Archive for November, 2010

Pepper Steak

Nov 30th, 2010 Posted in Vegetable recipes | no comment »

Pepper Steak

Ingredients:
1 lb. boneless sirloin
2 tsp. vegetable oil
1 tsp. cornstarch
1 tsp. salt
1 tsp. soy sauce
dash of white pepper
3 small tomatoes
3 medium green peppers
1 medium onion

Directions:
1.Trim fat from beef cut into2-inch strips. Cut strips across grain into 1/8-inch slices. Combine beef 1 Tblsp. vegetable oil, 1 tsp. cornstarch, salt, 1 tsp. soy sauce and white pepper in a glass bowl. Refrigerate 30 minutes.
2.Cut tamatos into 8 wedges. Cut green peppersinto 1-inch pieces. Cut onions into 3/4-inch piece. mix 1/4 cup chicken broth, 2 Tblsp. cornstarch, 2 Tblsp. soy sauce and sugar.
3.Heat wok until two drops of water bubble and skitter. Add 3 Tblsp vegetable oil; rotate to cook.
4.Add onion, ginger root and garlic; stir-fry until garlic is light brown. Add beef ; stir until brown, about 3 minutes. Remove beef from wok. Add 2 tbls. Vegetable oil; rotate to coat sides of wok. Add tomatoes; stir-fry 30 seconds.Stir in 1/2 cup chicken broth; heat to boil. Stire in cornstarch mixture; cook and stir until thickened. Add in green pepper and beef; stirfry 30 seconds.

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Chinese Chicken Fried Rice

Nov 22nd, 2010 Posted in Rice recipes | no comment »

Chinese Chicken Fried Rice

Ingredients:
1/2 tablespoon sesame oil
1 onion
1 1/2 pounds cooked, cubed chicken meat
2 tablespoons soy sauce
2 large carrots, diced
2 stalks celery, chopped
1 large red bell pepper, diced
3/4 cup fresh pea pods, halved
1/2 large green bell pepper, diced
6 cups cooked white rice
2 eggs
1/3 cup soy sauce

Directions:
1.Heat oil in a large skillet over medium heat. Add onion and saute until soft, then add chicken and 2 tablespoons soy sauce and stir-fry for 5 to 6 minutes.

2.Stir in carrots, celery, red bell pepper, pea pods and green bell pepper and stir-fry another 5 minutes. Then add rice and stir thoroughly.

3.Finally, stir in scrambled eggs and 1/3 cup soy sauce, heat through and serve hot.

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Foo Yung Hai

Nov 15th, 2010 Posted in Dim Sum recipes | no comment »

Foo Yung Hai


Ingredients:

3 oz Crab meat, cooked chicken or
-shrimp (optional)
4 tb Peanut oil
1 Spring onion, shredded
-(green onion)
1 oz Bamboo shoots, shredded

1 c Bean sprouts
5 Eggs
1/4 ts Salt
2 tb Water
6 tb Chicken stock
1 pn Sugar
1 ts Soy sauce
2 ts Ketchup
1 ts Cornstarch

Directions:
Shred crab meat or chicken if using. Heat 1 tablespoon of oil in pan and fry onion and bamboo shoots for 1 minute. Beat eggs, add onion, bamboo shoots, bean sprouts, 1/4 ts salt, 2 tb water n crab. Heat another tablespoon oil in the pan, add chicken stock, pinch salt, sugar, soy sauce, ketchup and cornstarch. Mix all well, bring to the boil n keep hot while making omelette. Heat 2 tablespoons oil in omelette pan, stir in egg mixture, cook. Put on hot dish, pour sauce over.

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Steamed Sea Bass with Ginger and Spring Onion

Nov 13th, 2010 Posted in Fish recipes | no comment »

Steamed Sea Bass with Ginger and Spring Onion


Ingredients:
800g/1lb 12oz sea bass cleaned and scaled (or other white sea fish);
1 tbsp caster sugar
45ml/3 tbsp rice wine (or dry sherry)

75ml/5 tbsp light soy sauce
10ml/2 tsp sesame oil
4cm/1.5in strips peeled root ginger
4 spring onions
4 tsp groundnut oil
2 tbsp fresh coriander

 

Directions:
1. Score the sea bass: score it down both sides;

2. Mix the sauce together: place the sugar, wine or sherry, soy sauce and sesame oil in a bowl, and mix them together thoroughly;

3. Prepare the fish: pour the sauce over the fish and scatter sliced ginger. Then place the plate into the steamer, cover it and cook for 15 minutes or until the flesh is firm;

4. Heat the groundnut oil: put it in a saucepan and heat it up;

5. Serve: once the oil it hot, pour it over the fish. Scatter over the coriander and sprinkle the spring onions over the fish. Then serve immediately.

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Honey Bbq Chicken Drummettes

Nov 11th, 2010 Posted in Chicken recipes | no comment »

Honey Bbq Chicken Drummettes


Ingredients:

1 cup KRAFT Honey Barbecue Sauce
1 Tbsp. plus 1-1/2 tsp. soy sauce
1/2 tsp. ground ginger
1/4 tsp. garlic powder

15 chicken drummettes (about 1-1/2 lb.)

Directions:
1.MIX barbecue sauce, soy sauce, ginger and garlic powder.

2.PLACE chicken on greased grill over medium coals.

3.GRILL 15 minutes or until chicken is cooked through, turning and brushing occasionally with barbecue sauce mixture. Serve with additional barbecue sauce, if desired.

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Chinese Coconut Fried Shrimp

Nov 4th, 2010 Posted in Seafood recipes | no comment »

Chinese Coconut Fried Shrimp

Ingredients:
1 cup BAKER’S ANGEL FLAKE Coconut
1/4 cup flour
1 tsp. salt
1/8 tsp. pepper
1 lb. cleaned shrimp
1 egg, slightly beaten
Oil for frying

 

Directions:
1.MIX coconut, flour, salt and pepper. Dip shrimp in egg; roll in coconut mixture.

2.HEAT oil in large deep skillet on medium heat to 325.

3.ADD shrimp; cook 3 to 4 minutes on each side or until golden brown. Drain on paper towels. Serve with lemon wedges or a sauce, if desired.

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