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Donna Hay - Recipes. Caramelised pork with five-spice broth 1 x 300g pork fillet, trimmed 1 ½ tablespoon hoisin sauce 1 teaspoon sesame oil 20g ginger, peeled and sliced 1 clove garlic, sliced ¼ teaspoon Chinese five-spice powder 50g coriander (cilantro) 1 litre chicken stock 2 teaspoons soy sauce 100g medium flat rice noodles 1 bunch baby bok choy, halved thinly sliced green onion (scallion) and small red chilli, to serve Preheat oven to 200ºC (390ºF). Brush pork with hoisin and place on a tray. Roast for 10 minutes each side or until cooked through. Set aside and keep warm. Allow to rest for 5 minutes before slicing. Heat oil in a saucepan over medium heat.

Divide noodles, bok choy, broth and pork between bowls. Coriander & Chili Monkfish Cheeks Stir-Fry. Coriander & Chili Monkfish Cheeks Stir-Fry As well as fishing sustainably, we should also be using every part of the fish that’s edible. Monkfish liver, for example, is a delicacy. Monkfish cheeks and even the bones and heads can all be put to use in the kitchen! Not too long ago, I found out a cheaper way to eat monkfish! Not long ago, I went to my usual fishmonger that sells diver scallops. Monkfish cheeks are of course the flesh from the cheeks of monkfish. I got pretty excited when I got home as I wanted to try out monkfish cheeks, I couldn’t wait any longer!

Coriander & Chili Monkfish Cheeks Stir-Fry Ingredients:1 tbsp sunflower oil 300g monkfish cheeks 1 tbsp corn flour 1-2 tsp chopped red chillies or dried chilli flakes 1 tbsp soya sauce 1 tsp sugar 1 stalk coriander, chopped 50ml chicken stock 3 garlic clovesDirections:1. Thai Stir-Fry Chicken with Cashew Nuts. Thai Stir-Fry Chicken with Cashew Nuts Thai food is full of flavours and it’s a cuisine that I am familiar with. We get a lot of influence from Thai cooking, especially Southern Thai as there’s a small Thai community in my hometown. So, Thai food is always very easy to get hold with!

I previously cooked Garlic & Coriander Chicken, which is a very simple dish but full of flavours! This dish is pretty common in my hometown. There’s one Thai dish that has great Chinese influence, which is Thai stir-fry chicken with cashew nuts. It looks like Kung Pao chicken has made itself onto Thai food menu too! Sichuan Kung Pao chicken uses peanuts and Sichuan peppercorns. Steamed rice is best to serve with this tasty and spicy stir-fry chicken with cashew nuts. Shumai/Siumai (Pork & Prawns Dumplings) Shumai/Siumai (Pork & Prawn Dumplings) Dim sum (點心) is the name for a southern Chinese cuisine which involves a wide range of light and small portion of food, that comes in the form of steamed, baked, or fried.

I will never say ‘no’ to Dim Sum and it will always be one of my favourites! Not too long ago, Ellie from Almost Bourdain shared with us one of the Dim Sum favourites, called Woo Kok/Yam Puff - this is something you should not missed and it is always on the Dim Sum menu. Today, Shumai/Siumai (燒賣) or Pork & Prawns Dumpling, is another on the ‘must-order’ list – well flavoured pork and chunkily cubed succulent prawns; it’s always a good combo! I know that I can easily walk into a Chinese restaurant in London that serves Shumai/Siumai. I would like to wish all the Chinese readers of my blog, Gong Xi Fa Cai & A Prosperous Year of Rabbit! Chinese dumplings and potsticker recipe. Recipe: chinese dumplings and potstickers [warning: a long post] Do you know what that one recipe was that started you on your cooking passion? I have cooked since I was a kid, but I didn’t get serious until I was a sophomore in college and I felt this cultural obligation to make dumplings from scratch to celebrate the Chinese New Year.

Dumplings have lodged themselves in my head as my link to Chinese cooking and culture, but even better than that – mastering dumplings gave me the confidence to go forward and try other recipes and techniques. for the pork filling I posted Making Chinese Dumplings with Jen on my website several years ago (it now lives here). There is an ungodly amount of chopping involved First off, the process for making the dumplings and the potstickers is the same until you actually cook them. Adding some sesame oil, soy sauce, and cornstarch to the mix The biggest time sink in making dumplings (for me, anyway) is chopping everything into a mince.

Pork filling is ready. Kenny Lao's Rickshaw Dumplings. Previous image Next image We recently ran a tour of Kenny Lao's kitchen in the East Village. Kenny, who owns Rickshaw Dumpling Bar in New York, cooks a mean dumpling and I felt like I was in great hands for my tutorial. We worked together to write up a recipe — as Kenny says, dumplings are not an exact science — with the hope that you might give it a whirl. Kenny suggests using ground turkey because it's a little healthier than pork but still flavorful. Rickshaw DumplingsAdapted from Kenny Laomakes about 80 dumplings, depending on wrappers used 1/2 head of Napa cabbage 1 tablespoon salt1 pound fresh ground turkey or other ground meat1 bunch scallion, chopped1 bunch cilantro leaves, chopped1/4 cup soy sauce3 tablespoons minced ginger2 tablespoons sesame oil2 teaspoons freshly ground pepper2 eggs, beaten2 packets round dumpling wrappers (most brands have 30-45 wrappers per package)vegetable oil for frying Cut the cabbage crosswise into thin strips.

Heat a skillet over high until very hot. Potstickers | Potstickers Recipe (Chinese Dumplings) Kung Pao Chicken | Kung Pao Chicken Recipe. K&S – you have never tried them…do try it, I bet you will like it. :) Lydia – yes, this is a very friendly dish so anyone can easily fall in love with the dish and be intrigued by the cooking method behind it. Good to hear that you are going to try my recipe! Andaliman – hehe, I like it too. Nags – well, I wonder how’s the one served at the restaurants in your place…;) Tracy – yep…many people like Kung Pao.

Joe – well, other than sweet and sour, orange chicken, etc. Sherri – yeah, dried Holland chiles or cayenne should be fine. Claude – I bet you would love this recipe…can’t wait to see your version. :) Piggy – I actually like the Kung Pao in Malaysia, it’s not bad. Pegs – Funky veggie, correct… all kinds of veggies imaginable are in Kung Pao…tell me about it. Veron – yep, it’s a real Chinese dish that has been slaughtered to an unrecognizable state! Rina – thanks for telling me about the event, I just entered. :) Joey – you are ever so sweet. WMW – Me too! Cashew Chicken Recipe | Chinese Recipes. Orange Chicken Recipe. This isn’t your typical Orange Chicken Recipe. While dinkin’ around online for inspiration for a recipe idea I came across this Copy Cat recipe for Bang Bang Shrimp , which had a surprising ingredient in the sauce that I least expected to find….Mayonnaise! (yea, shocking right? Or is it just me, that thinks it’s weird in an ‘Asian’ recipe?)

So I decided to try it. Now unlike most recipes I post here, I usually try the dish out before hand or at least know what I’m doing to begin with. But, this time I decided to take pictures as I came up with a recipe of my own on the spot…and Orange Chicken is what I came up with, or that’s what I’m calling it. My (Thai) Sweet Chili Sauce This recipe may be very different from what you’re used to seeing for Orange Chicken. Now, since I came up with this recipe pretty much as I went along, I was a little more scatter-brained than usual and I missed taking a couple pictures of some steps. (Thai) Sweet Chili Sauce Recipe Orange Chicken Recipe. Kung Pao Chicken. Kung Pao has been one of my favorite chicken recipes ever since I can remember.When I found this finger-licking recipe from Bobby (blogchef.net), I immediately knew my fate was sealed.

It looked so delicious I needed to prepare it as soon as possible.Here’s how Bobby himself describes this recipe: ‘Kung Pao chicken first originated in central-western China and has become very popular in the United States. This is the westernized version of kung pao chicken consisting of wok fried chicken pieces, roasted peanuts, scallions and a spicy sauce. For those of you that have been waiting for a Chinese chicken recipe that doesn’t use a deep fryer – this is it.’And here’s the process in more details… Here’s all that we need. 1. 2. 3. 4. 5. 6. 7. 9.

Sweet and Sour Pork Noodles. Hainanese Chicken Rice (Poached Chicken) Recipe | The Chronicles of Ms I-Hua & The Boy. Chicken rice! Have I told you how much I love chicken rice? There’s just something about it that keeps you wanting more. I have been known to eat chicken rice and char siu rice (popular in Malaysia and Singapore) everyday for 3 weeks and I have never gotten sick of it.

Up to this day, even when I return home to Malaysia, I would harp Madam Mummy or the Boy to take me out to my favourite chicken rice shops so that I can indulge. Luckily for me, my man and beloved husband is a great cook and has learnt that to keep his wife happy is to feed her. Feed her all the things she loves to eat. He has in his course of life, learnt to cook me my favourite chicken rice in roasted form (with chilli & ginger sauce recipe) and in poached form.

Bon Appetit! Hainanese Chicken Rice Recipe (Recipe is a modification of Ms I-Hua’s Roast Hainanese Chicken Rice) Ingredient for the Sides1 Cucumber - cut into half (lengthwise) and sliced into 2 cm slices (diagonally)Coriander leaves (for garnishing) Step 2: Rice. Delicious Chicken Wonton Soup. Today I really badly needed a good bowl of soup and I had 2 reasons to justify my need. Well to start with I woke up little sick; rather too exhausted and secondly I was totally in Oscar-hangover mode! Ok, if you are unaware of this crazy Oscar-hangover mode let me enlighten you right now. It is a mode when you are totally thinking about all the beautiful stars, their dresses, their bodies, those super toned legs and absolutely flat abs and telling yourself it is going to be only soups and salads from today and nothing else. I hate this mode but every year I get into it, live in it for a day or two and then totally and shamelessly get back to my food love.

What to say, I love food My reasons may sound little crazy but my Chicken Wonton Soup is to die for! A big bowl of soup, comfy pajamas and may be a good movie… A perfect day if you ask me! Enjoy! Ingredients For Broth- For Chicken Filling- Instructions Preparing the Broth- In a large pot heat add a teaspoon of oil on high heat. Filling – Curried Pork Potstickers with Soy-Ginger Dipping Sauce by Mary Anne & Mariel on Epicurious Community Table. Mariel here. Many moons ago, my husband and I spent an incredible year living in Hong Kong. We were in our mid-20s, unmarried and unmoored from all those wonderful anchors of adulthood. Feeling restless and in search of adventure, we both decided to part with our jobs and experience life away from the east coast, so we bought plane tickets and booked a hotel room in Causeway Bay…for 3 nights.

I’m not exaggerating when I say that’s the extent of our pre-departure plan-making. It turned out to be one of the best years of our entire lives and later, after returning to New York, we flew back to Hong Kong to get engaged. For me, it’s a magical place. It’s also the place where I cultivated a deep and abiding love for dumplings. You can’t throw a stone in Hong Kong without hitting a delicious dim sum dive; there is no visiting this sparkling city without partaking in some sort of dumplinged lunch, brunch or dinner.

Directions for the Potstickers: 1. 2. 3. Directions for the Dipping Sauce: 1. Dumplings by Kathy Patterson | Epicurious Community Table. On one of the final episodes of that Food Network classic, "Worst Cooks in America," the worstcooktestants are tasked with making dumplings - Chinese siu mai and wontons and Japanese gyoza. As I was watching, I thought to myself, "if those mostly-incompetent people can make an edible dumpling, a mostly competent person like me can, too! " Honestly, they made it look very easy, right down to the little pleats on the gyoza. Gyoza, or jaiozi, in Chinese, has been my family's favorite Chinese restaurant appetizer forever.

No Chinese meal was complete without them. And they had to be fried. Potstickers, they're called. I recall making jaiozi with a friend some years ago, and it seemed like a huge production. I think she was mostly paranoid about using raw ground pork in the filling, but she needn't have been. A quick online search brought up myriad variations on that filling. In any case, dumpling making was much simpler than expected. Potstickers Dipping Sauce 1 Dipping Sauce 2. Japanese Udon Noodle Soup. I'm a sucker for any type of noodle soup, I've been known to even sneak an instant ramen for a midnight...er...3am snack! Udon noodles are thick, hearty, wheat-based Japanese noodle.

You can find udon dried or fresh in shrink-wrapped package. They last quite a long time fresh in the refrigerator, so it's convenient to pluck a package out and make udon noodle soup with it. THis recipe is from Kansha: Celebrating Japan’s Vegan and Vegetarian Tradition by Elizabeth Andoh, one of the very best cooking teachers and authors for Japanese food. Recipe printed with permission from: Japanese Udon Noodle Soup Recipe Kansha: Celebrating Japan’s Vegan and Vegetarian Tradition by Elizabeth Andoh Published by Ten Speed Press serves 4 Extract a stock from the dried shiitaké mushrooms: Break off the stems and set them aside for making stock on another occasion. Bring a small saucepan filled with water to a boil.