Holiday is finally coming! I have been making a lot of festivedesserts. This recipe is my favourite so far! This recipe is probably my easiest recipe on this blog, it take 5 minutes to make. However it requires to be kept in the fridge for a few hours before everyone can enjoy. This is a great party or brunch dessert during the holiday season!
Ingredients:
Jelly powder 85g
Boiling water 1 Cup
Apple juice 1 Cup
Pomegranate 1/2 Cup
Rosemary 1 Few
Directions:
Transfer the jelly powder to a bowl, add 1 cup of boiling water. Stir until it completely dissolved.
Add 1 cup of apple juice, stir evenly. Transfer to dessert glasses. Add pomegranate and rosemary leaves to each dessert glass as your personal preference.
Sorry I have been busy with my Fashion Blog lately, haven't had time to update my cooking blog this month. But, I have been cooking :) Since my older daughter started going to kindergarten this year, so I have been making a lot of "lunch friendly" meals and this fried noodle dish is one of my favourites. My daughter loves wood ear mushrooms because they have an unique texture and very chewy. It's like the good combination of mushroom and jelly in a very thin version. I like to use wood ear mushroom in my cooking just simply because it's very healthy and easy to cook. You can add it to almost every dish. See wood ear mushroom recipes Here and Here.
Ingredients (2 servings):
1000g Fresh Noodles
6 Large Dried Wood Ears
1 Carrot (Julienned)
6 Chives (Chopped)
5 Ginger Slices
50g Shredded Chicken
1 Cup Finely Chopped Green Onion
2 tbsp Soy Sauce
1 tbsp Vinegar
1 tsp Sugar and salt by taste
2 tbsp Cooking Oil
1 tbsp sesame oil
1 tsp cooking wine
1 tsp White Pepper Powder
1 tsp Sesame Seeds
1 Cup of Chicken Broth (Optional)
Preparation:
Soak the wood ear mushroom for 15 minutes before cooking. Wash and clean the wood ear mushroom after soaking, pad dry and julienne them.
Cooking sauce: In a small bow, add 2 tbsp soy sauce, 1 tbsp vinegar, 1 tsp cooking wine, 1 tsp sugar, 1 tsp white pepper powder and a little bit salt. Then mix evenly.
Directions:
In a large pot, add water and bring to a boil. When the water is boiled, add the noodles to cook. Just cook the noodle for a minute or two, drain the water.
In a non-stick wok, add 2 tbsp cooking oil over medium-high heat. Add the chopped green onion and ginger slices to cook. About 2minutes, add the chives, julienned wood ear mushrooms and carrots to cook. Stir fry everything for about 2 minutes, when the chives turn dark (that means they are tender), add the shredded chicken. Fry everything for about 4-5 minutes, until the chicken is 70% ready, add the noodles to fry. You can add 1 cup of chicken broth. And then add the cooking sauce that you prepared earlier, stir everything evenly. Cooking everything for about 3 minutes, add 1 tbsp sesame oil, mix evenly. Transfer everything to serving plates and garnish with roasted sesame seeds. Enjoy!
In China, we call cherry tomato 長生果 (Pinyin: Chang Sheng Guo), meaning the fruit that will keep you look youthful. People believe that the cherry tomato is a beauty food. I love eating cherry tomato, however my kids will not eat them unless it's toasted. After doing some research on the web, I came up with this recipe. I combined their favorite seafood and toasted cherry tomatoes to make the pasta. I made this dish twice since October, it's absolutely delicious! Every time I always wish I made bigger portion, we just couldn't get enough of it!
Ingredients (2 servings)
Spaghetti (200 Grams)
Napoli Pasta Sauce (3 tbsp)
Butter (2 tbsp)
Ground Garlic (1 tbsp)
Salt (20 Grams)
Ground Pepper (1/2 tsp)
8 Cherry Tomato
6 Scallops
8 - 10 Prawns
10 Clams
3 Slices of Lemon
Directions:
Preheat the oven to 375 degrees F. In a large ovenproof skillet, toss the cherry tomatoes with the olive oil and thyme (optional) and season with salt and pepper. Toast the tomatoes for about 25 minutes, until starting to brown and their skins split.
Meanwhile, bring abundant water to boil in a large pot and add salt (as a general rule 1 litre of water and 10 grams of salt can be used to cook 100 grams of pasta). When water is boiling add pasta to water. Stir a couple of times to avoid pasta sticking to the pot or to each other. Cook pasta for 8 minutes and then drain.
In a large sauce pan, add half cup of butter over medium high heat. Add the shrimps, scallops and claims and simmer over moderate heat until cooked through, about 5 minutes. Season with salt and pepper. Add the spaghetti to the skillet along with the lemon juice and toss over low heat until the pasta is coated, about 1 minute. Add the Napoli Sauce and cooked cherry tomatoes and toss. Transfer the pasta to warm bowls and serve at once.
This is my type of fusilli. Light, tasty, lots of greens. It is my first time making fusilli and I'm loving it! My kids loved too! I also used some Chinese cooking techniques for this recipe, it's acutely very easy. Garnishing some fresh mint leaves is a great idea, it helps to bring out the good flavour of the sausage. I made video for the recipe in Chinese, however there is the english subtitle.
Ingredients:
100 grams of fusilli
2 - 3 tbsp of Siciliana sauce
1 tbsp olive oil
10 grams salt
1 litre water
1 sausage (sliced)
4 asparagus (cut as long as a fusilli)
1 tbsp ground garlic
A quater onion (diced)
1 tbsp ground cheese
Fresh mint leaves for garnishing
Directions:
Bring abundant water to boil in a large pot and add salt (as a general rule 1 litre of water and 10 grams of salt can be used to cook 100 grams of fusilli)
When water is boiling add pasta to water. Stir a couple of times to avoid fusilli sticking to the pot or to each other.
Cook the fusilli for 8 - 10 minutes, drain and transfer to a plate.
In a large skillet, heat oil and ground garlic, stir for about half minute. Add chopped onion. Stir fry the onion for about 2 - 3 minutes until the onion is tender, add sausage slices. Fry the sausage over medium heat until sausage fat is almost rendered, about 3 minutes. Add asparagus to center. Raise heat to medium-high, and keep stirring, about 3 - 4 minutes. Reduce heat to medium, sprinkle asparagus with salt. Add Siciliana sauce, cook mixture. Then add the fusilli, mix everything evenly.
Transfer the fusilli to a serving plate. Stir in mint or parsley, season with pepper and top with cheese.
When you talk about Chinese food, you must think about fried rice too. I love to make fried rice, because it's simple, easy, and very kids friendly. Two of my daughters are very picky eaters, they will never eat carrots if you just steam them. When I make fried rice, I dice the carrots (and other vegetables that they are usually picky about) and fry with the rice. My kids will eat everything without even realize there are vegetables too. This dish is very simple easy and quick to make. Make sure to cook the rice ahead of the time, you can even make it a day before.
Ingredients:
3 Bowl of cooked rice
2 - 3 Sausage (diced)
Half cup of diced onion
1/3 Cup of corns
1/3 Cup of sweet peas
2 - 3 Eggs
2 Asparagus (diced)
1/2 Cup of finely chopped green onion
1 - 2 tbsp cooking oil
1/2 tsp white pepper powder
A little salt and crushed pepper
1/2 tbsp soy sauce
Directions:
Break the eggs in a small bowl, season with salt and pepper and then beat the eggs.
In a large wok, add one and half tbsp cooking oil (I'm using grape seed oil) over medium high heat. When the oil is heat up, add the egg. Scramble and cook the egg for about 2 - 3 minutes, add the diced onion and sausage. Stir everything for about 2 - 3 minutes, until the onion is tender, add the rice. Stir and press the rice and make sure the rice is totally lose, about 3 - 4 minutes. And then add corns, peas, diced carrots and diced asparagus. Mix everything evenly and make sure to cook everything through. Keep stirring everything for about 4 minutes, add the finely chopped green onion. Fry everything for about 2 minutes, add half tsp white pepper powder and half tbsp soy sauce (or by taste). Mix everything evenly, and then transfer the rice to bowls or serving plates.
Lastly, you may garnish with a little bit fresh herbs and enjoy!
This fish dish is one of the classic fish dish in Szechuan Cuisine. You can order this dish at a lot of Chinese (Szechuan) restaurants. Unlike my other fish dish - Steamed Tilapia with Ginger and Green Onion, this dish requires two cooking techniques. Frying and braising. You will be rewarded for your hard working at end and your family or your guests will be amazed, I guarantee. It's so flavourful and so good!
I used tilapia for this dish. However you can use any type of white fish, fresh water fish is best for this dish. The fresher the fish is the better it tastes.
Ingredients:
One Whole Fish
2 tbsp Tomato Sauce (Or Salsa)
1 Cup ground beef
4 tbsp Bean Paste
2 tbsp Ground Garlic
1 tbsp Ground Ginger
1/2 Cup Chopped Red Bell Pepper
1/2 Cup Finely Chopped Green Onion
2 tbsp Sesame Oil
2 tbsp Cooking Oil
Soy Sauce by Taste
1 tbsp White Pepper Powder
1 tbsp Corn Starch Powder
1 tbsp Vinegar
1 tbsp Cooking Wine
Directions:
Clean the fish nicely, make sure there is no blood inside out.
Use a paper towel, pat dry the fish. Cut three lines on each side of the fish'd body. Sprinkle the white pepper powder on both sides of the fish and inside of the fish. Rub 1 tbsp of bean paste on both sides of the fish and inside of the fish.
Take a small bowl, add 2 tbsp of garlic bean paste and 1 tbsp of spicy bean paste. Mix well (If you don't like spicy, just use 3 tbsp of garlic bean paste instead).
Take another bowl, mix 1 tbsp of corm starch and 2 tbsp water.
Take a large frying pan, heat up 2 tbsp of sesame oil in medium high. Fry the fish for about 5 - 6 minutes on each side.
Now take a large wok or sauce pan, heat up 2 tbsp cooking oil in medium high. When the oil is heat up, add the bean paste. Stir the bean paste, and then add the ground beef. Stir and mix the beef with the bean paste. About 2 minutes, add the chopped red bell pepper, ground garlic and ground ginger. Stir and mix well. About 2 minute, add one liter water. Mix well and bring to a boil. When the water in boiled, add the fish in the wok. Then add 1 tbsp cooking wine, mix and make sure the fish is covered with the sauce nicely. Cover, and then simmer for about 6 minutes. You can add a little bit soy sauce by taste, and then all the finely chopped green onion, 1 tbsp of vinegar and 2 tbsp of tomato sauce. Mix well and then add the corn starch water. Boil everything for a minute, and then transfer to a serving plate. Enjoy!
Another day I went to a Japanese spaghetti restaurant, seating by the bar and watching how they cook. They actually use soy sauce, fish egg and scrambled eggs to make the pasta sauce, it tasted so good! I'm going to try that sometime soon.
This is another amazing pasta dish that I discovered recently. I like how the ground beef combining with sliced mushrooms that bring out the nice flavour of the pasta. I kind of used the Chinese cooking technique to make this dish and it turned out great! No butter just olive oil, finely chopped green onion and ground garlic. I feel that making fusion pasta is like making fried noodles sometimes, except you use spaghetti either than Chinese noodles.
Ingredients:
Spaghetti (100 Grams)
Pasta Sauce (2 tbsp)
Olive Oil (1 tsp)
Salt (10 Grams)
Water (1 Litre)
Ground Beef (10 Grams)
4 White Mushrooms (Sliced)
Ground Garlic (1 tbsp)
Half Red Bell Pepper (Diced)
Directions:
Bring abundant water to boil in a large pot and add salt (as a general rule 1 litre of water and 10 grams of salt can be used to cook 100 grams of pasta). When water is boiling add pasta to water. Stir a couple of times to avoid pasta sticking to the pot or to each other. Cook pasta for 8 minutes and then drain. Add 1 tbsp olive oil to the pasta and then mix evenly.
Take a large sauce pan, heat 1 tbsp of olive oil over medium-high heat. Then add ground garlic, red bell pepper and sliced mushrooms. Stir fry everything for about 1 minute, add ground beef. Keep stirring everything for about 3 minute, until the beef is almost eady. Add the pasta sauce. Stir everything and then add pasta. Mix everything evenly, and then transfer the everything to a serving plate. Granish with finely chopped green onion and enjoy!
After a two-year break, I'm back again! Now I'm a mother of two beautiful little girls! My second daughter was born last January, her name is Aveline. Although I'm very busy with my two young kids at home I still very much enjoy cooking and creating new recipes. I recently partnered with Pastas Gallo, a pasta company based in Spain. Basically I make pasta cooking videos in Mandarin speaking. However all my videos have English subtitle and I will post the recipe on my blog as well. I'm also making more new Chinese recipe videos in English as well, so stay tuned, more recipes to come!
This Prawn and Beef Pasta recipe is inspired by a Chinese fried noodle recipe. The whole cooking time is about 20 minutes, it's very easy to make and absolutely delicious! I personally don't like very creamy rich pastas, so this recipe is perfect for people like me who like lighter taste.
Ingredients:
Pasta (150g)
Tomato asta sauce (2 tablespoon)
Olive oil (2 tablespoon)
Ground Garlic (1 tablespoon)
Chopped onion (1 tablespoon)
Chopped red bell pepper (1 tablespoon)
Finely chopped green onion (1 tablespoon)
6 cooked prawns
Ground meat (beef) (50g)
Parsley by taste
Salt by taste
Directions:
Bring abundant water to boil in a large pot and add salt (as a general rule 1 litre of water and 10 grams of salt can be used to cook 100 grams of pasta). When water is boiling add pasta to water. Stir a couple of times to avoid pasta sticking to the pot or to each other. Cook pasta for 8 minutes and then drain. Add 1 tbsp olive oil to the pasta and then mix evenly.
Take a large sauce pan, heat 1 tbsp of olive oil over medium-high heat. Then add ground garlic, chopped onion, red bell pepper and green onion. Stir fry everything for about 2 minutes, until the onion is tender, add ground beef. Keep stirring everything for about 4 minute, add the pasta sauce. Stir everything for about a minute, add prawns. Stirring everything for about 1 - 2 minutes, until all the beef cooked, add pasta. Stir everything quickly, make sure the pasta in covered with all the sauce and ingredients. Transfer the pasta to a serving plate. Now enjoy!
I made this dish during the holiday season and everyone loved it. This dish is prefect for potluck, parties and family dinner for everybody to enjoy. If you are hosting a house party or preparing for a potluck, you can make this dish in advance so you won't be too rushed when you have to cook and entertain your guests at same time. There is a topping sauce which takes 5 minutes to make. You can make it before you serve this dish so everything will taste fresh as if it was just made. When I posted this video on Youtube a while ago, one of my subscribers suggested to substitute lemon instead of orange. I thought that was a great idea, however I haven't had chance to try using lemon yet. My only concern is that too much lemon may make this dish too sour because you need one to two cups of juice to make the topping sauce. So I would use sweet lemons or keep the orange sauce and add a little bit of freshly squeezed lemon juice on top. I created this recipe by combining the Orange Chicken and Fish Cake recipes. It turned out super delicious.
Ingredients:
10 oz white fish
Half cup of corn starch
1 cup of bread crumbs/coating mix
a tbsp cooking wine
1 egg
1 cup of cooking oil
Half tbsp white pepper powder
Half tsp salt
2 tbsp ground garlic
2 oranges
1 tsp finely chopped green onion
Directions:
Cut the oranges and use a juicer to make the orange juice.
Cut the fish into fillets. Make sure not to cut too thin, otherwise they will break during frying.
Break the egg in a bowl. Add half tsp white pepper powder, half tsp salt and one tsp cooking wine in the bowl, and then beat the egg.
Pour the egg sauce to the bowl where you have the fish fillets. Mix everything evenly.
Take two plates, one for starch and one for bread crumbs/coating mix. Roll the fish fillets one by one in the starch and then the bread crumbs/coating mix. Make sure the fish is covered and coated nicely.
In a small bowl, add 1 tsp starch and 2 tbsp water. Mix evenly.
In a medium saucepan or a wok, heat 1cup cooking oil over medium-high heat. Add the fish fillets to cook. You may have to fry the fish one by one so they don't break. Place kitchen paper towels on a plate and transfer all the fish fillets to the plate so the paper towels absorb the excess oil. After most of the oil is absorbed, transfer all the fish to a serving plate.
After the fish is cooked. Clean the wok, add one tbsp cooking oil over medium high heat. When the oil is hot, add two tbsp ground garlic. Stir the garlic until it's cooked - about one minute. Add the orange juice to the wok. Stir everything while it's cooking, so the sauce won't stick on the bottom. About a minute or two when the juice is boiling, add the starch water. Keep stirring everything until it's thick. Pour the orange sauce on top of the fish fillets.
Lastly, garnish with some finely chopped green onion, now enjoy!
When I made the Steamed Tiger Prawns with Garlic, I also saved half of the prawns to make this dish as well. It's great because most ingredients are the same, just different cooking styles. If you host a dinner or party, you may try this too. Use half of the prawns to steam and the other half to bake, to give your guests more variety to choose. For my two and half year old toddler, she liked this dish more because she loves the taste of butter. When you put garlic and butter together it makes everything tastes better. Compare to the Steamed Tiger Prawn with Garlic, this dish tastes richer but also very delicious.
Ingredients:
10 tiger prawns
3 tbsp ground garlic
2 tbsp ground ginger
1 tbsp finely chopped green onion
1 tsp sugar
A quarter tsp salt
Half tsp white pepper powder
1 tsp cooking wine
2 tbsp soy sauce
3 - 4 tbsp butter
Directions:
Clean and devein all the prawns. Keep the shell on. Use a knife, cut the prawn from centre of the back. Make sure not to cut it through - this is for the filling.
Making the garlic filling: In a small bowl add ground garlic, ginger, sugar, salt, pepper powder, cooking wine and soy sauce. Mix everything evenly.
Fill up all the prawns (to the cut on the prawn's back) with the garlic filling, and place them to a plate.
In a baking pan, place a piece of foil sheet on top. A`dd half butter and then place all the prawns on top. Add the rest of butter on top of the prawns. Fold the foil sheet and then transfer to the oven. Heat up the oven to 400 degrees Celsius high for about 20 - 25 minutes. Transfer everything to a serving plate, you are done!
Frist of all, I have to apologize for not updating my blog for a while. I have been making a lot of videos, most of them are for my old recipes as I'm trying to update all my recipes with video tutorials. I made this Steamed Tiger Prawns with Garlic a while ago, after that I also made this dish with normal prawns and it was just as delicious as the frist time with tiger prawns. This dish is simple, easy and healthy. The total cooking time is about 20 minutes. Although it's a seafood dish it tastes very fine and clean. Spotted prawn season will be coming soon so I know I'm going to make this dish again and again.
Ingredients:
10 tiger prawns
3 tbsp ground garlic
2 tbsp ground ginger
1 tbsp finely chopped green onion
1 tsp sugar
A quarter tsp salt
Half tsp white pepper powder
1 tsp cooking wine
2 tbsp soy sauce
3 tbsp cooking oil
Directions:
Clean and devein all the prawns. Keep the shell on. Use a knife, cut the prawn from centre of the back. Make sure not to cut it through - this is for the filling.
Making the garlic filling: In a small bowl add ground garlic, ginger, sugar, salt, pepper powder, cooking wine and soy sauce. Mix everything evenly.
Fill up all the prawns (to the cut on the prawn's back) with the garlic filling, and place them to a plate.
Transfer the prawns to a steamer, and steam for about 10 minutes (8 minutes for normal prawns).
Heat up about 3 tbsp cooking oil and then pour the oil on top of the prawns. This is optional you can avoid this step if you like. However the oil will make the prawns taste even juicier and it kills the fishy taste of seafood.
Lastly, garnish with some finely chopped green onion. Now enjoy!
September was a hard month for me. My daughter was sick for the whole month and then we all got sick. Taking care of a sick baby is tough, especially when you are sick too. The virus going back and forth seemed endless. One thing I have continued to do is provide healthy meals for my family so we could recover sooner. Soup is a must for every meal including breakfast so we could stay hydrated and get a lot of nutrition to fight the sickness. I didn't record a video for this Shiitake Mushroom, Lily Flower and Pork Rib Soup because this soup is very easy to make. All ingredients are very common to find at any Chinese supermarket. This soup tastes light, refreshing and super delicious. A great soup for fall!
Ingredients:
6 dried shiitake mushrooms
2 oz dried lily flowers
1 lb pork rib
1 chicken leg
1½ tsp salt
3 - 4 ginger slices
1 tsp finely chopped green onion
Directions:
Soak the dried shiitake mushrooms and lily flowers half an hour before cooking. When they are soaked, make sure to clean them with running water.
In a large soup pot, add ribs, chicken legs, ginger, soaked shiitake mushrooms and water (fill up with 3 quarter of the pot). Bring to a boil. Reduce the heat, and then use a soup strainer to strain all the dark bubbles on top of the water. Reduce the heat to the lowest and cook for 2 - 3 hours. Add salt and garnish some finely chopped green onion before serving. Now enjoy!
There are a lot of Chinese restaurants that serve Seafood Fried Noodles on their menu. Unlike my other dish - Clam and Mussel Fried Noodles, I found this recipe in a Taiwanese cook book but I changed it slightly by adding a wider variety of vegetables and seafood. It tasted so yummy! The julienned carrots give an extra texture and the clams give an oceany flavour to the noodles. I also added a cup of chicken stock to cook with the noodles so the noodles don't require a lot of oil to cook. The chicken stock goes great with seafood, and it's healthier. I bought the pre-cut squid from a local Chinese supermarket. If you can't find it, the preparation is fairly easy.
Ingredients:
8 oz egg noodles
5 oz clams
1 cup of shrimp
2 cups of squid
2 carrots
4 green onion
3 oz Chinese lettuce
2 tbsp olive oil
1 cup of chicken stock
For the frying sauce:
1 tsp white pepper powder
1 tsp sugar
1 tsp ground ginger
1 tsp vinegar
2 tbsp soy sauce
1 tsp cooking wine
1 tsp sesame oil
Directions:
Julienne the carrot, cut the green onion approximately an inch and a half long. Mix all the frying sauce in a bowl.
Pare and clean the squid, cut light crosses on it and slice it (you can also buy pre-cut squid from any Chinese supermarket).
Bring half a medium pot of water to a boil. When the water is boiled add noodles to the boiling water and cook for 1 minute. Transfer to a colander, rinse with cold water and drain the water. Add 1 tbsp olive oil to the noodles, and mix evenly.
Bring half a medium pot of water to a boil. Blanche clams, shrimps and squid into the boiling water until they are open. Transfer to a plate.
In a nonstick medium saucepan or a wok, heat 1½ tbsp olive oil over medium-high heat. Add green onion, carrot and Chinese lettuce to cook. After about 2 minutes, when the lettuce is tender and soft add clams, shrimps and squid. Stir everything evenly and then add the frying sauce. Mix everything evenly, add the noodles. Stir everything for a couple of minutes, add 1 cup of chicken stock. Mix everything evenly and keep stirring everything for a few minutes. Transfer the noodles to servering plates, enjoy!
I love making fried rice because I can use my imagination and be as creative as I want by combining my favourite vegetables and meat with rice. When I was a kid I was a picky eater, my mom always had to make fried rice for me so I could eat a more balanced and nutritious meal.Homemade fried rice is healthy, simple and quick. I used Thai rice that I cooked the rice a day before so the rice was not so soft or runny. Indian Basmati rice should be pretty good for making fried rice too. Make sure not to cook the rice too soft or runny when you make fried rice. This Tomato and Pork Fried Rice takes about 30 minutes to make, and it's very delicious. The rice absorbs sweetness from tomato and bell pepper and balances perfectly with the pork and egg. You can also add some tomato sauce if you like a sweeter taste. I served this fried rice along with a side of Mini Cucumber Salad and Three Mushroom and Pork Soup for a delicious and refreshing meal!
Ingredients:
2 bowls of cooked rice
Half tsp salt
Half tsp white pepper powder
1 tbsp olive oil
2 eggs
2 oz ground pork
2 tbsp finely chopped green onion
Half cup diced bell pepper
Half cup diced white onion
10 small tomatoes
2 asparagus
2 tbsp tomato sauce (optional)
Directions:
Break the eggs in a bowl, add a little bit of salt and white pepper powder. Beat the eggs in the bowl.
Dice the asparagus, cut the tomatos in halves.
In a nonstick medium saucepan or a wok, heat 1 tbsp olive oil over medium-high heat. Add the egg to cook. Stir the egg gently for a minute, and then add asparagus, bell pepper and white onion. Keep stirring everything for about 2 - 3 minutes. When the white onion is tender then add tomatos. Stir everything evenly for about a minute and then add the pork. After about 2 - 3 minutes, when the pork is not longer pink, add green onion and rice. Stir everything evenly, make sure the rice is mixed with all the ingredients. Add half tsp salt and half tsp white pepper powder, mix everything evenly. Transfer everything to serving plates. Enjoy!
Another chicken wing recipe! I have been making a lot of chicken wing dishes recently and my family loves it. Who doesn't love chicken wings! My daughter is already a chicken wing fan and she will eat chicken for every meal if she could. When we give her chicken wings we always take off the skin so she can enjoy the flavourful meat which is the best part. Unlike other parts of the chicken, chicken wings have less meat so it doesn't take long for them to absorb the flavours. Every wing is wrapped by the skin, so the meat will stay tender and juicy after cooking.
This is actually the very frist time I made this Braised Chicken Wing with Pineapple and it was so delicious! The pineapples give a unique tropical flavour and it tastes a little bit sweet and refreshing. Pineapples goes great with the chicken wings and I also served it along with some strawberries. I just dropped these strawberries into the dish when it was ready to serve and the sauce goes great because it absorbs the flavour from the chicken and pineapple. It turned out super delicious! I think next time I may drop some kiwi into the dish and see how that turns out! I believe cooking is all about experimenting and creativity. When you have the passion and you care, everything you make is delicious!
Ingredients:
1 lb chicken wings
Half pineapple
5 green onion
Half cup garlic
A quarter cup ginger slices
2 tbsp oyster sauce
1 tbsp soy sauce
6 piece crystal sugar
1 tbsp olive oil
1 tsp sesame oil
2 cups chicken stock
A few strawberries
Directions:
Cut the pineapple in cubes and the green onion approximately 1.5 inch long.
In a medium pot, bring half pot of water to boil. Blanche the chicken wings in the boiling water and then transfer to a plate when the water is boiling again.
In a non-stick wok, heat oil over medium heat. Add ginger, garlic and green onion to cook. Stir everything for about two minutes, and then add the chicken wings. Stir everything evenly and add 1 tbsp soy sauce and 2 tbsp oyster sauce. Keep stirring everything for about 4 - 5 minutes, add 2 cup chicken stock (just slightly over all the wings). Bring to a boil, and then add crystal sugar. Cover, and simmer for about 25 minutes. Add all the pineapples, and let it cook over medium heat for about 5 minutes. Add 1 tsp sesame oil, and transfer everything to a serving plate. Dip the strawberries in the dish when you serve this dish if you like, it will give you an extra flavour and it's perfect for summer!
It's summer time! I wanted to post more summer dishes to enjoy during summer. Most of you may have seen my previous recipe for Honey Raisin Baked Chicken Wings. This recipe is similar to Honey Raisin Baked Chicken Wings and it's great for BBQ. Once you marinate the wings you can either keep them in the fridge and they will be ready to BBQ the next day, or you can put them in a bag and keep them in the freezer and take out whenever you are ready to grill them. I used a little bit of dried chili flakes in this recipe, however it's up to your personal taste. They will still taste delicious!
In my video, I used a Chinese marinade sauce which is very common at any Chinese supermarket or in Chinatown. If you can't find this type of sauce where you are, you can just use 1 tbsp soy sauce and 1 tbsp seasoning sauce instead. I made this video at the end of the July and I actually baked these wings in my video because we had a really rainy summer in Vancouver this year but I guarantee that this recipe is great for BBQ. I made these wings for a house party last summer and everybody loved them!
In a large mixing bowl, add all ingredients and mix everything by hand evenly.
Cover the bowl with plastic wrap or a lid and keep in the fridge overnight or in the freezer until you are ready to BBQ/bake.
To bake:
When you are ready to bake, transfer everything to a baking pan and then oven. Bake uncovered, to make the chicken wings even more crispy.
Set the oven to 400 degrees celsius and bake for 20 minutes. Flip all the wings over and bake for another 15 minutes. Transfer the wings to a serving plate and enjoy!
My daughter had an upset stomach for the past few weeks and now she's finally recovered. She loves eating chicken and I wanted to make something healthy and with very little oil so it will be easier on her little tummy. Steamed dishes are always healthier than stir-fried dishes and after researching steamed chicken I found this recipe. Originally, this recipe uses dried shiitake mushrooms, but I decided to use half shiitake mushrooms and half fresh mushrooms. Shiitake mushroomshave a unique flavor that goes very well with chicken and together with fresh white mushrooms give more freshness to this dish. It turned out perfect. My daughter, the picky eater, loved this dish so much that my husband and I had to save ours for her because she finished all the chicken and mushrooms so fast. This dish is very easy to make, after marinating the chicken all you need to do is steam it for 15 minutes and you are done!
Ingredients:
5 white mushrooms
5 shiitake mushrooms
4 - 5 boneless chicken legs
1 egg white
2 tbsp ginger slices
4 green onion
2 tbsp oyster sauce
1 tsp cooking wine
1 tsp cornstarch
1 tsp sesame oil
Directions:
Soak the shiitake mushrooms 15 minutes before cooking. When the shiitake mushrooms are soaked, wash them with running water until the water is clear.
Cut the shiitake mushrooms and white mushrooms in quarters. Cut the chicken legs into small cubes. Cut the green onion approximately 1.5 inch long.
In a large bowl, add everything except the mushrooms. Mix everything evenly and let it marinate for 15 minutes. Add shiitake mushrooms and white mushrooms. Mix everything evenly.
Transfer the bowl to a steamer, and then steam for 15 minutes. Now you are done. Enjoy while it's hot!
Salmon is a popular and healthy food, it's high in protein, omega-3 fatty acids, and vitamin D. I love eating salmon but most of the time I just eat salmon as sashimi. I feel when salmon is well done it tastes a little bit too dry and old. I have been looking for a good salmon recipe for a long time because my 2-year-old daughter is finally on a fully solid diet and I want her to enjoy this fish safely (she is too young for raw food). Salmon doesn't spawn in China, so there is not a lot of Chinese recipes for salmon. Luckily I found this wonderful recipe from a Taiwanese cook book and I made this Salmon Fried Rice for dinner last week and it was so delicious! My daughter loved this dish. She had so much of it. I diced the salmon so it's perfect for her little fingers to pick up. I served this Salmon Fried Rice along with some rice and some Sautéed Choy Sum with Chopped Garlic. However this fried rice combines vegetable, salmon and rice so you can just enjoy it as a complete meal.
Ingredients:
2 bowls of cooked rice
2 eggs
1 cup of chopped green onion
1 cup of diced white onion
5 oz salmon
2 oz enoki mushrooms
2 tbsp soy sauce
2 tbsp olive oil
a quarter tsp salt
Half tsp white pepper powder
1 tsp cooking wine
Directions:
Dice the salmon. Beat the eggs in a bowl.
In a nonstick pan, heat up 1 tbsp olive oil over medium-high heat. Add salmon to fry. About 3 minutes, when the salmon turns golden, transfer all the salmon to a plate.
In a nonstick medium saucepan or a wok, heat 1 tbsp oil over medium-high heat. Add egg and cook. Stir the egg for a minute, and then add rice. Press the rice, make sure the rice is lose and mix with the egg evenly. About 2 - 3 minutes, add green onion, white onion and enoki mushrooms. Stir everything evenly and keep stir-frying for about 3 - 4 minutes, until all the white onion is tender. Add the cooked salmon. Mix everything evenly and stir for a minute, add salt, white pepper powder, soy sauce and cooking wine. Transfer everything to a serving plate. Now you are finished!
