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2010-07-08T08:38:00.000-07:00

Cooking Methods

recipes> ingredients> cooking methods < prev next >

Most of us know many ways with which to cook our meats and vegetables. What we don’t know, we consult cook books which tell us how to steam, bake, boil, fry, saute, microwave and so on.

However, what the cook book don’t usually say is that these different cooking methods can enhance, retain or subtract the nutritional value of our food. In fact cooking techniques like deep frying may actually cause more harm than good to our health.

Frying or Deep Frying

This technique cooks food with oil over high heat for a prolonged period. It is one of the common ways of cooking and, unfortunately, one of the least healthy. Prolonged frying over high heat can destroy nutrients in food. And the oil is absorbed by the food, so you are adding more fat to your meals.

You should also pay attention to oil temperature. While oil reaches a very high temperature it becomes toxic and free radicals are produced. When oil smokes, you should throw it away. If you absolutely have to deep fry, use lots of kitchen towels to absorb excess oil from foods like french fries, fish, calamari etc.

Stir Frying or Sauteing

Stir frying or sauteing is probably the healthiest way to fry since it involves very little oil. Used extensively in Asian cooking, this technique involves cooking food quickly with very little oil over high heat. Because it is one of the fastest ways to cook, vegetables high in vitamins, such as broccoli and carrots, retain more nutrients, as well as maintain their texture and color.

Pan Frying

This technique uses even less oil than stir frying. Sometimes no oil is required at all, especially when you use non stick pans. However, some nutrients may be lost due to prolonged frying.

Boiling

Boiling has a bad reputation in the cooking community as not only does it suck out nutrients, it just about kills all the taste in food. Boiling is only ideal when you’re making soup, since you’ll be drinking the nutrient-enriched boiled water!

Steaming

This is when food is cooked by placing on a rack or special steaming equipment over boiling water, or in a covered pan with boiling water. It is just about the healthiest way to cook as steaming preserves the vitamins and minerals in food. It also uses little or no fat and even helps melt some of the excess fats in foods. When you steam food, you also eliminate the danger of consuming carcinogens that are present in blackened/fried foods.

Microwaving

The most controversial cooking technique of our times, microwaving involves heating food by altering the magnetic polarity of their atom – the positive pole id made negative and then positive, and vice versa. Conventional cooking, on the other hand, heats foods by friction.

As far as nutritional value is concerned, microwaving does retain a good percentage of nutrients, though not as great as stir frying or steaming. However, there is contention that this cooking method may affect immunity and blood cells. The jury is still out on exactly how safe or damaging microwaving is.

Pressure Cooking

Slightly less common in local households, pressure cooking reduces cooking time by up to 70%. Since food cooks fast and little or zero oil is used, this method of cooking brings out the flavor with minimal nutrient loss.

Baking or Roasting

Food is cooked by dry heat generated in an oven. Since little or no oil is used in baking, it is a relatively healthy way to cook.

Grilling or Barbecuing

Both methods require foods to be placed on racks and roasted over coals, under a flame, or in an electric unit. Fat is usually melted by the high heat and drained away. However, due to the blackening or “burning” of the food, carcinogens may be present in the cooked food.

recipes> ingredients> cooking methods < prev next >

Fried Chicken with Curry Leaves

2009-06-11T01:42:00.001-07:00

Award Winning Recipes 2003-2008 > Chicken Recipes > Fried Chicken with Curry Leaves < prev >

AWARD WINNING RECIPES 2003

Ingredients :
2 chicken thighs (cut into pieces)
2 tablespoons curry leaves
250ml oil for deep-frying

Marinade :
1 teaspoon light soy sauce
½ teaspoon salt
½ teaspoon pepper
1 tablespoon corn flour

Seasoning :
½ tablespoon oyster sauce
1 tablespoon light soy sauce
1 teaspoon sugar
Dash of chicken stock granules
100ml water

Method :
1. Combine chicken with marinade and marinate for 1 hour. Deep-fry in hot oil for 5 minutes. Dish and drain.

2. Heat up 2 tablespoons oil and saute curry leaves until fragrant. Add in chicken, seasoning and stir-fry at high heat until dry. Dish up.

Remarks :
Curry leaves can be added more for stronger flavor.

Free download Award Winning Recipes 2003-2008

Award Winning Recipes 2003-2008 > Chicken Recipes > Fried Chicken with Curry Leaves < prev >

Crispy Chicken in Lemon Sauce

2009-06-11T01:24:00.000-07:00

Award Winning Recipes 2003-2008 > Chicken Recipes > Crispy Chicken in Lemon Sauce < prev next >

AWARD WINNING RECIPES 2007

Ingredients :
1 whole chicken (boneless)
* Some season flour for deep-frying

Marinade :
1 egg
1 teaspoon salt
1 teaspoon sugar
2 tablespoons shaoxing wine (rice wine)
½ teaspoon custard powder
1 tablespoon corn flour
1 tablespoon plain flour

Sauce :
3 tablespoons concentrated lemon juice
2 tablespoons concentrated orange juice
1 teaspoon fresh squeezed lemon juice
2 tablespoons sugar
½ teaspoon salt
500ml water

Method :
1. Combine chicken with marinade and season for 1 hour.

2. Coat chicken with seasoned flour and deep-fry in hot oil until golden brown. Dish up and drain. Leave to cool and cut into pieces.

3. Place all the sauce into wok and cook until become thicken. Pour over on chicken and serve hot.

Remarks :
1. If you like spicy flavor, you can add chopped red chili.

2. Concentrated lemon juice or orange juice can be purchase in bottle form.

3. * Seasoned flour: 150g corn flour flavor, 1 tablespoon plain flour, 2 teaspoons salt and dash of pepper.

Free download Award Winning Recipes 2003-2008

Award Winning Recipes 2003-2008 > Chicken Recipes > Crispy Chicken in Lemon Sauce < prev next >

Pineapple Chicken

2009-06-11T01:00:00.000-07:00

Award Winning Recipes 2003-2008 > Chicken Recipes >Pineapple Chicken < next >

AWARD WINNING RECIPES 2003

Ingredients :
1 piece chicken breast (500g, thinly sliced)
4 pieces canned pineapple rings (diced)
150g fresh pineapple (diced)
1 green capsicum (sliced)
1 tomato (cut into wedges)
Corn flour for coating chicken
Oil for deep-frying

Marinade :
1 teaspoon salt
1 tablespoon tomato sauce
1 egg
1 teaspoon curry powder
1 tablespoon corn flour

Sauce :
1 tablespoon thai chili sauce
1 tablespoon chili sauce
3 tablespoons canned pineapple juice
1 teaspoon lemon juice
1 tablespoon sugar
½ teaspoon salt

Method :
1. Combine chicken breast with marinade and season for 30 minutes. Then coat with corn flour and deep-fry in hot oil until golden brown. Dish and drain.

2. Leave 1 tablespoon oil in wok, put in pineapple, capsicum, tomato and stir well. Pour in sauce and cook until thicken.

3. Add in fired chicken breast, stir well and dish up.

Remarks :
You may use boneless chicken thigh to substitute chicken breast.

Free download Award Winning Recipes 2003-2008

Award Winning Recipes 2003-2008 > Chicken Recipes >Pineapple Chicken < next >

Chicken Recipes

2009-06-10T23:37:00.000-07:00

Award Winning Recipes 2003-2008 > Chicken Recipes

Chicken can be cooked in innumerable ways; it can be made into sausages, put in salads, grilled, breaded and deep-fried, or used in various curries. There is significant variation in cooking methods amongst cultures; historically common methods include roasting, baking and frying.

Today, chickens are also cooked by deep frying and prepared as fast food as Fried Chicken, chicken nuggets or Buffalo wings.

Most Popular in Award Winning Recipes:
> Pineapple Chicken
> Crispy Chicken in Lemon Sauce
> Fried Chicken with Curry Leaves

Free download (3.74MB)

Follow AdsRecipes cooking method of Award Winning Recipes 2003-2008. Is simple and I guaranteed your family members will enjoys it.

Award Winning Recipes 2003-2008

2009-06-09T22:07:00.001-07:00

AdsRecipes chef Reigns Supreme as 2003-2008 Chinese Food Award Winning Recipes

Most Popular in Award Winning Recipes:
> Chicken Recipes
> Egg, Bean Curd Recipes
> Seafood Recipes
> Pork Recipes
> Vegetables Recipes

Free download (3.74MB)

Follow AdsRecipes cooking method of Award Winning Recipes 2003-2008. Is simple and I guaranteed your family members will enjoys it.
> Read more

Strawberry Ice Cream

2009-06-02T19:36:00.000-07:00

Sin Chan Sharing Food Ideas For Kids
Make this Strawberry Ice Cream and i guarantee your kids will like it.

Kid-Friendly Food > Strawberry Ice Cream < prev >

Ingredients :

1 pint fresh strawberries (hulled and chopped)
a few strawberries (for garnish)
1 tablespoon fresh lemon juice
2 large eggs
1 cup sugar (divided)
2 cups heavy whipping cream
1 cup milk
1 teaspoon vanilla extract

Method :

1. In a mixing bowl, combine strawberries, lemon juice and 1/4 cup sugar. Set aside in fridge for 1 hour.

2. Beat the eggs until light and fluffy in large mixing bowl for about 2 minutes.

3. Gradually add 3/4 cups sugar, mixing well. Stir in milk and vanilla and mix well.

4. Add strawberries with juice and mix well. Gently stir in whipping cream just until combined.

5. Pour into ice cream maker and follow manufacturer's instructions.

6. Garnish with fresh strawberries.

Kid-Friendly Food > Strawberry Ice Cream < prev >

Japanese Tea Ice Cream

2009-06-02T19:16:00.001-07:00

Sin Chan Sharing Food Ideas For Kids
This Japanese Tea Ice Cream is delightfully scrumptious and fun to eat.

Kid-Friendly Food > Japanese Tea Ice Cream < prev next >

Ingredients :

4 egg yolks
3/4 c granulated sugar
2 teaspoon soy sauce
1 2/3 c heavy cream
1/3 c plus 1 teaspoon strongly brewed green tea

Method :

1. In a medium bowl, combine egg yolks with sugar and soy sauce. Beat until well combine.

2. Scald the cream; take off heat and stir in with cold tea.

3. Add egg mixture and cook over very low heat, stirring constantly until mixture thickens.

4. Use the blender, freeze it. Stir the mixture a few times for a smoother texture.

5. When mixture is partially frozen, break up the crystals by stirring. The ice cream should be served soft.

Kid-Friendly Food > Japanese Tea Ice Cream < prev next >

Ice Cream Peanut Butter and Strawberry

2009-06-02T18:56:00.000-07:00

Sin Chan Sharing Food Ideas For Kids
kids will like this flavor combo! Enough to make 4 to 6 sundaes.

Kid-Friendly Food > Ice Cream Peanut Butter and Strawberry
< prev next >

Ingredients :

1/3 cup packed light brown sugar
2/3 cup plus 2 tablespoons white sugar
1 tablespoon butter
3/4 cup half-and-half or light cream
1/4 teaspoon salt
1/3 cup smooth peanut butter
1/2 teaspoon vanilla extract
1 quart fresh ripe strawberries, rinsed and hulled
Vanilla or chocolate chip ice cream

Method :

1. In a medium saucepan, combine the 2/3 cup of white sugar and the brown sugar, butter, salt, and half-and-half or light cream.

2. Warm the mixture over medium heat, stirring continuously, until it starts to simmer. Whisk in the peanut butter until smooth. Heat the mixture for another minute, then remove the pan from the heat and stir in the vanilla extract.

3. Pour the sauce (about 1 2/3 cups) into a small serving bowl to cool.

4. Reserve several whole strawberries for garnish. Slice the rest into a medium mixing bowl and sprinkle the remaining 2 tablespoons of white sugar over them.

5. Gently mash the berries into a chunky sauce and refrigerate it until serving time (you should end up with 3 cups or so).

6. For each sundae, scoop ice cream into a chilled serving dish, spoon on some of the peanut butter and strawberry sauces, and top with a whole berry.

Kid-Friendly Food > Ice Cream Peanut Butter and Strawberry
< prev next >

Ice Cream Sandwiches

2009-06-02T18:31:00.001-07:00

Sin Chan Sharing Food Ideas For Kids
Ice cream sandwiches tastes even better!

Kid-Friendly Food > Ice Cream Sandwiches < prev next >

Ingredients :

1 stick margarine
2 eggs1 teaspoons vanilla extract
1 cup brown sugar
1/2 cup cocoa powder
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Half-gallon carton vanilla ice cream

Method :

1. Place the cream the margarine and brown sugar in medium-sized bowl (using margarine instead of butter and brown sugar instead of granulated sugar produces a chewy, soft cookie). Beat in the eggs, one at a time, then the vanilla extract.

2. Use another bowl to stir the cocoa, flour, baking powder, and salt. Add to the margarine mixture. Beat until well combined. Gather the dough into a ball and chill for at least 1 hour.

3. Heat the oven to 375 degrees. On a lightly floured surface, roll out the dough to 1/4-inch thick. Use a ruler and a sharp knife to cut out rectangular pieces.

4. Transfer the cookie rectangles with a spatula to an ungreased baking pan. Ask your child to use the tines of a fork to make patterns on the cookies.

5. Bake the cookies for 8 to 10 minutes or until set. Cool on a cooling rack.

6. Cut rectangular blocks from the ice cream. To do this, peel back the half-gallon carton from the ice cream, and cut 1/2-inch-thick slabs that are roughly the dimensions of your baked cookies. Return the blocks to the freezer.

7. Once the cookies have thoroughly cooled, place one ice cream block between two cookies. Wrap the sandwich in foil, and freeze for several hours. Repeat until used all the cookies and ice cream. Makes enough dough for 6 large sandwiches.

Kid-Friendly Food > Ice Cream Sandwiches < prev next >

Ducky Desserts

2009-06-02T18:08:00.001-07:00

Sin Chan Sharing Food Ideas For Kids
They're delicious, fun to make and take no time at all.

Kid-Friendly Food > Ducky Desserts < prev next >

Ingredients :

Ice cream (any flavor)
Chocolate chips or raisins
Orange gumdrop, flattened
Fruit leather or dried apricots

Method :

1. Spread out a paper cupcake liner and set it on a plate.

2. For the body, place a large scoop of ice cream (any flavor) on top of the liner.

3. Create a neck by topping the body with a spoonful of ice cream and use the bowl of the spoon to flatten it slightly. Place a small scoop of ice cream on the neck for the head. Press on chocolate chips or raisins for eyes.

4. For a beak, flatten an orange gumdrop and cut it into two pieces. Or you can simply insert a shelled peanut into the ice cream.

5. Then, make webbed feet with pieces of fruit leather or dried apricots.

Kid-Friendly Food > Ducky Desserts < prev next >

Ice-Cream Layer Cake

2009-06-02T14:29:00.000-07:00

Sin Chan Sharing Food Ideas For Kids
Make a beautiful ice-cream layer cake for your kids.

Kid-Friendly Food > Ice-Cream Layer Cake < prev next >

Ingredients :

Double-Chocolate Brownies, baked in 2 (8 or 9 inch) cake pans
Cardboard disk with a 9-inch diameter (covered with aluminum foil)
1 pint peppermint stick, pistachio, butter crunch or black raspberry ice cream (slightly softened)
1/2 cup seedless raspberry preserves
3/4 cup walnuts or chocolate cookie crumbs (finely chopped)
1/3 cup confectioners' sugar

Method :

1. Place a 12-by-16-inch piece of aluminum foil on a flat working surface. Center the foil-covered cardboard disk on top of the aluminum foil-covered surface. Then set one of the brownie layers on the disk. (Note: The brownies must be completely cooled before you continue.)

2. Remove the ice cream from the freezer and allow it to soften.

3. Use a rubber spatula to spread the ice cream on the brownie so that it comes nearly to the edge. Place the second brownie layer facedown on the ice cream. Gently press down to compact the cake.

4. Wrap the aluminum foil around the cake, molding it to fit snugly against the sides and to cover the top. Set the wrapped cake in the freezer for at least 3 hours, or until solid.

5. Unwrap the frozen cake and spread the sides with the raspberry preserves. Then, using the palm of your hand, press the chopped nuts or cookie crumbs into the jam.

6. Top the finished cake with a sugary decoration. Cut out a few simple shapes from a sheet of paper to create a stencil. Unfold the sheet and set the stencil directly on the cake top. Sift a thin coating of confectioners' sugar over the cutout portions of the stencil. Then carefully lift off the paper.

7. Serve the cake immediately.(or return it to the freezer and then remove it about 15 to 20 minutes before serving).

Kid-Friendly Food > Ice-Cream Layer Cake < prev next >

Ice-cream Cake

2009-06-02T04:29:00.000-07:00

Sin Chan Sharing Food Ideas For Kids
Make a beautiful ice-cream cake for your kids.

Kid-Friendly Food > Ice-cream cake < next >

Serves 10

Ingredients :

1L each of vanilla, chocolate and strawberry ice-cream
2 x 30g bars Flake (crushed)
2 x 45g packets Maltesers (crushed)
2 x 50g bars Violet Crumble (crushed)
75g white marshmallows (chopped)Hundreds & thousands (to decorate)

Method :

1. Place chocolate ice-cream and Flake in a large bowl and set aside to soften. When the chocolate ice-cream and Flake turn soft, beat with a wooden spoon until the Flake is well combined. Spoon into a 23cm round spring-form pan and smooth with a spatula. Cover with foil and freeze until firm.

2. When chocolate ice-cream layer is firm, place vanilla ice-cream and Maltesers in the bowl. Set aside to soften, then beat until combined.

3. Remove pan from freezer, sprinkle with Violet Crumble, then spoon vanilla ice-cream over top and smooth. Freeze until firm.

4. Repeat with strawberry ice-cream and marshmallows.

5. When ready to serve, carefully remove collar and decorate with hundreds and thousands.

Kid-Friendly Food > Ice-cream cake < next >

2009-06-02T02:25:00.000-07:00

Kid-Friendly Food

Sin Chan Sharing Food Ideas For Kids
Treat your family to one of these fun and creative recipes for everyone's favorite food.
Ice Cream Treats
Cakes, pies, sandwiches & more
Ice Cream Cake
Ice-Cream Layer Cake
Ducky Desserts
Ice Cream Sandwiches
Ice Cream Peanut Butter and Strawberry
Japanese Tea Ice Cream
Strawberry Ice Cream
Fun Food Tastes Better
Strategies & tips for getting kids to eat healthful foods
Adventures in Healthy Eating
Baking Bread Creatures Together
Building a Better School Lunch
Cooking Eggs with Your Kids
Eating Right
Flour Power
Fun with Raw Veggies
Happy Meals for Toddlers
Healthy Snacking Strategies
Hide and Eat
Meatless Meals
Meet the Vegetables
Paint Your Sandwich
Play with Your Food
Six Super Banana Recipes
Smart After-school Snacks
Sneaking Fruits Into Your Kid's Diet
Sneaking Vegetables into Your Child's Diet
Teaching Kids to Cook
Vegetables for Picky Eaters
Veggie Animals and Edible Art

Winter Melon and Seafood Soup

2009-05-29T14:46:00.000-07:00

Global Cuisine > Chinese > Winter Melon and Seafood Soup
177 of 177 < prev >

Serves 2-3

Ingredients :

200g winter melon (skinned and cut into cubed form)
dried cuttlefish
4 dried red dates
100g shrimps (shelled and reveined)
100g chicken breast meat (sliced and marinade with pinch salt -15 minutes)
Water
Salt to taste
3 pods of garlic

Method :

1. Heat up a pot of water.

2. Place all the ingredients into the pot and let it cook over low heat for 30-45 minutes. Add the salt (to taste).

3. Ready for serve.

Global Cuisine > Chinese > Winter Melon and Seafood Soup
177 of 177 < prev >

White Pomfret Fried With Chilli Sauce

2009-05-29T14:14:00.000-07:00

Global Cuisine > Chinese > White Pomfret Fried With Chilli Sauce
176 of 177 < prev next >

Serves 2-3

Ingredients :

1 White Pomfret (rinsed, cleaned and drained)
Cornflour (lightly dust the pomfret before frying)
Cooking Oil for frying

Chilli Sambal Sauce :
3 to 5 red chillis (remove seeds)
5 cloves garlic
5 bulbs shallots
2 cm ginger
1 cm galangal (lengkuas)
1 large onion
Juice from 3 pieces of lime
2 tablespoons cooking oil

Method :

1. Sprinkle a little salt on White Pomfret (rinsed, cleaned and drained). Then, marinade for 15 minutes. Quickly rinse the salt of the White Pomfret before frying.

2. Heat up a wok with cooking oil for Deep fry the Pomfret until golden brown. Set aside.

3. Heat 2 tablespoons cooking oil on medium heat and lightly stir-fry chilli sambal paste till fragrant (about 3 minutes or more). Add the salt and sugar then stir-fry for another 1 minute. Set aside.

4. Pour the Chilli Sambal Sauce over the fried pomfret on serving plate.

5. Ready for serve.

Global Cuisine > Chinese > White Pomfret Fried With Chilli Sauce
176 of 177 < prev next >

White Pomfret (Steamed)

2009-05-29T13:35:00.000-07:00

Global Cuisine > Chinese > White Pomfret (Steamed)
175 of 177 < prev next >

Serves 4-6

Ingredients :

1 whole white pomfret, cleaned (mine was about 1.5lb)
2-3in ginger, thinly julienne
4 shallot, thinly julienne
2 garlic, thinly sliced
2-3 thai chili, sliced (or 1/2 serrano chili)
1 red chili, sliced
Juice from 2 lime
1/3 teaspoon salt
1 teaspoon sugar

Method :

1. Make 2 slits on each side of the fish and set aside.

2. In a bowl, mix all the other ingredients well and taste. Add salt or sugar or lime juice to your liking.

3. Pour some of the juice into a pyrex bowl (or any bowl that you are using to steam the fish), lay the fish and pour the rest of the juice on the fish. Let it marinade in the fridge for a couple of hours or overnight. I did mine overnight.

4. Take the bowl out of the fridge an hour before cooking to bring it to room temperature.

5. Put it in a steamer and steam until cooked. You will know the fish is cooked when the meat will flake easily with a fork or chopstick.

6. Readt for serve

Global Cuisine > Chinese > White Pomfret (Steamed)
175 of 177 < prev next >

Xiao Long Bao

2009-05-29T08:05:00.000-07:00

Global Cuisine > Chinese > Xiao Long Bao
174 of 177 < prev next >

Serves 24

Ingredients :

11 oz Pork loin with (some fat, chopped or ground coarse)
2 teaspoons Soy sauce
1 tablespoon Sesame oil
2 tablespoons Scallion greens (finely chopped)
1 1/2 teaspoon Ginger root (finely chopped)
6 tablespoons Water
1/4 c Stiff aspic (jellied stock)
1/4 Recipe basic yeast dough

Method :

1. The Chinese for this dish can be transliterated as anything from "Show loong tong bow" to "Hsiao lung t'ang pao" to Xiao long tang bao* Little juicy steamedrolls ...

1. Juicy steamed buns with pork

1. Mix 8 ingredients.

2. Divide into 24 portions. Cut aspic into 24 portions.

3. Knead dough 5 min; roll out into a thin baguette; cut into 24 pieces.

4. Flatten each piece into a 2" round; then go around with your fingers and squeeze the edges thin - the result should be a medium-thin center and a thin outside.

5. Put 1 portion (1/2 oz) filling in the center of each round; top with 1 portion of aspic. Bring up the sides of each round and twist up in a decorative pattern, making sure to seal the top. (If holes appear, patch them at once)!

6. Put each dumpling on a square of waxed paper or a piece of bok choy leaf and steam, preferably in a bamboo steamer, for 8 min. Serve hot.

Remark :

If you don't have any on hand, use about 1 1/2 c of homemade chicken broth (or good-quality canned low-salt broth).

Boil 1 c of broth, uncovered, for about 2 min (reducing it quite a bit) while dissolving 1 envelope gelatin in the other 1/2 c. Mix together and stir over low heat until all gelatin is dissolved. Chill. This will make a hard aspic, enough for 3 recipes of this dim sum.

Global Cuisine > Chinese > Xiao Long Bao
174 of 177 < prev next >

Wontons with Pork and Shrimps

2009-05-28T22:43:00.001-07:00

Global Cuisine > Chinese > Wontons with Pork and Shrimps
173 of 177 < prev next >

Serves 6

Ingredients :

1/2 lb minced pork
10 shrimps (chopped into small pieces)
1 pack of wonton skins
3 water chestnuts (peeled and chopped into small pieces)
1 egg (lightly beaten)
2 sprigs of coriander (chopped)
1/2 teaspoon of fish sauce
1/2 teaspoon of sesame oil
1/2 teaspoon of corn flour
A few dashes of white pepper powder
Salt (to taste)
Vegetable oil (for deep-fry wontons)

Method :

1. Mix the minced pork, shrimps, water chestnuts, chopped coriander and corn flour in a bowl.

2. Add in half the beaten egg, mix the ingredients well and season with fish sauce, salt, and some white pepper powder. Set aside.(*save the other half for wrapping the wontons).

3. Wrap the wontons using the wonton skins.

4. Heat up a wok with cooking oil for Deep fry the wontons until golden brown.

5. Ready for serve.

Global Cuisine > Chinese > Wontons with Pork and Shrimps
173 of 177 < prev next >

White Fungus Soup

2009-05-28T21:34:00.000-07:00

Global Cuisine > Chinese > White Fungus Soup
172 of 177 < prev next >

Serves 6

Ingredients :

3 Shitake mushrooms (chinese mushrooms)
5 canned button mushrooms
2 cups White Snow Fungus ”Shuet Yee” (soaked and washed)
8 water chestnuts (finely sliced)
1 medium carrot (finely sliced)
2 cups of frozen vegetables (corn, carrots, peas) (thawed)
50g of chicken (marinated in a bit soy sauce, salt, pepper, sesame oil and cornstarch
salt & pepper) - to taste
2 green onions (thinly sliced)

Method :

1. Bring chicken stock to a boil. Add fish, mushrooms, white fungus, carrots and chestnuts and simmer for about 30 minutes. Add the diced meat, bring to a boil and then add frozen vegetables. Season to taste.

2. Garnish with chopped green onions for colour and add a shake of white pepper.

6. Ready for serve.

Global Cuisine > Chinese > White Fungus Soup
172 of 177 < prev next >

White Gourd Soup with Fish (Beijing-Hebei Style)

2009-05-28T21:09:00.000-07:00

Global Cuisine > Chinese > White Gourd Soup with Fish (Beijing-Hebei Style)
171 of 177 < prev next >

Serves 2-3

Ingredients :

250g white gourd (thinly sliced)
150g fresh fish (finely sliced)
1/4 teaspoon scallions (thinly sliced)
1 cup (250 ml) stock
2 teaspoons sesame oil
1 cups shao shing wine
pinch salt

Method :

1. In large saucepan, combine white gourd, fresh fish, stock and salt. Then, bring to boil.

2. Simmer for 20 minutes, or until the white gourd is cooked. Sprinkle with the scallions, shao shing wine, and sesame oil.

3. Ready for serve.

Global Cuisine > Chinese > White Gourd Soup with Fish (Beijing-Hebei Style)
171 of 177 < prev next >

Wonton Soup

2009-05-28T18:19:00.000-07:00

Global Cuisine > Chinese > Wonton Soup
170 of 177 < prev next >

Serves 4-6

Ingredients :

½ lb. ground chicken, veal or lean pork (finely chopped)
2 green onions (thinly sliced)
2 teaspoons grated fresh ginger root
1 teaspoon cornstarch (cornflour)
1 teaspoon soy sauce
6 drops hot pepper sauce
18 wonton wrappers

Soup :
4 cups chicken broth
2 teaspoon soy sauce
1 teaspoon sesame oil
¼ teaspoon hot chili paste
Salt and freshly ground black pepper
1 cup shredded fresh spinach or watercress
1 green onion (thinly sliced)

Method :

Wontons :
i) Combine all the ingredients includes ground chicken, green onions, ginger root, cornstarch, soy sauce and hot pepper sauce;then mix until well blended.

ii). Lay wonton wrappers on work surface. Place spoonful of ground chicken mixture in center of each one. Moisten edges with water. Fold each wrapper in half to form triangle; press edges to seal.

iii) Arrange in steamer basket. Cover and steam over boiling water for 3 minutes.

Soup :
i). In large saucepan, combine broth, soy sauce, sesame oil, and hot chili paste. Then, bring to boil. Season to taste with salt and pepper. Stir the spinach until wilted. Place 3 wontons in each bowl. Ladle soup over top. Garnish with green onion rings.

ii) Ready for serve.

Global Cuisine > Chinese > Wonton Soup
170 of 177 < prev next >

White Cooked Chicken

2009-05-28T17:48:00.001-07:00

Global Cuisine > Chinese > White Cooked Chicken
169 of 177 < prev next >

Serves 4-6

Ingredients :

1 free range chicken
2 tablespoons Peanut Oil
1/3 cup spring onion (finely sliced) - plus extra for garnish
1 teaspoon Sesame Oil
½ teaspoon cane Sugar
1 tablespoon Ginger (finely sliced) - plus extra for garnish
60ml Soy sauce
White Master Stock
6L Cold Water
3 cups shao shing wine
12 Cloves Garlic (crushed)
1¼ cups Ginger (sliced)
8 spring onions (Trimmed and cut in half crossways)
1/3 cup salt

Method :

1. Rinse chicken under cold water.

2. Lower chicken, breast-side down, into simmering stock, ensuring it is fully submerged.

3. Poach chicken gently for exactly 14 minutes.

4. There should be no more than an occasional ripple breaking the surface; adjust the temperature, if necessary, to ensure stock does not reach simmering point again. Remove stockpot immediately from the stove and allow chicken to steep in the stock for 3 hours at room temperature to complete the cooking process.

5. Using tongs, gently remove chicken from the stock, being careful not to tear the breast skin.
Place chicken on a tray to drain and allow to cool.

6. For dressing, combine all ingredients except for peanut oil in a heat-proof bowl. Heat peanut oil in a saucepan, then pour over dressing ingredients and stir to combine.

7. Cut up the cooked chicken and arrange on a platter and drizzle over the dressing.

8. Garnish with spring onions and ginger. Ready for serve.

White Master Stock :

1. Place all stock ingredients in a large stockpot and bring to the boil.

2. Reduce heat and simmer gently for 40 minutes to allow the flavours to infuse.

Global Cuisine > Chinese > White Cooked Chicken
169 of 177 < prev next >

Spicy Sweet Potato Pumpkin Soup

2009-05-28T17:10:00.000-07:00

Global Cuisine > Chinese > Spicy Sweet Potato Pumpkin Soup
168 of 177 < prev next >

Serves 4-6

Ingredients :

1 chicken breast meat or 6-8 cups chicken broth
2 large sweet potatoes (peeled and diced)
2 celery stalks
1 small carrot (peeled and cut in medium pieces)
1 small onion (cut in medium pieces)
2 garlic cloves
fresh parsley
1 tbsp ground nutmeg
4 ounces cream cheese
salt and pepper (to taste)
baked or fried tortilla strips for garnish

Method :

1. In a large pot boil chicken breast in 6-8 cups of water, add salt and onion. When the chicken is almost cooked (15-20 minutes), add vegetables to the pot. Or if you are using chicken broth boil vegetables in it until tender, approximately 20 minutes. Remove chicken breast from the pot and save for something else.

2. Blend vegetables in batches and return to the pot. In one of the batches blend chipotle pepper and cream cheese. Add nutmeg, salt and pepper to taste and bring to a boil. Reduce heat to low and simmer for 7 minutes.

3. Ready for serve.

Global Cuisine > Chinese > Spicy Sweet Potato Pumpkin Soup
168 of 177 < prev next >

Sweet Potato Soup

2009-05-28T16:39:00.000-07:00

Global Cuisine > Chinese > Sweet Potato Soup
167 of 177 < prev next >

Serves 4

Ingredients :

2 large sweet potatoes
2 cups canned chicken broth (divided)
1 tablespoon reduced-calorie margarine
1 tablespoon all-purpose flour
1/4 teaspoon ground ginger
1 cup fat-free evaporated milk
1 tablespoon chopped pecans

Method :

1. Preheat oven to 400ºF. Pierce potatoes in several places with a fork. Bake for 45 minutes, remove from oven and allow to cool (When cool, remove and discard skin; chop potatoes).

2. Combine sweet potatoes and 3/4 cup of broth in a blender or food processor; blend or process until smooth, about 1 minute. Set potato mixture aside.

3. Melt margarine in a medium-size saucepan; stir in flour and ginger, and then add milk. Cook, stir until slightly thickened and bubbly for 3-5 minutes.

4. Cook another 1 minute and then stir in sweet potato mixture and remaining 1 1/4 cups of broth. Stir until heated through, about 5 minutes more.

5. Pour into 4 serving bowls and sprinkle each with 3/4 teaspoon of pecans.

6. Ready for serve.

Remark :

For an extra flavor boost, add the curry powder with the flour and ginger. And toast the pecans to help maximize their flavor.

Global Cuisine > Chinese > Sweet Potato Soup
167 of 177 < prev next >

Sweet Corn Crab Soup

2009-05-28T15:44:00.000-07:00

Global Cuisine > Chinese > Sweet Corn Crab Soup
166 of 177 < prev next >

Serves 6-8

Ingredients :

4 cups (about 1 1/4 pounds) corn kernels (fresh or frozen)
6 cups chicken stock (preferably homemade)
1 teaspoon grated fresh ginger
1 teaspoon salt (to taste)
1/8 teaspoon freshly ground pepper (to taste)
1/4 pound crabmeat
5 large egg whites or 3 whole eggs (lightly beaten)
1/3 cup thinly sliced scallions

Method :

1. Place about half of the corn kernels and 1 cup of the stock in a blender. Pulse to a coarse puree.

2. In a heavy pot, heat the remaining 5 cups of chicken stock with the grated ginger, ground pepper, and salt. Cover and bring to a boil over high heat.

3. Add the whole corn kernels and bring to a boil. Lower the heat to maintain a gentle simmer and cook for about 5 minutes.

4. Increase the heat to high and immediately add the pureed corn. Bring to a boil and cook for about 3 minutes while stirring.

5. Add the crabmeat and return to a boil.

6. Pour a thin stream of beaten egg in a spiral pattern over the soup and stir well. Turn off the heat (Taste and adjust the seasoning).

7. Ready for serve.

Global Cuisine > Chinese > Sweet Corn Crab Soup
166 of 177 < prev next >

Sweet Corn and Chicken Soup

2009-05-28T13:40:00.000-07:00

Global Cuisine > Chinese > Sweet Corn and Chicken Soup
165 of 177 < prev next >

Serves 2-3

Ingredients :

1 boneless, chicken breast meat (cut into small pieces)
2 tablespoons cooking oil
100g sweet corns (fresh or canned)
4 cups chicken bouillon (or water)
1cm ginger root and 1 clove garlic (finely chopped)
1 egg (slightly beaten)
2-3 teaspoons corn starch
salt and pepper (to taste)
freshly chopped coriander or parsley (for garnish)

Method :

1. Warm a deep pan and heat the oil until warm (not hot), add the garlic and ginger and stirring for 30 seconds. Before the garlic turns into brown, add the chicken pieces stir-fry until almost cooked.

2. Add chicken bouillon (or water) and sweet corns and bring to the boil. Simmer for 3 to 5 minutes, add salt and pepper and stir occasionally.

3. Blend the corn starch with a little cold water, add to the soup and bring back to the boil. Pour the beatened egg into the soup very slowly and stir quickly in a clockwise direction.

4. Turn off the heat as soon as the egg starts to form, garnish the soup with coriander or parsley. The classic Chicken and Sweet Corn Soup is ready for serve.

Global Cuisine > Chinese > Sweet Corn and Chicken Soup
165 of 177 < prev next >

Sweet and Sour Chicken

2009-05-28T13:15:00.000-07:00

Global Cuisine > Chinese > Sweet and Sour Chicken
164 of 177 < prev next >

Serves 2-3

Ingredients :

1/2 lb. chicken breast meat (cut into bite size pieces)
1/2 green bell pepper (about 2 oz. and cut into pieces)
1/2 red bell pepper (about 2 oz. and cut into pieces)
2 stalks scallions (cut into 2 inch length, only the white part)
1 piece fresh/canned pineapple ring (cut into small pieces)
1 clove garlic (finely chopped)
Vegetable Oil (frying)

Marinate :
1 teaspoon soy sauce
1/2 teaspoon rice wine
1/2 teaspoon cornflour

Frying Batter:
1 oz. corn starch
1/2 teaspoon baking soda
1/2 cup water
2 oz. all-purpose flour
1/2 egg
1 teaspoon cooking oil
pinch of salt

Sweet and Sour Sauce:
1 1/2 tablespoons tomato ketchup
1 teaspoon plum sauce
1/8 teaspoon Chinese rice vinegar (transparent in color)
1/2 teaspoon Lea & Perrins Worcestershire Sauce
1 teaspoon oyster sauce
1 teaspoon corn starch
1 teaspoon sugar
2 tablespoons water

Method :

1. Marinate the chicken breast meat with the ingredients for 30 minutes. Set aside.

2. Strain the dry ingredients of the frying batter and then add in the egg, water, and cooking oil to form a thick batter.

3. Transfer the marinated chicken breast meat into the batter and make sure they are well coated. In a deep skillet, add in the cooking oil enough for deep-frying. Deep fry the marinated chicken breast meat until golden brown. Dish out and drain on paper towels.

4. Heat up a wok and add in some cooking oil. Add in the chopped garlic and stir fry until light brown, then follow by the bell peppers and pineapple pieces. Stir fry for 2 minutes and then add in the sweet and sour sauce.

5. Once the sauce thickenens, transfer the marinated chicken into the wok and stir well with the sauce. Add in the chopped scallions, do a few quick stirs, dish out and ready for serve.

Global Cuisine > Chinese > Sweet and Sour Chicken
164 of 177 < prev next >

Sweet and Sour Pork

2009-05-28T11:11:00.000-07:00

Global Cuisine > Chinese > Sweet and Sour Pork
163 of 177 < prev next >

Serves 2-3

Ingredients :

1/2 lb. pork tenderloin (cut into bite size pieces)
1/2 green bell pepper (about 2 oz. and cut into pieces)
1/2 red bell pepper (about 2 oz. and cut into pieces)
2 stalks scallions (cut into 2 inch length, only the white part)
1 piece fresh/canned pineapple ring (cut into small pieces)
1 clove garlic (finely chopped)
Vegetable Oil (frying)

Marinate :
1 teaspoon soy sauce
1/2 teaspoon rice wine
1/2 teaspoon cornflour

Frying Batter:
1 oz. corn starch
1/2 teaspoon baking soda
1/2 cup water
2 oz. all-purpose flour
1/2 egg
1 teaspoon cooking oil
pinch of salt

Sweet and Sour Sauce:
1 1/2 tablespoons tomato ketchup
1 teaspoon plum sauce
1/8 teaspoon Chinese rice vinegar (transparent in color)
1/2 teaspoon Lea & Perrins Worcestershire Sauce
1 teaspoon oyster sauce
1 teaspoon corn starch
1 teaspoon sugar
2 tablespoons water

Method :

1. Marinate the pork (into pieces) with the ingredients for 30 minutes. Set aside.

2. Strain the dry ingredients of the frying batter and then add in the egg, water, and cooking oil to form a thick batter.

3. Transfer the marinated pork into the batter and make sure they are well coated. In a deep skillet, add in the cooking oil enough for deep-frying. Deep fry the marinated pork until golden brown. Dish out and drain on paper towels.

4. Heat up a wok and add in some cooking oil. Add in the chopped garlic and stir fry until light brown, then follow by the bell peppers and pineapple pieces. Stir fry for 2 minutes and then add in the sweet and sour sauce.

5. Once the sauce thickenens, transfer the pork into the wok and stir well with the sauce. Add in the chopped scallions, do a few quick stirs, dish out and ready for serve.

Global Cuisine > Chinese > Sweet and Sour Pork
163 of 177 < prev next >

Sweet and Sour Fish

2009-05-28T08:15:00.000-07:00

Global Cuisine > Chinese > Sweet and Sour Fish
162 of 177 < prev next >

Preparation time : 10 minutes
Cooking time : 30 minutes

Serves 2-3

Ingredients :

1 large fish (lapu-lapu or tilapia)
1 large onion (sliced)
1 each of red and green bell pepper (julienned)
4 cloves garlic (crushed)
30g ginger (finely shredded)1 cup vinegar
pinch salt and sugar
1 tomato
1 tablespoon cornflour (cornstarch) dissolved in 1/2 cup water)
1/2 teaspoon MSG or vetsin
1 cup cooking oil
1 carrot (sliced)
2 tablespoons tomato sauce
2 tablespoons chili sauce

Method :

1. Marinate the whole fish (inside and outside body) with salt and vetsin for 1 hour.

2. Heat the oil in the frying pan and fry the fish until golden brown. Set aside.

3. Add 1 tablespoon of oil in the frying pan. Then, stir-fry the garlic, ginger and onion unitil fragrant. Add the bell peppers and stir-fry for another 2 minutes.

4. Put this mixture on top of the fish in the serving dish.

5. Return the pan to the heat and Add the vinegar, salt, tomato sauce, chili sauce, water and sugar in heated frying pan. Bring to a boil and then add the cornflour (cornstarch) unitl the sauce thicken.

6. Pour the sauce over the fish and ready for serve.

Global Cuisine > Chinese > Sweet and Sour Fish
162 of 177 < prev next >

Stir-Fry Chicken with Chinese Mushrooms

2009-05-28T07:44:00.000-07:00

Global Cuisine > Chinese > Stir-Fry Chicken with Chinese Mushrooms
161 of 177 < prev next >

Preparation time : 5 minutes
Cooking time : 8 minutes

Serves 2-3

Ingredients :

2 tablespoons Vegetable oil
50g Chicken breasts meat (sliced)
10pieces Button mushrooms (cut into half)
10pieces Chinese mushrooms (thinly sliced)
5pieces baby corn
30g ginger (finely shredded)
pinch salt
1 tablespoon Soy sauce
1 tablespoon oyster sauce
2 Cloves garlic (finely chopped)

Method :

1. Heat up the wok with 2 tablespoons oil, stir-fry the garlic and ginger untill fragrant.

2. Add the oyster sauce and chicken breasts meat, stir-fry for 2 minutes.

3. Add the Button mushrooms, Chinese mushrooms, baby corn, salt and Soy sauce, stir-fry together with chicken for another 2 minutes.

4. Ready for serve.

Global Cuisine > Chinese > Stir-Fry Chicken with Chinese Mushrooms
161 of 177 < prev next >

Stir-Fried Cabbage

2009-05-28T07:18:00.000-07:00

Global Cuisine > Chinese > Stir-Fried Cabbage
160 of 177 < prev next >

Preparation time : 5 minutes
Cooking time : 5 minutes

Serves 2-3

Ingredients :

300g cabbage (thinly sliced)
1 tablespoon dried shrimps (soaked, rinsed and drained)
2 tablespoons light soy sauce
1 tablespoon oyster sauce
2 cloves of garlic (finely chopped)

Method :

1. Heat the oil in a wok over a medium heat. Fry the garlic and dried shrimps until golden brown.

2. Add the oyster sauce, cabbage and fry for 3 minutes.

3. Add the soy sauce and some water. Stir well to coat the ingredients. Then fry for another 1/2 minute.

3. Ready for serve.

Global Cuisine > Chinese > Stir-Fried Cabbage
160 of 177 < prev next >

Stir-Fry Bean Sprout with Garlic

2009-05-27T17:39:00.000-07:00

Global Cuisine > Chinese > Stir-Fry Bean Sprout with Garlic
159 of 177 < prev next >

Preparation time : 5 minutes
Cooking time : 5 minutes

Serves 2-3

Ingredients :

300g bean sprouts (clean and drain)
3-4 chili (sliced)
5 cloves fresh garlic (peel and minced)
3 snow peas (shredded)
pinch salt
1 tablespoon cooking oil

Method :

1. Heat the oil in a wok over a high heat. Fry the garlic and ginger until lightly brown; then add in shredded snow peas, chili , bean sprouts and salt.

2. Shake the wok around several times and then fry for another 2 minutes.

3. Ready or serve.

Remark :

Do not overcook the sprout because it's tend to loss the crunchiness (Bean Sprout is really fragile).

Global Cuisine > Chinese > Stir-Fry Bean Sprout with Garlic
159 of 177 < prev next >

Stir-Fry Tofu and Vegetables

2009-05-27T17:17:00.000-07:00

Global Cuisine > Chinese > Stir-Fry Tofu and Vegetables
158 of 177 < prev next >

Preparation time : 10 minutes
Cooking time : 15 minutes

Serves 2-3

Ingredients :

1/2 - whole block of firm tofu (cut into 2cm chunks)
10 shitake mushrooms (stems removed, sliced)
15-20 sugar snap peas
3 cloves of garlic (finely chopped)
3 cm piece of ginger (slivered)
1/8 cup of soy sauce
2 tablespoons of water
1/2 teaspoon of dried chili flakes
1/2 teaspoon of sugar
2 tablespoons of vegetable oil
1 1/2 cup of basmati rice
Cilantro for garnish
Scant 3 cups of water

Method :

1. To prepare the rice, steam it in a rice cooker. If preparing rice on the stove, add the 1 1/2 cups of rice to a small saucepan with scant 3 cups of water. Bring to the boil and then lower heat and partially cover with a lid. The rice should take about 10 minutes to cook. Remove from heat and set aside.

2. Heat the oil in a wok over a medium heat. Fry the garlic and chili flakes for 30 seconds. Add the tofu and fry for about 2 minutes. Add the shitakes, sugar snap peas and ginger and fry for 3 minutes. Then, add the soy sauce, sugar and water. Stir well to coat the ingredients. Shake the wok around several times and then fry for another minute.

3. Ready for Serve on a bed of steamed rice. Garnish with cilantro.

Global Cuisine > Chinese > Stir-Fry Tofu and Vegetables
158 of 177 < prev next >

Stir-Fry Shrimps with Celery

2009-05-22T03:48:00.000-07:00

Global Cuisine > Chinese > Stir-Fry Shrimps with Celery
157 of 177 < prev next >

Serves 2-3

Ingredients :

3 stalks celery (about 150gm)
190 gm shrimp (Shelled and Deveined)
1 tablespoon minced garlic
1 teaspoon Shaoxing wine
3 tablespoons unsalted chicken broth
20 roasted cashews (unsalted)
2 teaspoons egg white (lightly beaten)
Salt and white pepper, to taste (for marinating shrimp)
salt and cornflour (for rinsing shrimp)

Thickening:
1 teaspoon light soy sauce
1/2 teaspoon sugar
1/2 teaspoon corn flour
1 tablespoon water
white pepper (to taste)
a dash of sesame oil

Method :

1. Mix shrimp with a bit of salt and cornflour, and leave for a few minutes. Rinse thoroughly with cold running water. Drain well and Pat dry the shrimp with paper towels. Marinate the shrimp with a bit of salt, white pepper, egg white and corn flour for 20 minutes. Rinse celery and cut into strips. Set aside.

2.Add cooking oil to wok, sauté shrimp on medium heat until 80% cooked. Dish up and set aside.

3. Add 2 tablespoons of oil to sauté minced garlic. When you smell the aroma of the garlic, add celery. Sprinkle with wine and a pinch of salt. Quickly stir well.

4. Add chicken stock to cook for a while, uncovered. Toss shrimps back to wok and cook, add thickening. When sauce begins to dry up, add roasted cashews. Dish up and serve on a platter.

5. Ready for serve.

Global Cuisine > Chinese > Stir-Fry Shrimps with Celery
157 of 177 < prev next >

Stir-Fry Shrimps With Mixed Vegetables

2009-05-22T03:31:00.000-07:00

Global Cuisine > Chinese > Stir-Fry Shrimps With Mixed Vegetables
156 of 177 < prev next >

Serves 2-3

Ingredients :

150g Shrimps (Shelled and Deveined)
½ pcs Red bell pepper
40g Carrots
40 g Canned sweet corns
1 stalk Spring onion
1 tablespoon Starchy solution
Salad oil

Shrimps (Marinade) :
1 tablespoon Egg white
½ teaspoon Salt
Pinch of white pepper powder
1 teaspoon Cornstarch

Seasoning :
½ tablespoon rice wine
¼ teaspoon Salt
¼ teaspoon Chicken powder

Method :

1. Marinade the shrimps for 10 minutes.

2. Cut and remove the seeds of bell pepper. Rinse and cut into small pieces.

3. Cut the carrots into small pieces.

4. Cut the spring onion into chunks.

5. Heat up a frying pan with some cooking oil. Stir-fry the prepared shrimps until the colour has turned pink. Set aside.

6. Briefly stir-fry the spring onion, bell pepper, carrots and sweet corns. Return the shrimps to the frying pan. Seasoning and thicken with the starch solution. Stir until all the ingredients are well combined and dish off.

7. Ready for serve.

Global Cuisine > Chinese > Stir-Fry Shrimps With Mixed Vegetables
156 of 177 < prev next >

Stir Fried Pork Liver

2009-05-22T03:09:00.000-07:00

Global Cuisine > Chinese > Stir Fried Pork Liver
155 of 177 < prev next >

Serves 3-4

Ingredients :

Ingredients A:
3 cloves garlic (finely chopped)
30g ginger (finely shredded)

Ingredients B:
300g pork liver (sliced)

Seasoning:
2 tablespoons oyster sauce
½ tablespoon sesame Oil
2 tablespoons Chinese Hua Tiao wine
½ tablespoon sugar
¼ teaspoon ground pepper
1 teaspoon cornflour

Ingredients C:
50g spring onions (cut into short lengths)
2 nos. red chillies (sliced)

Method :

1. Wash and slice pork liver, mix with seasoning, marinate for ½ hour.

2. Heat up wok with 2 tbsp of oil, stir-fry the ingredients A till fragrant.

3. Add in marinated liver, quick stir–fry over high heat till it’s cooked.

4. Add in ingredients C and stir well.

5. Ready for serve.

Global Cuisine > Chinese > Stir Fried Pork Liver
155 of 177 < prev next >

Steamed Lemon Chicken

2009-05-22T00:44:00.001-07:00

Global Cuisine > Chinese > Steamed Lemon Chicken
154 of 177 < prev next >

Serves 4

Ingredients :

4 chicken leg quarter
salt
1 lemon

For the marinade:
one-inch slice of fresh ginger (peeled)
1 tablespoon Chinese white rice wine
1 1/2 tablespoons soy sauce
1 1/2 tablespoons oyster sauce
2 teaspoons sesame oil
1 tablespoon peanut oil
2 teaspoons salt
2 teaspoons sugar
a pinch of ground pepper
3 1/2 tablespoons cornstarch (optional)

For garnishing:
scallions (thinly sliced)
lemons (thinly sliced)

Method :

1. Rub the chicken leg quarters with salt. Rinse under cold running water then dry thoroughly with paper towels. Squeeze the lemon juice over chicken legs and set aside.

2. Grate or finely mince the fresh ginger. Press it through a fine strainer to extract the juice, about one teaspoon. In a bowl, add the ginger to the rest of the marinade ingredients and whisk until the salt and sugar are thoroughly dissolved. Let the chicken and marinade rest for at least 30 minutes.

3. Place the chicken legs in a steam-proof dish. Stir the marinade briefly before pouring over the chicken. Using the steaming implement of your choice, steam the chicken legs over high heat for about 30 minutes.

4. Garnish with the sliced scallions and lemons. Ready for serve.

Global Cuisine > Chinese > Steamed Lemon Chicken
154 of 177 < prev next >

Steamed Crabs

2009-05-21T23:53:00.000-07:00

Global Cuisine > Chinese > Steamed Crabs
153 of 177 < prev next >

Preparation time : 10 minutes
Cooking time : 15 minutes

Serves 2-3

Ingredients :

6 crabs (clean)
2 inches ginger (peeled and cut into thin strips)
Pinch salt
2 tablespoon shaoxing wine or rice wine

Method :

1. Place the crabs in steamer pot and generously sprinkle 2 tablespoon shaoxing wine or rice wine, ginger and salt on top of crabs.

2. Steam the crabs for 10-15 minutes, or until crabs on top turn red. Be prepared to add more shaoxing wine or rice wine (if necessary).

3. Ready for serve.

Global Cuisine > Chinese > Steamed Crabs
153 of 177 < prev next >

Steamed Fish (Chinese Style)

2009-05-21T23:38:00.000-07:00

Global Cuisine > Chinese > Steamed Fish (Chinese Style)
152 of 177 < prev next >

Serves 3-4

Ingredients :

1 live fish (about 1.5 lb or less)
2 inches ginger (peeled and cut into thin strips)
1 stalk scallion (cut into 2-inch 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 tablespoons light soy sauce
2 tablespoons shaoxing wine or rice wine
2 tablespoons water
1/4 teaspoon sesame oil
3 dashes white pepper powder
2 tablespoons rock sugar (grind into powder form) or (to taste)

Method :

1. Clean and remove fish scales, guts, gills, etc. and pat dry. Blend the soy sauce mixture in a small bowl and set aside.

2. Lay the fish on a plate and drizzle 1 tablespoon shaoxing (or rice) wine on top of the fish. Top the fish with 1/2 of the cut ginger strips.

3. Heat up a wok with enough water for steaming. Wait for the water to boil. As soon as it boils, place your fish inside the wok, propped up with a small inverted bowl or a couple of wooden blocks (meant for steaming). Cover your wok tightly and set your kitchen alarm for 8 minutes.
As soon as the fish is done steaming, transfer it out from the wok. Discard the fish water and ginger strips. Lay the remaining ginger strips on top of the fish.

4. Heat up a pan over high heat and add 2 tablespoons of cooking oil, swirl around until it’s hot. Pour the hot oil over the steamed fish. Put the pan back onto the stove, add the soy sauce mixture and stir well. As soon as the sauce bubbles up and boils, pour the soy sauce over the fish. Topped with scallions and cilantro leaves on the steamed fish.

5. Ready for serve.

Remark :

Secret Techniques for Steamed Fish (Chinese Style)

1. Fresh fish; preferably alive and swimming in a tank. (8-10 minutes steaming time).
i) 8 minutes for a smaller fish
ii) 10 minutes for a bigger fish.

2. Discard the fishy and cloudy fish “water” after steaming. Contrary to common belief, it doesn’t add flavors to a steamed fish dish. If any, it will leave a bitter–from the fish guts if the fish was not cleaned properly and fishy taste.

Global Cuisine > Chinese > Steamed Fish (Chinese Style)
152 of 177 < prev next >

Steamed Tofu with Ground Pork

2009-05-21T19:15:00.000-07:00

Global Cuisine > Chinese > Steamed Tofu with Ground Pork
151 of 177 < prev next >

Preparation time : 5 minutes
Cooking time : 10 minutes

Serves 2-3

Ingredients :

1 cube of silken tofu
1/4 lb ground pork
2 tablespoons dried shrimps
2 stalks scallions (diagonal cuts)
1 red chili (diagonal cuts)
1 teaspoon oyster sauce
2 teaspoons soy sauce
1/2 cup water
Salt (to taste)
Sugar (to taste)
A few drops of sesame oil
White pepper powder (to taste)

Method :

1. Soak the dried shrimps in warm water for 10 minutes. Drain the water and chopped the dried shrimps into small pieces.

2. Steam the tofu for 5 minutes and set aside.

3. Heat up a wok with some oil and stir fry the ground pork and dried shrimps until fragant. Add in the water, oyster sauce, soy sauce and bring it to boil.

4. Add in the scallions, red chili, sesame oil, salt and sugar (to taste) and white pepper powder. Quick stir for 30 seconds and pour the toppings onto the steamed tofu.

5. Ready for serve.

Global Cuisine > Chinese > Steamed Tofu with Ground Pork
151 of 177 < prev next >

Steamed Pork Ribs with Salted Fish

2009-05-21T18:53:00.000-07:00

Global Cuisine > Chinese > Steamed Pork Ribs with Salted Fish
150 of 177 < prev next >

Preparation time : 15 minutes
Cooking time : 45 minutes

Serves 2-3

Ingredients :

300g Pork ribs (chopped into small pieces)
A knob of ginger (peeled and sliced)
A matchbox slice of salted fish (soaked to remove salty)
1 teaspoon cornflour
Dash of sesame oil
Chinese cooking wine
Oyster sauce and soy sauce

Method :

1. Season the pork ribs with one teaspoon of cornflour, dash of sesame oil, pepper, oyster sauce, soy sauce and Chinese cooking wine. Leave aside to marinade for at least half an hour.

2. Stir fry garlic and ginger with a little oil.

3. Place pork in a steaming plate, pat to flattened.

4. Add fried garlic, ginger, a little boit of sesame oil and salted fish on top the pork ribs.

5. Steam for about 45 minutes until the pork ribs meat tender.

6. Ready for serve.

Global Cuisine > Chinese > Steamed Pork Ribs with Salted Fish
150 of 177 < prev next >

Spicy Honey Chicken

2009-05-21T18:28:00.000-07:00

Global Cuisine > Chinese > Spicy Honey Chicken
149 of 177 < prev next >

Preparation time : 15 minutes
Cooking time : 25 minutes

Serves 2-3

Ingredients :

6 chicken drumsticks
3 asparagus
1 teaspoon turmeric spice
pinch salt (to taste)
10 tablespoons tomato paste
2 tablespoons ground chili paste (dried red chilies OR fresh red chilies)
honey (to taste)
2 clove
1 cinnamon bark
1 star anise
2 cardamon pod
1/2 teaspoon ground ginger
1/2 teaspoon ground garlic
2 teaspoon ground shallots
Onion rings (cut)

Method :

1. Marinate the chicken drumsticks with turmeric spice and salt, set aside.

2. Pan fry the marinated chicken drumsticks until the skin is slightly crispy, set aside.

3. In a wok, stir-fry the cardamon, clove, star anise, cinnamon bark until fragrant, add the ground ginger, shallots, garlic in, continue stir-frying until fragrant.

4. Add the tomato paste in, honey, ground chili paste, and simmer until thickened and boiling, toss in the fried chicken drumsticks, cut onion rings, asparagus, and give it a quick stir-fry until all the sauce thickens and the chicken is done. Dish up and ready for serve.

Global Cuisine > Chinese > Spicy Honey Chicken
149 of 177 < prev next >

Spicy Honey Sesame Chicken Wings

2009-05-21T18:14:00.001-07:00

Global Cuisine > Chinese > Spicy Honey Sesame Chicken Wings
148 of 177 < prev next >

Preparation time : 15 minutes
Cooking time : 25 minutes

Serves 2-3

Ingredients :

9-10 pieces of chicken wings or 1/2 chicken (cut to bite size pieces)
1 tablespoon light soy sauce
1 tablespoon cooking wine
1/2 tablespoon sesame oil
1 teaspoon sugar
2 tablespoon flour
1 tablespoon rice flour
Salt & pepper (to taste)

How to make sauce
3 tablespoons sweet chili sauce
2 tablespoons tomato ketchup
1- 2 tablespoons honey (depend on the taste of your choice)
1 tablespoon oyster sauce
2 tablespoons light soy sauce
1/4 cup watersome toasted sesame seeds

Method :

1. Marinate chicken (at least an hour) with soy sauce, wine, sugar, sesame oil, salt and pepper. Set aside. Whisk the 2 types of flour together and mix it with chicken.

2. Prepare oil for frying. Fry chicken until golden brown, dish out and drain the oil in paper towels. Remove all the oil from the pan.

3. Mix all the sauce ingredients together and pour it into the pan. Bring it up to a boil until the sauce thicken.

4. Add in the chicken and toss it gently until the chicken are evenly coated with the sauce. Sprinkle the sesame seeds to the chicken.

5. Ready for serve .

Global Cuisine > Chinese > Spicy Honey Sesame Chicken Wings
148 of 177 < prev next >

Spicy Chicken Wings

2009-05-21T17:50:00.000-07:00

Global Cuisine > Chinese > Spicy Chicken Wings
147 of 177 < prev next >

Preparation time : 10 minutes
Cooking time : 30 minutes

Serves 4-6

Ingredients :

24 to 30 piecies Chicken wings (Seasoned overnight)
1/2 cup Durkee’s Red Hot Cayenne Sauce (or any bottled hot pepper sauce)
1/4 cup Margarine (melted)
Favorite brand of Cajun seasoning
Pinch salt and sugar

Method :

1. Seasoning the Chicken wings overnight with Durkee’s Red Hot Cayenne Sauce; pinch salt and sugar. (cut the chicken wings into two parts)

2. Place the chicken wings on this cookie sheet and sprinkle some of the Cajun seasoning on the top of the chicken.

3. Place the chicken wings in a large pan and place it in a preheat oven to 425 degrees for 30 minutes approximately or until turn to brown. Now turn the chicken wings and mix melted margarine and cayenne sauce and spread it all over the wings. Return it to the oven for another 30 minutes.

4. Ready for serve.

Global Cuisine > Chinese > Spicy Chicken Wings
147 of 177 < prev next >

Spicy Shrimps

2009-05-21T05:01:00.000-07:00

Global Cuisine > Chinese > Spicy Shrimps
146 of 177 < prev next >

Preparation time : 10 minutes
Inactive Preparation time : 1 hour
Cooking time : 5 minutes

Serves 4

Ingredients :

24 Black Tiger Shrimp (16/20 size, shell on)
4 tablespoons Old Bay seasoning
4 tablespoons Cajun seasoning
1 1/2 cups beer
Lettuce Leaf
Lemon Wedges
Cocktail Sauce

Method :

1. Toss shrimp with Old Bay and Cajun seasonings. Refrigerate for 1 hour. Bring the beer to a boil in a saucepan. Add the shrimp and boil until firm and pink, about 3 minutes. Drain.

2. Arrange hot shrimp with lettuce leaf and salad on a plate. Garnish with lemon wedges. Serve with cocktail sauce.

3. Ready for serve.

Global Cuisine > Chinese > Spicy Shrimps
146 of 177 < prev next >

Spicy Beef Noodle Soup

2009-05-20T22:08:00.001-07:00

Global Cuisine > Chinese > Spicy Beef Noodle Soup
145 of 177 < prev next >

Serves 4

Ingredients :

1/2 pound fusilli pasta
2 tablespoons vegetable oil
1 pound beef sirloin (halved lengthwise and cut into 1/4-in.-thick slices)
1 large onion (halved lengthwise and cut into thin wedges)
3 cups broccoli florets (about 1 in. each)
3 tablespoons soy sauce
1 tablespoon Sriracha (Asian red chili sauce)
1 tablespoon chopped fresh cilantro, plus more for garnish
1/4 teaspoon freshly ground black pepper
3 medium tomatoes (cut into 1-in.-thick wedges)

Method :

1. Bring a large pot of salted water to boil. Add fusilli. Cook until tender to the bite, 5 to 10 minutes. Drain and set aside.

2. Meanwhile, heat the oil in a large frying pan over medium-high heat. When oil is hot, add beef and cook until it starts to brown, about 3 minutes. Stir and let it continue to brown for 2 to 3 minutes more. Transfer beef to a plate, reserving oil, and set aside.

3. Add onion to the pan and cook, stirring often, until it begins to brown, 2 to 3 minutes. Add broccoli and cook until bright green, 2 to 3 minutes. Add soy sauce, Sriracha, cilantro, and pepper. Cook, stirring frequently, about 3 minutes. Add tomatoes and reserved beef and cook until tomatoes begin to release their juices, 2 to 3 minutes longer.

4. Then, for the cooked fusilli; stir and cook until most of the liquid has evaporated or been absorbed by the pasta for 2 to 3 minutes.

5. Season to taste with additional soy sauce or Sriracha. Serve hot with a sprinkling of fresh cilantro (if desired).

Global Cuisine > Chinese > Spicy Beef Noodle Soup
145 of 177 < prev next >

Soup Noodles Chicken with Spinach

2009-05-20T21:26:00.000-07:00

Global Cuisine > Chinese > Soup Noodles Chicken with Spinach
144 of 177 < prev next >

Preparation time : 10 minutes
Cooking time : 45 minutes

Serves 5-6

Ingredients :

4 cups hot cooked whole wheat blend wide egg noodles (about 3 1/2 cups uncooked)
1 tablespoon olive oil
2 teaspoons salt (divided)
8 cups water
4 cups fat-free (less-sodium chicken broth)
2 cups (chopped onion)
1 cup (chopped celery)
1 1/2 pounds skinless (boneless chicken thighs)
1 1/2 pounds skinless (boneless chicken breast)
1 (10-ounce) package preshredded carrot
1 (8-ounce) package presliced mushrooms
1/3 cup finely chopped fresh parsley
1 (6-ounce) package fresh baby spinach
1/4 cup fresh lemon juice
1/2 teaspoon black pepper

Method :

1. Combine noodles, oil, and 1/2 teaspoon salt; toss well to coat.

2. Combine water and next 6 ingredients (through chicken breast) in a large Dutch oven; add 1/2 teaspoon salt. Bring to a boil. Cover, reduce heat, and simmer 30 minutes. Remove chicken from pan; cool slightly. Shred chicken with 2 forks.

3. Add carrot and mushrooms to pan; bring to a boil. Reduce heat, and simmer 6 minutes or until carrot is tender. Add shredded chicken, parsley, spinach, and remaining 1 teaspoon salt; cook 3 minutes or until spinach wilts. Stir in noodle mixture, lemon juice, and pepper. Cook 1 minute.

4. Ready for serve.

Global Cuisine > Chinese > Soup Noodles Chicken with Spinach
144 of 177 < prev next >

Soy Chicken Noodles (Soup)

2009-05-20T21:09:00.000-07:00

Global Cuisine > Chinese > Soy Chicken Noodles (Soup)
143 of 177 < prev next >

Preparation time : 10 minutes
Cooking time : 12 minutes

Serves 4

Ingredients :

400 g Skinless Chicken Breast Fillets (thinly sliced)
100 g Fresh Baby Corn (halved lengthways)
1 red capsicum (cut into thin strips)
1 bunch broccolini (cut into 5cm lengths)
1 tablespoon Olive Oil
75 g Whole Blanched Almonds
365 g jar Honey Soy
2 x 200g pkt Udon Noodles (separated gently with fingers)

Method :

1. Heat oil in a wok over high heat. Add almonds and cook for 2 minutes or until golden brown. Transfer to paper towel to drain.

2. Reheat wok over high heat. Add chicken and stir-fry for 3 minutes or until golden brown. Add broccolini, capsicum and corn. Stir-fry for a further 2 minutes.

3. Reduce heat to medium and add the noodle sauce and noodles. Toss for 5 minutes or until heated through.

4. Divide honey soy noodles among serving bowls. Top with almonds and ready for serve.

Global Cuisine > Chinese > Soy Chicken Noodles (Soup)
143 of 177 < prev next >

Snow Peas with Almonds and Cauliflowers

2009-05-20T20:58:00.000-07:00

Global Cuisine > Chinese > Snow Peas with Almonds and Cauliflowers
142 of 177 < prev next >

Preparation time : 5 minutes
Cooking time : 5 minutes

Serves 3-4

Ingredients :

lb. fresh snow peas (ends trimmed)
1 medium Carrot (sliced)
1 medium cauliflower (washed and trimmed)
1 clove garlic (finely chopped)
5 pieces button mushroom (cut into half)
1 tablespoon vegetable oil
salt and freshly ground pepper (to taste)

Method :

1. Heat the oil in a wok or skillet over high heat. Add the garlic to cook about 1 minute or until fragrant. Add the Carrot (sliced), cauliflower (washed and trimmed), button mushroom (cut into half) and cook until it begins to soften.

2. Add the snow peas and cook until crisp-tender, about 3 minutes.

3. Ready for serve.

Global Cuisine > Chinese > Snow Peas with Almonds and Cauliflowers
142 of 177 < prev next >

Snow Peas with Ginger and Garlic

2009-05-20T20:36:00.000-07:00

Global Cuisine > Chinese > Snow Peas with Ginger and Garlic
141 of 177 < prev next >

Preparation time : 5 minutes
Cooking time : 10 minutes

Serves 4

Ingredients :

3 tablespoons peanut oil
1 1/2 pounds snow or sugar snap peas (washed and trimmed)
1 teaspoon dark sesame oil
1 tablespoon minced ginger
1 tablespoon minced garlic
1 to 2 tablespoons soy sauce

Method :

1. Place 2 tablespoons peanut oil in a large, deep skillet or wok and turn heat to high. When it begins to smoke, toss in peas and cook, stirring constantly, until they are glossy for 3-4 minutes. Meanwhile, in a small pot over low heat, warm remaining peanut oil with sesame oil.

2. When peas are almost done, stir in ginger and garlic, and cook another 1 minute or so. Turn off heat and remove peas to a platter. Drizzle with heated oils and soy sauce. Add teh seasoning and ready for serve.

Global Cuisine > Chinese > Snow Peas with Ginger and Garlic
141 of 177 < prev next >

Shrimp with Walnut

2009-05-20T20:15:00.001-07:00

Global Cuisine > Chinese > Shrimp with Walnut
140 of 177 < prev next >

Preparation time : 10 minutes
Cooking time : 20 minutes

Serves 4

Ingredients :

1 cup (236 ml) water
2/3 cup (160 ml) white sugar
1/2 cup (120 ml)walnuts
4 egg whites
2/3 cup (160 ml) rice flour
1/4 cup (60 ml) mayonnaise
1 pound (0.45 kg) large shrimp, peeled and de-veined
2 tablespoons (30 ml) honey
1 tablespoon (15 ml) canned sweetened condensed milk
1 cup (236 ml) vegetable oil for deep-frying

Method :

1. Stir the water and sugar together in a small saucepan. Bring to a boil and add the walnuts. Boil for 2 minutes, then drain and place walnuts on a cookie sheet to dry.

2. Whip the egg whites in a medium bowl until foamy. Stir in the rice flour until it has a pasty consistency.

3. Heat the oil in a medium-high heat. Dip shrimp into the rice flour batter, and then fry in the hot oil until golden brown, about 2-3 minutes. Remove with a slotted spoon and drain on paper towels.

4. In a medium serving bowl, stir together the mayonnaise, honey and sweetened condensed milk. Add shrimp and toss to coat with the sauce. Sprinkle the candied walnuts on top and ready for serve.

Global Cuisine > Chinese > Shrimp with Walnut
140 of 177 < prev next >

Shrimp Fritters with Coconut Beer Batter and Pineapple Salsa

2009-05-20T19:54:00.001-07:00

Global Cuisine > Chinese > Shrimp Fritters with Coconut Beer Batter and Pineapple Salsa
139 of 177 < prev next >

Serves 3-4

Ingredients :

2 eggs
1-3/4 cups all-purpose flour
3/4 cup beer
1 tablespoon baking powder
2 lb. medium shrimp (peeled and deveined)
coconut oil
3 cups grated coconut

Seasoning (mix) :
1 tablespoons cayenne pepper
2-1/4 teaspoons salt
1-1/2 teaspoons sweet paprika
1-1/2 teaspoons black pepper
1-1/4 teaspoons garlic powder
3/4 teaspoons onion powder
3/4 teaspoons dried thyme
3/4 teaspoons dried oregano

Pineapple Salsa :
1 cup finely chopped fresh pineapple
1/3 cup chopped red onion
1/4 cup finely chopped fresh cilantro
1/4 cup pineapple preserves (or apricot-pineapple preserves)
1 tablespoon finely chopped seeded fresh jalapeno chili
1/2 tablespoons fresh lime juice
1/4 teaspoon ground black pepper
Combine ingredients and gently toss.

Method :

1. Thoroughly combine the ingredients for the seasoning (mix) in a small bowl and set aside.

2. Mix 1-1/4 cups of the flour, 2 teaspoons of the seasoning mix, baking powder, eggs, and beer together in a bowl, breaking up all lumps until it is smooth. Combine the remaining flour with 1-1/2 teaspoons of the seasoning mix and set aside.

3. Place the coconut in a separate bowl. Sprinkle both sides of the shrimps with the remaining seasoning mix. Then hold each shrimp by the tail, dip in the flour mixture, shake off excess, dip in batter and allow excess to drip off. Coat each shrimp with the coconut and place on a baking sheet.

4. Heat deep fryer to 350°F. Drop each shrimp into the hot coconut oil and cook until golden brown, approximately 1/2 to 1 minute on each side. Do not crowd the fryer. Drain on paper towels and serve immediately.

5. Lay shrimp on large lettuce leaves and serve with Pineapple Salsa dip. Garnish with lemon, orange, or lime wedges.

Global Cuisine > Chinese > Shrimp Fritters with Coconut Beer Batter and Pineapple Salsa
139 of 177 < prev next >

Shrimp Fritters with Cucumber and Pineapple Salad

2009-05-20T19:30:00.000-07:00

Global Cuisine > Chinese > Shrimp Fritters with Cucumber and Pineapple Salad
138 of 177 < prev next >

Preparation time : 20 minutes
Cooking time : 30 minutes

Serves 4

Ingredients :

For the cucumber pineapple salad:
2 tablespoons rice vinegar
Pinch sea salt
1 tablespoon evaporated cane juice (or granulated sugar)
1 tablespoon grated fresh ginger
1 teaspoon finely minced fresh lemongrass
1 cup (diced pineapple)
1 cup (peeled and diced cucumber)
1/4 cup diced red onions
1/2 cup lightly packed chopped scallions
2 teaspoons water
tablespoon plus 1 teaspoon low-sodium tamari sauce
1/4 teaspoon crushed red-pepper flakes
2 large eggs (beaten)
1 pound well-drained raw shrimp (peeled and deveined, tails removed)
3/4 cup whole wheat flour
1/2 teaspoon baking powder

Method :

1. Whisk together the rice vinegar, salt, cane juice or sugar, ginger, and lemongrass in a medium-size bowl. Add the pineapple, cucumber, and onions, and toss until everything is well combined. Set the bowl aside.

2. In a large bowl, whisk together the scallions, water, tamari, red-pepper flakes, and eggs.

3. Cut the shrimp into thirds and stir it into the egg mixture.

4. Combine the flour and baking powder in a small bowl. Slowly pour the flour mixture into the shrimp mixture, stirring constantly, until the mixture reaches the consistency of thick pancake batter.

5. Over medium heat, warm a large sauté pan and lightly spray it with canola oil. Using a 1/3-cup measure for each fritter, pour the batter into the pan. Sauté the fritters for 3 to 5 minutes on each side, or until golden brown and crispy, or until the shrimp is cooked through.

6. For each serving of 2 fritters, put a half cup of cucumber pineapple salad on the side.

7. Ready for serve.

Global Cuisine > Chinese > Shrimp Fritters with Cucumber and Pineapple Salad
138 of 177 < prev next >

Shrimp Fritters (Deep Fried)

2009-05-20T19:13:00.000-07:00

Global Cuisine > Chinese > Shrimp Fritters (Deep Fried)
137 of 177 < prev next >

Preparation time : 15 minutes
Cooking time : 25 minutes

Serves 2-3

Ingredients :

1/2 pound large or medium shrimp (peeled, deveined and cut into 1/4-inch pieces)
1/2 teaspoon Essence (seasoning) (recipe follows)
2 tablespoons unsalted butter
1/2 cup chopped yellow onions
Pinch salt
3 large eggs (beaten)
1 1/2 cups milk
1 tablespoon baking powder
1 1/4 teaspoons salt
1/4 teaspoon cayenne
4 cups all-purpose flour
1 tablespoon chopped fresh parsley leaves
1 pound fresh zucchini, grated using the small holes on a box grater
Vegetable oil, for deep-frying

Method :

1. Season the shrimp lightly with the Essence and set aside.

2. In a medium skillet, melt the butter over medium-high heat. Add the onions and cook, stirring, until soft, 2 to 3 minutes. Add the shrimp and pinch of salt and cook, stirring, until the shrimp turn to pink, 2 to 3 minutes. Set aside.

3. In a large pot or deep-fryer, heat the oil to 360 degrees F.

4. In a large bowl, make the batter by whisking the eggs, milk, baking powder, salt, and cayenne. Add the flour 1/4 cup at a time, beating and incorporating until all is used and the batter is smooth. Stir in the parsley. Add the shrimp mixture and grated zucchini to the batter and fold to mix.

5. Using a small ice cream scoop measuring 1 1/2 tablespoons, drop the batter into the hot oil. When the fritters pop to the surface, roll them around with a slotted spoon in the oil to brown them evenly and cook until golden brown on all sides, about 3 minutes. Drain on paper towels and season with additional Essence.

6. Ready for serve.

Global Cuisine > Chinese > Shrimp Fritters (Deep Fried)
137 of 177 < prev next >

Shrimp Dumplings

2009-05-20T18:52:00.000-07:00

Global Cuisine > Chinese > Shrimp Dumplings
136 of 177 < prev next >

Serves 2-3

Ingredients :

125 g Wheat starch
1/2 cup boiling water
1 tablespoon cornflour
1 teaspoon lard

Filling :
1/2 egg white
300g Shelled shrimps
30g bamboo shoots
Seasoning:
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon sesame oil
1/2 teaspoon sugar
1 teaspoon cornflour

Method:

Pastry :
i) Sift the wheat starch and cornflour into mixing bowl, pour in the boiling water and stir vigorously into a paste.

ii) Remove on to a table and allow to stand for 1 minute, then add the lard and knead into a soft dough.

iii) Roll into a long strip and cut into 32 equal portions.

Filling :
i) Dice the shrimps.

ii) Shred the bamboo shoots finely.

iii) Place both filling ingredients into a bowl.

iv) Add the egg white, salt, sugar and pepper and mix well.

v) Then add the cornflour and pound the mixture until firm.

vi) Keep in the refrigerator for 30 minutes.

To complete :
i) Roll each portion of dough into a small round.

ii) Place the filling on the round and wrap up with 6 pleats on each side, forming a bonnet-shaped dumpling.

iii) Arrange the har kow in a greased steamer.

iv) Steam over medium heat for 5 minutes.

v) Ready for serve.

Global Cuisine > Chinese > Shrimp Dumplings
136 of 177 < prev next >

Shredded Pork with Garlic Sauce

2009-05-20T18:19:00.000-07:00

Global Cuisine > Chinese > Shredded Pork with Garlic Sauce
135 of 177 < prev next >

Preparation time : 10 minutes
Cooking time : 10 minutes

Serves 2

Ingredients :

4 oz (125 g) Lean pork (cut into thin strips)
1 oz (25 g) pickled ginger (or substitute fresh ginger)
0.5 oz (15 g) green pepper (cut into thin strips)
5 oz (150 g) mung bean sprouts (Wash and drain)
7 tablespoons vegetable oil
1/4 tablespoons rice wine
2 tablespoons soy sauce
1 1/2 tablespoons sugar
1/2 tablespoons salt (to taste)
2 tablespoons cornstarch (cornflour)-dissolved in 1 tablespoons water

Method :

1. Heat 4 tablespoons of the oil in a wok. When the oil hot,ddd the Lean pork and stir-fry until cooked. Add the rice wine, soy sauce, and sugar, and stir several times to blend. Pour into a bowl and set aside.

2. Add the remaining 0.25 tablespoons oil to the wok, and reheat it. Add the ginger, green pepper, and mung bean sprouts and stir-fry several times. Return the pork mixture to the wok and stir with pinch of salt. Stir the cornstarch (conflour) mixture then pour into the wok; stir-fry together with Shredded Pork until sauce look thickened.

3. Ready for serve.

Global Cuisine > Chinese > Shredded Pork with Garlic Sauce
135 of 177 < prev next >

Shredded Beef with Vegetables

2009-05-20T00:27:00.000-07:00

Global Cuisine > Chinese > Shredded Beef with Vegetables
134 of 177 < prev next >

Preparation time : 15 minutes
Cooking time : 10 minutes

Serves 4

Ingredients :

225g lean beef steak (cut into thin strips)
1/2 teaspoon salt
4 tablespoons vegetable oil
1 red and 1 green chilli pepper (seeded and sliced into strips)
1 teaspoon vinegar
1 stick celery (cut into thin strips)
2 carrots (cut into thin strips)
1 leek, white part only (sliced into thin strips)
2 cloves garlic (finely chopped)
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
2 teaspoons Chinese wine, or dry sherry
1 teaspoon caster sugar
1/2 freshly ground black pepper

Method :

1. Put the strips of beef into a large bowl and sprinkle with the salt. Rub the meat and allow to stand for 5 minutes.

2. Heat 1 tablespoon of the oil in a large wok. Stir-fry beef and the chillies for 4-5 minutes.
Add the remaining oil and continue stir-frying the beef, until it turns crispy.

3. Add the vinegar and stir until it evaporates, then add the celery, carrots, leek and garlic. Stir-fry for 2 minutes.

4. Mix together the soy sauce, wine or sherry, sugar and pepper. Pour this mixture over the beef and cook for 2 minutes.

5. Ready for serve.

Global Cuisine > Chinese > Shredded Beef with Vegetables
134 of 177 < prev next >

Shark's Fin Soup

2009-05-20T00:12:00.001-07:00

Global Cuisine > Chinese > Shark's Fin Soup
133 of 177 < prev next >

Preparation time : 1 hour 30 minutes
Cooking time : 25 minutes

Serves 8-10

Ingredients :

2 tablespoons sesame oil
1 spring onion (scallion) (finely chopped)
2 1/2 cm fresh root ginger (peeled and finely chopped)
4 Chinese fried mushrooms (soaked in cold water for 20 minutes, drained and sliced)
2 tablespoons rice wine or dry sherry
2 liters Chicken stock
125g ready-prepared shark's fin (soaked for 1 hour in cold water and drained)
225g chicken breast meat (shredded)
225g peeled small prawns or shrimps
1 1/2 tablespoons soy sauce
1 1/2 tablespoons cornflour (cornstarch) (blended with 1 tablespoon chicken stock)

Method :

1. Heat the oil in a large saucepan. Add the spring onion (scallion), ginger, mushrooms and wine or sherry and fry for 5 minutes, stir occasionally.

2. Pour over half the chicken stock, add the shark's fin and bring to the boil. Reduce the heat to low and simmer for 10 minutes.

3. Add the chicken, prawns or shrimps and soy sauce. Pour in the remaining chicken stock and the cornflour (cornstarch) mixture, and bring to the boil. Stir constantly. Reduce the heat to low and simmer for another 10 minutes, stir occasionally.

4. Ready for serve.

Global Cuisine > Chinese > Shark's Fin Soup
133 of 177 < prev next >

Shanghai Dumplings

2009-05-19T23:45:00.000-07:00

Global Cuisine > Chinese > Shanghai Dumplings
132 of 177 < prev next >

Preparation time : 30 minutes
Cooking time : 20 minutes

Serves 3-4

Ingredients :

For the wrapper dough
230g plain flour
1 tsp Baking powder
1/2 tsp Salt
2 egg yolks
200 ml warm water,

For the filling
3 medium leaves Cabbage
200g lean pork, ground
1 tbsp finely chopped Spring onions
1 clove Garlic, crushed
1 tbsp light Soy sauce
1 tbsp ginger juice
2 tsp Sesame oil
Pinch Pepper
1 tbsp cornflour

To serve
4 leaves Cabbage
4 slices fresh Ginger, shredded
Chinese red vinegar

Method :

1. For the wrapper dough: combine the flour, baking powder and salt in a large bowl. Add the egg yolks and water and knead together for 3-4 minutes. Cover with damp cloth and set aside.

2. For the filling: blanch the cabbage leaves in boiling water. Drain and chop finely.

3. Mix all filling ingredients and add about 2 tablespoons of cold water to loosen the mixture a little.

4. Roll the wrapper dough into cylinder and cut into 24 equal pieces. Roll out each piece to 10cm rounds. Place spoonful of filling in round; gather the edges and pinch closed.

5. Line a steamer with the 4 cabbage leaves and steam the dumplings for 18 minutes.

6. To serve: mix with shredded ginger and Chinese vinegar for a dipping sauce. Serve with the dumplings.

Global Cuisine > Chinese > Shanghai Dumplings
132 of 177 < prev next >

Scallops with Tomato Salsa, Spinach and Mushrooms

2009-05-19T16:48:00.000-07:00

Global Cuisine > Chinese > Scallops with Tomato Salsa, Spinach and Mushrooms
131 of 177 < prev next >

Preparation time : 10 minutes
Cooking time : 15 minutes

Serves 4

Ingredients :

20 grape or cherry tomatoes
2 tablespoons extra-virgin olive oil
1 tablespoon red-wine vinegar
Coarse salt and freshly ground pepper
1 tablespoon unsalted butter
1 cup chanterelle mushrooms, cut into 1/2-inch pieces
1/4 teaspoon sugar
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
1 tablespoon olive oil
3 cups packed spinach leaves, stemmed
4 large sea scallops
2 tablespoons salted butter
1 lemon, cut into quarters

Method :

1. Cut each tomato into quarters and cut each quarter in half again; transfer to a medium bowl. Add extra-virgin olive oil and vinegar; season with salt and pepper. Toss to combine and set salsa aside.

2. Melt unsalted butter in a medium skillet over medium-high heat. Add mushrooms and season with sugar, salt, and pepper. Cook, stirring occasionally, until slightly softened, 3 to 4 minutes. Remove from heat and stir in thyme and rosemary. Set aside and keep warm.

3. Heat olive oil in a large skillet over medium-high heat. Add spinach and cook, stirring constantly, until spinach is wilted, about 1 minute. Season with salt and pepper; remove from heat, set aside, and keep warm.

4. Score each side of scallops in a crosshatch pattern; season with salt and pepper, rubbing into scored surface. Heat 1 tablespoon salted butter in a medium nonstick pan. Add scallops and cook, without stirring, 3 to 4 minutes. Add remaining tablespoon salted butter to skillet and turn scallops. Cook without stirring, 3 to 4 minutes. Remove scallops from heat and squeeze lemon over scallops.

5. To serve, divide spinach evenly between 4 plates; top each with a scallop. Garnish with tomato salsa and mushrooms.

Global Cuisine > Chinese > Scallops with Tomato Salsa, Spinach and Mushrooms
131 of 177 < prev next >

Rump Steak with Onion

2009-05-19T00:18:00.000-07:00

Global Cuisine > Chinese > Rump Steak with Onion
130 of 177 < prev next >

Preparation time : 10 minutes
Cooking time : 25 minutes

Serves 3

Ingredients :

4oz rump steak (sliced)
1 onion (sliced)
2 tablespoons peanut oil
1 crushed clove garlic
5/8 cup hot chicken stock
1/2 teaspoon ginger sherry
pinch each salt, sugar and monosodium glutamate
1/4 teaspoon soy sauce
3/4 teaspoon cornflour
1 dessertspoon cold water

Method :

1. Pour 1 tablespoon oil into the frying-pan and cook the onion and garlic in it until golden brown. Set aside.

2. Fry the meat in the remaining oil for 1 minute.

3. Add the stock, ginger sherry, seasonings and soy sauce into the pan. Boil it until the steaks are tender, then add the cornflour (blended the cornflour with the water) boil for 2 minutes.

4. Whisk in the cooked onion and garlic over the steaks.

5. Ready for serve.

Global Cuisine > Chinese > Rump Steak with Onion
130 of 177 < prev next >

Rump Steaks with Mushrooms and Red Wine Sauce

2009-05-19T00:05:00.001-07:00

Global Cuisine > Chinese > Rump Steaks with Mushrooms and Red Wine Sauce
129 of 177 < prev next >

Preparation time : 20 minutes
Cooking time : 2 hours 20 minutes

Serves 6

Ingredients :

6 (8-ounce) rump steaks
Salt
Freshly ground black pepper
1 cup all-purpose flour
1/4 cup grape seed oil
2 large onions (sliced)
3 cups mushrooms (cleaned and sliced)
4 cups chicken broth or beef broth
8 ounces porter (dark beer)
2 teaspoons dark molasses
1 teaspoon fresh chopped thyme leaves
3 teaspoons hot sauce (recommended: Tabasco)
2 bay leaves
1/4 cup (1/2 stick) butter (cut into cubes)
5 ounces sour cream
1/4 cup chopped fresh chive

Method :

1. Season the steaks on both sides with salt and pepper.

2. Heat 1/8 cup of the canola oil in a large saute pan over medium-high heat. Dredge the steaks in flour, and shake to remove excess. Sear the steaks on both sides, remove from pan, and set aside on a utility platter.

3. Add the other 1/8 cup of canola oil to the same pan and saute the onions and mushrooms until the onions become translucent, about 3 to 5 minutes. Add the chicken or beef broth, porter beer, molasses, thyme, hot sauce and bay leaves to the onion/mushroom mixture. Reduce the heat to low and return the steaks to the pan. Simmer covered for at least 2 hours.

4. Rump steaks are a tough meat and will require slow cooking (braising). Transfer the ingredients to a crock-pot for this process. When the steaks are fork tender, remove them to a platter in a warm place. The liquid in the pan should have evaporated to a large degree, intensifying the flavor. (If necessary, increase the heat to reduce and thicken into a sauce).

5. Whisk in the butter and sour cream to finish the sauce, and spoon sauce over the steaks. Garnish with the fresh chopped chives.

6. Ready for serve.

Global Cuisine > Chinese > Rump Steaks with Mushrooms and Red Wine Sauce
129 of 177 < prev next >

Rump Steak

2009-05-18T23:40:00.000-07:00

Global Cuisine > Chinese > Rump Steak
128 of 177 < prev next >

Preparation time : 10 minutes
Cooking time : 15 minutes

Serves 4

Ingredients :

1/2 cup (125g) egg mayonnaise
2 tbs horse radish cream
1 cup plain flour
Pinch salt
1 egg (lightly beaten)
60g butter (melted)
1 cup (250ml) cold beer/soda water
4 x 180g rump steaks
Olive oil spray
Vegetable oil for deep frying
Mixed salad leaves (to serve)

Method :

1. Mix mayo and horseradish in a bowl and put in fridge. Sift flour into a bowl. Add a pinch of salt. Make a well in the centre. Add egg and butter. Stir with a wooden spoon, drawing in flour from the edges as you gradually add the beer. Stir until smooth.

2. Heat a barbeque to medium high. Spray both sides of steak with olive oil spray. Cook for 3 minutes each side. Transfer to a plate. Set aside.

3. Serve a dollop of mayonnaise and mixed salad leaves.

Global Cuisine > Chinese > Rump Steak
128 of 177 < prev next >

Roast Chicken

2009-05-18T23:21:00.000-07:00

Global Cuisine > Chinese > Roast Chicken
127 of 177 < prev next >

Preparation time : 10 minutes
Cooking time : 1 hour 30 minutes

Serves 4

Ingredients :

1 large onion (halved and sliced)
a bunch tarragon
lemon
1 small free range chicken (about 1.5kg)
butter
half a bottle dry white wine

Method :

1. Heat the oven to 200C/fan 180C/gas.

2. Put the onion and half the tarragon in a roasting tin. Put the lemon half and the rest of the tarragon (keeping back a few leaves) inside the cavity of the chicken. Smear some softened butter over the breast of the chicken and season well all over.

3. Sit the chicken on the onion and cook for 1 hour, then add the wine and cook for 30 minutes or until the chicken is golden brown and cooked through.

4. Remove chicken and rest under foil for 15 minutes. Discard tarragon stalks and spoon off excess fat. Put the tin on the hob and let the gravy bubble up.

5. Season, add reserved tarragon leaves, cook for a couple of minutes then serve with the chicken.

Global Cuisine > Chinese > Roast Chicken
127 of 177 < prev next >

Roast Lean Pork

2009-05-18T22:52:00.000-07:00

Global Cuisine > Chinese > Roast Lean Pork
126 of 177 < prev next >

Preparation time : 20 minutes
Cooking time : 3 minutes

Serves 4

Ingredients :

Slow Cooker Pork Roast with Rice and Broccoli
1 tsp Canola Oil
1 x Onion
2 tsp Prepared Garlic in a Jar
3 pounds (1350 gms) Lean Pork Loin Roast
1 can Cola or Orange or Ginger Ale (355 ml)
1 cup Ketchup
2 tbsp Brown Sugar
2 tbsp Molasses
1/4 cup Cider Vinegar
1/4 cup Blackberry Vinegar (Or any other fruit vinegar you have on hand)
1 tbsp Worcestershire Sauce
2 tsp Hot Pepper Sauce
1 cup Apricot Jam (All fruit variety)
2 -3 Broccoli Florets
1 1/2 cups Basmati Rice
3 cups Water

Method :

1. The night before: Heat oil in a large stove-top fry pan at medium heat. Finely chop onion and add to pan as you chop. Add garlic to pan.

2. Saute until onions are translucent. Remove from heat and set aside.

3. Meanwhile: Place pork loin roast in slow cooker. Pour the following ingredients over the roast in this order: Cola, ketchup, brown sugar and molasses. Stir.

4. Add cider vinegar, blueberry vinegar, Worcestershire sauce, hot pepper sauce, apricot jam, and apricots to bowl. Stir and pour over roast.

5. Pour one can of Coke over roast (optional). Add sautéed onions to slow cooker. Store overnight in the fridge.

6. In the morning: Return centre crock with cover to the outer crock and set on low heat.

7. When you get home for supper: Rinse broccoli in colander. Place in microwave-safe pot or casserole with lid. Cover and microwave at high for 3 minutes then let stand.

8. Combine rice and water in a large microwave-safe pot or casserole. Cover and microwave rice at high 10 minutes, then medium 10 minutes. Let stand.

9. When timer rings for rice, add spice to broccoli, stir and re-heat 1minute.

10. Ready for serve.

Global Cuisine > Chinese > Roast Lean Pork
126 of 177 < prev next >

Roast Duck with Dried Apricots and Prunes

2009-05-18T22:28:00.000-07:00

Global Cuisine > Chinese > Roast Duck with Dried Apricots and Prunes
125 of 177 < prev next >

Serves 4-6

Ingredients :

1 duck
3 to 4 pounds, fat removed from cavity
salt and pepper (to taste)
4 ounces dried apricots
4 ounces prunes
3 tablespoons Madeira
1/4 cup chicken or vegetable broth

Method :

1. To prepare the duck, pierce the skin of the breast and legs with the sharp tines of a fork or a paring knife. This will help the fat to render out as it roasts.

2. Preheat the oven to 400 degrees F.

3. Season the duck with salt and pepper

4. Roast the duck for about 45 minutes making sure to turn it from side to side every 10 minutes. The duck should finish breast side up.

5. Skim off as much of the fat as possible from the pan, then add the apricots, prunes, Madeira and broth. Let roast for another 15 minutes.

6. Remove the duck from the roasting pan and let rest for 15 minutes. Keep the sauce warm.

7. Ready for serve.

Global Cuisine > Chinese > Roast Duck with Dried Apricots and Prunes
125 of 177 < prev next >

Rice Cooked In Chicken Stock

2009-05-18T22:11:00.000-07:00

Global Cuisine > Chinese > Rice Cooked In Chicken Stock
124 of 177 < prev next >

Preparation time : 20 minutes
Cooking time : 3 minutes

Serves 4

Ingredients :

4 cup. long-grained rice
1.5litre water
2 tablespoons chicken oil (Chicken fat)
1 clove garlic
2 Chicken stock (cubes)

Method :

1. Wash the rice and drain thoroughly.

2. Fry chicken fat (smallish pieces) until golden brown. Set aside.

3. Add the crushed clove of garlic and the rice and toss with chicken oil (without colouring).

4. Boil the rice with chicken stock until frangrant (20 minutes).

5. Ready for serve.

Global Cuisine > Chinese > Rice Cooked In Chicken Stock
124 of 177 < prev next >

Red Cooked Chicken

2009-05-18T21:53:00.000-07:00

Global Cuisine > Chinese > Red Cooked Chicken
123 of 177 < prev next >

Serves 4

Ingredients :

2 litres water or chicken stock
1 cup chinese shao hsing wine or dry sherry
1 cup soy sauce
½ cup sugar
4 cloves of crushed garlic
1/3 cup fresh ginger chopped
4 spring onions chopped
1/3 teaspoon sesame oil
3 whole star anise
1 cinnamon quill
1 piece orange or mandarin peel
Cooking oil
Oyster sauce

Method :

1. Put all the stock ingredients in a saucepan, bring to boil and simmer gently for 20 minutes.

2. Once the stock is boiling and the chicken has been added put on a lid - this is essential to retain the heat when you turn off the heat source.

3. For a whole chicken, simmer for 20 minutes then turn off and leave for a further 20 minutes. (If a chicken by pieces, simmer for about 10 minutes then rest in the pot for another 20 minutes).

4. Take the chicken out of the pot. If it's whole, separate it into pieces. Garnish with sliced spring onion

5. Ready for serve.

Global Cuisine > Chinese > Red Cooked Chicken
123 of 177 < prev next >

Red Cooked Tofu

2009-05-18T17:41:00.000-07:00

Global Cuisine > Chinese > Red Cooked Tofu
122 of 177 < prev next >

Preparation time : 5 minutes
Cooking time : 10 minutes

Serves 3

Ingredients :

4 medium scallions, thinly sliced (white and green parts separated)
2 medium carrots, cut into small dice
1 cup lower-salt chicken broth or (preferably homemade) vegetable broth
6 Tbs. reduced-sodium soy sauce; more as needed
1/4 cup Shaoxing (Chinese cooking wine) or dry sherry
1-1/2 Tbs. minced fresh ginger
2 tsp. granulated sugar
Freshly ground black pepper
2 14-oz. packages firm tofu (cut into 1-inch pieces)
2 Tbs. seasoned rice vinegar
2 tsp. arrowroot or cornstarch

Method :

1. In a large saucepan, combine the scallion whites, carrots, broth, soy sauce, Shaoxing, ginger, sugar, and 1/4 tsp. pepper.

2. Bring to a simmer over medium-high heat, stirring once or twice. Cover, reduce the heat to low, and simmer gently for 5 minutes.

3. Add the tofu, cover, and continue to simmer gently until the tofu is heated through and has absorbed some of the other flavors, 5 minutes.

4. In a small bowl, whisk the vinegar and arrowroot until smooth and then stir the mixture into the stew, taking care not to break up the tofu. Stir gently until thickened, about 1 minute.

5. Add more soy sauce to taste, sprinkle with the scallion greens, and ready for serve.

Global Cuisine > Chinese > Red Cooked Tofu
122 of 177 < prev next >

Quick Stir-Fry Lettuce

2009-05-18T17:19:00.000-07:00

Global Cuisine > Chinese > Quick Stir-Fry Lettuce
121 of 177 < prev next >

Preparation time : 2 minutes
Cooking time : 2 minutes

Serves 3

Ingredients :

500g lettuce
Garlic (crushed)
1 chicken stock (cube)
1 tablespoon cooking oil
1/2 teaspoon soy sauce
Pinch each salt and Ve-Tsin

Method :

1. Heat the cooking oil in frying pan and add the garlic stir-fry until golden brown.

2. Then add the lettuce, soy sauce and seasonings stir-fry for 2 minutes.

3. Ready for serve.

Remark :

*Lettuce also known as 'Iceberg lettuce'

Global Cuisine > Chinese > Quick Stir-Fry Lettuce
121 of 177 < prev next >

Quick Fried Chicken Tenders

2009-05-18T16:22:00.000-07:00

Global Cuisine > Chinese > Quick Fried Chicken Tenders
120 of 177 < prev next >

Preparation time : 10 minutes
Cooking time : 15 minutes

Serves 3-4

Ingredients :

3 lb. bag frozen skinless boneless chicken tenders
2 Tbsp. garlic powder
1 Tbsp. poultry seasoning
1 tsp. cayenne pepper (more if desired)
1 tsp. paprika
seasoned salt and pepper (to taste) MIX ALL SEASONINGS TOGETHER
1/4 c. cornmeal
oil for frying

Method :

1. Thaw, rinse and pat the chicken with paper towels until just damp (The seasonings don't stick if the chicken is too wet). Cover all of the chicken with the mixed seasonings. Put flour, cornmeal and remaining seasonings in a paper or large plastic bag, add tenders and shake.

2. Put in hot oil, don't crowd the pieces, leave enough room for the oil to surround each piece for through cooking and browning if using a frying pan. If using a deep fryer add appropriate amount. Fry 6 to 8 minutes until golden brown. Remove to paper towels.

3. Ready for serve.

Global Cuisine > Chinese > Quick Fried Chicken Tenders
120 of 177 < prev next >

Quick Fried Rice

2009-05-18T16:08:00.000-07:00

Global Cuisine > Chinese > Quick Fried Rice
119 of 177 < prev next >

Preparation time : 5 minutes
Cooking time : 10 minutes

Serves 2

Ingredients :

2 cups of leftover rice
3 cloves of garlic (minced)
1 medium red onion (peeled and sliced)
3 pieces of chicken frankfurters or can substitute with other type of meat of your choice such as chicken, char siew, waxed Chinese sausage, pork (thawed and sliced)
2 eggs
3 tablespoon cooking oil
a dash of sesame oil
1 tablespoon oyster sauce
salt and pepper (to taste)

Method :

1. Heat up cooking oil, sauté the garlic till fragrant, add in the onions. Lower the heat and stir till onions softens.

2. Place in the sliced frankfurters, oyster sauce and stir fry till the meat are cooked through. Break in the eggs, add salt, pepper and sesame oil.

3. Add rice, increase the heat and stir till everything are evenly mixed. Dish out and ready for serve.

Global Cuisine > Chinese > Quick Fried Rice
119 of 177 < prev next >

Quick Fried Caribbean Prawns

2009-05-18T03:40:00.000-07:00

Global Cuisine > Chinese > Quick Fried Caribbean Prawns
118 of 177 < prev next >

Preparation time : 5 minutes
Cooking time : 10 minutes

Serves 2

Ingredients :

200g Young's Caribbean prawns
1 inch piece of fresh root ginger (finely chopped)
1 garlic clove (finely sliced)
25ml Chinese rice wine
25ml Chinese rice vinegar
1tsp brown sugar
Pinch ground star anise or five spice powder
50ml soy sauce

Method :

1. Mix the Young's Caribbean prawns together with soy sauce, five spice, rice wine, sugar and rice vinegar.

2. Add a little oil to a hot wok or frying pan, then add the garlic and ginger.

3. When garlic and ginger turn to brown, add the prawns and stir-fry for 2 minutes.

4. Pour in the sauce and cook for another 1 minute.

5. Ready for serve.

Global Cuisine > Chinese > Quick Fried Caribbean Prawns
118 of 177 < prev next >

Quick Fried Pork

2009-05-18T03:11:00.000-07:00

Global Cuisine > Chinese > Quick Fried Pork
117 of 177 < prev next >

Preparation time : 5 minutes
Cooking time : 10 minutes

Serves 2-3

Ingredients :

300g pork loin (thinly sliced)
3 tsp 5-spice powder
½ tbsp wine
1 tbsp soy sauce
1 tsp dark soy sauce
½ tsp sugar
½ an egg white
1 tbsp cornflour
½ tsp sesame oil
Pinch salt, ajinomoto (to taste)

Method :

1. Slice pork loin thinly.

2. Marinate it with 5-spice powder, wine, soy sauce, dark soy sauce, sugar, egg white, cornflour, sesame oil, Pinch salt and ajinomoto. set aside.

3. Heat 3 tablespoons of oil in a frying-pan. Add the pork mixture and fried until golden brown.

4. Ready for serve.

Global Cuisine > Chinese > Quick Fried Pork
117 of 177 < prev next >

Quick Bean Curd Soup

2009-05-17T22:50:00.000-07:00

Global Cuisine > Chinese > Quick Bean Curd Soup
116 of 177 < prev next >

Preparation time: 10 minutes
Cooking time: 15 minutes

Serves 4

Ingredients :

15 g button mushrooms (sliced)
20 g bean curd/tofu (cubed)
A few drops of cooking oil
10 g garlic
5 g green chillies (finely chopped)
Salt and sugar (to taste)
20 g cornflour
5 g coriander leaves (finely chopped)
2 cups vegetable stock

Preparation of vegetable stock :

Boil a litre of water in a thick bottomed pan, add one of each of the following, roughly chopped : Carrot , onion , spring onion. Add a small piece of ginger, three to four cloves of garlic, one bay leaf and a few peppercorns. Allow to boil till the water reduces to half. Cool and strain through a muslin cloth or very fine sieve. Check seasoning ).

Method :

1. Heat some oil in a wok , and add the garlic and green chillies and sauté for two minutes . Add the vegetable stock , mushrooms and bean curd , and bring to a boil .

2. Check seasoning and remove the scum. Thicken the broth with the corn flour. Garnish with the chopped coriander.

3. Ready for serve.

Global Cuisine > Chinese > Quick Bean Curd Soup
116 of 177 < prev next >

Quick Fried Shredded Pork

2009-05-17T22:33:00.001-07:00

Global Cuisine > Chinese > Quick Fried Shredded Pork
115 of 177 < prev next >

Preparation time: 20 minutes
Cooking time: 5-10 minutes

Serves 2-3

Ingredients :

750 g (1.5 lb) pork fillet (shredded into matchstick strips)
pinch of salt
2 tabletspoons soy sauce
1 tablespoon cornflour
1 tablespoon water
1 litre (1 3/4 pints) vegetable oil
3 tablespoons sweet red bean paste
1/2 tablespoon sugar
2 tablespoons sesame oil
2 tablespoons Chinese wine or dry sherry
1 lettuce (shredded)

Method :

1. Mix the shredded pork with salt, 1 tablespoon soy sauce, cornflour and water and toss well together.

2. Heat the oil until it is smoking and add the pork Stir-fry quickly for about 30 seconds, then remove and drain.

3. Mix together the sweet bean paste, sugar, remaining soy sauce, 1/2 tablespoon sesame oil and the wine. Heat 3 tablespoons of the oil in a pan until boiling, then add the combined ingredients. Bring to the boil and add the pork. Toss in the sauce and add the remaining sesame oil.

4. Place the shredded lettuce on a serving dish and place the pork mixture on top.

5. Ready for serve.

Global Cuisine > Chinese > Quick Fried Shredded Pork
115 of 177 < prev next >

Quick-Fried Hot Diced Chicken

2009-05-17T21:59:00.000-07:00

Global Cuisine > Chinese > Quick-Fried Hot Diced Chicken
114 of 177 < prev next >

Preparation time : 5 minutes
Cooking time : 5 minutes

Serves 2-3

Ingredients :

7 oz (200g) chicken breasts and thighs meat
5 water chestnuts
50g beans sprout
2 tbsp cornstarch (cornflour), dissolved in 2 tbsp water
1 hot red chili (chilli) pepper
1/8 tsp. salt (to taste)
1/2 cup (100ml) vegetable oil
1 tsp. ginger (slices)
2 tsp. rice wine
2 tsp. scallions (chopped)
1 1/2 tsp. soy sauce
1 tsp. garlic (slices)
1 cup high stock
1/8 tsp. rice vinegar
1 tsp. sesame oil
1/8 tsp. MSG (optional)

Method :

1. Skin, bone, and dice the chicken. Blend 1 tbsp of the cornstarch (cornflour), water mixture with the salt;1 tsp. of the rice wine then, add to the chicken meat and stir to coat well. Set aside.

2. In another bowl, mix the soy sauce, the remaining 1 tsp. rice wine, the stock, the other 1 tbsp of cornstarch, MSG and the sesame oil into a sauce. Set aside.

3. Peel and dice the water chestnuts. Seed the chili pepper and chop finely. Set aside.

4. Heat the oil in a wok over high heat to 225oF (110oC), cook the ginger for 1/2 minute. Add the chicken and chili pepper and stir-fry until the chicken fully cooked.

5. Add the ginger, beans sprout, water chestnuts, scallions and garlic, and fry until fragrant. Stir in the sauce and sprinkle with the vinegar. Stir-fry about 1/2 minute.

6. Ready for serve.

Global Cuisine > Chinese > Quick-Fried Hot Diced Chicken
114 of 177 < prev next >

Prawns Stir-fried with with Snow Peas (Mangetout)

2009-05-17T21:20:00.000-07:00

Global Cuisine > Chinese > Prawns Stir-fried with with Snow Peas (Mangetout)
113 of 177 < prev next >

Preparation time : 5 minutes
Cooking time : 5 minutes

Serves 4

Ingredients :

1 slice fresh ginger (Crushed)
1 clove garlic (Crushed)
2 tablespoon cooking oil
4 oz. prawns (shelled and cooked)
1/4 pint ( U.S. 2/3 cup ) chicken stock
Pinch each salt, sugar and Ve-Tsin
1 teaspoon soy sauce
5-6 oz. snow peas
1 level teaspoon cornflour
1 dessertspoon water
If chicken stock is not available use 1 chicken bouillon cube with water.

Method :

1. Place the peanut oil in a large frying-pan. Add the crushed ginger and crushed garlic cook until golden brown then set aside.

2. Stir-fry the cooked prawns for 1/2 minute then add the snow peas, chicken stock, salt, sugar, Ve-Tsin and soy sauce cook for another 2 minutes.

3. Blended the cornflour with the water. Then, cook together with prawns and snow peas for 1/2 minute.

4. Turn the mixture into a deep heated dish and serve.

Global Cuisine > Chinese > Prawns Stir-fried with with Snow Peas (Mangetout)
113 of 177 < prev next >

Prawns with Mixed Vegetables (Homemade)

2009-05-17T18:41:00.000-07:00

Global Cuisine > Chinese > Prawns with Mixed Vegetables (Homemade)
112 of 177 < prev next >

Preparation time : 10 minutes
Cooking time : 10 minutes

Serves 4

Ingredients :

4 pacific prawns (shelled and removed intestinal lines)
3 teaspoons cornflour
Pinch each pepper, salt and sugar
Pinch Ve-Tisn
1 dessertspoon sesame oil
3 oz. carrot
3 oz. cucumber
3 oz. bamboo shoots
2-3 water chestnuts
2 tablespoon cooking oil
1/4 pint ( U.S. 2/3 cup) chicken stock (preferably hot)
1 dessertspoon water

Method :

1. Place the pacific prawns in a bowl and sprinkle with 2 teaspoons cornflour, a pinch of salt and other seasoning and sesame oil.

2. Cut the vegetables (strips) and season with salt only.

3. Stir-fry the vegetables with 1 tablespoon of the cooking oil. Add the stock and stir-fry for another 3 minutes. Transfer all to a heated dish.

4. Cook the prawns in remaining oil for 2 minutes.

5. Place the vegetables and prawns into the pan for 2 minutes. Then add cornflour (blended the cornflour with the water) and stir-fry together with vegetables and for 1 minute.

6. Ready for serve.

Global Cuisine > Chinese > Prawns with Mixed Vegetables (Homemade)
112 of 177 < prev next >

Prawn Fried Rice

2009-05-17T18:04:00.001-07:00

Global Cuisine > Chinese > Prawn Fried Rice
111 of 177 < prev next >

Preparation time : 3-4 minutes
Cooking time : 8-9 minutes

Serves 2-3

Ingredients:

100gms Prawns
1 Egg
1 Onion (finely chopped)
1 Capsicum (thinly sliced)
Spring onion (thinly sliced)
1 Carrot (grated)
Soya sauce
Pinch salt and black pepper
3/4oz Rice (cooked)

Method :

1. Fry onions in 2 tbsp oil till light golden.

2. Add capsicum and carrot and cook for 3-4 minutes.

3. Heat 1 tablespoon of cooking oil in frying pan to cook the rice(cooked) for 3-4 minutes.

4. Beat egg into the frying pan and keep stiring. Add prawns and cook for a couple 2 minutes. Then, add salt and soya sauce; stir for another 1 minute.

5. Place the spring onion (thinly sliced) on top of Prawn Fried Rice .

6. Ready for serve.

Global Cuisine > Chinese > Prawn Fried Rice
111 of 177 < prev next >

Prawns Shanghaiennes Style (Drunk Prawns)

2009-05-17T09:03:00.000-07:00

Global Cuisine > Chinese > Prawns Shanghaiennes Style (Drunk Prawns)
110 of 177 < prev next >

Preparation time : 5 minutes

Serves 3-4

Ingredients :

12 prawn (shelled and deveined)
500ml water
2 clove garlic (crushed)
6 tbsp rice wine/wine
1 inch ginger (crushed)
1 tbsp sugar
1 tbsp sesame oil
1 stalk spring onion (chopped)
Salt (to taste)

Method :

1. Heat up a claypot, add in sesame oil and fry garlic and ginger till fragrant.

2. Pour in water and bring to a boil, add in prawn, sugar and salt, cook for 2 minutes. Then, add in rice wine and bring back to boil, remove heat.

3. Garnished with chopped spring onion, served with steamed rice.

Remark :

Replace it with other wine like brandy, or Benedict DOM, which is believed can boost up body energy.

Global Cuisine > Chinese > Prawns Shanghaiennes Style (Drunk Prawns)
110 of 177 < prev next >

Prawn Chow Mein Chinese Noodles

2009-05-17T08:40:00.000-07:00

Global Cuisine > Chinese > Prawn Chow Mein Chinese Noodles
109 of 177 < prev next >

Serves 2-3

Ingredients:

8 oz. steamed chow mein (Chinese noodles)
2 oz. pork (cut into thin slices)
5 shrimp (shelled and deveined)
3 garlic cloves (finely chopped)
1/2 cup shredded cabbage
1/4 cup shredded carrot
1 tablespoon soy sauce
1 tablespoon oyster sauce
1/2 teaspoon sugar
1/2 teaspoon Chinese dark soy sauce
2 tablespoons water
2 tablespoons cooking oil
2 stalks scallions (cut into 2-inch length)
Salt (to taste)

Method :

1. Soak the steamed chow mein in cold water for about 5 minutes. Rinse a few times until the water turns clear and the chow mein is soft. Drain the excess water and set aside. (Don’t over soak the chow mein or the noodles will get limpy and soggy.)

2. In a small mixing bowl, mix all the seasoning ingredients. Set aside.

3. Heat up the wok with the cooking oil. Add in the chopped garlic and stir-fry until light brown or aromatic. Add the pork and shrimp and stir fry until they are half done. Add the shredded cabbage and carrot into the wok and do a few quick stirs.

4. Add the noodles , the seasoning mixture and the water. Continue to stir until the noodles are well blended with the seasonings and completely cooked through. Add the chopped scallions, do a few final stirs, dish out and and serve hot.

Global Cuisine > Chinese > Prawn Chow Mein Chinese Noodles
109 of 177 < prev next >