Chinese Steamed Buns with Black Bean Beef.

chiese steamed buns,chinese steamed buns recipe,steamed buns with beef recipe,beef filling for chinese steamed buns,how to make chinese steamed buns,chinese steamed buns dough recipe,beef recipe for steamed buns,how to make steamed buns dough,dough recipe for chinese steamed buns,steamed buns recipe video, homemade steamed buns, chinese steamed buns calories, chinese steamed buns filling, chinese steamed buns without yeast


Chinese Steamed Buns with Black Bean Beef.
Author: 
Recipe type: Beef / Chinese Steamed Buns
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4-8
 
Finely chopped rump steak, stir-fried with peppers and black bean sauce makes an aromatic and flavorful filling for the delicious Chinese steamed buns. The recipe is quick and easy and makes a fantastic entre', snack or addition to a Dim Sum feast.
Ingredients
For the Dough / Pastry
  • 300g All purpose flour
  • 1 Tbs Baking powder
  • 110g Caster sugar
  • 125ml Milk
  • 80ml Water
  • 60ml Oil
For the Filling
  • 250g Rump steak, finely chopped
  • ¼ Red pepper, finely diced
  • ¼ Yellow pepper, finely diced
  • 15ml Fermented black beans
  • 15ml Light soy sauce
  • 15ml Rice wine (or dry sherry)
  • 5ml Brown sugar
  • 5ml Roasted sesame oil
  • 10ml Cornflour or tapioca flour
Instructions
  1. Starting with the pastry, place the flour, baking powder and caster sugar in a mixing bowl. In a jug, combine the milk water and oil, then pour this into the flour. Mix this all to a soft dough.
  2. Turn the dough out onto a well floured work surface and start to knead. The dough will be soft and sticky and you will sprinkle flour onto the dough continuously while kneading to make it manageable.
  3. Knead the dough for 2 minutes, then dust it with flour, wrap it in cling wrap and refrigerate for 60 minutes.
  4. While the dough matures, finely chop the rump steak. In a jug, combine the soy sauce, rice wine, sugar, sesame oil and cornflour. Pour this into the beef and massage the marinade into the meat, then put this aside.
  5. Finely dice the peppers, and chop the spring onions into fine rounds.
  6. Rinse and dry the fermented black beans, then chop them until fine.
  7. Heat your wok over medium high heat and stir-fry the beef in 2 batches, for 60 seconds per batch.
  8. If necessary, add extra oil to the wok, then stir-fry the peppers and spring onions for 60 seconds. Add the black beans and stir-fry for a further 60 seconds.
  9. Return the beef to the wok and stir-fry for a further 60 seconds.
  10. Remove this from the heat and transfer it to a mixing bowl. Quick chill the beef by floating the bowl in a sink of cold water.
  11. Remove the dough from the refrigerator, unwrap it and roll it into a sausage. Divide the sausage into 4 pieces.
  12. Roll each of these into a sausage and divide these into 4 pieces.
  13. Working with one piece, roll this into a ball, flatten the ball into a disk.
  14. Place a tablespoon of the filling in the center of the disk, stretch the edges of the disk upwards and over the filling. Give it twist to seal.
  15. Repeat this until all of the buns are completed.
  16. Cut 16 squares of baking paper and start packing the buns into your steamer. You will need to use both tiers of your steamer, or cook 2 batches.
  17. Hal fill your wok with water and bring this to a rapid boil. Place the steamer on the wok and steam the buns for 20 minutes.
  18. Remove the steamer from the heat, transfer the buns to platters and serve with the dipping sauces of your choice.

 

Chinese Hoisin Pork Steamed Dumplings. Fragrant Hoisin Pork Flower Dumplings – Quick & Easy

chinese steamed dumplings,steamed dumplings recipe,easy steamed dumplings recipe,how to make steamed dumplings,steamed dumplings dim sum recipe,hoisin pork steamed dumplings recipe,steamed dumplings with pork,pork steamed dumplings,asian steamed dumplings,, how to make dumplings, homemade dumplings recipe, steamed dumplings dough recipe, steamed dumplings calories pork, steamed dumplings ingredients


Chinese Hoisin Pork Steamed Dumplings. Fragrant Hoisin Pork Flower Dumplings - Quick & Easy
Author: 
Recipe type: Steamed Dumplings
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4-8
 
Chinese steamed dumplings make an elegant and styleful starter course, or a fantastic addition to a Dim Sum feast. This recipe is super-quick and easy, and is infinitely scaleable without any hassle.
Ingredients
  • 250g Pork fillet, roughly chopped
  • 2 Tbs Hoisin sauce
  • 1 Tsp Light soy sauce
  • 1 Tbs Oyster sauce
  • 1 Tsp Roasted sesame oil
  • 2 Cloves garlic
  • 6 Slices ginger
  • 6 Spring onions
  • 1 Tbs Cornflour
Instructions
  1. Place the pork fillet, hoisin sauce, light soy sauce, oyster sauce, roasted sesame oil, garlic, ginger, spring onion and cornflour into your food processor.
  2. Process this until it is fine, but not mushy.
  3. Working with one wonton wrapper, use a wet finger to wet the edges of the wrapper.
  4. Place a tablespoon of the pork filling in the center of the wrapper.
  5. Lift the corners up around the sides of the wrapper and crimp the folds in the wrapper together around the base causing the corners to stand upright. Bend the corners over to resemble the petals of a flower.
  6. Repeat this until all 16 dumplings are formed.
  7. Cut 16 squares of baking paper and pack the dumplings into your steamer. You will have to use both tiers of the steamer, or steam 2 batches.
  8. Fill your wok with water to just below half full and bring this to a rapid boil. Steam the dumplings for 12 minutes.
  9. Remove the steamer from the wok and transfer the dumplings to serving platters.
  10. Serve with the dipping sauces of your choice.

 

Dim Sum. Wok-Fried Money Bags. Crispy deep fried parcels of aromatic chicken.

dim sum recipes,deep fried dim sum recipe,chinese dim sum recipes,fried dim sum,fried wonton wrapper dim sum,how to make dim sum,learn to make dim sum at home,easy dim sum recipe,quick dim sum recipe,chinese snack recipes,deep fried chicken dumplings,fried chicken dumplings,crispy fried chicken dumplings,make chicken dim sum at home,homemade dim sum,authentic chinese dim sum recipe,, chinese dumplings, chinese dupling recipe, best dumpling recipe ever, dim sum wrapper recipe


Dim Sum. Wok-Fried Money Bags. Crispy deep fried parcels of aromatic chicken.
Author: 
Recipe type: Dim Sum, Chinese snacks
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
 
Dim Sum come in all forms - Wok-fried money bags are one of the classics. Aromatic chicken wrapped up in wonton wrappers and then deep-fried to crispy golden perfection. These are quick and easy to make, and the recipe can be scaled up infinitely without any hassle.
Ingredients
  • 250g Chicken breast, roughly chopped
  • 6 Spring onions, roughly chopped
  • 10 Slices fresh ginger
  • 1 Tsp Salt
  • 1 Tsp Sugar
  • 1 Tsp Light soy sauce
  • 1 Tsp Roasted sesame oil
  • 1 Tbs Oyster sauce
  • 1½ Tbs Cornflour or Tapioca flour
  • 16-20 Wonton wrappers
Instructions
  1. place the chicken, spring onion, ginger, salt, soy sauce, roasted sesame oil, oyster sauce and cornflour in your food processor.
  2. Using the pulse action, pulse this for 3 or 4 short bursts until the ingredients are finely chopped, but not mush.
  3. Lay out the wonton skins and using a wet finger, wet the edges of one of the skins. Place a tablespoonful of the filling in the center of the skin. Gather up the corners of the skin and crimp them together above the filling. Repeat with remaining skins and filling. This recipe will yield 16 to 20 moneybags.
  4. Fill your wok with oil to a depth of 25mm or 1 inch and heat this to 190c or 375f.
  5. Fry the dumplings in 2 batches for 3 minutes, turning over halfway through. Remove these from the oil and drain any excess oil from the dumplings on kitchen paper.
  6. Transfer the dumplings to platters and serve with the dipping sauces of your choice.

 

Chinese Steamed Buns Filled with Aromatic Chicken. Delicious & Tender Chinese Steamed Chicken Buns.

steamed buns,chinese steamed buns,chinese steamed chicken buns,chinese steamed buns with aromatic chicken,steamed buns filled with chicken,easy chinese steamed buns,quick chinese steamed buns,steamed buns with chicken spring onions and oyster sauce,best steamed buns recipe,chinese steamed buns recipe,chinese steamed buns video recipe,Chinese Bread Buns, chinese steamed buns filling, chinese steamed buns youtube, how to make chinese steamed buns,homemade chinese steamed buns


Chinese Steamed Buns Filled with Aromatic Chicken. Delicious & Tender Chinese Steamed Chicken Buns.
Author: 
Recipe type: Steamed Buns
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4-8
 
These delicious Chinese steamed buns are well worth the effort. With soft and tender pastry and an aromatic and flavorful filling of chicken, these are definite winners.
Ingredients
For the Dough / Pastry
  • 300g All purpose flour
  • 1 Tbs Baking powder
  • 110g Caster sugar
  • 125ml Milk
  • 80ml Water
  • 60ml Oil
For the Filling
  • 4 Dried Chinese mushrooms
  • Small handful of dried wood-ear fungus
  • 2 Tbs Fresh ginger, finely chopped
  • 250g Minced chicken
  • 6 Spring onions, finely chopped
  • 1 Tbs Oyster sauce
  • 1 Tsp Light soy sauce
  • 1 Tsp Roasted sesame oil
  • ¼ Tsp Salt
  • 2 Tsp Cornflour or Tapioca flour, dissolved in 2 Tbs chicken stock
Instructions
  1. Starting with the pastry, place the flour, baking powder and caster sugar in a mixing bowl.
  2. In a jug, combine the milk water and oil, then pour this into the flour. Mix this all to a soft dough.
  3. Turn the dough out onto a well floured work surface and start to knead. The dough will be soft and sticky and you will sprinkle flour onto the dough continuously while kneading to make it manageable.
  4. Knead the dough for 2 minutes, then dust it with flour, wrap it in cling wrap and refrigerate for 60 minutes.
  5. While the dough matures and chills, reconstitute the Chinese mushrooms and wood ear fungus in boiling water. Allow them to soak for 15 minutes, then drain and squeeze out any excess water.
  6. Chop the mushrooms and fungus until fine.
  7. Mince the chicken until fine.
  8. Chop the spring onion until fine.
  9. Chop the ginger until until fine.
  10. For the aromatic flavoring sauce, combine the oyster sauce, light soy sauce, the sesame oil and salt.
  11. Mix the cornflour or tapioca with 30ml of chicken stock and add this to the sauce.
  12. Heat your wok over medium high heat, add 30ml of oil and stirfry the ginger for a few seconds until aromatic.
  13. Add the chicken to the wok and stirfry this for 3 minutes until all the chicken has changed color.
  14. Add the mushrooms, fungus and spring onions and stirfry this until everything is mixed, then pour in the sauce.
  15. Stirfry this for 60 seconds until the sauce has thickened and coated everything, then remove from the heat.
  16. Transfer the filling to a mixing bowl and quick chill this by floating it in a sink of cold water.
  17. Remove the dough from the refrigerator, unwrap it and roll it into a sausage. Divide the sausage into 4 pieces.
  18. Roll each of these into a sausage and divide these into 4 pieces.
  19. Working with one piece, roll this into a ball, flatten the ball into a disk.
  20. Place a tablespoon of the filling in the center of the disk, stretch the edges of the disk upwards and over the filling. Give it twist to seal.
  21. Repeat this until all of the buns are completed.
  22. Cut 16 squares of baking paper and start packing the buns into your steamer. You will need to use both tiers of your steamer, or cook 2 batches.
  23. Half fill your wok with water and bring this to a rapid boil. Place the steamer on the wok and steam the buns for 20 minutes. (the water must not touch the steamer)
  24. Remove the steamer from the heat, transfer the buns to platters and serve with the dipping sauces of your choice.

 

Chinese Sweet & Piquant Chicken. Hunan-Style Fried Chicken with a Piquant Glaze.

hunan stir-fried chicken,hunan deep-fried chicken,sweet and sour chicken,crispy fried chicken,chinese crispy fried chicken,Chinese Sweet & Piquant Chicken,chinese shallow fried chicken,chinese chicken recipes,chinese chicken breast recipes,how to shallow fry chicken breast,crispy chicken breast recipes,chinese chicken strips,crispy chinese chicken strips, chinese fried chicken breast, chinese fried chicken sauce, chinese fried chicken strips, how to cook chinese fried chicken,5]


Chinese Sweet & Piquant Chicken. Hunan-Style Fried Chicken with a Piquant Glaze.
Author: 
Recipe type: Chicken / Poultry
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Hunan-Style Fried Chicken with a Piquant Glaze. This recipe is really simple and has very few ingredients, yet it is one of the tastiest dishes around. Thinly sliced chicken breast is shallow-fried until crispy and golden, then glazed with and beautifully glossy and tasty Hunan-style sauce.
Ingredients
  • 2 Chicken Breasts, skin off, deboned
  • 1 Egg lightly beaten
  • 30ml Tapioca flour (can substitute corn flour)
  • 2.5ml Salt
For the Sauce
  • 30ml Caster sugar
  • 20ml Rice wine vinegar or regular white wine vinegar
  • 15ml Soy sauce
Other
  • ½ Red pepper, cut into strips
  • ½ Yellow pepper cut into strips
Instructions
  1. Slice the chicken breasts across the grain into slices 3mm / ⅛ inch thick. Place them in a mixing bowl.
  2. Whisk the egg, salt and tapioca flour together until smooth then mix it into the chicken.
  3. In a jug jug, whisk together the caster sugar, vinegar and soy sauce until all of the sugar is dissolved.
  4. Slice the peppers into strips.
  5. Pour oil into your wok to a depth of 1 inch / 25mm, and heat it over high heat.
  6. Add the peppers and fry for 3-4 minutes until they start to brown on the edges. Remove them with a slotted spoon.
  7. Add half of the chicken and fry this for 3 minutes until crisp and golden. remove this with a slotted spoon and repeat with the balance of the chicken.
  8. Drain the wok, return it to the heat and return the chicken and the peppers to the wok. Mix briefly to combine, then pour in the sauce.
  9. Stir this for 0 seconds until the sauce has thickened and glazed everything.
  10. Serve immediately with the accompaniments of your choice.

 

How to Make Peking Duck. Perfect Chinese Roast Peking Duck with Hoisin Sauce and Honey.

peking duck,roasted beijing duck,chinese roast duck,how to make peking duck,peking duck recipe,peking duck recipe video,roast beijing duck recipe,, peking duck pancake recipe, peking duck beijing, peking duck farm, chinese duck, cantonese duck, Most popular Chinese dishes, Chinese style roast duck, how to cook Chinese foods, chinese cooking, Chinese Food (Cuisine), Martin Yan's China Travels


How Make Peking Duck. Perfect Chinese Roast Peking Duck with Hoisin Sauce and Honey.
Author: 
Recipe type: Duck / Poultry
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Although Peking duck is an overnight recipe, it is really simple to make and certainly worth the wait. Peking duck is a classic of Chinese cuisine.
Ingredients
  • 1 x 2kg Duck
  • 30ml Honey or maltose dissolved in 30ml water
  • 125ml Hoisin sauce or plum sauce
Accompaniments
  • Mandarin pancakes
  • Shredded spring onions
  • Cucumber batons or ribbons
Instructions
  1. Remove the excess fat and skin from the neck and rear of the duck. Cut of the parsons nose and the wing tips.
  2. Half fill your wok with water and bring it to a rapid boil.
  3. Plunge the duck into the water for 3 minutes, turn the duck over to blanche the other side for 3 minutes.
  4. Remove the duck from the water, pat dry with paper towel then brush liberally with the sauce.
  5. Place the duck breast side up on a rack in a roasting pan and allow it to air-dry in your refrigerator overnight.
  6. Roast the duck at 180c or 350f for 0 minutes undisturbed.
  7. Carve the meat and skin into thin slices and serve immediately with the accompaniments.
Click here to get the [url:1]Mandarin Pancake recipe[/url]

 

How to Make Mandarin Pancakes. Authentic Mandarin pancake recipe – quick and easy at home.

mandarin pancakes,how to make mandarin pancakes,easy mandarin pancakes recipes,madarin pancakes for duck,chinese mandarin pancakes,mandarin pancakes for peking duck,how to make real mandarin pancakes,how to make authentic mandarin pancakes, mandarin pancakes ingredients, mandarin pancakes recipe video,mandarin pancakes mushu pork,mandarin pancakes shredded pork,mandarin pancakes crispy duck,mandarin pancakes with roasted sesame oil


How to Make Mandarin Pancakes. Authentic Mandarin pancake recipe - quick and easy at home.
Author: 
Recipe type: Breads and Dough / Chinese Pancakes
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Mandarin pancakes are traditionally served with duck, but they are great with anything. Slightly chewy, infused with the flavor of roasted sesame, Mandarin pancakes are quick and easy to make at home.
Ingredients
  • 450g Strong white flour
  • 300ml Boiling water
  • 5ml Vegetable oil
  • Roasted Sesame oil for brushing
Instructions
  1. To start, place the flour in a large mixing bowl, make a well in the center and pour in the boiling water and the oil.
  2. Using a wooden paddle stir until the water is absorbed. Using your hands, knead the dough in the bowl until it comes together as a single mass.
  3. Cover the bowl with a damp tea towel, or a plate and allow this to stand for 30 minutes.
  4. Turn the dough out onto your work surface and knead for 8 minutes until the dough is very smooth and elastic. Do not add extra flour during this process..... any stick will subside as you knead.
  5. Roll the dough into a sausage and divide this in 3. Roll each third into s sausage and divide each one into 8 pieces..... giving you a total of 24 pcs.
  6. Take 2 pieces, roll them into balls, then flatten them into discs 70mm or just less then 3 inches in diameter. Brush one disc with a light coating of roasted sesame oil, then place the other disc on top of this.
  7. Using your rolling pin, roll this out to a diameter of 150mm, or 6 inches.Repeat this until all 12 pairs are done.
  8. Heat your pan over medium high heat and dryfry the pancakes for 60 seconds per side..... they will be spotted.... if they spots are too dark your pan is too hot.... if too light, too cold.
  9. As the second pancake completes cooking, the first pancake will be cool enough to separate. Gently peel the halves away from one another.
  10. Repeat until all of the pairs are cooked - serve immediately.
  11. These can be stored in an airtight container in your refrigerator, and also freeze quite well using cling wrap to separate the pancakes.

 

Chinese Steamed Prawn Custards. Succulent prawn meat steamed in a creamy custard, flavored with chives and soy.

chinese steamed prawn custards,chinese prawn recipes,chinese shrimp recipes,chinese starter recipes,chinese egg recipes,chinese seafood recipes,how to steam chinese prawns,how to steam chinese shrimp,Salted Egg Yolk Custard Bun, Chinese Steamed Bun Recipe, Homemake Chinese Steamed,homemade chinese steamed recipes,how to use your chinese steamer, chinese steamed prawns, How To Steam Shrimp, Chinese Steamed Eggs Recipe


Chinese Steamed Prawn Custards. Succulent prawn meat steamed in a creamy custard, flavored with chives and soy.
Author: 
Recipe type: Prawns / Seafood / Egg
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Not only do Chinese steamed prawn custards look amazing, but they taste just as good. Thea flavor and aroma and texture of these treats will get your dinner off to a great start.
Ingredients
  • 200g Prawn meat
  • 4 Large eggs
  • 300ml Chicken stock, cooled
  • 60ml / 4 Tbs Garlic chives, finely chopped
  • Light soy sauce to garnish
Instructions
  1. In a jug, combine the eggs and the chicken stock. Whisk these together.
  2. Add half of the chives, and season with salt and cracked black pepper.
  3. Roughly chop the prawn meat and divide among 4 bowls.
  4. Pour equal amounts of the egg mixture into each bowl.
  5. Place the bowls in your steamer and steam over rapidly boiling water for 10 minutes until the center of the egg is set.
  6. Using s paring knife, score an X into the center of each custard.
  7. Drizzle a little soy sauce onto each custard, then top with the remaining chives and serve immediately.

 

 

Hunan Crispy Fried Beef. Tender strips of rump, crisp fried and glazed with a piquant sauce.

hunan crisp fried beef,crispy fried rump steak,chinese beef recipe,deep-fried beef strips recipe,crisp deep-fried beef strips recipes,chinese beef stirfry recipe,how to deep-fry beef strips,chinese beef stirfry,best beef recipe chinese,, Crispy Chilli Beef, Crispy Beef Recipe, crispy fried beef chinese, crispy fried beef with chilli, crispy shredded beef recipe, deep fried shredded beef,crispy fried beef with sweet and sour,sweet and sour beef


Hunan Crispy Fried Beef. Tender strips of rump, crisp fried and glazed with a piquant sauce.
Author: 
Recipe type: Beef / Rump
Cuisine: Chinese / Hunan
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Hunan crispy fried beef is a classic Chinese beef dish. Lightly coated in a tapioca batter, the beef is crisp fried then stir-fried in a piquant Hunan sauce of soy, vinegar and sugar. The result is a beautiful crispy tender dish glazed in a rich, flavorful sauce.
Ingredients
  • 450g Rump steak
For the coating
  • 2 Eggs
  • 2.5ml / ½ tsp Salt
  • 60ml / 4 Tbs Tapioca flour
Other
  • 2 Medium carrots cut julienne
  • 3 Spring onions, white only, cut into rounds
  • 1 Clove garlic, finely chopped
For the sauce
  • 60ml / 4 Tbs Caster sugar
  • 45ml / 3 Tbs White wine vinegar
  • 30ml / 2 Tbs Light soy sauce
Instructions
  1. Cut the beef into strips across the grain (5mm x 5mm x 50mm) (1/4in x ¼in x 2in)
  2. In a jug, combine the eggs, tapioca flour and the salt. Whisk until everything is combined.
  3. Place the steak in a large mixing bowl and add the egg batter. Mix this until everything is well coated.
  4. Cut the carrots, spring onions, garlic and measure out the chilli sauce.
  5. In a jug combine the caster sugar, vinegar and light soy sauce. Mix this until all of the sugar has dissolved.
To cook
  1. Fill your wok ⅓rd full with oil and heat this to 190c / 375f.
  2. Fry half of the beef for 3 minutes, until crisp and browned. Add the beef to the oil piece by piece or it will clump together.
  3. Remove the beef with a slotted spoon, then continue with the rest of the beef.
  4. Deep fry the carrots for 2 minutes until they start taking on some color. Remove these with a slotted spoon and add them to the fried beef.
  5. In your second wok, heat 2 tablespoons of oil until smoking hot. Add the spring onions, garlic and chilli sauce. Stir these for 15 seconds until fragrant.
  6. Add the beef and carrots to the wok and stir to combine.
  7. Pour in the sauce and continue to stir this for 3 minutes until the sauce thickens and glazes all of the ingredients.
  8. Remove the wok from the heat and serve immediately.

 

Chinese Barbecue Pork Ribs. Tender succulent spare ribs in an aromatic Hoisin barbecue glaze.

chinese barbecue pork ribs,bbq pork ribs,chinese glaed pork ribs,chinese barbecue spare ribs,how to make chinese barbecue spare ribs,spare ribs with barbecue sauce,chnese barbecue sauce recipe, bbq sauce spare ribs,barbecue sauce marinated spare ribs,spare ribs in barbecue sauce recipe,barbecue pork ribs recipe oven, barbecue pork ribs in the oven, barbecue pork ribs marinade, barbecue spare ribs recip, Chinese Style Spareribs, Chinese BBQ Pork Spareribs


Chinese Barbecue Pork Ribs. Tender succulent spare ribs in an aromatic Hoisin barbecue glaze.
Author: 
Recipe type: Pork
Cuisine: Chinese
 
These Chinese barbecue pork ribs are outstanding! Perfectly tender, flavored with hoisin, soy, garlic and ginger, they are truly unforgetable. This recipe is super-easy, and it is a sure winner!
Ingredients
  • 1kg Pork ribs
For the marinade
  • 125ml Hoisin sauce
  • 45ml Light soy sauce
  • 45ml Rice wine, or dry sherry
  • 30ml Sugar
  • 45ml Tomato sauce
  • 3 Tbs finely chopped garlic
  • 3 Tbs finely chopped ginger
Instructions
  1. Get your butcher to cut the rack of ribs into 3 strips of short ribs.
  2. Place the ribs in your wok, or a large pan, cover with water and bring this to a boil.
  3. Reduce the heat to a simmer, and continue to simmer for 20 minutes.
  4. While the pork simmers, combine all of the marinade ingredients and stir until the sugar has dissolved completely.
  5. Remove the pork from the pan and cut the ribs apart.
  6. Place the ribs in a roasting pan and pour the marinade in. Stir the ribs around the pan until everything is coated with the marinade.
  7. Place the pan in your refrigerator and allow the ribs to marinate for at least 4 hours, preferably overnight.
  8. Heat your oven to 180c / 350f and bake the ribs for 25 minutes.
  9. Remove the pan from the oven, stir the ribs around the pan to re-coat with the marinade.
  10. Return the pan to the oven and bake for a further 20 minutes.
  11. Remove the pan from the oven, transfer the ribs to platters and serve immediately.

 

Chinese Mock Duck

mock duck using gluten,chinese mock duck,how to make gluten protien from wheat flour,how to prepare gluten, vegetarian and vegan recipes using gluten,fried gluten,deep-fried gluten,how to extract gluten protien from wheat flour,, chinese vegetarian mock duck recipe, chinese mock duck recipe, chinese vegetarian mock duck, wheat gluten, Vegetarian Mock Duck,vegan mock duck,chinese vegan mock duck,chinese gluten recipes,chinese fried gluten recipe


Chinese Mock Duck
Author: 
Recipe type: Vegetarian / Vegan
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Gluten, as protien replacement, is a large part of the Chinese vegetarian and vegan diet. This demonstration will show you how to extract pure gluten protien from bread flour, and exactly how to prepare a wonderful meal using the gluten. This recipe is a tasty treat, and everyone should try this at least once in their lives. Although is is a little time-consuming, this recipe is very simple if you follow our step-by-step guide.
Ingredients
To make the gluten
  • 1kg All-purpose bread flour (strong bread flour)
  • 1 Tsp Salt
  • 550ml Warm water
To coat the gluten
  • ⅓ Cup Tapioca flour (can substitute cornflour)
  • Oil for frying
Other
  • 1 Green Pepper, cut into short strips
For the sauce
  • 100ml Vegetable stock
  • 2 Tbs / 30ml light soy sauce
  • 2 Tsp / 10ml Rice wine
  • 1 Tsp / 5ml Soft brown sugar
  • ½ Tbs / 7.5ml Tapioca flour dissolved in a little water
Instructions
To make the gluten
  1. Combine the all-purpose flour and salt in a mixing bowl and pour in the warm water.
  2. Mix this together with a wooden paddle until a dough starts to come together.
  3. Using your hands compress the dough together until all of the flour combines into a single mass.
  4. Turn the dough out onto your work surface and knead the dough for 5 minutes until it is smooth and elastic.
  5. Place the dough back into the bowl, cover with a damp tea towle and allow this to rest for 60 minutes.
  6. Remove the dough from the bowl. Wash the dough under cold running water, pressing, squeezing and pulling the dough as you do this.
  7. Continue this action for about 5 minutes until the water runs clear, and you have about 300g of spongy gluten.
  8. Squeeze as much water from the gluten as possible, then place this on a platter while you prepare the rest o the ingredients.
The other ingredients
  1. Combine the stock, soy sauce, rice wine and sugar in a jug, and stir this until the sugar is totally dissolved.
  2. Cut the pepper in to short strips.
  3. Mix the ½ tablespoon of tapioca flour with a little water.
  4. Measure ⅓ cup tapioca flour into a bowl.
To continue
  1. Place the gluten on a cutting board, roll it into a sausage shape and cut it into bite-sized pieces.
  2. Dredge the gluten pieces in the tapioca flour, place them on a platter - dont allow them to touch, they will stick together.
  3. Heat your wok to smoking hot, add 30ml of oil and fry the gluten in batches until golden brown. Remove from the wok and continue until all of the gluten is cooked. Add a little more oil between batches if necessary.
  4. Add the green pepper to the wok and fry for 3 minutes until the edges are starting to brown.
  5. Add the sauce mixture to the wok and bring this to a boil.
  6. Return all of the gluten to the wok and toss this until everything is coated with the sauce.
  7. Pout in the tapioca slurry and continue to stir-fry for 60 seconds, and the sauce is thick and glossy.
  8. Remove from the heat, transfer to platters and serve immediately.

 

Tempura Vegetables with Mushroom Lollipops and Fried Onion Rings. The best crispy tempura batter recipe!

tempura veg,tempura veg recipe,how to make tempura veg,tempura batter recipe,crispy tempura batter recipe,vegetable tempura,mushroom lollipops,how to make crispy mushroom lollipops,fried mushroom lollipops,crispy fried onion rings,how to make fried onion rings,fried onion rings recipe,deep-fried onion rings recipe,how to make crisp deep-fried onion rings,tempura vegetables,mushroom lollipops,fried onion rings


Tempura Vegetables with Mushroom Lollipops and Fried Onion Rings. The best crispy tempura batter recipe!
Author: 
Recipe type: deep fried / vegetable
Cuisine: Chinese / Eastern
Prep time: 
Cook time: 
Total time: 
 
This fantastic batter recipe does it all --- no soda water, no beer -- just they way it is. Make vegetable tempura, prawn tempura, mushroom lollipops, and the best crispy deep-fried onion rings ever. The batter results in a beautifully light golden crispy coating, that maintains its crisp for longer than other batter types.
Ingredients
  • ½ Red pepper, yellow pepper, green pepper sliced into strips
  • 6 Button mushrooms
  • 1 Medium onion cut into rings
For the batter
  • 150g All-purpose flour
  • 75ml Tapioca flour
  • 7.5ml Baking powder
  • 235ml Water
  • 2.5ml Salt
  • 30ml Oil
Other
  • Oil for frying
Instructions
  1. Sift the flour, tapioca flour and baking powder into a large mixing bowl.
  2. Add the water and whisk to a smooth batter.
  3. Allow this to stand for 20 minutes.
  4. While the batter stands, cut the peppers, onions and skewer the mushrooms.
  5. Half fill your pan with oil and heat to 180c or 350f.
  6. Just before using the batter, add the oil and salt and whisk thoroughly to combine.
  7. Drag the mushrooms through the batter to coat entirely and carefully drop them into the oil. Do the same with the onion rings.
  8. Fry these for 3 minutes, turning half-way through.
  9. Repeat this process with the peppers or other veg of your choice.
  10. Drain everything on kitchen paper, then transfer to serving platters.
  11. Serve with the dipping sauces of your choice.

 

Scroll to top

Kitchen Conversions

Convert:
Masses
to:
Volumes
to:
Temperatures
to:
Lengths
to: