Showing posts with label Chinese. Show all posts
Showing posts with label Chinese. Show all posts

December 12, 2018

LONG CHINESE CABBAGE PICKLE

Ingredients:
Long Chinese cabbage  - 450 gms
Boiling water
Salt - 2 tsp
Red chillies - 2
Sugar - 5 tbsp
Salt - 1/2 tsp
Water - 120 ml
Vinegar - 2 tbsp
Sesame oil - 1- 1 1/2 tsp

Method:

  • Discard the leafy portion of long Chinese cabbage and use only white stalks.
  • Shred into thin 5 cm long pieces.
  • Scald in boiling water mixed with 2 tsp salt for 5 minutes. Drain dry.
  • Seed chillies and cut into long thin strips.
  • In a small enamel saucepan, mix sugar, 1/2 tsp salt, water and vinegar and sesame oil.
  • Boil for one minute, stirring till sugar dissolves.
  • Pickle vegetables in this solution for one day before serving.


November 30, 2018

FISH TERIYAKI

Ingredients:
Fish fillets - 1.5 kg
Soy sauce - 1 cup
Sugar - 1/2 cup
Oil - 1/2 cup
Garlic cloves - 2 (finely chopped)
salt - 1 tsp
Green ginger - 1/2 " (finely chopped)
Sesame seeds - 1 tbsp
Lettuce - 1
Oil - 4 tbsp

Method:

  • Combine soy sauce, sugar, oil, garlic, ginger and salt.
  • Pour over fish fillets and marinate for two hours.
  • Place fillets in foil lined baking dish and bake at 175 degrees for 10 minutes.
  • Sprinkle fish with sesame seeds and bake further 10 minutes oe until fish is cooked.
  • Separate lettuce leaves and plunge leaves into hot oil in wok for one minute. Drain well.
  • Arrange on serving platter - serve fish on lettuce and garnish with lemon wedges.

November 23, 2018

BRAISED TURNIPS

Ingredients:
Young turnips - 1/2 kg
Oil - 2 tbsp
Spring onions - 2
Stock - 3/4 cup
Meat extract - 1 tsp
Soy sauce- 2 tbsp
Brown sugar - 1 tsp
Pinch of black pepper

Method:

  • Thickly peel the turnips and cut them into small dice.
  • Heat the oil and fry the turnips for 3 minutes.
  • Chop the spring onions and add to the pan,mix well.
  • Add the stock,meat extract, soy sauce and sugar;mix well.
  • Cover the pan and simmer for 5 minutes.
  • Sprinkle with black pepper.

October 24, 2018

FRIED RICE

Ingredients:
Cold cooked rice - 500 gms
Shallots - 3 (finely chopped)
Eggs - 3
Oil - 3 tbsp
Prawns - 100 gms (boiled and finely chopped)
Soy sauce - 1 tbsp
Bacon rashers - 3 (finely chopped)
Salt and pepper to taste

Method:

  • Heat wok. add oil and heat then add beaten eggs and stir fry until partly set.
  • Add rice and stir fry then add prawns, bacon and continue stir fry.
  • Lastly add soy sauce, salt and pepper and shallots.
  • A few drops of sesame oil may be added.
  • Eggs may be made into omelette and cut into strips and added separately, if desired.

September 21, 2018

ROTI JALA (LACY PANCAKES)

Ingredients:
Coconut - 1 (grated)
Water - 350 ml
Plain flour - 225 gms (sifted)
Eggs - 4 (beaten well)
Salt - 1 1/2 tsp
Oil - 2 tsp
Roti jala mould
Screwpine leaves - 6 (Cut into 5*3 cm strips)
(available in Chinese supermarkets)

Method:

  1. Blend coconut with 120 ml water. Squeeze and strain for thick coconut milk. Add 250 ml water to coconut milk residue, squeeze and strain for thin coconut milk.
  2. Pour flour into a bowl and make a well in the centre. Pour thin coconut milk and beaten eggs into the well and gradually stir flour towards the centre. Mix well.
  3. Add salt and thick coconut milk and blend. Strain if there are lumps. Test the consistency of the batter by making one pancake first. Add a little more water or flour if the batter is too thick or too thin.
  4. Heat the frying pan and brush with oil. When the pan is hot, pour in batter through a Roti Jala mould, rotating it to form a lacy pattern.
  5. Cook till set and stack on a plate, putting pieces of screwpine leaf between the pancakes.
Note: Roti jala can be made hours in advance and heated in the oven just before serving. it is eaten with dry curry chicken.

September 09, 2018

FRIED FRENCH BEANS AND CAULIFLOWER

Ingredients:
Cauliflower - 300 gms (cut into bite sized pieces
Carrot - 1 (cut into 1/2" thick slices)
Water - 120 ml
Garlic cloves - 4 (chopped)
Oil - 100 ml
French beans - 20 (each sliced into 3 pieces at a slant)
Water - 3 tbsp
Pork fillet - 225 gms (sliced thinly across the grain)
Salt - 1 tsp
Light soy sauce - 1 tsp
Sugar - 1/2 tsp
Prawns - 300 gms (medium, shelled)
Tomatoes - 3-4 (cut each into 6 wedges)
Onions - 2 (quartered)

Method:

  • Heat 2 tbsp oil in a wok and stir fry cauliflower and carrot for one minute. Add 120 ml of water and simmer for about 3 minutes till vegetables are cooked. Remove to a dish.
  • Ad remaining oil to the wok and brown garlic. Add french beans and sprinkle in 3 tbsp water while frying.
  • After 2 minutes, add pork, salt, soy sauce and sugar. Stir fry for 5 minutes before adding prawns, tomatoes and onions.
  • Stir fry for one minute, add cooked cauliflower and carrot, stir well for another minute and serve hot.


September 06, 2018

STEAMED ROLLS

Ingredients:
Plain flour - 700 gms
Salt
Oil
Fresh yeast - 1 tbsp
Warm water - 450 ml

Method:

  • Cream the yeast and add to the water, knead into the flour until smooth and elastic; this takes about 5 minutes.
  • Put into a clean bowl and leave, uncovered, in a warm place for about 1 1/2 hours or until the dough has doubles its original size.
  • Turn on to a floured surface and knead lightly.
  • Divide into 2 pieces and roll out each to an oblong about 15" long by 4 " wide.
  • Sprinkle with salt and oil. Roll each piece up from the long side to make two sausage shapes.
  • Cut each into short lengths and leave in a warm place for about 10 minutes.
  • Steam the rolls in a steaming tier for 20 minutes.
Note: These rolls can successfully be stored in a cold place and reheated without loss of flavour or texture.

August 20, 2018

SMOKED CHICKEN

Ingredients:
Chicken  - 1
Salt - 2 tsp
Sherry - 2 tsp
Dried tangerine peel - 1 piece
Star anise - 2
Brown sugar - 3 tbsp

Method:

  • Rub chicken inside and out with salt and sherry, stand for 10 minutes.
  • Chinese steam for 10 minutes in a heatproof basin in a lidded container of boiling water coming half way up basin.
  • Crush together the peel, star anise and brown sugar.
  • Line the bottom of a large pot with foil and spread the brown sugar mixture on it.
  • Stand the chicken on a small rack in the pot and cover with a tight fitting lid.
  • Place over medium heat and when smoke starts to come out of the pot, turn heat low and allow the chicken to smoke for 40-45 minutes until it is all brown.
  • May be served sliced hot or cold. If served cold de-bone and slice the chicken and sandwich a slice of pineapple between each piece.

August 12, 2018

CHINESE PICKLED CUCUMBER

Ingredients:
Cucumber - 1
Vinegar - 2 tbsp
Brown sugar - 1 tbsp
Ground ginger - 1 tsp
Sesame oil - 1 tsp (optional)

Method:

  • Peel the cucumber and cut into thin slices.
  • Put the vinegar, sugar and ginger in a small pan, bring to the boil, pour over the cucumber slices and leave until cold.
  • Stir in sesame oil, if using, at the last minute.

July 29, 2018

SWEET AND SOUR SHRIMP

Ingredients:
Brown sugar - 1/4 cup
Cornstarch - 1 1/2 tbsp
Salt - 1/2 tsp
Vinegar - 1/4 cup
Soy sauce - 1 tbsp
Ground ginger - 1/2 tsp
Pineapple chunks - 1 can (500 gms)
Green pepper - 1 (diced)
Onion - 1 (sliced in rings)
Shrimp - 500 gms (cleaned, shelled and cooked)
Hot cooked rice - 4 cups

Method:

  • In a large skillet put sugar, cornstarch, salt, vinegar, soy sauce, ginger, and liquid from canned pineapple.
  • Stir until it thickens.
  • Add pineapple,pepper and onion; cook for 3 minutes.
  • Lastly add cooked  shrimp. Continue to stir until hot.
  • Serve on bed of rice.

July 17, 2018

MANDARIN COMBINATION

Ingredients:
Oil - 2 tbsp
Onion - 1 (chopped)
Garlic cloves - 2 (minced)
Green pepper - 1 (cut into thin strips)
Cooked pork or chicken -1/4 pound (shredded)
Cold boiled rice -2 cups
Soy sauce- 1 1/2 tbsp
Whole shrimp - 1/4 pound (cooked)
Cucumber - 1 (sliced lengthwise, unpeeled)
Egg omelettes - 2 (cut into 1/2" strips

Method:

  • Heat the oil in the wok and add onion, garlic and green pepper.
  • Stir fry one to two minutes. Add cooked meat and stir fry 1 to 2 minutes.
  • Add rice,soy sauce and shrimp.
  • Continue to stir fry until all ingredients are thoroughly heated.
  • Cut the lengthwise cucumber slices crosswise every 1/4" but not all the way through.
  • Insert them here and there in the dish.
  • Garnish with strips of egg omelette.

June 29, 2018

STEAMED EGGS WITH CRAB

Ingredients:
Eggs  -6
Chicken stock - 120 ml
dry sherry - 1 tsp
Soy sauce - 1 tbsp
Peanut oil - 1/2 tbsp
crab - 125 gms (chopped)
Salt and pepper

Method:

  • Beat the eggs and add all the other ingredients.
  • Pour into an oiled pudding basin and cover with greaseproof paper and then a layer of aluminium foil. tie down securely.
  • Place in a steamer over gently simmering water for 30-40 minutes or until set (when cooked, the tip of a knife inserted in the eggs will come out clean.

June 27, 2018

BROCCOLI WITH PORK

Ingredients:
Broccoli - 375 gm (cooked or frozen)
Peanut oil - 2 tbsp
Sugar - 1 tsp
Pinch of salt
Ginger - 1/2 tsp (finely chopped)
Garlic clove - 1 (crushed)
Soy sauce - 2 tbsp
Sherry - 1 tbsp
Cornflour - 1 tsp
Pork - 125 gm (cooked and thinly sliced)

Method:

  • Cut the broccoli into 11/2 inch lengths. 
  • Heat the saucepan, add the broccoli and fry for 2-3 minutes. 
  • Add the sugar, salt, ginger and garlic, cover the pan and cook slowly for 4-5 minutes.
  • Mix the soy sauce, sherry and cornflour with 3 tbsp water.
  • Stir this in to the saucepan, cover again and cook for a further 3-4 minutes. Add the pork and reheat.

June 18, 2018

CANTONESE CRAB CURRY

Ingredients:
Salad oil - 3 tbsp
Lean pork - 1/2 cup (finely chopped)
Large garlic clove - 1 (minced)
Salt - 1 tsp
Sugar - 1 tsp
Curry powder - 4 tsp
Onion - 1 (peeled and thinly sliced)
Large green pepper - 1 (cut in 3/4" squares)
Dungeness crabs- 2 (cleaned, cracked, and with crab butter saved)
Regular strength chicken broth - 1 1/4 cups
Cherry tomatoes - 12 - 15 (cut in halves)
Cornstarch - 3 tsp mixed with 2 tbsp water
Egg - 1 (slightly beaten)

Method:

  • Heat the oil in a large, heavy frying pan or wok.
  • Add the pork and cook, stirring,over high heat until browned.
  • Combine the garlic, salt, sugar, and curry powder, stir into the pork and oil.
  • Add the sliced onion and green pepper squares, and cook, stirring, for 2 minutes.
  • Add the crab pieces, crab butter, and broth, cover and cook over high heat for 3 minutes.
  • Add the tomatoes, then stir in the cornstarch water paste.
  • Cook, stirring, for about one minute.
  • Add the slightly beaten egg, and continue to stir just until the egg sets.
  • Serve immediately.


April 29, 2018

BARBECUED PORK

Ingredients:
Pork butt - 2 pounds
Garlic clove - 1 (minced or mashed)
Fresh ginger root - 1/4 " slice (mashed)
Sugar - 2 tsp
Salt - 1 tsp
Sherry  - 2 tsp
Soy sauce - 3 tbsp
Honey - 2 tbsp
Five spice powder - 1/2 tsp
Red food colouring - 1/2 tsp

Method:

  • Cut the meat into 1/2 to 3/4 " strips.
  • Combine the garlic, ginger root, sugar, salt, sherry, soy sauce, honey, five spice and food colouring. Pour over the meat and marinate for one hour.
  • Remove meat from marinade and roast in a 325 degrees oven for 1 1/2 hours, basting frequently with the marinade and drippings.
  • Makes 8-12 appetizer servings.

April 13, 2018

BARBECUED SPARERIBS

Ingredients:
Pork spareribs  -1.5 kg
Honey - 4 tbsp
Vinegar - 4 tbsp
Sugar - 2 tbsp
Soy sauce - 4 tbsp
Garlic cloves - 2
Green ginger - 3 cm
Stock - 1 cup
Sherry - 1 tbsp

Method:

  • Mix together in a bowl the honey, vinegar, sugar, soy, garlic, ginger, stock and sherry.
  • Chop sparerib into 5 cm lengths and marinate in the mixture for 2 hours or overnight in the refrigerator.
  • Remove spareribs from the marinade and Chinese roast in moderate oven 180 C for one hour basting occasionally.
  • Serve garnished with shallot flowers.

WHOLE FISH WITH DOW SEE (BLACK BEANS)

Ingredients:
Large bream or schnapper - 1
Soy sauce - 2 tsp
Sugar - 1/2 tsp
Black beans - 2 tbsp (chopped)
Shallots - 1/2 cup (chopped)
Sherry - 2 tsp
Garlic cloves- 2 (chopped)
Ginger slices - 2 (chopped)
Fish stock or water -  1 cup
Plain flour
Oil for frying
Corn flour - 2 tsp 

Method:

  • Prepare fish and score twice on each side at thickest part. Rub lightly with salt inside and out and dust with flour.
  • Heat 1/2 cup oil, and fry fish on each side until golden brown. Remove and keep warm.
  • Pour off oil leaving one tbsp, heat and add ginger, garlic and beans, stir fry over low heat 2-3 minutes. add sherry, sugar, soy stock, thicken and blended cornflour, add shallots and spoon over fish.
  • Serve garnished with shredded chilli or red capsicum.

February 03, 2018

CHINESE STYLE MUSHROOM AND NOODLES

Ingredients:
Fine egg noodles - 200 gms
Oil - 2 tbsp
Bamboo shoots -1 cup
Almonds - 1 cup (sliced)
Mushrooms- 1 cup (sliced)
Chicken broth - 1/2 cup
Soy sauce -3 tbsp
Salt to taste

Method:
  • Cook noodles in boiling, salted water for 8-10 minutes until done. Drain.
  • Heat oil in wok, stir fry noodles for 3 minutes.
  • Add bamboo shoots, almonds and mushrooms; mix well.
  • Stir in broth, soy sauce and salt. 
  • Cover and simmer until liquid is almost absorbed.
  • Remove and serve hot.

January 15, 2018

CHINESE VEGETABLE SOUP

Ingredients:
Dried Chinese Mushrooms - 4
Transparent noodles - 25 gms
Watercress - 1/2 bunch
Stock - 900 ml
Courgettes - 2 (diced)
Small turnip - 1 (diced)
Spinach - 50 gms (chopped)
Carrots - 2 (diced)
Salt - 1 tsp
Soy sauce - 1 tbsp 
Spring onions - 2 (chopped)

Method:

  • Soak the mushrooms in warm water for 15 minutes. Squeeze dry and discard the hard stalks, then slice the mushroom caps.
  • Soak the noodles in hot water for 10 minutes; drain.Remove the stalks from the watercress and divide the leaves.
  • Bring the stock to the boil.
  • Add the courgettes, turnip, watercress, spinach and carrots.
  • Simmer for 20 minutes.
  • Add the remaining ingredients and cook for 5 minutes.
  • Serve hot.

January 03, 2018

SQUID WITH VEGETABLES

Ingredients:
Squid - 500 gms
Oil - 2 tbsp
Garlic clove - 1
Ginger - 1/2 tsp (finely chopped)
Bean sprouts - 500 gms (rinsed and drained)
Celery sticks- 3 (sliced)
Corn flour - 2 tsp
Sherry - 1 tbsp
Sugar - 1/4 tsp
Salt and pepper to taste
Oyster sauce - 1 tbsp
Stock - 1/4 cup
Shallot flowers for garnish

Method:

  • Wash the squid and remove thin membrane. Slash the inside lengthwise and crosswise forming a diagonal pattern.
  • Cut diagonally into thin strips 5 cm long.
  • Heat oil, stir fry garlic and ginger - add squid and fry till the pieces curl.
  • Add celery and bean sprouts, cook one minute.
  • Mix together cornflour, sugar, salt, pepper and sherry, stir in oyster sauce and stock.
  • Add to squid, stir constantly, bring to boil and simmer 3 minutes.
  • Serve garnished with shallot flowers.
google.com, pub-6783067284749878, DIRECT, f08c47fec0942fa0