Posts Tagged dark soy sauce

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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Kurobuta Pork Chop with Lemongrass

May 6th, 2010 Posted in Pork recipes | no comment »

Kurobuta Pork Chop with Lemongrass

Ingredients:
480g   kurobuta pork chop, thick slices
1   onion, thick strips
2 sprigs   spring onion, dices
2 tbsps   roasted peanut, crushed

Seasoning :
Marinade A
2 pcs   lemongrass, crushed
5   shallots, finely chopped
5   garlics, finely chopped

Marinade B
3 tbsps   fish sauce
1 tbsp   sugar
2 tsps   pepper
1 tsp   dark soy sauce
2 tbsps   water(ignore it for chilled pork)

Directions:
1.Wash pork chop, tap it with back of knife to soften the meat; mix marinade A and marinade B together. Mix pork chop with marinade, chill it in refrigerator for 2 hours to marinate.
2.Add 3 tbsps of oil to a hot wok, shallow-fry pork chops until aromatic and cooked, and then transfer it onto a plate.
3.Stir-fry shredded spring onion in oil, add in 1/4 tsp salt to taste. When it is cooked, take it out and put it beside pork chops.
4.Heat 2 tbsps of oil, pour it over spring onion dices to make spring onion in oil; pour the mixture over pork chops and then sprinkle some peanuts on top. Ready to serve.

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Sweet and Sour Crisp Egg Twists

Mar 6th, 2010 Posted in Dim Sum recipes | no comment »

Sweet and Sour Crisp Egg Twists

Ingredients:
150g   Shanghai dumpling wrapping
1 tsp   garlic
50g   cherry tomatoes
100g   pineapple dices
50g   green bell pepper

50g   red bell pepper
50g   pickling onions

Seasoning:
Tomato Sauce
ketchup 1/3 cup
white vinegar 50g
water 50g
terriyaki sauce 50g
dark soy sauce 2 tsps
brown sugar 5 tbsps
salt 1/2 tsp

Directions:
1.Wash the cherry tomatoes, green bell pepper, red bell pepper and pickling onions and then cut them into dices. Set aside.
2.Mix the tomato sauce ingredients thoroughly. Put some oil in a heated frying-pan, add minced garlic and saute until aromatic. Add pickling onions, green and red bell peppers and cherry tomatoes, pour in the tomato sauce ingredients and bring it to a boil. Add pineapple dices and stir thoroughly.
3.Cut the dumpling wrappings into long pieces, stack 2 or 3 slices together in a group and deep-fry in hot oil until golden brown. Take it out, drain out excess oil and then place on a plate. Serve it with the tomato sauce.

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Chicken with Soy Sauce and Rose Essence Wine

Feb 9th, 2010 Posted in Chicken recipes | one comment »

Chicken with Soy Sauce and Rose Essence Wine

Ingredients:
1/2(about 600g)   chicken
3 slices   ginger
2 sprigs   spring onion
2   star aniseed
little   shredded spring onions

Seasoning:
1/2 cup   water
1/2 cup   soy sauce
1/4 cup   dark soy sauce
2 tbsps   rose essence wine
80g   rock sugar

Directions:
1.Wash chicken thoroughly, blanch it in a wok half-filled with boiling water for a while and then take it out.
2.Heat up a little oil in a wok, add in ginger, spring onion and star aniseed to stir-fry. Pour in soy sauce ingredients and bring it to a boil. Simmer on low heat for 3 minutes until the sauce condenses. Then add in chicken and pour the sauce over it to colour it. Turn the chicken with skin downwards, cover the wok with its lid and simmer on low heat for 5 minutes. Turn the chicken over and cook for another 5 minutes. Repeat this turning and cooking process until the chicken is cooked.
3.Take the chicken out, leave to cool, cut into pieces and then transfer to a plate. Garnish with shredded spring onions, and then drizzle some soy sauce and seasame oil to taste.

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Baked Mandarin Fish with Butter

Feb 6th, 2010 Posted in Fish recipes | no comment »

Baked Mandarin Fish with Butter

Ingredients:
1(about 900g)   fresh mandarin fish
1 1/2 tbsps   minced garlic
2 tbsps   butter
1 tbsp   fried shallot
2 tbsps   spring onion in oil
1 tbsp   fried garlic dices

Seasonings:
1 tbsp   fish sauce
1/2 tbsp   sugar
1 tsp   dark soy sauce
1/2 tsp   pepper

Directions:
1.Mix butter with minced garlic.
2.Remove internal organs of mandarin fish, pat dry, cut it in half along its spine, lay it flat, smear fish with seasonings, marinate for 1/2 hour. Line aluminium paper on a baking tray, brush some oil on it, lay the fish flat.
3.Preheat an oven at 220℃ for 15 minutes, put in the tray of fish to roast for 15 minutes, take it out, and then brush it with butter and garlic.
4.Roast on upper heat until the fish becomes golden, take it out, sprinkle shallot, fried garlic and spring onion in oil. Ready to serve.

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Braised Pigeons in Fish Sauce

Feb 1st, 2010 Posted in Duck recipes | no comment »

Braised Pigeons in Fish Sauce

Ingredients:
2    delicate & meaty pigeons
1 cup   fish sauce
2 cups   water
1 pc   lemongrass

8   garlics(peeled)
6   shallots
4 tbsps   rock sugar
1 tbsp   dark soy sauce
2 tbsps   Shaoxing wine
3   ginger slices

Directions:
1.Remove internal organs and legs of pigeons, wash thoroughly, blanch in boiling water for 10 minutes, and then strain.
2.Heat a wok, put in ginger slices, garlic and shallots to stir-fry until aromatic, add in fish sauce to cook until it boils, add in water, Shaoxing wine, rock sugar, lemongrass and dark soy sauce, continue to simmer for 10 more minutes to make a tasty sauce.
3.Put in pigeons, turn them once in a while, put on a lid to simmer on low heat for 10 minutes, turn the pigeons over and then continue to simmer with a lid on for another 10 minutes. Turn off the heat. Leave pigeons to cool, take them out, smear them with cooked oil, chop into pieces, transfer to a plate, and then pour a little sauce over.

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Stir-fried Eel with Mungbean Sprouts

Dec 25th, 2009 Posted in Seafood recipes | no comment »

Stir-fried Eel with Mungbean Sprouts

Ingredients:
500g yellow eel
150g mungbean sprouts
4 cloves grated garlic
1 tsp grated ginger
little wine
little ground white pepper

Seasoning:
2 tbsps dark soy sauce
1 tsp sesame oil
1 tsp corn flour
3/4 tsp sugar
1/2 tsp salt
1/4 cup water

Directions:
1.Rinse yellow eel. Bone and remove head and tail. Scald for a while to remove the slime. Rinse and cut into strips of about 4 cm long.
2.Rinse mungbean sprouts and drain. Heat oil in a wok and stir-fry mungbean sprouts until done. Set aside.
3.Heat oil in a wok. Stir-fry grated garlic and grated ginger until fragrant. Pour in yellow eel and stir-fry until fragrant. Sizzle in wine. Add seasoning. Put in mungbean sprouts and stir-fry until well-mixed. Mix in a little ground white pepper and serve.

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