Archive for April, 2011

Barack Obama: The Chinese Food of Presidents

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Duration : 0:3:22

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David Letterman – Chinese Food College Bowl

Two rival Chinese cooking school/restaurant complexes compete for campus pride as David Letterman hosts a parody of “College Bowl” in 1982

Duration : 0:10:49

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Ching He Huang/Chinese Food In Minutes/HOT AND SOUR SOUP

Ching He Huang/Chinese Food In Minutes/HOT AND SOUR SOUP

http://www.chinghehuang.com/

http://itunes.apple.com/us/app/chinese-food-in-minutes/id374143443?mt=8&ign-mpt=uo%3D6

http://www.amazon.co.uk/Ching-He-Huang/e/B0034NOWOK/ref=ntt_athr_dp_pel_pop_1

http://www.five.tv/programmes/cookery/chinese-food-in-minutes

Serves 4
Prep time: 10 minutes, cook in: 20 minutes (plus 20 minutes soaking)

This is warming on a cold winter’s day, is delightfully crunchy, and full of texture and flavour. To turn this into a snack, add more stock and some pre-soaked rice noodles before seasoning.

INGREDIENTS:
1 litre/1¾ pints water
1 tablespoon vegetable bouillon powder or stock powder
1 tablespoon freshly grated root ginger
2 medium red chillies, deseeded and finely chopped
300g/11oz cooked chicken breast, shredded
1 teaspoon Shaohsing rice wine or dry sherry
2 tablespoons dark soy sauce
1 x 220g tin of bamboo shoots, drained
10g dried wood ear mushrooms, pre-soaked in hot water for 20 minutes, then drained and finely sliced
100g/31/2oz fresh firm dofu (bean curd), cut into 5cm/2 inch long x 1cm/½ inch wide strips
50g/2oz Sichuan preserved vegetables, rinsed and sliced, or pickled cornichons with a little fresh chopped chilli added
2 tablespoons light soy sauce
3 tablespoons Chinkiang black rice vinegar or balsamic vinegar
1 tablespoon chilli oil
a few pinches of ground white pepper
1 egg, lightly beaten
1 tablespoon cornflour blended with 2 tablespoons cold water
1 large spring onion, finely sliced
freshly chopped coriander to garnish (optional)

METHOD:
• Pour the water into a pan and bring to the boil. Add the bouillon powder and stir to dissolve. Bring back to the boil, then add all the ingredients up to and including the wood ear mushrooms. Turn the heat down to medium.
• Then add the dofu, Sichuan vegetables or cornichons, soy sauce, vinegar, chilli oil and white pepper, and simmer for 10 minutes.
• Stir in the egg, then add the blended cornflour and stir to thicken the soup (add more if you like a thicker consistency).
• Add the spring onion, garnish with the coriander, if you like, and serve immediately.

Ching’s Tip
• You can vary this recipe to your taste and adjust the amount of chillies to your preference. You could also omit the chicken strips if you are vegetarian. My mother changes it all the time by adding different Chinese leaves.

Duration : 0:6:45

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Orange Chicken Chinese Food Recipe Absolutely Spectacular Superior to Panda Express!

Spectacular Orange Chicken Chinese Food Recipe

1 large boneless skinless chicken breast cut in 1 x 1/2 inch pieces

Citrus Glaze:
1/2 cup orange juice fresh squeezed
1/2 cup tangerine juice fresh squeezed
1 tablespoon sliced ginger
2 tablespoons honey
2 tablespoons brown sugar
1 tablespoon plum sauce
12 dried chiles
dash sesame oil

Bring to a boil then set aside on simmer

Bread Crumbs:
1/2 cup panko bread crumbs
1/2 cup regular bread crumbs
1 teaspoon each salt and white pepper

Instructions:

Combine chicken and 1 egg for binding
Coat thoroughly in bread crumb mixture
Deep fry until golden brown – set aside on paper towels
Remove oil from wok
Add citrus glaze into hot wok stir 1 minute
Add 1/2 teaspoon corn starch mixed with 1 tablespoon water to thicken
Add chicken. Stir to coat throughly and serve

This recipe served with my shrimp fried rice. Check it out!

Duration : 0:1:41

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Mr Pregnant Prank Calls Chinese Restaurant “Oxtail”

Mr Pregnant The Internet Legend.

http://www.mrpregnant.com

http://www.twitter.com/mrpregnant

http://www.myspace.com/mrpregnant

http://www.facebook.com/mrpregnants

Television Appearances

Mr Pregnant FUNNY IMAGES MUST SEE

http://picasaweb.google.com/mrpregnant59/Mrpregnant#

Rudetube Channel 4 UK

VH1 Top 40 Internet Superstars

http://www.vh1.com/video/play.jhtml?id=1554283&vid=137786

Appeared on VH1 Webjunk 20 

http://www.vh1.com/video/play.jhtml?id=1546053&vid=120844

Appeared on VH1 Webjunk 20 Again

http://www.vh1.com/video/play.jhtml?id=1548128&vid=124913

Appeared on MTV Canada Live 

http://www.mtv.ca/mtv-live/home.jhtml

Appeared on The Dave Chapelle Show

http://www.comedycentral.com/videos/index.jhtml?videoId=11921

Appeared on NBC News

AOL Talks About Mr Pregnant

http://www.clipser.com/watch_video/94910&mvpageno=1

Appeared on New Zealand Television

http://www.ebaumsworld.com/video/watch/807676/

Appeared on Revision3.com
Forward clip to 14.12 minutes to see my interview. 
http://revision3.com/internetsuperstar/buyit/

Duration : 0:3:17

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Chinese Cooking in Action

You can support me by visiting Best Recipe Organizer site at,

http://www.dvo.com?CID=affiliate_chefpang

Hi,I’m Peter Pang,I run my own catering business in Malaysia.This is part of my daily routine job.

Bob Procter’s Science Of Getting Rich http://www.sgr1.thesgrprogram.com
It will change your life.

My Website http://www.chefpeterpang.com

My Blog at

http://chefpeterpang.wordpress.com

My email at mangkukayam@yahoo.com.my

Duration : 0:2:31

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Ching He Huang/Chinese Food In Minutes/DUCK SPRING ROLLS WITH APRICOT AND PLUM DIPPING SAUCE

Ching He Huang/Chinese Food In Minutes/DUCK SPRING ROLLS WITH APRICOT AND PLUM DIPPING SAUCE

http://www.chinghehuang.com/

http://itunes.apple.com/us/app/chinese-food-in-minutes/id374143443?mt=8&ign-mpt=uo%3D6

http://www.amazon.co.uk/Ching-He-Huang/e/B0034NOWOK/ref=ntt_athr_dp_pel_pop_1

http://www.five.tv/programmes/cookery/chinese-food-in-minutes

Makes 8, serves 2–4 to share
Prep time: 15 minutes, cook in: 30 minutes (plus 20 minutes marinating, 10 minutes resting)

These spring rolls taste much better than buying ready-made ones. They require a little more effort, but the results are fabulous. You can buy ready-made plum sauce to accompany them, or you can make your own apricot and plum dipping sauce (see below).

INGREDIENTS:
2 x 300g/11oz duck breasts
1 tablespoon hoisin sauce
1 spring onion, sliced
cornflour
8 x 14.5cm/53/4 inch square spring roll wrappers
groundnut oil for deep-frying
apricot and plum dipping sauce to serve (see below)

FOR THE MARINADE:
2 tablespoons oyster sauce
1 tablespoon Chinese five-spice powder
1 tablespoon groundnut oil
2 tablespoons light soy sauce
2 tablespoons Shaohsing rice wine or dry sherry

METHOD:
• Combine all the ingredients for the marinade in a large bowl. Add the duck and turn to coat, then leave to marinate for 20 minutes.

• Preheat the oven to 180ºC/350ºF/gas mark 4. Place the duck in a roasting tray (retain the marinade) and roast in the oven for 20 minutes. Remove from the oven and leave to rest for 10 minutes. Remove the skin, then slice the duck and shred with your fingers.
• Put the cooked duck into a bowl, add the hoisin sauce and spring onion and mix together well. Divide the duck mixture into eight portions.
• Blend 1 tablespoon cornflour with 2 tablespoons hot water to make a paste. Take a spring roll wrapper and place it in front of you in the shape of a diamond. Place the duck filling horizontally across the middle of the wrapper, then brush each corner with the blended cornflour. Bring the two side corners over the filling to the middle. Bring the bottom corner up over the filling and continue rolling up to the top corner. Dab the top corner with more cornflour paste and press lightly to secure the spring roll. Continue in the same way until all the wrappers are filled.
• Heat a wok over a high heat, then fill the wok to a third of its depth with groundnut oil. Heat the oil to 180ºC/350ºF or until a cube of bread dropped in turns golden brown in 15 seconds and floats to the surface.

• Using a slotted spoon, slowly lower the spring rolls into the oil and cook until the outside is golden and crisp. Lift out and drain on absorbent kitchen paper.
• Put the reserved marinade into a small wok or pan and bring to the boil. Blend 1 teaspoon cornflour with 1 tablespoon cold water, add to the pan and stir to thicken for a dipping sauce.
• Serve the spring rolls with the dipping sauce, or use bought plum sauce.

Ching’s Tip:
You can make the rolls 30 minutes in advance and keep in the fridge, but make sure the filling is not too wet and cover them to protect them from drying out.

APRICOT AND PLUM DIPPING SAUCE

INGREDIENTS:
100ml/31/2fl oz water
2 plums, quartered and stoned
50g/2oz dried apricots, chopped
2 tablespoons caster sugar
2 tablespoons runny honey
1 cinnamon stick
1 star anise
juice of 1/2 lime

METHOD:
• Put the water into a small pan and bring to the boil. Add the plums, apricots, sugar, honey, cinnamon and star anise and cook until reduced to a sticky dipping sauce.
• Take off the heat and stir in the lime juice.

Duration : 0:6:13

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Chrisma – Black Silk Stocking (from “Chinese Restaurant”)

Italian synthpunk duo with the song “Black Silk Stocking” from their 1977 debut “Chinese Restaurant”. The sounds you hear here, wouldn’t get common until around 1979 with bands like Ultravox and Tubeway Army. Largely unknown, but a pretty damned essential record in the history of rock.

Duration : 0:2:37

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Ching He Huang/Chinese Food In Minutes/CHICKEN AND BLACK BEAN STIR-FRY

Ching He Huang/Chinese Food In Minutes/CHICKEN AND BLACK BEAN STIR-FRY

http://www.chinghehuang.com/

http://itunes.apple.com/us/app/chinese-food-in-minutes/id374143443?mt=8&ign-mpt=uo%3D6

http://www.amazon.co.uk/Ching-He-Huang/e/B0034NOWOK/ref=ntt_athr_dp_pel_pop_1

http://www.five.tv/programmes/cookery/chinese-food-in-minutes

Serves 2 as a main or 4 to share
Prep time: 10 minutes
Cook in: 5 minutes

I adore fermented black beans and this is one of my favourite easy suppers. I add a touch of a good-quality yellow bean sauce for a savoury mellow edge to the dish.

INGREDIENTS:
1 tablespoon groundnut oil
5 garlic cloves, finely chopped
1 tablespoon freshly grated root ginger
1 medium red chilli, deseeded and chopped
1 bird’s eye chilli, deseeded and chopped
1 tablespoon fermented salted black beans, washed and crushed
1 tablespoon yellow bean paste
450g/1lb skinless chicken breast, sliced
1 tablespoon Shaohsing rice wine or dry sherry
2 green peppers, deseeded and cut into chunks
200ml/7 fl oz vegetable stock
1 tablespoon light soy sauce
1 tablespoon cornflour blended with 2 tablespoons cold water
steamed jasmine rice or egg-fried rice to serve

METHOD:
1. Heat a wok over a high heat and add the groundnut oil. When the oil starts to smoke, add the garlic, ginger and chillies and stir-fry for a few seconds. Then add the fermented black beans and yellow bean paste and stir quickly.
2. Add the chicken slices and stir-fry for 1 minute, keeping the ingredients moving in the wok. As the meat starts to turn opaque, add the rice wine or sherry.
3. Add the green peppers and stir-fry for 1 minute, then add the stock and bring to the boil. Season with the soy sauce, then add the blended cornflour and stir to thicken. Serve with jasmine rice or egg-fried rice.

Duration : 0:9:16

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is this true about chinese cuisine?

i don’t believe it, i actually like chinese cuisine but some people i know say that chinese eat dogs, insects and bird nests. is that true?

If you look up many Chinese and Japanese cultures yes they do eat many weird things we do not eat here, like seahorse, but that is their way of cooking and so very far off from the "American" style Chinese food from the places we eat here. I have never gone into a chinese place and saw the workers eating the stuff they have the menu, they are always eating something I never seen before except in "real" chinese food places (I live in NYC so we have chinese food american style, and chinese style) but even here they are not allowed to use something like dogs in their food. So don’t worry about it.