Recipes

Char Siu

Ingredients

2 lb pork shoulder
1 tbsp garlic salt
4 tbsp brown sugar
2 tbsp oyster sauce
2 tbsp soy sauce
1 tbsp hoisin
2 tbsp red wine
1 tbsp Shaoxing wine
1 cube fermented bean curd *
1 tsp five spice powder

Steps

Mix marinade
Add to pork, ziplock for at least 8 hrs
Bake in preheated oven 425 F (218 C)
Prepare mix (2 tbsp honey, 2 tbsp water) and brush at intervals (15 min, 15 min, 10 min, 5 min @ 450 F)

Chilli Chicken (dry)

Harpal Singh

chicken

Ingredients

2 chicken breasts
2 onions sliced
2 green bell peppers sliced
2 spring onions
1 egg
4 tbsp chilli sauce
8-10 garlic cloves (finely chopped)
6 small green chillis (sliced)
4 tbsp cornflour
1 tsp salt
2 tbsp soy sauce
2 tbsp vinegar
3 tbsp oil (vegetable or olive)

Steps

cut the chicken breasts into bite-size morcels
mix with salt, egg, cornflour and chilli sauce
fry in vegetable oil until crisp (deep fry)
in a wok add garlic, oil, green chillis and sauté
add the fried chicken pieces, soy sauce, vinegar, onions, green peppers, salt and toss on high heat
add the green onions just before it's done and toss a bit

Chinese Steamed Buns (Mantou)

Seonkyoung Longest

bread

Ingredients

1/2 cup Warm milk
1/4 cup Warm water
2 Tbs. Vegetable oil
1 Tbs. Active dry yeast (3/4 tsp. more than 1 individual package dry yeast)
2 1/2 cups All purpose flour (use blenched flour if you want complete white buns)
1/4 cup White sugar
1 1/2 tsp. Baking powder
1 1/2 tsp. Salt

Steps

Combine warm milk, water, oil and yeast in a mixing bowl and whisk to let yeast dissolve. Let it sit for 5 to 10 minutes and let yeast to activate and grow.
Meanwhile add flour, sugar, baking powder and salt in a large mixing bowl and whisk to combine. Make a well middle of dry ingredients(flour mixture) and pour wet ingredients(milk mixture).
Slowly incorporate dry and wet ingredients together with a spatula. When enough flour has been incorporated into wet ingredients , begin to use hands to forms a dough.
When dough came together and there are no dry bits left in mixing bowl, take out dough from mixing bowl to a work surface; start kneading dough with both hands. Knead dough about 5 minutes until it’s elastic, really soft and very smooth.
Form dough as a bowl and put it back to mixing bowl; cover with a plastic wrap and let it rise for 1 hour or become its double of size at warm place.
Push middle of dough with your index finger and reshape dough; cover with a plastic wrap and let it rise another 45 to 50 minutes at warm place.
Roll out dough to ¼” thin on a work surface. Roll now-flat dough 2” wide long log. Sprinkle flour as needed, but keep it less as possible or if it’s not necessary don’t use it at all. Cut into 1” wide pieces, you will have 10 equal pieces of Mantou.
Place buns on paper cupcake cups. (you can also use parchment paper or coffee filter as well)
Arrange on a bamboo or steel steamer. (you might need 2 depending on the size of your steamer) Cover them with a clean damped kitchen towel. Let it rest for additional 30 minutes.
Meanwhile, fill a wok or steamer pot with water and bring it to boil over high heat. Place steamer with buns into wok or steamer pot; make sure water is not touching buns. Cover with a lid and steam for 12 to 15 minutes or until buns are fluffy and fully cooked.
Tilt lid tiny bit for a slow air circulation for 2 to 3 minutes before open lid. If you open lid right away, nice fluffy buns will sink down on you and you don't want that happen.
Serve hot, enjoy!

Dan Dan Noodles

pork , chinese

Ingredients

250g Ground Pork/Beef
2 tbsp Vegetable Oil
1 tbsp Soy Sauce
1 tbsp Shaoxing Wine
1/2 tbsp Dark Soy Sauce (Hoisin)
1/2 tsp White Pepper
1/2 tsp Five Spice Powder

500g Dried White Noodles
3 Cloves Garlic (minced)
1 tsp Ground Sichwan Pepper
1/2 tsp Five Spice Powder
2 tbsp Chili Oil (w Flakes)
2 tbsp Soy Sauce
2 tsp Sugar
1 tsp Black Vinegar
2 tbsp Sesame Paste (Peanut Paste)
3 tbsp Hot Water

Shaoxing Wine sub - Mirin (reduce sugar), Dry White Wine, Chicken Broth + Rice Vinegar
Black Vinegar sub - Rice Vinegar + Soy Sauce

Steps

In a skillet, heat the vegetable oil and brown the ground meat. Add soy sauce, Shaoxing wine, white pepper and five spice powder. Cook until the liquid is evaporated. Set aside
In a small bowl, mix together all the sauce ingredients. If the sauce is thick, add more water to loosen it
Cook the noodles according to package directions and drain
Divide the sauce among the serving bowls, followed by the noodles and top with the cooked pork/beef. Sprinkle with chopped scallions

Double Cooked Fish

ChineseHealthyCook

seafood

Ingredients

2 fish filets
3 stalks chinese leeks
1 1/2 tbsp spicy bean paste
1 tsp fermented black bean
1 tsp sichuan peppercorns
1 tbsp cooking wine
1 inch ginger slices

Marinade
1 tsp salt
1 inch ginger
1-2 tbsp cornstarch
2 tbsp cooking wine

Steps

Slice the filets (at an angle) into 4-5 cm wide slices, then marinate the fish
In a bowl, add the fish, salt, ginger slices, cornstarch, cooking wine, mix everything and let it sit for 10 min
In a wide pot, add water and bring to boil, then add the fish slices (including the ginger) and let them cook for 3 min
Take out the fish, drain and place aside to stir fry
Add 3-4 tbsp of oil to a wok (or wide skillet) on medium heat. Next, add the peppercorns, fermented black bean, spicy bean paste, ginger slices and the white parts of the leeks and stir for a couple of minutes. Turn up the eat to high and add the fish slices and mix well with the other ingredients (stir for 2-3 minutes). Finally, add the green parts of the leeks and gently stir (so as not to break the fish) for another minute

Kimchi Mandu

Seonkyoung Longest

appetizer

Ingredients

1 Tbsp salt
5 oz bean sprouts
2 oz dried glass noodles (dangmyeon)
10 oz ground pork
1/8 tsp black pepper
1 Tbsp mirin (optional)
1 cup well-fermented kimchi, squeezed of juice and chopped
8 oz medium-firm tofu, mashed and squeezed of excess water with paper towel
5 green onions, chopped (approximately ½ cup)
2 to 3 garlic cloves, minced (approximately 1 Tbsp)
1 egg
2 Tbsp soy sauce
1 Tbsp gochugaru
1 Tbsp sesame oil
1 ½ tsp salt
1 tsp black pepper
1 package round dumpling wrappers

Steps

Bring water to boil in a large pot; add 1 tablespoon salt and bean sprouts. Blanch bean sprouts for 1 minute. Remove bean sprouts, rinse under cold water, and drain. Squeeze out excess water and roughly chop.
In the same boiling water, add glass noodles and cook to package instructions. Drain and roughly chop.
In a mixing bowl, combine bean sprouts, noodles and the rest of the filling ingredients. Mix well with a spatula.
Line a baking sheet with parchment paper or plastic wrap. Place one dumpling wrapper on your palm and wet edge slightly with water.
Place 1 - 1 ½ tablespoons of the filling in the middle, then fold, bringing opposite points toward each other and pressing edges together. Repeat with remaining wrappers until no filling is left.
Heat a skillet over medium-high heat. Add 1 tablespoon oil and arrange dumplings seam-side up. Pour in 3 tablespoons of water and cover. Steam for 5-7 minutes.
Meanwhile, make dipping sauce by mixing soy sauce, vinegar, and green onion.
Uncover and continue to cook until all of the moisture evaporates completely. Serve with dipping sauce. Enjoy!

Tofu Skin Salad

Fusion Food Blog

salad , vegetarian

Ingredients

100g dry tofu skin
3 garlic cloves
1 tbsp spring onion minced
0.5 tsp salt
0.5 tbsp light soy sauce
1 tsp brown vinegar
0.2 tbsp chili oil
1 pinch sugar
0.5-1 tsp sesame oil

Steps

Break the tofu skin into pieces (about 10 cm long), place in a bowl and pour enough cold water to cover all the tofu skins and leave for about 1 hour
Meanwhile, mash the garlic to a paste and chop the sping onions to fine mince
Drain the tofu skins, they should be soft and bendable. Cut them into smaller pieces at a 45 degree angle
In a medium pot, add water and 1/2 tsp of salt and bring to a boil. Once it starts boiling, add the tofu skins and leave for 10-20 sec (until they float to the surface)
Drain the tofu skins and place in a large bowl. Add the soy sauce, vinager, chili oil, garlic, spring onions, a pinch of sugar, and sesame oil. Mix well, let it sit for about 30 min

Categories

Receipe by

Keywords

Char Siu

Ingredients

Steps

Chilli Chicken (dry)

Ingredients

Steps

Chinese Steamed Buns (Mantou)

Ingredients

Steps

Dan Dan Noodles

Ingredients

Steps

Double Cooked Fish

Ingredients

Steps

Kimchi Mandu

Ingredients

Steps

Tofu Skin Salad

Ingredients

Steps

Categories

Receipe by

Keywords