Posts Tagged high heat

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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Stir Fried Pork with Ginger and Peanut

Feb 25th, 2011 Posted in Pork recipes | no comment »

Stir Fried Pork with Ginger and Peanut


Ingredients :

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

Seasoning :
cornflour little
soy sauce little
salt little

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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Asparagus With Cashews

Jan 26th, 2011 Posted in Vegetable recipes | no comment »

Asparagus With Cashews

Ingredients:
1 1/2 lb Asparagus 2 tb Olive oil
2 ts Sesame oil 1 tb Fresh ginger root; fine chop

1/2 cup Roasted cashews; Coarsely chopped 1 tb Soy sauce

Directions:
1. Cut off the tough lower stems of the asparagus and discard. Cut each stalk diagonally into 3 or 3 pieces.
2. Heat the oils together in a wok over high heat. Add the ginger and stir-fry for one minute.
3. Add the asparagus and stir-fry until tender but still crisp…4 to 5 minutes.
4. Stir in the cashews and soy sauce. Serve immediately.

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Steamed Grey Mullet with Pandang Leaves

Aug 1st, 2010 Posted in Fish recipes | no comment »

Steamed Grey Mullet with Pandang Leaves

Ingredients :
1(about 475g)   grey mullet
4   pandang leaves
2 sprigs   green onion, shredded
little   hot oil
little   soy sauce

Directions:
1.Clean and wash the fish thoroughly, pat dry.
2.Wash pandang leaves, then pat dry. Wrap the fish with the leaves and put it on a plate.
3.Steam the fish on high heat for 10 minutes.
4.Discard the liquid from the steamed fish, then cut the leaves open.
5.Put the green onion shreds on the fish, pour in some hot oil and soy sauce. 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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Pig’s Knuckle Soup with Beautiful Millettia Root

Apr 23rd, 2010 Posted in Pork recipes | no comment »

Pig's Knuckle Soup with Beautiful Millettia Root

Ingredients:
40g   beautiful millettia root
160g   dried conches
1(about 600g)   pig’s knuckle
2 slices   jinhua ham
1   corn

1   fresh lily bulb
5   honey dates
2,000ml   water

Directions:
1.Wash and drain beautiful millettia root, conches, jinhua ham individually with warm water twice.
2. Clean and parboil pig’s knuckle in boiling water for 10 minutes to clear the blood and fat, drain and set aside.
3.Clean and cut corn into pieces. Clean and wash other ingredients.
4.Put all the prepared ingredients, except fresh lily bulb, into boiling water. Boil over high heat for 15 minutes, then turn to low heat and simmer for 2 hours. Add fresh lily bulb and keep it boiling for another 15 minutes.
5. Add salt for seasoning and serve.

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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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Steamed Pork Ribs with Pumpkin and Black Olive

Mar 15th, 2010 Posted in Pork recipes, Vegetable recipes | no comment »

Steamed Pork Ribs with Pumpkin and Black Olive

Ingredients:
300g   pork ribs
200g   pumpkin
20g   black olive
1 1/2 tbsps   minced garlic
2 tbsps   boiling oil
1 tbsp   spring onion dices

Seasoning :
2 tsps   corn flour
1/2 tsp   salt
1 tsp   sugar
1 tsp   soy sauce
little   pepper & sesame oil

Directions:
1.Chop pork ribs into small pieces, mix with marinade and leave it for 20 minutes.
2.Wash black olive thoroughly and then chop finely; mix minced garlic with boiling oil, then mix it with pork ribs thoroughly.
3.Peel pumpkin and remove the seed, cut into long pieces, and then transfer to a plate; line pork ribs orderly on top, steam above water on high heat for 12 minutes until cooked, take it out, sprinkle some spring onion on top and then serve hot.

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Pork and White Gourd

Dec 21st, 2009 Posted in Vegetable recipes | no comment »

Pork and White Gourd

Ingredients:
100 g white gourd
90 g lean pork
1 tbsp shredded ginger
Seasoning:
1/4 tsp salt
1/4 tsp light soy sauce

Directions:
1.Rinse and cut lean pork into slices, marinate them for a short while.
2.Peel white gourd off then cut it into thick slices(about half a centimeter).
3.Arrange white gourd slices on a plate, then put in lean pork and then shredded ginger.
4.Drain and then braise over high heat for 6 minutes, serve.

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Honey Roasted BBQ Pork Belly

Nov 24th, 2009 Posted in Pork recipes | one comment »

Honey Roasted BBQ Pork Belly

Ingredients:
● 4 pcs/1.2kg pork belly, fresh & boned
● 1 bowl honey sauce
● 6 tbsp granulated sugar
● 1 1/2 tbsp salt

● 1 tbsp chicken powder
● 1/10 tbsp five spices powder
● 1/10 tbsp zedoary powder
● 2 tbsp BBQ sauce
● 2 tbsp light soy sauce
● 2 eggs
● 2 tbsp rose wine
● 6 cloves garlic(minced)
● 4 cloves shallot(minced)

Directions:
1.Wash and dry the pork. Marinate it for 40 minutes. Turn the meat evey 10 minutes in order to absorb the marinade.
2.Thread the meat with steel skewers.
3.Preheat the oven. Roast the meat in the oven over high heat at 250℃ to 280℃ for 10 minutes. Turn over and roast for another 10 minutes.
4.Roast the meat at 200℃ to 230℃ for 10 minutes. Leave to cool for a while. Glaze the meat with some honey sauce. Roast again for 5 minues at 200℃. Turn over and roast for 5 minutes. Glaze with honey sauce again. Serve.

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