Posts Tagged ginger juice

Garlic shrimp

Apr 4th, 2011 Posted in Seafood recipes | no comment »

Garlic Shrimp

Shrimp is high in calcium, iodine and protein but low in food energy. A shrimp-based meal is also a significant source of cholesterol, from 122 mg to

251 mg per 100 g of shrimp, depending on the method of preparation.[6] Shrimp consumption, however, is considered healthy for the circulatory system because the lack of significant levels of saturated fat in shrimp means that the high cholesterol content in shrimp actually improves the ratio of LDL to HDL cholesterol and lowers triglycerides.

Ingredients for Garlic shrimp:

Large Prawns 500 g (10pcs)
Chopped Garlic 3 tbsp
Grated Ginger 1 tbsp
Spring Onion 1 stalk (chopped)
Ginger Juice 1 tbsp
Salt 1/2 tbsp
Peper 1/4 tbsp
Shaoxing Wine 1 tbsp
Light Soy Sauce 1 tbsp
Superior Broth 3 tbsp
Sugar 1 tbsp
Cornflour 1/3 tbsp
Sesame Oil & Pepper a little

Directions to cook Garlic shrimp:
1. Clean and wipe dry the prawns, cut into 2 halves. Marinate them for about 15 minutes with seasoning, dust the cornflour on the prawns
2. Bush oil to a dish, bake for 1 minutes, put the prawns on, cut side down. Bake the prawns for 3 minutes, turn the prawns up-side-down, add sauce
3. Add chopped garlic & grated ginger, bake for 3 minutes
4. Dust the chopped spring onion over the prawns, dish up and serve. Enjoy this great tasting Baked Prawns With Garlic recipe.

Clams in Wine with Dried Scallops and Minced Pork

Aug 19th, 2010 Posted in Seafood recipes | one comment »

Clams in Wine with Dried Scallops and Minced Pork

Ingredients :
300g   large clams
1pc   dried scallop soaked
100g   minced pork
5g   ginger, shredded
1 tbsp   ginger juice in wine
1/2 cup   sake (Japanese rice wine)
1.5 cup   stock

Seasoning :
1 tsp   cornstarch
1/2 tsp   flavoured salt
1 tsp   cooked oil
little   pepper

1.Wash clams thoroughly, cook in boiling water until shells open up. Set aside.
2.Soak dried scallop until tender, tear it into fine shreds, then deep fry in hot oil until crispy. Set aside.
3.Mix minced pork with marinade thoroughly, knead into small meat balls, then cook in boiling water until well cooked.
4.Pour stock, sake, ginger juice and shredded ginger in a pot, bring it to a boil, add in clams and mini meatballs, p oach for a while. Sprinkle crispy scallop shreds on top. Serve in pot.

Abalone & Mushrooms Pie

Aug 17th, 2010 Posted in Desserts recipes | no comment »

Abalone & Mushrooms Pie

Ingredients :
6   fresh abalones
1   onion
75g   mushrooms

Seasoning :


salt, chicken powder, granulated sugar, corn flour liquid, ginger juice, wine little
Creamy White Sauce
150g   low gluten flour
75g   milk powder
150g   caster sugar
300g   shortening
150g   fresh cream
150g   milk

1.Wash fresh abalone thoroughly, blanch in hot water, and then cut into small dices.
2.Wash mushrooms and onion, and then cut into small dices. Mix the cream sauce ingredients thoroughly.
3.Put some oil into a hot pan, add in onion and mushrooms, stir-fry thoroughly. Then put in abalone dices, stir-fry briefly, add in seasonings and stir thoroughly. Then transfer to a dish.
4.Wash abalone shells thoroughly, put in some filling, and then pipe cream sauce in a net pattern on top.
5.Bake in a pre-heated oven with upper heat at 200℃ and lower heat at 100℃ for 10 minutes until golden on top. Ready to serve.

Salted Chicken with Galangal

May 14th, 2010 Posted in Chicken recipes | no comment »

Salted Chicken with Galangal

1   chilled chicken
400g   coarse salt
2 tbsps    sugar
4 slices   galangal
2   star aniseed
20 cups   water

1 cup   shredded carrot
1 cup   shredded lettuce

Seasoning :
1 tbsp   Shaoxing wine
1 tbsp   ginger juice

Galangal Oil
3 tbsps   cooked oil

2 tbsps   galangal powder
1/8 tsp   chicken powder
1/8 tsp   salt

1.Wash chicken thoroughly, pat dry and then smear its exterior with marinade to marinate for 15 minutes.
2.Heat up water in a large pot, add in galangal slices, star aniseed, salt and sugar to cook for 10 minutes. Put in chicken and fill it with the salted liquid three times. When the water is boiling, cook the chicken on low heat for 18 to 20 minutes until cooked. Take the chicken out, leave to cool. Then shred its meat and cut into pieces before transferring to a dish.
3.Surround the chicken with shredded lettuce and carrot as accompaniments. Serve it with galangal oil dipping sauce for a more exotic taste.

Baked Seafood Rice in Young Coconut

Apr 18th, 2010 Posted in Rice recipes, Seafood recipes | one comment »

Baked Seafood Rice in Young Coconut

4   young coconuts
80g   squid
1   Chinese sausage(diced)
3   shiitake mushrooms(soaked & cut into dices)

2   dried scallops(soaked & tear into strips)
20g   dried shrimps
2 tbsps   chicken oil
1 tsp   turmeric powder
1   garlic(slightly crushed)
320g    rice
1 tbsp   ginger juice
360g   water

Seasoning :
2 tsps   soy sauce
2 tsps   oyster sauce
1/2 tsp   sugar
1 tsp   Shaoxing wine
1/2 tsp   salt
1 tsp   chicken essence powder

1.Preheat oven to 180℃。
2.Open a small hole on top of coconut to drain out its juice; wash squid, remove its internal organs, cut into dices, blanch in boiling water, and then strain.
3.Heat 1 tbsp of chicken oil in a wok, stir-fry Chinese sausage, shiitake mushrooms, dried scallops and dried shrimps until aromatic, add in squid, toss thoroughly, add in seasonings A, mix well, and then transfer to a dish.
4.Heat the remaining chicken oil in the wok, add in turmeric powder and garlic to stir-fry until aromatic, add in rice, toss thoroughly, pour in ginger juice, mix well, and then remove garlic from the rice. Transfer the rice to an electric cooker, pour in water and seasonings B, cook until it is done.
5.Fold the stir-fried ingredients from step 3 into the cooked rice, toss well, transfer the rice into coconut, cover its top with an aluminium foil paper, and then bake in a preheated oven for 15 minutes. Ready to serve.

Steamed Green Beans with Fermented Beancurd

Mar 31st, 2010 Posted in Vegetable recipes | no comment »

Steamed Green Beans with Fermented Beancurd

300g   green beans(or white beans)
2 cubes   Kaiping fermented beancurd
1pc   lotus leaf

Seasoning :
1 tbsp   sugar
1 tbsp   ginger juice
1 tbsp   cooked oil
2 tbsp   stock

1.Wash green beans, remove its tops and ends, blanch in boiling water for 1 minute, rinse and then strain.
2.Cut the beans into short sticks of about 2 inches long.
3.Mix fermented beancurd with seasonings into a paste, add it to beans, toss and then set aside.
4.Blanch lotus leaf, line it on a steamer, put beans on it, steam it on high heat for 5 minutes.

Steamed Chicken with Cuttlefish Head

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

Steamed Chicken with Cuttlefish Head

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

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

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.

Ginger and Sesame Squares

Feb 7th, 2010 Posted in Desserts recipes | no comment »

Ginger and Sesame Squares

90g   flour
2g   baking powder
2g   ground ginger
50g   egg
45g   milk
60g   brown sugar

60g   unsalted butter
10g   ginger juice
10g   white sesame

1.Sift flour, baking powder and ground ginger together.
2.Whisk butter and brown sugar until mix. Add egg in by a few additions and whisk until bleneded.
3.Add flour mixture and milk in alternately into the butter mixture, stir gently until mix.
4.Stir in ginger juice and white sesame. Pour mixture into the cake pan and sprinkle with extra white sesame.
5.Reduce heat of oven 170℃ and bake for 20 to 25 minutes. Remove from oven, allow to cool in the tin for 10 minutes before turning out onto a wire rack.

Stuffed Bamboo Fungus with fish

Feb 3rd, 2010 Posted in Fish recipes | no comment »

Stuffed Bamboo Fungus with fish

10   bamboo fungi
20g   Jinhua ham(shredded)
1 tbsp   medlar berry
1(about 320g)   mandarin fish

120g   honey peas
1 cup   broth
2 slices   ginger(shredded)
1 tsp   ginger juice
1/4 tsp    salt
1 tsp   cooking oil
little   pepper

broth 1/2 cup
salt 1/4 tsp
sugar 1/4 tsp
corn flour 2 tsps
sesame oil little

1.Soak bamboo fungi in water until tender, cut off it ends, wash thoroughly, trim to equal length. Blanch bamboo fungi and Jinhua ham in hot water separately, rinse and then strain. Wash medlar berry and set aside.
2.Bone mandarin fish, cut fish fillet into strips, marinate with marinade ingredients for 15 minutes.
3.Bring a cup of broth to a boil, add in honey peas, cook for about 1 minute, take out the peas, rinse and strain. Line on a plate orderly.
4.Stuff Jinhua ham and fish meat into bamboo fungi, line the stuffed bamboo fungi orderly, steam over high heat for 5 minutes.
5.Heat a little oil, stir-fry sherdded ginger until aromatic. Add honey peas and stir-fry. Pour in thickenings and medlar berry and cook until it thickens, pour the sauce over the steamed bamboo fungi. Ready to serve.

Fried Chicken Fillet with Orange and Walnut

Jan 29th, 2010 Posted in Chicken recipes | no comment »

Fried Chicken Fillet with Orange and Walnut

300g   chicken fillet
2   oranges
60g   walnut
1 clove   garlic
2 tbsps   orange rind
little   sugar & wine

1 tsp   light soy sauce
1 tsp   sugar
2 tsps   wine
2 tsps   corn flour
1 tbsp   ginger juice
little   pepper
fresh orange juice 100ml
1 to 2 tsps   sugar (depending on the sweetness of orange)
1/4 tsp   salt
2 tsps   corn flour

1. Clean and dry chicken fillet, cut into dice. Marinate.
2. Cut walnut into cubes. Crush garlic.
3.Wash the oranges. Peel one orange and cut into dice, grate rind from the peel and mix well with a little sugar. Juice another orange and mix with sauce ingredients.
4.Heat 1 tbsp oil and stir fry crushed garlic. Add chicken dice and stir fry until cooked. Add wine. Add sauce mixture and cook until thickens and turn off the heat. Add walnut, orange dice and orange rind and stir well. Dish up and serve hot.