Steamed pampano fish topped with red and yellow peppers

A steamed pamapno fish smells so good when it comes out of the steamer. Making a good steam fish needs to be marinated with salt, turmeric, soya sauce, garlic powder, garlic and onions outside and inside. Also, you can put some Chinese cooking wine inside. It will make the fish taste better. You won’t notice any not fresh smell. Steaming fish is very healthy. I decided to put something different on top. I put some slice red and yellow small peppers on top of the pampano fish to make it look colourful.
The steaming time takes 12 minutes for a bit one and small takes about 8 minutes. When the water starts boiling, you start counting the time to steam the pamapno fish. To know the if the fish is ready. Take a knife and insert it in the middle. If you feel the bone, that means ready. If not, you need to cook it a bit longer. When it is done be careful taking the plate of steam fish out of the steamer.
When eating the fish, there are bones. Be careful eating it. The meats inside are very awesome and tasty. I like it a lot. You can defrost the frozen pampano fish the night before in the fridge.
when eating the fish, it is best to go with rice. Make sure there are no bones before mixing it into the rice. It is best to eat the whole fish on the same day once it is steam, to get the freshness of the fish. Try making this steam fish, and you will love it.

Direction Cleaning:
1. Take the frozen Pampano out of the freezer.
2. Take a bowl of hot water and soak the frozen pampano fish in the bowl, to unfrozen it for about 4-5 minutes.
3. Put a pair of dishwasher gloves.
4. Take it out of the bowl.
5. Open the bag with scissors and take the fish out of the bag.
6. Wash the fish
7. Take a knife and fish. At an angle of the knife, scrape off the scales everywhere on the fish. This fish does not have a 8. lot of scales to scrape off. Compare to other fishes. If the fish have a not fresh smell. Put some salt on both sides of the body and inside too!
(Note: putting salt can take the non-fresh smell away.)
9. Take scissors and cut off the mouth guard. Cut a straight line on the stomach almost to the middle
10. Take out all the disgusting intestine, the red guts and also the mouth guard out of the fish.
11. When it is all clean. Rinse inside and make sure there is no dirty thing inside.
12. When done. Rinse the fish again and put it on a plastic bowl to get all the water out.

Preparing the onions, mixed peppers and ginger:
1. Take an onion. Use a knife peeler and peel the onion skin.
2. Place it on the cutting board. Cut each onion in half. Put it on the side and cut it into slices.
3. Take ginger. Use a slice cutter and slice the ginger into strips of pieces
4. Place them into a bowl and set it aside.
5. Take a bag of small peppers.
6. Take a slice cutter and make sure the knife is attach to the slice cutter.
7. Slice the yellow and red peppers into slices.
8. Place them into a bowl and set it aside.

Marinating the fish:
1. put the fish on the plate.
2. sprinkle some salt, garlic powder and pour some soya sauce and turmeric on the body
3. Repeat the same steps on the other side of the fish.
4. Inside the fish, sprinkle some salt, garlic powder and pour some soya sauce, turmeric and Chinese cooking wine.
5. Spread some onions on top of the fish, inside and some at the bottom of the plate.
6. In the bowl, take some sliced ginger strips and spread them on top of the fish. Then put some inside the fish.
(Note: Marinating inside the fish and putting ginger and onions can take the non-fresh smell out of the fish.)
7. Take some slice yellow and red peppers and place it on top of the pampano.

Steaming the pampano fish:
1. In the cupboard, Take a large pan and place it on the stove.
2. Put some water, the amount you need to steam the fish.
3. Put a steamer tray. Close the lid.
4. Once the water starts boiling, put the fish inside the steamer tray and close the lid.
5. Cook the fish for about 12-15 minutes.
6. Once the fish is ready. Use a knife and stick it in the middle to see if it touches the bone. Then you know it’s ready. If not, you need to cook a bit longer.
7. Once it is ready. Turn of the heat.
(Note: When you are ready to eat, take it out of the steamer.)
8. Enjoy.

Boiled turkey leg

This boiled turkey leg is delicious and simple to make. I decided, to use a turkey leg from a whole turkey. When a turkey is bought at a store. It needs to defrost in the fridge for 2-3 days.
When cleaning the turkey, remove any black spots on the turkey. Use some salt and rub the turkey. Rubbing the turkey can out the dirty smell from the turkey. When all rubbed, rinse the turkey. Open wide the turkey legs and follow the guidelines can cut the turkey leg off. The same way that you will cut a chicken.
Boil the turkey leg in hot boiling water for 30-45 minutes. Insert a knife in the middle. If blood comes out, it is not ready. When there is no more blood coming out or pink inside, it is done. Do not overcook the turkey. It will be tough. When ready, place it onto a plate and place it on the table.
Kids and adults would love this turkey leg. You can have the turkey leg for lunch or dinner. The taste of the meat is good. The best combination that goes well with this turkey leg is rice. With the turkey leg, you can mix in the rice. You can also make a remove some meat from the turkey leg and make a sandwich with some lettuce and tomatoes. I like the turkey leg a lot.
If you can not finish it, you can put it in the fridge and have it the next day. If you have no choice what to make, you can consider boiling a turkey leg. Try making this simply boiled turkey leg,

Direction:
(Turkey needs to be in the fridge to unfreeze for 2-3 days.)
Cleaning the turkey:
1. Take the turkey out of the fridge and place it in the sink.
2. Put on a pair of dishwasher gloves.
3. Take a pair of kitchen scissors and open the package of the turkey.
4. Open the turkey body-wide. Take the bag of hearts out of the turkey.
5. Check if there is any dirty stuff inside the turkey. If there are, remove them.
6. Rinse the turkey.
7. Put some salt and rub it around the turkey.
8. Place the turkey on a strainer with a container over it.
9. Remove the plastic holder from the turkey.

Preparation onions:
1. In the bag, take out an onions and Peel the onion skin.
2. Place the onion on a cutting board.
3. Cut it in half. Place it on the side and cut into slices.
4. Put it onto a bowl and set it aside.

Preparing the turkey:

1. Put on some dishwasher gloves.
2. Pull wide open the turkey legs.
3. Use scissors and follow the guild line and cut off the turkey legs.
(Note: Cutting off the turkey leg, is like cutting off the chicken leg from a whole chicken.)
4. Repeat the same thing with the other turkey leg.
5. When it is done place it on a mixing bowl.

Cooking process:

1. Take out a large pan and put it on the stove.
2. Fill up some water.
3. Turn the heat to high.
4. When the water starts boiling, put in the turkey legs and some slices pieces of onions.
5. Close the lid. Turn the heat to medium-low.
6. Boil the turkey legs for 30-45 minutes.
7. When the time is ready. Open the lid. Take a knife and insert it in the middle.
8. If you see redness coming out, that means it is not ready. It needs to boil a bit longer.
9. Once no more blood coming out and pink inside. It is ready.
10. Once done. Turn off the heat. Take a tong and place it onto a plate and place it on the table.
11. Enjoy.

Steamed redfish topped with ginger

A steamed redfish is very simple to make. I decided to make 2 redfishes. Most of the time, when you buy frozen fish, it is not clean. You will need to clean it yourself. When you learn how to clean a fish. You will get the hang of it and be able to clean any fish. Since this is my 7th time making this redfish, I got the hang of making this fish.
Look at how perfectly the 2 redfishes came out from the steamer. The colour is so nice with some ginger on top and onions at the bottom. I like this fish a lot, and it tastes very delicious. It is one of my favourite fish. Steaming 2 fishes in the same plate, steam and finish at the same time.
There are some bones in the fish, but be careful eating it. The best combination with this dish would be rice. With the sauce in the fish, you can mix it in the rice. The meat tastes very good with soya sauce on it and rice. Steaming fish is very healthy compared to pan-frying a fish. I like eating steam fish.
Younger kids would need help from an adult picking the fish meat for them since it has bones in the fish. You can have this fish for lunch or dinner. It is best to eat the whole fish on the same day fresh. When you want to eat fish and have no idea what fish to make, you can consider making this redfish topped with scallions and coriander. A very delicious steamed fish to make. Try the recipe and enjoy.

Direction Cleaning:
1. Take the package of frozen redfish out of the freezer.
2. Take out as many redfish as you need, put it in a bowl of warm water and soak the frozen redfish into the bowl to unfrozen it for about 4-5 minutes.
(Note: If you are using the whole bag of fish, then soak the bag in warm water.)
3. Put on a pair of dishwasher gloves
4. Take the redfish out of the bowl.
(Note: If using the whole bag, open the bag with scissors and take the fish out of the bag.)
5. Wash the fish.
6. Take a knife and fish. At an angled knife, scrape off the scales everywhere on the fish.
(Note: Make sure the fish is clean without any scales.)
7. Take scissors and cut a straight line on the stomach almost to the middle.
8. Take out all the dirty stuff inside the stomach.
(Note: Make sure the fish is all clean inside.)
9. When it is all clean. Rinse inside and make sure there is no dirty thing inside.
10. When it’s all done. Rinse the fish again. Place it in a mixing bowl to get all the water out.

Marinate the redfish:
1. Put the fish on the plate.
2. Slice up a couple of gingers and set them aside.
(Note: you can slice the ginger the way you want.)
3. Take an onion. Use a knife peeler and peel the onion skin.
4. Place it on the cutting board. Cut it in half, place it on the side and cut it into slices.
5. Use a tong to hold the fish.
6. Sprinkle some salt on the fish on both sides.
7. Sprinkle a bit of garlic powder on both sides, but not too much.
8. Sprinkle a little bit of turmeric on the body.
9. Put some soya sauce on the fish on both sides and rub it all around.
10. Put a bit of turmeric inside the fish.
11. Put some Chinese cooking wine inside the fish to prevent the fish from having any fresh smell when you eat it.
If it does not have a fresh smell, then you do not need to put any.
12. Put some sliced onions on the bottom of the fish and top of the fish.
13. Take some ginger and peel skins, and cut them into slices.
(Note: You can keep a bit of the skin on the ginger.)
14. Put a couple of gingers on top of the fish and inside too!
(Note: Putting ginger inside the finish can prevent the fish from having a fresh smell when you eat it.)
15. Put some oil on top of the fish to look nice. (0ptional)

Direction cooking:
1. Take a steamer pot out and boil some water with a rack inside.
2. Once the water is boiling, put the plate of fish inside the steamer and close the lid.
3. Cook the fish for about 8-10 minutes.
(Note: A large fish, steam for 12 minutes. Small fish steam for 8-10 minutes (it all depends on the size of the fish.)
4. Once the fish is ready, use a knife and put it in the middle. When you feel the knife, touching the bone. Then you know it’s ready. If it’s not, you need to steam it for 2-3 minutes or longer.
(Note: Do not overcook the fish, it will not taste good.) 
5. When the fish is ready. Use a kitchen mitten, or a plate clipper, take the redfish and place it on the table.
6. Enjoy this steamed redfish.

Spinach omelette

An omelette with spinach is very simple to make. I decided to use frozen spinach to mix in with the egg mixture. I pan fry the spinach until they are almost done. I added the egg mixture with the spinach. Pan-fried on one side until there is no more egg mixture. Flip it to the other and cook until there is no more egg mixture. I cut the omelette into big chunks of pieces. Cook until it is well done. Make sure do not over cook the omelette or it will get burn.
Look at how beautiful the dish came out after stir-frying from the frying pan. It is very colourful, and the spinach with scrambled eggs makes a good combination dish. I like this dish a lot.
Kids and adults would love this dish a lot. You can have this for lunch or dinner. The best combination that goes well with this dish is rice. The omelette with spinach that you mix in with the rice. Very delicious and tasty. The easiest dish that you can try and make. Enjoy.

Preparation of the spinach:
1. In the freezer, take out the package of frozen spinach.
2. In the package, take as much spinach as needed to cook and place it onto a strainer.
3. Close the package of spinach and place it back into the freezer.
4. Rinse the spinach and put it over a bowl so the water will not drip everywhere. Then set it aside.

Preparing the eggs:
1. Take 4 eggs out of the fridge.
2. Crack the 4 eggs into a bowl.
3. Pour a bit of milk to make the eggs smoother.
4. Beat the eggs using a teeth knife and mix well.
(Note: using a teeth knife can beat the eggs evenly.)
5. When all mixed, set the bowl of egg mixture aside.

Preparing the onions:
1. In the bag, take an onion. Use a knife peeler and peel the onion skin.
2. Place it on the cutting board.
3. Cut the onion in half. Place it on the side and cut it into slices. Then cut it into small pieces.

Cooking process:
1. Take a non-stick frying pan out of the cupboard, and place it on the stove.
2. Turn the heat to medium-low.
3. When the pan is hot, put in some oil.
4. Put in the onion and stir until done.
5. Take the frozen spinach strainer and put the spinach into the frying pan. Close the lid and let it cook by itself until the spinach is no longer frozen in the frying-pan.
6. Open the lid. Once the spinach is no longer frozen in the frying pan, stir the spinach.
7. Sprinkle some salt, garlic powder and pour a bit of light soy sauce. Stir to mix.
8. Pour the egg mixture into the frying pan and turn the heat to low.
9. Close the lid and let it cook for a bit.
10. Open the lid and when you see no more egg mixture liquid, use a cooking spatula and cut the spinach with
scramble eggs into chuck pieces and flip it over.
(Note: keep an eye on the eggs because they cook fast. Make sure they do not get burn.)
11. Let it cook until no more egg mixture liquid. Let it cook for a few seconds.
12. Once done, turn off the heat. Scoop up all the egg and spinach into a plate and place it on the table.
13. Enjoy.

Stir fried Shanghai bok choy

A stir-fried Shanghai bok choy, when it is put into a large pan, you can hear the sizzling sound. It smells so good. It makes you feel hungry. I put some onions and ginger to stir-fry the Shanghai bok choy. A Shanghai bok choy can be bought at a Chinese supermarket.
When washing Shanghai bok choy, you need to cut off the end hard part and separate it apart. Wash 3-4 times to ensure proper clean without any dirt. When the water is clear, it means that the Shanghai bok choy is clean. When cooking the Shanghai bok choy, you can cook it to the desire of your texture. Some people might like it crunchy and others might like it tender. Putting seasoning is your preference. Putting water to cook the Shanghai bok choy can have a better texture and easier to eat. If you overcook the Shanghai bok choy, it will not be a very green colour.
Kids and adults would like this stir-fried Shanghai bok choy. It is very healthy and good for the eyes.
The colour of this dish came out very nice. It tastes very delicious, and I like it a lot. You can have this for lunch or dinner. This is a good combination with rice. If you are a vegetarian, This will be a perfect dish to make. If you have no idea what kind of vegetable dish to make. This can be a choice dish to make. Try the recipe and enjoy.

Washing process:
1. Take the package of Shanghai bok choy and set it aside.
2. In the cupboard, take out a strainer and a big container to wash the shanghai bok choy.
3. Place the large container in the sink. Take the strainer, and place it on the other sink or on the counter with a container to hold the strainer from the water dripping everywhere.
4. Take the shanghai bok choy out of the package and place it in the big container.
5. Separate each shanghai bok choy pieces apart.
6. Cut the end part.
7. Open the cold water and fill it up. While washing, shake each piece in the water to take the dirty stuff out and rinse it with tap water.
(Note: Make sure all the dirty stuff is out and each vegetable is clean.)
8. Each timepiece of shanghai bok choy is wash, place in the strainer.
9. Repeat the same step by washing the shanghai bok choy 3-4 times.
10. The last washing. Soak it in the water for a few seconds, and place it onto a strainer and set it aside.

Preparing the onions, and ginger:
1. In the bag, take an onion and place it on the cutting board. Cut off the two ends
2. Peel the skins, and cut the onion in half. Place it on the side and cut it into slices.
3. Place the onions in a bowl and set them aside.
4. Take a ginger. Use a spoon and peel the skin.
5. Place the ginger on a cutting board.
6. Cut the ginger into pieces and place it in a bowl and set it aside.

Cooking Direction:
1. In the cupboard, take out a large pan and place it on the stove.
2. Turn on the heat to high.
3. When the pan is hot, put some oil.
4. Put the onions and garlic in the pan.
5. Use a wooden cooking spatula and stir the garlic, and onions until done.
6. Put in the Shanghai bok choy in the pan. You will hear a sizzling sound.
7. Stir the Shanghai for a few seconds.
8. Sprinkle some salt, garlic powder and a bit of soya sauce and stir to mix.
9. Pour a bit of water and close the lid.
(Note: If you let it sit and cook too long, the colour will not look greenly.)
10. When the water starts boiling, let it boil for a few seconds.
11. Take a piece and taste if it’s a bit crunchy or tender. If it’s the right texture, that means it is ready. If not, needs to cook it a bit longer.
12. When the Shanghai bok choy is ready, turn off the heat. Take a plate and put all the Shangai bok choy and place it on the table.
13. Enjoy.

Scramble eggs

These pan-fried scrambled eggs are simple to make. I decided to use 3-4 eggs for the scrambled eggs. It all depends on how many people are eating. I crack the eggs in a bowl. Put some milk into the eggs. It makes the eggs smoother and tastes better. Using a knife with teeth can beat the eggs evenly.
I separate 3 small portions of the egg mixture to cook the scrambled eggs. Take a non-stick frying pan easier to pan-fried the scramble eggs. Put some oil into the frying pan. Pour some egg mixture into the frying pan. Turn the heat to low. If you put the heat too high, the scramble can burn fast. Pan-fried on one side until there is no more egg liquid. Fold the egg and flip it to the other side and flatten the egg. Make sure the egg is well-cooked. Once done, pour it onto a plate and continue the same steps for the rest of the egg mixture.
Kids and adults would love these scrambled eggs. You can have the scrambled egg with rice and some soya sauce. It will be delicious and tasty. You can also make a simple egg sandwich. You can have the scrambled eggs as a breakfast meal with some sausages and some fruits as a side dish. Scramble eggs is a simple dish to make, and it does not take long. Make a scramble to eat, and you will enjoy it very much.

Preparing the eggs:
1. In the fridge, take out 3-4 eggs.
2. Crack the eggs into a bowl.
3. Pour a bit of milk into the egg mixture.
4. Use a teeth knife and beat the eggs.
(Note: using a teeth knife can beat the eggs evenly.)
5. When finished mixing, set the bowl of egg mixture aside.

Cooking the scrambled eggs:
1. In the cupboard, take a non-stick pan and put it on the stove.
2. Turn the heat to high.
3. When the pan is hot, put in some oil.
4. Pour a bit of egg mixture into the frying pan and turn the heat to low.
5. When one side is cook without any liquid, turn it to the other side and cook until there is no more egg liquid.
(Note: you can fold the egg and turn it to the other side.)
6. Cook until it is well done.
7. When done, pour it onto a plate.
8. Repeat the same thing 2 more times by pouring a bit of the egg mixture.
9. When the scrambled eggs are done. Pour it onto a plate and set it on the table.
10. Enjoy.

Ready made pan fried Vegetable and chicken dumplings

It is the 2nd time I pan-fried ready-made vegetable and chicken dumplings. You can buy ready-made dumplings at a Chinese supermarket or anywhere that sells dumplings. They come in many varieties of dumpings. I chose the vegetable and chicken dumplings.
I like eating dumplings, and they are so good. Look at how nice it came out golden brown from the frying pan. It is very delicious, and I like it a lot.
Kids and adults would love these dumplings a lot. When eating these dumplings, you can dip the sauce in Chinese vinegar, soya sauce or chilli sauce whichever you choose as your desire. You can have these dumplings for lunch, dinner or for a snack. These are the amazing dumplings that you should get and try making it. Enjoy.

Direction:
1. Take out a non stick fry pan and put it on the stove.
2. In the freezer take out the package of vegetable and chicken dumplings
3. Turn on the heat to low medium.
4. When the pan is hot, put in some oil.
5. Use a tong and take out as many dumplings that you will eat and place it on the fry fan.
6. Separate them apart and let it cook for a few seconds.
7. Add some water and close the lid.
8. Wait until the water is boiling and all the water are dry up.
9. Open the lid.
10. Move the pan a few times, so the dumplings will not stick on the pan.
Cook until the bottom is golden brown.
(Note: You need to keep an eye on the dumplings or else it will get burn.)
11. When you see some that are slightly golden brown at the bottom, place it on a plate.
11. When it’s all done. Turn off the heat and put the rest of the dumplings on the plate
one by one.
12. If you see some on the bottom or not golden brown, you can place it back on the fry pan and
cook for a few seconds. When you see slightly golden brown it is ready.
13. When all is place on the plate and set it on the table.
13. Enjoy this wonderful vegetable with chicken dumplings.

Celery with turkey meat, mixed small peppers and Chinese mushrooms

This is a stir-fried celery with turkey meat, mixed small peppers and Chinese mushrooms. You can find the Chinese mushrooms at a Chinese supermarket.
Stir-fried celery with turkey meat, mixed small peppers and Chinese mushrooms is very delicious. It smells so good when stir-frying from the pan. It can make you feel hungry. Eating celery and peppers is very healthy and good for the eyes. I decided to add some turkey meat and Chinese mushroom with celery with mixed small peppers to have something mix with the vegetable.
I prepare the turkey meat because they cook fast and do not take long. I decided to use leftover turkey that I have in the freezer. If you have turkey meat frozen in the freezer, it needs to be defrosted in a microwave. Different microwave defrost time can be different. Cut the turkey meat into pieces. Not too small or too big. Just the right size to cook and finish at the same time.
To get a better taste of the turkey meat, I decided to marinate them. I put some salt, garlic powder and soya sauce in it. I used a fork to mix everything well.
First, I take a non-stick frying pan. Turn on the heat high. I put the sliced onions that I have leftover in the fridge. Then add some oil. Stir until done. Pour the marinated turkey meat. Separate them. Let it sit and cook for a bit. Turn the heat to medium low to be sure the turkey meat does not burn.
Stir and stir until the turkey meat is ready. Once ready. Turn off the heat and set it aside.
Second, I cook the celery and onions in a large pan. I added a bit of water. Closing the lid can help the cooking process a bit faster. Let it cook until the water starts boiling. Take a piece and taste it to see if it’s your desire texture. Some people might like it hard, crunchy and tender or tender. Putting seasoning is your preference because some people might like it spicy and others might not. Once it is the right texture, it is ready. Pour in the mixed small peppers and Chinese mushrooms. Stir a few times. Mixed small peppers and Chinese mushroom cook fast. Once ready, pour it into a plate. I have the steps on how to soak the dry mushroom overnight and cook them.
Kids and adults would love this dish a lot. This is such a good stir-fried combination dish of celery with turkey meat, mixed small peppers and Chinese mushrooms. I like this dish a lot. When you make a lot, you can have it throughout the day. It is a good choice of dish to make. Try the recipe and enjoy.

Chinese dry mushroom soak overnight:
1. Take a clean bowl
2. In the Chinese package mushroom, take as much mushroom as you need in the bowl. Rinse 2-3 times,
3. soak over cold water.
4. Put in the microwave. Heat for 7-10 minutes, until the water is boiling
(note: keep an eye on the mushroom to avoid water spilling.)
5. Once the water is boiling, take it out of the microwave.
(Note: Use a kitchen mitten to take out the dry mushroom because it will be hot.)
6. Pour out the bowl of water in the sink.
7. Rinse the mushroom a couple of times.
8. Squeeze the water out from the mushroom 2-3 times
9. Use a scissor, cut off the end steam on each mushroom and place it on a bowl.
10. soak the mushroom with cold water.
11. Place it on the table overnight.
12. You can use it anytime the next day.

Cleaning and prepare the celery:
1. In the fridge, take out the celery.
2. Peel off as much celery as you needed to eat. What is left over, put it back in the bag and place it in the fridge.
3. Place the celery on a cutting board, cut the end parts and some leaves. Wash each celery.
4. Take a knife, place it on the top of the celery at an angle and peel some strips off.
(Note: Peeling the strips from the celery will prevent the celery from being very crunchy.)
5. Continue the same steps for the rest of the celery.
6. Cut the celery into pieces. Make sure the pieces are cut into the same size to be cooked and finished at the same time.
7. Put it all into a bowl and rinse it. Then pour out the water from the bowl and set it aside.

Preparing the mix bag of small peppers and onions:
1. In the fridge, take the mix-bag of peppers.
2. Take a slice cutter and slice the peppers into pieces directly into a bowl.
3. The seeds that are leftover. Place it into a bowl.
4. Take as many peppers as you need to cook.
5. The un-use peppers in the bowl. Wrap it up and put it in the fridge.
6. In the bag, take an onion, peel the skins.
7. Place it on the cutting board. Cut it in half. Place it on the side and cut it into slices.
8. Put the onions in a bowl and set them aside.

Marinating the turkey meat:
1. In the fridge, take out some turkey meat.
(Note: you can use leftover turkey meat from a turkey in the freezer
you will need to defrost it in the microwave.)
2. Cut the turkey meat into pieces directly into a mixing bowl.
3. Put some salt and garlic powder. Use a fork and mix it well.
4. Pour a bit of soya sauce and mix everything well.
5. When all mixed. Set the bowl of marinated turkey meat aside.

Cooking the Chinese mushrooms:
1. Take a large pan and put it on the stove.
2. Turn the heat to high.
3. When the large pan is hot, put some oil.
4. Put in the onions and stir until done.
5. Put in the Chinese mushrooms.
6. Stir a bit. Let it cook for a few seconds.
(Note: Keep an eye on the Chinese mushrooms, they cook fast.)
7. Stir a bit.
8. Once done. Turn off the heat. Pour it into a bowl and set it aside.

Cooking the turkey meat:
1. Re-use the same large pan
2. Turn the heat to high.
3. When the large pan is hot, put in some oil.
4. Put in the onions and stir until done.
5. Pour the turkey meat into a large pan.
6. Separate the turkey meat apart.
7. Let it cook for a few seconds.
8. Stir the turkey meat for a bit.
9. When almost done. Put some flour and stir.
Continue putting flour until coated everywhere.
10. Stir the turkey meat until you do not see any more flour.
11. Once done. Turn off the heat. Cover the large pan with a lid and set it aside.

Cooking celery, mixed peppers turkey meat and Chinese mushrooms:
1. In the cupboard, take a frying pan and place it on the stove.
2. Turn the heat to high. Put in some oil.
3. Put in the onions and stir until it is almost ready.
4. Take the bowl of celery and pour all the celery into the frying pan.
5. Stir the celery a bit.
(Note: Keep an eye on the celery, it cooks fast.)
6. Sprinkle some salt and garlic powder. Pour a bit of soya sauce. Stir to mix.
7. Let it cook for a bit.
8. Turn the heat to medium-low.
9. Stir a bit.
10. Take a piece to taste if it is a bit crunchy and tender. When it is crunchy and tender, that means it is ready. If not, then it needs to be cooked longer.
11. Once celery is ready, pour the turkey meat, mixed peppers and Chinese mushrooms and stir to mix a few times.
(Note: The small peppers and the Chinese mushrooms cook fast.)
12. When done. Pour it all onto a plate and place it on the table.
13. Enjoy.

Chives with baby clams and onions

It is stir-fried chives with baby clams and onions. It is simple to make. This time, I decided to use a can of baby clams to stir-fry with the chives. It saves time rather than using frozen baby clams. Cooking this dish is fast and does not take long.
All you need to do is wash the chives 3-4 times. Make sure the water is clear without any dirty stuff. Washing the chives is the same thing as washing Chinese vegetables. When the chives are finish washing. Place it on a cutting board and cut it into small pieces. Take the can of baby clams. Rinse the top can lid clean and wipe it with a clean cloth. Use a can opener and open the can. Drain out all the water. Pour the clams into a bowl. Cut up some onions to stir-fried with the baby clams. Stir-frying with
Stir-fry the onions with some oil until done. Then I add in the baby clams and stir until done. Pour it into a bowl and set it aside.
Second, I use the same frying pan and stir-fry the chives. I added some soya sauce. Since there is some flavour from the stir-fried baby clams. I stir to mix. When cooking, it smells so good that makes you feel hungry. Stir until done.
Pour the baby clams with the chives and mix them in the frying pan. Stir a bit. Then turn off the heat and pour it into the plate.
Kids and adults would love this dish. You can have this dish for lunch or dinner. The best combination with this dish is rice. The chives and baby clams that you can mix in with the rice. This dish came out so beautiful and colourful. I like this dish a lot. Very delicious and tasty. The easiest dish that you can try and make. Enjoy.

Preparing the chives:
1. In the fridge, take out the chives.
2. Put the chives in a mixing bowl and a strainer on the other sink.
3. Wash the chives and rinse.
4. Continue the same steps by washing 3-4 times
5. Put the chives on a cutting board and cut it into small pieces.
6. Put it into a bowl and set it aside.

Preparing the can of baby clams:
1. Take a can of baby clams
2. Rinse the top can lid very clean and wipe it with a clean cloth.
3. Take a can opener and open the can of baby clams.
4. Drain out all the water.
5. Pour it into a bowl and set it aside.

Preparing the onions:
1. In the bag, take an onion. Use a knife and peel the skins.
2. Place it on the cutting board.
3. Cut it in half. Place it on the side and cut it into slices.
4. Dice the onions into small pieces.
5. Put the onions in a bowl and set them aside.

Cooking the baby clams:
1. In the cupboard, take a non-stick fry pan.
2. Turn the heat to medium-low.
3. When the pan is hot, put in some oil.
4. Put the small pieces of onions into the frying pan and stir until done.
5. Pour the bowl of baby clams and stir until done.
6. Pour it into a bowl and set it aside.

Cooking the chives and baby clams together:
1. Re-use the same non-stick frying pan.
2. Turn the heat to medium-low.
3. When the pan is hot, put in some oil.
4. Put the small pieces of onions into the frying pan and stir until done.
5. Pour in the chives and stir a bit.
6. Turn the heat to low.
7. Pour in a bit of soya sauce and stir to mix.
(Note: Since there is already some baby clams flavour on the frying pan. You do
not need to anything. Just sauce soya will be enough.)
8. Let it sit and cook for a few seconds.
9. Once done. Pour in the baby clams and mix.
10. Once done. Turn off the heat.
11. Pour the chives with baby clams and onions onto a plate and place it on the table.
12. Enjoy.

Steamed pamapno fish topped with green onions

A steamed pamapno fish is simple to make. I used frozen pampano fish bought at a Chinese supermarket. When steaming the fish, it smells so good. It looks so good and beautiful coming out of the steamer.
Making a good steam fish needs to be marinated to have a better taste. Put some salt, turmeric, soya sauce, garlic powder, ginger and onions outside and inside. A the bottom place I put some onions. Also, you can put some Chinese cooking wine inside. It will taste better, and you won’t notice any not a good smell. Steaming fish is very healthy.
The steaming time takes 12 minutes. When the water starts boiling. That is when you put the steam fish in the steamer. Be careful, the steamer is very hot. To know the fish is ready. Take a knife and insert it in the middle. If you feel the bone, it’s ready. If not, you need to cook it a bit longer. When done. Be careful taking the plate of steam fish out of the steamer. You can sprinkle some green onions, cilantro or coriander. Whatever you choose as your desire. I choose to put some green onions on the top because I like to eat green onions.
When eating the fish, there are bones. Be careful eating it. The meats inside are very awesome and tasty. I like it a lot. You can defrost the frozen pampano fish the night before in the fridge.
When eating fish, it is best to go with rice. Make sure there are no bones before mixing it into the rice. It is best to eat the whole fish on the same day once it is steam, to get the freshness of the fish. Try making this steam fish, and you will love it.

Direction Cleaning:
1. Take the frozen Pampano out of the freezer.
2. Take a bowl of hot water and soak the frozen pampano fish in the bowl, to unfrozen it for about 4-5 minutes.
3. Put a pair of dishwasher gloves.
4. Take it out of the bowl.
5. Open the bag with scissors and take the fish out of the bag.
6. Wash the fish
7. Take a knife and fish. At an angle of the knife, scrape off the scales everywhere on the fish. This fish does not have a 8. lot of scales to scrape off. Compare to other fishes. If the fish have a not fresh smell. Put some salt on both sides of the body and inside too!
(Note: putting salt can take the non-fresh smell away.)
9. Take scissors and cut off the mouth guard. Cut a straight line on the stomach almost to the middle
10. Take out all the disgusting intestine, the red guts and also the mouth guard out of the fish.
11. When it is all clean. Rinse inside and make sure there is no dirty thing inside.
12. When done. Rinse the fish again and put it on a plastic bowl to get all the water out.

Preparing the onions and ginger:
1. Take an onion. Use a knife peeler and peel the onion skin.
2. Place it on the cutting board. Cut each onion in half. Put it on the side and cut it into slices.
3. Take ginger. Use a slice cutter and slice the ginger into strips of pieces
4. Place them into a bowl and set it aside.

Marinating the fish:
1. put the fish on the plate.
2. sprinkle some salt, garlic powder and pour some soya sauce and turmeric on the body
3. Repeat the same steps on the other side of the fish.
4. Inside the fish, sprinkle some salt, garlic powder and pour some soya sauce, turmeric and Chinese cooking wine.
5. Spread some onions on top of the fish, inside and some at the bottom of the plate.
6. In the bowl, take some sliced ginger strips and spread them on top of the fish. Then put some inside the fish.
(Note: Marinating inside the fish and putting ginger and onions can take the non-fresh smell out of the fish.)

Steaming the pampano fish:
1. In the cupboard, Take a large pan and place it on the stove.
2. Put some water, the amount you need to steam the fish.
3. Put a steamer tray. Close the lid.
4. Once the water starts boiling, put the fish inside the steamer tray and close the lid.
5. Cook the fish for about 12-15 minutes.
6. Once the fish is ready. Use a knife and stick it in the middle to see if it touches the bone. Then you know it’s ready. If not, you need to cook a bit longer.
7. Once it is ready. Turn of the heat.
(Note: When you are ready to eat, take it out of the steamer.)
8. In the fridge, take out some green onions and rinse it. Wash the coriander and rinse them.
9. Chop up some green onion Sprinkle some green onions on top of the fish.
11. Use a plate clipper or kitchen mittens, take out the steam pampano fish and place it on the table.
12. Enjoy.