Tag Archives: Pork

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 Recipe : Stir-fried Prawns and Pork Slices with Broccoli



 Broccoli :
 2 pieces
 Pork Collar meat (sliced) :
 Prawns :
 Salt (for soaking the Prawns,make it crispy) :
 1/2 tsp
 Marinade -For Pork  
 Oil :
 Sugar :
 1/2 tsp
 Potato Starch :
 Seasoning (A)- Broccoli  
 Oil :
 Sugar :
 1/2 tsp
 Salt :
 1/2 tsp
 Ginger juice :
For Stir-fry
 Oil :
 Garlic (Chopped) :
 1 pcs
 Ginger (pounded):
 2 slices
 Salt :
 1/2 tsp
 Light Soy Sauce :
 1 tbsp
 Cornstarch :
 Water :



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


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

3. Mix Marinade with sliced Pork.

4. Wash broccoli and cut into floweret


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


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


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

7.Dish up

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