Category Archives: All

How to de-bone a Fish

2012/11/22 Lets Woodson

Bombay duck – De-bone

Yellow Croaker – Remove Fish scale and De-bone

All, Deep-fry

Chinese Recipe : Deep-fried Bombay duck

2012/11/22 Lets Woodson

Bombay duck :	1200g (about 13 whole fishes) / 600g (Fillet)
Salt :	1/2 tsp
White Pepper :	Pinch
Egg White :	1
Flour :	1 cup

1. De-bond the fishes. Then, rinse and wipe it to dry.

2. Mix fishes with 1/2 tsp of salt and white pepper. Place in refrigerator and marinate for at least half day.

3. Rinse and wipe the fishes to dry again to reduce the salty taste. Mix fishes with egg white. Then, coat evenly with flour.

4. Heat Oil and deep-fry the fishes until the color is changed to light brown. Set aside for 5 minutes.

5. Deep-fry the fishes again for a short while. Then, place the deep-fried fishes on kitchen paper for a while before serve.

6. Dish it up and serve it hot!

-Preparation-, All

The Pork Cuts (Hong Kong Cutting)

2012/11/21 Lets Woodson

Item

Description (Hong Kong Cutting)

01	Pork Collar Butt
02	Pork Collar Butt

03	Pork Collar meat pork chop
04	Eye of Loin

Tenderloin

Pork Shank

Pig’s Tail

Rump Meat

Lean Meat

Premium Pork Shank

14	Pig’s Feet
15	Pig’s Feet

Pork Belly

Pork knuckle

Pork Shoulder, picnic

Pig’s Hock

Premium Pork Shank

Shoulder/Pork Shank

Butterfly pork belly

Pork Half lean meat

Pork Jowl

Pig’s Jaw meat

Pig’s head meat

Pig’s ear

Spareribs

Belly Spareribs, Back ribs, Loin ribs

Chuck Bone, Neckbone

Sal See Bone

Tail Bone

Spareribs (upper position)

All, Stew

Chinese Recipe : Stewed Preserved Duck with Taro

2012/11/16 Lets Woodson

Taro (Tips : Choose light weight Taro)	700g
Chinese Preserved Duck Thigh	1 piece
Green garlic	1 sprig
Ginger (Pounded)	1 slice
Oil	1 tbsp
Water	for Stewing

1. Cut Taro in pieces, Green Garlic in section and pound the ginger.

2. Rinse the Chinese preserved duck thigh. Boil it in boiling water for 1 minute.

3. Heat 1 tbsp of oil in pot. Saute the Green Garlic and Ginger. Then, add Taro.

4. Add water to almost cover all Taro. Cut the Duck thigh in pieces and place the duck thigh on top.

5. Turn the heat to high until boiling. Then, turn it to medium until the Taro soft (within 30 minutes). In the meantime, stir all ingredients in every 5 minutes. And try to use a chopstick to insert into taro. Taro is well done if a chopstick is able to insert into taro. Boil for a bit longer if you prefer the Taro is softer. And finally most of the water will be absorbed by Taro.

6. Serve!

All, Deep-fry

Chinese Recipe : Shredded Beef with Almond Flakes

2012/11/13 Lets Woodson

Beef fillet	350g
Almond flakes	100g
Black Pepper	1/2 tsp
egg	2
Plain flour	4 tbsp
Light Soy Sauce	1/2 tbsp
Oil	For deep-fry
Pepper salt	Little
Chicken powder	1/4 tsp

1. Cut beef fillet into strips. Mix with “Black Pepper” and “Soy sauce ” . Marinate for 30 minutes.

2. Beat eggs. And mix with 4 tbsp of “plan flour” and 1/4 tsp of “Chicken Powder”.

3.Dip beef in egg paste. Then roll the beef in Almond Flakes.

4. Heat oil until hot but not smoking. Put beef into boiling oil and deep-fry until the almond color is changed to golden brown.

5. Drain and leave them on paper towel before serving.

6. Serving with the Pepper Salt.

All, STEAM

Chinese Recipe : Shao Xing Wine Preserved Chicken

2012/11/12 Lets Woodson

Dressed Chicken	1 whole (about 1200g)
Shao Xing Wine	1.5 cup
Ginger (Sliced and pounded)	About 50g
Spring Onion	1 sprig
Fish Sauce	2 tbsp
Salt	1 tbsp

1. Cut Spring Onion in section. Slice and pound the Ginger.

2. Rinse the chicken and wipe it to dry. Rub the chicken with 1 tbsp of salt inside and outside. Place spring onion and ginger into chicken. Then marinate for 15 minutes.

3. Heat up the Shao Xing Wine until tiny bubbles appear. Turn off the heat and let it cool. (Tips : Don’t add Fish sauce or salt in this process. Otherwise, taste may turn bitter.)

4. Steam the chicken over high heat for 25 minutes (depend on chicken size). Then soak in ice water and let it cool.

5. After the Steamed Chicken Sauce cool down, mix it with Shao Xing wine and 2 tbsp of Fish Sauce.

6. Pour the mixed sauce onto the chicken. Stand until flavor penetrated for about 2 hours. Turn the chicken over for every 15 minutes.

7. Cut into pieces and pour some sauce when Serve!

Steps for cutting Chicken

1. Cut off neck

2. Cut off legs

3. Cut off wings

4. Cut off thighs from the joint

5.Cut off thighs

6. Cut from the tail.

7. Knife along the backbone and cut it into halves

8. Place the halves in opposite. Cut into pieces.

9. Place it on a plate

10. Slightly pat the breasts.

11. Cut it into halves. Then cut it into pieces.

12.Place it on a plate

13. Cut thighs in piece

14. Place thighs and wings on plate

All, STEAM, Stir-fry

Chinese Recipe : Steamed Crab with Glutinous Rice

2012/11/05 Lets Woodson

Live crab	600g
Glutinous rice	600g
Garlic	6 pieces
Dried lotus leaf	1 piece
Spring Onion	1 sprig
Coriander	1 sprig
Chopped Ginger	1 tbsp
Oil	For stir-fry

Seasoning :
Salt	1 tsp
Chicken Power	1 tsp
Light Soy sauce	4 tsp
Dark Soy sauce	2 tsp
Sugar	2 tsp

1. Rinse glutinous rice, soak in water for 1 hour, change water and soak for another 1 hour, drain well.

2. Rinse the Crabs , drain well. And cut crabs in pieces.

3. Bring water to boil. Boil the “Dried lotus leaf” till soft. Open it and wipe inside of Lotus Leaf to dry.

4. Line the steamer with Lotus Leaf. Trim the leaf edge to fit the steamer. Apply a layer of oil on leaf surface.

5. Heat 4 tbsp of oil. Fry the “Minced Garlic, Chopped Ginger” for a while. Add “Glutinous rice” and mix them well.

6. “Turn off the heat”. Pour in the seasoning and mix them well.

7. Spread with glutinous rice on lotus leaf. Smoothen the rice surface. Use a chopstick to make some holes on rice. Then Steam for 15 minutes.

)

8. After 15 minutes, Sprinkle some water (about 2 tbsp, more water for softer texture) on rice surface. Cover the lid and steam for 15 minutes again.

9. Arrange crab pieces over rice and steam for 10 more minutes. After 10 minutes, Serve hot with chopped coriander and spring onion.

10. Serve!

Crab roe on rice surface. And Crab juice is absorbed by Glutinous rice.

Tips: Why so many Garlic? Taste of Garlic is very match with crab. It helps to richer the crab taste.

All, Stir-fry

Chinese Recipe : Stir-Fried Bean Threads with Ground Pork

2012/11/01 Lets Woodson

Bean Threads	150 g
Shelled Prawns	250 g
Pork Collar meat (minced):	200 g
Constarch	1/2 tsp
Sugar	1/2 tsp
Light Soy sauce	1/2 tsp
Chinese Celery	50 g
Ginger (finely chopped)	2 tbsp
Onion	1/2 piece
Oil	4 tbsp
Salt	1 tsp

1. Soak Bean Threads for 15 minutes. Remove water and set aside for next step.

2. Chop the Celery

3. Soaked in water with 1/2 tsp salt for 1 min. Rinse well and pat to dry

4. Mix minced Pork with “Constarch 1/2 tsp, Sugar 1/2 tsp , Light Soy sauce 1/2 tsp”. Chill in fringe before cooking.

5. Heat 2tbsp of oil and 1 tsp of salt. Saute Ginger, Onion.

6. Add minced pork and stir-fry until the pork done. Then add Prawns and mix them well.

7. Add Bean Threads and mix all ingredients well. Then, add Celery and saute for a while.

8. Dish it up and serve it hot.

All, Stir-fry

Chinese Recipe : Stir-fried Fish Cake with Peking Cabbage

2012/10/30 Lets Woodson

Peking cabbage:	1 whole (about 1.2kg)

For Fish Cake
Dace fillet :	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
Oil :	4tbsp

For Stir-fry
Ginger (pounded):	1 slice
Oil	2 tbsp
Water	1/2 cup
Salt	1 tsp

1. Rinse and soak dried shrimps.Dice the Fillet.

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

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.

5. Slap the minced fish for about 20 times. Make it more elastic. Fish paste is ready

(Video shows how to make minced fish more elastic)

6. Heat 4 tbsp of oil. Fry the fish cake until the color is changed to golden brown. Dish it up and set aside.

7.Cut Peking cabbage and Fish cake into large strip.

8. Heat 2 tbsp of oil with ginger and 1tsp salt. Stir-fry Peking cabbage for a while. Add 1/2 cup of water and Fish strip. Mix them well..

9. Cover by lid for about 5 mins (Stir it in every 2 minute).

10. Dish it up and serve it hot!

All, STEAM

Chinese Recipe : Steamed Snubnose Pompano with Black Bean Sauce

2012/10/29 Lets Woodson

Flesh Fish (Snubnose Pompano)	1 Whole
Spring Onion (Chopped)	2 sprigs

Seasonings
Salted black beans (rinsed and minced) :	1.5 tbsp
Sugar	1/2 tsp
Oil	1 tbsp
Chicken Power	1/4 tsp
Salt	1/4 tsp
Ginger Juice	1 tsp
Light Soy Sauce	1.5 tbsp
Cornstarch	1/2 tsp

1. Ask for cleaning when buying the fish. Rinse and wipe it to dry.

2. Cut few slots on both sides. Coat both side with “Seasoning”

3. Bring water to boiling, then put the fish to steam. Steam with high heat for 10 minutes. Discard the spring onion on top of Fish. Serve!

All, STEAM

Chinese recipe : Tofu with Peedan (thousand years egg) of Taiwan Style cold dish.

2012/10/26 Lets Woodson

Tofu	1 box (350ml)
Peedan / Thousand Years Egg (Preserved Egg)	3
Dried Bonito Flakes (can be found in Japanese supermarket)	adequate amount
Soy Paste	adequate amount

1. Steam the tofu for 5 minutes. Take it out and drain. Set aside for cooling down.

2. Shell the Peedan and cut them into pieces. Arrange the Peedan.

3. Place some Dried Bonito Flakes on top of Tofu. Then, pour some soy paste on top of Dried Bonito Flakes and Tofu.

4. Serve!

All, Stir-fry

Chinese Recipe : Stir-fried Fish Cake with Radish

2012/10/22 Lets Woodson

Radish:	1 piece (about 1kg)

For Fish Cake
Dace fillet :	400 g
Dried Shrimps (Soaked) :	20 g
Spring Onion (Chopped) :	2 sprigs
Salt :	1/2 tsp
White pepper :	pinch
Water :	2 tbsp
Oil :	4tbsp

For Stir-fry
Ginger (pounded):	1 slice
Garlic (peel and pounded):	2 cloves
Oil	2 tbsp
Water	2 cups
Sugar	1/2 tsp
Salt	1/2 tsp
Dark Soy Sauce	1/2 tbsp
Spring Onion	1 sprig

1. Wash and soak dried shrimps. Dice the Fillet.

2. Mix diced fillet and dried shrimps. And chop for about 10mins.

3. Add “chopped spring onion”,”Salt”, “white pepper” and “water 2tbsp” to the minced dace. Stir in one direction until sticky.

(Video shows how to make minced fish paste)

4.Chill in fridge for 1 hour.

5. Heat 4 tbsp of oil. Fry the fish cake until the color is changed to golden brown. Dish it up and set aside.

6.Peel Radish, Cut Radish and Fish cake into large strip. And cut Spring onion like the picture shown.

7. Heat 2tbsp of oil with pounded ginger and garlic. Stir-fry stripped Radish and Fish for about 1 minute. Then, add 2 cups of water and 1/2 tsp of Sugar. Cover by lib for about 5 minutes. Add 1/2 tsp of Salt and 1/2 tbsp of Dark Soy Sauce. Add Spring onion and cover by lid again until the Radish soft.

8. Serve!

All, STEAM

Chinese Dimsum Recipe : Steamed Beef Balls with Beancurd Sheet

2012/10/17 Lets Woodson

Ingredients for Six balls
Beef	160g
Fat Pork	20g
Dried Tangerine peel (Soaked until soft)	1/2 piece
Coriander	1 sprig
Water chestnuts	1 pcs
Beancurd sheet	1 sheet

Marinade
Baking Soda	1/2 tsp
Sugar	1 tbsp

Seasonings
Soy Sauce	1/2 tsp
Oyster sauce	1/2 tbsp
SHAOXING wine	1/2 tsp
Chicken Power	1/2 tsp
Pepper	Dash
Sesame Oil	few drops
Cornstarch	1/2 tbsp
water	1 tbsp

1. Slice beef and mix with 1/2 tsp of Baking Soda and 1tbsp of sugar. Marinate for about 30mins and rinse. Absorb all water.

2.Finely Chop the fat pork, Water chestnut, Coriander and Dried Tangerine peel.

(Video shows how to slap minced meat)

3. Cut beef into small pieces. Then mince with chopped fat pork, Water chestnut, Coriander and Dried Tangerine peel. Stir with all seasonings in single direction until sticky. Then, Slap the mixture thoroughly (see above video) and place in refrigerator. Chill for at least half day before using.

4. Soak the Beancurd sheet until soft. Wipe it to dry. Take the minced beef and form beef ball. Place it on top of beancurd sheet.

5. Steam on high heat for 10mins. Serve!

All, FRY

Chinese recipe : Fried Chicken Wing with Spring Onion

2012/10/16 Lets Woodson

Chicken Wing	4 pieces
Oil	1 tbsp

Marinade
Spring Onion	1 sprig
Shallot	1 clove
Light Soy sauce	1 tsp
Dark Soy sauce	1 tsp
Sesame oil	few drop
Sugar	1/2 tsp
Ginger Juice	1/2 tsp
SHAOXING wine	1/2 tsp
Chicken Power	1/4 tsp

1. Wash Chicken wing, then wipe it to dry.

2. Chop Spring onion and Shallot.

3. Rub the chicken rings with the Marinade. Then place it in refrigerator for 3 hour.

4. Heat oil, then fry the chicken wing until the skin color is changed to golden.

5. Add the Marinade

6. Cover by lid for a while to let the chicken wing well done.

7. Serve!

All, BOIL

Chinese recipe : Sago and Beans Dessert

2012/10/15 Lets Woodson

Ingredients for 6 persons
Red Bean	90g
Sago	70g
Wheat	50g
Green Bean	40g
Black Eye Bean	30g
Peanut	20g
Red Kidney Bean	30g
Slab sugar	2pieces (about 120g)
Coconut Milk	160ml
Water	7 cups

1. Soak Peanut, Red Bean, Green Bean, Wheat, Red Kidney Bean and Black Eye Bean in water for an hour. Then, Boil them with 7 cups of water for one hour.

2. Soak sago in water for 5 minutes. Then, put it into mixture and stir it well. Cover by lid for 10 minutes to make semi-transparent sago.

2. Keep boiling and add in slab sugar until dissolved. Then, add in Coconut Milk.

Serve hot or cold

All, Stir-fry

Chinese Recipe : Stir-fried “Beancurd Sheet” with “Potherd mustard”,”Sliced Pork” and “Dried Shrimp”

2012/10/15 Lets Woodson

Beancurd Sheet :	110g
Dried Shrimp :	20g
Potherd mustard :	80g
Pork Collar meat	150g
Chinese Mushroom :	6 pieces
Preserved Turnip (Optional) :	1 slice

Sugar (for Potherd mustard) :	1/2 tsp
chicken stock :	1/2 cup

Seasoning for Pork
Sugar :	1/2 tsp
Cornstarch :	1 tsp
Light Soy Sauce	1/2 tbsp

Beancurd Sheet

Chinese Mushroom :

Dried Shrimp

Potherd mustard

1. Wash and soak “Beancurd Sheet”, “Chinese Mushroom” and “Dried Shrimp” until soft. Wash and Soak the “Potherd mustard” to reduce the salty level.

Beancurd Sheet

Chinese Mushroom

Pork

Preserved Turnip

2. Cut the “Beancurd Sheet” into 1cm length. Shredded the “Chinese Mushroom”. Sliced the “Pork”. Cut the “Preserved Turnip” into fine long strips.

Potherd mustard

3. Press the “Potherd mustard” to reduce water. Cut it into 1cm length , mix with Sugar 1/2 tsp. Then stir-fry the “Potherd mustard” to dry without oil. Dish up and set aside.

4. Heat the wok with oil (2tbsp). Stir-fry the “Preserved Turnip” and “Dried Shrimp”. Then, Add sliced Pork and stir-fry until the pork done.

5. Add “Potherd mustard” and “Beancurd Sheet”. Then add chicken stock. Mix them well and let “Beancurd Sheet” to absorb the sauce.

6. Dish it up and serve it hot.

Continue reading →

All, Stew

Chinese Recipe : Supreme Soy Sauce Pigeon

2012/10/12 Lets Woodson

Pigeon :	4 pieces
Ginger juice :	2 tsp
Oil :	4 tbsp
Ginger :	3 slices
Rice Wine :	1tsp
Light Soy Sauce :	1/2 cup
Sugar :	2 tsp
Water :	4 cups

1. Wash pigeons, then wipe them to dry.

2. Heat 4tbsp of oil in wok and saute the ginger. Then, saute the pigeons until the skin color is changed to yellow.

3. Add “Rice Wine” and “Ginger Juice”.

4. Then, add “Light Soy Sauce” and “Water”.

5.Cover it and turn heat to medium for 20 minutes. Turn the pigeons over for every 5mins.

6.After 20 minutes, turn the pigeons over. Switch off the heat and cover it again for 5 mins.

7. Pour some sauce over pigeons when serve.

Continue reading →

All, STEAM

Chinese Recipe : Steamed Spareribs In Fermented soy Bean Sauce

2012/10/11 Lets Woodson

Pork spareribs :	600g
Cornstarch :	2 tsp

Seasonings :
Fermented black soy beans :	1tbsp
Garlic :	2 clove
Light soy sauce :	2 tbsp
Sugar :	1 tsp
Oil :	1 tbsp

1. Rinse Spareribs (600g).

2. Rinse Fermented Soy Bean (1 tbsp), add 2 pounded Garlic. Squash Garlic and Fermented Soy Bean.

3. Mix Light Soy Sauce (2 tbsp), Sugar (1 tsp) and Oil (1 tbsp).

4. Add 2 tsp of Corn Starch. Mix Corn Starch and Spareribs well. Then, mix the sauce and Spareribs well.

5. Boil water and steam for 15 minutes on high heat. Serve hot.

Continue reading →

All, STEAM

Chinese Recipe : Steamed Crystal Shrimp Dumplings

2012/10/09 Lets Woodson

Ingredients for 20 Dumplings

Wrapping :
Tang Flour :	80g
Cornstarch :	80g
Boiling water :	160g
Oil :	10g

Filling:
Fresh Shrimp meat :	160g
Pork fat cubes :	20g
Water Chestnuts :	20g

Seasonings : A
Salt :	1/2 tsp

Seasonings : B
Sugar :	1/2 tsp
Chicken powder :	1/4 tsp
Cooked Oil :	1 tbsp
Pepper :	Dash

Others :
Sliced Carrot

1. Mix “Tang Flour” and “half of the cornstarch (40g)” in a bowl.

2. Add Boiling water to flour. Mix quickly with wooden rod to form cooked dough. Then set aside for 5 mins.

3.After 5 mins, add remaining cornstarch and oil. knead it into soft dough and set aside.

4. Shell the shrimpss, and remove intestine. Soaked in water with 1/2 tsp salt for 1 min. Rinse well and pat to dry

5. Cut fresh shrimp meat into small cubes and add seasoning “A”. Mix and stir into paste. Add chopped pork fat, chopped water chestnut and seasonings “B”. Mix them well to form filling.

6.Roll dough into long cylinder shape. Divide it into 20 pieces and press into rounds. Place a little filling in the center and wrap into a dumpling. Then, place the dumplings in refrigerator for at least 1 hour before steaming.

7. Place carrot slices on steamer. Place dumplings onto carrot slices.

8. Bring water to boil. Steam on high heat for 10 minutes.

9. Serve!

All, BOIL

Chinese Recipe : Ginger Flavoured Sweet Dumplings

2012/10/08 Lets Woodson

Ingredients for 16 balls

Wrapping
Glutinous rice flour :	160g
Rice Flour :	2 tbsp
Water :	170ml

Filling
Slab sugar or Brown Sugar :	1/2 piece or 30g

Ginger Flavoured Syrup
Ginger juice :	1.5 tbsp
Slab Sugar :	1.5 pcs (about 90g)
Water :	2 cups

1 Sieve glutinous rice flour and rice flour into bowl. Add water gradually and stir until soft dough is formed. Divide into 16 small balls.

2. Divide half Slab sugar into 16 small pieces.

3. Make a deep dent in each ball and place in a piece of small slab sugar. Close gap and roll into a ball.

4. Put dumplings into half pan of boiling water. Boil it until the dumplings are floating. Dish it up for next step.

5. Method for Ginger Flavoured Syrup: Boil ginger juice with Slab sugar and water.

6. Put the Dumplings into the syrup. And Boiling for half minute. Serve!

All, Stir-fry

Chinese Recipe: Stir-fried Crab meat with Broccoli

2012/10/05 Lets Woodson

Broccoli :	2 pieces
Crab meat :	1 cup (From 900g crab)

Seasoning “A” : For boiling the broccoli
Ginger juice :	1 tsp
Oil :	1 tbsp

Seasoning – For Stir-fry the broccoli
Oil :	2tbsp
Ginger (pounded):	1 slice
Salt :	1/2 tsp
Rice Wine :	1 tsp
Water :	1/2 cup

Seasoning – For Crab meat
Oil :	2 tbsp
Minced Ginger :	1 tbsp
Rice wine :	1 tsp
Water :	1 cup
chicken stock :	3 tbsp
Cornstarch :	1tsp
Egg White :	1

1. Clean the crab. Bring water to boil in large wok, then steam the crabs over high heat for 15 minutes.

2.Boil water with “Seasoning (A)” in a large wok. Blanch the broccoli with boiling water for a while, then drain.

3. Heat 2tbsp of oil in wok. Saute the ginger and salt . Then stir-fry broccoli. And add 1tsp of rice wine.

4. Add 1/2 cup of water and cover it by lid until the broccoli done. Dish it up.

5. Heat 2tbsp of oil in wok. Saute the minced ginger. Then stir-fry crab meat. And add 1tsp of rice wine.

6. Add 1 cup of “water”, “chicken stock” and “Egg White”. Mix them well. Then, thicken it by cornstarch water.

7. Pour crab paste on broccoli.

8. Dish it up and serve it hot.

All, Stir-fry

Chinese Recipe : Stir-fried Prawns and Pork Slices with Choy Sum

2012/09/27 Lets Woodson

Choy Sum :	600 g
Pork Collar meat (sliced) :	150g
Prawns :	450g
Salt (for soaking the Prawns,make it crispy) :	1/2 tsp

Marinade -For Pork
Oil :	1tbsp
Sugar :	1/2 tsp
Potato Starch :	2tsp

Seasoning (A)- Choy Sum
Oil :	2tbsp
Ginger (pounded):	1 slice
Salt :	1/2 tsp
Hot Water :	1/2 cup

Seasoning (B)- Prawns and Pork Slices
Oil :	2tbsp
Garlic (pounded) :	1 piece
Light Soy Sauce :	1 tbsp
Hot Water :	1/4 cup

1.Shell the prawns, make slits at the back and remove intestine

2. Soaked in water with 1/2 tsp salt for 1 min. Rinse well and pat to dry

3. Mix Marinade with sliced Pork.

4. Heat 2tbsp of oil in wok. Saute the ginger and salt 1/2 tsp. Add Choy Sum and stir-fry for a while. Then, add 1/2 cup water and cover it until the Choy Sum is done. Dish up and set aside.

5. Heat 2tbsp of oil in wok. Saute the garlic. Then stir-fry pork until color is changed.

6. Add prawns and stir-fry the ingredients for a while. Add some water and soy sauce (1tbsp). Mix them until the prawns are done. Then put it on top of Choy Sum.

7.Dish it up

All, Stew

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

2012/09/26 Lets Woodson

Pig’s Knuckle :	1 piece (about 1kg)

Seasonings :
Ginger juice :	1/2tbsp
Rice Wine :	1/2 tsp
chicken stock :	1/2 cup
Light Soy Sauce :	3 tbsp
Dark Soy Sauce :	1/2 tbsp
Fish sauce :	1 tbsp
Salt :	1/2 tsp
Sugar :	1 tsp
Tsaoko amomum :	1 pcs
Water	for Stewing

1. Scrap off tiny hair from the knuckle, rinse. Blanch the knuckle with boiling water for about 15 mins.

2.Put the Pig’s knuckle into a pot with all seasonings. Place a mass on top of Pig’s knuckle. Then, add water to cover all ingredients.

3. Bring it to the boil, simmer for 1 hour.

4.Dish up. (Pig’s knuckle is placed on top of Pig’s Tongue.)

Recipe of Pig’s Tongue : http://letscookchinesefood.com/?p=287

All, Stir-fry

Chinese Recipe : Sea-water Clam in Black Bean Sauce

2012/09/24 Lets Woodson

Fresh sea-water clams :	800g
Water :	1/2 cup
Ginger (Pounded):	3 slices
Oil :	3 tbsp
Cornstarch :	1/2 tsp
Spring Onion :	1 sprig

Seasoning :
Minced Garlic :	1 piece
Crushed fermented black beans :	1 tbsp
Chopped bird’s eye chili :	1 piece

1. Leave sea-water clams in water for several hours.

2. Mix and squash seasoning.

3. Heat 3 tbsp of oil in wok, saute Ginger and seasoning.

4. Add clam and 1/2 cup water , mix them well. Then cover it for a while until the clams open.

5. Mix 2tbsp water with cornstarch. Pour it slowly and keep stir-fry the ingredients until the sauce thicken. Then, add spring onion.

6.Dish up

Continue reading →

All, Stir-fry

Chinese Recipe : Stir-fried Prawns and Pork Slices with Broccoli

2012/09/21 Lets Woodson

Broccoli :	2 pieces
Pork Collar meat (sliced) :	150g
Prawns :	450g
Salt (for soaking the Prawns,make it crispy) :	1/2 tsp

Marinade -For Pork
Oil :	1tbsp
Sugar :	1/2 tsp
Potato Starch :	2tsp

Seasoning (A)- Broccoli
Oil :	1tbsp
Sugar :	1/2 tsp
Salt :	1/2 tsp
Ginger juice :	1tsp

For Stir-fry
Oil :	2tbsp
Garlic (Chopped) :	1 pcs
Ginger (pounded):	2 slices
Salt :	1/2 tsp
Light Soy Sauce :	1 tbsp
Cornstarch :	1tsp
Water :	2tbsp

1.Shell the prawns, make slits at the back and remove intestine

2. Soaked in water with 1/2 tsp salt for 1 min. Rinse well and pat to dry

3. Mix Marinade with sliced Pork.

4. Wash broccoli and cut into floweret

4. Boil water with “Seasoning (A)” in a large wok. Blanch the broccoli with boiling water until done , then drain.

5. Heat 2tbsp of oil in wok. Saute the chopped garlic, ginger and salt (1/2tsp). Then stir-fry pork until color is changed.

6. Add prawns, mix them and add soy sauce (1tbsp). Add broccoli and stir-fry for a while. Then, thicken with cornstarch water.

7.Dish up

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All, Deep-fry, Stir-fry

Chinese Recipe : Sweet and Sour Fish

2012/09/20 Lets Woodson

Yellow Croaker Fish :	3 wholes, about 700g
eggs :	1 pieces
Red Pepper :	1 piece
Onion :	3/4 piece
Flesh Pineapple :	100g
Flour (For coating Fillet) :	3 tbsp
Oil :	for frying
Garlic (pounded) :	1 piece
Ginger (pounded):	3 slices
Rice vinegar:	1tbsp
Salt :	1/2 tsp

Marinade(A)-For Fish
Salt :	Pinch
Ground White Pepper :	Pinch

Sour Sauce
Slab Suger (finely chopped) / Brown sugar:	50g
Lemon Juice :	1tsp
Water :	4tbsp
Onion :	1/4 piece
Oil :	1tbsp

1. Remove Fish scale and De-bone a Fish.

2. Clean and dry the fillets. Rub fillet with salt and white pepper. Set aside for 1 hour.

3. Sour sauce

Heat 1tbsp oil in wok. Turn the heat to medium. Stir-Fry onion until soft and golden brown. Remove the Onion and add the mixture of Slab Suger, Lemon juice and water. Cook until the sauce sticky.

4.Cut the Red Pepper, Onion and Pineapple into pieces and set aside.

5. Remove yolk from egg white. Mix fillet with eggs white. Then, coat evenly with flour.

6. Deep-fry in boiling oil until cooked.

7. Heat 2tbsp oil in wok. Stir-fry the garlic, ginger and salt (1/2tsp). Then, add Red Pepper and Onion. Mix them well. Then add Rice vinegar.

8. Add Pineapple and Fillet. Then add the Sour sauce and mix all the ingredients well.

9. Ready to serve.

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All, BAKE

Chinese Recipe : Cantonese Roast Crackling Pork

2012/09/17 Lets Woodson

–Pork Belly with Skin :	1.3-1.5kg
(Tips: Choose thinner Pork Belly, otherwise,need to take longer time to absorb the favour. And need to use longer time and slower fire for meat side)
-Coarse Salt :	2tbsp
(Tips: Coarse Salt is used to remove water from pork skin, keep oil and even temperature for more crackly skin. And Coarse Salt is not salty as table salt.)
–Mei Kuei Lu Chiew	1tsp