Original Chinese Recipes

Pueraria, Dried Oyster and Spare Rib Soup

2010-07-03T10:17:00.000-07:00

Ingredients:

770 gr pueraria

2 oz dried oyster

350 gr spare rib

1/4 dried tangerine peel

4 red dates

Seasoning:

salt

How To:

1. Skin and wash pueraria, thickly slice vertically. Wash and soak dried oyster for about half an hour.

2. Wash and blanch spare rib into boiling water for a while. Rinse.

3. Soak and clean dried tangerine peel. Wash and remove pits from red dates.

4. Boil suitable amount of water together with the dried tangerine peel.

5. Add pueraria and cook for an hour.

6. Put in the rest of ingredients. Bring to a boil. Then parboil over medium heat for 2 hours. Stir in seasoning.

7. Serve hot.

Source:
Nutritious Soup

Chinese Hot Sour Soup Cooking Kit with Chinese Bowls & Spoons

Large Japanese 2 Pc Rice Soup Bowl Set with Chopstick & spoon BR

Chinese Take-out Soups and Appetizers Cooking DVD

Chinese Celadon serving bowl - soup bowl 9"D

Traditional Chinese Porcelain Rice Bowls - children design, porcelain, set of 4

Stewed Teal Duck with Chinese Cordyceps and Fish Maw

2010-06-28T10:48:00.000-07:00

Ingredients:

1 teal duck (450 gr)

1 oz Chinese cordyceps

3 oz fish maw

5 oz lean pork

3 slices ginger

1 tbsp Shaoxing wine

1 braid garlic

Seasoning:

salt

How To:

1.Cut open and wash teal, drain. Soak Chinese cordyceps in warm water for a while, rinse.

2. Soak fish maw in warm water until soft, wash. Stir fry garlic. Sizzle wine.

3. Add 2 bowls water together with fish maw. Cover and cook for 15 minutes. Switch off. Leave for 20 minutes.

4. Take the fish maw and shred.

5. Wash lean pork, blanch in boiling water for a while and rinse.

4. Put all ingredients in a Stewing pot together with suitable amount of water. Stew for 3 hours. Stir in seasoning.

5. Serve in pot.

Source:
Nutritious Soup

Cordyceps The Chinese Longevity Mushroom (a Health Learning Handbook)

101 Chinese Recipes (Dodo Publishing)

Large Chinese Clay Pot (4.5 qt)

Soup: Learn to Cook Chinese Dishes (Chinese/English edition)

4.5 Quart Stoneware Chinese Cooking Black Pot

Joyce Chen J90-0704 6-Quart Stoneware Chinese Cooking Pot, Black

Medium Chinese Clay Pot (2 qt)

Spare Ribs with Sour Plum

2010-06-28T10:15:00.000-07:00

Ingredients:

350 gr spare ribs

a pinch of shredded red chilli

3 sour plums

1/2 tsp crushed garlic

1/2 tsp crushed shallot

1 tbsp soy bean paste

sectioned welsh onion

Marinade:

1 1/4 tsp oil

1 1/4 tsp sugar

1 1/4 tsp cornflour

1/2 tsp ginger sauce

a pinch of pepper

1 1/4 tsp light soy sacue

1/4 tsp wine

Method:

1. Rinse sour plums, remove pits and crush., combine with soy bean paste, garlic and shallot. Stir fry the mixture over low heat until fragrant. Allow to cool.

2. Wash and cut spare ribs into long strips then marinate for 1 hour.

3. Arrange spare ribs on plate. Pour prepared sour plum mixture on top.

4. Steam for 10 minutes over high heat. Add red chilli and welsh onion.

5. Steam for 1 minute more.

6. Serve hot.

Source:
Gourmet Steamed Food

Land of Plenty: A Treasury of Authentic Sichuan Cooking

Quick & Easy Enjoy Chinese Cuisine (Quick & Easy Cookbooks Series)

Joyce Chen J26-0054 6-Quart 3-Tier Chinese Steamer

Joyce Chen 10-Inch Bamboo Steamer Set

Helen's Asian Kitchen 5-Inch Spider Skimmer

Mirror Finish Stainless Steel Chinese Wok With Welded Joint- 16"

Helen's Asian Kitchen Dumpling Press

Sea Snails and Pig Trotter's

2010-06-28T09:54:00.000-07:00

Ingredients:

5 oz dried sea snails (shells removed)

1 pig’s trotter (about 450 gr)

2 slices ginger

Seasoning:

salt

How To:

1. Soak sea snails in boiling water for 20 minutes. Wash and drain.

2. Chop up pig’s trotter. Blanch in boiling water for 5 minutes, dish up.Rinse.

3. Boil suitable amount of water. Add trotter, ginger, and sea snails. Boil for
1 hour.

4. Parboil over low heat for another hour until trotter is tender. Stir in seasoning.

5. Serve hot.

Source:
Nutritious Soup

A Tradition of Soup: Flavors from China's Pearl River Delta

Stainless Chinese Soup Spoons, 12 pc #ISO9001

The Chinese Soup Kitchen E-Book Volume 2

Kikkoman Chinese Style Egg Flower Soup Mix - Corn

Ching Po Leung With Pork Soup

2010-06-28T09:43:00.000-07:00

Ching Po Leung comes from Cantonese language. Ching means pure, clear, or clean. Po means to repair, mend, nurture, or patch. While Leung means cool or cold. So in general it means a nutritious dish for cooling, nurturing, repair, and purify (detoxify) the body.

Ingredients:

1 lb lean pork

5 oz Ching-po-leung

Seasoning:

salt

How To :

1. Clean and blanch lean pork into boiling water for about 3 minutes. dish up. Rinse.

2. Add Ching-po-leun in sieve then rinse.

3. Boil suitable amount of water. Add all ingredients and parboil for 30 minutes. Then boil over small heat
for 3 hours. Stir in seasoning.

4. Serve hot.

Ching-po-leung Ingredients:

polygonatum
lotus-nut
adenophora root (sar-sam)
dried longan
yam
fox-nut
dried lily bulb
pearl barley.

You can go to your local Chinese herbs store and ask them to make it for you.

Source:
Nutritious Soup

A Tradition of Soup: Flavors from China's Pearl River Delta

Herbal Chinese Cooking for Health (Periplus Mini Cookbooks)

Pig's Midriff Soup With Water Chestnut and Soy Bean

2010-04-13T09:33:00.000-07:00

Ingredients:
1 pig’s midriff

10 water chestnuts

5 oz carrot

3 oz soybean

10 oz pork rib

1/4 dried tangerine peel

2 slices ginger

Seasoning:

salt

Method: 1. Trim fat from midriff and wash. Wash pork rib. Blanch both in boiling water for 5 minutes, dish up and rinse.

2. Wash and soak soybean for 1 hour. Peel and wash water chestnuts. Peel and wash carrot cut trihedral shape. Soak and clean dried tangerine peel.

3. Place all ingredients to pot together with suitable amount of water. Bring to a boil.

4. Then parboil over low heat for about 2 hours until ingredients are tender.

5. Stir in seasoning.

6. Serve hot.

Roland Sliced Water Chestnuts, 8-Ounce can (Pack of 24)

Hediard Fine Preserves - Sliced Tangerine Peel 13.23oz.

Chinese Pig's Liver Soup with Ligusticum and Black Date

2010-04-10T09:38:00.001-07:00

Ingredients:
0.5 oz ligusticum (Dong-kwai)

6 dried black dates

10 oz pigs liver

5 oz lean pork

2 slices ginger

1 tbsp Shaoxing wine

Seasoning:
salt

Method: 1. Shred ligusticum. Wash black dates.

2. Wash and slice liver. Wash lean pork. Blanch both in boiling waterand rinse.

3. Boil suitable amount of water. Add ligusticum, dried black dates, lean pork and ginger. Bring to a boil. Then parboil over low heat for 2 hours. Add Shaoxing wine and liver.

4. When boiling stir in seasoning. Ready to serve. Dish up liver and serve with light soy sauce.

Osha Root Whole - Ligusticum porteri, 1 lb,(Starwest Botanicals)

Lovage Root Slices Organic - Ligusticum sinense, 1 lb,(Starwest Botanicals)

Classic Chinese Cuisine

Chinese Cuisine (Wei-Chuan's Cookbook)

Recipe and Image source:

Nutritious Soup

Chinese San Pan Fish Soup with Yam and Medler

2010-04-10T09:22:00.000-07:00

Ingredients:
1 1/3 oz Yam

1 tbsp medler (kei-che)

3/4 lb San-pan fish

5 oz lean pork

2 slices ginger

1/4 dried tangerine peel

Seasoning:

salt

Method:

1. Remove scales and entrails from fish, wash. Saute ginger with 1 tbsp Add fish and fry until both sides turn slightly brown, dish up.

2. Wash yam and medler. Soak clean dried tangerine peel.
]
3. Wash lean pork, blanch in boiling water and rinse.

4. Boil suitable amount of water together with dried tangerine peel. Add yam, medler and lean pork. Cook for 1 hour.

5. Put in fish. Cook another 2 hours. Stir in seasoning. Serve hot.

Concord Yam or Sweet Potato Glaze Mix (Dry), 2-Ounce Pouches (Pack of 18 )

Frontier Bulk Wild Yam Root, Cut & Sifted, 1 lb. package

Recipe and Image source:
Nutritious Soup

Basic Techniques For Cooking With Rice

2010-01-25T21:51:00.001-08:00

Rice is a very versatile food which can be a meal in itself, can be eaten cold as a salad, hot as a pudding or it can be served as a meal accompaniment. Use online recipes to get the most out of your packet of rice and experiment with different rices – long grain, short grain, arborio or risotto rice, pudding rice, brown rice, wild rice and basmati rice.

Here are 4 ways to use rice:-

1. Boiling rice – Rice is a great accompaniment to curry, chilli, casseroles, meat in sauces etc. and can also be used to make rice salads. You can purchase rice cookers or microwave rice steamers which are worth buying if you make a lot of rice.

To boil rice in a pan, first measure out rice and water. A mugful of rice will easily feed two people as a main course accompaniment and you will need twice as much water as rice, two mugfuls of boiling water. Either boil the water in a pan or use a kettle and then pour the water into a medium sized pan.

Once the water is boiling, add the rice and a little salt. Bring back to the boil and then turn down to a simmer, place a lid on and leave to cook for about 15 minutes. Different types of rice will take different amounts of time so check the packet. If there is still liquid left after cooking, simmer for a bit longer, until it has been absorbed and serve.

Some people like to place their cooked rice into a sieve and pour boiling water over it to rinse it, but this is not necessary.

Basic Frying Rice - Click here for more blooper videos
2. Fried rice – Fried rice can be eaten by itself or as an accompaniment to Chinese dishes. It is a great way of using up leftover rice.

Boil the rice in the usual way and then let it cool. Beat 2 eggs together in a bowl and season. Heat some oil in a large frying pan or wok over a high heat and add the eggs when the oil is hot. Stir constantly until the eggs are softly scrambled. Add rice and some soy sauce or oyster sauce. Cook until the rice is hot and everything is combined.

For variety, you can fry chopped onion in the pan before adding the eggs and you can also add cooked chicken or cooked, peeled prawns when you add the rice.

3. Risotto – Making a risotto is easy but it does need your constant attention. Look for risotto rice or arborio rice in your supermarket.

Sauté chopped onion in a large, deep frying pan and then add uncooked rice with some mushrooms. Coat the rice in the hot oil and then start adding liquid such as stock or white wine or a mixture of both.

Add the liquid a little (a ladle full) at a time and add more when the liquid has been absorbed by the rice. Stir regularly to stop the rice sticking. Once the rice is cooked and creamy (to your taste) add a knob of butter, some grated parmesan cheese and serve.

For variety, you could also add cooked chicken, sausage or prawns, frozen peas or sweetcorn – experiment.

4. Rice Salad – Making a rice salad is a good way of using left over boiled rice and is a great dish to serve at BBQs or to take on a picnic.

You need to either boil some rice and then let it cool, or use leftover rice. Make it the night before you need to serve it so that the rice takes on the flavours of the other ingredients.

Mix the cold, cooked rice with sweetcorn, chopped peppers, chopped chillies, olives, olive oil, crushed garlic, lime or lemon juice and then, just before serving, stir in some grated cheese. You can also do rice salads with chopped pineapple, tuna, beans and pulses, and cashew nuts. Look for rice salad recipes or make your own up.

Zojirushi Micom 3-Cup Rice Cooker and Warmer, Stainless Steel

Panasonic SRG06FG 3-Cup Automatic Rice Cooker

About Author http://www. yoursgoogleincome. com http://www. yoursgoogleincome. com http://www. freeearningtip. com

How to Cook Quick & Easy Chinese Recipes : Stir-Fry Beef

2010-01-24T14:49:00.001-08:00

How to make Chinese stir-fry beef; learn more about making Chinese food in this free cooking video.

Expert: Hiu Yau

Bio: Hiu Yau has been a home chef & caterer for more than eight years. He was born and raised in Hong Kong and is familiar with Chinese cuisine, especially Southern Chinese dishes.

Filmmaker: Hiu Yau

Here's another approach to Prepare Stir Fried Beef with Onion:

Ingredients:
3/4 - 1 pound beef (flank or top sirloin steak), cut julienne

Marinade:

2 tbsp light soy sauce
Black pepper, to taste
1 tbsp Chinese rice wine or dry sherry
A few drops of sesame oil
2 tsp cornstarch

Sauce:
1 tbsp sugar
3 tbsp dark soy sauce
1 tbsp dry sherry

Other: 2 medium onions, chopped
2 green onions, sliced diagonally
2 - 3 tbsp water, to make a gravy, if desired
1 clove garlic, crushed
1 piece ginger, sliced
Oil for stir-frying

Preparation:
1. Cut beef across the grain. Add the marinade ingredients (light soy sauce, rice wine or dry sherry, sesame oil, black pepper and cornstarch) and marinate the beef for about 15 minutes.

2. While beef is marinating, prepare vegetables. Combine the sauce ingredients (dark soy sauce, sugar and dry sherry) in a small bowl and set aside.

3. Heat wok and add 2 tablespoons oil, allowing it to drizzle down the sides. When oil is ready, add ginger and garlic. Stir-fry briefly and add onions. Stir-fry until onions are tender but not overcooked. Remove the vegetables from the wok and set aside.

4. Add 2 tablespoons oil to wok. Add the beef, stir-frying until it changes color. If desired, add water at this point to make a gravy. Return the vegetables to the wok and mix well. Add the sauce. Stir in the green onion. Stir-fry briefly to blend all the flavors.

5. Serve hot with rice.

Chinese Cuisine (Wei-Chuan's Cookbook)

Lee Kum Kee - Original Stir Fry Sauce 19 Oz.

Recipe source:
http://chinesefood.about.com/od/beef/r/beefonion.htm

Image source:
http://en.christinesrecipes.com/2009/11/stir-fried-shredded-beef-with-preserved.html

Chinese Ginger Sauce Chicken (Both Vegetarian & Real Chicken)

2010-01-11T18:42:00.000-08:00

Ginger sauce chicken is created using ginger to accentuate the flavor of the chicken.

The chicken in this case is created with dried bean curd sticks, which you can easily find in your local grocery stores. This is a popular dish for main courses, and as well, a favorite for many beer drinkers in Szechuan.

This dish is quick and easy to prepare, where the only involved processes is the deep-frying.

Ingredients:

100g Dried bean curd sticks
50-75g (1 full piece) Ginger
2 Green onions
2 tsp Sesame oil
1/4 tsp MSG (optional)
1 tsp Salt
15-17 Szechuan Peppercorn
2 tbsp Light soy sauce
3 tbsp Dark vinegar
Vegetable oil for deep frying

How to:

1. Soak the bean curd sticks until all soft. Then strain, and dry as much as possible.

2. Smash the ginger into small pieces, and wrap in a thin but strong cloth. Then squeeze out the ginger juice into a bowl.

3.Finely grind the peppercorns, and add to ginger juice with sesame oil, salt, MSG, soy sauce, and vinegar.

4. Finely chop the green onions, and mix in with the ginger sauce mixture. Stir the mixture well.

5. Pour enough vegetable oil into a small pot so it's about 2 inches deep.

6. Heat up the oil, and deep-fry the tofu sticks until it's a golden color. Set in a plate with paper towel beneath, and let it cool.

7. Cut the tofu sticks along the middle into two halves, and then cut them into 1 inch long pieces. Pour the sauce mixture on top, mix, and you have Ginger Sauce Chicken ready to serve.

Note: only mix in the sauce when you are ready to serve, or the tofu will become soggy

NOW, Here's the How to Cook Chinese Ginger Sauce Sesame Chicken with Real Chicken of course :)

Learn how to make Mongolian Beef - Chinese recipes

2009-12-16T01:54:00.001-08:00

Preview a brief segment from the cooking training video on making Mongolian Beef.

Here's another Recipe of Mongolian Beef adapted from "The Essence of Shangri-La"

Ingredients:

8 oz beef tenderloin (thinly sliced)

2 tbsp cooking oil

1 inch ginger (finely chopped)

2 stalks leeks (sliced diagonally)

1 stalk shredded scallion (white part only for garnishing)

3 cloves garlic (thinly sliced)

Marinate:

1 tsp corn starch

1 tsp soy sauce

1 tbsp water

1 tsp Chinese cooking wine (rice wine or Shaoxing wine)

Sauce:

2 tsp oyster sauce

2 tbsp sweet soy sauce (ABC Kecap Manis / Sweet Ketchup)

1/2 tsp dark soy sauce

3 dashes white pepper powder

1/8 tsp sesame oil

1/4 tsp Maggi seasoning

Salt and sugar to taste

Method:

1. Marinate the beef slices with the seasonings for 30 minutes. Heat up a wok with 1 tablespoon of oil and stir-fry the marinated beef until they are half-done. Dish out and set aside.

2. Heat up another 1 tablespoon of oil and saute the garlic and ginger until aromatic. Add the beef back into the wok and then the sauce.

3. Continue to stir-fry until the beef slices are almost done, then add the leeks into the wok. Do a few quick stirs, add salt and sugar to taste, dish out and garnish with the shredded scallions.

4. Serve hot.

Maggi Seasoning... Lots of Choices

Cook Mongolian Beef Like A Pro By Using This Sauce

Image source:
http://www.about-recipes.com

Recipe source:
http://rasamalaysia.com/mongolian-beef-recipe/

Chinese Stir-fried Prawns

2009-12-14T09:24:00.001-08:00

A very easy Chinese recipe in a step by step video guide. Make this delicious seafood stir fry at home.

Here's another approach...

Ingredients:

* 450 gm tiger prawn, about 9x
* ½ tsp salt
* 1 tsp chopped garlic
* 2 red chillies, minced
* 1 tsp cornflour
* 15 gm tangerine peel, minced

Seasoning:

* ¼ tbsp water
* 1 tsp sugar
* 1 tsp vinegar
* 1 tbsp oyster sauce
* ½ tbsp light soya sauce

Thickening:

* 1 tsp cornflour solution

How To:

1. Remove legs, devein and pat prawn dry. Add in salt and cornflour to mix well, marinate for 15 minutes.

2. Heat up oil, deep fry prawn until golden brown. Remove and drain well for later use.

3. Heat up 1 tbsp oil, stir fry chopped garlic, chili peels until aromatic.

4. Return prawns and seasoning, stir well and pour in cornflour solution.

5. Stir well and serve.

Recipe source:
http://www.chinesefood-recipes.com/chinese_seafood_recipes/stir_fried_prawns_special_sauce_recipe.php

Image source:
http://flickr.com

Chinese Stir-fry Cabbage

2009-12-08T01:00:00.001-08:00

How to make Chinese stir-fry cabbage

Learn more about making Chinese food in this free cooking video.

Expert: Hiu Yau Bio: Hiu Yau has been a home chef & caterer for more than eight years. He was born and raised in Hong Kong and is familiar with Chinese cuisine, especially Southern Chinese dishes.

Filmmaker: Hiu Yau

Another Approach to Stir-Fried Cabbage:

Ingredients:

1/2 lb. lean sausage meat, cooked, drained

4 c. shredded cabbage

1 grated carrot

How To:

1. Mix all 3 ingredients in saucepan.

2. Mix 2 tablespoons sugar, 2 tablespoons corn starch and 1/4 cup soy sauce and pour over other vegetable mixture that is hot on a hot burner.

3. Cook stirring well from the bottom all the time to keep from sticking and stirring the seasoning into cabbage mixture all the time.

4. Cook on high 3 minutes stirring all the while. Set off. Cover and let sit 10 minutes.

5. Serves 2-4. I serve with corn muffins

Recipe source:
http://www.cooks.com/rec/view/0,1950,151166-226196,00.html

Image source:
http://www.stephencooks.com/

Chicken in Szechuan Hot & Spicy Sauce

2009-09-26T23:58:00.000-07:00

Ingredients:

1/2 free-range chicken, cut into pieces

1 tsp chopped ginger

1 tsp chopped garlic

1 tbsp chopped spring onion

Seasoning:

5 tbsp Szechuan Hot & Spicy Sauce (Learn how to prepare)

1/2 tbsp Oyster Sauce

1 tbsp Shaoxing wine

1/2 tsp salt

200 ml water

Method:

1. Heat up 1 tbsp oil and saute ginger and garlic until fragrant.

2. Add in chicken and stir-fry until aromatic.

3. Stir in seasoning, cover and simmer form 10 minutes.

4. Dish up, sprinkle chopped spring onion on top and serve.

Land of Plenty: A Treasury of Authentic Sichuan Cooking

Recipe & image source: Special Sauces Recipes from Yum Yum by Alan Kok & Robert Low

Szechuan Fish in Clay Pot

2009-09-25T23:17:00.000-07:00

Ingredients:

500g Common Snakehead Fish, cut into pieces

1 Onion, diced

1 Red Chili, diced

1 stalk Spring Onion, cut into 3 cm length

5 slices Ginger

Seasoning:

5 tbsp Szechuan / Sichuan hot & spicy sauce (Learn how to make it)

1 tsp Oyster Sauce

1/2 tsp Salt

1 tsp Sugar

Method:

1. Deep fry the fish in hot oil until brown and crispy. Dish up.

2. Heat up 2 tbsp oil, saute ginger and onion until fragrant. Add in seasoning, fish and stir well.

3. Add in water and cook until the gravy is almost dry.

4. Add in red chili, spring onion and stir well.

5. Dish up and serve.

Martin Yan's Feast: The Best of Yan Can Cook

Recipe & image source:
Special Sauces Recipes from Yum Yum by Alan Kok & Robert Low

Szechuan Hot & Spicy Sauce

2009-09-25T22:59:00.000-07:00

Ingredients:

1 tbsp White Sesame Seeds

5 tbsp Chopped Shallots

5 tbsp Chopped Garlic

2 tbsp Light Soya Sauce

1 tbsp Black Soya Sauce

1 tbsp Black Vinegar

1 tsp Sugar

1 tsp Salt

1/2 tbsp Chili Powder

1 tsp Chili Oil*

2 tbsp Chopped Spring Onion

*Chili Oil:

50 g dried chillies

1 tsp Szechuan Peppercorns

200 ml oil

Method:

1. Clean and drain dried chilies.

2. Put all ingredients in a wok and cook at low heat until the dried chilies turn to black color.

3. Remove dried chilies and Schechuan peppercorns.

Buy Chinese Black Soya / Soy Sauce Online

Buy Szechuan / Sichuan Peppercorns Online

Recipe & image source:
Special Sauces Recipes from Yum Yum by Alan Kok & Robert Low

Pan Fried Prawns in Char-Xiu Sauce

2009-09-25T22:47:00.001-07:00

Ingredients:

12 medium size prawns, shelled and deveined

1 green capsicum, cut into pieces

1 red chili, cut into pieces

1 onion, cut into pieces

Marinade:

1/2 tsp Salt

1 tsp Cornflour

Sugar to taste

Sesame oil to taste

Pepper to taste

Gravy (Mixed) :

3 tbsp char-xiu sauce

2 tbsp water

Method:

1. Combine prawns with marinade and season for 30 minutes.

2. Deep fry in hot oil for a short while and dish up.

3. Heat up 1/2 tbsp oil, saute green capsicum, red chili and onion till fragrant.

4. Pour in gravy, add in prawns and stir fry at high heat till thick.

5. Dish up.

The Wisdom of the Chinese Kitchen: Classic Family Recipes for Celebration and Healing

Recipe & image source:
Special Sauces Recipes from Yum Yum by Alan Kok & Robert Low

Spring Onion & Chili Sauce

2009-09-25T22:15:00.000-07:00

Ingredients:

100 g chopped spring onion

100 g chopped red chili

100 g chopped garlic

100 g chopped ginger

Seasoning:

4 tbsp tomato sauce

4 tbsp light soya sauce

2 tbsp sugar

2 tbsp rice vinegar

2 tsp black vinegar

Method:

1. Combine all ingredients, seasoning and mix well.

Note:

Serve as dipping sauce for fried squids, fresh oysters, fried fish or deep fried meat.

Recipe & image source:
Special Sauces Recipes from Yum Yum by Alan Kok & Robert Low

Black Pepper & Black Bean Sauce

2009-09-25T21:43:00.000-07:00

Ingredients:

1 packet fermented black bean (62.5 g) soaked, minced.

8 shallots, chopped

4 pips garlic, chopped

1/2 tbsp black pepper sauce

1 tbsp ground black pepper

1/2 tsp sugar

1 tsp salt

Method:

1. Heat up 5 tbsp oil, saute chopped shallots and garlic till fragrant.

2. Add in fermented black bean and stir fry until aromatic.

3. Add in the remaining ingredients and stir well.

Note:
This ready made can be used for meat or seafood stir frying and steaming.

If you've successfully created a nice recipe using Black Pepper & Black Bean Sauce and would love to share, please contact me or send me a comment, Thanks :)

Lee Kum Kee Black pepper sauce 8 oz

Black Beans, Fermented* - 12 Oz Bag Each

Recipe & image source:
Special Sauces Recipes from Yum Yum by Alan Kok & Robert Low

Fried Fish Fillet with spring Onion and Chilli Sauce

2009-09-25T21:38:00.000-07:00

Ingredients:

300 g fish fillet, cut into thick slices

1 cucumber, sliced

Marinade:

1/2 tsp salt

1 egg white

Some sesame oil

A dash of pepper

200 ml spring onion and chili sauce

Method:

1. Mix fish fillet with marinade and season for 30 minutes.

2. Coat with corn flour and deep fry in hot oil until golden brown.

3. Dish and drain.

4. Serve with cucumber and spring onion chili sauce.

Simple Chinese Cooking

Recipe & image source:
Special Sauces Recipes from Yum Yum by Alan Kok & Robert Low

Fresh & Dried Squids in Fiery Black Bean Sauce

2009-09-25T05:12:00.000-07:00

Ingredients:

2 fresh squids, cleaned, cut into florets

2 dried squids, soaked, cut into florets

1 green capsicum, cut into pieces

1 onion, cut into pieces

5 pieces ginger

Seasoning:

3 tbsp Black Pepper & Black Bean Sauce

salt to taste

1 tsp Oyster sauce

A little cornflour water for thickening

Method:

1. Blanch fresh and dried squids in boiling water for a short while. Dish up and drain.

2. Heat up 1 tbsp oil, saute onion and ginger till fragrant. Add in red chilli, green capsicum and seasoning.

3. Put in squids, stir fry at high heat till well mixed. Thicken with corn flour water and dish up.

Dried Squid 2.0 Oz.

Recipe & image source:
Special Sauces Recipes from Yum Yum by Alan Kok, Robert Low

Ginger Rice

2009-09-19T02:31:00.000-07:00

Ingredients:

2 cups uncooked jasmine rice

1 tbsp vegetable oil

1 tbsp grated peeled fresh ginger

2 garlic cloves, minced

3 cups Asian Chicken broth

1 cup chopped fresh cilantro

Preparation:
1. Place rice in a colander in a bowl.

2. Cover rice with water; stir rice until water turns white.

3. Lift colander; drain liquid in bowl.

4. Repeat procedure twice.

5. Drain.

6. Heat oil in a large saucepan over medium heat.

7. Add ginger and garlic; cook 3 minutes, stirring frequently.

8. Add rice, cook 1 minute, stirring constantly.

9. Stir in Asian Chicken Broth, bring to a boil.

10. Cover, reduce heat to medium-low, and cook 15 minutes or until liquid is absorbed.

11. Remove from heat, and stir in cilantro.

12. Cover and let stand 10 minutes.

13. Fluff with a fork.

Revolutionary Chinese Cookbook: Recipes from Hunan Province

Another Approach to Creating Your Own Ginger Rice
(You can skip the Mix Vegetables part if you want to make plain ginger rice)

Recipe source:
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=686208

Cold Duck Webs with Mustard

2009-09-19T02:02:00.000-07:00

Ingredients:

20 duck webs, bones removed

2 green pepper

1 red chili

2 slices ginger

2 stalks spring onion

ice water

Mustard Ingredients:

1 tbsp mustard powder

2 tsp sesame oil

1/2 tsp ginger rice

1/2 tsp crushed garlic

1/2 tsp salt

1 tsp sugar

1 tsp white vinegar

1 tsp cold boiled water

Seasoning:

3 tbsp white vinegar

3 tbsp water

2 tbsp granulated sugar

1/2 tsp salt

Method:

1. Rub duck webs with salt, then rinse with water.

2. Boil water, put in ginger, spring onion and duck webs.

3. Parboil for 25 minutes over low heat until tender.

4. Remove duck webs and cool in ice water.

5. Drain.

6. Mix mustard powder with some water and blend into paste.

7. Cover and bake for 30 minutes.

8. Then add remaining mustard ingredients.

9. Stir well and dish aside.

10. Wash green pepper and red chili, seed.

11. Cut into rings.

12. Marinate with seasoning for 20 minutes.

13. Dish up and top with duck webs.

14. Pour mustard sauce over duck webs.

15. Serve.

Simple Chinese Cooking by Kylie Wong

Recipe & image source:
New Family Recipes for Dinner Party

The Famous Chinese Kung Pao Chicken

2009-09-18T21:29:00.000-07:00

Kung Pao ( also spelled Gung Po) Chicken is a classic traditional dish from Szechuan cuisine, originating in the Sichuan Province of Central-Western China.

The dish is named after Ding Baozhen (1820-1886), he was a late Qing Dinasty official. Ding served as head of Shandong province and later as governor of Sichuan province. His title was Gong Bao, the name of Kung Pao derived from this.

Kung Pao Chicken has two main versions, the original Sichuan version and the Westernized one. In Szechuan version, the usage of Sichuan peppercorns are a must. That's the one of the main components that makes it different from the Western one. The peppercorns give a distinctive numbing flavor.

Ingredients:

2 boneless, skinless chicken breasts, 7 to 8 ounces each

Marinade:

2 tsp soy sauce

2 tsp Chinese rice wine or dry sherry

1 tsp sesame oil

1 1/2 tsp cornstarch

Sauce:

2 tbsp dark soy sauce

2 tbsp hoisin sauce

1 tbsp Chinese rice wine or dry sherry

1 tsp sugar

Other:

8 small dried red chili peppers

2 cloves garlic

2 green onions (spring onions, scallions)

4 tbsp oil for stir-frying, or as needed

1 tsp Szechuan peppercorn, optional

1/2 cup peanuts or cashews

a few drops sesame oil, optional

Preparation:

1. Cut the chicken into 1-inch cubes.

2. Combine with the marinade ingredients, adding the cornstarch last.

3. Marinate the chicken for 25 minutes.

4. While the chicken is marinating, prepare the sauce and vegetables: In a small bowl, combine the dark soy sauce, rice wine, and sugar.

5. Set aside.

6. Cut the chilies in half so that they are approximately the same size as the chicken cubes.

7. Remove the seeds.

8. Peel and finely chop the garlic.

9. Cut the green onion on the diagonal into thirds.

10. Heat the wok over medium-high to high heat. Add 2 tablespoons oil.

11. When the oil is hot, add the chicken.

12. Stir-fry until it turns white and is about 80 percent cooked.

13. Remove from the wok.

14. Add 2 tbsp oil. When the oil is hot, add the garlic and stir-fry until aromatic (about 30 seconds).

15. Add the chili peppers and the Szechuan peppercorn if using.

16. Stir-fry briefly until they turn dark red.

17. Add the sauce to the wok. Bring to a boil.

18. Add the chicken back into the pan.

19. Stir in the peanuts and the green onion.

20. Remove from the heat and stir in the sesame oil.

21. Serve hot.

Land of Plenty: A Treasury of Authentic Sichuan Cooking

Another approach to Kung Pao Chicken Dish:

Recipe source:
http://chinesefood.about.com/od/poultryreceo/r/kungpaostirfry.htm
http://www.recipezaar.com/52044

Image source:
http://biggestmenu.com/rdr/CA/San-Gabriel/Chung-King-Restaurant-1592583/Kung-Pao-Chicken-25275

Chinese Braised Pork Belly with Greens

2009-09-13T02:16:00.000-07:00

This is a slow cooking method of Pork Belly. It gives enough time for the meat to melt and become tender. The Heavenly Flavor shall be gained through patience.

Ingredients:

800g or 1 3/4 lb pork belly, trimmed and cut into 12 pieces

380 ml or 1 2 /3 beef stock

75 ml or 5 tbsp soy sauce

1 large orange, finely grated rind and juice

1 tbsp finely shredded fresh root ginger

2 garlic cloves, sliced

1 tbsp hot chili powder

1 tbsp muscovado sugar (molasses)

3 cinnamon sticks

3 cloves

10 back peppercorns

2-3 star anise

steamed greens

How to:
1. Place the pork in a wok and pour over water to cover.

2. Bring the water to boil.

3. Cover, reduce the heat and cook gently for 30 minutes.

4. Drain the pork and return to the wok with the stock, soy sauce, orange rind and juice, ginger garlic, chili powder, muscovado sugar (molasses), cinnamon sticks, cloves, peppercorns, and star anise.

5. Pour over water to just cover the pork belly pieces and cook on a high heat until the mixture comes to a boil.

6. Cover the wok tightly with a lid, then reduce the heat to low and cook gently for 1 1/2 hours, stirring occasionally to prevent the pork from sticking to the base of the wok.

7. Serve with rice.

Serve for 4

This recipe originates from "Wok Works"

Image source:
http://www.goodiesfirst.com/2007/11/jishi.html

Korean Ginseng Soup with Chicken

2009-09-03T01:21:00.000-07:00

Korean Ginseng is a very beneficial herb and widely used in Asian Cultures and Medicines, especially Chinese, Korean and Japanese. Its height can reach 60 to 80 cm. It needs about 4 to 6 years of cultivation in order for the root to be mature and fleshy and ready to be harvested.

Chinese name for Ginseng is Jen-Shen that means The Root of man. It's called that way because of the root's shape that similar to human.

Ordinary Koreang Ginseng is also called Chinese Ginseng. The special Korean Ginseng is The Korean Red Ginseng.

Chinese medicinal cures have been touted for years as some of the best homeopathic remedies ever created. As early as the 13th century, black chickens were reported in China, and have been used in Chinese medicine for well over 1,000 years. Recently popular in American cuisine, the black chicken is now considered a "superfood".

Black chicken is called superfood. The chicken has white feather but the rest of the body are almost covered with black color. This chicken species gets its reputation from its high levels of anti-oxidants. An anti-oxidant molecule can slow down the oxidation of the other chemicals in our bodies. Even though oxidant is very essential to human life, antioxidant molecules help to maintain the process at a healthy level. The specific antioxidant in black chicken is carnosine.

My best suggestion for now to find black chicken is by going to your local Asian Supermarket. If you're lucky enough you'll find one :)

If you're interested in learning more about Anti oxidant with simple words and easy to understand terms, click here...

Ingredients:

1 white feather chicken (Chinese Black Chicken)

1 1/3 Korean Ginseng

5 oz lean pork

1 1/3 oz yam

1 tbsp medler (kei-che)

1/4 dried tangerine peel

Seasoning:

salt

Method:

1. Cut open and clean chicken. Wash lean pork. Blanch both in boiling water, remove and rinse.

2. Wash ginseng, yam and medler in warm water. Soak and clean dried tangerine peel.

3. Put all ingredients in pot together with suitable amount of water. Bring to a boil. Then parboil over low heat for 3 hours.

4. Stir in seasoning.

5. Serve hot.

Red Ginseng Slices with Honey

Recipe & image source:
Nutritious Soup

Image source:
http://blogs.creativeloafing.com/dailyloaf/files/2009/01/800px-silky_bantam.jpg

References:
http://www.associatedcontent.com/article/280962/what_is_a_black_chicken_the_new_superfood.html?cat=22
http://www.phytochemicals.info/plants/korean-ginseng.php

Perch Soup with Chrysanthemum

2009-08-27T04:20:00.000-07:00

Ingredients:

10 oz perch fillet

6 mushrooms

3 oz bamboo shoot

3 oz lean pork

1 white chrysanthemum

1 1/3 oz yellow chives

pinch of chopped spring onion

pinch of shredded ginger

pinch of parsley

4 cups stock

1 egg whites

1 tbsp Shaoxing wine

Marinade:

1/2 tsp salt

1 tsp ginger sauce

1 tsp wine

dash of sesame oil

dash of pepper

1/2 tbsp cooked oil

Seasoning:

1/4 tsp sugar

1/4 tsp salt

1 tsp light soy sauce

1 tsp oil

Sauce:

2 tsp water chestnut powder

4 tbsp water

Method:

1. Wash, pat dry and cut fish into small pieces. Mix with marinade.

2. Soak, trim and slice mushrooms. Wash and sliver lean pork. Mix mushrooms, pork and seasoning.

3. Blanch bamboo shoot in boiling water, drain and sliver.

4. Dissolve salt in cold boiled water.

5. Tear petals off from flower and wash in prepared water, drain.

6. Wash and section yellow chives.

7. Heat 1 tbsp oil. Sizzle wine. Add stock.

8. Bring to boil.

9. Put in mushrooms, bamboo shoot, lean pork and fish until cooked.

10. Stir in sauce.

11. Switch off heat. Add in egg whites, petals, ginger, spring onion, parsley and yellow chives.

12. Mix well. Serve

BUY Sun Luck - Sliced Bamboo Shoots Online

Image & recipe source:
Nutritious Soup by Madam Lee

Mangosteen and Dried Persimmon Soup with Pork

2009-08-27T03:49:00.000-07:00

Ingredients:

1 lb pork from knuckles

4 dried persimmons

1/4 mangosteen (Lo han Kuo)

1/4 dried tangerine peel

2 slices ginger

Seasoning:

salt

Method:

1. Wash and remove hair from pork.

2. Blanch in boiling water and rinse.

3. Wash dried persimmons and Lo-Han-Kuo.

4. Soak and clean dried tangerine peel.

5. Put pork, dried persimmons, Lo-han-kuo, dried tangerine peel and ginger in pot.

6. Add suitable amount of water.

7. Boil over medium heat for 3 hours.

8. Stir in seasoning.

9. Serve hot.

BUY Dried Persimmon Slices Online

Image & recipe source:
Nutritious Soup by Madam Lee

Dried Duck Head Soup with Fresh and Dried Cabbage

2009-08-27T03:00:00.000-07:00

Ingredients:

1 1/3 oz dried white cabbage

1 lb white cabbage

1 dried duck head

5 oz lean pork

1/4 dried tangerine peel

4 preserved dates

Seasoning:

salt

Method:

1. Soak dried white cabbage in warm water.

2. Wash, drain and cut into 2 inches long section.

3. Wash and section white cabbage.

4. Soak and clean dried tangerine peel.

5. Rinse preserved dates.

6. Wash duck head in warm water to remove grease. Blanch in boiling water for 2 minutes.

7. Dish up, rinse and section.

8. Wash and blanch lean pork in boiling water for a while. Rinse.

9. Boil suitable amount of water together with dried tangerine peel.

10. Add the rest of the ingredients and bring to a boil.

11. Then parboil over mild heat for 2 hours.

12. Add seasoning of necessary.

13. Serve hot.

Buy DATES, PITTED, DEGLET, 5 lbs.(DRIED) NOW

Image & Recipe source:
Nutritious Soup by Madam Lee

Hongkong (Fragrant Harbour) Style Fried Rice

2009-08-18T08:02:00.000-07:00

The Chinese name for Hong Kong is Fragrant Harbour. Fried rice is very popular across entire East Asia and South East Asia.

They developed their own versions of fried rice utilizing local spices and ingredients that are available in the areas.

Hong kong style fried rice has a very special place in the hearts of Chinese people...

The aromatic dish reminds us the beauty of this magnificent city...

Ingredients:

225 g / 8 oz / generous 1 cup long grain rice

about 90 ml / 6 tbsp vegetable oil

2 eggs, beaten

4 Chinese dried mushrooms, soaked for 30 minutes in warm water to cover

8 shallots or 2 small onions, sliced

115 g / 4 oz peeled cooked prawns (shrimp), thawed if frozen

3 garlic cloves, crushed

115 g / 4 oz cooke pork, cut into thin strips

115 g / 4 oz Chinese sausage (Lap Cheong), cooked and sliced at an angle

30 ml / 2 tbsp light soy sauce

115 g / 4 oz / 1 cup frozen peas, thawed

2 spring onions (scallions), shredded

1-2 fresh or dried red chillies, seeded (optional)

salt and ground black pepper

coriander (cilantro) leaves, to garnish

Method:
1. Bring a large pan of lightly salted water to the boil. Add the rice and cook for 12-15 minutes until just tender. Drain and cool quickly. Tip into a bowl and chill. Ideally use the next day.

2. Heat about 15 ml / 1 tbsp of the oil in a wok over a medium heat, pour in the beaten eggs and allow to set without stirring. Slide the omelette on to a plate, roll it up and with a sharp knife cut into fine strips. Set aside.

3. Drain the mushrooms, cut off and discard the stems and slice the caps finely. Heat a wok, add 15 ml / 1 tbsp of the remaining oil and, when hot, stir-fry the shallots or onions until crisp and golden brown. Remove with a slotted spoon and set aside.

4. Add the prawns and garlic to the wok, with a little more oil if needed, and fry for 1 minutes.

5. Remove the prawns and garlic from the wok and set aside. Add 15 ml / 1 tbsp more oil to the wok.

6. Stir fry the shredded pork and the mushrooms for 2 minutes; add the cooked Chinese sausage slices and heat for a further 2 minutes. Lift out from the wok and keep warm.

7. Wipe the wok, reheat with the remaining oil and stir fry the rice, adding more oil if needed so the grains are coated. Stir in the soy sauce, salt and pepper, plus half the cooked ingredients.

8. Add the peas and half the spring onions and toss over the heat until the peas are cooked.

9. Pile the fried rice on a heated platter and arrange the remaining cooked ingredients on top, with the remaining spring onions. Add the chilli, if using, and the coriander leaves, to garnish.

Cook's Tip for Cooking Rice:
Put 225 g / 8 oz / generous 1 cup long grain rice in a sieve and rinse thoroughly in cold water. Place in a large bowl, add salt to taste and pour in just under 600 ml / 1 pint / 2 1/2 cups boiling water. Cover with microwave film, leaving a gap, and cook in a 675 watt microwave on full power for 10 minutes. Leave to stand for 5 minutes more. Cool, then stir with a chopstick.

Wok Works
Learn More Authentic Wok Cooking Recipes

Recipe Source:
Wok Works: The Complete Book of Stir-Fry Cooking

Image source:
http://candishhh.blogspot.com/2006/06/no-more-rice.html

Fried Meehoon / Bee Hoon Singapore Style

2009-08-17T04:33:00.000-07:00

Mee hoon or Bee hoon is a very popular dish in Singapore and also in Malaysia. You can find this delicious dish easily because it's widely sold around many street corners by hawkers.

It is fast food for many Singaporeans who can grab one at noon or on the way back from work. It is basically a noodle dish but with elaborate additions and some stalls have developed their unique versions that make them attractive and have successfully built fanatic fans bases.

Ingredients A:

3 tbsp oil

200 g meehon, soaked and drained

2 eggs, beaten, fried and shredded

Ingredients B:

2 tbsp oil

1 tbsp chopped garlic

1 onion, shredded

Ingredients C:

100 g char xiu, shredded

100 g prawn meat

50 g Chinese cabbage, shredded

50 g bean sprout

2 red chillies, shredded

50 g chives, cut into 3 cm length

Seasoning (Mixed) :

3 tbsp tomato sauce

1 tbsp chilli sauce

1 tbsp oyster sauce

2 tbsp worcestershire sauce

1 tbsp light soya sauce

1 tsp dark soya sauce

dash of sesame oil, salt and pepper

100 ml water

1 lime

Method:

1. Heat up 3 tbsp oil, put in meehon and pan-fry until golden brown and aromatic.

2. Soak in hot water for a short while.

3. Dish and drain.

4. Heat up 2 tbsp oil, saute chopped garlic and onion shreds until fragrant (Ingredients B).

5. Add in all ingredients C and stir-fry until fragrant.

6. Add in meehon, seasoning and stir-fry until well mixed.

7. Dish up.

8. Add in shredded fried eggs (from Ingredients A) and serve with lime juice.

Note: As an alternative meehon may be soaked with water till soft but the pan-fried meehon will yield more aromatic flavour.

Wok Cooking Made Easy: Delicious Meals in Minutes (Learn to Cook Series)

Reference:
http://www.malaysianrecipes.co.uk/mee_hoon_recipe.htm

Recipe source:
Hawkers' Fair... Best of All Time Favourites by Chef Phang Fah

Image source:
http://www.flickr.com/photos/ricepot/1557813071/

Chinese Style Roasted Chicken Thighs in Char Xiu / Siew / Siu Sauce

2009-08-15T20:25:00.000-07:00

Ingredients:
2 chicken thighs

3 tbsp char-xiu sauce (Learn how to prepare your own Char Siew sauce)

Method:
1. Clean chicken thighs and pat dry. Add in char-xiu (char siew) sauce and marinate for 2 hours.

2. Wrap chicken thighs in aluminium foil and grill at 180 degree Celcius for 30 minutes.

3. Unwrap and continue to grill for another 15 minutes till the skin turn to golden brown.

4. Remove, cut into pieces and serve.

Buy Koon Chun Chinese BBQ sauce - 15 oz x 2 From Internet

Image source:
http://biggestmenu.com/rdr/CA/alhambra/Sam-Woo-1590487/2-chicken-wings-and-char-siu-38508

Recipe source:
Special Sauces Recipes from Yum Yum by Alan Kok and Robert Low

Chinese Char Xiu BBQ Sauce

2009-08-15T19:47:00.001-07:00

Let's create our home made Special Char-Xiu Barbeque Sauce...

Ingredients:
100 ml light soy sauce

100 g sugar or honey

1 tsp oil

1 tbsp oyster sauce

3 tbsp rice wine

200 ml water

1 1/2 tsp five spice (Go Hiong) powder

Ingredients B:
1 tbsp chopped garlic

2 stalks spring onion

5 slices ginger

Method:
1. Heat up 1 tbsp oil and saute ingredients B till fragrant.

2. Add in ingredients A, mix well and bring to boil.

Note:
Serve as dipping sauce or can be used for roasting, stewing, and stir-frying.

Buy Chinese Barbeque Char Siu / Char Xiu Sauce Online

Image source:
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1197238

Sauce recipe:
Special Sauces Recipes from Yum Yum by Alan Kok, Robert Low

Chinese Steamed Fish Hongkong Style

2009-08-15T19:33:00.000-07:00

Ingredients:
1 fresh Grouper fish, about 800g, cleaned

1 stalk spring onion

5 tbsp Fish Seasoned Sauce ( It's Easy, learn how to prepare)

Ingredients B:
1 tbsp shredded ginger

1 stalk spring onion, shredded finely

1 spring coriander leaves

Method:
1. Line steaming tray with spring onion and top with fish.

2. Steam at high heat for 10 minutes or until cooked. Do not over cooked, don't past the point of perfection. The perfect timing is very crucial to ensure that the fish meat is still soft and sweet.

3. Remove, sprinkle ingredients B on top of fish and pour over hot Fish Seasoned Sauce.

4. Serve immediately.

Lonely Planet World Food Hong Kong (Lonely Planet World Food Guides)

Image source:
http://gracegardenchinese.com

Recipe souce:
Hawker's Fair... Sauces

Chinese Fish Seasoned Sauce

2009-08-15T19:20:00.000-07:00

Ingredients:
5 shallots, peeled

3 pips garlic

3 cm ginger, crushed

2 stalks spring onion

1 tsp sugar

1 tsp sesame oil

dash of pepper

100 ml of premium light soy sauce

500 ml water

Method:

1. Heat up 2 tbsp oil, saute chopped shallot, garlic and spring onion until fragrant.

2. Add in the remaining ingredients and bring to boil.

3. Lower the heat and cook for 10 minutes.

4. Strain

Why the Chinese Don't Count Calories: 15 Secrets from a 3,000-Year-Old Food Culture

Sauce recipe source:
Hawker's Fair... Sauces

Image source:
http://www.channel4.com/food/recipes/popular-cuisines/chinese/essential-ingredients-for-chinese-cooking-09-01-23_p_1.html

Chinese Recipe Steamed Mui Choy with Pork Belly

2009-08-15T08:43:00.000-07:00

Below I present you a special recipe that utilizes the optimum usage of Soy Sauce and some special Chinese Sweet Pickled Mustard Cabbage.

Before going further, let's take a brief history lesson first :)

Soy sauce (US and UK), soya sauce (Commonwealth) is produced by fermenting soybeans with the molds Aspergillus oryzae and Aspergillus soyae along with roasted grain, water, and salt.

Soy sauce was invented in China, where it has been used as a condiment for close to 2,500 years. In its various forms, it is widely used in East and Southeast Asian cuisines and increasingly appears in Western cuisine and prepared foods. (http://en.wikipedia.org/wiki/Soy_sauce)

Okay, now let's talk about this mysterious Mui Choy (Chinese Pickled Mustard Cabbage).

Mui choy is preserved (pickled) chinese cabbage that has undergone a fermentation process. It is a traditional preparation method used to preserve food after the harvest for winter months and consumption at the later time. It is commonly used in braised dishes (such as pork belly) and other Chinese dishes.

The Hakka cuisine incorporates a lot of pickled and fermented produce. One of the reasons they use lots of fermented products is because at that time these people are migrants from the countrysides of Guangdong and several central Chinese provinces and settled in a small area near the east river in Guangdong. So they don't have much luxury to refrigeration and fresh produce.

There are two types of Mui Choy, one is salted while the other one is sweetened...

In this recipe we use the Sweetened Chinese Pickled Mustard Cabbage...
You can try find it in your local Asian Supermarket, ask the employee if you're not sure...

Now down to the Recipe...

Ingredients:
500 g pork belly
1 tbsp light soy sauce
2 tbsp chopped garlic
200 g sweet mui choy, diced, soaked

Seasoning A:
2 tbsp light soya sauce
1/2 tsp dark soy sauce
1 tbsp sugar
1 tbsp oyster sauce

Seasoning B:
1 tbsp light soy sauce
1/2 tsp dark soy sauce
1 tbsp oyster sauce
1/2 tbsp sugar
dash of five spice powder

Method:
1. Rub pork belly with 1 tbsp light soya sauce. Deep fry in hot oil until golden brown.

2. Dish and drain.

3. Cut into thick slices.

4. Heat up 1 tbsp oil, put in sliced pork belly, seasoning A and stir well.

5. Dish up.

6. Heat up another 1 tbsp oil and saute garlic until fragrant.

7. Add in mui choy, seasoning B and sitr fry until dry and aromatic.

8. Dish up.

9. Arrange sliced pork belly into a steaming bowl (with skin facing down) and cover with mui choy.

10. Steam at high heat for 1 hour and 30 minutes.

11. Remove and serve hot.

Buy Chinese Five Spices Powder (Go Hiong) Online

Recipe source:
Hawker's Fair... Best of all Time Favourites

References:
http://www.flavorexplosions.com/blog/2009/06/salted-mustard-mui-choy-pork/
http://lilyng2000.blogspot.com/2006/12/braised-belly-pork-with-mui-choy.html
http://www.thechinesesouplady.com/mui-choi-mui-choy/

Images sources:
http://neckredrecipes.blogspot.com/2007/06/mui-choy-kau-yoke-stewed-pork-with.html
http://www.thechinesesouplady.com/mui-choi-mui-choy/

Chinese Dish : Stir Fried Crabs in Black Bean Sauce

2009-08-12T06:05:00.001-07:00

Ingredients:

1 kg crab, cleaned and cut into pieces

1 capsicum, sliced

1 onion, sliced

2 red chilies, sliced

5 tbsp fermented black bean sauce (Learn how to prepare your own "Fermented Black Bean Sauce")

100 ml water

a little corn flour water for thickening

How to:

1. Coat crabs with a little corn flour, deep fry in hot oil until cooked. Dish and drain.

2. Heat up 2 tbsp oil, saute capsicum, onion and red chilies until fragrant.

3. Add in Fermented Black Bean Sauce, crabs, water and stir-fry at high heat until well mixed.

4. Thicken with corn flour water, stir well and dish up.

Ready to Cook Black Bean Sauce

Content source:
Hawker's Fair... Sauces

Image source:
http://www.asiasociety.org/style-living/food-recipes/recipe/seafood/crab-black-bean-sauce

Chinese Black Bean Sauce

2009-08-12T05:40:00.000-07:00

Ingredients:
5 shallots, peeled and chopped

2 tbsp chopped garlic

1 tbsp chopped ginger

100 g fermented black beans, soaked and chopped.

2 red chilies, chopped

1 stalk spring onion, chopped
100 ml oil

100 ml water

Seasoning:
2 tbsp light soya sauce
2 tbsp oyster sauce
1 tbsp sugar
dash of sesame oil and pepper

Method:
1. Heat up oil, saute chopped shallots, garlic and ginger until fragrant.

2. Add in fermented black beans and stir fry until aromatic.

3. Add in seasoning, red chili, spring onion and water.

4. Mix well and cook at low heat for 3 minutes.

5. Remove from heat.

BLACK BEANS, FERMENTED, 12oz

Content source:
Hawker's Fair... Sauces

Image source:
http://thaifood.about.com/od/quickeasythairecipes/ss/warmfreshrolls_4.htm

Delicious Chinese Recipe : Steamed Spare Ribs in Black Bean Sauce

2009-08-12T04:18:00.000-07:00

Ingredients:

600 g spare ribs, cut into pieces.

1 red chili, diced

3 tbsp fermented Black bean sauce.
(How to Prepare Street Food Style Black Bean Sauce)

2 tbsp water

1 tbsp chopped spring onion

Method:
1. Mix all ingredients and marinate for 2 hours.

2. Steam at high heat for 45 minutes.

3. Sprinkle chopped spring onion on top and serve hot.

(Serves : 4-5)

Ready to Cook Black Bean Sauce

Content source:
Hawker's Fair... Sauces

Image source:
http://www.allaboutsh.com/Food/CAN_C/Steamedpk.html

Chinese Old Recipe : Braised Chicken Claws

2009-08-11T20:09:00.000-07:00

Most westerners don't eat claws :)
But I humbly urge them, please try, "You'll soon become addicted..." :)

Ingredients:
16 chicken claws
6 cloves smoked garlic
4 chilli padi
1500ml water

Spices:
4 star anise
10g cinnamon
6 pcs licorice

Seasonings:
3 tbsp oyster sauce
2 tbsp light soy sauce
3 tbsp dark soy sauce
10g rock sugar
adequate of hua diao wine

How to:
1. Rinse and cut off chicken claws. Rinse chilli padi, chop well.

2. heat up 1500 ml water in pot, add in smoked garlic, chilli padi and spices, braise over low heat for 20 minutes.

3. Add in chicken claws and seasonings.

4. Cook for 1 hour and 20 minutes.

5. Sprinkle with some hua diao wine.

6. Serve The Chinese Kitchen: A Book of Essential Ingredients with Over 200 Easy and Authentic Recipes

Recipe source:
Adam Hee's Wok Dishes of Old

Image source:
http://yewyen.vox.com/library/post/braised-chicken-feet-with-mushrooms.html

A Brief History of Woks

2009-08-10T04:03:00.000-07:00

Wok has been used as favorite cooking utensil for thousands of years throughout Asia. First wok was originated from East Asia China as a fast and efficient way of cooking over wood and charcoal. At that time fuel was scarce and expensive so the invention of Wok to cook faster and efficient was meant to solve this problem.

The first woks were made of hammered iron and formed in conical shapes. They look like inverted straw hats of peasant farmers.

Small amount of food are cooked very quickly and evenly as long as it was stirred all over continuously. Wok was also used to steam by inserting liquid into the wok that was heated and put a bamboo steamer set on top, the basket then could be used for steaming. This was another way of making the most of available fuel, especially when steamers were stacked on top of each other.

Woks started to spread and make their ways across Asia including, Japan, South Asia, and South East Asia. In Japan a wok is called "chukanabe", in Thailand "kata", in India it's called "karahi", in Indonesia "Wadjang" or "Wajan". Filipinos developed wok further into two versions, the large one that's called "Kawa" and the smaller "kawali".

The basic design of woks are still the same. Only the cooking method and ingredients that differ from one region to another.

Mongolians usually use wok to heat milk and making yak butter tea. While the Japanese make tempura using their "chukanabes".

Asians who emigrated to Europe and America also brought their precious woks together with them. They often passed these woks from one generation to the next treating them as precious heritage of the clans. There's a legend that circulated among them that Wok holds the memory of everything that has ever been cooked in it, so these grand old woks, blackened and battered but still efficient, holds the wisdom and cooking skill of the ancestors.

Precious Woks are demanded to be capable of becoming very hot in a very short time and should cool down rapidly when removed from the heat so the food doesn't continue to cook and past the point of perfection. Cast-iron woks are preferred as they are capable to do such tasks. But these woks are very heavy.

When thin carbon steel woks came along, it was welcomed as an alternative. A carbon steel wok is light but durable, it also conducts heat quickly and evenly. It has made its way into the hearts of many asian cooks.

Today woks are essential utensils in kitchens all over the world, there are several types /kinds of wok that can suit your style and needs :

Cast Iron Cast iron woks must be seasoned before using, but they are supreme in durability, conduction of heat and authenticity. The cast iron wok gains heat very fast and cool down rapidly when removed from heat, which is an advantage for many cooking strategies. Food cooked in a cast iron wok will absorb a high level of iron, which is beneficial for most diets.

An iron wok has a natural non-stick surface once it is seasoned. Cast iron is also good for tossing and stirring. You can use warm or hot water in washing the wok so as to avoid the risk of ruining the seasoning of the wok. Thus, the iron wok can become damaged when it drops on the floor.

Carbon Steel Carbon steel woks are good conductors of heat. However, the food may stick on the sides as compared to the others. Most Asian cooks still prefer the carbon steel type because it is inexpensive. It can last a lifetime with proper care and maintenance.

Hammered metal While this is quite pretty, the hammered metal does not improve the cooking capability of your wok at all.

Electric woks are usually rather expensive, yet they do not work well. Often they do not hold very much and are inefficient. The nonstick surfaces of electric woks will usually peel if you can get the heat as high as it really should be for good Asian cooking. Many electric woks do not heat that hot as a way to protect that non-stick surface coating. A well-seasoned wok will not be difficult to clean anyway, so nonstick surfaces are not needed.

Aluminum woks get hot enough, but they get hot all over, making it difficult to use. Most chefs like to use the upper sides of the wok as places to let food that is already cooked rest while quickly cooking the uncooked food on the bottom of the bowl of the wok. Aluminum woks take away that cooking strategy since everything continues cooking at a high heat no matter what part of the wok surface you move it. Aluminum woks do have the advantage of being light-weight, which is an advantage for those with arthritis or poor strength.

Flat-bottomed The flat-bottomed wok is best for electric stove ranges. It has the distinct disadvantage of requiring more cooking oil to cover the food adequately, but has the advantage of sitting nicely on your electric range ring without a ring.

Wooden-handled woks are nice because they are easier to grip (always use oven mitts if using a wok with metal handles), but beware that wooden handles can catch fire.

Wok Works

Learn to become the Stir Fry Cooking Expert

References:
Wok Works : The Complete Book of Stir-Fry Cooking
http://www.life123.com/food/cooking-asian-food/wok/different-types-of-woks.shtml
http://ezinearticles.com/?How-to-Choose-the-Right-Type-of-Wok&id=1557704

Images sources:
http://www.jayjun.com/2007/10/24/tastebuds-in-penang-char-kway-teow/
http://www.williams-sonoma.com/products/sku6029151/index.cfm

Penang Fried Kwetiaw ( Penang Char Koay Teow)

2009-08-03T04:10:00.000-07:00

Fried / Char Kway Teow is a very common dish and very popular among Chinese immigrants

especially those who live in Malaysia, Singapore and even Pontianak.

Many versions of Fried Kwetiaw have been developed by creative Chinese immigrants across South East Asia.

One of the most famous Char Kwetiau dishes is Penang Char Kway Teow originated from Pulau Pinang Island northwest of Malaysia. I've recently traveled from this island and became so obsessed by the dish.

Let me share a little about my experience in Penang. The island itself is very beautiful and charming, many old town houses and the beach (Batu Feringgih) is very exotic. I also had a chance enjoying a magnificent view of the town from the top of Penang Hill. It felt like a view from heaven.

Ok, let's go to kitchen and start preparing the legendary dish of Authentic Penang Char Kwai Teow...

Ingredients:

1 lb fresh flat rice noodles (Kway teow / koay teow noodles) or dried flat noodles.
1/2 lb lard, finely diced (substitute : 4 tbsp peanut oil).
3 tbsp garlic, peeled, finely chopped.
1/2 lb medium-sized shrimp, shelled, de-veined, tails left intact if you wish.
1/2 lb squid, cleaned, cut into inch squares or thick rings.
1/2 cup fresh cookies, shelled (Substitute : extra shrimp or squid).
1 Lap cheong (chinese pork sausage), cut diagonally into thin slices.
2 to 3 eggs (preferably duck eggs)
4 cups fresh bean sprouts.
1/2 cup fresh chives, cut into 1 1/2 inch lengths.
2 tbsp thick, dark soy sauce
3 tbsp light soy sauce.
salt and white pepper.
2 tbsp water.

Ingredients for pan-roasted Chilli Paste:

3 tbsp lard (Substitute : vegetable or peanut oil)
2 tbsp garlic, peeled, finely chopped.
1 tbsp belacan ( aka dried shrimp paste, terasi)
1 tbsp sugar
1 1/2 cup chili paste
salt and white pepper

How to Prepare pan-roasted Chilli Paste:

1. Heat wok, add lard or oil, belacan (dried shrimp paste), still fry until belacan is quite roasted.

2. Add garlic, continue to stir fry until light golden brown.

3. Add chili paste and bring to a rapid boil.

4. Add sugar, salt, and white pepper to taste.

5. Reduce heat to a gentle simmer, keep stirring 15-25 minutes until the chili sauce reduces, oil starts to separate, and color of the chili paste changes to a dark, reddish brown. But be careful not to burn.

6. Immediately pour the pan-roasted chili paste into a small bowl and set aside. Use to your taste of hotness (spiciness)

7. Store any extra in an airtight container in the fridge.

How to Stir Fry the Char Kwe Tiau:

1. In a small bowl, mix the thick, dark soy sauce, light soy sauce with 2 tbsp water. This is your flavoring soy sauce mixture.

2. Heat wok on high, add lard cubes, stir fry and allow lard to melt to mostly oil.

3. Remove lard oil into a small bowl.

4. Heat wok, preferably a cast iron wok to smoking hot, add 4 tbsp of the lard oil (or peanut oil), stir fry garlic for a few seconds, add lap cheong (Chinese pork sausages). Stir fry the lap cheong for about a minute.

5. Toss in fresh shrimp and squid, continue to stir fry until color has just turned opaque. Do not overcook.

6. Add noodels, sprinkle 3 to 4 tbsp of the soy sauce mixture all over the noodles, and salt and white pepper to taste.

7. Gently stir fry for 3 to 5 minutes.

8. Make a circular empty space in the middle of the wok, using your ladde to push the noodles up and all around the outer edges of the wok.

9. Add 1-2 tsp lard or peanut oil, break to 2 or 3 eggs. Add a pinch of salt to the eggs.

10. Roughly scramble the eggs, when it's done, push the eggs aside. Add the fresh cockles, stir fry a few seconds. Then fold the noodles over and add 3 tbsp of the pan-roasted chili paste (or more according to your flavor).

11. Stir fry gently, allow noodles to get slightly fried in the hot wok, 5-8 minutes.

12. Finally add chives and bean sprouts, fold the noodles over, and give it one good last stir fry to mix well with the noodles.

13. Turn off heat, say goodbye to the wok and dish into individual serving plates.

14. Add a dash of white pepper and serve hot immediately.

A little advice from the Chef: The bean sprouts should be nice and crunchy when the Penang Char Kway Tiau is served. Therefore, it's very important to add the bean sprouts at the very last minute - as the bean sprouts will continue to cook and wilt after removal from heat. For an authentic taste of Pulau Pinang Char Kway Teow. You have to maintain a very hot wok, preferably an cast-iron wok. Also it's best to divide the ingredients and stir fry the noodles in smaller or individual servings.

KOKITA BELACAN CHILI RELISH-Sambal Terasi, 8.8 oz jar (PACK OF 4)
(Notice that this Belacan Paste is already mixed with Chili)

Recipe source:
http://www.malaysianfood.net/recipes/recipecharkwayteow.htm

Hainam Hainanese Chicken Rice (Hainam Qi Fan)

2009-07-03T22:57:00.000-07:00

A local specialty originated from the island of Hainan off the coast of China.

Today Hainanese Chicken Rice (Hainam qi fan) is often associated with Singaporean and Malaysian cuisine. It's also a common dish in Thailand and in Hainan, China itself.

Originally, Hainam chicken rice is made from Wengcheng chicken. It's a bony fowl with very little flesh served with rice thick with oil and ground green chilli dip. They also used pork and chicken bone stock.

It's most likely that Hainanese immigrants in the region of Singapore and Malaysia developed further the recipe by gaining local influences from other local Chinese ethnic groups such as Cantonese. The Cantonese added lime to the chilli sauce and pick the young and tender chicken as the main ingredient.

Ingredients:

Chicken:
1 whole chicken, about 3 pounds
1 teaspoon salt
2 cloves garlic, peeled
4 slices fresh ginger, peeled
4 scallions, trimmed
about 12 cups water
2 tablespoons sesame oil
sliced tomatoes (garnish)
sliced cucumbers (garnish)
cilantro sprigs (garnish)

Chicken Rice:
2 cups long-grain rice
2 tablespoons peanut oil
5 shallots, peeled and minced
5 cloves garlic, minced
3-1/2 cups reserved stock from cooking Hainanese chicken
1/2 teaspoon salt

How to:

1. Wash chicken and remove excess fat.

2. Rub the inside of the cavity with salt.
3. Smash garlic and ginger slightly with the flat of a knife.

4. Tie scallions into a knot.

5. Place garlic, ginger, and scallions inside the chicken cavity.

6. Bring the water to a boil in a pot large enough to hold the chicken.

7. Add the chicken, breast-side down. Simmer, covered, 30-40 minutes, turning chicken halfway through the cooking process, until chicken tests done (juices from thigh should run clear when pricked with a fork).

8. Carefully remove chicken, draining liquid from body cavity back into the pot. Reserve the stock to make chicken rice. Plunge the chicken into ice water for 5 minutes to stop the cooking process and tighten the skin. Drain, rub with sesame oil, and let cool to room temperature.

9. To serve, chop chicken into bite-size pieces (the Chinese do this bone and all) and arrange on a platter. Garnish with sliced tomatoes, cucumbers, and cilantro sprigs.

10. To make the chicken rice, wash the rice and drain in a colander. Let stand 1/2 hour to dry.

11. Heat oil in a wok. Add the shallots and garlic. Stir-fry until fragrant. Add rice grains and stir-fry 3-4 minutes, until glossy and fragrant.

12. Transfer to a saucepan.

13. Add the chicken broth and salt.

14. Bring to a boil over high heat and boil until the liquid level evaporates to the level of the rice and steam holes appear.

15. Turn heat to low.

16. Cover and simmer 40 minutes. Serve with Hainanese chicken.

17. Serve with Chile Sauce

Lonely Planet Malaysia, Singapore & Brunei

Image source:
http://www.thefoodpornographer.com/?p=1254

Recipe source:
http://chinesefood.about.com/od/poultryreceo/r/hainanchicken.htm

Reference:
http://infopedia.nl.sg/articles/SIP_910_2005-01-11.html
http://en.wikipedia.org/wiki/Hainanese_chicken_rice

Chinese Recipe Sea Moss and Mushroom Soup

2009-06-13T21:40:00.000-07:00

Ingredients:
1 oz sea moss (often called fat-choy, faat choy, hair moss / black moss / hair weed)
3 oz straw mushroom
3 oz dried beancurd sticks
3 oz lotus roots
3 oz vegetables
2 slices ginger

Seasoning:
1/2 tsp salt
1/4 tsp sugar
2 tsp light soy sauce
dash of sesame oil
dash of pepper

Method:
1. Soak and wash sea moss.

2. Wash straw mushroom.

3. Drain both well.

4. Soak and section dried beancurd sticks.

5. Wash and shred lotus roots.

6. Wash and section vegetable.

7. Heat 1/2 tbsp oil.

8. Saute ginger.

9. Add suitable amount of water and bring to a boil.

10. Put in dried beancurd sticks.

11. Parboil for 5 minutes.

12. Add sea moss, straw mushroom, lotus roots and vegetable.

13. Bring to a boil.

14. Stir in seasoning.

15. Serve hot.

Eden Lotus Root Dried, Sliced, 4-Ounce Packages (Pack of 2)

Image & recipe reference:
Nutritious Soup

Traditional Chinese Pork with Ba Wong Fa Soup

2009-06-13T21:18:00.000-07:00

If you have trouble looking for Ba Wong Fa, you can find it at your local China Town traditional herbal shop.

Ingredients:
1 1/3 Ba Wong Fa
1 lb shin pork
4 preserved dates
1 tbsp sweet and bitter almonds

Seasoning:
salt

Method:
1. Soak Ba wong fa for 30 minutes.

2. Wash and drain.

3. Wash and blanch pork in boiling water for a while, rinse.

4. Wash sweet and bitter almonds, preserved dates.

5. Boil suitable amount of water.

6. Put in all ingredients and bring to a boil.

7. Parboil for 20 minutes.

8. Then boil over medium heat for 2 hours.

9. Add seasoning.

10. Serve hot.

Reference:

Nutritious Soup

Medium Chinese Clay Pot (2 qt) - Sold by: The Wok Shop

Chinese Cuisine Fried Shrimp Chicken Balls

2009-06-13T03:58:00.000-07:00

Ingredients:
10 oz shrimps (shells removed)
4 oz chicken breast meat
2 slices bread
3 tbsp bamboo shoot
1 egg
1 stalk lettuce
cornflour

Seasoning:
3/4 tsp salt
1/2 tsp sugar
2 tsp cornflour
1 egg white
dash of sesame oil
dash of pepper

Method:
1. Clean shrimps with salt, drain. Mash with back of chopper to form shrimp paste.

2. Wash, wipe dry and cut chicken breast meat into cubes.

3. Press with back of chopper.

4. Dice bamboo shoot and bread.

5. Beat egg.

6. Wash and tear lettuce into pieces, place on plate.

7. Put shrimp, chicken meat and bamboo shoot in a big bowl.

8. Add seasoning.

9. Stir in one direction form into balls.

10. Then deep fry over mild heat until golden brown.

11. Dish up on lettuce.

12. Serve with worcester sauce or tomato ketchup.

Shun Classic 7-3/4-Inch Chinese Chef's Knife

Chinese Recipe Shredded Chicken in Sesame Chilli Paste

2009-06-13T03:30:00.000-07:00

Ingredients:
1/2 Chicken (about 1 1/2 lb)
3 oz stalks of Pickled Vegetables
1 Green pepper
1 Red Chilli
a sprig of Parsley

Seasoning:
1 tsp Ginger Sauce
1 tsp Wine
1/2 tsp salt

Sauce:
2 tbsp Sesame paste
1/2 tbsp Chilli paste
1/2 tsp Salt
1/2 tsp crushed Garlic
1 tsp Sugar
1 tbsp White Vinegar
1/2 tsp Light Soy
1/2 tsp Sesame Oil
1 tbsp cold boiled Water

Method:
1. Wash and pat dry chicken. Marinate with seasoning for 10 minutes. Then steam for 10 minutes.

2. Turn over and steam for another 10 minutes. Discard steamed sauce.

3. Set aside chicken to cool and tear into thin stripes.

4. Wash green pepper and red chilli. Seed and thinly shred.

5. Rinse in hot water for a while, drain.

6. Soak pickled vegetables. Squeeze out excess water and thinly shred.

7. Fry in a dried wok together with 1/2 tsp sugar.

8. Dish up.

9. Arrange all ingredients on plate.

10. Sprinkle with parsley.

11. Mix sauce ingredients and pour on top.

12. Serve

Pearl River Bridge Superior Light Soy Sauce, 16.9-Ounce Bottle (Pack of 2)

Reference:
New Family Recipes for Dinner Party

Chinese Chicken Soup with Cordyceps

2009-06-07T11:32:00.000-07:00

Cordyceps is considered a type of fungi that lives as parasite on insects. Cordyceps usually lives on the bodies of caterpillars. Instead of its bad label as a Parasite, Cordyceps is well known in Chinese medicine for its amazing healing properties.

In traditional Chinese medicine, Cordyceps is valued for its activity in restoring energy, promoting longevity, and improving quality of life.

Cordyceps enhances physical performance by strengthening the lungs. It also helps to overcome general weakness and fatigue. Cordycep serves as tonic for physical stamina, mental energy, sexual vigor, longevity.

Cordyceps also helps to maintain and protect respiratory, circulatory, liver, kidneys, and sex organs. Cordyceps aids the creation of anti-oxidants in the body.

Now, let's prepare the dish...

Steam the soup using a soup bowl or a double-boiler.

If using a double-boiler, depending on the size of the double boiler, you may have to reduce the amount of ingredients stated.

Ingredients:

1 chicken thigh
6 red dates
7 chinese wolfberries 1000ml water
5 cordyceps

How to:

1. Cut chicken thigh into pieces. Parboil for 2 minutes. Wash and trim excess fats

2. Rinse the cordyceps, chinese wolfberries and red dates

3. Place the chicken pieces into a large soup bowl together with the cordyceps, chinese wolfberries and red dates

4. Add the water

5. Cover soup bowl with clingwrap

6. Steam for 1.5 hours

7. Add salt to taste before serving

References:
http://www.wikipedia.com
http://www.drweil.com/drw/u/id/REM00021

Image source:
http://theswallownest.com

Chinese Baked Honey Chicken Wings

2009-06-07T10:38:00.000-07:00

Ingredients:
2 pounds chicken wing drumettes
1/2 cup sugar
1/2 cup soy sauce
1/2 cup oil
1/4 cup honey
2 tbsp sweet ketchup
1/4 cup Chinese wine or sherry
1 Clove garlic -- minced
1 tbsp ground ginger

Directions:

Combine sugar, soy sauce, oil, honey, sherry / Chinese wine, sweet ketchup, garlic and ginger in a large zipper lock bag.
Add chicken to bag, seal and shake bag to coat wings. Let wings marinate for 3-4 hours or overnight.
Arrange wings in a baking dish. Bake at 350F for 30 minutes, basting as needed with marinade.

Sherry Vinegar. La Masia

Recipe references:
http://www.chinesefood-recipes.com/chinese_poultry_recipes/honey_chicken_wing_recipe.php
http://www.cdkitchen.com/recipes/recs/80/Baked_Chinese_Chicken_Wings5963.shtml

Image source:
http://www.theeveninginn.com/uploads/recipes/recipe30/main.jpg

Chinese Style Winter Melon, Pearl Barley, and Quail Soup

2009-05-23T05:21:00.000-07:00

Ingredients:
2 lb winter melon
3 oz pearl barley
4 quails
1/4 dried tangerine peel

Seasoning:
salt

Method:
1. Wash, seed and cut winter melon into large pieces. Wash barley.

2. Remove feather and entrails from quails. Wash and blanch in boiling water for a while, dish up. Rinse.

3. Soak and clean dried tangerine peel.

4. Boil suitable amount of water together with dried tangerine peel.

5. Put in quails and boil for 30 minutes.

6. Add winter melon and pearl barley.

7. Boil for another 1 1/2 hours.

8. Stir in seasoning.

9. Serve hot.

Image & Recipe Reference:
Nutritious Soup

Chinese Pork Cooked with Kelp and Tangle

2009-05-23T04:26:00.000-07:00

Ingredients:
3 oz kelp
3 oz tangle
1 1/3 oz rehmanniae
3 oz mung bean
1 1/3 lb pork from knuckles

Seasoning:
salt

Method:
1. Soak kelp and tangle for 2 hours, remove and wash. Clean rehmanniae and mung bean, set aside.

2. Remove bristle from pork, wash and clean.

3. Add kelp, tangle, rehmanniae and mung bean in a pot.

4. Pour in suitable amount of water and boil for 1 hour.

5. Put in pork.

6. Boil for another 2 hours.

7. Stir in seasoning.

8. Serve.

Don't know where to buy Rehmanniae ?, Here it is...

Rehmanniae Root Extract 1oz

Mung Beans, 1 lb.

Image and Recipe Reference:
Nutritious Soup

Chicken with Mushroom and Ham Soup

2009-05-23T01:33:00.000-07:00

The dish is for Chinese Soup Lovers. It's a pretty easy dish to prepare.

Ingredients:
1 chicken (about 2 2/3 lb)
1 1/3 oz mushroom
3 oz Yunnan ham
1 1/3 oz conpoy
3 slices ginger

Seasoning:
salt

Method:
1. Wash and blanch chicken in boiling water for 5 minutes. Remove and rinse.

2. Wash and shred ham.

3. Soak and trim mushroom. Wash and soak conpoy in warm water for 1 hour.

4. Boil suitable amount of water. Put in all ingredients and bring to a boil.

5. Then simmer over low heat for 3 hours.

6. Stir in seasoning.

7. Serve hot.

Chinese Cooking for Dummies By Martin Yan

Image & Recipe Reference:
Nutritious Soup

Buddha Jumps Over the Wall

2009-05-16T03:52:00.000-07:00

Buddha Jump Over Wall ( Fat Tiu Cheung or Fo Tiao Qiang or Fo Tiau Jiang ) is considered one of the most luxurious dish in China. It's a quite complex dish and usually takes two days to accomplish. The dish is also widely know as "Consummation of Happiness and Longetivity

It was first created by eminent Juchunyuan Restaurant of Fuzhou during the region of Tongzhi in the Qing Dynasty.

You might be wondering why is it called "Buddha jumps over the wall ? " or perhaps you're asking yourself are there any historical evidence that Buddha himself really jumped over the wall ?

Well... the story of Buddha jumped over the wall goes like this,

One day a Fuzhou scholar went picnicking with friends. He had placed all the ingredients with him in a jar and was heated over a charcoal flame. The aroma and lovely smell spread all the way to a nearby temple and was so inviting the monks who eventually could not resist and jumped over the wall to partake in this hearty dish.

Btw, the dish below doesn't involve ginseng, sea cucumber, and taro in the conspiracy.

Now prepare yourself for a war in your own kitchen, it takes diligence and persistent will to accomplish this Glorious Dish...

Ingredients: Serves 12

First Day

¼ lb shark's fin
2 tablespoons white vinegar
3 scallions, white parts only
¼ cup Shao-Hsing wine or dry sherry
1 cup Superior Stock
One ½-inch-thick slice fresh ginger, lightly smashed
2 oz peanut oil or lard
4 whole abalone
1 cup Superior Stock
2 tablespoons Shao-Hsing wine or dry sherry
4 dry scallops, each 1 inch in diameter
2 tablespoons Shao-Hsing wine or dry sherry, for scallops
12 quail eggs
3 small fresh bamboo shoots (1½ lbs)
1 quart cold water, for bamboo shoots
One 4-lb chicken
¼ cup salt
One 4-lb duck
¼ cup salt
1½ lbs pork feet (3 halves), each half cut into 4 pieces by butcher
2 lbs lamb fillet
2½ lbs pork (fresh ham)
1 lb Smithfield ham
2 quarts cold water, for Smithfield ham
12 Chinese black mushrooms

Second Day

3½ cups peanut oil
2½ lbs Chinese turnips, peeled, both ends discarded, cut into 4 pieces lengthwise, then into
1-inch pieces
1 lb carrots (3 large), peeled, cut into 1-inch sections
Four 3-inch-long cinnamon sticks
4 pieces eight-star anise
6 scallions, trimmed and cut into thirds
5 cups Shao-Hsing wine or dry sherry
7 cups Chicken Stock
6 ozs rock sugar (rock candy)
½ cup plus 3 tablespoons double dark soy sauce, regular dark soy sauce, or mushroom soy sauce
1 cup Superior Stock or Chicken Stock
4 bamboo leaves, soaked in hot water for 20 minutes, until softened, and washed
1 large lotus leaf, soaked in hot water for 20 minutes until softened, washed, and dried

How to:

First Day

1. To prepare the shark's fin, the night before, soak the fins in a bowl of water with the white vinegar for at least 4-6 hours, rinse, and drain.

2. Place the soaked shark's fins in a steamproof dish with the stock, wine, lard, ginger and scallions and steam for 30 minutes. Turn off the heat, discard the ginger and scallions, strain off and discard the liquid, and reserve overnight, refrigerated.

3. To prepare the abalone, the night before (at the same time you soak the shark's fins), wash the abalone, place in a pot with 3 quarts water, bring to a boil over medium heat, lower the heat, and simmer for 10 minutes.

4. Turn off the heat and allow to rest in the liquid in the pot overnight. Place the abalone in a steamproof dish with the stock and wine and steam for 1½ to 2 hours, until softened.

5. Discard the liquid and reserve the abalone overnight, refrigerated.

6. To prepare the scallops, place the scallops and wine in a steamproof dish and steam for 20 minutes, until softened.

7. Turn off the heat, discard the liquid, and reserve the scallops overnight, refrigerated.

8. To prepare the quail eggs, cook them in boiling water for about 7 minutes, until hard-boiled.

9. Remove from the pot and cool. Shell and reserve overnight, refrigerated.

10. Remove from the refrigerator and allow to come to room temperature on Day 2.

11. To prepare the bamboo shoots, remove all outer husks down to the tender, cream-white core.

12. Place the whole shoots in a pot with the water, cover, and bring to a boil over high heat. If very tender, simmer for 7 minutes; if a bit tough, simmer for 20 minutes.

13. Turn off the heat, run cold water into the pot, and drain. Allow to cool, cut each shoot lengthwise into 4 pieces, and reserve overnight, refrigerated.

14. To prepare the chicken, wash and remove the fat and membranes. Rinse under cold running water and drain.

15. Sprinkle the outside with the salt and rub in well. Rinse, drain, and dry. Cut the chicken into 12 pieces and reserve overnight, refrigerated.

16. To prepare the duck, prepare precisely as the chicken in the preceding step.

17. To prepare the pork feet, cut up the pork feet, if necessary, and reserve overnight, refrigerated.

18. To prepare the lamb and pork, cut the lamb into 12 equal pieces and reserve refrigerated, overnight. Cut the pork into 12 equal pieces and reserve refrigerated, overnight.

19. To prepare the Smithfield ham, place the ham and the water in a pot, cover, and bring to a boil over medium heat. Lower the heat to medium and simmer for 30 minutes.

20. Turn off the heat, allow to rest in the liquid, and return to room temperature. Remove, discard the liquid, cut into 12 equal pieces, and reserve, refrigerated, overnight.

21. To prepare the mushrooms, soak the mushrooms in hot water for 30 minutes, until softened. Wash, drain, remove the stems, and reserve overnight, refrigerated.

Second Day

1. Heat a wok over high heat for 1 minute. Add the peanut oil and heat to 350°F. Place the turnips in a Chinese strainer and lower into the oil.

2. Blanch for 2 minutes, remove, drain over a bowl, and reserve. Bring the oil back to 350°F, blanch the carrots and bamboo shoots similarly for 3 minutes, remove and drain, and reserve.

3. Bring the oil again to 350°F, add the quail eggs to the wok, and deep-fry for 2 minutes or until the eggs brown lightly. Remove, strain, and reserve.

4. Remove all but 2 tablespoons of the oil from the wok and set aside. Heat the wok over high heat for 20 seconds. When a wisp of white smoke appears, add 2 cinnamon sticks, 2 pieces of star anise, and half the scallions.

5. Stir-fry until the fragrance is released, about 1 minute. Add the reserved chicken and duck, stir, and cook for 5 minutes. Turn off the heat, remove the entire contents of the wok to a bowl, and reserve.

6. Wash the wok and spatula. Heat the wok over high heat for 1 minute. Add the 3 tablespoons of the reserved peanut oil and coat the wok with it using a spatula.

7. When a wisp of white smoke appears, add the remaining cinnamon, anise, and scallions and stir for 1 minute. Add the pork feet, lamb, and pork and cook, stirring, for 5 minutes. Turn off the heat.

8. Place the contents of the wok into a large pot. Add the wine, chicken stock, and rock sugar and stir. Cover and bring to a boil over medium heat. Add ½ cup of the soy sauce and stir well. Lower the heat and simmer for 30 minutes.

9. Raise the heat to high, add the reserved chicken and duck and the contents of the bowl, and simmer for 15 minutes. Turn off the heat. Allow all the contents of the pot to rest in the liquid for 10 minutes.

10. Empty the contents into a bowl, including the cooking liquid, discard the scallions, and allow to cool sufficiently to handle.

11. While all the meats are cooking, place the reserved blanched turnips, carrots, and bamboo shoots in a wok. Add the superior stock.

12. Raise the heat to high, mix well, stirring, and bring to a boil. Add the remaining 3 tablespoons soy sauce and stir. Lower the heat and simmer for 5 minutes. Turn off the heat, strain, and reserve.

13. Reserve the liquid for another use.

14. Wrap the reserved shark's fin, abalone, scallops, and Smithfield ham in cheesecloth. Sew or tie to close.

14. For this final step, a large pot, about 3-gallon capacity, should be used. Pour 2 cups of reserved cooking liquid from the bowl into the pot.

15. Place a rack on the bottom and cover with bamboo leaves trimmed to fit the shape of the rack. Begin layering the ingredients.

16. Place the pork feet in a single layer on the bamboo leaf-lined rack. Place a single layer of lamb atop the pork feet. Place a single layer of chicken atop the lamb. Place a single layer of duck atop the chicken.

17. Place a single layer of pork atop the duck. Place the cheesecloth bundle atop the pork. Ladle 1 quart of cooking liquid over the layers. Place the mushrooms over the bundle. Layer the turnips, carrots, and bamboo shoots over the mushrooms.

15. Pour the remaining liquid, including the spices, over the top. Lay the lotus leaf over the top of the pot. Place the pot cover on the leaf to seal the pot.

16. Over low heat, allow the contents of the pot to simmer for 1¼ to 1½ hours. Turn off the heat and allow the pot to rest for 10 minutes. Remove all the foods from the pot to a large heated serving platter. Garnish the platter with the quail eggs.

17. Place the liquid, now a rich broth, in a heated tureen. Remove the cheesecloth bundle to another heated plate, discard the cheesecloth, remove the contents, slice the abalone thinly and arrange it with the other ingredients as an accompaniment.

18. Serve in the Chinese manner; the meats and vegetables together, with some of the broth poured over them, the rest of the broth divided into bowls to drink.

Pheww.... That's gorgeous isn't it ? :)

Recipe source:
http://www.asianfreerecipes.com/asian-recipes/china/Buddha-Jumps-Over-Wall.php

Reference :
http://bigboyskitchen.blogspot.com/2007/10/buddha-jumps-over-wall.html

Chinese Stir Fried Hokkien / Hokkian Noodles / Mee / Mein

2009-05-16T03:25:00.000-07:00

Hokkian / Hokkien is a province located on the southeast coast of China. The province is also called Fujian. The name Fujian comes from the combination of Fuzhou and Jian'ou, two cities in Fujian. The name was coined during the Tang Dynasty.

Fujian cuisine emphasize on the usage of seafood. It's one of eight great traditions of Chinese cuisine. Hokkien / Fujian cuisine was developed from the combination of Fuzhou and Min Nan cuisines.

The most prestigious dish from Hokkien Province is Fotiaoqiang ("Buddha jumps over the wall"), It's actually a complex dish making use of many ingredients, including abalone, sea cucumber, shark fin, and Shaoxing wine (a form of "Chinese alcoholic beverage").

Ingredients

600 g hokkien noodles
2 eggs, beaten
2 tablespoons grated fresh ginger
4 cloves garlic, crushed
4 small fresh red chilies, seeded,sliced
1 tablespoon water
60 ml vegetable oil
80 ml sweet soy sauce
2 teaspoons sugar
4 green onions, sliced
200 g red capsicums, seeded,sliced
150 g green capsicum, seeded,sliced
100 g shredded Chinese cabbage
400 g Chinese barbecue pork, sliced
60 ml oyster sauce

Directions

1. Rinse noodles under hot water; drain.

2. Transfer to a large bowl, separate with a fork (being careful not to break them).

3. Heat a large oiled non-stick pan; pour in half the combined eggs and water.

4. Swirl pan to make a thin omelette; cook until just set.

5. Transfer omelette to board, roll tightly, cut into thin strips.

6. Repeat with remaining egg mixture.

7. Heat 1 tablespoon of the oil in a wok or large pan

8. Stir-fry ginger, garlic, chilli and sugar until fragrant.

9. Add vegetables; stir-fry until cabbage is just wilted.

10. Remove vegetables from pan.

11. Heat remaining oil in same pan; stir-fry noodles 2 minutes.

12. Add vegetables, pork and combined sauces; stir-fry until heated through.

13. Serve sprinklered with omelette strips.

Don't know where to find Hokkien / Hokkian / Fujian Mee (Noodles) ? Here it is...

Ka-Me Stir Fry Hokkien Noodles, 14.2-Ounce Units (Pack of 6)

Recipe source:
http://www.recipezaar.com/Hokkien-Mee-96159

Reference:
http://en.wikipedia.org/wiki/Fujian

Image source:
http://aww.ninemsn.com.au/article.aspx?id=786600

Chinese Stir Fried Rice

2009-05-16T02:27:00.000-07:00

The secret of Delicious and successful Stir Fried Rice is the rice itself. In the past, Chinese people used overnight left over rice. They don't want to waste the rice but it can't be served directly because the rice has become cold and harder. So, they found a way to overcome this by re-cook the rice using Stir Frying technique and eventually produced a very famous dish.

So in order to present a Delicious Stir Fried rice, you should cook the rice ahead and then allow it to cool completely.

Ingredients:
Rice
Shrimps
Mushrooms
Peas
Onions
Bacon
Eggs
Spring onions
Soy sauce

How to:

1. Warm the lidded frying pan over a medium heat, then add the oil and the onions and let them cook for 3-4 minutes, until lightly tinged brown.

2. Next stir in the rice – there's no need to wash it – and turn the grains over in the pan so they become lightly coated and glistening with oil.

3. Then add 16 fl oz (450 ml) of boiling water and the salt, stir once only, then cover with the lid. Turn the heat to its very lowest setting and let the rice cook gently for exactly 15 minutes.

4. Don't remove the lid and don't stir the rice during cooking, because this is what will break the grains and release their starch, which makes the rice sticky.

5. After 15 minutes, tilt the pan to check that no liquid is left; if there is, pop it back on the heat for another minute.

6. When there is no water left in the pan, take the pan off the heat, remove the lid and cover with a clean tea cloth for 5-10 minutes then allow to cool completely before using.

7. Put the shrimps and mushrooms in a small bowl, pour over 16 fl oz (450 ml) of boiling water and leave them to soak for 30 minutes.

8. Then squeeze the liquid from them, discard the mushroom stalks and slice them finely. Then heat half the oil in a wok or pan and, when it's really hot, quickly fry the onions and bacon for 3 minutes, moving them around in the pan until the bacon is crispy.

9. Then add the shrimps, peas and mushrooms and stir-fry these for about 1 minute. Now add the remaining oil to the pan and, when it's smoking hot, add the rice and stir-fry, this time for about 30 seconds.

10. Now spread the ingredients out in the pan and pour in the beaten eggs. It won't look very good now, but keep on stir-frying, turning the mixture over, and the eggs will soon cook into little shreds that mingle with the other ingredients.

11. Finally, add the spring onions and soy sauce, give it one more good stir and serve.

Recipe source:
"How to Cook", Book One at http://www.deliaonline.com/recipes/chinese-stir-fried-rice,1140,RC.html

Image source:
http://www.chinese-food-info.com/UserFiles/Image/3_fried_rice.jpg

Chinese Beijing's Famous Peking Duck

2009-05-16T00:52:00.000-07:00

It's Beijing's most famous dish, The pride of Beijing citizens. Traditionally Peking duck is served together with Mandarin pancakes and green onions for brushing on the hoisin sauce.

Ingredients
1 whole duck
2 litres boiling water,
2 tbsp dark Soy sauce
5 tbsp clear Honey
2 tbsp brown sugar
4 tbsp Chinese five spice

For the sauce 6 tbsp water,
2 tbsp Sesame oil
6 tbsp caster sugar
6 tbsp hoi sin sauce
1 tbsp dark Soy sauce
1 tbsp cornflour

For the pancakes
8 pancakes, ready-made
1/2 Cucumber, shredded
4 Spring onions, shredded

Method
1. Place the duck on a rack over a deep roasting tin. Pour over the hot water and leave on one side until the water has all drained away from the bird.

2. Discard the water and leave the duck exposed to air until it's really dry to the touch. If you don't live in a windy place, you can use the help of blowing fan to help the duck dry quicker.

3. Mix the honey, soy sauce, five spice powder and brown sugar together. Using a pastry brush, brush this sauce over the duck, inside and out.

4. Leave the bird to dry once more. There should now be a thin glaze all over the bird. Give the duck another coat of sauce and leave to dry once more. Keep repeating the process until all sauce has been used up.

4. Preheat the oven to 200C/gas 6. Roast the duck for 30 minutes before turning it over and cooking for another half hour, until the skin has crispened. Remove from the oven and leave to cool for about 15 minutes. Joint the duck and slice its meat off the bone.

5. While duck's roasting, make the sauce. Warm a wok over a moderate heat , and add the sesame oil, hoi sin sauce, caster sugar, water, soy sauce, and the cornflour and water mixture. Bring to a simmer, stirring, and cook down until the sauce has thickened. Leave to cool.

6. Warm the pancakes in a bamboo steamer for about 4 minutes. Spread a teaspoon or so of sauce over each pancake and scatter with a little of the spring onions and shredded cucumber. Top with a generous helping of sliced duck meat. Roll up the pancakes into a cigar shape and serve.

If you don't know where to find Hoisin Sauce at your local market, you can buy them from Amazon Store, It offers many brands of Hoisin sauce, the price varies beginning from $4...

Here's The Place to Find Chinese Hoisin / Hoi sin Sauce

Here's the video of How to Make your own Mandarin / Chinese Pancakes:

Starters & Appetizers: How To Make Chinese Pancakes

Recipe source:
By Ching He-Huang at http://uktv.co.uk/food/recipe/aid/517019/sr/4

Image source:
http://goodiesfirst.typepad.com/photos/uncategorized/2007/09/30/peking_duck_house_spread.jpg

Mongolian Black Pepper Beef

2009-05-15T23:13:00.000-07:00

Ingredients:
Meat marinade: 1 lb steak sliced in 1/4 inch slices
1 egg beaten
1 Tbsp flour
2 tsp peanut oil
1 Tbsp rice wine
1/2 tsp salt (omit if rice wine has salt added)
1 tsp black pepper

Sauce mixture: 6 Tbsp soy sauce
2 Tbsp sugar
1.5 Tbsp sesame oil
2 Tbsp rice wine
2 tsp rice vinegar
1 Tbsp bean sauce (garlic, hot, or sweet)
1 Tbsp dried chili pepper, crushed
5 clove garlic, minced

4 to 6 dried chili peppers
12 large green onions, cut into 1-inch lengths
1 large yellow or white onion (optional)
1 Tbsp cornstarch mixed with 2 Tbsp water
1/8-1/4 cup peanut oil

1. Mix meat with meat marinade (except the egg and flour) set aside. Add the beaten egg and flour and mix just befor ready to begin cookinig.

2. Combine sauce ingredients separately (for best flavor - let the combined sauce ingedients sit for an hour before using).

3. Heat wok and add oil. When wok is hot Add the dried chili peppers. Cook stirring constantly for 30 seconds, then add steak and marinade (which you just mixed with the egg and flour). Do not add the sauce mixture.

4. Cook stirring constantly until the steak is cooked, then pour in sauce mixture and let it reduce for 2 minutes over high heat, still mixing. To thicken the sauce add the cornstarch/water mixture and cook until the sauce is of the right consistency. Optionally add the yellow or white onion, cook a minute longer.

5. Add green onions and to make it greener you can optionally add some green vegetables. Continue to stir fry for two minutes longer.

6. Serve over rice, or puffed (deep fried) bean threads.

Recipe source:
By Clifford Neuman at http://cooking.bcneuman.com/recipes/neuman-mbeef.html

Image source:
http://www.thechopstickhouse.com/yahoo_site_admin/assets/images/DSC00214.1795942_std.JPG

Shanghai Chow Mein / Mien ( Shanghai Fried Noodle)

2009-05-14T11:00:00.000-07:00

Ingredients

1 tbsp soy sauce
2 tsp corn starch
2 chicken breast 1/2; skinned and boned, thinly
1 pk (about 1 lb.) shanghai style noodle or egg noodle
2 tbsp vegetable oil
1 tsp minced garlic
1 leek, cut into 1-1/2 inch, slive
3 tbsp soy sauce
1 red bell pepper, seeded and cut, into matc
1 tbsp shao hsing wine or dry sherry
2 tbsp chinklang vinegar or red wine vineg
2 tbsp sweet brown bean sauce
4 tbsp sesame oil

Instructions
1. Combine marinade ingredients in a small bowl. Add chicken and stir to coat. Set aside for 30 minutes.

2. Cooking: In a large pot of boiling water, cook noodles according to package directions or until tender, but firm to the bite. Drain well.

3. Place a wok or wide frying pan over high heat until hot. Add vegetable oil, swirling to coat sides. Add garlic and cook stirring, until fragrant, about 5 seconds.

4. Add chicken and stir-fry for 2 minutes or unitl opaque. Add leek and bell pepper and cook for 1 minute. Stir in soy sauce, wine, brown bean sauce, vinegar, sesame oil, and noodles.

5. Cook and gently toss until heated through. Tip Shanghai noodles are a slighlty thicker version of the basic fresh Chinese egg noodles. If these are unavailable, any egg noodles may be
substituted.

Yield: 6 Servings

Recipe by: Charlene Clemens-Powers

Recipe source:
http://recipes.chef2chef.net/recipe-archive/09/055388.shtml

Image source:
http://farm1.static.flickr.com/1/1021327_210daa8715.jpg?v=1102695821

Chinese Style White Pomfret in Tangy Sauce

2009-04-23T01:14:00.000-07:00

Do you know why Chinese love to add wine to their dishes ? Because it can produce unique fragrant aroma that will stimulate the appetite. It can also produce sweeter taste when it's added during frying process.

When you add the wine during frying process, the alcohol concentration will disappear eventually leaving only traces of the fragrant aroma and sweeter taste.

Ingredients:
1 white pomfret ( about 1 lb )
1 onion
1 green pepper
1 red chilli
1 tsp crushed shallot
2 tsp wine

Seasoning:
3/4 salt
1 tsp ginger sauce
1 tsp wine
dash of pepper
2 tsp oil

Sauce:
2 tbsp tomato ketchup
2 tsp worcester sauce
1/2 tsp salt
1 tsp sugar
1 tsp cornflour
dash of sesame oil
2/3 cup of water

Method:
1. Wash, clean, and pat dry fish. Slash criss cross patter across the body. Marinate with seasoning for 1 hour.

2. Boil 1/2 cup of oil. Sprinkle cornflour on two sides of fish and fry over low heat. Dish up when it turns golden brown.

3. Peel and clean onion. Wash green pepper and red chilli, seed. All cut into rounds.

4. Heat grill pan. Add dash of oil. Put in onion, green pepper and red chilli. Top with fish.

5. Stir fry shallot with 1 tbsp oil until fragrant. Sizzle wine. Add sauce. Bring to boil. Pour over fish. Serve

Chinese Cuisine (Wei-Chuan's cookbook)

Reference:
New Family Recipes for Dinner Party

Chinese Green Prawn Balls

2009-04-13T05:29:00.000-07:00

Ingredients:
1 1/3 lb prawns
8 oz broccoli
1/2 packet of corn spears
few slices of ginger
few slices of carrot
2 cloves garlic
1/2 tbsp garlic

Seasoning:
1/4 tsp salt
1/4 tsp sugar
1/2 tsp cornflour
1/2 egg white
dash of pepper
1 tbsp cooked oil

Sauce:
1/4 tsp salt
1 tsp light soy
1/4 tsp cornflour
few drops of sesame oil
1 tbsp water

Method:
1. Shell and devein prawns. Slit back of prawns. Clean with salt, wipe dry. Marinate with seasoning for 15 minutes. Saute in warm oil.

2. Cut broccoli into flowerets, wash and clean. Blanch in boiling water with oil and salt until cooked.

3. Wash corn spears, drain. Slightly press garlic.

4. Saute garlic with 1 tbsp oil. Then dispose the garlic. Add ginger and carrot. Return prawns. Sizzle wine. Put in broccoli, corn spears and sauce. Mix well. Dish up and serve.

Reference:
New Family Recipes for Dinner Party

Chinese Yunnan Stewed Mushroom and Ham in Coconut

2009-04-10T00:31:00.000-07:00

The dish is highly influenced from Yunnan Culinary techniques, Yunnan is a province located at Southern China. If you've been to Vietnam, you'll see that this dish is quite familiar to Vietnamese Cuisines. It's because Yunnan borders with Vietnam, Laos and Myanmar, so they share some common cooking techniques.

Ingredients:
1 coconut
3 oz Yunnan ham
1/4 oz mushroom
2 cups stock
2 slices ginger
1 tbsp Shaoxing wine
1 sheet of coarse paper

Seasoning:
salt

Method:
1. Slice off top of coconut. Return as lid. Drain coconut juice and set aside. Scoop out flesh and cut into strips.

2. Wash and shred ham. Soak and trim mushroom.

3. Put coconut flesh, ham, mushroom and ginger back into the coconut. Add stock, coconut juice and Shaoxing wine. Cover with lid and wrap up with paper. Stew for 2 1/2 hours. Stir in seasoning.

4. Serve.

Perhaps some readers find it hard to find Yunnan Ham at their local Chinatown. So if you know where to find Yunnan Ham at your area, I'll really appreciate if you would like to share the information by commenting at this post, thanks.. :)Get to Know China's Yunnan Province (Yunnan Travel Guide)

Reference:
Nutritious Soup

Chinese Spicy Pig's Trotter

2009-04-09T22:24:00.000-07:00

Perhaps you're a little bit scary after reading the title, but you're here now it proves that you're curious and interested :)

Let me tell you, forget about the name and the ingredients, One thing for sure it's delicious, and to you all weight losers, don't be afraid, you don't have to eat the dish every day...

Ingredients:
1 pig's trotter (about 2 2/3 lb)
3/4 lb pig's tounge meat
1 1/3 oz fat pork
2 tbsp Chinese rose wine

Marinade:
1 1/2 tsp salt
1 tbsp light soy
4 tsp sugar
2 tbsp Chinese rose wine

White spicy sauce:
3 tbsp brown peppercorns
5 star aniseed
3 pieces licorice
2 cardamon (Tso-Kwo)
1 slice cinnamon
1 tsp cloves
12 cups water

Seasoning:
1 tbsp salt
1/2 cup Shaoxing wine
3 oz rock sugar

Method:
1. Clean skin of trotter and remove bones from pig's trotter. Cut together with pig's tongue meat into cubes. Marinate for 40 minutes.

2. Stuff trotter with cut up meat. Stitch up the opening with thread.

3. Boil white spicy sauce ingredients for 1/2 hour. Discard the ingredients. Add seasoning and fat pork. Bring to boil.

4. Boil 1/2 pot water. Add pig's trotter to parboil for 30 minutes (remember to pour into sufficient water to cover the trotter). Turn off heat. Leave it for 30 minutes. Remove pig's trotter and rinse with cold water. Wipe dry and rub skin with Chinese rose wine.

5. Then put into well-prepared boiled white spicy sauce. Parboil for 45 minutes over low heat.

6. Take out and chill overnight.

7. Slice when serving.

Morton & Bassett Aniseed, 2.3-Ounce Jars (Pack of 3)

Reference:
New Family Recipes for Dinner Party

Chinese Stewed Duck With Eight Treasures

2009-04-09T03:23:00.000-07:00

Chinese people love number eight (8). They believe this number can bring luck and prosperity because of the pronunciation of 8 sounds similar to prosperity.

Perhaps you also love number 8, especially when it relates to treasures :)

Ingredients:
1 duck (about 3 1/4 lb)
4 mushrooms
1 cup glutinous rice
1/2 cup lotus seeds
1 oz ham
1 duck gizzard
1 duck liver
1 conpoy
1 1/3 oz pearl barley
8 oz vegetables
1/4 dried tangerine peel

Seasoning:
1 tsp salt
1 tsp sugar
1 1/2 tsp light soy
1 tsp ginger sauce
1 tsp wine

Sauce:
1 tbsp light soy
1 tsp sugar
dash of ginger sauce
dash of wine

Method:

Wash and pat dry duck, rub inside and outside thoroughly with seasoning. Marinate for 1/2 hour.
Clean and soak glutinous rice in boiling water for 1/2 hour. Then discard water, add 1/2 cup boiling water. Steam for 20 minutes.
Soak and dice mushrooms. Wash and dice ham, gizzard and liver. Soak and tear conpoy into thin pieces. Soak and shred dried tangerine peel. Core and soak lotus seeds in boiling water for 1/2 hour.
Clean and parboil barley for 10 minutes, dish up. Trim and wash vegetables. Blanch in boiling water with oil and salt. Place on the side of plate.
Heat wok with 1 tbsp oil. Add all kind of dices and sauce. Mix well. Add cooked glutinous rice, barley and dried tangerine peel. Mix well. This makes the filling and stuff into cavity of duck. Stitch up the opening with thread and skin with 1 tbsp dark soy.
Fry duck with 3 tbsp oil for a while. Remove into casserole. Stew for about 2 hours. Thicken sauce of stewed duck with cornflour solution. Pour over duck.
Serve.

Buy online Lotus Seeds - Rare Organics Natural - 8oz

Reference:
New Family Recipes for Dinner Party

Chinese Flavor Honey Spare Rib

2009-04-09T01:54:00.000-07:00

Ingredients:
2 lb honeydew melon
1 lb spare rib
2 slices ginger

Seasoning:
salt

Method:
1. Wash, seed and cut honeydew melon into large pieces.

2. Wash and chop up spare rib. Blanch in boiling water for a while. Rinse and drain.

3. Boil suitable amount of water. Put in honeydew melon, spare rib and ginger. Parboil for 30 minutes. Then cook over medium heat for 2 hours.

4. Stir in seasoning.

5. Serve hot.

Reference:
Nutritious Soup

Chinese Style Honey Barbecue Pork with Salted Jellyfish

2009-04-08T10:43:00.000-07:00

Ingredients:
1 1/3 lb lean pork loin
1/2 tsp crushed garlic
1 tbsp honey
1/2 tbsp Chinese rose wine
5 oz salted jelly fish

Seasoning:
1/2 tsp sesame oil
1/2 tsp light soy
1/4 tsp red vinegar
1/4 tsp sugar

Marinade:
1 tsp salt
1 tbsp light soy
1 tbsp seafood sauce
1/2 tbsp dark soy
1/2 tbsp cornflour
1 1/2 tsp sugar
1/4 tsp five spices powder
2 tbsp water
some red food colouring

Method:
1. Soak salted jellyfish two days prior to cooking. Change water daily.

2. Cut salted jellyfish into slivers, drain.

3. Marinate with seasoning for 30 minutes and transfer onto a plate.

4. Wash and pat dry pork loin. Cut into 2" x 8" pieces and add crushed garlic and Chinese rose wine.

5. Marinate about 3 hours.

6. Fry pork loin with 2 tbsp oil for a while. Add marinade. Cover and cook for 15 minutes over low heat, turn occasionally.

7. Then stir in honey.

8. Dish up and pace over jellyfish to serve.

Dynasty Chinese Five Spice Powder

Chinese Pork Rib Soup with Rehmanniae and Longan

2009-04-08T10:28:00.000-07:00

Ingredients:
10 oz fresh longans
10 oz pork rib
10 oz rehmanniae
1 slice ginger

Seasoning:
salt

Method:
1. Remove shells and pits from longans, wash. Rinse rehmanniae.

2. Wash and blanch pork rib in boiling water for a while. Dish up and rinse.

3. Boil suitable amount of water. Put in all ingredients and boil for 30 minutes. Then simmer over low heat for 2 hours.
4. Add seasoning.

5. Serve hot.

Buy Online Rehmanniae root (Rehmannia glutinosa) - Single Herb Extract

Reference:
Nutritious Soup

Chinese Stewed Pigeon with Dried White Fungus and Dried Longan

2009-04-06T21:24:00.000-07:00

Ingredients:
1 oz dried white fungus
1 oz dried longan
1 old pigeon
5 oz lean pork
4 red dates

Seasoning:
salt

Method:
1. Wash and soak dried white fungus. Rinse dried longan. Remove pits from red dates.

2. Cut open and clean pigeon. Wash lean pork. Both blanch in boiling water for 5 minutes, dish up. Rinse and drain.

3. Put all ingredients in a stewing pot together with suitable amount of boiling water. Stew for 3 hours. Add seasoning.

4. Serve in pot

Queens' Premium Pure Taiwan Dried Seedless Longan (Dragon Eye) Fruit Twin Bags (2x6 Oz)

Chinese Shin Beef Soup with Black Bean

2009-04-06T21:00:00.000-07:00

Ingredients:
5 oz black bean
3/4 lb skin beef
1/4 dried tangerine peel
3 red dates

Seasoning:
salt

Method:
1. Wash and dry black bean. Fry in a dried wok until fragrant.

2. Wash and cut beef into thick slices. Soak and clean dried tangerine peel. Wash and remove pits from red dates.

3. Put all ingredients into pot together with suitable amount of water. Bring to a boil over high heat. Then parboil over low heat for 3 hours. Stir in seasoning.

4. Serve hot.

5. Dish up beef, serve with soy sauce.

Eden Organic Black Beans, 15-Ounce Unit (Pack of 12)

Reference:
Nutritious Soup

Chinese Eight Treasures Soup

2009-04-06T20:51:00.000-07:00

Perhaps Spare Rib of Pork is the most favorite part of Pork by the Chinese people :)

Ingredients:
10 oz spare rib
1 carrot
5 oz lotus root
1 oz fox nut
1 oz lotus nut
1 oz dried lily bulb
1 oz pearl barley
3 figs

Seasoning:
salt

Method:
1. Wash and chop up spare rib. Blanch in boiling water and rinse.

2. Peel carrot and lotus root, wash and cut up. Wash and shred figs.

3. Wash fox nut, lotus nut, dried lily bulb and pearl barley. Drain well.

4. Put all ingredients in pot together with suitable amount of water. Bring to a boil over high heat. Then parboil over low heat for about 2 hours. Stir in seasoning. Serve hot.

Reference:
Nutritious Soup

Chinese Style Conpoy (Dried Scallops) with Fat Choy

2009-04-05T09:44:00.000-07:00

Ingredients:
4 oz Conpoy (Dried Scallops)
1 oz fat choy (often called faat choy, hair moss / black moss / hair weed)
few slices carrot
2 tsp wine
1 stalk spring onion
2 slices ginger
8 oz broccoli

Sauce Ingredients for Conpoy:
1 tbsp oil
1/2 tbsp Chinese rose wine
1/2 tsp ginger sauce
1/2 tsp sugar

Sauce:
3/4 tsp cornflour
1 tsp light soy
1/4 tsp salt
dash of sesame oil
some water

Method:
1. Soak fat choy for 30 minutes, wash and clean. Mix with 2 tbsp oil. Blanch in boiling water with ginger and spring onion for a while. Drain.

2. Clean and conpoy in a cup of water for 2 hours. Remove and place in bottom of a big bowl. Add in sauce ingredients. Put fat choy on conpoy. Add soaking water of conpoy. Steam for 1 1/2 hour over high heat. Then pour steaming sauce into sauce and turn conpoy and fat choy onto a casserole.

3. Cut broccoli into flowerets, wash and clean. Blanch broccoli and carrot in boiling water with oil and salt until cooked. Place on the side of plate.

4. Heat wok with 1 tbsp oil. Sizzle wine. Add sauce. Bring to boil. Pour over conpoy.

5. Serve

Buy 1 lb. Smoked Scallops online

Chinese Roasted Chicken with Red Bean Cheese

2009-04-05T09:13:00.001-07:00

Ingredients:
1 chicken (about 2lb)
shrimp chips

Seasoning:
1 tbsp red bean cheese
2 cubes of chilli bean cheese
1/2 tsp five spices powder (Ngo Hiong)

Sweet and Sour Sauce:
2 tbsp honey
4 tbsp white vinegar
1/2 tsp cornflour
1/2 tsp chestnut powder
1/2 tsp white wine

Method:
1. Wash, clean and pat dry chicken. Rub the cavity thoroughly with seasoning. Marinate for 30 minutes.

2. Heat honey and vinegar until it has dissolved. Add the remaining ingredients of sweet and sour sauce. Mix well. Save for further use.

3. Pour boiling water over the chicken. When the skin contract, pour over prepared sweet and sour sauce on top immediately. Place the chicken in ventilated place to dry. Then pour sauce over again. Repeat to two or three times. Then hang in airy space until the skin is fully dry.

4. Deep fry chicken for a while. Dish up sieve over oil. Continue to pour oil over it by ladle until the skin turns golden brown and the thighs are slightly contracted.

5. Dish up. Cut into serving pieces. Garnish with shrimp chips.

6. Serve.

Don't know where to buy Chinese Five Spices Powder (Ngo Hiong) ?

Buy Dynasty Chinese Five Spice Powder (Ngo Hiong / Go Hiong) Online

Recipe & image source:
New Family Recipes For Dinner Party

Steamed Mandarin Fish

2009-04-04T22:03:00.000-07:00

Ingredients:
1 Mandarin Fish (about 1lb)
1/2 dried tangerine peel
7 slices ginger
1 stalk parsley
1 tsp cornflour
4 red dates

Seasoning:
1/2 tsp salt
1/2 tsp sugar
1 tsp oil
dash of pepper

Sauce:
1 tbsp light soy
1 tbsp dark soy
1 tsp sugar
dash of pepper

Method:
1. Soak, clean, and shred dried tangerine peel. Remove pits from red dates,shred.

2. Scale fish, wash and pat dry. Rub inside and outside thoroughly with 2 slices of ginger. Then brush seasoning on top of fish. Sprinkle with cornflour. Put fish on the plate. Pour 1 tbsp oil on top ad garnish with ginger. Steam for 12 minutes over high heat.

3. Remove fish and discard ginger and excess liquid. Scatter with dried tangerine peel, red date and parsley.

4. Boil oil. Add sauce and bring to boil. Pour over fish.

5. Serve

Bob's Red Mill Date Pieces, 20-Ounce Packages (Pack of 4)

Recipe & image source:
New Family Recipes For Dinner Party

Chinese Style Rose Chicken in Soy Sauce

2009-04-04T10:05:00.000-07:00

Ingredients :
1 young chicken (about 2 2/3 lb)
1 tbsp Chinese rose wine
parsley

Seasoning:
1 cup light soy
1/4 cup dark soy
1 tbsp Chinese rose wine
2 tbsp crushed rock sugar
3 cups of water

Method:
1. Wash and wipe dry chicken. Rub inside and outside thoroughly with Chinese rose wine. Bake in a pot for 20 with cover.

2. Boil seasoning in wok.

3. Put chicken with piece of bamboo rack at the bottom. Continue to pour soy sauce over chicken with ladle for 2 minutes. Turn over chicken. Bake for 5 minutes over low heat with cover. Repeat this process for about 30 minutes until chicken is cooked.

4. Remove and cut into serving pieces. Pour soy sauce on top.

5. Garnish with parsley.

6. Serve.
If you find it hard to buy Chinese Rose Wine at your nearest China Town, you can use Scotch or Sherry as the substitute.

Lee Kum Kee Premium Dark Soy Sauce - 16.9 fl. oz.

Recipe & image source:
New Family Recipes For Dinner Party

Sizzling Spare Ribs in Chinese Style

2009-04-04T02:40:00.000-07:00

Ingredients:
1 lb spare ribs
6 mushrooms
1 stalk spring onion
1 green pepper
1 red chilli

Marinade:
1/4 tsp salt
1 tsp wine
1 tbsp light soy
2 tsp cornflour

Seasoning:
1/2 tsp salt
1/2 tsp sugar
1 tsp dark soy
1/2 cup water

Sauce:
1/2 tsp cornflour
dash of sesame oil
dash of pepper
1 1/2 tbsp water

Method:
1. Wash, wipe dry, chop up and then marinate spare ribs for 30 minutes. Deep frying for a while.

2. Section spring onion. Wash green pepper and red chili. Seed and cut into pieces. Soak and trim mushrooms.

3. Saute spring onion and mushrooms with 2 tbsp oil. Add spare ribs and seasoning. Cook for a while. Put in green pepper, red chilli and sauce. Mix well. Dish up on a preheated grill pan.

4. Serve.

Tasty Joy Dayat Dried Whole Shitake Mushroom, 4-5 CM. Size, 6-Ounce Bags (Pack of 4)

Sun Bird Seasoning Mix, Spare Rib, 1-Ounce Packets (Pack of 24)

Recipe & image source:
New Family Recipes For Dinner Party

Fried Crab With Pineapple

2009-04-04T02:18:00.000-07:00

Ingredients:
1 crab (about 11/3lb)
1 slice pineapple
a sprig of parsley
1 red chili
1 tsp crushed garlic
1 green pepper

Seasoning:
3 tbsp tomato ketchup
1 tsp worcester sauce
1/2 tsp sesame oil
1 tbsp white vinegar
4 tbsp water
1/2 tsp salt
2 tbsp crushed brown sugar
1/2 tsp cornflour

Method:
1. Clean and chop up crab, drain. Sprinkle with pinch of cornflour. Then deep fry until cooked.

2. Drain well.

3. Cut pineapple into cubes. Wash green pepper and red chili, seed and shred.

4. Saute crushed garlic, pineapple, green pepper and red chilli with 2 tbsp oil. Add seasoning.

5. Bring to boil. Put in crab. Mix well. Dish up. Garnish with parsley.

6. Serve

Whole Dungeness Crab

Green Peppercorns - finest quality

Recipe & image source:
New Family Recipes For Dinner Party

Traditional Chinese Flathead Fish Soup With Carrot and Green Radish

2009-04-02T22:34:00.000-07:00

Ingredients:
1 green radish
2 carrots
1 flathead (about 3/4 lb)
8 oz spare rib
4 preserved dates
1/4 dried tangerine peel
1 slice ginger

Seasoning:
salt

Method:
1. Peel green radish and carrots. Wash and cut into large pieces.

2. Cut open and clean fish. Saute ginger. Add fish and fry until both sides turn slightly brown, dish up.

3. Wash and blanch spare rib in boiling water, rinse and drain. Soak and clean dried tangerine peel.

4. Put all ingredients in a pot together with 1/2 pot water. Bring to a boil over high heat. Then parboil over low heat for 3 hours. Stir in seasoning.

5. Serve hot.