Cantonese Style Steam Chicken

Find this Cantonese Style Steam Chicken dish looks delicious from one of the cookbook I loan from the library. I wonder how does it taste with the extra ingredient; Chinese Sausage (腊肠) added into this dish because I normally just steamed chicken with ginger and spring onion.

Steam Pork Shoulder With Black Bean Sauce

Since I have some Pork Shoulder (妃子骨) in the fridge, I decided to make this Steamed Pork Shoulder with Black Bean Sauce which recommended by one of my blogger friend. According to her, pork shoulder bone has little cartilage and the meat is also of better quality which in a way the result will be smooth and soft. 

Herbal Watercress Soup

We often cook Watercress Soup at least once every two weeks. Sometime I will boil it with pork ribs and red dates but if the weather is hot and humid then I will add in some extra herbs to cool down the body as well as nourishing the lungs. For us we prefer to cook watercress with chicken instead of pork as we find it taste better in a way.

Deep-Fry Salmon With Special Sauce

Replicate this Salmon Dish from Zur's from the M4M forum, where she used vinegar and light soy sauce to make the seasoning sauce for this dish. Before testing out the dish I am still worrying about the taste due to the use of vinegar. But to my surprise, the sweet and sour sauce was great with the combination of mirin and chillies flakes. Overall this is a very appetizing dish which consists sweet, sour and spicy taste in one. But since I don't have sweet sake at home, I replace it with a bit of sugar and also in some some cornstarch solution to thicken the sauce slightly.