Tuesday, February 22, 2011

Sir Fry Tofu

5 spices toful 6 pices (Cut them into small pieces)
Drid mushrooms (need to soake them in the water)
Shallot 5-8 pcs or deep fried shallot 5 teaspoons.
Soy sauce 1 big teaspoon
White pepper and some 5 spices powder

  • Heat the pan and add 3-4 big teaspoons of extra virgin olive oil. Add shallot or deep fried shallot into the pan. Cook until you can smell them.
  • Add mushrooms and cook until you can smell them. Add tofu and quickly stir.
  • Add soy sauce, sugar and 5 speices powder. Cook until the tofu turned color.
  • Spray white pepper
  • Serve

Monday, February 21, 2011

Fried Noodles

Fried Noodles
Oily Noodles-1kg ( When you buy them, they are yellow color with oil coating. So they look a bit shiny)
Dried Mushrooms-5 ( need to soak in the water first)
Deep Fried Shallot or Shallot 15-20pcs

Sauce ingredients:
Soy sauce-some
XO Sauce-2 big teaspoons
White pepper-some
Five spices powder-few

  •  Wash chives and cut them in a long chunks.
  • Cut pork into small long slices
  • Prepare a plastic bag and put deep fried shallot in and crush them. If you use shallot, instead of deep fried ones. Remove the skin and cut them into small pieces.
  • Cut the mushrooms into small slices
  • Heat a pan, add 3-4 big teaspoons of extra virgin olive oil. Cook Shallot with low heat until they turn golden color. If you use deep fried shallot, cook until you can smell them.
  • Add mushrooms and cook until you can smell them.
  • add pork and cook them until they turn golden color.
  • add soy sauce, sugar, 5 spices powder, XO sauce. Quickly stir them around. Add some water and continue to cook until all the ingredients are all cooked.
  • Put chives head ( the white parts) quickly stir them around and add the noodles in.
  • Continue to stir them. Add the remaining chives into the pot.
  • Spray some white pepper.
  • Add noodles
  • Serve

Sir Fry Potato Threads

XO sauce-2 big teaspoon

  • Peel the skin off and chop them into small pieces. ( remember to soak them in a cool water, so the color will not change)
  • Heat the pan and add some oil from the XO sauce. Put the potato into the pan and add some water and continue to cook until pototato are soft.
  • Add XO sauce, salt and sugar. Quickly stir them around.
  • Serve

Boiled Bean Sprouts

Bean Sprouts
White pepper
Sesame oil

Boil a pot of water. When the water starts to boil, add bean sprouts into the hot water for 10 seconds. Take them out. Season them with salt, white pepper and sesame oil.

Sunday, February 13, 2011

Snow Peas w/ Jumbo Shrimp

Jumpo shrimp 20pcs
Snow Peas-1 box
Rice Wine-2 big teaspoon
Garlic-1 teaspoon

Marinating ingrdients:
Corn Starch-1 teaspoon
Salt-1 teaspoon
White pepper-1 teaspoon

1. Marinate Shrimp with Marinating ingredients for 30 mins. ( put them in the refridgerator)
2. Heat the pan, add one teaspoon of extra virgin olive oil. Put garlic and chilli into the pan. When you can smell the garlic, put shrimps into the pan.
3.When Shrimps are half done, put snow peas in. Add 2 teaspoon of rice wine.Quickly stir around.

Miso Salmon Fish


• 1/4 cup white miso (fermented soybean paste)
• 1/4 cup mirin
• 2 tablespoons unseasoned rice vinegar
• 2 to 3 tablespoons soy sauce
• 2 tablespoons minced green onions
• 1 1/2 tablespoons minced fresh ginger
• 2 teaspoons toasted sesame oil
• 4 salmon fillets, 8 ounces each
• Salt and freshly ground pepper
• Yuzu juice, for drizzling, optional


Whisk together the miso, mirin, vinegar, soy sauce, green onions, ginger, and sesame oil in a small bowl. Place the salmon in a baking dish, pour the marinade over, and turn to coat. Cover and marinate for 30 minutes in the refrigerator.

Heat the oven to 400 degree.  Move the fish from the marinade container to baking tray. Bake the salmon, skin side down, with the cover closed for 30 mins. Serve.

Whisk together the miso, mirin, vinegar, soy sauce, green onions, ginger, and sesame oil in a small bowl.

Marinate for 30 mins.

Fold the foil and cover the top. Bake!

Soy Drinks w/ Vegetable Creamy Soup

Soy drinks-600ml (unsweetened)
Oyster Mushrooms-6
Shrimps with head-6 (Shrimps with head will give more flavours for the soup.)
Cabbage or Napa-5 leaves (Cut them into small pieces)
Chicken stock-3 teaspoons
Black pepper w/ salt

1. Prepare a pot. Heat the pot and add 1 teaspoon of extra virgin olive oil. Add onion and garlic into the pot.
2.When you can smell them, add mushrooms and veggies. When they are 80 percent done, add soy drink into the pot.
3. When the soup starts to boil, add the shrimps. Cook until the shrimps change color.
4. Add chicken stock.
5. Spray some black pepper, salt and parsley before serving.

Pineapple Pork

Pork Shoulder meat-1lb

Sauce ingredients:
Extra virgin Olive Oil

Marinating ingredients:
Extra Virgin Olive oil-1 teaspoon
Rosemary-1 teaspoon
Prickly Ash Peel (hua jiao)-1 teaspoon
Itlian Seasoning herbs-1 teaspoon
Grapfruit jucice-half

1. Cut Pork Shoulder meat into small slices and marinate it with marinating ingredients for 1 day.
2. Heat the pan and add 1 teaspoon of extra virgin olive oil. Put pork into the pan and quickly stir them around until they are cooked. Take them out.
3.Cut pineapple into small chunks. Heat the pan and add 1 teaspoon of extra virgin olive oil. Cook pineapple. When they turn a little golden, take them out and put them in a bowl.
4. Add honey into the bowl, mix them well and pour them on the pork.
5. Serve