Wednesday, 30 December 2015

Recipe: Cantonese Beef Tripe

Cantonese Beef Tripe

  • 2 Ib Beef Tripe (cut into 2-3inch squares)
  • 2 teaspoon Mixed Spices
  • 5 cups water
  • 2 teaspoon Salt
  • 3 teaspoons sugar
  • 4 tablespoons dark soy sauce
  • 4 tablespoons light soy sauce
  • 1/2 teaspoon white pepper
For Dipping: 1 teaspoon light soy sauce with 1/2 teaspoon chill oil and few drops sesame oil.

  1. Boil some water in a saucepan, enough to cover the Tripe. Let the Tripe bubbling in the water for few mins before drain off the water. Set a side.                                                                                                    
  2. Add the rest ingredients with 5 cups water into a saucepan, bring to boil, reduce heat to low, cover and let it slimmers for 5 mins before adding the Tripe, bring back to boil, reduce heat to low, lid on and cook the tripe for 2 1/2  hrs. Cut into bite size pieces and serve, as a starter, mains or with noodles soups. 
Note: The tripe use in here are creamy brown in colour with bouncy texture from Asia store, if snow white tripe are use, reduce cooking time according the texture. Cooked tripe can store in the freezer for another meal. 


Sunday, 30 August 2015

I miss the fun...

Anybody understand the g+ number count on the top left corner from my home page? I don't. It was 0.0 before I take my summer break, but when I check in yesterday, it show 55k something on my home page, then drop back to 8.4k now. And the blog was private for a month. Wish Google teach us how to read their numbers. :-)

2015-09-01 05.55

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, 22 May 2015

Recipe: Seafood Crispy Noodles

Seafood Crispy Noodles

  • 8 raw King Prawn - peeled and deveined
  • 4 baby Squids - cut into small rings
  • 6 slice Fish Cake or 3 Scallops slice in half
  • 6-8 Straw Mushrooms - cut in half
  • 150g Pak Choi - separate the leaves, rinse and drain, cut thick stem into 1 inch length, keep young leaves intact. 
  • 175g Extra Fine Egg Noodles 
  • 1 tsp chopped Garlic
  • 1 tsp Salt
  • Pinch of Sugar
  • Pinch of white pepper
  • 1 tsp Oyster Sauce
  • 3/4 cup water
  • 2 tsp Cornflour
  • 1/2 tsp Sesame oil

  1. Soak noodles in boiled water for 3 mins, drain, loose it with chopstick and set aside.
  2. Prepare the prawns, squids, fish cake, straw mushrooms, pak choi as show on the ingredients.
  3. In a wok or pan, bring 1 1/2 pint water to boil, add straw mushrooms, thick stem from the pak choi, bring back to boil, then add in the young leaves pak choi and last the squids, give it a stir, drain and set aside.
  4. Add 1 tbsp oil into a hot wok, when smoky add half the noodles and cook on high heat till slight brown, turn heat to medium and cook till noodles golden brown, turn and do the same for the other side. Swirl the wok now and then, add a little oil round the edge after turning. Keep warm on a plate in the oven. Repeat and cook the other half. 
  5. Heat a wok on high heat, add 2 tbsp oil, give it a swirl and when smoky add the prawns, quick stir for few seconds then quickly add the salt and garlic, quick stir, follow by adding all ingredients from step 3, stir. Add water, sugar, oyster sauce, pepper, stir. Turn heat to low, taste for seasoning, add more salt if need. Everything should be cooked and bubbling by now, to thickening the sauce, mix the cornflour with 2 tbsp water, quickly stir in and mix well. Heat back on high for a few seconds, heat off. Dash of sesame oil, stir and serve on top the crispy noodles. Serve 2


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.


Recipe: Salt and Pepper Squids

Salt and Pepper Squids


  • 1 Squid 150g - wash and clean, cut into 1 inch small pieces. 
  • 1 Small Onion - shredded
  • 1 clove Garlic - finely chopped
  • 1 Spring Onion - cut into small rounds
  • 1 Small Red Chilli - cut into small rings
  • 3-4 tablespoon cornflour
  • 3/4 teaspoon spice salt - mix 1/4 teaspoon each of salt, sugar and 5 spices
  • Oil for deep fry 
For marinade :
  • 1/4 teaspoon Salt  
  • 1/4 Pepper 
  • 1/4 spoon of Sugar
  • 1/2 beaten Egg
  • Few drop sesame oil
  • 1 teaspoon Cornflour
  1. Mix the Squid with the marinade ingredients in a bowl. Set a side for 15 minutes. 
  2. In a large bowl, add the cornflour, the marinaded squids and toss until the squid is thoroughly coated. 
  3. Heat the oil to 180*c. Deep fry the squid for 2 mins, drain, rest for a minute or two, deep fry again till its golden and crispy.
  4. Heat a wok with 1 tablespoon oil, quickly stir fry the onions, garlic, chilli for 30 seconds, add the fried squid, sprinkle in the spiced salt, few drops  rice wine, stir briefly and server hot. Enjoy!

Thursday, 7 May 2015

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: Chinese Steamed Fish

Chinese 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. 

Thursday, 23 April 2015

Wednesday, 22 April 2015

Tuesday, 21 April 2015

Wednesday, 15 April 2015

Recipe: Chinese Fish Cake/Balls

Chinese Fish Cake/Balls


  • 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.