Posts Tagged ginger slices

Tangba Town’s Stir-fried Fish

May 7th, 2011 Posted in Fish recipes | no comment »

Tangba Town's Stir-fried Fish

Tangba Town’s Stir-fried Fish is a Sichuan specialty, generously spiced but not so hot as other Sichuan dishes. It originated from a Xian boy named Su whose

home town was Tangba of Chongqing. Being away from his home town, Su missed the strong flavor of Chongqing dishes. One day, he invited his friends for a meal and cooked some fish for them using the chili sauce he had brought from home. To his surprise, all his friends loved his fish. Later, Su opened a small restaurant in Xian and asked a chef from his hometown Tangba to teach him to cook fish. Su named the dish cooked by his master from Tangba ‘Tangba Fish’.

Ingredients for Tangba Town’s Stir-fried Fish:
1 grass carp, around 500 g
100 g konjac tofu (or hard bean curd)
20 g celery stems

Preparation for Tangba Town’s Stir-fried Fish:
A. Scrape the scales off the grass carp and remove the entrails. Wash it well and cut it into chunks.
B. Clean the konjac tofu (or hard bean curd). Cut into thick strips and place in a dish.
C. Clean the celery stems. Cut into sections and put in a dish.

Seasonings for Tangba Town’s Stir-fried Fish:
green onion sections
thinly sliced ginger
broad bean paste
cooking wine
soy sauce
dry cornstarch
salt
chicken essence (chicken stock/bouillon) or monosodium glutamate
five spices powder
Note: the amount of the seasonings listed above can be appropriately used according to one’s personal taste.

Directions to cook Tangba Town’s Stir-fried Fish:
1.Pour the grass carp chunks into a small basin. Add the green onion sections, ginger slices, cooking wine, salt, five spices powder and soy sauce. Stir well with chopsticks, and leave to marinate for 10-15 minutes.
2.Sprinkle some dry cornstarch on the carp chunks, and stir well with chopsticks until the fish feels sticky. Place a wok over high heat. Add some cooking oil. Add in the fish pieces one by one with chopsticks. Turn heat to medium to stir-fry the carp chunks as soon as they turn golden. Turn off the heat and quickly remove the pieces from the wok, and place in a colander to drain the oil, and then transfer to a dish.
3.Leave some cooking oil in the wok, swirling to coat the sides. Add the broad bean paste and stir it for 30 seconds until you feel the spiciness.
4.Pour in the konjac tofu (or hard bean curd) straps and add half a bowl of water. Bring to boil and add the salt and chicken essence. Stir well and add the celery sections and fried grass carp chunks. Stir and boil it for 2-3 minutes.
Remove from heat and serve in a fine porcelain fish dish. Tangba Town’s Stir-fried Fish is ready for you to enjoy!

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Braised pomfret

Mar 30th, 2011 Posted in Fish recipes | no comment »

Braised Pomfret

Braised Pomfret is salty and fresh, with an attractive golden color.

Being a home-style dish, Braised Pomfret is simple to cook. Pomfret is a welcomed fish among the

people, for it has more meat and few bones. It is rich in protein, unsaturated fatty acids and multi-microelements. Thus, it is really a good food helping to replenish qi (essential energy), nourish the blood and calm the nerves.

Ingredients for Braised Pomfret:
1 pomfret, around 400 g (a cleaned one whose scales and entrails have been removed.)
green onion sections
ginger slices
dry chili peppers
salt
five spices powder
soy sauce
white sugar
vinegar
cooking wine
Note: the amount of the ingredients especially the seasonings listed above can be appropriately used according to one’s personal taste.

Directions to cook Braised pomfret:
1. Place a wok over high heat until hot. Add some cooking oil, and add in the cleaned pomfret. Turn to medium heat, and fry it for about 1 minute on both sides. Remove the pomfret from the wok.
2. Add in salt, five spices powder, soy sauce, cooking wine, white sugar, vinegar and 1/3 bowl of water, and heat over high heat until the juice is boiling. Add in the fried pomfret.
3. Add in ginger slices, green onion sections and dry chili peppers. Stew it for a further 6-8 minutes over medium heat.
Turn off the heat. Remove the pomfret from the wok and serve on a plate. Pour the juice in the wok on to the plate. Braised Pomfret is ready to be enjoyed.

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Sweet and Vinegar Spare Ribs

Oct 17th, 2010 Posted in Pork recipes | no comment »

Sweet and Vinegar Spare Ribs


Ingredients:
Pork spareribs 600g
Spinach 300g
Spring onion 2
Ginger 3 slices
Star anise 1
Cinnamon 1 small piece

Seasoning :
Soy sauce 4 tbsp
Wine 3 tbsp
Rock sugar 2 tbsp
Zhenjiang vinegar 2 tbsp

Directions:
1.Chop the spareribs into 3cm cubes. Scald in boiling water until the colour changed. Remove and wash.
2.Heat oil in wok, saute ginger slices and onion sections. Add spareribs, star anise and seasoning. Stir fry for a while. Add 2 cup of water and bring to a boil. Then simmer for 1.5 hours.
3.When spareribs are tender and gravy almost dry up, set in dish.
4.Stir fry spinach, season with salt. Drain and set around the spareribs.

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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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Seafood Casserole

May 1st, 2010 Posted in Seafood recipes | no comment »

Seafood Casserole

Ingredients:
2 sprigs   white cabbage
2   brussels sprout
2 sprigs   asparagus
little   shimeji mushroom
2   shrimps
2   scallops

3 slices   Japanese fish cake
2 sticks   Japanese crab meat
1   squid
little   vegetarian fish fin
10   dried shrimps
2   dried scallops
2 cups   water
2 slices   ginger

Seasoning :
little   salt & pepper powder

Directions:
1.Wash squid, remove sheath, make cross cuts and slice. Swell dried scallops and dried shrimps. Wash other ingredients.
2.Heat 2 tbsps oil in a casserole. Saute ginger slices until aromatic. Add water and bring to a boil. Add swollen scallops and shrimps and cook for 15 minutes to become broth.
3.Add Chinese cabbage, brussels sprouts and mushrooms and cook for 2 minutes. Then add other ingredients and bring to a boil. Add seasonings. 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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Braised Sea Cucumber with Shrimp Roe

Feb 8th, 2010 Posted in Seafood recipes | no comment »

Braised Sea Cucumber with Shrimp Roe

Ingredients:
320g   sea cucumber(soaked)
160g   winter bamboo shoots
1 tsp   shrimp roe

4 slices   ginger(cut in a floral pattern)
6 slices   carrot(cut in a floral pattem)
1 tsp   Shaoxing wine
1 sprig   spring onion(in sticks)
2 slices   ginger
1 sprig   spring onion
1 tsp   Shaoxing wine

Seasoning:
2 tbsps   abalone sauce
1/2 tsp   sugar
1/2 cup   broth
little   sesame oil & pepper
2 tsps   corn flour
1 tbsp   water

Directions:
1.Wash sea cucumber, cut into pieces; add oil into a wok, stir-fry ginger and spring onion of stewing sauce ingredients, splash in wine, fill in water to cover the ingredients, put in sea cucumber to stew for 15 minutes, take out, rinse, and then strain.
2.Wash winter bamboo shoots, cut into wedges, blanch in hot water, and then rinse.
3.Put 2 tbsps of oil into a clay pot, stir-fry ginger slices and carrot slices until aromatic, add in winter bamboo shoots, toss well, splash in wine, add in sea cucumber and seasonings to cook, simmer on low heat for about 15 minutes, pour in thickening sauce and cook until it boils. Add in spring onion, toss, sprinkle shrimp roe on top. 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 Pork with Ginger and Peanut

Dec 10th, 2009 Posted in Pork recipes | one comment »

Stir Fried Pork with Ginger and Peanut

Ingredients:
● 1 young cucumber
● 60g lean pork
● 60g peanut
● some ginger slices
● little soy sauce & salt
Seasoning:

● little cornflour
● little soy sauce
● little salt

Directions:
1.Wash the young cucumber, pat dry, dice.
2.Cut the pork into cubes. Marinate the pork with the seasonings. Set aside.
3.Heat oil in a wok, saute the pork cubes and ginger slices for 1 minute. Take out.
4.Saute the cucumber and peanut with the remained oil in wok. Add a little water and saute over high heat.
5.Add the fried pork, season with soy sauce and salt. Stir fry until well done. Serve.

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Pumpkin and Fish Tail Soup

Nov 25th, 2009 Posted in Soup recipes | no comment »

Pumpkin and Fish Tail Soup

Ingredients:
● 1 grass carp tail
● 500g pumpkin
● 50g dang shen
● 4 black dates
● 2 cubes beancurd
● 4 slices ginger

● little salt

Directions:
1.Rinse pumpkin. Skin and remove the pith. Cut it into large pieces. Rinse dang shen, black dates and beancurd respectively.
2.Rinse grass carp tail and drain.
3.Heat oil in a wok. Stir-fry ginger slices until fragrant. Fry the grass carp tail until fragrant and drain.
4.Bring water to the boil. Put in pumpkin, dang shen and black dates. Cook for 30 minutes.
5.Add grass carp tail and beancurd. Cook for 20 minutes and season with salt. Serve.

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