Monthly Archives: April 2013

Noodles with Minced Pork in Sesame Sauce

Servings – 1 Ingredients: Chinese shanghai style noodles x 200 g Pork x 100 g Cucumber x 130 g Cooking oil x 2 tsps Salt x ½ tsp Water x…

Egg White Smooth with Seafood on Greens

Servings 2-3 Ingredients: Seasonal greens^ Shrimps x 100 g ( washed and clean out intestines) Scallops x 140 g Clams x 60 g (canned or fresh) Fresh milk x 125…

Steamed Spare Ribs Breaded in Sticky Rice and Lotus Leaf

(Serving size = 2-3) Ingredients: Glutinous rice x 120 g (soaked in chicken broth for 3-4 hours before use; the volume of chicken broth should be just covering up to…

Fried Pepper Salt Pork Chop with Side Asparagus Lettuce

Serving 2 – 3 Ingredients: Asparagus lettuce x 135 g Pork chop x 430 g (Shoulder butt the best) Onion x 50 g Garlic x 3 cloves Red chili x…

Steamed Dried Shrimp Rice Rolls

Serving: 8 rolls (Size of steaming mould: 18 cm x 11 cm / 4.5 inch x 7.5 inch) Ingredients: Rice flour x 80 g (10 ½ tbsps) Wheat starch x…

Luffa Melon Salad Mixed with Sushi Rice Vinegar Dressing

Serving: 2 Ingredients: Luffa melon x 350 g Bean curd sheet x 50 g Black fungus x 12 g (soak in cold water for half to an hour) Dressing: Garlic…

Watercress with Dried Gizzard and Pork Bone Soup

Serving: 2-4 Ingredients: Pork bones x 650 g Dried gizzard x 60 g (soak overnight) Dried apricot skin x 1 piece (soak for 20 minutes) Watercress x 750 g Luohanguo…

Winter Melon Soup with Pearl Barley, Dried Kelp and Pork Ribs

Serving: 2-4 Ingredients: Pork bones x 630 g Winter melon x 780 g Dried kelp  x 15 g Pearl barley x 40 g Lentils x 50 g Dried honey dates…