Monthly Archives: January 2013

Stewed Ox Tail with Tomato Sauce

番茄燴牛尾 Serving 2-4 Ingredients Ox tail x 800 g (cut into pieces) Celery stalk x 2 – 3 (300 g) Cooking oil x 2 tsps + 1 tbsp Tomatoes x…

Mini Egg Tart

鴛鴦一口撻 Servings: 14 – 20 pieces (depends on the thickness of the tart pastry) (Cupcake mould with cupcake sized  – 5 cm x 2 cm) Ingredients: Tart Pastry Salted butter x…

Stewed Green Curry Lamb with Lemongrass

綠咖喱香茅羊腩 Serving 2 – 4 Ingredients Lamb meat x 800 g (cut into pieces) Cooking oil x 3 tsps Potatoes x 200 g (peel off skin and cut into pieces)…

Fried Golden Shrimp Balls

黄金蝦球 Servings: 4-6 Ingredients Shrimps x 230 g ( washed and clean out intestines) Pork x 110 g Water chestnut x 1-2 pieces White bread toasts x 4-6 pieces Cooking oil for…

Stewed Mixed Vegetables with Preserved Red Bean Curd Cubes (Buddha′s Feast)

南乳羅漢齋 Serving size = 4-6  Ingredients Black fungus (雲耳) x 10 g* Silver fungus (雪耳) x 30 g* Black moss (髮菜) x 15 g* Dried seedless red dates (紅棗) x…

Stewed Stuffed Hairy Gourd Melon with Dried Scallop

節瓜瑤柱脯 Serving size = 6-8 Ingredients Dried scallop (乾瑤柱) x 12 (soaked in water overnight; the volume of water should be good enough to bury every scallop) Hairy gourd Melon(節瓜/毛瓜)…

Sweet and Sour Pork with Pineapple Chunks

甜酸菠蘿咕嚕肉 (Serving size = 2-3)  Ingredients Pork (bite-sized) x 250 g (pork shoulder will be best) Yellow onion x 30 g Red pepper x 30 g Yellow pepper x 30…

Steamed Sticky Rice with Cured Meat – A Simple Rice Cooker Method

臘味糯米飯 (簡易版) (Serving size = 2-3) Ingredients Sticky rice x 160 g (soaked in water for 3-4 hours before use) White rice x 60 g Chicken broth x 200 ml…

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