1.Cabbage rice



600 grams of white rice

250g of shredded pork

50g of Shrimp

700g of cabbage

4 tablespoon of lard

20 grams of minced garlic

20 g of minced shallots

600cc of Stock


1 teaspoon of salt

1 teaspoon of chicken powder

1 tablespoon of  rice wine



1 Wash white rice and soak them in water for about 1 hour. Soak the shrimp with rice in water for about 5 minutes. Sash and slice the cabbage and set aside.

2 Heat up a pan, add in lard and sauté the minced garlic and shallot

3 Add in the shrimp and pork shreds and stir-fry until the meat turns white. Then, add in white rice and stir fry

4 Stir and fry over  low heat while adding the broth, fry until the rice grains turns transparent

5 Then add the cabbage slices and all the seasonings. Stir and fry until the cabbage is soften before turning off the heat.

6 Take out an electric pot, place the ingredients into the electric pot and press the cooking button. Your dish is now complete

2.Cabbage porridge



300 grams of rice

150g of Cabbage

100 grams of pork shreds

2 dried shiitake mushrooms

15g of Carrots


1600cc of Stock


1 teaspoon of salt

1 teaspoon of fresh chicken powder

White pepper


A pinch of salt

A little cornstarch

Cooking rice wine



1 Wash and drain the pork shreds, place them in a large bowl. Add in all the marinade, mix well and marinate for about 5 minutes.

2 Peel off the leaves of the cabbage, wash, drain the water and cut them into shreds

3 Soak the dried shiitake mushrooms and cut them into shreds. Wash the carrots, peel and shred before setting aside.

4 Heat up oil in a hot pan, add in the shredded shiitake mushrooms and sauté until fragrant. Then add in the ingredients of step 1 and change to medium heat and continue to fry until color appears

5 Add in the carrot shreds and cabbage shreds. Stir-fry evenly.  Add in the broth and bring to a boil over medium heat

6 Add in the white rice to low heat and simmer until it is slightly thicken, then season with all the seasonings and finally add coriander.

3.Stir-fried cabbage with fermented bean curd



300g of cabbage

1 red pepper

1 large garlic


20g of Spicy sesame oil fermented bean curd

45cc of Water

1/3 teaspoon of sugar

15cc of Wine



1 Wash the cabbage and tear them into slices. Remove the garlic and cut them into slices. Cut the red pepper into slices for later use.

2 Mix in all the seasonings and mix thoroughly for later use.

3 Heat up a pan with salad oil (outside the ingredients) and fry the garlic slices over medium heat

4 Add in chili flakes and cabbage in order and stir fry over medium heat

5 Finally, pour the mixed seasoning of Step 2 and stir-fry evenly over high heat.


4.Cabbage rolls



150g of Cabbage

40g of Enoki mushroom

20g of Shredded carrot

30 g of dried bean curd

30g of Green pepper shreds


1 teaspoon of salt

1/2 teaspoon of pepper

1 tablespoon of sesame oil



1 Peel off the leaves of the cabbage, place it in boiling water and blanch until soften and cooked.

2 Mix in the remaining ingredients with marinade and set aside.

3 Take the cabbage leaf of step 1 and put it with the ingredients in step 2 and wrap it into a cylindrical shape

4 Place on a plate and repeat the above steps until the cabbage leaves are used up.

5 Put the cabbage roll of Step 4 into a electric pot and steam for about 10 minutes (add 1/2 cup of water to the outer pot).

6 Can be served with soy sauce paste.


5.Cabbage Pork Pot Stickers



300 grams of ground pork

200g of Cabbage

8 grams of ginger

12g of  Green onions


4g of Salt

4g of Chicken Seasoning Powder

3g of  Caster sugar

10cc of Soy sauce

10cc of Cooking rice wine

50cc of Water

1 teaspoon of white pepper

1 tablespoon of sesame oil



1 Dice the cabbage, finely chop the ginger and green onion before setting aside.

2 Add 1 g of salt to the diced cabbage and pickle it for about 5 minutes, then squeeze out the water.

3 Add 3 grams of salt to the ground pork and stir until it is sticky. Add in chicken powder, sugar, soy sauce and cooking rice wine

4 After mixing well, add water twice while stirring until the water is absorbed by the meat.

5 Add in minced ginger, chopped green onions, diced cabbage, white pepper powder and sesame oil. Mix well and serve as cabbage pork filling.

6 Put about 20 grams of the filling  in each sheet of pot sticker dough and wrap it into pot stickers.

7 Heat up a pot with oil. Place in the pot stickers and cover the lid

8 Fry over medium heat for about 5 minutes.


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