshot-17 sshot-18

 6. Add 1 tbsp of oil. 

 Mix the seasoning well. Then, mix it with minced pork (600 gram)

Add chopped Chinese mushroom, Preserved Turnip and Water Chestnut


 sshot-19 sshot-20

7. Stir in one direction until sticky.


 sshot-21 sshot-22

8. Bring water to boil. Then, steam the Pork Patty with high heat for 15 mins.


DSC05437 

9. Serve!

Continue reading

Chinese Recipe : Stewed Straw Mushrooms with Roasted Pork

DSC05283

Ingredient

Straw Mushroom  600 g

Roasted Pork (Cantonese Roasted Pork)

 300 g
Ginger (pounded)  2 slices
Spring Onion  1 sprig

Clear Chicken Broth

 1/2 cup
 Water

1 cup (For the sauce),

Some water for boiling Straw Mushrooms and Roasted Pork

 Oil 2 tbsp
 Sugar 1 tsp
 Salt 1/2 tsp

method

 sshot-01  sshot-02
 sshot-03  sshot-04

1. Cut at the bottom of straw mushroom (600g).

Rinse Straw Mushroom. Then, set aside.


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2. Cut a sprig of Spring Onion into sections.


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 sshot-08  sshot-09

3.  Bring water and a slide of Ginger to boil.  Then, boil Straw Mushroom for a minute.

after 1 minute, rinse the Straw Mushroom. Then, set aside.


DSC05271 sshot-10
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4. Bring water to boil. Boil Roasted Pork (Cantonese Roasted Pork 300g) for half minute. Then, set aside.


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5. Saute 2 tbsp of Oil with a pounded Ginger. Add and stir-fry the Roasted Pork.

Add the Straw Mushroom. Add 1/2 cup of Clear Chicken Broth


 sshot-20  sshot-21
 sshot-22  sshot-07

6. Add 1 tsp of Sugar, 1/2 tsp of Salt, 1 cup of water

Cover it and cook for 5 minutes. Then, Stir-fry the ingredient for a while.

Cover it again and cook for another 5 minutes. 


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 7. After 10 minutes, add the Spring Onion and mix it well.


DSC05283

8. Serve!

Chinese Recipe : Strewed Turkey Gizzard with Supreme Soya Sauce

DSC05180

Ingredient

 Turkey Gizzard  1.5 lbs / 680g
 Ginger (pounded)  3 slices
 Light Soy Sauce  6 tbsp
 Sugar  2 tsp
 Clear Chicken Broth  1 cup
 Oil  1 tsp
 Rice Wine  1 tsp
 Water  

method

 DSC05174  sshot-01
 sshot-02  

1.  Turkey Gizzard 1.5 lbs / 680g. Put a slice of pounded ginger to water. and bring water to boil. 

Add Turkey Gizzard and boil for one minute.  After 1 minute, dish it up.


 sshot-03  sshot-04
 sshot-05  

2.  Sauce : Mix 6 tbsp of Light Soy sauce and 2 tsp of Sugar

 

 

Add 1 cup of Clear Chicken Broth and the Sauce to the pot


 sshot-06  sshot-07
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3.  Add the Turkey Gizzard. Add water to cover the Turkey Gizzard.

Add 2 slices of pounded Ginger, 1 tsp of oil and 1 tsp of Rice wine.


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 sshot-14  

 4. Bring water to boil over high heat. Then turn heat to slow and strew for 1 hour.

After 1 hour, slice the Turkey Gizzard and dish it up.


DSC05180

Chinese Dessert Recipe : Sweet Potato Soup

DSC05155

Ingredient

 Sweet Potato  600g
 Slab Sugar  1.5pcs / 90g
 Ginger  about 30g
 Water  5 cups

method

 DSC05130  sshot-01

1. Rinse Sweet Potato (600g)


 sshot-02 sshot-03
 sshot-10  

2. Peel and cut Sweet Potato into pieces. Then, wash it. Remove the starch on its’ surface.


 sshot-04  sshot-05

 3.  Peel and pound the Ginger (about 30g)


 sshot-06  sshot-07
 sshot-08  sshot-09

 4. Transfer the Sweet Potato and Ginger into the Pot. Add 5 cups of water and slab sugar (1.5pcs / 90g).

Bring water to boil over high heat. Then, turn heat to slow for 45 mins.


DSC05155

5. Serve!

Chinese Recipe : Strewed Pig’s Stomach with Supreme Soya Sauce

DSC05169b

Ingredient

 Pig’s Stomach  2 pcs
 Ginger (pounded)  4 slices
 Light Soy Sauce  4 tbsp
 Sugar  1 tbsp
 Chicken Powder  1 tbsp
 Water  5 cups
 Tsaoko Amomum  2 pcs
 Rice Wine  1 tsp
   
 Ingredients for washing Pig’s Stomach  
 Salt  2 tbsp
 Corn Starch  2 tbsp
 Oil  2 tbsp
 Ginger (pounded)  1 slice
 Water  

method

 A. Preparation – Wash the Pig’s Stomach

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1. Cut off the fat. Then, flip the Stomach and remove the dirt.


sshot-4 sshot-5
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2. Use 1 tbsp of salt to rub with Pig’s Stomach for about half minute. Then, Rinse it and do this process again.


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3. Use 1 tbsp of cornstarch and 1 tbsp of oil to rub with Pig’s Stomach for about half minute. Then, Rinse it and do this process again.


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4. Put Pig’s stomach into boiling water. After 2 minutes, put it into water.


sshot-20 sshot-21
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5. Scratch the outer thin layer off. Flip the Pig’s Stomach, cut the fat and rinse it. Then, flip the Pig’s stomach again.


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6. Bring water to boil with a pounded ginger. Then, boil the pig’s stomach again for 3 minutes.


sshot-28 DSC02891

7. Put it into water and flip it again. The Pig’s stomach is ready for cooking.

 

 B. Cooking Method

 sshot-01  sshot-02
 sshot-04 sshot-05

8. Mix Light soy sauce (4 tbsp), Sugar (1 tbsp), Chicken Powder (1 tbsp)


 sshot-03  sshot-06
 sshot-07  

 9. Put pounded Ginger (4 slices) , the mixed sauce and 5 cups of water into the pot. 


 sshot-08 sshot-09
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10. Pound 2 pcs of Tsaoko Amomum. Put it into Pig’s Stomach.

Transfer the Pig’s Stomach into the pot. Bring water to boil over high heat. 


 sshot-16 sshot-21

 11.  Add 1 tsp of Rice Wine.  Then, turn heat to slow and strew for 75 minutes.


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 sshot-19 sshot-20

12. after 75 minutes, cut the Pig’s Stomach in pieces. 


DSC05169b

Chinese Recipe : Spareribs and Edible Frogs Pot Rice

DSC05118

Ingredient

 Rice 2 cups (for 5-6 servings)
 Pork Spareribs 300 g
 Edible Frogs 4 pcs
 Coriander 2 sprigs
 Spring Onion 2 sprigs
 Water 1.8 cup (90% volume of rice)
 Scallop 10 pcs
 Minced Garlic (salted) a little
   
 Sauce for Pork Spareribs  
 Fermented Soy Bean  1 tbsp
 Garlic  2 cloves
 Light Soy Sauce  2 tbsp
 Sugar  1/2 tsp
 Corn Starch  1 tsp
 Oil  1 tbsp
   
 Sauce for Edible Frog  
 Ginger strips a little
 Rice Wine 1 tsp
 Light Soy Sauce 1 tbsp
 Corn Starch 1/2 tsp
 Oil 1/2 tbsp
 Sugar 1/2 tsp

method

 sshot-01  DSC05017

1. Rinse the Edible Frogs


 sshot-02 sshot-03
 sshot-04 sshot-31

2. Remove the fingers.

Break the Backbone at the middle position of frog. Then, remove the Backbone.


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3.  Cut the Frog into 4 pieces


 DSC05112  sshot-32

4. Chop the Coriander and Spring Onion. Prepare some Ginger Strips.


DSC05089

5. Rinse the pork spareribs (300g). Then set aside.


 sshot-01 sshot-02
 sshot-03  sshot-33

6. Rinse 1 tbsp of fermented soy bean, add 2 pounded garlic. 

Mix and squash Garlic and Fermented Soy Bean.


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sshot-08  DSC05105

7. Add Light Soy Sauce (2tbsp), Sugar (1/2 tsp), Corn Starch (1tsp), Oil (1 tbsp) and mix them well.

Then, mix the sauce with pork spareribs.


 sshot-11  sshot-12
 sshot-13 sshot-14

8. Add some Ginger Strips, Rice Wine (1 tsp), Light Soy Sauce (1 tbsp), Corn Starch (1/2 tsp), Sugar (1/2 tsp), Oil (1/2 tbsp) to Edible Frog and mix them well.

  Then, Mix Spareribs and Edible Frogs


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 sshot-20 sshot-22

sshot-19

9. Rinse 2 cups of rice. (for 5-6 servings ). Add 1.8 cup of water(90% volume of rice).

Turn heat to medium.  Cook the rice until the water has evaporated to the level of the rice.

Add Pork Sparerib and Edible Frog. Turn heat to slow and cook for 15 minutes


 sshot-24  sshot-25
 sshot-26 sshot-27

 10.  after 15 minutes, if you like, you may add seafood like Scallops now. 

Add some salted minced Garlic on Scallops.

Then, cover and cook for 3 minutes more.


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11.  After 3 minutes, add chopped Spring Onion and Coriander. 

Turn the heat off. Let stand 10 minutes before serving 


 DSC05118

12.  Serve!

Chinese Recipe : Stir-fried Edible Frogs with Black Bean Sauce

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Ingredient

 Edible Frog  4 
 Yellow,Green,Red Bell Pepper  one each
 Onion  1/2 piece
 Sliced Ginger  Few slices
 Garlic (pounded)  1 piece
 Black Bean / Soy Bean  1 tbsp
 Oil  2 tbsp
 Rice Wine  1tsp
 Sugar  1/2 tsp
 Salt  Dash
 Water  1/2 cup

method

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1. Rinse the Edible Frogs.


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2. Remove the fingers. 

 Break the Backbone at the middle position of frog . Then, remove the Backbone.


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3.  Cut the Frog into 4 pieces


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 4. Rinse the bell pepper. Cut the bell peppers and Onion into pieces. Pound few slices of Ginger and a Garlic.  Prepare some Ginger Strips


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 5. Saute 1 tbsp of oil with a pounded Ginger and Onion. Add and stir-fry the Bell Pepper for about half minute. Dish it up and set aside when the bell pepper is well done.


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 6. Rinse 1 tbsp of Black Bean. Then, submerge it with some water.


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7.  Saute 1 tbsp of oil with ginger strips and garlic. Then, add and stir-fry the frog.


 

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8.  Add 1 tsp of Rice Wine and mix it well. 

Add Black soy bean and mix it well.

Add 1/2 tsp of sugar and mix it well.

Add 1/2 cup of water and mix it well.


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 9. Add salt to taste. Then, cover by the lid for about 1.5 minute.


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10.  After the frog is well done, add the Bell Pepper. Mix all ingredients well. Dish it up and serve it hot!


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Chinese Recipe : Shanghai Smoked Fried Fish

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Ingredient

 Grass Carp Belly 600 g
 Sliced Ginger 2 slices
 Spring Onion 2 sprigs
 Plain Flour 2 tbsp
 Oil for deep fry
   
 – Marinade –   
 Rice Wine 1 tsp
 Light Soy Sauce 1 tbsp
 Sugar 1 tsp
 Ground white pepper  dash
 Oil 1 tbsp
   
– Sauce –  
 Light Soy Sauce 3 tbsp
 Water 3 tbsp
 Sugar 3 tbsp
 Rice Wine 1 tsp

method

grass carp-1

For reference: This is Grass Carp. In the United States, the fish is also known as White Amur. It is cultivated in China for food, but was introduced in Europe and the United States for aquatic weed control.


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1. Rinse and wipe the fish to dry. Cut it into sections


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2. Prepare the marinade : Mix  Rice Wine (1tsp), Light Soy Sauce (1 tbsp), Sugar (1tsp), Ground white pepper (Dash), Oil (1 tbsp)


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 3.  Mix the fish and marinade well. Then Marinate for about 30 mins.


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 4.  after 30 mins,  transfer the fish to a pot. Add 2 tbsp of plain flour and Mix it well.


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5.  Heat up the oil. Deep fry the fish for about 3 mins. Bring the colour of bottom side to light brown. Then, turn the fish over and deep fry the other side.


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 6.  after about 2 mins, colour of the other side is changed to light brown. Dish it up and set aside.


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7. Prepare the sauce : Light Soy sauce (3 tbsp), Water ( 3 tbsp), Sugar (3 tbsp), Rice wine ( 1 tsp)


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8.  Saute the Ginger and spring onion with 1 tbsp of oil. Then turn the heat to medium.

Add the sauce and bring it to boil for about half minute. Then, add the fish and mix it well.


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9. Serve!

Chinese Recipe : Fujian Fried Rice

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Ingredient

 Rice 4 bowls
 Egg 2 pcs
 Scallop 100 g
 minced Pork 100 g
 Chinese Kale 300g
 Garlic (pounded)  3 pcs
 Ginger (pounded)  1 slice
 Spring Onion ( chopped)  1 sprig
 Oil  3 tbsp(for fried rice),1 tbsp(for minced pork)
 Light Soy Sauce  1 tbsp(for fried rice), 1 tbsp(for minced pork)
 Oyster Sauce  1 tbsp
 Salt  Dash
 Corn Starch  1 tbsp
 Water  1/2 cup

method

 sshot-02 DSC03819
 DSC03818 DSC03820

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1.  2 eggs, beaten. set aside

 

 

Diced Scallops:100g, set aside

minced pork : 100g

pounded Garlic :3pcs,  pounded Ginger:1slice,  chopped Spring Onion: 1 sprig

Rinse and Dice the Chinese Kale (300g)


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2. Heat 3 tbsp of oil. Stir-fry the beaten egg.


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3.  add about 4 bowls of rice and mix it with egg. Then add 1 tbsp of Light Soy Sauce, mix it well.

Add the spring onion and mix it well.  After 1 minute, transfer the fried rice to a serving dish.


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4.  Bring water to boil. Blanch the Chinese Kale until done. Then, add Scallop and blanch it for half minute. After half minute, dish it up and set aside.

 


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 5. Saute the garlic and ginger with 1 tbsp of oil. Add minced pork and stir-fry until the pork done. Then, add 1 tbsp of light soy sauce


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6. Add Chinese Kale and Scallop. Then, add 1 tbsp of Oyster Sauce. Mix all ingredients well. Add salt to taste.

 

 

Then, add Corn starch water (mixture of water (1/2 cup) and 1 tbsp of Corn starch)


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7. stir-fry until the sauce sets slightly, pour it over rice.


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8. Serve!

Chinese Soup Recipe:Pork Pancreas with Corn Soup

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Ingredient

Pork Pancreas

 4 pcs
Corn  5 pcs
Water Chestnut  300 g
Ginger  (Pounded)  3 slices
Salt  Little
Rice Wine  1 tbsp
Water  about 15 cups

method

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1.  Pork Pancreas : 4pcs, remove the fat

 


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2.  Bring water, sliced Ginger (2 slices), Rice wine (1 tbsp) to boil. Then, add Pork Pancreas. Boil the Pork Pancreas for 5 minutes.


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 3.  After 5 minutes, rinse the Pork Pancreas

 


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 4.  Split Water Chestnut : 300g.  Cut 5 pcs of Corns into sections

 


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 5.   Put all ingredients into pot. Add a slice of pounded Ginger. Add about 15 cups of water.


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 6.  Bring water to boil. Then, simmer for 2 hours

 


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7.  after 2 hours, Season it with salt


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Chinese Dessert Recipe:Water Chestnut Sweet Soup

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Ingredient

 Peeled Water Chestnut 300 g
 Rock Sugar 110 g
 Egg 1 piece
 Water Chestnut Flour 2 tbsp
 Water 1000 ml

method

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1.  Peel and rinse the Water Chestnut 


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 2.  Grate the water chestnut. Set it aside for next step


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3.  Mix Water chestnut flour (2tbsp) and water (2tbsp). Set it aside for next step


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4.  beat an egg. Set it aside for next step


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5.  Melt the Rock Sugar with 1000ml of water. Then, add water chestnut.


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6.  Bring water to boil. Then switch it to slow heat for 5 minutes


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7.  After 5 minutes, stir in Water chestnut flour.


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8.  Switch off the heat, add beaten egg


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9. Cool down and fringe. Ready to serve

Chinese Recipe : Shredded Cucumber with Garlic and Vinegar

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Ingredient

 Cucumber  2pcs,600g
 Salt  1 tsp
 Garlic  5 Cloves
 Dark Vinegar (Zhenjiang Dark Vinegar)  2 tbsp
 Sugar  2 tsp
 Sesame Oil  1 tsp

method

 DSC04651  sshot-01

1.  wash the Cucumber

 


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2.  Pound the Cucumber. Then, cut it into sections.

 


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3.  Add salt (1tsp),mix it well。Set aside for 10 minutes


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4. Mix 2 tbsp of Dark Vinegar (Zhenjiang Dark Vinegar) and Sugar(2tsp)


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 5.  Remove Cucumber juice

 


 DSC04656 DSC04671

6.  Crush Garlic (5pcs)


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 sshot-17  sshot-18

7.  Add crushed Garlic , mixed sauce, and sesame oil (1 tsp). Mix all ingredients well


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8. Serve!

Hong Kong Most Popular Snacks Recipe:White Sugar Sponge Cake

DSC04611

Ingredient

 Rice flour  100g
 Sugar  80g
 Water

200 ml (mix with Rice flour)

1/2 tbsp (mix with yeast)

 Yeast  1/2 tsp
 Baking Powder  1/4 tsp
 Oil

 1/2 tsp (mix with mixture)

 1/2 tsp (apply on dish)

method

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1.  Mix Rice flour(100g), Sugar(80g) and Water(200ml)


 sshot-03  sshot-04

2. Switch to lowest heat to cook the mixture. Keep stirring during cook.


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3.  Take away from stove when you see lump.  Whisk until smooth without lump. Then put it back to stove.


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 4.  Take it away from stove when the mixture becomes little viscous. Let the mixture cool down to about 35 degree C


 sshot-09  sshot-10
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5. Mix Water (1/2 tbsp), Yeast (1/2 tsp) and Baking Powder(1/4 tsp). Then,  pour it into flour mixture and mix it well.


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6. cover it and ferment for 2 hours


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7.  After 2 hours, add oil (1/2 tsp) and mix it well.  Apply a thin layer of oil on dish. Then, pour in the mixture.

 

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8.  Bring water to boil, steam over high heat for 20 minutes


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9. Let the cake cool down before serving.

Chinese Recipe :Stewed Pig’s Knuckle with Preserved Vegetables

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Ingredient

 Preserved Vegetables (Gan Cai Sun)  250g
 Pig’s Knuckle  1500g
 Ginger few slices
 Slab sugar or Brown sugar 1piece or 80g
 Light Soy Sauce 1 tbsp
 Oil 1 tbsp
 Water few cups

method

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1.  Wash the preserved Vegetables, then drain


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2. Cut the Pig’s Knuckle into pieces. Blanch the Pig’s Knuckle with boiling water for about one minute.  Rinse the Pig’s Knuckle, then drain.


 sshot-08  sshot-09
 sshot-10  

3. Saute the Sliced Gingers with 1 tbsp of oil. Add Preserved Vegetables and Slab Sugar (80g). Then, Add two cups of water.


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4. Add Pig’s Knuckle.  Add water to cover the ingredients.  Add 1tbsp of Light Soy sauce.  Mix the ingredients.  Bring water to Boil. Then, simmer for 45 minutes.


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5.  After 45 minutes, Serve!

Hong Kong Most Popular Snacks Recipe:Red Bean Pudding

DSC04498

Ingredient

Rice Flour

 80g
 Wheat Starch  10g
 Corn Flour  10g
 Slab sugar or Brown Sugar  70g
 Red Bean  20g
 Water  300ml

method

 DSC04433 DSC04476
 DSC04448  

1. Submerge the Red Bean in water over night / over 4 hours. Then, Boil the red bean on slow heat until the bean soft. Dish it up for next step


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2. Mix the Rice Flour,Wheat Starch and Corn Flour. Then all 120ml of water. whisk until smooth without lumps


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3. Melt the sugar with 180ml water


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4. Set up the bowls for steaming. Then, bring water to boil.


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5. Stir the mixture, then, Pour the sugar water into flour mixture. Mix the mixture well. Transfer the mixture into a jug.


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6. Pour the mixture into bowls and add red beans. Then, Steam over high heat for 20 minutes

(TIPS!! How to let Red Beans float on surface ?

Answer: Boil the Red Beans in boiling water for a minute before adding to mixture. )


 DSC04489  DSC04498
   

7. After 20 minutes, let the pudding cool down before serving.


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8. Serve!

Chinese Recipe: Fried Chicken Legs with Ginger and Spring Onion

DSC04335

Ingredient

 Chicken Leg 4 pcs
 Spring Onion 10 sprigs
 Ginger 2 slice
 Garlic 1 pcs
 Sesame Oil 1 tsp
 Light Soy Sauce 1 tbsp
 Oil 1 tbsp
 Hot Water 1/2 cup
   
 Marinade  
 Ginger Juice 1/2 tbsp
 Salt 1/2 tsp
 Chinese Rice Wine 1/2 tsp

method

 DSC04310  DSC04311

1. Wash Chicken Legs, then wipe it to dry

 


 DSC04316 DSC04320

2. Rub Chicken legs with Ginger Juice:1/2 tbsp, Salt: 1/2 tsp, Chinese Rice Wine: 1/2 tsp. 

 Then place it in refrigerator for 2 hours.

 


 DSC04324 DSC04328

3. Cut the Spring Onion (about 10 sprigs) in half。One Pounded Garlic,Cut 2 sliced Ginger into fine long strips 

 


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4. Heat 1 tbsp of oil. Saute the Ginger,White half of Spring Onion and Garlic

 


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5. Pan-fry the Skin side of Chicken Legs first 

 


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6.  After about a minute, fry the other side of legs.

 


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7. After about a minute, fry the other side of legs.

 


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8. Add the Green half of Spring onion.

 


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9.Add 1tsp of sesame oil, 1 tbsp of light soy sauce. 

Add 1/2 cup of hot water,cover by lid to let the chicken legs well done (about 3 minutes)


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10. Fry until the sauce is beginning to thicken. Dish it up!

 


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Chinese Recipe : Deep Fried Stuffed Fish with Dried Winter Melon

DSC04190

Ingredient

 Dace Fish 2 Whole
 Dried Winter Melon 150g
 Dried Shrimps  30 g
 Spring Onion (Chopped)   2 sprigs
 Water Chestnut (Chopped)   2 pcs
 Salt  1/2 tsp (for fish paste), 1tsp (for stewing dried winter melon)
 White pepper  pinch
 Water  2 tbsp (For minced Fish)
 Chicken Stock 250 ml
 Light Soy Sauce 1 tsp
 Corn starch little
 Oil for deep fry

method

 DSC04016  DSC04010

1. Rinse and Soak the “Dried Winter Melon (150g)” to soft


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2. Make a cut between Dace Fish skin and meat. Then separate the skin and meat.


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3. De-bone. (Fillet of 2 Dace Fish are required for 1 stuffed Fish)


 sshot-06  sshot-07
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9. Apply some corn starch on inner side of skin for sticking the fish paste. Then, stuff up the fish skin.


 sshot-09  sshot-10
 sshot-12  DSC04007

10. Heat the oil and deep fry the fish on medium heat. Deep fry until golden brown. Dish it up for next step.


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11. Drain the Soaked “Dried winter melon”. Cook it with chicken stock (250ml), Salt (1 tsp), Light soy sauce (1 tsp) , on slow heat for 30 minutes. 

After 30 minutes, add the deep fried fish and cook for 15 minutes more.


DSC04190

12.  Dish it up and serve it hot!