Category Archives: Stir-fry

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: 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 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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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!


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

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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

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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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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!


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Chinese Recipe: Stewed Tomato with Minced Pork

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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

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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, 


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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!


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Chinese Recipe: Stewed Fuzzy Melon with Asparagus Bean

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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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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!

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Chinese Recipe : Pork Stewed with Asparagus Bean

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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 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

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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 : 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.


DSC07788

Chinese Recipe: Stir-fry Bitter Gourd with Pork

DSC07757

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.


DSC07757

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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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.


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 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.


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 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

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 sshot-02 DSC05429

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

 

Rinse Amaranth


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

 

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3.  Remove shell of Salty Egg (2 pcs)

 


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 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


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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

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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 : 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)


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


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


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 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


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


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


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


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9.  Chop Preserved Turnip (20g)

 

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 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. 


   
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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. 


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


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


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15. Let it cool down to around 50 °C


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


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


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18. Pour in mixture and smooth top


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 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)

 

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


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


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22. Serve! 

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

DSC05029

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!


DSC05029

Chinese Recipe : Fujian Fried Rice

DSC03867

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

DSC07242

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 Recipe : Stir-Fried Razor Clams with Black Bean Sauce

DSC03858

 Razor Clam  1.2Kg
 Yellow,Green,Red Bell Pepper   1 each 
 Ginger (pounded)  2 pcs
 Onion  1/2 pcs
   
 Seasoning  
 Fermented Black Bean  1 tbsp
 Garlic  1 pcs 
 Bird’s eye chili  1 pcs 
 Sugar  2 tsp 
 Light Soy sauce  1 tsp 
 Water  4 tbsp 

 DSC03804  DSC03808
 DSC03839  

1. Wash Razor Clams. Remove the black portion Shell can be removed (Optional)


 

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2. Cook Razor Clams (with and without shell) in boiling water for about 1 minute. Dish it up for next step.


 DSC03812  DSC03834

 3. Rinse the bell pepper and cut them into strips.


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 4. Heat the wok with oil (1 tbsp), saute pounded Ginger and Onion. Then add Bell Pepper. Saute the ingredients for a while. Dish it up for next step.


   
   

5. Mix and squash Garlic (1 pcs), Fermented Black Beans (1 tbsp) and Bird’s eye chili (1 pcs)


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6. Add and mix Sugar (2 tsp), Water (4 tbsp) , Light Soy Sauce (1 tsp)


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 7. Saute the shredded Ginger,  add and saute Razor Clams for a while. Dish it up for next step.


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 8. Saute the Seasoning, add  the Bell Pepper,   then add the Razor Clams. Stir-fry all ingredients for a while.


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9. Dish it up and serve it hot!

Chinese Recipe : Stir-fried Soybean Sprouts with Beef

Seasoning for Beef:  
Beef (Sliced) 200 g
Sugar 1/2 tsp
Oil 1/2 tbsp
Cornstarch 1 tbsp
   
 For Stir-fry the Soybean Sprouts:  
 Soybean Sprouts  600 g
 Ginger (pounded)  1 Slice
 Oil  2 tbsp
 Salt  1/2 tsp
 Water  1/2 cup
   
 For Stir-fry the Beef:  
 Oil  1.5 tbsp
 Light Soy Sauce  1 tbsp
 Garlic (pounded)  1 clove
 Chinese Chives  150 g
 Water  2 tbsp

 

   

1. Cut the Chinese Chives into sections.


2. Mix the beef with Seasonings “Sugar (1/2 tsp), Oil (1/2 tbsp) and cornstarch (1 tbsp)” .


   

 3. Heat the wok with 2 tbsp of oil, ginger and salt (1/2 tsp). Then, add and stir-fry the Soybean Sprouts for about 1 minute.

 

   

4. Cover by lid and add 1/2 cup of hot water. Cover it for about 1.5 minute.


   

5. After 1.5 minute, open the lid and stir-fry the Soybean Sprouts. Then cover it again for 1 minute. Then dish it up for later use.


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6. Heat the wok with 1.5 tbsp of oil and garlic. Then add and stir-fry the beef.


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7. Stir-fry the beef until the color is changed. Then, add 1 tbsp of light soy sauce and mix them well.


   

8. Add Chinese Chives and 2 tbsp of Water.


   

9. Add Soybean Sprouts without the soybean sprouts juice. (The soybean sprouts juice may cause too salty). Stir-fry all ingredients well.


 10. Dish it up and serve it out!

Chinese Recipe : Stir-fried “Silver Needle Noodle” with Pork

 

Silver Needle Noodle
600 g
Sliced Pork (Collar Meat)
200 g
Green Bean Sprouts 150 g
Leek Sprout 80 g
Garlic (Pounded) 2 Cloves
Chinese Mushroon 15 pcs
Oil

1 tbsp (for stir-fry Green Bean Sprouts)

1/2 tbsp (for stir-fry the noodle)

1.5 tbsp (for stir-fry the pork)

Salt

1/2 tsp (For Green Bean Sprouts)

1/2 tsp (For Stir-fry the Pork and mushroom)

Light Soy Sauce
1 tbsp (For Noodle)
Seasoning for Chinese Mushroom:
Water 3 Cups
Sugar 1/2 tsp
Oil 1 tsp
Seasoning for Pork:
Oil 1/2 tbsp
Sugar 1/2 tsp
Cornstarch 1/2 tsp
Light Soy Sauce 1 tbsp

1. Add Sugar:1/2tsp, Cornstarch:1/2tsp, Oil:1/2 tbsp. Mix with sliced Pork well.


2.Soak the Chinese mushroom in water until soft. Then Shred it.

Boil the mushroom with 3 cups of water, 1/2 tsp of Sugar and 1 tsp of Oil for 30 minutes.


3. Heat the Oil:1 tbsp , Pounded Garlic and Salt: 1/2 tsp. Stir-fry the Green Bean Sprouts for about 1-2 minute. Dish it up for later step.


4. Heat the wok with 1/2 tbsp of oil. Stir-fry the Silver Needle Noodle for about 2 minutes. Add 1 tbsp of Light Soy Sauce and mix them well.


5. Heat 1.5 tbsp of Oil and a pounded Garlic. Stir-fry the sliced Pork until color is changed. Add 1 tbsp of Light Soy Sauce. Mix them well.


6. Add the cooked Chinese Mushroom and 1/2 tsp of Salt. Add the noodle and mix them well. Then, add Leek Sprout and Green Bean Sprouts. Mix all ingredients well.


7. Dish it up and serve it hot!

 

Chinese Recipe : Stir-fried “Flat Rice Noodle” (Ho Fun) with Beef

 

 Flat Rice Noodle (Ho Fun)  600 g
 Sliced Beef  150 g
 Green Bean Sprouts  150 g
 Leek Sprout  80 g
 Garlic (Pounded)  1 Clove
   
 Seasoning for beef:  
 Oil  1/2 tbsp
 Sugar  1/2 tsp
 Cornstarch  1 tsp
 Light Soy Sauce  1 tbsp
 Ginger Juice  1 tsp
   
 Seasoning for Flat Rice Noodle :  
 Light Soy Sauce  1.5 tbsp
 Dark Soy Sauce  1.5 tbsp
 Fish Sauce  1/2 to 1 tbsp
   
   
   

   

1. Add Sugar:1/2tsp, Cornstarch:1tsp, Oil:1/2 tbsp. Mix with sliced Beef well.


2. Separate the Flat Rice Noodle


   
   

3. Heat the Oil:1 tbsp , Pounded Garlic and Salt: 1/2 tsp. Stir-fry the Green Bean Sprouts for about 1-2 minute. Dish it up for later step.


   
   

 4. Heat 1 tbsp of Oil. Stir-fry the sliced Beef until color is changed. Add 1 tbsp of Light Soy Sauce and 1 tsp of Ginger juice. Mix them well and dish it up for later step.


   
   

5. Stir-fry the Flat Rice Noodle for about 5 minutes. Add 1.5 tbsp of Light Soy Sauce and mix them well. Then add 1.5 tbsp of Dark Soy Sauce and 1/2 tbsp of Fish Sauce. Stir-fry until the sauce is coated on noodle evenly.


   
   

 6. Add the stir-fried beef and mix them well. Then, add the Leek Sprout and Stir-fried Green Bean Sprouts. Mix all ingredients well.


7. Dish it up and serve it hot!

Chinese Recipe : Stewed Chicken Wing with Potato and Onion

 Chicken Wing  8 pieces
 Onion  2 pieces
 Potato  600 g
 Shallot  2 cloves
 Celery  180 g
   
 – For boiling Chicken Wing –  
 Chinese Rice Wine 1 tbsp
 Ginger 1 slice
   
 – For Stir-fry Onion –  
 Oil 2 tbsp
 Water 1 cup
 Ginger Few Slices
   
 – For pan-fry Chicken Wing –  
 Oil 1 tbsp
 Light Soy Sauce 1.5 tbsp
   
 – For Stewing –  
 Water  
 Salt  1 tsp
 Sugar  1 tsp

 

   
   

 1. Peel and cut Potato into pieces. Shred onion.

 

   

2. Peel and slice Shallot and ginger.


 

3. Tear old veins off the celery, cut it into lengths.


   
   

4. Bring water to boil with Ginger and 1 tbsp of Chinese Rice wine. Add Chicken Wing and cook until the water boiling again for removing the frozen taste. Drain and cut it into pieces.


   
   

5. Heat the wok with 2 tbsp of Oil, Shallot and Ginger over slow heat. Add Spring Onion. Fry the Spring onion  until color is changed to golden. Add 1 cup of water and mix it well. Then, switch it to a pot.


   
   

6. Heat 1 tbsp of oil on medium heat. Fry chicken wing until the skin color is changed to golden. Add 1.5 tbsp of Light Soy Sauce. Stir-fry until the Light Soy Sauce is absorbed. Switch the Chicken Wing to the pot. Do not wash the wok.


   

7. Stir-fry Potato until color is changed to golden. Switch the potato to the pot.


   
   

8. Add water until the water almost cover the ingredients. Add celery, 1 tsp of Sugar and 1 tsp of Salt. Cover the pot and bring water to boil over high heat. Then turn the heat to slow and stew for 45 minutes.


9. Serve!

Chinese Recipe : Stir-fried Pork with Mustard Tuber

 Pork Jowl  200g
 Mustard Tuber, sliced  80g
 Garlic  1 piece
 Hot Water  1/2 cup
 Oil  2 tbsp
   
 Seasonings  
 Sugar 1/2 tsp
 Corn starch 1/2 tbsp
 Oil 1/2 tbsp

   

1. Sliced the Pork (Jowl). Mix seasonings with Sugar 1/2 tsp, Corn starch 1/2 tbsp and Oil 1/2 tbsp.


2. Ready 80 g of Mustard Tuber. (Salty taste is come from Mustard Tuber).


   

3. Heat the wok with 2 tbsp of oil and pounded Garlic. Then stir-fry the pork until the pork color is changed.


   

4. Add Mustard Tuber. Stir-fry ingredients for a while. Then add 1/2 cup of hot water.


   

5. Stir-fry until the water is gone.


6. Serve!