As you know, I am more than PASSIONATE about the foods from my culture and hometown!

Here are some family recipes and favorite childhood dishes that I would love to share with you! Have a look to see what floats your boat, and PLEASE let me know if you try them!!!

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Shanghainese Hot & Sour Cabbage

This is a crisp Pickled salad, with its mix of hot, sour, and sweet flavors. The Shanghainese do not like very spicy foods, so although this has hot peppers, the result is gently spicy, not fiery. The cabbage retains its crispness for up to a week if kept refrigerated.

sour spicy cabbage

Simply stir-fry all these ingredients together! Feel free to tweak the recipe to your hearts desire!

  • 1/2 medium White cabbage, chopped
  • 3 small Dried Red chili peppers, chopped
  • 2 tablespoons Vegetable Oil
  • 2 tablespoons Soy sauce
  • 1 1/2 tablespoons White Vinegar
  • 1 1/2 tablespoons Sugar
  • 1 1/2 teaspoons Salt
  • 1 teaspoon Sesame Seed Oil

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Chinese Broccoli with Oyster Sauce

Simple, healthy, and DELICIOUS!

chinese broccoli

  • Chinese Broccoli, boiled for ~10 minutes
  • 3 Tbs Oyster sauce, drizzled over top
  • Sesame Seeds, sprinkled (optional)

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Japanese Steamed Kombucha

OK. I know this isn’t “traditional” Chinese, but we Asians all look the same anyway. RIGHT? No, but I figured steamed Kombucha cannot NOT go down in Recipe-heaven.

steamed kabocha

  • 1/2 – 1 whole Kombucha Squash, sliced and steamed until soft
  • Shrimp, steamed with squash (Optional)

No condiments, no sauces needed. This is a FANTASTIC appetizer and a dessert.šŸ™‚ Trust me!

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Cantonese Steamed Whole Fish

You can use any type of white fish for this dish and it will taste amazing. The trick is to steam this until the fish has JUST cooked so the flesh is soft and tender. It should melt on your tongue if you do it right! Good Luck!!

Chinese tilapia

  • 1 Whole fresh Tilapia/white fish (gutted and de-scaled)
  • 2 Tbs shredded ginger, stuffed into fish
  • 3 heads of spring onion
  • 1/4 cup fish steaming soy sauce (you can find at Asian grocer)
  • Splash regular soy sauce
  • 1 Tbs sesame oil, microwaved till hot (reserve to drizzle over top when fish is done steaming)

Simply place the fish on a dish, stuff it with ginger and onions, pour soy sauces over the top, and then steam it in either a giant pot filled with water, or a bamboo steamer for ~15 minutes depending on the size of the fish.

Pour hot sesame oil over the top and ENJOY!!!

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