Posts Tagged sesame oil

Black Fungus with Mashed Garlic

May 10th, 2011 Posted in Vegetable recipes | no comment »

Black Fungus with Mashed Garlic

Black Fungus with Mashed Garlic is a delicious and attractive dish.

This is a good appetizer to prepare in summer. Black Fungus with Mashed Garlic

is simple to cook, but is highly nutritious. Many important vitamins and minerals are found in black fungus, including pectin, vitamins, inorganic salts, amino acids, phosphorous and acid amylase. In addition to the garlic, it is really a healthy dish.

Ingredients for Black Fungus with Mashed Garlic:
1 fresh red chili

1 fresh yellow chili
dry black fungus, 50 g
chopped garlic
red chili oil
sesame oil
salt
white vinegar

Note: the amount of the ingredients especially the seasonings listed above can be appropriately used according to one’s personal taste.

Directions to cook Black Fungus with Mashed Garlic:
1.Soak the dry black fungus in cold water for 20-30 minutes until they fully expands. Wash and clean them well, and get rid of the stems with scissors. Clean the red and yellow peppers with water after removing the seeds, cut them into shreds, and put into a plate.

2.Half fill a wok with water, bring the water to boil. Add the processed black fungus, and stir and blanch for 2-3 minutes. Then pick them out of the wok, and remove excess water through a colander. Put them into a soup bowl filled with cold water to cool for a while.

3.Remove the excess water through a colander again. Pour the water away, and put the black fungus back to the soup bowl. Add in chopped garlic, red and yellow pepper shreds, white vinegar, salt, red chili oil and sesame oil. Stir well with chopsticks or a spatula until mixed.

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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.

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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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Beef & Broccoli With Garlic Sauce

Jan 9th, 2011 Posted in Beef recipes | no comment »

Beef & Broccoli With Garlic Sauce

Ingredients:
1 lb Beef steak
1 tb Vegetable oil
1/2 ts Salt
1 ds White pepper
1 1/2 lb Broccoli

1 ts Cornstarch
1 ts Sesame oil
1/4 cup Chicken broth
2 tb Vegetable oil
1 tb Vegetable oil
1 tb Finely chopped garlic
1 ts Finely chopped ginger root
2 tb Brown bean sauce
1 cup Sliced canned bamboo shoots

Directions:
1.Trim fat from beef steak; cut beef lengthwise into 2-inch strips. Cut strips crosswise into 1/8-inch slices.

2.Toss beef 1 tbs vegetable oil the salt and white pepper in a glass or plastic bowl. Cover and refrigerate 30 minutes. Pare outer layer from broccoli stems. Cut broccoli lengthwise into 1-inch stems; remove flowerets. Cut stems into 1 inch pieces. Place broccoli in boiling water; heat to boiling. Cover and cook 2 minutes; drain. Immediately rinse in cold water; drain. Mix cornstarch sesame oil and broth. Heat 12-inch skillet or wok until very hot. Add 2 tbs vegetable oil; rotate skillet to coat bottom. Add beef; stir-fry 2 minutes or until beef is brown. Remove beef from skillet. Heat skillet until very hot. Add 1 tbs vegetable oil; rotate skillet to coat bottom. Add garlic ginger root and bean sauce; stir-fry 30 seconds. Add bamboo shoots; stir-fry 1 minute. Stir in beef and broccoli. Stir in cornstarch mixture; cook and stir 15 seconds or until thickened.

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Steamed Sea Bass with Ginger and Spring Onion

Nov 13th, 2010 Posted in Fish recipes | no comment »

Steamed Sea Bass with Ginger and Spring Onion


Ingredients:
800g/1lb 12oz sea bass cleaned and scaled (or other white sea fish);
1 tbsp caster sugar
45ml/3 tbsp rice wine (or dry sherry)

75ml/5 tbsp light soy sauce
10ml/2 tsp sesame oil
4cm/1.5in strips peeled root ginger
4 spring onions
4 tsp groundnut oil
2 tbsp fresh coriander

 

Directions:
1. Score the sea bass: score it down both sides;

2. Mix the sauce together: place the sugar, wine or sherry, soy sauce and sesame oil in a bowl, and mix them together thoroughly;

3. Prepare the fish: pour the sauce over the fish and scatter sliced ginger. Then place the plate into the steamer, cover it and cook for 15 minutes or until the flesh is firm;

4. Heat the groundnut oil: put it in a saucepan and heat it up;

5. Serve: once the oil it hot, pour it over the fish. Scatter over the coriander and sprinkle the spring onions over the fish. Then serve immediately.

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Stir-fried Minced Duck

Jun 30th, 2010 Posted in Duck recipes | no comment »

Stir-fried Minced Duck

Ingredients:
2 pcs   duck breast
1   duck liver sausage
100g   string beans
50g   preserved mustard
20g   ginger
2 tbsps   bean paste

1 tsp   sugar
little   salt
little   sesame oil
1   iceberg lettuce
little   seafood sauce/sweet sauce

Directions:
1.Remove the skin and membrane from the duck breast.
2.Dice the duck breast and chop to produce finely minced duck meat.
3.Cut the sausage and string beans into small pieces and finely chop the ginger and preserved mustard.
4.Lightly stir fry the chopped string beans and then remove the string beans from the wok.
5.Stir fry the chopped ginger in medium heat, add minced duck, sausage, preserved mustard, sugar and salt, and stir fry under high heat.
6.Add bean paste and chopped string beans, and stir fry until all ingredients are well blended. Add a dash of sesame oil before serving. Minced duck to be consumed wrapped in lettuce and serve with seafood sauce or sweet sauce.

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Stir-fried Dried Shrimps with Asparagus

Jun 27th, 2010 Posted in Vegetable recipes | no comment »

Stir-fried Dried Shrimps with Asparagus

Ingredients:
20g   dried shrimp
320g   asparagus
80g   shiitake mushrooms
20g   carrot(fine strips)
2 slices   ginger(shredded)
1   garlic(minced)
1 tbsp   XO sauce

Seasoning:
1/2 cup   broth
2 tsps   oyster sauce
1/2 tsp   salt
2 tsps   corn flour
little   sesame oil

 

Directions:
1.Wash dried shrimps, strain; drizzle some oil into a wok, stir-fry dried shrimps, transfer to a dish, and set aside.
2.Wash asparagus thoroughly, cut off the coarse skin on its end, and then cut it into sticks. Cut off the roots of mushrooms. Blanch asparagus and mushrooms, rinse, and then strain.
3.Heat 2 tbsps of oil, stir-fry shredded ginger, minced garlic and carrot; add in XO sauce to stir-fry briefly, add in the rest of ingredients and stir-fry thoroughly, add in seasonings, toss well and then transfer to a dish. Ready to serve.

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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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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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Steamed Fish Head with Beancurd Puff in Black Bean Sauce

May 29th, 2010 Posted in Fish recipes | 2 comments »

Steamed Fish Head with Beancurd Puff in Black Bean Sauce

Ingredients:
1   bighead carp head(appox.450g)
120g   beancurd puffs
1 sprig   spring onion
1   coriander
little   pepper & soy sauce

Seasoning :
Marinade
1/3 tsp   salt
1/4 tsp   sugar
1 tsp   soy sauce
2 tsps   corn flour
little   pepper & sesame oil

Sauce
1 tsp   shredded red chili
2 tbsps   minced garlic
1 1/2 tbsps   preserved black beans
2 bsps   hot oil
1 tsp   oyster sauce

Directions:
1.Chop coriander and spring onions finely; rinse beancurd puffs with water and then set aside.
2.Shred red chili, chop garlic into mince, rinse preserved black beans and then smash into paste, add in hot oil and stir thoroughly, add in oyster sauce and then set aside.
3.Chop fish head into large pieces, wash thoroughly, pat dry, add in marinade ingredients and sauce ingredients, and mix well.
4.Put beancurd puffs in a dish with fish head on top. Steam it above water on high heat for 10 minutes until cooked. Sprinkle with coriander and spring onions, and then cover it with a lid to steam for another 1 minute. Sprinkle with a pinch of pepper and drizzle some soy sauce to taste. Serve hot.

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