Posts Tagged white vinegar

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.

Sweet and Sour Fish Fillet with Fruit

Jan 19th, 2010 Posted in Fish recipes | one comment »

Sweet and Sour Fish Fillet with Fruit

Ingredients:
300g   fish fillet
150g   cantaloupe melon
2 pcs   kiwi fruit
1/2 pc   egg
3 tbsps   corn flour

Seasoning:
1 tsp   ginger juice, wine each
1/4 tsp   salt
little   pepper
each 2 tbsps   tomato sauce, sugar
1 tbsp   brown vinegar
1/2 tbsp    white vinegar
each 1 tsp   light soy sauce, corn flour
little   sesame oil
4 tbsps   water

Directions:
1.Clean and dry fish fillet, cut into thick strips, add marinade, mix well and marinate for 30 minutes.
2.Prepare sauce ingredients and mix well.
3.Coat fish fillet with beaten egg and corn flour.
4.Heat 2 to 3 tbsps oil in a frying pan, pan fry fish fillet until cooked and golden brown, drain and dish up on a piece of kitchen paper to absorb excess oil.
5.Peel kiwi and cantaloupe melon, cut into thick strips.
6.Cook sauce and stir well, turn off the heat and stir in fish fillet, kiwi and cantaloupe melon strips. Mix well and dish up.

 

Shanghai Smoked Duck’s Egg

Jan 14th, 2010 Posted in Duck recipes | 2 comments »

Shanghai Smoked Duck's Egg

Ingredients:
1.5 L water
6 tbsps white vinegar
8 fresh duck egg
2 tbsps tea leaf
1 pc slab sugar
1 bowl cooked rice

Seasoning:
little spiced salt

Directions:
1. Add white vinegar into water. Soak the duck eggs in it for 4 hours.
2. Heat a large amount of water in a pot. Add duck eggs gently and cook the duck eggs for 5 to 7 minutes.
3. Remove the eggs and soak them in cold water for a few minutes. Then shell the eggs.
4. Line the wok with a piece of tinfoil and arrange tea leaves, cooked rice and chopped slab sugar on it. Then, cover and cook over low heat until smoking. Wait for 5 minutes.
5. Put a rack on the tea leaves and arrange the eggs on it. Cover and smoke for 3 to 5 minutes until the eggs become yellowish.
6. Remove the duck eggs. Cut them into halves. Serve with the spicy salt.

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.

Red Curry Pork Knuckle with Pumpkin

Jan 10th, 2010 Posted in Pork recipes, Vegetable recipes | no comment »

Red Curry Pork Knuckle with Pumpkin

Ingredients:
640g pork knuckle
640g pumpkin, peeled & diced
2 slices ginger, peeled
scallion 1
1 tbsp garlic, peeled & minced
3 tbsps red curry

Seasoning:
1 tbsp white vinegar
1 tbsp fish sauce
1 tsp chicken powder
2 tbsps sugar

Directions:
1.Cut the pork knuckle into large pieces. Wash and let dry. Heat a little oil in a wok and panfry the ginger and scallions until the ginger is slightly brown.
2.Heat oil in the wok and panfry the minced garlic and the red curry. Add the pork knuckle and stir fry well. Move to the interior pot of a thermal cooker and pour in enough water to cover the pork. Add the seasonings and cook for 30 minutes over medium heat. Cover and move to the external thermal cooker.
3.Let simmer for 2 hours and move to stovetop. Cook for 15 minutes and add the pumpkin. Simmer for another 15 minutes and serve.

Vietnamese King Prawns in Fragrant Sauce

Dec 25th, 2009 Posted in Seafood recipes | no comment »

Vietnamese King Prawns in Fragrant Sauce

Ingredients:
5 Vietnamese king prawns
Seasoning:
1/2 cup white vinegar
1 cup tomato sauce
1 tsp salt
1/2 cup sugar

3 cups bouillon
4 tsp fish sauce
3 tbsp minced garlic

Directions:
1.Soak prawns in water to defrost, cut in half, remove black intestines and sand sac in head, and then pat dry.
2.Put in 2 tbsp of oil in a hot wok, put in minced garlic to stir-fry, add in fragrant fish sauce ingredients to simmer until it boils, check its taste. If it is too light, add in some more corn flour to thicken it.
3.Pour in prawns with shells facing down, cook until their bodies bend and meat becomes firm, and then transfer onto a plate.
4.Pour the fragrant fish sauce over. Ready to serve.

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.

Vegetable Salad

Nov 30th, 2009 Posted in Salad recipes | no comment »

VEGETABLE SALAD

Ingredients:
● 90 g [3 oz]   Salad vegetables
● 90 g [3 oz]   Canned whole kernel corn

● 50 g [2 oz] [torn into shreds] Crab-flavored sticks
● 6 [halved] Cherry tomatoes
● 2 tbsp Crab roe
● 2 tsp Lee Kum Kee Premium Soy Sauce
● 4 tbsp Lee Kum Kee Satay Sauce
● 1 1/2 tbsp Lee Kum Kee White Vinegar
● 1 tsp Lee Kum Kee Pure Sesame Oil

 

Directions:
1. Arrange all ingredients on a salad bowl and chill. Stir in seasoning mix just before serving.