Purslane Pork Buns/马齿苋肉包



I  just recently discovered this amazing vegetable: purslane. I don’t know if this is familiar to everyone, but I do see Mexican people are eating it. I went to farmer’s market yesterday and I saw they sold it for $2 a big bunch. I bought 2 bunches home and decided to use some of them to make steam buns. This vegetable has a hint of sour taste in it, and it is perfect for summer.

Here is the link for how to make the bun dough:



Purslane 500 g

Pork belly 200 g

Soy paste 1 tbsp

Soy sauce 2 tbsps

Sugar 1.5 tbsps

Cooking wine 1.5 tbsps

Chicken bouillon 1 tsp

Sesame oil 1/2 tbsp

Dice the pork into small pieces, add the soy paste, chicken bouillon and cooking wine to it and marinate for at least 30 minutes.

Precook purslane in boiling water for 2-3 minutes, then rinse it with cold water. Squeeze as much water out of the vegetable as possible.

Chop the vegetable really fine. Add it to the pork, then add the rest of sauce/spices. Mix everything together.

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我最近才发现了这种神奇的蔬菜: 马齿苋。我不知道是不是每个人都熟悉它, 但我有看到墨西哥人卖它。昨天我去了趟农贸市场, 我看到他们卖2美元一大捆。我买了2捆回家, 决定用一些来做蒸包子。这种蔬菜带一种酸的味道, 夏天吃很完美。







糖1.5 汤匙




芝麻油 1/2 汤匙

将猪肉切成小块, 加入酱油、鸡精和料酒腌至少30分钟。

在滚水中 煮马齿苋2-3 分钟, 然后用冷水冲洗。尽可能的把蔬菜里的水挤出来。

把蔬菜切细后加到猪肉里, 然后加入其余的酱油/香料。搅拌在一起。

Taiwanese Braised Pork/台湾卤肉饭


10 servings $0.90 per serving


Lean pork 270g

Pork belly 420g

Medium size dried mushroom 100g

Braised firm bean curd 200g

Hard boiling egg 4

Big size Shallot 8 cloves (finely chopped)

Garlic 2 cloves

Star Anise 3 pieces

Ginger 10g

Light soy sauce 1/3 cup

Oyster sauce 2 tbsps

Dark soy sauce 2tbsp

Rock sugar 35g

Five spice powder 2tsps

Oil 1 and 1/3 cups

Hot water 3 and ½ cups


Add oil and shallot in a small cooking pan and cook with medium low heat until shallot is lightly golden brown (don’t overcook it, when it is light brown it is ready), use a strainer to get the shallot out of oil (save the shallot oil for other cooks)

Cut pork belly into really thin strips.

Cut lean pork into really fine dices.

Slice ginger and garlic

Soak dried mushroom in water for at least 1 hour until it is softened, then slice them thin too.

Add the pork belly to a pan and pan fried for 6-7 minutes until lightly golden brown, stir constantly.

Add lean pork, mushroom, ginger and garlic to it and continue to cook for 5 more minutes.

Add fried shallot and mix well with other ingredients.

Add hot water, egg and the rest of ingredients and bring to boil.

Pour everything to a slow cooker and cook for 4-5 hours


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10份每份0.90 美元







大个红葱头8粒 (切小颗粒)




生抽1/3 杯





油1又1/3  杯子



在小锅里加油和红葱头, 用中火煮直到葱变淡金黄色 (不要炸过头), 用漏勺把葱酥过滤出来 (保存葱油煮其他的东西)




将干香菇浸泡在水中至少1小时, 直到软化, 然后切成薄片。

将五花肉放入锅中, 煎6-7 分钟至淡黄色, 不断搅拌。

加瘦肉, 蘑菇, 姜和大蒜, 并继续炒煮5分钟。


加热水, 鸡蛋和其他剩下的材料, 并煮开。

把所有的东西倒入一个慢炖锅里煮4-5 小时。



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Roast Pork Sandwich/叉烧三明治


2 servings $1.75 per serving.

I made roast pork last week again, so I ate plain roast pork, then roast pork fried rice, roast pork steam buns. After all that I still had one small piece left, I was thinking to make something different, but it wasn’t big enough for the things I wanted to make. Just when I was thinking so hard, I saw a Vietnamese menu on my table, OK I decided to make a sandwich. So this sandwich is a combination of Vietnamese, Chinese and American.

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Roast pork 1 piece

Turkey breast 12 pieces

1/2 avocado

Cilantro a few pieces

Sweet and sour carrot and white radish 8 pieces

Mayo sauce 4 tbsps.

2 rolls

Thin slice roast pork and heat it up in a skillet for 30 seconds.

Thin slice avocado.

Slice open the rolls and lightly toast.

spread the mayo sauce on one side of the rolls, then add up the rest of ingredients.

Cut the rolls in halves.



火鸡胸肉 12 片

1/2个 鳄梨




三明治面包2 个



把面包片对半切开, 稍微烤一下。

把蛋黄酱涂在面包的一侧, 然后把剩下的配料加起来。


Thin Noodle Soup/面线糊


This thin noodles soup has been my all time favorite. I had posted something similar before, but I did some changes to make it even better this time.

I braised the meat before hand. I used pork intestine, two different part of beef trips. Here is the recipe for braise meat:


Here is the recipe how to make this noodles soup dish:


Basically I braised the meat first, then added some of the sauce used to braise the meat to the broth ( you can use any kind of broth or even just water). Precooked the thin noodles in a separated cooking pan, then added to the soup. I thickened my soup using water chestnut starch this time because it keeps the soup thick even if I heat it up the next day. Simply delicious!!!

我之前也煮过类似的面糊,我超级喜欢吃。 这次我改了一点点的做法让面糊更好吃。

我事先先把肉都卤过了。 我用了猪大肠,牛百叶,还有牛肚。做法看接连:




我把要用的肉都事先卤过。 加一点卤肉的汤汁到肉汤里(你可以用自己喜欢的肉汤,用水也可以)。 面线在另外的锅里煮熟后加到肉汤里。我这次用马蹄粉勾芡因为用马蹄粉勾芡的汤就算第二天再回锅热一次吃还是很粘稠。总之就是很好吃就对了。

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Pork And Mixed Vegetables In Broad Bean Sauce/豆瓣酱杂菜肉丝

This dish is super delicious, I didn’t expect it to be this good. I just bought the spicy broad bean sauce yesterday, I love spicy but I can’t eat too spicy, so I didn’t use too much; and besides it is very salty so don’t use too much if you have never tried it before.

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About 2 servings and 85 cents per serving.

Pork 100g

One big Bell pepper

Half small Yellow onion

A few shreds of purple onion for color

A few shreds of carrot for color

Half Fruit Kohlrabi

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Shred pork and marinate it with salt, chicken bouillon, corn starch and cooking wine for at least 30 minutes.

Shred all the vegetables.

Add 3 tbsps cooking oil to the skillet and heat it up.

Add pork to the skillet and cook for a few minutes until they totally turn white and take them out, set aside.

Add 2tsps broad bean paste sauce to the oil and stir a little.

Add yellow onion, fruit kohlrabi and carrot to the skillet and stir fry them for 3 minutes.

Add the rest of vegetables and pork to the skillet and stir fry for another 3 minutes, add 2tsps oyster oil, 1tsp chicken bouillon, 1tsp sugar and mix everything together.

Finish the dish by adding 1 tbsp cooking wine.









猪肉切丝, 用盐、鸡精、玉米淀粉和料酒腌至少30分钟。


在平底锅里加3汤匙食用油, 加热它。

把猪肉加到煎锅里, 炒几分钟, 直到它们完全变白, 取出来, 放到一边。

加入2茶匙 郫县豆瓣酱, 稍微炒一下。

将黄洋葱, 大头菜和胡萝卜放入锅中, 快炒3分钟。

把剩下的蔬菜和猪肉加到锅里, 再炒3分钟, 加入2茶匙 蚝油, 1茶匙 鸡精, 快炒混合。


Noodles Soup/汤面

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It is about 3 servings and $5.5 per serving.

Pork bone 3 pounds

Beef neck bone 3 pounds

Shanghai thin noodle 16 oz.

Shrimp 9 pieces

Fish balls 9 pieces

Scallion 3 tbsps

Spinach some (optional)

Blanch the bones in cold water until it is boil, turn the heat off then rinse under the running water.

Bring 4 quarts of water to boil then add the bones. When the water is boiling again, turn the heat to low and simmer it for 4-5 hours.

Cook the noodle in boiling water for 5 minutes or until it reaches you prefer tenderness. Rinse the noodle under running water for 30 seconds.

If you like vegetable in your noodle, precook it in boiling water too.

Discard all the bones and meat in the broth. I precooked my shrimps and fish balls in my broth too. Add only a few pinches of white pepper and some fish sauce to your taste.

Place some noodle in a bowl, add fish balls, shrimp, spinach and scallion then pour some broth to it.

I cooked my broth for 4 hours with the lowest heat, and the broth turns milky white. Even though I used bones, but there were still whole lot of meat connected to the bones. So the finished product will have a lot of oil on the top, if you don’t want your noodle soup to be too oily, make sure you skim the oil off.

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菠菜一些 (可选)

将骨头在冷水中煮到沸, 把火关掉然后在自来水下冲洗干净。

把4夸脱的水煮开后加入骨头。当水再次沸时, 把火调小熬煮4-5 小时。

在滚水里煮面条大概5分钟或直到您喜欢的软度。用水冲洗面条 30秒。



把面条放在碗里, 加入鱼丸, 虾, 菠菜和葱, 然后倒一些汤。

我的汤熬煮了4个小时变成了奶白色的浓汤了,因为我是开最小的火煮所以也没有什么蒸发。 但是吃之前最好要滤一下那个油。

Dried Meat Floss/肉松


鸡胸肉或猪肉 700 克
鸡粉 2茶勺
老抽 1汤勺
糖 1汤勺
麻油 1茶勺

把肉放入水中煮30-40分钟,肉捞起, 冷却。 撕成肉丝。

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Chicken breast or lean pork 700g
Chicken bouillon 2tsp
Dark soy sauce 1tbsp
light soy sauce 2.5tbsps
Sugar 1tbsp
Sesame oil 1 tsp
Cut meat into big chunks.
Cook meat in boiling water for 30-40 minutes, take the meat out and let cool. Tear the meat.
Add everything to the bread machine and start the process with the Jam cycle.
After one cycle, do another cycle of Jam, but this time only do it for 40-50 minutes.

Pork Fat/猪油


Fat pork belly 2 pounds

Salt 1 tsp

Water 1 cup

Add all the ingredients to a sauce pan, and cook with medium heat for about 20 minutes or until the fat belly is lightly brown without any more fat.

This fat is good for any cooking, especially for fried rice and lo mein. Its rich and smooth flavor will make your food thousand times better.  Nowadays we have too much too eat, so this sort of fat is not recommended to eat every day, but once a while trying will make it even better. When I was little, that is what my mom cooking every single day.




將所有材料放入鍋中, 用中火熬約20分鐘, 或直到猪油渣呈现輕微的褐色沒有更多的脂肪可以熬出来。

猪油适合煮任何菜式, 尤其是炒飯和炒麵。它豐富和平滑的味道將使您的美食好吃几百倍。 現在我們吃得太多了, 所以這類脂肪油不建議每天吃, 但偶尔嘗試一次會使它更加好吃。记得我小的時候, 我媽媽每一天都在用猪油做菜。

Salty Ham With Bamboo Shoot Soup/腌笃鲜

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This dish is surprisingly good, way better than I anticipated! How come I had never eaten it before? This is a Shanghaiese dish; I had heard people talking about this dish before, and they love to use the expression: it is so tasty that your eye brows will come off to describe it. Well, my eye brows came off today!! This dish doesn’t need any spice or sauce; the saltiness is from the salty ham. So the better the quality of the ham, the better this dish will be.  I am going to cook it for Chinese new year.

Fresh bamboo shoot 1 pound

Chinese salty ham ½ pound

Lean pork 1.5 pounds

Knotted bean curd skin 4 oz.

  • Pork cut into small pieces, then blanch in boiling water for 2 minute, wash and set aside.
  • Salty ham also cut into small pieces, cooks in 1 quart of cold water until the water is boiling, drain and set aside.
  • Peel the bamboo shoot’s hard skin off, trim the end, then cut into slices. Cook in boiling water for 3 minutes. Drain and set aside.
  • In a big cooking pan, add 2.5 quarts cold water, salty ham, pork and bamboo together and cook with high heat until boiling. Turn the heat to low and continue to cook for one hour.
  • Add the knotted bean curd skin and continue to cook for 30 minutes with medium low heat.

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  • 冬笋1磅
  • 金华火腿½磅
  • 瘦豬肉1.5 磅
  • 百叶结4盎司。
  • 豬肉切成小塊, 然後在沸水中燙煮2 分鐘, 洗淨放在一旁。
  • 咸火腿也切成小塊, 在1夸脫的冷水中煮到水开了, 瀝幹, 放在一旁备用。
  • 剝去笋的外皮, 修剪末端, 然後切成薄片。在沸水中煮3分鐘。瀝幹水备用。
  • 在一個大的鍋中, 加2.5 夸脫冷水, 咸火腿, 豬肉和笋在一起大火煮到水开。把火轉小繼續煮一個小時。
  • 加入打結的豆腐皮, 中小火繼續煮30分鐘。


這道菜出奇的好吃, 比我預想的要好很多!我以前居然從來沒吃過。這是一道上海菜;我以前常聽人們談論這道菜, 他們喜歡用鲜到眉毛都掉了来形容这道菜。嗯, 今天我的眉毛鲜掉了!!這道菜不需要加任何的香料或調味料。;鹹味是从火腿来的。所以火腿的品質越好, 這道菜就會越好吃。 我打算今年年夜饭煮这道菜。


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Meatballs With Hoisin Sauce/海鲜酱肉丸子

It is the time of year for my company’s annual potluck party. I was requested by my dear coworkers to make my signature dish: meatballs. It is a simple dish, yet delicious. This time I used 2/3 pork and 1/3 beef. I made 94 meatballs so I decided to deep fry them instead of pan fry like last year. It turned out deep fry is much faster and also the meatballs won’t break apart. I did change the recipe a little bit this time, for example I added the water chestnut instead of dried mushroom, after I finish rolling the balls, I wrap them with a thin layer of corn starch on the surface. According to my coworkers, they were good! I do believe them because at the end of the party, there was not single piece left.



又是一年一度我工作的公司的聚餐时间。我亲爱的同事们要求我做我的招牌菜: 肉丸子。这是一个简单但美味的菜, 。这次我用了2/3 猪肉和1/3 牛肉混合起来做。我做了94个肉丸子, 所以我决定用油炸, 而不是像去年的煎。结果 油炸要快得多, 肉丸也不会裂开。这一次我改变了食谱一点点, 例如, 我加入了荸荠, 而不是香菇, 在我完成全部肉丸子后, 我包裹一层薄薄的玉米淀粉在表面。据我的同事说很好吃!我相信他们, 因为在聚餐结束之前就一颗不剩了。