Archive for May, 2010

Steamed Fish Head with Beancurd Puff in Black Bean Sauce

May 29th, 2010 Posted in Fish recipes | 2 comments »

Steamed Fish Head with Beancurd Puff in Black Bean Sauce

Ingredients:
1   bighead carp head(appox.450g)
120g   beancurd puffs
1 sprig   spring onion
1   coriander
little   pepper & soy sauce

Seasoning :
Marinade
1/3 tsp   salt
1/4 tsp   sugar
1 tsp   soy sauce
2 tsps   corn flour
little   pepper & sesame oil

Sauce
1 tsp   shredded red chili
2 tbsps   minced garlic
1 1/2 tbsps   preserved black beans
2 bsps   hot oil
1 tsp   oyster sauce

Directions:
1.Chop coriander and spring onions finely; rinse beancurd puffs with water and then set aside.
2.Shred red chili, chop garlic into mince, rinse preserved black beans and then smash into paste, add in hot oil and stir thoroughly, add in oyster sauce and then set aside.
3.Chop fish head into large pieces, wash thoroughly, pat dry, add in marinade ingredients and sauce ingredients, and mix well.
4.Put beancurd puffs in a dish with fish head on top. Steam it above water on high heat for 10 minutes until cooked. Sprinkle with coriander and spring onions, and then cover it with a lid to steam for another 1 minute. Sprinkle with a pinch of pepper and drizzle some soy sauce to taste. Serve hot.

Tomato, Potato and Cauliflower Soup

May 28th, 2010 Posted in Soup recipes | no comment »

Tomato, Potato and Cauliflower Soup

Ingredients:
160g   cauliflower
55g   tomato
230g   potato
80g   lean pork
2 slices   ginger
1,200ml   water
little   salt

Seasoning :
1/2 tsp   salt
1 tsp   corn flour
little   oil

Directions:
1.Wash cauliflower and cut into small pieces. Peel tomato and potato, and cut into pieces.
2.Wash lean pork, slice and marinate.
3.Stir-fry ginger in hot oil until fragrant. Pour in cauliflower and tomato and stir-fry briefly. Add water and potato. Bring to a boil.Then simmer over low heat for 30 minutes.
4.Add lean pork and cook thoroughly.
5.Season with salt.

Steam Pork with Dry Turnip and Pumpkin

May 27th, 2010 Posted in Pork recipes, Vegetable recipes | no comment »

Steam Pork with Dry Turnip and Pumpkin

Ingredients:
300g   pork with skin
50g   dry turnip
100g   pumpkin
1/2 tsp   salt
1/2 tsp   sugar

1 tsp   light soy sauce
1 tsp   corn flour

Directions:
1.Cut the pork with skin into thin slices and mix well with salt, sugar, light soy sauce and corn flour.
2.Wash and cut the dry turnips into thin slices, then mix with the pork.
3.Peel and cut the pumpkin into slices, and place on the bottom of a plate.
4.Put the pork and dry turnip slices on the pumpkin.
5.Steam for 10 minutes in medium high heat and serve.

Oatmeal Shrimps

May 25th, 2010 Posted in Seafood recipes | no comment »

Oatmeal Shrimps

Ingredients:
600g   large shrimps
1/3 cup   instant oatmeal
1   egg, beaten
1 tsp   white sugar
1 tsp   holick powder

Seasoning :
1/2 tsp   salt
little   corn flour

Directions:
1.Remove the intestines from the shrimps. Wash. Blot dry. Make butterfly cuts at the back. Marinate for 3 to 5 minutes.
2.Shallow-fry the shrimps until golden brown. Drain well. Dish.
3.Heat a pan of oil. Add the beaten egg. Keep stirring with chopsticks. Add the oatmeal. Deep-fry until golden brown. Drain well.
4.Combine the oatmeal, sugar and holick powder. Stir well. Place it on top of the shrimps.

Shrimp Tempura Uramaki

May 22nd, 2010 Posted in Seafood recipes | no comment »

Shrimp Tempura Uramaki

Ingredients:
2(each about 20g)   sea tiger shrimp
60g(each piece of sushi rice about 30g)   sushi
1   seaweed

little   Japanese style salad dressing
little   dry flour
little   crab roe
1   egg yolk
350g   tempura powder
500-550g   ice water

Directions:
1.Remove heads, shells and intestine, carve little cuts on the belly and cut off the tendons.
2.Mix the batter ingredients in a bowl and stir well lightly. Set aside.
3.Make the shrimps straight, sprinkle dry flour, dip in the batter to deep fry.
4.Take out the shrimps, let them rest on oil absorbing paper, set aside.
5.Place cling wrap on top of the bamboo rolling mat, put on top seaweed, then spread evenly sushi rice, then turnover the seaweed and rice(i.e. the seaweed is facing up), apply Japanese style salad dressing, two pieces of sea tiger shrimp and heads in the middle, roll up the bamboo mat, press firmly. Spread crab roe on the surface of the rice, cut into pieces and serve.

Fish Soup with Egg White

May 20th, 2010 Posted in Chicken recipes, Fish recipes | no comment »

Fish Soup with Egg White

Ingredients:
960g   comb goby
10g   carrot, diced
10g   potato, diced
10g   whole kernel corn
10g   green peas
4   egg whites

4 tsps   corn flour
2 tsps   flour
1,250ml   water
little    salt

Directions:
1.Wash the fish and fry it to slightly golden brown on both sides. Add water and cook over high heat until it forms the milky soup. Decant the soup and set aside for later use.
2.Blanch the mixed vegetables and drain.
3.Boil the soup and add mixed vegetables, season with salt. Transfer the soup to the bowl.
4.Whisk egg white until fluffy, add corn flour and flour and mix it well. Use a big spoon to make a semi-ball of egg white, dip in boiling water until set and put in the soup, serve hot.

Fried Bean Curd and Salted Fish

May 18th, 2010 Posted in Tofu recipes | no comment »

Fried Bean Curd and Salted Fish

Ingredients:
1   bean curd
little   deep-frying powder
40g   salted fish(chopped)
1   red chilie(diced)
1   garlic(minced)

2   ginger(fine chopped)
1 sprig   spring onion(shredded)

Seasoning :
1 tsp   oyster sauce
1 tsp   soy sauce
1 tsp   sugar
1 tsp   corn flour
4 tbsps   water
little   sesame oil & pepper

Directions:
1.Cut bean curd into large dices, sprinkle some deep-frying powder on top, deep-fry bean curds on medium heat until golden, take them out, strain and set aside.
2.Heat 2 tbsps of oil, stir-fry minced ginger and minced garlic until aromatic, put in red chilie and salted fish, toss thoroughly, add in seasonings to cook until it boils, put in deep-fried bean curds, spring onion, toss well, and then transfer to a dish.

Madeleines Cakes

May 15th, 2010 Posted in Desserts recipes | no comment »

Madeleines Cakes

Ingredients:
35g   soft flour
30g   sugar
25g   egg
1/2 tsp   lemon zest
1 tbsp   whipping cream

12g   melted unsalted butter
1/8 tsp   baking powder
little   melted butter(for greasing the mould)

Directions:
1.Preheat the oven to 180℃. Grease six shell-shaped moulds with melted butter.
2.Beat egg and sugar with an electric beater in high speed until stiff. Fold in cream and mix with a spatula until smooth.
3.Fold in the sifted flour, baking powder and lemon zest with a spatula. Fold in the melted unsalted butter.
4.Spoon the mixture into the prepared moulds evenly and bake in a preheated oven for 12 minutes or until golden brownish.

Salted Chicken with Galangal

May 14th, 2010 Posted in Chicken recipes | no comment »

Salted Chicken with Galangal

Ingredients:
1   chilled chicken
400g   coarse salt
2 tbsps    sugar
4 slices   galangal
2   star aniseed
20 cups   water

1 cup   shredded carrot
1 cup   shredded lettuce

Seasoning :
Marinade
1 tbsp   Shaoxing wine
1 tbsp   ginger juice

Galangal Oil
3 tbsps   cooked oil

2 tbsps   galangal powder
1/8 tsp   chicken powder
1/8 tsp   salt

Directions:
1.Wash chicken thoroughly, pat dry and then smear its exterior with marinade to marinate for 15 minutes.
2.Heat up water in a large pot, add in galangal slices, star aniseed, salt and sugar to cook for 10 minutes. Put in chicken and fill it with the salted liquid three times. When the water is boiling, cook the chicken on low heat for 18 to 20 minutes until cooked. Take the chicken out, leave to cool. Then shred its meat and cut into pieces before transferring to a dish.
3.Surround the chicken with shredded lettuce and carrot as accompaniments. Serve it with galangal oil dipping sauce for a more exotic taste.

Chicken with Fresh Mushroom Broth

May 12th, 2010 Posted in Chicken recipes | no comment »

Chicken with Fresh Mushroom Broth

Ingredients:
2 cloves   garlic, sliced
2 thick slices   ginger
3 thin strips   lime zest
100g   fresh mushroom, sliced
40g   chili, shredded

500ml   chicken broth
200g   chicken breast, finely sliced
1 tbsp   parsley sprigs
little   salt

Directions:
1.Put garlic, ginger and lime zest into chicken broth and bring to a boil. Simmer for 5 minutes, and then remove the garlic, ginger and lime zest.
2.Add slices of chicken breast to boiling broth. Simmer for 3 minutes or until cooked.
3.Add slices of mushroom and chili and cook for another 2 minutes.
4.Add parsley sprigs, season with salt and serve.