Category: Chinese Recipes

Authentic Chinese recipes

June 24, 2014 Barbecue, Chinese Recipes, Main Courses, Pork

Chinese Red Cooked Pork Belly. Fragrant 5-Spice Red cooked pork on the barbecue, or in your wok.

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Chinese Red Cooked Pork Belly. Fragrant 5-Spice Red cooked pork on the barbecue, or in your wok.
Author: 
Recipe type: Pork
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
The amazing aroma and flavor of the 5-spice and ginger in this recipe, makes for an unforgettable feast. I am cooking this on my gas barbecue, but never fear, if you prefer doing this red cooked pork belly in your wok, the wok instructions are included in the recipe on our website http://Whats4Chow.com
Ingredients
  • 1.2kg Pork belly, deboned, rind on
  • Water to cover
For the Red Cooking Sauce
  • 600ml Water
  • 6 Spring onions, bruised with the back of your cleaver
  • 6 Slices ginger, smashed
  • 200ml Dark soy sauce
  • 60ml Rice wine or dry sherry
  • 5ml 5-Spice
  • 50g Soft brown sugar
Instructions
  1. With your cleaver at 90 degrees to the skin, scrape the skin to remove any stray bristles.
  2. Half-fill your barbecue pan, or wok with water and bring this to a boil
  3. Add the pork skin side down, return to a boil, and boil for 5 minutes.
  4. Remove the pork from the wok and drain the pan, or wok.
  5. Pour in the 600ml of water and add all of the other sauce ingredients. Bring this to a boil, then return the pork to the pan / wok skin side down.
  6. Bring this back to a boil, lower the temperature to a simmer, then simmer for 2 hours and 30 minutes, turning every 30 minutes.
Specific barbecue instructions
  1. You will have to add about 100ml of water every time you turn the pork to prevent the sauce from thickening too much, too soon, and burn as a result.
Specific wok instructions
  1. Turn the pork every 30 minutes, only add extra water if the sauce is particularly thick. Add a little water and lower the temperature if necessary.
To complete
  1. At the end of the cooking, the sauce will bubble like lava - thick and glossy. If you are cooking in your wok, and the sauce has not thickened enough, continue to simmer until it is.
  2. Remove the pork from the pan or wok to a carving board and allow it to stand for 5 minutes to firm up slightly.
  3. Carve into thin slices and serve on platters with the accompaniments of your choice.

 

June 17, 2014 Accompaniments, Bread, Chinese Recipes, Fish Recipes, Garnishes, Seafood, Snack Food, Thai Recipes

Homemade Thai Prawn Crackers

Homemade Thai Prawn Crackers


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Homemade Thai Prawn Crackers
Author: 
Recipe type: Seafood
Cuisine: Thai
 
You can buy prawn crackers from almost every store in town, or you can make real homemade prawn crackers that are so much better. These Thai prawn crackers are great as a snack, but also work fantastically as an accompaniment to shellfish dishes, or simply as a garnish.
Ingredients
  • 1 Tbs Chopped garlic
  • 1 Tbs Salt
  • 1 Tsp Ground white pepper
  • 100g Prawn meat
  • 2 Tbs Oyster sauce (can substitute fish sauce, but dough will be stickier)
  • Pinch of caster sugar
  • 1¾ cups Tapioca flour
  • 1 Tbs All purpose flour
  • 4 Tbs Boiling water
  • Oil for deep frying
Instructions
  1. Place the garlic, salt, pepper, prawn meat, oyster sauce and sugar in a jug and machine it to a sticky paste using your stick blender. Transfer this to a bowl.
  2. Sieve the flours together, mix until combined, then pour half of this into the bowl containing the paste.
  3. Mix this in, then knead it into a stiff dough.
  4. Pour the boiling water into the other bowl of flour, mix this into a stiff dough.
  5. Turn both dough balls out onto your work surface and knead together until totally combined and you have a smooth stiff dough.
  6. Roll this dough into a sausage shape 40mm in diameter.
  7. Line your steamer with a strip of foil, place the dough on top of this.
  8. Pour water into your wok to a depth of 50mm, heat this to a rapid boil.
  9. Place the steamer into the wok and steam the dough for 25 minutes.
  10. Remove the steamer from the wok, transfer the dough to your work surface and let this cool for 2 hours.
  11. Using a very sharp knife, cut thin discs from the dough. Place these on racks to air-dry for 2-3 days. They will be totally dried and brittle.
  12. To fry the discs, half-fill your wok with oil, and heat this to 180c or 350f.
  13. Drop just a few of the discs in at a time and remove them from the oil as soon as they have puffed. Repeat.

 

June 15, 2014 Chinese Recipes, Fish Recipes, Main Courses, Seafood, Snack Food, Starters

Phoenix Prawn Tails. Crispy Deep-fried Prawns in Tapioca Batter.

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Phoenix Prawn Tails. Crispy Deep-fried Prawns in Tapioca Batter.
Author: 
Recipe type: Seafood
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Phoenix prawn tails is a dish suitable for cocktail parties, as a starter or main course. Coated in a light tapioca flour batter, these delectable, crispy prawns are absolutely delicious.
Ingredients
For the batter
  • 150g All purpose flour
  • 75ml Tapioca flour (can substitute cornflour)
  • 7.5ml Baking powder
  • 235ml Water
  • 2.5ml Salt
  • 30ml Oil
Other
  • 24 Medium prawns, peeled, deveined, head off, tail intact
Instructions
  1. Sift the flour, tapioca flour and baking powder into a larger mixing bowl.
  2. Add the water and whisk this to a smooth batter.
  3. Allow this to stand for 30 minutes.
  4. While the batter stands, peel and devein the prawns leaving the tails intact.
  5. To prevent the prawns from curling during the frying process, make 3 shallow incisions in to the belly of each prawn.
  6. Half fill your pan with oil and heat to 190c / 375f.
  7. Add the salt and remaining oil to the batter and whisk until totally combined.
  8. Holding the prawns by the tail, dip each prawn into the batter to coat the entire body of each prawn, and carefully drop the prawns into the oil.
  9. Fry the prawns for 3 minutes, remove and drain on kitchen paper.
  10. Serve immediately with the dipping sauces and accompaniments of your choice.

 

June 5, 2014 Chinese Recipes, Main Courses, Pork

Sweet & Sour Pork Ribs

How to make sweet and sour pork ribs recipe


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Sweet & Sour Pork Ribs
Author: 
Recipe type: Pork
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Short pork ribs in a light batter, deep fried to perfection, then glazed with a rich sweet and sour sauce. Sweet & Sour Pork Ribs are a classic of Chinese cuisine. This recipe is quick and easy, and will definitely score points with your loved ones.
Ingredients
  • 800g Pork ribs, cut short to 50mm / 1 inch length
For the marinade
  • 2.5ml Salt
  • 2.5ml Fresh ground black pepper
  • 10ml Sugar
  • 30ml White wine vinegar
For the batter
  • 2 Large eggs, lightly beaten
  • 30ml Tapioca flour (you can substitute cornflour)
For the Sauce
  • 60ml Sugar
  • 60ml White wine vinegar
  • 30ml Light soy sauce
  • 30ml Tomato sauce
  • 100ml Chicken stock
  • 20ml Tapioca flour (you can substitute cornflour but the sauce will not be as glossy)
Other
  • ½ Green pepper, cut into thin strips
  • ½ Red pepper, cut into thin strips
  • ½ Yellow pepper, cut into thin strips
Instructions
  1. Have your butcher cut the ribs into short ribs, 50mm or 1 inch in length. Cut the ribs apart, place them in a large mixing bowl.
  2. Pour in the marinade ingredients, massage these into the ribs, and allow the ribs to marinade for 60 minutes, stirring every 15 minutes.
  3. Blend the egg with the tapioca flour, pour it over the pork and mix until everything is well coated.
  4. Half-fill your pan with oil, heat to 180c / 350f and fry half of the ribs for 3 minutes per side. Remove from the pan. Repeat with the remaining ribs.
  5. As the second batch of ribs finishes frying, add the first batch back to the pan and fry all of the ribs for a further 60 seconds per side. remove from the pan.
  6. Carefully pour the oil from the pan, leaving only the oil that sticks to the pan. Fry the peppers for 3 minutes until they tart brown on the edges.
  7. Add the sauce, stir briefly, then add the ribs. Stir these for 60 seconds until the sauce has totally thickened and glazed the ribs with a thick coating.
  8. Remove from the heat and serve.

 

June 3, 2014 Beef, Chinese Recipes, Main Courses

Chinese Red Cooked Beef

Red Cooked Beef. Chinese Red Cooked Beef Shin. How to Red Cook Beef.


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Chinese Red Cooked Beef
Author: 
Recipe type: Beef
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Red Cooked Beef. Chinese Red Cooked Beef Shin. How to Red Cook Beef. The technique of red cooking is widely used in the east to tenderize relatively inexpensive cuts of meat. In this beef recipe, I have used beef shin, but you can also use blade, skirt or any other lower grade cut.
Ingredients
  • 600g Deboned beef shin
Flavor pot 1
  • 200ml Rice wine (or dry white)
  • 1 inch Fresh ginger sliced
  • Water to cover
Flavor pot 2
  • 50ml Dark soy sauce
  • 45ml Soft brown sugar
Other
  • 300g Carrots, peeled and roll-cut
  • 5ml Salt
  • 1 Tbs Chilli sauce (optional)
Instructions
  1. Peel and roll-cut the carrots
  2. Cut the beef into 15mm cubes
  3. Peel and slice the ginger into 2mm slices
  4. Put the beef and ginger into your wok along with the flavor pot 1 ingredients.
  5. Bring the wok to a boil, reduce the heat and simmer for 35 minutes.
  6. Add the flavor pot 2 ingredients, stir to combine, and simmer for a further 15 minutes.
  7. Add the carrots, salt and chilli sauce and simmer for a further 25 minutes, stirring every 2 minutes for the first 20 minutes, then continuously for the remaining 5 minutes.
  8. Remove the wok from the heat and serve,

 

May 30, 2014 Beef, Chinese Recipes, Main Courses, Sauce Recipes, Steak

Beef Peppers with Black Bean Sauce

Beef with peppers and black bean sauce


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Beef Peppers with Black Bean Sauce
Author: 
Recipe type: Beef / Steak
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
The deep flavors and aroma of beef peppers with black bean sauce make this dish a real winner. You can use fillet, ribeye or rump in this masterpiece.
Ingredients
  • 700g Fillet, ribeye or rump steak
For the marinade
  • 15ml / 1 Tbs light soy sauce
  • 15ml Rice wine or dry sherry
  • 5ml / 1 Tsp Roasted sesame oil
  • 5ml / 1 Tsp Tapioca flour
  • 50ml Oil
For the Sauce
  • 1 Tbs Garlic, finely chopped
  • 1½ Tbs Ginger, finely chopped
  • 30g Spring onion, finely chopped
  • 1 Tbs Fermented black beans, roughly chopped
  • 1 Green pepper, cut into strips
  • 1 Red pepper, cut into strips
  • 1 Yellow pepper, cut into strips
  • 10ml / 2 Tsp Light soy sauce
  • 15ml / 1 Tbs Rice wine or dry sherry
  • 5ml / 1 Tsp Sugar
  • 40ml Chicken stock
  • 5ml / 1 Tsp Sesame oil
  • 15ml / 1 Tbs Tapioca flour
To Fry
  • 200ml oil
Instructions
To prepare and marinate the beef
  1. Cut the beef into thin strips, across the grain
  2. Place the beef into a large mixing bowl, and add all of the marinade ingredients, except for the oil.
  3. Allow this to marinate for at least 30 minutes, then mix in the 50ml oil.
To make the sauce
  1. Finely chop the garlic, ginger and spring onion.
  2. Rinse and roughly chop the fermented black beans.
  3. Cut the peppers into thin strips.
  4. In a jug, combine the light soy, rice wine or sherry, sugar, chicken stock, sesame oil and tapioca flour. Stir until everything has dissolve.
To cook
  1. Heat your wok over high heat, add the 200ml oil and fry ⅓ of the beef for 0 seconds. Remove the beef from the wok using your slotted spoon, and repeat twice with the remaining beef.
  2. Carefully pour the oil from the wok, leaving just a tablespoon behind.
  3. Add the garlic, ginger and black beans and fry for 5 seconds until fragrant.
  4. Add the spring onion and continue to fry for 5 seconds.
  5. Add the peppers and continue to fry for 3 minutes.
  6. Add the wet sauce ingredients, stir this in briefly, then return the beef to the pan.
  7. Fry this for 60 seconds until the sauce has thickened and glazed all of the ingredients.
  8. Remove from the heat and serve immediately.

 

May 27, 2014 Chicken Recipes, Chinese Recipes, Main Courses, Poutry, Sauce Recipes

Sweet & Sour Chicken

Sweet and Sour Chicken. Simply the Best Sweet & Sour Chicken ever, brought to you by Whats4Chow.com


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Sweet & Sour Chicken
Author: 
Recipe type: Chicken Stirfry
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Sweet and Sour Chicken is a classic of Chinese cuisine, served in almost every country of the world. This is not the overly-sweet gooey mess that is served by most take-out places.... this is the real deal!
Ingredients
Chicken and marinade
  • 600g Chicken breast, cut across the grain into 2-3mm slivers
  • 3 Tbs Tapioca flour
  • 50ml Light soy sauce
  • 30ml oil
For the sauce
  • ½ Green pepper cut into cubes
  • ½ Red pepper cut into cubes
  • ½ Yellow pepper cut into cubes
  • 2 Tbs Garlic, finely chopped
  • 2 Tbs Ginger, finely chopped
  • 60ml Wine vinegar
  • 60ml Tomato sauce
  • 60ml Sugar
  • 10ml Light soy sauce
  • 1 Tbs Tapioca flour
  • 180ml Water
  • 5 ml Roasted sesame oil
Instructions
To marinate the chicken
  1. Cut the chicken across the grain into 2-3mm slices.
  2. Place the chicken in a bowl, add the 3 Tbs tapioca and 50ml soy sauce, and mix this thoroughly.
  3. Allow this to marinate in your refrigerator for 2 hours.
  4. Remove from the refrigerator and stir in the 30ml oil until well combined.
For the sauce
  1. Finely chop the garlic and ginger, and chop the peppers into cubes.
  2. In a mixing jug, combine the wine vinegar, tomato sauce, sugar, soy sauce, tapioca flour and water. Mix until well combined.
To Cook
  1. Heat your wok over high heat, add a tablespoon of oil and fry the peppers for 2-3 minutes until just browned on the edges. Remove from the wok.
  2. Add another tablespoon of oil and stirfry ⅓ of the chicken for 2-3 minutes until it has taken on a good color. Remove this from the wok and repeat twice more with the remaining chicken.
  3. Add the garlic and ginger to the wok and fry for about 20-30 seconds until fragrant.
  4. Pour in the liquid from the jug, bring this to a boil and stir for a minute or 2 until it starts to thicken.
  5. Return the chicken and the peppers to the wok and stir until the sauce has thickened completely and everything in the pan is well coated.
  6. Stir in the roasted sesame oil.
  7. Remove the wok from the heat and serve.

 

April 17, 2014 Barbecue, Chinese Recipes, Pork

Crispy Crackling Barbecued Pork Belly.

Crispy crackling pork belly. Crispy pork belly on the barbecue.


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Crispy Crackling Barbecued Pork Belly.
Author: 
Recipe type: Pork/Barbecue
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Barbecued pork belly with the tastiest, crisp crackling. This recipe demonstration will show you exactly how to get the crispest crackling ever!
Ingredients
  • 1.2kg / 2.6lb Pork belly, deboned, skin on, skin scored
  • 2 Tbs Hoisin sauce
  • 1 Tbs Light soy sauce
  • 1 Tbs Oyster sauce
  • 3 Tbs Ginger, finely chopped
  • 3 Tbs Garlic, finely chopped
  • 10 Spring onions, bruised with the back of your cleaver
Instructions
Preparation
  1. Place the pork belly skin / fat side down on your ribbed barbecue skillet
  2. Spread the garlic and ginger over the pork belly
  3. Bruise the spring onions with the back of your knife / cleaver
  4. Arrange the spring onions on top of the meat
  5. Combine and mix together the hoisin sauce, soy sauce and oyster sauce
  6. Drizzle this over the pork
To barbecue
  1. Light 2 burners on your gas barbecue and set them to the lowest flame
  2. Place the ribbed skillet over the flame and close the hood
  3. Allow this to cook for 80 minutes. As a reference the temperature gauge should show between 100c and 135c - adjust accordingly
  4. After 80 minutes, turn the pork over and continue to barbecue with the hood open, for another 10 minutes
  5. Remove the pork from the barbecue and transfer it to a carving board
  6. Cut the pork into cubes along the scoring lines in the skin and serve immediately with soy sauce and hoisin sauce for dipping

 

March 27, 2014 Chinese Recipes, Main Courses, Pork, Sauce Recipes

Red Cooked Pork Knuckle


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Red Cooked Pork Knuckle
Author: 
Recipe type: Pork
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Tender, succulent pork knuckles with a wonderful sweet and sour glaze sauce.
Ingredients
  • 2 x 750g Pork knuckles (NOT pickled)
For the master sauce
  • 4 Spring onions, bruised
  • 4cm (1½+ inch) Ginger cut into rounds
  • 2 Tbs Szechuan peppercorns
  • 100ml Light soy sauce
  • 1Tbs (15ml) Oyster sauce
  • 1Tbs (15ml) Hoisin sauce
  • 1Tbs (15ml) Hot chilli sauce
  • 1 Liter good quality chicken stock
  • Water to cover
For the sauce
  • 1 Cup of the reserved master sauce
  • 2 Tsp Cornflour dissolved in a little water
  • 1 Tbs Sugar
  • 1 Tbs White wine vinegar
  • 2 Tbs (30ml) Good quality tomato sauce
Instructions
For the knuckles
  1. Examine the pork knuckles to find the thinnest side and cut through the skin down to the bone
  2. Place the knuckles in a pot along with all of the master sauce ingredients
  3. Bring the pot to the boil and continue to boil for 60 minutes
  4. Reduce the heat and simmer the pot for a further 60 minutes
  5. Remove from the heat and transfer the pork to a roasting pan
  6. Roast the pork in a preheated oven at 180c / 350f for 60 minutes, uncovered
  7. Remove from the oven and transfer the knuckles to a carving board
  8. The bone will have loosened from the meat. Cut any remaining connective tissue and remove the bones from the knuckles.
  9. Carve the meat thinly and arrange on platters
For the sauce
  1. Strain the master sauce and measure 1 cup of the strained sauce
  2. Add this and all of the other sauce ingredients to a pan over medium heat
  3. Bring this to the boil. Boil for about 3 minutes until the sauce has thickened and is very glossy.
  4. Spoon the sauce over the pork and serve

 

March 4, 2014 Chinese Recipes, Poutry, Soups, Starters

Egg Drop Soup

Learn to make egg-drop soup, or Chinese tomato and egg soup


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Egg Drop Soup
Author: 
Recipe type: Soup
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Egg drop soup is one of the simplest yet tastiest of Chinese soups. This recipe demonstration will guarantee your success!
Ingredients
  • 250g Very ripe, but firm tomatoes
  • 2 Eggs
  • 1 Spring onion, cut into fine rounds
  • 2 Tbs Vegetable oil
  • 1 Liter / Quart good quality chicken stock
  • 1 Tbs Light soy sauce
  • 1 Tbs Cornflour
Instructions
  1. Peel and chop the tomatoes. (instructions for this can be found in the Instructional Techniques category on this website)
  2. Beat the eggs and add half of the spring onion to the egg
  3. Mix the cornflour with a little water to make a slurry
  4. Heat your wok over high heat, add the oil and the spring onion rounds. Fry the spring onion for a few seconds until fragrant
  5. Add the stock and the soy sauce. Bring this to the boil
  6. Add the tomatoes, Bring this back to the boil
  7. Drizzle the egg into the soup in a thin stream while stirring the soup gently with your other hand
  8. Stir the cornflour slurry and add it to the soup. Stir the soup briefly until it has thickened and remove it from the heat
  9. Pour the soup into a serving bowl and serve

 

February 20, 2014 Chinese Recipes, Pork, Soups

Wonton Soup

Learn how to make wontons and cook wonton soup


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Wonton Soup
Author: 
Recipe type: Soup
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Wonton soup is arguably one the most popular and well-known of all Chinese soups. It can be as simple or a complicated as you ant to make it. Here is a recipe that is somewhere in the middle, and yields great results.
Ingredients
For the Wontons
  • 375g Pork (fillet / loin - most cuts are suitable - even bacon)
  • 2 Cloves garlic
  • 6 Generous slices of fresh ginger
  • 3 Spring onions - whites only (reserve greens for soup)
  • 30ml Hoisin sauce
  • 15ml Oyster sauce
  • 15ml Cornflour
  • 48 Wonton wrappers (see recipe here)
For the Soup
  • 1500ml Quality chicken stock
  • 30ml Light soy sauce
  • 30ml Rice wine or dry sherry
  • 5ml Roasted sesame oil
  • 15ml Cornflour
  • 3 Spring onions - green only, cut into rounds
Instructions
For the Wontons
  1. Place all of the wonton ingredients in your food processor and chop until medium-fine
  2. Allow the filling to marinate for 2hrs in your refrigerator
  3. Lay out you wonton wrappers a few at a time. Place a heaped teaspoon of filling into the center of each wrapper
  4. Wet the edges of the wrappers using you finger dipped in water
  5. Fold the wrappers over, corner to corner. Wet one of the sharp corners and fold the 2 sharp corners downward to meet one another. Repeat until all of the wrappers are folded.
For the Soup
  1. Pour all of the soup ingredients into you wok or pot, except the cornflour and spring onion greens
  2. Bring the mixture to the boil
  3. Mix the cornflour with a little water and add this to the soup
  4. Add the spring onion greens to the soup
  5. Add the wontons to the soup and allow the to cook at a rolling boil for 4-5 minutes
  6. Remove from the heat and serve immediately
Notes
  1. Shredded Chinese cabbage, bok choy, or Chinese spinach can also be added to the soup - add these towards the end and cook until just wilted

 

January 17, 2014 Bread, Chinese Recipes, Italian Recipes, Pasta

Wonton Dough & Egg-Free Pasta Dough

Learn to make wonton dough and egg-free pasta dough with this video recipe demonstration


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Make your own Wonton Wrappers
Author: 
Cuisine: Chinese
Prep time: 
Total time: 
 
Making your own wonton wrappers is relatively quick and easy.
Ingredients
  • 3 Cups all purpose flour
  • 2 Tbs Oil (30ml)
  • 180ml Warm water (this may vary slightly according to flour type)
  • Extra flour as needed
Instructions
  1. Pour the flour into your mixing bowl
  2. Make a well in the center and pour in the warm water and oil
  3. Mix the ingredients until the dough comes together into a mass, and comes away from the sides of the bowl
  4. Cover the bowl and allow the dough to rest for 30 minutes
  5. Turn the dough out onto a floured work surface and knead for 3-5 minutes until it is smooth
  6. Return the dough to the bowl and allow to rest for a further 15 minutes
  7. Knead the dough briefly before proceeding to roll out by hand or machine

 

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