simple!!

Grass Carp is always available at a Hong Kong supermarket. This fish has its own unique (and strong) smell, and I wanted to find some delicious recipe for it. I put together this recipe while thinking of a steamed meal using Doubanjiang that I had at a restaurant.If the fish seems a little smelly, try placing some Japanese leek underneath the fish when you steam it in Step 3. That will help lessen the smell and allow the heat to penetrate the fish better. If you use Douchi (Fermented Black Beans) instead of Doubanjiang, add the other sauce ingredients after stir frying the douchi, ginger, garlic, and leek in a little oil to bring out the aromas. For 2 servings. Recipe by Bakaryau

Yummies hong kong beef brisket, mush try

You can make a great dish using leftovers that you have in your refrigerator.You can substitute the spinach with bok choy or some other leafy vegetables, and it will still be delicious. Recipe by Buranchibiggu

Hong Kong top food pick! Easy, low maintenance, will please people thinking its so hard in making this at home.

I thought this up when I wanted one more vegetable-based side dish. The kids loved it. Unfortunately, the price of greens has recently shot up (=_=) so it's been a while since I've made it. When the I can get a good deal, I want to make this again.In Step 4, the photo shows this dish garnished with ham. The juices from the ham enhance the flavor.This dish doesn't take much time; once the seasonings are added sauté briefly.When serving guests, try adding seafood instead of ham. Recipe by Kuserare-to

This one is fun. A pound of Lemon grass stalks and leaves contain two teaspoons of strong, pungent, pure lemon grass oil, one teaspoon is released in oil which flavors a full cup of mild grapeseed oil, turning it into fragrant lemon grass oil for cooking, stir frying, massage, and aromatherapy. The stalks retain the other teaspoon of oil and flavors for cooking. Stays fresh for two years without turning rancid, gets stronger every month from stalks left in bottle and jar. Use the stalks left in the jar also for stir frying. This method is technically called hot oil infusion, or making lemon grass confit.

Lemongrass makes a sturdy year round indoor kitchen window herb for fresh cooking. Two plants grow faster than our annual herbal needs. We harvest and dry the yellow tips and use the green parts. The fresh leaves can be shredded in your coffee grinder to use as lemon grass spice in stir fries. We also extract citronella oil the slow and lazy way by sticking dried lemon grass stalks in a bottle of neutral tasting grape seed oil, to fry with.When grown outdoors in pots, one Egyptian Lemon grass plant contains enough citronella oil to make a citronella candle that repels mosquitos and flies on the porch outside. We extract the oil simply by wet steaming the grass stalks in a cast iron pan with a glass bowl, cool till oil is solid and mix with beeswax pellets, then melt. A pound of lemon grass makes a teaspoon of citronella oil. A teaspoon of oil makes a one pound candle, enough for a year.We have grown the same two plants for fifteen years now. Once a year, we split the plants, grow indoors over winter, plant one or two outside in spring.#GoldenApron23

I created this dish to warm me up during the cold season.Cooking somen noodles in the same pot as the broth gives it thickness and flavor. You could cook the noodles in a separate pot for a lighter dish.Adjust the amount of kimchi as you like. Recipe by hirobyon

A nice vegetarian side dish that goes well with many dishes.