Kitchen Round Up

These are a few dishes I tried recently 🙂 Lemongrass Chicken Yakiudon The yakiudon recipe is from Japanese Cooking 101 and the Vietnamese lemongrass chicken is from Rasa Malaysia, which were leftovers that… Continue reading →

Stirfry beansprouts with Chinese mushrooms and lean pork (芽菜仔炒冬菇瘦肉)

Ingredients: 1/2lb lean pork, cut into small pieces a bag of bean sprouts (nga choy jai) 4-5 Chinese mushrooms, soaked and drained, sliced 5-6 slices ginger Directions: Marinate the lean pork the usual… Continue reading →

How to Remove Wolfberry Leaves (枸杞 – Gau Gay) from Its Stem

Duck Lettuce Wrap (火鴨絲生菜包 – For Ngap See San Choy Bao)

Ingredients: 1 whole Chinese roasted duck +  duck sauce from the BBQ shop 1/2 small jicama (沙葛), finely chopped 2 medium carrots, finely chopped 2 stalks celery, finely chopped 1 small onion, finely… Continue reading →

Duck San Choy Bao (火鴨絲生菜包)

Ingredients: 1 whole Chinese roasted duck +  duck sauce from the BBQ shop 1/2 small jicama (沙葛), finely chopped 2 medium carrots, finely chopped 2 stalks celery, finely chopped 1 small onion, finely… Continue reading →

Beef in Tomato Sauce (番茄煑牛肉 – Fan Kei Ju Au Yuk)

Ingredients: 1lb stirfry beef (or fatty beef – fay au), sliced 6 roma tomatoes (or 5 hot house tomatoes), diced 3 slices ginger Directions: Marinate the beef as usual (refer to usual Chinese… Continue reading →