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Salty and Spicy Pepper Squid
Sep10

Salty and Spicy Pepper Squid

Salty and Spicy Pepper Squid is a Chinese dish that is made out of squid, seasoned in flour with pepper and salt, deep fried, as simple as that. It is a crunchy and simple recipe that everybody can try at home. This is suitable for summer served with fresh vegetable salad. You can also substitute the squid with prawns. Follow these instructions and start feeling Chinese as you make these flavourful squid:     People to feed: 5 Preparation Time: 15 mins Cooking Time: 20 mins   Ingredients 2 lbs squid, cleaned 4 tablespoons sea salt 2 tablespoon peppercorns, dry-roasted and crushed 4 cups vegetable oil 8 leaves lettuce, chilled 4 teaspoons hot chili powder 4 tablespoons all-purpose flour 1 egg 1 cup of ice water   Cooking Procedure Rinse and dry the squid thoroughly. Cut each squid tube horizontally into ½ inch rings or into criss-cross diamond pattern. Set aside. In a large bowl, stir egg into the ice water. Mix in the flour with the chili powder, sea salt and peppercorns to form thick, lumpy batter. Add the squid and toss to coat, shaking off any excess batter. Place the wok over a high heat; fill a wok with oil to about a third full (about 2 cups) and heat until the oil starts to shimmer slightly. Add half the squid and deep-fry it for a minute, or until it’s just tender and beginning to have color. Remove with a slotted spoon and drain well on kitchen paper. Repeat the process with the remaining squid. Arrange the lettuce leaves on a platter and top with the squid. Serve garnished with green onion, pepper, and lemon wedges. You can also serve this with your preferred mayonnaise or dressing.   To make it a bit spicy, try making chili dressing. Chili Dressing: To make the chilli dressing: Pound the roasted dried chilli in a mortar and pestle (or food processor). Add the palm sugar. Add the lime juice and the fish sauce. Mix well. You can also serve this with a salad; one good salad is cucumber salad. Cucumber Salad: In a bowl, mix in cucumber, tomato, mint and onion. And then add vinegar and a little bit oil. Mix to blend the flavor. Eat well!!!...

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Siomai Recipe
Jul15

Siomai Recipe

Siomai is originally a Chinese dumpling that made its way to the Filipino hearts. As you can see, there are lots of stalls and restaurants that serve siomai. Actually, there are different varieties of siomai, some use pork, shrimp, beef and vegetable or maybe a mixture of vegetable and meat. You can either steam or fry the siomai, but it is commonly served as steamed siomai. It’s an all-day dish; you can eat this as a snack or with rice. Let’s do it!   People to feed: Servings 5 Preparation Time: 20 mins Cooking Time: 20 mins   Ingredients 3 lbs Ground pork 1 pack Wonton or Siomai wrapper 3 large Onion, minced 3 pieces Carrots, minced 1/4 cup Scallions, minced 1/3 cup Singkamas (jicama), minced 1 cup shrimp, minced 1 can white mushroom, minced 5 tbsp Sesame oil a bunch of chopped spring onions or leeks 1 piece raw egg 2 teaspoons sugar 1 tbsp ground black pepper 2 tsp salt Water for steaming 5 tablespoons oyster sauce (optional)   Cooking Procedure Mix all the ingredients except for the water and wanton wrapper. Mix thoroughly. Wrap the mixed ingredients using the won ton wrapper. Spoon 1 tablespoon of mixture into each wrapper. Fold and seal. Brush steamer with oil and start boiling water. When the water gets to a rolling boil, arrange the siomai in the steamer Steam the wrapped siomai for 20 minutes. The time depends on the size of each individual piece (larger size means more time steaming). Enjoy this with your favourite dipping sauce. You can try combining soy sauce, calamansi/ lemon, sesame oil and chili paste.   Chi fan ba!...

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Sweet and Sour Spare Ribs
Jul06

Sweet and Sour Spare Ribs

Sweet and sour spare ribs is only one of the appetizing foods from China that people in the whole world are savouring. It is literally called “sugar and vinegar spareribs” (糖醋排骨) in Chinese, which indicates the main ingredients of the dish. They traditionally deep-fry the spareribs and coat it with tasty sweet and sour sauce that appears shiny and red after being cooked. This dish is popular not only because it is delicious but also because of its mouth-watering color that looks really appetizing. There are different variations of Sweet and Sour, in different cuisines in China, it is commonly considered as Zhejiang cuisine and Sichuan Cuisine.It originated in Wuxi City of Jiangsu Province and has been popular in Jiangsu, Zhejiang and Sichuan provinces. Though the processes in different cuisines might be slightly different, the key point is similar—controlling the proportion of the condiments. Let’s start to cook a very special dish in a simple way.     People to feed: Family 4 Preparation Time: 10 mins Cooking Time: 20 mins   Ingredients 1 pound Spare ribs 1 tablespoon cooking wine 1 tablespoon light soy sauce 1/2 tablespoon dark soy sauce 3 tablespoon vinegar 3 tablespoon sugar 1/2 tablespoon salt 1 bay leaf 1 clove garlic, minced Spring onion for garnishing Roasted sesame seeds for garnishing (optional)   Procedure Clean the ribs thoroughly. Soak the ribs in cold water for at least half an hour to get rid of blood. Wash in running water. Drain off the excess water. Cut ribs into sections about 2-3cm. Rinse in boiling water to get rid of blood water. Pour water in wok and cook for about 40 minutes. Move the cooked ribs out and marinade with 1 tablespoon of cooking wine, 1 tablespoon of dark soy sauce. Heat up oil and deep fry marinated ribs until the color of skin changes. Move deep fried ribs out and pour exceeded oil out. Add the marinade sauce in work and three tablespoons of sugar in to cook for 2 minutes. Add ½ tablespoon of salt and turn up the fire to cook out exceeded sauce. Arrange the ribs in a plate and garnish white sesame seeds and spring onions.   Sprinkle some roasted sesame seeds and serve the ribs hot. Sweet and sour spareribs can be served as an appetizer with beer or an entrée with rice / noodles....

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Chop Suey Recipe
Apr25

Chop Suey Recipe

Chopsuey or Chop Suey is a recipe comprised of meat (chicken or pork) and seafood (shrimp or fish) cooked with varieties of vegetables. This dish is considered to be of Chinese origin but there are claims that Chopsuey is of American – Chinese origin that was made famous by Chinese immigrants in America. In earlier periods of Chinese history, “chop suey” or “shap sui” in Cantonese, and “za sui” in Mandarin, has the different meaning of cooked animal offal or entrails. Chopsuey literally means “assorted pieces”, consisting of meat (often prawns, chicken, beef, pork or fish) and eggs, cooked quickly with vegetables such as broccoli, bean sprouts, cauliflower, cabbage, celery and baby corn, bound in a starch-thickened sauce. It is typically served with rice. Here’s how to cook your own Chinese cuisine:   People to feed: Family 4-5 Preparation Time: 20 mins Cooking Time: 30 mins   Ingredients 2 cup pork, cut into 1-inch cubes 4 to 5 pieces baby corn, halved crosswise 1 small onion, peeled and sliced 1/2 broccoli, cut into florets 1/2 small bell pepper, seeded and cut into strips 1/4 small cabbage, cut into 1-inch thick strips 1 to 2 cloves garlic, peeled and minced 1 tablespoon oil 1-1/2 teaspoons corn starch 1/2 cauliflower, cut into florets 1/2 cup evaporated milk Fish sauce Water Salt and pepper to taste   Cooking Procedure Sauté onions and garlic in a pan over medium heat. Add pork and cook, stirring regularly for 10-15 minutes. Add vegetables, baby corn, and fish sauce (you can replace fish sauce with broth cubes to make it less salty), stirring gently to combine, and cook for about 3 to 5 minutes. Thicken the sauce with the cornstarch dispersed in water mixture. In a bowl, combine 1/4 cup of cold water and corn starch and stir until corn starch is dissolved. Add corn starch mixture to pan, stirring gently. Cook for about 1 to 2 minutes or until baby corn and eggs are heated through, vegetables are tender crisp and sauce has thickened. Season with salt and pepper to taste. Serve hot.   Chī de hǎo, Qǐng xiǎngyòng.!!!...

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Chinese Beef Broccoli Recipe
Jan04

Chinese Beef Broccoli Recipe

  The secret ingredient in this dish is Chinese black vinegar. If you don’t have this, substitute with young, unaged balsamic vinegar. The aged, good quality balsamic vinegar is too sweet – so make sure you get the cheaper, young balsamic. To keep this dish vegetarian, replace the beef with fresh, thick, meaty shitake mushrooms (cut in half) or even sliced portobello mushrooms.     People to feed: Family 4 Preparation Time: 10 mins Cooking Time: 10 mins   Ingredients Flank or Sirloin steak : 1/2 pound Soy sauce : 1 1/2 teaspoons Cornstarch : 1 teaspoon Freshly ground black pepper Broccoli : 1 pound, cut into bite-size florets High-heat cooking oil (canola, vegetable, rice) : 1 tablespoon Garlic : 1 clove, finely minced Grated fresh ginger : 1 teaspoon FOR THE STIR FRY SAUCE Oyster sauce : 3 tablespoons Chinese rice wine  (or dry sherry) : 2 teaspoons Chinese black vinegar (or young balsamic vinegar) : 2 teaspoons   Procedure Slice the flank steak ACROSS the grain. In a bowl, combine the beef with the soy sauce, cornstarch and black pepper. Marinate for 10 minutes at room temperature. In a small bowl, mix together the ingredients for the Stir-Fry Sauce. In a wok or large saute pan, add 1 cup of water and bring to a boil. Add the broccoli and cover to steam for 3 minutes. The broccoli should be bright green, crisp tender and you should be able to pierce the stem with a fork. Drain. Discard the water in the wok and dry the pan well. Set the pan over high heat, swirl in the cooking oil. When the wok is hot, add the marinated beef, use your tongs to spread the beef out all over the surface of the wok in one layer. Let beef cook, undisturbed, for 2 minutes, until nicely browned. Flip the beef, again spread the beef out over the wok and brown the other side.Push the beef aside and add in the garlic and ginger. Stir fry the garlic and ginger for 30 seconds. Then mix together with the beef. Pour in the Stir-fry Sauce and stir to combine. Simmer until the sauce is thick enough to coat the back of a spoon, about 15 seconds. Add the cooked broccoli back into the wok and toss to coat well.  ...

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Sticky Chicken Wings Recipe
Dec23

Sticky Chicken Wings Recipe

Holding a piece of meat in one’s hands and ripping the meat off the bone brings out a strange primal satisfaction, not only for our sense of hearing, taste and smell, but also our sense of touch. It allows us to savor the food with our fingertips, to feel its weight, its texture. Fried chicken is the perfect food for overloading our senses. Classic fried chicken, while good on its own, can be made even more delectable with this sticky Asian chicken wings recipe: sweet, gooey, tangy, salty, and spicy. It is baked, not fried, it is also great on grill with the glaze of this dish, oh so delectable. You will surely love the sweet and spicy flavor it releases with every bite. So what are you waiting for? Cook this dish now and lick the sauce off your fingers, be sure you prepare a lot of napkins because this dish can be a little messy but, oh my, it is so worth it!     People to feed: Family 4-6 Preparation Time: 10 mins Cooking Time: 40 mins   Ingredients 1 teaspoon sesame oil 1 tablespoon rice vinegar 1/2 cup hoisin sauce 1/3 cup soy sauce 1/4 cup brown sugar 2 cloves minced garlic 2 tablespoons sriracha to taste 2 tablespoons grated fresh ginger 3 pounds chicken wings Chopped green onions (optional)   Procedure Preheat the oven and spray a baking sheet with cooking spray. In a large bowl, mix sesame oil, soy sauce, hoisin sauce, garlic, brown sugar, rice vinegar, ginger and sriracha sauce and toss in the chicken wings until covered with sauce. Arrange chicken wing pieces on the prepared baking sheet. Bake in the preheated oven for about 50 minutes or until chicken is no longer pink. If desired, place under broiler for a couple of minutes to get that charred appearance. You can also garnish the chicken wings with chopped green onions.   Share with your friends over a bottle of wine! Happy eating! ...

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