Beef with Broccoli - Authentic Hong Kong Style

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Authentic Hong Kong Beef with Broccoli Beef with Broccoli is one of the most beloved staples of Cantonese home cooking and restaurant menus worldwide. Unlike heavier versions, the authentic Hong Kong style focuses on perfectly tender beef that melts in your mouth, paired with bright, crisp broccoli florets, all coated in a deep, savory sauce that highlights rather than overwhelms the fresh ingredients. Fast to cook, balanced in flavor, and comforting with every bite, it is the ultimate go-to stir-fry for any meal. ⏱️ Recipe Overview Prep Time: 20 minutes Cook Time: 10 minutes Total Time: Around 30 minutes Yield: 3-4 servings 🛒 Ingredients Beef & Tenderizing Marinade 350 g (12 oz) beef sirloin, flank steak, or tenderloin ½ tsp baking soda 1 tsp light soy sauce 1 tsp Shaoxing rice wine 1 tsp cornstarch 1 tsp cold water 1 tsp neutral oil Vegetables & Aromatics 400 g (14 oz) fresh broccoli, cut into florets 2 cloves garl...
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Relyenong Bangus Recipe - Filipino Stuffed Milkfish

Relyenong Bangus Recipe (Filipino Stuffed Milkfish)

Relyenong Bangus is a classic Filipino dish made with milkfish that is deboned, stuffed with a flavorful mixture of fish meat, vegetables, and eggs, then fried until golden brown. It is often served during special occasions and family gatherings.

Ingredients

  • 1 large bangus (milkfish), cleaned and scales removed
  • 2 tablespoons cooking oil
  • 4 cloves garlic, minced
  • 1 small onion, chopped
  • 1 small carrot, finely diced
  • 1/4 cup green peas
  • 2 eggs, beaten
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • Cooking oil for frying

Instructions

  1. Carefully remove the fish meat from the bangus without damaging the skin.
  2. Steam or cook the fish meat, then flake it.
  3. Heat oil in a pan and sauté garlic and onion.
  4. Add the flaked fish meat, carrot, and green peas. Cook for a few minutes.
  5. Season with salt and pepper, then mix in the beaten eggs.
  6. Stuff the mixture back into the bangus skin.
  7. Sew or secure the opening with toothpicks.
  8. Heat oil in a pan and fry the stuffed bangus until golden brown.
  9. Let it cool slightly before slicing.
  10. Serve with ketchup or sweet chili sauce.

Cooking Tips

  • Make sure the fish skin remains intact when removing the meat.
  • Chill the stuffed bangus for 30 minutes before frying to keep the shape.
  • Slice after cooling slightly for cleaner cuts.

Conclusion

This Relyenong Bangus Recipe is a flavorful Filipino dish perfect for celebrations and special family meals.

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