Archive for November, 2009

Vegetable Salad

Nov 30th, 2009 Posted in Salad recipes | no comment »

VEGETABLE SALAD

Ingredients:
● 90 g [3 oz]   Salad vegetables
● 90 g [3 oz]   Canned whole kernel corn

● 50 g [2 oz] [torn into shreds] Crab-flavored sticks
● 6 [halved] Cherry tomatoes
● 2 tbsp Crab roe
● 2 tsp Lee Kum Kee Premium Soy Sauce
● 4 tbsp Lee Kum Kee Satay Sauce
● 1 1/2 tbsp Lee Kum Kee White Vinegar
● 1 tsp Lee Kum Kee Pure Sesame Oil

 

Directions:
1. Arrange all ingredients on a salad bowl and chill. Stir in seasoning mix just before serving.

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Stir-fried Turnip Pudding

Nov 26th, 2009 Posted in Vegetable recipes | no comment »

Stir-fried Turnip Pudding

Ingredients:
● 400g turnip pudding
● 1/2 onion
● 1 red chilli
● 1/2 green chilli
● 1 tsp chopped shallot
● 1 tsp chopped garlic

● 1 tbsp curry paste
● little cornflour
● 1/2 tsp sugar
● 1/2 tbsp light soya sauce
● 1 tbsp water

Directions:
1. Cut the turnip pudding into thick strips and lightly sprinkle cornflour over them.
2. Shred the onion, red chilli and green chilli.
3. Heat oil in wok to deep-fry the turnip pudding over high heat until golden or shallow-fry. Drain excess oil.
4. Heat another 2 tbsps of oil in wok, saute the shallot, garlic and curry paste until fragrant, then add vegetables, and then stir-fry well.
5. Add turnip pudding and sauce, toss well.

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ASSORTED DICES WITH OYSTER SAUCE ON BEAN CURD

Nov 26th, 2009 Posted in Tofu recipes | no comment »

ASSORTED DICES WITH OYSTER SAUCE ON BEAN CURD

Ingredients:
● 400 g [14 oz] [cut into 2 cm slices] Soft bean curd/Soft tofu
● 75 g [about 2.5 oz] [diced] Pork

● 75 g [about 2.5 oz] [deveined and diced] Shrimp meat
● 75 g [about 2.5 oz] [diced] Baby corn
● 2 tbsp Green peas
● 4 [soaked, drained and diced] Chinese mushrooms
Marinade:
● 2 tbsp Lee Kum Kee Premium Oyster Flavored Sauce
● 1 tsp Lee Kum Kee Pure Sesame Oil
● 1 tsp Sugar
White pepper to taste
Thickening:
● 3 tbsp Water
● 1 tsp Corn starch

 

Directions:
1. Mix pork and shrimps with marinade.
2. Steam soft bean curd on medium heat for 10 minutes. Drain. Keep warm.
3. Stir-fry pork, shrimps and mushrooms in 2 tbsp oil until done.
4. Stir in baby corn, green peas and thickening. Heat through and pour on steamed bean curd.

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Siu Mai

Nov 25th, 2009 Posted in Dim Sum recipes | no comment »

Siu mai

Ingredients:
● 6 pcs wonton wrappers
● 6 pcs shrimps
● 3 taels lean mince pork
● 2 tbsp corn
● 1/3 tsp salt
● 1/2 tsp corn flour

● little white pepper

Directions:
1.Wash shrimps, shell and remove intestines.
2.Stir in lean mince pork and seasoning.
3.Divide step(2)into 6 equal pieces. Wrap with wrappers. Top with shrimps and corn.
4.Steam in a steamer for 15 to 20 minutes.

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Golden Net Spring Rolls

Nov 25th, 2009 Posted in Dim Sum recipes | one comment »

Golden Net Spring Rolls

Ingredients:
● 1 bag(about 30 sheets) net spring roll wrapper
● 5 square towels
● 1 cup minced pork
● 1/2 cup soaked wooden fungus, chopped

● 1/2 cup carrot, chopped
● 1/2 cup onion dices
● 1/2 cup jimaca root, chopped
● 1/2 cup shrimp meat, diced
● 1 cup taro puree
● 1/4 cup shallot, chopped
● 1 tsp salt
● 1 tsp black ground pepper
● 1 tbsp fish sauce
● 1 tsp chicken essence powder

Directions:
1.Separate the net spring roll wrappers carefully and then set aside.
2.Heat 1/4 cup of oil, put in shallot, onion, then pork, wooden fungus, carrot and jimaca root to stir-fry until aromatic. Add in shrimp meat, taro puree and seasonings, stir-fry to make the filling for spring rolls, then transfer it to a dish to cool.
3.Wet a towel, squeeze out excess water, lay it flat on a table, line a piece of spring roll wrapper on it, put another wet towel on top; repeat this process until five spring roll wrappers are stacked alternatively on wet towels, then turn the whole pile upside down.
4.Remove the first towel and check if the spring roll wrapper is softened. Put 1 tbsp of filling on the wrapper, pull up opposite sides of wrapper gently and wrap it up into spring roll.
5.Put spring rolls into warm oil to deep-fry on medium heat until golden and crispy. Serve with fish sauce dip.

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Abalone and chicken congee

Nov 25th, 2009 Posted in Rice recipes | 4 comments »

Abalone and chicken congee

Ingredients:
● 1 catty fresh baby abalone in shell
● 1 chicken
● 1 cup rice
● 2 whole conpoy (soak in 1/2 cup of water)

● 3 pcs dried black mushroom (soaked and sliced)
● 1 stalk spring onion (choppe)
● 8 cups water

Directions:
1. Boil water, add chicken and conpoy and cook for 2 hours on medium low flame.
2. Scoop abalone from the shell with a spoon. Remove bladder and scrub clean with water. Slice into halves.
3. Remove chicken and shred breast meat into chunky strips. Set aside.
4. Add abalone, mushrooms and rice and cook for 45 minutes on low flame. Stir occasionally to prevent sticking.
5. Put shredded chicken into pot. Sprinkle with spring onion and serve.

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Bamboo Rice With Assorted Meat

Nov 25th, 2009 Posted in Rice recipes | no comment »

Bamboo Rice With Assorted Meat

Ingredients:
● 4 bamboo section
● 280 g glutinous rice(soaked for 1hr)
● 70 g pork loin
● 70 g roast duck fillet

● 2 Chinese mushroom(soaked)
● 2 conpoy(finely soaked)
● 1 tbsp chopped shallot
● 1 cup chicken broth
Pork
● 1/4 tsp cornflour
● 1 tsp light soya sauce
Rice
● 1 tbsp dark soya sauce
● little sesame oil

Directions:
1. Dice pork and mix with seasoning, dice roast duck and mushroom, tear conpoy into shreds.
2. Heat 1 tbsp oil, saute shallot, stir-fry pork, roast duck, mushroom and conpoy together.
3. Mix fillings with seasoned glutinous rice, stuff 3/4 of the bamboo sections.
4. Fill chicken broth to 3/4 full, cover and double-boil for 45 minutes until cooked.

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Clay pot noodles with duck

Nov 25th, 2009 Posted in Rice recipes | no comment »

Clay pot noodles with duck

Ingredients:
● 1/2 packet hand-pulled noodles
● 3 cups superior stock
● 1 tsp garlic, peeled & minced
● 80g preserved cabbage, shredded

● 40g shiitake mushrooms, shredded
● 120g roast duck, shredded
● 80g bean sprouts, heads & ends removed

● little red chili pepper, shredded
● little asparagus(decoration)
● 1 tsp oyster sauce
● 1 tsp soy sauce
● little sesame oil
● little ground pepper
● 1/2 tsp chicken powder
● 1 tsp corn flour
● 4 tbsp water

Directions:
1.Add the hand-pulled noodles to boiling water and cook for 8 minutes or until the noodles come apart. Remove and run under cold water. Drain.
2.Boil the stock and add the noodles. Cook until hot.
3.Heat a little oil in a wok and brown the minced garlic. Add the preserved cabbage shreds, shiitake mushrooms, duck, bean sprouts, red chili pepper and saute. Add the seasonings and mix well. Remove and place on top of the noodles. Serve in original pot and garnish with asparagus.

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Peas and Vegetable Soup

Nov 25th, 2009 Posted in Chicken recipes | no comment »

Peas and Vegetable Soup

Ingredients:
● 1 carrot
● 50g Chinese celery
● 1 potato
● 1 onion
● 100g peas
● 500ml stock

● little salt

Directions:
1.Wash all the ingredients. Peel and cut carrot and potato. Skin and cut onion. Section celery.
2.Put all ingredients into a pot, add stock and bring to the boil.
3.Lower the heat and cook until the vegetables are soft. Add salt to taste. Serve.

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Pumpkin and Fish Tail Soup

Nov 25th, 2009 Posted in Soup recipes | no comment »

Pumpkin and Fish Tail Soup

Ingredients:
● 1 grass carp tail
● 500g pumpkin
● 50g dang shen
● 4 black dates
● 2 cubes beancurd
● 4 slices ginger

● little salt

Directions:
1.Rinse pumpkin. Skin and remove the pith. Cut it into large pieces. Rinse dang shen, black dates and beancurd respectively.
2.Rinse grass carp tail and drain.
3.Heat oil in a wok. Stir-fry ginger slices until fragrant. Fry the grass carp tail until fragrant and drain.
4.Bring water to the boil. Put in pumpkin, dang shen and black dates. Cook for 30 minutes.
5.Add grass carp tail and beancurd. Cook for 20 minutes and season with salt. Serve.

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