Tag: Chinese recipe

Deep-Fried Spare Ribs Recipe

Deep-Fried Spare Ribs Recipe

This is truly delicious, a real treat to those who like a bit of meat, just like me.  The ribs are crunchy and spicy, perfect as a buffet dish for a party this Christmas.

Ingredients

  • 700 g pork spare ribs
  • 1 tbsp mild curry powder
  • Salt & freshly ground black pepper to taste
  • 1 tbsp rice wine or substituted with the same amount of dry sherry
  • 2 egg, beaten
  • 3 tbsp plain flour
  • vegetable oil for deep frying

Method of Preparation:

  • Chop each spare rib into  3-4 small pieces
  • Using a large bowl mix together the curry powder, rice wine, salt and black and pepper.
  • Mix in all the spare rib and thoroughly cover all the pieces.
  • In a separate bowl, make a batter by mixing in the beaten eggs with the flour.
  • Heat a wok or a large frying.
  • Add the oil.
  • Take a  few ribs and coat with the egg batter and then carefully drop into the hot oil. Cook for 4-5 minutes or until golden all over.
  • Remove from oil with a slotted spoon and drain over kitchen paper towels.
  • Repeat with the rest of the spare ribs.
  • Serve immediately with some salad.

Beef in Oyster Sauce

Beef in Oyster Sauce, photo by JMorton

Beef in Oyster Sauce

Beef cooked in oyster sauce is a great family favourite.  We order it when dining in restaurants and also when we do not have time to cook and we just want a Chinese take-away 🙂

Below is an easy to follow recipe for your convenience 🙂

 

Ingredients

  • 300 g beef steak
  • 1 tsp Demerara sugar
  • 1 tbsp light soy sauce
  • 1 tsp rice wine (dry sherry is a good substitute)
  • 1 tsp cornflour paste
  • 1 small carrot
  • 60 g mange taut (sitsaro) topped and tailed
  • 60 g bamboo shoots (from the tin or can is suitable)
  • 60 g straw mushroom (canned ones are suitable)
  • 300 ml vegetable oil
  • 1 stalk spring onion cut into inch segments
  • 1 inch ginger, julliened
  • 1/2 tsp salt
  • 2 tbsp oyster sauce
  • 3 tbsp water

Method of Preparation:

  • Prepare the beef by cutting it into thin small slices.
  • Place the beef slices into a bowl.
  • Stir in the Demerara sugar.
  • Pour in the light soy sauce, rice wine and cornflour paste all over the beef.
  • Give it a good stir, then set aside to marinate for at least half and hour.
  • Slice the carrot and straw mushrooms thinly to be in uniform in size as the bamboo shoot and mange taut.
  • Heat the wok, and when smoking hot :), carefully pour in the oil.  Heat it up.
  • Add the beef and stir-fry for a minute or two.
  • Remove the beef from the oil using a slotted spoon/ladle.
  • Pour out the oil leaving about a tablespoon only in the wok.
  • Stir fry the carrot, straw mushrooms, bamboo shots, mange taut and spring onion for two minutes.
  • Add the beef, oyster sauce and water.
  • Season with salt.
  • Blend throughly and cook for a minute.
  • Serve immediately with freshly boiled rice.

Enjoy!

 

Szechuan Shredded Pork

Shredded Pork, by Arnold Gamboa

Szechuan Shredded Pork

This recipe is a real winner.  Delicious and filling.  Szechuan way of cooking this dish can be used to cook fish as well, which is a healthier option.

Ingredients

  • 2 tbsp dried wood ears mushroom
  • 300 g pork fillet
  • 1 tsp salt
  • 2 tsp cornflour paste
  • 3 tbsp vegetable oil
  • 1 garlic clove, finely chopped
  • 1/2 tsp ginger, finely chopped
  • 2 stalks spring onions, chopped finely (separate the green from the white part)
  • 2 celery stalks, thinly sliced
  • 1/2 tsp sugar
  • 1 tbsp light soy sauce
  • 1 tbsp sweet chilli sauce
  • 2 tsp rice vinegar
  • 1 tsp rice wine
  • 1 tsp sesame oil

 

Method of Preparation:

  • Prepare the dried  wood ear mushrooms by soaking them in warm water for half an hour.  Rinse well in cold water and leave to drain for a few minutes.  Cut them into find shreds.
  • Cut the fillet of pork into thin shreds.  Mix the salt with the cornflour paste and use to cover the pork shreds with this mixture.
  • Heat a wok until smoking hot :).  Pour in the vegetable oil.  Add the pork shreds and stir-fry until golden brown.  Then remove from the pieces of pork with a slotted spoon and set aside for the minute.
  • Add the garlic, ginger, white of the spring onions, celery and the wood ear mushrooms into the wok and stir fry for a minute.
  • Return the pork into the wok and also adding the sugar, soy sauce, chilli sauce. rice vinegar and rice wine.  Give it a good stir until everything is incorporated.
  • Add the sesame oil as well as the green part of the spring onion.  Stir for a minute and then transfer into a serving plate.
  • Serve hot with a dish of freshly boiled rice.

 

 

Salt & Pepper Shrimps Recipe

Salt & Pepper Shrimps, photo by Bless Mercado

Salt & Pepper Shrimps Recipe

Salt and pepper chicken is a great favourite of our family.  We just love the crispness of the chicken and its spiciness.

We also recently discovered the shrimps version and it is even more luscious in taste.  There are two ways of cooking the shrimps.  If the shrimps or prawns are large, I would recommend perhaps to peel them but if there are small to medium in size, I would cook them in their shell.  The shell will add extra crispness in the texture after deep frying.

Here is the recipe.

Ingredients

  • 300g medium shrimps or smaller shrimps; head removed, deveined
  • 3-4 tbsp cornflour or cornstarch
  • 1 tsp fine salt
  • 1 tsp sea salt granules
  • ¾ tablespoon ground Szechuan peppercorns or black pepper
  • 1 tsp of garlic powder
  • Oil for deep frying
  • 3 garlic cloves, finely chopped
  • 2 bird’s eyes chilli, chopped or a tsp of chilli flakes
  • coriander for decorating

Instructions

  1. Prepare the shrimp, remove the shells if you prefer.  Put the shrimps over some kitchen paper towel to drain thoroughly.
  2. Spice up the cornstarch with the fine salt, black pepper and garlic powder.  Mix thoroughly.
  3. Drop the shrimps onto the cornstarch.  Coat the shrimps with the powdery mix.
  4. In a wok over low heat, stir fry the salt granules and Sichuan peppercorn.  Dry fry for a couple of minutes.  Set aside.
  5. Using a deep-fat fryer, fry the shrimps until they have turned golden.  Do this in batches to ensure even cooking.  Remove with slotted spoon.  Set aside.
  6. Add a tablespoon of oil to the wok with the salt and peppercorn mix.  Stir in the chopped garlic and chilli.  Fry for a minute or two.  Add the deep fried shrimps and mix them all in.
  7. Serve over a bed of salad leaves.  Enjoy!

Steamed Sea Bass

 

Steamed Sea Bass, photo by Arnold Gamboa

Steamed Sea Bass

This recipe is everything.  It is healthy and it is delicious.

Ingredients:

  • sea bass, scaled and gutted (ask the fishmonger to do this if possible)
  • 250g cherry tomatoes
  • 20g fresh ginger, cut into thin strands
  • 1 medium onion, peeled and finely sliced
  • 300g (ml) hot water
  • 1tbsp light soy
  • 1tsp shaoxing wine vinegar
  • 1tsp fish sauce
  • 1 stalk Spring onion, slice finely on a diagonal
  • 1 red birds eye chilli, chopped
  • 2 clove garlic, sliced finely

Method of preparation:

The process of steaming your fish is entirely up to you.  It can be done using a large bamboo steamer that would fit the wok and then heat over your stove.

Otherwise, use a large roasting tin with rack; preheat the oven to 180C.

Score 3 or 4 lines across the skin of the sea bass at both sides.

If you are using a roasting tin like the above, flip the rack to give height to it.  Then lightly cover the rack with a bit of aluminium foil so that the vegetables won’t fall onto the roasting tin beneath it.  As much as possible use a roasting tin which would fit  the whole sea bass.

Stuff the belly of the fish with some ginger and  a bit of onion.

First arrange the tomatoes all over the rack, add the  in the rest of the vegetables over the tomatoes.  And then carefully put the fish of top of the vegetables.

Now season the hot water with soy sauce, shaoxing wine vinegar (or rice wine vinegar) and fish sauce. Stir in the chopped garlic as well.

Pour this stock directly into the roasting tray. Cover the whole tray tightly with foil – ensuring to enclose the entirety of the fish and no steam will escape. Cook for 25 minutes. Remove from the oven and take the foil off (to prevent it cooking further).

Carefully transfer the whole delicate fish into a serving plate and arrange the vegetable around it.  Then spoon in the delicious stock over the fish.

To garnish with the spring onions and  chilli.

Served with rice and freshly perhaps a salad of blanched bok choy!

Hot & Sour Soup Recipe

Hot & Sour Soup, photo by JMorton

Hot & Sour Soup Recipe

Hot and sour soup is Peter’s favourite.  He loves the tanginess and spice in the soup.  It is just the right starter for a hearty meal of Chinese cuisine.

Ingredients

  • 6 cups chicken stock (or 4 chicken bouillon dissolved in 6 cups of hot water)
  • 200g of lean pork belly sliced in thin strips a la julienne (chicken is a good substitute if preferred)
  • 1 tbsp finely minced garlic (use a mortar and pestle)
  • 1 tbsp red chilli paste
  • 2 tbsp dark soy sauce
  • 3tsp ground black pepper
  • 4 eggs, beaten
  • 5 tbsp cornflour (cornstarch)
  • 1 cup sliced shiitake mushroom
  • 1/2 cup button mushroom, sliced
  • 150 g  bamboo shoots (canned is good)
  • 150g sliced water chestnuts
  • 200g soft tofu, sliced into 1/4 inch cubes
  • 1cup white vinegar
  • 1 tsp sesame oil

Method of Preparation:

  1. Bring the chicken stock to a boil and then lower down the heat and leave to simmer.
  2. Add the soy sauce, pork, and the mushrooms.
  3. Stir in the chile paste and garlic, simmer for 10 minutes.
  4. Tip in the ground black pepper, bamboo shoots, water chestnuts and tofu.
  5. Pour in the vinegar and simmer for a least 10 minutes.
  6. In a bowl mix in the cornflour with 1/2 cup of water.
  7. Pour the cornflour mix to the soup.  Stir it well to incorporate thoroughly.
  8. Continue to simmer for 5 minutes.
  9. Gently pour in the beaten eggs to create a cloudy stream over the surface.
  10. Finally drizzle in the sesame oil.

Enjoy this invigorating soup.  Good for one’s tastebuds if one is under the weather. 🙂

Chinese Fried Chicken & Mushroom

Fried Chicken & Mushroom, photo by JMorton

Chinese Fried Chicken & Mushroom

2 chicken breast, without skin
1 onion
200 g  cremini or brown mushrooms
2 tbsp cooking oil
1 inch ginger, peeled and sliced finely
3 garlic cloves, chopped finely
salt (to taste)
1/2 tsp Ground white pepper

For the marinade:
1/2 tsp salt
3 tsp. Shaoxing wine (rice wine)
1 tsp. cornstarch

Method of Preparation:

Cut chicken breasts into thin slices and place in a large bowl.

In a separate container, mix  the marinade ingredients together; mix well then pour over the chicken pieces to marinate.

Clean the brown mushrooms with a damp paper towel, trim the stalks, then cut in halves.
Heat a wok or a large frying pan over high heat.

Add the oil and swirl it carefully around the wok. Add the mushrooms and stir-fry for a couple of minutes until nearly cooked. Set aside.

Using the same wok, add the chicken and stir-fry the slices. Cook until the chicken had whiten.

Add the ginger, garlic and onion and continue to stir until deliciously aromatic.

Stir in the mushrooms and check the seasoning by adding salt and pepper to taste.

Serve with freshly boiled rice or some green salad.

Enjoy!

Salt & Pepper Squid Recipe

Salt & Pepper Squid by Rosie Reyes- Barrera

Salt & Pepper Squid Recipe

The texture of cooked squid can sometimes be rubbery but when it is battered and deep-fried they are crunchy and delicious.

Ingredients

  • 350g squid
  • 1/2 tsp Sichuan peppercorns
  • 1/2 tsp black peppercorns
  • 1 tbsp sesame oil
  •  vegetable oil for deep frying
  • 1 cup potato flour
  • 1 heaped teaspoon rock salt
  • 1 egg, beaten
  • ½ teaspoon white pepper, powdered
  • 1 long hot green peppers (chilli),cut diagonally
  • 1 long hot red chilli cut diagonally
  • 5 cloves garlic, sliced thinly
  • 2 teaspoons ginger, minced
  • 1 stalk spring onion, chopped

Instructions

  1. Prepare your squid by rinsing them thoroughly in cold water.
  2. Separate the bodies from the tentacles and cut into bite size pieces.  Score the bodies with a sharp knife but don’t go all the way through that you cut them separately.  Scoring can make them fry crisply.  Leave them in a colander or over kitchen towels to drain off.
  3. In a frying pan, toss in the black and Sichuan peppercorns and dry-fry until just heated.  Tip them in a mortar and pestle  with the rock salt and pound until they are coarsely powdered.
  4. Mix the powdered salty peppercorn with the potato flour.  Incorporate them thoroughly.
  5. In a large deep pot or a deep-fat fryer, add enough oil so that the level of oil reaches 4 inches up the side of the pot. Heat the oil until the temperature reaches 180ºC.
  6. Dip the squid into the beaten egg and then cover them with the seasoned flour.
  7. Drop the squid carefully into the hot oil and cook until golden and crispy.  You have to cook them in batches for safety reasons and to achieve that amazing crunch 🙂
  8. When every piece of the squid had been fried, set them aside.
  9. Meanwhile, heat up a wok over medium heat.  Add the sesame oil.  To it, fry the ginger, garlic and chilli.
  10. Add the squid to the wok and stir fry quickly in the aromatic mixture for about a minute or so.
  11. Finally transfer into a serving dish and garnish with the chopped spring onions and sprinkle with the white peppercorn.

Serve immediately with your favourite sauces and dips.

Enjoy

Chinese Crab Claw Recipe

Chinese Crab Claw Recipe

Chinese Crab Claw Recipe, iphone photo by JMorton

Chinese Crab Claw Recipe

 

Ingredients:

  • 6-12 tail crab claw
  • 420g cod or haddock
  • 1 can water chestnuts (can be bought at any Oriental foodshop)
  • 1 tbsp cornstarch
  • 2 large eggs, beaten
  • 2 tbsp plain flour (all purpose flour)
  • 1 tsp salt
  • dill, chopped (optional)
  • oil for deep frying

 

Method of preparation

 

  • Drain the water chestnuts, washed and crushed
  • Clean and Rinse claw crab,
  • Chopped the cod or haddock and place in a bowl.  Add the cornstarch, salt and pepper (also add the finely chopped dill if using any).
  • Add the pulped water chestnuts, mix well.
  • Coat each of the crab claws with the fish mix, forming a ball around the claw.
  • Dip the claw balls on the flour and then into the beaten egg.
  • Heat enough oil in a frying pan, put crab claw and deep fry till golden brown, all over.
  • Drain using kitchen paper.
  • Serve with a sweet chilli sauce.

Enjoy

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