Posts Tagged ‘sea’

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 In Minutes/STEAMED WINE SEA BASS

0 Ching He Huang/Chinese Food In Minutes/STEAMED WINE SEA BASSChing He Huang/Chinese Food In Minutes/STEAMED WINE SEA BASS

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 to share
Prep time: 5 minutes, cook in: 15 minutes (plus 20 minutes soaking)

This dish is healthy, quick and easy. The large quantity of rice wine used provides a fragrant bittersweet flavour and works wonderfully well with all the ingredients.

INGREDIENTS:
1 whole fresh sea bass (about 350g/12oz), head on, or other white-fleshed fish
5cm/2 inch piece of fresh root ginger, peeled and sliced
100g/31/2oz roast ham, sliced (optional)
4 dried Chinese mushrooms, pre-soaked in hot water for 20 minutes, then drained, stalks
removed and sliced, or 4 fresh shiitake mushrooms, sliced
4 tablespoons Shaohsing rice wine or dry sherry
salt and ground white pepper
2 spring onions, sliced lengthways into 7.5cm/3 inch strips, to garnish
steamed jasmine rice and stir-fried vegetables to serve

METHOD:

• Rinse the fish in cold running water and pat dry with absorbent kitchen paper, then place on a heatproof plate. Cut some slits into the skin on both sides and season with salt and white pepper. Stuff the ginger, ham, if using, and mushrooms into the slits and inside the fish and season with rice wine or sherry. Place the plate in a bamboo steamer and cover with the lid.
• Heat a wok over a high heat and fill to three-quarters of its depth with water, then bring to the boil. Place the steamer on top (making sure the water does not touch the base of the steamer) and steam for 8–9 minutes until the fish is cooked and the flesh flakes when poked with a knife.
• Lay the spring onions on top of the fish, remove the steamer and keep the lid closed until ready to serve. Serve with jasmine rice and stir-fried vegetables.

Ching’s Tip
• You can use any white-fleshed fish for this dish.

SIDE DISH: STEAMED JASMINE RICE

Serves 4

INGREDIENTS:
350g jasmine rice, washed until the water runs clear
600ml water

METHOD:
Place the rice in a heavy-based saucepan and add the water. Bring to the boil and cover with a tight-fitting lid and reduce to a low heat. Cook for 15-20 min. Fluff up the rice grains with a fork and serve.

Duration : 0:7:2

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4 comments - What do you think?  Posted by admin - May 16, 2011 at 4:24 pm

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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/

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

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: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,