An irresistible combination of the delicate flavors of the Alaska pollock, the earthy scent of the bell pepper and the rich buttery savour of the pine nuts makes this fish dish unbeatable!

1. Cut the fish fillets into the small cube size of pine nuts. Mix the fish cubes with the marinade and rest for 30 minutes. Cut the cucumber, bell pepper and spring onion into the size of the fish cubes.
2. Fill a skillet with some oil and heat until hot. Add in pine nuts and fry until they are golden. Remove and drain.
3. Heat the oil in the same skillet to about 110C/230F. Lower the marinated fish cubes into the skillet and stir gently. As soon as all the fish cubes have seperated, remove them with a slotted ladel and drain. Leave 2 teaspoons of oil in the skillet and heat up.
4. Add in chopped spring onions and stir briefly. Stir in diced sweet peppers, and then the rice wine, salt, fish cubes, diced cucumber and pine nuts, stirring gently. Add in the cornstarch-water mixture. Stir until well combined. Drizzle sesame oil over and stir until blended.

Fish Cubes And Pine Nuts / 松仁鱼米

A wonderful combination of tangy taste, watery, and crunchy texture, bell peppers are excellent sources of vitamin C and vitamin A----two very powerful antioxidants. In addition to providing the vitamins that convert homocysteine into other beneficial molecules, bell peppers also provide fiber that can help lower high cholesterol levels, another risk factor for heart attack and stroke. WHFoods

1. Soak dried shrimps in water for about 10 minutes. Drain. Devine and finely chop the shelled shrimps. Then mix in the dried shrimps and ground meat. Chop until the whole mixture is fully incorporated. Add in sugar, salt, white pepper and cornstarch and stir vigorously until the mixture is elastic.
   
2. Lightly dust the inside of bell pepper wedges with cornstarch. Fill each pepper wedge with the mixture, mounding slightly. Pat the top with a bit cornstarch.
   
3. Heat up a skillet with some oil. Place the stuffed pepper wedges, filling upside down, in the skillet and pan-fry for about 3-5 minutes. Gently shovel the bell peppers to the sides. Leave half tablespoon of oil to stir-fry ginger, garlic and black beans until fragrant. Pour in water, season with salt and sugar and cover to simmer for 5-8 minutes. Arrange the peppers on a serving dish and thicken the sauce with the starchy solution. Spoon over the stuffed bell peppers and serve.

Pan-Fried Stuffed Bell Peppers "Can't find a Recipe? Check out Reader's Digest Canada."

In Chinese tea culture, semi-oxidised oolong teas are collectively grouped as qīngchá (Chinese: 清茶; literally "clear tea"). Oolong has a taste more akin to green tea than to black tea: it has neither the rosy, sweet aroma of black tea nor the stridently grassy vegetal notes that typify green tea. It is commonly brewed to be strong, with the bitterness leaving a sweet aftertaste. Several subvarieties of oolong, including those produced in the Wuyi Mountains of northern Fujian and in the central mountains of Taiwan, are among the most famous Chinese teas.

1. Brew a cup of Oolong tea with 5 grams of tea leaves. Reserve 40 ml tea drink and 2/3 tablespoon of brewed tea leaves. Set aside for later use.
2. Chop the tea leaves very fine and mix with the ingredients for the filling. Cover and store in the fridge.
3. Sift the flour in a mixing bowl, pour in the boiled Oolong tea (use a microwave to warm up if it is cold), use the chopsticks to stir, then add 25 ml cold water in 2-3 times until a smooth and soft (like your earlobe) dough forms.
4. Cover with a plastic wrapper and let stand for 30 minutes. Portion the dough into 10-11, each about 16 grams.Place the portioned dough on a lightly floured board, press flat and roll out thinly with a rolling pin, place a tablespoon of filling on it, roll up and form into a roll like a pencil. Again roll it into a circle about 3-4 cm in diameter. Let stand for 30 minutes.
5. Heat a frying-pan wok over a medium flame. Put the pancake into the pan and cook it until golden brown at the both sides.

Oolong Tea Rolls

Mung bean starch, which is extracted from ground mung beans, is used to make transparent cellophane noodles (also known as bean thread noodles, bean threads, glass noodles, fen si (粉絲), tung hoon, miến, bún tàu, or bún tào). Cellophane noodles become soft and slippery when they are soaked in hot water. A wider variety of cellophane noodles, called mung bean sheets or green bean sheets, are also available. In Korea, a jelly called nokdumuk is made from mung bean starch; a similar jelly, colored yellow with the addition of gardenia coloring, is called hwangpomuk. In Northern China, Mung Bean jelly is called Liangfen (凉粉, means chilled bean jelly), which is very popular food during summer. Jidou_liangfen is another flavor of Mung bean jelly food in Yunnan, Southern China. Wikipedia

1. Mix well mung bean starch powder, water and salt in a medium pot, place it over the medium heat, cook for 8-12 minutes, stirring constantly, until the mixture turns into a thick paste. Remove and pour into a heat resistant rectangular plastic box. Allow it to cool completely at the room temperature.
2. Mix all the ingredients of the dressing in a bowl. Once the mixture is set, turn it onto a cutting board and slice thinly. Place the sliced jelly in a large bowl, and pour the prepared dressing over, toss gently to combine. Garnish with coriander and cherry.

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com

1. Clean the fish and drain. Mix in the marinade and let stand for about 15 minutes. Rinse peppers in cold water and then remove stem and seeds. Cut into small chunks. Combine all the sauce ingredients in a small bowl.
2. Heat some oil in a heavy pan until hot. Gently lower in fish and pan-fry until golden on each side. Drain on a kitchen towel and set aside.
3. Leave 1 tablespoon of frying oil in the pan and add in minced garlic and ginger root slices. Stir until fragrant and add in red pepper and prepared sauce. Stir well. Return the fish to pan, and add in pineapple chunks and spring onions. Cook for about 1-2 minutes and dish off.

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com

This is a quick, spicy and flavourful chicken dish made with the ready-made Lee Kum Kee Ma Po sauce, and best served warm with steamed white rice.

• 170 g Chicken breast
• 1/4 tsp Salt
• 1/2 Egg white
• 1/2 tbsp Cornstarch
• 1 stalk Spring onion
• ½ Red bell pepper
• 60 g Lee Kum Kee Ma Po sauce
• 1 tbsp Salad oil

1. Clean the chicken breast and slice them thinly. Add in salt, egg white and cornstarch. Cut the spring onions into chunks and the bell pepper into pieces.
2. Heat up a wok with oil, stir in the sliced chicken. Add in the spring onions, bell pepper pieces and Mapo sauce. Stir until all the ingredients are well-combined and cooked.

General Tso's Chicken is not really a Chinese dish, but actually an American creation. It is a sweet deep fried chicken dish served in American Chinese restaurants.

1. Rinse the chicken breast and pat dry with kitchen paper. Cut into the inch dices and place them in a bowl. Add in salt, egg and 1 tablespoon of cornstarch. Stir until well mixed and set aside for 20 minutes. Mix the ingredients for the sauce in a small bowl and save for the later use.
2. Fill a large skillet with enough oil and heat until very hot. Coat the chicken dices with cornstarch and deep-fry until golden and crispy. Drain on paper towels.
3. Leave a small amount of oil in the same skillet and heat until hot. Stir in garlic, chillies and spring onion chunks. Stir-fry briefly. Return the chicken, bell peppers to the skillet and pour the prepared sauce over. Stir until all well combined. Remove and serve with steamed rice.

The lotus root is a root vegetable that is indigenous to Asia, and is found underwater. The meat of the lotus root has a texture that is slightly crunchy, and mildly sweet. They can be eaten as fruit, sliced and stir fried, or stuffed with glutinous rice in its flue-shaped holes and steamed as dessert. Tender young lotus roots are good for salads while starchy mature lotus roots are good for making soups.

Lotus roots helps stop diarrhea, clears Heat and improve appetite. They contain much iron, vitamins B & C. The rich fibre content of lotus roots stimulates peristalsis and relieves constipation. Drinking 2 to 3 glasses of lotus root juice a day can stop bleeding of the esophagus an stomach (vomiting blood); bleeding of the rectum, intestines or stomach (blood in feces); nose bleeding or gum bleeding. Lotus root soup also serves similar purposes. Patients with high fever can drink it cold, while those with steady temperature should drink it warm. Drinking water chestnut juice mixed with pear juice can help clear phlegm while mixing it with grape juice and carrot juice eases dry tongues. Chinesefood Recipes

1. Stir-fried the finely chopped onion with a bit of butter until fragrant. Mince the ginger and lightly beat the egg. Pat the lotus slices dry with kitchen paper towels. Finely chop the chicken breast, add in stir-fried onion, minced ginger, egg, cornstarch, soya sauce, salt and pepper. Stir vigorously in one direction until the mixture has become thick and elastic.
2. To make a sandwich, spread the meat mixture onto each 8 lotus root slices, and cover with the rest of lotus root slices. Lightly coat each lotus root sandwich with cornstarch. To fry, set a large deep pan half filled with oil on medium heat until hot. Fry the prepared lotus root sandwiches until both sides lightly golden. Remove, drain and place them in a serving dish.
3. Stir all the ingredients of the sauce in a small saucepan on low heat until it has thickened. Pour the sauce over the lotus root sandwiches. Serve.