Posts Tagged spring onion

Foo Yung Hai

Nov 15th, 2010 Posted in Dim Sum recipes | no comment »

Foo Yung Hai


Ingredients:

3 oz Crab meat, cooked chicken or
-shrimp (optional)
4 tb Peanut oil
1 Spring onion, shredded
-(green onion)
1 oz Bamboo shoots, shredded

1 c Bean sprouts
5 Eggs
1/4 ts Salt
2 tb Water
6 tb Chicken stock
1 pn Sugar
1 ts Soy sauce
2 ts Ketchup
1 ts Cornstarch

Directions:
Shred crab meat or chicken if using. Heat 1 tablespoon of oil in pan and fry onion and bamboo shoots for 1 minute. Beat eggs, add onion, bamboo shoots, bean sprouts, 1/4 ts salt, 2 tb water n crab. Heat another tablespoon oil in the pan, add chicken stock, pinch salt, sugar, soy sauce, ketchup and cornstarch. Mix all well, bring to the boil n keep hot while making omelette. Heat 2 tablespoons oil in omelette pan, stir in egg mixture, cook. Put on hot dish, pour sauce over.

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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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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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Shrimps with Soy Bean Paste

Sep 19th, 2010 Posted in Seafood recipes | no comment »

Shrimps with Soy Bean Paste

Ingredients :
450g   Prawns
1 tbsp   Poning soy bean paste
10g   Ginger(strips)
2 sprigs   Spring onion (short sticks)

Seasoning :
1 tsp   Rose essence wine
2 tbsp   Soy sauce
1 tsp   Oyster sauce
1 tsp   Caster sugar
1 tbsp   Water

Directions:
1.Wash prawns, cut legs and antennae.
2.Heat 2 tsp of oil, put in ginger and spring onion, add in soy bean paste and prawns, stir-fry until the prawns turn reddish.
3.Add in seasonings, stir thoroughly, cover with a lid to cook for 3 minutes. Serve.

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Chicken with Black Beans

Jun 25th, 2010 Posted in Chicken recipes | no comment »

Chicken with Black Beans

Ingredients:
1/2   dressed chicken
6   shallots
1   large red chili pepper
1   large green chili pepper
4 stalks   spring onions(use only the white part)

1/2 tbsp   soy sauce
1/2 tbsp   black bean paste
1/4 tsp   salt
1/4 tsp   sugar
1/4 tsp   corn flour
1 tsp   Shaoxing wine
oil, sesame oil little each

Directions:
1.Cut up the chicken in chunks, and marinate with soy sauce, salt, sugar, wine, corn flour and 1 tsp of oil for 1/2 hour.
2.Peel and cut shallots in half, cut the red and green chili pepper in chunks, and the white part of the green onions in inch sections.
3.Stir fry the shallots with 1 tbsp oil under medium heat, add marinated chicken pieces and stir fry until half cooked. Put black bean paste and red chili pepper chunks on top of the chicken, do not stir. Sprinkle Shaoxing wine along the sides of the wok. Cover the wok and simmer for 2 minutes under low heat.
4.Remove the wok cover and stir fry until the chicken pieces are fully cooked. Add spring onion sections and a dash of sesame oil, stir lightly and serve.

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Crab with Crispy Puff Rice

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

Crab with Crispy Puff Rice

Ingredients:
1-2 pcs   spotted crabs
10 slices   rice cake
4 big slices   ginger
2   spring onion
1   egg

Seasoning :
1/2 tsp   salt
1/2 tsp   sugar
1 tsp   corn flour
1 tsp   light soy sauce
little   pepper
2 tbsps   water

Directions:
1.Wash crab and steam for 10 to 15 minutes until cooked. Leave to cool, remove the meat and set aside.
2.Cut ginger into slices, spring onion into sections and beat egg.
3.Heat 2 tbsps of oil, saute ginger and spring onion until aromatic and remove sliced ginger.
4.Add crab meat and sauce and bring to a boil.
5.Toss with beaten egg until well combined, then place crabs on top of rice cake and serve.

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Kurobuta Pork Chop with Lemongrass

May 6th, 2010 Posted in Pork recipes | no comment »

Kurobuta Pork Chop with Lemongrass

Ingredients:
480g   kurobuta pork chop, thick slices
1   onion, thick strips
2 sprigs   spring onion, dices
2 tbsps   roasted peanut, crushed

Seasoning :
Marinade A
2 pcs   lemongrass, crushed
5   shallots, finely chopped
5   garlics, finely chopped

Marinade B
3 tbsps   fish sauce
1 tbsp   sugar
2 tsps   pepper
1 tsp   dark soy sauce
2 tbsps   water(ignore it for chilled pork)

Directions:
1.Wash pork chop, tap it with back of knife to soften the meat; mix marinade A and marinade B together. Mix pork chop with marinade, chill it in refrigerator for 2 hours to marinate.
2.Add 3 tbsps of oil to a hot wok, shallow-fry pork chops until aromatic and cooked, and then transfer it onto a plate.
3.Stir-fry shredded spring onion in oil, add in 1/4 tsp salt to taste. When it is cooked, take it out and put it beside pork chops.
4.Heat 2 tbsps of oil, pour it over spring onion dices to make spring onion in oil; pour the mixture over pork chops and then sprinkle some peanuts on top. Ready to serve.

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Shrimps in Sweet and Sour Sauce

Mar 21st, 2010 Posted in Seafood recipes | no comment »

Shrimps in Sweet and Sour Sauce

Ingredients:
4 pcs   king shrimp
1/2   green pepper
1/2   red pepper
4 slices   canned pineapple
1   spring onion

Seasoning :
Deep Fry Batter
egg yolk 1
corn flour 1/2 cup

Thickening
ketchup 2 tbsps
pineapple sauce 1/4 cup
sugar 1 tbsp
corn flour 1 tsp

Directions:
1.Trim shrimps, devein, wash and pat dry.
2.Cut green and red pepper into wedges. Cut pineapples into slices and spring onion into sections.
3.Mix shrimps with egg yolk thoroughly and coat with corn flour. Deep fry the shrimps in hot oil until golden and drain excess oil.
4.Pour oil out with 2 tbsps of oil left in the wok. Saute spring onion, add green and red peppers and pineapples, then stir in sauce. When the sauce starts to be reduced, toss with the shrimps and serve.

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Fried Rice with Crab Meat and Prawns

Mar 18th, 2010 Posted in Rice recipes, Seafood recipes | no comment »

Fried Rice with Crab Meat and Prawns

Ingredients:
6   medium-sized prawns
1 cup   cooked crab meat
1 cup   shredded Vietnamese sausage
1/2 bowl   rice
2 tbsps   spring onion dices
1/2 cup   onion dices

Seasoning :
1/2 tsp   salt
1/2 tsp   sugar
1/2 tsp   yellow curry powder
1 tbsp   prawn head oil
1 tbsp   fish sauce

Directions:
1.Fry prawns in oil until cooked, take them out and strain.
2.Put 1 tbsp of oil into a hot wok, shake to spread the oil evenly, stir-fry onion dices, then add in crab meat and yellow curry powder, and toss thoroughly.
3.Add in cooked rice, stir-fry until aromatic, then add in the rest of seasonings and shredded Vietnamese sausage, and stir-fry thoroughly.
4.Sprinke some spring onion dices, then put in cooked prawns on top. Transfer onto a plate to serve.

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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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