Archive for June, 2010

Stir-fried Minced Duck

Jun 30th, 2010 Posted in Duck recipes | no comment »

Stir-fried Minced Duck

Ingredients:
2 pcs   duck breast
1   duck liver sausage
100g   string beans
50g   preserved mustard
20g   ginger
2 tbsps   bean paste

1 tsp   sugar
little   salt
little   sesame oil
1   iceberg lettuce
little   seafood sauce/sweet sauce

Directions:
1.Remove the skin and membrane from the duck breast.
2.Dice the duck breast and chop to produce finely minced duck meat.
3.Cut the sausage and string beans into small pieces and finely chop the ginger and preserved mustard.
4.Lightly stir fry the chopped string beans and then remove the string beans from the wok.
5.Stir fry the chopped ginger in medium heat, add minced duck, sausage, preserved mustard, sugar and salt, and stir fry under high heat.
6.Add bean paste and chopped string beans, and stir fry until all ingredients are well blended. Add a dash of sesame oil before serving. Minced duck to be consumed wrapped in lettuce and serve with seafood sauce or sweet sauce.

Banana Fritters

Jun 29th, 2010 Posted in Desserts recipes | no comment »

Banana Fritters

Ingredients:
2   skinned, semi-ripe banana
2 tbsps   flour
1 tsp   roasted black sesame
little   ice cubes
little   ice water

Seasoning:
Batter
90g   flour
1 tbsp   corn flour
1/4 tsp   baking soda
2 tbsps   egg white
60ml   ice water
Syrup
1 tbsp   oil
150g   sugar
60 ml   water

 

Directions:
1.Sift flour, corn flour and baking soda in a large bowl. Lightly fold in egg white and ice water, mix to smooth batter. Set aside.
2.Cut banana into thick pieces, sprinkle with flour and dip with batter. Deep fry until light golden. Remove and drain.
3.Use a small pot to boil syrup ingredients and do not stir by medium heat for 5 to 7 minutes until turning to golden colour. Use a chopstick to dip a drop of syrup into water. lf it turns to hardened, dip all fried banana with syrup and put into ice water. Once syrup is hardened, remove to a greased plate.
4.Sprinkle sesame on top for decoration and serve hot.

Stir-fried Dried Shrimps with Asparagus

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

Stir-fried Dried Shrimps with Asparagus

Ingredients:
20g   dried shrimp
320g   asparagus
80g   shiitake mushrooms
20g   carrot(fine strips)
2 slices   ginger(shredded)
1   garlic(minced)
1 tbsp   XO sauce

Seasoning:
1/2 cup   broth
2 tsps   oyster sauce
1/2 tsp   salt
2 tsps   corn flour
little   sesame oil

 

Directions:
1.Wash dried shrimps, strain; drizzle some oil into a wok, stir-fry dried shrimps, transfer to a dish, and set aside.
2.Wash asparagus thoroughly, cut off the coarse skin on its end, and then cut it into sticks. Cut off the roots of mushrooms. Blanch asparagus and mushrooms, rinse, and then strain.
3.Heat 2 tbsps of oil, stir-fry shredded ginger, minced garlic and carrot; add in XO sauce to stir-fry briefly, add in the rest of ingredients and stir-fry thoroughly, add in seasonings, toss well and then transfer to a dish. Ready to serve.

Mochi Cheese Balls

Jun 26th, 2010 Posted in Vegetable recipes | no comment »

Mochi Cheese Balls

Ingredients:
200g   plain mochi bread mix
3g   baking powder
3g   salt
140g   water
25g   egg

60g   softened butter
20g   grated parmesan(add later)

Directions:
1.Sift plain mochi bread mix, baking powder and salt.
2.Gently blend softened butter and flour mixture. Add the egg and water, stir until strong extendibility appeared. Add grated cheese. Stir to form batter.
3.Put batter in a pastry bag. Pipe on a lightly oiled baking tray.
4.Place in a preheated 200℃ oven. Bake for about 25 minutes. Remove from the oven.

Chicken with Black Beans

Jun 25th, 2010 Posted in Chicken recipes | no comment »

Chicken with Black Beans

Ingredients:
1/2   dressed chicken
6   shallots
1   large red chili pepper
1   large green chili pepper
4 stalks   spring onions(use only the white part)

1/2 tbsp   soy sauce
1/2 tbsp   black bean paste
1/4 tsp   salt
1/4 tsp   sugar
1/4 tsp   corn flour
1 tsp   Shaoxing wine
oil, sesame oil little each

Directions:
1.Cut up the chicken in chunks, and marinate with soy sauce, salt, sugar, wine, corn flour and 1 tsp of oil for 1/2 hour.
2.Peel and cut shallots in half, cut the red and green chili pepper in chunks, and the white part of the green onions in inch sections.
3.Stir fry the shallots with 1 tbsp oil under medium heat, add marinated chicken pieces and stir fry until half cooked. Put black bean paste and red chili pepper chunks on top of the chicken, do not stir. Sprinkle Shaoxing wine along the sides of the wok. Cover the wok and simmer for 2 minutes under low heat.
4.Remove the wok cover and stir fry until the chicken pieces are fully cooked. Add spring onion sections and a dash of sesame oil, stir lightly and serve.

Salmon Skin Uramaki

Jun 23rd, 2010 Posted in Fish recipes | no comment »

Salmon Skin Uramaki

Ingredients:
10g   salmon skin
85g   sushi rice
1   cucumber
1   imitated crab meat
little   Japanese style salad dressing

little   sesame
little   crab roe
1   seaweed

Directions:
1.To dry salmon skin by air or wind for 2 days, then deep fry until golden, press to broken pieces, set aside.
2.Cut and divide crab meat into halfs vertically, to form long strip. Cut the cucumber into straight quarters.
3.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, dry salmon skin, crab meat, cucumber and sesame in the center, roll up the bamboo mat, press firmly.
4.Spread crab roe on the surface of the rice, cut into pieces, serve.

Stewed Beef Shank

Jun 22nd, 2010 Posted in Beef recipes | no comment »

Stewed Beef Shank

Ingredients:
2   frozen beef shanks
little   sesame oil

Seasoning:
Stewing Sauce

 

3 slices   ginger
2 sprigs   spring onion
2   star aniseed
40g   rock sugar
2 tbsps   Shaoxing wine
3/4 cup    soy sauce
5 cups   water

Braising Sauce
2 slices   ginger
2 sprigs   spring onion
1 cup   stewing sauce
2 tbsps   dark soy sauce
2 tbsps   Shaoxing wine
3 tbsps   sugar

 

Directions:
1.Defrost beef shank, wash thoroughly, blanch in a wok half-filled with boiling water for 5 minutes, take it out and then rinse thoroughly.
2.Put stewing sauce ingredients in a pot and bring it to a boil. Add in beef shank, cover with a lid and cook on low heat for 90 minutes. Turn off the heat and leave it to soak for a while. Keep the stewing sauce for later use.
3.Stir-fry braising sauce in a wok and bring it to a boil. Add in beef shank to cook until the sauce condenses. Finally, put in sesame oil, transfer to a dish, leave to cool and then chill it in the refrigerator. Cut into thin slices before serving and then serve it with a little stewing sauce and sesame oil.

Sesame Pudding

Jun 20th, 2010 Posted in Desserts recipes | no comment »

Sesame Pudding

Ingredients:
sted black sesame 120g
water 850ml
water chestnut powder 130g
rock sugar 200g
sesame oil 2 tsps

Directions:
1.Use a sieve to rinse black sesame to remove dirt and drain well. Toast on a dry wok without oil by medium heat for 8 minutes until fragrant.
2.Put sesame and 300ml water into a blender and blend until smooth. Add in 300ml water then blend and sift.
3.Mix water chestnut powder and 250ml water to batter and sift.
4.Mix and heat rock sugar, sesame oil and sesame paste until the sugar dissolved, stir occasionally. Remove from heat and stir in water chestnut batter and mix to combine.
5.Pour the mixture into a 20cm greased cake pan and steam over high heat for 60 minutes. Slice after cool and serve.

Deep Fried Golden Meatball

Jun 19th, 2010 Posted in Pork recipes | no comment »

Deep Fried Golden Meatball

Ingredients:
300g   minced pork
300g   shrimp
1 tsp   salt
1 1/2 tsps   sugar
1 tsp   light soy sauce
1/8-1/4 slice   salted fish
6 tbsps   water
1 1/2tbsps   corn flour
little   Thai chicken sauce

Directions:
1.Add water, salt, sugar and light soy sauce to the minced pork and stir until gluey.
2.Shell and mince shrimps, and stir with chopsticks in one direction until gluey.
3.Steam the salted fish until soft, remove the bones and skin, and mash the fish.
4.Put minced pork, minced shrimp, salted fish and corn flour into a large bowl and stir in one direction into a blended mixture.
5.Form the mixture by hand into several small balls the size of fish balls.
6.Deep fry in low heat until golden brown.
7.Serve with Thai chicken sauce.

Stir-fried Ostrich Meat with Mango

Jun 13th, 2010 Posted in Pork recipes | no comment »

Stir-fried Ostrich Meat with Mango

Ingredients:
150g   ostrich meat
1 tsp   white vinegar
1   twisted doughnut
1/2   green pepper
2   mangoes
1   garlic

Seasoning :
1/2 tbsp   corn flour
2 tsps   soy sauce
1/4 tsp   sugar
little   pepper & sesame oil
1 tsp   oil(add in later)
3 tbsps   sweet chilli sauce for chicken
1 tbsp   ketchup

Directions: