Tips and Guidelines

Seasoning:
1tbsp oyster sauce
1tsp of dark soy sauce
1tsp of light soy sauce
1tsp of sesame oil
1tbsp of glutinous rice wine
200ml water
 (above from My Little Inbox, Minced Meat Eggplant )http://eatingpleasure.blogspot.com.au/2010/05/eggplant-with-minced-meat.html

-For Mashed Potato, use US Russet Potato
-Baked Potato, use US Russet Potato
What I am sharing here is recipe of baking soft & moist jacket potato with basics fillings/ toppings of sour cream and bacon bits which yield a conventional flavour which never fails you. I used aluminium foil when baking the potatoes. Using a foil to wrap up the potato yields softer potato as the foil holds moisture and 'steams' potatoes, while leaving it unwrapped will create crisped and crunchy skin. http://www.mywoklife.com/2009/05/jacket-potato-baked-potato-recipe.html
-Steam potato and carrots (8 mins will do?) http://eatingpleasure.blogspot.in/2010/06/veggie-patties.html
-1tsp soya sauce, 1/2 tsp sesame oil, 1/2 tsp 1 tsp cornflour, for 100g minced meat
-1 tsp = 5ml
-1 tbsp = 15ml
-1 cup = 237 ml
- Rice for 3 adults + 2 kids = 1.5 cups or 2 cups
-Porridge - 1/2 cup sufficient for 2 persons, So for 3 adults + 2kids = 1 1/4 or 1 1/3 cup rice
Put in blender to grind to smaller bits, then wash, and soak in water. Cooks very fast this way.
Water = 3x number of cups of rice?
Egg - should be at room temp before cooking. When cooking, make sure oil is hot, before adding egg to prevent sticking
1 egg, 1/2 tsp light soya sauce. For Frying, 1/4 tsp light soya sauce.
-Soak bittergourd and brinjal in salted water to get rid of bitterness
-To prevent sticking to wok, in dry wok, add oil, then heat up. This ensures that the wok is well coated with the oil. (Therefore, do not heat up wok first then add oil).
-For blanching vegetable that are not subsequently stir fried, when the water boils, add a tablespoon of oil, then add the vegetable. This will let the vegetable maintain its nice green color and crispness.
-If stir frying vegetable, it is still good to blanch it first (can do without the oil in the water). This will help cook the vegetable evenly and soften it, and make it easier for even stir frying.
-Home-made bread crumbs - If you can't finish your bread, instead of letting it go past its expiry date, why not make it into bread crumbs. Preheat oven to 300 degF (~150 deg C), and place single layer of bread to toast to 10 to 15min, flipping halfway through, to allow both sides to dry and brown evenly. Extend toasting time if needed. Place the bread in a ziploc bag or sealed plastic bag, break it into small pieces, and use a rolling pin to roll over it to crush into crumbs. Store in airtight container.
http://answers.yahoo.com/question/index?qid=20080202191309AAR2IAm
http://whatscookingamerica.net/Bread/BreadCrumbs.htm

Dried Tangerine Peels 陳皮 (chen pí)

What is this?

• The aged and/or dried skin of tangerines or mandarin oranges
• They come in a variety of colours and sizes depending on the original peel
• In its raw form, it is relatively pungent and bitter in taste
• A small amount (a piece with a radius of 1-inch) is sufficient for a whole pot of soup 

How do I prepare it?

• You can soak this in warm water for at least half an hour prior to usage (to remove excess pesticide)
• Some people will also scrub the outside skin after soaking to clean it

Any benefits?

• Dried tangerine peels are often used for coughs and to release excessive phlegm in the lungs and throat
• It is also known to assist in improving digestion
• Sweetened dried tangerine peels are often eaten as a snack and are helpful in reducing morning sickness and nausea