Thursday, September 26, 2013

Tuesday, September 24, 2013

Shrimp, Ham & Corn Fried Rice

Usually during weekday I will make simple food for dinner.  Tonight (24 Sept 2013) is Tuesday night and I made shrimp, ham & corn fried rice for dinner.  Here’s how you make this simple weeknight dish….


Rice (Left over rice is the best)
3 Eggs


Fish Sauce
Chicken Powder
White Pepper


1.      Remove the shell from the shrimp, wash it with salt and pat dry.  Season the shrimp with a little white pepper.
2.      Dice up the ham & ginger and set it aside.
3.      In a chinese wok over medium high heat, heat up one tablespoon of oil, when the wok is hot add in the eggs, immediately add in the rice, stir-fry the eggs and rice until the eggs starting to dry up.
4.      Add in the diced ginger cook it for 1 min then add in the ham and corn and cook for another 2-3mins.
5.      At last add in the shrimp, when the shrimp staring to turn pink, usually it take 2-3mins then add in the seasoning to your own taste.  Dish up and enjoy.

Mid Autumn Festival 2013

This year mid autumn festival fall on a Thursday, which means I don’t have to work on Friday, I will have three days off,,,, YEAH….  On mid autumn festival I get off early, I left work at around 2 in the afternoon, went to McDonalds for lunch, shop around at Tai Koo shopping mall till around 4 and went to the open market at Shau Kei Wan to meet up with my hubby. 

Tonight there will be just my hubby and I have dinner together at home, so we decided to eat seafood hot pot at home.  One side of the pot is spicy and the other side is satay flavor.  Before dinner my hubby and I open a bottle of white wine to celebrate and here’s what we had for dinner…..

For the long weekend, beside Thursday night my hubby and I get to stay home and enjoy ourselves, we were so busy in the next few days.  Friday my hubby family came over to our place for BBQ, Saturday night my hubby and I had dinner at home and at night we went to Lan Kwai Fong to drink with our friends.  On Sunday we went to our friend home for hot pot dinner.  What a busy week for us!!!!

Hope everyone had a very happy Mid Autumn Festival……

Monday, September 16, 2013

Chives Pork Dumpling

I love eating dumpling, I like it steam, in soup or pan fired.  The reason why I love eating dumpling is because there are so many different stuffing you can put inside a dumpling.  But by far my favorite dumpling filling is chives with pork.  Somehow I think this combination is the best.  Here’s what you need to make chives dumpling……


Ground Pork (I preferred mincing the pork by myself)


Soy sauce
Chicken Powder
Sesame Oil
White Pepper
1 Egg
Oyster Sauce
Magie Sauce


1.      Clean the pork, pat it dry, cut into small pieces and minced the pork.
2.      Diced up the chives, put it in a dry kitchen towel and squeeze all the excesses water out.
3.      Put 1&2 together and combine together with the above seasoning.  Put it back into the fridge for 1-2 hours before wrapping it.
4.      In a non-stick high side sauce pan with cover over medium heat, add in 1 tablespoon of oil, add in the dumpling and cook it until the bottom turn a little brown.
5.      Add in one cup of water and 1 teaspoon of vinegar.  Cook for another 5-7mins with the lid on.
Remove the lid and check to see if the bottom of the dumpling have turn golden brown and all the liquid is gone.  Dish up and se

Stuff Crab Shell

Crab is one of my favorite seafood in the world.  No matter how the crab is cook, I will love it just as long as there’s crab in it.  Just thinking about crab makes me want to eat crab for dinner again.  Actually for the past two nights, I had crab for dinner.  Here’s what you need to make this dish….


Fresh Crab
Diced Onion
Minced Garlic
Canned Mushroom
Heavy Cream
Chicken Broth
Parmesan Cheese


Chicken Powder
Fish Sauce
Salt & Pepper


1.      Wash the crab good with a brush, in a steamer, add in water, bring it to a boil, steam the crab for 15 mins, let the crab cool before removing the meat from the crab.
2.      In a non-stick high side sauce pan over medium heat, melt the butter, add in onion and garlic, cook the onion until it turn translucent.
3.      Add in flour and cook for 1 min then add in 1/4 cup of chicken broth and cook for 1-2mins.
4.      Add in mushroom and crab meat cook for 1-2min, and then add in heavy cream and parmesan cheese.  Add salt and pepper to taste. 
5.      Remove the stuffing from heat.  Put the stuffing back into the crab shell
6.      On top add a layer of Japanese bread crumbs and bake it at 200c degree for 10-15mins or until the top have turned golden brown. Serve it up and enjoy….

Rice vermicelli stir-fry with steam pork, bell peppers, onion & enoki mushroom with satay sauce

I love anything that is stir-fry with satay sauce.  Since I don’t have any beef on hand, I used steam pork instead to make this dish.  Suppose this dish is to make with beef but I think it still taste good with steam pork because I love to eat steam pork.  Anyway here’s what you need to make this dish…..


Rice Vermicelli
Steam Pork
Bell Peppers
Enoki Mushroom
2 Clove Minced Garlic


Satay Sauce
Soy Sauce
Fish Sauce
Chicken Powder


1.      Soak the rice vermicelli with room temperature water.
2.      Slice up steam pork, onion and bell peppers.
3.      In a non-stick wok over medium low heat, heat up one tablespoon oil, add in the onion cook it for 1-2mins then add in the garlic cook it for another 1min.
4.      Then add in the steam pork, cook it for 1-2mins then add in two tablespoon of satay sauce. Cook for another 1-2mins, and then dish everything up.
5.      In the same non-stick wok, add in 1/2 of tablespoon of oil, and then add in the soak rice vermicelli and 1/4 cup of water.  Let it cook for 1-2mins.
6.      Add in soy sauce, satay sauce, chicken powder and fish sauce to taste.
7.      Add in bells peppers and enoki mushroom cook it for 2-3mins.
8.      Put the steam pork and onion back, combine it well and serve.

Thursday, September 12, 2013

Korean Style Army Pot

Actually this is not the correct name for this dish.  I actually just made it up.  The reason why I call it army pot is because during the war, this is what Korean troops will make to eat.  This is a very simple and easy dish to make and my hubby loves it.  Here’ what you need….


Kim Chee
Enoki Mushroom
Can Ketchup Beans
Korean Instant Noodle
Beef Broth


1.      In a high side sauce pan over medium heat, cook the spam first.  Make sure both side of the spam is a little brown (no need add any oil, because spam have lots of fat release when you cook it).
2.      When the spam is cook, put the spam in the middle of the pan, and then put the Kim Chee, enoki mushroom, squash and sausage around the sauce pan.  In the middle of the pan, add in the instant noodle.  Then add in the beef stock.
3.      When everything comes to a boil, add in the ketchup beans, let it cook for 2 mins than add in the cheese and served.  

Breakfast 13-09-2013

Sept 13 2013 Breakfast is….

Squash, diced ham & spam with macaroni in fish broth…..

Breakfast 12 Sept 2013

Sept 12 2013 Breakfast is…..

Enoki mushroom, squid ball with rice vermicelli….

Wednesday, September 11, 2013

Chinese Style Lettuce Wrap

During the week, I usually make very simple dinner for the two of us.  Usually one dish wills veggie and meat all in one plate.  This is what I made for dinner last night……


Ground Pork
Canned Corn
String Beans
Chinese Lettuce
Green Onion
Chinese parsley


Soy Sauce
Chinese Cooking Wine
White Pepper
Magie Sauce
Sesame Oil


1.      Marinated the ground pork for 30mins.
2.      Diced up the onion, string beans, green onion and parsley.
3.      Minced up garlic and shallot.
4.      In a non-stick wok over medium high heat, heat out 1/2 a tablespoon of peanut oil.
5.      Add in the onion, cook it until it turn translucent, then add in the minced garlic and shallot, cook for 1-2mins
6.      Add in the ground pork and cook for another 2-3mins, add in a splash of Chinese cooking wine.
7.      Let the wine evaporate for 1-2mins, then add in the string beans, let it cook for 2 mins then add in the corn.
8.      Cook the corn for another 1-2mins, and then add in fish sauce, XO sauce, chicken powder and a little oyster sauce, combine everything well.
9.      Top is off with green onion and parsley, dish up and served it with Chinese lettuce.

Breakfast 11 Sept 2013/9/11

Sept 11 2013 Breakfast is…..

Steam pork, Chinese lettuce with rice vermicelli

Tuesday, September 10, 2013

Bake Mini Sausage, Shrimp & Bell Peppers Penne Rigate

This is another easy one dish kind of meal.  In this dish there’s veggie and meat all in one.  Is a very easy weekday meal to make after a busy day at work.  Here’s what you need to make this dish….


Penne Rigate (1/2 Bag)
Mini Cheese Sausage
Bell Peppers (Yellow, Green & Red)
Canned Tomato Sauce
Chopped Garlic
Dried Crush Basil
Red Wine
Salt & Pepper
Parmesan Cheese


1.      Boil the Penne Rigate, cook it 1min less than the instruction written on the package, drain well and set aside (Oh!! make sure you add generous amount of salt into the boiling water).
2.      While the pasta is cooking, in a medium sauce pan over medium high heat, add in one tablespoon olive oil. 
3.      Add in the diced onion, add salt and pepper, and cook it until the onion is translucent.
4.      Add in the sausage and garlic, cook the sausage until it turn a little brown.
5.      Add red wine around 1/2 cup, cook it until it reduce by half.
6.      Add in the tomato sauce, crush dried basil and cook it under medium low heat for 15mins.
7.      When the sauce is ready, add in the bell pepper and shrimp, and cook it for 2-3mins.
8.      Add in the pasta; season it with salt and pepper.  Also at this add in 1/4cup of freshly grated parmesan cheese.  Combine everything well and put it in an oven proof dish.
9.      On top add more parmesan cheese, put it in a pre-heat oven at 200degree and bake it for 15-20min or until the top is golden brown.  Let it rest for 5mins before serving

Monday, September 9, 2013

Thai Style Raw Shrimp

Thai style raw shrimp by far is one of my favorite dishes in the work.  I love eating shrimp especially raw shrimp.  Eating out this dish cost like 70-80 HK dollar and the shrimp quality is not good.  So I decided to do some research at home and make it my own.  I bought fresh live shrimp(花竹蝦) from the open market.  Here’s how you make it….


Live Shrimp 12pcs

Dipping Sauce:

Chili Pepper
Chinese parsley
Fish Sauce


1.      For the live shrimp, put it in ice cold water for 2 hours before removing the shell.
2.      After soaking in ice cold water for 2 hours, remove the shell and divine.  Butterfly the shrimp, wash it well and soak it in ice cold water again for 10-15mins.
3.      While the shrimp is being soak in the ice water, with a pounder crush the garlic and chili pepper.  Add in the lime juice, fish sauce and sugar.  Mix well then add in water and Chinese parsley.  Let the sauce sit for 20mins before serving it.