Smooth Scrambled Egg and Beef on Rice 滑蛋牛肉飯

INGREDIENTS:

250 gram Beef

8 Eggs

3 bowls Cooked Rice

6 tablespoons Vegetable Oil (for frying) 

MARINADE:

4 tablespoons Soy Sauce

1 tablespoon Sugar

1 teaspoon Corn Starch

1 tablespoon Chinese Cooking Rice Wine

DIRECTION:

1. Cut the beef into 1/2 cm thin slices across the grains.

2. In a mixing bowl, add the beef and the marinade. Mix well. Let it marinate for 30 minutes in the fridge. 

3. In another bowl, whisk the eggs.

4. Heat up 3 tablespoons of vegetable oil over high heat. Add beef and saute until it turns colour; about 5-7 minutes. (If you want the beef throughly cooked, saute for another 2-3 minutes)

5. Quickly transfer the beef onto the serving plate.

6. Rinse and dry the pan quickly. In the same pan, heat up the rest of the vegetable oil over medium heat. Add egg. Quickly scramble until the egg just starts to coagulate. Turn off the heat. Use the remaining heat to cook the egg until it is just cooked but still a little runny.

7. Pour the egg onto the beef. Serve with steamed rice.

Pan fried Chicken in Alfredo Mushroom Sauce | 白汁磨菇雞排意粉

Pan fried Chicken in Alfredo Mushroom Sauce白汁磨菇雞排意粉

Ingredients:

4 Chicken Legs or breasts

4 tablespoons Light Soy Sauce

1/2 teaspoon White Pepper, ground

2 tablespoons Chinese Cooking Rice Wine

Spaghetti

Ingredients for Alfredo Sauce:

10 Mushrooms

1/3 cup Green Peas

2 Carrots

1 White Onion, small

1/4 cup Butter

2 tablespoons All Purpose Flour

2 cups Milk, Homogenized

1/2 cup Water

Salt to taste

DIRECTION:

1. 30 minutes prior to the cooking, combine chicken, soy sauce, white pepper, Chinese wine in a mixing bowl and mix well.  Allow it to marinate for about 20-30 minutes.

2. Dice the carrot, rinse the peas, and cut the onion into thick slices.

3. Cut the mushrooms into thick slices.

4. In a pot, melt butter over medium-high heat.  Add carrot and onion.  Cook the vegetables until they becomes soft; about 5 minutes.

5. Reduce the heat to medium-low and add flour. 

6. Vigorously stir until the flour is well mixed.

7. Stir in milk and water.

8. Add pea and mushrooms.  Turn the heat back to medium and continuously cook until the mixture heat through and the mushrooms become soft; stirring constantly.

9. Season with Salt.  Remove it from the it.

10. Heat up two tablespoons of oil in a pan over medium heat.  Add chicken, skin sides down.  Fry them for about 8 minutes and the skins turn slightly brown.

11. Turn the chicken on the other side.  Fry them for another 5 minutes.  Remove them from the heat.

12. At the meantime, cook the spaghetti according to the instruction on the package.  Drain well.

13. Pour the sauce onto the spaghetti and serve it with the chicken.

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

Stewed Milky Chicken with Date and Lotus Seed (Instant Pot Version)｜紅棗蓮子鮮奶燉雞 (壓力煲版)

It is the very nutritious soup that is very good for skin or post-natal nourishment. I made it every winter to boost up our energy. 

Stewed Milky Chicken with Date and Lotus Seed

紅棗蓮子鮮奶燉雞

INGREDIENTS:

2 pcs Chicken Legs, skinless

3 cups Milk, homogenized

1 cup Water

4 tablespoons Chinese Cooking Rice Wine

4 Red Dates

12 Lotus Seeds, cores removed

Salt to taste

DIRECTION:

Red Dates are on the left and lotus seeds are on the right.

1. Soak the dried lotus seeds in water until soften.  Remove the green core in the middle of each with a toothpaste, if there is any.

2. Remove and discard the pit in each red date.

3. In a heat-proof container.  Add chicken, dates, and lotus seeds.

4. Pour in milk.

5. Add water and rice wine.  Cover the container with a lid.

6. In an instant pot, add 3 cups of water and place a low rack on the bottom.  Carefully put the covered container on the rack.

7. Put the lid on the instant pot.  Put the venting knob to seal.  Press the "Manual" button once, and then press the "Pressure" button to adjust the pressure to high.  Press the "+" or "-" button to set the time to 10 minutes.  When the cooking process is done, allow the pressure release naturally.  Remove the container from the instant pot right away.

8. Season the soup with salt.  Serve immediately.

Pickle Carrot | 醋醃紅蘿蔔

Pickle Carrot | 醋醃紅蘿蔔

Ingredients:

1 Carrot

1 tablespoon White Sesame, toasted

10 gram Ginger Juice

1 tablespoon Rice Vinegar

3/4 tablespoon Soy Sauce

1/2 tablespoon Fish Sauce

1/4 teaspoon Salt

材料：

1  紅蘿蔔

1 湯匙   白芝麻

10 克   薑汁

1 湯匙   米醋

3/4 湯匙   豉油

1/2 湯匙   魚露

1/4 茶匙   鹽

DIRECTION:

Honey Garlic Pork Chop | 蜜糖蒜香豬扒

Honey Garlic Ginger Pork Chop

蜜糖蒜香豬扒  

Ingredients:

5 Pork Chops

3 tablespoons Honey

1 head Garlic, minced

1/4 cup Ginger, chopped

1 tablespoon Sugar

2 tablespoons Rice Wine

1.5 tablespoons Dark Soy Sauce

1.5 tablespoons Corn Starch

1/4 teaspoon Salt

材料：

5 塊   豬扒

3 湯匙   蜜糖

1 整棵   蒜頭

1/4 杯   薑粒

1 湯匙   白砂糖

2 湯匙   米酒

1.5 湯匙   老抽

1.5 湯匙   栗粉

1/4 茶匙 鹽

DIRECTION:

Steamed Egg Custard with Milk | 鮮奶燉蛋

Steamed Egg Custard with Milk | 鮮奶燉蛋 

Ingredients: (yields 4 servings)

120 ml Hot Water

3 tbsps sugar

3 tbsps Brow Sugar

2 cups Whole Milk

1/4 tsp Vegetable Oil

材料：(4人份)

120 毫升   熱水

3 湯匙   糖

3 湯匙   黑糖

2 杯   全脂奶

1/4 茶匙   菜油

DIRECTION:

Doraemon Sweet Red Bean Bun | 多啦A夢豆沙餅

Doraemon Sweet Red Bean Bun

多啦A夢豆沙餅

Ingredients:

155 gram Plain Flour

90 ml Whole Milk

1 Egg

60 gram Brown Sugar

1 tablespoon Honey

70 gram Red Bean Paste

Vegetable Oil

DIRECTION:

Three of a kind | 煎釀三寶

Fried Pork Stuffed Vegetable is a dish my mom often made when I was little.  Besides pork, she liked to mix in a few water chestnuts to add a little crunch and a subtle sweetness, or she would substituted the pork for fish cake or fresh shrimp available in the fresh market.

In Canada, where we live, is not easy to buy any of the ingredients Mom had used except for the pork.  So, it is the way this version of the dish remains on our family menu.  Serve it with a bowl of steamed rice and enjoy the balance of the juices from the vegetable and the meat and I will call it a warm and substantial meal.

Three of a kind | 煎釀三寶  

Ingredients: (make about 23 pieces)

600 gram Pork

3/4 cup Chopped Shallot

1 Egg

2 Green Bell Peppers

1 Japanese Eggplant

450 gram Firm Tofu

2 teaspoons Rice Wine

1 tablespoon Dark Soy Sauce

1.5 tablespoons Corn Starch

1.5 tablespoons Sugar

1/4 teaspoon Salt

1/4 cup Vegetable Oil (for frying)

Green Onion for garnish

For the Sauce:

1 teaspoon Dark Soy Sauce

1/4 cup Water

1 teaspoon Chicken Powder

1/2 tablespoon Sugar

1/4 teaspoon Salt

材料：(約23件)

600 克   攪碎豬肉

3/4 杯   紅蔥頭

1 個   雞蛋

2 個   青橙籠椒

1 條   日本矮瓜

450 克   硬豆腐

2 茶匙   米酒

1 湯匙   老抽

1.5 湯匙   粟粉

1.5 湯匙   糖

1/4 茶匙   鹽

1/4 杯   菜油

蔥粒 (作裝飾用)

汁料：

1 茶匙   老抽

1/4 杯   水

1 茶匙   雞粉

1/2 湯匙   糖

1/4 茶匙   鹽

DIRECTION:

Savoury Egg Pancake | 簡易蛋餅

Savoury Egg Pancake | 簡易蛋餅

Ingredients: (3-4 servings)

5 Shitake Mushrooms

1 Medium Carrot

1/4 cup Edamame

2 tablespoons Vegetable Oil (for frying)

1 tablespoon Soy Sauce

1/4 teaspoon Salt

Egg Mixture:

5 Eggs

1 tablespoon Sugar

材料：(3-4人份)

5 隻   新鮮冬菇

1 條   甘筍，中型

1/4 杯   毛豆

2 湯匙   菜油 (炒菜用)

1 湯匙   豉油

1/4 茶匙   鹽

蛋汁：

5 隻   雞蛋

1 湯匙   糖

DIRECTION:

Sweet Corn Pork with Rice | 粟米肉粒飯

This is a common dish available in almost all the local restaurants in Hong Kong.  The creamy texture and the simpleness in the dish attracts many people.  Whenever we came home late from work and didn't want to cook, this dish was a very secure choice.  

Sweet Corn Pork with Rice | 粟米肉粒飯

Ingredients:

300 gram Pork, cubed

1 cup Cream Style Corn

100 ml Water

2 Eggs

Marinate:

1 tablespoon Sugar

1 tablespoon Soy Sauce

1 tablespoon Corn Starch

1/2 teaspoon White Pepper

1/3 teaspoon Salt

DIRECTION:

Apple Conch Soup | 蘋果嚮螺湯

Apple conch soup is good for a sore throat or dry cough.  The sweetness in the apples gives a nourishing effect for the throat while the soup provides the fluid the body needs.  After all, it is also a very tasty recipe.

Apple Conch Soup | 蘋果嚮螺湯  

Ingredients:

300 gram Pork

4 Apples

100 gram Sliced Conch

10 gram Chinese Almonds

材料：

300 克   豬肉

4 個   蘋果

100 克   嚮螺片

10 克   南北杏

DIRECTION:

Enoki Mushroom Beef Rolls | 金菇肥牛卷

Enoki mushroom beef rolls are always a popular flavour in Hong Kong.  You will find many Japanese or Taiwanese restaurants serve them and list them on their menus.  It is the crunchy and juicy enoki, plus the tender and savoury beef attract people.  You can serve the rolls with cold beer as snacks or appetizer, or serve them with a bowl of white rice as a side dish.

Enoki Mushroom Beef Rolls | 金菇肥牛卷

Ingredients:

600 gram Enoki

600 gram Fatty Beef

Barbecue Sauce

材料：

600 克   金茹

600 克   肥牛

燒汁

DIRECTION:

Stir fried Pineapple Beef | 菠蘿炒牛肉

Whether you are an adult or a kid you will love this dish.  My son ate almost all the pineapples and my husband wanted to swallow down the plate if he could.  I remembered my brother and I often fought over the last piece of beef and made sure we cleaned off the sauce on the bottom with our rice.  It is a very memorable dish for me.

You can use fresh pineapple here.  If so, cut off the hard skin and the needles, core the middle part, and then soak the pineapple in salted water for twenty minutes before use.  That can lessen the irritating enzyme in pineapple to your mouth and skin.

Stir fried Pineapple Beef | 菠蘿炒牛肉

Ingredients:

450 gram Angus Beef, sliced

1 Canned Pineapple, drained

1 tablespoon Oyster Sauce

2 tablespoons Vegetable Oil

Marinade:

2 tablespoons Soy Sauce

2 tablespoons Vegetable Oil

1 tablespoon Sugar

1/4 cup Rice Wine

1 tablespoon Corn Starch

1/4 teaspoon Ground White Pepper

材料：

450 克   安格斯牛肉

1罐   菠蘿粒，濾去糖水

1 湯匙   蠔油

2 湯匙   菜油

醃料：

2 湯匙   豉油

2湯匙   菜油

1 湯匙   糖

1/4 杯   米酒

1 湯匙   粟粉

1/4 茶匙   白胡椒粉

DIRECTION:

Stir fried Chinese Kale (Kai Lan) and Beef | 芥蘭炒牛肉

Stir fried Chinese Kale and Beef

芥蘭炒牛肉

Ingredients: (yields 4 servings)

14 ounces Chinese Kales

300 gram Beef

10 Garlic Cloves

10 gram Ginger Slices

2 tablespoons Chinese Rice Wine

1 teaspoon Corn Starch

2 tablespoons Water

1 tablespoon Sugar

1/2 teaspoon Salt

1/4 cup Vegetable Oil (for cooking)

Marinade for Beef:

3 tablespoons Oyster Sauce

1 tablespoon Sesame Oil

1.5 tablespoons Sugar

1 Egg

材料：(4人份)

14 安士   芥蘭

300 克   牛肉

10 瓣   蒜頭

10 克   薑片

2 湯匙   米酒

1 茶匙   粟粉

2 湯匙   水

1 湯匙   糖

1/2 茶匙   鹽

1/4 杯   菜油 (炒菜用)

醃牛肉料：

3 湯匙   蠔油

1 湯匙   麻油

1.5 湯匙   糖

1 隻   雞蛋

DIRECTION: