Posts Tagged carrot

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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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.

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Stir-fried Fresh Squid with Honey Peas in Abalone Sauce

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

Stir-fried Fresh Squid with Honey Peas in Abalone Sauce

Ingredients:
240g   fresh squid
240g   honey peas
8 slices   carrot
4   baby corns
2 slices   ginger
1   garlic
little   Shaoxing wine

Seasoning :
Marinade
1/4 tsp   salt
1 tbsp   ginger wine
little   pepper

Thickening Sauce
1/4 tsp   corn flour
1/2 tbsp   water
2 1/2 tbsps   abalone sauce

Directions:
1.Clean the internal organs of squid, tear off its skin, slash crosses on its back, cut into pieces, mix it with marinade and then leave it for a while.
2.Tear off the hard strings of honey peas; cut baby corns diagonally in half; cut garlic into slices; cut ginger and carrot into floral patterns.
3.Heat up half wok of water, add in 1/2 tsp of salt and chicken powder, add in honey peas, carrot and baby corns to blanch for a while, and then strain.
4.Heat up some water to blanch squid in it until the squid rolls up, and then pat dry.
5.Heat up 2 tbsps of oil, add in ginger, garlic and all the ingredients to the wok to stir-fry, splash in some wine, add in thickening sauce and stir-fly until the sauce reduces. Transfer to a dish and serve.

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Creamed Crabmeat Roll-up

Apr 28th, 2010 Posted in Seafood recipes | no comment »

Creamed Crabmeat Roll-up

Ingredients:
8 pcs   pastry dough(10cm×10cm)
320g   tomato paste
8g   parmesan cheese

Creamed Crabmeat
4g   minced garlic

60g   thin sliced onion
25g   carrot strips
50g   potato shreds
50g   crabmeat
8g   brandy
25g   butter
25g   cream
100g   white sauce
little   salt & pepper

Directions:
1.Heat butter and garlic in pan, add onion, carrot and potato shreds, stir fry for a while, add crabmeat, sprinkle with brandy. Then add cream and white sauce, seasoning with salt and pepper.
2.Roll pastry dough with rolling pin, place about 30g crabmeat each on the dough. Roll up.
3.Place crabmeat pie in baking pan, add tomato paste and parmesan cheese on top. Bake in oven at 200℃ for 15 minutes. Serve.

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Dried Mantis Shrimps in Japanese Radish Soup

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

Dried Mantis Shrimps in Japanese Radish Soup

Ingredients:
15g   dried mantis shrimps
40g   cellophane noodles
320g   Japanese radish
5 slices   carrot
2 cups   chicken broth
2 slices   ginger(shredded)

Seasoning :
1/2 tsp   salt
1/4 tsp   sugar
little   sesame oil & pepper

Directions:
1.Wash dried mantis shrimps thoroughly, soak in water until tender, cut into chunky dices; wash cellophane noodles, soak in water until tender, strain and then set aside.
2.Cut Japanese radish into thin slices.
3.Drizzle some oil in a wok, stir-fry ginger shreds and dried mantis shrimps until aromatic. Pour in chicken broth, add in Japanese radish, carrot and seasonings and cook until boils; simmer on low heat until radish is cooked; add in cellophane noodles and cook until it boils again. Ready to serve.

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Stir-fried Shrimp Roe with Wild Rice Stem

Apr 13th, 2010 Posted in Vegetable recipes | no comment »

Stir-fried Shrimp Roe with Wild Rice Stem

Ingredients:
4 pcs   wide rice stem
6 slices   carrot
2 slices   ginger
1   garlic(sliced)
1 tsp   shrimp roe

Seasoning :
1/2 tsp   salt
1/4 tsp   sugar
1/2 tsp   sesame oil
2 tbsps   water

Directions:
1.Wash wild rice stem thoroughly, cut off the coarse part of its end, cut into thick slices diagonally.
2.Blanch wild rice stem in boiling water. Plunge in cold water until cool. Stain and set aside.
3.Put 1 tbsp of oil into a wok, stir-fry ginger, carrot and garlic slices until aromatic, add in wide rice stem to stir-fry briefly, add in seasonings, toss well; add in shrimp roe, and stir thoroughly before transferring to a dish. Ready to serve.

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Osso Buco

Apr 3rd, 2010 Posted in Beef recipes | no comment »

Osso Buco

Ingredients:
1.5kg   shin of veal(cut into 4cm pieces)
30ml   plain flour
45ml   olive oil
3pcs   carrots(diced)
3pcs   onions(chopped)

180ml   dry white wine
80ml   brown stock
600g   tomatoes concasse

Seasoning :
dried mixed herbs 5ml
Gremolada(chopped of lemon zest, garlic & parsley) 5ml
salt & pepper little

Directions:
1.Season veal with salt and pepper.
2.Sprinkle veal with flour evenly.
3.Cook veal in oil until golden brown, remove veal, set aside.
4.Add carrot and onion to pan and sweat for 8 minutes, return meat to pan and then add in wine, stock, tomatoes, herbs and salt, cover and cook at 170℃ oven for 2 hours or until tender, turn occasionally.
5.Sprinkle with Gremolada 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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Soup of Chicken with Soya Bean

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

Soup of Chicken with Soya Bean

Ingredients:
1 cup   soy bean
1   chicken
8   peppercorns
4   red dates
100g   onion, diced
100g   celery, diced

200g   carrot, diced
250ml   milk
little   salt
1-2 tbsp   shredded ham

Directions:
1.Wash the soy bean and soak overnight. With appropriate amount of water, heat the bean, chicken, red dates and peppercorns to boiling. Simmer over low heat for another 1 1/2 hour.
2.Add onion, celery and carrot and simmer for another 30 minutes.
3.Add milk and salt. Keep heating until it boils.
4. Garnish with shredded ham.

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Lean Pork Soup with Bok Choy and Chestnuts

Jan 27th, 2010 Posted in Soup recipes | no comment »

Lean Pork Soup with Bok Choy and Chestnuts

Ingredients:
600g   bok choy
300g   chestnuts
80g   baby corn
5   honey dates
300g   lean pork
1   beancurd

1   carrot
3 slices   ginger
2,000 ml   water
little   salt

Directions:
1.Cut lean pork into pieces and blanch in boiling water and drain.
2. Wash and drain bok choy and other ingredients. Wash and cut carrot into pieces.
3. Heat some oil, stir-fry bok choy and ginger.
4.Bring to boil water in a large pot. Add cheatnuts, honey dates, baby corn, carrot and lean pork. Cook over high heat for 15 minutes, then lower the heat and simmer for 75 minutes. Add bok choy and beancurd, cook for another 30 minutes.
5.Season with salt.

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