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.

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.

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.

Steamed Pampano fish topped with ginger, onions and green onions

This is a steamed pampano fish topped with green onions. It is the 40th time I made this fish. You can find pampano fish at a Chinese supermarket. It usually comes in a frozen package. Sometimes when you choose pampapno fish it comes in small and big in the package. If you buy big, you can have more to eat compare to eating a small pampano fish. When buying a forzen fish, most of the time it needs to be clean. When you learn how to clean a fish, you will get the hang of it and can clean any kind of fish.
Making a good steam fish needs to be marinated with salt, turmeric, soya sauce, garlic powder, garlic and onions outside and inside. If your pampano does not have a fresh smell then put some Chinese cooking wine inside. It will make the fish taste better. If the pamapno is fresh, you do not need to put any cooking wine. The Chinese cooking wine can be bought at a Chinese supermarket. Most of the time I like to steam the pampano fish because it is simple and fast.
To steam a pampano fish, take a portable steamer or a large pan. Pour some water and boil on high heat. Close the lid. When the water starts boiling, Put in the pampano into the steamer. I steam the fish for 8 minutes because it’s a small fish. You can steam it for 1-2 extra minutes to ensure it is properly cooked. Make sure do not over cook the fish or the fish meat 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, be careful taking the plate of steam fish out of the steamer. It is very hot.
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 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 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. Then topped some sliced pieces of orange peppers.
(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.
5. Take a couple of green beans and wash it. Then place it around the steamer. Close the lid.
6. Cook the fish for 8 minutes for a small fish and a large fish 12-13 minutes.
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. 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.

Stir-fried corn with mix peppers and onions

This is the easiest dish to make. It does not take long and you can have this dish in no time. When you come home from work and you want to make something fast to eat, you can make this stir-fried corn with mixed peppers and onions. I used a can of corn, but you can use frozen corn. I took some red and yellow mix peppers can cut them into round pieces and also sliced some onions pieces.
To make this dish, I took a large pan. Turn on the heat to high, when the pan is hot I put in some oil and pour in some onions. I stir until they are done. Then I put in the corn and stir a bit. I put in the mix of peppers and stir a bit. Keep an eye on the pan because they cook really fast. When it is done, I pour them into a plate and place it on the table.
Kids and adults would love this dish a lot. It is a fast dish to make. When you have no idea what to make on that day. This could be the perfect recipe to make. I really like this dish a lot. You can have this for lunch or dinner. You can eat this with rice or noodles, whichever you choose as your desire. It is a very delicious and fast dish that you should try and make. Try the recipe and enjoy.

Prepare the corn:
1. Take a can of corn.
(Note: You can use any type of can corn of your choice)
2. Use a can opener and open the can.
3. Take a strainer and pour all the corn into the strainer to drain out the water.
4. Rinse the corn.
5. Put a bowl under the strainer to prevent the water from dripping everywhere.

Preparing the mixed bag of small peppers:
1. In the fridge, take the mix-bag of peppers.
2. Rinse the peppers.
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. Take the bowl of sliced peppers and set it aside.

Preparing the onions 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 the fridge, take out some green onions. Wash the green onions.
5. Cut the green onions into small pieces and set it aside.

Cooking process:
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 in some onions and stir until done.
5. Pour the corn into the pan and use a cooking spatula to stir a bit.
6. When the corn is almost ready, pour in the mix small peppers.
7. Stir everything together until ready.
8. Once it is ready, turn off the heat and pour it onto a plate and set it on the table.
9. Enjoy.

Steamed eggs topped with green onions

This is a plate of steamed eggs. It is a simple and fast dish to make. I recommend using large eggs because you can have more to eat and it can make a smooth steaming of eggs. I really like this dish a lot.
 When you come home from work and you want to make something simple and fast, you can make steam eggs. You can also cook some rice in a rice cooker, to match this steam egg dish as a great combination.
To make this dish, I used 5 large eggs. Wash the eggs and use a cloth to dry it clean. Crack the eggs into a large measuring cup. Beat the eggs. Look at the measuring cup to see how much is the amount of egg mixture in the measuring cup. Pour the egg mixture into a large bowl.
Pour warm water that has been boiled into the measuring cup of the same amount of egg mixture. Then pour it into the large bowl of egg mixture. Then another half cup into the mixture too! Mix it.  
 To add the taste to the egg mixture, I put in a bit of salt, oil, and light soya sauce.  I used a teeth knife to mix the sauce into the egg mixture. Using a knife can mix the egg better. When it is all mixed together. I pour it into a large plate.
To cook the steam eggs, I take a large pan and put it on the stove. Put some water and a steam rack in the large pan and close the lid. Turn the heat to high. When the water starts boiling, put in the plate of steam eggs. Turn the heat to medium low. Do not close the lid. Let it open a bit by holding it with a chopstick or wooden spoon. Cook steam eggs for 10-12 minutes. When it is done. Use a knife and feel the center. If it does not crack that mean the egg is ready. If you like. you can sprinkle some green onions on top of the steam eggs or you can leave it the way it is. Once it is ready, use a kitchen mitten and take the steam egg out and put it on the table.
Kids and  adults would love this dish a lot. Eating the steam rice with the steam eggs, you can mix it together and it will taste so good and delicious that will make you want to have some more. You can have this for lunch or dinner. Once you make this a couple of time, you will know how easy this dish can be. Try the recipe and enjoy.

Preparing the steam egg mixture:
1. Take out 5 large eggs from the fridge. Crack it in a bowl and beat it
2. Pour the egg into a measuring cup, to see how much water you need to put.
3. Put in the same amount of water as the egg measurement. Then put another
half water.
4. beat the bowl of eggs well
5. Put in some soya sauce, oil and salt
6. Mix it well, without any egg yolk or white in the bottom.

Steam the eggs:
1. Take out a large pan. Put some water into the pan and a steamer rack.
2. Turn the heat to high.
3. Wait until the water starts boiling.
4. When the water starts boiling, put the place of steam eggs in the steamer.
5. Turn the heat to medium.
6. Do not close the lid. Let it open a bit by holding it with a chopstick or wooden spoon.
7. Cook it for 10-12 min on medium low heat.
8. When it is ready use a knife or chopsticks and feel the center.
If it does not crack that means it is good and ready.
9. Use a kitchen mitten or a plate clipper and take out the steam eggs and put it in the table.
10. Wash some green onions. Place it onto a cutting board and cut the green onions into pieces.
11. Sprinkle some green onions on top of the steam eggs.
12. Now you have a steam eggs enjoy.

Pampano fish toppes with ginger, onions and green onions

This is a steamed pampano fish topped with ginger, onions and green onions. You can find pampano fish at a Chinese supermarket. It usually comes in a frozen package. Sometimes when you choose pampapno fish it comes in small and big in the package. If you buy big, you can have more to eat compare to eating a small pampano fish. When buying a forzen fish, most of the time it needs to be clean. When you learn how to clean a fish, you will get the hang of it and can clean any kind of fish.
Making a good steam fish needs to be marinated with onion salt, soya sauce, garlic powder and garlic and onions outside and inside. If your pampano does not have a fresh smell then put some Chinese cooking wine inside. It will make the fish taste better. If the pamapno is fresh, you do not need to put any cooking wine. The Chinese cooking wine can be bought at a Chinese supermarket. Most of the time I like to steam the pampano fish because it is simple and fast.
To steam a pampano fish, take a portable steamer or a large pan. Pour some water and boil on high heat. Close the lid. When the water starts boiling, Put in the pampano into the steamer. I steam the fish for 10 minutes because it’s a small fish. You can steam it for 1-2 extra minutes to ensure it is properly cooked. Make sure do not over cook the fish or the fish meat 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, be careful taking the plate of steam fish out of the steamer. It is very hot.
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 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 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. Then topped some sliced pieces of orange peppers.
(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.
5. Take a couple of green beans and wash it. Then place it around the steamer. Close the lid.
6. Cook the fish for 8 minutes for a small fish and a large fish 12-13 minutes.
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. 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.