Ingredients
3 tablespoons hoisin sauce
1 tablespoon ketchup
1 tablespoon honey
1 tablespoon soy sauce
1 tablespoon sake
1 teaspoon rice vinegar
1 teaspoon lemon juice
1 teaspoon grated fresh ginger
1/2 teaspoon grated fresh garlic
1/4 teaspoon Chinese five-spice powder
1 pound pork spareribs
Directions
In a shallow glass dish, mix together the hoisin sauce, ketchup, honey, soy sauce, sake, rice vinegar, lemon juice, ginger, garlic and five-spice powder. Place the ribs in the dish, and turn to coat. Cover and marinate in the refrigerator for 2 hours, or as long as overnight.
Preheat the oven to 325 degrees F (165 degrees C). Fill a broiler tray with enough water to cover the bottom. Place the grate or rack over the tray. Arrange the ribs on the grate.
Place the broiler rack in the center of the oven. Cook for 40 minutes, turning and brushing with the marinade every 10 minutes. Let the marinade cook on for the final 10 minutes to make a glaze. Finish under the broiler if desired. Discard any remaining marinade.
Showing posts with label Chinese 1/11. Show all posts
Showing posts with label Chinese 1/11. Show all posts
Tuesday, February 1, 2011
Hot and Sour Soup
Chinese night
Ingredients
5 fresh wood ear mushrooms--I didn't use wood ear, I used oyster mushrooms. You could also use white mushrooms.
4 fresh shiitake mushrooms
4 cups chicken stock
1/3 cup diced bamboo shoots
1/3 cup lean ground pork
1 teaspoon soy sauce
1/2 teaspoon white sugar
1 teaspoon salt
1/2 teaspoon ground white pepper
2 tablespoons red wine vinegar
2 tablespoons cornstarch
3 tablespoons water
1/2 (16 ounce) package firm tofu, cubed
1 egg, lightly beaten
1 teaspoon sesame oil
2 tablespoons thinly sliced green onion
Directions
After trimming off any tough stems, slice the mushrooms. Place the mushrooms, stock, bamboo shoots, and shredded pork into a saucepan. Bring to a boil, and simmer for 10 minutes.
Stir in soy sauce, sugar, salt, white pepper, and vinegar. Combine cornstarch with 3 tablespoons water. Add a little of the hot soup to the cornstarch, and then return all to the pan. Heat to boiling, stirring. Add the bean curd, and cook 1 to 2 minutes.
Just before serving, turn off the heat. Stir the egg in gradually. Mix in sesame oil. Sprinkle each serving with scallions.
Ingredients
5 fresh wood ear mushrooms--I didn't use wood ear, I used oyster mushrooms. You could also use white mushrooms.
4 fresh shiitake mushrooms
4 cups chicken stock
1/3 cup diced bamboo shoots
1/3 cup lean ground pork
1 teaspoon soy sauce
1/2 teaspoon white sugar
1 teaspoon salt
1/2 teaspoon ground white pepper
2 tablespoons red wine vinegar
2 tablespoons cornstarch
3 tablespoons water
1/2 (16 ounce) package firm tofu, cubed
1 egg, lightly beaten
1 teaspoon sesame oil
2 tablespoons thinly sliced green onion
Directions
After trimming off any tough stems, slice the mushrooms. Place the mushrooms, stock, bamboo shoots, and shredded pork into a saucepan. Bring to a boil, and simmer for 10 minutes.
Stir in soy sauce, sugar, salt, white pepper, and vinegar. Combine cornstarch with 3 tablespoons water. Add a little of the hot soup to the cornstarch, and then return all to the pan. Heat to boiling, stirring. Add the bean curd, and cook 1 to 2 minutes.
Just before serving, turn off the heat. Stir the egg in gradually. Mix in sesame oil. Sprinkle each serving with scallions.
Sunday, January 30, 2011
Lychee Ice Cream
recipe from lycheesonline.com
1½ cups canned seedless lychees, drained & diced
2 cups heavy cream
1 cup milk
¾ cup sugar ( i used a little less)
2 egg yolks, beaten
¼ cup fresh lemon juice (i used a little less)
1. Combine the cream, milk and sugar in a saucepan or double boiler; heat until warm and the sugar is completely dissolved. Add 1 cup of the cream mixture to the yolks while whisking lightly. Gradually pour the egg mixture back into the cream mixture while continuing to whisk lightly.
2. Cook over medium heat, stirring constantly, until the back of your spoon is thinly coated, about 8 minutes. Do not allow to boil or the ice cream custard mixture will curdle.
3. Add the lychee and lemon juice and let it cool in the refrigerator overnight.
4. Freeze in an electric or manual ice cream maker according to the manufacturer's instructions. If you don't have an ice cream maker you can put the ice cream custard in a bowl and put it in your freezer until frozen.
4 Servings
1½ cups canned seedless lychees, drained & diced
2 cups heavy cream
1 cup milk
¾ cup sugar ( i used a little less)
2 egg yolks, beaten
¼ cup fresh lemon juice (i used a little less)
1. Combine the cream, milk and sugar in a saucepan or double boiler; heat until warm and the sugar is completely dissolved. Add 1 cup of the cream mixture to the yolks while whisking lightly. Gradually pour the egg mixture back into the cream mixture while continuing to whisk lightly.
2. Cook over medium heat, stirring constantly, until the back of your spoon is thinly coated, about 8 minutes. Do not allow to boil or the ice cream custard mixture will curdle.
3. Add the lychee and lemon juice and let it cool in the refrigerator overnight.
4. Freeze in an electric or manual ice cream maker according to the manufacturer's instructions. If you don't have an ice cream maker you can put the ice cream custard in a bowl and put it in your freezer until frozen.
4 Servings
Almond Cookies
from allrecipes.com
Ingredients
• 1 cup butter (no substitutes), softened
• 1 cup sugar
• 1 egg
• 1 teaspoon almond extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup sliced almonds
• 1 egg white
• 1/2 teaspoon water
Directions
1. In a mixing bowl, cream butter and sugar. Beat in egg and extract. Combine the flour, baking soda and salt; gradually add to creamed mixture. Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten with a fork. Sprinkle with almonds.
2. In a small bowl, beat egg white and water. Brush over cookies. Bake at 325 degrees F for 14-16 minutes or until edges and bottoms are lightly browned. Cool for 2 minutes before removing to wire racks.
Ingredients
• 1 cup butter (no substitutes), softened
• 1 cup sugar
• 1 egg
• 1 teaspoon almond extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup sliced almonds
• 1 egg white
• 1/2 teaspoon water
Directions
1. In a mixing bowl, cream butter and sugar. Beat in egg and extract. Combine the flour, baking soda and salt; gradually add to creamed mixture. Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten with a fork. Sprinkle with almonds.
2. In a small bowl, beat egg white and water. Brush over cookies. Bake at 325 degrees F for 14-16 minutes or until edges and bottoms are lightly browned. Cool for 2 minutes before removing to wire racks.
Egg Rolls
Egg Rolls:
• 3 - 14 ounce bags of coleslaw mix (cabbage and carrots)
• 1 can of bean sprouts
• 1 celery stalk, diced or sliced thin
• 2 tablespoons chopped onion
• 1-2 cups of shrimp, if larger cut up
• Chile Sauce to taste - I used Sriracha
• 2 tablespoons soy sauce
• Fresh Ginger to taste (optional)
• 1/8 teaspoon garlic powder
• black pepper to taste
• 1 egg, beaten
• cornstarch
• 20 egg roll wrappers - I would get 40 to double wrap
• vegetable oil for frying
Directions
1. In a large bowl, mix together cabbage, carrots, sprouts, celery, and onion. Stir in shrimp, soy sauce, chili sauce, garlic powder, and black pepper.
2. Pour beaten egg into a skillet placed over medium heat; cook flat and thin, flipping once, until done. Remove from skillet, cool, and chop finely. Stir egg into cabbage mixture. Sprinkle top with cornstarch, mix, and allow to sit 10 minutes.
3. Mix 1 tablespoon cornstarch with 2 tablespoons cold water. Set aside. (I would add in the step of using cheese cloth to remove any remaining liquid from the mixture)
4. Place 2 or 3 tablespoons of the shrimp mixture into the center of an egg roll skin. Dip a spoon into the water and cornstarch mixture, and moisten all corners but the bottom corner. Fold the egg roll skin from the bottom over the mixture, making a tight tube of the shrimp mixture. Fold corners in from the sides, and press to stick against folded roll. Then roll the rest of the way. Use another wrapper to wrap each one a 2nd time. Repeat with remaining egg roll wrappers.
5. Pour vegetable oil into a deep frying pan to a depth of 3 or 4 inches, and heat oil to 350 degrees F (175 degrees C). Carefully place egg rolls into hot oil, and fry until golden brown. Remove to paper towels. (If not crispy enough, we double fried them for cooking club)
• 3 - 14 ounce bags of coleslaw mix (cabbage and carrots)
• 1 can of bean sprouts
• 1 celery stalk, diced or sliced thin
• 2 tablespoons chopped onion
• 1-2 cups of shrimp, if larger cut up
• Chile Sauce to taste - I used Sriracha
• 2 tablespoons soy sauce
• Fresh Ginger to taste (optional)
• 1/8 teaspoon garlic powder
• black pepper to taste
• 1 egg, beaten
• cornstarch
• 20 egg roll wrappers - I would get 40 to double wrap
• vegetable oil for frying
Directions
1. In a large bowl, mix together cabbage, carrots, sprouts, celery, and onion. Stir in shrimp, soy sauce, chili sauce, garlic powder, and black pepper.
2. Pour beaten egg into a skillet placed over medium heat; cook flat and thin, flipping once, until done. Remove from skillet, cool, and chop finely. Stir egg into cabbage mixture. Sprinkle top with cornstarch, mix, and allow to sit 10 minutes.
3. Mix 1 tablespoon cornstarch with 2 tablespoons cold water. Set aside. (I would add in the step of using cheese cloth to remove any remaining liquid from the mixture)
4. Place 2 or 3 tablespoons of the shrimp mixture into the center of an egg roll skin. Dip a spoon into the water and cornstarch mixture, and moisten all corners but the bottom corner. Fold the egg roll skin from the bottom over the mixture, making a tight tube of the shrimp mixture. Fold corners in from the sides, and press to stick against folded roll. Then roll the rest of the way. Use another wrapper to wrap each one a 2nd time. Repeat with remaining egg roll wrappers.
5. Pour vegetable oil into a deep frying pan to a depth of 3 or 4 inches, and heat oil to 350 degrees F (175 degrees C). Carefully place egg rolls into hot oil, and fry until golden brown. Remove to paper towels. (If not crispy enough, we double fried them for cooking club)
how and sweet dipping sauce
from allrecipes.com
Ingredients
* 1/2 cup rice vinegar
* 1/2 cup white sugar
* 1 clove garlic, minced
* 1/4 teaspoon salt
* 1 1/2 teaspoons dried red pepper flakes
Directions
1. Bring the vinegar to a boil in a small, non-reactive pot, and mix in sugar until dissolved. Reduce heat to low, simmer 5 minutes, and remove from heat. Mash the garlic and salt into a smooth paste, and mix into the pot. Stir in the red pepper flakes. Cool to room temperature before using, or store up to 2 days in the refrigerator.
Ingredients
* 1/2 cup rice vinegar
* 1/2 cup white sugar
* 1 clove garlic, minced
* 1/4 teaspoon salt
* 1 1/2 teaspoons dried red pepper flakes
Directions
1. Bring the vinegar to a boil in a small, non-reactive pot, and mix in sugar until dissolved. Reduce heat to low, simmer 5 minutes, and remove from heat. Mash the garlic and salt into a smooth paste, and mix into the pot. Stir in the red pepper flakes. Cool to room temperature before using, or store up to 2 days in the refrigerator.
sweet and sour sauce
SWEET AND SOUR SAUCE
• 1/2 cup ketchup
• 1 teaspoon soy sauce
• 1/3 cup white vinegar
• 1/2 cup brown sugar, lightly packed
• 1 cup white sugar (can reduce a 2-3 tablespoons for a less sweeter taste)
• 3/4 cup cold water (or can use unsweetened pineapple juice or half each, I prefer the pineapple juice)
• 3 tablespoons cornstarch (for a thinner sauce reduce to 2 tablespoons, if you want an very thick sauce use 4 tablespoons)
• ginger
•
• -To make the sweet and sour sauce sauce; in a saucepan combine the first 5 ingredients until combined.
• -In a cup or bowl whisk the cold water or pineapple juice with cornstarch until smooth and well blended, then whisk vigorously into the ketchup mixture; bring to a boil stirring or whisking constantly over medium-high heat until bubbly.
• -Reduce the heat to medium-low and continue simmering and mixing until thickened (be patient the sauce takes a few minutes to thicken up) remove from heat and allow to sit at room temperature while making the chicken balls or you may cool to room temperature then refrigerate until ready to use (I prefer the sauce at room temperature).
• 1/2 cup ketchup
• 1 teaspoon soy sauce
• 1/3 cup white vinegar
• 1/2 cup brown sugar, lightly packed
• 1 cup white sugar (can reduce a 2-3 tablespoons for a less sweeter taste)
• 3/4 cup cold water (or can use unsweetened pineapple juice or half each, I prefer the pineapple juice)
• 3 tablespoons cornstarch (for a thinner sauce reduce to 2 tablespoons, if you want an very thick sauce use 4 tablespoons)
• ginger
•
• -To make the sweet and sour sauce sauce; in a saucepan combine the first 5 ingredients until combined.
• -In a cup or bowl whisk the cold water or pineapple juice with cornstarch until smooth and well blended, then whisk vigorously into the ketchup mixture; bring to a boil stirring or whisking constantly over medium-high heat until bubbly.
• -Reduce the heat to medium-low and continue simmering and mixing until thickened (be patient the sauce takes a few minutes to thicken up) remove from heat and allow to sit at room temperature while making the chicken balls or you may cool to room temperature then refrigerate until ready to use (I prefer the sauce at room temperature).
shrimp fried rice
inspired from
http://www.ricerecipes.net/shrimp-fried-rice.html
Ingredients:
Bag of frozen shrimp (without tails), thawed
¼ cup vegetable oil
2 eggs
1 medium onion, diced
1 bag of peas
4 cups cold cooked rice
1 bunch of green onions, sliced
La Choy crunchy noodles
Marinade:
2 tablespoons oyster sauce
2 tablespoon soy sauce
Directions:
1. Prepare marinade: in a medium bowl, whisk ingredients together until combined. Add shrimp and marinade 15 minutes.
2. Heat oil in a large wok over high heat. When hot, add rice, green onion, and diced onion. Cook until some of the rice is browned. Push rice to the side of the wok, and scramble 2 eggs in it. Combine the egg with the rice.
3. Add the shrimp and peas. Cook until heated.
4. Season with soy sauce and garlic powder.
6. Remove from heat and serve topped with green onions or La Choy crunchy noodles.
Notes: This is great if you have a bunch of leftover veggies sitting around. I sometimes add carrots and celery. (Bulks it up and sneaks in the healthy stuff.) I also do this recipe with chicken breast at least once every two weeks at home. J To make it an even healthier option, this works with brown rice, too. (Fills you up—quick!)
http://www.ricerecipes.net/shrimp-fried-rice.html
Ingredients:
Bag of frozen shrimp (without tails), thawed
¼ cup vegetable oil
2 eggs
1 medium onion, diced
1 bag of peas
4 cups cold cooked rice
1 bunch of green onions, sliced
La Choy crunchy noodles
Marinade:
2 tablespoons oyster sauce
2 tablespoon soy sauce
Directions:
1. Prepare marinade: in a medium bowl, whisk ingredients together until combined. Add shrimp and marinade 15 minutes.
2. Heat oil in a large wok over high heat. When hot, add rice, green onion, and diced onion. Cook until some of the rice is browned. Push rice to the side of the wok, and scramble 2 eggs in it. Combine the egg with the rice.
3. Add the shrimp and peas. Cook until heated.
4. Season with soy sauce and garlic powder.
6. Remove from heat and serve topped with green onions or La Choy crunchy noodles.
Notes: This is great if you have a bunch of leftover veggies sitting around. I sometimes add carrots and celery. (Bulks it up and sneaks in the healthy stuff.) I also do this recipe with chicken breast at least once every two weeks at home. J To make it an even healthier option, this works with brown rice, too. (Fills you up—quick!)
Saturday, January 22, 2011
Slow Cooker Mongolian Beef
Recipe from allrecipes.com
Ingredients:
1 pound flank steak, cut into bite-size
pieces
1/4 cup cornstarch
2 teaspoons olive oil
1 onion, thinly sliced
1 tablespoon minced garlic
3 large green onions, sliced diagonally
into 1/2 inch pieces
1/2 cup soy sauce
1/2 cup water
1/2 cup brown sugar
1/2 teaspoon minced fresh ginger root
1/2 cup hoisin sauce
Directions:
1. Place flank steak and cornstarch into a resealable plastic bag. Shake the bag to evenly coat the flank steak with the cornstarch. Allow to steak rest for 10 minutes.
2. Heat olive oil in a large skillet over medium-high heat. Cook and stir steak until evenly browned, 2 to 4 minutes. Place onion, garlic, flank steak, green onions, soy sauce, water, brown sugar, ginger, and hoisin sauce in a slow cooker. Cook on Low setting for about 4 hours.
i modified it slightly -
• i doubled the amount of meat, but used 1.5 amount of sauce
• i used half the brown sugar requested
• i diced the onion
Ingredients:
1 pound flank steak, cut into bite-size
pieces
1/4 cup cornstarch
2 teaspoons olive oil
1 onion, thinly sliced
1 tablespoon minced garlic
3 large green onions, sliced diagonally
into 1/2 inch pieces
1/2 cup soy sauce
1/2 cup water
1/2 cup brown sugar
1/2 teaspoon minced fresh ginger root
1/2 cup hoisin sauce
Directions:
1. Place flank steak and cornstarch into a resealable plastic bag. Shake the bag to evenly coat the flank steak with the cornstarch. Allow to steak rest for 10 minutes.
2. Heat olive oil in a large skillet over medium-high heat. Cook and stir steak until evenly browned, 2 to 4 minutes. Place onion, garlic, flank steak, green onions, soy sauce, water, brown sugar, ginger, and hoisin sauce in a slow cooker. Cook on Low setting for about 4 hours.
i modified it slightly -
• i doubled the amount of meat, but used 1.5 amount of sauce
• i used half the brown sugar requested
• i diced the onion
General Tso's Chicken
recipe from food.com
Ingredients
o 3 lbs boneless skinless chicken breasts, cut into chunks
o 2 cups green onions, sliced
o 8 small dried chilies, seeds removed ( bird pepper or thai chilies are good)
Cornstarch slurry
o 1/4 cup soy sauce, low sodium preferred
o 1 eggs, beaten
o 1 cup cornstarch
Sauce
o 1/2 cup cornstarch
o 1/4 cup water
o 1 1/2 teaspoons fresh garlic, minced
o 3/4 cup sugar
o 1/2 cup soy sauce
o 1/4 cup white vinegar
o 1/4 cup sherry wine or 1/4 cup white wine
o 14 1/2 ounces chicken broth ( a can)
Directions
1. Place sauce ingredients in a quart jar with a lid and shake to mix. If you make this ahead of time just refrigerate until needed, shaking it again when you are ready to use it. This also keeps your dirty dishes down.
2. Mix cornstarch slurry in a large bowl- the mixture will be strange but trust me it works. It will be VERY thick almost paste like. Add chicken pieces to coat. Using a fork remove ONE chicken piece at a time and let the excess mixture drip off. YES even though the mixture has a weird consistency it will not stick like paste and the excess will drip off. Add chicken to the hot (350 degree) oil and fry until crispy. Only cook 7 or 8 chicken pieces at a time. You do not want to raise the temp of the oil by cooking too many at a time. You can use a simple cooking or candy thermometer to judge the temp of the oil.
3. Drain on paper towels. Keep warm- I just put them in the oven with the oven off. Repeating until all chicken is fried.
4. In a separate wok or large skillet add a small amount of oil and heat to 400 degrees. Again, a candy thermometer works great. You can fry all the chicken, drain the oil to the desired amount and use the same pan if you like.
5. Add green onions and hot peppers and stir fry about 30 seconds.
6. Stir sauce mixture, and then add to pan with onions and peppers, cook until thick. If it gets too thick, add a little water. The thickness of the sauce should be similar to what you get when ordering this at a restaurant.
7. Add chicken to sauce in wok, and cook until all is hot and bubbly. The quicker this is done the crispier the chicken stays.
Ingredients
o 3 lbs boneless skinless chicken breasts, cut into chunks
o 2 cups green onions, sliced
o 8 small dried chilies, seeds removed ( bird pepper or thai chilies are good)
Cornstarch slurry
o 1/4 cup soy sauce, low sodium preferred
o 1 eggs, beaten
o 1 cup cornstarch
Sauce
o 1/2 cup cornstarch
o 1/4 cup water
o 1 1/2 teaspoons fresh garlic, minced
o 3/4 cup sugar
o 1/2 cup soy sauce
o 1/4 cup white vinegar
o 1/4 cup sherry wine or 1/4 cup white wine
o 14 1/2 ounces chicken broth ( a can)
Directions
1. Place sauce ingredients in a quart jar with a lid and shake to mix. If you make this ahead of time just refrigerate until needed, shaking it again when you are ready to use it. This also keeps your dirty dishes down.
2. Mix cornstarch slurry in a large bowl- the mixture will be strange but trust me it works. It will be VERY thick almost paste like. Add chicken pieces to coat. Using a fork remove ONE chicken piece at a time and let the excess mixture drip off. YES even though the mixture has a weird consistency it will not stick like paste and the excess will drip off. Add chicken to the hot (350 degree) oil and fry until crispy. Only cook 7 or 8 chicken pieces at a time. You do not want to raise the temp of the oil by cooking too many at a time. You can use a simple cooking or candy thermometer to judge the temp of the oil.
3. Drain on paper towels. Keep warm- I just put them in the oven with the oven off. Repeating until all chicken is fried.
4. In a separate wok or large skillet add a small amount of oil and heat to 400 degrees. Again, a candy thermometer works great. You can fry all the chicken, drain the oil to the desired amount and use the same pan if you like.
5. Add green onions and hot peppers and stir fry about 30 seconds.
6. Stir sauce mixture, and then add to pan with onions and peppers, cook until thick. If it gets too thick, add a little water. The thickness of the sauce should be similar to what you get when ordering this at a restaurant.
7. Add chicken to sauce in wok, and cook until all is hot and bubbly. The quicker this is done the crispier the chicken stays.
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