Pearl chicken ½ (about 1.5 pounds)
Ginger 2 pieces
1 whole Scallion
Sesame oil 1tbsp
Soy sauce 3tbsp
Chicken broth 10tbsp (without salt)
Mix the ingredients for sauce in a small bowl and mix well.
Bring a big pot of water to boil (enough to cover the half chicken) put chicken, ginger and scallion to the water.
Boil with cover on for 15 minutes; turn the heat off then with the cover still on for half hour.
Take the chicken out of the water and dry it with paper towel, then brush the chicken with sesame oil.
Cut the chicken into small pieces and place them in a plate. Pour the sauce over the chicken.
The most important ingredient in this dish is soy sauce because the ingredient for this dish is relatively simple. I would recommend using this particular brand. It tastes light but delicious. If you like cucumber, add some cucumber strips on the bottom of the plate, with this sauce cucumber and chicken is a very good combination here.
珍珠鸡 ½ 只（约 1.5 磅）
生姜 2 片
芝麻油 1 汤匙
酱油 3 汤匙
鸡汤 10 汤匙(没有盐的)
糖 1 汤匙
把一锅水烧开（足以把半只鸡都浸盖住） 加入鸡、 姜、 葱。
加盖煮 15 分钟, 关火。再盖着盖焖半个小时。
White sticky rice 2 cups
Black sticky rice 2 cups
Pork lard ½ cup
Sugar ½ cup + 4tbsp
Water 1/2 cup
Dried Osmanthus 2tbsp
Soak rice in water separately overnight.
Drain the rice then steam over boiling water for 10 minutes for white sticky rice and 20 minutes for black sticky rice.
When the rice is ready, mix it with ¼ cup sugar, 2tbsps water and ¼ cup of pork lard while it is still hot. Do the same for the other rice.
Get a large deep bowl, add the two different kind of rice in two separate sides then press down a little.
You can make this a day before, and if you do just steam the rice over the boiling water the next day.
Get a large plate cover the rice bowl, then flick over to get the rice to the plate.
Bring ¼ cup water, 4tbsps sugar and dried osmanthus to boil, add a little bit of starch water to thicken the sauce a little. Pour the sauce over the rice.
白糯米 2 杯
黑糯米 2 杯
猪油 ½ 杯
糖 ½ 杯 + 4 汤匙
干桂花 2 汤匙
隔水大火分开蒸白糯米10 分钟，黑糯米 20 分钟。
米饭蒸好后，混合 ¼ 杯糖，2大勺 水和猪油 ¼ 杯， 搅拌好。另一种米也一样做法拌好。
¼ 杯水，4大勺 糖和干桂花煮沸后，加入一点点的淀粉水勾芡一下。桂花糖汁倒在米饭上。
Ground pork 320g
Water chestnut 100g
Ginger 2 slices
Light soy sauce 1tbsp
Oyster sauce 2tbsps
Salt a few pinches
White pepper 2 pinches
Half egg white
Sweet sticky rice 1 cup
Soak the rice in cold water over night, then drain set aside.
Add ginger to the food processor to mince it finely, then add water chestnut and pause for a few times until it is finely chopped.
Add all the ingredients together except rice and mix well.
With all the meat, make about 15-20 balls.
Roll the meat balls over the rice and make sure all the surface is covered with the rice.
Put the meat balls inside a bamboo steamer and steam over boiling water for about 12 minutes. (Depends on the size of the meat balls adjust your time)
碎猪肉 320 克
荸荠 100 克
生姜 2 片
生抽 1 汤匙
糖 1 汤匙
糯米 1 杯
肉丸子放在竹蒸笼里沸水大火蒸约 12 分钟。(取决于肉球大小调整你的时间)
Taro 120g (small diced)
Japanese pumpkin 120g (small diced)
Yellow sweet potato 120g (small diced)
Purple sweet potato120g (small diced)
Japanese sweet potato 120g (small diced)
Small size Tapioca pearls 1/3 cup
Pandan leaves 3 pieces
Coconut milk 10 oz.
5 cups water
Rock sugar ¼ cup
Steam taro, pumpkin and all the potatoes over the boiling water for 15 minutes or until they are all tender.
Bring some water to boil and cook the tapioca for 2 minutes, then drain
Add 5 cup of cold water, pandan leaves and the precooked tapioca in a cooking pan and bring it to boil or cook until the tapioca turns clear without white color in the center.
Add coconut milk and rock sugar then bring everything to boil again then turns off the fire.
Add the taro, pumpkin and sweet potatoes to the coconut milk and tapioca mix.
This dish can be served hot or cold and the color is so beautiful.
芋头 120 克 （切小粒）
日本南瓜120 克 （切小粒）
黄色甜薯120 克 （切小粒））
紫色的甜薯120 克 （切小粒））
日本甜薯120 克 （切小粒）
香兰叶 3 片
椰奶 10 盎司。
冰糖 ¼ 杯
隔水蒸芋头、 南瓜和所有的甜薯约 15 分钟或直到他们熟透。
煮开些水来煮西米 2 分钟，然后捞出备用。
加 5 杯冷水、 香兰叶和西米在锅里一起煮开或煮到西米变成透明没有白色在中心。
I have a lot of fruit at home, so this morning I decided to make some smoothie for breakfast. This is the first time I add durian to my smoothie, and it tastes so creamy with the strong smell of durian. Love the color so much!!! Yum Yum!!!
Soy milk 1 cup
Blue berry ½ pint
Pineapple a few pieces
Durian 2 small pieces
Blue berry yogurt 4 oz.
Black berry 10 pieces
Mix everything together in a blender and blend for one minute.
豆浆 1 杯
蓝莓果 ½ 品脱
榴莲 肉2 小块
蓝莓果酸奶 4 盎司。
黑莓果 10 只
Cream corn 1 can (15 oz.)
Chicken broth 22 oz.
Minced chicken breast 1 cup
One whole egg
3 tbsp water
4 tbsp starch
There is nothing better than a big bowl of hot soup in a cold winter time like tonight. But sometimes it can be time consuming to make soup at home. And I don’t recommend the can soup, and we all know why. I am going to share with you this simple delicious homemade soup that bring me a lot of good memories which will be ready in 15 minutes. Once upon of time, there was this guy who knew I liked this soup. When I was in a bad mood, he would cook me this soup and brought me to happiness again. I think of him every time I make this soup.
Basa Fillet 250g
Mix vegetable 2 cups
Minced ginger 1tsp
Shredded ginger 1tbsp
Pickle sauce 3 tbsp
Cooking wine 1tbsp
White pepper 2 pinches
I didn’t like basa fish very much because I think it has a very strong smell of soil. (I admit I am a little strange). Today I decided to add minced ginger and white pepper to the fish in addition to the cooking wine I always use to make the smell disappear. It worked out perfectly fine; it had no smell at all. Loved it! For mix vegetable, I recommend Chinese dried mushroom and fungus. I happened to have some fresh mushroom and green pepper at hand so I used them too. It is all up to you. If you do use dried vegetable, make sure you soak them in water for a few hours before cooking.
Cut basa fillet into thin slices and marinate with minced ginger, cooking wine, white pepper and 1/3 tsp salt for at least 30 minutes.
Bring 3 cups of water to boil, and then add 2-3 tbsp of starch to the fish and mix well. Cook fish in the boiling water for 3 minutes and drain, set aside.
Add 3tbsp oil in a cooking pan and heat it up, add ginger and mix vegetables and sauté for 3-4 minutes or until the vegetables are soften.
Add pickle sauce and 2tbsp water then cook it with a cover on for 3 minutes.
Add cooked fish to the mix veg. and mix well.
Crab meat 180g
Japanese Panko bread crumb ¼ cup
A pinch salt
A pinch black pepper
Mayonnaise 2 tbsp
Half whole egg
Dijon mustard 1tsp
I used fresh crab meat to make this crab cake. I steamed the live crabs and patiently sitting there for at least 30 minutes to get the meat out the 2 big crabs. If you don’t have time to do this, you can buy the can crab meat, but of course the taste will be different.
Mix all of the ingredients together gently; try not to break the crab meat. Make four even size crab cakes.
Heat up 3 tbsp oil in a pan, use medium heat to pan fried the cakes until both sides are golden brown.
For some reasons, I don’t like fish that much any more. Most of time I think they are very fishy and when I cook the smell will stay at home for quite a while. So I just kind of stop buying fish. A few days ago my mother bought a big hair tail fish and I had to cook it, so I tried my best to make it delicious but not to smelly and it turned out to be pretty good! My home didn’t smell fishy after cooking. The secret is the ginger, add 2,3 pieces ginger to the oil when you deep fry any kind of fish.
Hair tail fish 2 pounds
Ginger 4 pieces
Scallion 1 piece
Light soy sauce 5tbsps
White pepper 1/4tsp
Mix all the ingredients for sauce together in a small container.
Cut hair tail fish into 2 inches wide pieces marinate with a little bit of salt, cooking wine for at least 30 minutes.
lightly cover the fish with some starch, then deep fry the fish in hot oil(with 2 pieces of ginger in it) for 4-6 minutes (depend on the size of your fish) or until when you can easily insert a chop stick into the fish.
Only leave 1 tbsp of oil in the pan and sauté the scallion and ginger for a minute, add the sauce then the fish to the sauce and bring it to boil, then turn the heat to medium low and continue to cook for 4-5 minutes.
Pick the fish out of the pan first then use a little bit of starch water to thicken the sauce. Pour the sauce over the fish.
带鱼 2 磅
生姜 2 片
葱 1 根
生抽 5 大勺
白胡椒 1/4 茶匙
带鱼切成2 英寸宽的片用一点点的盐，料酒腌至少 30 分钟。
薄薄地在鱼表面裹一层淀粉，然后在热油里(加2 片姜在油里， 这样家里不腥）炸4-6 分钟（取决于你的鱼的大小）或到您可以轻松地用筷子插入鱼肉。
锅里留一汤勺油加入葱和姜炒一分钟、然后加入酱汁和鱼烧开，转至中小火继续煮 4-5 分钟。