Tag Archives: 中菜食譜

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

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

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

[Hong Kong Recipe] Deep Fried Stuffed Fish | Traditional


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

[Hong Kong Recipe] Steamed Grass Carp Belly

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

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

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


[Hong Kong Recipe] Pan-Fried Lemongrass Pork Jowl

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

[Hong Kong Recipe] : Thai Lemongrass Chicken Wings

Hong Kong Recipe : Supreme Steamed Pork Patty

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

Hong Kong Recipe : Ham & Scallion Steamed Bun

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

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

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

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


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


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


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

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


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


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


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


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


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


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

11. after 3 hours, add salt before serve!

Home Cooking Recipe:Portuguese Chicken



 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
 Sugar  2 tsp
 Salt  1 tsp
 Evaporated Milk  about 400g
 Coconut Milk  about 300ml



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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


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


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)..


Chinese Recipe: Stewed Beef Brisket with Tomato


 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
 Salt  1tsp


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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



Chinese Recipe : Braised Bean Curd with Pork



 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
 – 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


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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


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.



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!



Chinese Recipe : Sweet and Sour Fried Sparerib



 Sparerib  600g
 Salt  1/2 tsp
 Sugar  1/2 tsp
 Egg White  1/2 egg
 Water  1 tbsp
 Plain Flour  70 g
 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


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1. prepare Lemon Juice 150ml

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


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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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!


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



 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


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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!


Chinese Recipe : Steamed Pork with Salty Fish


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


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

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

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

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

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

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

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


8. after 15 mins, serve!


Chinese Recipe : Steamed Fresh Fish with Chinese Mushroom and Pork


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

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

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


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

shredded Mushroom.

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

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


5. prepare some Ginger Strips by few sliced Ginger.

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

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

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

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


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

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

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

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


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


Chinese Recipe: Stewed Tomato with Minced Pork



 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


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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.


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


Chinese Recipe: Stewed Fuzzy Melon with Asparagus Bean



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


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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


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!


Chinese Recipe : Pork Stewed with Asparagus Bean



 Asparagus Bean


 Pork (Pork Collar meat)




 Marinade – for Pork



 1 tbsp


 1/2 tsp

 Corn Starch

 1 tsp

 Light Soy Sauce

 1 tbsp



 Seasoning – For Stir-fry



 2 tbsp




 1 piece


 1/2 tsp


 1 cup






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





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





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.



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



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


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



 Soy bean sprouts

 600 g

 Minced Pork

 150 g

Chinese Chive

 about 50 g



 Marinade for Pork :



 1/2 tsp

 Light Soy Sauce

 1 tsp

 Corn Starch

 1 tsp


 1 tsp



 For Stir-fry the Soy bean sprouts :



 1 slice


 1 tbsp


 1/2 tsp


 1/2 cup



 For Stir-fry the pork



 2 tbsp

 Garlic (pounded)

 1 clove

 Light Soy Sauce

 1/2 tbsp






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





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



 3. Add 1 tsp of oil. Mix it well.



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





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


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





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.





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

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



9. Add the Soy Bean Sprouts without the juice. 

(the juice may cause too Salty)


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


Chinese Recipe : Stir-fried Asparagus with Shrimp and Pork



 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  


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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.


Chinese Recipe : Pan-fried Chinese Noodlefish with Egg



 Chinese Noodlefis  230 g
 Egg  8 pcs
 Spring Onion  2 sprigs

 1/2 tsp (

Marinate the Fish) ;

 1/2 tsp (seasoning)



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1. Rinse Chinese Noodlefish : 230g

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

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

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

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

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

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

after about 1 minute, turn it over,

after half minute, dish it up.



Chinese Recipe: Stir-fry Bitter Gourd with Pork



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

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


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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.


Chinese Recipe : Stewed Chicken with Potato and Tomato



 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


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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.


13. after half hour, Done!


Chinese Recipe : Stir-fried Pork with Chinese Kale



 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


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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. 


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.


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.


 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!





 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


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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


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.


Chinese Recipe : Fish Belly Stewed with Asparagus Bean



 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


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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