Pan Fried Fish Fillet (Hong Kong Style)

The fish fillet is pan fried perfectly and the sauce is just balanced. It is suitable for kids and seniors, and meat lovers of course, excellent with hot steamed rice.

This is one of my favourite homey dishes often cooked by my mother. I always feel that she’s the best in cooking it.

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Japanese Enoki Beef Rolls

Here’s a quick, simple and delicious dish with authentic Japanese taste. These Japanese enoki beef rolls are classic, easily found on the menu of any good Japanese restaurants.

When you are stuck with something, haven’t got much time for cooking, still want some good foods to fuel your body with energy. Here’s a quick, simple and delicious dish with authentic Japanese taste.

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Scallion Pancakes

Scallion pancake (aka green onion pancake) is a classic Chinese snack, traditionally pair with a cup of soy milk. It's soft, tender inside and crispy outside. It'll make you want more for sure.

What’s your favourite for lunch?

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Lemon Job’s Tears Tea/Drink

This lemon Job’s tears tea is both appetizing and refreshing. I love its lemony aroma and mild natural sweetness, helping to lift up my spirit.

Job’s tears are traditionally used for ages in Chinese home cooking. It becomes a rising healthy star in the recent food scene. Not only it can help to improve indigestion, diarrhea, and trouble urinating, but also lower cholesterol and prevent cancer. More and more western people try to incorporate these tiny grains in drinks, salad or porridge.

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Dandan Noodles (擔擔麵)

We love noodles as light lunch meals. This classic Sichuan Dandan noodles (擔擔麵 in Chinese) is one of our favourites.

Dandan noodles (擔擔麵 in Chinese) is a classic Sichuan cuisine. The spicy sauce as the key element makes this noodle dish so addictively delicious.

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Shanghai Fried Noodles

Want a light and healthy meal? Here comes this classic Shanghai fried noodles that can be easily found in most Shanghai restaurants in Hong Kong.

If you like noodles as a quick and light meal, this is a must-try one. The upside of home cooking is that you can make the dish with anything left in your fridge or comes in handy. A side note, I added a secret ingredient to this Shanghai fried noodles and get my family hooked.

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Dumplings in Red Oil / Chilli Oil (紅油抄手)

This classic Szechuan dish - boiled dumplings in red oil (紅油抄手) is very easy to make. The silky smooth wonton skin is so adorable.

If you’re into something hot, these dumplings are for you. Even though spicy foods are not my most favourite, I’m so intrigued by the red-hue chilli oil in this classic Szechuan dish - boiled dumplings in red oil / chilli oil (紅油抄手).

The silky smooth wonton skin is so adorable. You won’t easily feel enough because the well-balanced chilli sauce helps cut through the meat wrapped in dumplings. Mind you that it might get you hooked.

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Asparagus, Chicken and Walnuts Stir Fry

Ever tried stir frying asparagus with walnuts? The crunchiness of walnuts and crisp asparagus stems are so enjoyable.

Asparagus is regarded as a classy vegetable and you have to pay more than other vegetables in restaurants. Lucky me, I’d find some fresh asparagus, available at a bargain price in supermarkets every now and then through out the year.

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Elegant HK Zha Jiang Noodles (炸醬麵) | Secret 20-Min Recipe

In the hustle and bustle of city life, we are often chasing time, forgetting to pause and feel the warmth that food brings. These Hong Kong Zha Jiang Noodles are my favorite "soul food" during busy days. Unlike the salty, heavy northern version, the soul of the Hong Kong style lies in the perfect balance of sweetness and spice.

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Seaweed, Tofu & Pork Mince Soup

This seaweed, tofu & pork mince soup is very quick to make. It's simple, tasty and nourishing, suitable for serving all year round.

Seaweed is commonly used in oriental cuisine like Japanese, Korean and Chinese. I often use the seasoned seaweed to add flavours in soup, sometimes cook soups with the unflavoured ones, that normally comes in dried sheet form.

Just soak a sheet of seaweed in water until it softens. After rinsing thoroughly, it’s ready to cook with other ingredients I like.

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Steamed Tofu with Minced Prawn (蝦膠蒸釀豆腐)

Tofu is one of my favourite ingredients in Chinese cooking. Although it’s cheap and common, it could be served in an elegant way to impress my family and friends, just by adding a bit of prawn/shrimp meat paste.

Every time I have this dish, I love taking a close look at the springy prawn ball sitting on top of the silky smooth tofu before taking a big bite. It’s an incredible feeling that you can feel all the flavours bursting out in your mouth at the moment you bite them.

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Chinese Dumpling Soup (上湯水餃)

The dumplings in soup (上湯水餃) are really flavoursome as you'll have more ingredients and more texture in the fillings if you enjoy it in a traditional Hong Kong noodle restaurant.

Every time I went into a noodle shop in Hong Kong, I’d definitely order either wonton or dumpling noodle soup. Are there any big differences between these two noodle soups? The fillings of both are mainly pork mince and prawns. But for dumplings in soup (上湯水餃), there are some extras, wood ears, mushrooms and bamboo shoots. More ingredients mean more delicious.

Wood ear has a crisp texture. So you can imagine how balanced the texture of each dumpling you’d enjoy of every bite. When it comes to making your own dumplings in soup, you can skip anything except the wood ears. I just feel wood ear is the signature ingredient that makes these dumplings so special.

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Twice Cooked Pork (Cheater’s Version)

This Twice Cooked Pork, along with Mapo Dofu (麻婆豆腐) and Kung Pao chicken (官保雞丁) is one of my favourite Sichuan-style Chinese dishes. The English name of this dish is well translated from its original Chinese name (回鍋肉 Hui Guo Rou ), that literally means "meat that has been returned to the pot".

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Orange-Honey Sriracha Chicken Wings

These sticky and yummy wings made with Sriracha and honey are that you don't want to miss every bit of them.

I love cooking chicken wings. If you click to browse the recipe index, you’ll find many chicken wing dishes already posted on this blog. What I love about cooking wings is that they can be turned into many tasty dishes without any difficulty.

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Salmon Fish Cakes

These pan-fried salmon cakes are really moist and juicy, with a bit of crunchy onion inside that adds more textures and flavours, just right to be served with any kind of sauces you like. 

In Chinese cooking, steamed live fish is my first choice, not only because it’s easy and quick, but also I can enjoy the fresh and natural taste of the fish.

Amongst all kinds of fish, salmon is my most favourite. I’d go for salmon sashimi without second thought. If there’s no salmon available for sashimi or have too much salmon leftovers, this salmon cake recipe is a saver. I can’t over state how tasty, nutritious and healthy these salmon cakes are.

Best of all, these salmon fish cakes are freezer friendly for a hectic day.

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Steamed Chicken with Sand Ginger Powder (沙薑雞)

This steamed chicken with Sand Ginger powder dish is very simple and delicious.  It's a traditional Chinese dish, best served with steamed rice and ginger and scallion dipping.

Simple is the best. You can’t imagine how nice the taste of this steamed chicken was. The chicken meat is so tender and silky smooth, steamed to just cooked. If you like the traditional, popular Chinese steamed chicken (白切雞), you have to try this dish as well, if you haven’t.

Try to use organic or free-range chicken if you can to ensure the best result. Having said that, I used corn-fed chicken this time. So, that’s why my steamed chicken was in bright, lovely yellow colour. The end result remained wonderfully good.

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Lemongrass Chicken Wings (Video)

These lemongrass chicken wings are perfect for grilling or BBQ, or even simply pan-frying. They will taste great and wonderful.

Chicken wings are always a big hit in my family. You can’t be wrong if you bring along some yummy wings to share in any party or BBQ gatherings. I just pan-fried the marinated wings, and was very satisfied with their BBQ-like looking. The taste of the chicken wings was sensational with rich flavours.

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Cantonese Fried Noodles with Shredded Pork

Whenever I went to Yum Cha with my father, he used to order this dish, Fried Noodles with Shredded Pork. I loved the crispy fried noodles, accompanying with juicy pork and assorted vegetables.

This is a very popular Cantonese dish that you still can find it at any Chinese restaurants. The price is not expensive after all. That’s why my father liked to order it to feed us.

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Beef Short Ribs with Radish

This beef short ribs with radish is very delicious, comforting and nourishing. We like it to go with steamed rice. You might like it to go with noodle soup. It’s all up to you.

Radish is used to be very expensive down under here. Recently, there are many beautiful radishes sold at a very cheap price, just under one dollar per kilo. They are young, juicy and sweet.

During Chinese New Year, I definitely go for making radish cake (or making radish cake in Instant Pot) for celebration without any doubts. I often like making many other different savoury dishes with radish throughout the year whenever I can get a beautiful radish for a cheap price.

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Seafood & Tofu Soup (Quick Chinese Soup)

Being part of a luncheon is one of my favourite activities here. Not only am I able to taste different yummy foods cooked by my friends, but also can I be inspired by many new cooking ideas.

Before going to Tokyo, I went to a luncheon. One of my best friends, Kitty cooked a big bowl of soup for us. We were so curious about what’s inside. She told us, in an as-a-matter-of-fact tone, that’s seafoods and tofu soup. For us, it sounds amazing because many of us have seldom tried this soup before. When the soup was served, it’s topped with some Japanese weeds, that made the soup look more appealing to our appetite. The seafoods were really fresh, going so well with the silky tofu. Only one word did I find to describe the soup, it’s “incredible”.

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