Posts Tagged ‘Easy/Street’

Ching He Huang/Chinese Food Made Easy/Street Food/Sweet sour prawns

0 Ching He Huang/Chinese Food Made Easy/Street Food/Sweet sour prawnsChing He Huang/Chinese Food Made Easy/Street Food/Sweet sour prawns

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

Ingredients
3 tbsp groundnut oil
8 large king prawns, de-veined, shelled (leaving tails on), heads removed
1 tbsp grated fresh root ginger
1 red chilli, de-seeded and finely chopped
½ onion, chopped
50g/2oz canned pineapple, drained and chopped
200ml/7fl oz pineapple juice
1 small handful chopped red and yellow pepper
1 small handful fresh beansprouts
salt and freshly ground black pepper
½ lime, juice only
honey, to taste
1 spring onion, finely sliced
steamed jasmine rice, to serve

Method
1. Heat a wok until smoking, then add two tablespoons of the groundnut oil. Add the prawns and stir-fry for 3-4 minutes, or until the prawns are pink and just cooked through. Remove from the wok and set aside.
2. Heat the remaining oil in the wok. Add the ginger and chilli and stir-fry for 30 seconds. Add the onions and stir-fry for 2-3 minutes, or until softened.
3. Meanwhile, place the pineapple and the pineapple juice into a food processor and blend to a smooth purée. Pour the purée into the wok and simmer for 1-2 minutes. Add the chopped peppers and beansprouts and stir well. Season, to taste, with salt and freshly ground black pepper, lime juice and honey.
4. Return the prawns to the wok and stir through the sauce. Sprinkle over the spring onions.
5. To serve, place equal amounts of the stir fry onto two plates and serve with steamed jasmine rice.

Duration : 0:3:16

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9 comments - What do you think?  Posted by admin - June 4, 2011 at 4:59 pm

Categories: Chinese Cuisine   Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Ching He Huang/Chinese Food Made Easy/Street Food/Sweet and sour soy pork buns

0 Ching He Huang/Chinese Food Made Easy/Street Food/Sweet and sour soy pork bunsChing He Huang/Chinese Food Made Easy/Street Food/Sweet and sour soy pork buns

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

Ingredients
For the marinated pork
1 garlic clove, finely chopped
2 tbsp yellow bean sauce (available from Asian grocers and some supermarkets)
1 tbsp Shaoxing rice wine or dry sherry
600g/1lb 5oz pork fillet, sliced
2 tbsp groundnut oil
For the sweet and sour sauce marinade
2 tbsp light soy sauce
2 tbsp Chinese black rice vinegar or balsamic vinegar
1 tbsp brown sugar
2 tbsp clear honey
pinch salt
pinch ground white pepper
For the caramelised red onions
1 tbsp groundnut oil
3 red onions, sliced
1 tbsp Chinese black rice vinegar or balsamic vinegar
1 tbsp brown sugar
To serve
8 large sesame seed buns, halved, grilled
salad leaves, torn into small pieces
4 tomatoes, sliced (optional)

Method
1. For the marinated pork, mix together the garlic, yellow bean sauce and Shaoxing rice wine in a bowl. Add the pork and stir well to coat.
2. For the sweet and sour sauce marinade, mix together all of the sauce ingredients in a bowl and add to the pork. Mix well to combine, then cover with cling film and leave to marinate in the fridge for at least 24 hours.
3. To cook the pork, heat a wok until smoking and add the groundnut oil. Add the sliced pork (reserving the marinade) and stir-fry for 3-4 minutes, or until browned. Add the reserved marinade and bring to the boil. Reduce the heat to simmer for 3-4 minutes, or until the sauce is thick and sticky.
4. For the caramelised onions, heat the groundnut oil in a small wok or pan, add the red onions and stir-fry for 4-5 minutes, or until softened but not coloured. Add the black rice vinegar and the brown sugar, stirring well, and leave to cook for 2-3 minutes, or until caramelised.
5. To serve, fill the buns with some salad leaves. Top with slices of the sticky pork, some caramelised onions and sliced tomatoes, if using. Serve immediately.

Duration : 0:5:11

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5 comments - What do you think?  Posted by admin - April 8, 2011 at 7:58 pm

Categories: Chinese Cuisine   Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Ching’s Chinese Food in Minutes/Spicy Beef Wraps

0 Chings Chinese Food in Minutes/Spicy Beef WrapsChing’s Chinese Food in Minutes/Spiced beef stir-fry topped with spring onion and coriander

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

Ching makes a speedy beef stir fry packed with cumin and chilli, topped with spring onion and coriander and served with a wasabi mayo.
Ingredients
For the beef stir fry
400g/14oz beef fillet
2 tbsp groundnut oil
1 tsp Shaoxing rice wine or dry sherry
1 tbsp light soy sauce
pinch sea salt
1 large handful fresh coriander, roughly chopped
1 spring onion, finely sliced
For the wasabi mayonnaise
1 tsp wasabi paste (available from some supermarkets and Asian grocers)
3 tbsp mayonnaise
pinch caster sugar
For the spicy coating
1-2 tbsp ground cumin (to taste)
1-2 tbsp dried chilli flakes (to taste)
1 tsp ground black pepper
½ tsp sea salt
To serve
warm flour tortilla wraps
Method
1. For the beef, prepare the fillet by flattening it with a meat mallet or rolling pin, or cut it in half horizontally. Cut into wafer-thin slices.
2. For the wasabi mayonnaise, mix all of the wasabi mayonnaise ingredients together in a small bowl. Set aside.
3. For the spicy coating, mix all of the coating ingredients together on a plate. Roll the beef slices in the spice mix, then shake off any excess.
4. Heat a wok until smoking and add the groundnut oil, then add the beef and stir-fry for one minute, or until browned. Add the rice wine and season with the soy sauce and a pinch of salt. Remove from the heat and stir in the coriander and spring onion.
5. To serve, wrap the spicy beef in the tortillas and top with the wasabi mayonnaise. Serve immediately.

Duration : 0:3:2

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9 comments - What do you think?  Posted by admin - March 27, 2011 at 3:31 pm

Categories: Chinese Cuisine   Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Ching He Huang/Chinese Food Made Easy/Street Food/crispy duck with plum sauce

0 Ching He Huang/Chinese Food Made Easy/Street Food/crispy duck with plum sauceChing He Huang/Chinese Food Made Easy/Street Food/crispy duck with plum 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

Ching makes a healthier version of the crispy duck popular in the Sichuan province of China
Ingredients
For the marinade
4 tbsp grated fresh root ginger
2 tbsp Shaoxing rice wine or dry sherry
2 tbsp ground Sichuan peppercorns
pinch of salt, to taste (optional)
6 whole star anise
1 tbsp dark soy sauce
1 tbsp light soy sauce
For the duck
2 duck breasts, skin scored in a criss-cross pattern
1 tbsp groundnut oil
salad leaves, to serve
For the apricot and plum sauce
100ml/3½fl oz water
2 plums, stones removed, quartered
50g/2oz dried apricots, chopped
2½ tsp caster sugar
1 tbsp honey
1 cinnamon stick
1 whole star anise
1 lime, juice only

Method
1. For the marinade, place all of the marinade ingredients into a bowl and whisk well to combine.
2. For the duck, place the duck into the bowl with the marinade, cover with cling film and leave to marinate in the fridge for 20-25 minutes.
3. Preheat the oven to 200C/400F/Gas 6.
4. Heat a wok until smoking and add the groundnut oil, then add the duck skin-side down and fry for 4-5 minutes, or until the skin is browned and crisp. Transfer the duck onto a baking tray, skin side up, and cook in the oven for 3-4 minutes, or until cooked to your liking.
5. For the apricot and plum sauce, place the water into a small saucepan and bring to the boil. Add the plums, apricots, sugar, honey, cinnamon stick and star anise and cook over a medium heat until reduced to a sticky sauce. Take off the heat, strain through a sieve and stir in the lime juice. Discard the spices left behind in the sieve.
6. To serve, place a duck breast onto each serving plate, pour the sauce over the duck and serve with the salad.

Duration : 0:5:37

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25 comments - What do you think?  Posted by admin - February 7, 2011 at 4:30 pm

Categories: Chinese Food   Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,