My Recipe

My Recipe

Hot and Sour Crunchy Vegetable (Cold) 

  1. Clean crunchy vegetables such as pickles, cucumbers and cabbage. Microwave the cabbage for a few minutes.  Put the vegetables in a storage bag.
  2. Add salt and chopped garlic into the bag.  Refrigerate for at least 8 hours.
  3. Drain the water and put the vegetables into a bowl.
  4. Add the following ingredients into the bowl depending on the amount of vegetables that you are cooking and your taste:
  • hot red pepper source
  • vinegar
  • sesame oil
  • white pepper
  • sugar or artificial sweetener


Tender Chicken & Sour Pickled Mustard Green

A.  Preparation:

  1. Clean sour pickled green mustard after taking it out of the plastic bag and cut it into 2” stripes, and then put them into bowl A
  2. Add the following into bowl A: ¼ -tea-spoon of hot red pepper source and ¼ -tea spoon of brown or black sugar
  3. Cut one piece of chicken breast into multiple 2” stripes, then put  the stripes in bowl B
  4. Add the following ingredients into the bowl:
  • 1-table tea spoon of soy source
  • ¼ -tea spoon of sesame oil
  • ¼ -tea spoon of cooking wine
  • ¼ -tea spoon of white pepper powder
  • 1 tea spoon of corn starch
  • Stir the above ingredients together and let it sit for 10-20 minutes

B. Cooking:

  1. Cook  the contents of bowl A in a small pan with 2 table spoons of chicken broth for 3-4 minutes
  2. Put 3 table spoons of  cooking oil in a large pan and drop some pieces of green onion
  3. Drop the chicken in bowl B in the pan; cook until its color changes from pink to off white
  4. Drop  the contents in the cooked small pan into the large pan
  5. Cook all of the contents of the large pan for 1-2 minutes


Crispy Chicken & Cabbage Dish

A.  Preparation:

  1. Clean and cut ½ a cabbage into 1”x2” shape
  2. Put the cabbage in a plate
  3. Put the plate into the microwave.  Microwave for 3-5- minutes
  4. Drain the excess water from  the plate
  5. Add ½-a tea spoon of red hot pepper sauce
  6. Clean one piece of chicken breast; wrap the chicken meat inside of a plastic wrapper; pat the chicken meat until it is flatter, then place it in a flat plate A
  7.  Add the following to plate A: 1-tea spoon of soy source, ½- a tea spoon of sesame oil, cooking wine, black vinegar, white powder pepper, 3 pieces of pressed garlic
  8. Stir the above together and   let it sit for 10-15 minutes
  9. Wrap the chicken meat with corn starch

B. Cooking:

  1. Put 5-table spoons of cooking oil in a large pan
  2.  Add some slices of green onions
  3. Drop the chicken breast in plate A in the pan; cook for 3 minutes, then turn to the other side for 1 minute, then remove chicken to a cutting broad.
  4. Cut the cooked chicken meat into long strips and place the strips on plate B.
  5. Drop the cabbage into the pan
  6. Cook the cabbage until it is ready, and then place it on top of the chicken strips.


Sesame noodle (cold or warm)

  1. Put between half a bottle to one full bottle of sesame paste in a pan, add warm water, stir
  2. Add 2 pounds of dry noodles, boil to cook, rinse with cold water if served cold. Add 2-3 table spoons of oil and mix.
  3. Add a few table spoons of soy sauce, 1 table spoon of vinegar, crushed garlic, chopped green onions, black or white pepper, 1 tea spoon of sugar.  Mix all the ingredients together in a bowl.
  4. Microwave bean sprouts (don’t overcook to remain crunchy)
  5. Dice and slice pickles into the same size  as bean sprouts
  6. Cook scrambled eggs and slice into the same size  as bean sprouts
  7. Add 3 table spoons of crushed peanuts
  8. Lay item 2 on a plate, add items 4, 5, and 6 on top
  9. Finally, add item 3 first, then items 1 and 7
  10.  Mix all the ingredients before eating


Peiking duck (2 ducks)

  1. Mix 1 cup of vinegar and 3-4 table spoons of honey in a container
  2. Lay the 2 ducks into the mix (one duck at a time) and make sure all the duck’s skin touches the mix
  3. Hang the ducks in a windy and cool place, not warmer than 75F, for 2 days
  4. Place both ducks (legs and breasts up) in a oven and bake for 70 minutes at 400F, turn over at 45 minutes
  5. Stick a chopstick on the legs and make sure that the juice is clear (not pink)
  6. For sauce, mix one bottle of Houhsing paste with 1 teaspoon of sesame oil, add some water and white pepper and boil
  7. For pancakes, mix 4 cups of flour with 2 cups of warm water (1/2 boiled 1/2 room temp), kneel well into a dough
  8. Divide the dough into about 40 balls, add oil to one ball. Take the ball that is dripping with oil and combine it with another ball to make a pair, spread the pair into a thin layer. Repeat the same process for the other 19 pairs
  9. Heat a pan (no oil) with medium heat, putting pairs of dough balls into the pan and bake until seeing bobbles, in between the balls, then separate the pairs.
  10.  Slice two bundles of green onions into thin shreds
  11.  Slice duck skin and meat
  12. Take a pancake, add sauce and shred green onions, add duck skin and meat. Wrap the ingredients together before eating


Dan-Dan (marjiang) noodles (for one person)


  • Add red hot oil: two table spoons
  •  Chop one piece of green onion and one piece of garlic Add two table spoons of marjiang paste, mix well in 10cc of hot soup or water
  •  Add two table spoons of soy sauce  (reduce if the hot oil contains salt)
  •  Add one table spoon of red vinegar
  •  Add two table spoons of chopped peanuts. Cook all of the ingredients together.


  1. Add noodles to boiling water. Cook the noodles for 3-7 minutes
  2. Put the above ingredients in a big bowl, except for chopped peanuts
  3. Add cooked noodles in the bowl
  4. Add chopped peanuts on top of the other ingredients.


Chinese (Napa) Cabbage

  1. Slice Chinese cabbage (Bai Chai) in half from leaf tip to root.  Then continuously slice the pieces of cabbage in half, slicing from leaf tip to root.
  2. Wash the cabbage in a big sink and squeeze out the extra water, then put the cabbage into a cooking pan.
  3. Add oil and salt, cook with medium-low heat for about 30 minutes.
  4. You may add dry shrimp (Sia Me)  during step 3 and this will become Kai Yian Bai Chai
  5. You may add Half&Half during step 3 and this will become Nai Yuo Bai Chai.  Add egg white after adding corn starch at the end.
  6. You may add tomato  during step 3 and this will become Fan Chieh Bai Chai
  7. You may add Fu Dru Jhuan after step 3 then cook for 7 minutes and this will become Fu Dru Jhuan Bai Chai
  8. Add a little corn starch (mixed with water) prior to unloading the dish on your big plate.


Steak & Cabbage 

  1. Microwave 1/2 cabbage, cut, for 7 minutes.
  2. Put steak in the pan with 2 table spoons of oil
  3. Use medium heat to cook and cover the pan.
  4. Cook for 5-8 minutes, depending on the size of the steak and on whether you want your steak rare or well done.
  5. Flip over the steak and add 1/2 a teaspoon of sugar, wine, vinegar, pepper, and grinded garlic (2 pieces) on top of the steak,
  6. Add 2 table spoons of soy sauce.
  7. Cook for 5-8 minutes then flip over for 1 more minute.
  8. Remove the steak from the pan, and add the microwaved cabbage in the pan.
  9. You may add hot pepper, depending on your taste.
  10. Add some more soy sauce and fry for 2 minutes at high heat.


Beef Tomato Stew


  1. 5 lbs of beef shanks (no bone)
  2. 2 large onions, cut into large pieces
  3. 1 lb tomatoes, cut into large pieces
  4. One lope of garlics


  1. Stew pan fill with 1 1/2 cans of chicken soup, add 1/2 cup of soy sauce, 2 table spoon of cooking wine, and garlics, heated with medium-low heat
  2. Pan fry shanks till brown then add it to the stew pan. Set timer for 77 minutes to cook
  3. Pan fry onions with medium-low heat until soft and slightly brown
  4. Add tomatoes to onions, cover the pan, and cook for about 20 minutes
  5. Add tomatoes and onions to the stew pan with shanks
  6. Shut off stove heat when the timer reaches 77 minutes, wait 20 minutes
  7. Take the meats out and cut to thumb size pieces, then put back to stew pan and cook for 33 minutes or more until the meat is soft
  8. Add chicken soup as needed


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