Posts Tagged white sugar

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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Oatmeal Shrimps

May 25th, 2010 Posted in Seafood recipes | no comment »

Oatmeal Shrimps

Ingredients:
600g   large shrimps
1/3 cup   instant oatmeal
1   egg, beaten
1 tsp   white sugar
1 tsp   holick powder

Seasoning :
1/2 tsp   salt
little   corn flour

Directions:
1.Remove the intestines from the shrimps. Wash. Blot dry. Make butterfly cuts at the back. Marinate for 3 to 5 minutes.
2.Shallow-fry the shrimps until golden brown. Drain well. Dish.
3.Heat a pan of oil. Add the beaten egg. Keep stirring with chopsticks. Add the oatmeal. Deep-fry until golden brown. Drain well.
4.Combine the oatmeal, sugar and holick powder. Stir well. Place it on top of the shrimps.

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Shrimp Tempura

Apr 29th, 2010 Posted in Seafood recipes | no comment »

Shrimp Tempura

Ingredients:
4-6   large shrimps
1 sprig   peppermint
little   corn flour
200g   tempura batter mix
700ml   iced water
1   egg yolk

1/2 tsp   salt
1/2 tsp   white sugar
little   pepper
100ml   tempura sauce
1 tbsp   minced turnip

Directions:
1.Shell the shrimps and remove the intestine. Wash. Blot dry. Separate the shrimp heads and bodies. Slightly press the shrimp bodies.
2.Marinate the shrimps for 5 to 10 minutes.
3.Combine the tempura batter mix and iced water. Stir well. Add the yolk. Stir well. Set aside for 5 to 10 minutes.
4.Heat a pan of oil. Coat the shrimp in sequence with the corn flour and tempura batter. Deep-fry until done. Dust some corn flour onto the shrimp heads. Deep-fry until done.
5.Dip peppermint in tempura batter, deep-fry until done. Serve with the dip.

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Crisp Shrimp and Cuttlefish Rolls

Apr 24th, 2010 Posted in Seafood recipes | no comment »

Crisp Shrimp and Cuttlefish Rolls
Ingredients:
450g   cuttlefish paste
1   fresh bean curd sheet
80g   steamed shrimps dices
1 tbsp   blanch frozen mixed vegetables

150g   diced mango
150g   diced apple
little   mayonnaise
little   concentrated milk

Seasoning :
1/2 tsp   salt
1/2 tsp   white sugar
1 tsp   corn flour
little   pepper
1   egg white

Directions:
1.Rub the bean curd sheet with a wet cloth. Cut into small pieces.
2.Combine the seasonings, cuttlefish paste and mixed vegetables. Stir well. Refrigerate for 30 minutes.
3.Wet your hands with oil or water. Stuff the cuttlefish paste onto the bean curd sheet. Place some diced shrimps on top. Roll up.
4.Heat the oil until 80% hot. Deep-fry the spring rolls until golden brown. Drain away excess oil. Dish. Combine the ingredients of salad dressing. 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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Braised Shrimps with Yaki Aburaage

Mar 12th, 2010 Posted in Seafood recipes, Tofu recipes | no comment »

Braised Shrimps with Yaki Aburaage

Ingredients:
shrimps 4-6
canned young bamboo shoots 20g
asparaguses 4-6
yaki aburaage(fried tofu sheet) 4-6

chive 4-6
chicken powder 1/2 tsp
water 1 cup

Seasoning:
chicken broth 1/4 cup
white sugar 1/4 tsp
salt 1/4 tsp
corn flour 1 tbsp

Directions:
1.Remove the intestines from the shrimps. Wash, steam over high heat for 5 to 8 minutes until done. Unshell the shrimps
2.Wash the asparaguses. Rinse the fried tofu sheet with hot water. Soak the chive in hot water until soft.
3.Bring the ingredients for braising to a boil. Add the asparaguses, bamboo shoots and fried tofu sheet. Cook for a while. Remove from heat. Rinse in cold water. Squeeze away excess water. Set aside.
4.Wrap one piece of asparagus, bamboo shoot and shrimp with one fried tofu sheet. Tie up with the blanched chive. Steam over high heat for 5 minutes until done. Drain away excess water. Combine the thickenings. Stir well. Cook until the sauce begins to thicken. Rinse onto the food. Serve.

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Sweet and Sour Radish

Jan 11th, 2010 Posted in Salad recipes | no comment »

Sweet and Sour Radish

Ingredients:
radish 1(about 900g)
salt 1 tbsp
bird’s eye chillies 4(to taste)
Seasoning:
Shanxi vinegar 1/4 cup
white vinegar 1/2 cup

Tianting sweet vinegar 1/2 cup
white sugar 1/2 cup
seasoning 3 tbsps

Directions:
1.Keep the skin of radish on and cut into finger thickness. Marinate it with salt for 1/2 hour, squeeze water out.
2.Together with the chillies, put radish slices into the vinegar mixure. Soak for 1/2 day. Ready to serve.

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Sweet and Sour Radish

Dec 12th, 2009 Posted in Vegetable recipes | no comment »

Sweet and Sour Radish

Ingredients:
radish 1(about 900g)
salt 1 tbsp
bird’s eye chillies 4(to taste)
Seasoning:
Shanxi vinegar 1/4 cup
white vinegar 1/2 cup

Tianting sweet vinegar 1/2 cup
white sugar 1/2 cup
seasoning 3 tbsps

Directions:
1.Keep the skin of radish on and cut into finger thickness. Marinate it with salt for 1/2 hour, squeeze water out.
2.Together with the chillies, put radish slices into the vinegar mixure. Soak for 1/2 day. Ready to serve.

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Sweet Green Bean Soup

Nov 19th, 2009 Posted in Dim Sum recipes | one comment »

green bean soup

Ingredients:
1 cup dried mung beans
1 tablespoon dried coconut milk powder or 1/4 cup coconut milk
4-5 cups water (about)
1/4 cup white sugar (about)
3-4 pandan leaves (optional)

Directions:
1.Wash the beans, drain.
2.Put beans in saucepan with lid, cover with water.
3.Cover with lid, simmer for about 15 minutes over low heat.
4.Add pandan leaves (tie them into a knot for easy removal later), continue to simmer for another 15 minutes.
5.After the beans are very soft and some are split, turn off heat and remove leaves Add sugar (do taste before adding too much).
6.Just before serving, add the coconut milk.
7.Serve hot.

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