Tag Archives: 家庭食譜

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 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 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



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
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 : Stir-fried Pork with Mustard Tuber

 Pork Jowl  200g
 Mustard Tuber, sliced  80g
 Garlic  1 piece
 Hot Water  1/2 cup
 Oil  2 tbsp
 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 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.