Chicken Breast

Ingredients

12 pc chicken breast
10g sliced ginger
20g scallion white
1/2 green pepper
Seasoning
1 tbsp oyster oil
1 tbsp soy sauce
1 tbsp sugar
1/2 tbsp tbsp monosodium glutamate (MSG)
1 tsp cooking wine
1 tsp pepper powder
1 tbsp spice oil
1 tbsp starch water
2 tbsp tomato ketsup

Procedure
1. Clean and cut the chicken breast into pieces, pickle by soy sauce for 10 minutes, drain and fry into golden brown.

2. Preheat the pan, fry ginger, scallion with 200g broth. Put chicken breast with seasoning (except spice oil and starch water) and green peper. Cover and cook in high heat till well done, thicken the sauce by pouring on the spice oil.

Stir Fry Shanghai Cabbage with Baby Scallops

Ingredients:
450g Shanghai cabbage
20g baby scallops
some shredded of gingers

Seasonings:
1 tsp oyster sauce
1/2 tsp sugar
1/2 tsp salt

Method:
1.) Rinse Shanghai cabbage, drain and section well.
2.) Heat 2 tbsp oil to saute ginger slices, fry baby scallops and Shanghai cabbage, add in seasonings and thicken the sauce.
3.) Dish up and serve.

Fried Rice

Ingredients:
2 cups of cooked rice
10g mixed vegetables
5 g of round cabbage
30 g ham
10 g bacon

Seasonings:
3 tbsp light soy sauce

Method:
1.) Cut and wash round cabbage.Drain it.
2.) Wash mixed vegetables and drain.
3.) Cut ham and bacon into cubes and wash.
4.) Heat wok with 2tbsp cooking oil. Add bacon and ham, stir fry until cooked. Put sliced cabbage,mixed vegetable,and rice. Mix them together. Add seasoning and keep stirring in a medium of heat. Mix well until it done.
5.) Dish up and serve while it hot.

Shredded pork with Mixed Vegetables

Ingredients:
1/2 round cabbage (100g)
1 small Tianjin cabbage (150g)
few of carrots
2 braids of garlic(minced)
50 g of lean pork(shredded)

Seasoning:
1 tbsp Chicken powder

Marinade:(shredded pork)
1/2tsp light soy sauce
1/4 tsp corn starch
1/4 tsp sugar
1/2 tsp salt

Method:
1.) Cut and wash round cabbage, Tianjin cabbage and carrots.
2.) Heat wok to 2 tbsp of cooking oil. Add minced garlic. Stir fry with the shredded lean pork(marinated at least 15 minutes).Add the mixed vegetable and seasoning keep stirring until the vegetables cook.
3.) Dish up and serve hot.
(Note:Don't overcooked)

Stir Fry Squid and Bitter Melon

Ingredients:
450g fresh squid
1 whole of bitter melon
3 slice ginger
1 tbsp Shaoxing wine

Seasoning:
1/2 tsp
1/8 tsp fish sauce
1/3 tsp sugar

Method:
1.) Cut bitter melon into half and seed. Wash and cut into thin pieces.
2.) Remove the tentacles from the squid. Drain away the ink. Wash and cut.
3.) Heat wok and add 2 tbsp of oil. Put in ginger and stir fry. Add squid and stir fry. Put in bitter melon and seasoning and stir fry for 2 minutes. Serve.

Brocolli w/ Sliced Beef

Ingredients:
150 g sliced beef
225 g broccoli
2 slices ginger
2 cloves garlic
Marinade:
1 tsp light soy sauce
1/3 tsp sugar
1/8 salt
1/2 tbsp corn starch

Seasoning:
1/2 tsp salt
1/2 tsp sugar

Method:
1.) Cut broccoli into florets and wash. Blanch for 2 minutes. Remove and drain.
2.) Wash and drain beef. Marinate well and live for 15 minutes.
3.) Heat the wok and add 2 tbsp of oil. Put in ginger and garlic and stir fry until fragrant. Add sliced beef, broccoli, and seasoning and bring to the boil in high heat for a while and serve hot.

Shredded Pork with Vegetables

Ingredients:

50g lean pork
30g Tianjin cabbage(long cabbage)
30g Round cabbage
some carrots
1 braid of garlic (minced)




Seasonings:
A. 1 tsp light soy sauce,cornflour, and sesame oil.
B. 2 tbsp Chicken powder,1/4 tbsp sugar,1 tbsp table salt

Methods:
1. Wash and shred the lean pork into 2-3 cm long, mix with seasoning A and marinate it for 10 minutes.
2. Clean and cut the Tianjin cabbage, round cabbage, and carrots(should be cut into thin).
3. Heat a bit of cooking oil. Put the minced garlic and add the vegetables. Pour the seasoning B and put into high heat. Keep stirring till the sauce a little bit dry. Dish up and serve.
Note: Don't overcooked the vegetables the nutrients will vanish.

Fried Chicken Wings

Ingredients:
6 pieces chicken wings
a portion of salt

Seasonings:
1 tbsp ginger juice
1 tbsp cooking wine
1 1/2 light soy sauce



Method:
1. Rinse and dry chicken wings and stir in seasonings. Leave them to marinate.
2. Immerse chicken wings in boiling oil, fry them until done. Remove and drain, soak up excess fats and dish up.

Stir fry Prawns in Chili Sweet and Sour sauce

Ingredients:
459g of prawns
3 cloves of garlic (minced)
2tbps of cooking oil
Seasoning:
2 tbsp sugar
1 tbsp tomato sauce
4 tbsp Thai chili sweet and sour sauce
Marinate:
1tbsp cooking wine
1tsp fish sauce

Method:
1. Remove intestines from prawns, wash and let it dry.
2. Heat cooking oil. Put the minced garlic and prawns, stir fry in a medium heat then add seasoning keep stirring until the prawns became orange. Dish up and serve hot.
Note: Optional-you can garnish it with spring onion and some red chili.

Stir Fry Lotus Root w/ Shrimp paste

Ingredients:
baby lotus root
2cloves of garlic
59g straw of celery
1 piece red chili
Seasoning:
3 tbsp of shrimp paste
2 tbsp sesame oil
1 tsp sugar
2 tbsp of cooking oil


Method:.
1. Peel the skin of baby lotus root. Slice into thin circle and wash.
2. Cut and wash Chinese celery.
3. Heat a 2 tsp of cooking oil. Put garlic saute w/ baby lotus root after 3 minutes add seasoning and celery mix well and cook awhile. Lastly, add the chili. Serve hot.

Simmered Spareribs with Turnip

Ingredients:
500 g spareribs
1 whole turnip
2 pieces star anise
cassia bark few
2-3 slice of ginger

Seasoning:
2 tbsps oyster sauce
2 tsp of dark soy sauce
1/2 tsp salt
2 tbsps sugar
1 light soy sauce

Method:
1. Peel and wash turnip. Slice into big cubes. Blanch for ginger a while. Drain and set aside.
2. Wash spareribs and drain.
3. Heat wok and add 2 tbsps of oil. Put in spareribs and stir fry until fragrant. Pour seasonings and 3 cups of water. Bring to boil and reduce to low heat and simmer for 20 minutes. Put in turnip,star anise,and cassia bark and simmer again for 20 minutes until the sauce is thicken. Serve hot.

Simmered Spareribs

Ingredients:
600 g spareribs (chopped)
1 tbsps finely chopped garlic
1/2 dark soy sauce
1/2 tbsp salted yellow bean paste
1 tbsp sesame paste
1 tbsp sweet bean paste
1 tbsp Shaoxing wine


Method:
1. Wash spareribs and drain.
2. Heat wok add 2 tbsps of oil. Put in the spareribs
and garlic and stir fry until fragrant. Pour seasoning and 3 cups of water. Bring to the boil. Reduce to low heat and simmer for 40 minutes until sauce thickens. Serve

Pork Spareribs with Vinegar

Ingredients:
pork spareribs 300g
crushed rock sugar 50g
vinegar 1 1/2 tbsps
Seasoning:
salt 1/2 tsp
dark soy sauce
shaoxing wine
ground white pepper little
water 1 1/2 cups

Method:
1. Cut the spareribs into sections (3 inches long for each). Wipe spareribs and wipe dry.
2. Heat a little oil. Fry spareribs until both sides are light brown. Add seasoning. Simmer over low heat for 1/2 hour.
3. Pour in vinegar and rock sugar. Simmer over low heat for 10 minutes until the sauce is thick. Serve

Simmered Garoupa's Tail

Ingredients:
1 garoupa's tail ( about 450g)
3 slices ginger
2 sprigs spring onion
2 tbsp black beans(mashed)
1 cup stock
Marinade:
1 tbsp Shaoxing wine
1 tbsp light soy sauce
2 tsps cornflour

Seasoning:
1/3 tsp salt
1/3 tsp sugar
1 tsp cornflour
3 tbsps water

Method:

1. Scale fish and wash. Mix with marinade and leave for 1/2 hour.
2. Deep fry fish or fry until slightly brown. Add ginger,mashed black beans and stock. Simmer for 8 minutes. Pour in the seasoning and bring to boil. Add spring onion and serve hot.

Stewed Duck with Sour Plums

Ingredients:
1 duck
3 sour plums (cored)
1 tbsp fermented soy beans paste
1 quarter dried mandarin peel (soaked in water until soft)
2 tbsp granulated brown sugar




Marinate:
1 tbsp shaoxing wine
1 tbsp light soy sauce

Method:

1.) Rub the skin of duck w/coarse salt. Wash and drain. Mix w/ marinate and leave for 1/2 hour.
2.) Put duck into the hot oil. Deep fry until the skin of duck is golden. Remove and drain.
3.) Finely chop sour plums, fermented soy bean paste and dried tangerine peel together. Add granulated brown sugar and mix well. Place the mixture evenly over the skin of the duck.
4.) Put duck into a steaming basket. Stew over high heat for 1/2 hour. Reduce to low heat and stew for another 1 hour. remove duck and cut into pieces and transfer to a plate. Pour sauce and serve.

Australian Spareribs in Wuxi Style

Ingredients:
400 g Australian pork spareribs
50 g rushed rock sugar
1 1/2 tbsp Zhejiang vinegar or Chinkiang Vinegar

Seasonings:
1/2 tsp salt
2 tbsp dark soy sauce
1/2 tbsp Shaoxing wine
little ground white pepper
1 1/2 cups water

Method:
1. Wash spareribs and wipe to dry.
2. Heat a little of oil. Fry spareribs till both sides are light brown. Add seasonings. Simmer over low heat for 1/2 hour.
3. Pour in vinegar and rock sugar. Simmer over low heat for 10 min. Till the sauce is thick. Cut the spareribs into sections and serve.

Photo credit: GreggwittwoGs

Braised Eggplant w/ Green Peas

Ingredients:
600 g eggplant
115 g lean pork
2 tbsp green peas
2 shallots
3 braids of garlic




Seasonings:
1 tsp light soy sauce
1/4 tsp sugar
1/2 tsp wine
1/2 tsp cornflour
2 tbsp water

Sauce:
1 1/2 tsp dark soy sauce
1/2 tsp light soy sauce
1/2 tbsp sugar
1/4 cup of water
1 tsp vinegar (to be added later on)
1/2tsp sesame oil (to be added later on)

Method:
1. Cut eggplant into pieces and fry w/ oil until golden brown. Take it out and drain.
2. Shred lean pork and marinate w/ seasonings. Scald green peas in hot water for short while. Mash garlic and shallots.
3. Saute mashed garlic and shallots w/ 2 tbsp oil. Put in shredded pork and eggplant. Sprinkle wine. Add in sauce and water and boil for 3 min. Put green peas and stir. Add in vinegar and sesame oil. Dish up and serve.

Breast Chicken in Garlic and Pepper Sauce

Ingredients:
230 g (8oz) deep frozen chicken breast
750 g (2.5oz) celery
6 braids of garlic
Seasonings for chicken:
1/2 tsp salt
1/4 tsp sugar
some egg white
2 tsp corn flour


Seasonings:
1/4 tsp table salt
1tsp light sauce
1/2 tsp pepper

Method:
1. Rinse chicken breast. Thinly slice (or thickly shred) chicken breast. Marinate with seasonings for chicken.
2. Thinly slice (or thickly shred) celery. Mince garlic.
3. Soak chicken and celery in hot oil for a while. Take out and drain.
4. Saute minced garlic w/some oil. Add seasonings and stir. Put in chicken and celery. Stir well. Dish up and serve hot.

Chicken w/ Preserved Plums and Onions

Ingredients:
Chicken broth 250 ml
Fresh chicken half
Sweet preserved plums 7pcs
Onion 50g
Spring onion 2 stalks
Dry garlic 10pcs
Sliced ginger 5pcs
Red pepper whole


Seasoning:
A. Soy sauce 1tsp
Sugar handful
Cornflour 1/2 tsp
B. Shao Xing wine 1 tsp
Sugar and oyster sauce

Method:
1. Cut chicken into sections and marinate w/ seasoning A.
2. Soak sweet preserved plums 50 ml chicken broth for 15 minutes and then cook
for 5 minutes. Set aside.
3. Saute sliced ginger,chicken,onion and red pepper slices till cooked, add
Shao Xing wine and the remaining chicken broth and preserved plums. Add seasoning B. Thicken the sauce and serve hot.

Fried Eggs w/ Prawn

Ingredients:
160g. shelled prawn
3-4 eggs

Seasoning:
1/3 tsp salt
1/4 tsp sugar
1 tsp light soy sauce
a dash of sesame oil
a pinch of pepper


Method:
1. Remove intestines from prawns,wash and season with salt and pepper.Deep fry briefly until almost done. Drain.
2. Beat egg and add seasonings and prawn.
3. Heat 2 1/2 tsp.hot oil and pour the egg mixture. Stir fry over medium heat until done. Dish up and serve hot.

Lotus Root with Chinese Celery

Ingredients:
400g of lotus root
100g straw of Chinese celery
3 cloves of garlic (minced)
1 piece of red chili

Seasoning:
1 tbsp salt
1tbsp sesame oil
1/2 tsp of cornstarch
1/2 tsp sugar

Method:
1. Peel the skin of lotus root. Slice into thin circle and wash. Blanch by a boiling water awhile,then rinse.
2. Cut and wash Chinese celery.
3. Heat a 1 tsp of cooking oil. Put garlic saute w/ lotus root after 2 minutes add the celery and seasoning cook awhile, mix well. Lastly, add the chili. Serve hot.

Palm Shaped Gourd and Pork Soup

Ingredients:
450g palm-shaped gourd
150g pork shin or pork bones
5-6 red dates
5 white figs
almonds
2 slices of ginger

Method:
1. Peel palm-shaped gourd. Wash thoroughly and chop into pieces.
2. Wash and scald pork.
3. Wash red dates and remove stones. Wash figs and almonds thoroughly.
4. Put all ingredients into a stock pot and fill enough water. Cook in medium fire for about 2 hours. Add in a little salt and serve.

Abalone in Oyster Sauce

Ingredients:
1 can of abalone
1 head lettuce


Seasonings:
1 tsp sherry
2/3 cup stock
3 tbsp oyster sauce
1 tsp sugar
dash of sesame oil
1 tbsp corn flour solution
shake of pepper

Procedure:
1. Slice abalone into thin pieces

2. Wash and trim lettuce. Blanche in saline water with 1/4 cup of oil for few seconds. Drain thoroughly.

3. Arrange cooked lettuce in a deep platter.

4. Heat wok and add 2 tsp oil. Sizzle sherry and add stock and bring to boil. Season to taste then thicken with cornflour solution. Pour in sliced abalone to mix well. Add oil ad dish. Serve hot.

Rainbow Dish

Ingredients
160g chicken breast
80g mushroom
1/2 small park vermicelli (soaked in water)
Wood ear (soaked in water)
1/2 each green, yellow and red bell pepper
1 tsp mince garlic
1 tsp mince shallot
1 egg

Seasonings:
1/2 tsp salt
1 tsp light soy sauce
1 tsp corn starch
1 tsp oil

Thickening Sauce
2 tbsp water
1/2 tsp salt
1/4 tsp corn starch

Procedure:
1. Cut chicken breast into strips. Mix well with seasonings.

2. Fry egg into think omelet, shred wood ear. Cut other ingredients into small pieces.

3. Heat up oil. Saute chicken strips until medium rare. Set aside.

4. Heat up 1 tbsp oil. Saute shallot and garlic until fragrant. Add wood ear shreds and all other ingredients. Stir fry until done. Add chicken strips. Add thickening sauce. Stir well. Dish up. Garnish with omelet shreds. Serve

Tianjin Cabbage with Dried Shrimp

Dried shrimps are good for stewing with melons and vegetables. They are also good for quick cooking or slow cooked soups.

Ingredients
1 Tianjin cabbage (about 600g)
3 slices ginger
Dried shrimps (100g)

Seasoning
3/4 tbsp salt

Sauce
1 tsp corn flour
2 tbsp water

Procedure
1. Wash dried shrimp and soak in water until soft.

2. Cut Tianjin cabbage into long strips. Wash and drains.

3. Heat wok and add 2 tbsp of oil. Put in ginger and stir fry until fragrant. Add Tianjin cabbage stir fry. Put dried shrimp along with water where it's soaked on. Bring to a boil.

4. Reduce to low heat and simmer for 10 minutes. Add seasoning. Pout in sauce and bring to boil.

Pork Ribs in Chilli Garlic Sauce

Ingredients

500g (1 lb) Pork rib
2-3 cloves crushed garlic

Seasoning
1 tsp salt
1 tsp sugar
1/2 tsp pepper
1 tsp cooking wine

Sauce
1/2 cup chili garlic sauce (Maggi)
1 tsp chicken stock
1/3 cup water
1/2 tsp salt
1 tbsp tomato catsup

Method
1. Chop ribs into 1 1/2 inch pieces. Marinate the ribs with seasoning for one hour.

2. Brown garlic in 2/3 cup of oil. Add pork ribs and fry until cooked and lightly browned. Remove teh ribs and oil from wok/frying pan.

3. With the same wok/frying pan, add the sauce and bring to boil. Stir in ribs and coat well with sauce.

Boiled Chicken with Spring Onion Oil

Ingredients:
1 pc chicken meat (about 1 kl)
6 stalks of spring onion
4 tbsp wujiape herb liquor
1/2 cup water

Sauce:
3 tbsp oyster sauce
1 tbsp dark soy sauce
2 tbsp light soy sauce
1 tsp sugar
1/2 tbsp chicken powder
1 tsp corn flour

Procedure
1. Wash the whole chicken thoroughly and wipe dry. Brush wujiape herbs liquor over chicken and marinate for 20 minutes.

2. Boil water and steamed chicken for about 25 minutes until cooked. Chop it off and arrange on the plate.

3. Mix sauce and bring water to a boil and pour over chicken.

4. Shred spring onion and sprinkle over chicken. Pour over hot oil and serve.

Double Cooked Pork Belly

This recipe is characterized with tender meat and rich fragrant smell.

Ingredients

400g pork belly
1 green pepper
1 garlic
4 pcs dried bean curd
1 pimiento

Seasonings
2 tbsp spicy broad bean curd paste
2 tbsp sweet bean sauce
1 tbsp granulated sugar
1 tbsp cooking wine
1/2 tbsp soft soy sauce
1 tbsp spice oil

Procedure
1. Cook the pork belly until 40% done, drain and cool off. Slice into cubes.

2. Pit the green pepper and slice the dried bean curd. Clean and cube the garlic. Pit and slice the pimiento.

3. Preheat the pan with a scoop of salad oil. Fry the dried bean curd and pork belly briefly and drain up. Fry again with pimiento, green pepper and seasoning except spice oil. Add garlic and fry until well done. Sprinkle a dash of spice oil.

Fried Fish With Sweet and Sour Sauce

Ingredients

800g yellow fish
25g carrot
25g asparagus
15g soaked mushroom
15g peas
2tbsp table sugar
1 tbsp salt
1 tbsp cooking wine
2 tbsp vinegar
2 tbsp catsup
2 tbsp corn starch

Procedure:
1. Clean the yellow fish by removing the scale and fins off. Cut cross lightly and pickle with seasoning mixture of table sugar, salt, cooking wine, vinegar, catsup and corn starch.

2. Dice and cook carrot, asparagus and soaked mushroom.

3. Preheat the pan with salad oil. Drain the fish and coat with starch, Pour the fish pan up side down, fry until crisp, dish up.

4. Fry garlic, ginger, 100ml water, peas, cook carrot, asparagus and soaked mushroom and season with table sugar, salt, cooking wine, vinegar, catsup and corn starch and wait until boiling point and produces thick sauce. Pour mixture into the fried fish.

Steamed Pork Spare Ribs With Dried Sweetened Cabbage

Ingredients:
300 grams spare ribs
3 slices ginger
1 stalk dried sweetened cabbage

Marinade:
1/2 light soy sauce, 1 tsp olive oil, 1 corn starch
1/2 tsp salt, 1/2 tsp sugar

Procedure:
1. Soak the dried sweetened cabbage in water for 10 minutes. Drain, squeeze and slice into smaller portions.

2. Wash pork spare ribs thoroughly and slice it into small pieces.

3. Marinate the pork spare ribs and dried sweetened cabbage for 2 hours.

4. Put the marinated pork spare ribs and steam for 15 minutes. Serve hot.

Stewed Dried Sea Cucumber With Dried Mushrooms

Ingredients:
100g dried sea cucumber
3 pcs dried mushrooms
2 slices ginger
shaoxing wine

Seasoning:
1/2 tsp salt, 1/2 tbsp light soy sauce
1/2 dark soy sauce, 2 tsp sugar
2 tsp oyster sauce, 3/4 stock, sesame oil, pepper, corn starch solution

Procedure:
1. Soak dried sea cucumber in water for 2 hours. Boil in water for 10 minutes. Turn off the heat and cover the lid. Leave it for one day. Drain and refill with tap water and leave it for another day.

2. Cut open the sea cucumber and discard all innards. Rise well and put it back into a pot. Fill the pot with water and bring it to boiling point. Cover the lid and leave it to cool. Repeat the last step several times. Boil it in water with sliced ginger for 10 minutes. Cut it into pieces.

3. Soak dried mushrooms, rise and trim ends, cut into pieces.

4. Heat 1 tbsp of oil in a wok. Stir fry ginger. Add sea cucumber, sprinkle wine and seasoning. Cook over medium heat until the sauce reduces. Stir in a corn starch solition and cook until it thickens.

Cooking and Food Glossary

Baking soda
A leavening agent, activated by interacting with something acid. Liquid ingredients like sour milk, sour cream, buttermilk, yogurt, molasses, and lemon juice help baking soda produce the gases which in turn make a batter rise.

Barbecue
To cook over the embers or coals of an open fire.

Batter
A mixture of flour, sugar, eggs, milk, etc. which can be poured

Beat
To agitate a mixture with the goal of making it smooth and introducing as much air as possible into it.

Blanch
To parboil, to scald vegetables, nuts, etc., in order to remove the skin.

Bisque
A thick, rich cream soup generally made from shellfish

Boil
To cook in a liquid, generally water, in which large bubbles rise quickly and steadily so that all the liquid is agitated

Bok Choy
A Chinese cabbage with white stems and broad, dark green leaves.

Braise
A method of cooking by which food (usually tougher cuts of meat, large poultry, or vegetables like cabbage, chicory, and artichokes) is first browned in fat, then cooked, tightly covered, in a small amount of liquid at low heat for a lengthy period of time.

Brew
To cook in hot liquid until the flavor is extracted.

Brisket
A cut of beef from the lower forequarter, best suited for long-cooking preparations like braising.

Broil
To cook by exposing the food directly to the heat.

Caramelize
To heat granulated sugar to a golden brown color for the purpose of flavoring and coloring other food.

Chop
To cut into small pieces using a knife or other sharp utensil.

Chowder
A thick soup that usually contains potatoes.

Coat
To cover the surface of one food with another.

Coddle
To cook or simmer an item just below the boiling point for a short length of time.

Colander
A perforated bowl made of metal or plastic that is used to strain foods.

Condiment
A seasoning for food, a spicy or pungent relish.

Corned
As in corned beef or other meat; refers to a meat that has been salted and cured.

Cube
To cut into even, bite-size pieces.

Cure
To treat with an ingredient, usually salt and/or sugar, originally for the purpose of preserving foods by protecting them from bacteria, molds, etc.

Cutlet
A small flattened boneless piece of meat, generally referring to pork and veal.

Dice
To cut into small cubes or squares.

Dough
A thick, soft uncooked mass of moistened flour and other ingredients.

Fondue
A style of preparing foods which involves dipping vegetables, meats, breads into various heated sauces.

Garnish
To decorate a dish with an item to improve its look.

Glaze
To coat or cover an item with a glossy coating.

Grate
To rub or wear into small particles, by rubbing on the rough surface of a grater.

Grill
To cook above the heat source (traditionally over wood coals) in the open air.

Legumes
Dried vegetables such as beans, lentils, and split peas.

Lemongrass
A tall, lemon-scented grass, used in Thai cooking.

Marinade
A brine or pickling solution in which meat can be soaked before cooking to alter or enrich the flavor.

Melt
To dissolve or make liquid by heating.

Mince
To cut food into very small, fine pieces.

Pare
To cut off the outer covering or skin with a knife or other sharp tool.

Peel
The act of removing the outer surface in strips; Strips of an outer rind or surface that has been removed.

Poach
To cook completely submerged in barely simmering liquid.

Scald
To heat milk or cream just below the boiling point until a scum forms on the surface.

Shred
To cut into fine strips. Shredding is similar to cutting into chiffonade but less precise.

Steam
To cook in steam by suspending foods over (not in) boiling water, in a covered pot or steamer.

Stew
To cook meat and vegetables in liquid just below the boiling point.

Stir
To blend ingredients using a circular motion.

Truffle
Similar to the mushroom, a black fungus grown mainly in France they are used for seasoning and garnishing.

Whip
To beat rapidly to increase volume and incorporate air.

Wok
A round-bottomed pan, usually made of rolled steel, used for virtually all Chinese cooking methods.

Zest
The thin, brightly colored outer part of the rind of citrus fruits.

Chicken Feet Soup With Papaya, Carrots and Dried Longan

Winter in Hong Kong may not be cold but its chilly weather condition makes one wish there is a soup dish available in the table during dinner time. Chinese people themselves like to have soup dishes no matter what the weather is.

Chicken feet to some may not be appealing, but when properly washed and mixed with appropriate ingredients can be an appetizing item on the table.

Ingredients:
6 pcs chicken feet
300 grams pork bones
1 medium sized papaya
sliced ginger
few pieces of dried longans
1 pc big carrot

Seasoning:
Salt and sugar

Procedure:
1. Wash the chicken feet and cut the nail. Scald with sliced ginger in hot water and drain.

2. Blanch the pork bones and drain.

3. Peel off the papaya skin and discard the seed. Cut it into big cubes.

4. Boil water in the pot and place all ingredients. Lower the temperature and boil it for around one hour.

5. Season with sugar and salt to taste.

Welcome To My Blog

Hi, My name is Babes Modelo, a twenty something cooking blogger from Hong Kong. I am passionate about cooking, hence this blog.

I am going to feature my own set of recipes tested and proven by my Filipino friends, my husband and my Chinese employers.

I will also feature tips on cooking, taking care of kitchen utensils, finding the best vegetabes and meat, cheapest places to buy these ingredients.