Posts Tagged boiling water

Shrimp dumpling

Mar 6th, 2011 Posted in Dim Sum recipes | no comment »

Shrimp dumpling

Ingredients for Shrimp dumpling:
500 grams (1.1 lb)cornstarch
100 grams (0.22 lb) pork fat
250 grams (0.55 lb) shelled shrimps
100 grams (0.22 lb) glutinous rice flour

 

50 grams (0.11 lb) shredded corrots
50 grams (0.11 lb) shredded bamboo shoots
1 gram (1/4 tsp)sugar
1 gram (1/4 tsp) MSG
3 grams (1/2 tsp) salt
50 grams(0.11 lb) lard
10 grams (2 tsp) cooking wine
5 grams (1/6 oz) finely scallions

 

Method to cook Shrimp dumpling:
1. Wash clean and finely chopped the shelled shrimps, bamboo shoots, shredded carrots and pork fat. Add the salt, MSG, cooking wine and scallions to make the filling.
2. Mix the cornstarch, rice flour with the lard. Add 150 g (10 tbsp) of boiling water and mix well. Divide into small pieces each 20 g (2/3 oz) in weight. Press them into flat wrappings by hand, put in the filling and seal well. Put them in steamer and when the water starts to boil, steam them for 10 minutes. Now Serve hot with chili oil dipping sauce.

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Tilapia Soup with Three Fresh Delicacies

Aug 5th, 2010 Posted in Fish recipes | no comment »

Tilapia Soup with Three Fresh Delicacies

Ingredients :
1(about 450g)   Tilapia
100g   fresh lily bulbs
100g   fresh lotus seeds
100g   fresh straw mushrooms
2 slices   ginger
little   salt
1,500ml   water

Directions:
1.Dress and rinse the Tilapia. Wipe dry.
2.Heat 2 tbsps oil in a hot wok. Fry the Tilapia and ginger slices until golden brown on both sides. Put on a plate.
3.Scrape dirt off the straw mushrooms and rinse. Cut a cross on the top of straw mushrooms. Blanch in boiling water. Set aside.
4.Break fresh lily bulbs into pieces. Rinse and blanch lily bulbs and lotus seeds separately.
5.Boil water. Put in Tilapia, straw mushrooms and lotus seeds. Boil for 20 minutes, add lily bulbs and cook for 30 minutes. Season with salt.

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Royal Osmanthus Pudding

Jul 31st, 2010 Posted in Desserts recipes | no comment »

Royal Osmanthus Pudding

Ingredients :
40g   soaked
750ml   boiling water
20 pcs   medlar seed
120g   rock sugar
1 tbsp   candied osmanthus
1 tsp   dried osmanthus
30g   gelatine powder
4 tbsps   cold water

Directions:
1.Soak snow fungus, cut stalk and chop then put into a pot and boil with half pot of water for 10 minutes. Drain well and set aside.
2.Mix ice water with gelatine powder until even. Soak medlar seeds in hot water for a while and drain well. Set aside.
3.Bring 750ml of water to boil. Add in snow fungus and rock sugar, cook by medium heat until sugar is dissolved. Again add in gelatine liquid until dissolved, then add in medlar seed, candied osmanthus and dried osmanthus, and mix together.
4.Cool the mixture and pour into a container sprinkled with water. Then place the container over ice water and lightly stir those medlar seeds and osmanthus up to surface. The mixture becomes semi-solidified. Chill it in the fridge until set. Cut into pieces and serve.

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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.

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Pig’s Knuckle Soup with Beautiful Millettia Root

Apr 23rd, 2010 Posted in Pork recipes | no comment »

Pig's Knuckle Soup with Beautiful Millettia Root

Ingredients:
40g   beautiful millettia root
160g   dried conches
1(about 600g)   pig’s knuckle
2 slices   jinhua ham
1   corn

1   fresh lily bulb
5   honey dates
2,000ml   water

Directions:
1.Wash and drain beautiful millettia root, conches, jinhua ham individually with warm water twice.
2. Clean and parboil pig’s knuckle in boiling water for 10 minutes to clear the blood and fat, drain and set aside.
3.Clean and cut corn into pieces. Clean and wash other ingredients.
4.Put all the prepared ingredients, except fresh lily bulb, into boiling water. Boil over high heat for 15 minutes, then turn to low heat and simmer for 2 hours. Add fresh lily bulb and keep it boiling for another 15 minutes.
5. Add salt for seasoning and serve.

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Nutritious Soup

Mar 26th, 2010 Posted in Chicken recipes | no comment »

Nutritious Soup

Ingredients:
chicken 900g
carrot 300g
potatoes 400g
tomatoes 600g
water 3,000ml

Seasoning :
salt 1 tsp

Directions:
1.Remove the internal organs of the chicken. Wash, blanch and rinse.
2.Peel the carrot and potatoes, cut into large pieces. Wash the tomatoes and cut into four pieces.
3.Cook the chicken, potatoes and carrot with boiling water for 15 minutes, then turn to medium low heat and cook for 1 1/2 hours.
4.Put tomatoes in the soup and boil for another 15 minutes. Add salt and serve.

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Taiwanese Taro Balls

Mar 14th, 2010 Posted in Desserts recipes | one comment »

Taiwanese Taro Balls

Ingredients:
320g   peeled taro
320g   peeled sweet potato
200g   sweet potato powder(in 2 portions)
37.5g   white fungi
165g   rock sugar

Directions:
1.Steam the peeled taro and sweet potato until tender.
2.Add a portion of sweet potato powder into the taro and sweet potato respectively. Knead them separately into a dough and then a long rod shape. Cut them evenly into small pieces and knead into balls.
3.Soak white fungi. Cook it with rock sugar and water for about 20 minutes.
4.Cook the taro and sweet potato balls into a pot of boiling water until they float on the water surface. Put them in the white fungi sweet soup and serve.

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Steamed Chicken with Cuttlefish Head

Mar 2nd, 2010 Posted in Chicken recipes, Seafood recipes | no comment »

Steamed Chicken with Cuttlefish Head

Ingredients:
1/2   chicken
40 g   cuttlefish head
6   shiitake mushrooms
1 tbsp   medlar berry
3 slices   ginger

Seasonings:
Marinade
2 tsps   soy sauce
1 tbsp   oyster sauce
1 tbsp   ginger juice in wine
1/2 tsp   sugar
2 tsps   corn flour
2 tsps   cooking oil

Directions:
1.Wash and Chop chicken into pieces; wash cuttlefish head, soak in water for about 5 minutes, and then strain.
2.Soak shiitake mushrooms until tender, wash, and then strain. Wash medlar berries and set aside.
3.Put all ingredients into a mixing bowl, add in marinade ingredients, toss well, transfer to a plate.
4.Steam chicken & all ingredients above boiling water over high heat for 12 minutes until cooked. Ready to serve.

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Tilapia Soup with Dried Coconut and Fresh Papaya

Feb 28th, 2010 Posted in Fish recipes | no comment »

Tilapia Soup with Dried Coconut and Fresh Papaya

Ingredients:
sliced sea coconut 160g
papaya 300g
Tilapia 450g
fresh chicken 230g
jinhua ham 2 slices
sweet & bitter apricot kernels 8g

honey dates 5
ginger 3 slices
dried tangerine peel 1 small piece
water 2,000ml
salt little

Directions:
1.Scrape off the scales and remove the internal organs of the Tilapia. Wash and then shallow-fry with ginger slices until golden.
2.Peel, wash and slice papaya. Wash all the other ingredients with hot water and drain.
3.Wash and cut fresh chicken into pieces. Parboil the fresh chicken in boiling water and drain.
4.Clean and soak dried tangerine peel until tender. Boil in water, then put in all ingredients. Boil over high heat for 15 minutes, then turn to low heat and simmer for 1 hour and 45 minutes.
5.Add salt and serve.

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Fried Chinese Chive Dumpling

Jan 4th, 2010 Posted in Dim Sum recipes | no comment »

Fried Chinese Chive Dumpling

Ingredients:
300g minced pork
300g Chinese chive
3 tbsp dried small shrimps
1 bind vermicelli
2 egg
3 cups flour

1 cup boiling water
1/2 cup cold water
Seasoning:
1 tbsp soy sauce
1/3 tsp salt
little pepper
1/4 tsp sesame oil

Directions:
1.Mix flour with boiling water until a half done soft dough forms. Add cold water and knead the dough until smooth. Cover with damp cloth, set aside for at least 20 minutes for fermentation.
2.Chop the Chinese chives. Saute dried shrimps without oil until fragrant, remove and set aside. Soak vermicelli to tender, cut into short sections. Whip the egg and stir fry to loosen scrambled egg.
3.Heat wok with 2 tbsp oil, stir fry the minced pork, add in dried shrimps, season with soy sauce and salt, sprinkle 1/3 cup water. Add vermicelli, cook until become transparent. Remove from heat. Mix with egg, Chinese chives, pepper and sesame oil.
4.Divide the dough in small pieces. Roll each dough to oval shaped wrapper. Fill each wrapper with pork filling. Crimp the edges of the wrapper and pinch together to seal. Fry the dumplings with little oil until become yellow in colour.
5.Sprinkle with water, cover, steam the dumplings until the liquid is absorbed and become slighty brown.

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