Chinese barbecue pork (known as Char Siu) is one of my favorite food. I usually order it as a meal which comes with steam rice, sweet soy sauce, green onion and ginger mixture, the perfect combination.
Chinese Barbecue Pork (Char Siu) Recipe: Continue reading
Steam Rice Recipe (serve 4)
Hash brown and sunny side-up eggs, pairing with fresh fruits, is a very healthy and easy breakfast. Make some coffee and tea, or a glass of milk to go with it, an appealing and nutritious homemade breakfast is done in 15 minutes.
Hash-Brown and Sunny Side-Up Eggs Recipe Continue reading
Stir-fly Colorful Vegetables with Oyster Sauce Recipe (Serve 3-4 kids) Continue reading
Hubby bought a big steak and cooked it for dinner last night. It was way too big and we have a lot of leftover to use the next day. Instead of stir-fly it with some vegetables, I decided to make it into yummy beef rice. Hubby loved it and ate 2 full bowls of them, asking me to make it again soon.
Beef Rice Recipe (Serve 4)
Ketchup shrimps is one of the most popular homemade dishes in Hong Kong. My mom used to cook this all the time and it would be gone long before any other dishes. It tastes better if you cook it with the shell on. You have to lick the sauce off the shell first, then peel the shell and eat the shrimp, don’t forget to lick your finger tips at the end. The thought of it make me so hungry.
Delicious Ketchup Shrimps Recipe
Ingredients:
Extra Virgin Olive Oil 1 tablespoon
Large Shrimps 1 pound
Garlic (minced) 1 tablespoon
Rice Vinegar 1.5 teaspoons
Ketchup 1/2 cup
Sugar 1/2 teaspoon
Green Onion (chopped) for garnish
Cookware:
Le Creuset 10-inch skillet
Steps:
1. Headed and deveined the shrimps, rinse and drain well, set aside.
3. Cook until sauce is thicken. Add shrimps and cover each shrimp with sauce. 
4. Spread the shrimps in a single layer, cook for 2 minutes.
5. Flip and cook for 1 minute, heat off immediately.
Ground Pork in Char Siu Sauce with Rice Recipe (For 4)
Continue reading
Chu Hou Beef Rice Recipe
Ingredients:
Water enough to cover the beef
Bay Leaves 3 leaves
Beef Shoulder 1.5 pounds
Chu Hou Sauce 3 tablespoons
Rice 2 cups
Lettuce (Shredded) 1/3 head
Salt 2 teaspoons
Ground Black Pepper 1/2 teaspoon
Green Onion (Chopped) for garnish
Cookware:
Le Creuset 4.5 quarts round oven
Pressure Cooker
Steps:
1. In a pressure cooker, add beef shoulder, water and bay leaves, cover with lid and press the beef button.
2. Pull the cooked beef apart and place in a large bowl. Stir salt and pepper in the broth.
3. Add rinsed rice and 2 cups of beef broth in pot, cover with lid and cook for 4 minutes over medium-high heat. Open lid and stir, cover again and cook for 2 minutes over medium heat. Lower to medium-low heat, slimmer for 14 minutes. Heat off, remain cover for 5 minutes.
4. Stir the beef, chu hou sauce and 1 cup of broth together.
5. Sprinkle lettuce on cooked rice evenly, add chu hou beef and green onion on top, cover for 3 minutes. (Attention: keep the chu hau beef stock)
Tips:
If you don’t have a pressure cooker, use a regular pot to cook the beef shoulder (preferably fresh beef) with same ingredients and amount.
First, bring it to a boil, then lower to medium-low and cook for at least 4-6 hours, follow the rest of the steps. (If the water evaporate too much, add hot water into pot until the beef is covered)
Like me on Facebook: https://www.facebook.com/littlepandamommykitchen
Follow me on Twitter: @thepandamommy
Follow me on Pinterest: http://pinterest.com/thepandamommy/
Delicious Chicken Congee Recipe:
