Braised Salmon Fish/红烧三文鱼


Salmon fish 12 Oz.


1.5 tbsps light soy sauce

1/2 tbsp oyster sauce

3tbsps water

1tbsp Japanese sweet cooking rice seasoning/mirin

1 tbsp sugar


Mix everything for sauce together and mix well

Cut fish into 1inch by 1 inch pieces

Add some oil to a hot none stick cooking pan, add fish to it and pan fry each side until lightly golden brown for about 3-4 minutes in total. ( don’t over cook it)

Add 2/3 of the sauce to the fish and simmer for about 10 minutes or until the sauce is thickening.


鮭魚 12 盎司


1.5 湯匙醬油


3湯匙 水





將魚切成 1 英寸乘 1 英寸的块状



Stuffed Squid/魷魚卷

I want to apology to everyone who is still coming to see my blog for not posting anything in such a long time. I will try to come back a little more.


I made this squid stuffed with fried rice a few days ago, and I would like to share it with you. This is a HUGE fish weighted almost 1.5 pounds. You can stuff it with other stuff  too, it doesn’t have to be fried rice. I’ve seem people make vegetables with ground meat too. If you do make it with Fried rice, you can add meat to it will be great too. I used only half the fried rice.

Squid 1.5 pounds

Sweet rice 1 cup

Some different color bell pepper for color

2-3 pieces of dried mushroom

A few pieces small dried scallop

Scallion (thinly cut)

One shallot (Finely cut)

Minced ginger 1tsp

Sweet baby Swiss cheese 3 Oz.



Soak the dried scallop and mushroom in water ( after cleaning )over night. Soak the rice over night too in a separated bowl.

Pull the squid’s head out of the body, peel the skin off then the tail too. Clean the fish inside and out. Marinate the fish with 1/3 spoon salt and 3tbsps white wine for 1 hour.

Steam the rice over the water for about 10 to 15 minutes, let the rice cool down a little bit.

Add 2 tbsps oil in a skillet and heat it up, add shredded mushroom, scallop, ginger and shallot first and saute for 2-3 minutes then add the rice and mix well, add 1/4 tsp salt and some black pepper.

After everything is mixed, turn the heat off. Then add the bell pepper, scallion and cheese and mix with everything.

Get the fried rice to a bowl and let it cool down to the room temperature.

Stuff the squid with the fired rice to almost full, make sure you use a spoon to push the rice down. use 2 toothpicks to close the fish. Brush the fish with a little bit of oil.

Bake the squid in the preheat oven 375F for about 20 minutes.

Serve the fish when it is still hot, you can add some lemon juice to it. ( I didn’t)



魷魚 1.5 磅

糯米 1 杯





薑蓉 1茶匙



把乾貝和香菇浸泡在水中( 清潔後)過夜。 把米也泡一晚







把魷魚放入預熱到375F華氏度的烤箱中烘烤約 20 分鐘。


Shrimp Balls/蝦丸


This is super easy dish, I couldn’t believe how good it was!

Shrimp 180 g

Pork fat 40 g

Salt 1/2 tsp

Ginger 1/2 tbsp

Egg white 1/2

Scallion 2 tbsps

White pepper 1/2 tsp

Sugar 1 tsp

Put first 3 ingredients in a food processor to mix for about 2 minutes, then add the rest of ingredients and mix well.

In a cooking pot, add some water to it and turn the heat on.

Get some of the paste to your palm, add a tsp of  capelin roe to the center of the paste, use your thumb roll over the paste the cover the capelin roe, then fold your fingers together and squeeze the ball out of your your thumb and index finger. Use a spoon to spoon out the ball to the water.

Once the water is boiling, continue to cook for 2 minutes.

WeChat Image_20190728134643

You can use marinated meat to put in the center, or nothing at all. It is good regardless!


蝦 180 克

豬肥肉 40 克

鹽 1⁄2 茶匙

生薑 1⁄2 茶匙

蛋清 1/2 個

葱 2 湯匙

白胡椒 1⁄2 茶匙

糖 1 茶匙

將前 3 種材料放入食品加工機中混合約 2 分鐘,然後加入其餘材料並混合均勻。






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








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.


IMG_5590WeChat Image_20190227212456

Lobster With Yi Noodles/龙虾炒伊面


I’ve been cooking Yi Noodles quite often recently, but never post them because I never remembered exact amount of ingredients I used. Recently lobster is on sale for $7.99 per pound, last week I bought 2 lobster around 2.5-3 pounds, and I used to cook Yi noodles. (Yi noodle is noodles that is already deep fried like instant noodles. ) Very delicious!!!


Lobster 2.5-3 pounds

Yi Noodles 400g

Ginger 35g (thin shred)

Scallion 4-5 whole pieces (thin shred)

Half small yellow onion (thin shred)


Cook yi noodles in a big pot of boiling water for about a minute, use a drainer to take noodles out of water and set aside.

Cut the lobster into small pieces.

Drain the water out, then add 4-5 tbsps corn starch to the lobster and mix well.

Deep fried lobster in hot oil about 4 minutes, make sure only a few pieces at a time, we want to keep the oil temperature high.

After all the lobster are deep fried, set aside.

Leave 2 tbsps oil in the cooking pan, add scallion, ginger and onion to the oil and stir fry for 2 minutes.

Add the lobster and noodles back to the pan and mix with the vegetables, sprinkle 1/3 tsp salt, 1/3 tsp black pepper, 1tsp sesame oil, 2tbsps Chinese cooking wine, 1.5 tbsps vegetarian oyster sauce, 1/2 tsp chicken bouillon and 2 tbsps light soy sauce to the pan and mix everything together.


Below is yi noodles with shrimp and beef and mushroom


Here is the yi noodle.

Image result for 伊面

Mushroom Shrimp Cups/蘑菇釀虾

This is a very light and healthy dish for summer time when you don’t feel like to eat anything. It is also very easy to prepare.


Shrimp 200 g

White Mushroom (jumbo size) 8 pieces

Ginger 1tsp

Corn starch 3 tbsps

Egg white 1/2

Chinese celery 1/3 cup

Cut the stem off the mushrooms.

Add Shrimp, ginger, corn starch, egg white, Celery, 1/3tsp salt, a few pinches white pepper, 1tbsp rice wine to the food processor and press until everything is well combined.

Scoop the shrimp paste and fill into the mushroom cups. Smooth the top with wet fingers.

Steam the mushroom over the boiling water for about 8-10 minutes.

Pour the juice in the bottom of the plate back to a sauce pan, add some broth if there is not enough of it. Add pinch of salt and chicken bouillon to taste, when it comes to boil add some starch water to thicken it up.

Pour the sauce over the mushroom.


If you want richer flavor, you can use fresh shiitake mushroom instead of the white one.

Also you can use whiting fish, or chicken breast to substitute the shrimp.



白蘑菇 (特大号) 8 只




中国芹菜1/3 杯


加虾, 姜, 玉米淀粉, 蛋清, 芹菜, 1/3 茶匙盐, 几捏白胡椒粉, 1 汤匙米酒到食品搅拌机里搅拌到所有的食材都变成黏糊状。


将蘑菇隔沸水蒸上大约8-10 分钟。

将盘子底部的汤汁倒入锅里, 如果没有足够的汤水就加一些鸡汤。加入少许盐和鸡精调味, 煮开后加一些淀粉水勾个薄芡。



如果你想要更丰富的口味, 你可以用新鲜的香菇代替白蘑菇。


Anka Flavor Fried Salmon Fish/炸红糟三文鱼


One pound salmon

3 tbsps Anka sauce

Cut salmon into strips, then marinate it with anka sauce, 1/2tsp salt, a few pinches of white pepper powder for 1hour。

Wrap the salmon with a thin layer of corn starch. let sit for 15 minutes.

Deep fried the fish in hot oil for about 3-4 minutes depend on how big you cut the fish.

Use a kitchen paper towel to absorb the excess oil.

You can squeeze some fresh lemon juice over the fish when serve.





在热油中炸3-4分钟 看你的鱼切的大小。




Lobster Over Sticky Rice/糯米龙虾


I made steam lobster with sticky rice the other day. It is the same way how I made steam crab with sticky rice. The flavor was super delicious!!! The only difference is I added diced taro this time. It added another layer of flavor to the sticky rice. Steam taro over water separately before hand, then add to the rice, followed by lobster.


6 servings, $5.00 per serving.


Here is the link to the crab sticky rice:



Ginger&Scallion Lobster/姜葱龙虾


3 servings, $6.00 per serving.


Lobster 2 pounds

Ginger 35g (thin shred)

Scallion 4-5 whole pieces (thin shred)

Half small yellow onion (thin shred)

Cut the lobster into small pieces.

Drain the water out, then add 4-5 tbsps corn starch to the lobster and mix well.

Deep fried lobster in hot oil about 4 minutes, make sure only a few pieces at a time, we want to keep the oil hot.

After all the lobster are deep fried, set aside.

Leave only 2 tbsps oil in the cooking pan, add scallion, ginger and onion to the oil and stir fry for 2 minutes.

Add the lobster back to the pan and mix with the vegetables, sprinkle 1/3 tsp salt, 1/3 tsp black pepper, 1tsp sesame oil and 2tbsps Chinese cooking wine to the pan and mix.





生姜 35克 (切细丝)

葱4-5 整条 (切细丝)

半小黄洋葱 (切细丝)


将水篦出, 然后将4-5 汤匙玉米淀粉加入龙虾, 拌匀。

龙虾在热油中油炸大约4分钟, 每次只炸几块,我们要保持油温。

所有的龙虾都炸完以后, 剩2汤匙油在煮锅里, 加葱、姜和洋葱油炒2分钟。

把龙虾放回锅里拌一下, 洒1/3 茶匙盐, 1/3 茶匙黑胡椒, 1茶匙 香油和2汤匙料酒拌匀。



I didn’t finish all of the lobster, so the next day, I cut the lobster meat into smaller pieces and made myself some lobster fried rice, it was crazily good too!