Posts Tagged ‘ginger’

CHING HE HUANG Chinese Food Made Easy ‘Lion head’ meatballs 狮子头 Taste the Lin-Sanity

0 CHING HE HUANG Chinese Food Made Easy Lion head meatballs 狮子头 Taste the Lin SanityCHING HE HUANG Chinese Food Made Easy ‘Lion head’ meatballs 狮子头
Taste the Lin-Sanity 林書豪味
Gloriously easy, these tasty beef meatballs will please kids and grown-ups. Serve with sticky white rice.

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Ingredients

For the meatballs

500g/1lb 2oz beef mince

4 garlic cloves, finely chopped

2 tbsp grated fresh root ginger

2 spring onions, finely chopped

pinch sea salt

1 tbsp Shaoxing rice wine or dry sherry (or more, to taste)

2 tbsp light soy sauce

1 tbsp toasted sesame oil

1 free-range egg, beaten

1 tbsp cornflour

pinch ground white pepper

For the finished dish

100ml/3½fl oz groundnut oil

750ml/1¼ pint vegetable stock

300g/11oz Chinese leaf, quartered lengthways

3 dried Chinese mushrooms, soaked in warm water for 15 minutes, then drained (alternative use fresh chestnut mushrooms, sliced)

1 tbsp light soy sauce

1 tbsp cornflour, mixed with 2 tbsp cold water (optional)

sea salt and ground white pepper

2 large spring onions, sliced

dash sesame oil (optional)

Preparation method

For the meatballs, place all of the meatball ingredients into a large bowl and stir to combine.

With damp hands, take a large mound of the minced meat mixture and mould into a ball that is a little larger than a golf ball. Place on a plate and repeat with the remaining meatball mixture.

For the finished dish, pour the groundnut oil into a large deep pan and heat over a high heat. Using a metal ladle, carefully lower each meatball into the oil and spoon some of the oil over the meatballs. Cook for 4-5 minutes, or until golden-brown all over.

Pour all but two tablespoons of the cooking oil out into a heatproof bowl. Add the stock to the pan and arrange the slices of Chinese cabbage around the meatballs, curving them around the sides of the pan lengthways, then add the mushrooms and soy sauce and bring to the boil. Cover the pan, reduce the heat and cook gently for 15 minutes. Alternatively, cook the meatballs in the oven; arrange in a casserole dish, cover with kitchen foil and cook in a preheated oven at 100C/210F/Gas ¼ for 30 minutes. If the sauce is too thin, add the cornflour paste and stir until thickened.

Take the meatballs off the heat and season, to taste, with sea salt and ground white pepper. Transfer to a serving dish, garnish with the spring onions, sprinkle over a dash of seame oil and serve immediately.

Duration : 0:4:16

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Be the first to comment - What do you think?  Posted by admin - August 23, 2012 at 6:36 am

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

CHING HE HUANG Chinese Food Made Easy Pork and prawn dumplings & Chicken and vegetable spring rolls

0 CHING HE HUANG Chinese Food Made Easy Pork and prawn dumplings & Chicken and vegetable spring rollsCHING HE HUANG Chinese Food Made Easy Pork and prawn dumplings & Chicken and vegetable spring rolls
These homemade dim sum are easier to make than you think – and so delicious that you’ll want to make them every Sunday.

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These homemade dim sum are easier to make than you think – and so delicious that you’ll want to make them every Sunday.

Ingredients

For the filling

125g/4oz minced pork

125g/4oz raw tiger prawns, shelled, de-veined and roughly chopped

1 large spring onion, finely chopped

1 tbsp grated fresh root ginger

1 tbsp light soy sauce

1 tbsp Shaoxing rice wine or dry sherry

1 tsp toasted sesame oil

2 tsp cornflour

sea salt and freshly ground black pepper

8-10 goji berries (optional)

For the dumplings

10 ready-made wonton wrappers (available from Asian grocers)

groundnut oil, for greasing
To serve

1 tbsp chilli sauce

2 tbsp light soy sauce

Preparation method

For the filling, mix all of the filling ingredients together in a bowl.

For the dumplings, place two teaspoons of the filling mixture into the centre of one of the wanton wrappers. Gather up the sides of the wonton wrapper and mould around the filling into a ball shape, leaving the filling in the centre exposed. Repeat with the remaining wrappers, until the filling is used up. Top each with a goji berry, if using.

Oil the bottom of a bamboo steamer and line with greaseproof paper. Place the dumplings in the steamer, cover with a lid and place over a pan of boiling water (making sure the water does not touch the base of the steamer). Steam the dumplings for 6-8 minutes, or until cooked through.

Combine the chilli and soy sauce in a bowl and serve with the dumplings.
Who doesn’t love a hot, fried spring roll dipped in sweet spicy sauce? Making them yourself ensures a maximum freshness of flavour.
Ingredients

1 tbsp groundnut oil, plus extra for deep-frying

200g/7oz skinless chicken breast fillets, chopped into small pea-sized pieces

4 dried Chinese mushrooms, soaked in hot water for 20 minutes, drained and finely chopped

1 tbsp light soy sauce

1 tbsp five-spice powder

1 tsp grated fresh root ginger

75g/3oz beansprouts

2 large spring onions, finely sliced lengthways

1 small carrot, julienned

1 tbsp oyster sauce

½ tbsp light soy sauce

sea salt and ground white pepper

16 ready-made large spring roll wrappers, thawed if frozen (available from Asian supermarkets)

1 egg yolk, beaten

Preparation method

Heat a wok until smoking and add the groundnut oil, then add the chicken and mushrooms and stir-fry for 1-2 minutes. Season with soy sauce and five-spice powder, then remove from the wok and set aside to cool for ten minutes. Wipe the wok clean with kitchen paper.

Place the grated ginger, beansprouts, spring onions and carrot into a bowl, then add the chicken and mushrooms and season with the oyster sauce, soy sauce, sea salt and ground white pepper. Stir well to combine.

Lay two spring roll wrappers one on top of the other (the extra thickness will prevent the skin from breaking) and position so that the corners are pointing upwards, downwards and to the sides.

Spoon two tablespoons of the filling into the centre of the wrapper. Brush each corner of the wrapper with the cornflour paste, then bring the two opposite corners on the sides together and, keeping your finger on those edges, bring the bottom corner towards the middle and then roll the pastry up tightly towards the top corner. Tuck the top edge in and seal it with a little of the beaten egg yolk. Repeat with the remaining spring roll wrappers and filling.

Heat the wok over a high heat and fill the wok to a quarter of its depth with groundnut oil. Heat until a cube of bread dropped in sizzles and turns golden-brown in 15 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully lower the spring rolls in small batches into the oil and deep-fry for 2-3 minutes, or until golden-brown. Remove with a slotted spoon and drain on kitchen paper.

Transfer the spring rolls onto a plate and serve immedi

Duration : 0:11:39

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1 comment - What do you think?  Posted by admin - June 21, 2012 at 4:30 pm

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

CHING HE HUANG Chinese Food Made Easy Mu shu chicken & ‘Dragon prawn’ noodles Taste the Lin-Sanity

0 CHING HE HUANG Chinese Food Made Easy Mu shu chicken & Dragon prawn noodles Taste the Lin SanityCHING HE HUANG Chinese Food Made Easy Mu shu chicken & ‘Dragon prawn’ noodles Taste the Lin-Sanity 林書豪味
CHING HE HUANG shows you how to make this chicken, mushroom and egg stir-fry served in lettuce cups.

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Ingredients

4 tbsp groundnut oil

2 free-range eggs, lightly beaten

1 garlic clove, finely chopped

1 tbsp grated fresh root ginger

250g/9oz skinless chicken breast fillets, chopped into small pieces

1 tbsp Shaoxing rice wine or dry sherry

2 dried Chinese mushrooms, pre-soaked in hot water for 20 minutes, drained and finely chopped

1 small carrot, carrot

50g/2oz gherkins or preserved mustard greens, finely diced

50g/2oz dried wood ear mushrooms, pre-soaked in hot water for 20 minutes, drained and finely chopped

120g/4oz canned bamboo shoots, drained and chopped

1 handful dry-roasted peanuts

2 tbsp light soy sauce

1 tsp toasted sesame oil

2-3 pinches ground white pepper

To serve

12 Iceberg lettuce leaves or 12 small wheat flour Chinese pancakes, steamed in a bamboo steamer for 5-6 minutes

Preparation method

Heat a wok until smoking and add two tablespoons of the groundnut oil, then add the eggs and cook for one minute, or until scrambled. Remove from the wok and put to one side. Wipe the wok clean.

Heat the remaining groundnut oil in the wok until smoking, then add the garlic and ginger and stir fry for a few seconds. Add the chicken and cook for 1-2 minutes, or until lightly golden, then add the rice wine or sherry and stir well. Stir fry for a few seconds, then add the dried Chinese mushrooms and carrot and stir-fry for 1-2 minutes, or until the carrots are tender but with a bit of bite.

Add the gherkins, dried wood ear mushrooms, bamboo shoots and peanuts and mix well. Stir in the scrambled eggs. Season with the soy sauce, sesame oil and pepper and transfer to a serving dish.

To serve, place the dish in the centre of the table together with the lettuce leaves. Stuff each lettuce leaf with the filling and eat immediately
Ingredients

650g/1lb 6oz live lobster

2 tbsp groundnut oil

5 cloves garlic, crushed

2.5cm/1in piece fresh root ginger, peeled, finely chopped

4 tbsp yellow bean sauce (available from Asian grocers)

4 tbsp light soy sauce

2 tbsp Shaoxing rice wine or dry sherry

350g/12oz yellow shi whole wheat noodles or medium egg noodles, cooked according to packet instructions

4 spring onions, sliced lengthways

dash toasted sesame oil (optional)

Preparation method

Freeze the lobster for 30 minutes. Heat a large pan of boiling water, then very quickly plunge the lobster in the water and cook for 7-8 minutes, or until pink and cooked through.

Lift the lobster out with tongs and reserve the cooking liquid. Using a large cleaver or knife, chop off the tail and cut into three sections. Chop off the claws. Divide the body in half lengthways. Chop each half into two pieces. Using the back of the cleaver, crack the shell of the claws and all the other pieces – this helps to let the sauce seep through and flavour the meat as the lobster cooks. Discard the rest of the lobster.

Heat a wok until smoking and add the groundnut oil, then add the garlic and ginger and fry for a few seconds. Stir in the yellow bean sauce, soy sauce and rice wine or sherry and cook for 30 seconds.

Add the lobster pieces and stir well to coat the lobster in the sauce. Add the cooked noodles and toss through well. Add 3-4 tablespoons of the reserved cooking liquid (keep the rest to make a good seafood stock). Finally, add the spring onions, toss through well and serve immediately on a large serving plate.

Duration : 0:12:15

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8 comments - What do you think?  Posted by admin - June 6, 2012 at 4:32 pm

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

Ching’s Chinese food in Minutes/Pork & Chestnut Dumplings

0 Chings Chinese food in Minutes/Pork & Chestnut DumplingsChing’s Chinese food in Minutes/Pork & Chestnut Dumplings

http://www.chinghehuang.com/

http://thecookskitchen.com/20539+Ching+Asian+Tableware

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

Duration : 0:3:38

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10 comments - What do you think?  Posted by admin - June 25, 2011 at 7:20 am

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

Ching He Huang/Chinese Food In Minutes/Taiwanese ginger and sesame chicken soup

0 Ching He Huang/Chinese Food In Minutes/Taiwanese ginger and sesame chicken soupChing He Huang Chinese Food In Minutes

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

A couple of cheeky carpenters want to swap their hammers for woks and learn how to make quick and delicious Chinese meals. They will be trying rice wine and peppered beef noodles, Taiwanese ginger and sesame chicken noodle soup, and mixed seafood noodles.

Rice wine and peppered beef noodles
Serves 2 as a main or 4 to share
Prep time: 10 minutes
Cook in: 8 minutes (plus 10–20 minutes marinating)

INGREDIENTS
350g/12oz rump or sirloin steak, fat removed, cut into 5mm/1/4 inch slices
200g/7oz dried yellow shi wheat flour noodles or dried egg noodles
a dash of toasted sesame oil
1 tablespoon groundnut oil
150g/5oz French beans, trimmed and sliced into thirds
1 medium red chilli, deseeded and finely chopped
200ml/7fl oz vegetable stock
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
1 teaspoon cornflour blended with 1 tablespoon cold water

For the marinade
2 garlic cloves, finely chopped
1 teaspoon freshly grated root ginger
1 tablespoon light soy sauce
½ teaspoon cracked black pepper (or more to taste)
1 tablespoon Shaohsing rice wine or dry sherry
1 teaspoon light brown sugar
1 teaspoon cornflour

METHOD
• Put all the ingredients for the marinade into a bowl and stir to combine. Add the beef and turn to coat, then leave to marinate for 10–20 minutes.
• Cook the noodles according to the packet instructions. Drain the noodles, rinse under cold water, then drain again. Drizzle with sesame oil to prevent them from sticking together.
• Heat a wok over a high heat and add the groundnut oil. When the oil starts to smoke, add the beef and stir-fry for a few seconds, then add the French beans and chilli and stir-fry for 30 seconds. Add the stock and bring to the boil, then season to taste with the light and dark soy sauce. Add the blended cornflour and stir to thicken, then turn the heat down to low. Add the cooked noodles, toss through for about 1 minute and serve immediately.
Taiwanese ginger and sesame chicken noodle soup

Serves 2 or 4 to share as a starter
Prep time: 10 minutes
Cook in: 20 minutes

INGREDIENTS
100g/31/2oz very thin dried wheatflour noodles
50ml/2fl oz toasted sesame oil plus extra for drizzling
1 tablespoon groundnut oil
5cm/2 inch piece of fresh root ginger, peeled and finely sliced
3 whole dried Chinese mushrooms, pre-soaked in hot water for 20 minutes, then drained
450g/1lb chicken leg quarters, with or without skin, the thigh and drumstick pieces halved on the bone
1 tablespoon Shaohsing rice wine or dry sherry
500ml/18fl oz chicken stock
1 tablespoon light soy sauce
2 spring onions, sliced lengthways into 7.5cm/3 inch pieces
1 pinch of salt
ground white pepper

METHOD
• Bring a pan of water to the boil. Add the wheat flour noodles, bring back to the boil and cook for 3 minutes. Drain the noodles, rinse under cold water, then drain again. Drizzle with sesame oil to prevent them from sticking together.
• Heat a wok over a high heat and add the groundnut oil. When the oil starts to smoke, add the ginger and mushrooms and stir-fry for a few seconds until fragrant. Add the chicken and stir-fry for 1 minute until starting to turn brown, then add the rice wine or sherry. Add the stock, sesame oil, soy sauce, spring onions, salt and pepper and bring to the boil, then turn the heat down to medium and simmer for 10 minutes.
• Add the cooked noodles, season further to taste with salt and serve immediately.

Duration : 0:13:33

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1 comment - What do you think?  Posted by admin - June 21, 2011 at 8:49 pm

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

Ching He Huang/Chinese Food Made Easy/Seafood/Steamed sea bass in hot beer and ginger lime sauce

0 Ching He Huang/Chinese Food Made Easy/Seafood/Steamed sea bass in hot beer and ginger lime sauceChing He Huang/Chinese Food Made Easy/Seafood

http://www.chinghehuang.com/

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

She creates an array of Chinese seafood dishes Steamed sea bass in hot beer and ginger lime sauce
Ingredients
For the sea bass
2.5cm/1in piece fresh root ginger, peeled and cut into long thin strips (juilienne)
1 spring onion, sliced into long strips
1 whole wild sea bass (about 550g/1¼lb), de-scaled, gutted, cleaned and skin scored several times with a sharp knife
1 tbsp Shaoxing rice wine or dry sherry
For the hot ginger lime and beer sauce
2 tbsp groundnut oil
1 tbsp freshly grated root ginger
1 lime, zest only
1 tbsp Shaoxing rice wine or dry sherry
330ml/11½fl oz Chinese beer or other light beer
2 tbsp light soy sauce
1 spring onion, sliced into long strips (juilienne)
1 large handful fresh coriander, roughly chopped
steamed wild basmati rice, to serve

Method
1. For the sea bass, sprinkle half of the ginger and spring onion strips across the fish, or tuck some into the scores made in the skin. Place the remaining ginger and spring onion into the fish cavity.
2. Transfer the fish to a heatproof plate or dish and pour the rice wine over. Place the plate into a large bamboo steamer and cover. Place the bamboo steamer on top of a pan of boiling water (making sure the water does not touch the base of the steamer). Steam the fish for 8-10 minutes (depending on the size of the fish), or until the fish is cooked through (the flesh should flake easily when poked with chopsticks). Turn off the heat and leave the fish in the steamer to rest.
3. For the sauce, heat a wok until smoking and add the oil. Add the grated ginger, stir-frying for a few seconds. Stir in the lime zest, followed by the beer and soy sauce. As soon as the liquid comes to the boil, add the spring onions and coriander, then remove from the heat.
4. To serve, carefully remove the plate of fish from the bamboo steamer, pour the sauce over the fish and serve immediately with steamed wild basmati rice.

Duration : 0:6:32

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

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