Posts Tagged rock sugar

Crispy Bean Curds in Stewing Sauce

Aug 11th, 2010 Posted in Tofu recipes | no comment »

Crispy Bean Curds in Stewing Sauce

Ingredients :
1pc   bean curd
little   stewing soy sauce
little   shredded dried bonito 

Seasoning :
225g   seafood sauce

 
20g   rock sugar
8   bay laurel(finely chopped)
6   tsaoko amomum fruit
4   star anise
75g   five-spice meat sauce
600g   broth
20g   chicken broth

 

Directions:
1.Cook all seasoning ingredients together, except tsaoko amomum fruit and bay laurel. Blend in tsaoko fruit dices and bay laurel.
2. Steam bean curd in a steamer on high heat for 5 minutes, remove from steamer, and set cool.
3.Heat oil until boiling; put bean curd into a sieve, and then deep-fry in boiling oil until pale golden.
4.Soak bean curd in seasoning sauce for 30 minutes. Remove, drain out excess oil and then slice up.
5. Pour a little stewing soy sauce over and garnish with the shredded dried bonito. Ready to serve.

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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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Sesame Pudding

Jun 20th, 2010 Posted in Desserts recipes | no comment »

Sesame Pudding

Ingredients:
sted black sesame 120g
water 850ml
water chestnut powder 130g
rock sugar 200g
sesame oil 2 tsps

Directions:
1.Use a sieve to rinse black sesame to remove dirt and drain well. Toast on a dry wok without oil by medium heat for 8 minutes until fragrant.
2.Put sesame and 300ml water into a blender and blend until smooth. Add in 300ml water then blend and sift.
3.Mix water chestnut powder and 250ml water to batter and sift.
4.Mix and heat rock sugar, sesame oil and sesame paste until the sugar dissolved, stir occasionally. Remove from heat and stir in water chestnut batter and mix to combine.
5.Pour the mixture into a 20cm greased cake pan and steam over high heat for 60 minutes. Slice after cool and serve.

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Taiwanese Taro Balls

Mar 14th, 2010 Posted in Desserts recipes | one comment »

Taiwanese Taro Balls

Ingredients:
320g   peeled taro
320g   peeled sweet potato
200g   sweet potato powder(in 2 portions)
37.5g   white fungi
165g   rock sugar

Directions:
1.Steam the peeled taro and sweet potato until tender.
2.Add a portion of sweet potato powder into the taro and sweet potato respectively. Knead them separately into a dough and then a long rod shape. Cut them evenly into small pieces and knead into balls.
3.Soak white fungi. Cook it with rock sugar and water for about 20 minutes.
4.Cook the taro and sweet potato balls into a pot of boiling water until they float on the water surface. Put them in the white fungi sweet soup and serve.

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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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Ox Tail with Mandarin Orange Peel

Jan 25th, 2010 Posted in Beef recipes | one comment »

Ox Tail with Mandarin Orange Peel

Ingredients:
1   ox tail
80g   dried tofu skin stick
40g   ginger, peeled
6 cloves   garlic, peeled
1pc  dried mandarin orange peel

1   star anise
2   scallion
3 tbsps   chu hou paste
little   Shaoxing wine

Seasoning:
1/2 tsp   salt
1 tsp   soy sauce
1 tbsp   oyster sauce
1 block   rock sugar
Thickener
1/2 tsp   corn flour
2 tbsps   water

Directions:
1.Soak the dried mandarin orange peel for a short moment. Cut the ginger and the garlic into slices. Julienne the scallions and set aside.
2.Skin the ox tail and cut into chunks. Wash and blanch. Let dry and set aside.
3.Wipe clean the tofu sticks with a wet towel and deep fry for a short moment. Remove and let dry. Soak in water and wipe dry.
4.Heat a wok thoroughly and add 2 tbsps of oil. When the oil is hot, brown the ginger, garlic and mandarin orange peel. Add the chu hou paste and star anise, and drizzle with wine. Add the ox tail and saute thoroughly. lmmediately add 4 cups of water and bring to a boil. Move to a clay pot and cook for 2 hours over low heat until the ox tail are completely soft. Add the seasonings and tofu stick, and cook for another 30 minutes. Pour in the thickener and stir well. Garnish with scallions and serve.

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Guanzhong Cold Cut

Jan 13th, 2010 Posted in Pork recipes | no comment »

Guanzhong Cold Cut

Ingredients:
600g pork belly
1 pc white cloth
little chili oil
Seasoning:
60g salt
20g rock sugar

4 star aniseed
2 pcs dahurian angelica
1 tsaoko
1 quarter dried tangerine peel
2 slices ginger

Directions:
1. Cut pork belly into thin slices.
2.Stack up the pork slices and wrap them with a cloth. Place it inside a pot, and put a weight on top to stabilize its position.
3. Put stew sauce ingredients into the pot, add in seasonings, fill in water to just cover all the ingredients, and heat it up. When the meat is cooked and tender, take it out.
4.Leave it to cool, unwrap the bundle and a beautiful shape will be revealed.
5. You may serve it with chili oil.

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Pork with Lemon Cola and Wine Sauce

Jan 1st, 2010 Posted in Pork recipes | no comment »

Pork with Lemon Cola and Wine Sauce

Ingredients:
640g fatty pork belly
1 lemon(squeezed)
1 cup cola
1/4 cup sweet osmanthus wine
20g ginger, peeled
2 star anises

little dark soy sauce
Seasoning:
1/2 cup soy sauce
20g rock sugar
1 tsp chicken powder
1/4 tsp salt

Directions:
1.Cut the pork belly into large chunks. Parboil and remove. Rub all over with dark soy sauce. Wipe away any remaining liquids and deep fry in boiling oil. Set aside.
2.Heat some cooked oil in a wok. Panfry the ginger and star anises until brown and add the pork belly. Saute for a moment and move to the interior pot of a thermal cooker. Add the cola, lemon juice and the seasonings. Pour in enough water to cover all the meat. Bring to a boil over medium heat and let boil for 1/2 hour. Cover and move to the external thermal cooker.
3.Let simmer for about 2 hours and pour in the sweet osmanthus wine. Remove and simmer over an open flame until the sauce thickens. Serve on a plate with any seasonal vegetables.

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