Vegetarian Wrap ( 素菜卷）

This is transform from vegetarian roast duck, trying to make it more interesting.





These are what you need ...............


Utensils

Wok
2 long sticks


Ingredients

1 yellow pepper, shredded
1 small size carrot, shredded
50gm Chinese spinach
3 mushroom, soak over night before use, shredded
1 tofu skin, cut into 2 pieces
Oil
1 tablespoon oyster sauce
1 teaspoon salt
1 tablespoon sugar
2 tablespoons soy sauce


Instructions

Heat up the wok with some oil, stir fry mushroom, pepper and carrot, then add in oyster sauce, salt, sugar and soy sauce, last add in the Chinese spinach, just fry for another few seconds, scoop up leave it cold down. Lay the 1st tofu skin flat, brush with some gravy from the dish, this is for the ease to wrap. Fill enough amount of the dish on the tofu skin, then cover with the 2nd tofu skin. Now wrap the tofu skin into rectangle shape, secure the two end with two long sticks. Heat up the wok with oil again, put the wrap into the wok fry it with low flame till is golden brown and crisp. Cut into big pieces when serve.

Yellow Cucumber Soup (老黄瓜汤)

Consuming this soup is good for the skin and lung, off course also helps to prevent aging. It is high in dietary fiber, calcium, iron and rich in vitamin A, B6 and C.



These are what you need .........


Utensils

Pot


Ingredients

1 medium size yellow cucumber, peel the skin, cut to half, scoop out the seeds, cut into big chunk
100gm pork rib
2 honey dates
8 dried chestnut
Salt to taste


Instructions

1. Put all the ingredients to the pot except salt, fill with 1500ml water
2. Bring to boil with high flame, keep boiling with high flame for 15 minutes
3. Turn to low flame boil for another 2 hours
4. Add salt to taste. 

Now the dish is ready to serve ..........

Fried Asparagus With Shrimp

 A dish that everyone should familiar with........





These are what you need .............



Utensils

Wok


Ingredients

200gm Asparagus, cut off 2" from the end, the rest cut into 2" long
150gm shrimp, unshell
Oil
Pinch of salt and pepper to season the shrimp
Some clove of garlic, finely chopped


Instructions

Heat up the wok with oil, stir fry the shrimp and garlic till fragrance, add in asparagus, keep stir frying for another 2 minutes with pinch of salt to taste. Now the dish is ready to serve ...........

Salmon Batayaki

This is my favourite dish, Salmon Batayaki ......






These are what you need ...........



Utensils

Frying pan (non stick)


Ingredients

1 salmon
Some vege for garnish
Pinch of salt and pepper for seasoning
1 tablespoon butter
2 tablespoons soy sauce


Instructions

Season salmon with salt and pepper. Heat up the pan with medium flame, fry the salmon for couple of minutes then turn other side for another couple of minutes. When is almost done, add in butter and soy sauce. Now your dish is ready to serve.......

Fried Sausage Salad

A simple yet healthy dinner, another day for not feel like having rice.






These are what you need ..........


Utensils

Frying pan


Ingredients

3 sausages, sliced
1 onion, cut into big pieces
Few lettuce
1 tablespoon olive oil
1 tablespoon soy sauce


Instructions

Heat up the frying pan with olive oil, stir fry sausages till fragrance, add in onion and soy sauce, stirring for another 2 minutes. Lay lettuce on plate then put the fried sausages in center, now your dinner is serve ...........

Radish Fried Beef (红烧牛肉)

Raining day is perfect day for having beef but this is a Chinese
dish with beef.






These are what you need ............



Utensils

Wok


Ingredients

150gm beef, marinate with red wine one night before (this will help to tenderise the meat), diced
1 radish, diced
1 spring onion, cut into 2" long
Oil
Salt
Pepper
2 tablespoons of soy sauce
50ml water


Instructions

Heat up wok with oil, stir fry the radish for few minutes then add in beef, keep stir fry for a while, add in water turn to high flame bring to boil. Shimmer for few minutes, add in salt, pepper and soy sauce. Keep stirring till water is reducing to form gravy, add in spring onion. Now your dish is ready to serve ...........

 

 

Taiwan Fried Chicken (咸酥鸡)

Let's be Taiwanese today,  thank you to the sundry shop in the market selling sweet potato starch.




These are what you need .......


Utensils

Pot
Air flyer


Ingredients

3 chicken drums, without skin, without bone, cut into small pieces
1 egg beaten
3 teaspoons sugar
3 tablespoons Hua Tiao rice wine
100gm sweet potato starch
Oil
Few coriander for garnish
Some Ajishio
Pinch of pepper

Instructions

Marinate chicken with sugar and rice wine for 1/2 hour, add in the beaten egg follow by sweet potato starch, by then heat up the pot with lot of oil to deep fry the chicken, when chicken turn to light brown, take out from pot transfer to air flyer, set air flyer to
200° fry till golden brown. Garnish the chicken with coriander. Now is ready to serve........



Tips : Purpose to transfer to air flyer is to reduce        the feeling of oiliness from the deep fry

Stuffed Mushroom

When the fragrance of mushroom meets up with the sweetness of water chestnut,  they become perfect match




These are what you need ...........


Utensils

Rice cooker


Ingredients

150gm minced pork
1/2 carrot, diced
4 water chestnut, diced
4 big mushroom (soak one night before use)
1 teaspoon salt
2 tablespoons soy sauce
1 big tablespoon Hua Tiao rice wine


Instructions

Mixing minced pork, carrot, water chestnut, salt, soy sauce and rice wine all together, marinate for 1/2 an hour. Remove the stem from mushroom and trim the edge, stuff in the mixture, press lightly to shape. Just steam them while you are cooking your rice, when your rice is done, the stuffed mushroom also ready to serve.

 

 

Fried Shrimp Roll

This is a teow chew dish, a bit complicated compare to my previous dishes but it really taste good as compare to those selling outside.



These are what you need ..........

Utensils

Wok


Ingredients

300gm half fat half lean pork, diced
300gm shrimp,  diced
3 beancurd skin, size 10" X 8"
4 water chestnut, diced
1/2 carrot, diced
Spring onion, finely cut
2 teaspoons salt
4 tablespoons soy sauce
1 big tablespoon sesame oil
4 tablespoons Hua Tiao rice wine
1 teaspoon of pepper
2 tablespoons plain flour
1 teaspoon plain flour add with 1 tablespoon water
(This is for seal the edge of the bean curb skin)
Oil

Instructions

Use a big bowl mix the pork, shrimp, water chestnut, carrot, spring onion, salt, soy sauce, sesame oil, rice wine, pepper, plain flour all together, marinate the mixture for 1/2 hour. Cut the beancurd skin into rectangle shape, take 2 big tablespoons of the mixture put on the beancurd skin then roll it, seal the edge with the flour water. Cut the shrimp roll into 4 big pieces. Heat up the wok with oil with medium flame, fry the pieces of shrimp rolls till both side golden brown. Now is ready to serve ........

 

 

Smoked Salmon On Toast

This is a lovely party finger food, delicious yet easy to prepare.






These are what you need ..........




Utensils

Toaster
12" X 8" baking pan


Ingredients

8 pcs of bread cut off the edge, toasted
1 packard of cream cheese
1 packard of smoked salmon
1/2 lemon, juiced
Coriander for garnish


Instructions

Mix the cream cheese with lemon juice, set aside.   Lay the toasted bread on baking tray evenly, spread the cream cheese mixture evenly on top of the bread, now lay another layer of smoked salmon on top of the cream cheese. Leave the pan in fridge at least for 1 hour, after that take out from fridge cut it into small pieces and garnish each of them with coriander. Now is ready to serve .......

Basil Leaves Stir Fry With Eggplant

Always love the fragrance of basil leaf and it go so well with
eggplant, this is one of my favourite dish.




These are what you need ............

 Utensils

Wok

Ingredients

2 eggplant cut into big pieces
50mg dried prawns without shell
3 stalks of basil leaf
1 tablespoons of bean paste dilute with 3 tablespoons of water
Oil

Instructions

Soak dried prawns with hot water for 20 mins pour away the water, leave aside. Pluck all the basil leaves, leave aside. Heat up wok with oil, stir fry the dried prawns till fragrance, add in eggplants stir fry for a while, add in bean paste and basil leaves, stir fry till dry. Now your dish is ready to serve.

 

Home Made Roast Pork

Today went to market saw some nice and fresh pork belly,
well..... why not make roast pork.





These are what you need ..............


Utensils

Oven


Ingredients

400gm of pork belly
Garlic finely chopped
Salt


Instructions

Wash the pork belly and dry it with kitchen towel, deeply cut twice at the bottom of the belly, generously rub the belly with salt all over, stuff it the chopped garlic at the cut. Lay a layer of aluminum foil on the baking tray, put the belly on it. Put into centre of the oven with 180° for 1 hour, turn the tray around after 1/2 hour to make sure the belly is evenly roast. After 1 hour turn the temperature to 220° and move the tray to highest level of the oven, roast for another 10 to 15 mins, this is to crisp the skin. Take out from the oven set aside to let it cold then cut it into pieces, now the roast pork is ready to serve.

Seaweed Beet Root soup (紫菜甜菜根瘦身汤)

Sometimes during dinner I don't feel like having rice nor salad, a bowl of hot and nutritious soup just do good for me.

These are what you need .........

Utensils

Pot

Ingredients

Pork bone broth 200ml

Water 300ml

1 Carrot roughly cut

1 beet root roughly cut

2 wedges seaweed

Several fish ball 

Salt to taste

Instructions

1. Put in broth, water, carrot and beet root, bring to boil then turn to medium flame simmer for 1/2 hours
2. Add in seaweed and fish ball shimmer another 10 mins 
3. Add salt to taste

Now your soup is ready to serve.