Category Archives: Stew

[Hong Kong Recipe] Stewed Beef Brisket with Tomato | Family Dishes


Home Cooking Recipe:Portuguese Chicken



 Potato  900g
 Carrot  400g
 Chicken  1 whole (about 1.9kg)
 Ginger  few slices
 Celery  200g
 Onion  1 piece
 Turmeric Powder  3 tbsp
 curry powder  1 tbsp
 Oil  2 tbsp
 Sugar  2 tsp
 Salt  1 tsp
 Evaporated Milk  about 400g
 Coconut Milk  about 300ml



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1.Potato:900g,peel and cut it into pieces

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

Set it aside for later use


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

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3. Chicken : 1 Whole. Remove Chicken skin (if keep the skin, very oily sauce finally).

rinse it. Then, cut it into pieces.

this is kidney and liver , remove the attached fat


4.prepare few slices of Ginger

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

cut Onion into pieces


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

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7. heat 2 tbsp of oil. stir-fry Celery, Onion and Ginger. after 1 minute, add Turmeric Powder and Curry Powder. Mix it.

Add Chicken, mix it. after half minute, add 1/2 cup of water, mix it

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8. add 2 tsp of Sugar, mix it. Add Carrot.

add 1/2 cup of water, mix it.  after half minute, add 1 tsp of Salt

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9. transfer all ingredients to a pot for braising. 

don’t waste the sauce in wok, let the sauce stained on potato, then, transfer it to pot

add 3 cups of water. Bring water to boil over high heat. Then, turn the heat to slow. Braise it for half hour

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10.  after half hour, add Evaporated Milk (about 400g). add Coconut Milk (about 300ml). 

mix it well, then cover it and bring it to boil. 

Then, taste it, add more salt if necessary (1/2 tsp of salt is added here)

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

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


Chinese Recipe : Braised Mutton in Fermented Tofu


 Mutton (chopped into bite-sized)

 1.8 kg

 Green Garlic

 3 sprigs


 100 g


 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


 6 tbsp






1. Sugarcane 150g, cut it into strips


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

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

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4. peeled  Water Chestnut : 200g

cut Water Chestnut into halves

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

cut Dried Tangerine peel into strips

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

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7. Ginger 100g,peel and slice it.  Put Ginger into boiling water and cook for 10 mins

after 10 mins, dish it up and set aside

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8. Mutton : 1.8kg, put it into boiling water for 2 mins (for removing the frozen taste)

after 2 mins, rinse the Mutton. dish it up and drain after rinse

(Skip this step if this is fresh Mutton)


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

add Preserved Bean curd, saute it

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

add 1 tsp of Rice Wine, mix it.

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

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12.  Add some water to wok, mix it with the sauce attached to wok. Then pour this to the pot.

add water until it cover the ingredients

bring water to boil over high heat. Then, simmer for 1 hour over slow heat. After 1 hour, try the mutton. if the mutton is not soft enough, simmer for half hour more and try it again. repeat this step until it soft


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

(Finally, 2.5 hours is needed for this Mutton)




。。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


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

-Preparation for Dried Bamboo Shoot-

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

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

Day 1 night,change water

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

Day 2 night, change water

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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

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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-

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

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


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 6. Green Garlic 3 sprigs, cut it into sections

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 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)。。

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 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


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

transfer all to a pot

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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

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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!


Chinese Recipe: Stewed Beef Brisket with Tomato


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


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

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

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

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

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

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

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

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

transfer it to the pot

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

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

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

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

Set it aside for later use


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

Cover it and cook for 15 mins

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

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



Chinese Recipe : Braised Bean Curd with Pork



 Bean Curd (for pan-fry)  3pcs (about 600g)
 Chinese Celery  about 60g
 Chinese Mushroom  30g
 Bamboo Shoots  1.2kg
 Pork  150g
 Garlic  1 clove
 Corn Starch  1 tsp
 – Ingredients for Sauce –  
 Oyster Sauce  1 tbsp
 Dark Soy Sauce  1/2 tbsp
 Water  1/2 cup
 – Seasoning for Pork –  
 Oil  1/2 tbsp
 Sugar  1/2 tsp
 Corn Starch  1 tsp
 Light Soy Sauce  1/2 tbsp


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1. Bean Curd (for pan-fry) : 3 pcs (about 600g).  Cut it into big pieces. 

Soak the Bean Curd in salted water for 30 mins. (will result in a better crust ). After 30 mins, drain

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

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

cut the Chinese Mushroom into halves

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4. Bamboo Shoots : 1.2kg,peel it

remove the outer layer

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5. Put the Bamboo Shoots into water, add 1 tsp of Salt. Bring water to boil. Then, switch heat to slow. Cook it for 30mins. After 30mins, dish it up and soak it in water.

Slice it after it comes to room temperature

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6. Pork : 150g, slice it.

Seasoning:add 1/2 tbsp of oil, 1/2 tsp of Sugar, 1 tsp of Corn Starch, 1/2 tbsp of Light Soy Sauce, mix it

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7. heat 2 tbsp of oil over medium heat. Pan-fry the Bean curd to brown colour by non-stick pan. Add some oil when necessary.

Dish it up when the colour of Bean Curd is changed to brown


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

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8. heat 1 tbsp of oil, saute a pounded Garlic, add and stir-fry the pork,

when the pork colour is changed, add 1/3 cup of water, after half minute, dish it up and set aside

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9. add the sauce to the hot wok, add Chinese mushroom and Bamboo Shoots,

add 2 cup of waters, cover it, bring sauce to boil

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10. add the Bean Curd and Pork,

Cover it again and cook for 6 mins.



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

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12. after 6 mins,add the Chinese Celery. Mix it Gently. after half minute, stir and add the corn starch water.

stir until the sauce thicken, Serve!



Chinese Recipe : 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 : Stewed Lotus Root with Spareribs



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


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1. Rinse spareribs (600g), then drain

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2. Peel the Lotus Roots : 1.2kg

remove both ends, cut the Lotus Root into pieces


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

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

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5. Stir-fried the spareribs for 2 minutes, add 1 tbsp of Light Soy Sauce, mix it. add the Lotus Root, mix it

add 1 tsp of Sugar, mix it. Transfer all to a pot.

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6. Add some water to wok, mix it with the sauce attached to wok. Then pour this to the pot.

add water until almost cover the ingredients

cover it, bring water to boil. Then, simmer for 1 hour

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


Chinese Recipe : 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 Recipe: Stewed Tomato with Minced Pork



 Tomato (Better use more sour Tomato)  800g
 Minced pork  150g
 Ginger  1slice
 Garlic  2 cloves
 Water  1 cup
 Seasoning – for Tomato  
 Sugar  2 tsp
 Salt  1/2 tsp
 Seasoning –   
 Oil  1/2 tbsp
 Sugar  1/2 tsp
 Corn starch  1 tsp
 Light Soy Sauce  2 tsp


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

after half minute, rinse and peel the tomatos.

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2. cut tomatos into pieces, remove the hard portion of the core.

Pound a slice of Ginger and 2 cloves of Garlic, add 2 tsp of Sugar, 1/2 tsp of Salt, 

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3. minced pork (150g), add 1/2 tbsp of oil, 1/2 tsp of Sugar, 1 tsp of Corn starch, 2 tsp of Light Soy Sauce. Mix the minced pork with seasoning well

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4. heat the ginger, garlic and 1 tbsp of oil over high heat. Then, add and stir-fry the tomato. Add 1 cup of water.

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

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


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


Chinese Recipe: Stewed Fuzzy Melon with Asparagus Bean



Fuzzy melon / Hairy gourd  600g
 Dried Shrimp  40g
 Bean vermicelli  50g
 Ginger  1 slice
 Water  half cup (for soaking Bean vermicelli )
 – For cooking –  
 Oil  1 tbsp
 Water  2 cups
 Salt  1/2 tsp
 Sugar  1/2 tsp


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

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

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


4. 1 slice of pounded Ginger

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

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6. add and stir-fry Fuzzy melon.

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

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7. after about 4 minutes, add 1/2 tsp of Salt, 1/2 tsp of Sugar. Then, place the Asparagus Bean on top (prevent it turns too soft). Cover it, turn the heat to medium


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

After 1 minute, dish it up and Serve!


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


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


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

 Remove the Bone

 Cut here for next cleaning process

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2.Remove the teeth

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

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

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4. Scratch the White Layer off.  Clean the groove

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

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


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

Chinese Recipe : Fish Belly Stewed with Asparagus Bean



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


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



rinse the fish belly, set aside for next step

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


Rinse Asparagus Bean, dish it up and set aside.

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

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


5. Saute two sides of Fish Belly


6.  Add and stir-fry Asparagus Bean

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

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

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

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

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


Chinese Recipe : Stewed Straw Mushrooms with Roasted Pork



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

1 cup (For the sauce),

Some water for boiling Straw Mushrooms and Roasted Pork

 Oil 2 tbsp
 Sugar 1 tsp
 Salt 1/2 tsp


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

Rinse Straw Mushroom. Then, set aside.


2. Cut a sprig of Spring Onion into sections.

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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.

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

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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

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

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

Cover it again and cook for another 5 minutes. 


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


8. Serve!

Chinese Recipe : Strewed Turkey Gizzard with Supreme Soya Sauce



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


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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.

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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

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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.

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

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


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



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


 A. Preparation – Wash the Pig’s Stomach

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

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

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

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

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5. Scratch the outer thin layer off. Flip the Pig’s Stomach, cut the fat and rinse it. Then, flip the Pig’s stomach again.

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

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


 B. Cooking Method

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

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

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

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

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

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


Chinese Recipe :Stewed Pig’s Knuckle with Preserved Vegetables



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


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1.  Wash the preserved Vegetables, then drain

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

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

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



5.  After 45 minutes, Serve!

Chinese Recipe : Deep Fried Stuffed Fish with Dried Winter Melon



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


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

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

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

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

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

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

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


12.  Dish it up and serve it hot!

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

Rice Wine
1 tbsp
Black Rice Vinegar 2 tbsp
Sugar 3 tbsp
Light Soy Sauce
4 tbsp
Water 5 tbsp
Pork Spareribs
600 g
Ginger few slices

1. Rinse the ribs

2. Add seasonings into a pot : Rise Wine (1 tbsp)、Vinegar (2 tbsp)、Sugar (3 tbsp)、Light Soy Sauce (4 tbsp)、Water (5 tbsp).

3. Add the ribs and mix all ingredients well.

4. Add few slices of Ginger

5.Bring ingredients to boil over high heat. Turn heat to slow and stew for 15 minutes.

6. After 15 minutes, switch off the fire and marinate for an hour.

7. After an hour, bring sauce to boil over high heat. Then, turn heat to medium and cook until the sauce thickens.

8. Dish it up and serve it hot.

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
 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
 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 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 –  
 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 : Stewed Preserved Duck with Taro

 Taro (Tips : Choose light weight Taro)
 Chinese Preserved Duck Thigh  1 piece
 Green garlic  1 sprig
 Ginger (Pounded)  1 slice
 Oil  1 tbsp
 Water  for Stewing



1. Cut Taro in pieces, Green Garlic in section and pound the ginger.

2. Rinse the Chinese preserved duck thigh. Boil it in boiling water for 1 minute.


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


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


5. Turn the heat to high until boiling. Then, turn it to medium until the Taro soft (within 30 minutes). In the meantime, stir all ingredients in every 5 minutes. And try to use a chopstick to insert into taro. Taro is well done if a chopstick is able to insert into taro. Boil for a bit longer if you prefer the Taro is softer. And finally most of the water will be absorbed by Taro.

6. Serve!


Chinese Recipe : Supreme Soy Sauce Pigeon


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


1. Wash pigeons, then wipe them to dry.


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


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


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


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


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

7. Pour some sauce over pigeons when serve.

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

Pig’s Knuckle :
 1 piece (about 1kg)
Seasonings :

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

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