Steamed Chicken with Cloud Ears and Lily Buds (#金針雲耳蒸雞)
Steamed chicken has been my most favorite dish cooked by my mother from childhood. Many young kids don’t like eating Steamed Chicken with Cloud Ears and Lily Buds (#金針雲耳蒸雞) in dark or black in color. The cloud ears and dried lily buds become the superstar of this steamed chicken dish because they absorb all the flavors of the sauce. The texture of cloud ears is so delicate and smooth, absorbed all the goodies of chicken after steaming, and it will become 5 to 6 times bigger in size after being dehydrated.
Steamed Pork Ribs wih Black Bean Sauce (#豉汁蒸排骨)
Steamed Pork Ribs wih Black Bean Sauce (#豉汁蒸排骨) is one of the most popular dishes in Hong Kong, and I usually prepare extra when making these juicy tender pork ribs covered in a fragrant savory black bean sauce to prevent a chopstick fight. Those bite-sized juicy ribs are covered with a rich, savory and garlicky sauce, and I have especially add some Chinese rice roll (#腸粉/ #陳村粉) in th bottom, once they absorbed the juice, you will be surprised at how flavorsome they taste.
Korean Boiled Pork (#Bossam #보쌈)
Hakka Style Yuba (#客家腐竹)
Scallion Chicken (#蔥油雞)
Grilled Japanese Aubergine (#Yaki Nasu #焼きなす)
If you are familiar with the Japanese cuisine, you are probably aware already that we place more emphasis on the natural flavor of the food instead of adding spices or seasonings. Japanese Grilled Aubergine (#Yaki Nasu #焼きなす) is one of the signature sides that we enjoy the full flavor of the ingredient with the simplist seasoning, spend only 15 minutes for such a delightful cuisine.
Sliced Pork Belly with Garlic Sauce (#蒜泥白肉)
Sliced Pork Belly with Garlic Sauce (#蒜泥白肉) is one of the classic Sichuan dishes. This popular and delicious appetizer is surprisingly easy to make, cook a piece of nice pork belly, slice it into thin slices. Mix spicy and garlic sauce, drizzle on top of the meat. You may now find this is in Shanghai/ Chinese restaurant easily, which this appetizer has been widely spread and permeated into the Chinese food culture.
California Roll (#カリフォルニアロール)
Filled with creamy avocado, sweet crab meat (I've replaced with Salmon under quarantine) and crunchy cucumber. California Roll (#カリフォルニアロール) is one of the most popular sushi roll (makizushi in Japanese) in US. Similar to the Dragon Roll, California roll can be sprinkled with toasted white sesame seeds for nice crunchy texture, but sometimes they are garnished with tobiko or masago fish roes for a more elegant presentation.
Miso Soup with Udon (#味噌うどん)
Miso (#味噌) is rich in essential minerals and a good source of various B vitamins, vitamins E, K and folic acid. Miso soup is a traditional Japanese soup consisting of a dashi stock into which softened miso paste is mixed. In addition, there are many optional ingredients that may be added depending on regional and seasonal recipes, as well as personal preference.