Showing Tag: "sizzle plate" (Show all posts)

Sizzle Plate recipes.

Posted by Kroocrew on Thursday, June 3, 2010,

There are many dishes suitable for presentation on a hot sizzle plate. Some There are advantages to serving food on these. The food generally has that "just cooked" aspect, something that usually dies after a few minutes on a cold plate, and certainly something that is valued with many Asian dishes.

Fried noodle dishes are a surprising possibility with this style of serving. Fried noodle dishes generally have the best flavour served straight from the wok to your plate. Slower eater...
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Shrimp and Gin 蝦和吉恩

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

  • 1 tablespoon peanut oil
  • 2 teaspoons salt
  • 2 cloves garlic, sliced
  • 250 gm (~1/2 lb) large shrimp, in shells
  • 1 teaspoon fresh-grated ginger
  • 1/4 to 1/2  teaspoon chillie powder (personal preference)
  • 2 green onions, chopped
  • 1 tablespoon light soy sauce
  • 2 tablespoons gin


Have all ingredients ready. This dish must be done very quickly and over very high heat.
Do not peel the shrimp. The shrimp will continue cooking on the sizzle plate so it's important to really push the speed of prep
  1. Heat ...

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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 Pusit (Sizzling Squid)

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

  • 1 piece big squid
  • 2 slices ginger, julienned (cut into thin strips)
  • 1/2 tsp. salt
  • 3 cloves garlic
  • 1tbsp. soy sauce
  • 1 tsp. sugar
  • 1 tbsp. vinegar
  1. Combine salt, soy sauce, vinegar, ginger, garlic and sugar in a bowl.
  2. Marinate squid in the mixture for half a day.
  3. Grill to almost done, but not quite, basting regularly with the marinade.
  4. Slice into rings. Transfer to a heated up sizzling plate.
  5. Pour a little marinade over the grilled squid.
  6. Serve.

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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 


  • 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

  • 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


  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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