Posted on December 18, 2016 by cookwithkathy
14 oz pork ribs, sweet and sour cut
1/2 red chili, seeds removed and shredded
1 tbsp minced garlic
1 tbsp cornstarch
1 tsp sesame oil
1 tbsp oyster sauce
1 tbsp light soy sauce
dash ground white pepper
2 tsp cooking wine
2 tsp sugar
2 tbsp fermented black beans
- Cut the ribs into bite-size pieces.
- Mix the ribs with the marinade. Set aside for 20 minutes.
- Mix the seasoning ingredients in a small bowl. Microwave until the sugar is dissolved.
- Add seasoning to the ribs. Mix well with the marinade and set aside for 15 more minutes.
- Mix garlic and chili with the marinated ribs.
- Steam ribs over high heat until the pork is done, about 15 minutes. Serve hot.
Source: Hong Kong magazine
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Posted on December 2, 2016 by cookwithkathy
four 8-ounce boneless sea bass or striped bass fillets, skin on
1/2 cup bottled clam juice
1/2 cup dry sherry
2 tablespoons plus 2 teaspoons soy sauce
1/2 cup unsweetened coconut milk
2 or 3 lemongrass stalks, crushed
2 tablespoons peeled, minced ginger
1 dried chili or 1/4 teaspoon crushed red pepper flakes
1/4 cup chopped scallions, plus more for serving
12 large shiitake mushrooms, stems removed and discarded
1 small bok choy, halved and sliced lengthwise into wedges
1 tablespoon Thai red curry paste, or to taste
lettuce leaves, for lining the steamer basket
fine sea salt and freshly ground black pepper
- Pour the clam juice, sherry, soy sauce, and coconut milk into a heavy-bottomed saute pan or pot the same diameter as your bamboo steaming basket and bring the mixture to a boil over high heat. Reduce the heat so the liquid is simmering and add the lemongrass, ginger, chili, scallions, mushrooms, bok choy, and curry paste. Continue to simmer gently for 15 minutes to let the flavors mingle.
- Arrange a layer of lettuce leaves in the steamer basket to keep the fish from touching the raw bamboo. Season the fillets with salt and pepper and arrange them on the lettuce in the steamer. Set the steamer over the simmering liquid, cover with the bamboo cover, lower the heat, and steam gently until the fish is cooked through, 8 to 9 minutes.
- Remove the steamer from the pot. Use tongs to remove the bok choy and mushrooms from the liquid and divide them decoratively among 4 dinner plates or wide, shallow bowls. Arrange the fish fillets on top of the vegetables on each plate. Pass the rice family style from the bowl.
- Use tongs to fish out and discard the lemongrass and ladle a little of the broth over the fish on each plate. Scatter some scallions over each serving and serve.
Makes 4 servings.
Source: Nightly Specials
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Posted on November 29, 2016 by cookwithkathy
6 dried shiitake mushrooms
12 cleaned and deveined shrimp (about 5 oz)
5 oz ground pork belly
12 square wonton wrappers
2 tbsp tobiko (flying fish roe)
2 tbsp cornstarch
1-1/2 tsp sesame oil
1 tsp kosher salt
1 tsp sugar
1⁄4 tsp freshly ground black pepper
1 tsp sesame oil
1 tbsp sugar
3 tbsp rice vinegar
2 tbsp Japanese soy sauce
- In a medium bowl, cover shiitake with boiling water and soak until soft. Strain, discarding liquid, and chop mushrooms.
- In a small food processor, pulse 8 of the shrimp until it forms a paste and transfer to a bowl along with the mushrooms, pork, and the seasoning ingredients. Cut the remaining shrimp into 1⁄4-inch pieces and add them to the bowl. Mix well to form the filling. Set aside.
- Lay 1 wrapper across the flattened palm of one hand. Put 2 tbsp filling in the center of wrapper. Close fingers around wrapper, gathering up edges, to form a “basket” with loosely pleated sides. Gently squeeze sides, pressing in the pleats to seal them. Gently drop dumpling on a flat surface to flatten the bottom. Work fingers gently around the edges to even out its shape. Use a knife to pat down any filling that protrudes above top of wrapper. Top with 1⁄2 teaspoon of tobiko and put in a bamboo steamer. Repeat to make 12 dumplings.
- Cover the steamer with lid and put into a wok. Pour water into wok until just high enough to show around edges of the bottom steamer but not high enough to touch the dumplings inside. Bring to a boil over medium-high heat. Steam dumplings, replenishing water if necessary, until cooked through, about 10 minutes.
- Meanwhile, in a small bowl, mix the dipping sauce ingredients. Serve the Shumai (dumplings) with the dipping sauce.
Makes 12 Shumai.
Source: Morimoto Asia
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Posted on July 12, 2016 by cookwithkathy
600 g pork belly
300 g preserved vegetables (梅菜)
4 slices ginger
3 tbsp sugar
1 tbsp wine
1 tbsp light soy sauce
1 tbsp dark soy sauce
2 tbsp oil
- Clean and boil the pork belly for 10 minutes in a large pot of water with ginger and wine.
- Rinse pork belly with cold water, pat dry will kitchen towels, and brush the skin with dark soy sauce.
- Heat 2 cups of oil, deep try the pork belly with skin facing down for about 2 minutes until bubbles form on the skin. Cut into 1.5 cm thick slices.
- Remove about 1 cm of the stem part of the preserved vegetables into small pieces. Marinate with sugar, light soy sauce and wine for 30 minutes, then stir-fry in a clean pan until dried. Finally add 2 tbsp oil and mix thoroughly.
- Line a large bowl with pork belly slices and stuff the center with preserved vegetables. Seal lightly with aluminum foil, cover with a plate and steam for 4 hours.
- Lift the wrap and plate and pour out the sauce from the bowl. Cover the bowl with a clean plate and turn the bowl and plate assembly over so that the contents of the bowl are transferred onto the plate. Pour the sauce back on before serving.
Source: Kakka Cuisine
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Posted on July 9, 2016 by cookwithkathy
1 corn on the cob
1 sweet potato
8 pieces chestnut
5 pieces Chinese dried Mushroom
2 pieces ginger
1 tablespoon sweet soybean sauce (甜面醬)
1/2 teaspoon Chinese five-spices
1/2 teaspoon salt
1/2 teaspoon light soy sauce
2 teaspoons peanut oil
1 teaspoon sesame oil
1 teaspoon cornstarch
- Wash and peel the sweet potato, potato and carrot. Cut into cube shape.
- Wash the corn and then cut into pieces.
- Wash the eggplant and cut into pieces. Fry eggplant in oil for a while. Drain and set aside.
- Peel the chestnut.
- Soak the mushroom till very soft. Discard the stems.
- Peel the ginger and slice.
- Mix all the ingredients and seasonings. Put into a clay pot. Steam for 20 minutes in a steamer and serve.
Source: Hong Kong magazine
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