Steamed tofu topped with onions and ginger

This is the 11th time I have made steamed tofu topped with onions and ginger. It is the easiest recipe to make and not too hard. It does not take long. Most supermarkets sell tofu. Most of the time I get tofu at a Chinese supermarket. It comes in all different kinds of tofu texture. I decided to use firm tofu. Firm tofu are easier to cut. Using soft or medium tofu can break easily when you cut it too hard.
This is the healthiest dish you can make. Steaming tofu is healthier. The tofu is very tasty. I like this dish a lot. I decided add some onions and ginger on the top of the tofu to look nice and colourful.
Kids and adults would love this steam tofu a lot. The best combination that goes well with this dish is rice. You can mix the tofu and sauce in the rice. When you have no idea what to make on that day, you can consider making this steam tofu. A fast, easy dish to make. Try the recipe and enjoy.

Preparing the onions and ginger:
1. Take an onions. Peel the skin
2. Cut the onion in half.
3. Take a slice cutter and slice a couple of onions directly into a bowl.
4. Take a ginger,
5. Take a slice cutter and slice a couple of onions directly into a bowl.
6. Set the bowl aside.

Preparing the tofu:
1. Take 1 pack of Tofu out of the fridge.
2. Open package and drain all the water from the package in the sink.
3. Raise all the tofu and put it on to a steamer plate.
4. Use a knife and slowly cut the tofu into thick square pieces.
5. Repeat the steps for all of them.
6. Marinate with some salt, garlic powder, soya sauce and some flour.
(Note: To coat the tofu with flour on both sides will have less liquid coming out from the tofu.)
7. Place the tofu slanted around the plate and some in the middle and on top.
(Note: If you have leftover tofu and have no space, you can put it on top of the tofu.
9. Put a couple of slices of onions on top of the tofu.
10. Sprinkle some ginger on the top of the tofu.
9. Once all done, set the plate of tofu aside.

Steaming the tofu:
1. Take a large pan out of the cupboard and fill it up with hot water and turn the heat to high.
2. Put a wire rack on the pan.
3. Wait until the water starts to boil. When the water is boiling up. Put in the plate of tofu.
4. Steam the tofu for 10 minutes.
5. When it is ready, take it out with a holder steamer and place it on the table.
6. Enjoy.

Pampano fish topped with green onions and coriander

This is the 18th time I made steamed pampano fish topped with green onions and corinader. The pampano fish smells so good when it comes out of the steamer. It is fresh and from a frozen package. You can buy pampano fish at a Chinese supermarket.
To be marinated the fish I put 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 in it. The Chinese cooking wine can be bought at a Chinese supermarket. Steaming fish is very healthier.
To steam a pampano fish, you have to 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 the pampano into the steamer. I steam the fish for 8 minutes. If it;s a large pampano fish, it needs to be steam for 12 minutes. You can steam it for 1-2 extra minutes to ensure it is properly cooked. 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. Pampano is one of my favorite fish.
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. Once you eat this steam pampano fish, you will like it a lot. Try to make this fish, and you will enjoy 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.
5. Take a couple of green beans and wash it. Then place it around the steamer. Close the lid.
6. Cook the fish for about 12-15 minutes.
( Note: A small size fish cooking time takes 10 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. Take some coriander. Wash it very clean and
11`. Use a plate clipper or kitchen mittens, take out the steam pampano fish and place it on the table.
12. Enjoy.

Pampano fish topped with onions, green onions and coriander

This is the 17th time I made steamed pampano fish topped with green onions and corinader. The pampano fish smells so good when it comes out of the steamer. It is fresh and from a frozen package. You can buy pampano fish at a Chinese supermarket.
To be marinated the fish I put 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 in it. The Chinese cooking wine can be bought at a Chinese supermarket. Steaming fish is very healthier.
To steam a pampano fish, you have to 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 the pampano into the steamer. I steam the fish for 8 minutes. If it;s a large pampano fish, it needs to be steam for 12 minutes. You can steam it for 1-2 extra minutes to ensure it is properly cooked. 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. Pampano is one of my favorite fish.
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. Once you eat this steam pampano fish, you will like it a lot. Try to make this fish, and you will enjoy 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.
5. Take a couple of green beans and wash it. Then place it around the steamer. Close the lid.
6. Cook the fish for about 12-15 minutes.
( Note: A small size fish cooking time takes 10 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.

Milk-fed veal shoulder on the back (beef)

This is milk-fed veal shoulder on the back, beef and onions is very delicious and easy to make. I decided to cook four pieces of milk-fed veal shoulder on the back beef. Cooking more can have more to eat during the day.
The milk-fed veal shoulder on the back can be found at the supermarket. If you had ever eaten this beef, you would know what this beef would look like. When you cook it to the right texture, it will not become tough.
To cook the milk-fed veal shoulder on the back of beef. All you need to do is cook as you would fry a steak. At the bottom, I have the steps on how to cook the milk-fed veal shoulder on the back of beef. It is not tough, and it is very delicious. I like it a lot.
Kids and adults would love this milk-fed veal shoulder on the back, beef, and onions dish. This is a perfect combination dish that goes well with noodles or rice. Whatever you choose as your desire. If you have never made this dish, give this a try. Once you eat it, you will like it a lot. Try the recipe and enjoy.

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.

Milk-fed veal shoulder on the back (beef):
1. Take out a frying pan and place it on the stove.
2. Turn the heat to high.
3. When the pan is hot, put in some oil.
4. Turn the heat to middle low
5. Put in a bit of onions and stir until they are done.
6. Use a tong and place all the milk-fed shoulder on the back on to the frying pan.
7. Use the tong and twirl the beef around the pan on the heated area until it is a bit dark
8. Repeat the same thing.
9. Turn it to the other side and twirl around the pan.
(Note: Make sure all the beef are press flat to the pan.)
10. Fry pan each side until you do not see rare colour.
( Note: If you like the milk-fed veak should on the back beef to be well-done, you can cook it a bit long
oto be sure it will be well-done.)
13. Once it is cook to the right texture, turn off the heat and place it onto a plate.

Baked chicken tenderloin wrapped with bacon

This is the 2nd time I baked a chicken tenderloin wrapped with bacon. I decided to use two chicken tenderloins. I used the chicken tenderloin from the Giant Tiger brand. Looking at the chicken tenderloin wrapped with bacon makes me very hungry.
The oven has to be pre-heated before baking the chicken tenderloin. Pre-heating the oven can save time in baking too long. Prepared a baking tray with parchment paper. Bake as much as you need. I baked 2 pieces of chicken tenderloin. This time I added oil on the baking sheet and spread it around the top and bottom. Then added some flour. Make sure it is coated everywhere. Put it in the oven and bake for 30 minutes. Every 10 minutes, flip the chicken tenderloin over and bake till the end of the timing. Leave it in the oven until you are ready to eat. Leaving it in the oven will keep it warm, and it will not get cold.
When you are ready to take it out. Use a tong and put all the chicken tenderloin onto a plate and place it on the table. When you want a piece, cut them into pieces. If you like, you can cut all the chicken tenderloin into pieces.
Kids and adults would love this chicken tenderloin. You can have it for lunch or dinner. You can have it with rice or noddles. I really like this dish a lot. It is very tasty and delicious. The chicken tenderloin is one of my favorite food.
Another way of eating the chicken tenderloin is making a sandwich. Kids can also have fun creating their chicken tenderloin burgers with an adult’s help in putting the ingredients in for them.
Making a chicken tenderloin is simple. It is already prepared and just put in the oven and bake for 30 minutes. Just flip it over every 10 minutes. Very simple, and it saves time. Try the recipe and enjoy.


Chicken tenderloin (Giant Tiger brand):
1. Preheat oven at 350F (190 degrees)
2. Take the frozen chicken tenderloin out of the freezer.
3. Open the package and take as many chicken tenderloin as needed to eat.
4. Take a baking tray. Put some parchment paper.
5. Put the frozen chicken tenderloin onto a baking tray,
6. Marinate some oil and flour on both side of the chicken tenderloin.
6. When the oven is very hot, open the oven and put the baking tray into the oven.
7. Bake the Chicken tenderloin for 30 minutes.
8. Every 10 minutes. Flip the chicken tenderloin over.
9. Bake the chicken tenderloin until the oven finishes baking.
10. Once finished. Take out the tray of chicken tenderloin. Place whole whole pieces on to a glass bowl.
11. Place 2 chicken tenderloin onto a cutting board and cut into pieces.
12. Put the chicken tenderloin pieces around the glass bowl.
13. Enjoy.

Steamed pampano topped with ginger and green onions

This is the 15th time I made steamed pampano fish topped with green onions. Usually you can find pampano fish at a Chinese supermarket or any store that sells this type of fish. The pampano fish smells so good when it comes out of the steamer.
Making a good steam fish needs to be marinated with salt, turmeric, soya sauce, garlic powder, garlic and onions outside and inside. 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 in it. The Chinese cooking wine can be bought at a Chinese supermarket. Steaming fish is very healthy than frying it in a pan.
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. You can steam it for 1-2 extra minutes to ensure it is properly cooked. 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. Once you eat this steam pampano fish, you will like it a lot. Try to make this fish, and you will enjoy 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.
5. Take a couple of green beans and wash it. Then place it around the steamer. Close the lid.
6. Cook the fish for about 12-15 minutes.
( Note: A small size fish cooking time takes 10 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.

A bowl of rice noodles with assorted Japanese fish balls, Swiss chard, Chinese mushroom, bean curd knot, and potatoes.

This is rice noodles. There are similar to this kind of noodles, but they come in different kinds of brands. It is very simple to make, and It does not take long, and you can have these noodles in less than 20 minutes. You can make a chicken broth to have a better texture of the noodles. It’s very delicious, and I like it a lot. I decide to eat them just the noodles and chicken broth without putting anything else. This is one of my favourite noodles.
The noodles cook, ready fast. All you need to do is boil the water in a pot. Once the water is boiling, add 2-3 sheets of cornstarch stick noodles. Once it is boiling, immediately turn off the heat and let it cook by itself for 10 minutes. Do not overcook the noodles or else it will become too soft. Once it is done, pour it in the strainer and rinse it with cold water until it is completely cold. Now you can eat.
I used an old rice cooker with a congee function. I decided to boil some assorted Japanese fish balls, Chinese mushrooms, pork, potatoes, Swiss chard and bean curd knots. I just put everything in the rice cooker to boil. At the bottom I have the recipe on how to prepare and boil them in a rice cooker. A very simple and healthy way of making food. The water that is left in the rice cooker, you can use it as a base soup for the noodles. If you don’t like the soup, you can make a chicken broth using the chicken broth. The assorted Japanese fish balls, Chinese mushrooms and bean curd knots can be found and bought at a Chinese supermarket.
The rice noodles has to be heated the microwave, I have a 950 watt microwave and will be Heating it for 3 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 rice noodles with assorted Japanese fish balls, Swiss chard, Chinese mushroom, bean curd, and potatoes. 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 assorted Japanese fish balls, Swiss chard, Chinese mushroom, bean curd knot, and potatoes. 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 just freeze it in the freezer. This is such a wonderful bowl of noodles that you should try and make.

Making the rice noodles:
1. In the cupboard, take out a large pan or a pot and place it on the stove.
2. Put some water into the large pan or pot.
3. Turn on the heat to high. and cover the lid.
4. Just wait until the water is boiling.
5. Once the water is boiling, sprinkle some salt and stir.
6. Put in two sheets of rice noodles and close the lid.
7. When it is still boiling, turn off the heat. Let it sit and cook for 10 minutes.
(Note: Don’t let the noodles cook too long, or else it will become too soft.)
8. When the noodles are ready, take a strainer and put it in the sink and
pour the noodles into a strainer.
9. Rinse the noodles until they are completely cold.
10. Take a strainer of noodles over a bowl to prevent the water from dripping everywhere.

Cooking Chinese mushrooms in an instant pot.

1. Take an instant pot and put it on the table.
2. Plug the plug.
3. Put some water. The amount you need to cook the Chinese mushroom.
4. In the cupboard, take the package of Chinese dry mushrooms. |
5. Take as much dry mushroom as needed to cook, put it in a strainer and rinse the mushrooms.
6. Pour it into the instant pot and close the lid.
7. Press the manual button and set the time to 12 minutes.
8. Once 15-minute finish. It will release the pressure of the value.
9. (Note: Don’t open the pressure cooker lid while it is pressuring-cooking or else it will explode.)
10. Once done and the gray thing drops to the bottom, that means it is ready. Open the lid
11. Taste a piece of Chinese mushroom to check if it is the desired texture.
12. If you prefer tender, pour out the water and Chinese mushroom into a strainer.
13. Fill the instant pot with water. Pour the Chinese mushroom back into the instant pot.
14. Press the saute button, and it will manually turn on and cook itself.
15. When the water starts boiling, press the cancel button. Place the lid back on the instant pot and leave it to soak in the water for 30 minutes.
16. When 30 minutes are up, it will be tender.
17. Now it is ready to use.

Preparing to speed up the bean curd knot:
1. Take a bowl.
2. Take the package of bean curd knot.
3. Open the package and pour as much bean cud knots needed to eat.
4. Soak the bean curd knots over water and place it in the microwave.
5. Heat it up for 8 minutes or until the water starts boiling.
(Note: Different microwave wattage heating time can be different.)
6. When ready, take it out and set it aside.

Preparing the potatoes:
1. In the bag of potatoes, take 3 potatoes out of the bag and put them in a mixing bowl.
2. Take a knife peeler and peel the potatoes skins. Each potatoes, that is peeled, put in the mixing bowl.
3. Soak it in water for a few minutes. Pour the bowl of water out of the sink.
4. Place the potatoes on a cutting board. Cut the potatoes into pieces.
5. Rinse the potatoes, place it back into the mixing bowl and set them aside.

Washing the Swiss chard:
1. In the fridge, take out a package of Swiss chard.
2. In the cupboard take out a strainer and a big container to
wash the wash Green.
3. Place the large container in the sink. Take the strainer and place it
on the other sink.
4. Take the Swiss chard out of the package and place it in the big container.
5. Wash all the soil off the Swiss chard and throw the container of water outside.
(Note: If grown in the garden can have a lot of soil. When you buy from a store it might not
have a lot.)
6. Open each Swiss chard 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 Swiss chard 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.
9. Cut the Swiss chard’s in half and separate the stems and leafs in two different strainer or bowl.
10. Fill the container with water and wash the green mustard 3-4 times and put it aside
(Note: make sure it is all clean and have no dirty stuff.)
11. Wash the stems 2-3 times and put it aside.

Preparing the pork:
1. Take the pork package, use a tong take as many as you needed and put it on the cutting board.
2. The rest is leftover. Wrap it with a plastic wrapper and put it in the freezer.
3. If you already have pork in the freezer, take the pork out of the freezer, put it in the microwave to defrost.
(Note: Different microwave wattage and defrosting time can be different.)
4. Put on some dishwasher gloves.
5. Take a knife and cut the pork into pieces. Put it into a bowl and set it aside.

Marinating the pork:
1. Take the bowl of pork and a tong.
2. Sprinkle some salt and mix. Put a lot of garlic powder and a bit of soya sauce together, and mix well.
3. Put some cornstarch. Mix until you do not see any more cornstarch.
(Note: Make sure all the cornstarch is coated in the pork.)
4. Put some flour. Mix until you do not see any more cornstarch.
(Note: Make sure all the flour is coated everywhere in the pork.)
5. When it is all mixed, set the bowl aside.

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

Boiling the assorted Japanese fish balls, Swiss chard, potatoes. Chinese mushrooms, bean curd knot, and pork: (Using an old rice cooker with congee function)
1. Take out an old rice cooker with a congee function or a rice cooker.
2. Plug in the plug.
3. Pour in some water.
4. Turn on to rice cook.
5. When the water starts boiling, put in the assorted Japanese balls,
6. When the rice cooker starts to boil and the Japanese balls expand big and floats on the top it means it is ready.
7. Use a skimmer scopper, and scoop up all the Japanese balls onto a bowl.
8. Put in the Chinese mushrooms, bean curd knot pork, potatoes and Swiss chard.
9. When the water starts boiling again, wait for 2 minutes to be sure it is properly cook.
10. Use a skimmer scopper, and scoop up all the Swiss chard, Chinese mushrooms, pork and bean curd onto the same bowl.
11. Use a knife and insert it into the potatoes. If it goes through it means it is ready. If not then you will need to boil it a bit longer.
12. Once ready, take a skimmer and scoop up all the potatoes onto the same bowl and place it on the table.

Making the bowl of noodles:
1. Take a bowl.
2. Put as many 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 noodles is heated up, take it out.
5. Put in 3-4 pieces of assorted Japanese fish balls, some Swiss chard on the side. 3-4 pieces of Chinese mushroom, bean curd knot, 2 pieces of pork and 4-5 pieces of potatoes
6. In the rice cooker, use a spoon scooper and scoop the soup into the bowl of no0dles.
7. now you have a bowl of rice noodles with assorted Japanese fish balls, Swiss chard, Chinese mushroom, bean curd knot, and potatoes.
8. Enjoy.

Pan-fried pangasius fillet topped with onions and green onions

This frozen This frozen pangasius fillet is very delicious and tasty. There are many different ways of cooking the blue cod fillet. I decided to pan-fry the pangasius fillet, to have a flavoured taste of fillet. Marinating the blue cod fillet will make the fish taste better. While cooking the pangasius, I sprinkle some green onions on top. If this is your first time cooking a frozen fillet fish. Once you get the hang of it, you can cook any fish fillet.
Kids and adults would love this pangasius fillet a lot. You can have this pangasius fillet with rice and some vegetables on the side would be a good matching combination dish. If you like eating cod fillet, you should try making this pangasius fillet. Try the recipe and

Marinate the pangasius fillet:
1. Take the frozen blue cod filet out of the freezer.
2. Open the package and take the frozen pangasius fillet out of the package.
3. Place it on the cutting board. Slowly separate the pangasius apart and place it nicely apart on the cutting board.
4. Sprinkle some salt, garlic powder, pour some light soya sauce and rub all over and sprinkle some turmeric.
5. Put some flour and coated it everywhere on the pangasius.
6. Use a tong and flip the pangasius over and repeat the same steps.
7. When it is all marinated, set it aside.

Preparing the onions and green onions:
1. Take an onion.
2. Peel the skin
3. Cut the onion in half.
4. Put the onions on the side and cut into pieces.
5. Take some green onions. Wash it very well.
6. Place it on the cutting board and cut into small pieces.

Cooking the pangasius fillet:
1. In the cupboard, take out the non-stick frying pan and place it on the stove.
2. Turn the heat to medium-low
3. When the pan is hot, put in some oil.
4. Use a tong and put all the pangasius fillet into the frying pan
(Note: If the pangasius fillet does not have enough space to fit in the pan, Just cut it in half and place it in the pan.)
5. Let it cook by itself on one side for 6-7 minutes.
6. Turn the pangasius fillet over and cook it for 6-7 minutes.
7. Sprinkle some green onions on the top of the pangasius fillet.
7. If you feel the pangasius fillet well cooked then, that means it is ready.
If it’s not, you need to cook it a bit longer.)
8. Turn the heat off the frying pan and put all the pangasius fillet onto a plate and place it on the table.
9. Enjoy.

Steamed whole Chicken

This is the 5th time I made a steamed whole chicken. I decided to bought a big whole chicken. Buying a whole chicken can have more to eat. If you have cleaning a whole chicken before. It is very simple.
All you need to do is open the package. Take one whole chicken. Rinse the chicken. Open up the inside and take all the dirty stuff out. Make sure it is very clean inside. Put salt and Chinese cooking wine all around the chicken. Rub it all around the chicken. Then let it sit for 5-10 minutes to get the chicken smell away. Then rinse the chicken. Place it in a bowl to drain the water out.
If you like, you can marinate the chicken with some salt and cooking wine. You can also put some onions and gingers on top of the chicken. It is optional. I prefer marinating it and putting onions and ginger on the top.
To steam the whole chicken, take a large pan. Put in some water. Place a wire rack and close the lid. When the water starts boiling, place the chicken into the steamer. It needs to be steam for 30 minutes. When done, check and see if there is still some blood, redness or pink. If there is, then cook it a bit longer. Make sure not to over cook the chicken, or it will become tough. If you still see some pieces are red, not well-done, then you can put it in the microwave to heat it up. Different microwave heating time can be different. The chicken came out of the steamer nice and beautiful. This time I made it perfectly and well done.
To cut the whole chicken into pieces, put some plastic kitchen gloves on, and cut the chicken into pieces using scissors and place it in a large plate. If you do not want to cut the whole chicken into pieces all at once, you can cut the chicken piece that you want to eat.
Kids and adults would like this steam whole chicken. Steaming chicken is better and healthy. The best combination that goes well with chicken is rice. You can mix the chicken in the rice, and it will taste so good and delicious. It will make you feel more hungry that you want to have more. You can have this for lunch or dinner. Once you eat this whole chicken, you will know how amazing this chicken would taste. Try the recipe and enjoy.

Direction Cleaning:
1. Put on a pair of dish washer gloves
2. Take the chicken out of the package
3. wash the chicken.
4. Take a scissors and cut out some of the fatty skins from the chicken
mostly from the butt part.
5. Take out all the dirty stuff in chicken.
6. Rinse the chicken inside until it is clean.
7. When you see if it is still dirty clean it some more.
8. Put some some salt all around the chicken and some chicken cooking wine.
9. rub it all around, so it would not stink. Wait for 5-10 minutes.
10. Rinse the chicken again.
11. put the chicken in a plastic bowl to let the water out.

Direction Cooking:
1. Put the chicken on a plate.
2. Take a large pan and put it on the stove.
3. Put some cold water.
4. Place a wire rack in the large pan.
5. Close the lid and turn the heat to high.
6. When the water starts boiling, put the plate of whole chicken into the large pan.
7. Close the lid.
8. Cook the chicken for 30 min
9. Do not overcook the chicken or else it will get old
10. When it is done. Take it out and place it on the table.
11. If You like you can cut the whole chicken into pieces and put it onto a plate
11. If you see the chicken still have some redness or pink that is not well done, you
can heat it in the microwave.
(Note: Heating up the chicken depends on your microwave wattage. The heating time can be
different.)
12. Now the chicken is ready.
13. Enjoy.

Steamed tofu topped with onions and green onions

This is the 10th time I have made steamed tofu. It is the easiest recipe to make and not too hard. It does not take long. Most supermarket sells tofu. Most of the time I get tofu at a Chinese supermarket. It comes in all different kinds of tofu texture. I decided to use firm tofu. Firm tofu are easier to cut. Using soft or medium tofu can break easily when you cut them too hard.
This is the healthiest dish you can make. Steaming tofu is better than frying tofu from a pan. The tofu is very tasty. I like this dish a lot. I decided to sprinkle some green onions on the top of the tofu to look nice and colourful.
Kids and Adults would love this steam tofu a lot. The best combination that goes well with this dish is rice.You can mix the tofu and sauce, in the rice. When you have no idea what to make on that day, you can consider making this steam tofu. A fast, easy dish to make. Try the recipe and enjoy.

Preparing the onions and green onions:
1. Take an onions. Peel the skin
2. Cut the onion in half.
3. Take a slice cutter and slice a couple of onions directly into a bowl.
4. In the fridge, take out green onions.
5. Wash the onions and cut it into small pieces.
6. Put the green onions into a bowl and set it aside.

Preparing the tofu:
1. Take 1 pack of Tofu out of the fridge.
2. Open package and drain all the water from the package in the sink.
3. Raise all the tofu and put it on a strainer and set it aside.
4. Place the tofu on a cutting board and cut the tofu into thick square pieces.
5. Repeat the steps for all of them.
6. Place the tofu on a cutting board and marinate both sides with some paprika, onion garlic, soya sauce and some flour.
7. Take a steam plate.
8. Place the tofu slanted around the plate and some in the middle and on top.
(Note: If you have leftover tofu and have no space, you can put it on top of the tofu.
9. Put a couple of slices of onions on top of the tofu.
10. Sprinkle some green onions on top of the tofu.
9. Once all done, set the plate of tofu aside.

Steaming the tofu:
1. Take a large pan out of the cupboard and fill it up with hot water and turn the heat to high.
2. Put a wire rack on the pan. Put the plate of tofu in the steamer.
3. Wait until the water is boiling. When the water is boiled up. wait
for 12-13 min for it to cook well.
4. While you are waiting, you can cut up some green onions.
5. When it is ready, take it out with a holder steamer and place it on the table.
6. Sprinkle some green onions on top of the tofu.
7. Enjoy.