Category Archives: All

[Hong Kong Recipe] Tomato with Potato, Soy bean sprouts & Pork Soup | Wow!🙀 Tasty! 😻


[Hong Kong Recipe] Pan-Fried Lemongrass Pork Jowl


[Hong Kong Recipe] Baked Tapioca Pudding with Taro Paste |Sago Pudding


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 : Stir-fried Spinach with Minced Pork

DSC00066

Ingredient

 Spinach  600g
 minced pork  200g
   
 Seasoning-mix with minced pork  
 Oil  1/2 tbsp
 Sugar  1/2 tsp
 Corn Starch  1 tsp
 Light Soy Sauce  2 tsp
   
 Seasoning-for cooking Spinach  
 Oil  1 tbsp
 Ginger (pounded)  1 slice
 Salt  1 tsp
 Water  8 cups
 Sugar  1 tsp
   
 For stir-frying minced pork  
 Garlic  1 clove
 Oil  1 tbsp
 Corn starch  1/2 tbsp
 Water  1/2 cup

method

 

DSC08323 sshot-08
DSC08327  

1. minced pork (200g),add 1/2 tbsp of oil, 1/2 tsp of Sugar, 1 tsp of Corn starch, 2 tsp of Light Soy Sauce, mix it


DSC00053 shot01
shot03 DSC00058

2. Spinach:600g, remove the root of Spinach

rinse the Spinach. Then, cut it into halves


shot04 shot05
shot06 shot09

3. Bring it to boil over high heat. (Oil: 1tbsp, a slice of pounded Ginger, Salt: 1tsp, Water: 8 cups, Sugar :1 tsp)。add Spinach when the water is boiling, Cover it.

after 5 mins, dish it up. remove the water


shot10 shot11
shot12  

4. heat 1 tbsp of oil and a pounded Garlic over medium heat. stir-fry the minced pork.

after half minute, add 1 tbsp of Light Soy Sauce. 


shot15 shot16
shot17 shot18

5. prepare the corn-starch water :1/2 tbsp of corn starch1/2 cup of water, mix the corn starch water well. Then, mix it with minced pork immediately

it the sauce too dry, add a little bit more water to make a thick sauce


shot19

6. put it on top of Spinach. Done!


DSC00066

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 Recipe: Stewed Beef Brisket with Tomato

DSC09831

 Beef Brisket + Beef Brisket with Tendon  1.2kg, 600g each
 Ginger  5 slices
 Garlic  2 cloves
 Onion  1 piece
 Celery  200g
 Red Wine  4 tbsp
 Rock Sugar  40g
 Carrot  about 600g
 Tomato  200g
 Potato
 600g
 Salt  1tsp
 Water
 

 

shot-01 shot-03

1. Beef Brisket + Beef Brisket with Tendon ,600g each


shot-04 shot-05
DSC09788 DSC09790

2. transfer beef Brisket into boiling water for 5 mins. After 5 mins, rinse it, let it cool down, cut it into pieces


DSC09792 DSC09797

3.  pound few slices of Ginger. pound two cloves of Garlic. cut one Onion into pieces


DSC08883 DSC08745
DSC08886  

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


shot-07 DSC09802
shot-08 DSC09806

5. heat 3 tbsp of Oil over medium heat, saute Ginger,Garlic,Onion and Celery. after 1 minute, add Beef Brisket. switch heat to high. 

add 2 tbsp of Red Wine, mix it. after half minute, transfer all ingredients to a pot for braising


DSC09809 shot-09

6. add 40 g of Rock Sugar, add water until water level reach the top


shot-10 shot-11
shot-12  

7. 2 pcs of Carrot (about 600 g),peel and cut it into pieces

transfer it to the pot


shot-13 shot-14

8. halve the tomatos (200g).Transfer it to the pot


shot-15 shot-16

9. Bring water to boil over high heat. Then, turn the heat to slow and stew for One hour


shot-17 shot-18
shot-19 DSC09825

10.  Potato:600g,peel and cut it into pieces

Then, soak it in water for a while, prevent the surface colour turn black. 

Set it aside for later use

 


shot-20 shot-22
shot-24  

11. after 1 hour, add the potato. Mix it. Add 1 tsp of Salt, mix it

Cover it and cook for 15 mins


shot-25 shot-26

12. after 15 mins, add 2 tbsp of Red Wine. 

mix it well, cover it and cook for 10 mins more


DSC09831

 

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 : Supreme Soy Sauce Chicken

DSC08861

Chicken 1 whole (about 1.8kg for this one)
   
Marinade for Chicken:  
Salt  1 tsp
Ginger juice  1 tbsp
Spring Onion  3 sprigs
   
Seasoning :  
Light Soy Sauce  5 tbsp
Fish Sauce  2.5 tbsp
Sugar  2 tsp
   
 For Cooking :  
 Oil  2 tbsp
 Ginger  1slice
 Rice Wine  1 tsp
 Water  4 cups
   
 Dipping Sauce :  
 Spring Onion  5 sprigs(about 50g)
 Salt  1tsp
 Ginger  50g
 Oil  1 tsp
 Light Soy Sauce  1 tsp

DSC08829

1. Chicken 1 whole (about 1.8kg for this one)


DSC09013 shot01

2. grind the ginger, prepare 1 tbsp of Ginger juice


shot03 shot02
shot04 shot06

3. put 1 tsp of Salt and 1 tbsp of Ginger Juice into the core of Chicken

rub the core of chicken with Ginger juice and Salt, put 3 sprigs of Spring Onion into the core of Chicken


shot07

4. Prepare the seasoning :5 tbsp of Light Soy Sauce, 2.5 tbsp of Fish sauce, 2 tsp of Sugar


shot09 shot10
shot12  

5. heat 2 tbsp of Oil with Ginger over high heat. Saute the chicken until the skin color is changed to yellow.

add 1 tsp of Rice Wine


shot15 shot16
shot17 shot19

shot18

6. place the Ginger under chicken after the skin color is changed to yellow. add the seasoning,

add 4 cups of water, add the Chicken Visceral (Liver and Kidney)

cover it and bring it to boil. (after it’s boilding, turn the chicken over for every 5mins)


shot20 shot21

7. after 10 mins, turn the Chicken over (1st time). Cover it, switch heat to medium


shot23 shot24

8. after 5 mins, turn the chicken over (2nd time), cover it


shot26 shot27

9. after 5 mins, turn the Chicken over (3rd time), cover it


shot27 shot29

shot30

10. after 5 mins, switch off the heat, stay for 5 mins

after 5 mins, dish it up, let it cool down before cutting it

(this chicken soy sauce taste good, but much oil in it, put it into freezer, remove oil from top layer, use it as seasoning)


DSC09009 shot32
shot35 shot36

11. Prepare the Dip for Chicken : 5 sprigs of Spring onion, remove the roots,

remove the green portion, chop the spring onion (about 50 g)


shot38 shot39

DSC09011

12. add 1 tsp of Salt, crush it


shot41 shot42
shot43 DSC09020

13. 50g of Ginger. peel, rinse and wipe it to dry. Then, grind it.

add the spring onion, add 1 tsp of Oil, add 1 tsp of Light Soy Sauce, mix it


shot46

14. Cut the Chicken into piece after it is cooled down


DSC08861

DSC09020

Chinese Recipe : Steamed Fish head with Sour Bamboo Shoots

DSC08780

 Head of Big Head fish  1 whole (1.2kg for this one)
 Sour Bamboo Shoots  150 g
 Ginger (cut into fine long strips) :  about 15g
 Sugar  1 tsp
 Spring Onion  2 sprigs
 Coriander  2 sprigs
   
 Seasonings:  
 Light Soy Sauce  1.5 tbsp
 Oil  1 tbsp
 Salt  1/4 tsp

DSC08706 shot02
DSC08708  

1. Head of Big Head fish: 1 whole (1.2kg for this one), Cut it into pieces. Wash the Fish Head.

。。dish it up and drain. Otherwise, too much water after steamed。。


shot03
shot04 shot05

2. wash 150g of Sour Bamboo Shoots, then drain. Add 1 tsp of Sugar, mix and marinate it for 30mins

 

shot06 shot07

3. after 30 mins, wash away the Sugar, then drain

(..wash away the Sugar before steam. Otherwise too sweet..

。。too sour if not marinated by Sugar。。)

 


DSC08740

4. prepare about 15g of Ginger strips.


shot08 shot09
shot10 shot11

shot12

5. add Sour Bamboo Shoots and Ginger Strips, add 1.5 tbsp of Light Soy Sauce

add 1/4 tsp of Salt, add 1 tbsp of Oil

mix it well.


DSC08762 shot14
shot15  

6. transfer all to the steaming plate. Bring water to boil. 

Cover it and steam it for 13 mins over high heat


shot16 shot17

7. Chop 2 sprigs of Spring Onion and 2 sprigs of Coriander


shot18

8. after 13 mins, discard the spring onion and Coriander on top. Serve!


DSC08780

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 : Steamed Pork with Salty Fish

DSC08536

 Pork (Collar Meat)  300g
 Salty Fish -Thread Fin  about 90g
 Ginger  2 slices
 Oil  1tbsp
   
 Seasoning for Pork :  
 Corn starch  1 tsp
 Oil  1/2 tbsp
 Light Soy Sauce  1 tbsp
 Sugar  1/2 tsp

 

馬友鹹魚 DSC08493

1. Salty Fish -Thread Fin is used this time.  About 90g, cut it into pieces


DSC08498 shot01

2.Pork (Collar Meat), 300g, slice it


shot02 shot03

 3. Add 1 tsp of Corn starch, 1/2 tbsp of Oil, mix it well


shot04 shot05

4. add 1 tbsp of Light Soy Sauce, 1/2 tsp of Sugar, mix it well.


DSC08495 shot06
shot07  

5. prepare some Ginger Strips by two sliced Ginger. Add 1tbsp of Oil on Salty fish and Ginger strips, mix it well


shot08 shot09

6. Put Salty Fish on pork. Ginger strips on Salty fish


shot25 shot27

7. Bring water to boil. Then steam it over high heat for 15 mins


shot11

8. after 15 mins, serve!


DSC08536

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 : Steamed Eggs with Fresh Shrimp

 Egg :   3pcs
 Shrimp :  150 g
 Spring Onion:  1 sprig
 Seasoning-for Egg
 Oil :   1/2 tsp
 Salt :   1/2 tsp
 Room Temperature boiled Water   1 cup
 Seasoning-for Shrimp
 Salt :

 for washing Shrimp :1tsp

 for seasoning:1/4 tsp

 Water :
 Oil:    1tsp
 Ground White Pepper:    Pinch

DSC08311 DSC08317

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


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

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

(for making the shrimp more crispy)


sshot-06 sshot-07

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


shot07 shot08

4. add 1 tsp of oil, pinch of Ground White Pepper and 1/4 tsp of Salt. Mix it well.


shot03 shot04
shot10

5. 3pcs of Egg. Add 1/2 tsp of oil and 1/2 tsp of Salt. Beat it.

Then, add 1 cup of room temperature boiled Water.(less bubble for boiled water). Mix it well.

shot24 shot25

shot26

8. After repeated twice, the toothpick can stand vertically. Discard the spring onion.

Switch off the heat, cover it for half minute

Chinese Soup Recipe:Potato with Tomato Soup

DSC08285

Ingredient

 Potato  900g
 Carrot  about 150g
 Pork (Lean meat)  300g
 Tomato  300g
 Ginger  1 slice (pounded)
 Oil  1/2 tbsp
 Salt  for seasoning

method

DSC08263 shot01
shot02

1. Peel and rinse the potato (900g). Cut it into pieces


shot04 shot05

2. Peel and cut the carrot into pieces (about 150g)


DSC08270 shot06
shot07 shot08

3.  Pork (lean meat) 300g. Cut it into pieces. Transfer pork into water. Bring water to boil for 1 minute.

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


DSC08280 shot09

4. Tomato(300g), rinse and cut it into pieces


shot10 shot11
shot12

5. Add 12 cups of Water, Potato, Carrot, Pork, Tomato, pounded Ginger, 1/2 tbsp of oil. Cover it, bring water to boil over high heat. Then, cook over slow heat for 1.5 hour.

after 1.5 hour, season it with salt, Serve!


DSC08285

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 : Shanghai Fried Noodles

DSC08826

Ingredient

 -Ingredient for 2 noodles

 

 

 

 Dried Chinese Mushroom

 30g

 Pork

 200g

 Egg

 3pcs

 Cabbage

 about 150 g

 Thick Noodles

 900g

 

 

 -Seasoning:for Chinese Mushroom-

 

 Sugar

 1tsp

 Oil

 1/2 tbsp

 Water

 6 cups

 

 

 -Marinade:for pork-

 

 Oil

 1tbsp

 Corn Starch

 1tsp

 Sugar

 1tsp

 Light Soy Sauce

 1tbsp

 

 

 -Seasoning:For Stir-fry the pork-

 

 Oil

 2tbsp

 Garlic(pounded)

 1piece

 Light Soy Sauce

 1/2 tbsp

 

 

 -Seasoning:For Egg-

 

 Salt

 1/4tsp

 Oil

 2tbsp

 

 

 -Seasoning:For Cabbage-

 

 Oil

 1/2 tbsp

 Ginger (pounded)

 1slice

 Salt

 1/4 tsp

 Water

 1/2 cup

 

 

 -Seasoning:For Thick Noodles-

 

 Oil

 2tbsp

 Light Soy Sauce

 1tbsp

method

 sshot-01

sshot-03

 sshot-04

sshot-05

1. Soak 30 g of Dried Chinese Mushroom to soft. Then, rinse the Chinese mushroom when it is softed.

Squeeze out the water from Chinese mushroom. 


DSC08803

sshot-06

sshot-08

sshot-09

2.  Cut off the stems, Shred Chinese Mushroom

Put the Chinese mushroom and about 6 cups of water into a pot, add 1 tsp of Sugar, 1/2 tbsp of oil. Bring it to boil over high heat. Then, turn heat to slow and cook for 40 mins


 sshot-10

 sshot-14

 sshot-15

 sshot-16

3.  Cut 200g of pork into strips. Mix it with 1 tbsp of oil, 1 tsp of corn starch, 1 tsp of Sugar and 1 tbsp of Light Soy Sauce


 sshot-19

 sshot-20

 sshot-21

 

4.  Three Eggs and 1/4 tsp of salt. Beat the eggs


 sshot-22

 sshot-23

 sshot-24

 sshot-26

5. heat 2 tbsp of oil,  fry the egg

Cut the egg into strips


 DSC07853

 sshot-29

 sshot-30

 sshot-31

6. Cabbage (about 150g), tear the Cabbage into pieces,

Rinse the cabbage


 sshot-34

 sshot-35

 sshot-36

 sshot-37

sshot-38

7. heat 1/2 tbsp of oil,  pounded ginger and 1/4 tsp of salt, add Cabbage,

after stir-fry for about half minute, add half cup of water. Then, cover it.

after 1 minute, dish it up and set aside


 sshot-40

 sshot-41

 sshot-42

sshot-43

 sshot-46

 sshot-48

8. heat 2 tbsp of oil over medium heat, Stir-fry the Thick Noodles for about 3 mins,

add 1 cup of mushroom soup

after 1 minute, add 1 tbsp of Light Soy Sauce. Mix it well. Then, dish it up and set aside.


 sshot-49

 sshot-50

 sshot-51

 sshot-55

9. heat 1 tbsp of oil. Saute the pounded Garlic. Stir-fry the pork

after half minute, add 1/2 tbsp of Light Soy Sauce, mix it well. Then, add mushroom and 1/2 cup of mushroom soup, mix it well.


 sshot-56

 sshot-57

 sshot-60

sshot-61

10. after half minute, add the noodle, Cabbage, and Egg strips. Mix it well. Serve!


DSC08826

 

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: Watercress Soup with Fish paste

DSC07999

Ingredient

 Watercress :   900 g
 Dace fillet (Mud Carp fish):   400 g
 Dried Shrimps (Soaked) :   30 g
 Spring Onion (Chopped) :   2 sprigs
 Water Chestnut (Chopped) :   2 pcs
 Salt :   1/2 tsp
 White pepper :   pinch
 Water :   2 tbsp (for fish),9 cups(for soup)
 Oil :   1 tbsp
    

method

   
  sshot-1

2. Mix diced fillet and dried shrimps. Chop for about 10mins. Chop 2 sprigs of Spring Onion.


 sshot-05 sshot-06
 sshot-07  sshot-11

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.


 sshot-3  

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

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

DSC07971

Pig’s Tongue :   4 pcs
   
Seasonings :  
Ginger juice :   2 tbsp
Rice Wine :   1 tsp
Chicken bouillon powder :   1.5 tsp
Light Soy Sauce :   6 tbsp
Fish sauce :   2 tbsp
Sugar :   2 tsp
Water :  for Stewing

 

DSC06302 sshot-03
sshot-04

 

DSC06310 DSC06311

 

1. Pig’s Tongue : 4pcs, remove the fat

 Remove the Bone

 Cut here for next cleaning process


 sshot-05 DSC06314

2.Remove the teeth


 sshot-06 sshot-07
 sshot-08  

3. Add water and Pig’s Tongue, bring water to boil. Blanch the tongue with boiling water for 10mins

After 10 mins, transfer the Pig’s Tongue to cold water


 sshot-09  sshot-12
 sshot-15  

4. Scratch the White Layer off.  Clean the groove


 sshot-17 sshot-20

5. Add Pig’s Tongue, Ginger juice (2tbsp), Rice Wine (1 tsp), Light Soy Sauce (6 tbsp), Fish Sauce (2 tbsp), Sugar (2 tsp), Chicken bouillon powder (3 tsp) to the pot. Add water to just cover the Pig’s Tongue


 sshot-21  sshot-26

6. Bring water to boil over high heat. Then, simmer for 30 mins.


DSC07971

7. after 30 mins, cut it into pieces and serve!

Chinese Recipe : Pork and Lettuce Congee

DSC07904a

Ingredient

 Lean Pork  300 g
 Rice  1 cup
 Dried Scallop  30 g
 Lettuce  300 g
 Salt

 1tbsp (for curing the pork)

  1/2 tbsp (for curing the Lettuce)

 Water  
   
 Seasoning  
 Ginger  about 50 g
 Spring Onion  about 5 sprigs
 Coriander  about 3 sprigs
 Oil  1/2 tsp
 Light Soy Sauce  4 tbsp

method

 DSC07832  sshot-01
 sshot-02 sshot-03

1. Lean Pork (300g), mix it with 1 tbsp of Salt. Curing the pork with salt for minimum 2 hours to over night.


 sshot-04  sshot-05
 sshot-06 sshot-07

2. after curing, wash it before cooking. Remove the salt from the meat surface

Put the pork into boiling water and cook for 1 minute. After 1 minute, pick it up. Remove the water


 sshot-08 sshot-09

 3. Put 12 cups of water into the pot. Add the Pork


 sshot-10  sshot-11
 sshot-12  

 4. rinse 1 cup of rice. transfer the rice to the pot


 DSC07842  sshot-15
 sshot-16  sshot-17

 5.  rinse Dried Scallop (30g , Optional),  transfer Dried Scallop to the pot. 

Cover it. Bring water to boil.


sshot-20 sshot-22

6. Transfer the boiled ingredients into Slow Cooker.  Bring water to boil over high heat. Then switch it to slow. Boil it for 2 hours.


sshot-23 sshot-25
sshot-24 sshot-29

7.  chop 50g of Ginger, 

Spring Onion (about 5 sprigs). Remove the heads. 

Rinse the Spring Onion and about 3 sprigs of Coriander. Then, chop it.


sshot-32 sshot-34
sshot-35  

 8. Put the chopped Ginger, Spring Onion and Coriander into a bowl.  Add 1/2 tsp of oil.

add about 4 tbsp of Light Soy Sauce. mix it well


 DSC07874  sshot-36
 sshot-37 sshot-38

 9.  Rinse Lettuce (300g), cut it into pieces. Mix Lettuce with 1/2 tbsp of salt. 

Curing the Lettuce with salt for 30mins,let the Lettuce juice gone


 sshot-42  sshot-43

 10.  after half hour , squeeze out the Lettuce juice


 sshot-44  sshot-45
 sshot-46  

11.  after 2 hours, put some Lettuce into the bowl. Pour in the boiling Congee. 


DSC07904a

Chinese Recipe: Green String Beans Pan Cake

 Recipe for about 6 pan cakes
 
   
 Rice Flour   3 cups
 Green String Bean   300 g
 Dried Shrimp
  50 g
 Preserved Turnip
  100g
 Water
  3 cups
 Oil
  For pan-fry

DSC07813 sshot-01
DSC07824  

1. Rinse and soak dried shrimps (50g) until soft.


DSC07814 DSC07823
sshot-02  

2. Rinse and chop Preserved Turnip (100g). Then, soak the Preserved Turnip in water. Let the flavor diffused in water


DSC07828 sshot-03

3. Chop the soaked Dried Shrimps. Then, soak the Dried Shrimps in water. Let the flavor diffused in water


DSC07863 sshot-04
sshot-05 DSC07865

4. Rinse the Green String Beans (300g). Remove the head of Green String Beans. Then, cut it into pieces.


sshot-19  

5. transfer the Dried Shrimp and Preserved Turnip to a container without water.

(keep the water for next step)


sshot-07 sshot-08

6. add 3 cups of water totally

(including the soaked water of Dried Shrimp and Preserved Turnip)


sshot-09 sshot-10
sshot-11  

 7.  Add 3 cups of Rice Flour, Green String Beans. Mix them well


sshot-12 sshot-13
sshot-15  

8. Heat 2 tbsp of oil over medium heat. Pour the mixture to fry-pan and form a thin layer.

Cover it and cook for about 2 mins


sshot-17 sshot-18

9. after 2 mins, turn it over and fry for 1.5 minute


DSC07887

10. after about 1.5 minute, dish it up and serve it hot

Chinese Recipe: Stir-fry Bitter Gourd with Pork

DSC07757

Ingredient

 Bitter Gourd 1200g
 Pork (Suggested to use Pork Belly) 300g
   
 Salt

1/2 tbsp(for marinate Bitter Gourd) 

1/2 tsp(for stir-fry)

 Fermented black soy beans 1.5 tbsp
 Garlic 2 cloves
 Slab Sugar 1/2 slice/30g
 Water 1 cup
 Oil 2 tbsp

method

DSC07740 sshot-01
sshot-02 sshot-03

1.Bitter Gourd (1200g). Remove both ends. Cut it into half. Then, remove core of Bitter Gourd


 sshot-07  sshot-08
 sshot-10 sshot-11

 2. Rinse and slice the Bitter Gourd

Add 1/2 tbsp of Salt. Mix it with Bitter Gourd and marinade for 30mins


DSC07734 sshot-13
DSC07739  

3.  Rinse and slice the Pork (300g).


 sshot-02  sshot-03
 sshot-05  sshot-06

4.  Rinse Fermented Soy Bean (1.5 tbsp), add 2 pounded Garlic. Squash Garlic and Fermented Soy Bean.

 

 sshot-14 sshot-16

5. Slab Sugar (1 slice / 60g), cut it into small pieces


 sshot-17  sshot-18
 sshot-19  

 6. after half hour , squeeze out the Bitter Gourd juice ( reduce the bitter taste)


sshot-20 sshot-21
sshot-22 sshot-26

 7.  Heat 2 tbsp of oil over slow heat, saute the Fermented Black Soy Bean and Garlic

Then, add and stir-fry the Pork.  After half minute, add Bitter Gourd, stir-fry it over high heat for half minute


sshot-27 sshot-30
sshot-33 sshot-34

 8.  add 1/2 tsp of Salt and Slab Sugar. Mix it well.

After half minute, add a cup of water. Cover it and cook over medium heat for about 7 minutes.


 sshot-35  sshot-37

 9.  after 7 minutes, dish it up and serve it hot.


DSC07757

Chinese Recipe : Stewed Chicken with Potato and Tomato

DSC07682

Ingredient

 Chicken 1 whole
 Potato 900g
 Onion 1 piece
 Ginger about 5 slices
Shallot about 5 cloves
 Carrot 200g
 Potato 3pcs
 Celery about 150g
 Bacon 2 slices
 Oil 3 tbsp
 Red Wine 2 tbsp
 Sugar 3 tsp
 Salt 1 tsp
 Water  

method

 sshot-01  sshot-02
 sshot-04  DSC07653

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


DSC07654 sshot-08
sshot-09 DSC07660

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


 sshot-10  sshot-11
 sshot-12  

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

 

 sshot-13  sshot-14

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

 

 DSC07670 sshot-15

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

 

 sshot-16  sshot-17

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


 DSC07666  DSC07668

7. Bacon : 2 slices. Cut it into sections


 sshot-18  sshot-20
 sshot-21  sshot-22

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

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


 sshot-25 sshot-26

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


 sshot-27  sshot-28

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

 

 sshot-30  sshot-33

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


sshot-35 sshot-36
sshot-37 sshot-38

12.  Transfer all ingredients to a pot. Add water to the level below 1 inch of ingredients surface.

Bring water to boil over high heat. Then, turn heat to slow and stew for 30 minutes.


DSC07681

13. after half hour, Done!


DSC07682

Chinese Recipe : Stir-fried Pork with Chinese Kale

DSC05624

Ingredient

 Chinese Kale 600g
 Pork Collar meat 150g
   
 Marinade for Pork  
 Oil  1tbsp
 Corn-starch  2tsp
 Sugar  1/2tsp
 Light Soy Sauce  1/2tbsp
 Water  1tsp
   
 For Stir-fry the Chinese Kale:  
 Oil 1 tbsp
 Ginger 1 slice
 Salt 1/2 tsp
 Sugar 1 tsp
 Ginger Juice 1 tbsp
 Rice Wine 1/2 tbsp
 Hot Water 3/4 cup
   
 For stir-fry the Pork:  
 Oil 2 tbsp
 Garlic 1 clove
 Light soy sauce 1/2 tbsp
 Hot water 1/3 cup

method

 DSC05587 sshot-01
 sshot-09 sshot-10

1. Rinse and slice 600g of Chinese Kale


 sshot-02 sshot-03

2.  Slice 150g of Pork collar meat


 sshot-06 sshot-08

3.  Mix marinade with pork : Oil 1tbsp, Corn-starch 2tsp, Sugar 1/2tsp, Light Soy Sauce 1/2tbsp, Water 1tsp. 


 sshot-26  

4. Prepare 1 tbsp of Ginger juice and mix with 1/2 tbsp of Rice wine.


 sshot-28  sshot-29

 5. Heat 1 tbsp of oil with a slice of Ginger and 1/2 tsp of Salt.

Add 1 tsp of Sugar to Chinese Kale.


 sshot-31  sshot-32

 6. Add and stir-fry the Chinese Kale. Then, add Ginger juice mixture. Mix it well.


 sshot-34 sshot-35
sshot-34  sshot-36

 7. Add 1/3 cup of hot water. Mix it well. 

Then, add 1/2 cup of hot water, cover it.


 sshot-12  sshot-13

8.  after 1 minute, stir-fry the Chinese Kale for a while, cover it again.


sshot-14

9. after 1.5 minute, dish it up and set aside.   


 sshot-15  sshot-17

10.  Heat 2 tbsp of oil with a pounded Garlic. Then, add and stir-fry the Pork.


 sshot-18  sshot-19

 11. Add 1/2 tbsp of Light Soy Sauce. Mix it well.


 sshot-20  sshot-21

12.  Add about 1 tbsp of Chinese Kale juice. Mix it well.


 sshot-22  

 13. Add 1/3 cup of hot water. Mix it well. 


 sshot-23 sshot-24

14.  Add Chinese Kale (without the juice) and mix it with pork well. Dish it up and serve!


DSC05624

Chinese Recipe : GOLDEN AND SILVER EGGS WITH AMARANTH

DSC05649

Ingredient

 Amaranth  900 g
 Peedan (thousand years egg)
 2 pcs
 Salty Egg  2 pcs
 Garlic  2 pcs
 Ginger  1 slice
 Oil  2 tbsp
 Water  2 cups

method

 DSC05628  sshot-01
 sshot-02 DSC05429

1.Amaranth(900 g), remove roots of Amaranth

 

Rinse Amaranth


 DSC05632-peedan sshot-03
 sshot-04  

2.Remove shell of Peedan(2 pcs), rinse it

 

 DSC05632-saltyegg  sshot-05
 sshot-06 sshot-07

3.  Remove shell of Salty Egg (2 pcs)

 


 DSC05636  sshot-09
 DSC05639  

 4. Cut Peedan and Salty Egg Yolk into small pieces


sshot-10

5. pound 2 pcs of Garlic and a slice of Ginger


 sshot-11 sshot-12
 sshot-17 sshot-14

6.  Heat 2 tbsp of oil over high heat. Saute pounded Garlic and Ginger. Add 2 cups of Water

 

 

Add Peedan and Salty Egg Yolk. Cook for about 1 minute


 sshot-16  sshot-20

7. add and stir-fry Amaranth. Cover it and cook for about 3 minutes


 sshot-22  sshot-24

8.  after 3 mins, stir-fry the Amaranth. Cover it again for 2 mins


 sshot-25  sshot-26

9. after 2 mins, add Salty Egg White, mix it well. Then, dish it up and serve it hot.


DSC05649

Chinese Recipe : Fish Belly Stewed with Asparagus Bean

DSC05614

Ingredient

 Belly of Big Head fish  600g
 Asparagus Bean  600g
 Garlic  2 pcs
 Ginger  1slice
 Oil  2 tbsp
 Salt  1 tsp
 Sugar  1tsp
 Spring Onion  2 sprigs
 Water 1.5 cup

method

 DSC05574  sshot-01
 sshot-02 DSC05582

1.  Belly of Big Head fish (600g), remove the fish scale

 

 

rinse the fish belly, set aside for next step


 DSC05579 sshot-04
 sshot-05 DSC05584

2. Asparagus Bean( 600g). Remove both ends, divid it into sections.

 

Rinse Asparagus Bean, dish it up and set aside.


 sshot-07 sshot-09

3. Pound 2 pcs of Garlic and a slice of Ginger


 sshot-11  sshot-12

4. Heat 2 tbsp of oil, pounded Garlic (2 pcs) , Ginger (1 slice) and Salt (1 tsp) over medium heat.


sshot-14

5. Saute two sides of Fish Belly


sshot-16

6.  Add and stir-fry Asparagus Bean


 sshot-19 sshot-21

7. Add 1/2 cup of water and 1 tsp of Sugar. Mix them well.  


 sshot-24 sshot-26

8. Add 1 cup of water. Cover it. Cook the Asparagus Bean until they go soft.


 sshot-28  sshot-29

9. after 7 mins, stir it. Then, cover it again.


 sshot-30  sshot-31

10. Rinse 2 sprigs of Spring Onion. Cut it into sections


 sshot-34 sshot-35

11.  after 4 mins, add the Spring Onion.  Dish it up and Serve!


DSC05614

Chinese Recipe : Stir-fried String Bean with Minced Meat

DSC05572

Ingredient

 String Bean 600 g
 Minced Pork 200 g
 Garlic (pounded)

1 piece (for stir-fry String Bean)

2 piece (for stir-fry minced pork)

 Sugar 1/2 tsp
 Light Soy Sauce

1tsp(for marinate minced pork)

1tbsp(for stir-fry minced pork)

 Salt 1/2 tsp
 Oil

1tsp (for marinate minced pork)

2tbsp (for stir-fry String Bean)

2tbsp (for stir-fry minced pork)

 Corn Starch 1 tsp
 Water  

method

 sshot-01 sshot-02
 sshot-04  

1. Mix Sugar (1/2 tsp) , Corn-starch (1 tsp) and Light Soy Sauce (1tsp). Then, mix the sauce with the minced Pork (200g)


 sshot-05 sshot-07

 2. Add 1 tsp of oil. Mix it well. Set it aside for next step.


 DSC05545 sshot-08
 sshot-09 sshot-10

3.  String Bean (600g). Remove both ends of String bean. Divid it into sections.

Rinse String bean, dish it up and set aside.


 sshot-11  sshot-12

 4. Heat the oil (2tbsp), pounded Garlic (1piece), Salt (1/2 tsp) over high heat. Add and stir-fry String Bean


 sshot-13  sshot-14
 sshot-15 sshot-18

 5. Add 1/2 cup of water. Mix it well.

Then, add 1 cup of water. Cover it and cook for about 8 mins.


sshot-20  sshot-21

6. After 8 mins, dish it up and set aside for next step.  


 sshot-22 sshot-25

 7.  Heat 2 tbsp of oil and 2 pounded Garlic over medium heat. Add and  stir-fry the minced Pork.


 sshot-27  sshot-28

 8. Add 1 tbsp of Light Soy Sauce. Mix it well.


 sshot-29 sshot-31

 9.  Add 1/3 cup of water. Mix it well.


 sshot-33 sshot-34

10.  Add String Bean without the Bean juice. Mix it well.


 sshot-35  sshot-36
sshot-38 sshot-39

 11.  mix 1 tsp of Corn starch and 1 tbsp of water.

 Stir-in the Corn Starch water. Stir-fry and mix them well. Then , dish it up and serve it hot.


DSC05572

Chinese Soup Recipe: Pork Spareribs Soup with Chestnuts and Mushrooms

DSC03769a

Ingredient

 Chestnut  400 g
 Spareribs  600 g
 Chinese Mushroom  150 g
 Ginger (pounded)  1 slice
 Salt  little
 Water  

method

 sshot-02  DSC08803

1. Rinse Chinese Mushrooms (150g), Soak it to soft.  Cut off the stems


 DSC03752  sshot-02
 sshot-03 DSC03754

2.  Bring water to boil, soak the Chestnuts(400g) in boiling water for 10 mins


 sshot-04 sshot-05
 sshot-06 DSC03755

3.  Pork Spareribs (600g). Bring water to boil, boil the spareribs for half minute. Rinse the Spareribs. Dish it up and set aside.


 sshot-07 DSC03759

4.  after 10 mins, peel off Chestnuts shell. Then, soak it in water, prevent it’s color turn black.


 sshot-08 sshot-14

5.  Put a pounded Ginger, Mushroom, Spareribs and Chestnuts to the pot.  Add water (totally, about 10 cups of water in the pot)


 sshot-16 DSC03763

6.  Bring water to boil over high heat. Then, simmer for 2 hours. In the meantime, re-fill water.


 DSC03769a

7.  season it with salt before serve!

Chinese Recipe : Radish Cake with Preserved Meat (Revision 3.0)

DSC05449

Ingredients for 1600g Radish Cake.

(Size of Aluminium foil plate) Diameter 9″ x height 3″
 
Radish:
1800g
Rice flour :
300g
Dried Shrimps (Soaked) :
20g
Chinese Sausage (Chopped) :
1 piece
Preserved pork belly : (chopped) :
40g
Spring Onion (chopped) :
1 sprigs
Coriander (with roots cut off, chopped)  :
1 sprigs
Dried Scallop :
20g
Preserved Turnip (Chopped) :

20g (replace by 1/2 tsp of Salt if you could not find it)

Minced ginger :

1tbsp

Water  
   
Seasoning :
 
White Pepper :
pinch
Sugar :
1 tsp
Chicken bouillon powder :
1 tsp
Salt
1/2 tsp

 

 DSC05347  

1.  Rinse dried shrimps (20g) and soak it to soft.  Rinse and soak dried Scallop (20g)


 sshot-08 sshot-09

 2.  Wash Preserved pork belly  (40g) and Chinese Sausage (1piece) 


DSC05363

 3. Steam Preserved pork belly,Chinese Sausage and dried Scallop for 15 mins


 sshot-21 sshot-23

 4.  Drain water from the shrimps and mix shrimp water with scallop water.  Divide the dried scallop into small pieces


sshot-25

5.  mix the sauce of Preserved pork belly and Chinese Sausage with scallop water


 sshot-34  sshot-35

6.  add White Pepper (Pinch), Sugar (1 tsp), Chicken bouillon powder (1 tsp), Salt (1/2 tsp). Mix it well.


 sshot-27 sshot-29

 7.  Cut the Chinese Sausage and Preserved pork belly into small pieces


 sshot-15

8. Prepare 1 tbsp of minced Ginger. Chop Spring Onion and Coriander (1 sprig each)


 sshot-11 sshot-12

9.  Chop Preserved Turnip (20g)

 

 sshot-18

 10.  Peel and shred 1800g of Radish finely


   

 11. Heat 1 tbsp of oil over slow heat. Saute Preserved pork belly, Chinese Sausage, dried shrimps and Preserved Turnip. After half minute, dish it up and set aside. 


   
 sshot-41  sshot-43

12. Heat 1 tbsp of oil over high heat. Saute the minced Ginger. Add and stir-fry Radish. 

 

 

Add Scallop with mixed juice, stir-fry and mix it well. Then, cover it and cook for 5 mins. 


 sshot-45  sshot-47

 13.  after 5 mins, dish it up. Separate Radish and Radish juice.


 sshot-51  sshot-52

14. Add 1.5 cups of Radish juice to radish ( Add water if not enough).


 sshot-53 sshot-54

15. Let it cool down to around 50 °C


 sshot-56  sshot-57

 16. Add rice flour (300g). Mix it well.


 sshot-58 sshot-59

17. add Preserved pork belly, Chinese Sausage, dried shrimps and Preserved Turnip. Mix all ingredients well.


 sshot-60 sshot-61
 sshot-62  

18. Pour in mixture and smooth top


 sshot-65  sshot-66

 19.  Bring water to boil. Steam the Radish Cake for an hour over high heat. 

(Tips : Do not always open the lid during streaming, but remember to refill water during steaming)

 

 sshot-67 sshot-69

20.  after 1 hour, discard the spring onion and Coriander. Let it cool down and store it in refrigerator


 sshot-70 sshot-71

21.  Slice and pan fry Radish cake. Heat oil over medium heat. Pan-fry the Radish cake


DSC05449

22. Serve! 

Chinese Recipe : Fried Stuffed Chili

DSC05493

 Chili :
 10 pieces
 Dace fillet (Mud Carp fish):
 400 g
 Dried Shrimps (Soaked) :
 30 g
 Spring Onion (Chopped) :
 2 sprigs
 Water Chestnut (Chopped) :
 2 pcs
 Salt :
 1/2 tsp
 White pepper :
 pinch
 Water :
 2 tbsp (For minced Fish)
 Oil :
 2 tbsp
 Soy Sauce :
 2 tbsp

 

   
  sshot-1

2. Mix diced fillet and dried shrimps. Chop for about 10mins. Chop 2 sprigs of Spring Onion.


 sshot-05 sshot-06
 sshot-07  sshot-11

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.


 sshot-3  
   

6. Remove the head of Chili.


   

7. Open and cored the Chili.

   

8. Stuffed with minced fish.


   

9. Heat the fry pan with oil. Saute the Fish side first.  Then cover it until the Chili and Fish done (about 2 minutes)


   

10. Add “Light soy sauce”. Then cover it for about half minute. Dish it up.

Continue reading

Chinese Recipe : Steamed minced Pork Patty with Chinese Mushroom

 DSC05437

 

Minced Pork Collar meat:
600 g
Chinese Mushroom :
20 g
Water chestnut  :
2pcs
Preserved Turnip(Preserved vegetable) :
30g (optional)


Seasoning
 
Oil :
1tbsp
cornstarch :
1tbsp
Sugar :
1 tsp
Light Soy Sauce :
1 tbsp
Fish sauce : 
1/2 tbsp

 DSC05335  sshot-01
 sshot-02  DSC08803

1. Rinse the Chinese mushroom (20gram) and soak it to soft. Cut off the stems.


 sshot-03  sshot-04

2.  Chop the Preserved Turnip (30 gram)


 sshot-05 sshot-06
 sshot-07  sshot-08

3. Peeled and rinse Water Chestnut (2pcs). 


 sshot-09  sshot-11
 sshot-12 sshot-13

4. Chop the soaked Chinese Mushroom and Water Chestnut. 

Mix the chopped Chinese mushroom, Preserved Turnip and Water Chestnut


sshot-14

5.  Seasoning : Light Soy Sauce (1 tbsp), Fish Sauce (1/2 tbsp), Sugar (1 tsp), Corn Starch (1 tbsp)


 sshot-15  sshot-16
 sshot-17 sshot-18

 6. Add 1 tbsp of oil. 

 Mix the seasoning well. Then, mix it with minced pork (600 gram)

Add chopped Chinese mushroom, Preserved Turnip and Water Chestnut


 sshot-19 sshot-20

7. Stir in one direction until sticky.


 sshot-21 sshot-22

8. Bring water to boil. Then, steam the Pork Patty with high heat for 15 mins.


DSC05437 

9. Serve!

Continue reading

Chinese Recipe : Stewed Straw Mushrooms with Roasted Pork

DSC05283

Ingredient

Straw Mushroom  600 g

Roasted Pork (Cantonese Roasted Pork)

 300 g
Ginger (pounded)  2 slices
Spring Onion  1 sprig

Clear Chicken Broth

 1/2 cup
 Water

1 cup (For the sauce),

Some water for boiling Straw Mushrooms and Roasted Pork

 Oil 2 tbsp
 Sugar 1 tsp
 Salt 1/2 tsp

method

 sshot-01  sshot-02
 sshot-03  sshot-04

1. Cut at the bottom of straw mushroom (600g).

Rinse Straw Mushroom. Then, set aside.


sshot-23

2. Cut a sprig of Spring Onion into sections.


 sshot-05  sshot-06
 sshot-08  sshot-09

3.  Bring water and a slide of Ginger to boil.  Then, boil Straw Mushroom for a minute.

after 1 minute, rinse the Straw Mushroom. Then, set aside.


DSC05271 sshot-10
sshot-11 sshot-12

4. Bring water to boil. Boil Roasted Pork (Cantonese Roasted Pork 300g) for half minute. Then, set aside.


 sshot-13 sshot-16
 sshot-17 sshot-19

5. Saute 2 tbsp of Oil with a pounded Ginger. Add and stir-fry the Roasted Pork.

Add the Straw Mushroom. Add 1/2 cup of Clear Chicken Broth


 sshot-20  sshot-21
 sshot-22  sshot-07

6. Add 1 tsp of Sugar, 1/2 tsp of Salt, 1 cup of water

Cover it and cook for 5 minutes. Then, Stir-fry the ingredient for a while.

Cover it again and cook for another 5 minutes. 


sshot-27

 7. After 10 minutes, add the Spring Onion and mix it well.


DSC05283

8. Serve!

Chinese Recipe : Strewed Turkey Gizzard with Supreme Soya Sauce

DSC05180

Ingredient

 Turkey Gizzard  1.5 lbs / 680g
 Ginger (pounded)  3 slices
 Light Soy Sauce  6 tbsp
 Sugar  2 tsp
 Clear Chicken Broth  1 cup
 Oil  1 tsp
 Rice Wine  1 tsp
 Water  

method

 DSC05174  sshot-01
 sshot-02  

1.  Turkey Gizzard 1.5 lbs / 680g. Put a slice of pounded ginger to water. and bring water to boil. 

Add Turkey Gizzard and boil for one minute.  After 1 minute, dish it up.


 sshot-03  sshot-04
 sshot-05  

2.  Sauce : Mix 6 tbsp of Light Soy sauce and 2 tsp of Sugar

 

 

Add 1 cup of Clear Chicken Broth and the Sauce to the pot


 sshot-06  sshot-07
 sshot-10 sshot-11

3.  Add the Turkey Gizzard. Add water to cover the Turkey Gizzard.

Add 2 slices of pounded Ginger, 1 tsp of oil and 1 tsp of Rice wine.


 sshot-12 sshot-13 
 sshot-14  

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

After 1 hour, slice the Turkey Gizzard and dish it up.


DSC05180

Chinese Dessert Recipe : Sweet Potato Soup

DSC05155

Ingredient

 Sweet Potato  600g
 Slab Sugar  1.5pcs / 90g
 Ginger  about 30g
 Water  5 cups

method

 DSC05130  sshot-01

1. Rinse Sweet Potato (600g)


 sshot-02 sshot-03
 sshot-10  

2. Peel and cut Sweet Potato into pieces. Then, wash it. Remove the starch on its’ surface.


 sshot-04  sshot-05

 3.  Peel and pound the Ginger (about 30g)


 sshot-06  sshot-07
 sshot-08  sshot-09

 4. Transfer the Sweet Potato and Ginger into the Pot. Add 5 cups of water and slab sugar (1.5pcs / 90g).

Bring water to boil over high heat. Then, turn heat to slow for 45 mins.


DSC05155

5. Serve!

Chinese Recipe : Strewed Pig’s Stomach with Supreme Soya Sauce

DSC05169b

Ingredient

 Pig’s Stomach  2 pcs
 Ginger (pounded)  4 slices
 Light Soy Sauce  4 tbsp
 Sugar  1 tbsp
 Chicken Powder  1 tbsp
 Water  5 cups
 Tsaoko Amomum  2 pcs
 Rice Wine  1 tsp
   
 Ingredients for washing Pig’s Stomach  
 Salt  2 tbsp
 Corn Starch  2 tbsp
 Oil  2 tbsp
 Ginger (pounded)  1 slice
 Water  

method

 A. Preparation – Wash the Pig’s Stomach

sshot-1 sshot-2
sshot-3  

1. Cut off the fat. Then, flip the Stomach and remove the dirt.


sshot-4 sshot-5
sshot-6  

2. Use 1 tbsp of salt to rub with Pig’s Stomach for about half minute. Then, Rinse it and do this process again.


sshot-10 sshot-11
sshot-12 sshot-13

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.


sshot-18 sshot-19

4. Put Pig’s stomach into boiling water. After 2 minutes, put it into water.


sshot-20 sshot-21
sshot-22 sshot-23

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.


sshot-24 sshot-26

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


sshot-28 DSC02891

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

 

 B. Cooking Method

 sshot-01  sshot-02
 sshot-04 sshot-05

8. Mix Light soy sauce (4 tbsp), Sugar (1 tbsp), Chicken Powder (1 tbsp)


 sshot-03  sshot-06
 sshot-07  

 9. Put pounded Ginger (4 slices) , the mixed sauce and 5 cups of water into the pot. 


 sshot-08 sshot-09
 sshot-11 sshot-14

10. Pound 2 pcs of Tsaoko Amomum. Put it into Pig’s Stomach.

Transfer the Pig’s Stomach into the pot. Bring water to boil over high heat. 


 sshot-16 sshot-21

 11.  Add 1 tsp of Rice Wine.  Then, turn heat to slow and strew for 75 minutes.


 sshot-22 sshot-18
 sshot-19 sshot-20

12. after 75 minutes, cut the Pig’s Stomach in pieces. 


DSC05169b

Chinese Recipe : Spareribs and Edible Frogs Pot Rice

DSC05118

Ingredient

 Rice 2 cups (for 5-6 servings)
 Pork Spareribs 300 g
 Edible Frogs 4 pcs
 Coriander 2 sprigs
 Spring Onion 2 sprigs
 Water 1.8 cup (90% volume of rice)
 Scallop 10 pcs
 Minced Garlic (salted) a little
   
 Sauce for Pork Spareribs  
 Fermented Soy Bean  1 tbsp
 Garlic  2 cloves
 Light Soy Sauce  2 tbsp
 Sugar  1/2 tsp
 Corn Starch  1 tsp
 Oil  1 tbsp
   
 Sauce for Edible Frog  
 Ginger strips a little
 Rice Wine 1 tsp
 Light Soy Sauce 1 tbsp
 Corn Starch 1/2 tsp
 Oil 1/2 tbsp
 Sugar 1/2 tsp

method

 sshot-01  DSC05017

1. Rinse the Edible Frogs


 sshot-02 sshot-03
 sshot-04 sshot-31

2. Remove the fingers.

Break the Backbone at the middle position of frog. Then, remove the Backbone.


 sshot-08  sshot-09

3.  Cut the Frog into 4 pieces


 DSC05112  sshot-32

4. Chop the Coriander and Spring Onion. Prepare some Ginger Strips.


DSC05089

5. Rinse the pork spareribs (300g). Then set aside.


 sshot-01 sshot-02
 sshot-03  sshot-33

6. Rinse 1 tbsp of fermented soy bean, add 2 pounded garlic. 

Mix and squash Garlic and Fermented Soy Bean.


 sshot-06  sshot-07
sshot-08  DSC05105

7. Add Light Soy Sauce (2tbsp), Sugar (1/2 tsp), Corn Starch (1tsp), Oil (1 tbsp) and mix them well.

Then, mix the sauce with pork spareribs.


 sshot-11  sshot-12
 sshot-13 sshot-14

8. Add some Ginger Strips, Rice Wine (1 tsp), Light Soy Sauce (1 tbsp), Corn Starch (1/2 tsp), Sugar (1/2 tsp), Oil (1/2 tbsp) to Edible Frog and mix them well.

  Then, Mix Spareribs and Edible Frogs


 sshot-18  sshot-19
 sshot-20 sshot-22

sshot-19

9. Rinse 2 cups of rice. (for 5-6 servings ). Add 1.8 cup of water(90% volume of rice).

Turn heat to medium.  Cook the rice until the water has evaporated to the level of the rice.

Add Pork Sparerib and Edible Frog. Turn heat to slow and cook for 15 minutes


 sshot-24  sshot-25
 sshot-26 sshot-27

 10.  after 15 minutes, if you like, you may add seafood like Scallops now. 

Add some salted minced Garlic on Scallops.

Then, cover and cook for 3 minutes more.


 sshot-30 sshot-28

11.  After 3 minutes, add chopped Spring Onion and Coriander. 

Turn the heat off. Let stand 10 minutes before serving 


 DSC05118

12.  Serve!

Chinese Recipe : Stir-fried Edible Frogs with Black Bean Sauce

DSC05029

Ingredient

 Edible Frog  4 
 Yellow,Green,Red Bell Pepper  one each
 Onion  1/2 piece
 Sliced Ginger  Few slices
 Garlic (pounded)  1 piece
 Black Bean / Soy Bean  1 tbsp
 Oil  2 tbsp
 Rice Wine  1tsp
 Sugar  1/2 tsp
 Salt  Dash
 Water  1/2 cup

method

 sshot-01  DSC05017

1. Rinse the Edible Frogs.


 sshot-02 sshot-03
 sshot-04 sshot-31

2. Remove the fingers. 

 Break the Backbone at the middle position of frog . Then, remove the Backbone.


 sshot-08  sshot-09

3.  Cut the Frog into 4 pieces


 DSC03812  DSC03834

 4. Rinse the bell pepper. Cut the bell peppers and Onion into pieces. Pound few slices of Ginger and a Garlic.  Prepare some Ginger Strips


 sshot-05  sshot-06

 5. Saute 1 tbsp of oil with a pounded Ginger and Onion. Add and stir-fry the Bell Pepper for about half minute. Dish it up and set aside when the bell pepper is well done.


 sshot-13  sshot-14
 DSC05027  

 6. Rinse 1 tbsp of Black Bean. Then, submerge it with some water.


 sshot-16  sshot-18

7.  Saute 1 tbsp of oil with ginger strips and garlic. Then, add and stir-fry the frog.


 

 sshot-19 sshot-20
 sshot-22  sshot-23

8.  Add 1 tsp of Rice Wine and mix it well. 

Add Black soy bean and mix it well.

Add 1/2 tsp of sugar and mix it well.

Add 1/2 cup of water and mix it well.


 sshot-26  sshot-27

 9. Add salt to taste. Then, cover by the lid for about 1.5 minute.


 sshot-30  

10.  After the frog is well done, add the Bell Pepper. Mix all ingredients well. Dish it up and serve it hot!


DSC05029

Chinese Recipe : Shanghai Smoked Fried Fish

DSC05078

Ingredient

 Grass Carp Belly 600 g
 Sliced Ginger 2 slices
 Spring Onion 2 sprigs
 Plain Flour 2 tbsp
 Oil for deep fry
   
 – Marinade –   
 Rice Wine 1 tsp
 Light Soy Sauce 1 tbsp
 Sugar 1 tsp
 Ground white pepper  dash
 Oil 1 tbsp
   
– Sauce –  
 Light Soy Sauce 3 tbsp
 Water 3 tbsp
 Sugar 3 tbsp
 Rice Wine 1 tsp

method

grass carp-1

For reference: This is Grass Carp. In the United States, the fish is also known as White Amur. It is cultivated in China for food, but was introduced in Europe and the United States for aquatic weed control.


DSC05047

1. Rinse and wipe the fish to dry. Cut it into sections


sshot-05

2. Prepare the marinade : Mix  Rice Wine (1tsp), Light Soy Sauce (1 tbsp), Sugar (1tsp), Ground white pepper (Dash), Oil (1 tbsp)


 sshot-06  sshot-07

 3.  Mix the fish and marinade well. Then Marinate for about 30 mins.


 sshot-08  sshot-09
 sshot-10  

 4.  after 30 mins,  transfer the fish to a pot. Add 2 tbsp of plain flour and Mix it well.


 sshot-11  sshot-12
 sshot-13  sshot-14

5.  Heat up the oil. Deep fry the fish for about 3 mins. Bring the colour of bottom side to light brown. Then, turn the fish over and deep fry the other side.


 sshot-15 sshot-16

 6.  after about 2 mins, colour of the other side is changed to light brown. Dish it up and set aside.


sshot-20

7. Prepare the sauce : Light Soy sauce (3 tbsp), Water ( 3 tbsp), Sugar (3 tbsp), Rice wine ( 1 tsp)


 sshot-21 sshot-22
 sshot-23 sshot-26

8.  Saute the Ginger and spring onion with 1 tbsp of oil. Then turn the heat to medium.

Add the sauce and bring it to boil for about half minute. Then, add the fish and mix it well.


DSC05078

9. Serve!

Chinese Recipe : Fujian Fried Rice

DSC03867

Ingredient

 Rice 4 bowls
 Egg 2 pcs
 Scallop 100 g
 minced Pork 100 g
 Chinese Kale 300g
 Garlic (pounded)  3 pcs
 Ginger (pounded)  1 slice
 Spring Onion ( chopped)  1 sprig
 Oil  3 tbsp(for fried rice),1 tbsp(for minced pork)
 Light Soy Sauce  1 tbsp(for fried rice), 1 tbsp(for minced pork)
 Oyster Sauce  1 tbsp
 Salt  Dash
 Corn Starch  1 tbsp
 Water  1/2 cup

method

 sshot-02 DSC03819
 DSC03818 DSC03820

DSC07242

1.  2 eggs, beaten. set aside

 

 

Diced Scallops:100g, set aside

minced pork : 100g

pounded Garlic :3pcs,  pounded Ginger:1slice,  chopped Spring Onion: 1 sprig

Rinse and Dice the Chinese Kale (300g)


 sshot-03 sshot-04

2. Heat 3 tbsp of oil. Stir-fry the beaten egg.


 sshot-05 sshot-06
 sshot-07  sshot-08

3.  add about 4 bowls of rice and mix it with egg. Then add 1 tbsp of Light Soy Sauce, mix it well.

Add the spring onion and mix it well.  After 1 minute, transfer the fried rice to a serving dish.


 sshot-09 sshot-10
 sshot-11 sshot-12

4.  Bring water to boil. Blanch the Chinese Kale until done. Then, add Scallop and blanch it for half minute. After half minute, dish it up and set aside.

 


 sshot-13 sshot-14
 sshot-15  

 5. Saute the garlic and ginger with 1 tbsp of oil. Add minced pork and stir-fry until the pork done. Then, add 1 tbsp of light soy sauce


 sshot-17 sshot-18
 sshot-19 sshot-20

6. Add Chinese Kale and Scallop. Then, add 1 tbsp of Oyster Sauce. Mix all ingredients well. Add salt to taste.

 

 

Then, add Corn starch water (mixture of water (1/2 cup) and 1 tbsp of Corn starch)


sshot-21

7. stir-fry until the sauce sets slightly, pour it over rice.


DSC03867

8. Serve!

Chinese Soup Recipe:Pork Pancreas with Corn Soup

DSC05011

Ingredient

Pork Pancreas

 4 pcs
Corn  5 pcs
Water Chestnut  300 g
Ginger  (Pounded)  3 slices
Salt  Little
Rice Wine  1 tbsp
Water  about 15 cups

method

DSC04999

1.  Pork Pancreas : 4pcs, remove the fat

 


 sshot-01 sshot-03

2.  Bring water, sliced Ginger (2 slices), Rice wine (1 tbsp) to boil. Then, add Pork Pancreas. Boil the Pork Pancreas for 5 minutes.


 sshot-04 sshot-05

 3.  After 5 minutes, rinse the Pork Pancreas

 


 sshot-06 sshot-07

 4.  Split Water Chestnut : 300g.  Cut 5 pcs of Corns into sections

 


 sshot-09 sshot-10

 5.   Put all ingredients into pot. Add a slice of pounded Ginger. Add about 15 cups of water.


sshot-11

 6.  Bring water to boil. Then, simmer for 2 hours

 


sshot-12

7.  after 2 hours, Season it with salt


DSC05011

Chinese Dessert Recipe:Water Chestnut Sweet Soup

DSC04697

Ingredient

 Peeled Water Chestnut 300 g
 Rock Sugar 110 g
 Egg 1 piece
 Water Chestnut Flour 2 tbsp
 Water 1000 ml

method

DSC04673 sshot-01

DSC04677

1.  Peel and rinse the Water Chestnut 


 sshot-03 DSC04681

 2.  Grate the water chestnut. Set it aside for next step


sshot-04

3.  Mix Water chestnut flour (2tbsp) and water (2tbsp). Set it aside for next step


sshot-05

4.  beat an egg. Set it aside for next step


 DSC04689 sshot-07

5.  Melt the Rock Sugar with 1000ml of water. Then, add water chestnut.


sshot-08

6.  Bring water to boil. Then switch it to slow heat for 5 minutes


sshot-12

7.  After 5 minutes, stir in Water chestnut flour.


 sshot-09 sshot-10

8.  Switch off the heat, add beaten egg


DSC04697

9. Cool down and fringe. Ready to serve

Chinese Recipe : Shredded Cucumber with Garlic and Vinegar

DSC04668

Ingredient

 Cucumber  2pcs,600g
 Salt  1 tsp
 Garlic  5 Cloves
 Dark Vinegar (Zhenjiang Dark Vinegar)  2 tbsp
 Sugar  2 tsp
 Sesame Oil  1 tsp

method

 DSC04651  sshot-01

1.  wash the Cucumber

 


 sshot-02  sshot-03
 sshot-04  

2.  Pound the Cucumber. Then, cut it into sections.

 


 sshot-05  sshot-06

3.  Add salt (1tsp),mix it well。Set aside for 10 minutes


 sshot-07 sshot-08

4. Mix 2 tbsp of Dark Vinegar (Zhenjiang Dark Vinegar) and Sugar(2tsp)


 sshot-09 sshot-13

 5.  Remove Cucumber juice

 


 DSC04656 DSC04671

6.  Crush Garlic (5pcs)


 sshot-14 sshot-15
 sshot-17  sshot-18

7.  Add crushed Garlic , mixed sauce, and sesame oil (1 tsp). Mix all ingredients well


DSC04668

8. Serve!

Hong Kong Most Popular Snacks Recipe:White Sugar Sponge Cake

DSC04611

Ingredient

 Rice flour  100g
 Sugar  80g
 Water

200 ml (mix with Rice flour)

1/2 tbsp (mix with yeast)

 Yeast  1/2 tsp
 Baking Powder  1/4 tsp
 Oil

 1/2 tsp (mix with mixture)

 1/2 tsp (apply on dish)

method

 sshot-01 sshot-02

1.  Mix Rice flour(100g), Sugar(80g) and Water(200ml)


 sshot-03  sshot-04

2. Switch to lowest heat to cook the mixture. Keep stirring during cook.


 sshot-05  sshot-23

3.  Take away from stove when you see lump.  Whisk until smooth without lump. Then put it back to stove.


 sshot-06  sshot-24

 4.  Take it away from stove when the mixture becomes little viscous. Let the mixture cool down to about 35 degree C


 sshot-09  sshot-10
 sshot-11 sshot-12

5. Mix Water (1/2 tbsp), Yeast (1/2 tsp) and Baking Powder(1/4 tsp). Then,  pour it into flour mixture and mix it well.


sshot-13

6. cover it and ferment for 2 hours


sshot-16  sshot-17
sshot-18   sshot-25

7.  After 2 hours, add oil (1/2 tsp) and mix it well.  Apply a thin layer of oil on dish. Then, pour in the mixture.

 

 sshot-19  sshot-20
 sshot-21  

8.  Bring water to boil, steam over high heat for 20 minutes


DSC04608

DSC04611

9. Let the cake cool down before serving.

Chinese Recipe :Stewed Pig’s Knuckle with Preserved Vegetables

DSC04225

Ingredient

 Preserved Vegetables (Gan Cai Sun)  250g
 Pig’s Knuckle  1500g
 Ginger few slices
 Slab sugar or Brown sugar 1piece or 80g
 Light Soy Sauce 1 tbsp
 Oil 1 tbsp
 Water few cups

method

 DSC04196 sshot-01
 sshot-02 sshot-19

1.  Wash the preserved Vegetables, then drain


 DSC04201 sshot-05
 sshot-06 sshot-07

2. Cut the Pig’s Knuckle into pieces. Blanch the Pig’s Knuckle with boiling water for about one minute.  Rinse the Pig’s Knuckle, then drain.


 sshot-08  sshot-09
 sshot-10  

3. Saute the Sliced Gingers with 1 tbsp of oil. Add Preserved Vegetables and Slab Sugar (80g). Then, Add two cups of water.


 sshot-11 sshot-12
 sshot-15  sshot-17

4. Add Pig’s Knuckle.  Add water to cover the ingredients.  Add 1tbsp of Light Soy sauce.  Mix the ingredients.  Bring water to Boil. Then, simmer for 45 minutes.


DSC04223

DSC04225

5.  After 45 minutes, Serve!

Hong Kong Most Popular Snacks Recipe:Red Bean Pudding

DSC04498

Ingredient

Rice Flour

 80g
 Wheat Starch  10g
 Corn Flour  10g
 Slab sugar or Brown Sugar  70g
 Red Bean  20g
 Water  300ml

method

 DSC04433 DSC04476
 DSC04448  

1. Submerge the Red Bean in water over night / over 4 hours. Then, Boil the red bean on slow heat until the bean soft. Dish it up for next step


 DSC04451 sshot-01
 sshot-02 sshot-03

2. Mix the Rice Flour,Wheat Starch and Corn Flour. Then all 120ml of water. whisk until smooth without lumps


 DSC04450 sshot-04

3. Melt the sugar with 180ml water


sshot-10

4. Set up the bowls for steaming. Then, bring water to boil.


 sshot-05 sshot-06
 sshot-07 sshot-08

sshot-09

5. Stir the mixture, then, Pour the sugar water into flour mixture. Mix the mixture well. Transfer the mixture into a jug.


 sshot-11 sshot-12
 sshot-13 sshot-14

6. Pour the mixture into bowls and add red beans. Then, Steam over high heat for 20 minutes

(TIPS!! How to let Red Beans float on surface ?

Answer: Boil the Red Beans in boiling water for a minute before adding to mixture. )


 DSC04489  DSC04498
   

7. After 20 minutes, let the pudding cool down before serving.


DSC04506

8. Serve!

Chinese Recipe: Fried Chicken Legs with Ginger and Spring Onion

DSC04335

Ingredient

 Chicken Leg 4 pcs
 Spring Onion 10 sprigs
 Ginger 2 slice
 Garlic 1 pcs
 Sesame Oil 1 tsp
 Light Soy Sauce 1 tbsp
 Oil 1 tbsp
 Hot Water 1/2 cup
   
 Marinade  
 Ginger Juice 1/2 tbsp
 Salt 1/2 tsp
 Chinese Rice Wine 1/2 tsp

method

 DSC04310  DSC04311

1. Wash Chicken Legs, then wipe it to dry

 


 DSC04316 DSC04320

2. Rub Chicken legs with Ginger Juice:1/2 tbsp, Salt: 1/2 tsp, Chinese Rice Wine: 1/2 tsp. 

 Then place it in refrigerator for 2 hours.

 


 DSC04324 DSC04328

3. Cut the Spring Onion (about 10 sprigs) in half。One Pounded Garlic,Cut 2 sliced Ginger into fine long strips 

 


sshot-03

4. Heat 1 tbsp of oil. Saute the Ginger,White half of Spring Onion and Garlic

 


sshot-04

5. Pan-fry the Skin side of Chicken Legs first 

 


sshot-05

6.  After about a minute, fry the other side of legs.

 


sshot-06

7. After about a minute, fry the other side of legs.

 


sshot-07

8. Add the Green half of Spring onion.

 


 sshot-08 sshot-09

sshot-10

9.Add 1tsp of sesame oil, 1 tbsp of light soy sauce. 

Add 1/2 cup of hot water,cover by lid to let the chicken legs well done (about 3 minutes)


sshot-13

10. Fry until the sauce is beginning to thicken. Dish it up!

 


DSC04335

DSC04336

Chinese Recipe : Deep Fried Stuffed Fish with Dried Winter Melon

DSC04190

Ingredient

 Dace Fish 2 Whole
 Dried Winter Melon 150g
 Dried Shrimps  30 g
 Spring Onion (Chopped)   2 sprigs
 Water Chestnut (Chopped)   2 pcs
 Salt  1/2 tsp (for fish paste), 1tsp (for stewing dried winter melon)
 White pepper  pinch
 Water  2 tbsp (For minced Fish)
 Chicken Stock 250 ml
 Light Soy Sauce 1 tsp
 Corn starch little
 Oil for deep fry

method

 DSC04016  DSC04010

1. Rinse and Soak the “Dried Winter Melon (150g)” to soft


 sshot-01  sshot-02
 sshot-03  

2. Make a cut between Dace Fish skin and meat. Then separate the skin and meat.


 sshot-04  sshot-05

3. De-bone. (Fillet of 2 Dace Fish are required for 1 stuffed Fish)


 sshot-06  sshot-07
 sshot-08  

9. Apply some corn starch on inner side of skin for sticking the fish paste. Then, stuff up the fish skin.


 sshot-09  sshot-10
 sshot-12  DSC04007

10. Heat the oil and deep fry the fish on medium heat. Deep fry until golden brown. Dish it up for next step.


 sshot-13  sshot-14
 sshot-15  

11. Drain the Soaked “Dried winter melon”. Cook it with chicken stock (250ml), Salt (1 tsp), Light soy sauce (1 tsp) , on slow heat for 30 minutes. 

After 30 minutes, add the deep fried fish and cook for 15 minutes more.


DSC04190

12.  Dish it up and serve it hot!

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

DSC03858

 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 

 DSC03804  DSC03808
 DSC03839  

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


 

 sshot-02  sshot-03

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


 DSC03812  DSC03834

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


 sshot-05  sshot-06

 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)


sshot-09

6. Add and mix Sugar (2 tsp), Water (4 tbsp) , Light Soy Sauce (1 tsp)


 sshot-10 sshot-11
 sshot-12  

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


 sshot-13  sshot-14
 sshot-15  

 8. Saute the Seasoning, add  the Bell Pepper,   then add the Razor Clams. Stir-fry all ingredients for a while.


DSC03858

9. Dish it up and serve it hot!

Chinese Recipe : Pig’s stomach with Beancurd Sheet Soup

DSC02896

Ingredient

 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  

method

 A. Preparation – Wash the Pig’s Stomach

sshot-1 sshot-2
sshot-3  

1. Cut off the fat. Then, flip the Stomach and remove the dirt.


sshot-4 sshot-5
sshot-6  

2. Use 1 tbsp of salt to rub with Pig’s Stomach for about half minute. Then, Rinse it and do this process again.


sshot-10 sshot-11
sshot-12 sshot-13

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.


sshot-18 sshot-19

4. Put Pig’s stomach into boiling water. After 2 minutes, put it into water.


sshot-20 sshot-21
sshot-22 sshot-23

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.


sshot-24 sshot-26

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


sshot-28 DSC02891

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

 

 B. Cooking Method

 DSC03781  DSC03778

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


sshot-1

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


 sshot-2  sshot-4

 3. Bring 9 cups of water with Ginkgo, Water Chestnut, Pig’s Stomach and Pork to boil.


sshot-4a

4. Rinse and clean the Dried Tangerine peel


 sshot-6  sshot-7

 5. Put few pieces of White Pepper into Pig’s Stomach.


sshot-8

6.Put Tangerine Peel and the boiled ingredients into Slow Cooker. Bring water to boil over high heat. Then switch it to slow.


 sshot-9  sshot-10

sshot-11

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


sshot-12

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


DSC02893

DSC02896

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

method

sshot-1 sshot-2
sshot-3  

1. Cut off the fat. Then, flip the Stomach and remove the dirt.


 sshot-4  sshot-5
 sshot-6  

 2. Use 1 tbsp of salt to rub with Pig’s Stomach for about half minute. Then, Rinse it and do this process again.


 sshot-10  sshot-11
 sshot-12  sshot-13

 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.


 sshot-18  sshot-19

 4. Put Pig’s stomach into boiling water. After 2 minutes, put it into water.


 sshot-20  sshot-21
 sshot-22  sshot-23

 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.


 sshot-24  sshot-26

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


 sshot-28  DSC02891

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


Related Recipes:

DSC02896-190x140

Pig’s Stomach with Beancurd Sheet Soup

 DSC05169b-190x140 Strewed Pig’s Stomach with Supreme Soya Sauce

Chinese Recipe : Easy Roast Chicken

 

Chicken Leg 4 pcs
Chicken Wing 4 pcs
Marinade
Ginger Juice 1.5 tbsp
Chinese Rice Wine 1.5 tbsp
Sugar 1 tsp
Light Soy Sauce

2 tbsp

Salt

1/2 tsp

White pepper Little

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

Chinese Recipe : Stewed Chicken with Stem Ginger

 Chicken 1 Whole
 Stem Ginger 400 g
   
Seasoning for Chicken  
Corn starch 1.5 tsp
Sugar 1.5 tsp
Light Soy Sauce 1 tbsp
Oil 1/2 tbsp
   
 Ingredients for cooking  
 Oil 2 tbsp
 Salt 1/2 tsp to 1 tsp
 Water 1/2 Cup

 
   

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!

Chinese Soup Recipe : Kudzu with Snake-head Fish Soup

 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!

Chinese Recipe : Steamed Fish

 Flesh Fish (Garoupa)  1 whole (about 600 g)
 Spring Onion  3 sprigs
 Coriander  1 sprigs
   
 Seasonings :  
 Light Soy Sauce  2 tbsp
 Water  1 tbsp
 Sugar  1/2 tsp
 Oil  2 tbsp

 

1. Chop 1 sprigs of Spring Onion and Coriander.


   

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!

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

 Ingredients for 20 bowls of soup  
   
 Dried white cabbages  150 g
 Snake-head Fish  1 whole
 Carrot  1200 g
 Pork (Lean Meat)  600 g
 Dried Tangerine peel
 2 pieces
 Preserved Date  5 pieces
 Sweet apricot kernels  80 g
 Water  20 cups
 Salt  little

 

   
 

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!

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

 Chinese mushroom  150 g
 Black Hairy Moss  15 g
 Dried Oyster  50 g
 Bean vermicelli  20 g
 Bean curd strip  30 g
 Ginger  7 Slices
 Water  6 Cups
 Oil  
 Fermented Taro curd  2 Cubes
   
 Seasoning : for Chinese mushroom  
 Oil  1 tbsp
 Sugar  1 tsp
 Salt  1/2 tsp

 

   

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!

Chinese Recipe : Braised Tofu with Minced Pork

 Firm Bean Cake / Firm Tofu 900 g
 Minced Pork 100 g
 Ginger 1 slice
 Green Garlic 2 sprigs
 Oil 2 tbsp
   
 Seasonings  
 Light Soy Sauce  1 tbsp
 Dark Soy Sauce  1 tbsp
 Salt  1/2 tsp
 Oyster Flavored Sauce  1 tsp
 Water  1.5 cup

1. Heat the wok with 2 tbsp of Oil over medium heat. Add and saute Green Garlic and Ginger slice.


   

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!

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

 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!

Chinese Recipe : Stewed Chicken Wing with Potato and Onion

 Chicken Wing  8 pieces
 Onion  2 pieces
 Potato  600 g
 Shallot  2 cloves
 Celery  180 g
   
 – For boiling Chicken Wing –  
 Chinese Rice Wine 1 tbsp
 Ginger 1 slice
   
 – For Stir-fry Onion –  
 Oil 2 tbsp
 Water 1 cup
 Ginger Few Slices
   
 – For pan-fry Chicken Wing –  
 Oil 1 tbsp
 Light Soy Sauce 1.5 tbsp
   
 – For Stewing –  
 Water  
 Salt  1 tsp
 Sugar  1 tsp

 

   
   

 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!

Chinese Recipe : Pan-fried Shunde Pork

 Pork half lean meat / Pork Belly  400 g
 Shallot  7 cloves
 Spring Onion  2 sprigs
 Ginger  1 slices
 Oil  1.5 tbsp
   
 Marinade  
 Sugar  1.5 tsp
 Salt  1.5 tsp
 Soda Powder  1/4 tsp
 White Pepper  1 tsp
 Chinese Rice Wine  2 tsp
 Light Soy Sauce  1.5 tsp
 Sesame Oil  1 tsp
 Oil  2 tsp

 

   

 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!

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

DSC06455

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

 sshot-01  DSC00612

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


sshot-03 sshot-04
sshot-05 sshot-07

DSC00626

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


 sshot-08 sshot-09
 sshot-10  DSC06428

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


 DSC00627 DSC06436

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


 DSC00616  sshot-11
 sshot-13  DSC06445

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


 sshot-15 DSC06449

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.


sshot-16

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


DSC06455

Chinese Recipe : Pan-fried Meat Patties

 

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

Chinese Recipe : Steamed Chicken with Chinese Sausage

 Dressed Chicken  1 whole
 Chinese Sausage  1 piece
 Dried Mushrooms  20 g
 Red Dates  4 pieces
 Black Fungi  50g
 Spring Onion  2 sprigs
   
 Seasonings  
 Salt 1/2 tsp
 Ginger Juice 1 tbsp
 Corn starch 1 tbsp
 Light Soy sauce 1 tsp
 Oyster Flavored sauce 1 tsp
 Sugar 1/2 tsp
 Chinese Wine 1 tsp
 Sesame Oil 1/2 tsp
 Oil 1 tsp
 White Pepper Little

 

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!

Chinese Recipe : Stir-fried Pork with Mustard Tuber

 Pork Jowl  200g
 Mustard Tuber, sliced  80g
 Garlic  1 piece
 Hot Water  1/2 cup
 Oil  2 tbsp
   
 Seasonings  
 Sugar 1/2 tsp
 Corn starch 1/2 tbsp
 Oil 1/2 tbsp

   

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!

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

 For Green String Beans :  
 Green String Beans  450 g
 Ginger (pounded)  1 slice
 Oil  2 tbsp
 Salt  1/2 tsp
 Water  1/2 cup
   
 For Beef :  
 Sugar  1/2 tsp
 Oil  1/2 tbsp
 Cornstarch  1 tbsp
 Light soy sauce  1.5 tbsp
 Garlic (pounded)  Clove
 Beef (sliced) Tenderloin or Ribeye
 200 g
 Water  1/3 cup

 

1. Cut the Green String Beans into sections.


2. Mix the beef with Seasonings “Sugar, Oil and cornstarch” .


   

 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.


   

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!

Chinese Recipe : Deep-fried Spareribs with lemon grass

 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!

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

 Glutinous Rice  500g
 Preserved Sausage  1 piece
 Preserved Liver Sausage  1 piece
 Preserved Duck Thigh  1 piece
 Dried Shrimp  30g
 Dried Scallop  30g
 Ginger  20g
 Spring Onion  2 sprigs
 Coriander  2 sprigs
 Light Soy sauce  1.5 tbsp
 Sugar  1/2 tsp
 Oil  1 tbsp
 Water  For soaking dried shrimp and dried scallop. For Stir-fry Glutinous Rice

 

   

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!

 

Chinese Recipe : Stir-fried Radish with Bean Threads

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

 

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


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


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.

Chinese recipe : Stir-Fried Chicken with Celery

 Celery  600g
 Chicken  1 whole
 Carrot  50g
   
 Marinade for Chicken  
 Sugar 1/2 tsp
 Salt 1/4 tsp
 Constarch 1 tbsp
 Ginger juice 1/2 tsp
 Chinese Wine 1/2 tsp
 Oil 1 tsp
   
 Ingredients for Stir-fry  
 Ginger (Pounded) 2 slices
 Garlic (Pounded) 1 clove
 Shallot (Pounded) 1 clove
 Chicken soup 1/3 cup
 Soy sauce 1/2 tbsp
 Salt 1/3 tsp
 Oil For stir-fry

 

1. Above video shows how to de-bone a Chicken. Mix the Marinade and marinate the chicken for an hour.


   

 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!

Chinese Recipe : Steamed Fresh Scallops with Bean vermicelli

 Fresh Scallop  12 pieces
 Bean vermicelli  50g
 Spring Onion  1 sprig
 Coriander (with roots cut off, chopped)  1 sprig
 Chicken Broth  1/4 cup
   
 Seasonings  
 minced Garlic  2 tbsp
 Salt  1/4 tsp
 Sugar  1/4 tsp
 Oil  1/4 tsp

   

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.


Chinese Recipe : Fried Fish – Horsehead

 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!

Steps for cutting Chicken

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

How to make fish paste for cooking?

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.


  sshot-1

 2. Mix diced fillet and dried shrimps. Chop for about 10mins. Chop 2 sprigs of Spring Onion.


 sshot-05 sshot-06
 sshot-07  sshot-11

 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.


 sshot-3  

 5. Slap the minced fish for about 20 times. Make it more elastic.  Fish paste is ready