EASY TIPS TO COOK CHINESE FOOD

Archive for December, 2009

INGREDIENTS:

1 tablespoon hoi sin sauce, 1 tablespoon dark soy sauce, 2 cloves garlic, finely chopped, 1 teaspoon sea salt and ¼ teaspoon ground white pepper, 4 lamb chops, 185-250 g (6-8 oz) each and 2 tablespoons, 2 medium onions, sliced and 60 ml (2 fl oz/ ¼ cup) and sauces are 1 fresh hot red chili, seeded and sliced, 1 hot fresh green chili, seeded and sliced and ½ teaspoon sea salt, 1 tablespoon lemon juice, 1 tablespoon brown sugar and 2 tablespoons peanut oil.

PREPARATION:

In a bowl, mix together hoi sin sauce, soy sauce, garlic, salt and pepper. Coat chops with mixture and leave for 1 hour. In a wok, heat oil until smoking, add onions and fry for 2 minutes until transparent. Reduce heat, add chops and cook for about 5 minutes each side. Add stock, cover and gently cook for 5 minutes. In a bowl, mix together all sauce ingredients, pour into a small saucepan and heat gently. Transfer chops to a warmed serving plate and pour over sauce.

INGREDIENTS:

750g (1 ½ lb) prepared squid, 3 tablespoons vegetable oil, 4 spring onions, chopped and 1cm ( 1/2 in) fresh root ginger, peeled and finely chopped, 1 carrot, cut into thin strips, 5 tablespoons rice wine or dry sherry and 185ml (6 fl oz/ ¾ cup) Chinese Chicken Stock.

PREPARATION:

Bring a large saucepan of lightly salted water to a rapid boil, add squid and boil for 3 minutes. Drain well. In a wok, heat oil, add spring onions, garlic, ginger and carrot and stir fry for 2 minutes. Stir in rice wine or dry sherry and cook for 1 minute. Pour in the stock, bring to the boil, and boil until thickened. Reduce heat, add squid and gently heat through.

INGREDIENTS:

1 egg white lightly beaten, 2 tablespoons cornstarch ground white pepper to taste, 500 g (1 lb) lamb fillet, thinly sliced, 625 ml (20 fl oz/2 ½ cups) vegetable oil and 3 slices fresh root ginger, peeled and finely chopped, 90 g (3 oz) canned bamboo shoots, drained and chopped and 1 small red pepper, seeded and cut into thin strips, 3 spring onions, finely chopped, 60 g (2 oz) cucumber, cut into strips and 2 teaspoons rice wine or dry sherry.

PREPARATION:

In a small bowl, mix together egg white, cornstarch, salt and pepper. Stir lamb slices in mixture to evenly coat. Leave for 30 minutes. In a wok, heat oil, add lamb in batches, keeping slices separate, and deep fry lamb for 2 minutes. Using a slotted spoon, lift lamb from oil and drain on absorbent kitchen paper. Pour oil from wok, leaving just 2 tablespoonfuls. Add ginger, bamboo shoots, pepper, spring onions and cucumber and stir fry for 4 minutes. Add lamb and toss over a high heat for 1 minute. Stir in rice wine or dry sherry.

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INGREDIENTS:

2 tablespoons water, 1tablespoon rice wine or dry sherry, 2.5 cm (1 in) piece fresh root ginger, peeled and grated and 3 spring onions, finely chopped, 1 teaspoon sea salt, 500 g (1 lb) boned duck breasts, cut into finger sized pieces, 2 eggs, well beaten and 125 g (4 oz/1 cup) cornstarch, 750 ml (24 fl oz/3 cups) peanut oil and 1 teaspoon sesame oil and sauces are 375 ml (12 fl oz/1 ½ cups) Chinese Chicken Stock, 3 tablespoons rice wine or dry sherry, 4 tablespoons lemon juice and 1 teaspoon brown sugar.

PREPARATION:

In a bowl mix together, water, rice wine or dry sherry, ginger, spring onions and salt. Stir in duck to coat evenly then leave for 2 hours. Lift duck from bowl then dip each piece in beaten egg, allowing excess to drain off. Roll duck pieces in cornstarch to coat lightly and evenly. In a wok, heat peanut oil to smoking point, add duck and deep fry for 3 minutes until golden. Using a slotted spoon remove duck from oil and drain on absorbent kitchen paper. Place duck in a flameproof casserole. In a small bowl, mix together sauce ingredients; stir into casserole. Bring to the boil, stirring constantly, and then simmer for 10-15 minutes until duck is tender and sauce very thick. Serve sprinkled with sesame oil.

INGREDIENTS:

250g (8 oz) dried egg noodles, 3 tablespoons peanut oil, 1 medium Spanish onion, finely chopped, 2 cloves garlic, finely chopped, 2 slices fresh root ginger, peeled and finely chopped, 2 teaspoons yellow bean paste, 1 tablespoon light soy sauce and 500g (1 lb) pork tenderloin, minced, 3 tablespoons Chicken Stock and 1 tablespoon corn flour mixture, 185g (6 oz) cucumber, cut into thin sticks, to garnish spring onions, finely chopped, to garnish.

PREPARATION:

Cook noodles in boiling water until just tender, drain well. Meanwhile, in a wok, heat oil, add Spanish onion, garlic and ginger and stir fry for 2 minutes. Stir in bean paste and soy sauce; cook for a further minute. Stir in pork, reduce heat and cook gently for 10 minutes until lightly colored. Stir in stock and simmer for 5 minutes. Stir in corn flour mixture and simmer until thickened. To serve, place noodles on a warmed serving dish, pour over pork and garnish with cucumber and spring onions.