Tag Archives: 家庭食譜

Home Cooking Recipe：Portuguese Chicken

2017/06/28 Lets Woodson

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

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

2.Carrot (about 400 g)，peel and cut it into pieces

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

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

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

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

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

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)

11. cover it, keep it boiling for 5 mins more over slow heat. Serve!

…(some sauce will be absorbed after the heat turn off)..

All

Chinese Recipe : Stewed Chicken with Potato and Tomato

2015/04/21 Lets Woodson

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

1. Remove the chicken neck and head, cut it into half. Wash the chicken. Then, cut it into pieces.

2. Peel and cut Potato (900g) into pieces. Rinse the potato. Then, set it aside for later use.

3. Prepare one Onion, peel and cut it into pieces. About 5 slices of Ginger. About 5 cloves of Shallot.

4. Carrot : 200g, Peel and cut it into pieces

5. Tomato : 3 pcs, Rinse and cut it into pieces

6. Celery : about 150g, Rinse and cut it into sections

7. Bacon : 2 slices. Cut it into sections

8. Heat the oil (3 tbsp) , add Ginger,Onion and Shallot first.

Then, add Bacon and Celery,Saute the ingredient for about one minute.

9. Add Chicken, stir-fry the ingredients for about 1.5 minute. Then, add 2 tbsp of Red wine.

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

11. Add Tomato and 1 tsp of Salt. Stir Mix the ingredients well.

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!

All, BOIL

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

2013/02/04 Lets Woodson

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!

All, FRY

Chinese Recipe : Pan-fried Meat Patties

2013/01/17 Lets Woodson

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!

All, Stir-fry

Chinese Recipe : Stir-fried Pork with Mustard Tuber

2013/01/15 Lets Woodson

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!

All, Stir-fry

Chinese Recipe : Stir-fried Radish with Bean Threads

2012/12/06 Lets Woodson

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.