Stir-Fried Shrimp with Celery

Apart from the cleaning and trimming job, shrimps are easy to cook. Having said that, I love eating shrimps. This dish, Stir-Fried Shrimp with Celery, was done weeks ago, yet I couldn’t manage to translate the recipe until now. We can use any kind of shrimps to stir-fry with any kind of vegetables. Sounds flexible! Yeah, Chinese stir-fry dish is very flexible. It’s all up to your choices and favorites. This time I used tiger prawns. (Here in Australia, we commonly use “prawns” instead of “shrimps”.)

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Incredible Blueberry Muffins

Muffins are popular and delicious snack. When baked with blueberries, they even taste better. I love eating light and fluffy muffins because they won’t make me feel stuffed. Mini muffins are my first choice. I don’t need to find someone to share with me if the muffin is too big or too heavy. But if I’m still hungry, I can eat one more. The best muffins are the moist ones. Here’s a trick to ensure to bake incredible, moist and yummy muffins.

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Taro & Tapioca Pearl Dessert

This taro and tapioca pearl dessert is very popular around Asian areas, often served at Chinese restaurants after dinner. The taro is cooked just right and soft, and tastes wonderfully good with coconut sweet soup.

On the whole, cooking this dessert is not difficult, but cooking tapioca pearls is quite tricky. They would turn soggy if overcooked, or else the middle part is not cooked through without enough cooking time. That is the hardest part of making the dessert.

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Apricot Upside-Down Cake

I guess that anyone who wants to experiment baking cakes won’t miss to try the upside-down cake. It’s very simple to get it done with good results easily. You can replace apricot with any kind of fruit you like. Sounds good?



My daughter has a sweet tooth and keeps requesting a piece of dessert after dinner. So I have to control her sugar intake. Normally I won’t bake a cake using excess sugar. However you might like to double the amount of caster sugar used in this recipe, or adjust to your taste.

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Minced Pork Wrapped in Lettuce (San Choi Bao)

The texture of this dish, San Choi Bao(生菜包) is excellent, combining succulent minced pork with all other kinds of vegetables you like. Best of all, it’s very healthy. A story was spread around China that Qianlong Emperor (乾隆皇帝 Ching Dynasty) also had tried and commended this dish during one of his visits to Jiangnan. Well, it’s only a legend, yet many Chinese restaurants named this dish as “Qianlong San Choi Bao” (乾隆生菜包) in their menus to attract more customers.

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Stewed Oxtail in Red Wine

I seldom drink wine, yet love cooking with wine, especially with red wine. I got a bottle of red wine with very good quality from a travel agent, when booking air-tickets back to Hong Kong a few years ago. I treasure it very much and keep it in my cabinet. Until now, I can’t wait to use it to cook with my favorite oxtail. Although this dish took long cooking hours, the preparation job was very simple and easy. The whole dish was gone after setting on table for just 15 minutes. All the bones were still there waiting for cleaning up, of course.



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