Basa Fillet with Garlic Sauce/鱼香龙利鱼


This is a super easy dish, it will only take you 10 minutes from preparing to finish cooking. It is a must try yummy dish!!!!!

Basa fillet 1 pound/one whole piece

White rice vinegar 1/4 cup

Water ¼ cup

Balsamic vinegar ¼ cup

Sugar ¼ cup

Pinch of salt

Pinch of white pepper

1 tbsp of light soy sauce

Bring a big pot of water to boil, add in 2 slices of ginger and 2tsp of salt, turn the heat to medium, then cook the fish in the boiling water for about 7 minutes or until it is done. Place the fish in a long plate.

In another small pot, except white pepper and salt add in the rest ingredients and bring to bubbling, turn the heat to low and continue to cook for a minute or so, add 2 tbsp. of sweet potato starch water to thicken the sauce. Dust some white pepper and pinch of salt to the fish then pour the sauce over the fish.

So far this is the easiest fish dish I’ve ever cooked. It is easy but it tastes super delicious. Make sure you don’t overcook the fish. Turn the heat low when the sauce start to bubble otherwise all the sourness will evaporate. The original recipe doesn’t have water, I’ve tried it myself, and it is a bit too sour for me. If you don’t have Italy balsamic vinegar, you can use just regular Chinese Balsamic vinegar, after all this is a Chinese dish.

龙利魚柳 1 磅 / 一整条

白米醋 1/4 杯

¼ 杯水

香醋 ¼ 杯

糖 ¼ 杯




一大锅水煮沸後,加入姜 2 片和 2 茶匙的鹽,火开小一些,然後放魚进去煮約 7 分鐘,或直到它熟。將魚放在長的盘子里。

在另一個小鍋裡,添加其他除盐和白胡椒以外的材料煮至冒泡,火调低,繼續煮一分鐘,加 2 湯匙的甘薯澱粉水勾芡醬汁。撒点白胡椒和盐在鱼上,然后把醬汁倒在魚上面。


Pan Fried Shanghainese Buns/上海生煎包


1. Dough
All-purpose flour 500g
Rapid rise highly active yeast 7g (1 bag)
Water 275g
Baking powder 5g
Sesame seeds 30g
2. Meat
Ground pork 500g
Minced Ginger 1tbsp
Minced Scallion 1/3 cup
Dark soy sauce 6 tbsp
Sugar 3 tbsp
Sesame oil 2tsp
Cooking wine 1 tbsp
Sweet potato starch 3 tbsp
Mix together all the ingredients in 2 for meat and refrigerate for at least 2 hours.
Mix flour, yeast and baking powder together then warm up the water to 130F and pour water into the flour mixture. Knead the flour until it is smooth, leave it in a big bowl and cover with a damp cloth for about one hour.
Cut the dough evenly into 30 pieces and roll out into round flat wraps, get the right portion of meat and wrap it.
Cover the finished products with damp cloth and let it rise for the second time for about 10 minutes.
Move all the buns onto a non-stick skillet in a circle, add the sweet potato starch water (1:6) to cover half of the buns, add one tbsp. of oil and cover with lid. Cook 6 minutes with medium low heat then turn the heat to high and cook about another 5-6 minutes or until the bottom of buns are golden brown. Serve with a little bit of sesame seeds and green scallion.




中筋麵粉 500 克
高活性酵母 7 g (1 袋)
水 275 克
泡打粉 5 克
熟芝麻 30 克

碎豬肉 500 克
切碎的姜 1 湯匙
蔥花 1/3 杯
老抽 6 湯匙
糖 3 湯匙
麻油 2 茶匙
烹調酒 1 湯匙
甘薯澱粉 3 湯匙

把 2 中的所有原料都混合在一起,放冰箱冷藏至少 2 小時。

將麵粉、 酵母、 泡打粉混合在一起, 130F 的水倒進麵粉混合物。揉麵粉到表面光滑,把它放在大碗裡,用濕布蓋約一小時。
把麵團均勻地切成 30 塊然后擀成片,加肉包起来。
成品用濕布覆蓋,讓它二次发酵大約 10 分鐘。
接着移到一个不沾锅里围成一个圈,加澱粉水 (1: 6),水加到包子的一半,加一湯匙油蓋子上蓋。用中小火煮 6 分鐘然後關大火再煮 5-6 分鐘或直到包子底部是金黃色。配上一點點芝麻和青蔥。

Chicken with Bacon And Cheese/乳酪煙肉鸡


Chicken Breast 1 pound
Bacon 6 strips
Cheddar cheese 3 Oz.
Mayonnaise 4Tbsp
Pinch of salt and black pepper
This recipe is super easy but super delicious. With around half an hour your chicken will be ready.
Preheat oven to 425F.
First flavor chicken with a pinch of salt and black pepper, make sure you don’t use too much because both cheese and bacon are salty. Cover your chicken with all the mayonnaise, then wrap the meat with bacons. Leave chicken on a baking sheet and put in the preheated oven and bake for 25 minutes. Take the chicken out of oven and spread cheese all over the chicken and continue to bake for 3 more minutes. This dish is very juicy and tender.


雞胸肉 1 磅
培根 6 條
切達乾酪乳酪 3 盎司。
4 湯匙蛋黃醬
鹽和黑胡椒 少量

預熱烤箱至 425F。

首先雞加少許鹽和黑胡椒调味,請確保您不使用太多盐和黑胡椒,因為乳酪和熏肉是咸的東西。用蛋黄酱覆蓋住鸡肉,然後用煙肉包起来。把雞放在烤盤上,放入已預熱的烘爐里烘烤 25 分鐘。雞从烤箱取出来撒上乳酪,繼續烤 3 分鐘。這道菜很多汁好吃又嫩。