One-Pot Palm Sugar Glazed Chicken Wings 椰糖雞翼

INGREDIENTS:

2 lbs Whole Chicken Wings

30 gram Palm Sugar

4 tablespoons Light Soy Sauce

1/3 teaspoon Salt

1/2 teaspoon White Pepper Powder

3 tablespoons Chinese Cooking Rice Wine

1/4 cup Water

3 tablespoons vegetable Oil

DIRECTION:

1. Cut the whole chicken into segments.

2. Heat up vegetable oil over high heat. Add chicken wings; stir fry until they turn colour, about 10 minutes.

3. Drizzle over cooking wine and allow it to evaporate. Add the rest of the ingredients; stir well. Put the lid on, continue to cook until the chicken wings are cooked through and the sauce thickens.

Pork Bone Soup with Chayote, Carrot and Corn 合掌瓜蘿蔔粟米豬骨湯

It's the season of the year, many people seem to either get a cold or a bad cough. A pot of vegetables and pork soup certainly helps relief the dryness of our throats and even skins.

The almond seeds and apricot seeds have great benefit to our body.  They can be easily found in Chinese stores.  These two seeds share a nearly identical apparence, though their flavours are different.  Keep in mind that apricot seeds contains trace of cyanid, we should be caution on the amount of the use.

INGREDIENTS:

8 Pork Bones, rinsed

3 Chayotes, cut into big pieces

2 Carrot, chunked

3 Corn, cut into segment

3 tablespoons Almond Seeds

2 tablespoons Apricot Seeds

2 Chinese Honey Dates

Salt to taste

DIRECTION:

1. In a soup pot, place the pork bone on the bottom.  Then add the rest of the ingredients on top.  Fill the pot with water until the water is enough to cover the ingredients.  Bring the pot to a boil over high heat. Skim off the foam on top. 

2. Reduce the heat to medium heat and boil for another 1 hour.  Season the soup with salt to taste.

Tomato, Potato and Beef Bone Soup | 蕃茄薯仔牛骨湯

Tomato, Potato and Beef Bone Soup

蕃茄薯仔牛骨湯

INGREDIENTS:

3-4 pcs Beef Bones, rinsed

6 Tomatoes

4 Potatoes

2 inch Ginger, sliced

7 cups  Water

1 teaspoon Sugar (optional)

Salt to taste

材料：

3-4 件  牛骨，沖淨

6 個  蕃茄

4 個  薯仔

2 吋  薑，切片

7 杯  水

1 茶匙  糖

鹽  調味

DIRECTION 做法:

1. In a pot, add 7 cups of water, ginger, and beef bones.

1. 在一只湯鍋內，下7杯水、薑片、和牛骨。

2. Bring it to a boil.  Then, continue to boil for another 35 minutes over medium-high heat.

2. 水燒滾，然後用中大火繼續煮35分鐘。

3. Skim off the oil and foam on the surface every now and then.

3. 撇去浮起的油和泡。

4. Cut the tomatoes and potatoes into big chucks.

4. 薯仔蕃茄切大件。

5. Add potatoes and tomatoes into the bone broth.

5. 下薯仔蕃茄到牛骨湯。

6. Bring it back to a boil, and then continue to boil for another 20 minutes or until the potatoes soften.

6. 把湯再燒滾。繼續煮20分鐘或直至薯仔軟身。

7. Season it with salt to taste.

7. 下鹽調味。

Maple Strawberry Breakfast Oatmeal

My husband and my son prefer sweet thing for breakfast, and oatmeal with fresh fruit is always their top choice. This oatmeal takes less than 15 minutes to make. You can cut the fruit the night before to quicken the cooking time the next morning. I used white sugar in the recipe, but feel free to substitute it for all maple syrup.

INGREDIENTS: 2 servings

1 cup Oatmeal

6-7 Strawberries, hulled and cut into small pieces

2 tablespoons Sugar

1/4 teaspoon Salt

3 tablespoons Maple Syrup

DIRECTION:

1. In a pot, combine oatmeal, milk, sugar, and salt together; stir well.  Bring it to a boil over medium heat; stirring constantly.

2. Add the oatmeal starts bubbling, reduce the heat to medium-low. Continue to cook until the oatmeal is soft and the consistency is thick enough to your liking. Turn off the heat.

3. Stir in maple syrup and add strawberries. Serve immediately.

Pan-fried Pomfret with Peach Sauce 蜜核煎倉魚

Crusty pan-fried fish with sweet and sour sauce. It is a classic flavour but with fruit instead of ketchup.

INGREDIENTS:

1 Pomfret, gutted

1 Canned Peach

1 tablespoon Cornstarch

2 tablespoon White Vinegar

Salt

Vegetable Oil (for frying)

DIRECTION:

1. Rub both sides and inside of the fish with a generous amount of salt; leave it for 15 minutes.

2. Heat up about 4 tablespoons vegetable oil over medium heat. Slide the fish onto the pan. Fry it until the skin is crispy; about 10 minutes. Turn the fish over and fry for another 10 minutes.

3. Meanwhile, pour the canned peach in a small pot with the syrup. Add cornstarch and white vinegar. Heat it up over high heat. Once the peach is slightly heat through, remove them from the pot.

4. continuously boil the syrup until it is thick enough to your liking. Turn off the heat; set aside.

5. Transfer the cooked fish onto a serving plate. Top it with peaches. Pour the syrup over.  It is delicious to serve it with steamed rice.

Stir fried Preserved Meat with Celtuce Stem 臘肉炒萵筍

Celtuce stem taste crunch and sweet. It is good to pair with preserved meat, or simply stir-fry it with garlic and chilli.

Ingredients:

2 Celtuce Stems

1 pair Chinese Red Preserve Sausage

1 pair Chinese Black Preserved Sausage

1 block Preserved Pork Belly

2 tablespoon Rice Wine

1 tablespoon Sugar

1/2 teaspoon Salt

4 tablespoons Vegetable Oil

Direction:

The look of celtuce stem

1. Peel off the hard skin of the celtuce stems.

2. Cut it into 1 cm pieces diagonally. 

3. Cut the preserved meat into 1/2 cm pieces diagonally.

4. Heat up the vegetable oil over high heat.  Add the meat and celtuce stem. Stir fry until the meat is sizzling, about 8-10 minutes.

5. Drizzle the rice wine. Add sugar and salt. Continue to stir fry until the celtuce stem becomes half soften; about another 5-8 minutes.

6. Transfer it to a serving plate.

Stir-fried Tenderloin with Bell Pepper 燈籠椒炒牛肉

My family tend to like our meat rare, but you can cook it longer making it medium rare or well done.  One of the goals here is to keep the bell peppers fresh and crispy, yet slightly tender. Usually the peppers start to cook faster after the add of the cooking wine. So you may want to add it at the end if you want your meat to cook longer.

I hope you enjoy this recipe.

INGREDEINTS:

500 gram Tenderloin

3 Bell Peppers (I used red, yellow, and orange)

1/2 head Garlic, peeled

2 tablespoons Preserved Black Bean

1/3 teaspoon Salt

2 tablespoons Chinese Cooking Rice Wine

1.5 tablespoons Sugar

4 tablespoons Vegetable Oil

DIRECTION:

1. Rinse the black beans two times with water; drain. Chop them with garlic until they are fine; set aside

2. Deseed the bell peppers. Cut them into bite size.

3. Slice the tenderloin into 1/2 cm pieces.

4. Heat up oil over high heat. Add the chopped garlic and black beans. Fry until it is fragrant; about 2 minuted.

5. Add bell peppers. Continue to fry for about 5 minutes.

6. Add tenderloin. Sit-fry until the meat starts to turn colour.

7. Drizzle the cooking wine over and allow it to evaporate.

8. Add sugar. Continue to cook until the meat is cooked to medium rare; about 5 minutes. Transfer it to a serving plate.