Before cooking the daylily, tie a knot in the middle of it. This will prevent the bud from opening and splitting up when cooking, and also give it a more solid center, hence more...
(0 votes, average: 0.00 out of 5)
This is the same as steam fish with shitake mushroom, with daylily and red dates added. This is good for premium fish like grouper, threadfin, pomfret (or commonly misspelled as promfet), where the meat...
(0 votes, average: 0.00 out of 5)
Ingredients 300 grams Fish belly, fish head, fish backbone (after fillet out the flesh), or just fish meat chunks. (Garoupa is good for this) 2 table spoon soya sauce 2 table spoon sesame oil...
(1 votes, average: 5.00 out of 5)
Lifting the minced pork and slapping down in a bowl or plate or chopping board repeatedly before cooking will make the meat more bouncy or springy to the bite when cooked. This is because...
(1 votes, average: 5.00 out of 5)
This is same as the steam version, but we cook it by braising with soya sauce gravy. Ingredients 250 grams minced lean pork 2 chinese table spoon of preserved vegetable (冬菜) 1 teaspoon corn...
(1 votes, average: 4.00 out of 5)
This is a very simple soup to make, and can go well with rice. You may add more ingredients into it like fish ball, meat ball, bean curd etc. Ingredients (Serve 2) 100 grams...
(0 votes, average: 0.00 out of 5)
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