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辣味红烧非洲鲫鱼 (La Wei Hong Shao Fei Zhou Ji Yu) I have been obsessed with Worcester sauce recently. Whenever I make traditional Chinese pork or beef stew,  I tend to add a small portion of Worcester sauce. Its mild sour taste and special aroma blend so well with the meat. And my experiment with this magic sauce extends to this simple yet tasty tilapia whole fish dish. For more fun cooking ideas, see Recipes by Category . Ingredients 1 tilapia whole fish (available in most grocery stores, gutted and cleaned) 2 tablespoon canola oil 1 tablespoon soy sauce 1 tablespoon sugar 1 teaspoon Worcester sauce 2 cloves of garlic 1 Thai red chili A few slices of ginger 1 green onion (why buy from store? grow your own green onion ) Preparation Time:  5 minutes Cooking Time:  15 minutes Servings: 2 Cooking Steps 1. Get one tilapia whole fish, usually available from grocery stores cleaned and gutted. Each fish weighs typically around 1 lb. Marinate with 1-2% salt overnight for best result, the salt will

炖猪肘子(Dun Zhu Zhou Zi) Pork hock with skin on is one of my favorite cut of the meat.  The easiest way to cook it is to make a soup with it. However, the pork soup method will not give it a lot of flavor, the meat is usually tasteless and need soy sauce or chili sauce to add flavor. Well, I tried this pork stew recipe that is simple enough, yet yields a meat with rich flavor and soft texture.  See more recipes using worcester sauce. For more fun cooking ideas, see Recipes by Category . Ingredients 2 lb. Pork hock with skin on 2 tablespoon canola oil 4 tablespoon soy sauce 4 tablespoon sugar 2 tablespoon Worcester Sauce A few slices of ginger 1 green onion (why buy from store? grow your own green onion ) Preparation Time: 5 minutes Cooking Time:  4 hours Servings: 4 Cooking Steps 1. Get 2 lb. Pork hock with the skin on. Rinse clean. 2. Heat a non sticky wok, add 2 tablespoon canola oil, place the pork hock onto the oil, cover, use medium heat to pan fry for 10 minutes. 3. Flip the hoc

微波炉糯米酒酿(Wei Bo Lu Gui Hua Jiu Niang) Fermented sticky rice is really like a magic food, you can eat it as cool dessert in summer time, or make a soup with egg, Chinese dates to warm a cold winter night. I have published recipe to make fermented rice  already, however, I always feel it is a challenge to cook the sticky rice, until this time, the overall process has been simplified quite a bit. Microwave recipes are such convenient ways to avoid use of pots and pans. For more fun cooking ideas, see Recipes by Category . Ingredients 2 cups of sticky rice 1 wine yeast ball available in Chinese grocery stores) Preparation Time: 10 minutes Cooking Time: 20 minutes Ferment Time: 2 to 7 days Servings: 4 Cooking Steps 1. Get a large microwaveable container, I used a glass container with cover. Sanitize it using dish soap, wash thoroughly including the cover. 2. Measure 2 cups of sticky rice and 3 cups of water, add to the bowl.Stir evenly to mix the rice with water, do not let rice floatin

烧烤酱肉元( Shao Kao Jiang Rou Yuan) Typical Chinese meatball stew calls soy sauce and sugar, in this recipe, I tried something different, I used western style BBQ sauce and Worcester sauce , the result was surprisingly great. For more fun cooking ideas, see Recipes by Category . Ingredients Ground Pork Filling 2 tablespoon canola oil 3 tablespoon BBQ sauce (Sweet Baby Ray's Original) 1 tablespoon Worcester sauce Lea and Perrins, from Costco) 1 tablespoon sugar Preparation Time: 20 minutes Cooking Time: 15 minutes Servings: 4 Cooking Steps 1. Prepare the meatball filling following Ground Pork Filling with Napa Cabbage and Shrimp . 2. Get a non sticky wok, add 2 tablespoon canola oil, use medium heat, use a small spoon to get about ping pong ball size portion, place it on another large spoon, use the small spoon to make it round shape. Tip: You can use hand to make a round meatball. But I found it very greasy to do and hard to wash my hands. I used disposable gloves as well to

菜肉馅 ( Cai Rou Xian) Ground pork is a typical ingredient for fillings used in Chinese buns , wonton and dumplings , it is great for making meatballs as well. I love to add a small portion of vegetable and shrimp to make the filling tender, add more flavor and texture. I usually use ground pork and vegetable with 1:1 ratio, in this recipe, I reduce the vegetable to 1/4 lb., and increase the corn starch to 4 tablespoon, and add 2 tablespoon all purpose flour, this combination makes the filling very resilient and tender as well. This is perfect to make meatballs and pork bun filling. For more fun cooking ideas, see Recipes by Category . Ingredients 1 lb. Ground pork 1/4 lb. Napa cabbage 1/4 lb. Shrimp 1/2 cup of water 2 tablespoon all purpose flour 4 tablespoon corn starch 2 teaspoon salt A pinch of sugar A few drops of sesame oil 1 green onion (why buy from store? grow your own green onion ) Preparation Time:  20 minutes Servings: about 2 lb. Filling for dumpling, wonton or buns. C