Tag Archives: 中式食譜

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 : 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 : Stewed Lotus Root with Spareribs

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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


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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 : Braised Fish Head with Bean Curd Stick

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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.


 

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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


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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


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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!


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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.


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


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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.

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

Switch off the heat, cover it for half minute

Chinese Recipe : Fried Noodles with Shredded Pork

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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

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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.


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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 : 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: Watercress Soup with Fish paste

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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 : Stewed Pig’s Tongue with Supreme Soya Sauce

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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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DSC07824  

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

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.


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Chinese Recipe : Stewed Chicken with Potato and Tomato

DSC07682

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.


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

 

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 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!


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Chinese Recipe : Fried Stuffed Chili

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 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

 

   
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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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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 (Preparation): How to wash Pig’s Stomach

method

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


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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.


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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.


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


Related Recipes:

DSC02896-190x140

Pig’s Stomach with Beancurd Sheet Soup

 DSC05169b-190x140 Strewed Pig’s Stomach with Supreme Soya Sauce

Chinese Recipe : Easy Roast Chicken

 

Chicken Leg 4 pcs
Chicken Wing 4 pcs
Marinade
Ginger Juice 1.5 tbsp
Chinese Rice Wine 1.5 tbsp
Sugar 1 tsp
Light Soy Sauce

2 tbsp

Salt

1/2 tsp

White pepper Little

1. Wash Chicken Legs and Wings. Then , wipe it to dry.


2. Mix Ginger Juice (1.5 tbsp), Chinese Rice Wine (1.5 tbsp), Sugar (1 tsp), Light Soy Sauce (2 tbsp), Salt (1/2 tsp), White Pepper (Little) .

Then add Chicken and mix all ingredients well.


3. Set aside and marinate for 2 hours. Then stir it for a while and marinate for another 2 hours.


4. Place Chicken on plate. Chicken skin face down.


5. Place an Aluminium foil on top, roast the chicken for 45 minutes at 180 degree C.


6. After 45 minutes, remove the top foil. Turn the chicken over. Chicken skin face top. Roast for 10 minutes more.


7. Finish

Chinese Recipe : 1-2-3-4-5 Spareribs

Rice Wine
1 tbsp
Black Rice Vinegar 2 tbsp
Sugar 3 tbsp
Light Soy Sauce
4 tbsp
Water 5 tbsp
Pork Spareribs
600 g
Ginger few slices

1. Rinse the ribs


2. Add seasonings into a pot : Rise Wine (1 tbsp)、Vinegar (2 tbsp)、Sugar (3 tbsp)、Light Soy Sauce (4 tbsp)、Water (5 tbsp).


3. Add the ribs and mix all ingredients well.


4. Add few slices of Ginger


5.Bring ingredients to boil over high heat. Turn heat to slow and stew for 15 minutes.


6. After 15 minutes, switch off the fire and marinate for an hour.


7. After an hour, bring sauce to boil over high heat. Then, turn heat to medium and cook until the sauce thickens.


8. 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 Soup Recipe : Sugarcane with Imperata Rhizoma, Carrot and Water chestnut Soup

 Sugarcane  170 g
 Imperata Rhizoma  40 g
 Carrot  900 g
 Water chestnut  150 g
 Pork (Lean Meat)
 200 g
 Dried Tangerine peel
 1 piece
 Water  10 cups
 Salt  

 

   
   

1. Rinse Dried Tangerine peel. Peel and cut Carrot and  Water chestnuts into chunks. Rinse and cut Sugarcane and Imperatae Rhizomea into sections.


   

2. Put the pork into boiling water for a minute. Then, drain.


   

3. Add 10 cups of water  and all ingredients into a pot. Cover the lid and bring water to boil over high heat. Then, cook over slow heat for 3 hours. In the meantime, refill water to keep water level.


4. Season it with Salt.


5. Serve!

Chinese Recipe : Pan-fried Meat Patties

 

Pork Collar meat: 350g
Chinese Mushroom (soaked until soft and finely chopped) : 4pcs
Water chestnut (finely chopped) : 1pcs
Preserved Turnip(Preserved vegetable, finely chopped) : 20g (Optional)
Spring Onion (Chopped) 2 sprigs
   
Seasonings
 
Oil : 1tbsp
Corn starch : 2tbsp
Sugar : 1/2 tsp
Light Soy Sauce : 2tsp
Fish sauce :  1tsp
   
 For Frying  
 Oil  1 tbsp
 Corn starch  Little

1. Dice the pork and mince it until sticky.

 

 

2. Mix seasoning well in bowl. Then, pour the mixed seasoning onto pork and mix it well.

 

 3.Add chopped Chinese Mushroom, Water chestnut and Preserved Turnip into the pork. Stir in one direction to mix it well.


   

4. Form small meat balls and shape the minced meat mixture into round patties. Then roll in corn starch.


   

5. Heat 1 tbsp of oil. Pan-fry it over medium heat till done.


   

6. Add chopped Spring Onion. Pan-fry both side of meat patties with spring onion for a while.


7. Serve!

Chinese Recipe : Steamed Chicken with Chinese Sausage

 Dressed Chicken  1 whole
 Chinese Sausage  1 piece
 Dried Mushrooms  20 g
 Red Dates  4 pieces
 Black Fungi  50g
 Spring Onion  2 sprigs
   
 Seasonings  
 Salt 1/2 tsp
 Ginger Juice 1 tbsp
 Corn starch 1 tbsp
 Light Soy sauce 1 tsp
 Oyster Flavored sauce 1 tsp
 Sugar 1/2 tsp
 Chinese Wine 1 tsp
 Sesame Oil 1/2 tsp
 Oil 1 tsp
 White Pepper Little

 

1. Cut off the skin. Then wash the chicken.


2. Cut chicken into pieces.


This video shows the procedure for cutting Chicken.

 

   

2. Cut Chinese Sausage into thick slices. And cut Spring onion into sections.


 3. Soak the Chinese mushroom to soft. And cut off the stems. Then, cut it into halves. Half and pit red dates.


4. Soak the Black Fungi to soft. Then, boil it in boiling water for 3 minutes. Then rinse and set it aside to drain.

 

 
5. Marinate chicken pieces for 15 minutes with seasonings.


   

6. Add Chinese Sausage, Mushroom, Red Dates and Black Fungi to the chicken pieces, mix well.


   

7.Bring water to boiling. Steam chicken for 20 minutes. Then, add Spring Onion.


8. 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!

Chinese Recipe : Stir-fried Green String Beans with Beef (Sticks killed Cattle Devil)

 For Green String Beans :  
 Green String Beans  450 g
 Ginger (pounded)  1 slice
 Oil  2 tbsp
 Salt  1/2 tsp
 Water  1/2 cup
   
 For Beef :  
 Sugar  1/2 tsp
 Oil  1/2 tbsp
 Cornstarch  1 tbsp
 Light soy sauce  1.5 tbsp
 Garlic (pounded)  Clove
 Beef (sliced) Tenderloin or Ribeye
 200 g
 Water  1/3 cup

 

1. Cut the Green String Beans into sections.


2. Mix the beef with Seasonings “Sugar, Oil and cornstarch” .


   

 3. Heat the wok with 2 tbsp of oil, ginger and salt. Then, add and stir-fry the Green String Beans for a while.


   

 4. Add 1/2 cup of water and mix them well. Then cover by lid for 1 minute. After 1 minute, dish it up for next step.


   

5. Heat the wok with 2 tbsp of oil and garlic. Then add and stir-fry the beef.


   

7. Add 1/3 cup of water and mix them well.


   

8. Add the stir-fried Green String Beans without the Green String Beans juice. (The Green String Beans juice may cause too salty). Stir-fry until all ingredients well done.


Serve!

Chinese Recipe : Stir-fried Radish with Bean Threads

 Radish 900g
 Bean Threads 30g
 Dried Shrimp 30g
 Green garlic 1 sprig
 Spring Onion 1 sprig
 Dark Soy sauce 1 tsp
 Ginger (Pounded) 1 slice
 Water 1 cup
 Oil 2 tbsp
 Light soy sauce 1/2 tsp (Add if necessary after tasted during cooking)

 

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


2. Soak the dried shrimp with 1 cup water. Keep the water for cooking after the dried shrimp is soaked.


3.Peel Radish and into large strip.


4. Cut Spring Onion and Green Garlic in section and pound the ginger.


5. Heat 2 tbsp of oil and saute Green Garlic and Ginger. Then, add dried shrimp. Saute all ingredients.


6. Add Radish and mix them well. Then, add the “Shrimp water”.


7. Cover by lid for about10 minutes (or Until the Radish soft).

8. Add 1 tsp of dark soy sauce and mix all well. Then, add soaked Bean Threads and mix all well. Stir-fry until most water is absorbed by Bean Threads. (Add 1/2 tsp of light soy sauce if necessary after tasted)


 

9. Add Spring Onion and mix all well.


10. Dish it up and serve it hot.

Chinese recipe : Stir-Fried Chicken with Celery

 Celery  600g
 Chicken  1 whole
 Carrot  50g
   
 Marinade for Chicken  
 Sugar 1/2 tsp
 Salt 1/4 tsp
 Constarch 1 tbsp
 Ginger juice 1/2 tsp
 Chinese Wine 1/2 tsp
 Oil 1 tsp
   
 Ingredients for Stir-fry  
 Ginger (Pounded) 2 slices
 Garlic (Pounded) 1 clove
 Shallot (Pounded) 1 clove
 Chicken soup 1/3 cup
 Soy sauce 1/2 tbsp
 Salt 1/3 tsp
 Oil For stir-fry

 

1. Above video shows how to de-bone a Chicken. Mix the Marinade and marinate the chicken for an hour.


   

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


3. Sliced the carrot.


   

 4. Heat 1 tbsp of oil and saute the pounded ginger and 1/3 tsp of salt. Add and stir-fry the celery to done. Dish it up for next step.


   

 5. Heat 2 tbsp of oil and saute the pounded ginger , shallot and garlic. Add and stir-fry the chicken meat until the meat color is changed.


   

 6. Add 1/2 tbsp of soy sauce and mix the ingredients well. Then, add 1/3 cup of chicken soup and stir-fry the chicken until the chicken well done.


   

 7. Add the stir-fried celery without the celery juice. (The celery juice may cause too salty). Mix all ingredients well. Dish it up!


Serve!

Chinese Recipe : Steamed Fresh Scallops with Bean vermicelli

 Fresh Scallop  12 pieces
 Bean vermicelli  50g
 Spring Onion  1 sprig
 Coriander (with roots cut off, chopped)  1 sprig
 Chicken Broth  1/4 cup
   
 Seasonings  
 minced Garlic  2 tbsp
 Salt  1/4 tsp
 Sugar  1/4 tsp
 Oil  1/4 tsp

   

1.Wash the Scallop. Separate the rim of scallop. And remove the viscus.


   

 2. Wash the rim of scallop. Rub Rim of scallop with 1 tsp of salt for a while, then Rinse. Repeat this process for 2 times.


Chinese Recipe : Shredded Beef with Almond Flakes


 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.