Friday, 5 June 2015

Recipe: Steamed Chicken Wings With Black Beans

 Steamed Chicken Wings 
With Black Beans


  • 425g Chicken wings - wash and clean, chopped into bite size pieces
  • 1 teaspoon finely chopped Garlic
  • 1 teaspoon Black Beans
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Sugar
  • 2 teaspoon Soya sauce
  • 1/2 teaspoon Sesame oil
  • pinch white Pepper
  • 1 1/2 teaspoon Cornflour
  1. Combine the Chicken wings with all the other ingredients in a large mixing bowl, marinade for 15 mins before steaming.
  2. To steam: Give the chicken wings a good mix once more before arrange in a sallow dish, try not to overlap too much. Steam over boiling water for 12 minutes or until cooked. Serve 2-4 


Sunday, 24 May 2015

Recipe: Satay Chicken

Satay Chicken

  • 250g Chicken Breast - cut into bite size cubes
  • 8 Bamboo Satay Sticks
For Marinade:
  • 1/2 tsp Curry Powder
  • 1 tsp Jimmy's Satay Sauce
  • 1/2 tsp Salt
  • 1 tsp Sugar
  • 1 tsp Soya Sauce
  • 1/2 Cornflour
  • 1/2 Sesame Oil
  • 1 tsp Cooking oil
For Satay Sauce (paste):
  • 1 small Onion- coarsely chopped
  • 2 small Chilli-finely chopped
  • 2 clove Garlic-finely chopped
  • 3 tbsp Crunchy Peanut Butter
  • 1/2 block Coconut Cream 100g - cut into small cubes
  • 1 tsp Curry Powder
  • 1 tbsp Sherry
  • 1 1/2 tbsp Jimmy's Satay Sauce
  • 3/4 tsp Salt
  • 8 tbsp Sugar
  1. Combine the chicken in a large bowl with the marinade ingredients, mix well and set aside.
  2. For the Satay paste, add 2 tbsp oil into a small saucepan, with medium heat stir in the onions, garlic and chilli, fry until onion turn soft, add in peanut butter, satay sauce, curry powder, coconut cream, sherry, sugar and salt, stirring all the time and watch out not to burn the bottom. Keep stirring until sugar are melt and colour turn dark brown, about 2-3 mins. The Satay paste can keep in a jar when it's cool and store in fridge for months. To cook the sauce, take one tbsp Satay paste mix with 3 tbsp of cold water in a small saucepan, stir with a spoon until the paste are blend well with the water turn heat to high and cook until bubbling hot. Serve hot on top the satay or in a little bowl. The Paste make 6-8 serving.
  3. To cook the chicken, thread the chicken into the bamboo stick and cook 4 mins each side in a preheat hot grill. Serve hot or cold with cucumber and tomatoes.


Friday, 8 May 2015

Recipe: Stir Fried Spinach With Preserved Beancurb And Chilli

Stir Fried Spinach 
Preserved Beancurb And Chilli

  • 350g Spinach - wash and clean
  • 1 small red chilli - shredded
  • 1 clove garlic - finely chopped
  • 1 cube preserved bean-curb
  • 3 tablespoon cooking oil
  • 1/4 teaspoon salt
  • Pinch of sugar

Heat a wok over high heat, add in the oil, salt and garlic and chilli, quickly give it a stir then add in the spinach and bean curb, pinch of sugar, give the spinach a good turn over, add in a pinch of sugar,  give bean-curb a well smash and mix well with the spinach, cover with lid and cook with low heat for about 30 second or so. Take the lid off , give it a well stir, check seasoning, add more salt if need. Serve hot.


Saturday, 2 May 2015

Recipe: Wonton Soup

Wonton soup... a very popular Cantonese soup in Hong Kong. Everyone love Wonton soup... restaurant, noodles shop nearly all have Wonton on their menu. They're easy to make too... mummy love making wonton at home with their kids. They're so yum! Have a go yourself or with the kids... make some tonight for your love one, family or friends! And let me know how your day go... enjoy!


  • 250g Mince Pork 
  • 100g shell less King Prawns - chopped
  • 2 Spring Onions - chopped
  • 1/2 Pint Homemade Chicken stock/or water with 1/2 cube Knorr's chicken stock cube (serve 2)
  • 1 Packet Wonton Wrapper(34 sheets ) this recipe can make over 34 wontons, it's handy to have extra wrapper in the freezer. The extra Wonton made from this recipe can store in freezer. 
Marinade ingredients:
  • 1 teaspoons Salt
  • 1 teaspoon Sugar
  • 1/2 teaspoon white pepper
  • 1 teaspoon Sesame oil
  • 1 egg
  • 1 teaspoons cornflour
  1. Mix well together the pork, prawns with the marinade ingredients in a large bowl. Add in the chopped spring onions toward the end.
  2. To wrap the Wonton - Place one teaspoon Wonton filling in the middle of the wrapper. Squeeze gently with fingers into a parcel. The egg and cornflour work like a paste in the filling, a gentle squeeze with finger and palm is all it need. 
  3. For the soup (serve 2) - Bring 1/2 pint water to boil, add in the stock cube. Season with salt and pepper, fish sauce and few drop sesame oil. Keep warm and set a side.
  4. To boil the wonton, bring 1 pint water to boil. Add 8 - 10 wontons(for 2 serving) into the boiling water, gently stir till its boil again. Reduce heat a little cover with a lid and boil for 3 more minutes. Put the cooked Wonton into the bowl, Pour in the hot chicken stock, garnish with spring onion or coriander. Serve hot with chilli oil if desire.  You can cook a few green leaf veg like Pak Choi/Choi Sum/spinach in step 3 with the stock and pour the hot soup into a big bowl with some cooked noodles - fresh egg noodles, flat rice noodles etc. 

Read more about Wonton here: Mark's Wonton Noodles Shop and watch how wonton is wrap. Enjoy!


Tuesday, 28 April 2015

Recipe: Cantonese Steamed Fish

  • 1 whole fish - Dover sole, seabass, bream etc. Clean and gut.
  • 3-5 slices ginger, finely shredded
  • 2-3 Spring onion, finely shredded
  • 1 teaspoon light soya sauce
  • Salt and pepper
  • 2-3 tablespoons cooking oil
  1. Place the fish on a plate just enough to hold the fish comfortably, season with salt and peper on both side, scatter the ginger evenly on top.
  2. Fill a wok with one inch boiling water with a rack underneath if need to hold the plate, place the fish in carefully, the steam is very hot. Steam the fish over boiling water for about 5-10 minutes, the time need depend on the thickness of the fish. The Dover sole in the picture take 5 minutes to cook.
  3. When the fish is cooked, lid off add in the shredded spring onion while still pipping hot, then bring out from the wok carefully, pour in 2 tablespoon very hot oil over the spring onion. Drizzle the light soya sauce over the fish. Serve hot. 

Wednesday, 22 April 2015

Recipe: Steamed Egg With Chinese Dried Scallops

Steamed Egg With Chinese Dried Scallops




Recipe to Follow


Tuesday, 21 April 2015

Saturday, 18 April 2015

Stuffed Aubergine in Oyster Sauce

Stuffed Aubergine in Oyster Sauce



Stuffed Pepper In Black Bean Sauce

Stuffed Pepper With Mince Pork 
Black Bean Sauce


Friday, 17 April 2015

Steamed King Prawn Dumplings

Steamed King Prawn Dumplings


Wednesday, 15 April 2015

Recipe: Cantonese Steamed Fish Cake

Cantonese Steamed Fish Cake


  • 1 Bag Pangasius Fillet - 800g
  • 1/4 dried Orange peel
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/2 teaspoon white pepper
  • 1 large egg white
  • 3-4 tablespoons cornflour
  1. Fully defrost the fish fillet in room temperature, wash and drain dry. 
  2. Soak the dried orange peel with boiled water for 15 minutes, finely chop.  
  3. Cut fish into sugar cube size pieces, then into the food processor with the orange peel, salt, sugar, pepper, egg white, cornflour(mix well with 2 tbsp water ). Blend together till the texture are  nice and smooth.
  4. Oil inside a little cup or anything you fancy, steam with very low heat over boiling water for 10 - 15 minutes, cooking time depend on the thickness. Serve hot with diced spring onion, a dash cooking oil and a few drops light soya sauce. Make 6-7 fish cake with the little round bowls. 



Tuesday, 14 April 2015




Monday, 13 April 2015

Recipe: Sweet and Sour Pork/Chicken Hong Kong Style

Sweet and Sour Chicken/Pork
Hong Kong Style


  • 250g Chicken Breast or Pork Loin - cut into bite size pieces
  • 1 Bell Pepper - red, yellow or green. Or a few pieces each, cut into cube. 
  • 1 small Onion - cut into cube
  • 1 teaspoon finely chopped Ginger
  • 1 teaspoon finely chopped Garlic
  • 1 small can Pineapple chunks
  • 3 tbsp Tomatoes ketchup
  • 3 tbsp Vinegar
  • 3 tbsp Sugar
  • Half cup Cornflour
  • 1 Egg
  • pinch Salt
  • pinch Pepper
  • 1/2 tsp Sesame oil
  • Oil for frying
  1. Marinade the chicken breast with the egg, salt, pepper, sesame oil and 1 tsp cornflour. 
  2. Add half cup cornflour in a large bowl, coat the chicken well with the flour. Fry chicken cube in hot oil 180*c until golden brown, about 2 mins.
  3. For the sauce... Warm up a clean wok with a little oil, stir fry ginger, garlic for few seconds, add the onion, bell pepper, turn on the heat and stir fry a few more seconds before adding pineapple and its juice, vinegar, sugar, tomato ketchup and a pinch of salt, bring to boil, taste for seasoning, add more sugar if need. To thicken the sauce, turn heat to low, stir in a tbsp cornflour mix with a little water. 
  4. Deep fry chicken once more before mix in with the sauce, stir well in the work and serve hot. Serve 2-4


Recipe: Pan Fried Mackerel With Tomatoes

Pan Fried 
Mackerel With Tomatoes


  • 1 Mackerel - 350g
  • 3 Tablespoon Cooking oil
  • 3 Tomatoes - cut into small quarter
  • 3 Slices Ginger - chopped
  • 3 Cloves  Garlic - chopped
  • 3 Tablespoons water
  • 2 Spring Onions - cut in inch length
  • 2 Tablespoons Sugar
  • 1 Teaspoon Tomato Ketchup
  • Pinch Salt and Pepper  
  1. Clean and dry the Mackerel, lightly season with salt and pepper. 
  2. Heat a small wok or a frying pan till slightly smoky add one tablespoon oil, quickly add the chopped ginger and garlic, stir fry for a few seconds, add Tomatoes, stir fry for another 30 seconds or so, add the water, pinch of salt, pepper and sugar, stir, reduce heat to low and cook till tomatoes are soft, set aside. 
  3. Heat a large wok or frying pan until slightly smoky with 2 sp oil, add the fish gently to the work and fry until golden brown on both side reduce heat if need. Do not move the fish until it's goldern brown ready to turn over.
  4. While the fish is cooking it's last minuets or two in the wok, turn heat back on full, add the cooked tomatoes in with the fish and cook till the sauce is bubbling, add a little water if need, reduce heat to low, cover and cook for another minute or two until the fish is cooked. 
  5. Gently lift up the fish on to a plate, add more seasoning in the sauce if need, finally stir in some spring onions with the tomatoes, pour over to the fish, serve hot with rice. Edited

Saturday, 11 April 2015

Crispy Chicken Parcels

Crispy Chicken Parcels




Friday, 10 April 2015

Cantonese Steamed Beef Balls

 Cantonese Steamed Beef Balls


Wednesday, 1 April 2015

Kitchen Tool - Pig Sticker

Tool I used to poke holes on the pork skin. To buyHole Hammer

Saturday, 21 March 2015

Recipe: Easy cook Cantonese Crispy Roast Pork Belly

Easy cook 
Cantonese Crispy Roast Pork Belly
½  Ibs Pork Belly
tbsp. Shaoxing Rice Wine
½ tsp. Salt
1 ½ tsp. Caster Sugar
tsp. Five-Spice Powder 

      1. Scrape clean the pork skin with a knife. Poke lots little holes with a sharp knife or a pig sticker all over the rind. 

      2. In a small bowl mix the seasoning together with salt, sugar and five spices powder. Brush the wine into the flesh, then coat well with the seasoning. Leave the pork to dry overnight… in  a warm airing cupboard, in the fridge or hang next to a warm radiator.

      3. To roast, preheat oven to 220c, place foil on top a roasting tray, season the pork rind with salt. Place belly pork flesh side down on the foil, roast in the centre of the oven for 45 to 50 mins. Allow to cool before cut into bite size pieces.