Posts Tagged cold water

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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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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Bean Curd Yoghurt Cheese Cake

Apr 2nd, 2010 Posted in Desserts recipes | no comment »

Bean Curd Yoghurt Cheese Cake

Ingredients:
60g    digestive biscuit
25g   melted butter
1/2 tsp   cinnamon powder
200g   cream cheese
200g   organic bean curd
120g   plain yoghurt
50g   sugar
7   gelatin leaf

Directions:
1.Place the cheese in room temperature for an hour. Line a plastic strip along the inner side of a 15cm mousse ring. Blanch the bean curd in hot water slightly and then set aside.
2.Grind the biscuits into powder form. Mix the biscuit, cinnamon powder and butter. Press the mixture firmly on to the base of the mousse ring.
3.Mix cream cheese and sugar until smooth.

4.Soak gelatin in cold water for about 2 minutes, drain and dissolved over hot water.
5.Beat the bean curd and yoghurt until smooth. Add in the gelatin solution and mix well. Fold into the cheese mixture with a spatula in 3 separate portions. Pour the cream cheese batter into mousse ring and chill for 4 hours before serving.

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Braised Imitation Shark-fin with Crab

Mar 27th, 2010 Posted in Seafood recipes | no comment »

Braised Imitation Shark-fin with Crab

Ingredients:
1   crab
300g   imitation shark-fin
1L   chicken broth
50g   diced asparaguses
1   egg white
50g   shredded carrots
little   vinegar
little   parsley

Seasoning :
1/2 tsp   salt
1 tsp   white sugar
3 tbsps   corn flour
1/3 cup   chicken broth
little   pepper

Directions:
1.Wash the crab. Chop into chunks. Steam the crab over high heat for 10 to 15 minutes. Unshell the crab and obtain the meat.
2.Wash asparaguses and carrot. Dice asparaguses and shred carrot. Blanch. Then rinse in cold water.
3.Bring the chicken broth and thickenings to a boil. Keep stirring until thicken. Add the crab meat and imitation shark-fin. Bring to a boil. Add the carrot and asparaguses. Bring to a boil again. Remove from heat.
4.Add the egg white and keep stirring until done. Serve with some vinegar and parsley.

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Scrambled Egg with BBQ Pork and Bitter Melon

Feb 4th, 2010 Posted in Chicken recipes, Vegetable recipes | no comment »

Scrambled Egg with BBQ Pork and Bitter Melon

Ingredients:
240g   bitter melon
80g   BBQ pork
5   eggs
1 sprig   spring onion
1 tsp   salt
1 tbsp   corn flour

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

Directions:
1.Cut spring onion into dices; cut BBQ pork into strips.
2.Cut bitter melon in half, scrape the core and seeds, cut into thin slices, add in 1 tsp of salt, mix well and marinate for 10 minutes. Blanch it into a pot of half-filled with boiling water for 1 minute, take it out, rinse with cold water, squeeze out excess water, add in 1 tbsp of corn flour and mix well.
3.Beat the eggs thoroughly, add in seasonings, spring onion dices, BBQ pork and bitter melon, and mix well.
4.Heat up a wok, add in 3 tbsps of oil, pour in egg batter gradually, stir with chopsticks until solidified and cooked. Transfer the fried eggs to a dish.

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Shanghai Smoked Duck’s Egg

Jan 14th, 2010 Posted in Duck recipes | 2 comments »

Shanghai Smoked Duck's Egg

Ingredients:
1.5 L water
6 tbsps white vinegar
8 fresh duck egg
2 tbsps tea leaf
1 pc slab sugar
1 bowl cooked rice

Seasoning:
little spiced salt

Directions:
1. Add white vinegar into water. Soak the duck eggs in it for 4 hours.
2. Heat a large amount of water in a pot. Add duck eggs gently and cook the duck eggs for 5 to 7 minutes.
3. Remove the eggs and soak them in cold water for a few minutes. Then shell the eggs.
4. Line the wok with a piece of tinfoil and arrange tea leaves, cooked rice and chopped slab sugar on it. Then, cover and cook over low heat until smoking. Wait for 5 minutes.
5. Put a rack on the tea leaves and arrange the eggs on it. Cover and smoke for 3 to 5 minutes until the eggs become yellowish.
6. Remove the duck eggs. Cut them into halves. Serve with the spicy salt.

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Boneless Chicken Feet with Hot and Sour Sauce

Jan 12th, 2010 Posted in Dim Sum recipes | one comment »

Boneless Chicken Feet with Hot and Sour Sauce

Ingredients:
450 g chilled boneless chicken feet
4 slices ginger
2 tbsps Shaoshing wine
Accompaniments
onion julienne, lettuce, red and green chilli little

Seasoning:
Hot & Sour Sauce
2 tbsps Thai lime juice
3 tbsps rice vinegar
1 1/2 tbsp sugar
1 tbsp chopped Thai chilli
1 tsp hot bean paste

Directions:
1.Rinse chicken feet, blanch chicken feet in boiling water with ginger and Shaoshing wine for 2 to 3 minutes, remove, rinse with cold water and drain well.
2.Mix hot and sour sauce in a small bowl.
3.Add chicken feet to hot and sour sauce, leave to marinate for 1 hour.
4.Serve with onion julienne, lettuce, red and green chilli.

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Szechuan Stir-fried Spicy Pork

Nov 24th, 2009 Posted in Pork recipes | no comment »

Szechuan Stir-fried Spicy Pork

Ingredients:
● 120g flank pork, with skin
● 1 green pepper
● 2 tsp grated garlic
● 120g crisphead lettuce
● 2 sprigs spring onion(sectioned)

● little Shaoxing wine
● 1 tbsp sweet bean paste
● 30g broad bean paste
● 1 tsp sugar
● 1/2 tsp chicken powder
● 1 tsp cornflour
● 4 tbsp water

Directions:
1.Cook the flank pork in water about 20 minutes. Then press with chopsticks to make sure there is no blood come out from the pork. So you can take out and soak in cold water immediately, drain, cut off the skin and slice the meat thinly.
2.Cut the green pepper into wedges and the lettuce into squares.
3.Heat 2 tbsp of oil to stir-fry the pork. When the pork curls and the fat shrinks, put in the green pepper and stir-fry slightly. Scoop out the mixture and set aside.
4.Quick fry the garlic and pastes with hot oil, sprinkle with the wine. Put the lettuce and stir-fry thoroughly. Then add the seasonings, stirring well. Return the pork and green pepper to the wok and stir-fry until cooked. Finally, add the spring onion and mix well.

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