Chinese-style Steamed Three Kinds of Egg

Ingredients

3 salted ducks’ eggs (咸蛋)
3 preserved ducks’ eggs (皮蛋)
3 fresh eggs (beaten)
3 tbsps water
1 tbsp oil

Method

  1. Poach the salted ducks’ eggs until done. Shell and dice coarsely.
  2. Shell and dice the preserved ducks’ eggs.
  3. Mix well the beaten eggs with water and oil. Add the diced salted ducks’ eggs and preserved ducks’ eggs and mix well. Pour the mixture into a lightly greased dish. Steam over high heat for 15 minutes.
  4. Cool and cut into slices before serving.

Source: Delicacies by Gigi Wong

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Chinese-style Chili Shrimp

Ingredients

16 large unpeeled head-on shrimps
oil for deep-frying
1 tablespoon oil, extra
1 garlic clove, finely chopped
1/2 teaspoon finely chopped ginger
1 tablespoon light soy sauce
1 tablespoon Shaoxing rice wine
1 tablespoon chili bean paste (toban jiang)
1 teaspoon sugar
3-4 tablespoons chicken stock
1 teaspoon clear rice vinegar
1 scallion, finely chopped
2 red chilies, finely chopped
1/4 teaspoon roasted sesame oil
2 teaspoons cornstarch
cilantro leaves

Method

  1. Pull off the legs from the shrimp, but leave the body shells on. Using a pair of scissors, cut each shrimp along the back to devein it.
  2. Fill a wok one quarter full of oil. Heat the oil to 375°F, or until a piece of bread fries golden brown in 10 seconds when dropped in the oil.
  3. Cook the shrimp in batches for 2 minutes, or until they turn bright orange. Remove and drain. It is important to keep the oil hot for each batch or the shells with not turn crisp. Pour out the oil and wipe out the wok.
  4. Reheat the wok over high heat, add the extra oil and heat until very hot. Cook the garlic and ginger for a few seconds to flavor the oil. Add the soy sauce, rice wine, chili bean paste, sugar and stock. Stir to combine, then bring to a boil.
  5. Add the shrimp and cook for 1 minute, then add the rice vinegar, scallion, chilies and sesame oil, stirring constantly.
  6. Combine the cornstarch with enough water to make a paste, add to the sauce and simmer until thickened. Sprinkle the cilantro leaves on top before removing to serving dish.

Makes 4 servings.

Source: The Food of China

Grilled Lamb and Fennel with Mint Almond Pesto

Ingredients

1 bulb fennel, trimmed, cored and sliced in 1/3-inch thick pieces
1 small red onion, cut in 8 wedges
1 tbsp olive oil
1 tbsp balsamic vinegar
1/2 tsp salt
1/4 tsp pepper
8 frenched lamb chops (about 600 g total)
1 tsp dried oregano

Mint Almond Pesto

1/4 cup blanched almonds, toasted
1 clove garlic, halved
1/2 cup fresh mint leaves
1/2 cup fresh parsley leaves
2 tbsp finely grated Parmesan cheese
1/4 tsp salt
pinch pepper
1/4 cup extra-virgin olive oil
1 tsp lemon juice

Method

  1. Place fennel and red onion on greased grill over medium-high heat. Close lid and grill, turning once, until softened and charred, about 10 minutes.
  2. Transfer to bowl. Toss with 1 tsp of the oil, the vinegar and half each of the salt and pepper.
  3. Rub lamb all over with remaining oil, salt, pepper and the oregano.
  4. Place on greased grill over medium-high heat. Close lid and grill, turning once, until desired doneness, about 8 minutes for medium-rare.
  5. To make the pesto, in food processor, pulse almonds with garlic until coarsely ground. Add mint, parsley, Parmesan, salt and pepper. Pulse 6 times. With motor running, add oil in thin steady stream, blending until smooth. Scrape into small bowl and stir in lemon juice.
  6. Place 2 lamb chops and some grilled vegetables on each serving plate. Top lamb chops with pesto and serve.

Makes 4 servings.

Source: Mediterranean Flavours

Chinese-style Dumplings with Chicken and Black Mushroom

Ingredients

8 oz round-shaped wrappers for boiled dumpling

Filling

10 oz chicken thigh
6 mushrooms
1 sprig green onion
1 sprig parsley

Seasoning for Filling

1/4 tsp salt
1/2 tsp ginger sauce
1/2 tsp wine
1/4 tsp sugar
1 tsp light soy sauce
1/2 tbsp egg white
2 tsp cornstarch
1/8 tsp sesame oil
pinch of ground white pepper
1 tsp oil

Method

  1. Cut chicken into fine dices. Dice mushrooms and green onion. Wash and trim parsley.
  2. Add seasoning to chicken. Stir until sticky. Add green onion and parsley. Stir well to form filling. Allow to chill in refrigerator for 30 minutes.
  3. Put 1 heap tablespoon of filling to wrapper. Brush the edge with water. Fold up to form a half moon. Press hard. Transfer to greased steaming basket.
  4. Steam over high heat for 10 minutes or until chicken is cooked.

Source: Dumplings

Chinese Hakka-style Braise Pork Knuckle

Ingredients

1 pork knuckle, de-boned
3 tbsp red grain sauce (紅糟醬)
1 bundle Chinese leek, cut into sections
30 g ginger, sliced
50 Sichuan pepper corn
1 tbsp light soy sauce
1 tsp salt
50 g rock sugar

Method

  1. Trim the pork knuckle leaving only 1 cm thick lean meat attached to the skin.
  2. Blanch the pork knuckle and rinse with cold water.
  3. Boil 6 cups of water in a large pot and add spice pepper and pork knuckle, re-boil and then simmer for 1 hour.
  4. Rinse pork knuckle thoroughly with cold water, discard the spiced peppers.
  5. In a clean pot. lightly brown ginger slices and Chinese leeks in 2 tablespoons of oil, stir in red grain sauce. then add soy sauce. salt, rock sugar and 1 cup of water. Bring to a boil.
  6. Add pork knuckle, simmer for 30 minutes or until sauce thickens. Turn over often to prevent sticking to the pot.
  7. Line a plate with ginger slices and Chinese leeks, then put on top pork knuckle cut into 1 cm slices.
  8. Pour meat sauce over pork knuckles. Serve while hot.

Source: Hakka Cuisine