What Do I Want You To Know Before You Read My Recipes?

When I cook, I don’t always follow the recipes. Well, maybe the first time I will. Then after that I will adjust the cooking to how I want it to be. I always tell my friends cook however they want, after all they’re the ones eating the food. Here I am showing you the most frequently used spices/sauces for my cooking. Also the measuring cups and spoons.

1 cup =240ml

1 tbsp =15ml

1teasp =5ml

我做飯時不一定照搬食譜。好吧,也許第一次会。之後,我會按我想要的調整。我總是告訴我的朋友們做飯要按你的喜好对烹煮方式和食材食进行調整,畢竟要吃的人是你自己。我這裡顯示的是我最常使用的调味料/醬料。此外还有我用的杯子和勺子。
1 杯 = 240 毫升
1 湯匙 = 15 毫升
1茶勺 = 5 毫升
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Salmon Fish In Brown Sauce/气炸三文鱼

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I had a really good lunch today, and this salmon fish is one the dishes.

Salmon fish 200g

Rice wine 1tbsp

Salt a pinch

Sauce:

Water 3 tbsps

Light soy sauce 3 tbsps

Dark soy sauce 1tbsp

Brown sugar 2tbsps

Cut the fish into chunks then marinate the fish with salt and rice wine for at least 30 minutes.

Add everything for sauce in a small sauce pan and cook with low heat for 15 to 20 minutes until it turns thick and dark.

Wrap the fish with dry corn starch and air fry them for about 9 minutes.

Add the fish to the sauce we just made and mix well.

Garnish it with some scallion and sesame seeds.

WeChat Image_20190323184914

三文魚200克

米酒1湯匙

鹽一点

醬:

水 3 湯匙

生抽3湯匙

老抽1湯匙

紅糖2湯匙

將魚切成塊, 然後用鹽和米酒醃制至少30分鐘。

把醬汁的所有材料放在一個小鍋裡, 用小火煮 15至20分鐘, 直到它變稠,變黑。

用澱粉包裹魚, 然後將其气炸約9分鐘。

把魚加入我們剛剛做的醬汁中, 攪拌均勻。

用一些蔥和芝麻裝飾一下。

Below are the other dishes for today’s lunch.

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My Dinner/我的晚餐

I want to show you what I eat for Diner today. People assume that I eat fancy food day and night and I am LUCKY so I never gain weight!!! Sadly I do gain weight and I can easily gain 3 pounds per week when I eat all I want.  At times I ate nothing at all for dinner and someone told me it will result in slower metabolism, so now I always eat something, it could be either fruits or vegetables. Do I cheat sometimes? LOl… Of course I do, when I can’t sleep in the middle of the night, instant noodles are my FAVORITE food. But I know better not to do it too often!! Here are some vegetables dishes!

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Roast Duck Buns/烤鸭夹包

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I bought this roast duck from Costco the other day and it was surprisingly good. I didn’t expect prepackaged duck can be this delicious. It was so tender and juicy! The package was 2 half ducks, after I ate the first half with the orange sauce that comes with it, I didn’t feel like to eat the other half with the sauce again because the sauce was too sweet for me. So here is how I ate my other half: roast duck with steam buns. It was even better!!!

Heat up the duck and steam buns as directed on the packages, chop up some scallion and cilantro, get some hoisin sauce. And here you go: yummy delicious dish with only 15 minutes to prepare.

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Spring Rolls/春卷

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This is a simple bean sprout dish. It is a very traditional Fujianese dish I ate all the time when I was little.

One pound bean sprout

2 slices of ginger cut into thin strips

3 pieces dried mushroom

Pork or beef 3 oz.

Chinese celery 1/3 cup

Braised dried tofu 1 piece

Crab stick 2 sticks

Soak the dried mushroom in water for at least 1 hour, cut into strips.

Chinese celery, meat and dried tofu also cut into strips. Marinate the meat with salt, cooking wine and chicken bouillon.

Heat up a skillet then add 3 tbsps oil, add meat first and saute until the color turn white about 3 minutes.

Add ginger and continue to cook for a minute, then add the rest of ingredients. Stir fry for about 5 minutes.

Over the holidays, we used to buy spring roll wraps to make this Non-fried spring rolls with it. I used to love it so much. Nowadays, we have so much food in this country and I don’t really eat this roll any more. I don’t remember when was last time I ate it. It is good to bring some good memories back.

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Rice In Clay Pot/煲仔饭

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Rice 1 cup

water 1 cup

Home made sausage 1 stick

https://caiqinchen.com/2019/03/11/chinese-sausage-%e8%85%8a%e8%82%a0/

Home made preserved pork 1 piece

https://caiqinchen.com/2016/03/03/preserved-meat%e8%85%8a%e8%82%89/

Home made roast pork 1 piece

https://caiqinchen.com/2014/10/29/328/

Any kind of green leafy vegetable 2 pieces

Pork lard 1tbsp

One egg

Sauce for the rice:

3tbsps light soy sauce

3tbsps water

1tbsp dark soy sauce

1tbsp sugar

Mix everything together.

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Direction:

Wash rice and soak in water for one hour.

Cut all the meat into thin slices.

Cook vegetable in boiling water for 2 minutes and set aside.

Turn the heat on, add the pork lard to the rice and cook the rice in the clay with cover on for 6 minutes.

Turn the heat to low, add the preserved pork and sausage to the rice and continue to cook for 12-14 minutes with cover on.

Add roast pork and break the egg to the rice, continue with low heat and cover on for 5 minutes.

Turn the heat off, leave it with cover on for 10-15minutes.

Garnish the dish with the green vegetable, add 2-3 tbsps of the sauce to the rice.

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米1杯

水1杯

自製香腸1条

HTTPs://caiqinchen.com/2019/03/11/chinese-sausage-%e8%85%8a%e8%82%a0/

自製腊肉几片

HTTPs://caiqinchen.com/2016/03/03/preserved-meat%e8%85%8a%e8%82%89/

自製叉烧几片

HTTPs://caiqinchen.com/2014/10/29/328/

任何一種綠葉蔬菜2条

豬油1湯匙

一個雞蛋

 

醬汁:

3汤匙 生抽

3汤匙 水

1湯匙老抽

1湯匙糖

把所有的東西都混合在一起。

做法:

將米洗淨, 浸泡在水中一小時。

把所有的肉切成薄片。

在沸水中煮蔬菜 2分鐘, 捞出放在一邊。

在米飯中加入豬油加盖开大火煮6分鐘。

將火調最低, 將腊肉和香腸铺在米飯上, 繼續蓋上蓋子小火煮 12-14分鐘 。

加入叉烧, 把雞蛋打到米飯上, 繼續用小火蓋上盖煮5分鐘。

把火關掉等10-15分鐘。

用蔬菜裝飾, 在米飯中加入2-3 湯匙的醬汁。

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Chinese Sausage/腊肠

I thought about making Chinese sausage for quite some time, but never really did it until this year when I was finally ready, so here is my Chinese sausages.

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Cantonese sausage

Lean Pork 3500g

Pork fat 1500g

Salt 1.6% 80g

Soy sauce 3% 150g

Sugar 7.5% 375g

Vodka 5% 250g

Sausage casing one bag 50 inches

I hand cut all the pork and fat into small dices myself, it was crazy lot of work. You can just use ground pork, but some people say hand cut tastes much better than ground pork. I think maybe the texture makes the differences.

Mix all the spices with the meat and pork and let it marinate in your refrigerator for a day.

Rise and wash the sausage casing thoroughly and soak them in warm water for one hour before use.

I don’t have a sausage stuffer at home, so I used the method I found online by using a plastic coke bottle. Cut the top part of the bottle off and tide the casing to the mouth of the bottle and stuff the sausage. It worked fine with me, I only broke the casing once, but it may not work as fast as the machine. But Hey! I don’t want to buy a machine and only gonna do it once.

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After you done with all the pork, tie them tight and twist them the length you want. It is very important not to stuff them too full so when you twist them the casing will not break.

Hang them out door with the temperature of 5C or lower. If the outdoor temperature is too high make sure take them and hang them in your refrigerator. (yes hang), so it is better do them when it is really cold winter time. It will need about 2 weeks for them to be ready in that kind of weather.

广式香肠

瘦猪肉3500克

肥猪肉1500克

盐 1.6% 80g

酱油 3% 150 克

糖 7.5% 375g

伏特加酒5% 250 克

香肠套一袋 50英寸

我手切把所有的猪肉和肥肉都切成小块, 这是个工作量很大的活。你可以使用碎猪肉, 但有些人说手工切割的味道比磨碎的猪肉好吃多了。我想也许这个质地会造成口感不同。

将所有的香料与肉类混合, 让它在冰箱里腌制一天。

彻底清洗香肠套, 在使用前将其浸泡在温水中一小时。

我家里没有灌香肠的机器, 所以我用在网上找到的方法用塑料可乐瓶来灌。把瓶子的顶部剪下来, 把香肠套口套进瓶盖口, 就可以灌香肠了。它对我来说很好用, 我只戳破了一次套子, 但它的工作速度可能不如机器快。但是嘿! 我不想买一台机器来但只打算做一次。

当你灌完所有的猪肉后, 把它的口绑紧, 并扭成你要的长度。很重要的是你不要灌的太满, 所以当你扭他们的时候才不会破。

在5摄氏度或更低一点的温度下将它们挂在外面。如果室外温度过高, 一定要把它们拿去 挂在冰箱里。(是的, 挂着), 所以最好在当冬天真的很冷的时候做这个。在那种天气下, 他们需要大约两周的时间才能做好。

 

 

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Salmon Fish Fried Rice/三文鱼炒饭

I bought a big salmon steak last week and baked half of it. I didn’t want to bake the other half, so I thought of using it to make fried rice.

IMG_5594.JPGSalmon fish 200g

Cooked long grain white rice 1.5 cups (overnight left over rice)

Ginger 1tsp

Yellow onion 1/2 cup (diced)

Scallion one whole piece

Pork Lard 2-3 tbsps

Egg 1

Chinese Ba choy some for decoration (optional)

Add 2 tbsps of vegetable oil in a non-stick pan, heat it up. When the pan is really hot, add the fish skin side down and pan fried each side about 1.5 to 2 minutes(4 sides).

Use a fork to break the cooked fish into big flakes.

Make scramble egg in a clean pan.

Add lard to a clean non stick pan, add onion, ginger and white part of scallion to the oil and saute until fragrant.

Add rice to the vegetables and stir fry for about 3 minutes or until it is hot enough for you. Add scramble egg and fish last and mix well.

Season the rice with pinches of salt, 1/3 tsp chicken bouillon, one tablespoon cooking wine and pinch of white pepper. Add green part of scallion.

You can boil the ba choy in water or saute it with oil then use it to garnish the dish, or you can totally leave it out.

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Poon Choi/盆菜

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Poon Choi is a traditional Cantonese dish for holidays or special events. I am trying to find a name in English for it, but I have a hard time finding one. This is a dish contains so many ingredients or should I say so many different dishes in one HUGE bowl. It usually has different vegetables on the bottom, then seafood, roast pork, duck and many more spread on top of it.

I saw a picture of it long time ago and was very impressed. This year I wanted to make something different for Chinese new year, so I decided to try this dish. I went online searching for pictures and videos, but nothing really matched what I wanted. I don’t like some of the main ingredients used in this dish such as dried oyster, sea cucumber or pork feet. This dish is a lot of work and very time consuming, so I decided to do it my own way. Therefore this is NOT an authentic Poon Choi.

Ingredients:

Chinese Bay choi 2 cups after boiling

Lotus root 1 cup after boiling

Enokitake mushroom 1/2 cup after boiling

Oyster mushroom 1/2 cup after sauteing

White radish 1 pound (cut into chunks boiling with 1tbsp salt)

Fried taro about 10 pieces

Dried Tofu skin 1 cup after boiling

Fresh Shiitake mushroom 5 pieces

Frozen Abalone 5 pieces

Prawn 5 pieces

Dried Scallop 5 pieces

One whole and 1/4 Chicken (1/4 one I used dark meat)

Fish ball 5 pieces

Pork Belly in red preserved tofu sauce one piece

Broccoli one small head (boil)

Hairy dried seaweed a few tbsps

 

Pork belly in preserved red tofu sauce:

https://caiqinchen.com/2019/02/06/pork-with-red-preserved-tofu-sauce-%e8%85%90%e4%b9%b3%e9%85%b1%e6%b1%81%e8%82%89/

Hainanese Chicken(1/4):

https://caiqinchen.com/2014/12/22/hainanese-chicken-and-rice%e6%b5%b7%e5%8d%97%e9%b8%a1%e9%a5%ad/

Prawn in ketchup sauce:

Pan fried both sides of prawn in 2 tbsps oil for about 1.5 to 2 minutes per side (adjust time according to the size. )

Add 1tbsp oil to a skillet, add 5-6 tbsps ketchup then 1/4 cup water and bring to boil, add prawn to it and mix well. Set aside.

Abalone chicken broth:

Blanch both chicken (one whole) and abalone in boiling water for 2-3 minutes.

Cooking both of them in a pressure cooker with 2 quarts water and 3 big slices of ginger for 30 minutes.

Abalone and Shiitake mushroom in oyster sauce:

Soak hairy seaweed in water for one hour.

Take the abalone out of the broth, cut into thin strips.

Add 1tbsp light soy sauce, 1/2 tbsp sugar, 3tbsps oyster sauce and 3/4 cup water to a sauce pan.

Add abalone, hairy seaweed and mushroom to the sauce and cook until boiling. Turn the heat to low and continue to cook for 30 minutes.

Steam dried scallop:

Scallops soak in water for a few hours in a small bowl

Steam the bowl of scallop in the water over boiling water for 15 minutes

Fish ball:

boil fish balls in boiling water for 2 to 3 minutes.

Assemble:

Arrange the vegetables on the bottom of 11″ bowl.

Bring about 2 cups broth to boil, season it with salt and oyster sauce.

Add starch to thicken the broth.

Pour the broth over the vegetable.

Cook the vegetables with the broth until the vegetables are warm enough for you.

Arrange other dishes on top of the vegetables.

Decorate the poon choi with broccoli.

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盆菜是傳統的粵菜, 通常在过节过年或特別活動的时候才会吃。我努力想找个英語名字, 但怎么也想不出。這是一道有很多食材的菜, 或者我應該说是一個巨碗里有各式山珍海味的大菜。它的底下通常有不同的蔬菜, 然後是海鮮、烤豬肉、鴨和更多的菜铺在蔬菜上面。

我很久以前看到一张盆菜的照片, 印象非常深刻。今年我想中國新年做一些不一樣的東西, 所以我決定試試這道菜。我去網上搜索圖片和視頻没有看到真正符合我想要的。我不喜歡這道菜中使用的一些材料, 如蚝干、海參或豬腳。這道菜工续很多, 也很耗時, 所以我決定按照自己的方式做。因此這不是一道真宗的盆菜。

材料:

中國白菜煮后2杯

蓮藕煮后1杯

金针菇煮後半杯

炒後的牡蠣菇半杯

白蘿蔔1磅 (切成塊后加1湯匙鹽煮熟)

炸芋头約10片

腐皮煮熟後1杯

新鮮香菇5朵

冷凍鮑魚5个

大蝦5只

幹貝5个

一只整雞和一個鸡腿

魚丸5个

紅腐乳醬汁豬肉一塊

西蘭花一個 (煮沸)

发菜幾湯匙

紅腐乳醬汁豬肉:

HTTPs://caiqinchen.com/2019/02/06/pork-with-red-preserved-tofu-sauce-%e8%85%90%e4%b9%b3%e9%85%b1%e6%b1%81%e8%82%89/

海南鸡(鸡腿):

HTTPs://caiqinchen.com/2014/12/22/hainanese-chicken-and-rice%e6%b5%b7%e5%8d%97%e9%b8%a1%e9%a5%ad/

茄汁蝦:

在 2 汤匙油中煎蝦1.5 至 2分鐘每面 (根據大小調整時間)。

在平底鍋中加入1汤匙 油, 加入5-6 湯匙番茄醬翻炒, 再1/4杯水煮开, 加入對蝦, 攪拌均匀。

鮑魚雞湯:

在沸水中將雞肉 (一只) 和鮑魚焯水2-3分鐘。

加2夸脫的水和3片姜在电高压锅里煮约3 0分鐘。

蚝油鮑魚香菇:

將发菜浸泡在水中一小時。

把鮑魚從肉湯裡拿出來, 切成細條。

加入1湯匙生抽、半湯匙糖、3汤匙蚝油和3/4杯水。

加入鮑魚、发菜和香菇到醬汁中煮开。將火調小, 繼續煮30分鐘。

蒸干貝:

干貝放在一個小碗裡在水中浸泡幾個小時

隔水蒸15分鐘

魚丸:

在沸水中煮魚丸2至3分鐘。

組裝:

將蔬菜放在一个11寸的盆子的底部。

約2杯鸡肉鲍鱼湯煮沸, 加鹽和蚝油調味。

加一点淀粉水勾芡使肉湯变浓稠。

把肉湯倒在蔬菜上。

把加了菜和肉汤的盆菜煮一下热开。

在蔬菜的上面铺排开其他的菜。

用花椰菜裝飾盆菜。

Pork with Red Preserved Tofu Sauce/腐乳酱汁肉

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Pork Belly 400g

Cooking wine 5 tbsps

Rock sugar 3tbsps

Salt 2/3 tsp

Red preserved tofu 85g(one big piece)

Red preserved tofu juice 2 tbsps

Star anise 2 pieces

Yeast rice 2 tbsp (wrapped in a piece of cheese cloth)

Ginger 4 pieces

Cinnamon stick 1 piece

Water 3 cups

Bring some water to boil, add 2 pieces ginger, and one tbsp cooking wine to the water and precook pork belly for about 7 minutes.

Rinse the pork with cold water.

Add 1 tbsp oil to a cooking pan, add ginger and star anise to it and saute until fragrant. Add everything else to the pan high heat and bring everything to boil. (Make sure smash the red preserved tofu so it will be dissolved into the water.)

Pour everything to a marmite and continue to cook with low heat for about 1hour and 30 minutes. 

Tips:

Wrap the yeast rice in a cheese cloth will make it easy when you need to discard it.

While cooking you need to turn the meat a few times just in case it gets burnt.

While cooking you also need to use a spatula to push the yeast rice a little bit so the color will come out. Discard it when the color is red enough.

I only need half of the pork to make another dish, so I cut the meat into 2 pieces, no need to do it if you are cooking this dish.

I cut the pork skin into little squares, it is also not necessary.

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猪五花肉400克

料酒 5汤匙

冰糖3汤匙

盐 2/3茶匙

红色腐乳85克(1大块)

红腐乳汁2汤匙

八角2个

红曲米2汤匙 (用一块纱布包起来)

生姜4大片

肉桂棒1条

水3杯

将一锅水煮开, 加入2片生姜和1汤匙料酒, 并将猪肉放入煮约7分钟。

用冷水冲洗猪肉。

在锅里加入1汤匙油, 加入生姜和八角, 炒至香。把其他的东西都加入到锅里, 把所有的东西都烧开。(一定要用个勺子压一下腐乳, 使其溶解到水中)。

把所有的东西都倒在一个小砂锅里继续用小火煮1个半小时 左右。

技巧:

将红曲米包裹在纱布布中当您需要丢弃它时会很容易。

在烹饪过程中, 你需要把肉翻转几次以防烧焦。

在烹饪过程中, 你还需要用铲子把红曲米压一压, 这样颜色就会出来。当颜色足够红色时, 请将其丢弃。

我只需要一半的猪肉来做另一道菜, 所以我把肉切成两块, 如果你在做这道菜, 就不需要这么做了。

我把猪肉皮切成小方块, 其实我觉的也没有必要。

Happy Chinese New Year Celebration/新年快乐!

This year is year of Pig! My family celebrated the happy time with some good food again like any other years. Wish everyone a healthy happy new year!

Dish of the year: Poon Choi

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Squirrel Fish

https://caiqinchen.com/2018/02/16/squirrel-fish-%e6%9d%be%e9%bc%a0%e9%b1%bc/

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Red Preserved Tofu sauce Pork

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Walnut Shrimp

https://caiqinchen.com/2015/02/22/walnut-shrimp%e6%a0%b8%e6%a1%83%e8%99%be/

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Wild Arctic surf clams

https://caiqinchen.com/2015/06/09/wild-arctic-surf-clams-salad%e5%87%89%e6%8b%8c%e5%8c%97%e6%9e%81%e8%b4%9d/

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Mashed Sweet Taro

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Creme Brulee

https://caiqinchen.com/2016/12/28/creme-brulee%e7%84%a6%e7%b3%96%e5%b8%83%e4%b8%81/

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Japanese Cheese cake

https://caiqinchen.com/2018/02/05/japanese-cheese-cake-%e6%97%a5%e5%bc%8f%e8%8a%9d%e5%a3%ab%e8%9b%8b%e7%b3%95/

WeChat Image_20190204211547

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Rice cakes

https://caiqinchen.com/2019/02/03/chinese-savory-pumpkin-rice-cake-%e5%8d%97%e7%93%9c%e5%b9%b4%e7%b3%95/

https://caiqinchen.com/2019/02/03/chinese-new-year-sweet-rice-cake-%e5%b9%b4%e7%b3%95/

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