Stuffed Tofu Puff with Minced Fish 魚肉釀豆腐

INGREDIENTS:

100 gram Minced Fish

15 Tofu Puff

SAUCE:

4 tablespoons Soy Sauce

2 tablespoons Sugar

1.5 teaspoons Cornstarch

1/3 cup Water

The look of minced fish. You can purchase it at Asian market.

The look of tofu puff.

DIRECTION:

1. Cut each tofu puff in half with scissor.

2. Using a finger, carefully make a hold in the middle of it.

3. Fill the hole with a portion of minced fish.

4. Repeat the process until you finish the minced fish and tofu puffs.

5. Add about 3 tablespoons of vegetable oil over medium heat. Place the tofu puff in the pan with minced fish facing downward. Let them fry for about 5-7 minutes.

6. Flip the tofu puffs onto the other side. Fry for another 5 minutes. Transfer them onto a serving plate.

7. Mix the sauce ingredients. Add the mixture in the same pan. Cook over high heat until it thickens to your liking; stirring constantly. Pour it over the tofu puffs.

Braised Beef Brisket and Daikon 蘿蔔炆牛腩

INGREDIENTS:

1 Beef Brisket

1 Daikon

10 Ginger Slices

4 Star Anises

4 tablespoons Chu Hou Paste

1 teaspoon Ground Cinnamon or 1 Cinnamon Stick 

1/2 teaspoon Salt

1 tablespoon Sugar

3 tablespoons Vegetable Oil (for frying)

材料：

1 份 牛腩

1 條 白蘿蔔

10 薑片

4 粒 八角

4 湯匙 柱侯醬

1 茶匙 肉桂粉 或 1 肉桂條

1/2 茶匙 鹽

1 湯匙 糖

3 湯匙 菜油

DIRECTION 做法:

1. Cut the beef brisket into chunks.

1. 把牛腩切大塊。

2. Peel the daikon, and cut it into chunks.

2. 蘿蔔刨皮；切滾筒塊。

3. Bring a pot of water to a boil over high heat.

3. 用大火燒熱一鍋水。

4. Add the brisket. Boil it for about 5 minutes. Drain the water.

4. 下牛腩，煮5分鐘；倒掉水份。

5. In a dry pot, heat up the oil over medium-high heat. Add star anise, ginger, cinnamon and CHU HOU PASTE. Fry until it is fragrant; about 30 seconds.

5. 用中大火燒熱菜油，下八角、薑、肉桂和柱候醬，炒至香氣四溢；若半分鐘。

The look of CHU HOU PASTE. You can find it Asian supermarket.
這是柱候醬，通常在中式市場找到。

6. Add beef brisket, fry until it turns colour.

6. 下牛腩，炒至變色。

7. Pour in water that enough to cover all the content. Put the lid on. Cook over medium heat for 40 minutes.

7. 倒入水；水要蓋過所有牛腩。蓋上鍋蓋；用中火煮40分鐘。

8. Add daikon. Continue to cook for another 30 minutes.

8. 下蘿蔔；再多煮30分鐘。

It is done. Serve it with steamed rice.

完成；配上白飯食用。

Papaya, Peanut and Chicken Feet Soup | 木瓜花生雞腳湯

INGREDIENTS:

1 Papaya

1/2 cup Raw Peanuts,  with skin on

20 Chicken Feet

Water

Salt to taste

材料：

1 個  木瓜

1/2 杯  生花生，連衣

20隻  雞腳

水

鹽  調味

DIRECTION:

1. Rinse the chicken feet and cut off the shape crawls.

2. Peel the papaya.  Cut it in half and scoop out the seeds with a spoon.  Cut the papaya into big pieces.

3. Rinse the peanuts.

4. In a big pot, add chicken feet and peanuts.  Add water that double the volume of the ingredients.  Bring it to a boil, and then reduce the the heat to medium-high.  With the lid on, continuously cook it for about 35 minutes.

5. Add papaya.  Cook the soup for another 20 minutes.  Season the soup to taste.

做法：

1. 洗淨雞腳；把腳尖去除。

2. 木瓜刨皮。用小匙刮去籽，用刀把果肉切成大塊。

3. 花生洗淨。

4. 把雞腳和花生置於一大鍋；加水。水應是湯料的雙倍份量。把水和湯料煮滾，然後把火調低至中大火。蓋上煲蓋，繼續煮飯35分鐘。

5. 加入木瓜。再把湯煮好分鐘。最後放鹽調味。

Easy Steamed Egg and Tofu 香滑豆腐蒸水蛋

INGREDIENTS:

5 Eggs

1/4 cup Water

Salt

Soy Sauce (to serve)

DIRECTION:

Preserved Mustard Green with Octopus 咸酸菜炒八爪魚

INGREDIENTS:

1 Octopus, cut into bite size

2 heads Preserved Mustard Green

1 tablespoon White Pepper Powder

1 tablespoon Cornstarch

5 tablespoons Sugar

2 inches Ginger, peeled and sliced

3 tablespoons Vegetable Oil

DIRECTION:

Lime and Brown Sugar Glazed Chicken Wings 黑糖西檸雞翼

INGREDIENTS:

2 lbs Chicken Wings

2 Lime, juiced

1/4 cup Brown Sugar

1 teaspoon White Pepper Powder

3 tablespoons Chinese Cooking Wine

Season with Salt

DIRECTION:

Conch, Chestnut, and Pork Bone Soup (instant pot)｜粟子螺頭豬骨湯 (壓力煲)

INGREDIENTS:

8 Conches, dried

20 Chestnuts (I used frozen)

4 Pork Bones

3 Sweet Dates

5 Chinese Yam, dried

2 tablespoons Goji, dried

10 Longan, dried

Salt to taste

材料：

8 隻  乾螺頭

20 粒  粟子 (我這兒用上急凍)

4塊  豬骨

5 片  淮山

2 湯匙  杞子

10 粒  龍眼乾

鹽調味

DIRECTION:

1. Rinse dried conches under running water.

2. Rinse pork bones under running water to remove the small bone pieces.

3. Crack open dried longans and remove the sweet flesh; discard the shells.

4. Prepare the goji.

5. Prepare dried Chinese Yam and sweet dates.

6. Add all ingredients in the instant pot.  Close the seal.  Set up "high pressure" for 30 minutes.  When it is finished boiling, allow it to release the pressure naturally.

7. Enjoy when it is hot.

Mung Bean Sweet Soup Dessert | 陳皮綠豆沙

INGREDIENTS:

1 cup Mung Bean

5 gram Tangerine Peel, dried

7 cups Water

1 cup Brown Sugar

small pinch of Salt

材料：

1 杯  綠豆

5 克  陳皮

7 杯  水

1 杯  啡糖

少撮  鹽

DIRECTION:

1. Rinse the mung bean and then soak it in water for at least two hours. Discard the water.

2. Rehydrate the tangerine peel in water and preserve the soaking water. Scrape off the white pith with the back of a knife. Slice the peels into thin strips.

3. In a deep pot, combine all the ingredients and the preserved soaking water, except the brown sugar. Bring it to a boil over high heat and then reduce the heat to medium. Continue to boil until the mung bean softens and breaks down; stirring it occasionally to prevent it from sticking.  It takes about 1 hour. Add more water if the liquid becomes low.

4. When the mung bean is ready, add the brown sugar and stir it until dissolved.  Remove the pot from the heat and the dessert is ready.  This dessert can be served both cold and hot.

做法：

1. 綠豆沖淨，再浸水最少數小時；把水倒掉。

2. 陳皮用水浸軟, 浸過的水留起備用。用刀背刮去白色帶苦的內皮；陳皮切切絲。

3. 在一深鍋中加入所有材料和留起的水，除卻啡糖。用大火煮滾再把火調至中大火；繼續煮若1小時，期間要不時攪動以防黏底。如需要可中途多加水。

4. 綠豆煮好後，加入啡糖並攪拌至完全溶掉；離火，上桌。這甜品可熱食或涼食。

Crunchy Preserved Radish and Pork Belly Stir-fry | 菜脯炒豬肉

Preserved radish and pork belly stir fry is absolutely on the very top of my favourite dishes.  My dad knew how much I craved for it so he would cook it all the time.  To balance the saltiness from the preserved radish, my dad would add lots of sugar.  Mom joked with him saying that his best dishes were all composed of sugar and syrup.  Honestly speaking, the generous amount of sugar my dad put in really does the magic to the dish.  It helps thicken the sauce, balance the salt, and flavour the pork.  Our whole family just loves it the way it is.

Back in Hong Kong, we could easily find preserved radish, diced or whole.  However, where we live now, most often we can only find shredded or diced and they don't taste good.  After I tried them a few times, I just gave up and stopped buying them.  Soon, I forgot this dish that reminds me of my childhood..

Until last month when we visited a very old shop in Chinatown.  To our surprise, we found these whole preserved radish.  My husband and I were laughing with joy.

After nearly two years, I finally found some good quality preserved radish to cook this dish again.

 I actually called my dad and asked him for the recipe again so that I can duplicate the flavour.

Crunchy Preserved Radish and Pork Belly Stir-fry

菜脯炒豬肉

INGREDIENTS:

500 gram Pork Belly

4-5 pcs Preserved Radishes, whole

10 tablespoons Sugar

2 tablespoons Vegetable Oil

4 tablespoons Water

材料：

500 克  豬腩肉

4-5 條  菜脯，全條

10 湯匙  糖

2 湯匙  菜油

4 湯匙  水

DIRECTION 做法：

1. Rinse and pat dry the preserved radishes; cut them into small pieces.  Set aside.

1. 菜脯洗淨抹乾；切成小粒。備用。

2. Cut the pork belly into about 1cm thick pieces.

2. 腩肉切成 1cm 厚塊。

3. Heat up vegetable oil in a pan over medium heat.  Add pork belly and stir fry until it turns colour; about 3 minutes.

3. 用中火燒熱菜油。下腩肉；炒其至變色，若3分鐘。

4. Turn the heat to high.  Add preserved radish and continue to stir fry until the radish is fragrant and the pork belly is thoroughly cooked.

4. 把火調至最高。下菜脯，繼續炒至菜脯香氣四溢和腩肉全熟；若5-8分鐘。

If it is too dry, add 3-4 tablespoons of water.

若太乾，可加入3-4湯匙水。

5. Add sugar.  Stir it constantly until the sugar is totally melted and the sauce thickens.  Remove the pan from the heat.

5. 下糖；繼續炒至糖全熔掉和汁變稠。離火。

Enjoy!

Stir fried Egg with Preserved Radish | 菜脯炒蛋

Preserved radish is a common ingredient in Hong Kong.  We often use it in stir fry eggs or pork, or serve it as a side dish with plain congee.

Making preserved radish requires two main simple steps.  Rubbing salt on the radishes and laying them under the hot sun to dry during the day, and storing them away at night.  This process needs to repeat for at least two weeks before they are stored in a sealed container for another three months.  The preserved radishes we normally see in the market are golden colour to slight brown; they are fresh preserved radishes.  However, the preserved radishes that are stored up to ten years are black in colour, and the ones over twenty years will release black oil, which some people believe has a medical purpose and cherish it a whole lot.

My friend knows my husband and I like preserved radish.  So when she saw that there were such good quality ones for sale at the market, she bought me some.  They smelled so fragrant.  I wanted to use that to stir fry pork belly, but we are on a diet right now so I scrambled eggs with them instead.

INGREDIENTS:

8 Eggs, large, beaten

2 pieces Preserved radishes, rinse off the salt

3 tablespoons Vegetable Oil

材料：

8 隻  雞蛋，大，打勻

2 條  菜脯，沖淨鹽份

3 湯匙  菜油

DIRECTION 做法:

1. Cut the preserved radishes into fine pieces.  Add them in a pan with a tablespoon of vegetable oil.  Sauté them over high heat until fragrant; remove them from the pan.

2. Add the rest of the oil in the same pan.  Add beaten egg and scramble it until half set.  Add the preserved radish back to the pan and continue to cook until they mix evenly.  Serve immediately.

1. 菜脯切成幼粒。在一只鑊中加入一湯匙油和茶脯，大火炒至其香氣四溢；盛起備用。

2. 在同一鑊中下剩餘的油。倒入雞蛋，快炒至半凝固。菜脯回鑊，與蛋炒至均勻；上桌。

Drunken Chicken Wing with Sour Plum | 話梅花雕雞翼

The first type of drunken chicken I ate was chicken feet.  My mom soaked the feet in Xhaoxing wine for two whole days before serving them to us.  We would eat them like drum sticks style.  The cold meat and the jelly like Xhaoxing wine jelly helped cool our body and beat the summer heat.

Making drunken chicken needs only a fair quality of Xhaoxing cooking wine.  The goji and sour plum is also just a surplus; you can totally skip them if they are not on hand.  I hope you will enjoy this summer treat.

INGREDIENTS:

1 lbs Chicken Wings, rinsed

2 cups Xhaoxing Cooking Wine

1/2 cup Water

1 tablespoon Goji or Wolfberries

5-7 pcs Sour Plums

2 teaspoons Sugar

1/2 teaspoon Salt

材料：

1 磅  雞翼，沖淨

2 杯  紹興酒

1/2 杯 水

1 湯匙  杞子

5-7 粒  話梅

2 茶匙  糖

1/2 茶匙  鹽

METHODS 做法:

1. Bring a pot of water to a boil.  Add chicken wings; cook for about 15 minutes or until they are cooked through.  Drain and rinse them under running cold water to stop the cooking process. Set them aside.

2. In the same pot, add Xhaoing wine, 1/2 cup water, goji, sour plum, sugar, and salt.  Bring it to a boil and then continue to boil for another 5 minutes until the strong taste of the alcohol has evaporated.  Turn off the heat and allow it to cool to room temperature.  Pour the wine mixture over the chicken wings and make sure the wings are totally submerged.

3. Place them in the fridge to chill overnight before serving.

1. 燒熱一鍋水。下雞翼，煮若15分鐘或至其熟透。把水倒掉；雞翼用水沖涼備用。

2. 在同一只鍋內，下紹興、1/2杯水、杞子、話梅、糖和鹽。用大火熱滾，再繼續煮5分鐘讓大部份的酒精輝發。關火，把其放涼至室溫，然後倒入雞翼。雞翼要完全蓋過。

3. 放入雪櫃冷藏一晚至入味才食用。

Stir-fried Beef and Enoki Mushroom | 金菇炒牛肉

This stir-fried beef and enoki is a quick and simple recipe.  Except the marinade time, it takes only 10 minutes to cook.  You can always marinade the beef ahead and store it in the fridge and cook it the next day when you come back from work.

Note that I used light soy sauce to marinade the beef instead of salt here.  Salt makes the beef become tough after the marination.

Hope you enjoy this recipe.

Stir-fried Beef and Enoki Mushroom

金菇炒牛肉

INGREDIENTS:

300 gram Beef

2 packs Enoki Mushrooms, divided into small portions

2 Garlic Cloves, peels

4 tablespoons Oyster Sauce

3 tablespoons Vegetable Oil (for frying)

1 tablespoon Cornstarch + 1/4 cup Water

材料：

300 克  牛肉

2 包  金菇，分成小撮

2 瓣  蒜頭，去皮

4 湯匙  蠔油

3 湯匙  菜油

1 湯匙 粟粉 ＋1/4 杯水

MARINADE:

4 tablespoons Light Soy Sauce

2 tablespoons Chinese Cooking Rice Wine

1 teaspoon Cornstarch

1 tablespoon Sugar

醃料：

4 湯匙  豉油

2 湯匙  米酒

1 茶匙  粟粉

1 湯匙  糖

DIRECTION 做法:

1. Slice the beef into 1/2 cm thick pieces.

1. 牛肉切成1/2cm 厚片。

2. In a mixing bowl, add beef and marinade; mix well.  Let it stand for 20 minutes.

2. 在一只碗內，加入牛肉片和醃料；拌勻。醃約20分鐘。

3. Add vegetable oil and garlic in a pan.  Heat it up over high heat until the garlic is fragrant and turns slightly brown.

3. 在鑊內下油和蒜頭；用大火爆香。

4. Add beef slices.  Quickly stir fry them until they start to turn colour.

4. 下牛肉片；快炒至其開始變色。

5. Add enoki mushroom and oyster sauce and stir fry for about 30 seconds, or until the enoki starts to wilt.

5. 下金菇和蠔油；快炒約30秒，或至金針開始變軟。

6. Stir in the cornstarch water. 

6. 下粟粉水。

7. Continuously stir fry until the enoki is just soft to touch.  Turn off the heat and transfer the beef and enoki to a serving plate immediately.

7. 繼續炒至金針軟身；離火，上碟。

If the sauce is not thicken enough at this point, transfer the beef and enoki to the serving plate first, and then continue to cook the sauce until it reaches the desired consistency.

如汁不夠濃稠，可先把牛肉和金針排盤，再把汁繼續煮至稠身然後淋上面。

8. Delicious to serve with rice or noodles.

8. 配白飯和淨麵一流。

Thanks for stopping by.  I hope you enjoy this recipe.