Congee with Preserved Egg And Pork/皮蛋瘦肉粥


This is Cantonese Congee, Cantonese like their congee to cook until you can’t see the grain any more, usually takes hours. I found it online how to cook congee fast but still delicious. And I tried it this morning and it turned out good.  The secret is to freeze the rice in the freezer over night.

Short grain rice 1 cup

Thin sliced pork 1/2 cup

Preserved egg 2

Ginger 2-3 slices(thin strips)

water 8 cups

Wash the rice and soak in water for 30 minutes, then put the rice in the freezer overnight. Marinate the pork with salt, cooking wine, white pepper and 1 tbsp of corn starch and mix well.

The next day, add the rice and ginger to the water and cook until the whole thing is boiling, then continue to cook with medium heat for 10-15 minutes.

Add preserved egg (cut into small pieces) and thin sliced pork to the congee and continue to cook for 2 minutes. Turn the heat off and add some salt and white pepper to the taste. You can garnish it with some peanuts and scallion.


This is the basic way of cooking it, if you want it to be fancier, you can use broth instead of water. You can adjust the water amount according to your own preferences. Cooking time is also adjustable, some people do not want the congee to be too mushy.


這是粵式粥,廣東人喜歡他們的粥煮到你再也看不到飯粒了爲止,通常需要幾個小時。我在網上看到如何煮粥快但仍然美味。今天早上我試了試結果還不錯。 秘密是把大米冷凍在冰箱裡過夜。

短粒米 1 杯

薄豬肉片 1/2 杯


生薑 2-3 片(切絲)

水 8 杯



將皮蛋(切成小塊)和薄片豬肉加入粥中繼續煮2分鐘。把火關掉,加入一些鹽和白胡椒調味道, 可以加點花生碎和葱。


這是烹飪它的基本方法, 如果你想它更好吃, 你可以用高湯代替水。您可以根據自己的喜好調整水量。烹飪時間也是可調的有些人不希望粥太軟爛。


Pineapple Shrimps/鳳梨蝦


Mayonnaise 3tbsps

Jumbo Shrimp 8 pieces

Pineapple 1 cup

Red onion a few pieces for garnish

Green bell pepper a few pieces for garnish

Lime 1/2

Salt a pinch

Cut the back of the shrimp open and clean the vein, marinate the shrimp with salt and rice cooking wine and a little bit of white pepper for 30 minutes.

In a small bowl, mix together Mayonnaise, lime juice and salt.

Wrap the shrimps with some sweet potato starch, deep fry in hot oil for 45 seconds ( adjust the time according to the size of your shrimp, don’t over cook shrimp)

After take the shrimps out of oil, add green pepper and red onion to the oil and take them out right away.

In the same cooking pan, pour all the oil to a separated container, then add everything to the pan and mix well.

蛋黃醬3 湯匙

大蝦 8 只

鳳梨 1 杯



青檸檬 1/2個








Skate Fish Wing With Preserved Mustard leaves/糟菜魟魚


Preserved Chinese mustard leaves 75g

Skate fish wing 2 lbs

Light soy sauce 2 tbsps

Vegetarian oyster sauce 1 tbsp

Sugar 1.5 tsps

Cooking wine 1 tbsp

Chicken bouillon 1/3 tsp

Ginger 4 slices

Scallion 1

Cut Skate fish wing into big chunks, blanch the fish in boiling water for 30 seconds.

Add 1tbsp oil to a skillet, heat it up a little then add white part of scallion, mustard leaves and ginger to the oil and saute for a minute.

Add 2/3 cup water and cooking wine to the skillet, then the fish. (don’t stir too hard because this fish is easily break apart). Cook with high heat and a lid on for 2 minutes, then turn the heat to medium low and continue to cook for about 9 minutes.

Add the chicken bouillon and green part of scallion to the fish.


This fish’s meat is really tender and firm and best of all it is not fishy at all; its bones/cartilage are big and brittle, very safe to eat. The price of it is unbelievably good, I had once got it for $0.99 per pound. Make sure you ask the people work in the fish market to peel the skin off for you.

糟菜 75g

2 磅

生抽 2 湯匙

素蠔油 1 湯匙

糖 1.5 茶匙

料酒 1 茶匙

雞粉 1/3 茶匙

生薑 4 片

葱 1條


加入1 湯匙油到一個個鍋裏,加熱一點,然後加入蔥白,糟菜和薑到油裏炒一分鐘。