Monthly Archives: February 2013

Stuffed Button Mushrooms with Bacon and Grated Parmesan Cheese

芝士煙肉焗釀小蘑菇 (Serving size = 2 x 3) Ingredients Fresh white and brown button mushrooms x 10 Garlic x 4 cloves (peel, mesh and ground) Bacon x 120 g (4 slices)…

Stuffed Chicken Wings with Sticky Rice

Serving 1-2 Ingredients Chicken wings x 6 (no drumstick) Steamed sticky rice x 1 rice bowl (refer to the recipe of Steamed Sticky Rice with Cured Meat) Cooking oil (for…

Coconut Yellow Split Peas Pudding

(Serving size = 800 ml cake mould size) (Replace the yellow split peas by red beans, then you will end up with a Coconut Red Beans Pudding) Ingredients: Yellow split…

Fried Cantaloupe Melon with Shredded Beef and Chicken

哈密瓜炒鴛鴦柳 (Serving size = 2-3)  Ingredients Beef (shredded steak) x 140 g Chicken meat (shredded) x 140 g Peppers x 100 g ( Mixtures of red, yellow or/and green peppers)…

Radish Pudding with Cured Meat

臘味蘿蔔糕 (Serving size = 4 cake moulds @ 800 ml) Ingredients     Cured meat x 250 g, including Chinese sausage (臘腸) x 2 pieces Smooth sausage (潤腸) x 2 pieces…

Coconut Pudding (Chinese Nian Gao)

 椰汁年糕 Serving: a cake mould with volume – 750 ml Ingredients Hot water x 150 ml Brown sugar x 200 g Glutinous rice flour x 230 g# Wheat starch x…

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