Tag Archives: 食譜
[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
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[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
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[Hong Kong Recipe] Steamed Tofu with Ground Pork | Family Dishes
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[Hong Kong Recipe] Steamed Pork with Dried Salted Fish | Family Dishes
[Hong Kong Recipe] SUPREME Lobster Noodles | Incredible! OMG!
[Hong Kong Recipe] Red Braised SpareRibs | Amazing!
[Hong Kong Recipe] Pan-Fried Lemongrass Pork Jowl
[Hong Kong Recipe] Baked Tapioca Pudding with Taro Paste ｜Sago Pudding
[Hong Kong Recipe] Rice Dumplings ｜AMAZING !!!
[Hong Kong Recipe] ： Thai Lemongrass Chicken Wings
[Hong Kong Recipe] Plum Wine, Plum Soda, Pineapple Wine [Refreshing]
[Hong Kong Recipe][Q&A] What kind of Chinese Mushroom does Grandma buy?
Hong Kong Recipe : Supreme Steamed Pork Patty
Hong Kong Recipe : HAAKA Dumplings, Great!
Hong Kong Recipe : Stir-Fried Bitter Melon with Pork in Black Bean Sauce
Hong kong recipe : Shanghai Smoked Fish
Hong Kong Recipe : Ham & Scallion Steamed Bun
Hong Kong Recipe : Supreme Steamed chicken
Hong Kong recipe: Stuffed Chili & Fish Cake – 2nd edition
Cantonese Dessert Recipe : Peach Resin with Honey Locust Seed in Coconut Milk
Cantonese Soup Recipe : Coriander Tofu Fish Tail Century Egg Soup
Chinese Recipe : Oven Barbecue Ribs in Chinese Style
Chinese Recipe : Steamed Fish Intestine & Egg
Chinese Recipe : Chinese Long Bean Pan Cake
Chinese Recipe:Braised Soy bean Sprouts with Bean Curd Stick, Black Fungus and Fermented Bean Curd
Chinese Recipe : Stir-fry Swiss Chard (Pig’s Vegetable, a common name in Chinese)
Chinese Recipe : Stir-fry Swiss Chard (Pig’s Vegetable, a common name in Chinese)
Chinese New Year Recipe : Deep Fried Black-Eyed Pea Dumplings
Chinese recipe : Steam Chicken with mushroom and Black Fungi
Chinese Recipe : Crispy Fish Fillet in Chinese Style
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 |
| Water | |
| 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 Soup recipe : Winter Melon with dried Bonito and Pork soup
| 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
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
Chinese Recipe : Supreme Soy Sauce Chicken
| Chicken | 1 whole (about 1.8kg for this one) |
| Marinade for Chicken： | |
| Salt | 1 tsp |
| Ginger juice | 1 tbsp |
| Spring Onion | 3 sprigs |
| Seasoning ： | |
| Light Soy Sauce | 5 tbsp |
| Fish Sauce | 2.5 tbsp |
| Sugar | 2 tsp |
| For Cooking ： | |
| Oil | 2 tbsp |
| Ginger | 1slice |
| Rice Wine | 1 tsp |
| Water | 4 cups |
| Dipping Sauce : | |
| Spring Onion | 5 sprigs(about 50g) |
| Salt | 1tsp |
| Ginger | 50g |
| Oil | 1 tsp |
| Light Soy Sauce | 1 tsp |
1. Chicken 1 whole (about 1.8kg for this one)
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2. grind the ginger, prepare 1 tbsp of Ginger juice
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3. put 1 tsp of Salt and 1 tbsp of Ginger Juice into the core of Chicken
rub the core of chicken with Ginger juice and Salt, put 3 sprigs of Spring Onion into the core of Chicken
4. Prepare the seasoning :5 tbsp of Light Soy Sauce, 2.5 tbsp of Fish sauce, 2 tsp of Sugar
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5. heat 2 tbsp of Oil with Ginger over high heat. Saute the chicken until the skin color is changed to yellow.
add 1 tsp of Rice Wine
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6. place the Ginger under chicken after the skin color is changed to yellow. add the seasoning,
add 4 cups of water, add the Chicken Visceral (Liver and Kidney)
cover it and bring it to boil. (after it’s boilding, turn the chicken over for every 5mins)
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7. after 10 mins, turn the Chicken over (1st time). Cover it, switch heat to medium
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8. after 5 mins, turn the chicken over (2nd time), cover it
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9. after 5 mins, turn the Chicken over (3rd time), cover it
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10. after 5 mins, switch off the heat, stay for 5 mins
after 5 mins, dish it up, let it cool down before cutting it
(this chicken soy sauce taste good, but much oil in it, put it into freezer, remove oil from top layer, use it as seasoning)
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11. Prepare the Dip for Chicken : 5 sprigs of Spring onion, remove the roots,
remove the green portion, chop the spring onion (about 50 g)
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12. add 1 tsp of Salt, crush it
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13. 50g of Ginger. peel, rinse and wipe it to dry. Then, grind it.
add the spring onion, add 1 tsp of Oil, add 1 tsp of Light Soy Sauce, mix it
14. Cut the Chicken into piece after it is cooled down
Chinese Recipe : Steamed Fish head with Sour Bamboo Shoots
| Head of Big Head fish | 1 whole (1.2kg for this one) |
| Sour Bamboo Shoots | 150 g |
| Ginger (cut into fine long strips) : | about 15g |
| Sugar | 1 tsp |
| Spring Onion | 2 sprigs |
| Coriander | 2 sprigs |
| Seasonings: | |
| Light Soy Sauce | 1.5 tbsp |
| Oil | 1 tbsp |
| Salt | 1/4 tsp |
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1. Head of Big Head fish: 1 whole (1.2kg for this one), Cut it into pieces. Wash the Fish Head.
。。dish it up and drain. Otherwise, too much water after steamed。。
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2. wash 150g of Sour Bamboo Shoots, then drain. Add 1 tsp of Sugar, mix and marinate it for 30mins
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3. after 30 mins, wash away the Sugar, then drain
(..wash away the Sugar before steam. Otherwise too sweet..
。。too sour if not marinated by Sugar。。)
4. prepare about 15g of Ginger strips.
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5. add Sour Bamboo Shoots and Ginger Strips, add 1.5 tbsp of Light Soy Sauce
add 1/4 tsp of Salt, add 1 tbsp of Oil
mix it well.
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6. transfer all to the steaming plate. Bring water to boil.
Cover it and steam it for 13 mins over high heat
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7. Chop 2 sprigs of Spring Onion and 2 sprigs of Coriander
8. after 13 mins, discard the spring onion and Coriander on top. Serve!
Chinese Recipe : Stewed Pig’s Tongue with Supreme Soya Sauce
| 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.
7. after 30 mins, cut it into pieces and serve!
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 |
| Water |
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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 : Steamed minced Pork Patty with Chinese Mushroom
| Minced Pork Collar meat: |
600 g |
| Chinese Mushroom : |
20 g |
| Water chestnut : |
2pcs |
| Preserved Turnip(Preserved vegetable) : |
30g (optional) |
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| Seasoning |
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| Oil : |
1tbsp |
| cornstarch : |
1tbsp |
| Sugar : |
1 tsp |
| Light Soy Sauce : |
1 tbsp |
| Fish sauce : |
1/2 tbsp |
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1. Rinse the Chinese mushroom (20gram) and soak it to soft. Cut off the stems.
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2. Chop the Preserved Turnip (30 gram)
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3. Peeled and rinse Water Chestnut (2pcs).
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4. Chop the soaked Chinese Mushroom and Water Chestnut.
Mix the chopped Chinese mushroom, Preserved Turnip and Water Chestnut
5. Seasoning : Light Soy Sauce (1 tbsp), Fish Sauce (1/2 tbsp), Sugar (1 tsp), Corn Starch (1 tbsp)
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6. Add 1 tbsp of oil.
Mix the seasoning well. Then, mix it with minced pork (600 gram)
Add chopped Chinese mushroom, Preserved Turnip and Water Chestnut
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7. Stir in one direction until sticky.
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8. Bring water to boil. Then, steam the Pork Patty with high heat for 15 mins.
9. Serve!
Chinese Recipe : Deep Fried Stuffed Fish with Dried Winter Melon
| Dace Fish | 2 Whole |
| Dried Winter Melon | 150g |
| Dried Shrimps | 30 g |
| Spring Onion (Chopped) | 2 sprigs |
| Water Chestnut (Chopped) | 2 pcs |
| Salt | 1/2 tsp (for fish paste), 1tsp (for stewing dried winter melon) |
| White pepper | pinch |
| Water | 2 tbsp (For minced Fish) |
| Chicken Stock | 250 ml |
| Light Soy Sauce | 1 tsp |
| Corn starch | little |
| Oil | for deep fry |
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1. Rinse and Soak the “Dried Winter Melon (150g)” to soft
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2. Make a cut between Dace Fish skin and meat. Then separate the skin and meat.
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3. De-bone. (Fillet of 2 Dace Fish are required for 1 stuffed Fish)
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4. Wash and soak dried shrimps. Dice the Fillet.
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5. Mix diced fillet and dried shrimps. Chop for about 10mins. Chop 2 sprigs of Spring Onion.
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6. Peeled, Rinse and Chop the Water Chestnut (2 pcs)
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7. 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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8. Slap the minced fish for about 20 times. Make it more elastic. Fish paste is ready
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9. Apply some corn starch on inner side of skin for sticking the fish paste. Then, stuff up the fish skin.
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10. Heat the oil and deep fry the fish on medium heat. Deep fry until golden brown. Dish it up for next step.
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11. Drain the Soaked “Dried winter melon”. Cook it with chicken stock (250ml), Salt (1 tsp), Light soy sauce (1 tsp) , on slow heat for 30 minutes.
After 30 minutes, add the deep fried fish and cook for 15 minutes more.
12. Dish it up and serve it hot!
Chinese Recipe : Steamed Fish
| Flesh Fish (Garoupa) | 1 whole (about 600 g) |
| Spring Onion | 3 sprigs |
| Coriander | 1 sprigs |
| Seasonings : | |
| Light Soy Sauce | 2 tbsp |
| Water | 1 tbsp |
| Sugar | 1/2 tsp |
| Oil | 2 tbsp |
1. Chop 1 sprigs of Spring Onion and Coriander.
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2.Wash the fish, remove the fish blood. Then, drain.
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3. Lay 2 sprigs of Spring onion on the dish. Then lay the Fish on top of spring onion.
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4. Bring a wok of water to boil. Then, steam the fish over high heat for 15 minutes (Depend on thickness of fish).
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5. After 15 minutes, pour out the Fish sauce. Then, discard the spring onion and Coriander on top of fish.
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6. Mix 2 tbsp of Soy sauce, 1 tbsp of water and 1/2 tsp of Sugar. Heat 2 tbsp of oil. Add the mixed sauce to fry-pan. Then, pour the sauce onto the fish.
7. Serve!
Chinese Recipe : Braised Tofu with Minced Pork
| Firm Bean Cake / Firm Tofu | 900 g |
| Minced Pork | 100 g |
| Ginger | 1 slice |
| Green Garlic | 2 sprigs |
| Oil | 2 tbsp |
| Seasonings | |
| Light Soy Sauce | 1 tbsp |
| Dark Soy Sauce | 1 tbsp |
| Salt | 1/2 tsp |
| Oyster Flavored Sauce | 1 tsp |
| Water | 1.5 cup |
1. Heat the wok with 2 tbsp of Oil over medium heat. Add and saute Green Garlic and Ginger slice.
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2. Add Minced Pork. Stir-fry until the pork color is changed. Then add 1.5 cup of Water and turn the fire to high heat.
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3. Add 1 tbsp of Light Sauce, 1 tsp of Oyster Flavored Sauce, 1/2 tsp of salt and 1 tbsp of Dark Soy Sauce.
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4. Add Tofu and mix all ingredients carefully. Then cover by lid for 10 minutes.
5. Serve!
Chinese Recipe : Stewed Chicken Wing with Potato and Onion
| Chicken Wing | 8 pieces |
| Onion | 2 pieces |
| Potato | 600 g |
| Shallot | 2 cloves |
| Celery | 180 g |
| – For boiling Chicken Wing – | |
| Chinese Rice Wine | 1 tbsp |
| Ginger | 1 slice |
| – For Stir-fry Onion – | |
| Oil | 2 tbsp |
| Water | 1 cup |
| Ginger | Few Slices |
| – For pan-fry Chicken Wing – | |
| Oil | 1 tbsp |
| Light Soy Sauce | 1.5 tbsp |
| – For Stewing – | |
| Water | |
| Salt | 1 tsp |
| Sugar | 1 tsp |
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1. Peel and cut Potato into pieces. Shred onion.
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2. Peel and slice Shallot and ginger.
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3. Tear old veins off the celery, cut it into lengths.
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4. Bring water to boil with Ginger and 1 tbsp of Chinese Rice wine. Add Chicken Wing and cook until the water boiling again for removing the frozen taste. Drain and cut it into pieces.
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5. Heat the wok with 2 tbsp of Oil, Shallot and Ginger over slow heat. Add Spring Onion. Fry the Spring onion until color is changed to golden. Add 1 cup of water and mix it well. Then, switch it to a pot.
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6. Heat 1 tbsp of oil on medium heat. Fry chicken wing until the skin color is changed to golden. Add 1.5 tbsp of Light Soy Sauce. Stir-fry until the Light Soy Sauce is absorbed. Switch the Chicken Wing to the pot. Do not wash the wok.
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7. Stir-fry Potato until color is changed to golden. Switch the potato to the pot.
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8. Add water until the water almost cover the ingredients. Add celery, 1 tsp of Sugar and 1 tsp of Salt. Cover the pot and bring water to boil over high heat. Then turn the heat to slow and stew for 45 minutes.
9. Serve!
Chinese Recipe : Pan-fried Shunde Pork
| Pork half lean meat / Pork Belly | 400 g |
| Shallot | 7 cloves |
| Spring Onion | 2 sprigs |
| Ginger | 1 slices |
| Oil | 1.5 tbsp |
| Marinade | |
| Sugar | 1.5 tsp |
| Salt | 1.5 tsp |
| Soda Powder | 1/4 tsp |
| White Pepper | 1 tsp |
| Chinese Rice Wine | 2 tsp |
| Light Soy Sauce | 1.5 tsp |
| Sesame Oil | 1 tsp |
| Oil | 2 tsp |
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1. Wash and wipe the pork dry. Slice the pork into 1/2 inch thickness.
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2. Marinate the pork with the marinade (Sugar, Salt, Soda Powder, White Pepper, Chinese Rice Wine, Light Soy Sauce, Sesame Oil) first. Finally, mix with oil and marinate for at least 6 hours in the fridge.
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3. Boil water with ginger and spring onions. Then blanch pork for 5 minutes. Drain and pat dry.
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4. Pound the Shallots. Heat frying pan with oil over medium heat. fry the shallots over slow heat until the shallots are slightly fragrant. Then add the pork slices and fry the pork until golden on both sides.
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 |
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| 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.
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2. Mix seasoning well in bowl. Then, pour the mixed seasoning onto pork and mix it well.
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3.Add chopped Chinese Mushroom, Water chestnut and Preserved Turnip into the pork. Stir in one direction to mix it well.
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4. Form small meat balls and shape the minced meat mixture into round patties. Then roll in corn starch.
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5. Heat 1 tbsp of oil. Pan-fry it over medium heat till done.
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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 |
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1. Cut off the skin. Then wash the chicken.
2. Cut chicken into pieces.
This video shows the procedure for cutting Chicken.
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2. Cut Chinese Sausage into thick slices. And cut Spring onion into sections.
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3. Soak the Chinese mushroom to soft. And cut off the stems. Then, cut it into halves. Half and pit red dates.
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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.
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6. Add Chinese Sausage, Mushroom, Red Dates and Black Fungi to the chicken pieces, mix well.
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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 |
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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).
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3. Heat the wok with 2 tbsp of oil and pounded Garlic. Then stir-fry the pork until the pork color is changed.
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4. Add Mustard Tuber. Stir-fry ingredients for a while. Then add 1/2 cup of hot water.
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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” .
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3. Heat the wok with 2 tbsp of oil, ginger and salt. Then, add and stir-fry the Green String Beans for a while.
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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.
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5. Heat the wok with 2 tbsp of oil and garlic. Then add and stir-fry the beef.
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6. Stir-fry the beef until the color is changed. Then, add 1.5 tbsp of light soy sauce and mix them well.
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7. Add 1/3 cup of water and mix them well.
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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.
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3.Peel Radish and into large strip.
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4. Cut Spring Onion and Green Garlic in section and pound the ginger.
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5. Heat 2 tbsp of oil and saute Green Garlic and Ginger. Then, add dried shrimp. Saute all ingredients.
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6. Add Radish and mix them well. Then, add the “Shrimp water”.
7. Cover by lid for about10 minutes (or Until the Radish soft).
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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)
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9. Add Spring Onion and mix all well.
10. Dish it up and serve it hot.
Chinese recipe, Ingredient preparation : Procedure for cutting chicken into pieces
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1. Cut off the skin. Then wash the chicken.
2. Cut chicken into pieces.
This video shows the procedure for cutting Chicken.
Chinese Recipe : Deep-fried Bombay duck
| Bombay duck : | 1200g (about 13 whole fishes) / 600g (Fillet) |
| Salt : | 1/2 tsp |
| White Pepper : | Pinch |
| Egg White : | 1 |
| Flour : | 1 cup |
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1. De-bond the fishes. Then, rinse and wipe it to dry.
2. Mix fishes with 1/2 tsp of salt and white pepper. Place in refrigerator and marinate for at least half day.
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3. Rinse and wipe the fishes to dry again to reduce the salty taste. Mix fishes with egg white. Then, coat evenly with flour.
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4. Heat Oil and deep-fry the fishes until the color is changed to light brown. Set aside for 5 minutes.
5. Deep-fry the fishes again for a short while. Then, place the deep-fried fishes on kitchen paper for a while before serve.
6. Dish it up and serve it hot!
Chinese Recipe : Shao Xing Wine Preserved Chicken
| Dressed Chicken | 1 whole (about 1200g) |
| Shao Xing Wine | 1.5 cup |
| Ginger (Sliced and pounded) | About 50g |
| Spring Onion | 1 sprig |
| Fish Sauce | 2 tbsp |
| Salt | 1 tbsp |
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1. Cut Spring Onion in section. Slice and pound the Ginger.
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2. Rinse the chicken and wipe it to dry. Rub the chicken with 1 tbsp of salt inside and outside. Place spring onion and ginger into chicken. Then marinate for 15 minutes.
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3. Heat up the Shao Xing Wine until tiny bubbles appear. Turn off the heat and let it cool. (Tips : Don’t add Fish sauce or salt in this process. Otherwise, taste may turn bitter.)
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4. Steam the chicken over high heat for 25 minutes (depend on chicken size). Then soak in ice water and let it cool.
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5. After the Steamed Chicken Sauce cool down, mix it with Shao Xing wine and 2 tbsp of Fish Sauce.
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6. Pour the mixed sauce onto the chicken. Stand until flavor penetrated for about 2 hours. Turn the chicken over for every 15 minutes.
7. Cut into pieces and pour some sauce when Serve!
Steps for cutting Chicken
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1. Cut off neck |
2. Cut off legs |
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3. Cut off wings |
4. Cut off thighs from the joint |
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5.Cut off thighs |
6. Cut from the tail. |
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7. Knife along the backbone and cut it into halves |
8. Place the halves in opposite. Cut into pieces. |
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9. Place it on a plate |
10. Slightly pat the breasts. |
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11. Cut it into halves. Then cut it into pieces. |
12.Place it on a plate |
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13. Cut thighs in piece |
14. Place thighs and wings on plate |
Chinese Recipe : Stir-fried Fish Cake with Radish
| Radish: |
1 piece (about 1kg) |
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| For Fish Cake |
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| Dace fillet : |
400 g |
| Dried Shrimps (Soaked) : |
20 g |
| Spring Onion (Chopped) : |
2 sprigs |
| Salt : |
1/2 tsp |
| White pepper : |
pinch |
| Water : |
2 tbsp |
| Oil : |
4tbsp |
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| For Stir-fry |
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| Ginger (pounded): |
1 slice |
| Garlic (peel and pounded): |
2 cloves |
| Oil |
2 tbsp |
| Water |
2 cups |
| Sugar |
1/2 tsp |
| Salt |
1/2 tsp |
| Dark Soy Sauce |
1/2 tbsp |
| Spring Onion |
1 sprig |
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1. Wash and soak dried shrimps. Dice the Fillet.
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2. Mix diced fillet and dried shrimps. And chop for about 10mins.
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3. Add “chopped spring onion”,”Salt”, “white pepper” and “water 2tbsp” to the minced dace. Stir in one direction until sticky.
(Video shows how to make minced fish paste)
4.Chill in fridge for 1 hour.
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5. Heat 4 tbsp of oil. Fry the fish cake until the color is changed to golden brown. Dish it up and set aside.
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6.Peel Radish, Cut Radish and Fish cake into large strip. And cut Spring onion like the picture shown.
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7. Heat 2tbsp of oil with pounded ginger and garlic. Stir-fry stripped Radish and Fish for about 1 minute. Then, add 2 cups of water and 1/2 tsp of Sugar. Cover by lib for about 5 minutes. Add 1/2 tsp of Salt and 1/2 tbsp of Dark Soy Sauce. Add Spring onion and cover by lid again until the Radish soft.
8. Serve!
Chinese recipe : Fried Chicken Wing with Spring Onion
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Chicken Wing |
4 pieces |
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Oil |
1 tbsp |
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Marinade |
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Spring Onion |
1 sprig |
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Shallot |
1 clove |
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Light Soy sauce |
1 tsp |
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Dark Soy sauce |
1 tsp |
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Sesame oil |
few drop |
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Sugar |
1/2 tsp |
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Ginger Juice |
1/2 tsp |
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SHAOXING wine |
1/2 tsp |
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Chicken Power |
1/4 tsp |
1. Wash Chicken wing, then wipe it to dry.
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2. Chop Spring onion and Shallot.
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3. Rub the chicken rings with the Marinade. Then place it in refrigerator for 3 hour.
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4. Heat oil, then fry the chicken wing until the skin color is changed to golden.
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5. Add the Marinade
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6. Cover by lid for a while to let the chicken wing well done.
7. Serve!
Chinese recipe : Sago and Beans Dessert
| Ingredients for 6 persons | |
| Red Bean | 90g |
| Sago | 70g |
| Wheat | 50g |
| Green Bean | 40g |
| Black Eye Bean | 30g |
| Peanut | 20g |
| Red Kidney Bean | 30g |
| Slab sugar | 2pieces (about 120g) |
| Coconut Milk | 160ml |
| Water | 7 cups |
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1. Soak Peanut, Red Bean, Green Bean, Wheat, Red Kidney Bean and Black Eye Bean in water for an hour. Then, Boil them with 7 cups of water for one hour.
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2. Soak sago in water for 5 minutes. Then, put it into mixture and stir it well. Cover by lid for 10 minutes to make semi-transparent sago.
2. Keep boiling and add in slab sugar until dissolved. Then, add in Coconut Milk.
Serve hot or cold
Chinese Recipe : Stir-fried “Beancurd Sheet” with “Potherd mustard”,”Sliced Pork” and “Dried Shrimp”
| Beancurd Sheet : | 110g |
| Dried Shrimp : | 20g |
| Potherd mustard : | 80g |
| Pork Collar meat | 150g |
| Chinese Mushroom : | 6 pieces |
| Preserved Turnip (Optional) : | 1 slice |
| Sugar (for Potherd mustard) : | 1/2 tsp |
| chicken stock : | 1/2 cup |
| Seasoning for Pork | |
| Sugar : | 1/2 tsp |
| Cornstarch : | 1 tsp |
| Light Soy Sauce | 1/2 tbsp |
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Beancurd Sheet |
Chinese Mushroom : |
Dried Shrimp |
Potherd mustard |
1. Wash and soak “Beancurd Sheet”, “Chinese Mushroom” and “Dried Shrimp” until soft. Wash and Soak the “Potherd mustard” to reduce the salty level.
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Beancurd Sheet |
Chinese Mushroom |
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Pork |
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2. Cut the “Beancurd Sheet” into 1cm length. Shredded the “Chinese Mushroom”. Sliced the “Pork”. Cut the “Preserved Turnip” into fine long strips.
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Potherd mustard |
Potherd mustard |
3. Press the “Potherd mustard” to reduce water. Cut it into 1cm length , mix with Sugar 1/2 tsp. Then stir-fry the “Potherd mustard” to dry without oil. Dish up and set aside.
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4. Heat the wok with oil (2tbsp). Stir-fry the “Preserved Turnip” and “Dried Shrimp”. Then, Add sliced Pork and stir-fry until the pork done.
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5. Add “Potherd mustard” and “Beancurd Sheet”. Then add chicken stock. Mix them well and let “Beancurd Sheet” to absorb the sauce.
6. Dish it up and serve it hot.
Chinese Recipe : Steamed Crystal Shrimp Dumplings
| Ingredients for 20 Dumplings | |
| Wrapping : |
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| Tang Flour : |
80g |
| Cornstarch : |
80g |
| Boiling water : |
160g |
| Oil : |
10g |
| Filling: | |
| Fresh Shrimp meat : |
160g |
| Pork fat cubes : |
20g |
| Water Chestnuts : |
20g |
| Seasonings : A |
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| Salt : |
1/2 tsp |
| Seasonings : B |
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| Sugar : |
1/2 tsp |
| Chicken powder : |
1/4 tsp |
| Cooked Oil : |
1 tbsp |
| Pepper : |
Dash |
| Others : |
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| Sliced Carrot |
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1. Mix “Tang Flour” and “half of the cornstarch (40g)” in a bowl.
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2. Add Boiling water to flour. Mix quickly with wooden rod to form cooked dough. Then set aside for 5 mins.
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3.After 5 mins, add remaining cornstarch and oil. knead it into soft dough and set aside.
4. Shell the shrimpss, and remove intestine. Soaked in water with 1/2 tsp salt for 1 min. Rinse well and pat to dry
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5. Cut fresh shrimp meat into small cubes and add seasoning “A”. Mix and stir into paste. Add chopped pork fat, chopped water chestnut and seasonings “B”. Mix them well to form filling.
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6.Roll dough into long cylinder shape. Divide it into 20 pieces and press into rounds. Place a little filling in the center and wrap into a dumpling. Then, place the dumplings in refrigerator for at least 1 hour before steaming.
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7. Place carrot slices on steamer. Place dumplings onto carrot slices.
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8. Bring water to boil. Steam on high heat for 10 minutes.
9. Serve!
Chinese Recipe : Ginger Flavoured Sweet Dumplings
| Ingredients for 16 balls | |
| Wrapping | |
| Glutinous rice flour : |
160g |
| Rice Flour : |
2 tbsp |
| Water : |
170ml |
| Filling |
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| Slab sugar or Brown Sugar : |
1/2 piece or 30g |
| Ginger Flavoured Syrup |
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| Ginger juice : |
1.5 tbsp |
| Slab Sugar : |
1.5 pcs (about 90g) |
| Water : |
2 cups |
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1 Sieve glutinous rice flour and rice flour into bowl. Add water gradually and stir until soft dough is formed. Divide into 16 small balls.
2. Divide half Slab sugar into 16 small pieces.
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3. Make a deep dent in each ball and place in a piece of small slab sugar. Close gap and roll into a ball.
4. Put dumplings into half pan of boiling water. Boil it until the dumplings are floating. Dish it up for next step.
5. Method for Ginger Flavoured Syrup: Boil ginger juice with Slab sugar and water.
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6. Put the Dumplings into the syrup. And Boiling for half minute. Serve!
Chinese Recipe: Stir-fried Crab meat with Broccoli
| Broccoli : |
2 pieces |
| Crab meat : |
1 cup (From 900g crab) |
| Seasoning “A” : For boiling the broccoli | |
| Ginger juice : |
1 tsp |
| Oil : |
1 tbsp |
| Seasoning – For Stir-fry the broccoli | |
| Oil : |
2tbsp |
| Ginger (pounded): |
1 slice |
| Salt : |
1/2 tsp |
| Rice Wine : |
1 tsp |
| Water : |
1/2 cup |
| Seasoning – For Crab meat | |
| Oil : |
2 tbsp |
| Minced Ginger : |
1 tbsp |
| Rice wine : |
1 tsp |
| Water : |
1 cup |
| chicken stock : |
3 tbsp |
| Cornstarch : |
1tsp |
| Egg White : |
1 |
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1. Clean the crab. Bring water to boil in large wok, then steam the crabs over high heat for 15 minutes.
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2.Boil water with “Seasoning (A)” in a large wok. Blanch the broccoli with boiling water for a while, then drain.
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3. Heat 2tbsp of oil in wok. Saute the ginger and salt . Then stir-fry broccoli. And add 1tsp of rice wine.
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4. Add 1/2 cup of water and cover it by lid until the broccoli done. Dish it up.
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5. Heat 2tbsp of oil in wok. Saute the minced ginger. Then stir-fry crab meat. And add 1tsp of rice wine.
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6. Add 1 cup of “water”, “chicken stock” and “Egg White”. Mix them well. Then, thicken it by cornstarch water.
7. Pour crab paste on broccoli.
8. Dish it up and serve it hot.
Chinese Recipe : Stir-fried Prawns and Pork Slices with Choy Sum
| Choy Sum : |
600 g |
| Pork Collar meat (sliced) : |
150g |
| Prawns : |
450g |
| Salt (for soaking the Prawns,make it crispy) : |
1/2 tsp |
| Marinade -For Pork | |
| Oil : |
1tbsp |
| Sugar : |
1/2 tsp |
| Potato Starch : |
2tsp |
| Seasoning (A)- Choy Sum |
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| Oil : |
2tbsp |
| Ginger (pounded): |
1 slice |
| Salt : |
1/2 tsp |
| Hot Water : |
1/2 cup |
| Seasoning (B)- Prawns and Pork Slices | |
| Oil : |
2tbsp |
| Garlic (pounded) : |
1 piece |
| Light Soy Sauce : |
1 tbsp |
| Hot Water : |
1/4 cup |
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1.Shell the prawns, make slits at the back and remove intestine
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2. Soaked in water with 1/2 tsp salt for 1 min. Rinse well and pat to dry
3. Mix Marinade with sliced Pork.
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4. Heat 2tbsp of oil in wok. Saute the ginger and salt 1/2 tsp. Add Choy Sum and stir-fry for a while. Then, add 1/2 cup water and cover it until the Choy Sum is done. Dish up and set aside.
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5. Heat 2tbsp of oil in wok. Saute the garlic. Then stir-fry pork until color is changed.
6. Add prawns and stir-fry the ingredients for a while. Add some water and soy sauce (1tbsp). Mix them until the prawns are done. Then put it on top of Choy Sum.
7.Dish it up
Chinese Recipe : Stewed Pig’s Knuckle with Supreme Soya Sauce
| Pig’s Knuckle : |
1 piece (about 1kg) |
| Seasonings : |
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| Ginger juice : |
1/2tbsp |
| Rice Wine : |
1/2 tsp |
| chicken stock : |
1/2 cup |
| Light Soy Sauce : |
3 tbsp |
| Dark Soy Sauce : |
1/2 tbsp |
| Fish sauce : |
1 tbsp |
| Salt : |
1/2 tsp |
| Sugar : |
1 tsp |
| Tsaoko amomum : |
1 pcs |
| Water |
for Stewing |
1. Scrap off tiny hair from the knuckle, rinse. Blanch the knuckle with boiling water for about 15 mins.
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2.Put the Pig’s knuckle into a pot with all seasonings. Place a mass on top of Pig’s knuckle. Then, add water to cover all ingredients.
3. Bring it to the boil, simmer for 1 hour.
4.Dish up. (Pig’s knuckle is placed on top of Pig’s Tongue.)
Recipe of Pig’s Tongue : http://letscookchinesefood.com/?p=287