Tag Archives: Chinese food recipe

甜酸魚塊 Sweet and Sour Fish Fillet

An appetizing dish that goes very well with rice and is very easy to make.


  • 1 Grouper fillet or any white fish fillet (about 14 oz)
  • 1 teaspoon salt
  • 1 teaspoon canola oil
  • 2 tablespoons cornstarch
  • 1 onion, peeled and sliced
  • 3 cloves garlic, minced


  • 3 tablespoons water
  • 3 tablespoons ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon sugar
  • 1 tablespoon white vinegar
  • 2 teaspoons corn starch


  1. Cut fillet into bite-size piece
  2. Marinate fillet with salt and oil. Lightly coat each piece with corn starch.
  3. Heat oil in a pan over high heat.  Add fillet, cook for 4 minutes on each side, or until cooked through. Remove from pan.
  4. In a bowl, mix all ingredient for the sauce.
  5. Heat oil in a pan.  Stir in garlic, cook until fragrant.  Add onion and stir fry until tender.
  6. Pour the sauce over the fillets in the pan with onion.  Stir fry until the sauce thicken (about 1-2 minutes)

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栗子燜雞 Braised Chicken with Chestnuts

Chestnuts have always been my favorite and there are just so many ways to cook them.  For example, they can be boiled, grilled, roasted, made into a soup, or braised in a dish.  A popular Chinese way to cook with them is to braise them with chicken. The nutty flavor of the chestnuts complements the chicken very well. Braising ensures that the chestnuts are softened enough to create that melt in your mouth texture.


  • 20 chestnuts, frozen shelled chestnuts, thawed
  • 6 dried dark shiitake mushroom
  • 1 onion, sliced lengthwise into eighths
  • 1/2 lb chicken thigh, cut into bite-size piece
  • 3 slices of ginger
  • 2 cloves garlic, chopped
  • 2 shallots, chopped
  • 2 stalks of scallions, sectioned


  • 2 teaspoons soy sauce
  • 2 teaspoons cooking wine
  • 1 teaspoon corn starch


  • 1/2 cup of chicken stock or water
  • 1 teaspoon of dark soy sauce
  • 1 teaspoon of oyster sauce
  • 1/2 teaspoon of sugar
  • 1 teaspoon of cooking wine
  • 1 teaspoon of sesame oil


  1. Use 1 cup of water to soak dried mushroom for 1 hour, remove stems. Save the water.  Set Aside
  2. Marinate chicken with soy sauce, wine and corn starch for 20 minutes
  3. Heat oil in a wok/saucepan, stir fry ginger, shallots, garlics for 2 minutes.
  4. Stir in chicken, cook until both sides golden.
  5. Add onions and cook for 1 minute.
  6. Add chestnuts, dried mushrooms, oyster sauce, sugar, soy sauce, chicken stock and the reserved mushroom water.
  7. Bring it to boil, then turn to low heat, cover and simmers for 20 minutes or until chestnuts are tender.
  8. Stir in scallions.  Remove from heat and stir in sesame oil.
Another delicious chestnut recipe:


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紫衣薯餅 Seaweed Potato Pancake

This is a recipe from a vegetarian cookbook.  Ingredients are simple but it’s healthy, delicious and easy to prepare!




Ingredients: (makes 2 rolls of 10 pieces)

  • 2 pieces of Nori Seaweeds, cut in half
  • 1.5 potatoes
  • 1 tablespoon of corn
  • 1 tablespoon of carrot, diced
  • 1/2 red onion, diced
  • 1 tablespoon of corn starch
  • 1 tablespoon of finely chopped fresh cilantro
  • pinch of salt


  1. Place potatoes in a saucepan and cover with water.  Cover and bring to a boil; cook for 20 to 25 minute or until very tender.
  2. Mash the potatoes and mix with corn, carrot, onion, scallion, corn starch and salt.
  3. Spread a thin layer of mashed potatoes over the seaweed and cover it with another sheet of seaweed.  Cut it into 4-5 strips.
  4. In a saucepan, add oil, pan fry seaweed potato pancakes for 2 min on each of the 4 sides, or until cook through. Remove from pan.
  5. Mix 1 tablespoon of vegetarian oyster sauce or regular oyster sauce with 1/2 tablespoon of corn starch in a bowl.   Cook the mixture in pan for 1-2 min.  Apply sauce on potato pancakes.


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高升排骨 Spicy Braised Pork Ribs

This is a recipe from a Chinese New Year cooking contest website.  It is a new way to cook the traditional Chinese Braised Pork Ribs using Korean pepper paste.  The spicy sauce brings both taste and an appetizing color to the dish.


  • 1 lb of spare ribs
  • 1/2 lb of choy sum
  • 2 cloves of garlic, finely chopped
  • 3 slices of ginger
  • 3 tablespoons of Korean Spicy Pepper Paste
  • 2 tablespoons of Ketchup
  • 2 tablespoons of soy sauce
  • 1 tablespoon of sugar
  • 1 tablespoon of white vinegar
  • 1/2 can of chicken stock


  1. Bring a pot of water to a boil, add spare ribs and drain the water out immediately.  Set aside.
  2. In a saucepan with oil, stir in ginger and garlic, add spare ribs.  Pan fry for 5 mins.
  3. Add pepper paste, ketchup, soy sauce, sugar, white vinegar and chicken stock.  Cover and bring it to boil.  Lower the heat and simmer for 15 min or until sauce thickens.
  4. Meanwhile, bring a pot of water to a boil and add choy sum.  Cover for a few minutes.
  5. Place choy sum on the plate and add spare rib on top.
  6. Sprinkle sesame for garnish.

Note:   Cooking the spare rib in hot boiling water will remove the frozen taste and some fats from the spare ribs.

Related Post:

高升排骨 Braised Pork Ribs


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