★ 馬蹄糕 一 簡單做法 ★ | Water Chestnut Cake Easy Recipe

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材料:

115克馬蹄粉
225克冰糖
半磚片糖(約50克)
180克馬蹄(拍鬆後剁碎)
1.5湯匙生油
三杯半(791毫升)水

Ingredients:

115g Water chestnut powder
225g Rock sugar
1/2 block of brown cane sugar (about 50g)
180g chopped water chestnut
1.5 tbsp cooking oil
3.5 bowls (791ml) of water

做法:

用一杯半水開溶馬蹄粉,剩下的兩杯水用來煮糖. 當糖溶了後,將馬蹄碎放進糖水內.煮五分鐘,滾起拔出泡泡.再隔五分鐘後,攪勻馬蹄粉漿,一路倒入鍋子裡,一路攪勻糖水.收細火,用木鏟不停大力攪粉醬,攪三至四分鐘.將蒸盤濕水,令馬蹄糕蒸好後容易取出.將煮好的馬蹄糕粉漿倒入盤內,盡量鋪平些.水滾了,放蒸盤在鑊上,搇蓋,收中火,蒸二十分鐘.好,夠鐘了,馬蹄糕,又爽又滑,完成了.

Summary:

Use 1.5 bowl of water to dissolve the water chestnut powder. Use the other 2 cups of water to dissolve the sugar in a pan.  When the sugar has melted, add in the chopped water chestnut and cook for 5 minutes.  Remove the froth from the surface.  After 5 minutes, stir the water chestnut powder mixture into the pot.  Use a wooden stirrer to stir the mixture vigorously, the mixture will thicken as we stir.  Rinse the metal container with water before adding the mixture in.  When the water is boiled in the wok, place the container in the wok and steam for 20 minutes. Water chestnut cake is ready to serve after it cooled down.  It can be eaten as it is, or it can be lightly fried before serve. Enjoy!

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★ 年糕 一 簡單做法 ★ | Chinese New Year Cake Easy Recipe

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大家好, 今日為大家介紹較為特色的<賀年年糕>, 希望大家都試吓啦!新的一年祝大家身體健康,新活美滿. 希望你們喜歡及訂閱我的頻道!

材料:

一個錦鯉魚模,
少許食用色素
十六安士糯米粉
八安士砂糖
二百毫升椰漿
三百毫升水
兩湯匙澄粉
兩湯匙煉奶

Ingredients:

1 Baking Fish mold
some food colouring
16 oz glutinous rice flour
 8 oz sugar
200 ml coconut milk
300 ml water
2 tbsp non-glutinous flour
2 tbsp condensed milk

做法: 

將椰漿, 水, 砂糖放在煲裡, 開火煮溶砂糖. 加入煉奶(煉奶可令到年糕顏色白淨些). 當糖水攤凍後, 將澄粉及糯米粉用篩篩入糖水. 用茶隔磨走粒粒. 將少許粉漿放入鍋子裡, 加入少許色素調教顏色, 之後開火煮杰粉漿. 鯉魚模沖水後將微波爐保鮮紙包好. 將染了色的粉漿搽在魚模不同地方. 將魚模固定後, 再倒入白色粉漿. 將魚模用鐵架固定在蒸碟後,搇蓋,將大火轉中火蒸七十五分鐘. 蒸了四十五分鐘時, 微微鍵開蓋加入滾水. 七十五分鐘後, 鍵開蓋, 用廚房紙吸走年糕上的倒汗水. 當年糕攤凍後便可以脫模了. 

Summary:

Heat up the coconut milk, water and sugar in a pot to dissolve the sugar, then pour in the condensed milk.  The condensed milk can make the cake whiter in colour.  Then once the fluid mixture has cooled down, use a sieve to sieve in the non-glutinous flour and glutinous rice flour into it.  Mix well and ensure the paste is silky smooth by breaking any lumps with a tea strainer.  

Take out some of the paste and put it in a pan.  Mix some food colouring with the paste and heat up the pan to thicken up the paste.  Rinse the fish mold with water before placing microwave cling film on it.  Then smear some coloured paste on to the mold before pouring the original white paste into the mold.  Secure the mold on the metal plate on the wok, cover the wok with a lid and steam it for 45 minutes under medium heat.  Then add some more boiling hot water into the wok by lifting the lid up slightly and steam for another 30 minutes.  When the cake is cooked, let it cool down before removing it from the mold.  This dish is a great dish served during Chinese New Year.  It is best to fry it on its own or after dipping it in beaten egg. Enjoy and Happy New Year.   

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★ 蘿蔔糕 一 簡單做法 ★ | Turnip Cake Easy Recipe

農曆新年我最喜愛糕點必定是蘿蔔糕，請試試!

I love eating turnip cake during Chinese New Year, please try it at home!

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材料:

一磅水磨粘米粉

半磅粟粉

三斤蘿蔔

適量生油

一孖臘腸

半條臘肉

四隻發好的冬菇

二兩浸好了的蝦米

半湯匙鹽

半茶匙胡椒粉

半茶匙雞粉

一茶匙糖

適量炒香的白芝麻

兩棵唐芹

芫茜蔥

九杯(2034毫升)水(包括蘿蔔水在內).

Ingredients:

1 lb of rice flour

1/2 lb of corn flour

1.8kg of turnip

Cooking oil

2 Chinese sausage

1/2 strip of Chinese cured pork

4 shiitake mushroom

100g rehydrated dried shrimp

1/2 tbsp salt

1/2 tsp ground pepper

1/2 tsp chicken powder

1 tsp sugar

sesame seed

2 Chinese celery

Chinese coriander and spring onion

9 cups (2034ml) of water (including turnip juice)

做法:

將蘿蔔刨皮切段後刨絲.然後將蘿蔔心切條.將半湯匙鹽放入蘿蔔,攪勻等十分鐘令蘿蔔出水. 將臘腸,臘肉,冬菇,蝦米,唐芹.芫茜蔥全部切粒備用.十分鐘後,渣出蘿蔔汁留起備用. 炒香三粒切碎了的紅蔥頭.放入冬菇粒,臘肉粒,,蝦米粒,胡椒粉,臘腸粒. 取出備用.炒香唐,芹粒,再放入蘿蔔.將五杯水(包括蘿蔔汁)加入鑊內來煮蘿蔔.加一茶匙糖,胡椒粉,雞粉.

將四杯水加入容器,再放入一磅水磨粘米粉,半磅粟粉,攪勻. 將粒粒放進蘿蔔兜勻. 加入粉漿,用鑊鏟從下到上兜勻,收細火.加兩湯匙油,令蘿蔔糕滑些.用錫紙包好蒸盆,再加入糕料.蒸一個半小時,用濕毛巾圍鑊邊.用竹籤吉入蘿蔔糕中央,如果糕是透明的話,蘿蔔糕便蒸熟了.灑上芝麻,芫茜蔥.熱騰騰,香噴噴的蘿蔔糕已完成了.如想煎的話,放入雪櫃一晚,令榚實些容易切一件件. 希望大家都會試試. 

請訂閱我的頻道啊!

Summary:

Peel the turnip and cut into chunks before grating it.  Cut the centre of the turnip into strips.  Add 1/2 tsp of salt into the turnip, mix well and leave for 10 minutes.  After 10 minutes, squeeze out the juice from the turnip and leave it aside.

Chop up the Chinese sausage, cured pork, mushrooms, shrimp, celery, coriander and spring onion.  Stir fry the chopped mushroom, cured pork, shrimp and sausage.  Add some ground pepper and take them out for later.  

Then stir fry the chopped celery and add in the turnip and 5 cups of water (including the juice from the turnip).  Meanwhile,  mix 1 pound of rice flour and 1/2 pound of corn flour with 4 cups of water.  Add in the chopped mixture into the turnip, mix well. Then add in the flour mixture into the wok with the turnip.  Mix them well.  Pour the mixture into a container which has already been covered with aluminium foil.  Steam for 90 minutes.  

To test if the cake is cooked, use a cocktail stick to pierce through the centre of the cake, if the paste is clear, then the cake is ready.  Sprinkle sesame seeds, chopped coriander and spring onion.  Then turnip cake is ready to serve.  If you prefer it to be lightly fried, keep cake in the fridge overnight before cutting it into slices.

I hope you like it, please subscribe to my channel.

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★ 湯圓 一 簡單做法 ★ | Sweet Glutinous Rice Balls Easy Recipe

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材料:

250克水磨糯米粉, 

兩磚半 (約200克) 片糖

半杯滾水 (用來沖入糯米粉內)

一杯涷水 (用來將糯米粉搓成團)

兩片薑 

Ingredients:

Glutinous rice flour 250 g

Cane sugar 2.5 blocks (200 g)

Boiling hot water 1/2cup

Cold water 1 cup

Ginger 2 large slices

做法:

將半杯滾水沖入糯米粉內及撈勻，令糯米粉變半熟和令做出來的湯圓有嚼勁。加少許涷水入粉團，搓粉時不能一次過加入所有水，要看看粉團的舔道。如果粉團搓長些時間, 湯圓會煙勒些。將約大姆指大的粉團用手掌心做成波子般大的湯圓。將弄好的湯圓用布蓋上，防止湯圓變乾有裂紋。準備一煲水，將所有湯圓放進煱子裏。當湯圓浮上水面時間，再放一碗涷水入煱子裏令湯圓熟透。不時用湯匙攪勻, 防止湯圓貼在鍋底。將熟透的湯圓放進一盆冷水過冷河 

令湯圓更加爽口。將兩片薑和四碗水放進鍋子裏加熱，再放入200克片糖。過一分鐘後，將湯圓從涷水𥚃取出，再放進煮好了糖水裏。當湯圓發大及浮起便煮透了。 薑汁湯圓便完成了。

Summary:

Pour 1/2 cup of boiling hot water into the glutinous rice flour to half cook it, hot water can make the rice balls nice and chewy.  Mix it well before adding some cold water into the dough.  The amount of cold water needed depends on the consistency of the dough.  The rice balls will become more chewy if we knead the dough for longer.  With the dough the size of a thumb, use our palms to roll into marble-sized ball.  Use a tea towel to cover the rice balls to prevent them from getting dry.

Prepare a pot of hot water and put in all the rice balls.  Cook the rice balls until they float onto the surface of the water, then add 1 bowl of cold water into the pot in order to cook them thoroughly. Stir occasionally to stop rice balls sticking on the pot.  Sieve out all the cooked rice balls and place them into a bowl of cold water to stop them from cooking immediately, this process will make the rice balls more chewy.

Place 2 slices of ginger and 4 bowls of water into a pot, then place 200g of cane sugar into the pot. Boil until the sugar has melted.  After one minute, take out the rice balls from the bowl of cold water and place the rice balls back into the pot with ginger and sugar.  Let the rice balls boil until they float onto the surface again.  Glutinous rice balls with sweet ginger soup is now ready. Enjoy.

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★ 瑤柱扒豆苗 一 簡單做法 ★ | Braised Pea Shoot with Conpoy Easy Recipe

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材料:

一磅豆苗
四粒已發好的瑤柱 拆絲
一隻蛋白
一湯匙蒜蓉
一茶匙薑蓉
糖
老抽
鹽
料酒
蠔油
生粉
金華火腿粒
胡椒粉

Ingredients:

1 pound of pea shoot
4 conpoy
1 egg white
1 tablespoon of chopped garlic
1 teaspoon of chopped ginger
sugar
dark soy sauce
salt
cooking wine
oyster sauce
corn starch
chopped Chinese ham
ground pepper

做法:

炒香金華火腿粒，炒約半分鐘。 放入兩湯匙油，炒香薑粒及蒜蓉，再放入豆苗，用大火炒。加入少許糖可以除走草青味。當豆苗軟身後，在鑊邊灒一湯匙酒後搇蓋十秒，然後取出豆苗。再燒紅隻鑊，加一茶匙油，放入乾瑤柱，一湯匙蠔油，一杯浸過乾瑤柱的水。蓋上鍋蓋，煮三丶四分鐘將乾瑤柱煮至軟身。 之後，加3/4茶匙糖，用大火煮滾後收細火，蓋上鍋蓋， 煮三分鐘。加胡椒粉，用生粉水埋芡，較細火，加入發好的蛋白。加少許麻油後將瑤柱芡汁放上豆苗上。再將火腿粒撒在芡汁上，紹瑤柱蛋白扒豆苗便完成了。

Summary:

Fry the chopped Chinese ham for 30 seconds then take out for later use.  Add 2 tablespoon of oil, fry the chopped ginger and garlic then add in the pea shoot.  Use high heat to cook the vegetables.  Add some sugar to remove the bitterness of the vegetables.  When the pea shoot has softened, pour 1 tablespoon of cooking wine around the periphery of the pan, before covering the pan with a lid for 10 seconds.  Afterwards take out the pea shoot.

Heat up the pan again, add 1 teaspoon of oil, then add in the conpoy, 1 tablespoon of oyster sauce, and a cup of water.  Place a lid over the pan and cook the conpoy for 3 to 4 minutes until the conpoy has softened.  Add 3/4 teaspoon of sugar, bring it to boil before turning the heat to low and cover the pan with a lid and let it cook.

After 3 minutes, add in some ground pepper, corn starch and water, turn heat to low, and add in the egg white while stirring the conpoy mixture.  Pour the mixture over the pea shoot and sprinkle some chopped Chinese ham on top of the dish. Enjoy.

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★ 印尼粟米餅 一 簡單做法 ★ | Dadar Jagung Easy Recipe

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印尼粟米餅 簡單做法 Dadar Jagung Easy Recipe 

新年快樂。今年最後一個視頻。祝願大家新的一年開心，健康和快樂。明年再見!
Happy new year.  Last video of 2014.  Wishing everyone a joyous, healthy and prosperous new year. See you in 2015!

材料:

甜粟米 3條

葱 3條

紅葱頭 2粒

蒜頭 4粒

雞蛋 1隻

麵粉 4湯匙

胡椒粉 半茶匙

雞粉 半茶匙

鹽 半茶匙

Ingredients:

3 sweetcorn

3 spring onion

2 shallots

4 cloves of garlic

1 egg

4 tablespoon of plain flour

1/2 teaspoon of ground pepper

1/2 teaspoon of chicken powder

1/2 teaspoon of salt

首先將紅蔥頭丶蒜頭及葱切粒。將三條粟米的粟米肉切出，用攪拌機打蓉粟米， 將粟米蓉放進碗裡備用。用一湯匙生油爆香紅䈡頭丶蒜頭，之後放入粟米蓉。再加入半茶匙鹽，半茶匙雞粉，半茶匙胡椒粉，攪匀再加入4湯匙麵粉後再攪匀。 最後加入葱粒及一隻蛋攪勻。將生油放進煱裹，油温180度左右，可以用木筷子試試油溫。如木筷子周邊起泡泡便可以了。用湯匙將粟米粉漿一匙一匙放進熱油裹.，炸至兩邊都金黃色。最後用大火迫出油後將粟米餅取出，放在廚房紙吸出多餘的油。放上碟，印尼粟米餅便完成了。

Chop up shallots, garlic and spring onion. Remove the corn kernel from the cob, and place them into a blender to make a paste.  Use 1 tablespoon of oil to fry the chopped shallot and garlic, then place them into the corn paste.  Sprinkle 1/2 teaspoon of salt, 1/2 teaspoon of chicken powder and 1/2 teaspoon of ground pepper into the mixture, then add 4 tablespoon of plain flour, mix them well. Finally mix in the chopped spring onion and an egg and the batter is now ready for frying.  

Heat up the oil in the pan to 180'C. You can use a chopstick to test the temperature of the oil, the oil is ready if bubbles form around a chopstick.  Use a metal spoon to scoop up a large tablespoon of batter and place it into the oil.  Cook the fritter until both sides are golden.  Place the fritters on a paper towel to remove excess oil before serving. Dad Jagung or Sweetcorn and spring onion fritters are ready to serve. Enjoy.

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★ 紅燒魚 一 簡單做法 ★ | Braised Fish Easy Recipe

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★ 紅燒魚 一 簡單做法 ★ | Braised Fish Easy Recipe

材料:

鯇魚 一斤 

豆腐 三件 切到半寸厚一件

發好嘅冬菇 四隻 切到一開二

洋蔥 1/4個 切件

紅椒 1/4個 切件

蒜頭六粒 切片 

薑十片

紅蔥頭 四粒切片

唐芹 適量

蔥 適量

芫茜 適量

調味料：

糖

生粉

生抽

老抽

雞粉

做法簡介：

首先用半小時將一湯匙生抽,半茶匙胡椒粉,兩湯匙酒來醃鯇魚。 

然後將兩茶匙的生粉蓋在魚上，等魚在煎時會硬身些 同時，魚不會容易散。鑊燒紅後,，放兩湯匙油，再將魚放上鑊內，魚皮向下。 煎到魚身硬了，再翻到另外一面，煎到全部金黃色，取出備用。鑊燒紅後，放兩茶匙油，再放冬菇片，洋蔥片爆炒半分鐘，取出備用。再放兩茶匙油來爆炒料頭。爆香薑片：魚要多些薑片去腥。再加入紅蔥頭,，蒜片爆炒等香味出來。如喜歡吃辣些，可以放隻辣椒落去。現在放進紅椒及唐芹一起爆炒半分鐘，然後取起備用。將魚再放進鑊內，之後加入紅燒汁。紅燒汁有兩茶匙生抽，一茶匙老抽，兩茶匙糖，一碗水。加入冬菇片，豆腐片一起煮。在鑊邊灒一湯匙酒，等餸菜香些。放上蓋，煮兩分鐘。之後，放入料頭，不能用力炒它。用一茶匙生粉，兩湯匙水來埋芡。現在放上芫荽及葱，少少芫荽留來裝飾。加入麻油, 增加香味。紅燒魚就煮好了。

Ingredients:

1 catty (600 grams) of grass carp

3 blocks of tofu, cut into slices, 1/2 inch thick

5 Shitake mushrooms, cut in halves

1/2 Sliced onion 

1/2 Sliced red bell pepper

6 cloves of sliced garlic

10 slices of ginger

4 shallots, sliced

Chinese celery

Spring onion

Chinese coriander 

Condiments:

Sugar

Corn flour

Light soy sauce

Dark soy sauce

Chicken stock

Summary:

Use 1 tablespoon of light soy sauce, 1/2 teaspoon of ground pepper and 2 tablespoon of wine to marinade the fish, marinade for half an hour.               

Use 2 tablespoon of corn flour to cover the fish. This will make the fish easier to fry, and the fish will not break apart too easily.  Pour 2 tablespoon of oil into the hot pan.  Place the fish on the pan for frying, the fish skin side down. Fry the fish until all the sides become golden and then place them onto a plate for later.

Heat up the wok and place 2 tablespoon of oil.  Add in the mushrooms, sliced onion and fry for 30 seconds. Then remove them from the wok.  Then add 2 tablespoon of oil into the wok, and fry the ginger, garlic and shallot.  We use more ginger for this fish dish.  Then put in the shallots and sliced garlic.  This is to bring out the flavours.  You can put some chilli if you like it spicy.  Add the sliced bell peppers and Chinese celery into the pan and fry for 30 seconds, then remove them from the wok.  Place the fish back into the wok, then pour the sauce into the wok. 

The sauce is made using 2 teaspoon of light soy sauce; 1 teaspoon of dark soy sauce; 2 teaspoon of sugar and 1 bowl of water.  Now place the mushroom and tofu into the wok, and place 1 tablespoon of wine around the wok.  Cover the wok with a lid and cook for 2 minutes.  After 2 minutes, place the rest of the cooked ingredients into the wok.  Remember not to stir too hard, as the fish is delicate and can break.  Then, mix 1 teaspoon of corn flour in a bowl of 2 tablespoon of water. Pour in the mixture to thicken the sauce.  Now place the spring onion and Chinese coriander into the wok. Leave some spring onion later for decoration.  Drizzle some sesame oil into the wok to bring out the flavour.   The dish is then ready to serve.

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★ 花膠瑤柱燴時蔬 一 簡單做法 ★ | Braised Fish Maw with Seasonal Vegetables Easy Recipe

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花膠瑤柱燴時蔬 一 簡單做法 ★ | Braised Fish Maw with Seasonal Vegetables

材料:
浸發好的花膠 250克 
浸發好的瑤柱 兩粒
蜜糖豆除去頭尾 200g 
金華火煺 四片 
蒜頭 六粒 
紅蔥頭 兩粒 
薑 四片 
雞湯 兩杯
蠔油  一湯匙
胡椒粉 少許 
酒   一湯匙
老抽 少許
糖 少許
生粉  一茶匙

花膠要處理: 用熱水浸四小時, 將啡色邊洗走。 四小時後, 花膠變至白色,然後出水。將薑片, 紅蔥頭放入熱水煮四分鐘。 熄火後放入花膠, 浸至水溫變暖, 取出花膠切片備用。用兩湯匙油炸香蒜頭備用。  炒香蜜糖豆備用。放入薑片, 紅蔥頭, 金華火煺片, 瑤柱, 再放進花膠,  一湯匙酒, 放進雞湯, 蠔油, 半茶匙糖, 少許胡椒粉調味。 加入已炸過的蒜頭, 放上蓋煮十五分鐘後熄火焗五分鐘。 再開火, 將蓋拿走, 加少許老抽上色。  燴入蜜糖豆, 炒半分鐘。 用一茶匙生粉, 兩湯匙水來埋獻汁,  最後加少許麻油便完成。

Ingredients:
250g rehydrated fish maw 
2 rehydrated conpoy
200g sugar snap peas
4 slices of Chinese ham
6 cloves of garlic
2 shallots
4 slices of ginger
2 cups of chicken stock
1 tablespoon of oyster sauce
some ground pepper
1 tablespoon of wine
a dash of dark soy sauce
a sprinkle of sugar
1 teaspoon of corn starch.

Firstly, I have to prepare the fish maw. To do this, I have to immerse the dried fish maw in hot water for 4 hours, then remove the brown lines.  After 4 hours, the mouth maw will turn into a white colour, and it is put into a pot of hot water which has been boiled with slices of ginger and shallots.  Leave the fish maw in the water until the water cools off, then take out the fish maw and cut it into slices.

Use 2 tablespoon of oil to deep fry the cloves of garlic and leave them aside for later.  Then stir fry the sugar snaps and leave them aside.  Fry the ginger, shallots, Chinese ham, conpoy with garlic oil, then place the slices of fish maw into the pan, and add a tablespoon of wine, chicken stock, oyster sauce, 1/2 teaspoon of sugar and some ground pepper for seasoning.  Then add in the fried garlic, and placed the lid onto the pot and cook for 15 minutes.  Afterwards turn the heat off and let the dish rest for 5 minutes before heating the pan up again. Remove the lid from the pan and add some dark soy sauce to give it some colour.  Add in the sugar snap peas, and cook for another 1/2 minute.  Add a teaspoon of corn starch, 2 tablespoon of water to thicken the sauce.  Finally add a drizzle of sesame oil and the dish is ready!

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★醋溜土豆絲 一 簡單做法 ★ | Stir-fry Potato Strips Easy Recipe

張媽媽小炒系列: 醋溜土豆絲, 即是薯仔絲, 爽脆香甜,很容易做的餸菜, 啱囇大人細路. 
MamaCheung's stir fry potato strips, a healthier dish than French fries but just as tasty!

Click to watch:

材料:

薯仔 (土豆) 一個 

肉絲 200克 

西芹 一棵, 切絲

青椒 一個, 切絲

紅椒 一個, 切絲

蒜蓉

紅蔥頭

Ingredients:

One potato, 200g pork strips, 1 sliced celery, 1 sliced green bell pepper, 1 sliced red bell pepper, chopped garlic, chopped shallots

調味料: 鎮江醋, 雞粉, 蒜蓉辣椒醬, 生抽, 生粉, 胡椒粉, 糖, 鹽, 麻油

Condiments:

Chinkiang vinegar, chicken powder, garlic chilli sauce, light soy sauce, corn flour, ground pepper, sugar, salt, sesame oil

簡介: 

薯仔洗乾淨, 批皮, 切完薄片之後切絲, 然後將土豆絲放進鹽水裡. 半小時後,將土豆絲拿出沖水,把外層澱粉沖洗走, 備用. 用生抽,生粉,胡椒粉,糖,少少鹽,少少麻油醃肉絲半小時.  燒紅隻鑊, 放一湯匙生油,炒香蒜蓉,紅蔥頭,再加肉絲,煎熟至金黃色,備用. 燒紅隻鑊, 放一茶匙生油,用約半分鐘時間炒香西芹絲,青紅椒絲及蒜蓉,然後加入一湯匙蒜蓉辣椒醬,半茶匙五香粉, 再放入土豆絲炒多半分鐘. 最後加入肉絲,一湯匙醋,一茶匙糖, 1/4 茶匙雞粉和一茶匙麻油. 混合所有食材至熟透便完成了. 記得試試啊.

Summary:

Wash and peel the potato, and cut it into slices before cutting them into strips. Place the potato strips in brine for half an hour, then wash them under the tap to wash away the starch. 

Use light soy sauce, corn starch, ground pepper, sugar, salt and sesame oil to marinade the pork strips for half an hour.

Heat up the wok, place 1 teaspoon of oil, and stir fry the chopped garlic shallots with pork strips until the pork turns golden brown and fully cooked.  Leave the pork aside for later.

Now stir fry the sliced celery, chopped garlic and bell peppers for half a minute, then add a tablespoon of garlic chilli sauce, half a teaspoon of five spice powder, then add the potato strips into the work and fry for another 30 seconds.

Finally add in the pork strips, 1 tablespoon of vinegar, 1 teaspoon of sugar, 1/4 teaspoon of chicken stock and 1 teaspoon of sesame.  Stir fry and mix the ingredients together until they are cooked. Give it a try! Enjoy!

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