Teriyaki chicken fillet with sesame Recipe

Ingredients:
~Boneless chicken thigh (thinly sliced)
~Teriyaki sauce
~Sesame oil
~Sesame seed
~Corn flour

Method:

1. Marinated chicken fillet with teriyaki sauce & sesame oil, keep in chiller for 1 hour.
2. Heat up the pan with slow fire, fried the sesame seed till golden brown, set aside
3. Mixed corn flour with chicken fillet with teriyaki sauce
4. Heat up the pan with sesame oil, stir fried the chicken fillet till cooked, add on 2 spoons teriyaki sauce & 1 spoon of water.
5. Sprinkle the sesame seed on chicken fillet, ready to serve

Sauteed Dou Miao with Garlic

Servings: 6

Preparation Time: 0.25 hours

Ingredients

• 1/4 cup vegetable oil (peanut oil is good; canola is healthier)
• 6-8 large garlic cloves, crushed and peeled
• 1 pound dou miao, preferably large
• 1 teaspoon salt

Cooking Instructions

1. Heat the wok to a good, hot wok temperature; the highest setting on your stovetop, or like I do, over the grill outside. (The burner from a turkey fryer is great for this).
2. Put the vegetable oil in the wok and get it hot. You can use about half the oil here if you want. Add the garlic and toss until fragrant. This will take less than 30 seconds, probably.
3. Add dou miao and salt in batches; let dou miao wilt slightly before adding more.
4. As moisture from the leaves evaporates, add water if necessary. (I haven't found it necessary to do so yet).

Cabbage with pork Recipe

Ingredients

* 3 slices cabbage ( diced)
* 1/2 lbs ground pork
* 1 carrot (thin slices)
* oyster sauce
* sriracha chili sauce
* sugar
* water
* garlic
* oil

Method

• Boil cabbage and carrot till soft,drain
• heat pan with oil, add garlic stir till smell, add pork
• stir till cooked, add cabbage and carrot
• add oyster sauce,sugar,water and chili sauce
• toss and ready to be serve

Credit: http://www.nibbledish.com/people/marykal77/recipes/cabbage-with-pork

Pork with winter melon soup

Ingredients:

• 2 lbs. pork rib
• 1 medium winter melon (dung qua)
• 15g ginger
• salt & chicken flavor broth (or HON-DASHI by AJINOMOTO CO., INC.)

Steps:

1. cut pork rib into little pieces, cut winter melon into 4x4cm cubes, sliced ginger.

2. in a medium pot with boiled water, put pork in about 20 seconds, just slightly cook, then take it out, set aside.

3. in a big pot with boiled water, put cooked pork and ginger in, turn the heat down to low, cook 60 to 90 minutes.

4. season the soup with salt and HON-DASHI.

5. add winter melon into the soup, cook another 20 minutes, then serve.

Egg drop soup recipe

Egg drop soup is a Chinese soup commonly consisting of chicken broth, beaten eggs and green onions. This is another recipe that a lot of you might have had at a Chinese buffet. I don’t really make a lot of soups but I have always wanted to try a couple from the buffets and this is one of them. This actually turned out quite well – I felt the flavors were all there and nothing was to overpowering. Plus, dropping the eggs in the boiling broth is always fun. What really amazed me was how easy this recipe was and how little time it took to make. The egg drop soup can be made within only 10-15 minutes, and would go great as a side dish with just about any Chinese inspired dinner. Another plus about this recipe is that it has very few ingredients and it is inexpensive. Let me know what you think – enjoy!

Ingredients:
4 cups chicken broth
2 tablespoons green onions (chopped)
1/8 teaspoon ground ginger
¼ teaspoon salt
1 ½ tablespoons cornstarch
4 eggs
1 egg yolk

Cooking Instructions:

Step 1: Reserve ¾ cup of the chicken broth (it will later be mixed with the cornstarch). Pour the rest of the broth into a sauce pan.
Step 2: Stir in ginger, salt, and green onions. Bring to a boil. While bring to a boil combine the corn starch with the reserve chicken broth and mix well. Set aside.
Step 3: In a bowl whisk eggs and the egg yolk together with a fork.

Step 4: Slowly drizzle the egg a little at a time with a fork into the boiling broth. The egg will cook right away.
Step 5: Pour the cornstarch mixture into the broth and stir until its mixed well.

Credit: http://blogchef.net/egg-drop-soup-recipe/

Pork Congee (Porridge)

Serve 3 - 4
Ingredients
200 gram of lean shoulder butt pork meat, thinly sliced
100 gram minced pork meat
50 gram pig’s liver, thinly sliced
6 – 8 pork meat balls
2 pieces of 20 cents big dried scallops (or a few tiny ones), socked for 3 minutes
1 thin slice of ginger, about thumb size, cut into thick stripes
2 medium eggs

1½ cups of long grain rice
6 - 7 cups of water (about 1500 - 1800ml)
1 cups of thick chicken stock (or 2 chicken essence stock cubes)

Slabs of salt (1 teaspoon, more or less. Adjustable to your taste)
About ½ - ¾ teaspoon of ground white pepper (amount adjustable)
Sprinkle of sesame oil
Few drops of light soy sauce

Seasoning (each for pork meat slices and minced meat respectively):
1 teaspoons of light soy sauce x 2
½ teaspoon of rice wine x 2
Sprinkle of ground white pepper x 2
Pinch of sugar x 2
2 teaspoons of corn starch x 2
* x 2 refers to prepare two portions, one portion each for marinating pork meat slices and minced meat

Garnish:
½ teaspoon of fried shallots
Fresh lettuce, cut into stripes

Optional:
1 pair of fried fritters, cut into bite size crosswise

Method:
1) Marinate pork meat slices and minced pork meat (separately) with seasoning, for 15 minutes. Keep refrigerated while marinating. Then, blanch pig’s liver slices with boiling water for 30 seconds, or till it’s half done. Drain and reserve for later.

2) To make congee: Rinse rice, place rice and water in a large pot. Bring pot to a boil over high heat. Add chicken stock (or cube), dried scallops and ginger, bring it to another boil before lowering heat to small fire, and simmer for 20 minutes. While simmering, you have to stir it continuously till rice breaks down and liquid slightly thicken.

3) Add pork meat ball and meat slices, and continue to stir. Add some water occasionally if porridge is getting too thick before it’s formed (thicken and smoothed). Add in minced meat (make into balls or have it mixed loosely in the pot). Then, add sesame oil, salt and pepper. Adjust amount of seasoning to your taste. Stir and simmer for another 10 minutes.

4) Add in blanched pig’s liver, 1 minute of heat off. Immediately after heat off, add raw eggs and few drops of light soy sauce into the pot and stir vigorously to mix eggs with congee well. Cover pot with lid for 1 minuted before serving. Laddle into bolw(s), garnish and serve hot with fried fritters.

A bowl of my pork congee counts about 250kcal. With some fried fritters, count added another 50- 80kcal.

Tips: Right consistency of successful congee should be fairly smooth, light gluey with enough moisture. To achieve smooth consistency, rice has to be softened till completely emerged with the liquid by stirring it continuously (and mashing the softened rice grain to break it down with ladle occasionally) when simmering. Add water to lighten the texture, if you find some resistance to your stirring.
* It's ok if you don't like pig's liver. Opt it out.

Credit: http://www.mywoklife.com/2009/05/cantonese-style-pork-congee-recipe.html

Stir-fry fish fillet with ginger

Ingredients
200g fish fillet ( cut into thick slices )
1 stalk spring onions ( cut into 2cm lengths)
5 slices ginger ( cut into thin strips )
1 shallot ( cut into slices )
1 tbsp oyster sauce
1 tsp black vinegar
1 tbsp cornflour
1 tbsp light soya sauce
dash of pepper





Preparation
1. Season fillet with 1 tbsp cornflour and 1 tbsp light soya sauce.
2. Heat up 2 tbsp oil in saucepan and stir- fry shallot and ginger.











2. Add in the fish fillet, osyter sauce, black vinegar pepper and 50 ml water and stir fry for 5 minutes.











3. Add in the spring onions and stir-fry to mix well.
4. Dish out to serve .