Spaghetti pasta with pergo pasta sauce and parmansen cheese

This is a spaghetti pasta with pergo pasta sauce and parmansen cheese. I use an already made pasta sauce from a jar. It is called pergo pasta sauce. You can already already find this made pergo pasta sauce at any store or supermarket that sells this kind of sauce.
Cooking the spaghetti noodles is very simple. I have the recipe on how to make the sphaghetti noodles. If you already know how to make spaghetti noodles, it will be an easy task.
Making the plate of pasta, you just need to put as much spaghetti as needed on the plate. Take the jar of pergo pasta sauce. Open the jar and put as much sauce as needed on the spaghetti. Put it in the microwave and heat it up for 3-4 minutes. Heating time on the microwave depends on the microwave wattage. When ready, take it out. Mix the pasta sauce and spaghetti together. Sprinkle some parmansen cheese and mix it together.If you do not like this kind of cheese, you can put any kind of cheese of your choice. If you are allergic to cheese, I recommend you not to put any. Look at how colourful the sauce and the parmansen cheese when it is mixed together.
For the first time you make pasta, you will find it hard. But once you do it a couple of times, you will get the hang of it. Then you can make any pasta of your choice. The sauce is very delicious, and I like it. The pasta sauce is already made from the jar. Easy and simple. It saves time from making sauce. Making your own sauce can taste better too!
Kids and adults would like this kind of spaghetti pasta with pergo pasta sauce and parmansen cheese. You can have this for lunch or dinner. If you cannot finish it, you can leave it in the fridge for 2-3 days or freeze it. Once you want to eat it, just take it out of the freeze and defrost it. It’s such a delicious plate of pasta. Try the recipe and enjoy.

Direction:

Spaghetti cooking:
1. In a cupboard, take out a large pan or pot. Fill up with cold water the quantity
spaghetti noodles that you would need.
2. Turn on the stove to high heat.
3. Put a bit of salt in the water and stir to mix in the water.
4. Put the lid on the pan or pot and wait until the water is boil,
5. Once the water is boil, pour in the noddles in the pan or pot and stir.
6. Close the lid and wait until the noddles boil at medium heat for about
7-10 min.
7. Once it is boil stir it a few times, so that it will not stick
8. Close the lid and cook it for another 5 min or until it boil with bubble.
9. When it boil with bubble. Open the lid and take a piece of pasta out and taste to
see if it is tender.
10. If the Pasta is not tender, let it cook for a bit more longer until you taste the pasta is tender.
11. When the pasta is cook to the tender texture. Take a strainer and put it in the sink and
pour the pasta in the strainer.
12. Rinse the pasta for 2-3 min with cold water.
14. Take come cold water in a pan and put the noodles back in the pan or pot and then
put it in a strainer to losing the noodles. Easier to take it out.

Making the plate of pasta with pergo pasata sauce and parmesan cheese:
1. In the cupboard, take a plate.
2. Put as many Spaghetti pasta as you want to eat into a plate.
3. Take a jar of pergo pasta sauce and scoop as much as you want to eat on the Spaghetti.
4.Place it in the microwave and heat it for 3 minutes.
(Note: Heating a place of pasta depends on the wattage of your microwave.)
5. When the pasta is ready, take it out of the microwave and place it on the table.
6. Mix it with the sauce pasta with the parmesan cheese.
7. Sprinkle some parmesan cheese on top of the pasta.
8. Enjoy!!!!

Turkey meat egg sandwich

This turkey meat egg sandwich is very delicious and simple to make. I decided to use the turkey meat already made at the supermarket. It is very simple and fast.
All you need to do to fry an egg is take a non-stick pan and turn on the heat high. When the pan is hot. Put in some oil. Crack the egg onto the frying pan. I decided to make half yolk and the other white. Let the eggs cook for a minute or 2. Put the heat too low. If you like you can flip the egg over or just leave it like that. Cook it for another 3 minutes to make sure it is well done. Once done, turn off the heat and set it aside.
I decided to use white bread. I put the bread in the oven and heat it at 350F (190 degrees) for 5 minutes. When it is ready. Use a tong and take out the bread and put it onto a plate and set it aside.
To assemble the sandwich, I put 3-4 pieces of turkey meat. Use a tong and put the egg on top. Put eh bread. Place the sandwich onto a plate and cut it in half. Place the sandwich nicely on the plate. Now you have a turkey meat egg sandwich.
Kids and adults would love this sandwich. Kids can also have fun creating their sandwiches with an adult’s help in putting the ingredients in for them. You can have this sandwich for lunch or dinner. When you eat the turkey meat it tastes like ham. This is a very delicious sandwich.
Making a sandwich is a simple food that everyone can make when you know what you want in the sandwich. Try the recipe and enjoy.


Preparing the extra lean turkey meat:
1. Take the package of extra lean turkey meat.
2. Open the package and place it on the cutting board.
3. Cut the lean turkey meat into pieces.
4. Take a plate, put some lean turkey meat onto a plate and set it aside.
5. The leftover pieces. Wrap it with a plastic wrapper and put it in the freezer.
When you want to eat it, you can take it out and defrost it.

Cooking the egg:
1. Take an egg from the fridge and set it aside.
2. Take a non-stick pan. Rise the pan and clean it very well.
3. Put the pan on the stove.
4. Turn on the heat on high and wait until the pan gets hot.
Pour some oil in the frying pan.
5. Crack the egg in the pan. (you can cook the eggs the way you like it) Once the eggs are in the pan you will see the white egg coming out fast,
6. Let the egg cook for a minute or 2. Put the heat to medium-low. (Make sure you scrape the bottom, so it does not stick),
7. If you like the egg yolk coming out, you can leave it like that by not turning over.
Cook another 3 minutes to make sure it is well done.
8. When it is done, you can put it on the plate and set it aside.

Heating up the bread:
1. Take a bag of bread, take out 2 pieces of bread
2. Put it in the oven.
3. Turn on the oven at 350F (190 degrees)
4. Oven the bread for 5 minutes.
5. When it is ready, use a tong and take the bread out.
6. Put it onto a plate and set it aside.

Making the sandwich:
1. Put the bread onto a cutting board.
2. Put in 2-4 pieces of lean turkey meat.
3. Use a tong and put an egg on top of the lean turkey meat.
4. Close the top bread.
5. Use a knife and cut the sandwich in half.
6. Place it nicely onto a plate.
7. Now you have a turkey meat egg sandwich
8. Enjoy.


Steamed pompano fish topped with ginger and green onions

This is the 9th time I made steamed pompano fish. It is a frozen fish bought from a Chinese supermarket. You can put it in the freezer and eat it whenever you like. 
To defrost the pampano fish from the freezer, I put it in a bowl of warm water with the bag of fish. Once it is all defrosted, I started to clean the fish. Cleaning the fish is simple. Take a knife and scrape off the scales. Cut the stomach till halfway. Then take out all the dirty stuff and the mouth guard. Rinse the fish to ensure it is properly clean. 
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 none fresh smell. Steaming fish is very healthy 
Take a large pan and put it on the stove. Put in some water. Put in a wire rack. Close the lid. When the water starts boiling. Put in the plate of pampano fish. Steam for 12 minutes. To know 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. You can sprinkle some green onions to look nice and colourful.
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. Sometimes it will not completely defrost.
When eating the fish, it is best to go with rice. Ensure there are no bones before mixing them 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 inside the fish 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.
9. Chop up some green onion Sprinkle some green onions on top of the fish.
10. Use a plate clipper or kitchen mittens, take out the steam pampano fish and place it on the table.
11. 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.

Napa cabbage with white radish and tofu (using an old rice cooker with congee funtion)

This boiled napa cabbage with white radish and tofu is simple to make. I decided to use an old-style rice cooker with a congee function. I did not add any seasoning. Just simple and natural. It is very healthy and does not contain any oil.
All you need to do is separate the napa cabbage, as many as you need to boil in a mixing bowl. If you see dirty stuff in the cabbage. The needs to be washed 3-4 times. First, shake the cabbage in the water and rinse and place it in a strainer. Continue washing until the water is clear without any dirty stuff. Once it is clean, set it aside.
If the white radish is too big, you can cut it in half and save the other half to use next time. Rinse and peel the skin. Place the knife at an angle and cut into pieces directly into a mixing bowl. Then rinse and set it aside.
I decided to use silk tofu because it is soft and easy to eat. You just need to remove water from the package and cut into pieces directly in the package. The silk tofu is boiled in the rice cooker last because they cook fast.
First, I cook the white radish because they take longer to cook. It takes about 20-30 minutes. To know if it’s tender. Insert a large toothpick. If it goes through, that means it is ready. Second, I cook the napa cabbage. Boil until it is tender. Don’t overcook the napa cabbage, or it will not taste good. Third, I pour the package of cut tofu into the rice cooker. Boil the tofu until the water starts boiling and let sit in the boiling water for 1-2 minutes.. When ready, put it onto a plate and set it aside.
Kids and adults would love these boiled napa cabbage with white radish and tofu . It’s healthy and very delicious. I like it a lot. You can have these for lunch or dinner. The best combination that goes well with this dish is rice or noodles. The boiling water that is left in the rice cooker, you can drink it as a soup or use it as a soup base for noodles. Boiling food is very healthy. It is very delicious, and I like it a lot. When you want to eat healthy, you can boil nappa cabbage with white radish and tofu. Try the recipe and enjoy.

Washing the napa cabbage:
1. In the fridge, take out a napa cabbage.
2. Take a mid-size container and place it in the sink. Take out another strainer and put it on the other sink.
3. Peel off as many pieces of napa cabbage as you needed directly into the big container.
4. Whatever is leftover, wrap it with a plastic wrapper and place it in the fridge.
5. Fill the container with cold water. Turn it upside down and shake it in the water. Then rinse it.
(Note: Make sure all the dirty stuff is out and each vegetable is clean.)
6. For each piece that’s wash place it in the other sink strainer.
7. Wash the napa cabbages 3-4 times. 
8. Each time you finish washing a batch. Make sure to change the water from the container.
(note: when you see no more dirty stuff in the container water, that means the napa cabbage is clean.)
9. Once finish washing the cabbage. Put it aside. 

Preparing the white radish:
1. Take the White Radish out of the fridge.
2. Take a cutting board and cut the white radish in half, or you can use the whole white radish.
(Note: If not using the other half, you can wrap it up with a plastic wrapper and put it in the fridge to use next time.)
3. Take a knife peeler and peel off the skin directly into the garbage.
4. Place the white radish on a cutting board. Take a knife and place it at an angle. While in each turn, cut the white radish into pieces and put it directly into a mixing bowl.
5. When all is cut up and put into the mixing bowl, rinse the white radish and set it aside.

Preparing the tofu:.
1. Take tofu out of the fridge.
2. Open the package, drain all the water into the sink.
3. Leave the tofu in the package. Take a knife cut the tofu
into pieces and set it aside.

Cooking process:

1. Take out a rice cooker that has a congee function. Plug in the plug
2. Fill the rice cooker with water. The amount you need to boil.
3. Turn the rice cooker to rice cook. Wait for the water to start boiling.
4. When the water starts boiling add in the White radish into the rice cooker.
5. Boiled and simmer in the rice cooker for 20-25 minutes.
6. When the water starts boiling again and 25 minutes is ready. Take a pieces of
white radish and taste if it’s tender. Take a fork and if it goes through the white radish, that means
it is ready. If not, you need to cook it a bit longer.
7. Once ready, take a skimmer spoon up some white radish and put it on the plate.
8. Take the bowl of napa cabbage and pour it into the rice cooker.
9. Close the lid and boil for 5-10 minutes.
(Keep an eye on the rice cooker because the napa cabbage can cook fast.)
10. Once water starts boiling and 5-10 minutes is ready, Open the lid and take a fork and feel
if the napa cabbage is tender.
11. Once tender, it is ready. Take a skimmer spoon and take out all the napa cabbage
and place it on the same plate of the white radish.
12. Pour the cut up tofu package slowly into the rice cooker.
(Note: Be careful of the water when putting the tofu in the hot water because it can splash on you.)
13. When the tofu starts boiling in the water, let it boil for another 1-2 minutes.
Once it is ready. Take a skimmer spoon and scoop up some tofu, and place it onto the same
plate of white radish and nappa.
(Note: Be careful placing the tofu on the plate because they are delicate
and easy to brake.)
14. Now you have a plate of nappa cabbage with white radish and tofu.

Napa cabbage with Chinese mushrooms

This napa cabbage with Chinese mushroom is very delicious and simple to make. When washing the napa cabbage, if the outer part of the cabbage is not very dirty, you can rinse and cut it into pieces. If it’s dirty, then wash it 3-4 times to be sure it’s properly clean. Cutting the napa into small pieces will help cook faster in the large pan.
Napa cabbage cooks fast, and it does not take long. You can put any seasoning of your desire. Cook until the desire of your texture. Be sure to taste it to see if it’s the right texture. I added a bit of water, so it will not be hard and helps the process cook faster.
I decided to use Chinese mushrooms to have a combination dish with the napa cabbage. I put some onions to stir-fry with the mushroom on high heat. Stir until done. The Chinese mushroom cooks fast. You can find Chinese mushrooms at a Chinese supermarket.
This dish is very delicious, and I like it a lot. I place the food nicely on the plate. First, I put all the napa around the place. Then I put one by one mushroom nicely in the middle. Look at how beautiful the colour of the dish. You can try making this dish and place it nicely on the plate the way you like it. If you have no idea what to make that day. You can consider making this napa cabbage with Chinese mushroom. 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.

Preparing the napa cabbage:
1. In the fridge, take out the bag of napa cabbage.
2. Take the napa cabbage out of the bag.
3. Remove the outer part of the cabbage if it’s not good.
4. Take off as many napa cabbages as you need to cook.
5. Wash the cabbages. If it’s dirty, you need to wash it a couple of times.
6. Place the cabbage on a cutting board and remove the stems. Cut the stems into pieces directly into a mixing bowl.
7. Take the leaves. Cut the leaves into pieces directly into another mixing bowl and set them aside.

Preparation the mushroom and onions:

1. Take the bowl of Chinese mushrooms soaked overnight.
2. Take a bowl and put the Chinese mushrooms. Soak it in water, put it in the microwave and heat it for 4 minutes to have a soft texture mushroom.
(note: if you like the mushroom to be hard, you can eliminate this step.)
3. Use a kitchen scissor and cut the mushroom into pieces directly into the bowl, and set it aside
4. Take an onion, peel the skins.
5. Place it on the cutting board. Cut it in half. Place it on the side and cut it into slices.
6. Put the onions in a bowl and set them aside.

Cooking napa cabbage:
1. In the cupboard, take out a frying pan and place it on the stove.
2. Turn on the heat to high.
3. When the pan is hot, put in some oil.
4. Put in the onions. Take a wooden cooking spatula and stir until almost done.
5. Put the napa cabbage into the pan. You will hear a sizzling sound.
6. Stir the napa cabbage until done.
7. Sprinkle a bit of salt, garlic powder and pour in some light soya sauce.
8. Stir the napa cabbage. 
9. Pour in a bit of water and close the lid.
10. Once the water starts boiling, open the lid.
(Note: keep the lid off will prevent the napa cabbage from not being a good colour)
11. Take a pieces and taste if a bit crunchy and tender, once it’s the right texture. it is ready.
11. Stir the cabbage a bit and let it cook for another 2 minutes to ensure it is properly cooked.
12. When it is ready, turn off the heat. Put it in a bowl and set it aside.

Cooking the Chinese mushrooms:
1. Re-use the same large pan.
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 and set it aside.

Making the plate of napa cabbage with Chinese mushrooms:
1. Take a clean plate.
2. Use a tong and put all the napa cabbage around the plate.
3. Take the Chinese mushrooms and place it nicely in the middle of the plate.
(Note: Make sure there are no napa cabbages in the middle.)
4. A plate of napa cabbage with Chinese mushrooms is ready to eat.
5. Enjoy.

Ham fried rice topped with green onions

This ham fried rice topped with green onions is simple to make. It is not too hard and does not contain a lot of work. I used leftover rice. If you like you can use fresh rice.
When cooking the fried rice in the frying pan, it smells so good. I decided to put some soya sauce to have some seasoning sauce in the fried rice.
I used 4 ingredients for the fried rice to make simple fried rice. I decided to use ham to have some meat in the fried rice. I added a few green onions to brighten the colour.
The cooking time will take a bit longer. If you do not like using ham, you can use any of your choice ingredients in the fried rice. Cook the fried rice until it is the rice texture of your desire. Once it is ready, put it on a plate. sprinkle a bit more green onions on the top to make the dish look nicer.
All kids and your family will love this fried rice. It is very delicious, and I like it a lot. You can have this for lunch or dinner. If you can not finish it, you can have it the next day. This is a good fried rice choice to make. Try the recipe and enjoy.

Preparation:
1. In the fridge, take the ham. Open the package. Cut 2-4 pieces of ham.
2. Cut the ham into small pieces. Place it onto a bowl and set it aside.
3. Take 2 pieces of green onions. Wash the green onions.
4. Cut into small pieces.
5. Take an onion. Use a knife peeler and peel the skin.
6. Cut the onions in half. Place the onion on the side and cut it into slices.
7. Chop into small pieces.
8. Use the leftover rice or fresh rice. Use as much rice as you need depending on how many people will be eating.
(Note: Using leftover rice makes good fried rice.)

Cooking process:
1. Take a non-stick pan out of the cupboard and place it on the stove.
2. Turn the heat to medium-low.
3. When the pan gets hot, Put some oil. Twirl the pan around to have oil evenly around the pan.
4. Put the onions in the pan and stir until done.
5. Put the bowl of rice on the pan. Use a cooking spatula and stir the
6. rice for 2-4 min.
( Note: The rice cooking time depends on if you use leftover or fresh rice.)
7. Pour some soya sauce and mix.
8. Close the lid for a few seconds.
9. Open the lid, and put some ham and green onions, and stir to mix.
10. Close the lid again and let it cook itself for a few seconds.
11. Take some fried and taste the fried rice to see if the fried rice is ready. If it’s not, it needs to cook a bit longer.
12. Once the fried rice is ready. Pour it onto a plate and sprinkle some green onions on top of the fried rice.
13. Enjoy!!!

Steamed frozen redfish with ginger and onions topped with coriander

I t is the 4th time I steamed a redfish. It is simple to make. Look at how perfectly the redfish came out after from the steamer. The colour is so nice, with some onions and ginger coriander on top and onions on the bottom. I like this fish a lot, and it tastes very delicious. Since this is my 4th time making this redfish, I got the hang of cleaning this fish. Once you learn how to do it, you can clean any fish easily. It will not take long.
There are some bones in the fish, but be careful eating it. The best combination that goes well with this dish would be rice. With the sauce in the fish, you can mix in the rice. Steaming fish is very healthy and tastes better.
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. This will be a good steam 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. Put on one dishwashing glove:
4. Sprinkle some salt on the fish on both sides.
5. Put some soya sauce on the fish on both sides and rub it all around.
6. Sprinkle a bit of garlic powder on both sides, but not too much.
7. Sprinkle a little bit of turmeric on the body.
8. Put a bit of turmeric and Chinese cooking wine inside the fish to prevent the fish from having not fresh smell when you eat it.
9. Take an onion. Use a knife peeler and peel the onion skin. 
10. Place it on the cutting board. Cut it in half, place it on the side and cut it into slices.
11. Put some sliced onions on the bottom of the fish and top of the fish.
12. Take some ginger and peel skins, and cut them into slices. 
(Note: You can keep a bit of the skin on the ginger.)
13. 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.)
14. Put some oil on top of the fish to look nice. 

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 10-12 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. In the fridge, take out some coriander. Rinse the coriander and put it on top of the redfish.
6. Enjoy this wonderful steam fish.

Scramble eggs with round zucchini place around the egg.

This pan fried egg with stir-fried zucchini around the egg is very simple to make. Look at how beautiful and nice the dish came out. I decided to make something different in the dish by putting some zucchini around the bottom of the dish in 2-3 layers. Then place a fried egg on top. On the top, I put some zucchini around the egg. The way the dish was created would make you feel that this dish is just so perfectly made that you want to eat it.
The pan fried scramble eggs cook really fast on low heat. You just need to keep an eye on it. The zucchini has to be cooked until they are tender. If you enjoy cooking, you can create your own dish using the pan fried egg with zucchini.
Kids and adults would love this dish a lot. You can have this dish for lunch or dinner. The best combination that goes well with this dish is rice. The zucchini and egg you can mix in with the rice. It is very delicious, and I like it a lot. Once you make this dish and well place it to make it nice, like the way I made it, you will enjoy the dish. Try making this dish and enjoy.

Preparing the zucchini:
1.Take 3 pieces of zucchini and rinse with water.
2. If you feel the zucchini are slippery, use a cloth and rub it under running water.
3. Place it on the zucchini on the cutting board and cut off the 2 end parts, cut it into round pieces..
4. Put it in a mixing bowl and set it aside.
(Note: slicing it into thin pieces will make it easier and faster cooking.)
5. Rinse the zucchini, pour the water into the sink and set it aside.

Preparing the eggs and onions:

1. In the fridge, take 4 eggs. Crack the eggs into a bowl.
2. Pour a bit of milk and beat the eggs using a teeth knife.)
(Note: Using a teeth knife will beat an egg better and evenly.)
3. Take an onion, peel the skins.
4. Place it on the cutting board. Cut it in half. Place it on the side and cut it into slices. Put the onions in a bowl and set them aside.

Cooking process:
1.Take out 1 non-stick frying pan and a regular frying pan. Place them on the stove.
2.Turn on the non-stick frying pan to medium-low and the other fry pan to high heat.
3. When both pans are hot, put in some oil.
4. Put the egg mixture into the non-stick frying pan and turn to low heat.
5. Put the onions into the other pan and stir until done.
6. Take the bowl of zucchini and pour it into the frying pan. Stir a bit.
7. On the other non-stick pan, when one side of the egg is done.
8. Use a wooden cooking spatula and flip the egg over and let it cook until there is no more egg mixture in the pan and it is well-done.
9. While waiting. Sprinkle some salt, garlic powder and pour a bit of soya sauce and stir a bit.
10. Pour some water and let the zucchini cook by itself for a few minutes.
11. When the scrambled egg is done, turn off the heat and place it onto a plate and set it aside.
12. On the other frying pan, take a piece to taste to see if it is tender. Once it is tender, that means it is ready. If not, then it needs to be cooked longer.
13. Once it is ready, turn off the heat.

Making the plate of scrambled eggs with zucchini
1. Take a clean plate.
2. Use a tong, take zucchini from the frying pan and place it around the bottom plate 2-3 layers.
3. Place the scrambled eggs on top of the zucchini.
4. Take some more zucchini and place it around the top of the scrambled egg.
5. What is left un-used for zucchini for the plate decoration on the eggs can be put into a bowl and set on the table to eat as a sir fry zucchini dish.
6. Now you have an egg with zucchini around the eggs.
7. Enjoy.

Steam frozen redfish with ginger and onions top with green onions

This is the 3rd time I steam a red fish. Look at how perfectly the redfish came out after steaming. The colour is so nice, with some sprinkle of green onions on top. I like this fish a lot, and it tastes very delicious. Since this is my 3rd time making this red fish, I got the hang of cleaning this fish. Once you learn how to do it, you can clean any kind of fish easily.
There are some bones in the fish, but just be careful eating it. The best combination that goes well with this dish would be rice. With all the sauce in the fish that you can mix in the rice. Steaming fish is very healthy and tastes better.
Younger kids would need help from an adult picking the fish meat for them since here are 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. Once you eat it, you will love this fish a lot. Try the recipe and enjoy.

Direction Cleaning
1. Take the package of frozen redfish out of the freezer.
2. Take out as many red fish as you can and 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 whole bag 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. With an angle of the 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.
(Optional: you can slice the ginger the way you want)
3. Put on one dishwashing glove:
4. Sprinkle some salt on the fish on both sides.
5. Put some soya sauce on the fish on both sides and rub it all around.
6. Sprinkle a bit of garlic powder on both sides, but not too much.
7. Sprinkle a little bit of turmeric on the body.
8. Put a bit of turmeric inside the fish to prevent the fish from having a not a fresh smell when you eat it.
9. 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.)
10. Put some cooking wine inside the fish.
11. Put some oil on top of the fish to look nice.

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 10-12 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 if it’s ready.
5. When the fish is ready. Use a kitchen mitten and take the redfish and place it on the table.
6. Enjoy this wonderful steam fish.