Tag Archives: 中式食譜

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

[Hong Kong Recipe] Stir-fried Sour Pickled Green Mustard with Pork and Gluten | Wow!🙀 Tasty! 😻

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

[Hong Kong Recipe] Deep Fried Stuffed Fish | Traditional


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

[Hong Kong Recipe] Steamed Grass Carp Belly

[Hong Kong Recipe] Fabulous Fried Fish ~ Bombay Duck ~

[Hong Kong Recipe] Turnip Cake with Preserved Meat | Dim Sum

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


[Hong Kong Recipe] Steamed Pork with Dried Salted Fish | Family Dishes

[Hong Kong Recipe] Pan-Fried Lemongrass Pork Jowl

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

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

[Hong Kong Recipe] : Thai Lemongrass Chicken Wings

[Hong Kong Recipe] Plum Wine, Plum Soda, Pineapple Wine [Refreshing]

Hong Kong Recipe : Supreme Steamed Pork Patty

Hong Kong Recipe : Stir-Fried Bitter Melon with Pork in Black Bean Sauce

Hong Kong Recipe : Ham & Scallion Steamed Bun

Hong Kong recipe: Stuffed Chili & Fish Cake – 2nd edition

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

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 : Stir-fried Seafood and Pork with Cashew


 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


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

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

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

Dice the pork

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4. Pound a Garlic

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

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

Onion 1/2 piece, cut it into pieces

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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.

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

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

(for making the shrimp more crispy)

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

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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

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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

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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


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

mix it well, Serve!


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 : Stir-fried Cucumber with Black Fungi and Pork



 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


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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

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

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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..)

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4. pound a slice of Ginger, pound 2 Garlic

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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)

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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)


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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

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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!


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 : 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

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

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

(for making the shrimp more crispy)

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

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

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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.

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

Switch off the heat, cover it for half minute

Chinese Recipe : Fried Noodles with Shredded Pork



 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
 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


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1. Rinse Green Bean Sprouts : 150g,  

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

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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)

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

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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.

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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

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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

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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

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

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9. cut the egg into strips


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

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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.

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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)

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



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 : Pan-fried Chicken Wings



 Chicken Wingette



 1 tbsp



 Marinade :


 Ginger Juice

 1 tbsp

 Rice Wine

 1 tbsp

 Light Soy Sauce

 2 tbsp


 1 tsp




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





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



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




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


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



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



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



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


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

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 : 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 : 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 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
  3 cups
  For pan-fry

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

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

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

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


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

(keep the water for next step)

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6. add 3 cups of water totally

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

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

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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

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


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

Chinese Recipe: Stir-fry Bitter Gourd with Pork



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

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


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

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 2. Rinse and slice the Bitter Gourd

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

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3.  Rinse and slice the Pork (300g).

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


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

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

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 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

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 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.

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


Chinese Recipe : Stewed Chicken with Potato and Tomato



 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


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

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

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


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


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


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

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7. Bacon : 2 slices. Cut it into sections

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

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

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

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


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

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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.


13. after half hour, Done!


Chinese Recipe : Fried Stuffed Chili


 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 :
 Water :
 2 tbsp (For minced Fish)
 Oil :
 2 tbsp
 Soy Sauce :
 2 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.


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.

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Chinese Recipe (Preparation): How to wash 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.

Related Recipes:


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
Ginger Juice 1.5 tbsp
Chinese Rice Wine 1.5 tbsp
Sugar 1 tsp
Light Soy Sauce

2 tbsp


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 : 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.