Beach Picnic

Kid's Party

coming soon... ;-)

Ardie's Birthday Bash

Happy 3rd Birthday Ardie :-)

Make a Smilebox greeting

Grandma's Birthday

Yesterday we celebrated my Mom's Birthday ,and we decided to get a take-out at "New Hong Kong Kitchen ", this is our all time favorite place for delicious chinese food and my favorite the Dry Garlic Spareribs is just top-notch. For take-out ,we always order the combo dinner "B" for two ,which includes the soup of the day, spring rolls, dry garlic spareribs, chicken chop suey and beef chow mein, of course the traditional fortune cookies is always there.

Happy Birthday Granny "V" !!! We Love You :-)

for starters : spring roll and wonton soup

Beef Chow Mein with Vegetables & Chinese Sausage


My favorite the Dry Garlic Spareribs , this is just topnotch!!!

Delicious Chicken Chop Suey

Hope you like our Birthday Dinner Celebration for you ;-)

Cantonese-Style Steamed Pompano

I cooked this dish last year when we went to visit my mom & dad , who lives with my sister & her daughter in San Francisco. We also celebrated my son's second birthday. They really like it and requested for the recipe.

Cantonese-Style Steamed Pompano



ingredients:

1 1/2 lb whole Pompano , gutted out and cleaned
2 tbsp shaoxing rice wine
1 1/2 tbsp light soy sauce
1 tbsp finely chopped ginger
1 tsp sesame oil
2 tbsp canola or vegetable oil
4 tbsp kikkoman or brewed soy sauce
2 stalks green onions,finely shredded
3 tbsp finely shredded ginger
1/4 tsp freshly ground pepper

procedure:

1. Rinse the fish under cold running water ,drain throughly in a colander.


2. Place in a bowl,add the rice wine,soy sauce,chopped ginger and sesame oil, and toss lightly to coat.Cover with plastic wrap and let it marinate in the fridge for 10 minutes.


3. Arrange the Pompano on a flameproof plate with the marinade and place in a steamer. Steam over simmering water for 6-10 minutes or when the skin is pressed firmly. Remove the fish from the steamer and place on a platter.


4. To make the sauce, heat a sauce pan over high heat add the canola or vegetable oil and heat until smoking, add the kikkoman(brewed soy sauce) Sprinkle the steamed fish with the shredded green onions ,ginger, and pepper.Slowly pour the hot oil-soy sauce mixture over the fish. This will cause the skin to crisp and cook the garnish.