Tag Archives: letscookchinesefood

Traditional Preparation for a New Cast Iron Wok



 Cast Iron Wok  
 Pork Fat  about 300 g
 Chinese Chive  about 300g

  1. Wash the wok. Then, add water and bring it to boil.


2. Keep boiling for 20mins. Then, remove water.


3.  Heat the wok, then add the Pork Fat


4. add Chinese Chive after a layer of oil on wok. Pork Fat and Chinese Chive are used for removing rust.


5. after about 10 mins, remove Pork Fat and Chinese Chive.



6.  wash the wok


7. Done!

Home Cooking Recipe:Portuguese Chicken

DSC00375

Ingredient

 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

 

method

shot-17 shot-18
shot-19 DSC09825

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

[b

shot-10 shot-11

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


007 009
010 DSC07653

  008

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


011

4.prepare few slices of Ginger


DSC00346 012
013 014

5. Celery:about 200g,Tear old veins off the celery. cut it into lengths.

cut Onion into pieces


015

6. Prepare 3 tbsp of Turmeric Powder. 1 tbsp of curry powder


017 018
020 022

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


024 025
026 027

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


028 029
031 032

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


033 034
035 036

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)


038 037

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

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


DSC00375

Chinese Recipe:Watercress with Blotched snakehead Fish Soup(for 12 persons)

DSC09959

Ingredient

 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

method

DSC09907 DSC09905
shot-01  

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


 DSC09919 shot-02

2.  Dried Honey Dates :100g, rinse it


DSC09914 shot-04

3. Sweet Apricot Kernel : 70g, rinse it


 shot-12 shot-13

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.


DSC09909 shot-06
shot-08 shot-09

5. Dried Octopus: 2pcs (about 150g).  soak it to soft (at least half hour)

remove the octopus skin


DSC09925 shot-10

6. Watercress:1.8kg, wash the Watercress


DSC09932 shot-14
shot-16 shot-17

DSC09934

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


shot-18 shot-19
shot-20 shot-21

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


shot-22

9. add octopus to slow cooker


shot-23 shot-24
shot-25 shot-26

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


shot-27 shot-31
shot-32 shot-34

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


shot-35 shot-36

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


shot-40

13.  after 2.5 hours, add salt before serve (1 tsp of Salt is added here)


shot-39

**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.


DSC09959

 

Chinese Recipe : Braised Mutton in Fermented Tofu

DSC01138

 Mutton (chopped into bite-sized)

 1.8 kg

 Green Garlic

 3 sprigs

 Ginger

 100 g

 Sugarcane

 150 g

 Water chestnut

 200 g

 Dried Tangerine peel

 2 pcs

 Tsaoko amomum

 about 5 g

 Fermented Tofu / Fermented Bean curd / Preserved Bean curd

 10 cubes

 Rock sugar

 15 g

 Rice Wine

 1 tsp

 Oil

 6 tbsp

 Water

 

 

DSC01102

shot-00

1. Sugarcane 150g, cut it into strips


DSC01067  

2.  Tsaoko amomum : about 5g, pound it.


DSC01109 shot-01

3. Green Garlic : 3 sprigs. pound it and cut it into sections


DSC08866 shot-02
shot-04  

4. peeled  Water Chestnut : 200g

cut Water Chestnut into halves


DSC01115 shot-05
shot-06  

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

cut Dried Tangerine peel into strips


DSC01120 DSC01122

6. Rock Sugar : 15g.  Preserved Bean curd : 10 cubes


shot-07 shot-08
shot-09  

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


DSC01118 shot-10
shot-12 DSC01127

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)

 

shot-13 shot-15
shot-16 shot-17

9. heat 6 tbsp of Oil over high heat, add Ginger. Add Green Garlic.

add Preserved Bean curd, saute it


shot-20 shot-21
shot-22  

10. add the Mutton, mix it.  Add Water Chestnut, Dried Tangerine peel, Rock Sugar.

add 1 tsp of Rice Wine, mix it.


shot-26 shot-28

11. put Sugarcane and Tsaoko amomum to the pot. Then, transfer the sauted ingredients to the pot


shot-29 shot-31
shot-32 shot-34

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


shot-38

13. add 1/2 tsp of Salt when the Mutton almost soft enough.

(Finally, 2.5 hours is needed for this Mutton)


DSC01138


shot-37

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 Lotus Root with Dry Bamboo Shoot and Pork

DSC09870

Lotus Root (crispy)  1.5 kg
Dried Bamboo Shoot  4 pcs
Pork Belly with skin  600 g
Green Garlic 3 sprigs  3 sprigs
Fermented Taro Curd  2 cubes
Sugar  1 tsp
Salt  1 tsp
Oil  3 tbsp
Water  

-Preparation for Dried Bamboo Shoot-

Duration : 3 days. Aim to remove most of the smell.

DSC09863 DSC09878

1. Day 1 morning:soak Dried Bamboo Shoot (4 pcs)  in water for whole day

Day 1 night,change water


shot-02 shot-03
shot-04  

2. Day 2 morning, wash the Dried Bamboo Shoot. cut it into strips. change water, soak it.

Day 2 night, change water


shot-05 shot-06
shot-07 shot-08

3. Day 3 morning, wash the Dried Bamboo Shoot. 

Bring water to boil. Cook Bamboo Shoot in boiling water for 30 mins.

take it out after 30mins.rinse the Bamboo shoot


shot-09 shot-10
shot-11 DSC09853

4. cook the Bamboo shoot with water again. Bring water to boil. Then, cook it for 30 mins again.

after 30mins, rinse the Bamboo Shoot, dish it up and drain

-Preparation procedure of Dried Bamboo Shoot is done-


DSC09841 shot-12

5. Pork Belly with skin : 600g, cut it into pieces after rinse

。。。(for stewing, choose the pork with skin)。。。

 


DSC09094 DSC09096

 6. Green Garlic 3 sprigs, cut it into sections


shot-13 shot-14
shot-15 shot-16

 7.  Lotus Root (crispy):1.5kg, peel it

remove both ends of each segments. wash it, cut it into pieces

。。(How can I buy a crispy Lotus Root? Choose light weight and fresh Lotus Root.

This is a fresh Lotus Root,choose it with Shining surface. If some rust color on surface or not a shining surface, don’t buy it. Taste bad if it is not fresh)。。


shot-17 shot-20
shot-22 shot-23

 8. heat 3 tbsp of Oil over medium heat. add and saute 2 cubes of Fermented Taro Curd. Add and saute Green Garlic.

Add and saute the Pork Belly, turn heat to high. After half minute, add 1 tsp of Sugar

 

shot-24 shot-28
shot-29  

9. after half minute, add Lotus Root, mix it. After half minute, add Bamboo Shoot, mix it

transfer all to a pot


shot-31 shot-32
shot-30 shot-33

10.  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


shot-34 shot-35
shot-36  

12. bring water to boil over high heat. Then, simmer for 1 hour over slow heat. After 1 hour, add 1 tsp of Salt, mix it

cover it, simmer for half hour, after half hour, serve!


DSC09870

Chinese Soup recipe : Winter Melon with dried Bonito and Pork soup

DSC09194-190x140

Winter Melon 1200 g 
Pork (lean meat) 150 g
dried Bonito 1piece (about 40g)
Ginger 1slice 
Water 12 cups
Oil 1/2 tsp
Salt  

 shot-01 shot-02
shot-04  

1. Winter Melon : 1.2kg, remove melon skin. remove the core, cut it into pieces


shot-06

2.Pound  a slice of Ginger


DSC08270 shot06
shot07 shot08

3.  Pork (lean meat) 150g. Transfer pork into water. Bring water to boil for 1 minute.

rinse the pork after 1 minute. Dish it up and set aside


DSC09184 DSC09286
DSC09287 DSC09290

2. 1 piece of dried Bonito. (about 40g). Rinse it. Let it absorb the water. Then, press it out. Repeat this for few times

Tear it into pieces

 


shot-07 shot-08
shot-09 shot-10

3. add 12 cups of water, Winter melon, dried Bonito, Pork and Ginger. add 1/2 tsp of Oil.

Bring water to boil over high heat. Then, turn heat to slow and boil for 1 hour. 

after 1 hour, add salt for seasoning

 


DSC09194-190x140

 

Chinese Recipe : Braised Bean Curd with Pork

DSC09179

Ingredient

 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
   

method

DSC09107 shot-01
DSC09120 DSC09152

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


DSC09121 shot-02

2. Chinese Celery,remove the leaf. Cut it into sections, about 60g


DSC09131 DSC09133
shot-03  

3.Chinese mushroom : 30g. Rinse it. Soak it to soft.

cut the Chinese Mushroom into halves


荀 DSC09109
shot-04 DSC09113

4. Bamboo Shoots : 1.2kg,peel it

remove the outer layer


DSC09118 DSC09128
shot-07  

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


DSC09144 shot-08
DSC09147  

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


shot-09 shot-09b
shot-10 DSC09160

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


shot-11

8. Prepare the sauce:1 tbsp of Oyster Sauce, 1/2 tbsp of Dark Soy Sauce, 1/2 cup of water, mix it


shot-12 shot-13
shot-13a shot-15

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


 shot-16 shot-16a
shot-17 shot-26

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


shot-19 shot-20
 shot-26  

10. add the Bean Curd and Pork,

Cover it again and cook for 6 mins.

 


sshot-41  

11.mix 1 tsp of Corn Starch with 1 tbsp of water


shot-25 shot-27
shot-28  

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!

 

DSC09179

Chinese Recipe : Sweet and Sour Fried Sparerib

DSC08999

Ingredient

 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

method

DSC08945 DSC08947

1. prepare Lemon Juice 150ml


Copy of DSC08951 shot01

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


DSC08956

3. add 70 ml of water, add 150ml of Lemon Juice, mix it


DSC08958 shot03

3. Onion : 1piece, cut it into strips. Add 1 tbsp of Oil, saute Onion over medium heat


shot04 shot05a
shot06 DSC08965

4. after 1 minute, add the sour sauce, after 2 mins, remove the onion,

cook until the sauce thicken, dish it up


shot07 shot08
shot10 shot13

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

shot17 DSC08982

6. add about 70 g of plain flour, mix it


shot18 shot21
DSC08988  

7. heat the oil. Then, deep-fry the spareribs over medium heat, dish it up when the spareribs colour is changed to golden brown


DSC08891 shot06
shot07 DSC08897

8. Bell Pepper2pcs. Rinse, remove the core, cut it into pieces

Onion 1 piece, cut it into pieces

 


DSC08997

9.Pineapple:300g


shot25 shot27
shot31 shot30

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.


shot33 shot34
shot35 shot36

11. after 1 minute, add the Spareribs, add about 3 tbsp of Sour Sauce, mix it.

add Pineapple, mix it. After 1 minute, Serve!


DSC08999

Chinese recipe : Stir-fried Seafood and Pork with Cashew

DSC08937

 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  

 

DSC08866 DSC08875
shot01  

1. Water Chestnut : about 7 pcs, peel and rinse. Dice the Water Chestnut


DSC08873 shot02

2. Salted & Dried Radish : 50g,dice it


DSC08869 shot03
DSC08880  

3. Pork(Pork Jowl is used here),about 300g, remove the fat

Dice the pork


shot04 shot05

4. Pound a Garlic


DSC08883 DSC08745
DSC08886  

5. Celeryabout 200gTear old veins off the celery, cut it into lengths.


DSC08891 shot06
shot07 DSC08897

6. Bell Pepper2pcs. Rinse, remove the core, cut it into pieces

Onion 1/2 piece, cut it into pieces


DSC08888 shot10
shot11 DSC08901

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.


DSC08311 DSC08317

8. Shrimp (150g), remove the head, shell and intestine.


sshot-02 sshot-03
sshot-04 sshot-05

9. Soak the Shrimp in water with 1 tsp of Salt for 5 mins 

(for making the shrimp more crispy)


sshot-06 sshot-07

10.  after 5 mins, wash the Shrimp. Then, drain and set it aside.


shot12 shot13
shot14 shot15

shot16

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


shot17 shot18
shot20 shot22

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


shot23a shot24
shot27 shot27a

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

 


shot29 shot30a
shot31  

14. add the Bell Pepper, remove the Bell Pepper sauce (this sauce is quite salty), add the Cashew

mix it well, Serve!


DSC08937

Chinese Recipe : Stewed Lotus Root with Spareribs

DSC08645

Ingredient

 Spareribs  600g
 Lotus Root  1.2kg
 Ginger  2 slices
 Garlic  4 cloves
 Oil  3 tbsp
 Light Soy Sauce  1 tbsp
 Water  
 Salt  1tsp

method

shot-01 shot-03

1. Rinse spareribs (600g), then drain


DSC08620 shot-04
shot-05 shot-06

2. Peel the Lotus Roots : 1.2kg

remove both ends, cut the Lotus Root into pieces


shot-08  

3. pound 2 slices of Ginger, pound 4 cloves of Garlic


shot-09 shot-11

4. add 3 tbsp of Oil, Saute the Ginger and Garlic. Then add and saute Spareribs


shot-12 shot-14
shot-16 shot-17

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.


sshot-14 shot-20
shot-21 shot-22

shot-23

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


shot-25 shot-27

7. after 1 hour, add 1 tsp of Salt. Mix it. Cover it and cook for 10 mins more


DSC08645

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

DSC08593

Ingredient

 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

method

DSC08559 shot01
shot02 shot06

shot07

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


DSC08563 DSC08566
shot08  

2. Black Fungi : 20g, Soak Black Fungi to soft. (about 20 mins)


shot09 shot10
shot12 DSC08584

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..)


shot14 shot15

4. pound a slice of Ginger, pound 2 Garlic


DSC08570 shot16
shot17 shot18
shot21 shot22

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)


shot26 shot27
shot28 shot29

shot31

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)

 

shot32 shot33
shot37 shot39

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


shot41 shot42
shot43 shot45

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!


DSC08593

Chinese Recipe : Braised Fish Head with Bean Curd Stick

DSC08544_result

Ingredient

 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

method

shot01 DSC08476_result

1. Head of Big Head Fish, 1 whole (about 600g). Cut Fish Head into pieces. Rinse the Fish Head. Then, drain.


 

DSC08431 DSC08437

shot07

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


DSC08552_result shot03
shot04  

3. Deep fried Bean Curd Stick : about 250g. Break Deep fried Bean Curd Stick into sections. Soak it to soft


shot05 shot07

4. squeeze out the oil from the softed Bean Curd stick. Then, change the water. Squeeze out the oil again.


shot08 shot09
shot10 shot11

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)


DSC08481_result shot12
shot13 shot14
shot15  

6.  Welsh onion : 1 sprig. Remove the outer layer. Remove both ends.

Cut Welsh onion into sections


shot17 shot18
shot19 shot20

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


shot21 shot22
shot23 DSC08526_result

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


shot24 shot26
shot27  

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


shot28 shot29
shot30 shot32

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.


shot34 shot37
shot38 shot39

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!


DSC08544_result

Chinese Recipe : Steamed Fresh Fish with Chinese Mushroom and Pork

DSC08466

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

DSC08419 DSC08422
shot02 DSC08426

 

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

 

DSC08431 DSC08437

shot07

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

shredded Mushroom.


shot05 shot04
shot30  

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


DSC08448 DSC08440

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


DSC08445

5. prepare some Ginger Strips by few sliced Ginger.


shot15 shot16
shot17 shot20

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.


shot08 shot09
shot11 shot21

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.


shot24

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


shot25 shot26
shot27 shot28

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)


shot29

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


DSC08466

Chinese Recipe : Fried Noodles with Shredded Pork

DSC08240

Ingredient

 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

method

DSC08202 DSC08204

1. Rinse Green Bean Sprouts : 150g,  

Egg noodles 150g (E-fu noodles is chosen this time)


sshot-01 sshot-02
sshot-03  

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)


DSC08215 DSC08219

3. Rinse Leek Sprout (about 50g). Then, cut it into sections.


sshot-05 sshot-06
sshot-07  

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.


sshot-08 sshot-09
sshot-10 sshot-11

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


sshot-12 sshot-14
sshot-16 sshot-19

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


sshot-21 sshot-22
sshot-23 sshot-24

sshot-26

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


sshot-30 sshot-35
sshot-38  

8. after half minute, turn it over again. Repeat this step until the surface of noodle crispy. Then, dish it up.


sshot-39 sshot-40

9. cut the egg into strips


sshot-41

10.  mix 1/3 cup of water and 1/2 tsp of Corn starch


sshot-42 sshot-44
sshot-45  

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.


sshot-46 sshot-48
sshot-49 sshot-50

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)


sshot-52 sshot-54

sshot-55

13. add the Green Bean Sprouts, stir-fry and mix them well. Then, transfer it to top of noodle. Add the egg strips.


DSC08240

 

Chinese Recipe: Stewed Tomato with Minced Pork

DSC08299

Ingredient

 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

method

DSC08253 sshot-01
DSC08255  

1. Tomato : 800g , put Tomatos into boiling water,

after half minute, rinse and peel the tomatos.


sshot-02 sshot-03
sshot-04 sshot-05

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, 


DSC08323 sshot-08
DSC08327  

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


sshot-10 sshot-11
sshot-12  

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.


sshot-13 sshot-14
sshot-15  

5.  add minced pork and mix it well, Then,cover it and cook for 5 minutes


sshot-16 sshot-17
sshot-15  

6. after 5 minutes, crush the tomato. Then, cover it again for 2 minutes.


sshot-18

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


DSC08247

Chinese Recipe: Stewed Fuzzy Melon with Asparagus Bean

DSC08928

Ingredient

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

method

DSC08908 DSC08913

1. Rinse Dried Shrimp (40g). Then, soak dried shrimps with half cup of water.


DSC08911 sshot-02
DSC08916  

2. Cut and shorten the Bean vermicelli (50g) , soak it to soft


DSC08904 sshot-04
sshot-06 sshot-07

3. Fuzzy melon (600g). Scrape the skin off and cut both ends. Then rinse it. Cut Fuzzy melon into strips


sshot-08

4. 1 slice of pounded Ginger


sshot-09 sshot-10

5. Heat the pounded Ginger with 1 tbsp of oil. Then, add and saute the soaked Dried Shrimp. Keep the Dried shrimp water.


sshot-12 sshot-14
sshot-15  sshot-16

6. add and stir-fry Fuzzy melon.

After half minute, add the dried shrimp water and 2 cups of water. Then, cover it


sshot-18  sshot-21
sshot-22  

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

 


sshot-25 sshot-22
sshot-24  

 8.  after 3 mins, mix them well. Cover it again for 1 minute.

After 1 minute, dish it up and Serve!

DSC08928

Chinese Recipe : Pork Stewed with Asparagus Bean

DSC08100

Ingredient

 Asparagus Bean

 600g

 Pork (Pork Collar meat)

 200g

 

 

 Marinade – for Pork

 

 Oil

 1 tbsp

 Sugar

 1/2 tsp

 Corn Starch

 1 tsp

 Light Soy Sauce

 1 tbsp

 

 

 Seasoning – For Stir-fry

 

 Oil

 2 tbsp

 Ginger(pounded)

 1slice

 Garlic(pounded)

 1 piece

 Salt

 1/2 tsp

 Water

 1 cup

method

 DSC08065

 sshot-07

 sshot-08

 

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


sshot-01

sshot-02

sshot-04

sshot-05

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


 sshot-10

 sshot-14

 sshot-15

 sshot-12

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.


 sshot-16

 sshot-17

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


 sshot-18

 sshot-19

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


DSC08100

Chinese Soup Recipe: Winter Melon Soup (for summer)

DSC08076

Ingredient

 Winter Melon

  2.4kg

 Chinese Date

 100g

 White Hyacinth Bean

 80g

 Rice bean

 80g

 Common Rush

 5g

 Dried Tangerine peel

 2pcs

 Water

 24 cups

method

sshot-01

1. Put 24 cups of Water into a slow cooker


 DSC08026

 DSC08029

 DSC08039

 sshot-02

2. Rinse White Hyacinth Bean (80g), Rice bean (80g) and Chinese Date (100g). Then, put it into the cooker.


 DSC08032

sshot-02a

3. wash Common Rush, then put it into the cooker


 

 sshot-4a

4. Rinse and clean 2 pcs of Dried Tangerine peel. Then put it into cooker


 DSC08035

sshot-04

 sshot-06

sshot-07

5. wash Winter Melon : 2.4kg.

remove the core and cut the winter melon into big pieces


 sshot-08

 sshot-09

6. Put Winter melon into the cooker. Bring water to boil. Then, switch it to slow heat and cook for 3 hrs


sshot-10

7. after 3 hours, serve!


DSC08076

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

DSC08766-a

Ingredient

 Soy bean sprouts

 600 g

 Minced Pork

 150 g

Chinese Chive

 about 50 g

 

 

 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

method

DSC08599

sshot-01

DSC08602

DSC08606

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


 sshot-01

sshot-02

 sshot-04

 

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


 sshot-05

sshot-07

 3. Add 1 tsp of oil. Mix it well.


DSC08609

DSC08687

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


DSC08689

sshot-04

sshot-05

sshot-06

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


sshot-07

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


sshot-09

sshot-10

sshot-11

sshot-12

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.


sshot-14

sshot-15

sshot-17

sshot-18

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

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


sshot-19

sshot-20

9. Add the Soy Bean Sprouts without the juice. 

(the juice may cause too Salty)


sshot-22

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


DSC08766-a

Chinese Recipe : Pan-fried Chicken Wings

DSC08124

Ingredient

 Chicken Wingette

 900g

 Oil

 1 tbsp

 

 

 Marinade :

 

 Ginger Juice

 1 tbsp

 Rice Wine

 1 tbsp

 Light Soy Sauce

 2 tbsp

 Salt

 1 tsp

method

 sshot-01

 DSC08011

1.  Wash chicken Wingette (900g). Then, drain the chicken Wingette


sshot-02

sshot-03

sshot-05

sshot-06

2. Peel the Ginger, then grate it. Queeze out 1 tbsp of  ginger juice from the grated pieces


 sshot-07

 sshot-08

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

 


 sshot-09

 DSC08088

4.after half hour, mix the chicken Wingette again. Then, cover with plastic wrap and marinade in refrigerator over night


DSC08118

5. On the next day, pull them out of refrigerator 30 minutes prior to cooking


 sshot-11

sshot-13

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


 sshot-14

sshot-15

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


 sshot-16

sshot-18

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


DSC08124

9.Place an oil absorbing paper on dish. Then, dish it up.

Chinese Recipe : Stir-fried Asparagus with Shrimp and Pork

DSC07788

Ingredient

 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  

method

DSC08184 DSC08186

1. Rinse 3 bell peppers. Cut the bell peppers into pieces


DSC08311 DSC08317

2.  Shrimp (300g), remove the head, shell and intestine.


sshot-02 sshot-03
sshot-04 sshot-05

3. Soak the Shrimp in water with 1 tsp of Salt for 5 mins. 

(for making the shrimp more crispy)


sshot-06 sshot-07

4.  after 5 mins, wash the Shrimp. Then, drain the shrimp, set it aside.


sshot-01 DSC08329
sshot-08 DSC07769

5.  Peel 300g of Asparagus. Cut it into sections.


sshot-09 sshot-11
sshot-13 sshot-15

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.


sshot-16 sshot-17
sshot-18 sshot-19
sshot-20 sshot-21

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


sshot-22 sshot-24

8.  Heat 2 tbsp of oil and 2 pounded Garlic.Then, add and stir-fry the sliced Pork for half minute.


sshot-25 sshot-27

9. Add Shrimp and 1/2 tsp of Salt. Mix it well.


sshot-28 sshot-32
sshot-33 sshot-34

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


sshot-36 sshot-37

11.  add Asparagus without the Asparagus juice. (The Asparagus juice may cause too salty)

Dish it up after mix it well.


DSC07788

Chinese Recipe : Pan-fried Chinese Noodlefish with Egg

DSC07920

Ingredient

 Chinese Noodlefis  230 g
 Egg  8 pcs
 Spring Onion  2 sprigs
 Salt

 1/2 tsp (

Marinate the Fish) ;

 1/2 tsp (seasoning)

 Oil  

method

 DSC07907  sshot-02

1. Rinse Chinese Noodlefish : 230g


 sshot-04  sshot-05
 sshot-06  

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


 sshot-09  sshot-10

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


 sshot-11  sshot-13
 sshot-15  

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


 sshot-16  sshot-18
 sshot-19  sshot-23

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.


 sshot-25  sshot-28
 sshot-29  sshot-34

sshot-35

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.


DSC07920

 

Chinese Recipe: Lotus Root with Pork, Pork Liver and Octopus Soup

DSC07938

Ingredient

 Lotus Root  1.2 kg
 Dried Octopus  2pcs / 150g
 Pork (Lean meat)  600g
 Pork Liver  150g
 Water  12 cups
 Salt  Seasoning

method

 DSC07689  sshot-01
 sshot-04 sshot-07

1. Peeling Lotus Root (1.2 kg). Remove both ends of Lotus Root. Rinse it, then put it into Slow cooker.


DSC07701 DSC07695
sshot-10 sshot-11

2.  Dried Octopus (2pcs, about 150 g). Soak the Octopus to soft (about 30 mins).  Wash and remove the skin of Octopus.


DSC07692 DSC07693
sshot-13 sshot-14

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


sshot-15 sshot-16
sshot-18  sshot-21

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.

 


DSC07938