Monday, February 28, 2011

Crispy Chicken Drumstick

12-15pcs. chicken drumstick
4 t. salt
2 t. peppercorn (grounded)
3 egg whites
4-5 T. cornstarch
oil (for frying)

Rub the drumstick with salt and pepper evenly and leave to season for 3 hours. Drain away any liquid. Beat egg whites lightly with a for for 5-6 seconds.

Place the drumstick in a single layer on a flat heatproof dish. Place the heat proof dish and contents in a steamer and steam for 30mins on high. Pour away any liquid and transfer the dish and contents to a pre heated oven at 400F (200C). Leave to bake and dry for 12 minutes.

Wet the drumsticks with egg whites, sprinkle and coat heavily with the cornstarch.

Deep fry the drumstick, 5 or 6 at a time in hot oil for 3-1/2 minutes. Drain thoroughly on crumpled kitchen paper and keep warm. When all the drumstick have been fried, serve with sprinkled chopped parsley, watercress or spring onion (optional)

Monday, February 21, 2011

Spring Roll

6oz. lean pork
4oz. shrimp (shredded)
1/2lb. cabbage
2oz. spring onion
20 pcs. spring roll skin
6 cups oil
1 T. soy sauce
1 t. salt
1 T. flour
1/2 cups soup stock

marinade (pork)
1/2 T. soy sauce
1 t. cornstarch

marinade (shrimp)
1/4 t. salt
1 t. cornstarch

make paste
1 T. cornstarch
1 T. water

After cutting pork into string shapes, marinade it. In another bowl marinade shrimp.

Heat 5T. oil in frying pan, stir fry the pork about 1/2 minute, drain and put is aside. Use the same oil to fry shrimp until well done. Remove to bowl with pork. Add the shredded cabbage to the frying pan, stir fry a moment, add soy sauce, salt and soup stock, cover with lid, cook for about 2 minutes. Then add pork, shrimp, spring onions, stir fry another 1/2 minute over high heat, stir in the cornstarch paste until thickened and removed to a bowl.

Place 2T. filling on spring roll skin, about 1" from the edge that is toward you, roll once or twice, then fold right beside toward the center, then left side toward center, continue rolling into a tight roll. Brush outer edge of the skin with flour paste and place this side face down to hold tightly and to keep the shape until frying.

Heat oil in pan, Deep fry spring roll 10 at a time. Use high heat, fry for about 3 minutes or until golden brown. serve with soy sauce and brown vinegar

Thursday, February 17, 2011

Humba (pork with black bean sauce)

2-1/2lbs. pork hocks cut into 2" squares
2 cloves garlic minced
1/2 cup vinegar
3 T. brown sugar
1/4 cup soy sauce
1/4 t. oregano
1 small bay leaf
2 t. salted black beans
1/4 t. pepper
1 cup water
1/2 cup peanuts

Combine all ingredients in a big pot, bring to a boil, lower heat and simmer for 1-1/2 hours or until pork is tender.

remove bay leaf and serve hot

Wednesday, February 16, 2011

Paksiw na Lechon (Lechon in Tangy Liver Sauce)

2lbs. leftover lechon cut into big cubes
2 cups liver sauce for lechon
1 small bay leaf
3 T. soy sauce
1/2 t. peppercorns
1/4 cup vinegar
1/4 cup brown sugar
1/2 t. salt

combine all ingredients in a pot, cover and simmer for 30 minutes. correct the seasoning.

Adobo (pork in vinegar and soy sauce)

1-1/2 lbs pork shoulder or butt cut into 1-1/2" cubes
1/2 cups vinegar
2 t. soy sauce
1 t. salt
3 cloves garlic
1 small bay leaf
1/4 t. pepper
1 T. sugar
1/2 cup water
2 T. cooking oil

Combine all ingredients except cooking oil, in a pot and let stand for at least 30mins.

Simmer covered for 1 hour or until meat is tender. Drain and reserve sauce.

Heat cooking oil in a skillet. Brown meat on all sides. Transfer to a serving dish.

Pour off all remaning oil from skillet. Add reserved sauce and cook for about a minute or two scraping all browned bits sticking to pan. Pour sauce over meat and serve

Tuesday, February 15, 2011

Sweet and Sour Boneless Fish

Sweet and Sour Boneless Fish

1 whole fish(about 1-1/2 lbs.
1/2 cups onion
1/2 cups tomato
2 T. green peas
6 cups oil

1/2 t. salt
1 T. wine

2 eggs
5 T. flour
3 T. corn starch
5 T. water

Seasoning Sauce:
1/2 T. soy sauce
1 T. wine
4 T. sugar
4 T. vinegar
4 T. catsup
6 T. water
3 t. cornstarch
1 t. salt
1 t. sesame oil

Cut the head off the cleaned fish and split the fish lengthwise but do not cut through the back. Open the two halves to form the shape of a butterfly. Remove the bones. ON the inside of the fish cut three 1/4" deep slashes lengthwise on each side and slash the same way crosswise 1/2" apart. Marinade for 10 minutes.

Soften the mushroom with warm water. Cut into cubes.

Heat oil. Dip the fish in the batter. Fry until golden brown. Dip the two pieces of fish and fry for 2 minutes. Take out, wait until the oil is heated up again. Turn and fry for another minute. Arrange the fried pieces on a large platter with the head (fried).

Heat 3T. oil, saute onion, mushroom, tomato cubes and peas. Stir in seasoning sauce mix until thickened and cooked through. pour over fish and serve

Sunday, February 13, 2011

West Lake Fish

1 live/fresh fish (carp or any fresh water fish)
1/2 cup shredded young ginger
2 green onion
2 T. soy sauce
3 T. sugar
1 T. wine
2 t. salt
4 T. brown vinegar
2 t. brown food color(optional)
3 T. lotus root starch or cornstarch
1 T. sesame oil
4 T. lard
2 cups soup stock

Kill fish by striking a blow on the head (do not remove the head), Scale an clean. Split it lengthwise from gills down without cutting through the back. Chop the large bones into section.

Put the fish in boiling water with some green onion and ginger, cook for about 2 minutes over medium heat until the fish is done (when eyes pops out). Remove the fish from pan and place onto a platter.

Sprinkle the young shredded ginger on the fish.

Splash wine in the 3T. heated oil, add soup stock immediately. Add soy sauce, sugar, vinegar, salt and food color. When the soup is boiling add starch (mix with 5 T. water before use) cook until thickened. Sprinkle 1 T. sesame oil and 1 T. lard (or hot cooking oil) into the sauce, pour over the fish. Server immediately.

Spicy Fish Slices

1-1/4 fish meat or any white fish meat
3 green onions
5 slices ginger
5 T. soy sauce
1 T. wine
1/2 t. salt
4 T. sugar
1-1/2 cups boiling water
1 t. five spice powder (or all spice)
5 cups oil

Slice the fish meat into 1-1/2" wide and 2-1/2 long" thick slices (about 16 slices).

Crush green onion and ginger. Put in bowl with soy sauce, wine and salt. Marinate the fish slices with this mixture for about 3-4 hours.

Mix sugar and five spice powder in a bowl a boiling water to mix well.

Heat oil very hot in frying pan. fry the fish until very dark (about 3 minutes). Remove the fish from the pan and put in sugar mixture immedietly, soak about 3-4 minutes.

Remove fish from sgar mixture and lay on platter. Let it cool before serving

Wednesday, February 9, 2011

Mold San-Sze Soup

6 oz. chicken meat or lean pork
4 oz. ham or Canadian bacon
2 eggs or shredded snow peas
2 bamboo shoots or turnip
1 black dried mushroom
2 green onions
3 slices ginger
2 t. salt
6 cups soup stock
1/2 T. chicken grease

Boil the chicken in 8 cups of boiling water with green onion and ginger for about 20 minutes. Remove the chicken, let cool, save the soup stock about 6 cups for later use.

Tear the cold chicken into shreds. Cut ham into thin strips.

Peel and boil whole bamboo shoots about 10 minutes, cut into thin strips. Soak mushroom in warm water and remove the stem.Using a frying pan to make two thin pancakes, with the beaten eggs. cute into thin strips

In a medium size bowl put the mushroom upside down in the center arrange the shredded chicken, ham egg attractively in the bottom of the bowl.

Add bamboo strips in the center, sprinkle 1/2t t. salt and 1/2 cup of soup stock then steam for 20 mins.

Put the steamed dish into a large soup bowl. Bring the soup stock to a boil an season to taste. (Add salt and chicken grease). Pour it around the steamed bowl. REmove the steamed bowl and serve

Friday, February 4, 2011

Honey Dew Ham

1-1/4 lbs. Chinese Virginia ham
1/2 cup water
1 cup crystal sugar (or sugar)
1/2 cup dry lotus seed or chestnuts
1 T. wine
1/2 t. Kuei-Hua juice (optional, this is a popular Chinese flavoring, if you can't find this you may omit it)

trim off the black surface of the ham. soak the ham with hot water about 1/2 hour, then wash it, put the ham in a plate. steam for about 1/2 hour

note! If american style ham is used then you may omit this process

cut the ham crosswise into 1" wide, 2" long, thin slices. Arrange the ham slices attractively on the bottom of a bowl or deep plate. Put the odd sized pieces in the center. add half of crystal sugar, wine and hot water (to cover ham) steam for about 30 mins.

drain off any liquid from the steam bowl, add soaked lotus seeds(or chestnuts) and the other half of the crystal sugar. steam for another 1/2 hour until the seeds are tender

to prepare sauce, pour the liquid from the steamed ham bowl into a small saucepan. Add Khei Hua juice. simmer and stir until thickened, turn ham from bowl to plate and pour the sauce over it and serve

Wednesday, February 2, 2011

Mold pork in brown sauce

1 lb lean pork with marbled fat and ridn
4 green oinion (1" long)
2 slices ginger
1 star anise (optional)
5 T. soy sauce
1 T. wine
2 t. sugar
1 t. salt
5 C. oil
1 t. sesame oil
1/2 lbs. green veggies

make paste
2 t. cornstarch
1 T. cold water

cut pork into 4" cube pieces and cook in water. bring to a boil for about 30 mintues, then take the pork out and let it drain dry, then marinade it with soy sauce util it becomes brown. save the soy sauce. next, deep fry in very hot oil about 3 mintues until the skin is very dark.

soak the fried pieces of pork in cold water (skin side down) for about 1/2 hour until the skin becomes wrinkled and soft again

cut the soaked pieces into large thin slice, arrange the slices in a bown or a soup plate,
add sugar, wine, green onion, ginger, star anise and soy sauce (from the marinade) and steam over high heat for 1-1/2 hours until tender.

pour the liquid mixture from the steam meat into a sauce pan. bring to boil. thicken it with cornstarch paste. add a few drops of sesame oil. put a serving plate upside down over the soup plate with steamed meat in. turn the whole thing over so that the meat is on the serving plate. pour the cooked gravy over the meat

saute the green veggies and season to taste, arrange along the rim of the meat plate

spiced pork

1-1/4 lbs boneless pork
2 T. soybean paste
3 T. soy sauce
1 T. wine
2 oz. crystal sugar (or sugar)
1 pc. star anise (optional)

wipe the pork and rub all sides with soy bean pasteand soak for aobut 2-3 hours

put soy sauce, wine and star anise in deep pot and boil, then add pork and 2 cups boiling water, bring to boil over high heat, reduce heat to about half, stew for 1/2 hour. then a sugar, contining to stew 1 more hour. Turn meat often while stewing

when the sauce is reduced to 1/2 cups and rather thick, remove from fire and let it cool in pot

slice the pork and lay on plate attractively and pour the sauce on top

note: spiced pork tastes better eaten cold. place the sliced pork in baked sesame buns or chinese pancake.