Archive for March, 2011

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
five spices powder
soy sauce
white sugar
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.

Fish Soup with Tofu and Coriander

Mar 29th, 2011 Posted in Soup recipes | no comment »

Fish Soup with Tofu and Coriander

Fish is among the healthiest meals inside contemporary diet. It is substantial in necessary protein and crucial vitamins, also it is lower in fat.

Making chinese soups with fish is fantastic however the fish should be quite fresh. It is advisable in the occasion you are new to make use of saltwater fish. They have a tendency to possess firmer flesh and hold the refreshing taste belonging to the sea.

If making use of freshwater fish, they should be both seasoned with ginger juice or parboiled with ginger. They should be ready correctly mainly because they have a tendency to possess a muddy taste too like a great deal of little bones.

In latest years, concerns about pollution in rivers and lakes have also cast a instead poor lighting on freshwater fish. Some freshwater fishes have also been marketed just as if they are ocean catch by providing them names closely linked to saltwater fish.

Ingredients for Fish Soup with Tofu and Coriander:
5 cups Basic Chinese Chicken Stock
2 tbsp fresh ginger — finely chopped
2 cups tofu — fresh cubed
1 oz Chinese mushrooms — 4-5 dried
Pre soak for 30 minutes in hot water
Discard stems.
250 g fish fillets — 8oz white fine sl
2 tbsp vinegar
2 tbsp Chinese rice wine — sherry or vinegar
freshly ground black pepper — to taste
2 tablespoons fresh coriander — chopped

Directions to cook Fish Soup with Tofu and Coriander:
1.Bring stock to the boil.
2.Add ginger, bean curd and mushrooms.
3.Reduce heat and simmer for 3 minutes.
4.Add fish slices and simmer until fish is cooked, about 3 minutes.
5.Stir in vinegar, wine or dry sherry.
6.Season with pepper and sprinkle with coriander.

Per Serving (excluding unknown items):

174 Calories; 6g Fat (33.0% calories from fat); 22g Protein; 7g Carbohydrate; 2g Dietary Fiber; 27mg Cholesterol; 49mg Sodium. Exchanges: 1/2 Grain (Starch); 3 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

Egg Pancake

Mar 26th, 2011 Posted in Egg recipes | no comment »

Egg Pancake

Eggs laid by females of many different species, including birds, reptiles, amphibians, and fish, have probably been eaten by mankind for millennia. Bird and reptile eggs consist of a protective eggshell,

albumen (egg white), and vitellus (egg yolk), contained within various thin membranes.

Ingredients for Egg Pancake:
3 eggs
1 tsp. salt, or to taste
1/2 tsp. scallions, chopped
5 tsp. vegetable oil

Directions to cook Egg Pancake:
1. Beat the eggs in a bowl and add the scallions and salt, mixing well.

2. Heat the oil in a wok over high heat until the surface ripples. Add the eggs and swirl the pan so the egg over the surface evenly. Turn the heat to low and low and cook until the bottom of the pancake is set and browned , turn and cook until browned on the other side. Remove and serve.

Red Bean Soup

Mar 24th, 2011 Posted in Desserts recipes | no comment »

Red Bean Soup

In China, red bean soup is a popular dish. The soup is commonly thinner than the Japanese oshiruko version. It is categorized as a tang shui, (literally

translated as sugar water), or sweet soup. It is often served cold during the summer, and hot in the winter. Leftover red bean soup can also be frozen to make ice pops.

It is one of the main desserts offered after Cantonese cuisine meals in restaurants at night. When served, it is plain most of the time. The fancier restaurants may offer red bean soup with sago. The two types of sugar used interchangeably are rock sugar and sliced sugar .

Ingredients for Red Bean Soup Dessert:
500 gram red bean
200 gram granulated sugar
a pot of clean water

Directions to cook Red Bean Soup Dessert:
1. Sieve red beans with a sieve and pick out small pebbles or stones among the red beans.
2. Wash the red beans under running tap water. Make sure the red beans are cleaned thoroughly
3. Add the red beans into a pot of clean water.
4. Heat the pot on the stove and keep it to boil. Open the cover of the pot to avoid water from flowing out. Boil it for approximately one hour
5. Use a ladle to scoop up some red beans
6. Examine the red beans. If the red beans split open means that they are well-cooked
7. Add in granulated sugar and stir until the sugar is completely dissolved
8. Keep it aside to cool. When it is cooled enough, pour the red bean soup into a bowl.
Now, your sweet and delicious red bean soup is ready to be served. Put some ice cubes to enhance its taste. Feel free and relaxing while having a bowl of red bean soup particularly during summer and spring time. This red bean soup is actually a nifty way to use up leftover red beans, or you can start from scratch, as we do here. Either way, don’t be shy about the jerk seasoning.

1. The dried lotus seeds, with a slight nutty flavor, can be added to create a dramatic contrast in color and texture.
2. You can Add a piece of dried orange peel (half an orange) gives the soup a lovely tangy flavour. You can make this peel by saving all those peels from the abundant mandarin oranges eaten during the period. Scrape off all the white piths with a knife and sun for several days. Then keep them in the freezer and it will last indefinitely.
3. You can also add a handful of sago pearls towards the last 10 minutes of boiling. It gives an interesting texture (slightly chewy).
4. Red Bean Soup is often served cold during the summer, and hot in the winter. Red bean soup serves better when it is chilled. You may also freeze the red bean soup to make some red bean ice cream ice stick or popsicle, using the Leftover red bean soup, maybe.

Eggplant with Garlic Sauce

Mar 23rd, 2011 Posted in Vegetable recipes | no comment »

Eggplant with Garlic Sauce

The ginger and garlic must be chopped *very* finely, and cooked longer than you may expect, since we are cooking them in water rather than oil!

Ingredients for Eggplant with Garlic Sauce:
400g eggplant
50g scallion
50g minced meat
10g bruised garlic
10g bruised ginger
1 tbsp sugar
1 tbsp chilli sauce
1/2 tbsp soy sauce
1 tbsp vinegar
1/2 tbsp monosodium glutamate
1/2 tbsp spice oil
1 tbsp starch water

Directions to cook Eggplant with Garlic Sauce:
1. Clean and blanch the eggplant, strip it. Clean and mince the scallion.

2. Preheat the pan with salad oil till 60% done, fry the eggplant and drain up. Fry minced meat, bruised garlic, bruised ginger and chilli sauce, add a scoop of broth. Closed steam all the stuff with seasoning sugar, monosodium glutamate, soy sauce till almost dry, thicken the sauce, add vinegar and minced scallion, done.

3. Dish up and enjoy this nice Eggplant with Garlic Sauce recipe.

Pine nuts with sweet corn

Mar 22nd, 2011 Posted in Vegetable recipes | no comment »

Pine nuts with sweet corn

The pine nuts in ‘Pine Nuts with Sweet Corn’ taste fragrant, while the corn kernels are crispy and sweetish. Pine Nuts with Sweet Corn is good for

both young and old, and is especially welcome among women.

A representative dish in northeast China, Pine Nuts with Sweet Corn is good for both young and old, and is especially welcome among women. Corn is rich in vitamins and lutein which can help enhance memory and resist the aging of the outer layers of the eye and skin. Pine Nuts are rich for unsaturated fatty acids and minerals which can help strengthen the muscles and bones and are beneficial for brain and nerves.

Ingredients for Pine nuts with sweet corn:
50 g Pine nuts
250 g Sweet corn
50 g Carrots
50 g Cucumbers
10 g Corn starch
20 ml Water
Vegetable oil
2 g Salt
2 g Chicken powder
5 g Jiafan rice wine
10 g Chopped spring onion

Directions to cook Pine nuts with sweet corn:
1.Heat oil to 110C/275F and put in the pine nuts to deep-fry until they are golden yellow.
2.Take out and drain off the oil.
3.Clean the carrots and cucumbers and cut into small cubes.
4.Mix all the ingredients for the seasoning and set aside.
5.Put 2 tablespoons of oil back in the wok, heat it and put in the carrot and cucumber cubes to stir-fry.
6.Add the sweet corn and seasoning.
7.Bring these ingredients to boil and then put in the pine nuts.
8.Use mixture of cornstarch and water to thicken the soup and dish up and serve.

Crystal Wax Gourd

Mar 21st, 2011 Posted in Vegetable recipes | no comment »

Crystal Wax Gourd

The winter melon, also called white gourd, ash gourd, or “fuzzy melon”, is a vine grown for its very large fruit, eaten as a vegetable when mature. It is the only member of the

genus Benincasa. The fruit is fuzzy when young.The immature melon has thick white flesh that is sweet when eaten. By maturity, the fruit loses its hairs and develops a waxy coating, giving rise to the name wax gourd, and providing a long shelf life. The melon may grow as large as 80 cm in length. Although the fruit is referred to as a “melon,” the fully grown crop is not sweet. Originally cultivated in Southeast Asia, the winter melon is now widely grown in East Asia and South Asia as well.

Ingredients for Crystal Wax Gourd:
500 grams (1.1ib) wax gourd
6 grams (1/5 oz) ham
10 grams (1/3 oz) chicken breast
3 grams (1/10 oz) scallops
10 grams (1/3 oz) carrots
10 grams (1/3 oz) mushrooms
10 grams (1/3 oz) bamboo shoots
10 grams (2 tsp) cooking wine
2 grams (1/3 tsp) salt
1 gram (1/4 tsp) MSG
1 gram (1/4 tsp) pepper powder
50 grams (3 tbsp) water
50 grams (3 1/2 tbsp) cooking oil
50 grams (2 1/2 tbsp) mixture of cornstarch and water

Method to cook Crystal Wax Gourd:
1. Remove the seeds from the wax gourd and cut it into wide slices, about 5 cm (2 inches) long. Use a ready-made wooden mold for Chinese cooking to shape the slices into balls. Make them hollow like bowls.

2. Chop the chicken breast, ham, scallops, mushrooms, bamboo shoots and carrots.

3. Heat the oil to 110-135℃ (230-275℉) and put the chopped ingredients in the wok to stir-fry for 3 to 5 minutes. Add the water, salt, MSG, cooking wine and pepper. User half of the mixture of cornstarch and water to thicken the soup. Put on a plate.

4. Add the stir-fried ingredients into the hollow parts of the wax gourd placed on a plate. Steam for 8 minutes. Remove the wax gourd and put into another plate and put the soup in the original plate into the pot to bring to boil. Thicken it with the leftover mixture of cornstarch and water and then sprinkle on the steamed gourd.

Braised mutton with soy sauce

Mar 20th, 2011 Posted in Chicken recipes | no comment »

Braised mutton with soy sauce

Braised mutton with soy sauce is an easy to cook chinese food, popular in northen china. It Looks very tempting with its colors of white meat and brownish soy sauce. Taste Salty and delicious.

Ingredients for Braised mutton with soy sauce:
500 grams (1.1 lb) boneless mutton leg
10 grams (1 1/2 tsp) soy sauce
10 grams (2 tsp) cooking wine
10 grams (1/3 oz) sectioned scallions
10 grams (1/3 oz) ginger cut into chunks

Directions to cook Braised mutton with soy sauce:
1. Wash the meat clean and boil it in a pot. Take it out after the water boils to wash it clean. Skim off the foam in the pot and put the meat back in it. Add the scallions, ginger and cooking wine. Cover the pot and bring to a boil. Turn to low fire to simmer for about 2 hours.
2. Take the meat out. Get rid of the scallions and ginger. When the meat is cool, cut it into slices and sprinkle on the soy sauce to serve.

Dongpo’s pork

Mar 18th, 2011 Posted in Pork recipes | no comment »

Dongpo pork

Dongpo pork is a Huangzhou dish which is made by pan-frying and then red cooking pork belly. The pork is cut to around 2 inches square in dimensions, consisting of

half fat and half lean meat. The mouth feel is oily but not greasy, with the fragrance of wine.

Legend has it that while Su Dongpo was banished to Huangzhou, in a life of poverty, he made an improvement of the traditional process. He first braised the pork, added Chinese fermented wine and made red-braised pork, then slowly stewed it on a low heat. This dish was first launched in Huangzhou, then spread to Hangzhou, the capital of the Southern Song Dynasty, flourished, and then became one of Huangzhou’s most famous dishes.

Ingredients for Dongpo’s pork(2-4 persons):
450g pork belly
500ml Chinese rice wine
250ml white wine
4 tablespoons light soy sauce
2 tablespoons sugar (and 250ml water)

dongpo pork

Methods to cook Dongpo’s pork(Preparation time: 80-90 minutes):

1. Cut the pork belly into cubes (~ 4×5 cm).
2. Blanch the pork belly… put the pork in boiling water for a minute and clean it with cold water.
3. Put the pork belly into the cooking ware with the skin facing the bottom (important!). Add in 500ml rice wine, 4tb soy sauce and 2tb sugar and boil it before turning the heat to the lowest possible. Simmer for 45 minutes.
No need to stir, just make sure that the stock doesn’t dry up. Add in some wine when necessary.
(The original dish should be cooked with clay pot, which I don’t have… I had to use a corning ware instead)
4. After 45 minutes, turn the pork around with the skin facing the top. Simmer for another 30 minutes. Add some wine (or water*) if the stock is drying up.
* 500ml rice wine was used at the beginning, 250ml white wine was used in between (out of rice wine) and at the end 250ml water was used (out of all wine). If possible, you might want to try using just rice wine all the way.
1.Lots of Chinese restaurants that serve Dongpo pork actually took a short cut by deep frying the pork before simmering it, which could reduced the cooking time greatly while giving similar taste and texture… but with that cooking method the pork simply becomes a red-cooked dish and shouldn’t be named as Dongpo pork at all.
2.The longer you stew or steam the meat, the less oily the pork is said to become because the oil will seep out, leaving the de-oiled fat, if that makes sense, so that the Dongpo pork doesn’t feel or taste oily even if you eat the fat.
We are Look forward to other members sharing their chinese food experience or favourite recipes.

Deep fried chinken wing

Mar 16th, 2011 Posted in Chicken recipes | no comment »

Deep fried chinken wing

Deep fried chicken wings is a popular meal that is enjoyed the year around, no matter what the season is. This in one of the most sought after chicken recipes that even health conscious people enjoy.

The deep fried chicken wings calories is approximately 102 kcal. Preparing chicken wings is really easy and less time consuming. Let’s learn some recipes for deep fried chicken wings.

Ingredients for Deep fried chinken wing:
oil for deep frying
1 cup all-purpose flour, divided
8 tablespoons garlic powder, divided
6 eggs, beaten
3 cups crushed cornflake crumbs
24 chicken wings
1/2 carrot, cut into thick strips

Instructions to cook Deep fried chinken wing:
1. Preheat the oil in a large, deep skillet or deep fryer. In a shallow dish or bowl mix together 3/4 cup flour with 2 tablespoons garlic powder; then in a second shallow dish or bowl combine eggs and 4 tablespoons garlic powder and mix together. In a third shallow dish or bowl mix together cornflake crumbs, remaining 1/4 cup flour and remaining 2 tablespoons garlic powder.
2. Dip each wing in the flour mixture, crumb mixture, egg mixture then back in the crumb mixture. Drop carrot into hot oil; when it starts to fry, add in the wings. Fry about 10 minutes, or until cooked through – they’ll be a deep golden color.

1. I prefer to coat the meat using a plastic bag as it is less messy than trying to coat it on a plate.
2. If you like it extra spicy, add some chilli powder to the coating ingredients.
This Deep fried crispy chicken wings recipe is surly nice to eat but you are not recommend to have any too often. Why….? Chicken wings are mostly all skin and if they are deep fried as well, there is a double dose of cholestrol which is bad for your health.