Showing category "China" (Show all posts)

Buddhist Cuisine

Posted by Kroocrew on Sunday, May 1, 2011, In : China 
The Mahayana Buddhist sect is largely vegetarian. Generally it is the religious who follow this practice more so than the lay faithful but this depends on where and when. In China there are a number of Buddhist Restaurants some part of a monastery others associated with a monastery and use the income for capital support. I have enjoyed a few in China; Chonqqing, Guangzhou and Wutai Shan. The most interesting aspect of it was the near impossibility to distinguish this vegetarian food from meat...
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Steamed Hoisin Seitan Baozi

Posted by Kroocrew on Sunday, May 1, 2011, In : China 





Ingredients  
Dough 
  • 80 ml (1/3 cup) warm water
  • 2¼ tsp (1 pkg) dry active yeast
  • ½ tsp sugar
  • 2½ cups unbleached all purpose flour
  • 2½ cups cake flour
  • 4 tbsp sugar
  • 2 tbsp butter or margarine, melted
  • 120 ml (½ cup) dairy or soy milk
  • 180 ml (¾ cup) water
  • 16 squares of parchment paper
Filling 
  • 230 gm (8 oz) prepared seitan, any style, drained and coarsely chopped
  • 1 tbsp vegetable oil
  • ½ tsp light sesame oil (ie untoasted) a drop or two of dark sesame oil maybe mixed in but it does have a very strong f...

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Chinese Regional Specialty Foods and Snacks

Posted by Kroocrew on Saturday, April 23, 2011, In : China 
This website has a list of Chinese provinces and their corresponding specialised food. It's a great resource for the Chinese food-lover and certainly a list to refer to if you want to find the best foods of any region.

There are no recipes associated with this page but it will focus me on collecting some of these I hope.


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Ginger Dipping Sauce 姜蘸醬

Posted by Kroocrew on Thursday, March 31, 2011, In : China 





Ingredients:  
  • 2 small shallots, peeled and diced
  • 2 to 3 fresh Thai bird’s eye chillies, finely sliced (You can control the chillie heat by removing any amount of the seeds)
  • 5 cm (2-in) piece ginger, peeled and minced
  • 3 Tbs. Light Soy sauce (Alternatives:Bragg Liquid Aminos or low salt Soy sauce)
  • 3 Tbs. squeezed lime juice
  • 6 Tbs. water
  • 5 Tbs. sugar
  • 1 Tbs. chopped fresh coriander or chives for garnish
Method:  
  1. Combine all ingredients, except fresh coriander or chives.
  2. When mixed add the coriander...

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Egg Flower Soup 蛋花汤

Posted by Kroocrew on Wednesday, March 30, 2011, In : China 




This delicious and popular soup is also commonly known as Egg Drop Soup. It is an authentic Chinese dish with a very long popularity in Western restaurants and "Chinese take-aways".




Ingredients:
  • 3 eggs (scrambled)
  • 500 ml (~2 cups) chicken broth
  • 500 ml (~2 cups) water
  • 500 gm (~1 lb.) clams (cleaned)
  • 1/2 teaspoon dark sesame oil ( Dark sesame oil has the distinctive sesame flavour while the light oil, little)
  • 1 teaspoon Chinese cooking wine (Shao Hsing)
  • ½ Tbsp Ginger julienned
  • ½  Tbsp chopped garli...

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Chinese Red Dipping Sauce 中國紅沾醬

Posted by Kroocrew on Monday, March 28, 2011, In : China 




Used for barbecued meats such as Cha Siu Pork. The origin of this sauce has been lost in time. It has probably evolved by Chinese whispers and is a staple in some restaurants in the west. It is an excellent meat dipping sauce.




Ingredients:
  • Ketchup, 150 ml (5.2 oz)
  • Vinegar, 190 ml (6.4 oz)
  • Beaten egg, ¼ tsp.
  • Mustard powder, 23 to 45 gm ( 0.8 - 1.6 oz){Coleman's mustard powder works well with Chinese foods}
  • Sugar, amount determined by tasting but a lot!
This will make something like 350 ml (~1 ½ cu...
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Chinese Chillie Sauce (中國辣椒醬)

Posted by Kroocrew on Tuesday, March 15, 2011, In : China 




There are many formulations of Chinese chillie sauces, some famous as regional specialties and many appear as commercial products in supermarkets. This particular recipe is very flavoursome and fairly safe compared to other homemade recipes which may not use vinegar in the recipe. There is some risk of botulism in those recipes but the use of vinegar reduces this effectively.



Ingredients:
  • Whole Dried Red Chillies,  10 pieces
  • Hot Water , 240 ml (1 cup)
  • Garlic ,  1 Tbsp, finely chopped
  • Sugar,  2 t...

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Taro Dumplings 芋頭角 Wu Gok

Posted by Kroocrew on Thursday, March 10, 2011, In : China 


Wu Gok as it's presented.


Inside the Wu Gok.
The external crispy net like coat with the moist very soft mashed taro batter enclosing the mixed pork, mushroom and shrimp filling.

The Taro dumpling is quite different to most other dumplings. The flavour is familiar but the texture is unique. The soft taro batter on the inside is rich and almost creamy. It has a "cold" element which is difficult to describe but is noticeable when eating it. The texture is changing all the way through and I think...

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Hong Kong Crispy Roasted Pork Belly (Siu Yuk) 脆皮燒肉

Posted by Kroocrew on Monday, March 7, 2011, In : China 





Ingredients:
  • 450 gm (1 lb) Pork Belly.
  • White sugar
  • White Pepper
  • "5 Spice" Powder
  • MSG (optional of course)
Method:
  1. There's as much or more sugar than all of the other ingredients combined. Use a small saucer or plate and just add a little 5 Spice powder and then go from there.
  2. Rinse the pork belly under running water and dry it well with paper towels.
  3. Lay the meat, skin-side down and score the exposed aspect of the pork belly.
  4. Add the dry seasoning to the three meat/fat exposed sides but not the skin....

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Vermicelli with Pork Leg and Mushroom.

Posted by Kroocrew on Monday, February 21, 2011, In : China 


Chinese love their canned food. Be it vegetables or meat, especially pork. Canned pork has been a hugely popular Chinese New Year food item and  are used to stuff hampers and gift boxes for Chinese New Year courtesy gifts to colleagues, friends or business partners and customers. There are several types of canned pork, pork ribs or pork legs. Usually they are pre-cooked with soy sauce and mushrooms.

Other pre-cooked meat items include whole carcass filleted duck, pork knuckles and so on. Some...
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Stir-Fried Smoky Bacon with Smoked Tofu 炒豆腐煙熏培根熏

Posted by Kroocrew on Sunday, February 20, 2011, In : China 





Ingredients:
  • 18 cm (~7") piece smoked Chinese bacon (about 115 gm (1⁄4 lb.)), rind removed and discarded
  • 2 tbsp. peanut oil
  • 340 gm (3⁄4 lb.) smoked tofu, cut into 2.5 cm (1 in) squares  about 8 mm (~1⁄3 in) thick
  • 10 dried chiles, such as árbol, stemmed and seeded, cut into 1 cm (~1⁄2 in) pieces
  • 10 Chinese garlic chives or scallions, green parts only,  cut into 2.5 cm (1 in) pieces
  • Light Soy sauce
Method:
  1. Put the bacon into a steamer basket set over a pot of simmering water. Cover and stea...

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Lap Yuk 自制腊肉 (Chinese Bacon)

Posted by Kroocrew on Sunday, February 20, 2011, In : China 





Ingredients:
  • 500g (~1 lb) Pork belly
  • 30g (1 oz) sugar
  • 40g (2 Tbsp) light soy sauce
  • ½ tsp dark soy sauce
  • 2 tsp 5 Spice powder
  • 1  tsp salt
  • 2 tbsp Shaoxing Wine (almost any fortified wine can be substituted for this)
  • ¼ tsp chicken stock powder. (Please note that most/all chicken stock powder has MSG within the powder mixture. This is used primarily as an ancillary flavourant and is not essential so can be skipped if preferred)


Method:
  1. Cut pork belly pork 1.5cm thickness strips.
  2. Mix marinade sauce in ...

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Tofu in Oyster Sauce 蠔油豆腐

Posted by Kroocrew on Sunday, February 20, 2011, In : China 





Ingredients:
  • 450g (1lb) firm bean curd (tofu)
  • 6-8 dried shiitake mushrooms
  • oil for deep-frying
  • 1 clove garlic, finely chopped
  • 1 Tbsp sesame oil
  • 1 tsp corn flour
  • 120ml (½ cup) vegetable stock, plus 1 Tbsp
  • 1 tsp Chinese light soy sauce
  • 2 tsp Chinese dark soy sauce
  • 2 tsp sugar
  • 3 Tbsp vegetarian  oyster sauce or vegetarian mushroom condiment.
Method:
  1. Rehydrate the dried mushrooms with warm water for 10 minutes or more.
  2. Cut the tofu into slices  0.5 cm x 4 cm x 5 cm (½ in x 1½ in x 2 in).
  3. Cover the...

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Hunan Red Braised Pork Belly 湖南紅毛氏紅燒肉

Posted by Kroocrew on Sunday, February 20, 2011, In : China 




A dish reported to be a favourite of Mao Zedong in his time in Beijing. Certainly will be a favourite of Pork Belly lovers who also enjoy the sweet caramelised flavour of pork and chillies




Ingredients:
  • 500 gm (~1lb) pork belly
  • Green onions
  • Star anise
  • 2 dried red chillies
  • Small cinnamon stick
  • 2.5 cm (1 in) piece fresh ginger, julienned
  • 2 tablespoons peanut oil
  • 2 tablespoons sugar
  • 1 tablespoon Shao Xing wine
  • Soy sauce,
  • salt
  • sugar
Method:
  1. Place the pork belly into a pan of boiling water and simmer until pa...

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Anise Wine (Grape-Based) 茴香酒

Posted by Kroocrew on Tuesday, February 8, 2011, In : China 




Ingredients:
  • 2 cans 340 ml (11.5 oz) Welch's 100% White Grape Juice (Niagara grape) frozen concentrate or equivalent
  • 2 star anise pericarps, crushed
  • 570 gm (1¼ lbs) granulated sugar
  • 2 tsp acid blend
  • 1 tsp pectic enzyme
  • 1 tsp yeast nutrient
  • water to make 3.8 litres (1 gallon)
  • wine yeast
Method:
Source

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Lychee Wine 荔枝酒

Posted by Kroocrew on Tuesday, February 8, 2011, In : China 




Ingredients:
  • 2.25 Kg (~5 lbs) fresh lychees
  • 1.13 Kg (2½ lbs) granulated sugar
  • 7.1 gm (¼ oz) citric acid
  • ¼ tsp tannin
  • 1 tsp yeast nutrient
  • water to 3.8 litres (1 gallon).
  • Chablis wine yeast
Method:
Source
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Yee Sang/Yu Sheng 七彩鱼生 (Prosperity Salad)

Posted by Kroocrew on Tuesday, January 25, 2011, In : China 
Prosperity Salad or Yee Sang is commonly eaten at the Spring Festival otherwise known as Chinese New Year. It is a raw fish (ceviche style) salad and has been included in the banquet of the festival because Yusheng literally means "raw fish" but since "fish (鱼)" is commonly conflated with its homophone (same sound but different meaning) "abundance (余)", Yúshēng (鱼生) is interpreted as a homophone for Yúshēng (余升) meaning an increase in abundance. Therefore, yusheng is considere...
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Braised Chinese Trotters 冬菇猪蹄

Posted by Kroocrew on Saturday, January 15, 2011, In : China 


All Rights Reserved. © Used with kind permission of camemberu.com




Ingredients (general):
  • Pigs Trotters, 1 Kg (~2 lb 4 oz) (conveniently halved if possible)
  • Bean Curd Skin also known as Soybean thread, 2 (available in Asian groceries from a variety of sources inc Chinese and Japanese) or you can make your own if you really want a traditional food preparation half-day
  • Dried shiitake mushrooms, 60 - 120 gm (2-4 oz) (Dried shiitake mushrooms widely available)
  • Garlic, 6 cloves
  • Ginger, 60 gm (2 oz)
  • Lime...

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Pig’s Trotter with Vinegar

Posted by Kroocrew on Saturday, January 15, 2011, In : China 





Ingredients:
  • 2 pig’s trotters
  • 1 bottle of sweetened vinegar (Chinese commodity)
  • 5-6 tablespoon of light sesame oil
  • 1 large handful of black fungus soaked
  • 3 tablespoon of brown sugar
  • 6-8 dried chillies
  • salt to taste
  • 1 large piece of ginger, break into smaller pieces, skinned and bruised
Method :
  1. Clean pig’s trotter well, removing hairs and any discolouration, quick boil in  water to rid of extraneous fat and blood.
  2. Heat a thick pot with sesame oil and fry ginger pieces and dried chillies
  3. Add pig...

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Steamed Pork with Pickled Mustard Greens 冬菜扣肉

Posted by Kroocrew on Saturday, January 15, 2011, In : China 





Ingredients:
  • 500 g (~1 lb) pork belly
  • 1 Tbsp light soy sauce
  • 2 Tbsp chopped garlic
  • 200 g (~½ lb) Sweet Mui Choy*, diced, soaked

Seasoning A:
  • 2 Tbsp light soy sauce
  • 1/2 tsp dark soy sauce
  • 1 Tbsp sugar
  • 1 Tbsp oyster sauce

Seasoning B:
  • 1 Tbsp light soy sauce
  • 1/2 tsp dark soy sauce
  • 1 Tbsp oyster sauce
  • ½ Tbsp sugar
  • ½ tsp Five Spice powder

*Sweet Mui Choy is another preserved form of Pickled Mustard Greens. This product is sweetened during the process so is quite different to the salted kind mentioned include...
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Jian Dui 煎堆 (Sesame Balls with Bean Filling)

Posted by Kroocrew on Wednesday, January 12, 2011, In : China 




This is one of the many southern Chinese New Year snacks. "Jian Dui comes, gold and silver comes (煎堆碌碌,金银满屋)."



Ingredients:
  • 1½ tbsp shortening
  • ½ cup sugar
  • 2½ cups glutinous rice flour
  • 1 cup sweet red beanpaste (or sweet lotus seed paste)
  • 1 cup white sesame seeds
  • oil for frying
Method:
  1. Heat the shortening gently until it has just melted,
  2. add the sugar to 1 cup water in a small pan and boil until the sugar has dissolved, combine the shortening and the sugar syrup with the flour, bl...

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Shark Fin Soup 鱼翅汤

Posted by Kroocrew on Monday, January 10, 2011, In : China 



© All Rights Reserved. Used with the kind permission of "thedorsalfin.com"


I really enjoy Shark Fin Soup but like many had to leave it. It was subsequently great to find a substitute non-fin styled soup and surprisingly there is no difference int aste or texture. Although I can probably say that I was never aware of a specific fin taste. I shouldn't say surprised either as my experience with substitutes worked out by Chinese cooks and chefs is never a se...

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Hong Kong Snacks

Posted by Kroocrew on Monday, January 10, 2011, In : China 


Walk-in and out snacks in Hong Kong.

I love these snacks on bamboo sticks and enjoy them grilled or boiled in a Huoguo  and sometimes deep-fried. The deep-frying though takes some of the flavour out I think. A great dipping sauce in the bottom of the bag to test your skills and drip drop control.

I don't presume that they are any more nutritious than global fast foods or home-made equivalent. They are certainly convenient, cheap and there's a very large variety. The ingredients vary from meat ...

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Prosperity Bread Buns 繁榮麵包饅頭

Posted by Kroocrew on Sunday, January 9, 2011, In : China 


Beetroot bread dough made with roasted beetroot, pureed and kneaded into a simple straight dough







Ingredients:
  • 150 g (5 1/3 oz) Chinese bun flour
  • 150 g (5 1/3 oz) Strong flour
  • 80 g (2 4/5 oz) Roasted beetroot puree (containing some 50 g beetroot, pureed to a thick paste)
  • Water, enough to make a soft dough {depends on flour water absorption, say 180 g (¾ cup)}
  • 4-5 g (~1/6 oz) instant yeast
  • 4 g (~¾ tsp) salt (on the short side, these are very soft buns, almost sweet by the combination of beetroot a...

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Chinese Yeast Dough 麵團中酵母

Posted by Kroocrew on Sunday, January 9, 2011, In : China 





Ingredients:
  • 2 teaspoons active dry yeast
  • 360 ml (1 ½ cups) lukewarm water
  • 1 tablespoon sugar
  • 440 gm (15 oz) (3 ½ cups) all-purpose flour
Method:
  1. Dissolve the sugar in the water and then add the yeast. Stir well to disperse the dry yeast in the liquid.
  2. Sift the flour into a bowl. Add the yeast and water mixture slowly bit by bit and stir immediately. Keep stirring until you have a dough that holds together and doesn't stick to the sides of the bowl. Adjust the amount of water, adding more as is n...

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Sha Cha Jiang 沙茶醬 (Chinese Royal BBQ Sauce)

Posted by Kroocrew on Saturday, January 8, 2011, In : China 


All Rights Reserved © Used with kind permission of V. Ng


Sha Cha Jiang and Satay are one and the same thing. "Satay" is the Southern Min (Xiamen, Chaozhou and Taiwan dialect all belong to the Southern Min group of Chinese dialects) pronunciation of Mandarin "Sha Cha", Jiang just means sauce. Cha means tea in Mandarin; the English word TEA is in fact an anglicisation of the Southern Min word
TE. This sauce is not related to the familiar peanut spicy satay sauces of SE Asia.

In...
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Szechuan Ma La Steamboat 四川麻辣火锅 (Szechuan Ma La Huo Guo)

Posted by Kroocrew on Saturday, January 8, 2011, In : China 





Ingredients:
  • 5 small dried chillies (more if desired)
  • 1 tablespoon peanut oil (more if using more chilies)
  • ¼ - ½ cup lard (duck fat always works.)
  • ¼ cup chillie bean paste
  • ¼ cup black bean garlic sauce
  • 8 cm (~3 in) piece of fresh ginger, peeled & cut into 2mm (1/8 in) thick slices
  • 2 litres (2 qt) chicken stock
  • 1 tablespoon rock sugar
  • 1/3 cup rice wine or dry sherry
  • 1 teaspoon whole Szechuan peppers (optional) Szechuan pepper is spicy but noticeably it has a numbing effect on the lips and tongue....

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Nian Gao 年糕 (Chinese New Year Cake)

Posted by Kroocrew on Sunday, January 2, 2011, In : China 





Ingredients:
  • 325ml (1½ cups) water
  • 500 gm (2½ cups) dark brown sugar
  • 950 gm (4½ cups) sweet glutinous rice flour
  • 120ml (½ cup) vegetable oil

Method:
  1. Pour the brown sugar and water into a small saucepan, bring it to slow boil. When it starts to boil, lower the heat and simmer to dissolve the sugar. Then allow it to cool to slightly warm temperature.
  2. Add vegetable oil and mix together thoroughly. Reserve  60ml  (¼ cup).
  3. Combine the rice flour with the oil, water and mixture in a large bowl. Mix t...

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Chinese Hot Mustard. 中國芥末

Posted by Kroocrew on Friday, December 31, 2010, In : China 


© All Rights Reserved. Used with kind permission of Tuomo Pelkonen



Ingredients:
  • 60 ml (¼ cup). boiling water
  • 60 ml (¼ cup) dry yellow mustard powder (Colman's is ideal)
  • ½ tsp sugar
  • ½ tsp. salt
  • 2 tsp. vegetable oil
Method:

                For the best of flavour prepare this within an hour of using
  1. Using a whisk, stir boiling water into mustard until smooth. 
  2. Add the salt, sugar and oil and mix well.
  3. The mix takes about 15 minutes to get to maximum potency and will lose its sting noticeably within...

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Rou Jia Mo 肉夹馍

Posted by Kroocrew on Thursday, December 30, 2010, In : China 




Roujiamo is a must have food sold extensively in the Muslim Quarter in Xi'an. There it is made with lamb or beef. I presumed then it is a Muslim food imported by the Hui Chinese but surprisingly this food is found in records of the Zhou period i.e. well before Islam. In fact it has been adopted from the Han by the Hui and is now seen as a signature food.

The bread buns can be baked in ovens or on steel pans as most commonly seen in Xi'an. The meat can be anything from Beef, Lamb (in other par...
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Braised Beef Balls 红烧牛肉丸

Posted by Kroocrew on Monday, December 27, 2010, In : China 





Ingredients:
  • 500 gm (~1 lb)  lean Beef, ground (minced)
  • 1x Egg
  • 60 ml (¼ cup) Dry bread crumbs
  • 60 ml (¼ cup) Water
  • 1 Tbsp Cornstarch
  • ½ tsp Salt
  • 1 tsp Sherry
  • 2 Tbsp Oil
  • 120 ml (½ cup) Water
  • 2 Tbsp Soy sauce
  • 500 gm (~1 lb) Spinach
  • ½ tsp Salt

Method:
  1. Beat egg lightly and add to beef, along with dry bread crumbs, cold water, cornstarch, salt and sherry.
  2. Blend well, but do not overhandle meat.
  3. Form into walnut-size balls.
  4. Heat oil to smoking in a heavy pan.
  5. Brown beef balls quickly but lightly and remove.
  6. Drain...

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Braised and Fried Pig's Tails (紅燒豬尾巴)

Posted by Kroocrew on Saturday, December 25, 2010, In : China 





Ingredients:
  • 10 pig tails, rinsed.
  • 1 onion, coarsely chopped
  • 1 teaspoon chillie powder, or to taste
  • salt
  • 1 tsp "Five Spice"
  • 1 quartered onion,
  • 2 stalks cut celery
  • Cumin seeds or powder,
  • Chillie powder,
  • 2 Tbsp Shao Xing Wine
  • 2 tsp garlic paste
  • 2 tsp ginger paste
  • Oil
Method:
  1. Place the pig tails in a large stock pot, and fill with enough water to cover. Cover the pot, and bring to a boil. Boil for 10 to 15 minutes. (This step removes a lot of the extraneous fat and blood and produces a clearer stock and cl...

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Roasted Chestnuts (烤栗子)

Posted by Kroocrew on Saturday, December 25, 2010, In : China 




Ingredients:
  • ½ kg (~1 lb) Chestnuts
Method:
  1. Into boiling water add the chestnuts. Cook for 4 minutes.
  2. Remove and drain.
  3. Microwave them on "High" for 2 minutes.

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Asian Dumplings. All about them.

Posted by Kroocrew on Tuesday, December 21, 2010, In : China 





Chinese version
Chinese dumplings (jiaozi) may be divided into various types depending on how they are cooked:
  • Boiled dumplings; (shuijiao) literally "water dumplings" (水餃; pinyin: shuǐjiǎo).
  • Steamed dumplings; (zhengjiao) literally "steam-dumpling" (蒸餃; pinyin: zhēngjiǎo).
  • Shallow fried dumplings (guotie) lit. "pan stick", known as "potstickers" in N. America, (鍋貼; pinyin: guōtiē), also referred to as "dry-fried dumplings" (煎餃; pinyin: jiānjiǎo).
Dumplings that use egg ra...
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Oyster Pancakes

Posted by Kroocrew on Tuesday, December 14, 2010, In : China 





Ingredients:
  •  360 ml (1½ cups) oysters
  •  3 scallions including the green leaves
  •  4 eggs
  •  ½ teaspoon salt
  •  pepper
  •  4 Tablespoons flour
  •  ½ teaspoon baking powder
  •  60 ml (¼ cup) oyster liquid.
  •  6 Tablespoons vinegar
  •  1 or 2 teaspoons hot sauce
Method:
  1. Shuck oysters reserving their liquid, and chop coarsely. Cut scallion stalks in 1 cm (½ in) sections.
  2. Beat eggs. Then stir in salt, pepper, oysters and scallions.
  3. Sift flour, together with baking powder. Blend to a paste with oyster liquid; then stir into e...

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Char Yoke (Braised Pork with Black Funghi)

Posted by Kroocrew on Friday, December 10, 2010, In : China 





Ingredients:
  • 250g lean pork cut into pieces
  • 3-4 pieces of wood ear fungus soaked
  • 2 cloves of garlic chopped
  • 1 piece of fermented beancurd (“nam yue”/ “tau ju”)
  • Dash of oyster sauce
  • Water
Method:
  1. Marinade the pork with 3/4 piece of the fermented bean curd and a dash of oyster sauce. Set aside for at least half an hour. Half a day would be better.
  2. Wash and soak the wood ear fungus (mu er – Mandarin or mok yue – Cantonese or bok nee – Hokkien) then when rehydrated, slice it into thin slic...

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Moo goo gai pan 蘑菇雞片

Posted by Kroocrew on Thursday, December 9, 2010, In : China 





Ingredients:
  • 1 large chicken breast (300g), sliced
  • 1 Tbsp cornflour (cornstarch)
  • 1 medium egg white (beaten)
  • 1 cup of cooking oil
  • about 450g (1 lb)fresh mushroom, sliced
  • 1 onion, around 150g (5 oz), sliced
  • 2 small cloves of garlic, chopped
  • 4 stalks of spring onion (scallion), sliced
  • 2 Tbsp cooking wine (Shao Hsing or a dry sherry)
  • 1/2 cup of water or chicken stock or boullion , mix with 1 tbsp of cornflour (cornstarch)
  • about 2 tbsp oyster sauce
  • pinch of ground pepper
  • Salt as needed
Method:
  1. Mix chicken wit...

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Steamed Meat Balls 蒸肉丸

Posted by Kroocrew on Thursday, December 9, 2010, In : China 





Ingredients:
  • 1 cup glutinous rice
  • 1 lb ground pork
  • 1 egg white
  • 4 tbsp chopped leek
  • 1 tbsp soy sauce
  • 1 tsp salt
  • 1 tbsp wine
  • ¼ tsp MSG (optional)
Method:
  1. Soak glutinous rice at least 3 hours. Drain.
  2. Mix pork thoroughly with all other ingredients and form four large balls.
  3. Roll pork balls in glutinous rice until they are heavily covered.
  4. Arrange on plate and steam for 40 minutes. Serve hot with soy sauce and mustard.

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Pig Stomach, Peppercorns & Preserved Vegetables Soup

Posted by Kroocrew on Wednesday, December 8, 2010, In : China 
Ingredients:
  • 500 gm (~½ lb) pig stomach
  • Packet of sour preserved vegetable (suen choi)
  • White pepper-corns (cracked freshly)
  • pork bone(s)
  • Beancurd sheets (available in Asian groceries)
  • 1 litre water
  • salt
Method:
  1. Prepare the pigs stomach as outlined here.
  2. Prepare the pork bones by adding  to a pot of water on the heat until it boils. Skim off the impurities on the surface and remove from the heat.. Rinse in cold water.
  3. Then into a pot of boiling water add
  4. Slices of pig stomach, sour preserved vegetable ...

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Preparing Pig’s Stomach 豬肚 (Zhū dù)

Posted by Kroocrew on Wednesday, December 8, 2010, In : China 


Used with kind permission. © 2008, Julie Ciamporcero Avetta. All rights reserved.


Ingredient Name: Pig stomach, hog maw, pig maw. It is usually the inner lining/muscle of the stomach and if properly cleaned, contains no fat
Available widely in wet markets all over Asia. You can sometimes buy this as prepackaged and pre-cut from Asian supermarkets

Method:
  • Rinse in warm water prior to use
  • In soups, it is recommended to blanch the stomach before adding to soup. this removes any extraneous blood and...

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Abalone with Pork Stomach in Broth

Posted by Kroocrew on Wednesday, December 8, 2010, In : China 




Ingredients:
  • 250 gm to 500 gm (½ 1-lb) can abalone
  • ½ precooked pork stomach*
  • 110 gm (4 oz) pickled cabbage
  • 1 precooked medium-sized bamboo shoot
  • 120 ml (½ cup) stock
  • ½ teaspoon salt
  • ¼ teaspoon MSG (optional)
  • 1 teaspoon rice wine
  • 1 litre (4 cups) stock
  • 1 teaspoon salt
  • ½ teaspoon MSG (optional)
  • ½ teaspoon sesame oil
  • 1 teaspoon rice wine
Method:
  1. Slice abalone, pork stomach, pickled cabbage and bamboo shoot into thin slices 5 cm (2-in) long and 1 cm (2/3 in) wide.
  2. In a medium-sized soup bowl, arrange the ...

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Hot, Sweet & Sour Dipping Sauce

Posted by Kroocrew on Friday, November 19, 2010, In : China 





Ingredients:
  • 1/2 cup rice vinegar
  • 1/2 cup white sugar
  • 1 clove garlic, minced   
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons dried red chillie flakes
Method:
  1. Bring the vinegar to a boil in a small, non-reactive pot, and mix in sugar until dissolved. Reduce heat to low, simmer 5 minutes, and remove from heat.
  2. Mash the garlic and salt into a smooth paste, and mix into the pot. Stir in the red pepper flakes.
  3. Cool to room temperature before using, or store up to 2 days in the refrigerator.

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Lychee Duck

Posted by Kroocrew on Tuesday, November 16, 2010, In : China 





Ingredients:
  • 1 Cantonese roast duck
  • 3 tablespoons sugar
  • 3 tablespoons duck sauce
  • 3 tablespoons cider vinegar
  • 4 teaspoons light soy sauce
  • 1200 ml (20 oz) can of lychees, drained with 350 ml (1 1/2 cup) lychee juice reserved
  • 3 teaspoons cornstarch
  • 3 tablespoons vegetable oil
  • 4 sprigs fresh cilantro
Method:
  1. Bone duck and cut into small serving pieces.
  2. Combine sugar, duck sauce, vinegar, soy sauce, litchi juice and cornstarch in a small pot.
  3. Bring to a boil while constantly stirring until thickened.
  4. Turn off...

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Hot Chinese Mustard 芥末辣中

Posted by Kroocrew on Monday, October 18, 2010, In : China 





Ingredients:
  • 4 tablespoons Chinese dry mustard
  • 2 tablespoons Water
  • 2 tablespoons Rice vinegar
  • 4 tablespoons Pickled ginger liquid
  • 1 Lemon, juiced
  • Pinch turmeric
  • 1 tablespoon Sugar
  • 1 Egg yolk*
  • 1 tablespoon Chile oil
  • 1 tablespoon Sesame oil
  • 1 cup Peanut oil
Method:
  1. In a bowl, combine all the ingredients except the oil. Stir until well blended.
  2. Slowly whisk in the peanut oil until emulsified. Refrigerate, covered until needed.
*Please note that there is a slight risk of salmonella poisoning using raw or und...
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Orange Soy Marinade (beef, pork, lamb, or chicken)

Posted by Kroocrew on Sunday, September 12, 2010, In : China 





Ingredients:
  • 3/4 cup orange juice
  • 3/4 cup soy sauce
  • 1/4 cup dry sherry
  • 1 tablespoon ground ginger
  • 4 cloves garlic, minced
Method:
  1. Place beef, pork, lamb, or chicken in a plastic bag set into a shallow dish.
  2. For marinade, in a medium mixing bowl combine orange juice, soy sauce, sherry, ginger, and garlic.
  3. Pour marinade over meat.
  4. Close bag.
  5. Marinate in refrigerator 6 hours or overnight, turning bag occasionally.
  6. Remove beef, pork, lamb, or chicken from marinade and grill.

Return for more
Marinades

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Basic Hoisin Marinade (Chicken)

Posted by Kroocrew on Sunday, September 12, 2010, In : China 



Ingredients:
  • 1/2 cup hoisin sauce
  • hoisin sauce
  • 1/2 cup water
Method:
  1. Apply and stand refrigerated 90 minutes.

Return for more
Marinades

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5 Spice Marinade (Chicken, pork)

Posted by Kroocrew on Sunday, September 12, 2010, In : China 



Ingredients:
  • 2 cloves garlic
  • 4 tablespoons soy sauce
  • 2 tablespoons oil
  • 1/4 teaspoon pepper
  • 1/2 teaspoon Five Spices
  • 1 teaspoon salt
  • 1 teaspoon sugar

Method:
  1. Apply inside and out. Stand 1 hour.
  2. Reserve some for basting.

Return for more
Marinades.



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Aromatic Sweet Soy Sauce (Fu Zhi Jiang You)

Posted by Kroocrew on Sunday, August 29, 2010, In : China 


Fu Zhi



This recipe by Fuchsia Dunlop is a  delightfully aromatic soy sauce and perfect in Shanghainese dishes and red cooked meats. She has cleverly entwined ownership with the naming of the sauce. It can be used as a soy sauce ingredient for dumpling dipping sauces, as a table top condiment and as a general cooking condiment.

Ingredients:

  • 80 ml 1/3 cup dark soy sauce
  • 160 ml 2/3 cup water
  • 6 T brown sugar
  • piece cinnamon stick
  • 1/2 tsp fennel seeds
  • 1 star anise
  • 1/2 tsp Szechuan pepper
  • 1 cm  piece...

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Bamboo Shoot Soup

Posted by Kroocrew on Sunday, August 29, 2010, In : China 





Ingredients:
  • 6 cups vegetable stock
  • 1 220 gm (8 ounce) can bamboo shoots
  • 1 teaspoon Szechuan sauce
  • 1 teaspoon cornstarch
  • 1 1/2 teaspoons water
  • 1 teaspoon light oil
  • salt and pepper
Method:
  1. Bring stock to a boil.
  2. Add bamboo shoots and Szechuan sauce, and return to a boil.
  3. Mix cornstarch and water until there are no lumps, then add to stock/shoots, and let it thicken slightly.
  4. Add the 1 teaspoons of oil to thin it out a little.
  5. Salt and pepper to taste.

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Szechuan Sauce

Posted by Kroocrew on Sunday, August 29, 2010, In : China 


© Uthen Kamsurin has kindly permitted the use of this image.



Ingredients:
  • 5 Small Red Chillie Peppers, (Thai Prik Chee Fah or Phrik Ki Nu are perfect), finely chopped
  • 4 Large Shallots, peeled and chopped
  • 2 Tsp Fresh Ginger, grated
  • 1 Tbsp Garlic , peeled and chopped
  • 1 Tsp Szechuan Peppercorns, roughly ground. The seed centre is redundant and is best to take the skin lining to grind for a smoother no gritty texture sauce
  • 3 Spring Onions (Scallions). White section only, chopped
  • 3 Tbsp Chinese Rice Win...

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Noodle Pancake with Fried Chicken Liver Topping.

Posted by Kroocrew on Saturday, August 28, 2010, In : China 


The "pancake". To follow..... the "topping"



The process involves two procedures:
a.    Preparation of the noodle pancake
b.    Preparation of the topping

Ingredients:
  • 500 gm (~1 lb) chicken livers
  • 1 small onion
  • 60 ml (1/4 cup) celery
  • 6 tablespoons oil
  • 120 ml (1/2 cup) stock
  • 1 tablespoon cornstarch
  • 1 tablespoon soy sauce
  • 2 tablespoons water
  • 250 gm (~1/2 lb) egg noodles

Method:

Noodle Pancake:
  1. Bring a large saucepan of water to a boil. Add the noodles and cook until tender; drain. Spread the noodles on a larg...

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Ginger-Soy Fish Marinade (garlic, soy sauce, rice vinegar, ginger)

Posted by Kroocrew on Thursday, July 22, 2010, In : China 





Ingredients:
  • 4 garlic cloves, crushed
  • 3 tbsp. soy sauce
  • 1 tbsp. rice vinegar or dry sherry
  • 3 tbsp. vegetable oil
  • 2 tbsp. sugar
  • 2 tbsp. minced fresh ginger
Method:
  1. Place the fish in a non-reactive bowl.
  2. Mix marinade ingredients and pour over fish.
  3. Marinate, covered, for 2 hours.

Other Sauces
& Marinades
for Fish?

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Chicken, Beef and Pork Floss

Posted by Kroocrew on Monday, July 19, 2010, In : China 


©  Sean Lee has given me his kind permission to use this image.

The effort required for a small amount of product is quite immense. Commercial products most certainly are as good and they're reasonably affordable.

The recipes included are of interest and in the situation of no availability an answer. None of these recipes are a throw it in and follow the timings. They just don't work like that. This food needs to be monitored and tasted and adjusted for a good final product.

Floss recipes li...

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Braised Lamb

Posted by Kroocrew on Monday, July 12, 2010, In : China 





Ingredients:
  • 1 Kg  (2 1/2 lbs) boneless leg of lamb, cut into 5 cm (2-in) pieces
  • 2 cloves garlic
  • 2 green onions
  • 2 slices ginger
  • 240 ml (1 cup) water
  • 60 ml (1/4 cup)  chicken broth
  • 1 tablespoon Chinese rice wine or dry sherry
  • 60 ml (1/4 cup) dark soy sauce
  • 2 teaspoons light soy sauce
  • 2 tablespoons hoisin sauce
  • Salt
  • 2 teaspoons granulated sugar
  • 2 tablespoon oil for stir-frying, or as needed

Method:
  1. Boil the lamb in water for 5 minutes. Drain.
  2. Mince the garlic. Cut the green onion into thirds.
  3. Heat the wok over...

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Deep Fried Liver and Kidney

Posted by Kroocrew on Monday, July 12, 2010, In : China 





Ingredients:
  • 350 gm (~12 oz). lamb liver
  • 350 gm (~12 oz) lamb's kidneys, prepared
  • 5 tbsps soy sauce
  • 2 tbsps Shao Hsing, rice wine or dry sherry
  • 2 tsp sugar
  • Vegetable oil for deep frying

Dip:
  • 1 tbsp black pepper
  • 1 tbsp salt

Method:
  1. Slice the liver and kidneys thinly, then cut into thin strips about 1 ½ inch by 1 inch. Put the liver strips in one bowl and the kidney strips in another.
  2. Combine the soy sauce, wine or sherry and sugar, then pour equal quantities of the mixture over the liver and kidneys, ge...

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Sizzling Mongolian Lamb

Posted by Kroocrew on Friday, July 9, 2010, In : China 





Ingredients
  • 450 g (1 lb) lamb tenderloin
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 2 tablespoons light soy sauce
  • 1/2 teaspoon bicarbonate of soda (this softens the meat)
  • 2 teaspoons cornflour
  • 5 tablespoons peanut oil
  • 1 large onion cut into wedges lengthways
  • 1 green onion (scallion), finely sliced
  • 1 teaspoon finely chopped garlic

Sauce
  • 1/2 teaspoon five-spice powder
  • 1 tablespoon hoisin sauce
  • 1 tablespoon ground bean sauce (mor sze jeung)
  • 1 teaspoon chilli bean sauce (there are many different kinds and any will do)...

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Hot and Sour Soup 酸辣湯

Posted by Kroocrew on Monday, July 5, 2010, In : China 





Ingredients:
  • 6 Tiger Lily buds
  • 60 ml (1/4 c.) dried black mushrooms
  • 120 ml (1/2 c.)good quality bamboo shoots, drained and slivered
  • 115 gm (1/4 lb.) boneless pork, slivered
  • 1 litre (4 c.) chicken broth
  • 1 tsp. salt
  • 1 tsp. ground white pepper
  • 3 tbsp. rice wine vinegar
  • 2 tbsp. cornstarch
  • 3 tbsp. cold water
  • 1 egg, lightly beaten
  • 1 tbsp. sesame oil
  • 240 ml (1 c.) slivered bean curd
  • 1 tbsp. dark soy sauce
  • 1 whole green onion, finely sliced

Method:
  1. Mix cornstarch with cold water.
  2. Cover mushrooms with boiling water; ...

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Chinese Dipping Sauce #14. (Chillie, onion, garlic, white vinegar, soy, sesame oil)

Posted by Kroocrew on Friday, June 18, 2010, In : China 





Ingredients:
  • 1 Tbsp Chillie mince
  • 1 Tbsp Onion mince
  • 1 Tbsp Garlic mince
  • 4 Tbsp White Vinegar (Grape wine or Rice wine)
  • 4 Tbsp Soy Sauce
  • Few dashes of Sesame Oil
  • 2.5 cm (1 in) piece of ginger

Method:
  1. Peel the ginger and dice it roughly. Pound it a few times with a pestle and mortar until a paste.
  2. Mix all the ingredients .
  3. Steep for 30 minutes before using. (Allows full  flavour development)




Click this image for other
Chinese Dipping Sauces

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Grass Jelly (Mesona Chinensis) 涼粉

Posted by Kroocrew on Sunday, June 13, 2010, In : China 




A popular, refresher or confection in China and neighbouring Asian countries is called "grass jelly." One of the most common plants used to make grass jelly is Mesona chinensis, an herb in the mint family (Lamiaceae). The plants are boiled in water containing potassium carbonate. The juice is cooked filtered through cloth and then cooled where it solidifies to a gelatinous consistency. I can't remember if a gelling agent such as agar is added or not.
This jellylike material is cubed, mixed w...
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Bang Bang Chicken 棒棒雞

Posted by Kroocrew on Monday, June 7, 2010, In : China 






Ingredients:
  •  250g (9 oz) chicken breasts and thighs
  •  1 tbsp mushroom soy sauce (or substitute superior soy sauce)
  •  1 tsp. scallions, shredded
  •  1/8 tsp. ground Szehuan Peppercorn
  •  1 tsp. sesame paste
  •  1/2 tsp. sesame oil
  •  2 tsp. chillie oil
  •  1/2 tsp. sesame oil
  •  1tsp sugar
  •  {1/4 tsp. MSG (optional)} 
Method:
  1. Poach the chicken in boiling water to cover for 10 minutes, or until cooked. Remove, drain, and let cool.
  2. Beat the skin side lightly to loosen the fibers with a bang (in Chinese, a wooden...

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Jiang Yu Ji 醬油雞 (Soy Sauce Chicken)

Posted by Kroocrew on Monday, June 7, 2010, In : China 





Ingredients:
  • 1.5 Kg (approx 3 to 3 1/2 lb) young chicken
Sauce:
  • 1 cup light soy sauce
  • 1 cup dark soy sauce
  • 1/2 cup Chinese rice wine or dry sherry
  • 1/3 cup Chinese rock sugar
  • 1 teaspoon fennel seeds
  • 3 whole star anise
  • 1 teaspoon Szechuan peppercorn, roasted (easily roasted by placing in a pan over low heat until just browned but definitely not burnt)
  • 1 thick slice fresh ginger, smashed
  • 1 cinnamon stick. (best to use true cinnamon and not acacia)
  • 4 cups water


Method:
  1. Rinse the chicken under cold water,drain...

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Pork and Chive Dumplings with Dried Shrimp 韭菜餃子,豬肉和蝦的幹

Posted by Kroocrew on Wednesday, June 2, 2010, In : China 





Ingredients:

For dough
  • 2 cups  flour
  • 3/4 teaspoon salt

For filling
  • 2 teaspoons dried shrimp
  • 2 teaspoons Chinese rice wine, such as Shaoxing,
  • 180 gm (6 oz) cabbag , chopped
  • 1/2 teaspoon kosher salt
  • 500 gm (~1 lb) ground pork
  • 120 ml (1/2 cup) ie:1 bunch  chives, finely chopped
  • 2 scallions (green parts only), thinly sliced.
  • 4 cloves garlic, smashed and chopped
  • 1/2 teaspoon fresh ginger, finely grated or ground
  • 45 ml (3 tablespoons) light soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon sugar
  • 1/2 teaspoon dar...

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Sizzling Tofu in Oyster Sauce 鐵板豆腐,蠔油

Posted by Kroocrew on Tuesday, June 1, 2010, In : China 





One of the several ways to cook tofu is with oyster sauce. best on a sizzle plate.

The other important ingredient in this recipe is oyster sauce. There are very many commercial vegetarian Oyster Sauce product on the market both online and in store. This will be one of the very few times that I would recommend a Google search for "Vegetarian Oyster Sauce". As mentioned there are many and I honestly wouldn't be able to summarise these or make a recommendation from the choies. There are variati...
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Sizzling Rice Prawns 鐵板稻蝦

Posted by Kroocrew on Tuesday, June 1, 2010, In : China 



Ingredients:

For the prawns
  • 450g/1 lb raw prawns, peeled
  • 2 tbsp groundnut oil (peanut oil)
  • 1 tsp finely chopped fresh ginger
  • 1½ tsp finely chopped garlic
  • 3 tbsp finely chopped spring onions

For the sauce
  • 100g/4oz green or red pepper, diced
  • 1 tbsp cider vinegar or Chinese black rice vinegar
  • 1 tbsp dark soy sauce
  • 2 tbsp light soy sauce
  • 1½ tbsp chilli bean sauce
  • 1½ tbsp tomato purée
  • 2 tbsp Shaoxing rice wine or dry sherry
  • 2 tsp sugar
  • 300ml/10½ fl oz chicken stock
  • 1 tbsp cornflour blended with 2 tbsp water t...

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Sizzling Mongolian(?) Scallops. I don't think so! 鐵板蒙古扇貝

Posted by Kroocrew on Monday, May 31, 2010, In : China 




Ingredients:


  • 450g (1 lb )scallops
  • 1 tbsp light soy sauce
  • 1 tbsp dry sherry
  • 3 tbsp vegetable oil
  • 1 large onion, peeled and cut in eights
  • 1 tsp chopped fresh ginger

Sauce
  • 1 tsp  chillie-garlic sauce
  • 2 tsp hoisin sauce
  • 1 tsp  sesame oil
  • 1/2 tsp  five-spice powder
  • 1 tsp  sugar
  • 1 tbsp  peanut butter
  • 60ml (1/4 cup) fish stock



Method:

  1. In a bowl combine scallops, soy sauce and sherry.
  2. Heat oil in wok. Add onion and stir-fry for 2-3 minutes.
  3. Blend in sauce ingredients and stir-fry until boiling.
  4. Heat t...

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Chinese Dipping Sauce #13 (Soy, rice vinegar, rice wine, scallion, garlic, sesame, chillie)

Posted by Kroocrew on Monday, May 31, 2010, In : China 



This sauce starts bringing together ingredients and flavours that are no longer single flavours. The process is straight forward and the flavour somewhat complex. An ideal sauce for a large number of people enjoying dumplings as an appetiser.




Ingredients:
  • 60 ml (1/4 cup) soy sauce
  • 1Tbsp rice wine
  • 1Tbsp rice wine vinegar
  • 2 tsp sugar
  • 1Tbsp minced scallion
  • 11/2 Tbsp minced garlic
  • 2 Tbsp sesame oil
  • 2 tsp chillie paste (or certified commercial chillie oil)
Method:
  1. Mix the processed ingredients together.
  2. Stan...

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Chinese Dipping Sauce #12 (Soy, black vinegar, chillie)

Posted by Kroocrew on Monday, May 31, 2010, In : China 




Similar to a straight forward mix of soy and vinegar with just some added heat of chillie. A great dipping sauce and quickly prepared.




Ingredients:
  • 120 ml (1/2 cup) soy sauce
  • 2 Tbsp Chinese Black vinegar or Worcestershire sauce
  • 1 Tbsp chillie paste with garlic (or certified commercial chillie oil)
Method:
  1. Mix the ingredients together and stir a little to disperse the chillie paste.
  2. Let stand for an hour to meld flavours.




Click this image for other
Chinese Dipping Sauces

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Chinese Dipping Sauce #11 (Soy, black vinegar)

Posted by Kroocrew on Monday, May 31, 2010, In : China 




This would be the most instantaneous of the dipping sauces. A short order delight.




Ingredients:
  • 120 ml (1/2 cup) soy sauce
  • 45 ml (3 Tbsp) Chinese Black vinegar or Worcestershire sauce

Method:
  1. Simply mix the sauces together. Can be used immediately




Click this image for other
Chinese Dipping Sauces

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Chinese Dipping Sauces 中浸漬醬 (Selection Menu)

Posted by Kroocrew on Monday, May 31, 2010, In : China 




Chinese Dipping Sauce #1 (Soy, sesame, garlic and vinegar)
Chinese Dipping Sauce #2 (Soy, sesame, garlic, hoisin, ginger)
Chinese Dipping Sauce #3 (Mustard, soy, vinegar and sesame)
Chinese Dipping Sauce #4 (peanut, cloves, cilantro, mint soy, chillie, stock)
Chinese Dipping Sauce #5 (Chillie, garlic, red vinegar, soy, ginger)
Chinese Dipping Sauce #6 (Soy, stock, scallions, ginger, chillie)
Chinese Dipping Sauce #7 (Hoison, garlic, ginger, soy, sesame, chillie, peanut)
Chinese Dipping Sauc...
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Chinese Dipping Sauce #10 (Soy, red rice vinegar, sesame, ginger, cilantro)

Posted by Kroocrew on Monday, May 31, 2010, In : China 





Potstickers Dipping Sauce Recipe

You can serve this flavorful sauce to serve with potstickers and other Chinese jaozi.

Ingredients:
  • 4 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon Chinese red rice vinegar (note: not red wine vinegar)
  • 2 teaspoons ginger, minced
  • 2 teaspoons fresh cilantro leaves, chopped, or chopped green onion

Method:
  1. Combine all the ingredients. For best results, prepare ahead of time to allow the flavors to blend.
  2. Store in a sealed container in the refrigerator until rea...

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Chinese Dipping Sauce #9 (Plum jam, vinegar, onion, ginger, allspice, garlic)

Posted by Kroocrew on Monday, May 31, 2010, In : China 





Popular Plum Dipping Sauce
 
Ingredients:
  • 1 cup plum jam
  • 1 tablespoon vinegar
  • 1 teaspoon onion powder
  • 1/4 teaspoon ginger powder
  • 1/4 teaspoon allspice
  • 1 pinch of garlic salt
  • 1/3 - 1/2 cup of water (depending on how thick the jam is)
Method:
  1. Mix the ingredients together well. Bring to a boil on low heat.
  2. Cool the sauce and store in a jar in the refrigerator. Use within a few days.




Click this image for other
Chinese Dipping Sauces

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Chinese Dipping Sauce #8 (Vinegar, chillie, garlic, sugar)

Posted by Kroocrew on Monday, May 31, 2010, In : China 





Hot and Sweet Dipping Sauce     
    
Ingredients:
  • 120 ml (1/2 cup) rice vinegar
  • 120 ml (1/2 cup) white sugar
  • 1 clove garlic, minced    1/4 teaspoon salt
  • 1 1/2 teaspoons dried red pepper flakes
Method:
  1. Bring the vinegar to a boil in a small, non-reactive pot, and mix in sugar until dissolved. Reduce heat to low, simmer 5 minutes, and remove from heat.
  2. Mash the garlic and salt into a smooth paste, and mix into the pot.
  3. Stir in the red pepper flakes.
  4. Cool to room temperature before using, or store up...

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Chinese Dipping Sauce #7 (Hoison, garlic, ginger, soy, sesame, chillie, peanut)

Posted by Kroocrew on Monday, May 31, 2010, In : China 





Hoisin Dipping Sauce

As with most dipping sauces, this tastes best if the flavors are allowed to blend for 1 hour before serving.

Ingredients:
  • 1 tablespoon oil for stir-frying
  • 1 clove garlic, finely chopped
  • 1 teaspoon chopped ginger
  • 6 tablespoons hoisin sauce
  • 1 tablespoon dark soy sauce
  • 2 tablespoons water
  • 1/4 teaspoon salt
  • a few drops sesame oil
  • 1 1/2 teaspoons chillie paste, or to taste
  • 1 tablespoon chopped peanuts

Method:
  1. Heat the oil in a wok over medium-high to high heat.
  2. Add the garlic and ginger. S...

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Chinese Dipping Sauce #6 (Soy, stock, scallions, ginger, chillie)

Posted by Kroocrew on Monday, May 31, 2010, In : China 



A variation on ginger scallion oil, this simple sauce makes an excellent accompaniment to seafood, especially steamed or pan-fried prawns or scallops. The recipe calls for finely chopping the scallions and ginger, but you can also cut them julienne-style for a fancier presentation.



Ingredients:
  • 2 tablespoons dark soy sauce
  • 1 1/2 tablespoons light soy sauce
  • 1 1/2 tablespoons water or chicken broth
  • 1 teaspoon brown sugar, or to taste
  • 6 scallions (green onions, spring onions), ends removed, finely ch...

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Chinese Dipping Sauce #5 (Chillie, garlic, red vinegar, soy, ginger)

Posted by Kroocrew on Monday, May 31, 2010, In : China 






Hot chillie oil adds bite to this dumpling dipping sauce recipe. Yields about 1/2 cup

NB: Home prepared Chillie oil comes with a risk of fatal Botulism. Use either freshly prepared Chillie oil (ie less than 10 days old refrigerated) or commercial Chillie oil

Ingredients:
  • 3 tablespoons light soy sauce
  • 3 tablespoons dark soy sauce
  • 3 tablespoons red wine or red rice vinegar
  • 1 teaspoon hot chillie oil
  • 1/2 teaspoon granulated sugar, or to taste
  • 1 clove garlic, peeled and chopped
  • 1 teaspoon minced ginger...

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Chinese Dipping Sauce #4 (peanut, cloves, cilantro, mint soy, chillie, stock)

Posted by Kroocrew on Monday, May 31, 2010, In : China 





Peanut sauce is a great way to add flavour to appetizers, salads, noodles, fried tofu, and satays. This Chinese influenced recipe for peanut sauce doesn't have the sharp taste of Thai peanut sauce recipes made with curry paste, but is just as flavoursome.
 
Ingredients:
  • 1/4 cup  chicken broth
  • 1/2 cup peanut butter
  • 3 garlic cloves, minced
  • 2 tablespoons cilantro leaves, chopped
  • 2 mint leaves, chopped
  • 1 tablespoon plus 2 teaspoons sugar
  • 2 tablespoons soy sauce
  • 3/4 teaspoon chillie powder, or to taste, o...

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Chinese Dipping Sauce #3 (Mustard, soy, vinegar and sesame)

Posted by Kroocrew on Monday, May 31, 2010, In : China 






Ingredients:
  • 2 teaspoons mustard powder
  • 3 tablespoons soy sauce
  • 2 tablespoons cider vinegar
  • 1 teaspoon sesame oil
  • 1/2 teaspoon sugar
  • Water, for thinning as desired
 
Method:
  1. Combine all ingredients in small bowl; let rest for at least an hour to allow flavours to meld.
  2. Taste and thin with water, if desired.
  3. One tablespoon equals one serving.




Click this image for other
Chinese Dipping Sauces

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Chinese Dipping Sauce #2 (Soy, sesame, garlic, hoisin, ginger)

Posted by Kroocrew on Monday, May 31, 2010, In : China 







May be used to serve as a dipping sauce for Oriental dishes like spring rolls and dumplings.

Ingredients:
  • 4 tablespoons soy sauce
  • 1/2 teaspoon dark sesame oil
  • 1 clove garlic, minced
  • 1 spring onion, minced
  • 1 tablespoon water
  • 2 tablespoons hoisin sauce
  • 1/4 teaspoon minced root ginger
  • 1/2 teaspoon caster sugar

Method:
  1. In a small mixing bowl, combine all ingredients. Mix well, add additional hoisin sauce to thicken mixture to your desired consistency if needed.
  2. Cover the sauce, and refrigerate for 1 to 2 ...

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Chinese Dipping Sauce #1 (Soy, sesame, garlic and vinegar)

Posted by Kroocrew on Monday, May 31, 2010, In : China 





Ingredients:
  • 60 ml (1/4 cup) soy sauce
  • 1/2 tsp sesame oil
  • 2 cloves garlic, minced
  • 1 tsp. vinegar

Directions:
  1. Combine ingredients. 
  2. Serve with Chinese steamed dumplings.




Click this image for other
Chinese Dipping Sauces

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Beijing Duck Canapes 北京烤鴨烤麵包

Posted by Kroocrew on Sunday, May 30, 2010, In : China 







Ingredients:
  • Roast duck with crispy skin (Available at pods associated with Chinese restaurants)
  • Scallions
  • Cucumber:  sliced and quartered
  • Beijing Sweet Noodle Sauce
  • Crackers or small Mandarin crepes.

Method:


  1. Shred an amount of duck meat into a bowl.
  2. Cut an amount of the crispy skin into small pieces and add to the shredded duck meat.
  3. Mix some Beijing Noodle Sauce sparingly with the meat-skin mixture. Taste to see if you have added enough.
  4. Onto a cracker or into a small crepe:
  5. Place some scallion and c...

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Kansui. (Chinese Alkaline Salts for Cooking) 碱水 / 鹼水

Posted by Kroocrew on Thursday, May 20, 2010, In : China 

CC license

What is Kansui used for and what kind of recipes use it?

kansui is an alkaline solution that is safe to ingest in the final concentration that it's used. It doesn't significantly alter the flavour of the final product but it does change the texture.

Typically it is used in some noodle preparations to create a slightly chewy noodle rather than the conventional soft noodle. It's also used in making certain dough pastires such as certain crepes. Typically Japanese crepes and Thai Khanom Buang o...
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Xiao Long Bao (Shanghai Soup Dumplings)

Posted by Kroocrew on Wednesday, May 19, 2010, In : China 





Gelatin Broth:
It may be easier to start this aspect a day ahead. There's a lot of down time while waiting for various coolings to happen.

Ingredients:
  • 2 litres (2 quarts) of water
  • 1 kg (~2 lbs) chicken bones (wings/back/neck)
  • 60 gm (2 oz) of Virginia Smithfield ham or cured Chinese ham, cut into 4 pieces
  • 250 gm (~1/2 lb) of pork skin & fat (you could also use pork belly)
  • 2.5 cm (1 in) piece of ginger, sliced into 4-5 ginger “coins”
  • 2 green onions, cut into 8 cm (3 in) pieces
  • 4 large garlic clove...

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Eggplant and Pork Szechuan Style 四川茄子和豬肉

Posted by Kroocrew on Sunday, May 9, 2010, In : China 


Szechuan pepper


Ingredients:
  • 250 gm (1/2 lb) ground pork
  • 1/2 tsp of Szechuan pepper-corns (optional)
  • 2 Tbsp soy sauce
  • 1 Tbsp Shao Hsing cooking wine or dry sherry
  • 2 Tbsp vegetable oil
  • 1 Tbsp chili-bean sauce
  • 2 garlic cloves, chopped
  • 1 tsp minced fresh ginger
  • 1/2 tsp salt
  • 600 gm (~1 1/4 lbs) Asian eggplants, cut into 2 cm (3/4-in) cubes
  • 1 Tbsp sugar
  • 120 ml (1/2 cup) chicken broth
  • 1 Tbsp black chinese vinegar or balsamic vinegar
  • 2 tsp cornstarch mixed with 2 Tbsp water
  • 1 tsp sesame oil
  • 2 tsp sesame seeds, toas...

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Oysters with Black Beans 黑豆牡蠣

Posted by "Kok Robin" on Sunday, May 9, 2010, In : China 


This recipe was created by a talented cook and food photographer with a Flickr photostream "fotoosvanrobin"
Both the image and the recipe are attributed to him. I have taken the liberty to classify this as China cuisine as it sits comfortably in that style with expedient and clever use of a few well picked ingredients




Ingredients:
  • 6 Choice oysters
  • 1 Tbsp light soysauce
  • 1 Tbsp shaoxing ricewine
  • 1 Tbsp white ricevinegar
  • 2 Tbsp chicken broth, mushroom broth or water
  • 1½ tsp sugar
  • 2 tsp sesame oil.
  • 1 Spri...

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Gui Ji 鬼雞 (Ghost Chicken)

Posted by Kroocrew on Saturday, May 8, 2010, In : China 


© Used with kind permission of Tracy Anderson




Ingredients:

  • 2 chicken breast halves, with skin and bone (important). ~750 gm (~1 1/2 lbs).
  • 1 1/2 teaspoons fresh lime juice
  • 1 teaspoon chilli garlic sauce (Huy Fong)
  • 1 teaspoon red chilli oil
  • 1 teaspoon Sichuan-pepper oil.
  • 1 teaspoon finely grated peeled fresh ginger
  • 1/2 teaspoon finely grated garlic
  • 1/2 teaspoon minced fresh red chillie
  • 1/2 teaspoon salt
  • 1 cup fresh cilantro sprigs



Method:

  1. Set steamer rack inside a wide 6-8 litrem (6-8 quart) pot and fil...

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Chinese Rice Dumplings (Buk Chang/Zongzi)

Posted by Kroocrew on Friday, May 7, 2010, In : China 

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Ingredients:
  • Glutinous rice
  • Bamboo leaves
  • Chicken thighs
  • Dried chestnuts
  • Chinese mushrooms
  • Seasoning:
  • Dark soy
  • Light soy
  • Salt
  • Sugar
  • Pepper
  • Chinese cooking wine
  • Corn flour
  • Oyster sauce
Method:
  1. Soak bamboo  leaves in hot water overnight.
  2. Soak rice in water overnight. Drain very well before continuing.
  3. Season chicken with soy sauce, salt, sugar, pepper, oyster sauce, wine and corn flour and refrigerate for at least 2 hours.
  4. Soak mushrooms until rehydrated. Squeeze out the water and cut into slices.
  5. Soak chestnuts...

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Pork and Chives Dumplings

Posted by Kroocrew on Friday, May 7, 2010, In : China 


CC license





Ingredients:
  • Spring Roll Wrappers
  • 120gm (4 oz) minced pork,
  • 100gm (3 1/3 oz) chinese chives,
  • 1/2 tsp salt,
  • 1 tsp light soya sauce,
  • 1 tsp sesame oil,
  • dash of pepper,
  • 1/2 tsp cornstarch

Method (Filling):
  1. Mix minced pork with seasoning till sticky paste form. Chill in fridge for 30mins.
  2. Add 1 tbsp oil in wok, stir-fry minced pork till cook, stir-in chives. Remove from heat. Set aside till cool.

Assembly:
  1. Cut spring roll wrapper into 6.5 cm (~2.5in) wide.
  2. Place some filling on the corner of the wrappe...

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Moo Shu Pork Pancakes. 木須肉煎餅

Posted by Kroocrew on Tuesday, May 4, 2010, In : China 





A northern Chinese meal for people on the move, popular in Singapore,  made with pork, green onions, mushrooms and scrambled eggs rolled into small, thin pancakes.

Ingredients:
  • 2  Tbsp  soy sauce
  • 2  Tbsp  rice wine or sake
  • 1  tsp  dark sesame oil
  • 2  tsp  cornstarch
  • 700 gm (~1 ½ lb) boneless pork loin, trimmed and cut into 1 x 1/4-inch strips
  • 10  dried shiitake mushrooms
  • 120 ml (1/2  cup)  sliced green onions (~2.5 cm or 1 in)
  • 3  Tbsp  minced garlic (about 12 cloves)
  • 2  Tbsp  minced peeled fresh ging...

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Lap Cheong (Waxed Sausage) 臘腸

Posted by Kroocrew on Wednesday, April 28, 2010, In : China 







Ingredients:
  • 600g (1 lb 5 oz) pork fillet
  • 60g (2 oz) pork fat
  • 20g (3/4 oz) sausage casing
  • some rafia string
  • 1 tbsp Chinese rose wine (Sherry or Whisky may be substituted)
  • 2 tbsp light soya sauce
  • 2 tsp salt
  • 2 tsp sugar
  • 1/4 tsp saltpeter (optional)
  • 2 tsp warm water (to dissolve saltpeter)
Method:
  1. Soak sausage casing with warm water till soft. Fix it to water tap and rinse until clean. Drain.
  2. Wash and slice pork fillet to about 1 cm thick pieces and pork fat into 1/2 cm thick pieces.
  3. Place sliced meat into a ...

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Hot Chillie Paste

Posted by Kroocrew on Monday, April 26, 2010, In : China 



I noticed this paste and was impressed by the look of the image. The flecks of charcoal says straight away a home-made and lovingly prepared paste.

I wrote to the owner who graciously has allowed me to use his image and he also sent back a description of the paste which I had no knowledge of:

"Chakma Chillie Paste which is called "Sidol-diye Morich Baaitye". It is a preparation of Highland Chakma Chilly with roasted fish paste(sidol).It is a speciality of Chakma people in South Western part o...

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Zhīma miàn lěng (Szechuan Cold Sesame Noodles) 芝麻面冷

Posted by Kroocrew on Sunday, April 25, 2010, In : China 

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Ingredients:
  • 500 gm (~1 lb) Chinese egg noodles
  • 1/4 cup  Zhimajiang (芝麻醤) (Zhimajiang is similar to Tahini except that the seeds haven't been hulled) Tahini has been used successfully in this recipe
  • 1/4 cup  Chicken stock or water
  • 1/4 cup Light soy sauce
  • 3 Tbsp Rice wine vinegar
  • 2 Tbsp Sesame oil
  • 1 Tbsp Sugar
  • 3 Green onions, thinly sliced
  • White pepper
Method
  1. Cook the egg noodles according to package instructions. Drain, rinse with cool water and drain again. Set aside.
  2. In a large bowl, whisk ...

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Northern Style Pancakes

Posted by Kroocrew on Sunday, April 18, 2010, In : China 




Ingredients:
  • 360 ml (1 ½ cups) all-purpose flour
  • 1/2 teaspoon salt
  • 1 egg
  • 400 ml (1 2/3 cups) cold water
  • 60 ml (1/4 cup) chopped green onion
  • 3 tablespoons vegetable oil

Method:
  1. Mix flour and salt in a large bowl.
  2. Add egg and half the cold water. Stir with a large spoon in one direction 2 minutes.
  3. Add remaining water and stir until lumps are dissolved.
  4. Add green onion; mix well.
  5. Heat a 10-inch skillet over medium heat 1 minute. Add 1-1/2 teaspoons oil. Heat 30 seconds. Pour about 1/6 of the ba...

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Fish Head Soup with Pickled Mustard-Greens

Posted by Kroocrew on Sunday, April 18, 2010, In : China 



Ingredients:
  • 2 large fish heads, such as croaker or salmon, approximately 700 gm (~1 ½ lbs) total
  • 1.5 liter (~6 cups) of oil for frying
  • 1 tablespoon Shao Xing rice wine, or sake
  • a few thick slices of ginger
  • 2 green onions, sliced thickly on a bias
  • 170 gm (6 oz) tin of Sichuan pickled mustard greens
  • bean thread noodles, optional
  • finely sliced green onions for garnishing

Method:
  1. In a wok, bring the oil to 205oC (400oF). Thoroughly blot the fish heads on a paper towel, and split each head in half with st...

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Chinese Shrimp

Posted by Kroocrew on Sunday, April 18, 2010, In : China 





Ingredients:
  • 1 tsp curry
  •  Chillie powder (+/-)
  • 4 Tbsp margarine or butter
  • 2 red and 2 green paprikas
  • 2 yellow onions or
  • 2 pieces of leek
  • 2 clove garlic
  • 500 gm (1 lb) shelled and deveined shrimp
  • 6 Tbsp tomato puree
  • 120 ml (1/2 cup) water
  • 120 ml (1/2 cup) cream
  • Salt
  • 1 cup dried shitake mushrooms ( Soak shitake in warm water 30 mins. Remove stalks when rehydrated)

Method:
  1. In a wok fry the curry and paprika powder in the margarine or butter, add paprika strips, onions, garlic.
  2. Add the tomato puree...

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Longevity Noodles

Posted by Kroocrew on Sunday, April 18, 2010, In : China 

Longevity Noodles are a part of the Chinese New Year tradition.





Ingredients:
  • 2 bundles of mee suah
  • 800ml (~3 1/4 cups) water
  • 100g (3 1/2 oz) lean pork
  • 50g (1 3/4 oz)pork liver
  • 50g (1 3/4 oz) pork kidney
  • 3 pieces of dried mushrooms
  • chopped garlic
  • vegetable oil
  • salt, pepper, dark sauce and sesame oil to taste
  • spring onions for garnishing

Method:
  1. Slice lean pork, pork liver and pork kidney into thin slices.
  2. Soak dried mushroom and slice into thin slices.
  3. Heat the oil and fry chopped garlic till fragrant.
  4. Add ...

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Spareribs Cooked with Rock Sugar

Posted by Kroocrew on Friday, April 16, 2010, In : China 

CC license




Ingredients:
  • 750 gm (~1 1/2 lbs) back side ribs
  • 1 Tbsp cooking wine or sherry
  • 1 oz rock sugar      or
  • 2 Tbsp sugar
  • 3 Tbsp white vinegar
  • 4 Tbsp soy sauce
Method:
  1. Wash the ribs and cut them into small pieces.
  2. Place them in a pot. Add all the ingredients; cover and cook over low heat for 40 minutes, or until the liquid has almost completely evaporated.
  3. Remove to a serving plate and serve. (you may choose to serve these on a sizzling plate)
  4. When cooking the meat, stir occasionally. If the liquid has not...

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Mandarin Pancakes 國語煎餅

Posted by Kroocrew on Saturday, April 10, 2010, In : China 

CC license



This recipe is for straight forward plain pancakes. They could be topped with savoury or sweet toppings, Chinese or other cuisines. Traditionally they are used for Beijing Duck pancakes and Moo Shoo Pork pancakes a Singaporean love.

As an optional batter for ordinary pancakes they stand up strongly to the competition and in many reviewers eyes outstrip the others.

Ingredients:
  • 2 cups all-purpose flour
  • 3/4 cup boiling water
  • 2 tablespoons sesame oil

Method:
  1. Place flour in bowl and make a well i...

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Lemon Chicken 檸檬雞

Posted by Kroocrew on Saturday, April 10, 2010, In : China 

CC license



I don't think that Lemon Chicken is seen in traditional restaurants in China, I have never seen the dish in such. I have seen it in places where there are many travellers in China such as the all inclusive and enjoyable tour of the Terra Cotta Warriors near Xi'an. Their presentation along with toffeed french fries is not different to those seen in Chinese restaurants in the west. I have seen it in good restaurants in Hong Kong though. It doesn't matter of course as it's a food that many pe...
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Shredded Chicken and Small Abalone Congee (小鲍鱼鸡丝粥)

Posted by Kroocrew on Saturday, April 10, 2010, In : China 


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Ingredients:
  • 1 cup of long grain rice, washed
  • Canned limpets (about 10 pieces in a can)
  • Approx 100 gm of chicken breast
  • 1 chicken stock cube
  • Pinch of salt and pepper
  • 1 pot of water, 80% filled (about 2000ml)

Garnish:
There are a number of garnishes and toppings listed in a specific post within the congee section.
As a short-list I suggest sliced green onion, fried shallots, crispy garlic, pickled mustard greens, light soy and mushroom stem floss.

Method:
  1. In a large pot, bring water and rice to a boil...

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Beef Congee 牛肉粥

Posted by Kroocrew on Friday, April 9, 2010, In : China 

CC license




Ingredients:


Marinade
  • 1 tsp soy sauce
  • 1/2 tsp cooking wine
  • 1 tsp cornstarch

Seasoning
  • salt (may be added by diner)
  • 1/4 tsp pepper
  • 1/8 tsp pepper

Garnishes
  • 2 Tbsp shredded ginger
  • 2 Tbsp (6 oz) shredded green onion.
  • 4 Tbsp coriander (cilantro)
  • 150 g (1/3 lb.) beef loin (tendons removed!)
  • 200 g (7 oz.) tomatoes or stir-fried green vegetable


Method:
  1. First cook congee: Bring 16 cups. water to a boil. Add 2cups. uncooked rice and bring to a boil. Remove from heat when cooked to your preference.
  2. Cut beef loin aga...

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Chinese Eggplant Salad

Posted by Kroocrew on Monday, April 5, 2010, In : China 


CC license


Asian eggplants are long and thin; use either the deep purple Japanese variety or the sweeter, amethyst-coloured Chinese eggplant. You can make the salad up to 4 hours ahead; cover and chill. Serve as an appetizer, with toasted baguette slices or sesame crackers.



Ingredients:

  • 8  Asian eggplants (about 1 3/4 lbs. total; see note above)
  • 2  Tbsp  Asian (toasted) sesame oil
  • 2  Tbsp  soy sauce
  • 2  Tbsp  rice vinegar
  • 1  Tbsp  minced garlic
  • 60 ml (1/4  cup)  minced green onions (including green tops)

Metho...
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Congee, Zhou, Joke, Rice Porridge Varieties.

Posted by Kroocrew on Sunday, April 4, 2010, In : China 

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Congee.  (It's preparation and names in various countries).

Congee 告別 (A universal base preparation). The basics.

Beef Congee 牛肉粥

Eight Treasure Congee 八寶粥 (Ba Bao Zhou)

Filippino Goto

Cháo Huyết (Pork Blood Congee)

Shredded Chicken and Small Abalone Congee (小鲍鱼鸡丝粥)

Shredded Chicken Porridge 雞絲粥 

Singaporean Century Egg and Minced Pork Congee (新加坡世纪蛋和肉碎粥)

Sweet Potato Congee 

Taiwanese Chicken Congee (台湾鸡肉粥)



Variety of additions,...
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Chinese Roast Pork Buns (Cha Siu Bao)

Posted by Kroocrew on Saturday, April 3, 2010, In : China 
There are two styles of preparation for these buns.


Steamed Buns
Baked Buns.

Both are very authentic Chinese creations and popular foods. The Baked version is most commonly seen in bakeries whereas the steamed style is always seen on the streets.

They are mostly commonly enjoyed for celebrations  but they're seen as an everyday food on the streets and bakeries of china and China Towns.


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Baked Roast-Pork Buns (Cha Siu Bao) 烤烤,豬肉包子

Posted by Kroocrew on Friday, April 2, 2010, In : China 

CC license



Ingredients:
For the Filling (make while the dough is rising):
  • 5 Tbsp  clear chicken stock
  • 1 Tbsp oyster sauce
  • 2 1/2 tsp sugar
  • 2 1/4 tsp tapioca or corn starch
  • 2 tsp ketchup
  • 1 1/2 tsp dark soy sauce
  • Pinch ground white pepper
  • 1 Tbsp oil
  • 1 small onion, cut into 1/4-inch pieces
  • 180 ml (3/4 cup) barbecued pork, cut into 1 cm (~1/2 in) pieces
  • 1 1/2 tsp Shao Xing rice wine or gin
  • 1 tsp toasted sesame oil.

Method:

  1. In a small bowl, combine chicken stock, oyster sauce, sugar, tapioca starch, ketchup, soy sauce, a...

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Steamed Roast Pork Buns (Cha Siu Bao) 蒸馒头烤猪肉

Posted by Kroocrew on Friday, April 2, 2010, In : China 

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Ingredients:

  • 2 Tbsp oil
  • 1 scallion, chopped fine
  • 1 clove garlic, chopped fine
  • 250 gm (~1/2 lb) barbecued pork cut into small cubes
  • 2 Tbsp light soy sauce
  • Tbspoyster sauce
  • 1 Tbsp sugar
  • 1 Tbsp cornstarch, dispersed in 2 tablespoons water or chicken stock


Method:

  1. Follow Basic Bun recipe through to preparing the dough and letting it rest.
  2. Heat 2 Tbsp oil in wok. Stir fry scallion and garlic for 30 seconds. Add pork. Stir fry 1 minute. Add soy sauce, oyster sauce, and sugar.
  3. Pour in dispersed cornstarch...

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Chinese Dipping Powder 胡椒鹽

Posted by Kroocrew on Saturday, March 27, 2010, In : China 




Ingredients:


  • Salt
  • White pepper

Method:

  1. Freshly grind some white peppercorns. Mix with an equal amount of table salt.
  2. Place in small ceramic bowls for for each person.
Diners simply dip the food to be seasoned into the bowl and eat.
Typically this is used for poultry dishes and most noticeably for White Chicken and Taiwanese Fried Chicken.
A variation on this simple mixture is to saturate the dry mix with fresh lime juice. This adds a delightful tang and retains the true flavour of the basic simplicity.

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Sliced White Pork 白豬肉片

Posted by Kroocrew on Tuesday, March 23, 2010, In : China 



Ingredients:
  • 1 Kg (~2 lbs) uncooked pork or bacon
  • 1 onion, cut into small pieces
  • 3 slices ginger
  • 1 clove garlic, ground
  • 4 tbsp soy sauce
Method:
  1. Boil pork with onion and ginger for 40 minutes. Be sure water is deep enough to cover meat.
  2. Allow pork to cool; then cut in thin slices.
  3. Mix ground garlic with soy sauce and serve as seasoning for dipping pork slices.
  4. Note: If pressure cooker is used, pork should be cooked for only 15 minutes.

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Chinese Roast Pork 中國烤豬肉

Posted by Kroocrew on Tuesday, March 23, 2010, In : China 

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Ingredients:
  • 1 kg (2 lbs) boneless pork butt or tenderloin
  • 2 cloves garlic, crushed
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1/2 teaspoon five spice powder
  • 60 ml (1/4 cup) soy sauce
  • 1 tablespoon *ground brown bean sauce
  • 2 tablespoons chicken broth
  • 60 ml (1/4 cup) corn syrup
Method:
  1. Cut the pork into 4 strips
  2. Combine crushed garlic, salt, sugar, five spice powder, soy sauce, ground bean sauce, and chicken broth; mix well
  3. Marinade the pork in the mixture for at least 2 hours, turning several times.
  4. Preheat over ...

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Chinese Pork Kidneys 中國豬肉腎

Posted by Kroocrew on Tuesday, March 23, 2010, In : China 

CC license




Ingredients:
  • 500 gm (1 lb) pork kidneys, (trimmed)
  • 120 ml (1/2 cup) yellow onions
  • 120 ml (1/2 cup) zucchini
  • 120 ml (1/2 cup) celery
  • 120 ml (1/2 cup) carrots
  • 150 gm (~1/3 lb) pork steak
  • peanut oil
  • 2 cloves garlic, sliced thin
  • 1/2 teaspoon fresh-grated ginger
  • 2 tablespoons dry sherry
  • 2 tablespoons light soy sauce
  • 1/2 tablespoon cornstarch in 3 tablespoons water
  • brown sugar (optional)
  • hot pepper sauce (optional)



Method:   
  1. Cut the pork kidneys into very thin slices, and score them in a crisscross manner on ...

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Healthy Chicken Soup 健康雞湯

Posted by Kroocrew on Thursday, March 18, 2010, In : China 

Astragalus




This healthy chicken soup with astragalus is a gentle and nourishing tonic soup. It is cooked slowly over a long period of time using a Chinese double-boiling jar. If you don't have a double-boiling jar, you can still make this soup in a slow cooker or soup pot over the stove. It requires gentle low heat. Add the Ingredients: to cold water and bring everything to a boil and reduce the heat to low.
For over the stove cooking, you will need to use a bit more water to compensate for eva...

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Ginger Chicken Soup 姜雞湯

Posted by Kroocrew on Thursday, March 18, 2010, In : China 

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This ginger chicken soup is a staple in a new mother's diet in the first month after birth because ginger is considered a warm ingredient good for those who are susceptible to cold. It is a fairly thick soup resembling a chicken stew.
Ginger is a warming food and is considered good for new mothers who are deemed to be susceptible to cold. Ginger, sesame seed oil & chicken is a common trio in Chinese cooking especially for new mothers.
 
Ingredients:
  • 1/2 free range chicken
  • 20g old ginger
  • 150ml bla...

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Chinese Chicken Soup with Solomon's Seal 中國雞湯與所羅門的封印

Posted by Kroocrew on Thursday, March 18, 2010, In : China 


CC license



Ingredients:
  • 1 small free range spring chicken
  • 30g solomon's seal (yu zhu)
  • 30g dried chinese yam (huai shan or shan yao)
  • 1 tbsp chinese wolfberries (gou ji zi)
  • 1 tbsp julienned ginger

Method:
  1. Wash the chicken, solomon's seal, chinese yam, goji berries
  2. Soak the solomon's seal in room temperature water before using it
  3. Place all Ingredients: into a soup pot or slow cooker
  4. Add enough water to cover all Ingredients:
  5. Bring to a boil then lower to a simmer
  6. Simmer for about 1 to 1.5 hours
  7. Add salt to taste bef...

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Chicken soup with cordyceps 蟲草雞湯

Posted by Kroocrew on Thursday, March 18, 2010, In : China 

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This is a chicken soup using cordyceps, red dates and chinese wolfberries. The chinese name for cordyceps literally means winter worm, summer grass. The weird name arises because cordyceps is actually a hybrid chinese herb made up of a type of parasitic fungus growing within a caterpillar.
Cordyceps is fairly expensive and a little goes a long way.

 
Image Cordyceps sinensis. Source: Guangdong Food Safety Web

Ingredients:
  • 1 chicken thigh
  • 2 cordyceps
  • 6 red dates
  • 7 chinese wolfberries
  • 1000ml water

Meth...
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Chicken soup recipe with fresh chinese yam and arrowroot 雞湯食譜新鮮山藥,葛粉

Posted by Kroocrew on Thursday, March 18, 2010, In : China 




A nice light crunchy chicken soup with fresh Chinese yam and arrowroot

It is important NOT to cook the ingredients in vigorously boiling water.


Ingredients:
  • 2 pieces of tender chicken breasts
  • 150g fresh Chinese yam (shan yao)
  • 1 slice of ginger
  • 150g carrot
  • 300g fresh arrowroot (fen ge)

Seasonings
  • 2 tsp cornstarch or arrowroot starch
  • 1 tsp of soy sauce

Soup base
  • 2 liters of water
  • 3 bouillon cubes

Garnish
  • 1 stalk of coriander

Method:
  1. Cut the chicken breasts into bite-sized pieces
  2. Marinate with soy sauce and cor...

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Chicken soup with dang shen and old cucumber 雞肉湯堂沉老黃瓜

Posted by Kroocrew on Thursday, March 18, 2010, In : China 

Dang Shen (codonopsis root)



Dang shen, also known as codonopsis root, has a gentler herbal flavor compared to ginseng.
 
Ingredients:
1 fresh chicken breast
500g old cucumber (lao huang gua)
1 slice ginger
4 dried chinese mushrooms
6g codonopsis root (dang shen)
5 red dates
1 tbsp chinese wolfberries / goji berries(gou ji zi)

Soup base
1.8 liter of water
3 bouillon cubes

Method:
Cut the chicken breast into bite-sized pieces
Cut the old cucumber into sections and remove the seeds
Wash and soak the dried chine...
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Chicken soup with Chinese angelica root 雞肉湯當歸

Posted by Kroocrew on Thursday, March 18, 2010, In : China 

Angelica plant



Containing astragalus, goji berries, red dates, dried tangerine peel and dang gui, this is a quintessential Chinese herbal recipe for the ladies.
 
Dang gui is highly valued for the treatment for a host of women's illnesses.

Ingredients:
  • 1/2 free range chicken
  • 5g chinese angelica root (dang gui)
  • 3 pieces of astragalus (huang qi)
  • 1 piece of dried tangerine peel (chen pi)
  • 1 tbsp goji berries (gou ji zi)
  • 2 red dates
  • 1 bottle of rice wine
  • Pinch of salt

Method:
  1. Wash and cut the chicken into smal...

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Chicken soup recipe with baby bok choy 雞湯與嬰兒配方白菜

Posted by Kroocrew on Thursday, March 18, 2010, In : China 



Ingredients:
  • 1 small chicken
  • 600g baby bak choy (xiao bai cai)
  • 3 honey dates
  • 2 slices of ginger
  • 12 cups of water or stock
  • Pinch of salt

Method:
  1. Wash the bak choy and cut lengthwise
  2. Clean the chicken, cut into pieces and parboil
  3. Bring the water to a boil
  4. Add the chicken, ginger and honey dates
  5. Bring to a boil and cook for 15 minutes
  6. Lower heat and simmer for 1 1/5 hours
  7. Add the bak choy and cook till it is done
  8. Add salt before serving

Recipe source: Homemade Chinese Soups

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Chicken soup recipe with red dates and milk 雞湯食譜與紅棗和牛奶

Posted by Kroocrew on Thursday, March 18, 2010, In : China 




Also known as jujubes, red dates are widely considered as the "living vitamin pill" by the Chinese. It contains Vitamins B, C, E, P, phosphorus, calcium, iron and more.
Do not overboil.
Remove the ginger from soup before serving instead.
 
Ingredients:
  • 1 free range chicken
  • 1 litre chicken stock
  • 1 litre fresh milk
  • 5 red dates, cored
  • 5g ginger slices
  • salt to taste

Method:
  1. Cut the chicken into big pieces and parboil.
  2. Place chicken, red dates and ginger in a big soup pot or crockpot
  3. Add the water and milk
  4. Brin...

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Chicken noodle soup 雞面

Posted by Kroocrew on Thursday, March 18, 2010, In : China 




A one-meal dish using ramen and chicken soup.

These 2 chicken noodle soup recipes may share the same name but they are totally different.
Use the 2 recipes as a base and change the dish by using different types of noodles. There are so many types: fresh egg noodle, dried egg noodle, thick or thin rice noodles or flat rice noodles.
Parboil the fresh noodles for about 2 minutes. Parboiling soften the noodles, wash away excess oil, starch and dirt.
Cook dried noodles until soft or el dente. They don...
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Chicken mushroom soup 鸡肉蘑菇汤

Posted by Kroocrew on Thursday, March 18, 2010, In : China 




This chicken stew recipe in the Chinese tradition, is good for new mothers.
Chicken and ginger is a good pairing according to the chinese. A mild warming combination. Dried chinese mushrooms impart a woody, smoky flavour to the chicken and ginger stew.

Ingredients:
  • 1 free range chicken
  • 10 dried chinese mushrooms
  • 2 stalks of spring onion
  • 2 pieces of old ginger
  • 2 tbsp garlic

Seasonings
  • 2 tsp salt
  • 5 tbsp rice wine
  • Dash of sesame seed oil

Method:
  1. Cut the chicken into sections
  2. Parboil the chicken pieces for a...

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Chicken feet soup 雞腳湯

Posted by Kroocrew on Thursday, March 18, 2010, In : China 



Demonstrates the resourcefulness of the Chinese to try to use every part of an animal for sustenance.

Ingredients:
  • 30g solomon's seal
  • 2 pairs chicken feet
  • Dash of cooking wine
  • Pinch of salt
  • Dash of vinegar

Equipment:
double boiling jar

Method:
  1. Wash and clean the solomon's seal. Cut into shorter strips if they are too long
  2. Soak the solomon's seal in room temperature water before using it
  3. Clean the chicken feet by removing the outer skin layer and trimming the claws
  4. Place chicken feet and solomon's seal i...

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Chicken corn soup recipe 雞肉玉米湯食譜

Posted by Kroocrew on Thursday, March 18, 2010, In : China 



Ingredients
  • 1 small chicken
  • flesh of 1 fresh coconut
  • 3 corns on the cobs
  • 2 slices of ginger
  • 15 cups of water

Method:
  1. Clean the chicken and cut into smaller pieces
  2. Parboil the chicken pieces
  3. Cut the coconut flesh into strips
  4. Cut the corn into several sections
  5. Bring the water to a boil in a pot
  6. Add the chicken, coconut strips, corn pieces and ginger
  7. Bring back to a boil and cook for 20 minutes
  8. Lower the heat and simmer for 2 hours
  9. Bring to a boil and add salt before serving

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Black chicken soup with goji berries and chinese yam 黑雞湯枸杞漿果和山藥

Posted by Kroocrew on Thursday, March 18, 2010, In : China 



Doubled boiled using a ceramic double boiling jar.
If you do not have one, you can use a ceramic tureen with a cover and steam it in a large stock pot or wok. Bring the water in the pot to a boil and lower the heat and simmer.
The little black chicken is complemented with sweet goji berries and crunchy chinese yam. A classic gentle tonic and so easy to make.
(This recipe is for 1 person.)
 


CC license




Ingredients:

  • 1/4 black chicken
  • 5g chinese yam (huai shan)
  • 1 tbsp goji berries
  • 6 red dates
  • 1 piece of old ginge...

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Black Chicken Soup 黑雞湯

Posted by Kroocrew on Thursday, March 18, 2010, In : China 


CC license
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Black chicken soup with he shou wu (fo-ti) and ginseng

Ingredients:
  • 1 small black chicken
  • 5g ginseng root (or 1 ginseng tea bag)
  • 3g he shou wu
  • 10 red dates
  • 2 pieces of old ginger
  • 2 tbsp garlic

Seasonings
  • 2 tsp salt
  • 5 tbsp rice wine
  • Dash of sesame seed oil

Method:
  1. Wash and clean the black chicken
  2. Peel the ginger and garlic
  3. Gently rinse the ginseng root/ginseng tea bag, he shou wu, red dates, ginger and garlic
  4. Place the black chicken in a big tureen or bowl and add the ginseng root, he shou wu, red dates,...

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Chinese Chicken Soups 中国鸡肉汤

Posted by Kroocrew on Thursday, March 18, 2010, In : China 
1.    Black Chicken Soup  黑雞湯
2.    Black chicken soup with goji berries and chinese yam 黑雞湯枸杞漿果和山藥
3.    Chicken corn soup recipe 雞肉玉米湯食譜
4.    Chicken feet soup  雞腳湯
5.    Chicken mushroom soup 鸡肉蘑菇汤
6.    Chicken noodle soup  雞面
  •             Rice cooker chicken noodle soup  電飯煲雞面
  •             Instant chicken noodle soup recipe  即時雞面食譜
7.    Chicken soup recipe with red dates and milk  雞湯食譜與紅棗和牛奶
8.  ...
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Fish Fragrant Eggplant 鱼香茄子

Posted by Kroocrew on Sunday, March 14, 2010, In : China 


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"Fish-fragrant flavour" is one of Szechuan´s famous 23 flavours and an overall Chinese classic.

Ingredients:
  • 450 g purple eggplants
  • 100 g minced meat (or reconstituted soy mince)
  • salt
  • oil (+ a splash of sesame oil for final touch)
  • 2 tbsp Sichuanese chili bean paste (豆瓣酱 -dou ban jiang)
  • 2 tsp fresh grated ginger
  • 3 tsp pressed garlic
  • 1/2 cup veggie broth
  • 1 tsp sugar
  • 1/2 tsp soy sauce
  • 1 tsp cornstarch
  • 2 tsp rice wine
  • 3 scallions, green parts only

Method:
  1. Cut the eggplants length-ways into 4 quarters a...

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Sweet and Sour Pork ( 2 versions) 糖醋豬肉

Posted by Kroocrew on Tuesday, March 9, 2010, In : China 
2 Versions: Battered and Non-battered

Sweet and Sour Pork (non-battered)





Ingredients:
  • 1 lb boneless pork loin
  • 1 tablespoon cooking oil
  • 1 green pepper, cut into cubes
  • 1 onion, cut into wedges
  • 1 can pineapple chunks in juice
  • 1/4 cup firmly packed brown sugar
  • 1/4 cup white wine vinegar
  • 2 teaspoons cornstarch
  • 2 tablespoons soy sauce
Method:
  1. Cut the pork loin into strips, set aside
  2. Heat wok and oil over high heat, stir fry green pepper and onion for 3 minutes. Remove and set aside
  3. Add more oil if needed. Add hal...

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Chinese Style Roast Suckling Pig 燒乳豬

Posted by Kroocrew on Monday, March 8, 2010, In : China 

CC license


Ingredients:
  • 1 Suckling Pig, 6 kg (~13 lb)
Tools:
  • 4 Wooden sticks, 10 cm long, 1 cm wide (~4" long, ~0.5" wide)
  • 1 Big Fork, 2 m long(6 1/2 feet long)
Skin Seasoning:
(Mix the following ingredients together and cook in the saucepan)
  • 240 ml (1 cup) Red Vinegar
  • 120 ml (½ cup) Water
  • 2 tbsp Wine
  • 3 tbsp Maltose
Marinade:
(Mix these ingredients together)
  • 2 tbsp Five-spice powder
  • 5 cloves Garlic, minced
  • 5 Shallots, minced
  • 2 tbsp Sugar
  • 2 pieces Nan Ru / Nam Yue (Red Fermented Bean Curd)
  • 2 tbsp Bean Sauce/Bean Paste ...

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Chinese Kidney Straws

Posted by Kroocrew on Monday, March 8, 2010, In : China 

CC license

Ingredients:
  • 1 onion, chopped fine
  • 1 tablespoon oil
  • 1 pound, pork kidneys
  • 2 cups water
  • 1 teaspoon sesame seed oil
  • 1 teaspoon soy sauce
  • 1 teaspoon lemon juice
  • 20 rounds toast or brioche slices if you really want to cap it.

Method:
  1. Wash the kidneys well, remove the membranes, white veins and core and soak in water for up to one hour, changing the water once or twice.
  2. Place in a pan with 2 cups water, bring to a boil and boil for 5 minutes.
  3. Remove from the water and drain.
  4. Heat a pan with 1 tablespoon ...

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Szechuan Pork Kidneys 四川豬肉腎臟

Posted by Kroocrew on Monday, March 8, 2010, In : China 



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Ingredients :
  • 2 pork kidneys 375g (13 oz)
  • 2 small cucumbers 125g (4 1/2 oz)
  • 5 bean thread sheets, cut into 1cm(~1/2 in) wide strips.
  • 1 tsp salt
  • 1/4 tsp sesame oil
  • 2.5cm (1 in)piece ginger (chopped)
  • 2 cloves garlic (chopped)
  • 1 tsp black pepper

Seasoning Ingredients
  • 1 Tbsp sesame oil paste
  • 2 Tbsp water
  • 2 Tbsp soy sauce
  • 1 Tbsp vinegar
  • 1 tsp sugar
  • 1 tsp sesame oil
  • 1 Tbsp hot chilli oil
 
Method :
  1. Slice kidneys horizontally in half and remove white central membrane.
  2. Scarify outer surface 1/3 way through....

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Eight Treasure Duck 八珍惜鸭

Posted by Kroocrew on Sunday, March 7, 2010, In : China 

CC license

Ingredients:

  • 250 ml (½ cup) Glutinous rice
  • 4  or 5 Dried black mushrooms
  • 60 ml (¼ cup) Chestnut meat
  • 60 ml (¼ cup) Gingko nut meat
  • 60 ml (¼ cup) Lotus seeds (up to)
  • 1 litre (4 cups) Water
  • 250 ml (½ cup) diced Lean pork
  • 2 Tbsp diced Smoked ham or diced Chinese Bacon
  • 60 ml (¼ cup) Bamboo shoots
  • 6  Raw shrimp
  • 2 tablespoons Soy sauce
  • 1 tablespoon Sherry
  • 1 Duck; 2.5 to 3 Kg  (6 to 7 lbs)
  • 2.5 cm (1 in) sliced Fresh ginger
  • 3 cups Stock
  • 1 tsp Salt
  • 60 ml (4 Tbsp) Soy sauce
  • 2 Tbsp Hsao Xing Wine
  • 1 Tbsp Sugar

Meth...
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Fish Head with Chopped Chili 剁椒鱼头(duòjiāoyútóu)

Posted by Kroocrew on Thursday, March 4, 2010, In : China 




Fish Head with Chopped Chili is a signature Hunan dish.

Ingredients:

  • spotted silver carp head,
  • 5 red chillies,chopped.
  • 2 Tbsp Hsao Xing cooking wine,
  • 2 Tbsp chicken essence,
  • 1 Tbsp fermented black beans,
  • 2.5 cm (1 in) piece of ginger,
  • 2 shallots,
  • salt
  • garlic. 
  • Cooking oil

Method:
  1. Put the fish head in a bowl and coat it with vegetable oil.
  2. Scatter chopped red chili, ginger, salt, fermented black beans and cooking wine on the fish head.
  3. Steam fish head  for 8 minutes.
  4. Add chopped shallots and garl...

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Pork and Leek Jiaozi 豬肉和韭菜餃子

Posted by Kroocrew on Wednesday, March 3, 2010, In : China 


CC license


Ingredients: (makes ~ 100 Jiaozi)
  • 1 pkt of round Chinese dumpling skins (be sure it is Chinese Dumpling skins and not Wonton skins).
  • 750 gm (~1.5 lbs) mix of lean and fatty ground pork
  • 1000  to 1250 ml (4-5 cups) of chopped Chinese Leeks 1 cup of chopped Napa cabbage
  • 3 tbsp of corn starch
  • 2 tbsp soy sauce.
  • ground pepper

Method:
  1. Mix up your lean and fatty ground pork in a large mixing bowl.
  2. Chop Chinese Leeks and Napa Cabbage to about 1/4 inch pieces and mix in with the meat. Add 3 tbsp of corn st...

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Inspiring Chinese Yum Cha

Posted by Kroocrew on Wednesday, March 3, 2010, In : China 



Luiz HARA publishes a great blog "The London Foodie". His latest piece is on a "yum cha" restaurant in Cambden Lon and it's knockout faire. If you are a Londoner or a traveller to London you would do very well to subscribe to Luiz Blog. He has great reviews of almost all cuisines and styles of dining from supper clubs to burger joints, and other sophisticated dining establishments.

Luiz is on a mission. The mission being to find food nirvana of many styles in London. You know I can't sympathis...
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Congee 告別 (A universal base preparation)

Posted by Kroocrew on Monday, February 22, 2010, In : China 




Congee also known as zhou, jok and rice porridge among many other names is probably the world's most eaten breakfast cereal. The basic porridge may be enhanced by an almost limitless combination of additives and variations. The outcomes may be as varied as the porridge colour, dessert or savoury, thick or thin, soft or firm grains. For example I very much enjoy a fairly simple jok with cooked chicken liver slices and a fresh quail egg put in at serving time, stirred with a little light soy,...
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Eight Treasure Congee 八寶粥 (Ba Bao Zhou)

Posted by Kroocrew on Wednesday, February 10, 2010, In : China 
...is a sweet rice congee . Used for a breakfast dish or a snack.




Ingredients:

  • 3 cups wild rice
  • 1/4 cup long grain sticky rice (or glutinous rice)
  • 1/8 cup barley
  • 1/8 cup red beans
  • 1/8 cup red dates
  • 1/4 cup dried lotus seeds
  • 1/8 cup mung beans
  • 1/8 cup dried longan
  • 2 cups of water
  • *(optional) rock sugar

Method:

  1. Soak all ingredients in water overnight (except for the longan).
  2. Then combine all ingredients, bring to a boil, then simmer on a gentle boil for about 1 hour (adding water as necessary), and adding ...

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Claypot Shao Xing Drunken Chicken 绍兴鸡煮酒 (shào xīng jī zhǔ jiǔ)

Posted by Kroocrew on Wednesday, February 10, 2010, In : China 

CC license

Ingredients:
  • 1 Tbsp sesame oil
  • 1 Tbsp shredded ginger
  • 1 free-range chickens (preferably), cut into serving pieces
  • 10g black fungus, soaked, shredded
  • 100ml warm water

Seasoning   
  • 1 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 1 tsp salt
  • 1 tsp sugar
  • 3 Tbsp shao xing wine

Dipping Sauce:
  • Green onion cut finely
  • Ginger – minced
  • Garlic – minced

Method:
  1. Heat up 1 tbsp sesame oil in clay pot and sauté shredded ginger until fragrant, add in chicken, shredded black fungus and stir-fry until aromatic.
  2. Add in...

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Over the Bridge Noodles 過橋麵條

Posted by Kroocrew on Wednesday, February 10, 2010, In : China 

CC license

The story:


It is said that over-the-bridge rice noodles was first made in Mengzi County in South Yunnan more than 100 years ago. At that time there was a south lake outside the county town. A bridge zigzagged to an islet in the lake, where it was quiet and very suitable for people to read. The story goes that a xiu cai (xiu cai was a scholar in the Ming (1368-1644) and Qing (1616-1911) dynasties who passed the imperial examination at the county level) was attracted by the peace and quietnes...
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Steamed Hoisin Buns 清蒸海鮮包子 (Qīng Zhēng Hǎi Xiān Bāo Zi)

Posted by Kroocrew on Sunday, February 7, 2010, In : China 



Ingredients:


Dough:
  • 80 ml (1/3 cup) warm water
  • 2 1/4 tsp dry active yeast
  • 1/2 tsp sugar
  • 600 ml (2 1/2 cups) unbleached all purpose flour
  • 600 ml (2 1/2 cups) cake flour*
  • 4 Tbsp sugar
  • 2 Tbsp margarine, melted
  • 120 ml (1/2 cup) soy milk
  • 180 ml (3/4 cup) water
  • 16 squares of parchment or greaseproof paper

Filling:
  • 250 gm (~8 oz) prepared seitan, any style, drained and coarsely chopped (or seitan may be replace with medium-firm tofu )
  • 1 Tbsp vegetable oil
  • 1/2 tsp sesame oil
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1 tsp soy sauce
  • 1...

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Vegetarian Steamed Buns 素食蒸寶 (Su shi zheng bao)

Posted by Kroocrew on Saturday, February 6, 2010, In : China 




Ingredients:

Filling:

  • 1/4 large onion, diced
  • 3 green onions cut finely white shoots and green tips
  • 120 gm (~1/4 lb) package firm tofu, frozen, defrosted, and cubed
  • 2 cups fresh spinach leaves, chopped
  • mushrooms, diced: straw, enoki, tree fungi.
  • 6 large shitake dried mushrooms reconstituted and diced (remove the stalks and reserve frozen for another use)
  • 2-3 tablespoons canola oil
  • 1 Tbsp sesame oil
  • 2-3 Tbsp light soy sauce
  • 3 Tbsp rice wine vinegar
  • 3 tsp minced garlic

Dough:

  1. 80 ml (1/3 cup) warm water
  2. 2 1/4 ...

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Szechuan Eggplant 四川茄子

Posted by Kroocrew on Friday, February 5, 2010, In : China 


CC license



Ingredients:

  • 6 Chinese eggplants or 1 lg Italian eggplant
  • 2 teaspoon salt
  • 4 tablespoon peanut or corn oil (or more if needed)
  • 1 tablespoon soy sauce
  • 1 tablespoon sugar
  • 1/4 cup chicken stock
  • 2 teaspoon grated fresh peeled ginger
  • 1 tablespoon minced garlic
  • 1/4 teaspoon dried red chillie flakes
  • 1/4 cup chopped water chestnuts (peeled)
  • 3 green onions trimmed and chopped
  • 1 tablespoon red wine vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon toasted black sesame seeds (for garnish)


Method:

  1. Cut the eggpla...

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Vegetarian Siu Mai 素食燒賣

Posted by Kroocrew on Wednesday, February 3, 2010, In : China 

CC license



Ingredients:

  • 2 tablespoons peanut oil
  • 1 garlic cloves
  • 1 teaspoon ginger -- minced
  • 1 scallion -- chopped
  • 1 onion -- coarsely chopped
  • 1/2 small cabbage -- coarsely chopped
  • 2 teaspoons thin soy sauce
  • 1/2 teaspoon sesame oil
  • 1 teaspoon rice wine or dry sherry
  • 1 teaspoon cornstarch dissolved in 1 tsp cold water
  • 24 dumpling wrappers, 3 inch diameter
  • 1/2 cup parboiled or frozen green peas
  • 10 lettuce leaves


Method:

  1. Pre-heat a wok on medium-high heat, add the oil, then the garlic, ginger, and scallion. Stir-fry 15...

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Tangerine Marinade 柑橘汁

Posted by Kroocrew on Wednesday, February 3, 2010, In : China 

CC license


Ingredients

  • 1/2 cup dried tangerine peel
  • 80 ml (1/3 cup) orange juice
  • 2 Tbsp rice wine or Shaoxing cooking wine
  • 1 tablespoon soy sauce
  • l/2 tsp chillie garlic sauce
  • 2 tsps sugar
  • 1 l/2 tsp cornstarch
  • 40 ml (2 1/2) Tbsp cooking oil
  • 6 small dried red chillies
  • 1 small onion, cut into 2.5 cm (1 in) pieces
  • Orange slices for garnish


Method:

  1. Soak tangerine peel in warm water to cover until softened, about 15 minutes; drain.
  2. Thinly slice tangerine peel.
  3. Combine marinade ingredients in a bowl.

Use as a marinade f...
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Dipping Sauces for Dumplings 浸漬醬的餃子

Posted by Kroocrew on Wednesday, February 3, 2010, In : China 

CC license




Dipping Sauce I

120 ml (1/2 cup) soy sauce
45 ml (3 Tbsp) Chinese Black vinegar or Worcestershire sauce


Dipping Sauce II

120 ml (1/2 cup) soy sauce
2 Tbsp Chinese Black vinegar or Worcestershire sauce
1 Tbsp chillie paste with garlic (or certified commercial chillie oil)
Variation add 1 Tbsp shredded ginger or minced garlic to either of the sauces.


Dipping Sauce III

60 ml (1/4 cup) soy sauce
1Tbsp rice wine
1Tbsp rice wine vinegar
2 tsp sugar
1Tbsp minced scallion
11/2 Tbsp minced garlic
2 Tbsp sesame oi...
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Thousand-Year-Old Eggs 幾千年老蛋

Posted by Kroocrew on Wednesday, February 3, 2010, In : China 



Ingredients:

  • 2 cup very strong black tea
  • 1/3 cup salt
  • 1 cup lime*
  • 2 cup of pine wood charcoal (powdered) and ashes from fireplace
  • 12 fresh duck eggs

*Available in garden stores and nurseries.


Method:

  1. These are often called thousand-year eggs, even though the preservingprocess lasts only 100 days. They may be purchased individually in Oriental markets.
  2. Combine tea, salt, ashes and lime.
  3. Using about 1/2 cup per egg, thickly coat each egg completely with this clay-like mixture.
  4. Line a large crock wi...

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Long-Stewed Claypot Pork Belly (陶器长时间炖猪肉腹)

Posted by Kroocrew on Friday, January 29, 2010, In : China 

CC license




Ingredients:

  • 15 large dried Chinese Mushrooms
  • 4-6 sticks of dried bean curd
  • 2 1/2 pounds Pork belly
  • 2 Tbsp peanut oil
  • 6 1/2-inch thick ginger slices (young fragrant ginger preferred)
  • 5 garlic cloves peeled and crushed
  • 1/4 cup bamboo shoots sliced 1/4-inch thick
  • 10 fresh or canned water chestnuts, or 8 arrowroot
  • 4 Tbsp bean sauce (whole bean preferred but crushed is fine too)
  • 4 Tbsp oyster sauce
  • 3 Tbsp Sugar
  • 2 slices each of lemon and orange peel
  • 3 Tbsp rice wine or dry sherry
  • 5 Tbsp soy sauce (if you've...

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Dong Po Rou 東坡肉 (Dongpo Pork)

Posted by Kroocrew on Saturday, January 16, 2010, In : China 

CC license


Hangzhou's trademark dish.



Ingredients:

  • 1 kg (2.2 lb) piece pork belly
  • 2 tablespoons vegetable oil
  • 1 tablespoon tea leaves
  • 4 stalks spring onions
  • 7 cm (3") length fresh, young ginger, sliced lengthways into matchstick widths
Optional: 300 g (11 oz) broccoli, cut into small florets

Sauce Ingredients
  • 1 cup water
  • 8 cloves garlic, lightly crushed
  • 5 slices old ginger (or 7 slices young ginger)
  • 1 tablespoon black peppercorns
  • 4 tablespoons soy sauce
  • 2 tablespoons yellow wine (e.g. Shaoxing wine)
  • 1/2 tablespoon ...

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Chicken and Corn Soup (鸡肉和玉米汤)

Posted by Kroocrew on Monday, January 11, 2010, In : China 


CC license




Ingredients:

  • 1 chicken fillet with skin
  • 1000 ml ( 4 1/4 cups) Chinese Chicken Stock
  • Dash sesame oil
  • Dash ginger powder
  • 1 chicken stock cube
  • 1 x 375 g (13 oz) can creamed sweetcorn
  • 2 tablespoons cornflour
  • 1-2 eggs
  • Spring onions

Method:

  1. Cover chicken fillet with water and simmer until cooked.
  2. Remove chicken, cool and remove the skin. Discard skin but keep water.
  3. Shred the chicken into long strips, but do not chop.
  4. In a pot combine chicken stock, ginger powder, sesame oil,  crumbled chicken stock cube an...

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Chicken Feet with Mushrooms and Ginger (凤爪蘑菇,姜)

Posted by Kroocrew on Friday, January 1, 2010, In : China 





CC license


Ingredients:

4 pairs chicken feet, claws chopped off and peel off the outer layer of skin

13 cm (5 in.) of ginger, sliced
3 cloves garlic, minced
12 dried shitake mushrooms, soaked for 30 minutes in hot water.

Seasonings:

60 ml (4 Tbsp) light soy sauce
1 tsp sugar (to taste)
45 ml (3 Tbsp) Chinese Rice Wine (Shaoxing Wine)
2 Tbsp oyster sauce
1 tsp black pepper
Dash of sesame oil
360 ml (1 1/2 cups) of water


 
Method:

Firstly, soak the chicken feet with some salt for about half an hour. Next, heat enough ...
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Chicken in Lettuce Cups (Sung Choi Bao 生菜包) [2 recipes]

Posted by Kroocrew on Sunday, December 27, 2009, In : China 


CC license



Ingredients:

Marinade

  • 1 teaspoon cornstarch
  • 2 teaspoons sherry wine or red wine
  • 2 teaspoons water
  • 2 teaspoons soy sauce


Filling

  • 750 gm (1 1/2 lbs) skinless chicken breasts, diced
  • 5 tablespoons vegetable oil or peanut oil
  • 1 teaspoon minced fresh ginger or grated ginger
  • 2 teaspoons garlic, minced
  • 1/2 cup green onions, minced
  • 1 cup shiitake mushrooms, minced ( reconstituted or fresh)
  • 1 (8 ounce) can bamboo shoots, minced (Can be omitted or substituted with something like daikin)
  • 1 (8 ounce) can w...

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Ants Climbing a Tree 蚂蚁上树

Posted by Kroocrew on Sunday, December 27, 2009, In : China 


CC license



Ingredients:


•    4 ounces transparent bean thread noodles (also known as cellophane noodles or glass noodles)
•    5 dried Shiitake mushrooms
•    1/2 pound ground pork


Marinade;


•    1 tablespoon light soy sauce
•    2 teaspoons granulated sugar
•    1 teaspoon sesame oil
•    Pinch of cornstarch
•    Other:
•    1 small red chillie and 1 teaspoon chillie sauce, or 1 tablespoon chillie sauce
•    2 slices ginger
•    2 green onions


Method:

  1. Without removing the string wrapping aro...

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Chinese Crullers 油条 (You Tiao)

Posted by Kroocrew on Sunday, December 27, 2009, In : China 



Of course there is a story associated with the You Tiao, a story of treachery and tragedy.



Ingredients:

  • 1 teaspoon salt
  • 3/4 teaspoon alum
  • 1 teaspoon baking soda
  • 3/4 teaspoon *ammonium bicarbonate (Baker's ammonium)
  • 7/8 cup water
  • 2 cups all purpose flour
  • 8 cups oil for deep-frying


Method:

  1. Place salt, alum, baking soda, and ammonium carbonate in a mixing bowl. Add water and stir until thoroughly dissolved. Add flour. Stir with chopsticks to make the dough soft and smooth.
  2. Knead the dough until it is el...

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Mushroom Lettuce Cups 鸡肉和蘑菇生菜杯

Posted by Kroocrew on Tuesday, December 15, 2009, In : China 







Ingredients:

  • 500 g (~1 lb) fresh and dried Mushrooms.  Suggest a mix of portabello, oyster and dried shitake mushrooms.
  • 15 ml (1 tbsp) vegetable oil
  • 30 ml (2 1/2 tbsp) grated fresh ginger 
  • 45 ml (3 tbsp) cloves garlic, crushed 
  • 45 ml ea (3 Tbsp ea) soy sauce, hoisin sauce and rice vinegar 
  • 7 ml (1 ½ tsp) Worcestershire sauce 
  • 1-2 ml (¼ - ½ tsp) Asian Chile or hot sauce (optional) 
  • 125 ml (½ cup) chopped green onions 
  • 6 hearts of Romaine lettuce leaves.

Method:

  1. Rehydrate any mushrooms that you wil...

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Chinese Chicken Stock (中国鸡汤)

Posted by Kroocrew on Sunday, December 13, 2009, In : China 






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Chinese style chicken stock can be confidently used for any asian recipe that calls for a chicken stock. There are excellent products on supermarket shelves that are  good. Even the humble and maligned chicken stock-cube can produce a product that is enjoyable. The home made stock is clean and fresh in taste it does have a taste advantage. The only disadvantage maybe the large volumes produced for the job at hand, but then I would be looking at making other dishes that used the rest.  :)



 Fi...
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Chinese Crisp Shallot Garnish 脆葱配菜

Posted by Kroocrew on Friday, December 11, 2009, In : China 





Ingredients:


500 gm shallots
3 -4 tbsp cooking oil


Method:

Wash and remove the loose skin of the shallots while wet. Top and tail the corms.
Shake the shallots dry.
Slice the shallots finely
Heat the oil in a wok over moderate heat. Test with cumin seed for sputtering.
Add the shallots and stir fry mixing continuously until browned.
Transfer the cooked shallots onto a paper lined plate and shake to maximise the oil removal as soon as transferred. Do this thoroughly (a little like winowing rice.)
When t...
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Three Coloured Steamed Egg. 蒸水蛋

Posted by Kroocrew on Thursday, December 10, 2009, In : China 


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This is a variation on a previous recipe, Chinese Steamed Egg. This is an easy alternative for presentation.



Ingredients
(Serves 4)
  • 150 g minced pork
  • 1/2 tsp vegetable/olive oil
  • 1 carrot (only using some of it)

A) For the egg custard mixture
  • 2 eggs
  • 3/4 cup stock ( Water may be used and if so then increase the amount of *light soy sauce to ½ tsp)
  • 1/2 tsp Chinese cooking wine
  • 1/4 tsp (*1/2 tsp) light soy sauce (for seasoning the egg mixture, exclude or use less soy sauce if using stock)

B) Marinade for...

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Chinese Steamed Egg 蒸蛋

Posted by Kroocrew on Monday, December 7, 2009, In : China 




CC license
Ingredients

egg base:
1 egg
180ml of water
1/2 teaspoon of salt*
1 spring onion / chopped
other ingredients: (you can vary the combination or even add something else?!)
cooked ham or chicken or prawn / diced
crab stick
chinese mushroom / diced


Method:

Whip the egg and add water and salt. (If you intend to use dried Chinese mushroom, you need to first soak the mushroom in hot water. You can then use the stock here instead of water)
Add the other ingredients like ham etc.
Place into the cowl you wish to s...
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Chinese Ginger Dipping Sauce (中国姜蘸料)(2 recipes)

Posted by Kroocrew on Thursday, December 3, 2009, In : China 


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Recipe #1

Ingredients:

•    1/2 cup light soy sauce
•    1/4 cup red wine vinegar
•    2 teaspoons minced ginger
•    2 tablespoons brown sugar
•    2 spring onions (green onions, scallions), chopped

Preparation:
  1. In a small bowl, combine the soy sauce, red wine vinegar and minced ginger. Set aside.
  2. In a small heavy saucepan, melt the brown sugar on high heat, stirring rapidly, until it is just melted but not burnt. Add the soy sauce and red wine mixture. Bring to boil until brown sugar i...

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Chinese Scallion Pancakes 葱油饼

Posted by Kroocrew on Thursday, December 3, 2009, In : China 


CC license
The origin of the Pizza. Thanks Marco!



Ingredients:


  • 160 ml (2/3 cup)  flour + some more
  • 80 ml (1/3 cup)  water
  • Butter/Ghee (or the use of a veg oil for a vegan food)
  • Salt
  • 120 ml (~1/2 cup) chopped green onions/scallions divided to 3 portions
  • 3 tablespoons of cooking oil
Method:
  1. In a medium sized bowl, combine  flour and  water to make a manageable dough.  It's a good idea to start with less water and increase a tablespoon at a time since  the exact measurements will vary depending on flour.  (The d...

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Cashew Chicken (腰果鸡丁)

Posted by Kroocrew on Monday, November 30, 2009, In : China 

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Ingredients:
  • 1 boneless & skinless chicken breast, about 10 oz. (cut into small cubes)
  • 120 ml (1/2 cup) cashew nuts. (*Raw nuts need to be pre-processed)
  • 1 small green bell pepper, about 110 gm (4 oz.) (cut into small square pieces)
  • 5 slices ginger
  • 1/4 onion (cut into small square pieces)

Marinade:
  • 1 tsp corn starch
  • 1/2 tsp rice wine or dry sherry

Sauce:
  • 1/2 Tbsp oyster sauce
  • 3/4 tsp soy sauce
  • 45 ml (3 Tbsp) water
  • 3 dashes white pepper powder
  • 1/2 tsp sugar
  • 1/2 tsp rice wine or dry sherry
  • 1/8 tsp sesame oi...

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Mushroom Sauté. (煎蘑菇)

Posted by Kroocrew on Saturday, November 28, 2009, In : China 




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This is a delicious as a side dish or  as a sauce.


Ingredients:

  • 500 ml (2 cups) fresh shiitake mushrooms and/or various mixed mushrooms sliced thickly 5 mm (1/4 in)
  • 2 tbsp chicken or vegetable broth
  • 1 tbsp minced fresh ginger
  • 2 medium cloves garlic, chopped
  • 240 ml (1 cup) coarsely chopped scallion
  • 2 tbsp soy sauce
  • salt and white pepper to taste


Method:

  1. Simmer ginger, garlic, mushrooms, and scallions in broth for about 3 minutes on medium high heat. Season with soy sauce, salt, and pepper.


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Perfect Chinese Steamed Fish (中国清蒸鱼)

Posted by Kroocrew on Saturday, November 28, 2009, In : China 



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Ingredients:

  • 1 live fish (about 750 gm (1.5 lb) or less)

(The fish types commonly used include:
Tilapia, cod, sea bass, red snapper, yellow tail snapper, halibut, trout and even salmon. White fish are the norm. In China it's common to use carp.)

  • 5 cm (2 in) ginger (peeled and cut into thin strips)
  • 1 stalk scallion (cut into 5 cm (2 in) length, and then cut into thin silken threads)
  • Some cilantro leaves
  • 2 tablespoons cooking oil
  • 1 tablespoon shaoxing wine or rice wine


Steamed Fish Soy Sauce Mixture:

  • 4...

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Dragon Well Shrimp 龙仁静霞 (Longjing Xiaren)

Posted by Kroocrew on Saturday, November 28, 2009, In : China 


Compressed Long Jing Tea

CC license



Ingredients:

  • 500 gm (1 lb) fresh shrimp (peeled, deveined, and rinsed) or frozen shrimp (rinsed)
  • 2 tablespoons *Shaoxing wine for marinating, + extra for cooking
  • 1 tablespoon cornstarch for marinating, + 1 teaspoon cornstartch dissolved in 1 teaspoon of water
  • 500 ml (2 cup) Longjing tea, leaves strained out
  • 2 tablespoons vegetable oil
  • 1 clove garlic, minced
  • 2 teaspoons minced ginger
  • Salt  (optional)
  • Longjing leaves for garnish (optional)


Method:

  1. In a medium sized bowl, combine ...

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Mongolian Lamb (蒙古羔羊)

Posted by Kroocrew on Saturday, October 31, 2009, In : China 


CC license



Ingredients :

  • 750 gm (1.6 lb) lamb strips
  • 3 tbl oil
  • 4 med onions, quartered
  • 2 tsp garlic
  • 3 shallots, chopped
  • 2 tsp freshly chopped chilli
  • 2 tsp cornflour
  • 2 tbl soy sauce
  • 1 tbl oyster sauce
  • 120 ml 1/2 cup chicken stock


Method :

  1. Heat oil, stir fry lamb in 2 batches, 2-3 mins. Remove.
  2. Stir fry onions, garlic, shallots & chillies, 2 mins.
  3. Blend cornflour with soy sauce, oyster sauce & stock.
  4. Return lamb strips to pan. Stir in cornflour mixture, cook 2-3 mins or until slightly thickened.
  5. Sprinkle lightly wi...

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Mongolian Grill (蒙古烧烤)

Posted by Kroocrew on Saturday, October 31, 2009, In : China 




CC license
Ingredients :
Lamb

Seasoning mixture:
1/2 cup Scallions, cut in slivers
2 Cloves garlic, crushed
1/4 cup Parsley, chopped
1 cup Water
1/2 cup Soy sauce
1 tbl Sugar


Method :

The Mongolian Grill, unlike the firepot, is a barbecue technique requiring a large open charcoal stove with a fine iron grating on top. (A good-sized hibachi with wire mesh covering can substitute.) For the fuel, pinewood-with the bark left on-is favored, with charcoal the second choice.

The Mongolian Grill technique is suitable i...
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Huushuur (Mongolian fried meat pasties)(蒙古炸肉馅饼)

Posted by Kroocrew on Saturday, October 31, 2009, In : China 


CC license



Ingredients:


For the filling:

1 kg minced mutton or beef, with fat included
3 ½ teaspoons salt
1 onion, chopped
2 cloves garlic, crushed
water to mix
Mix the filling ingredients together into a firm paste.

Note: If you are a little hesitant with the relatively short cooking time of this recipe then to pre-cook or par-cook  the filling as a stir-fried ingredient will take out the concern and not adversely affect the flavour. The flavour turns out to be more gravy flavoured with less noticea...
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Mongolian Beef (蒙古牛肉)

Posted by Kroocrew on Saturday, October 31, 2009, In : China 


CC license



Ingredients :

Beef marinade:

  • 500 gm (1 lb) steak sliced in 6 mm (1/4 in) slices
  • 2 tsp peanut oil
  • 1 Tbsp rice wine
  • 1/2 tsp salt
  • 1 tsp black pepper
  • Additional marinade ingredients:
  • 1 egg beaten
  • 1 Tbsp flour


Mongolian Sauce:

  • 90 ml (6 Tbsp)soy sauce
  • 30 ml (2   Tbsp)  sugar
  • 22 ml (1.5 Tbsp)  sesame oil
  • 30 ml (2   Tbsp)  rice wine
  • 10 ml (2   tsp)   rice vinegar
  • 15 ml (1 Tbsp)  bean sauce        
  • 15 ml (1 Tbsp)  dried chili pepper, crushed
  • 5  clove  garlic, minced
  • 4 to 6 dried chili
  • 12 large green onions, cut int...

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Zhajiangmian (Beijing Noodles with Soybean Sauce).

Posted by Kroocrew on Wednesday, October 21, 2009, In : China 




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The Soybean Sauce:
  • 115-230 gm (¼ lb – ½ lb) ground or diced pork loin.
  • 115 gm (¼ lb) of soybean paste
  • 1 tbsp each minced shallots, minced ginger & minced garlic
  • 1 tbsp sugar
  • 60 ml (4 tbsp) veg oil.

Method:
  1. You have two options here. Beijingers prefer diced pork of about 5mm (¼ in) cubes. Ground pork works well and is an easier option.
  2. Add cold water slowly to the soybean paste and mix well to produce a mushy end product.
  3. Heat the wok with oil.
  4. Quickly add the prepared pork, shallots, ginger & ...

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Chongqing Hot Pot (重庆火锅)

Posted by Kroocrew on Tuesday, October 20, 2009, In : China 


This is a local variation on a regional dish called Szechuan Hotpot. It is exceptionally spicy and is generally served with two cooking pots. One with chillie and the other without. It's not a popular tourist food because of the heat but it is very delicious and if you keep to the non-chillie boiler, a delighful dish. It's a great meal to enjoy in the restaurants on the bank of the Yangtze in Chongqing waiting for the cruiser to set sail .


CC license


Yield: 6 servings



Ingredients:

  • 250 gm  (8 oz) bonele...

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West Lake Fish (西湖鱼)

Posted by Kroocrew on Tuesday, October 20, 2009, In : China 





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A dish from an ancient capital of China now called Hangzhou, renowned for its cuisine. A city with a now central man made lake going back to antiquity. A city Marco polo is reputed to have visited (*maybe?) and paraphrasing one statement of his " a place where they combine meat with fish in their dishes". Obviously something not so common in Marco's home cuisine at that time. Hangzhou was also renowned for the beauty of her women and the fineness of her clothes plus the quality of her teas....

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Crispy Shanghai Spring Rolls (上海脆皮春卷)

Posted by Kroocrew on Tuesday, October 20, 2009, In : China 


Ingredients

CC license
•    12 spring roll wrappers
•    30ml/2 tbsp plain flour mixed to a paste with water
•    sunflower oil, for deep-frying

For the filling:

•    6 Chinese dried mushrooms, soaked for 30 minutes in warm water
•    150g/5oz fresh firm tofu
•    30ml/2 tbsp sunflower oil
•    225g/8oz minced (ground) pork
•    225g/8oz peeled cooked prawns (shrimp), roughly chopped                   
•    2.5ml/1/2 tsp corn flour (cornstarch), mixed to a paste with
•    15ml/1 tbsp soy sau...
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Shanghainese Soy Sauce Chicken (上海酱油鸡)

Posted by Kroocrew on Tuesday, October 20, 2009, In : China 



This is a very typical example of the sweet soy style of Shanghai cuisine. Meat or fish cooked this way is very juicy, with the meat coming easily off the bone. The rich sauce can be used again the next time you prepare soy sauce chicken or other red-cooked dishes; just add more soy sauce and/or spices as needed. Over time, the sauce becomes even richer, with a fuller flavour.



Ingredients:

•    3 to 3 1/2 pound chicken
•    Sauce:
•    1 cup light soy sauce
•    1 cup dark soy sauce
•    ...
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Lion's Head Meatballs (狮子的狮子头)

Posted by Kroocrew on Tuesday, October 20, 2009, In : China 







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Traditionally this Shanghai dish is cooked in a sand clay pot. The large meatballs are meant to represent a lion, and the shredded greens its mane.



Ingredients:
•    450 gm (1 lb) bok choy, Peking cabbage (Napa cabbage), or spinach leaves
•    1 – 2 green onions (spring onions, scallions), minced
•    1 teaspoon minced ginger
•    1 large egg
•    450 gm (1 lb) ground pork
•    3/4 teaspoon salt
•    1 teaspoon granulated sugar
•    2 1/2 teaspoons pale dry sherry
•    3 tablesp...
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Jaozi for a dim sum banquet (饺子的宴会点心)

Posted by Kroocrew on Sunday, October 18, 2009, In : China 




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Jaozi breakfasts are a great way of sharing food. In China the mecca is Hong Kong but just about every significant sized place has their own styles and outlets for jaozi. The most enjoyable jaozi restaurants are in Beijing, Hangzhou, Shanghai, Xi'an, Guangzhou and of course Hong Kong. I was speaking to a director of a company in Beijing who generously was taking myself and another for lunch to a jaozi restaurant. Of course I asked him which jaozi was his favorite and he simply smiled and s...

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Bei Jing Kao Ya 北京烤鸭 (Beijing Roast Duck)

Posted by Kroocrew on Thursday, August 20, 2009, In : China 
The most authentic style in Beijing is where the duck is roasted in an open oven fired with Chinese date wood. Apricot and apple wood is also used. Why? Probably because it was abundant at some stage and had little demand for structural or decorative work. The optimal fire temperatures and cooking times would have been worked out by the masters and specifically proscribed.



 


The duck may be used for three courses of a meal.
  • The Beijing Duck pancakes.
  • A stir fry dish with vegetables
  • Duck soup.
T...
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Szechuan Tofu Beef (四川牛肉豆腐)

Posted by Kroocrew on Monday, August 17, 2009, In : China 



CC license



Ingredients:
  • 1/2 lb (230 gm) Ground beef
  • 1-1/2 Cups (120 ml) Green onions, sliced
  • 2 Garlic cloves, minced
  • 1-1/2 (350 ml) Cups Chicken broth
  • 4 Tbs (60 ml) Soy Sauce
  • 2 Tbs (30 ml) Chili sauce
  • 2 tsp (10 ml) Sesame oil
  • 1/2 tsp (2.5 ml) Hot chili oil
  • 1/2 tsp [pinch] (2.5 ml) Red pepper flakes

Method:
  1. 1 1/2 Cup (350 ml) Tofu (bean curd), cut into 1 cm (~1/2-in) cubes. There are many types of tofu. The one to use here is the freshly prepared tofu. It should be very soft a little like junket.
  2. Separate ground be...

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Momos: Tibetan style 西藏莫莫斯

Posted by Kroocrew on Monday, August 17, 2009, In : China 


The fillings:

Ingredients:
  • Ground beef &/or ground lamb
  • Onions
  • Garlic
  • Mushrooms
  • Cabbage
  • Cauliflower
  • Cilantro
  • Carrots
  • Potatoes
  • Chillies
  • Black pepper
  • Salt

Method:
  1. Sauté the onion, leeks etc and smashed garlic in a pan or wok with a little oil. Add some ground cumin powder. Cook until translucent.
  2. Dice or shred the vegetables:
  3. Blanch the vegetables: Cabbage, cauliflower florets, carrots for a couple of minutes in boiling water and drain. Refresh in cold water to stop the cooking process.
  4. Mix the vegetables wit...

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