Tag Archives: chinese recipe
[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] SUPREME Lobster Noodles | Incredible! OMG!
[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] Plum Wine, Plum Soda, Pineapple Wine [Refreshing]
Hong Kong Recipe : Supreme Steamed Pork Patty
Chinese Recipe : Chinese Long Bean Pan Cake
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 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 Recipe：Watercress with Blotched snakehead Fish Soup(for 12 persons)
| Dried Tangerine peel | 2 pcs |
| Dried Honey Dates | 100g |
| Sweet Apricot Kernel | 70g |
| Ginger | 1 slice |
| Water | 20 cups |
| Dried Octopus | 2pcs (about 150g) |
| Watercress | 1.8kg |
| Blotched Snakehead Fish | 1 whole, about 900g |
| Pork (lean meat) | 600g |
| Salt | 1 tsp |
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1. Dried Tangerine peel : 2pcs. Soak it to soft, remove the white layer
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2. Dried Honey Dates :100g, rinse it
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3. Sweet Apricot Kernel : 70g, rinse it
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4. pound a thick slice of Ginger, put Dried Tangerine peel, Dried Honey Dates, Sweet Apricot Kernel, Ginger and 20 cups of Water into slow cooker. Bring water to boil.
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5. Dried Octopus: 2pcs (about 150g). soak it to soft (at least half hour)
remove the octopus skin
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6. Watercress：1.8kg, wash the Watercress
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7. Blotched Snakehead Fish:1whole(about 900g), remove the fish scales by knife (if any)
cut it into halves, make two cuts on back (release the flavour to soup easier), wash the fish, remove the fish blood
set it aside after wash
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8. Pork(Lean meat) : 600g, remove the attached fat, bring water to boil with the pork together.
keep boiling for 3 mins. after 3 mins, transfer the pork to the slow cooker
9. add octopus to slow cooker
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10. 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
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11. bring water to boil, then, put half of Watercress into boiling water (if too many Watercress, do this twice).
after 1 minute,transfer the watercress into slow cooker
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12. Too full. Keep some water for later use. Refill the water when some water is evaporated.
bring water to boil over high heat. then, cook over slow heat for 2.5 hours
13. after 2.5 hours, add salt before serve (1 tsp of Salt is added here)
**tips**
if cook the Watercress before water is boiling, the soup will taste bitter. that’s why must bring water to boil before adding Watercress
if put many watercress into a slow cooker in the same time, the slow cooker need to spend long time to bring water to boil again. Soup taste bitter
so, use boiling water to heat Watercress separately first. Then, transfer the hot Watercress into slow cooker (water in slow cooker is boiling)
by this method, slow cooker can bring water to boil again in short time. no bitter taste.
Chinese Recipe : Braised Mutton in Fermented Tofu
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Mutton (chopped into bite-sized) |
1.8 kg |
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Green Garlic |
3 sprigs |
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Ginger |
100 g |
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Sugarcane |
150 g |
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Water chestnut |
200 g |
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Dried Tangerine peel |
2 pcs |
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about 5 g |
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Fermented Tofu / Fermented Bean curd / Preserved Bean curd |
10 cubes |
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Rock sugar |
15 g |
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Rice Wine |
1 tsp |
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Oil |
6 tbsp |
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Water |
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1. Sugarcane 150g, cut it into strips
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2. Tsaoko amomum : about 5g, pound it.
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3. Green Garlic : 3 sprigs. pound it and cut it into sections
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4. peeled Water Chestnut : 200g
cut Water Chestnut into halves
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5. Dried Tangerine peel : 2pcs. Soak it to soft，remove the white layer.
cut Dried Tangerine peel into strips
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6. Rock Sugar : 15g. Preserved Bean curd : 10 cubes
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7. Ginger 100g，peel and slice it. Put Ginger into boiling water and cook for 10 mins
after 10 mins, dish it up and set aside
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8. Mutton : 1.8kg, put it into boiling water for 2 mins (for removing the frozen taste)
after 2 mins, rinse the Mutton. dish it up and drain after rinse
(Skip this step if this is fresh Mutton)
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9. heat 6 tbsp of Oil over high heat, add Ginger. Add Green Garlic.
add Preserved Bean curd, saute it
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10. add the Mutton, mix it. Add Water Chestnut, Dried Tangerine peel, Rock Sugar.
add 1 tsp of Rice Wine, mix it.
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11. put Sugarcane and Tsaoko amomum to the pot. Then, transfer the sauted ingredients to the pot
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12. Add some water to wok, mix it with the sauce attached to wok. Then pour this to the pot.
add water until it cover the ingredients
bring water to boil over high heat. Then, simmer for 1 hour over slow heat. After 1 hour, try the mutton. if the mutton is not soft enough, simmer for half hour more and try it again. repeat this step until it soft
13. add 1/2 tsp of Salt when the Mutton almost soft enough.
(Finally, 2.5 hours is needed for this Mutton)
Tips:
。。cooking time depend on a variety of Mutton，longer time is needed if this is an old goat。。
。。if this is an old Goat，over 2 hours is needed. If this is a young goat，1.5 hour is enough。。
。。Many Chinese restaurant would like to add “Soya Stick” in this dish. Soya Stick will absorb most of the taste and fat from mutton sauce and become very tasty. But the side effect is degrading the mutton taste. That is why no “Soya Stick” in this recipe。。
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 |
| Potato |
600g |
| Salt | 1tsp |
| Water |
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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.Celery：about 200g，Tear 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 |
| Water | |
| Salt | |
| Oil | |
| – 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.
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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 |
| Oil | |
| 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 Pepper：2pcs. Rinse, remove the core, cut it into pieces
Onion 1 piece, cut it into pieces
9.Pineapple：300g
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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 Seafood and Pork with Cashew
| 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. Celery：about 200g，Tear old veins off the celery, cut it into lengths.
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6. Bell Pepper：2pcs. 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!
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 Lotus Root with Spareribs
| Spareribs | 600g |
| Lotus Root | 1.2kg |
| Ginger | 2 slices |
| Garlic | 4 cloves |
| Oil | 3 tbsp |
| Light Soy Sauce | 1 tbsp |
| Water | |
| Salt | 1tsp |
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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
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
 |
 |
7. Bring water to boil. Then steam it over high heat for 15 mins
8. after 15 mins, serve!
Chinese Recipe : Braised Fish Head with Bean Curd Stick
| 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 |
 |
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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!
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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 |
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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 : 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 |
|
|
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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6. transfer the egg to the plate with shrimp. Stir it gently to remove the bubble.
(or use a mesh strainer to remove bubble)
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7. Bring water to boil. Then, steam the egg. Cover it and switch heat to medium.
after 2 mins, insert a toothpick for testing. The egg is set if the toothpick can stand vertically. Otherwise, repeat this step.
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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
9.Serve!
Chinese Recipe : Fried Noodles with Shredded Pork
| 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 |
 |
 |
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
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.
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 |
600g |
|
Pork (Pork Collar meat) |
200g |
|
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|
|
Marinade – for Pork |
|
|
Oil |
1 tbsp |
|
Sugar |
1/2 tsp |
|
Corn Starch |
1 tsp |
|
Light Soy Sauce |
1 tbsp |
|
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|
|
Seasoning – For Stir-fry |
|
|
Oil |
2 tbsp |
|
Ginger(pounded) |
1slice |
|
Garlic(pounded) |
1 piece |
|
Salt |
1/2 tsp |
|
Water |
1 cup |
|
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1. Rinse Asparagus Bean : 600g, remove both ends, cut it into sections.
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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
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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.
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4. after half minute, add 1 cup of water, cover it and cook until the Asparagus Bean soft
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5. after about 9 minutes, dish it up and Serve!
Chinese Soup Recipe: Winter Melon Soup (for summer)
|
Winter Melon |
2.4kg |
|
Chinese Date |
100g |
|
White Hyacinth Bean |
80g |
|
Rice bean |
80g |
|
Common Rush |
5g |
|
Dried Tangerine peel |
2pcs |
|
Water |
24 cups |
1. Put 24 cups of Water into a slow cooker
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2. Rinse White Hyacinth Bean (80g), Rice bean (80g) and Chinese Date (100g). Then, put it into the cooker.
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3. wash Common Rush, then put it into the cooker
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4. Rinse and clean 2 pcs of Dried Tangerine peel. Then put it into cooker
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5. wash Winter Melon : 2.4kg.
remove the core and cut the winter melon into big pieces
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6. Put Winter melon into the cooker. Bring water to boil. Then, switch it to slow heat and cook for 3 hrs
7. after 3 hours, serve!
Chinese Recipe : Shanghai Fried Noodles
|
－Ingredient for 2 noodles－ |
|
|
|
|
|
Dried Chinese Mushroom |
30g |
|
Pork |
200g |
|
Egg |
3pcs |
|
Cabbage |
about 150 g |
|
Thick Noodles |
900g |
|
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|
|
－Seasoning：for Chinese Mushroom－ |
|
|
Sugar |
1tsp |
|
Oil |
1/2 tbsp |
|
Water |
6 cups |
|
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|
|
－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 |
|
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|
|
－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 |
|
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|
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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!
Chinese Recipe : Stir-fried Soy bean sprouts with minced pork
|
Soy bean sprouts |
600 g |
|
Minced Pork |
150 g |
|
Chinese Chive |
about 50 g |
|
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|
|
Marinade for Pork : |
|
|
Sugar |
1/2 tsp |
|
Light Soy Sauce |
1 tsp |
|
Corn Starch |
1 tsp |
|
Oil |
1 tsp |
|
|
|
|
For Stir-fry the Soy bean sprouts : |
|
|
Ginger |
1 slice |
|
Oil |
1 tbsp |
|
Salt |
1/2 tsp |
|
Water |
1/2 cup |
|
|
|
|
For Stir-fry the pork |
|
|
Oil |
2 tbsp |
|
Garlic (pounded) |
1 clove |
|
Light Soy Sauce |
1/2 tbsp |
|
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|
|
1. Rinse Soy bean sprouts(600g), cut the Soy bean sprouts into short sections
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2. mix Sugar(1/2 tsp),Light Soy Sauce(1tsp),Corn-Starch(1tsp). Then, mix the sauce with the minced Pork (150g)
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3. Add 1 tsp of oil. Mix it well.
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4. Cut the Chinese Chive (50g) into sections
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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
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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.
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8. Add about 1/2 cup of Soy bean sprouts juice, mix it well.
after half minute, add the Chinese Chive. Mix it well.
|
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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 : Pan-fried Chicken Wings
|
Chicken Wingette |
900g |
|
Oil |
1 tbsp |
|
|
|
|
Marinade : |
|
|
Ginger Juice |
1 tbsp |
|
Rice Wine |
1 tbsp |
|
Light Soy Sauce |
2 tbsp |
|
Salt |
1 tsp |
|
|
|
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
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
|
|
|
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
9.Place an oil absorbing paper on dish. Then, dish it up.
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 |
 |
 |
1. Rinse 3 bell peppers. Cut the bell peppers into pieces
|
|
2. Shrimp (300g), remove the head, shell and intestine.
|
|
|
|
3. Soak the Shrimp in water with 1 tsp of Salt for 5 mins.
(for making the shrimp more crispy)
|
|
4. after 5 mins, wash the Shrimp. Then, drain the shrimp, set it aside.
 |
 |
 |
 |
5. Peel 300g of Asparagus. Cut it into sections.
 |
 |
 |
 |
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.
 |
 |
 |
 |
 |
 |
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
 |
 |
8. Heat 2 tbsp of oil and 2 pounded Garlic.Then, add and stir-fry the sliced Pork for half minute.
 |
 |
9. Add Shrimp and 1/2 tsp of Salt. Mix it well.
 |
 |
 |
 |
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
 |
 |
11. add Asparagus without the Asparagus juice. (The Asparagus juice may cause too salty)
Dish it up after mix it well.
Chinese Recipe: Watercress Soup with Fish paste
| 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 |
 |
 |
1. Rinse and soak dried shrimps.Dice the Fillet.
 |
 |
2. Mix diced fillet and dried shrimps. Chop for about 10mins. Chop 2 sprigs of Spring Onion.
 |
 |
 |
 |
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.
 |
 |
5. Slap the minced fish for about 20 times. Make it more elastic. Fish paste is ready
 |
 |
 |
 |
6. Wash Watercress 900g. Pound a slice of Ginger
 |
 |
7. Bring water (9cups) to boil with pounded Ginger, Oil: 1tbsp, Salt: 1/2 tsp
 |
 |
 |
 |
8. Add Watercress when water is boiling, otherwise, soup taste bitter
after 15 mins, add fish paste. When the fish is floating, dish it up and serve.
Chinese Recipe : Pan-fried Chinese Noodlefish with Egg
| Chinese Noodlefis | 230 g |
| Egg | 8 pcs |
| Spring Onion | 2 sprigs |
| Salt |
1/2 tsp ( Marinate the Fish) ; 1/2 tsp (seasoning) |
| Oil |
 |
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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: Lotus Root with Pork, Pork Liver and Octopus Soup
| Lotus Root | 1.2 kg |
| Dried Octopus | 2pcs / 150g |
| Pork (Lean meat) | 600g |
| Pork Liver | 150g |
| Water | 12 cups |
| Salt | Seasoning |
 |
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1. Peeling Lotus Root (1.2 kg). Remove both ends of Lotus Root. Rinse it, then put it into Slow cooker.
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2. Dried Octopus (2pcs, about 150 g). Soak the Octopus to soft (about 30 mins). Wash and remove the skin of Octopus.
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3. Pork (Lean meat) : 600 g, Pork Liver : 150 g
Put the Pork and Liver into water. Bring water to boil. Boil it for 2 mins. After boiling for 2 mins, transfer the pork and liver to slow cooker
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 |
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4. add the Octopus, add about 12 cups of boiling water to cover the ingredients
Bring water to boil. Then, switch it to slow heat and cook for 2.5 hours.
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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 |
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|
 |
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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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 |
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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 : Pork and Lettuce Congee
| 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 |
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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.
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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 |
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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.
 |
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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 |
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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
10. after about 1.5 minute, dish it up and serve it hot
Chinese Recipe: Stir-fry Bitter Gourd with Pork
| 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 |
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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 |
| 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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 |
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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.
 |
 |
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!
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
 |
 |
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.
 |
 |
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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|
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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.
 |
 |
10. Heat 2 tbsp of oil with a pounded Garlic. Then, add and stir-fry the Pork.
 |
 |
11. Add 1/2 tbsp of Light Soy Sauce. Mix it well.
 |
 |
12. Add about 1 tbsp of Chinese Kale juice. Mix it well.
 |
13. Add 1/3 cup of hot water. Mix it well.
 |
 |
14. Add Chinese Kale (without the juice) and mix it with pork well. Dish it up and serve!
Chinese Recipe : GOLDEN AND SILVER EGGS WITH AMARANTH
| 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
 |
 |
7. add and stir-fry Amaranth. Cover it and cook for about 3 minutes
 |
 |
8. after 3 mins, stir-fry the Amaranth. Cover it again for 2 mins
 |
 |
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.
 |
 |
3. Pound 2 pcs of Garlic and a slice of Ginger
 |
 |
4. Heat 2 tbsp of oil, pounded Garlic (2 pcs) , Ginger (1 slice) and Salt (1 tsp) over medium heat.
5. Saute two sides of Fish Belly
6. Add and stir-fry Asparagus Bean
 |
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7. Add 1/2 cup of water and 1 tsp of Sugar. Mix them well.
 |
 |
8. Add 1 cup of water. Cover it. Cook the Asparagus Bean until they go soft.
 |
 |
9. after 7 mins, stir it. Then, cover it again.
 |
 |
10. Rinse 2 sprigs of Spring Onion. Cut it into sections
 |
 |
11. after 4 mins, add the Spring Onion. Dish it up and Serve!
Chinese Recipe : Stir-fried String Bean with Minced Meat
| String Bean | 600 g |
| Minced Pork | 200 g |
| Garlic (pounded) |
1 piece (for stir-fry String Bean) 2 piece (for stir-fry minced pork) |
| Sugar | 1/2 tsp |
| Light Soy Sauce |
1tsp(for marinate minced pork) 1tbsp(for stir-fry minced pork) |
| Salt | 1/2 tsp |
| Oil |
1tsp (for marinate minced pork) 2tbsp (for stir-fry String Bean) 2tbsp (for stir-fry minced pork) |
| Corn Starch | 1 tsp |
| Water |
 |
 |
 |
1. Mix Sugar (1/2 tsp) , Corn-starch (1 tsp) and Light Soy Sauce (1tsp). Then, mix the sauce with the minced Pork (200g)
 |
 |
2. Add 1 tsp of oil. Mix it well. Set it aside for next step.
 |
 |
 |
 |
3. String Bean (600g). Remove both ends of String bean. Divid it into sections.
Rinse String bean, dish it up and set aside.
 |
 |
4. Heat the oil (2tbsp), pounded Garlic (1piece), Salt (1/2 tsp) over high heat. Add and stir-fry String Bean
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 |
 |
5. Add 1/2 cup of water. Mix it well.
Then, add 1 cup of water. Cover it and cook for about 8 mins.
 |
 |
6. After 8 mins, dish it up and set aside for next step.
 |
 |
7. Heat 2 tbsp of oil and 2 pounded Garlic over medium heat. Add and stir-fry the minced Pork.
 |
 |
8. Add 1 tbsp of Light Soy Sauce. Mix it well.
 |
 |
9. Add 1/3 cup of water. Mix it well.
 |
 |
10. Add String Bean without the Bean juice. Mix it well.
 |
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 |
 |
11. mix 1 tsp of Corn starch and 1 tbsp of water.
Stir-in the Corn Starch water. Stir-fry and mix them well. Then , dish it up and serve it hot.
Chinese Recipe : Radish Cake with Preserved Meat (Revision 3.0)
| Ingredients for 1600g Radish Cake. |
|
| (Size of Aluminium foil plate) | Diameter 9″ x height 3″ |
| |
|
| Radish: |
1800g |
| Rice flour : |
300g |
| Dried Shrimps (Soaked) : |
20g |
| Chinese Sausage (Chopped) : |
1 piece |
| Preserved pork belly : (chopped) : |
40g |
| Spring Onion (chopped) : |
1 sprigs |
| Coriander (with roots cut off, chopped) : |
1 sprigs |
| Dried Scallop : |
20g |
| Preserved Turnip (Chopped) : |
20g (replace by 1/2 tsp of Salt if you could not find it) |
| Minced ginger : |
1tbsp |
| Water | |
| Seasoning : |
|
| White Pepper : |
pinch |
| Sugar : |
1 tsp |
| Chicken bouillon powder : |
1 tsp |
| Salt |
1/2 tsp |
 |
 |
1. Rinse dried shrimps (20g) and soak it to soft. Rinse and soak dried Scallop (20g)
 |
 |
2. Wash Preserved pork belly (40g) and Chinese Sausage (1piece)
3. Steam Preserved pork belly,Chinese Sausage and dried Scallop for 15 mins
 |
 |
4. Drain water from the shrimps and mix shrimp water with scallop water. Divide the dried scallop into small pieces
5. mix the sauce of Preserved pork belly and Chinese Sausage with scallop water
 |
 |
6. add White Pepper (Pinch), Sugar (1 tsp), Chicken bouillon powder (1 tsp), Salt (1/2 tsp). Mix it well.
 |
 |
7. Cut the Chinese Sausage and Preserved pork belly into small pieces
 |
 |
8. Prepare 1 tbsp of minced Ginger. Chop Spring Onion and Coriander (1 sprig each)
 |
 |
9. Chop Preserved Turnip (20g)
 |
 |
10. Peel and shred 1800g of Radish finely
 |
 |
11. Heat 1 tbsp of oil over slow heat. Saute Preserved pork belly, Chinese Sausage, dried shrimps and Preserved Turnip. After half minute, dish it up and set aside.
 |
 |
 |
 |
12. Heat 1 tbsp of oil over high heat. Saute the minced Ginger. Add and stir-fry Radish.
Add Scallop with mixed juice, stir-fry and mix it well. Then, cover it and cook for 5 mins.
 |
 |
13. after 5 mins, dish it up. Separate Radish and Radish juice.
 |
 |
14. Add 1.5 cups of Radish juice to radish ( Add water if not enough).
 |
 |
15. Let it cool down to around 50 °C
 |
 |
16. Add rice flour (300g). Mix it well.
 |
 |
17. add Preserved pork belly, Chinese Sausage, dried shrimps and Preserved Turnip. Mix all ingredients well.
 |
 |
 |
18. Pour in mixture and smooth top
 |
 |
19. Bring water to boil. Steam the Radish Cake for an hour over high heat.
(Tips : Do not always open the lid during streaming, but remember to refill water during steaming)
 |
 |
20. after 1 hour, discard the spring onion and Coriander. Let it cool down and store it in refrigerator
 |
 |
21. Slice and pan fry Radish cake. Heat oil over medium heat. Pan-fry the Radish cake
22. Serve!
Chinese Recipe : Fried Stuffed Chili
| 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 |
| |
|
1. Rinse and soak dried shrimps.Dice the Fillet.
| |
|
2. Mix diced fillet and dried shrimps. Chop for about 10mins. Chop 2 sprigs of Spring Onion.
| |
|
| |
|
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.
| |
|
5. Slap the minced fish for about 20 times. Make it more elastic. Fish paste is ready
 |
 |
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.
11. Dish it up and serve it hot.
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) |
| |
|
| Seasoning |
|
| Oil : |
1tbsp |
| cornstarch : |
1tbsp |
| Sugar : |
1 tsp |
| Light Soy Sauce : |
1 tbsp |
| Fish sauce : |
1/2 tbsp |
 |
 |
 |
 |
1. Rinse the Chinese mushroom (20gram) and soak it to soft. Cut off the stems.
 |
 |
2. Chop the Preserved Turnip (30 gram)
| |
|
| |
 |
3. Peeled and rinse Water Chestnut (2pcs).
 |
 |
 |
 |
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)
 |
 |
 |
 |
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
 |
 |
7. Stir in one direction until sticky.
 |
 |
8. Bring water to boil. Then, steam the Pork Patty with high heat for 15 mins.
9. Serve!
Chinese Recipe : Stewed Straw Mushrooms with Roasted Pork
| Straw Mushroom | 600 g |
| 300 g | |
| Ginger (pounded) | 2 slices |
| Spring Onion | 1 sprig |
|
Clear Chicken Broth |
1/2 cup |
| Water |
1 cup (For the sauce), Some water for boiling Straw Mushrooms and Roasted Pork |
| Oil | 2 tbsp |
| Sugar | 1 tsp |
| Salt | 1/2 tsp |
 |
 |
 |
 |
1. Cut at the bottom of straw mushroom (600g).
Rinse Straw Mushroom. Then, set aside.
2. Cut a sprig of Spring Onion into sections.
 |
 |
 |
 |
3. Bring water and a slide of Ginger to boil. Then, boil Straw Mushroom for a minute.
after 1 minute, rinse the Straw Mushroom. Then, set aside.
 |
 |
 |
 |
4. Bring water to boil. Boil Roasted Pork (Cantonese Roasted Pork 300g) for half minute. Then, set aside.
 |
 |
 |
 |
5. Saute 2 tbsp of Oil with a pounded Ginger. Add and stir-fry the Roasted Pork.
Add the Straw Mushroom. Add 1/2 cup of Clear Chicken Broth
 |
 |
 |
 |
6. Add 1 tsp of Sugar, 1/2 tsp of Salt, 1 cup of water
Cover it and cook for 5 minutes. Then, Stir-fry the ingredient for a while.
Cover it again and cook for another 5 minutes.
7. After 10 minutes, add the Spring Onion and mix it well.
8. Serve!
Chinese Recipe : Strewed Turkey Gizzard with Supreme Soya Sauce
| Turkey Gizzard | 1.5 lbs / 680g |
| Ginger (pounded) | 3 slices |
| Light Soy Sauce | 6 tbsp |
| Sugar | 2 tsp |
| Clear Chicken Broth | 1 cup |
| Oil | 1 tsp |
| Rice Wine | 1 tsp |
| Water |
 |
 |
 |
1. Turkey Gizzard 1.5 lbs / 680g. Put a slice of pounded ginger to water. and bring water to boil.
Add Turkey Gizzard and boil for one minute. After 1 minute, dish it up.
 |
 |
 |
2. Sauce : Mix 6 tbsp of Light Soy sauce and 2 tsp of Sugar
Add 1 cup of Clear Chicken Broth and the Sauce to the pot
 |
 |
 |
 |
3. Add the Turkey Gizzard. Add water to cover the Turkey Gizzard.
Add 2 slices of pounded Ginger, 1 tsp of oil and 1 tsp of Rice wine.
 |
 |
 |
4. Bring water to boil over high heat. Then turn heat to slow and strew for 1 hour.
After 1 hour, slice the Turkey Gizzard and dish it up.
Chinese Recipe : Strewed Pig’s Stomach with Supreme Soya Sauce
| Pig’s Stomach | 2 pcs |
| Ginger (pounded) | 4 slices |
| Light Soy Sauce | 4 tbsp |
| Sugar | 1 tbsp |
| Chicken Powder | 1 tbsp |
| Water | 5 cups |
| Tsaoko Amomum | 2 pcs |
| Rice Wine | 1 tsp |
| Ingredients for washing Pig’s Stomach | |
| Salt | 2 tbsp |
| Corn Starch | 2 tbsp |
| Oil | 2 tbsp |
| Ginger (pounded) | 1 slice |
| Water |
A. Preparation – Wash the Pig’s Stomach
 |
 |
 |
1. Cut off the fat. Then, flip the Stomach and remove the dirt.
 |
 |
 |
2. Use 1 tbsp of salt to rub with Pig’s Stomach for about half minute. Then, Rinse it and do this process again.
 |
 |
 |
 |
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.
 |
 |
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.
B. Cooking Method
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8. Mix Light soy sauce (4 tbsp), Sugar (1 tbsp), Chicken Powder (1 tbsp)
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9. Put pounded Ginger (4 slices) , the mixed sauce and 5 cups of water into the pot.
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10. Pound 2 pcs of Tsaoko Amomum. Put it into Pig’s Stomach.
Transfer the Pig’s Stomach into the pot. Bring water to boil over high heat.
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11. Add 1 tsp of Rice Wine. Then, turn heat to slow and strew for 75 minutes.
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12. after 75 minutes, cut the Pig’s Stomach in pieces.
Chinese Recipe : Spareribs and Edible Frogs Pot Rice
| Rice | 2 cups (for 5-6 servings) |
| Pork Spareribs | 300 g |
| Edible Frogs | 4 pcs |
| Coriander | 2 sprigs |
| Spring Onion | 2 sprigs |
| Water | 1.8 cup (90% volume of rice) |
| Scallop | 10 pcs |
| Minced Garlic (salted) | a little |
| Sauce for Pork Spareribs | |
| Fermented Soy Bean | 1 tbsp |
| Garlic | 2 cloves |
| Light Soy Sauce | 2 tbsp |
| Sugar | 1/2 tsp |
| Corn Starch | 1 tsp |
| Oil | 1 tbsp |
| Sauce for Edible Frog | |
| Ginger strips | a little |
| Rice Wine | 1 tsp |
| Light Soy Sauce | 1 tbsp |
| Corn Starch | 1/2 tsp |
| Oil | 1/2 tbsp |
| Sugar | 1/2 tsp |
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1. Rinse the Edible Frogs
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2. Remove the fingers.
Break the Backbone at the middle position of frog. Then, remove the Backbone.
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3. Cut the Frog into 4 pieces
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4. Chop the Coriander and Spring Onion. Prepare some Ginger Strips.
5. Rinse the pork spareribs (300g). Then set aside.
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6. Rinse 1 tbsp of fermented soy bean, add 2 pounded garlic.
Mix and squash Garlic and Fermented Soy Bean.
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7. Add Light Soy Sauce (2tbsp), Sugar (1/2 tsp), Corn Starch (1tsp), Oil (1 tbsp) and mix them well.
Then, mix the sauce with pork spareribs.
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8. Add some Ginger Strips, Rice Wine (1 tsp), Light Soy Sauce (1 tbsp), Corn Starch (1/2 tsp), Sugar (1/2 tsp), Oil (1/2 tbsp) to Edible Frog and mix them well.
Then, Mix Spareribs and Edible Frogs
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9. Rinse 2 cups of rice. (for 5-6 servings ). Add 1.8 cup of water(90% volume of rice).
Turn heat to medium. Cook the rice until the water has evaporated to the level of the rice.
Add Pork Sparerib and Edible Frog. Turn heat to slow and cook for 15 minutes
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10. after 15 minutes, if you like, you may add seafood like Scallops now.
Add some salted minced Garlic on Scallops.
Then, cover and cook for 3 minutes more.
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11. After 3 minutes, add chopped Spring Onion and Coriander.
Turn the heat off. Let stand 10 minutes before serving
12. Serve!
Chinese Recipe : Stir-fried Edible Frogs with Black Bean Sauce
| Edible Frog | 4 |
| Yellow,Green,Red Bell Pepper | one each |
| Onion | 1/2 piece |
| Sliced Ginger | Few slices |
| Garlic (pounded) | 1 piece |
| Black Bean / Soy Bean | 1 tbsp |
| Oil | 2 tbsp |
| Rice Wine | 1tsp |
| Sugar | 1/2 tsp |
| Salt | Dash |
| Water | 1/2 cup |
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1. Rinse the Edible Frogs.
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2. Remove the fingers.
Break the Backbone at the middle position of frog . Then, remove the Backbone.
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3. Cut the Frog into 4 pieces
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4. Rinse the bell pepper. Cut the bell peppers and Onion into pieces. Pound few slices of Ginger and a Garlic. Prepare some Ginger Strips
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5. Saute 1 tbsp of oil with a pounded Ginger and Onion. Add and stir-fry the Bell Pepper for about half minute. Dish it up and set aside when the bell pepper is well done.
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6. Rinse 1 tbsp of Black Bean. Then, submerge it with some water.
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7. Saute 1 tbsp of oil with ginger strips and garlic. Then, add and stir-fry the frog.
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8. Add 1 tsp of Rice Wine and mix it well.
Add Black soy bean and mix it well.
Add 1/2 tsp of sugar and mix it well.
Add 1/2 cup of water and mix it well.
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9. Add salt to taste. Then, cover by the lid for about 1.5 minute.
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10. After the frog is well done, add the Bell Pepper. Mix all ingredients well. Dish it up and serve it hot!
Chinese Recipe : Shanghai Smoked Fried Fish
| Grass Carp Belly | 600 g |
| Sliced Ginger | 2 slices |
| Spring Onion | 2 sprigs |
| Plain Flour | 2 tbsp |
| Oil | for deep fry |
| – Marinade – | |
| Rice Wine | 1 tsp |
| Light Soy Sauce | 1 tbsp |
| Sugar | 1 tsp |
| Ground white pepper | dash |
| Oil | 1 tbsp |
| – Sauce – | |
| Light Soy Sauce | 3 tbsp |
| Water | 3 tbsp |
| Sugar | 3 tbsp |
| Rice Wine | 1 tsp |
For reference: This is Grass Carp. In the United States, the fish is also known as White Amur. It is cultivated in China for food, but was introduced in Europe and the United States for aquatic weed control.
1. Rinse and wipe the fish to dry. Cut it into sections
2. Prepare the marinade : Mix Rice Wine (1tsp), Light Soy Sauce (1 tbsp), Sugar (1tsp), Ground white pepper (Dash), Oil (1 tbsp)
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3. Mix the fish and marinade well. Then Marinate for about 30 mins.
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4. after 30 mins, transfer the fish to a pot. Add 2 tbsp of plain flour and Mix it well.
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5. Heat up the oil. Deep fry the fish for about 3 mins. Bring the colour of bottom side to light brown. Then, turn the fish over and deep fry the other side.
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6. after about 2 mins, colour of the other side is changed to light brown. Dish it up and set aside.
7. Prepare the sauce : Light Soy sauce (3 tbsp), Water ( 3 tbsp), Sugar (3 tbsp), Rice wine ( 1 tsp)
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8. Saute the Ginger and spring onion with 1 tbsp of oil. Then turn the heat to medium.
Add the sauce and bring it to boil for about half minute. Then, add the fish and mix it well.
9. Serve!
Chinese Recipe : Fujian Fried Rice
| Rice | 4 bowls |
| Egg | 2 pcs |
| Scallop | 100 g |
| minced Pork | 100 g |
| Chinese Kale | 300g |
| Garlic (pounded) | 3 pcs |
| Ginger (pounded) | 1 slice |
| Spring Onion ( chopped) | 1 sprig |
| Oil | 3 tbsp(for fried rice)，1 tbsp(for minced pork) |
| Light Soy Sauce | 1 tbsp(for fried rice)， 1 tbsp(for minced pork) |
| Oyster Sauce | 1 tbsp |
| Salt | Dash |
| Corn Starch | 1 tbsp |
| Water | 1/2 cup |
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1. 2 eggs, beaten. set aside
Diced Scallops：100g, set aside
minced pork : 100g
pounded Garlic :3pcs, pounded Ginger:1slice, chopped Spring Onion: 1 sprig
Rinse and Dice the Chinese Kale (300g)
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2. Heat 3 tbsp of oil. Stir-fry the beaten egg.
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3. add about 4 bowls of rice and mix it with egg. Then add 1 tbsp of Light Soy Sauce, mix it well.
Add the spring onion and mix it well. After 1 minute, transfer the fried rice to a serving dish.
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4. Bring water to boil. Blanch the Chinese Kale until done. Then, add Scallop and blanch it for half minute. After half minute, dish it up and set aside.
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5. Saute the garlic and ginger with 1 tbsp of oil. Add minced pork and stir-fry until the pork done. Then, add 1 tbsp of light soy sauce
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6. Add Chinese Kale and Scallop. Then, add 1 tbsp of Oyster Sauce. Mix all ingredients well. Add salt to taste.
Then, add Corn starch water (mixture of water (1/2 cup) and 1 tbsp of Corn starch)
7. stir-fry until the sauce sets slightly, pour it over rice.
8. Serve!
Chinese Recipe : Shredded Cucumber with Garlic and Vinegar
| Cucumber | 2pcs，600g |
| Salt | 1 tsp |
| Garlic | 5 Cloves |
| Dark Vinegar (Zhenjiang Dark Vinegar) | 2 tbsp |
| Sugar | 2 tsp |
| Sesame Oil | 1 tsp |
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1. wash the Cucumber
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2. Pound the Cucumber. Then, cut it into sections.
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3. Add salt (1tsp)，mix it well。Set aside for 10 minutes
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4. Mix 2 tbsp of Dark Vinegar (Zhenjiang Dark Vinegar) and Sugar(2tsp)
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5. Remove Cucumber juice
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6. Crush Garlic (5pcs)
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7. Add crushed Garlic , mixed sauce, and sesame oil (1 tsp). Mix all ingredients well
8. Serve!
Chinese Recipe :Stewed Pig’s Knuckle with Preserved Vegetables
| Preserved Vegetables (Gan Cai Sun) | 250g |
| Pig’s Knuckle | 1500g |
| Ginger | few slices |
| Slab sugar or Brown sugar | 1piece or 80g |
| Light Soy Sauce | 1 tbsp |
| Oil | 1 tbsp |
| Water | few cups |
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1. Wash the preserved Vegetables, then drain
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2. Cut the Pig’s Knuckle into pieces. Blanch the Pig’s Knuckle with boiling water for about one minute. Rinse the Pig’s Knuckle, then drain.
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3. Saute the Sliced Gingers with 1 tbsp of oil. Add Preserved Vegetables and Slab Sugar (80g). Then, Add two cups of water.
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4. Add Pig’s Knuckle. Add water to cover the ingredients. Add 1tbsp of Light Soy sauce. Mix the ingredients. Bring water to Boil. Then, simmer for 45 minutes.
5. After 45 minutes, Serve!
Hong Kong Most Popular Snacks Recipe：Red Bean Pudding
|
Rice Flour |
80g |
| Wheat Starch | 10g |
| Corn Flour | 10g |
| Slab sugar or Brown Sugar | 70g |
| Red Bean | 20g |
| Water | 300ml |
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1. Submerge the Red Bean in water over night / over 4 hours. Then, Boil the red bean on slow heat until the bean soft. Dish it up for next step
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2. Mix the Rice Flour,Wheat Starch and Corn Flour. Then all 120ml of water. whisk until smooth without lumps
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3. Melt the sugar with 180ml water
4. Set up the bowls for steaming. Then, bring water to boil.
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5. Stir the mixture, then, Pour the sugar water into flour mixture. Mix the mixture well. Transfer the mixture into a jug.
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6. Pour the mixture into bowls and add red beans. Then, Steam over high heat for 20 minutes
(TIPS!! How to let Red Beans float on surface ?
Answer: Boil the Red Beans in boiling water for a minute before adding to mixture. )
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7. After 20 minutes, let the pudding cool down before serving.
8. Serve！
Chinese Recipe: Fried Chicken Legs with Ginger and Spring Onion
| Chicken Leg | 4 pcs |
| Spring Onion | 10 sprigs |
| Ginger | 2 slice |
| Garlic | 1 pcs |
| Sesame Oil | 1 tsp |
| Light Soy Sauce | 1 tbsp |
| Oil | 1 tbsp |
| Hot Water | 1/2 cup |
| Marinade | |
| Ginger Juice | 1/2 tbsp |
| Salt | 1/2 tsp |
| Chinese Rice Wine | 1/2 tsp |
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1. Wash Chicken Legs, then wipe it to dry
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2. Rub Chicken legs with Ginger Juice:1/2 tbsp, Salt: 1/2 tsp, Chinese Rice Wine: 1/2 tsp.
Then place it in refrigerator for 2 hours.
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3. Cut the Spring Onion (about 10 sprigs) in half。One Pounded Garlic，Cut 2 sliced Ginger into fine long strips
4. Heat 1 tbsp of oil. Saute the Ginger,White half of Spring Onion and Garlic
5. Pan-fry the Skin side of Chicken Legs first
6. After about a minute, fry the other side of legs.
7. After about a minute, fry the other side of legs.
8. Add the Green half of Spring onion.
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9.Add 1tsp of sesame oil, 1 tbsp of light soy sauce.
Add 1/2 cup of hot water,cover by lid to let the chicken legs well done (about 3 minutes)
10. Fry until the sauce is beginning to thicken. Dish it up!
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 : Stir-Fried Razor Clams with Black Bean Sauce
| Razor Clam | 1.2Kg |
| Yellow,Green,Red Bell Pepper | 1 each |
| Ginger (pounded) | 2 pcs |
| Onion | 1/2 pcs |
| Seasoning | |
| Fermented Black Bean | 1 tbsp |
| Garlic | 1 pcs |
| Bird’s eye chili | 1 pcs |
| Sugar | 2 tsp |
| Light Soy sauce | 1 tsp |
| Water | 4 tbsp |
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1. Wash Razor Clams. Remove the black portion Shell can be removed (Optional)
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2. Cook Razor Clams (with and without shell) in boiling water for about 1 minute. Dish it up for next step.
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3. Rinse the bell pepper and cut them into strips.
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4. Heat the wok with oil (1 tbsp), saute pounded Ginger and Onion. Then add Bell Pepper. Saute the ingredients for a while. Dish it up for next step.
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5. Mix and squash Garlic (1 pcs), Fermented Black Beans (1 tbsp) and Bird’s eye chili (1 pcs)
6. Add and mix Sugar (2 tsp), Water (4 tbsp) , Light Soy Sauce (1 tsp)
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7. Saute the shredded Ginger, add and saute Razor Clams for a while. Dish it up for next step.
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8. Saute the Seasoning, add the Bell Pepper, then add the Razor Clams. Stir-fry all ingredients for a while.
9. Dish it up and serve it hot!
Chinese Recipe : Pig’s stomach with Beancurd Sheet Soup
| Ingredients for Soup | |
| Pig’s Stomach | 1 pcs |
| Water Chestnut | 600g |
| Ginkgo | 150g |
| Pork (Lean meat) | 300g |
| Dried Tangerine Peel | 1 pcs |
| White Pepper | about 10 pcs |
| Beancurd Sheet | 150 g |
| Water | 9 cups |
| Ingredients for washing Pig’s Stomach |
|
| Salt | 2 tbsp |
| cornstarch | 2 tbsp |
| Oil | 2 tbsp |
| Ginger (pounded) |
1 slice |
| Water |
A. Preparation – Wash the Pig’s Stomach
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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.
B. Cooking Method
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1. Prepare Water Chestnut 600g and Ginkgo 150g. Remove the pith of Ginkgo.
2. Put the Pork into boiling water for 1 minute.
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3. Bring 9 cups of water with Ginkgo, Water Chestnut, Pig’s Stomach and Pork to boil.
4. Rinse and clean the Dried Tangerine peel
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5. Put few pieces of White Pepper into Pig’s Stomach.
6.Put Tangerine Peel and the boiled ingredients into Slow Cooker. Bring water to boil over high heat. Then switch it to slow.
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7. Rinse the Beancurd Sheet. Then put it into slow cooker.
8. Boil until Pig’s Stomach soft. (around 2 hours)
Chinese Recipe (Preparation): How to wash Pig’s Stomach
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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:
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Pig’s Stomach with Beancurd Sheet Soup |
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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 |
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1. Wash Chicken Legs and Wings. Then , wipe it to dry.
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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 : Stewed Chicken with Stem Ginger
| Chicken | 1 Whole |
| Stem Ginger | 400 g |
| Seasoning for Chicken | |
| Corn starch | 1.5 tsp |
| Sugar | 1.5 tsp |
| Light Soy Sauce | 1 tbsp |
| Oil | 1/2 tbsp |
| Ingredients for cooking | |
| Oil | 2 tbsp |
| Salt | 1/2 tsp to 1 tsp |
| Water | 1/2 Cup |
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1. Peel and slice the Stem Ginger.
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2. Bring a pot of water to boil with Stem Ginger. Then keep boiling for 15 minutes. (To reduce spicy taste). After 15 minutes, dish it up and drain.
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This video shows the procedure for cutting Chicken.
3.Cut the Chicken into pieces.
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4. Add and mix Cornstarch (1.5 tsp), Sugar (1.5 tsp) and Light Soy Sauce (1 tbsp) with Chicken. Then, add Oil(1/2 tbsp) and mix all ingredients well.
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5. Heat up 2 tbsp of oil. Stir-fry the Stem Ginger. Add 1/2 tsp of Salt. Stir-fry the ginger until the ginger color is changed to light brown.
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6. Add Chicken and mix them well. Then cover it by lid for 1 minute. Stir-fry the ingredient for a while and cover it again for another 1 minute.
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7. Add 1/2 cup of water and mix it well. Taste it and add some salt if necessary. Then, cover it again for one minute.
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8. Open the lid and stir-fry the ingredients for a while. Cover it again for 1 minute. Repeat this step one more time.
9. Stir-fry the ingredients until the sauce is thickened.
10. Dish it up and serve it hot!
Chinese Recipe : Cantonese Red Bean Dumpling
| Ingredient for 20 pcs |
|
| Black Glutinous Rice | 500 g |
| Glutinous Rice |
1200 g |
| Red Bean |
500 g |
| Salted Egg |
10 pcs |
| Bamboo Leaves |
40 pcs (wrapping style “a”) 80 pcs (wrapping style “b”) |
| String | |
| Salt | 5 tsp |
| Oil | 10 tbsp |
1. Rinse Red Bean, Soak for over night and drain.
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2. Rinse Black Glutinous Rice, Soak for 2 hours and drain.
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3.Rinse Glutinous Rice, Soak for 2 hours and drain.
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4.Mix Oil, Salt, Black Glutinous Rice and Glutinous Rice well. Rest for 1 hour. Then mix with Red Bean.
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5.Wash the Salted Egg. Get the Yolk and cut it into half.
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6. Cook bamboo leaves in boiling water until soft (about 3 minutes). Remove, wipe it to clean and trim both ends.
7. Wrap the ingredients with leaves and tie with string.
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8.Bring large amount of water to boil. Then turn heat to medium and cook for 3.5 hours.
or
Use Pressure Cooker :
Cook for 35 mins after boiling. Then, switch off the fire and let it rest inside the cooker for 30 mins before open the cooker lid.
(wrapping style “a”)
(wrapping style “b”)
9. You may serve it with sugar!
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
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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.
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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 |
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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)” .
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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.
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4. Cover by lid and add 1/2 cup of hot water. Cover it for about 1.5 minute.
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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.
 |
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8. Add Chinese Chives and 2 tbsp of Water.
 |
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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 |
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1. Add Sugar:1/2tsp, Cornstarch:1/2tsp, Oil:1/2 tbsp. Mix with sliced Pork well.
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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.
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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.
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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.
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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.
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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 |
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1. Add Sugar:1/2tsp, Cornstarch:1tsp, Oil:1/2 tbsp. Mix with sliced Beef well.
2. Separate the Flat Rice Noodle
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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.
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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.
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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.
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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 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 Soup Recipe : Dried white cabbages with Snake-head Fish and Carrot Soup
| Ingredients for 20 bowls of soup | |
| Dried white cabbages | 150 g |
| Snake-head Fish | 1 whole |
| Carrot | 1200 g |
| Pork (Lean Meat) | 600 g |
| Dried Tangerine peel |
2 pieces |
| Preserved Date | 5 pieces |
| Sweet apricot kernels | 80 g |
| Water | 20 cups |
| Salt | little |
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1. Prepare above ingredient (Sweet apricot kernels,Preserved Date , Carrot and Dried Tangerine peel) . Cut carrot into pieces. Rinse Dried Tangerine peel.
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2. Soak Dried white cabbages to soft (about 2 hours). Rinse and drain.
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3. Put the pork into water. Bring water to boil. Then, boil it for a minute. After a minute, transfer the pork to the slow cooker.
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4. Rinse the fish. Remove the fish blood. Then, cook it in boiling water for a minute. Cut it into large pieces and put it into a soup bag.
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5. Put all ingredients into a slow cooker. Bring water to boil on high heat. Then, switch to slow heat and cook for 3 hours. In the meantime, re-fill water if necessary.
6. Add Salt before serve!
Chinese Festival Recipe : Braised Chinese Mushroom with Dried Oyster and Black Hairy Moss
| Chinese mushroom | 150 g |
| Black Hairy Moss | 15 g |
| Dried Oyster | 50 g |
| Bean vermicelli | 20 g |
| Bean curd strip | 30 g |
| Ginger | 7 Slices |
| Water | 6 Cups |
| Oil | |
| Fermented Taro curd | 2 Cubes |
| Seasoning : for Chinese mushroom | |
| Oil | 1 tbsp |
| Sugar | 1 tsp |
| Salt | 1/2 tsp |
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1. Soak Black Hairy Moss to soft. Wash and drain.
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2. Bring Water with a slice of Ginger to boil. Add Black Hairy Moss and boil for 5 minutes. Then rinse and drain.
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3. Soak the Chinese mushroom to soft. And cut off the stems. Bring the Chinese mushroom with 6 cups of water, 1 tbsp of Oil, 1 tsp of Sugar and 1/2 tsp of salt to boil. Then switch to slow heat and cook for 30 minutes.
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4. Soak Dried Oyster to soft. Then drain.
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5. Heat up oil on slow heat. Fry Bean curd strip to crispy (about 1 minute). Dish it up. Keep the oil in pot for next step.
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6. Saute the Ginger slices. Add and saute Dried Oyster , 2 cubes of Fermented Taro Curd and 1/2 tsp of Sugar. Saute and Mix them well.
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7. Add the cooked Mushroom with soap. Mix all ingredients well. Cover it and bring water to boil. Then switch to slow heat and boil for an hour. Refill hot water to cover ingredients during stewing.
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8. After an hour, add Bean vermicelli, Bean curd strip and Black Hairy Moss. Cover it and cook for 15 minutes.
9. 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 Glutinous Rice with Preserved Sausages & Duck Thigh
| Glutinous Rice | 500g |
| Preserved Sausage | 1 piece |
| Preserved Liver Sausage | 1 piece |
| Preserved Duck Thigh | 1 piece |
| Dried Shrimp | 30g |
| Dried Scallop | 30g |
| Ginger | 20g |
| Spring Onion | 2 sprigs |
| Coriander | 2 sprigs |
| Light Soy sauce | 1.5 tbsp |
| Sugar | 1/2 tsp |
| Oil | 1 tbsp |
| Water | For soaking dried shrimp and dried scallop. For Stir-fry Glutinous Rice |
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1. Rinse glutinous rice, soak in water for 1.5 hour, change water and soak for another 1.5 hour, drain well.
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2. Wash and soak dried shrimps. Wash and Steam the dried Scallop with water for 15 minutes. Then, divide the dried scallop into small pieces. Keep the Soaked water for next step.
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3. Wash Preserved duck thigh. Use hot water to boil the Preserved duck thigh for 2 minutes. Then de-bone and cut it into dice.
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4. Wash Preserved Sausages and cut it into dice.
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5. Chop Spring onion and Ginger.
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6. Heat 1 tbsp of oil. Saute Preserved Sausages and duck thigh first. Then, add and saute dried shrimp and dried scallop for a while. Dish it up and set it aside.
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7. Do not wash the fry pan. Heat 1 tbsp of oil and saute the chopped ginger for a while.
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8. Stir-fry the Glutinous Rice to hot, then add 1/2 cup of water (Use the water used for soaking dried shrimp and scallop first, then use hot water) and mix them until the water is absorbed by Glutinous Rice. Repeat to add water and stir-fry the Glutinous Rice until the rice soft.
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9.Add Preserved Sausages, preserved Duck Thigh, dried shrimp and dried scallop and mix them well.
Mix 1.5 tbsp of soy sauce and 1/2 tsp of sugar first, then mix it with all ingredients well.
10. Add chopped Spring onion and Coriander. Mix all ingredients well. Done!
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 : 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.
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2. Tear old veins off the celery, cut it into lengths.
3. Sliced the carrot.
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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.
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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.
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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.
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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!
How to clean scallop?
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1.Wash the Scallop. Separate the rim of scallop. And remove the viscus.
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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 : 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 |
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1.Wash the Scallop. Separate the rim of scallop. And remove the viscus.
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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.
3. Soak the Bean vermicelli for 15 minutes.
4. Please the soaked Bean vermicelli under Scallop and Rim. Then, add Chicken Broth. And add mixed seasoning on top of scallops.
5. Bring water to boiling, then steam it with high heat for 5 minutes. Add chopped Spring Onion and Coriander. Serve!
Chinese Recipe : Fried Fish – Horsehead
| Fish – Horsehead | 1 whole (600g) |
| Spring Onion (Chopped) | 1 sprig |
| Salt | 1 tsp |
| Oil | 2 tbsp for frying |
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1. Ask for cleaning when buying the fish.
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2. Wash the fish, remove Fish Blood inside the body. Wipe the fish dry and cut a slot along the fish body for better marinade.
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3. Rub with 1 tsp of salt. Place in refrigerator and marinate for at least half day.
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3. Rinse and wipe the fish to dry again to reduce the salty taste before frying. Heat 2 tbsp of oil and fry the fish until the color is changed to golden brown. Then, put the chopped spring onion into fish body and continue to fry for a while.
4. Please some spring onion on top of fish, Serve!
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 : Stewed Preserved Duck with Taro
| Taro (Tips : Choose light weight Taro) |
700g |
| Chinese Preserved Duck Thigh | 1 piece |
| Green garlic | 1 sprig |
| Ginger (Pounded) | 1 slice |
| Oil | 1 tbsp |
| Water | for Stewing |
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1. Cut Taro in pieces, Green Garlic in section and pound the ginger.
2. Rinse the Chinese preserved duck thigh. Boil it in boiling water for 1 minute.
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3. Heat 1 tbsp of oil in pot. Saute the Green Garlic and Ginger. Then, add Taro.
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4. Add water to almost cover all Taro. Cut the Duck thigh in pieces and place the duck thigh on top.
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5. Turn the heat to high until boiling. Then, turn it to medium until the Taro soft (within 30 minutes). In the meantime, stir all ingredients in every 5 minutes. And try to use a chopstick to insert into taro. Taro is well done if a chopstick is able to insert into taro. Boil for a bit longer if you prefer the Taro is softer. And finally most of the water will be absorbed by Taro.
6. Serve!