All posts by Lets Woodson

Chinese Recipe : Stir-Fried Razor Clams with Black Bean Sauce

2014/01/30 Lets Woodson

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

1. Wash Razor Clams. Remove the black portion Shell can be removed (Optional)

2. Cook Razor Clams (with and without shell) in boiling water for about 1 minute. Dish it up for next step.

3. Rinse the bell pepper and cut them into strips.

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.

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)

7. Saute the shredded Ginger, add and saute Razor Clams for a while. Dish it up for next step.

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!

All, Soup

Chinese Recipe : Pig’s stomach with Beancurd Sheet Soup

2013/10/30 Lets Woodson

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

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.

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.

6. Bring water to boil with a pounded ginger. Then, boil the pig’s stomach again for 3 minutes.

7. Put it into water and flip it again. The Pig’s stomach is ready for cooking.

B. Cooking Method

1. Prepare Water Chestnut 600g and Ginkgo 150g. Remove the pith of Ginkgo.

2. Put the Pork into boiling water for 1 minute.

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

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.

7. Rinse the Beancurd Sheet. Then put it into slow cooker.

8. Boil until Pig’s Stomach soft. (around 2 hours)

-Preparation-, All

Chinese Recipe (Preparation): How to wash Pig’s Stomach

2013/10/30 Lets Woodson

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.

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.

6. Bring water to boil with a pounded ginger. Then, boil the pig’s stomach again for 3 minutes.

7. Put it into water and flip it again. The Pig’s stomach is ready for cooking.

Related Recipes:

	Pig’s Stomach with Beancurd Sheet Soup
	Strewed Pig’s Stomach with Supreme Soya Sauce

All, BAKE

Chinese Recipe : Easy Roast Chicken

2013/10/11 Lets Woodson

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

1. Wash Chicken Legs and Wings. Then , wipe it to dry.

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

All, Stew

Chinese Recipe : Stewed Chicken with Stem Ginger

2013/07/16 Lets Woodson

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

1. Peel and slice the Stem Ginger.

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.

This video shows the procedure for cutting Chicken.

3.Cut the Chicken into pieces.

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.

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.

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.

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.

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!

All, Soup

Chinese Soup Recipe : Kudzu with Snake-head Fish Soup

2013/07/03 Lets Woodson

Ingredients for 20 bowls of soup
Kudzu	1.2kg
Snake-head Fish	1 whole
Pork (Lean Meat)	600 g
Dried Tangerine peel	2 pieces
Preserved Date	5 pieces
Sweet apricot kernels	80 g
Water	20 cups
Salt	little

1. Prepare above ingredient (Sweet apricot kernels,Preserved Date and Dried Tangerine peel. Rinse Dried Tangerine peel.

2. Put the pork into boiling water for a minute. Then, drain.

3. 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.

4.Wash the Kudzu. Put the Kudzu into boiling water for one minute. Then, drain.

5. Put all ingredients into a pot. 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!

BOIL

Chinese Recipe : Cantonese Red Bean Dumpling

2013/06/11 Lets Woodson

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.

2. Rinse Black Glutinous Rice, Soak for 2 hours and drain.

3.Rinse Glutinous Rice, Soak for 2 hours and drain.

4.Mix Oil, Salt, Black Glutinous Rice and Glutinous Rice well. Rest for 1 hour. Then mix with Red Bean.

5.Wash the Salted Egg. Get the Yolk and cut it into half.

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.

8.Bring large amount of water to boil. Then turn heat to medium and cook for 3.5 hours.

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!

Stew

Chinese Recipe : 1-2-3-4-5 Spareribs

2013/05/22 Lets Woodson

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

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.

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.

Stir-fry

Chinese Recipe : Stir-fried Soybean Sprouts with Beef

2013/05/15 Lets Woodson

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

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)” .

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.

4. Cover by lid and add 1/2 cup of hot water. Cover it for about 1.5 minute.

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.

6. Heat the wok with 1.5 tbsp of oil and garlic. Then add and stir-fry the beef.

7. Stir-fry the beef until the color is changed. Then, add 1 tbsp of light soy sauce and mix them well.

8. Add Chinese Chives and 2 tbsp of Water.

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!

Stir-fry

Chinese Recipe : Stir-fried “Silver Needle Noodle” with Pork

2013/05/09 Lets Woodson

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

1. Add Sugar:1/2tsp, Cornstarch:1/2tsp, Oil:1/2 tbsp. Mix with sliced Pork well.

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.

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.

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.

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.

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!

Stir-fry

Chinese Recipe : Stir-fried “Flat Rice Noodle” (Ho Fun) with Beef

2013/04/26 Lets Woodson

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

1. Add Sugar:1/2tsp, Cornstarch:1tsp, Oil:1/2 tbsp. Mix with sliced Beef well.

2. Separate the Flat Rice Noodle

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.

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.

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.

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!

All, STEAM

Chinese Recipe : Steamed Fish

2013/02/20 Lets Woodson

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.

2.Wash the fish, remove the fish blood. Then, drain.

3. Lay 2 sprigs of Spring onion on the dish. Then lay the Fish on top of spring onion.

4. Bring a wok of water to boil. Then, steam the fish over high heat for 15 minutes (Depend on thickness of fish).

5. After 15 minutes, pour out the Fish sauce. Then, discard the spring onion and Coriander on top of fish.

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!

All, Soup

Chinese Soup Recipe : Dried white cabbages with Snake-head Fish and Carrot Soup

2013/02/19 Lets Woodson

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

1. Prepare above ingredient (Sweet apricot kernels,Preserved Date , Carrot and Dried Tangerine peel) . Cut carrot into pieces. Rinse Dried Tangerine peel.

2. Soak Dried white cabbages to soft (about 2 hours). Rinse and drain.

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.

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.

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!

All, Stew

Chinese Festival Recipe : Braised Chinese Mushroom with Dried Oyster and Black Hairy Moss

2013/02/18 Lets Woodson

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

1. Soak Black Hairy Moss to soft. Wash and drain.

2. Bring Water with a slice of Ginger to boil. Add Black Hairy Moss and boil for 5 minutes. Then rinse and drain.

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.

4. Soak Dried Oyster to soft. Then drain.

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.

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.

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.

8. After an hour, add Bean vermicelli, Bean curd strip and Black Hairy Moss. Cover it and cook for 15 minutes.

9. Serve!

All, Stew

Chinese Recipe : Braised Tofu with Minced Pork

2013/02/06 Lets Woodson

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.

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.

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.

4. Add Tofu and mix all ingredients carefully. Then cover by lid for 10 minutes.

5. Serve!

All, BOIL

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

2013/02/04 Lets Woodson

Sugarcane	170 g
Imperata Rhizoma	40 g
Carrot	900 g
Water chestnut	150 g
Pork (Lean Meat)	200 g
Dried Tangerine peel	1 piece
Water	10 cups
Salt

1. Rinse Dried Tangerine peel. Peel and cut Carrot and Water chestnuts into chunks. Rinse and cut Sugarcane and Imperatae Rhizomea into sections.

2. Put the pork into boiling water for a minute. Then, drain.

3. Add 10 cups of water and all ingredients into a pot. Cover the lid and bring water to boil over high heat. Then, cook over slow heat for 3 hours. In the meantime, refill water to keep water level.

4. Season it with Salt.

5. Serve!

All, Stew, Stir-fry

Chinese Recipe : Stewed Chicken Wing with Potato and Onion

2013/02/01 Lets Woodson

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

1. Peel and cut Potato into pieces. Shred onion.

2. Peel and slice Shallot and ginger.

3. Tear old veins off the celery, cut it into lengths.

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.

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.

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.

7. Stir-fry Potato until color is changed to golden. Switch the potato to the pot.

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!

All

Chinese Recipe : Pan-fried Shunde Pork

2013/01/25 Lets Woodson

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

1. Wash and wipe the pork dry. Slice the pork into 1/2 inch thickness.

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.

3. Boil water with ginger and spring onions. Then blanch pork for 5 minutes. Drain and pat dry.

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!

All, BOIL

Chinese Dessert Recipe : Sang Ji Sheng (Chinese Herbal) Tea with Lotus Seed and Egg

2013/01/21 Lets Woodson

Sang Ji Sheng (Chinese Herbal)	100 g
peeled Egg	4 pcs
Dried Lotus Seed	40 g
Rock Sugar	100 g
Red Date	40 g
Water	7 cups

1. Sang Ji Sheng (Chinese Herbal) : 100g

2. Bring 6 cups of water to boil. Add and boil Sang Ji Sheng for half minute

Rinse Sang Ji Sheng. Then, put Sang Ji Sheng into a Soup Bag

3. Rinse Red Date 40g, cut it into pieces and remove the core

4. Peeled Egg : 4 pcs, Rock Sugar 100g

5. Rinse Lotus Seed (40g). Separate it and remove the pitch

6. Add 7 cups of water and all ingredients into the pot. Bring water to boil over high heat.Then, turn heat to small and boil for 45 mins.

7. After 45 mins, remove the Soup Bag. Done!

All, FRY

Chinese Recipe : Pan-fried Meat Patties

2013/01/17 Lets Woodson

Pork Collar meat:	350g
Chinese Mushroom (soaked until soft and finely chopped) :	4pcs
Water chestnut (finely chopped) :	1pcs
Preserved Turnip(Preserved vegetable, finely chopped) :	20g (Optional)
Spring Onion (Chopped)	2 sprigs

Seasonings
Oil :	1tbsp
Corn starch :	2tbsp
Sugar :	1/2 tsp
Light Soy Sauce :	2tsp
Fish sauce :	1tsp

For Frying
Oil	1 tbsp
Corn starch	Little

1. Dice the pork and mince it until sticky.

2. Mix seasoning well in bowl. Then, pour the mixed seasoning onto pork and mix it well.

3.Add chopped Chinese Mushroom, Water chestnut and Preserved Turnip into the pork. Stir in one direction to mix it well.

4. Form small meat balls and shape the minced meat mixture into round patties. Then roll in corn starch.

5. Heat 1 tbsp of oil. Pan-fry it over medium heat till done.

6. Add chopped Spring Onion. Pan-fry both side of meat patties with spring onion for a while.

7. Serve!

All, STEAM

Chinese Recipe : Steamed Chicken with Chinese Sausage

2013/01/16 Lets Woodson

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

1. Cut off the skin. Then wash the chicken.

2. Cut chicken into pieces.

This video shows the procedure for cutting Chicken.

2. Cut Chinese Sausage into thick slices. And cut Spring onion into sections.

3. Soak the Chinese mushroom to soft. And cut off the stems. Then, cut it into halves. Half and pit red dates.

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.

6. Add Chinese Sausage, Mushroom, Red Dates and Black Fungi to the chicken pieces, mix well.

7.Bring water to boiling. Steam chicken for 20 minutes. Then, add Spring Onion.

8. Serve!

All, Stir-fry

Chinese Recipe : Stir-fried Pork with Mustard Tuber

2013/01/15 Lets Woodson

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

Seasonings
Sugar	1/2 tsp
Corn starch	1/2 tbsp
Oil	1/2 tbsp

1. Sliced the Pork (Jowl). Mix seasonings with Sugar 1/2 tsp, Corn starch 1/2 tbsp and Oil 1/2 tbsp.

2. Ready 80 g of Mustard Tuber. (Salty taste is come from Mustard Tuber).

3. Heat the wok with 2 tbsp of oil and pounded Garlic. Then stir-fry the pork until the pork color is changed.

4. Add Mustard Tuber. Stir-fry ingredients for a while. Then add 1/2 cup of hot water.

5. Stir-fry until the water is gone.

6. Serve!

All, Stir-fry

Chinese Recipe : Stir-fried Green String Beans with Beef (Sticks killed Cattle Devil)

2013/01/07 Lets Woodson

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” .

3. Heat the wok with 2 tbsp of oil, ginger and salt. Then, add and stir-fry the Green String Beans for a while.

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.

5. Heat the wok with 2 tbsp of oil and garlic. Then add and stir-fry the beef.

6. Stir-fry the beef until the color is changed. Then, add 1.5 tbsp of light soy sauce and mix them well.

7. Add 1/3 cup of water and mix them well.

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!

All, Deep-fry

Chinese Recipe : Deep-fried Spareribs with lemon grass

2012/12/21 Lets Woodson

Pork Spareribs	600 g
Self Raising Flour	about 1/2 – 1 cup
Oil	1/2 tbsp for Batter , for deep-fry
Water	For mixing “Self Raising Flour”
Cornstarch	2 tbsp

Marinade
Celery Juice	3 tbsp
Lemon grass	1 sprig
Sugar	1 tsp
Oil	1/2 tbsp
Egg White	1
Light Soy Sauce	1 tbsp
Salt	1/4 tsp

1. Mix Pork Spareribs with constarch.

2. Use the white portion of Lemon Grass only. Mince the lemon grass.

3. Prepare 3 tbsp of Celery Juice

4. Prepare the Marinade. Mix Celery Juice,Lemon grass,Oil,Egg White, salt, sugar and Light Soy sauce. Then, mix the Marinade and Pork Spareribs well. Set aside and marinate for half day to 1 day. It is better to stir the Pork Spareribs in every 2 hours for better Marinade.

5. After half day, separate Pork Spareribs and marinade. Mix the Marinade with “Self Raising Flour” and 1/2 tbsp of “Oil”. Add water gradually and stir well to a smooth batter. Then, Mix it with Pork Spareribs just before deep-frying.

6. Heat 1/2 wok of oil, deep-fry Pork Spareribs in medium hot oil and fry until golden in color, remove and drain. In the meantime, reheat oil to the maximum, fry Pork Spareribs again in hot oil for 1/2 minute until golden brown and crispy. Remove and arrange on a plate.

7. Serve!

All, Stir-fry

Chinese Recipe : Stir-fried Glutinous Rice with Preserved Sausages & Duck Thigh

2012/12/10 Lets Woodson

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

1. Rinse glutinous rice, soak in water for 1.5 hour, change water and soak for another 1.5 hour, drain well.

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.

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.

4. Wash Preserved Sausages and cut it into dice.

5. Chop Spring onion and Ginger.

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.

7. Do not wash the fry pan. Heat 1 tbsp of oil and saute the chopped ginger for a while.

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.

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!

All, Stir-fry

Chinese Recipe : Stir-fried Radish with Bean Threads

2012/12/06 Lets Woodson

Radish	900g
Bean Threads	30g
Dried Shrimp	30g
Green garlic	1 sprig
Spring Onion	1 sprig
Dark Soy sauce	1 tsp
Ginger (Pounded)	1 slice
Water	1 cup
Oil	2 tbsp
Light soy sauce	1/2 tsp (Add if necessary after tasted during cooking)

1. Soak Bean Threads for 15 minutes. Remove water and set aside for next step.

2. Soak the dried shrimp with 1 cup water. Keep the water for cooking after the dried shrimp is soaked.

3.Peel Radish and into large strip.

4. Cut Spring Onion and Green Garlic in section and pound the ginger.

5. Heat 2 tbsp of oil and saute Green Garlic and Ginger. Then, add dried shrimp. Saute all ingredients.

6. Add Radish and mix them well. Then, add the “Shrimp water”.

7. Cover by lid for about10 minutes (or Until the Radish soft).

8. Add 1 tsp of dark soy sauce and mix all well. Then, add soaked Bean Threads and mix all well. Stir-fry until most water is absorbed by Bean Threads. (Add 1/2 tsp of light soy sauce if necessary after tasted)

9. Add Spring Onion and mix all well.

10. Dish it up and serve it hot.

-Preparation-, All

Chinese recipe, Ingredient preparation : Procedure for cutting chicken into pieces

2012/12/04 Lets Woodson

1. Cut off the skin. Then wash the chicken.

2. Cut chicken into pieces.

This video shows the procedure for cutting Chicken.

All, Stir-fry

Chinese recipe : Stir-Fried Chicken with Celery

2012/11/30 Lets Woodson

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.

2. Tear old veins off the celery, cut it into lengths.

3. Sliced the carrot.

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.

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.

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.

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!

-Preparation-, All

How to De-bone a Chicken?

2012/11/28 Lets Woodson

Chicken meat is ready for cooking.

-Preparation-, All

How to clean scallop?

2012/11/27 Lets Woodson

1.Wash the Scallop. Separate the rim of scallop. And remove the viscus.

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.

All, STEAM

Chinese Recipe : Steamed Fresh Scallops with Bean vermicelli

2012/11/27 Lets Woodson

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

1.Wash the Scallop. Separate the rim of scallop. And remove the viscus.

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!

-Preparation-, All

How to wash a Fresh Fish

2012/11/26 Lets Woodson

1. Ask for cleaning when buying the fish.

2. Wash the fish, remove Fish Blood inside the body.

All

Chinese Recipe : Fried Fish – Horsehead

2012/11/26 Lets Woodson

Fish – Horsehead	1 whole (600g)
Spring Onion (Chopped)	1 sprig
Salt	1 tsp
Oil	2 tbsp for frying

1. Ask for cleaning when buying the fish.

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.

3. Rub with 1 tsp of salt. Place in refrigerator and marinate for at least half day.

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!

-Preparation-, All

Steps for cutting Chicken

2012/11/23 Lets Woodson

Steps for cutting Chicken

1. Cut off neck

2. Cut off legs

3. Cut off wings

4. Cut off thighs from the joint

5.Cut off thighs

6. Cut from the tail.

7. Knife along the backbone and cut it into halves

8. Place the halves in opposite. Cut into pieces.

9. Place it on a plate

10. Slightly pat the breasts.

11. Cut it into halves. Then cut it into pieces.

12.Place it on a plate

13. Cut thighs in piece

14. Place thighs and wings on plate

-Preparation-, All

How to make fish paste for cooking?

2012/11/23 Lets Woodson

Dace fillet :	400 g
Dried Shrimps (Soaked) :	20 g
Spring Onion (Chopped) :	2 sprigs
Water Chestnut (Chopped) :	2 pcs
Salt :	1/2 tsp
White pepper :	pinch
Water :	2 tbsp (For minced Fish)

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

-Preparation-, All

How to clean a Pig’s Tongue for cooking

2012/11/23 Lets Woodson

a.	b.
c.	d.

Clean the Pig’s Tongue

a. Remove the Bone

b. Cut and separate the position shown

c. Blanch the Pig’s Tongue with boiling water for about 15 mins.

d. Scratch the white layer off

-Preparation-, All

How to clean a crab in 45 second

2012/11/22 Lets Woodson

-Preparation-, All

How to de-bone a Fish

2012/11/22 Lets Woodson

Bombay duck – De-bone

Yellow Croaker – Remove Fish scale and De-bone

All, Deep-fry

Chinese Recipe : Deep-fried Bombay duck

2012/11/22 Lets Woodson

Bombay duck :	1200g (about 13 whole fishes) / 600g (Fillet)
Salt :	1/2 tsp
White Pepper :	Pinch
Egg White :	1
Flour :	1 cup

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.

3. Rinse and wipe the fishes to dry again to reduce the salty taste. Mix fishes with egg white. Then, coat evenly with flour.

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!

-Preparation-, All

The Pork Cuts (Hong Kong Cutting)

2012/11/21 Lets Woodson

Item

Description (Hong Kong Cutting)

01	Pork Collar Butt
02	Pork Collar Butt

03	Pork Collar meat pork chop
04	Eye of Loin

Tenderloin

Pork Shank

Pig’s Tail

Rump Meat

Lean Meat

Premium Pork Shank

14	Pig’s Feet
15	Pig’s Feet

Pork Belly

Pork knuckle

Pork Shoulder, picnic

Pig’s Hock

Premium Pork Shank

Shoulder/Pork Shank

Butterfly pork belly

Pork Half lean meat

Pork Jowl

Pig’s Jaw meat

Pig’s head meat

Pig’s ear

Spareribs

Belly Spareribs, Back ribs, Loin ribs

Chuck Bone, Neckbone

Sal See Bone

Tail Bone

Spareribs (upper position)

All, Stew

Chinese Recipe : Stewed Preserved Duck with Taro

2012/11/16 Lets Woodson

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

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.

3. Heat 1 tbsp of oil in pot. Saute the Green Garlic and Ginger. Then, add Taro.

4. Add water to almost cover all Taro. Cut the Duck thigh in pieces and place the duck thigh on top.

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!

All, Deep-fry

Chinese Recipe : Shredded Beef with Almond Flakes

2012/11/13 Lets Woodson

Beef fillet	350g
Almond flakes	100g
Black Pepper	1/2 tsp
egg	2
Plain flour	4 tbsp
Light Soy Sauce	1/2 tbsp
Oil	For deep-fry
Pepper salt	Little
Chicken powder	1/4 tsp

1. Cut beef fillet into strips. Mix with “Black Pepper” and “Soy sauce ” . Marinate for 30 minutes.

2. Beat eggs. And mix with 4 tbsp of “plan flour” and 1/4 tsp of “Chicken Powder”.

3.Dip beef in egg paste. Then roll the beef in Almond Flakes.

4. Heat oil until hot but not smoking. Put beef into boiling oil and deep-fry until the almond color is changed to golden brown.

5. Drain and leave them on paper towel before serving.

6. Serving with the Pepper Salt.

All, STEAM

Chinese Recipe : Shao Xing Wine Preserved Chicken

2012/11/12 Lets Woodson

Dressed Chicken	1 whole (about 1200g)
Shao Xing Wine	1.5 cup
Ginger (Sliced and pounded)	About 50g
Spring Onion	1 sprig
Fish Sauce	2 tbsp
Salt	1 tbsp

1. Cut Spring Onion in section. Slice and pound the Ginger.

2. Rinse the chicken and wipe it to dry. Rub the chicken with 1 tbsp of salt inside and outside. Place spring onion and ginger into chicken. Then marinate for 15 minutes.

3. Heat up the Shao Xing Wine until tiny bubbles appear. Turn off the heat and let it cool. (Tips : Don’t add Fish sauce or salt in this process. Otherwise, taste may turn bitter.)

4. Steam the chicken over high heat for 25 minutes (depend on chicken size). Then soak in ice water and let it cool.

5. After the Steamed Chicken Sauce cool down, mix it with Shao Xing wine and 2 tbsp of Fish Sauce.

6. Pour the mixed sauce onto the chicken. Stand until flavor penetrated for about 2 hours. Turn the chicken over for every 15 minutes.

7. Cut into pieces and pour some sauce when Serve!

Steps for cutting Chicken

1. Cut off neck

2. Cut off legs

3. Cut off wings

4. Cut off thighs from the joint

5.Cut off thighs

6. Cut from the tail.

7. Knife along the backbone and cut it into halves

8. Place the halves in opposite. Cut into pieces.

9. Place it on a plate

10. Slightly pat the breasts.

11. Cut it into halves. Then cut it into pieces.

12.Place it on a plate

13. Cut thighs in piece

14. Place thighs and wings on plate

All, STEAM, Stir-fry

Chinese Recipe : Steamed Crab with Glutinous Rice

2012/11/05 Lets Woodson

Live crab	600g
Glutinous rice	600g
Garlic	6 pieces
Dried lotus leaf	1 piece
Spring Onion	1 sprig
Coriander	1 sprig
Chopped Ginger	1 tbsp
Oil	For stir-fry

Seasoning :
Salt	1 tsp
Chicken Power	1 tsp
Light Soy sauce	4 tsp
Dark Soy sauce	2 tsp
Sugar	2 tsp

1. Rinse glutinous rice, soak in water for 1 hour, change water and soak for another 1 hour, drain well.

2. Rinse the Crabs , drain well. And cut crabs in pieces.

3. Bring water to boil. Boil the “Dried lotus leaf” till soft. Open it and wipe inside of Lotus Leaf to dry.

4. Line the steamer with Lotus Leaf. Trim the leaf edge to fit the steamer. Apply a layer of oil on leaf surface.

5. Heat 4 tbsp of oil. Fry the “Minced Garlic, Chopped Ginger” for a while. Add “Glutinous rice” and mix them well.

6. “Turn off the heat”. Pour in the seasoning and mix them well.

7. Spread with glutinous rice on lotus leaf. Smoothen the rice surface. Use a chopstick to make some holes on rice. Then Steam for 15 minutes.

)

8. After 15 minutes, Sprinkle some water (about 2 tbsp, more water for softer texture) on rice surface. Cover the lid and steam for 15 minutes again.

9. Arrange crab pieces over rice and steam for 10 more minutes. After 10 minutes, Serve hot with chopped coriander and spring onion.

10. Serve!

Crab roe on rice surface. And Crab juice is absorbed by Glutinous rice.

Tips: Why so many Garlic? Taste of Garlic is very match with crab. It helps to richer the crab taste.

All, Stir-fry

Chinese Recipe : Stir-Fried Bean Threads with Ground Pork

2012/11/01 Lets Woodson

Bean Threads	150 g
Shelled Prawns	250 g
Pork Collar meat (minced):	200 g
Constarch	1/2 tsp
Sugar	1/2 tsp
Light Soy sauce	1/2 tsp
Chinese Celery	50 g
Ginger (finely chopped)	2 tbsp
Onion	1/2 piece
Oil	4 tbsp
Salt	1 tsp

1. Soak Bean Threads for 15 minutes. Remove water and set aside for next step.

2. Chop the Celery

3. Soaked in water with 1/2 tsp salt for 1 min. Rinse well and pat to dry

4. Mix minced Pork with “Constarch 1/2 tsp, Sugar 1/2 tsp , Light Soy sauce 1/2 tsp”. Chill in fringe before cooking.

5. Heat 2tbsp of oil and 1 tsp of salt. Saute Ginger, Onion.

6. Add minced pork and stir-fry until the pork done. Then add Prawns and mix them well.

7. Add Bean Threads and mix all ingredients well. Then, add Celery and saute for a while.

8. Dish it up and serve it hot.

All, Stir-fry

Chinese Recipe : Stir-fried Fish Cake with Peking Cabbage

2012/10/30 Lets Woodson

Peking cabbage:	1 whole (about 1.2kg)

For Fish Cake
Dace fillet :	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
Oil :	4tbsp

For Stir-fry
Ginger (pounded):	1 slice
Oil	2 tbsp
Water	1/2 cup
Salt	1 tsp

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

(Video shows how to make minced fish more elastic)

6. Heat 4 tbsp of oil. Fry the fish cake until the color is changed to golden brown. Dish it up and set aside.

7.Cut Peking cabbage and Fish cake into large strip.

8. Heat 2 tbsp of oil with ginger and 1tsp salt. Stir-fry Peking cabbage for a while. Add 1/2 cup of water and Fish strip. Mix them well..

9. Cover by lid for about 5 mins (Stir it in every 2 minute).

10. Dish it up and serve it hot!

All, STEAM

Chinese Recipe : Steamed Snubnose Pompano with Black Bean Sauce

2012/10/29 Lets Woodson

Flesh Fish (Snubnose Pompano)	1 Whole
Spring Onion (Chopped)	2 sprigs

Seasonings
Salted black beans (rinsed and minced) :	1.5 tbsp
Sugar	1/2 tsp
Oil	1 tbsp
Chicken Power	1/4 tsp
Salt	1/4 tsp
Ginger Juice	1 tsp
Light Soy Sauce	1.5 tbsp
Cornstarch	1/2 tsp

1. Ask for cleaning when buying the fish. Rinse and wipe it to dry.

2. Cut few slots on both sides. Coat both side with “Seasoning”

3. Bring water to boiling, then put the fish to steam. Steam with high heat for 10 minutes. Discard the spring onion on top of Fish. Serve!

All, STEAM

Chinese recipe : Tofu with Peedan (thousand years egg) of Taiwan Style cold dish.

2012/10/26 Lets Woodson

Tofu	1 box (350ml)
Peedan / Thousand Years Egg (Preserved Egg)	3
Dried Bonito Flakes (can be found in Japanese supermarket)	adequate amount
Soy Paste	adequate amount

1. Steam the tofu for 5 minutes. Take it out and drain. Set aside for cooling down.

2. Shell the Peedan and cut them into pieces. Arrange the Peedan.

3. Place some Dried Bonito Flakes on top of Tofu. Then, pour some soy paste on top of Dried Bonito Flakes and Tofu.

4. Serve!

Deep-fry

Chinese recipe : Spring Roll

2012/10/24 Lets Woodson

Ingredients for 30 pieces Spring Roll
Spring roll wrapper	700g
Shrimps (diced) :	300g
Minced Pork :	650g
Chinese Celery	100g
Chinese Mushroom (soaked to soft and finely chopped) :	4 pieces
Water chestnut (finely chopped)	2 pieces
Oil	For Deep Fry
Egg	1

Seasonings :
Ginger Juice	1 tsp
Salt	1/2 tsp
Light Soy sauce	1/2 tbsp
Sugar	1/2 tsp
Cornstarch	1 tsp

1. Mix and stir the “Minced Pork” and seasonings well.

2. Soak the Mushroom to soft. Chop the Mushroom and Water chestnut finely. And cut the Celery into 1cm length.

3. Heat 1 tbsp of oil. Stir-fry the minced pork. Then, add diced shrimps. Stir the pork and shrimp until well done. Then, add “Celery,Mushroom and Water chestnut”. Stir the ingredients for few minutes.

4.Then dish up and set aside. Wrapping is ready.

5. Prepare egg paste.

6.Divide the Spring roll wrapper into 2 half. Place some wrapping to the center of wrapper. Wrap the spring roll. Apply egg paste for sticking.

7. Heat Oil for deep-fry spring roll. Deep fry the spring roll until the color is changed to golden. Dish it up.

All, Stir-fry

Chinese Recipe : Stir-fried Fish Cake with Radish

2012/10/22 Lets Woodson

Radish:	1 piece (about 1kg)

For Fish Cake
Dace fillet :	400 g
Dried Shrimps (Soaked) :	20 g
Spring Onion (Chopped) :	2 sprigs
Salt :	1/2 tsp
White pepper :	pinch
Water :	2 tbsp
Oil :	4tbsp

For Stir-fry
Ginger (pounded):	1 slice
Garlic (peel and pounded):	2 cloves
Oil	2 tbsp
Water	2 cups
Sugar	1/2 tsp
Salt	1/2 tsp
Dark Soy Sauce	1/2 tbsp
Spring Onion	1 sprig

1. Wash and soak dried shrimps. Dice the Fillet.

2. Mix diced fillet and dried shrimps. And chop for about 10mins.

3. Add “chopped spring onion”,”Salt”, “white pepper” and “water 2tbsp” to the minced dace. Stir in one direction until sticky.

(Video shows how to make minced fish paste)

4.Chill in fridge for 1 hour.

5. Heat 4 tbsp of oil. Fry the fish cake until the color is changed to golden brown. Dish it up and set aside.

6.Peel Radish, Cut Radish and Fish cake into large strip. And cut Spring onion like the picture shown.

7. Heat 2tbsp of oil with pounded ginger and garlic. Stir-fry stripped Radish and Fish for about 1 minute. Then, add 2 cups of water and 1/2 tsp of Sugar. Cover by lib for about 5 minutes. Add 1/2 tsp of Salt and 1/2 tbsp of Dark Soy Sauce. Add Spring onion and cover by lid again until the Radish soft.

8. Serve!

All, STEAM

Chinese Dimsum Recipe : Steamed Beef Balls with Beancurd Sheet

2012/10/17 Lets Woodson

Ingredients for Six balls
Beef	160g
Fat Pork	20g
Dried Tangerine peel (Soaked until soft)	1/2 piece
Coriander	1 sprig
Water chestnuts	1 pcs
Beancurd sheet	1 sheet

Marinade
Baking Soda	1/2 tsp
Sugar	1 tbsp

Seasonings
Soy Sauce	1/2 tsp
Oyster sauce	1/2 tbsp
SHAOXING wine	1/2 tsp
Chicken Power	1/2 tsp
Pepper	Dash
Sesame Oil	few drops
Cornstarch	1/2 tbsp
water	1 tbsp

1. Slice beef and mix with 1/2 tsp of Baking Soda and 1tbsp of sugar. Marinate for about 30mins and rinse. Absorb all water.

2.Finely Chop the fat pork, Water chestnut, Coriander and Dried Tangerine peel.

(Video shows how to slap minced meat)

3. Cut beef into small pieces. Then mince with chopped fat pork, Water chestnut, Coriander and Dried Tangerine peel. Stir with all seasonings in single direction until sticky. Then, Slap the mixture thoroughly (see above video) and place in refrigerator. Chill for at least half day before using.

4. Soak the Beancurd sheet until soft. Wipe it to dry. Take the minced beef and form beef ball. Place it on top of beancurd sheet.

5. Steam on high heat for 10mins. Serve!

All, FRY

Chinese recipe : Fried Chicken Wing with Spring Onion

2012/10/16 Lets Woodson

Chicken Wing	4 pieces
Oil	1 tbsp

Marinade
Spring Onion	1 sprig
Shallot	1 clove
Light Soy sauce	1 tsp
Dark Soy sauce	1 tsp
Sesame oil	few drop
Sugar	1/2 tsp
Ginger Juice	1/2 tsp
SHAOXING wine	1/2 tsp
Chicken Power	1/4 tsp

1. Wash Chicken wing, then wipe it to dry.

2. Chop Spring onion and Shallot.

3. Rub the chicken rings with the Marinade. Then place it in refrigerator for 3 hour.

4. Heat oil, then fry the chicken wing until the skin color is changed to golden.

5. Add the Marinade

6. Cover by lid for a while to let the chicken wing well done.

7. Serve!

All, BOIL

Chinese recipe : Sago and Beans Dessert

2012/10/15 Lets Woodson

Ingredients for 6 persons
Red Bean	90g
Sago	70g
Wheat	50g
Green Bean	40g
Black Eye Bean	30g
Peanut	20g
Red Kidney Bean	30g
Slab sugar	2pieces (about 120g)
Coconut Milk	160ml
Water	7 cups

1. Soak Peanut, Red Bean, Green Bean, Wheat, Red Kidney Bean and Black Eye Bean in water for an hour. Then, Boil them with 7 cups of water for one hour.

2. Soak sago in water for 5 minutes. Then, put it into mixture and stir it well. Cover by lid for 10 minutes to make semi-transparent sago.

2. Keep boiling and add in slab sugar until dissolved. Then, add in Coconut Milk.

Serve hot or cold

All, Stir-fry

Chinese Recipe : Stir-fried “Beancurd Sheet” with “Potherd mustard”,”Sliced Pork” and “Dried Shrimp”

2012/10/15 Lets Woodson

Beancurd Sheet :	110g
Dried Shrimp :	20g
Potherd mustard :	80g
Pork Collar meat	150g
Chinese Mushroom :	6 pieces
Preserved Turnip (Optional) :	1 slice

Sugar (for Potherd mustard) :	1/2 tsp
chicken stock :	1/2 cup

Seasoning for Pork
Sugar :	1/2 tsp
Cornstarch :	1 tsp
Light Soy Sauce	1/2 tbsp

Beancurd Sheet

Chinese Mushroom :

Dried Shrimp

Potherd mustard

1. Wash and soak “Beancurd Sheet”, “Chinese Mushroom” and “Dried Shrimp” until soft. Wash and Soak the “Potherd mustard” to reduce the salty level.

Beancurd Sheet

Chinese Mushroom

Pork

Preserved Turnip

2. Cut the “Beancurd Sheet” into 1cm length. Shredded the “Chinese Mushroom”. Sliced the “Pork”. Cut the “Preserved Turnip” into fine long strips.

Potherd mustard

3. Press the “Potherd mustard” to reduce water. Cut it into 1cm length , mix with Sugar 1/2 tsp. Then stir-fry the “Potherd mustard” to dry without oil. Dish up and set aside.

4. Heat the wok with oil (2tbsp). Stir-fry the “Preserved Turnip” and “Dried Shrimp”. Then, Add sliced Pork and stir-fry until the pork done.

5. Add “Potherd mustard” and “Beancurd Sheet”. Then add chicken stock. Mix them well and let “Beancurd Sheet” to absorb the sauce.

6. Dish it up and serve it hot.

Continue reading →

All, Stew

Chinese Recipe : Supreme Soy Sauce Pigeon

2012/10/12 Lets Woodson

Pigeon :	4 pieces
Ginger juice :	2 tsp
Oil :	4 tbsp
Ginger :	3 slices
Rice Wine :	1tsp
Light Soy Sauce :	1/2 cup
Sugar :	2 tsp
Water :	4 cups

1. Wash pigeons, then wipe them to dry.

2. Heat 4tbsp of oil in wok and saute the ginger. Then, saute the pigeons until the skin color is changed to yellow.

3. Add “Rice Wine” and “Ginger Juice”.

4. Then, add “Light Soy Sauce” and “Water”.

5.Cover it and turn heat to medium for 20 minutes. Turn the pigeons over for every 5mins.

6.After 20 minutes, turn the pigeons over. Switch off the heat and cover it again for 5 mins.

7. Pour some sauce over pigeons when serve.

Continue reading →

All, STEAM

Chinese Recipe : Steamed Spareribs In Fermented soy Bean Sauce

2012/10/11 Lets Woodson

Pork spareribs :	600g
Cornstarch :	2 tsp

Seasonings :
Fermented black soy beans :	1tbsp
Garlic :	2 clove
Light soy sauce :	2 tbsp
Sugar :	1 tsp
Oil :	1 tbsp

1. Rinse Spareribs (600g).

2. Rinse Fermented Soy Bean (1 tbsp), add 2 pounded Garlic. Squash Garlic and Fermented Soy Bean.

3. Mix Light Soy Sauce (2 tbsp), Sugar (1 tsp) and Oil (1 tbsp).

4. Add 2 tsp of Corn Starch. Mix Corn Starch and Spareribs well. Then, mix the sauce and Spareribs well.

5. Boil water and steam for 15 minutes on high heat. Serve hot.

Continue reading →

All, STEAM

Chinese Recipe : Steamed Crystal Shrimp Dumplings

2012/10/09 Lets Woodson

Ingredients for 20 Dumplings

Wrapping :
Tang Flour :	80g
Cornstarch :	80g
Boiling water :	160g
Oil :	10g

Filling:
Fresh Shrimp meat :	160g
Pork fat cubes :	20g
Water Chestnuts :	20g

Seasonings : A
Salt :	1/2 tsp

Seasonings : B
Sugar :	1/2 tsp
Chicken powder :	1/4 tsp
Cooked Oil :	1 tbsp
Pepper :	Dash

Others :
Sliced Carrot

1. Mix “Tang Flour” and “half of the cornstarch (40g)” in a bowl.

2. Add Boiling water to flour. Mix quickly with wooden rod to form cooked dough. Then set aside for 5 mins.

3.After 5 mins, add remaining cornstarch and oil. knead it into soft dough and set aside.

4. Shell the shrimpss, and remove intestine. Soaked in water with 1/2 tsp salt for 1 min. Rinse well and pat to dry

5. Cut fresh shrimp meat into small cubes and add seasoning “A”. Mix and stir into paste. Add chopped pork fat, chopped water chestnut and seasonings “B”. Mix them well to form filling.

6.Roll dough into long cylinder shape. Divide it into 20 pieces and press into rounds. Place a little filling in the center and wrap into a dumpling. Then, place the dumplings in refrigerator for at least 1 hour before steaming.

7. Place carrot slices on steamer. Place dumplings onto carrot slices.

8. Bring water to boil. Steam on high heat for 10 minutes.

9. Serve!

All, BOIL

Chinese Recipe : Ginger Flavoured Sweet Dumplings

2012/10/08 Lets Woodson

Ingredients for 16 balls

Wrapping
Glutinous rice flour :	160g
Rice Flour :	2 tbsp
Water :	170ml

Filling
Slab sugar or Brown Sugar :	1/2 piece or 30g

Ginger Flavoured Syrup
Ginger juice :	1.5 tbsp
Slab Sugar :	1.5 pcs (about 90g)
Water :	2 cups

1 Sieve glutinous rice flour and rice flour into bowl. Add water gradually and stir until soft dough is formed. Divide into 16 small balls.

2. Divide half Slab sugar into 16 small pieces.

3. Make a deep dent in each ball and place in a piece of small slab sugar. Close gap and roll into a ball.

4. Put dumplings into half pan of boiling water. Boil it until the dumplings are floating. Dish it up for next step.

5. Method for Ginger Flavoured Syrup: Boil ginger juice with Slab sugar and water.

6. Put the Dumplings into the syrup. And Boiling for half minute. Serve!

All, Stir-fry

Chinese Recipe: Stir-fried Crab meat with Broccoli

2012/10/05 Lets Woodson

Broccoli :	2 pieces
Crab meat :	1 cup (From 900g crab)

Seasoning “A” : For boiling the broccoli
Ginger juice :	1 tsp
Oil :	1 tbsp

Seasoning – For Stir-fry the broccoli
Oil :	2tbsp
Ginger (pounded):	1 slice
Salt :	1/2 tsp
Rice Wine :	1 tsp
Water :	1/2 cup

Seasoning – For Crab meat
Oil :	2 tbsp
Minced Ginger :	1 tbsp
Rice wine :	1 tsp
Water :	1 cup
chicken stock :	3 tbsp
Cornstarch :	1tsp
Egg White :	1

1. Clean the crab. Bring water to boil in large wok, then steam the crabs over high heat for 15 minutes.

2.Boil water with “Seasoning (A)” in a large wok. Blanch the broccoli with boiling water for a while, then drain.

3. Heat 2tbsp of oil in wok. Saute the ginger and salt . Then stir-fry broccoli. And add 1tsp of rice wine.

4. Add 1/2 cup of water and cover it by lid until the broccoli done. Dish it up.

5. Heat 2tbsp of oil in wok. Saute the minced ginger. Then stir-fry crab meat. And add 1tsp of rice wine.

6. Add 1 cup of “water”, “chicken stock” and “Egg White”. Mix them well. Then, thicken it by cornstarch water.

7. Pour crab paste on broccoli.

8. Dish it up and serve it hot.

All, Stir-fry

Chinese Recipe : Stir-fried Prawns and Pork Slices with Choy Sum

2012/09/27 Lets Woodson

Choy Sum :	600 g
Pork Collar meat (sliced) :	150g
Prawns :	450g
Salt (for soaking the Prawns,make it crispy) :	1/2 tsp

Marinade -For Pork
Oil :	1tbsp
Sugar :	1/2 tsp
Potato Starch :	2tsp

Seasoning (A)- Choy Sum
Oil :	2tbsp
Ginger (pounded):	1 slice
Salt :	1/2 tsp
Hot Water :	1/2 cup

Seasoning (B)- Prawns and Pork Slices
Oil :	2tbsp
Garlic (pounded) :	1 piece
Light Soy Sauce :	1 tbsp
Hot Water :	1/4 cup

1.Shell the prawns, make slits at the back and remove intestine

2. Soaked in water with 1/2 tsp salt for 1 min. Rinse well and pat to dry

3. Mix Marinade with sliced Pork.

4. Heat 2tbsp of oil in wok. Saute the ginger and salt 1/2 tsp. Add Choy Sum and stir-fry for a while. Then, add 1/2 cup water and cover it until the Choy Sum is done. Dish up and set aside.

5. Heat 2tbsp of oil in wok. Saute the garlic. Then stir-fry pork until color is changed.

6. Add prawns and stir-fry the ingredients for a while. Add some water and soy sauce (1tbsp). Mix them until the prawns are done. Then put it on top of Choy Sum.

7.Dish it up

All, Stew

Chinese Recipe : Stewed Pig’s Knuckle with Supreme Soya Sauce

2012/09/26 Lets Woodson

Pig’s Knuckle :	1 piece (about 1kg)

Seasonings :
Ginger juice :	1/2tbsp
Rice Wine :	1/2 tsp
chicken stock :	1/2 cup
Light Soy Sauce :	3 tbsp
Dark Soy Sauce :	1/2 tbsp
Fish sauce :	1 tbsp
Salt :	1/2 tsp
Sugar :	1 tsp
Tsaoko amomum :	1 pcs
Water	for Stewing

1. Scrap off tiny hair from the knuckle, rinse. Blanch the knuckle with boiling water for about 15 mins.

2.Put the Pig’s knuckle into a pot with all seasonings. Place a mass on top of Pig’s knuckle. Then, add water to cover all ingredients.

3. Bring it to the boil, simmer for 1 hour.

4.Dish up. (Pig’s knuckle is placed on top of Pig’s Tongue.)

Recipe of Pig’s Tongue : http://letscookchinesefood.com/?p=287

All, Stir-fry

Chinese Recipe : Sea-water Clam in Black Bean Sauce

2012/09/24 Lets Woodson

Fresh sea-water clams :	800g
Water :	1/2 cup
Ginger (Pounded):	3 slices
Oil :	3 tbsp
Cornstarch :	1/2 tsp
Spring Onion :	1 sprig

Seasoning :
Minced Garlic :	1 piece
Crushed fermented black beans :	1 tbsp
Chopped bird’s eye chili :	1 piece

1. Leave sea-water clams in water for several hours.

2. Mix and squash seasoning.

3. Heat 3 tbsp of oil in wok, saute Ginger and seasoning.

4. Add clam and 1/2 cup water , mix them well. Then cover it for a while until the clams open.

5. Mix 2tbsp water with cornstarch. Pour it slowly and keep stir-fry the ingredients until the sauce thicken. Then, add spring onion.

6.Dish up

Continue reading →

All, Stir-fry

Chinese Recipe : Stir-fried Prawns and Pork Slices with Broccoli

2012/09/21 Lets Woodson

Broccoli :	2 pieces
Pork Collar meat (sliced) :	150g
Prawns :	450g
Salt (for soaking the Prawns,make it crispy) :	1/2 tsp

Marinade -For Pork
Oil :	1tbsp
Sugar :	1/2 tsp
Potato Starch :	2tsp

Seasoning (A)- Broccoli
Oil :	1tbsp
Sugar :	1/2 tsp
Salt :	1/2 tsp
Ginger juice :	1tsp

For Stir-fry
Oil :	2tbsp
Garlic (Chopped) :	1 pcs
Ginger (pounded):	2 slices
Salt :	1/2 tsp
Light Soy Sauce :	1 tbsp
Cornstarch :	1tsp
Water :	2tbsp

1.Shell the prawns, make slits at the back and remove intestine

2. Soaked in water with 1/2 tsp salt for 1 min. Rinse well and pat to dry

3. Mix Marinade with sliced Pork.

4. Wash broccoli and cut into floweret

4. Boil water with “Seasoning (A)” in a large wok. Blanch the broccoli with boiling water until done , then drain.

5. Heat 2tbsp of oil in wok. Saute the chopped garlic, ginger and salt (1/2tsp). Then stir-fry pork until color is changed.

6. Add prawns, mix them and add soy sauce (1tbsp). Add broccoli and stir-fry for a while. Then, thicken with cornstarch water.

7.Dish up

Continue reading →

All, Deep-fry, Stir-fry

Chinese Recipe : Sweet and Sour Fish

2012/09/20 Lets Woodson

Yellow Croaker Fish :	3 wholes, about 700g
eggs :	1 pieces
Red Pepper :	1 piece
Onion :	3/4 piece
Flesh Pineapple :	100g
Flour (For coating Fillet) :	3 tbsp
Oil :	for frying
Garlic (pounded) :	1 piece
Ginger (pounded):	3 slices
Rice vinegar:	1tbsp
Salt :	1/2 tsp

Marinade(A)-For Fish
Salt :	Pinch
Ground White Pepper :	Pinch

Sour Sauce
Slab Suger (finely chopped) / Brown sugar:	50g
Lemon Juice :	1tsp
Water :	4tbsp
Onion :	1/4 piece
Oil :	1tbsp

1. Remove Fish scale and De-bone a Fish.

2. Clean and dry the fillets. Rub fillet with salt and white pepper. Set aside for 1 hour.

3. Sour sauce

Heat 1tbsp oil in wok. Turn the heat to medium. Stir-Fry onion until soft and golden brown. Remove the Onion and add the mixture of Slab Suger, Lemon juice and water. Cook until the sauce sticky.

4.Cut the Red Pepper, Onion and Pineapple into pieces and set aside.

5. Remove yolk from egg white. Mix fillet with eggs white. Then, coat evenly with flour.

6. Deep-fry in boiling oil until cooked.

7. Heat 2tbsp oil in wok. Stir-fry the garlic, ginger and salt (1/2tsp). Then, add Red Pepper and Onion. Mix them well. Then add Rice vinegar.

8. Add Pineapple and Fillet. Then add the Sour sauce and mix all the ingredients well.

9. Ready to serve.

Continue reading →

All, BAKE

Chinese Recipe : Cantonese Roast Crackling Pork

2012/09/17 Lets Woodson

–Pork Belly with Skin :	1.3-1.5kg
(Tips: Choose thinner Pork Belly, otherwise,need to take longer time to absorb the favour. And need to use longer time and slower fire for meat side)
-Coarse Salt :	2tbsp
(Tips: Coarse Salt is used to remove water from pork skin, keep oil and even temperature for more crackly skin. And Coarse Salt is not salty as table salt.)
–Mei Kuei Lu Chiew	1tsp