Rice congee

Ingredients:
1 cup cooked rice (aka left over, or half cup uncooked)
3 cup water
tiny bit scallion (green part)
1tsp salt

for beef congee:
1/2 cup shreded beef
marinated egg

for pork congee:
1/2 cup shreded pork
1/3 cup shreded pork belly

for sea food congee:
1/2 peeled shrimp
1 stick of fake crab

for sweet congee:
replace scallion and salt with sugar
add some sweet pickles

Boil rice in water in high heat, stir to make sure they are loose. Add salt, stir. Turn to low heat and cook for 20-30min or however long you like, best if you have slow cooker for this. Stir often and cook to the consistency you like, add more water if necessary. Add all other ingredients, turn to medium heat cook til boiled again and dish.

Using left over rice cuts down cooking time, other uses: fried rice, rice pudding.

Sweet and sour chicken over bok choy

Ingredients:
1 large chicken breast (1-2 pounds? you can also use other meat)
1 stalk of scallion (chop white part, dice green part)
2 cloves garlic sliced
1 cup potato starch (or other frying batter)
2 tsp salt and pepper (season salt)
2 Tsp sweet and source sauce (or any other chinese stir fry sauce)

2 stacks of bok choy (baby bok choy or any similar green vege)
1 Tsp squid/fish/soy based seasoning sauce
1 tsp sugar

Cut chicken into small bite pieces, add in salt and pepper, cover and shake it couple times, then let it sit for 10min. Pour in half cup of starch, squish around with your hand, cover all the chicken pieces. Pour in the other half of starch, this time lightly stir the chicken so they are evenly covered and won’t appear slimy. You want to stir alittle so the flour doesn’t just come off when frying.
Deep fry the chicken pieces (see 3rd part of Imitation Samosas), they should float when done. Set aside.
Peel, seperate and clean individual leave of bok choy. Boil one pot of water, put in bok choy, white part down. After it boils again, drain the bok chok. You can either stir fry the bok choy in squid sauce or sugar in a pot, or just shake it. Dish the bok choy, lay them out on the plate if you like.
Heat 1tsp of oil in a wok or large frying pan, add in white scallion and garlic, stir alittle, you should smell the aroma. Pour in sweet sour sauce, add chicken stir alittle. Dish on top of bok choy, sprinkle the green scallion.

Beef & vege stir fry

Ingredients:
half pound of beef
half eggplant
2 stalks of bok choy
(either or both vege)
1 garlic chunk
1 stalk of scallion (white half)
House of Tsang Szechuan Spicy Stir Fry Sauce (or any other soy sauce based stir fry sauce)

Cut beef into bite size, cut eggplant into bite size wedges, wash and split up each leaves of bok choy, slice garlic, cut scallion into 2cm pieces (as oppose to the usual dicing of green half).

Heat up wok or frying pan with oil. Throw in garlic and scallion, stir alittle, you should smell the aroma from garlic and scallion. Throw in beef, stir til half cooked. Throw in vege, stir some more and cover the pot. Check and stir occasionally til beef is fully cooked, shouldn’t take long.

marinated pork belly with mustard leaves

Mei Tsai Kou Rou (marinated pork with mustard leaves) ingredients - Wu hua rou (pork belly, must have skin), mei tsai (dried pickled mustard leaves), scallion, ginger, soy sauce (you need two kinds - dark, aka shen cho, and normal), brown sugar. tools - frying pan, one tooth pick, and most importantly a steamable bowl that's just big enough to fit all the ingredients

direction - This is a laborous dish... but blue insisted on knowing its secrets ^^;; so here you go... the whole thing will take a while, 4 +- 1 hrs including wait time, so start early =)
1. boil the pork belly just enough so it's fully cooked but still contain all the flavors, maybe 20 minutes defrosted (do NOT cut it into pieces yet!) (tip: the water used to cook the pork is great for soup base, once u remove the bits with a filter)
2. poke holes on the surface of the pork skin with a tooth pick (so that it won't blister) and coat the skin with a layer of dark soy sauce. now pour some oil on to the frying pan and use SMALL to medium heat to fry the skin side of the pork until it's brown (might want to cover it to avoid getting burned)
3. mix normal and dark soy sauce with some brown sugar in a small bowl. cut the pork into thin slices, cover it with the prepared sauce, and line it neatly in the steamable bowl, skin side face DOWN and around the bowl.
4. soak the mustard leaves in warm water for a few minutes (cut it up afterwards if it's not already in small pieces) . Drain, and stir fry it with diced scallion and ginger. pave the cooked mustard leaves on top of the pork so it covers the pork evenly.
5. place the finished product in a steamer and steam for at least 1 hr (i usually steam for 2 hrs).
6. finally, take the bowl out of the steamer and cover it with a plate deep enough to hold the extra sauce ;). and in one smooth motion turn it upside down... let the sauce drain onto the plate and remove the bowl... now you should have a perfectly aligned pork belly sitting on the plate =)

notes
er... good luck, and don't burn yourself.

Chinese Pork Lettuce Wraps

1 lb Ground Pork 2 tbsp Hoisin Sauce 2 tsp Lime Juice 1 clove garlic 3 celery stalks 2 large carrots or handful of baby carrots 1 head of Butter or Iceberg lettuce (or any kind of flexible leaf lettuce) 1/4 small onion Salt and Pepper to taste

Marinate the ground pork in hoisin sauce, lime juice and garlic
Dice onion, carrots and celery
Stirfry the onion, carrots and celery until soft, then remove
Stirfry the ground pork (take care not to turn it into a giant patty!)
When the pork is done, mix in veggies

To serve:
Wrap the pork/veggie mixture in full leaves of lettuce. Wrap it like a burrito!
You can also serve with Hoisin on the table, but I didn't find it necessary.

Serves 3-4. All measurements are approximate! I made them up myself :P