Archive for August, 2010

Mince Pork Curry

Aug 31st, 2010 Posted in Pork recipes | one comment »

Mince Pork Curry

Ingredients :
400g   Minced pork
1/2 pc   Onion
1 tbsp   Chopped garlic
1 tsp   Fine chopped ginger
Carrot, small 1 pc
1/2 pc   Red bell pepper
1 pc   Green pepper
2 pc   Bay leaves

Seasoning :
3 tbsp   Curry powder
1/2 tsp   Salt
1/4 tsp   Sugar
dash   Pepper
2 cups   Water

Directions:
1.Stir fry minced pork to made it loose with 2 tbsp oil. Set aside when done.
2.Cube onion, carrot, green pepper and red bell pepper.
3.Heat 1 tbsp of oil in wok, saute onion, garlic and ginger. Add in curry powder, saute until aromatic. Put carrot, bay leaves, salt, sugar, pepper and water, bring to a boil.
4.Put the cooked pork, simmer over low heat until the sauce is dry. Stir in green and red pepper cubes.

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Braised Radish with Fish Belly

Aug 29th, 2010 Posted in Fish recipes | no comment »

Braised Radish with Fish Belly

Ingredients :
1/2   radish
1   mandarin fish
2 slice   slices ginger
1 tsp   white peppercorn
3 cups   water

Seasoning :
little   salt

 

Directions:
1.Bone the fish, save its fillet for another dish; chop the fish bones into pieces, then panfry until golden.
2.Peel carrot, then cut into pieces. Put water and peppercorn into a pot, add in fried ginger and fish bones, bring it to a boil. Add in carrot, then cook on high heat for about 20 minutes.
3.When the soup is milky and aromatic, add some salt to taste. Serve immediately.

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Pan-fried Duck Breast with Red Wine Orange Sauce

Aug 25th, 2010 Posted in Duck recipes | no comment »

Pan-fried Duck Breast with Red Wine Orange Sauce

Ingredients :
2 pcs   French duck breast halves
little   Salt and black pepper

 Seasoning :
4 tbsp   sugar
2 tbsp   water
50ml   red wine
100ml   orange juice
shallots 2 tbsp, minced
100ml   chicken stock
20g   chilled butter
1/peeled   orange

Directions:
Orange syrupy sauce
To make the sauce, boil the sugar and water until the syrup caramelizes and turns a golden brown color. Add red wine, orange juice, shallots and chicken stock. Simmer until the sauce is reduced by half. Add chilled butter to thicken the sauce then stir in orange sections.

1.Preheat oven to 200℃; cross hatch the duck breast on the skin side and season with crushed black pepper and salt.
2.Heat a frying pan and pan-fry the duck breast skin side down over medium heat until golden brown and crispy skin.Turn over and sear the other side until brown.
3.Transfer the duck breast to a roasting tin and roast for approximately 8 minutes for medium-rare. Remove from the oven and leave at a warm place to rest for 5 minutes.
4.Serve pan-fried duck breasts with orange sauce.

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Baked Cheesy and Herby Chicken Rolls with Cream Sauce

Aug 22nd, 2010 Posted in Chicken recipes | no comment »

Baked Cheesy and Herby Chicken Rolls with Cream Sauce

Ingredients :
2   chicken breasts
2 tbsp   dijon Mustard
50g   emmentaler cheese
2 tbsp   basil leaves(grated)

Seasoning :
Cream Sauce
20g   butter
2   cloves shallot
125ml   fresh cream
50ml   white wine

Directions:
Cream sauce︰
Chop shallot finely, then saute butter in a pan. Pour in white wine, bring to a simmer, add cream then cook until thickened a little at low heat. Season.

1.Preheat oven to 180℃. And then cut the chicken breasts, pound with a rolling pin until thin.
2.Spread the mustard over one side of the chicken breast, top with cheese and basil leaves, roll up and seal with toothpicks. Heat a tbsp of oil in a pan and fry the chicken rolls until all the sides are golden at high heat.
3.Grease a piece of foil, wrap the chicken rolls, bake for 20-30 minutes until done.
4.Cut the chicken rolls into thick slices, serve with the sauce.

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Smoked Eggs with Osmanthus Fragran Syrup

Aug 21st, 2010 Posted in Chicken recipes | no comment »

Smoked Eggs with Osmanthus Fragran Syrup

Ingredients :
6-8   eggs
4 cups   stewing sauce
1   napkin
2 tbsp   osmanthus fragran
38g   black tea leaves
75g   brown sugar

Directions:
1.Take eggs from refrigerator, then place them in room temperature for a while to restore their normal temperature. Punch tiny holes on their shells with a pin, put the eggs in a sieve, heat them all in boiling water for about 6 minutes.
2.Transfer the eggs to icy water. When they are cool, remove egg shells in water. Pat the eggs gently to check their elasticity.
3.Soak the eggs in icy stewing sauce, cover with a paper napkin, leave for half a day to let the eggs absorb the taste of stewing sauce.
4.Line a piece of aluminium paper & steaming rack in a wok, sprinkle with the mixture of black tea leaves, osmanthus fragran and brown sugar, then put the eggs in a dish, cover the wok, smoke on heat for about 1 minute and 15 seconds.

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Clams in Wine with Dried Scallops and Minced Pork

Aug 19th, 2010 Posted in Seafood recipes | one comment »

Clams in Wine with Dried Scallops and Minced Pork

Ingredients :
300g   large clams
1pc   dried scallop soaked
100g   minced pork
5g   ginger, shredded
1 tbsp   ginger juice in wine
1/2 cup   sake (Japanese rice wine)
1.5 cup   stock

Seasoning :
1 tsp   cornstarch
1/2 tsp   flavoured salt
1 tsp   cooked oil
little   pepper

Directions:
1.Wash clams thoroughly, cook in boiling water until shells open up. Set aside.
2.Soak dried scallop until tender, tear it into fine shreds, then deep fry in hot oil until crispy. Set aside.
3.Mix minced pork with marinade thoroughly, knead into small meat balls, then cook in boiling water until well cooked.
4.Pour stock, sake, ginger juice and shredded ginger in a pot, bring it to a boil, add in clams and mini meatballs, p oach for a while. Sprinkle crispy scallop shreds on top. Serve in pot.

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Abalone & Mushrooms Pie

Aug 17th, 2010 Posted in Desserts recipes | no comment »

Abalone & Mushrooms Pie

Ingredients :
6   fresh abalones
1   onion
75g   mushrooms

Seasoning :

 

salt, chicken powder, granulated sugar, corn flour liquid, ginger juice, wine little
Creamy White Sauce
150g   low gluten flour
75g   milk powder
150g   caster sugar
300g   shortening
150g   fresh cream
150g   milk

Directions:
1.Wash fresh abalone thoroughly, blanch in hot water, and then cut into small dices.
2.Wash mushrooms and onion, and then cut into small dices. Mix the cream sauce ingredients thoroughly.
3.Put some oil into a hot pan, add in onion and mushrooms, stir-fry thoroughly. Then put in abalone dices, stir-fry briefly, add in seasonings and stir thoroughly. Then transfer to a dish.
4.Wash abalone shells thoroughly, put in some filling, and then pipe cream sauce in a net pattern on top.
5.Bake in a pre-heated oven with upper heat at 200℃ and lower heat at 100℃ for 10 minutes until golden on top. Ready to serve.

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Steamed Egg with Seafood

Aug 16th, 2010 Posted in Seafood recipes | no comment »

Steamed Egg with Seafood

Ingredients :
1/2 packet   crab mushroom
3   crab meat sticks
8 slices   Naruto fish rolls
8   fresh shrimps
3   eggs
270ml   boiling water

Seasoning :
1 1/2 tsps   bonito powder
1/4 tsp   salt
1/8 tsp   sugar
little   pepper

Directions:
1.Mix seasonings with boiling water, set aside to cool.
2. Beat the eggs thoroughly, mix with the seasonings, filter with a sieve and then set aside.
3.Shred crab meat sticks; cut Naruto fish rolls into slices; cut the stems of the mushrooms and then rinse with water; remove the intestines of the shrimps and rinse wth water thoroughly.
4.Bring half pot of water to a boil, blanch crab meat sticks, Naruto fish rolls, shrimp meat and crab mushrooms in it separately, strain, put them into four different small bowls, and then pour in egg mixture. Steam above water on medium to low heat for 4 minutes, and then steam on low heat for another 3 minutes until cooked. Ready to serve.

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Shrimps and Green Peas Soup

Aug 15th, 2010 Posted in Soup recipes | no comment »

Shrimps and Green Peas Soup

Ingredients :
300g   shrimps
230g   green peas
1,000ml   broth

Seasoning :

1/4 tsp   salt
1/2 tsp   corn flour
1/2 tsp   egg whites
little   pepper

Directions:
1.Peel and devein the shrimps. Pat dry with kitchen paper. Marinate for 5 minutes.
2.Wash the green peas. Pour the green peas and 400ml of broth into a blender and blend until smooth.
3.Boil the rest of the broth and cook the shelled shrimp. Put the cooked shrimp in a bowl for later use.
4.Add the mashed green peas paste to the broth. Boil again and make it into a thick soup with the seasonings. Put in the cooked shrimp and serve.

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Crispy Bean Curds in Stewing Sauce

Aug 11th, 2010 Posted in Tofu recipes | no comment »

Crispy Bean Curds in Stewing Sauce

Ingredients :
1pc   bean curd
little   stewing soy sauce
little   shredded dried bonito 

Seasoning :
225g   seafood sauce

 
20g   rock sugar
8   bay laurel(finely chopped)
6   tsaoko amomum fruit
4   star anise
75g   five-spice meat sauce
600g   broth
20g   chicken broth

 

Directions:
1.Cook all seasoning ingredients together, except tsaoko amomum fruit and bay laurel. Blend in tsaoko fruit dices and bay laurel.
2. Steam bean curd in a steamer on high heat for 5 minutes, remove from steamer, and set cool.
3.Heat oil until boiling; put bean curd into a sieve, and then deep-fry in boiling oil until pale golden.
4.Soak bean curd in seasoning sauce for 30 minutes. Remove, drain out excess oil and then slice up.
5. Pour a little stewing soy sauce over and garnish with the shredded dried bonito. Ready to serve.

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