Steamed Pork Loaf

Ingredients:
-Ground pork
-Shiitake mushrooms
-1 salted duck egg

Marinate: soy sauce, sugar, sesame oil, splash of rice wine, corn starch

Cooking steps:
1. Marinate ground pork.
2. Cut shiitake mushrooms into small pieces and add to pork.
3. Break apart salted duck egg and add to pork, make sure to mix evenly.
4. Put mixture in plate, flatten mixture to form a "meat cake"
5. Boil water in wok with steamer rack in place. Once water is boiled, place pork in work, close lid.
6. Steam for 40 minutes.

You will enjoy super tender and juicy pork loaf with tons of flavor from the mushrooms and duck egg!

Stuffed Tofu with Fish Paste

Ingredients
-Fish paste (can be bought in Chinese grocery store's freezer aisle)
-Fried tofu see picture below)


-Corn starch (2 tablespoons)
-Lee Kam Kee garlic and black bean sauce (2 tablespoons)
-1 egg
-White pepper (1 teaspoon)

Marinate: Marinate fish cake with soy sauce, white pepper, and sugar.  Add diced green onions and mix well.  Add an egg into fish cake for binding.  Add corn starch.

Steps to cook
1. Cut fried tofu in halves.
2. Prepare some additional corn starch in small bowl for next steps.
3. Before stuffing, coat the top of tofu with a little cornstarch, this will help the fish paste to stick to the tofu.  Then, use a small spoon to put fish paste onto the tofu.  Make sure not to stuff too much or it won't cook through.
4.  After stuffing all the tofu, coat a little corn starch onto fish paste side.  This will help the fish paste not to stick to the pan when frying.
5. In a non-stick pan, heat up wok in medium heat, put tofu in pan fish paste side down.  Pan fry for a few minutes until golden brown,  Do not flip over or the tofu will be burnt and tastes bitter.  Remove tofu from pan.
6. Add garlic and black bean sauce in wok, then add the tofu back in, stir fry in sauce for a few minutes, add a little water, cover and cook for a few more minutes.  The fish is done when it's firm.
7.  You can add other veggies like celery or peppers with the dish to add color and flavor.

Fish Cake Stir Fry

Ingredients:

-Tub of frozen fish paste from Chinese market (see picture below)

-Yellow peppers (or any bell peppers)

-2 stalks of celery

-2 stalks of green onions

-1 egg

-Corn starch

-Garlic black bean paste (optional)

Marinate: Marinate fish cake with soy sauce, white pepper, and sugar.  Add diced green onions and mix well.  Add an egg into fish cake for binding.  Add corn starch.

Cooking steps:

1. Dice celery and yellow pepper.  

2. Heat up frying pan on high, stir fry pepper and celery for a few minutes.  Add salt and sugar, stir fry for another 5 minutes or so until soft.  Remove from pan and put aside.

3. Use a non-stick pan, heat up oil on medium high.  Scoop fish cake mixture with a large spoon, press again edge of bowl to compact the fish cake.  Slowly drop fish cake into pan. Cook until fish cake are brown on both sides.  Fish cake is cooked when it's firm. 

4.  Add pepper and celery to the pan with the fish cake.  Stir fry for a few more minutes then you're done.  

5. Optional: Add a tablespoon of garlic black bean sauce for extra taste.

Salt Pepper Smelt

This is easy and yummy, my boys absolutely love them because you can eat the whole thing, including the bones!

Ingredients: 
Smelt
Salt
Sugar
White Pepper
Cornstarch

Cooking Steps:
1. Pat dry smelt with paper towel.  Prepare a bowl of cornstarch on the side.
2. Sprinkle very little salt, sugar, white pepper on fish.
3. Heat up frying pan on high heat, add enough oil for shallow fry.
4. Dip smelt in cornstarch, make sure fully cover both sides.  Put into frying pan and fry until golden color.  Make sure you dip one at a time.
5. Put fried smelt in a plate lined with 2 paper towels to soak up the excess oil.

Enjoy the golden, crunchy goodness!

Hot Dog Fried Rice (Great for quick lunch)

Ingredients:
2-3 hot dogs
Frozen Peas
1 can of corn
2 eggs
White cooked rice (best if saved from night before)

Steps to cook:
1. Cut hot dogs into thin slices.
2. Wash peas and drain.
3. Heat up frying pan in high heat, add hot dogs.  Cook until hot dogs and brown and crispy.
4. Add corn and peas.  Stir fry for 5 mins until peas are soften.
5. Add rice.  Sprinkle salt and sugar for taste.  Stir fry until hot dog and veggies are mixed well.
6. Add in the eggs and continue to stir until egg is evenly coated throughout.
7. Done!

Honey Pineapple Chicken Wings

Ingredients

Chicken wings

1 yellow onion

Fresh pineapple (cubed)

Marinate: soy sauce, sugar, sesame oil, corn starch

Steps to cook:

1. Marinate wings for at least 1 hour.

2. Cube pineapples, slice onions.

3. In wok with high heat, stir fry wings until brown, about 5 minutes, remove from wok and put aside.

4. Add onions in wok, add salt and sugar, cook until onions caramelized.  Remove from wok and put aside.

5.  Put wings back into work to finish cooking, turn heat down to low.  Cook for 15 minutes.

6.  Add onions back into work with wings, add pineapples.  Add about 2 tablespoons of honey (depends on your preference) and stir and mix well.  Ready to serve!

Curry Chicken with Japanese boxed curry

Serves: 10-12

Ingredients
Chicken breast (5 pieces)
1 yellow onion
6 potatoes (small to medium size)
Carrots (6-7 sticks)
Golden Curry sauce (3 cubes)

Marinate: soy sauce, sugar, sesame oil, corn starch.

Steps to cook
1. Marinate chicken and put aside for 30 minutes.
2. Dice onions, potatoes, and carrots.
3. In a large pot, cook chicken until half done.  Take out and put aside.
4. Add in onions, potatoes, and carrots in pot.  Sprinkle some salt and stir fry a little more.  Add water until covering all veggies, cover and wait for reboil.  After reboil, turn heat to medium.  Cook for another 15 minutes or until potatoes are soft.
5. Add 3 cubes of Golden Curry into pot, turn down heat and stir until cubes dissolve.
6. Pour in the chicken again, turn heat back to high and cook for a few more minutes to fully cook the meat.
7. Ready to serve with Japanese or Jasmine rice.