Stir Fry Fish Fillet with Ginger and Scallion

Stir  Fry Fish Fillet with Ginger and Scallion

Stir Fry Fish Fillet with Ginger and Scallion

Vegetable Pao ( Sang Yoke Pao)

Vegetable Pao ( Sang Yoke Pao)

Vegetable Pao ( Sang Yoke Pao)

Stir Fry Soy Bean Sprout with Shrimps ( Tai Tao Nga)

Stir Fry Soy Bean Sprout with Shrimps ( Tai Tao Nga)

Stir Fry Soy Bean Sprout with Shrimps ( Tai Tao Nga)

Crispy Vegetarian Goose

Among all the vegetarian dishes, Vegetarian Goose is considered my first choice. Especially those which are made by my mother in law. She makes the best Vegetarian Goose i've ever had. She really put in a lot of time and patience when she makes Vegetarian Goose. Talk about it I have not eaten her Vegetarian Goose for quite sometime already. Haiya! I should have asked her to make me some when she came to visit us last year. By the way, this is not my mother in law recipe but it still tastes very yummy. Try it, you will know.

Crispy Vegetarian Goose

    Ingredients   :

    10     slices bean curd skins

    1/2    teaspoon sesame oil

    1/2    teaspoon dark sauce

    1       teaspoon soy sauce

    1       cube red fermented bean curd

    112   teaspoon sugar

    1/3    cup water

    toothpicks 

    pinch of salt

    Method   :

    Mix well the above ingredients in a bowl. Open one of the bean curd skin, scoop some of the sauce 

    and spread on the bean curd. Fold the bean curd into a rectangle shape and pin it with some toothpicks

    Repeat the process with all the bean curd skin and sauce.

    Place all the wrapped bean curd skin in a steamer and steam for about 10 minutes. Remove and leave

    it to cold.

    Get ready some hot oil and fry the bean curd on each side until crispy or golden brown. Remove from
    place it on a strainer. Leave it cold, remove toothpicks before cut. 

  

    Enjoy!!!

   

Crispy Vegetarian Goose

Roast Duck Wonton Noodle

I like wonton noodle very much. I love the dry wonton noodle or in the soup. Doesn't matter it goes with wonton, duck or just plain. It is my all time favorite noodle. It was so addicting especially when adding in with some green pickle. I can say Restaurant Hung Kee's wonton noodle are still the best but they charge a bit too costly. One of the most expensive wonton noodle I ever had. After all this noodle is quite easy to make, might as well I purchase a whole roast duck and just prepare noodles at home. Everyone loves it very much.

Roast Duck Wonton Noodle

   Ingredients   :

   1       lb chinese wonton noodle, split into 5 portions

   4       teaspoon dark soy sauce, split into 5 portions

   4       teaspoon shallot oil, split into 5 portions

   5       teaspoon light soy sauce, split into 5 portions

   5       teaspoon oyster sauce, split into 5 portions

   21/2  teaspoon sesame oil, split into 5 portions

   1/2    cup chicken broth, add
   1/2    lb yu choy, trim and cut

   2       stalk green onion, trim and thinly slice
   roast duck, chopped into pieces

   dash in pepper powder 

   enough water to blanch noodle

   some ice water

   

    Method   :

   Prepare sauces into 5 difference plates before cooking the wonton noodles. 

   Add wonton noodle into the boiling water and cook for about 15 seconds. Remove noodle from hot
   water and rinse into a bowl of ice water. ( This step is to make the noodle becomes more crunchier)
   Return the noodle into the hot boiling water and cook for another 15 seconds.

   Pick up the noodle from the hot water, drain water and mix with the prepared sauce. Blanch yu choy in
   the hot water. Removed and place it into a bowl. Set aside.

   Place duck onto the noodle,  add yu choy and sprinkle with green onion before serve immediately.
   Don't forget about the green pickle chili.

   Enjoy!!!
  

  

Roast Duck Wonton Noodle

Crabs in Tomato Sauce

As I am a seafood lover, crabs are sure the first in the list. The Crabs in Tomato Sauce is one of my childhood favorite dishes. My family always cooked this whenever they can get crabs for a good bargain. And this dish is one of my mom's signature dish. It's so yummy. A good recommendation is that  this crab is very good with white rice. So yummy!!

Crabs in Tomato Sauce

   Ingredients   :

   2     dungeness crabs, cleaned, crack leg shells and chopped into pieces

   2     teaspoon mince ginger

   2     teaspoon mince garlic

   2     teaspoon vegetable oil

   1/2  teaspoon sweet chili sauce

   1     fresh red chili, deseeded and thinly slice

   1/2  onion, chopped

   1/2  cup tomato sauce

   1/4  cup water

   1     teaspoon sugar

   1     egg, beat

   dash of pepper powder

   dash of fish sauce

   Method   :    

   Prepare sauce, in a bowl mix tomato sauce, water and sweet chili sauce. Set aside.

   Heat up the wok, add in the vegetable oil and dump in the ginger, garlic and onion. Fry and mix well

   everything for about 10 - 15 seconds. 

   Add the crabs, keep frying and tossing in the wok for about 3 - 5 minutes or until the crabs turns into 

   orangy color.  Pour in the tomato mixture, dash in the pepper powder and fish sauce, toss well the 

   crabs and cover wok lid for let it simmer on low heat for a while.

   Open lid, stir in the egg mixture, mix well the crabs until it coated with the tomato gravy. Dish up and

   serve.

   Enjoy!!

   

   

  

Crabs in Tomato Sauce

Sweet and Sour Spareribs (King Do Guat)

Sweet and Sour Spareribs ( King Do Guat)

   Ingredients  :

   1    lb spareribs, chopped

   3    cloves garlic, mince

   2    teaspoon soy sauce

   1    teaspoon corn starch

   Curly lettuce and scallion for garnishing

* Wash and pat dry spareribs with paper towels, marinate with garlic, soy sauce and corn starch for 15

   minutes or more.

   Prepare batter with :

   3    tablespoon water

   2    tablespoon corn starch

   Sauce mixture   :

   3    tablespoon ketchup ( tomato sauce)

   2    tablespoon sugar

   1    teaspoon white distilled vinegar

   Method   :

   Heat oil, dip spareribs into batter and deep fried until cooked.

   Remove from wok and drain out oil.

   In the wok with low heat, pour in the sauce mixture, add in the pre-cook spareribs.

   Stir and mix well until all the spareribs coated with gravy.

   Dish up add garnishing and serve.

   

Sweet and Sour Spareribs ( King Do Guat)

Sweet and Sour Shrimps

Tomato sauce adds a kick in many dishes. It affects the kids by wanting them to eat it more. My daughters requested me to cook this today cause it's one of their favorite dish. Not only eating it while it's fresh, even heating it up in the microwave as leftovers it still has the same taste and it's delicious. My 2nd daughter is obsessed with this dish. After eating, she will lick all the sauce on her dish before putting it into the sink. Not only this dish, she licks all the sauce especially when i cook curry! She is a licker for all dishes with sauce. LOL

Sweet and Sour Shrimps

   Ingredients   :

   1       lb  medium to big shrimps, clean and deveined 

   1/2    cup chopped green or red pepper

   1/2    cup chopped onion

   1/2    cup chopped tomato

   1/3    cup tomato sauce 

   2       tablespoon water

   2       tablespoon corn starch

   11/2  tablespoon sugar

   1       teaspoon vinegar 

   1/2    teaspoon salt

   1       fresh red chili, deseeded and cut slice

   enough to deep fried the shrimps

   Method   :

   Mix tomato sauce with water, sugar and vinegar, set aside. Sprinkle salt into the shrimps.

   In a wok, heat up the oil on high. Dip the shrimps in corn starch and gently slide into the oil to fry 

   until golden brown. Fry the shrimp in three different batches. Remove and let it drain out oil.

   Scoop out the oil from wok, remain 2 tablespoons of oil in the wok, adjust heat to low. Pour in the tomato sauce, let it cook for 1/2 minute and add green pepper, onion and chili. 

   Add in the pre-fried shrimps and stir and combine everything in the wok until the shrimps has coated with all the tomato gravy. Dish up and add garnishing and serve.

    Enjoy!!!

   

 

Sweet and Sour Shrimps

Stir-Fry Bitter Gourd with Pork and Black Beans

Bitter gourd known as bitter melon. Actually not too many people can attempt to the bitterness of bitter gourd. I'm one of them, however i cannot deny eating bitter gourd will have a lot of nutrition benefits, sort of improving our digestion, potentially can cure cancer and many many more which I've mention earlier on my blog. One of my friends told me it can help for slimming too. Hehe ! i really hope it could

cause no doubt I'm not a big fan of this dish but there is a someone in the house loves bitter gourd very much, it is the Keyman, my husband. Come to talk about this i noticed a lot of the Hakka people likes to

eat bitter gourd. They even put in bitter when they braised preserved vegetable with pork belly. I've learned this from my husband. Tell you what, it was so good. This heavenly dish added with some bitterness will make it more heavenly. Trust me, you should try.

Stir-Fry Bitter Gourd with Pork and Black Beans

   Ingredients   :

   1          medium size bitter gourd, removed seeds and thinly slice

   120 g   pork belly, washed and thinly slice ( together with the skin)

   2 - 3    cloves garlic, peeled and mince

   1          teaspoon preserved soya bean paste

   1          teaspoon black beans, washed

   3 - 4     ginger slice

   1          stalk green onion, trimmed and chopped 

   11/2     teaspoon oyster sauce

   1/2       teaspoon sugar

   1          teaspoon cooking wine ( i used shaoxing)

   1/2       teaspoon salt

   2 - 3     teaspoon vegetable oil

   1/2       teaspoon cornstarch ( add with 2 tablespoon water)

   1/4       cup water

    Method    :

    Marinate pork with pinch or sugar, salt and dash of pepper powder. Set aside.

    Sprinkle 1/2 teaspoon salt to the pre- cut bitter gourd. Mix well.

    Heat the wok with oil and add ginger and garlic to fried, add pork and fried for about 20- 30 seconds.

    Add preserved soya bean paste and fermented black bean and saute for a while. Dump in the bitter

    gourd and mix well everything in the wok. Add water, salt, sugar and oyster sauce last splash in the 

    cooking wine and close the wok lid, let it simmer on medium heat for about 1- 2 minutes.

    Open wok lid taste and stir in the corn starch mixture, add in the green onion and mix combined

    everything in the wok and dish up to serve.

  

Stir-Fry Bitter Gourd with Pork and Black Beans

Sweet and Sour Pork ( Gu Loh Yoke)

Sweet and Sour Pork

Sweet and Sour Pork ( Gu Loh Yoke)

Fried Rice Vermicelli with Pork ( Fried Beehoon)

Fried Rice Vermicelli with Pork ( Fried Beehoon)

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Preserved Vegetable Fried Rice ( Ham Choy Chow Fan)

I'm not really a fried rice person. I decided to cook this today because i wanted to eat preserved vegetables really bad, nothing else, i think fried rice is the easier and faster dish to whip up. It can stop my craving in minutes.

Preserved Vegetable Fried Rice ( Ham Choy Chow Fan)

   Ingredients    :

   3    cups white rice 

   3    ounces shrimp, cleaned,pat dry and add 1/2 teaspoon sugar

   2    ounces roast pork, cut thin strips

   5    ounces preserved vegetable, washed and thinly slice

   2    ginger slice, cut thin strips

   1    stalk green onion, mince 

   1/4 cup edamame ( frozen peas)

   1/2 teaspoon fish sauce

   1    teaspoon sugar  

   1    teaspoon oyster sauce

   2    eggs

   3    teaspoon vegetable oil

   dash of sesame oil

   dash of pepper powder

   salt to taste

    

     Method    :

     Beat the egg, set aside. Heat up the wok, add vegetable oil and add shrimp and ginger to stir-fry.

     Add in the roast pork and preserved vegetables following by the white rice and stir-fry for a while.

     Pour in the egg mixture and let it fry in the middle of the rice. Add green onion, fish sauce, sugar,

     oyster sauce, dash in the sesame oil, dash of pepper powder and salt to taste.

     Stir-fry until everything combined and serve the fried rice immediately.

     

   

  

Preserved Vegetable Fried Rice ( Ham Choy Chow Fan)

Chicken Wings stir-fry Ginger and Green onion

Tell you what today I really have no idea of what to cook. I opened the fridge and found some chicken wings in the freezer, automatically the idea to cook this is ginger chicken but I'm used to cooking this most of the time. Come to think about it I need to cook and post some new dishes on my blog after all I've not been cooking for several weeks. I don't know why I'm running out of ideas on what to cook ever since I came back from Malaysia. Is it because I have left my heart in Malaysia or I'm still in the holiday mood or maybe I need to warm up a little bit. Hehe!!  This I need to thank my relatives and friends for treating me so nice until it ends up this way. LOL  No matter what, Hey!!!  Keyna, wake up and get back to reality, you're back in States now and cooking is part of your daily routine. Where are all your ideas??? hemmm!! I think maybe I need to make a trip to the biggest market to check out the fresh food and what's in season now. I hope this will help me to bring back some ideas.

Not say that I'm running out of ideas means this chicken is so so.... this time I make a little changes on how to cook this chicken wings, surprisingly the taste turns out really good. Don't believe what I say, check out the ingredients and try it yourself. My children gobbled everything up!

Chicken Wings stir-fry Ginger and Green Onion

Chicken Wings stir-fry Ginger and Green Onion

   Ingredients     :

   4    chicken wings, cleaned and chopped 

   10  ginger slice

   1    stalk green onion, trimmed and cut

   1/2 onion, peeled and cut wedges

   2    teaspoon oyster sauce

   1    teaspoon shaoxing wine

   1/2 sugar

   1/2 teaspoon dark soy sauce

   1/2 teaspoon light soy sauce

   1/4 cup water

   1/2 teaspoon corn starch, mix with 2 teaspoon water

   2    teaspoon vegetable oil

   salt to taste

   dash of pepper powder

   dash of fish sauce

   dash of sesame oil

    Method   :

    Marinate chicken wings with light soy sauce, pepper powder and sesame oil.

    Heat up the wok on high heat, add in the ginger to fry until golden brown and add in the chicken

    wings, continue to fry for 1 - 2 minutes. Pour in the water, sugar, oyster sauce and dark sauce and 

    cover the wok lid and let it simmer for a while.

    Open wok lid and splash in the shaoxing wine, add onion and green onion and stir in the corn starch

    mixture. Fry and stir until everything coated with gravy.

     Dish up and serve.

    

    

   

Stir-Fry Cucumber with Fresh and Dried Shrimps

Stir-Fry Cucumber with Fresh and Dried Shrimps

Stir-Fry Cucumber with Fresh and Dried Shrimps

Chinese Herbal Duck Soup

Chinese Herbal Duck Soup

Chinese Herbal Duck Soup

Braise Duck with Ginger and Mushroom

Braise Duck with Ginger and Musroom

Herbal Duck Noodle

Herbal Duck Noodle

Herbal Duck Noodle 

Chinese Cabbage Stir-Fry Shrimp

Chinese Cabbage Stir-Fry Shrimp

   Ingredients     :

   1    small chinese cabbage, wash and cut wedges

   8    headless shrimp, clean and divined, add a pinch of sugar

   1    stalk green onion, trim and cut into pieces

   2    cloves garlic. peel and smashed

   3    ginger slice

   1    teaspoon oyster sauce

   1/2 teaspoon salt

   2    dash fish sauce

   2    dash pepper powder

   1/2 teaspoon corn starch, mix with 2 teaspoon water

   1/4 cup water

   2    teaspoon vegetable oil

    Method    :

    Heat up the wok, add oil, ginger slice, garlic and shrimp. Fry for a while and add in the chinese 

    cabbage. Splash in the water, oyster sauce, fish sauce. Mix well and close wok lid.

    Let it simmer for 10 - 15 seconds. Open wok lid, dash in the pepper powder and stir it the corn starch

    water.  Add in the green onion, fry and combine until everything in the wok is coated with gravy.

    Dish up and serve.

    Enjoy!!!

Shrimp In Tomato Sauce

A simple way to cook this shrimp. You can add in some belle pepper, onion or tomato. I only use tomato sauce which is easier and faster, cause today i only have an hour to cook lunch. I gotta send my niece and her friend to the airport after lunch. Oh Yummy ! everyone like this dish today.

   Ingredients     :

   1         pound shrimp, clean 

   1/3      cup ketcup (tomato sauce)

   3         teaspoon water

   1/2      teaspoon sugar

 *3         teaspoon all purpose flour

   1/2      teaspoon salt

   oil to fry the shrimp

   green onion for garnishing

   Method    :

   Clean and pat dry the shrimp with paper towel, set aside.

   Heat oil in the wok, sprinkle salt and flour to the shrimp and slightly toss it.

   Fry shrimps til golden brown, remove shrimps and drain oil in colander.

   Pour out oil from the wok, adjust the stove to low heat and pour in the ketcup (tomato sauce)

   Add in the shrimps, mix and combine everything until the ketcup fully coated the shrimps.

   Dish up, sprinkle with green onion and serve.

   Enjoy!!!

   

Shrimp in Tomato Sauce

 

Fried Eggs with Shrimp

Fried Eggs with Shrimp

My family and i are egg lovers, we can eat eggs everyday. Eventually i can use up to 8 - 9 dozens of eggs in one months time for cooking and baking. Eggs are very useful and it can make a lot of different dishes. Try this: Fried Eggs With Shrimp. Delicious and easy meal, can never go wrong. My 4 year old daughter loves it the most!!!

   Ingredients   :

   3       eggs

   6      shrimps, clean and cut into two pieces, add 1/2 teaspoon sugar

   1/2   onion, cut into small cubes

   1/2   teaspoon green onion

   1/2   teaspoon salt

   3      teaspoon water

   2      drops of sesame oil 

   2      teaspoon vegetable oil 

   pinch of pepper powder

   green onion for garnishing

   Methods   :

   Crack eggs into a bowl, slightly beat for a while.

   Add shrimp, onion, green onion, salt, water, sesame oil, pepper powder. Mix well.

   Heat up the wok, add vegetable oil, gently stir and pour in the egg mixture in the wok.

  

   Fry till cook both side, dish up, garnish with some green onion and serve.

   Enjoy!!!