Creamy Butter Chicken
Ingredients:
• 3 boneless chicken thighs (marinate with 1 tbsp oyster sauce, 1 tbsp light soy sauce, and a dash of pepper for 1 hour)
• Chili (to taste)
• 1–2 sprigs curry leaves
• Butter (appropriate amount)
• 1 can evaporated milk
• 1 egg
• Cornstarch (as needed)
• 1 tsp salt
• 1 tsp sugar
⸻
Instructions:
1. Prepare the chicken thighs: Marinate with oyster sauce, light soy sauce, and pepper for 1 hour. Then, crack in 1 egg, add a bit of water, and mix in 1 tbsp of cornstarch. Combine everything well.
2. Fry the chicken: Coat the chicken pieces with cornstarch and deep-fry until golden and crispy. Remove and set aside.
3. Make the sauce: Melt the butter, add curry leaves and sauté until fragrant. Then add chopped garlic and chilies, stir-fry until aromatic.
4. Combine and serve: Pour in half a can of evaporated milk, add 1 tsp salt and 1 tsp sugar. Add the fried chicken and stir well until evenly coated.
Enjoy your flavorful, creamy butter chicken!
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90后阿姨 食谱群
2026年4月29日 13:21
Ginger and Scallion Pork
Ingredients:
• Pork (shoulder or pork slices), appropriate amount (marinate with a bit of light soy sauce, cornstarch, and white pepper)
• Ginger slices, appropriate amount
• Spring onion, appropriate amount (separate white and green parts)
• Sesame oil, appropriate amount
• Minced garlic – 1 tablespoon
• Oyster sauce – 1 tablespoon
• Dark soy sauce – 1 tablespoon
• Water – appropriate amount
• Salt – to taste
• Chinese cooking wine (e.g., Hua Diao wine) – appropriate amount
Instructions:
1. Heat the pan and add sesame oil. Once hot, sauté the ginger slices until fragrant. Then add 1 tablespoon of minced garlic and the white part of the spring onions. Stir-fry until aromatic.
2. Add the marinated pork and stir-fry evenly until the meat is no longer pink.
3. Add the seasonings: oyster sauce, dark soy sauce, and a pinch of salt. Pour in a little water and simmer for a short while. Then add some Chinese cooking wine, toss in the green part of the spring onions, stir well, and serve.
White Boiled shrimp
600g shrimp
2 teaspoons salt
2 tablespoons oil
appropriate amount of water
seasoning:
2 tablespoons Huadiao wine
1 tablespoon sesame oil
1 tablespoon soy sauce
Coriander (cut and soaked in ice water)
Directions :
1. Put water into the pot, add water , shrimp, salt and oil
2. Turn on the fire
3. Cook until the shrimp turns red, then flip to the other side
4. Remove Shrimp from the pot, then the boiled water can use to cook prawn noodles
5. Add seasonings and spices
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90后阿姨 食谱群
2026年4月16日 10:23
📷 Photo
1,780
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90后阿姨 食谱群
2026年4月16日 10:23
🥟 Hakka Choy Ban (Vegetable Dumpling with Pumpkin Dough)
Filling Ingredients:
Jicama – 1 piece (500–600g, shredded thinly)
Carrot – 1 (shredded)
Cabbage – 1 stalk (shredded)
Dried shrimp – 50g (soaked and finely chopped)
Minced garlic – 2 tablespoons
Minced shallots – 2 tablespoons
Banana leaves (cut and oiled for steaming)
Seasoning for Filling:
Salt – to taste
Oyster sauce – 1 tablespoon
Pepper – to taste
Sugar – to taste
Instructions for Filling:
Heat oil in a pan and sauté the chopped dried shrimp until fragrant.
Add minced garlic and shallots, stir-fry until aromatic.
Add shredded cabbage, stir-fry, then add shredded carrot and jicama.
Stir-fry evenly, then season with salt, oyster sauce, pepper, and sugar to taste.
Cook until vegetables are slightly softened. Remove from heat and let cool.
Dough Ingredients (Pumpkin Skin):
Pumpkin – 300g (steamed for 15 mins and mashed)
Glutinous rice flour – 500g
Salt – 2 teaspoons
Hot water – about 2 cups (add gradually as needed)
Cooking oil – 3 tablespoons
Instructions for Dough:
Mash the steamed pumpkin and remove excess water. Mix into the glutinous rice flour.
Add salt and mix well. Gradually pour in hot water while mixing.
Add cooking oil and knead into a smooth dough.
Pinch a palm-sized dough ball, flatten it into a bowl shape, fill with prepared filling, and seal the opening.
Place each dumpling onto an oiled, oval-shaped piece of banana leaf.
Steam over boiling water for 8–12 minutes on medium heat until fully cooked.
