• clean squids;
• flatten out squid, cross slice the meat into 2/3 of its thickness, then cut rectangular pieces of 2" long and 1" wide;
• coriander stems cut into 1" length pieces;
• dip the squids into boiled water until they roll into long cylinders.

• start stove and wok, add cooking oil and wait until it is 70% hot, add squid, quickly stir and remove the squids and filter out extra oil;
• keep little oil in wok, add green onion, ginger, garlic, stir to give good smell;
• add coriander stems, soup, cooking wine, salt, starch water, stir into gravy, add squids and quickly stir a few times;
• add sesame oil and pepper powder, stir and stop fire, move to a plate with vinegar at bottom.

• squid slicing needs to have enough depth;
• vinegar at bottom can help maintaining colors of the dish;
• use high power to fry squid to shorten their stir time;
• can generate smoke, better use outdoor stove.

ginger (0.5" or 15mm all three dimensions), a couple garlic cloves, cooking oil, salt, sugar, cooking wine.

• mince ginger and garlic, mix them on a plate;

• rinse clams with water.  If lived clams, prefer to keep them under water before cooking.  Pick them out to a bowl and do not purposely dry them;

• start up stove with low power, add cooking oil to wok, tilt wok such that oil cover most of its surface;

• put in minced ginger and garlic mix, wait until they turn brownish;

• add clams, (be careful here, when the cold clams and their water residue meet with hot oil, they splash, keep your hand high enough over wok.) stir;

• add 2 teaspoons cooking wine, half teaspoon of salt and sugar, stir;

• adjust stove regulator to give high power, cover the wok with a lid;

• wait until steams coming out from lid edge;

• stir, turn off stove, move the cooked clams with spice to a plate.

• flying odor oil particles, better use outdoor stir fry stove;

• Splashing water and oil mixture.

1 green onion, soy sauce, cooking wine.

• Clean and chop the fish into short length (it is always good to have the store do it for you, if it is possible) and spread them on the plate;
• slice the green onion along its chunk, chop into short length.

• fill the pot with about 1" or 25mm deep water;

• With stand inside the pot, start to boil the water with full power stove;

• Once water is boiled, put the fish plate on top of the stand (you need to work with the steaming water vapor);

• cover the lid for the pot and continue to boil for 5 minutes;

• add 1 tea spoon of cooking wine and spread the green onion shorts on top of the fish;

• cover the lid again and cook for another 5 minutes;

• turn off the stove;

• take the plate out of the pot and add soy sauce on top of the fish.

• hot (boiled) water vapor;

• minimum odor, can be cooked indoor.

• clean celery, cut into big sections fitting the pot;
• soap dry shrimps with boiled (hot) water.

• boil water in pot;
• add celery, let the water boil one more time;
• take out celery, cut into 1.5" slices, move to a plate;
• take out soaped shrimps and squeeze out water;
• add shrimps to the celery plate;
• add salt, sesame oil;
• mix.

• clean eels (cut heads, remove intestines, use alum to clean the stickiness, wash thoroughly);
• remove bones;
• flatten out meat on top, skin bottom, cut into 1.5" sections;
• evenly slice down to skin across each section;
• mix with salt,, egg white, dry starch powder and sesame oil;
• red pepper cut into diamond shapes;
• cut garlic into thin slices.

• start stove, heat wok, add cooking oil and wait until 40% cooked;
• add eels, stir until changing color, remove from wok and filter out extra oil;
• start stove again, add 50g cooking oil to wok, add green onion, ginger, garlic, stir until smell flavor;
• add red pepper, stir;
• add cooking wine, soy sauce, sugar, stir;
• add water starch and eels, stir even;
• add sesame oil, vinegar, stir and move a plate, spray pepper powder on top.

• cut eel meat to regular pieces;
• do not cook eel for too long;
• add vinegar along wok edge.

• remove shrimp shells and heads, keep their tail shells;
• run through water, use clean cloth to dry them;
• mix shrimps with salt, cooking wine;
• beat egg white in a bowl, add dry starch and mix as gravy. 

• start wok with mid fire, add cooking oil and wait until 40% cooked;
• use chop sticks to pick up tails of shrimps, run through egg gravy and smashed vegetable before frying in the oil for a brief moment, take out;
• wait until the oil reaches 60% cooked, fry the shrimps briefly one more time;
• remove from oil and filter out oil, put them on a plate.

• use boiling water to soap the jellyfish for 10 minutes, when cool, replace with boiling water until soft, take out and soap in cold water;
• add egg white to a bowl, break the egg into, add soup 150g, salt 2g, mix evenly.

• steam the egg to done;
• start stove and wok, boil soup, add jellyfish, boil, add salt, stir, take out to a bowl;
• use spoon to slice pieces of steamed egg into the jellyfish bowl.

• cut ginger into thin slices and green onion into 1" sections;
• clean eels.

• use a pot to boil water, add some salt and vinegar;
• dip eels into boiled water briefly to remove smell;
• take out eels and cut their tails into 4" long pieces, put them into a bowl, add ginger and green onion, cooking wine, oil and soup;
• put the bowl in a steamer to steam for 10 minutes;
• take the bowl out of the steamer, filter out soup and pick out ginger and green onion, arrange and line up all eels in a plate, add pepper powder, soy sauce and vinegar;
• start wok and stove, add sesame oil, pepper and garlic, fry until brownish, filter the oil on top of eels.

• rinse green onion and cut into 1" sections.

• start stove and wok, add cooking oil, toss wok around to let oil cover most surface;
• add sliced ginger and garlic, turn stove into high power;
• garlic turns brownish, add shrimps, stir, add cooking wine, salt, sugar, stir;
• when all shrimps become red color, remove to a plate.

Batter: (2 tbsp rice flour or corn flour, 1 1/2 tbsp corn flour, 2 egg whites, 1 tbsp iced water, 1 red chili finely chopped, 1 tsp sea salt, pinch white pepper, 1 tsp five spice, 3 tbsp coriander, chopped), oil for deep frying, for noodles (1 tbsp coriander, finely chopped, 6 sprigs garlic chives, finely chopped, 1 tbsp sesame oil, 1 tbsp chili oil, 1 tbsp rice vinegar, 2 tbsp soy sauce),

for pak choi (1 garlic clove, finely chopped, 2 tsp ginger, peeled and finely chopped, 1 tbps sesame oil, 2 tbsp soy sauce),

to serve (3 tbsp spring onion, finely chopped, 2 large red chili, 1 diced and 1 sliced into, 12 pieces to garnish,
3 tbsp coriander leaves),
 

Pak Choi: bottoms trimmed and washed.

Rice Stick Noodles: (Bring some water to the boil in a large saucepan and add the noodles. Allow them to cook at a steady simmer for 3 minutes until just tender. Drain the noodles and place them in a bowl. Add the garlic, chives, sesame oil, chili oil, rice vinegar and soy sauce, toss the noodles so that they are well coated. Set aside and keep warm until ready to serve.)
Lotus Roots: (deep fried slices of lotus root, fresh or
canned lotus root, peeled and finely sliced, deep fried until crisp and drained on kitchen paper. (Optional))

To Serve: (Distribute the pak choi among 6 plates by placing it in the centre and place the noodles on the pak choi. Garnish the noodles with a couple of slices of chili and deep fried lotus root. Distribute the squid around the noodles and sprinkle it with the chili and coriander leaves.)

• Heat olive oil in a pan to its smoking point.
• Add shallots and ginger to the pan and saute, keeping the pan moving.
• Add garlic, leeks, shitaki mushroom caps, carrots, black and white sesame seeds to the pan and continue to saute, (you may add sesame oil to taste here if desired).
• Add lobster, cilantro, basil and green onions; stir and remove from heat.
• Add salt and pepper and allow to cool a little (if wrapped in egg roll wrapper while still hot, the wrapper may break when the roll is fried).
• Lay egg roll wrapper flat and place some of the mixture in- side, roll up tightly and seal well with beaten egg.
• Allow egg seal to dry a little before frying.
• Place in pan seam side down.
• Fry to a golden brown (1-2 minutes each side).
• Remove and place on paper towel let excess oil soak into paper towel) before serving.

• Lay fish flat on a cutting board. Make two diagonal bone-deep cuts
  perpendicular to backbone (they should be two inches apart at
  thickest part of body). Turn fish over, and repeat cuts. Transfer
  fish to a pie plate, and brush both sides of fish and cavity with
  oil. Season fish with salt, pepper and sugar.
• Press ginger and sliced scallions onto skin on both sides of fish,
  into incisions and into cavity. Stuff cavity with half the scallion
  tops. Lay remaining tops and the cilantro over fish. Pour soy sauce
  in a thin stream over fish.

• Bring an inch of water to a boil in a stockpot large enough to
  accommodate pie plate with fish on it. 
• Place a rack or a ring of crumpled aluminum foil in stockpot and place plate with fish on it on top; plate should sit just above water. 
• Cover pot and steam for 15 to 20 minutes, or until flesh nearest bones is opaque. 
• Carefully remove the fish with two spatulas. 
• Spoon liquid from plate over fish before serving.

1 tea spoon of crushed garlic
4 chopped fresh bird chili
2 good pinches of black pepper
1/4 cup of chopped scallions
3 table spoons of chicken stock or water
4 table spoons of fish sauce (squid brand - because it is saltier)

-for caramel sauce:

4 table spoons of cooking oil
3 table spoons of sugar

• Cut the catfish into smaller pieces. (about 3/4 lb to 1 lb of fish). Marinate the fish in clay pot with above ingredients.

• Use a small saute' pan or a small pot, add oil and sugar together over
  medium heat.
• Make sure you stir it well until the sugar melted and turned color.
• The trick here is not to let the sugar turn too dark.
• As soon as the sugar turn into light caramel color, pull off the stove and
  pour it into the marinated fish in the clay pot.
• To finish, cover the clay pot and cook under low to medium heat
  until boiled and caramel dissolved, then take the lid off and
  reduce heat to low.
• Let the sauce reduce by half or thicken, then it should be ready
  to serve.

• You might want to garnished it with a pinch of grounded black pepper and some chopped scallions.
• Hint: If you like it to be a little sweeter, next time use a little more sugar, or if you like it to be a little saltier, add a little more fish sauce.

• Clean crabs,cut into 4 pieces.
• Put in pan of cold salted water for 30 mins, drain.
• Rinse and drain again dry.

• Heat oil in wok and fry garlic for 2 mins.
• Add crabs and saute for 5-6 mins.
• Add spring onions to wok with peppercorns and a little sea salt.
• Continue till crabs are cooked and in very little water to keep moist.
• Garnish with chile and cilantro.

• Clean crabs, remove back, de-knuckle legs and claws, remove ‘dead man’s fingers’ (gills).
• Lightly wash out and drain upside down on absorbent paper.

• In a heavy base saucepan with lid, heat oil medium to hot, add crabs upside
  down, replace lid and cook for one minute.
• In a separate pan, heat ginger in a touch of oil on medium heat.
• Add oyster and chicken sauce, ‘coral’ from crab shell and corn flour.
• Turn crab over, add beer, replace lid and semi-steam for one minute.
• Then add the ginger mix, toss crabs, add spring onion and replace lid for
  another minute.
• Serve in white bowls with finger bowls.

• In a small bowl, mix crab meat, grated ginger, fish sauce and chopped
  scallions. 
• In another bowl, beat eggs thoroughly and season with salt and cayenne pepper. Add sherry to the eggs, then beat again.

• Preheat a medium saute pan. Add 2 tablespoons of oil and heat until
  almost smoking hot. Just before cooking, stir the crab mixture into
  the egg mixture.
• Pour the crab-egg mixture into the pan and gently mix, never lifting
  the eggs but pulling the edges of the omelet toward the middle and
  allowing uncooked egg to flow in the breaks. As soon as the eggs are
  beginning to set and there is no runny egg left, leave the omelet to
  brown for a few seconds, then tilt the pan and, using a wooden spoon
  as a pusher, roll the omelet onto itself.
• Slide it onto a platter and allow it to rest and finish cooking for about 3 minutes.
• Meanwhile, whisk rice vinegar with remaining tablespoon of oil. Cut
  omelet in half and place wedges onto warm plates.
• Snip salad cress with kitchen scissors and garnish the plates with
  it. Drizzle a little of the rice vinegar dressing over the greens
  and serve right away.

• Soak shrimp in salty cold water for 20 minutes and rinse thoroughly. 
• Pat the shrimp dry with paper towels.

• Deep-fry the shrimp at 375 degrees for only 20 seconds, then drain. 
• While the shrimp are deep-frying, coat the wok with oil and saute the scallions, garlic and ginger. 
• Add the fried shrimp then season with salt and pepper. 
• Stir-fry for 20 seconds and serve immediately.

2 lb (1 kg) fresh Shanghai noodles 

8 ounces (250 g) raw shrimp
8 ounces (250 g) chicken breast

8 ounces (250 g) silver sprouts
2 cups Sui Choy (Napa Cabbage), cut into thin slices
2 stalks green onions, cut along the diagonal into 1-inch pieces
2 slices ginger, chopped
3 - 4 cloves garlic, chopped
1 tablespoon hot bean paste Seasonings
Salt as desired
Soy sauce as desired
1 teaspoon peanut or sesame oil to toss noodles Oil for stir-frying

• Cut the chicken breast into bite-sized pieces (about 1-inch) and marinate for
  15 minutes.   
• While the chicken is marinating, prepare the shrimp and noodles. Bring a
  large pot of water to boil and boil the noodles for 5 minutes.  Drain, run
  under cold water, and drain again. Toss with 1 teaspoon of sesame or peanut oil.  Shell and devein the shrimp.

• Heat wok and add oil.  When oil is ready, add the garlic and ginger and
  stir-fry until aromatic.  
• Add the chicken and stir-fry on high heat until about 50 percent cooked. 
• Add the shrimp and cook until the shrimp loses its pink color. Make sure the chicken is cooked through, and remove from heat and set aside. 
• Clean out the wok and add oil. 
•  Add the cabbage and stir-fry briefly (about 1 1/2 - 2 minutes), adding salt and soy season to season if desired.  Remove and set aside.  
• Clean out wok and add 2 - 3 tablespoons oil.  When oil is ready, add the
  noodles and stir-fry, tossing to make sure they are coated in the oil.  
• Add the hot bean paste, again tossing to coat the noodles. 
• Taste and add salt and/or soy sauce as desired. 
• Add the cooked chicken, shrimp and cabbage.  
• Add the green onions and silver sprouts and stir to heat through.  
• Serve hot. 

• Toss the Shrimp with 1 tsp of the salt and let them stand for 10 minutes.
• Rinse thoroughly, drain, and pat dry.
• Finely chop the Shrimp and put them into a mixing bowl.
• Add the remaining salt and the ginger, wine, cornstarch, water chestnuts,
  green onions, cilantro/coriander, sausages, and cheese.
• Mix thoroughly.
• Trim the corners of the won ton wrappers to make them round.
• Place 1 heaping tsp of the filling in the center of a wrapper.
• Moisten the edge of the wrapper with water and fold it in half to enclose the filling and form a half circle.
• Pinch the edges together to seal.
• Set the gyoza on a baking sheet and cover it with a towel.
• Repeat with the remaining filling and wrappers.

• To cook, add 1 Tbs of Olive oil to a 10-inch nonstick skillet and set it over medium heat.
• Arrange 12 Gyozas in a single layer on the pan.
• Pan fry for 1 minute or until lightly browned.
• Turn the Gyozas over and brown the other side for about 1 minute longer.
• Add the chicken stock and shake the pan to prevent the Gyozas from sticking.
• Cover and cook at a low boil for 2 minutes.
• Remove the Gyozas to a plate and keep them warm.
• Increase the heat to high and add the cream.
• Bring to a boil and cook, stirring until thickened, for about 45 seconds.
• Stir in the lime juice and season to taste with salt and pepper.
• To serve, divide the sauce among 4 plates and arrange 3 Gyozas on each.
• Garnish with the cilantro/coriander.

• Cook the noodles according to package directions until 'al dente', or firm to the tooth.
• Drain and immediately rinse under cold water to stop the cooking. Set aside.

• Heat the peanut oil in a wok or large skillet over high heat and fry the
  onion, garlic, and chilli pepper until the onion is soft and golden. 
• Add the pork and the shrimp and stir until cooked through.
• Add the celery, bok choy, salt, and pepper, and stir for a minute or two.
• You want the vegetables to be hot but crisp. 
• Add the cooked noodles and continue stirring until the noodles are
  heated through. 
• Add the soy sauce and pile onto a serving dish. 
• Sprinkle with the fried onion flakes and scallions, and decorate the
  edge of the plate with the sliced cucumber.
• Serve immediately.

• Shell and de-vein the shrimp. Butterfly shrimp by slicing them down the length of the back, stopping just above the tail. Rinse with cold water and blot dry.
• Cover the black beans with lukewarm water; let soak for 5 minutes. Drain.
• Combine with the minced garlic and ginger; gently crush into a paste. Mix in the wine; set aside.

• Place a wok over medium-high heat.
• When hot, drizzle in half of the oil. Add the shrimp and stir-fry until they begin to curl and turn bright orange, about 1 minute.
• Remove to a dish and keep warm.
• Reheat wok over medium heat; add remaining table-spoon of oil and the salt.
• Add the black bean paste and saute a few seconds until it becomes aromatic.
• Increase heat to medium-high. Add the pork and stir-fry until the morsels are no longer pink, about 3 minutes.
• Add onions, peppers, sugar, white pepper and soy sauce; toss together until the vegetables begin to soften, about 1 minute.
• Add the stock and keep tossing until it comes to a boil.
• Stir the cornstarch mixture to recombine, then drizzle into the center of the work, stirring constantly, until mixture thickens, about 20 seconds.
• Turn off the heat and slowly stir in the beaten egg to combine the mixture into a creamy sauce.
• Return the shrimp to sauce, add the green onions and swirl in the sesame oil.

75g (3oz) Peeled shrimp (small size, or cut larger ones in half)

• Heat the veg. oil in a large frying pan or wok, until just smoking.
• Stir in the rice and stir fry for 1 minute, then add prawns.
• Continue to cook for a further 3-4 minutes over a high heat.
• Push the rice to the sides, and add about 1/2 tbsp of the sesame oil.
• Stir in the beaten eggs and let them set, than break up & stir into
  the rice. 
• Add peas, sprouts and spring onions, and cook for a further two minutes.
•  Season to taste. Serve piping hot, garnished with spring onion tassels.
• Here is how I have been 'seasoning to taste': 
  In the last minute I give it a dash of salt, a dash of sugar, little
  pepper, and about 1/2 tbsp of the sesame oil. Right before removing
  from pan I add enough soy sauce to give it a nice color (about a tbsp)

1 pound small shrimp (about 50), shelled and deveined

5 cups cooked rice