Posted on March 25, 2017 by cookwithkathy
8 oz potato
1-1/2 tbsp grated carrot (skin removed)
4 water chestnut, skin removed and grated
1/3 tsp sugar
1/4 tsp salt
dash of sesame oil
pinch of pepper
1 tsp ginger juice
1-1/2 tsp all-purpose flour
1 tbsp cornstarch
1/2 tbsp oi
- Remove the skin of the potatoes. Wash and cut into slices. Steam for 20 minutes until tender. Mash into paste while hot.
- Mix all vegetable paste with seasoning. Shape into round patties.
- Heat 4 tbsp oil, fry patties over low heat until both sides are golden. Remove to serving platter. Serve with tomato ketchup or Hoi-sin sauce.
Source: Chinese Vegetarian Dishes
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Posted on March 14, 2017 by cookwithkathy
10 oz belly pork
6-1/2 oz mui-choy (梅菜)
1/2 tbsp mashed garlic
1 cup water
1 tbsp wine
1/3 tsp salt
1/2 tsp cornstarch
2 tbsp water
- Wash mui-choy and soak for 10 minutes. Squeeze out excess water and dice.
- Par-boil belly pork for about 10 minutes in boiling water. Slice thickly and mix with 1/2 tbsp dark soy.
- Saute mui-choy and garlic with 2 tbsp oil. Add 2-1/2 tsp sugar. Mix well and remove. Set aside.
- Stir-fry pork with 1 tbsp oil. Add seasoning and bring to a boil. Turn down heat and simmer for 1/2 hour. Add mui-choy, and cook for another 20 minutes. Add in thickening and cook until sauce thickens. (If there’s not much liquid left, no need to add thickening.) Serve hot.
Source: Chinese Stewed Dishes
Filed under: Chinese, Pork, Recipe Clipping, Stew, Vegetable | Comments Off on Chinese-style Stewed Pork Belly with Pickled Mustard
Posted on March 12, 2017 by cookwithkathy
2 pounds pork neck bones
1 pound lotus root
4 slices of ginger
1 tablespoon dried goji berries
12 cups cold water
salt, to taste
- Rinse bone, drain, and set aside. Boil a large pot of water, and blanch the pork bones for about 5 minutes. Drain.
- Right before you’re ready to start the soup, peel the lotus root and cut it into large chunks (If you do this too early, the lotus root will oxidize, similar to a potato. So hold off until you’re about to start cooking).
- Add all the prepared ingredients to a stock pot: the pork, lotus root, ginger, goji berries and cold water. Bring it to boil, and then turn it to down to a slow simmer. Cover and simmer for 3 to 4 hours…the longer the better. Add salt to taste, and serve.
Source: Hong Kong magazine
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Posted on March 3, 2017 by cookwithkathy
1 large fresh crab (about 1 kg)
1 cup chicken stock
handful of green onion julienne
Black Bean Sauce
1/2 red bell pepper
3 tablespoons peanut oil
7 green onion stems, cut into 6 cm lengths
3 garlic cloves, crushed
1 tbsp shredded ginger
3 red chilies, cut in half lengthwise and seeds removed
1 small red onion, cut in half and then into wedges
2 tablespoons salted black beans
3 tablespoons Shao Hsing wine
2 teaspoons sugar
2 tablespoons oyster sauce
1/2 teaspoon sesame oil
1/3 cup chicken stock
2 red chilies, sliced
2 teaspoons black vinegar
- Kill the crab, cut in half and then cut each half into 4 pieces.
- Place crab in a shallow heatproof bowl that will fit inside your steamer basket, and cover with chicken stock. Place bowl inside steamer over boiling water and steam, covered, for 7 minutes or until cooked – the crab meat should be white rather than translucent.
- Meanwhile, make the black bean and chili sauce. Remove seeds and membranes from bell pepper, cut into strips 1.5 cm wide, then cut each strip into squares.
- Heat peanut oil in a hot wok and stir-fry green onion, ginger, garlic, red chilies, onion, black beans and bell pepper for 3 minutes or until fragrant. Pour the Shao Hsing wine around the sides of the wok in a circular motion, then stir in sugar, oyster sauce, sesame oil, stock and red chilies. Stir-fry for 3 minutes to allow the ingredients to infuse, creating a rich sauce. Finally, add vinegar and remove from the heat.
- Remove crab from steamer and toss with the sauce. Serve on a large platter, garnished with green onion julienne.
Source: Kylie Kwong
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Posted on February 22, 2017 by cookwithkathy
1/2 lb rice vermicelli
4 oz ground beef
5 oz pickled cabbage (雪菜)
3 sprigs cilantro, chopped
1 red chili, chopped
1 tsp light soy sauce
1/4 tsp sugar
dash of sesame oil
dash of ground white pepper
1/2 tbsp cornstarch
2 tbsp oil
1 tbsp water
4-1/2 cups or suitable amount of chicken stock
pinch of salt
1/2 tsp cornstarch
5 tbsp water
- Wash and soak pickled mustard in water with a pinch of salt for an hour to remove salty flavour. Rinse, drain and chop.
- Soak rice vermicelli in cold water for an hour until softened. Loosen well and parboil in boiling water for 1 minute. Drain well. Transfer to big serving bowl, covered to keep warm.
- Add soup ingredients to a pot. Bring to a boil. Turn down heat to simmer.
- Marinate beef for 10 minutes with marinade ingredients.
- Saute beef with 2 tbsp oil. Add pickled cabbage when beef is nearly cooked. Add red chili and toss well. Mix in thickening solution. Cook until beef is done and the sauce is thickened.
- Add hot soup to the vermicelli in the serving bowl.
- Add beef and sauce on top of the vermicelli. Sprinkle cilantro before serving.
Source: Hong Kong Rice and Noodle
Filed under: Beef, Chinese, Pasta, Recipe Clipping, Soup, Vegetable | Comments Off on Chinese-style Rice Vermicelli Soup with Ground Beef and Cilantro