Recipes

Chicken Broth With Spareribs And Shrimps

Chicken Broth With Spareribs And Shrimps

Chinese

Chinese, shrimp, chicken, pork

Ingredients Quantity Unit of Measure
Beef Bones
Chicken Whole
Cooking Salt
Dried Shrimp
Pork Spare Rib
0.500
0.300
0.010
10.000
0.750
Kilogram
Kilogram
Kilogram
Grams
Kilogram

1. Put all the ingredients in a large, heavy pan or flameproof pot.
2. Bring to the boil, cover and simmer gently for 1¼ hours, skimming off any scum frequently.
3. Leave to cool. When cold, skim any fat from the surfaces.
4. Reheat and serve as a soup or use as required.

Cantonese Rice With Prawns, Meat And Fresh Mixed Vegetables

Cantonese Rice With Prawns, Meat And Fresh Mixed Vegetables

Chinese

Chinese, rice, pork, prawn, fish

Ingredients Quantity Unit of Measure
Chicken Liver
Chicken Stock Cubes
Cooking Oil
Cooking Salt
Corn Flour
Eggs Regular
Pork Kidney
Pork Leg Bone In
Prawns
Rice Long Grain
Soy Sauce Light
Spring Onion
String Bean
White Fish Fillet
White Sugar Granulated
0.050
5.000
0.045
0.010
15.000
1.000
0.250
0.150
0.125
0.250
0.030
0.010
0.125
0.125
0.005
Kilogram
Grams
Litre
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Grams
Nos
Kilogram
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Litre
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1. Cook the long grain rice & soft as per the recipe mentioned separately and keep hot.
2. Put the prawns in a bowl with a pinch of salt, lightly beaten egg white and 1 tablespoon of cornflour and toss to coat.
3. Score the surfaces of each kidney half in a crisscross pattern, then cut each half into 6-8 pieces.
4. Blanch the prawns, kidney,finely sliced liver and green beans in boiling water for 10-15 seconds, and drain.
5. Heat the oil in a wok or pan and stir-fry the spring onions briefly.
6. Add all the meats, fish and vegetables, with salt to taste, the sugar and soy sauce. Stir-fry for 1 minute.
7. Combine the remaining cornflour with the stock and add to the wok, stirring. Serve on a bed of rice. Note: Roast The Pork and Carve out the Meat. Make 60 Ml Stock with Stock Cubes.

Braised Mutton With Soy And Mandarin Sauce

Braised Mutton With Soy And Mandarin Sauce

Chinese

Chinese, mutton

Ingredients Quantity Unit of Measure
Black Pepper Powder
Brown Sugar
Chinese Cooking Wine
Cooking Oil
Cooking Salt
Mutton Leg Bone In
Orange
Soy Sauce Light
Spring Onion
5.000
0.025
15.000
0.015
0.010
0.500
0.200
0.015
0.030
Grams
Kilogram
Millilitre
Litre
Kilogram
Kilogram
Kilogram
Litre
Kilogram

1. Pare the rind from the oranges thinly with a potato peeler. Squeeze the juice fro the oranges and reserve.
2. Shred the rind finely, blanch in boiling water for 5 minutes and drain.
3.Heat the oil in the wok. Add the Mutton and fry until browned on both sides. Remove from the wok.
4. Add the onions to the wok and fry for 3 minutes. Place the Mutton on top of the onions.
5. Add the juice squeezed from the oranges, orange rind shreds, the wine or sherry, soy sauce, water , brown sugar, and pepper.
6. Cover with the lid and braise over a low heat for 40 minutes or until the Mutton is tender.
7. Check the seasonings during cooking, and add salt to taste if necessary.
8. Serve on a bed of plain boiled rice, topped with orange rind shreds.

Braised Fish With Vegetables In Black Bean Sauce

Braised Fish With Vegetables In Black Bean Sauce

Chinese

Chinese, fish, black bean

Ingredients Quantity Unit of Measure
Black Bean
Celery
Chinese Cooking Wine
Cod Fish
Cooking Oil
Ginger
Red Pepper (Capsicum Red)
Soy Sauce Light
Spring Onion
0.045
0.004
30.000
0.600
0.030
0.005
0.100
0.030
0.015
Kilogram
Kilogram
Millilitre
Kilogram
Litre
Kilogram
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Litre
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1. Soak the salted black beans in warm water for 10 minutes. Drain.
2. Heat the oil in a wok or deep frying pan. Add the chopped spring onions, ginger(peeled and chopped), red pepper (deseeded and chopped) and chopped celery and stir-fry for 1 minute.
3. Stir in the soy sauce and wine or sherry. Place the fish on top of the vegetables and simmer for about 5-10 minutes, depending on the thickness of the fish. Cook until almost tender.
4. Spoon over the black beans and cook for 2 minutes.
5. Arrange the fish on a warmed serving dish and spoon the sauce over. Serve hot, garnished with shredded spring onion.

Braised Chinese Vegetables

Braised Chinese Vegetables

Chinese

Chinese, vegetarian, bean curd

Ingredients Quantity Unit of Measure
Baby Corn
Bamboo Shoots in Tin
Bean Curd
Carrot
Chinese Dried Mushroom
Cooking Oil
Cooking Salt
Corn Flour
Napa Cabbage
Sesame Oil
Snow Peas (Mangetout)
Soy Sauce Light
White Sugar Granulated
0.050
125.000
125.000
0.125
50.000
0.060
0.010
2.500
0.125
0.005
0.125
0.015
0.005
Kilogram
Grams
Grams
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Litre
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1. Soak the wood ears or chinese dried mushrooms in water to cover 20-25 minutes; discard the hard roots, then rinse. Cut the mushrooms into small slices.
2. Cut each cake of bean curd into 12 small pieces, then put the saucepan of lightly salted, boiling water for 2-3 minutes, so that the become become firm. Remove with a perforated spoon and drain.
3. Heat about half of the oil in a flameproof casserole or heavy-based saucepan until hot. Add the pieces of bean curd and fry until lightly browned on both sides. Remove the bean curd, then heat the remaining in the pan.
4. Add the vegetables and stir-fry for about 1-2 minutes. Return the bean curd to the pan, add 1 tsp salt, the sugar and soy sauce and stir. Cover, reduce the heat and braise for 2-3 minutes.
5. Mix the cornflour to a smooth paste with the water. Pour the paste on the vegatbles and stir. Increase the heat to high to thicken the sauce sprinkle in the sesame seed oil(if using).

Braised Chicken With Red Peppers And Ginger

Braised Chicken With Red Peppers And Ginger

Chinese

Chinese, chicken, red peppers, ginger

Ingredients Quantity Unit of Measure
Brown Sugar
Chicken Whole
Chinese Cooking Wine
Cooking Oil
Cooking Salt
Corn Flour
Ginger
Red Pepper (Capsicum Red)
Soy Sauce Light
0.002
0.500
10.000
0.050
0.010
2.500
0.025
0.300
0.010
Kilogram
Kilogram
Millilitre
Litre
Kilogram
Grams
Kilogram
Kilogram
Litre

1. Heat the tablespoon of the oil in a pan. Add the pepper rings (cored and deseeded) and salt.
2. Stir-fry for 1 minute, then add the water and simmer gently until the liquid has evaporated.
3. Remove the peppers from the pan and set aside.
4. Heat the remaining oil in the pan. Add the chicken and ginger, and stir-fry for 1 minute. Stir in the sugar and wine or sherry.
5. Dissolve the cornflour in the soy sauce and add to the pan. Simmer stirring, until thickened.
6. Add the pepper rings and cook for 1 minute. Serve hot.

 

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