Monthly Archives: September 2015

Pig Lights Soup

Ingredients: Pig lung x 1 Pork bones x 800 g Bak choi x 3 Dried bak choi x 120 g (soaked and cleaned) Almonds x 20 g Dried apricot skin…

Apple and Pear Tea

Ingredients: Apple x 2 (peeled and cored) Pear x 2 (peeled and cored) Dried figs x 2 Raw almond x 20 g Wolfberries x 10 g (Optional) Rock sugar /…

Stuffed Fish

Serving 3-4 Ingredients: Mud carp x 1 (peeled and deboned; mince the fish meat to fish paste) Additional: Minced pork or extra fish paste x 200 g (to increase the…

Short Ribs Chinkiang Style

Serving 3-4 Ingredients: Soft ribs x 780 g Garlic x 3 cloves (peeled and meshed) Chinese cooking wine (Chinese Shao Hsing Wine) x 1 tbsp Cooking oil x 1 tbsp…

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