Tag Archives: chinese food

Chinese Soup Recipe:Blotched Snakehead Fish with Carrot and Green Radish Soup(for 12 persons)



Blotched Snakehead Fish 1 whole (about 800g)
Pork (Lean Meat) 600g
Dried Tangerine peel 2 pcs
Dried Honey Dates 100g
Sweet Apricot Kernel 70g
Sea Coconut 1 whole
Carrot 1.2kg
Green Radish 600g
Water

 

  1. Dried Tangerine peel : 2 pcs, Soak it to soft, remove the white layer

 

2. Dried Honey Dates :100g, Sweet Apricot Kernel : 70g, rinse it.

 

3. Sea Coconut:1 whole,rinse and slice it

4. Carrot : 1.2kg, Green Radish : 600g, Peel Green Radish and Carrot.  cut them into pieces

 

5. Add water into a slower cooker : about 20 cups. Add Sweet Apricot Kernel, Green Radish, Carrot, Sea Coconut and Dried Tangerine peel .  Bring water to boil.

 

6. Pork (Lean Meat) : 600g, remove the attached fat。Cut the Port into pieces.

 

7. bring water to boil with the pork together, keep boiling for 3 mins. after 3 mins, rinse it. Put the pork into slow cooker

 

8. Blotched Snakehead Fish : 1 whole (about 800g), Cut Blotched Snakehead Fish, into halves, make two cuts on back (release the flavour to soup easier).  wash the fish, remove the fish blood

 

9. put the fish into boiling water, after half minute, wash the fish. remove the slime on skin.
put fish into soup bag, put the soup bag into slow cooker

 

10. Too full. Keep some water for later use. Refill the water when some water is evaporated. Remember to reheat the water first.
bring water to boil over high heat. then, cook over slow heat for 3 hours. (2.5 hour is possible if the Sweet Apricot Kernel become soft.)


11. after 3 hours, add salt before serve!

Chinese Soup Recipe: Winter Melon Soup (for summer)

DSC08076

Ingredient

 Winter Melon

  2.4kg

 Chinese Date

 100g

 White Hyacinth Bean

 80g

 Rice bean

 80g

 Common Rush

 5g

 Dried Tangerine peel

 2pcs

 Water

 24 cups

method

sshot-01

1. Put 24 cups of Water into a slow cooker


 DSC08026

 DSC08029

 DSC08039

 sshot-02

2. Rinse White Hyacinth Bean (80g), Rice bean (80g) and Chinese Date (100g). Then, put it into the cooker.


 DSC08032

sshot-02a

3. wash Common Rush, then put it into the cooker


 

 sshot-4a

4. Rinse and clean 2 pcs of Dried Tangerine peel. Then put it into cooker


 DSC08035

sshot-04

 sshot-06

sshot-07

5. wash Winter Melon : 2.4kg.

remove the core and cut the winter melon into big pieces


 sshot-08

 sshot-09

6. Put Winter melon into the cooker. Bring water to boil. Then, switch it to slow heat and cook for 3 hrs


sshot-10

7. after 3 hours, serve!


DSC08076

Chinese Recipe : Pan-fried Chicken Wings

DSC08124

Ingredient

 Chicken Wingette

 900g

 Oil

 1 tbsp

 

 

 Marinade :

 

 Ginger Juice

 1 tbsp

 Rice Wine

 1 tbsp

 Light Soy Sauce

 2 tbsp

 Salt

 1 tsp

method

 sshot-01

 DSC08011

1.  Wash chicken Wingette (900g). Then, drain the chicken Wingette


sshot-02

sshot-03

sshot-05

sshot-06

2. Peel the Ginger, then grate it. Queeze out 1 tbsp of  ginger juice from the grated pieces


 sshot-07

 sshot-08

3. Add Ginger Juice (1tbsp), Rice Wine (1 tbsp), Light Soy Sauce (2tbsp) and Salt (1tsp) to the mixing bowl. Then,mix it with chicken Wingette. Marinate chicken Wingette for half hour

 


 sshot-09

 DSC08088

4.after half hour, mix the chicken Wingette again. Then, cover with plastic wrap and marinade in refrigerator over night


DSC08118

5. On the next day, pull them out of refrigerator 30 minutes prior to cooking


 sshot-11

sshot-13

6.  after 30 mins, add 1 tbsp of oil and Chicken Wingette. After the chicken Wingette is placed, switch on the fire with medium heat. Pan frying under the lid for about 2.5 minutes. Let the core of Chicken Wingette easier to well-done


 sshot-14

sshot-15

7. after about 2 and half mins, turn the Chicken Wingettes over. Then, cover it again. Pan frying under the lid for about 2.5 minutes


 sshot-16

sshot-18

8. after about 2 and half mins, turn them over again. After half minute, turn it over again. Turning the Chicken Wingetter over and over until the skin turn golden brown colour


DSC08124

9.Place an oil absorbing paper on dish. Then, dish it up.

Chinese Recipe : Stewed Chicken with Potato and Tomato

DSC07682

Ingredient

 Chicken 1 whole
 Potato 900g
 Onion 1 piece
 Ginger about 5 slices
Shallot about 5 cloves
 Carrot 200g
 Potato 3pcs
 Celery about 150g
 Bacon 2 slices
 Oil 3 tbsp
 Red Wine 2 tbsp
 Sugar 3 tsp
 Salt 1 tsp
 Water  

method

 sshot-01  sshot-02
 sshot-04  DSC07653

1. Remove the chicken neck and head, cut it into half. Wash the chicken. Then, cut it into pieces.


DSC07654 sshot-08
sshot-09 DSC07660

 2.  Peel and cut Potato (900g) into pieces. Rinse the potato. Then, set it aside for later use.


 sshot-10  sshot-11
 sshot-12  

3. Prepare one Onion, peel and cut it into pieces. About 5 slices of Ginger. About 5 cloves of Shallot.

 

 sshot-13  sshot-14

4.  Carrot : 200g, Peel and cut it into pieces

 

 DSC07670 sshot-15

5.  Tomato : 3 pcs, Rinse and cut it into pieces

 

 sshot-16  sshot-17

 6. Celery : about 150g, Rinse and cut it into sections


 DSC07666  DSC07668

7. Bacon : 2 slices. Cut it into sections


 sshot-18  sshot-20
 sshot-21  sshot-22

8. Heat the oil (3 tbsp) , add Ginger,Onion and Shallot first.

Then, add Bacon and Celery,Saute the ingredient for about one minute.


 sshot-25 sshot-26

9. Add Chicken, stir-fry the ingredients for about 1.5 minute. Then, add 2 tbsp of Red wine.


 sshot-27  sshot-28

10. Add 3 tsp of Sugar and mix them well. Then, add Potato and Carrot. Mix them well.

 

 sshot-30  sshot-33

 11. Add Tomato and 1 tsp of Salt. Stir Mix the ingredients well.


sshot-35 sshot-36
sshot-37 sshot-38

12.  Transfer all ingredients to a pot. Add water to the level below 1 inch of ingredients surface.

Bring water to boil over high heat. Then, turn heat to slow and stew for 30 minutes.


DSC07681

13. after half hour, Done!


DSC07682

Chinese Recipe : Fish Belly Stewed with Asparagus Bean

DSC05614

Ingredient

 Belly of Big Head fish  600g
 Asparagus Bean  600g
 Garlic  2 pcs
 Ginger  1slice
 Oil  2 tbsp
 Salt  1 tsp
 Sugar  1tsp
 Spring Onion  2 sprigs
 Water 1.5 cup

method

 DSC05574  sshot-01
 sshot-02 DSC05582

1.  Belly of Big Head fish (600g), remove the fish scale

 

 

rinse the fish belly, set aside for next step


 DSC05579 sshot-04
 sshot-05 DSC05584

2. Asparagus Bean( 600g). Remove both ends, divid it into sections.

 

Rinse Asparagus Bean, dish it up and set aside.


 sshot-07 sshot-09

3. Pound 2 pcs of Garlic and a slice of Ginger


 sshot-11  sshot-12

4. Heat 2 tbsp of oil, pounded Garlic (2 pcs) , Ginger (1 slice) and Salt (1 tsp) over medium heat.


sshot-14

5. Saute two sides of Fish Belly


sshot-16

6.  Add and stir-fry Asparagus Bean


 sshot-19 sshot-21

7. Add 1/2 cup of water and 1 tsp of Sugar. Mix them well.  


 sshot-24 sshot-26

8. Add 1 cup of water. Cover it. Cook the Asparagus Bean until they go soft.


 sshot-28  sshot-29

9. after 7 mins, stir it. Then, cover it again.


 sshot-30  sshot-31

10. Rinse 2 sprigs of Spring Onion. Cut it into sections


 sshot-34 sshot-35

11.  after 4 mins, add the Spring Onion.  Dish it up and Serve!


DSC05614

Chinese Recipe: Fried Chicken Legs with Ginger and Spring Onion

DSC04335

Ingredient

 Chicken Leg 4 pcs
 Spring Onion 10 sprigs
 Ginger 2 slice
 Garlic 1 pcs
 Sesame Oil 1 tsp
 Light Soy Sauce 1 tbsp
 Oil 1 tbsp
 Hot Water 1/2 cup
   
 Marinade  
 Ginger Juice 1/2 tbsp
 Salt 1/2 tsp
 Chinese Rice Wine 1/2 tsp

method

 DSC04310  DSC04311

1. Wash Chicken Legs, then wipe it to dry

 


 DSC04316 DSC04320

2. Rub Chicken legs with Ginger Juice:1/2 tbsp, Salt: 1/2 tsp, Chinese Rice Wine: 1/2 tsp. 

 Then place it in refrigerator for 2 hours.

 


 DSC04324 DSC04328

3. Cut the Spring Onion (about 10 sprigs) in half。One Pounded Garlic,Cut 2 sliced Ginger into fine long strips 

 


sshot-03

4. Heat 1 tbsp of oil. Saute the Ginger,White half of Spring Onion and Garlic

 


sshot-04

5. Pan-fry the Skin side of Chicken Legs first 

 


sshot-05

6.  After about a minute, fry the other side of legs.

 


sshot-06

7. After about a minute, fry the other side of legs.

 


sshot-07

8. Add the Green half of Spring onion.

 


 sshot-08 sshot-09

sshot-10

9.Add 1tsp of sesame oil, 1 tbsp of light soy sauce. 

Add 1/2 cup of hot water,cover by lid to let the chicken legs well done (about 3 minutes)


sshot-13

10. Fry until the sauce is beginning to thicken. Dish it up!

 


DSC04335

DSC04336

Chinese Recipe : Stir-fried Fish Cake with Radish

 Radish:
1 piece (about 1kg)

 
For Fish Cake
 
Dace fillet :
400 g
Dried Shrimps (Soaked) :
20 g
Spring Onion (Chopped) :
2 sprigs
Salt :
1/2 tsp
White pepper :
pinch
Water :
2 tbsp
Oil :
4tbsp 

 
For Stir-fry
 
Ginger (pounded):
 1 slice
Garlic (peel and pounded):
 2 cloves
Oil
 2 tbsp
Water
 2 cups
Sugar
 1/2 tsp
Salt
 1/2 tsp
Dark Soy Sauce
 1/2 tbsp
Spring Onion
 1 sprig

2. Mix diced fillet and dried shrimps. And chop for about 10mins.


3. Add “chopped spring onion”,”Salt”, “white pepper” and “water 2tbsp” to the minced dace. Stir in one direction until sticky.


(Video shows how to make minced fish paste)

4.Chill in fridge for 1 hour.


   
   

5. Heat 4 tbsp of oil.  Fry the fish cake until the color is changed to golden brown. Dish it up and set aside.


   
   

6.Peel Radish,  Cut Radish and Fish cake into large strip. And cut Spring onion like the picture shown.


   
   

7. Heat 2tbsp of oil with pounded ginger and garlic. Stir-fry stripped Radish and Fish for about 1 minute. Then, add 2 cups of water and 1/2 tsp of Sugar. Cover by lib for about 5 minutes. Add 1/2 tsp of Salt and 1/2 tbsp of Dark Soy Sauce. Add Spring onion and cover by lid again until the Radish soft.


8. Serve!