Category Archives: BOIL

[Hong Kong Recipe] Chinese Sausage and Taro Rice (6 bowls of rice)

[Hong Kong Recipe] Stir-fry Silver Pin Noodles with Pork, Mushroom, Egg and Mung bean sprouts

[Hong Kong Recipe] Rice Dumplings |AMAZING !!!

Cantonese Dessert Recipe : Peach Resin with Honey Locust Seed in Coconut Milk

Chinese Soup Recipe:Blotched Snakehead Fish with Carrot and Green Radish Soup(for 12 persons)

Blotched Snakehead Fish 1 whole (about 800g)
Pork (Lean Meat) 600g
Dried Tangerine peel 2 pcs
Dried Honey Dates 100g
Sweet Apricot Kernel 70g
Sea Coconut 1 whole
Carrot 1.2kg
Green Radish 600g


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


2. Dried Honey Dates :100g, Sweet Apricot Kernel : 70g, rinse it.


3. Sea Coconut:1 whole,rinse and slice it

4. Carrot : 1.2kg, Green Radish : 600g, Peel Green Radish and Carrot.  cut them into pieces


5. Add water into a slower cooker : about 20 cups. Add Sweet Apricot Kernel, Green Radish, Carrot, Sea Coconut and Dried Tangerine peel .  Bring water to boil.


6. Pork (Lean Meat) : 600g, remove the attached fat。Cut the Port into pieces.


7. bring water to boil with the pork together, keep boiling for 3 mins. after 3 mins, rinse it. Put the pork into slow cooker


8. Blotched Snakehead Fish : 1 whole (about 800g), Cut Blotched Snakehead Fish, into halves, make two cuts on back (release the flavour to soup easier).  wash the fish, remove the fish blood


9. 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


10. Too full. Keep some water for later use. Refill the water when some water is evaporated. Remember to reheat the water first.
bring water to boil over high heat. then, cook over slow heat for 3 hours. (2.5 hour is possible if the Sweet Apricot Kernel become soft.)

11. after 3 hours, add salt before serve!

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



 Dried Tangerine peel  2 pcs
 Dried Honey Dates  100g
 Sweet Apricot Kernel  70g
 Ginger  1 slice
 Water   20 cups
 Dried Octopus  2pcs (about 150g)
 Watercress  1.8kg
 Blotched Snakehead Fish  1 whole, about 900g
 Pork (lean meat)  600g
 Salt  1 tsp


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

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2.  Dried Honey Dates :100g, rinse it

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3. Sweet Apricot Kernel : 70g, rinse it

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4. pound a thick slice of Ginger, put Dried Tangerine peel,  Dried Honey Dates, Sweet Apricot Kernel, Ginger and 20 cups of Water into slow cooker. Bring water to boil.

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

remove the octopus skin

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6. Watercress:1.8kg, wash the Watercress

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7. Blotched Snakehead Fish:1whole(about 900g), remove the fish scales by knife (if any)

cut it into halves, make two cuts on back  (release the flavour to soup easier), wash the fish, remove the fish blood

set it aside after wash

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8.  Pork(Lean meat) : 600g, remove the attached fat, bring water to boil with the pork together.

keep boiling for 3 mins.  after 3 mins, transfer the pork to the slow cooker


9. add octopus to slow cooker

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10.  put the fish into boiling water, after half minute, wash the fish. remove the slime on skin

put fish into soup bag, put the soup bag into slow cooker

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11.  bring water to boil, then, put half of Watercress into boiling water (if too many Watercress, do this twice).

after 1 minute,transfer the watercress into slow cooker

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12. Too full. Keep some water for later use. Refill the water when some water is evaporated.

bring water to boil over high heat.  then, cook over slow heat for 2.5 hours


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



if cook the Watercress before water is boiling, the soup will taste bitter. that’s why must bring water to boil before adding Watercress

if put many watercress into a slow cooker in the same time, the slow cooker need to spend long time to bring water to boil again. Soup taste bitter

so, use boiling water to heat Watercress separately first. Then, transfer the hot Watercress into slow cooker (water in slow cooker is boiling)

by this method, slow cooker can bring water to boil again in short time. no bitter taste.



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


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

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


2.Pound  a slice of Ginger

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

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

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

Tear it into pieces


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

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

after 1 hour, add salt for seasoning




Chinese Recipe : Supreme Soy Sauce Chicken


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


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

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

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

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


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

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

add 1 tsp of Rice Wine

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

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

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

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

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

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

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

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

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

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

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

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12. add 1 tsp of Salt, crush it

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

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


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



Chinese Recipe : Braised Fish Head with Bean Curd Stick



 Head of Big Head Fish  1 whole (about 600g)
 Chinese mushroom  30g
 Deep fried Bean Curd Stick  about 250g
 Welsh onion  1 sprig
 Ginger  10 slices
 -Seasoning for Fish head-  
 Light Soy Sauce  1tbsp
 Rice Wine  1tbsp
 Egg white  1 piece
 Plain Flour  1/2 cup
 -For deep fry the Fish head-  
 -For braising the mushroom-  
 Water  6 cups
 -Final seasoning-  
 Salt  1 tsp
 Sugar  1/2 tsp


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


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

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

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

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5. add 1 tbsp of rice vinegar into water. Then, bring water to boil. Add the Bean Curd Stick and cook for 2 minutes.

After 2 mins, rinse it, squeeze out the water and sour taste

(QN: why add vinegar?)

(Ans: Vinegar is very effective in removing oil)

(If the Vinegar is not squeezed out after this process, it may cause sour. Sometimes, this is the reason for why sour taste from Dim Sum)

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

Cut Welsh onion into sections

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7. Seasoning for Fish Head : 1 tbsp of Light Soy Sauce, 1tbsp of Rice Wine, 1 piece of Egg White, mix it well.

Then, add half cup of Plain Flour, mix it well

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8. heat the oil until you see the bubbles coming out from Chopstick. Then, 

deep fry the Fish head until the color is changed to brown. Dish it up and set aside

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9. heat 1 tbsp of oil and about 10 slices of Ginger over medium heat. Then, add and saute the Welsh Onion.

After 1 minute, dish it up and set aside

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10.  add the softed mushroom and 6 cups of water into a pot. Bring it to boil.

Then, add the Bean Curd Stick, the sauted Ginger and half of Welsh Onion. 

Bring it to boil. Then, braise it over medium heat for 30 mins.

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11. add the Fish Head and the Braised stuff. Bring it to boil over high heat. Then, add 1 tsp of Salt and 1/2 tsp of Sugar.

Cover it and cook for 5 mins. Then, add the Welsh Onion. Dish it up and serve!


Chinese Soup Recipe:Potato with Tomato Soup



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


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

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

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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

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

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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!


Chinese Soup Recipe: Winter Melon Soup (for summer)



 Winter Melon


 Chinese Date


 White Hyacinth Bean


 Rice bean


 Common Rush


 Dried Tangerine peel



 24 cups



1. Put 24 cups of Water into a slow cooker





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



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



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





5. wash Winter Melon : 2.4kg.

remove the core and cut the winter melon into big pieces



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


7. after 3 hours, serve!


Chinese Recipe : Shanghai Fried Noodles



 -Ingredient for 2 noodles




 Dried Chinese Mushroom







 about 150 g

 Thick Noodles




 -Seasoning:for Chinese Mushroom-





 1/2 tbsp


 6 cups



 -Marinade:for pork-




 Corn Starch




 Light Soy Sauce




 -Seasoning:For Stir-fry the pork-






 Light Soy Sauce

 1/2 tbsp



 -Seasoning:For Egg-








 -Seasoning:For Cabbage-



 1/2 tbsp

 Ginger (pounded)



 1/4 tsp


 1/2 cup



 -Seasoning:For Thick Noodles-




 Light Soy Sauce







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. 





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





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





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





5. heat 2 tbsp of oil,  fry the egg

Cut the egg into strips





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

Rinse the cabbage






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







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.





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.





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



Chinese Recipe: Watercress Soup with Fish paste



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



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

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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.


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



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


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

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

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3.  Pork (Lean meat) : 600 g,  Pork Liver : 150 g

Put the Pork and Liver into water. Bring water to boil. Boil it for 2 mins. After boiling for 2 mins, transfer the pork and liver to slow cooker

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4.  add the Octopus,  add about 12 cups of boiling water to cover the ingredients

Bring water to boil. Then, switch it to slow heat and cook for 2.5 hours.



Chinese Recipe : Pork and Lettuce Congee



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

 1tbsp (for curing the pork)

  1/2 tbsp (for curing the Lettuce)

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


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

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

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

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

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

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

Cover it. Bring water to boil.

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

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7.  chop 50g of Ginger, 

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

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

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

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

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

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

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 10.  after half hour , squeeze out the Lettuce juice

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


Chinese Soup Recipe: Pork Spareribs Soup with Chestnuts and Mushrooms



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


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

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

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

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

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

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


7.  season it with salt before serve!

Chinese Dessert Recipe : Sweet Potato Soup



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


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1. Rinse Sweet Potato (600g)

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

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

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 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.


5. Serve!

Chinese Recipe : Spareribs and Edible Frogs Pot Rice



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


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1. Rinse the Edible Frogs

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2. Remove the fingers.

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

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3.  Cut the Frog into 4 pieces

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


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

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

Mix and squash Garlic and Fermented Soy Bean.

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

Then, mix the sauce with pork spareribs.

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

  Then, Mix Spareribs and Edible Frogs

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

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

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

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

Add some salted minced Garlic on Scallops.

Then, cover and cook for 3 minutes more.

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

Turn the heat off. Let stand 10 minutes before serving 


12.  Serve!

Chinese Soup Recipe:Pork Pancreas with Corn Soup



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



1.  Pork Pancreas : 4pcs, remove the fat


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

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 3.  After 5 minutes, rinse the Pork Pancreas


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


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


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



7.  after 2 hours, Season it with salt


Chinese Dessert Recipe:Water Chestnut Sweet Soup



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


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1.  Peel and rinse the Water Chestnut 

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


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


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

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


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


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

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8.  Switch off the heat, add beaten egg


9. Cool down and fringe. Ready to serve

Chinese Recipe : Cantonese Red Bean Dumpling

Ingredient for 20 pcs
Black Glutinous Rice 500 g
Glutinous Rice
1200 g
Red Bean
500 g
Salted Egg
10 pcs
Bamboo Leaves

40 pcs (wrapping style “a”)

80 pcs (wrapping style “b”)

Salt 5 tsp
Oil 10 tbsp

1. Rinse Red Bean, Soak for over night and drain.

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

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

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

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

6. Cook bamboo leaves in boiling water until soft (about 3 minutes). Remove, wipe it to clean and trim both ends.

 7. Wrap the ingredients with leaves and tie with string.


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


Use Pressure Cooker :

Cook for 35 mins after boiling. Then, switch off the fire and let it rest inside the cooker for 30 mins before open the cooker lid.


(wrapping style “a”)


(wrapping style “b”)

9. You may serve it with sugar!

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



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


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


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.


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


Chinese recipe : Sago and Beans Dessert


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



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


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

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

Serve hot or cold


Chinese Recipe : Ginger Flavoured Sweet Dumplings

 Ingredients for 16 balls  
 Glutinous rice flour :
 Rice Flour :
 2 tbsp
 Water :
 Slab sugar or Brown Sugar :
 1/2 piece or 30g
 Ginger Flavoured Syrup
 Ginger juice :
 1.5 tbsp
 Slab Sugar :
 1.5 pcs (about 90g)
 Water :
 2 cups



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

2. Divide half Slab sugar into 16 small pieces.



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


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


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



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