Pampano fish with ginger, onions 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 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. 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 12-13 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.

Shanghai bok choy with garlic and onions

A Shanghai bok choy with garlic and onions. when it is put in a non-stick pan, it smell so good and delcious. It very simple dish to make. The only part that took the longest was washing the Shanghai bok choy. You need to wash them 3-4 times until there are no more dirty stuff. When you see the water clear. That means they are very clean.
A Shanghai bok choy can be bought at a Chinese supermarket. Shanghai bok choy and bok choy are different. Shanghai bok choy has a wade Jade colour stalk, and bok choy is almost like cabbage, and baby bok choy has white stalks and dark green ones. That is how you can tell the different bok choy.
Look how perfectly the Shanghai bok choy came out of the non-stick pan. It is very green and cooked to the right timing. Stir-frying the shanghai bok choy can be cooked to the texture of your desire. Some likes it crunchy and other might like it tender. I like it a bit crunchy and some tender. Putting season is your perference. Some like it spicy and other like it natural without any seasoning. You can cook it the way you like it and can share it with friends and family.
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 tasty and delicious. 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 good choice of a 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:
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 2 ginger.
5. Take a flat knife. Place the knife on top of the garlic. Use your palm and hit the flat part hard.
6. repeat the same thing for the other garlic.

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.

Pampano fish topped with onions, ginger and 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 topped with some green onions.
  Making a good steam fish needs to be marinated to have a better taste. Put some turmeric, soya sauce, garlic powder, ginger and onions outside and inside. 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 it is 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 chose to put some green onions on top because I like to eat green onions.
 When eating the fish, there are bones. Be careful eating it. The meat in the fish taste delicious and very good. 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 steamed, 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.

A bowl of spaghetti noodles with Chinese chrysanthemum, Chinese on choy, soya sauce pork and Japanese fish cake

This is spaghetti noodles. I will be using the spaghetti noodles to make spaghetti soup noodles with different varieties of food to go with the noodles. It is like making a bowl of Chinese soup noodles. It will be very good and delicious.
The spaghetti noodles are from a package brand called primo. The spaghetti is very thick. It can take a big longer to cook the spaghetti, If you already know how to cook the spaghetti, it will be an easy task.  
  All you need to do is put water in a large pan. Spinkle a bit of salt and stir. Close the lid. When the water starts boiling, put in as much spaghetti as you will need to eat. If you are having guests or family over for dinner then you will need to make a big batch of spaghetti. Close the lid and let it cook for a couple of minutes. Make sure to scrape the bottom to prevent it from sticking to the pan.  Open the lid and take a piece of spaghetti and see if the texture is tender. Once it is cooked to tender, that means it is ready. Pour it into a strainer and rinse it with cold water for a few seconds until the noodles are cold.
I used a large pan. I decided to boil some Japanese fish cake. When it is ready I take the Japanese fish cake out. Then boiled some Chinese chrysanthemum then Chinese on choy. It is very simple and fast way to make. At the bottom I have the recipe on how to prepare and boil them in a large pan.
The water that is left in the large pan, can be use as a soup base for the noodles. If you don’t like the soup, you can make a chicken broth using the chicken broth. The Japanese fish cake can be bought at a Japanese supermarket and the chinese on choy and chinese chrysanthemum can be bought at a chinese supermarket and the pork also.
The spaghetti noodles has to be heated in the microwave, I have a 950 watt microwave and will be Heating it for 3-4 minutes. The heating time depends on the microwave wattage because different microwave heating time can be different.
Kids and adults would love this type of spaghetti noodles with Japanese fish cakes, Chinese chrysanthemum, chinese on choy, and soya sauce pork. You can have this for lunch or dinner. It is a very delicious bowl of noodles. If you can’t finish the noodles and the Japanese fish cake, Chinese chrysanthemum, chinese on choy, and soya sauce pork. You can put it in the fridge and finish it the next day. For the noodles, If you know you can finish the noodles in 3-4 days then you can left it in the fridge. If you can’t finish it. You can just freeze it in the freezer. This is such a wonderful bowl of noodles that you should try and make.

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.

Washing Chinese chrysanthemum:
1. Take the package of Chinese chrysanthemum vegetable out of the fridge.
2. In the cupboard take out a strainer and a big container to wash the Chinese chrysanthemum vegetable.
3. Place the large container in the sink. Take the strainer and place it on the other sink next to it.
4. Take the Chinese chrysanthemum vegetable out of the package and place it in the big container.
5. Separate each Chinese chrysanthemum vegetable pieces apart.
6. Use a knife and cut off the end hard part. Open each Chinese chrysanthemum vegetable wide wash it in the water very clean, make sure there are no dirty stuff in the vegetable.
7. Open the cold water and fill it up. Take the end part of the Chinese chrysanthemum vegetable on each hands. turn it upside down and separate apart and shake it in water.
(note: Make sure all the dirty stuff is out and each vegetable is clean.)
8. Each time a pieces is wash, place it in the strainer.
Fill the container with water and wash the Chinese chrysanthemum vegetable 3-4 times and put it aside
(Note: make sure it is all clean and have no dirty stuff.)

Boiling Chinese chrysanthemum:
1. In the cupboard take out a pot or a large pan.
2. Place on the stove.
3. Pour some cold water into the pot or a large pan.
6. Turn on the heat to high and cover the lid.
7. Wait for about 10-15 minutes or until the water is boiling
8. When the water is boiling ready, add the Chinese chrysanthemum vegetable into the pot or a large pan and cover the lid for a little a bit.
(Note: Make sure all the Chinese chrysanthemum vegetable pieces are in the water and nothing is sticking out.)
9. When the Chinese chrysanthemum boil up again, take the lid off.
(Note: Keeping the lid open will prevent the vegetable from having a not-good colour.)
8. When the Chinese chrysanthemum vegetable is boiling again. Let it sit and cook in the boiling water for little bit.
10. Once they are ready. Take a tong and place all the Chinese chrysanthemum vegetable into a bowl.

Washing Chinese on choy:
1. Take the package of Chinese chrysanthemum vegetable out of the fridge.
2. In the cupboard take out a strainer and a big container to wash the Chinese on choy vegetable.
3. Place the large container in the sink. Take the strainer and place it on the other sink next to it.
4. Take the Chinese on choy vegetable out of the package and place it in the big container.
5. Separate each Chinese on choy vegetable pieces apart.
6. Use a knife and cut off the end hard part. Open each on choy vegetable wide wash it in the water very clean, make sure there are no dirty stuff in the vegetable.
7. Open the cold water and fill it up. Take the end part of the Chineseon choy vegetable on each hands. turn it upside down and separate apart and shake it in water.
(note: Make sure all the dirty stuff is out and each vegetable is clean.)
8. Each time a pieces is wash, place it in the strainer.
Fill the container with water and wash the Chinese on choy vegetable 3-4 times and put it aside
(Note: make sure it is all clean and have no dirty stuff.)

Boiling on choy:
1. In the cupboard take out a pot or a large pan.
2. Place on the stove.
4. Pour some cold water into the pot or a large pan.
5. Turn on the heat to high and cover the lid.
6. When the water stats boiling, put in the on choy and close the lid.
7. When the on choy starts boiling again, take the lid off.
(Note: Keeping the lid open will prevent the vegetable from having a not-good colour.)
8. Let it sit and cook in the boiling water for little bit.
9. Once they are ready. Take a tong and place all the Chinese on choy vegetables into a bowl.

Cooking soya sauce:
1. Take out a slow cooker or a pot. Place the slow cooker on the table or a pot on the
stove.
2. Pour in half cup of dark soya sauce into a slow cooker or a pot. Then pour 6 cups of water.
3. Take a clean bowl and put 3-4 pieces of cloves. Put some water over the cloves.
4. Put it in the microwave for 1 minute.
5. Take it out of the microwave and put it in the slower cooker or pot.
6. In the slower cooker or pot, add in garlic powder, sugar, salt and light soya suace.
7. Turn on the heat on high. Cook the soya sauce for 10 minutes or until it is boiling.
8. When it is boiling, turn off the heat and taste the soya sauce. If the taste is right, that mean is ready to use.

Preparing the pork:
1. Take pork out of the freezer and put it on the plate
2. Place the plate of pork in the microwave and defrost it.
(Note: Different microwave wattage defrost time can be different.)
3. When it is ready, take it out and place it on a cutting board.
4. Cut the pork into pieces.
5. Place the pork in the slow cooker soya sauce and cook until it starts to boil again
6. Let it cook a bit.
7. When you feel it is ready, tick up the button to slow cook.
8. Leave it in the slow cooker until you are ready to eat.
9. Take it out and cut into pieces.

Preparing the Japanese fish cake:
1. In the freezer, take out the assorted Japanese fish cake.
2. Open the package and pour as many as you need to eat in the strainer.
3. Rinse the Japanese fish cake. Place a bowl over the strainer and set it aside.

Boiling the Japanese fish cake
1. Re-use the soup base noodles that boiled the Chinese chrysanthemum vegetable.
2. Put in the assorted Japanese Fish cakes.
3. When it starts to boil and the Japanese fish cakes floats on the top it means it is ready.
4. Use a skimmer scopper, and scoop up all the Japanese fish cakes onto a bowl and place it on the table.

Making the bowl of noodles:

1. Take a bowl.
2. Put as many spaghetti noodles as you will eat into a bowl.
3. Put it in the microwave and heat it up for 3 minutes.
(Note: different microwave wattage has different timing of heating.)
4. Once the bowl of spaghetti noodles is heated up, take it out.
5. Put in some Chinese chrysanthemum, Chinese on choy, soya sauce pork, and Japanese fish cakes
on the side.
6. In the large pan of the vegetable soup, use a spoon scooper and scoop the soup into the bowl of noodles.
7. Now you have a bowl of spaghetti noodles with Chinese chrysanthemum, Chinese on choy, soya sauce pork, and Japanese fish cakes
8. Enjoy.

Two rose salmon with onions, red radish topped with green onions

Two salmons baked in an oven looks so colourful with the onions, red radish, and green onions. It is very simple to make and it does not take long. I really like eating the salmon. It is one of my favorite salmon.
When you buy this frozen rose salmon, it comes in a big package. The salmon is mid-size, not very big. Usually it comes in two in the package.
There is usually nothing to clean. There might be a slight bit of some scales to scrape off. Sometimes there would be none, and you don’t even need to clean anything. Take a baking tray and prepare parchment paper. Spread some onions on the baking tray. This is optional. You do not need to put any. Place the salmon on the baking tray. Before baking the salmon, pre-heat the oven so that it can save time in baking.
While it is pre-heating, you can marinate the salmon with some garlic powder and, spieces. Some people might like it spicy, and others might not. Then I Coat some flour everywhere on the meat, to keep the juice inside. I added some onions, and red radish on top of the salmon to look nicer.
Put it in the pre-heated oven and bake it for 20 minutes. When it is done. You can leave it in the oven until you are ready to eat. Take the salmon out of the oven and place it on the table. It is such a simple food to make. Once you make salmon a lot, you will know how fast and easy this salmon can be made.
Kids and adults would love this salmon. You can have this for lunch or dinner. The best combination with this salmon is rice. It will taste so good and delicious. This kind of salmon does not contain any bones. I really like this salmon a lot. You can also have these salmon with some vegetables as a side dish and with some potatoes. This is really a good dish to make. When you have no idea what kind of dish to make on that day, you can consider making a baked salmon with onions, red radish topped with some green onions. Try making this recipe and enjoy.

Cleaning the rose salmon:
1. Take the package of rose salmon out of the freezer.
2. Open the package. Take the rose salmon out of the package.
3. Rinse the rose salmon with hot water a few seconds.
4. Take the salmon and scrape off all the scales.
5. Rinse the salmon.

Preparing the onions, red radish and green onions:
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. In thee fridge, take out some green onions.
5. Rinse the green onions.
6. Place the green onions on a cutting board and cut into small pieces.
7. Place it in a bowl and set it aside.
8. Take a red radish. Wash the radish.
9. Cut the two end parts.
10. Cut the red radish into pieces and put it in the bowl.
11. Set the bowl of red radish aside.

Marinating the salmon:

1. Take a baking tray.
2. Put a parchment paper.
3. Spread some sliced onions on the baking tray
3. Put the salmons on the baking tray.
4. Sprinkle some garlic powder, and spieces on both sides.
5. Put some onions, ginger and red radish on top of the salmons.
6. Set the tray of salmons aside.

Baking the salmon:
1. Turn on the oven and pre-heat the oven at 350F (180 degrees) until it is hot.
2. Put the baking tray of salmon into the a pre-heat oven.
3. Bake it for 20 minutes.
4. When the time is ready, Sprinkle some green onions on top of the salmon.
(Note: You can leave it in the oven until you are ready to eat, to keep the salmon warm.)
5. Once you are ready to eat, Use a kitchen mitten and take out the tray of salmon and place
it on the table.
6. Enjoy.

Boiled yu choy with ginger and onions

  This is a boiled yu choy. It is very simple to make and it does not take long. Yu choy can be found at a Chinese supermarket. The yu choy came out perfectly after boiling from a large pan. Look at how green and beautiful it is. It brightens the color of the dish. I like this dish a lot.
This is a perfect combination dish that goes well with noodles or rice. Which ever you choose as your desire. The yu choy is a very healthy vegetable to eat. It is good for the body and eyes. If you’re a vegetarian person, then this will be a perfect yu choy dish to make at home. It only has vegetables with no meat, oil, or salt. A healthy way of making a Yu choy.
The boiling, yu choy is very healthy. After boiling the yu choy, with the water left in the large pan, you can drink it as soup. It saves time in making a soup.  This is a very delicious dish to make and very healthy. You can have this with rice or noodles. I really enjoy this dish a lot. It is one of my favorite vegetable dish I like the most. I would consider making this vegetarian dish. Give it a try and I once you make it, you will like it a lot.

Washing Yu Choy:
1. Take the package of yu choy out of the fridge.
2. In the cupboard, take out a strainer and a big container to wash the yu choy.
3. Place the large container in the sink. Take a strainer and place it on the other sink.
4. Take the yu choy out of the package and place it in the big container.
5. Separate each yu choy apart. Use a knife and cut off the end hard part.
6. Open each yu choy wide and wash it in the water very clean, make sure there is no dirty stuff in the vegetable.
7. Open the cold water and fill the container with water. Take the end part yu choy on each hand. Turn it upside down and separate apart and shake it in the water.
(Note: Make sure all the dirty stuff is out and each vegetable is clean.)
8. Each time a piece is washed, place it in the strainer.
9. Fill the container with water and wash the yu choy four times. when it’s all wash, put it aside.
(Note: make sure it is all clean and have no dirty stuff.)

Preparing the onions and ginger:
1. In the bag of onions, take an onion. Peel the onion skin.
2. Place it on the cutting board. Cut the onion in half. Place the onion on the side and cut into slices.
3. Take a ginger. Take a slice cutter. Make sure the knife is attached to the slice cutter and slice the ginger into strips of pieces. Place it in a bowl and set it aside.

Cooking Direction:
1. In the cupboard, take out a large pan.
2. Place it on the stove.
3. Pour some water into the large pan.
4. Turn on the heat to high.
5. Put some ginger and onions into the large pan of water. Close the lid.
6. Wait until the water is boiling.
7. When the water starts boiling, put the yu choy into a large pan and cover the lid.
(Note: Make sure all the yu choy are on the water and nothing is sticking out.)
8. Just wait for it to boil up. Once the water is boiling up, open the lid and keep the lid off.
(Note: Keeping the cover off will prevent the vegetable from being not having a good colour.)
9. When the yu choy is boiling again. Leave it on the water for two more minutes. 
(Note: Do not cook the yu choy too long, it will not stay greenly.)
10. Once it’s ready, turn off the heat and scoop up all the yu choy onto a plate and place it on the table.
11. Enjoy.

Baked two salmons with onions, ginger, red radish topped with some green onions

  A rose salmon is simple to make. It does not contain a lot of work. You can have this salmon in no time. When you come home from work, and you want to make something fast to eat. A rose salmon can be a choice to make because all you do is scrape off the scales on the salmon. Then marinate it and bake it. It is a very simple process.
When you buy this frozen rose salmon, it comes in a big package. The salmon is mid-size, not very big. Usually it comes in two in the package. I decided to make only two salmons.
  There is usually nothing to clean. There might be a slight bit of some scales to scrape off. Sometimes there would be none, and you don’t even need to clean anything. Take a baking tray and prepare parchment paper. Spread some onions on the baking tray. Place the salmon on the baking tray.  Before baking the salmon, pre-heat the oven so that it can save a bit of time in baking.
While it is pre-heating, you can marinate the salmon with some garlic powder and, spieces. Coat some flour everywhere on the meat to keep the juice inside and it will taste very good.  I added some onions, ginger, and red radish on top of the salmon to look nicer. If you do not like the ingredients that I have, you can put whatever you like. Some people might like it spicy, and others might not.
Put it in the pre-heat oven and bake it for 20 minutes. When it is done. Take it out of the oven and place it on the table. It is such a simple and easy food to make. Once you make salmon a lot, you will know how fast and easy this salmon can be made.
 Kids and adults would love this salmon. You can have this for lunch or dinner. The best combination with this salmon is rice. It will taste so good and delicious. This kind of salmon does not contain any bones. I really like this salmon a lot. You can also have these salmons with some vegetables as a side dish and bread.
Another way of eating this salmon, by making a salmon sandwich with some tomatoes, lettuce and manyonaise. It will taste so good and delicious. This can be another way of eating the salmon.  Try making this recipe and see which way you like to eat your salmon. Enjoy.

Cleaning the rose salmon:
1. Take the package of rose salmon out of the freezer.
2. Open the package. Take the rose salmon out of the package.
3. Rinse the rose salmon with hot water a few seconds.
4. Take the salmon and scrape off all the scales.
5. Rinse the salmon.

Preparing the onions, ginger, red radish and green onions:
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. In thee fridge, take out some green onions.
5. Rinse the green onions.
6. Place the green onions on a cutting board and cut into small pieces.
7. Place it in a bowl and set it aside.
8. Take a red radish. Wash the radish.
9. Cut the two end parts.
10. Cut the red radish into pieces and put it in the bowl.
11. Set the bowl of red radish aside.
12. Take a ginger and wash it clean.
13. Peel the skins off.
14. Cut the ginger into thin sliced pieces and put it in the bowl.
15. Set the bowl of ginger aside.

Marinating the salmon:
1. Take a baking tray.
2. Put a parchment paper.
3. Spread some sliced onions on the baking tray
3. Put the salmons on the baking tray.
4. Sprinkle some garlic powder, and spieces on both sides.
5. Put some onions, ginger and red radish on top of the salmons.
6. Set the tray of salmons aside.

Baking the salmon:
1. Turn on the oven and pre-heat the oven at 350F (180 degrees) until it is hot.
2. Put the baking tray of salmon into the a pre-heat oven.
3. Bake it for 20 minutes.
4. When the time is ready, Sprinkle some green onions on top of the salmon.
(Note: You can leave it in the oven until you are ready to eat, to keep the salmon warm.)
5. Once you are ready to eat, Use a kitchen mitten and take out the tray of salmon and place
it on the table.
6. Enjoy.

Stir-fried Taiwanese cabbage with sliced hotdogs and red radish topped with green onions.

This is a stir-fried Taiwanese cabbage with sliced hotdogs, red radish topped with green onions.  I decided to use a Taiwanese cabbage to make this dish. Taiwanese is a large cabbage with a flat head. Usually you can find Taiwanese cabbage at a Chinese supermarket.
  Taiwanese cabbage is a source of vitamin C, an antioxidant that can help repair damage within the skin and protects the immune system. The cabbage also has some iron, vitamin B6, calcium, and magnesium.
 I also decided to use hotdogs to have some meat to brighten the color of this dish. It is very simple to make and it does not take long.
To make this dish, first I take a Taiwanese cabbage and seperate cabbage pieces apart and put it into a bowl. Rinse the cabbage and set it aside.
Second I boiled the hotdogs. It is fast and easy and it does not take long. I took the frozen hotdogs out of the freezer. I put as many that I will eat into a strainer and rinse it to separate the hotdogs apart from each other.
I take out a large pan and put it on the stove. I put some water, and turn the heat to high. I pour the hotdogs and close the lid. When the water starts boiling, let it cook in the boiling water for 5 minutes. You will notice the hotdogs have expand big. When it is ready, use a tong and place all the hotdogs onto a cutting board and cut the hotdogs in a slanted angle and cut them into pieces.
Third, I cook the cabbage, hotdogs, red radish, and green onions. Wash the large pan and re-use the same pan. Take some onions and cut into pieces. Use a slice cutter and cut the red radish into slice pieces and place it onto a bowl. Turn the heat to high. When the pan is hot, put in some onions and stir until they are done.
Once they are done pour in the cabbages. Stir a bit. Pour in some water and close the lid. Let it cook for a bit. Open the lid and taste to see if it’s the right texture. Some people might like it tender, crunchy or tender and a bit crunchy. It all depends on your preference taste of texture. Once it is the right texture, pour in the hotdogs, red radish and green onions. Mix it altogether. When it is ready, turn off the heat and put it all into a plate.
 Kids and adults would love this dish a lot. You can have this with rice or noodles. Whichever you choose as your desire. If you do not like having hotdogs in the dish, you can just stir-fried a vegetarian dish of Taiwanese cabbage. It will be good and healthy. Having the meat in the dish can have more to eat with the additional of red radish and green onions. I really like the dish a lot. If you have never eaten a Taiwanese cabbage, you can give it a try. Try the recipe and enjoy.

Preparing the Taiwanese cabbage:
1. In the fridge take out the Taiwanese cabbage.
2. If you see bad parts on the Taiwanese cabbage, use a knife and cut it off.
3. Take a mixing bowl and seperate the cabbage and put it directly into the bowl.
4. Rinise the cabbage 2-3 times and pour the water out.
5. Set the bowl of cabbage aside.

Preparing the red radish and green onions:
1. Take a 2-3 radish.
2. Cut off the both end parts.
3. Take a slice cutter and slice the red radish directky into a bowl.
(Note: Be careful not to cut yourself.)
4. When it is all sliced up. Set the bowl aside.
5. In the fridge, take out some green onions.
6. Rinse the green onions and make sure it is clean.
7. Use a cloth and dry the green onions.
8. Cut the green onions into small pieces.
9. Put the green onions into a bowl and set it aside.

Preparing the onion:
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. Put the onions in a bowl and set them aside.

Cooking the hotdogs:

1. Take the package of hot dog out of the freezer.
2. Take out as many hot dogs as many needed to eat and put it in the strainer.
3. Rinse the hot dog and put it over a bowl to prevent the water from dripping everywhere.
Put it aside.
4. In the cupboard, take out a sauce pan and put it on the stove.
5. Put in some water.
6. Turn the heat to high.
7. Pour the hot dogs into the sauce pan and close the lid.
8. When the water starts boiling, you will see the hot dogs expand big.
9. Let it sit and cook in the boiling water for 5 minutes.
10. When the time is up, turn off the heat.
11. Use a tong and put all the hotdogs onto a plate and set it aside.

Cutting the hotdogs:
1. Take a cutting board and knife.
2. Put the hotdog on the cutting board.
3. Cut each hotdog in a slanted pieces.
4. when it is all cut. Put it on the plate.

Cooking the Taiwanese cabbage, hotdogs and red radish:
1. In the cupboard, take out a large pan and put it on the stove.
2. Turn the heat to high.
3. When the pan is hot, put in some oil.
4. Put some onions into the frying pan and stir until done.
5. Pour in the bowl of Taiwanese cabbage.
(Note: If the pieces of cabbages are big, you can use a kitchen sisscors and cut
them into pieces.)
6. Stir the cabbage a bit.
7. Put in some water and close the lid.
8. Let the cabbages cook for 12 mins.
9. When the time is up. Open the lid.
10. Taste and see if the texture is right. Once the texture is right that means it is ready.
If not then it needs to be cook a bit longer.
11. Once the cabbages are ready. Pour in the red radish and sliced pieces of hotdogs into
the large pan and mix it altogether.
12. When it is done. Turn off the heat and scoop up all the Taiwanese cabbage, hotdogs and red radish
onto a plate and place it on the table.
13. Enjoy.

Pampano fish with ginger and onions topped with green onions

  A steamed pampano fish with ginger, onions, and topped with green onions. It is simple to make when you know how to clean the pampano fish. It takes a few times until you get the hang of cleaning the fish. Once you know how to clean the fish, you can clean any kind of fish very well.
The pampano fish can be bought at a Chinese supermarket. It usually comes in a frozen package. Sometimes when you choose pampano fish it comes in small and big in the package. If you buy big, you can have more to eat compared to eating a small pampano fish. When buying frozen fish, most of the time it needs to be clean. I have the instruction at the bottom on how to clean the fish.
To marinate the fish I put some garlic powder, onion salt, and light soya sauce on both sides. I also put a bit of oil. Inside the fish I put some garlic powder, Chinese cooking wine if the fish does not have a good smell. Putting Chinese cooking wine will prevent the fish from having a bad smell from the inside. I put some sliced ginger and onions inside and spread some on top of the fish. That way it will look nice from the outside and from inside the fish will take the bad fish smell away. When finish marinating the pampano fish, set it aside. I like steaming fish because it is healthy and it is a fast way of cooking the fish.
To steam a pampano fish, take a large pan. Pour in some water. Put in a wire rack. Turn the heat to high and close the lid. When the water starts boiling, put the plate of pampano into the steamer. I steam the fish for 12 minutes because it’s a big fish. You can steam it for 1-2 extra minutes to ensure it is properly cooked. Make sure you do not over-cook the fish or the fish will not taste good. To know if the fish is ready. Take a knife and insert it in the middle. If you feel the bone, that means it’s ready. If not, you need to cook it a bit longer. When it is done, Sprinkle some green onions on top of the fish. Then carefully take the plate of steam fish out of the steamer. It is very hot. Then place it on the table.
Be careful eating the fish because there are many bones inside. I really like the fish meat a lot. It is very tasty and delicious. This is one of my favorite fish I like to eat. It is best to eat the fish with rice because you can mix it together. Make sure there are no bones in the fish before mixing it together in the rice. It is best to eat the whole fish on the same day once it is steamed, to get the freshness of the fish. Try to make this fish, and you will like it a lot.

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, 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 orange 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 some garlic powder, onion salt and some light soya sauce.
3. Repeat the same steps on the other side of the fish.
4. Inside the fish, sprinkle some garlic powde and Chinese cooking wine.
(Note: Putting Chinese cooking wine can prevent the fish from having a bad smell.)
5. Spread some onions on top of the fish and inside also.
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.
3. Put a wire rack.
4. Turn the heat to high and close the lid.
5. Once the water starts boiling, put the fish inside the steamer and close the lid.
6. Cook the fish for 12 minutes for a large fish.
7. 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.
8. Once it is ready. Turn of the heat.
9. In the fridge, take out some green onions and rinse it.
10. Cut some green onion into small pieces. 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.

Two rib eye steaks

  Rib eye steaks are simple to make. When the steak is put in the pan, you can hear the sizzling sound. The smell of the steaks coming out of the pan, smell so good it makes you very hungry.
   The steaks can be made the way you like it weather it’s rare, medium-rare, medium well done or well done. I like my steak to be well done because eating too much medium-rare is not good. If you already know how to pan-fry rib-eye steaks, you will know how to make the rib-eye steak to your preference wellness texture you like.
  When buying rib eye steaks, it usually comes in 4 pieces in a pack or 2 in a pack. It all depends on how the store is packed in the package. When you press on the meat, it feels so tender and looks tasty. I usually choose the one that has the least fast on the meat.
  The best combination with the steak would be rice. The juice inside the steak where you can mix it in with the rice. Adults and kids would love these steaks, once it is put inside your mouth. You will enjoy it very much. Once you know how to make a steak, You can have steaks sometimes. This is such a fast and easy dish to make. Try my recipe and you will enjoy the rib eye steaks.

Marinating the rib eye steaks:
1. Take the steak out of the package.
2. scrap off any fat on the steak
3. put it on a plate
4. Marinate the steak with garlic powder, onion salt,
garlic powder and some steak spiece.
5. Flip the steak on the other side.
6. When it is done, set it aside.

Cooking the steaks:
1. In the cupboard, take out a non stick pan and put it on the stove.
2. Turn on the heat to medium.
3. Put some oil on the pan and spread it around the pan.
4. When the pan is hot, put the steak on the non-stick pan.
5. Let it cook on side for couple of minutes. Then turn it on the other side.
Let it cook for a couple of minutes.
(Note: if you close the lid, it will cook faster to well done.)
6. Take a kitchen sisscors and cut the steak in the middle and see if the steak is
the steak is the way you like it to be. If you think it is not ready then you need to cook it a
bit longer.
13. Once the steak is the right way you like it, that means it is ready.
14. Turn off the heat and use a tong and place the steaks onto a plate and place it on the table.
14. Enjoy!!!!