Chinese Pork Ribs with Daikon and Dried Oysters

Posted on 02. Wed, 2010 by admin in Chinese, East Asian, GF-Adaptable, Holidays, Lunar New Year, Meat

This is a Chinese recipe using dried oysters (which is perfect for Chinese New Year). The entire thing is slow braised to bring out all of the flavors – the sweetness of the daikon, tender pork ribs and saltiness of the oysters. The goji berries also add a little fruity sweet element.

Chinese Pork Ribs with Daikon and Dried Oysters Recipe (白萝卜蚝干焖排骨)
recipe from Rasa Malaysia

1/2 pound pork ribs
1 daikon/turnip (medium-sized)
6-8 dried oysters (rinsed and soaked in water for 15 minutes)
1 tablespoon wolfberries/goji berries
1 1/2 tablespoons Chinese rice wine
1 tablespoon soy sauce
1/2 cup water
Salt to taste
Sugar to taste
1/2 tablespoon oil
6 cloves shallots (peeled)
Heat up a wok or claypot (preferred) and add in the oil. Sauté the shallots until slightly aromatic, then add [...]

Good Luck Lo Mein

Posted on 02. Mon, 2010 by grace in Chinese, Fast Asian Recipe, GF-Adaptable, Healthy Asian, Lunar New Year, Rice/Noodles

Good Luck Lo Mein
By Martin Yan, Yan Can Cook

Serves 4
8 ounces fresh Chinese egg noodles
1 tablespoon vegetable oil
2 cloves garlic, minced
1 cup shredded carrots
2 celery stalks, julienned
2 cups bean sprouts
1/2 cup snow peas, cut in half diagonally
1/2 cup julienned bamboo shoots
2 green onions, thinly sliced
2 tablespoons oyster-flavored sauce
1 teaspoon sesame oil
In a large pot of boiling water, cook noodles according to package instructions; drain, rinse with cold water and drain again. Place a stir-fry pan over high heat until hot. Add oil, swirling to coat sides. Add garlic and cook, stirring, until fragrant, about 10 seconds. Add carrots, celery, bean sprouts, snow peas, bamboo shoots, and green onions; stir-fry until vegetables wilt slightly, about 2 [...]

Chinese Almond Cookies

Posted on 02. Fri, 2010 by grace in Chinese, Sweets

These are a staple in traditional Chinese restaurants. Unfortunately, the store-bought variety tends to be hard and tasteless. But this version is wonderfully light, with a crisp edge and chewy center. The traditional cookies are also a dull, dark yellow from an egg yolk wash. I use an egg white wash to get the same glazed effect in a creamy shimmer. Finally, the slivered almonds on top add a nice crunch and a fresh, toasted nut flavor.- Pichet Ong

Chinese Almond Cookies
By Pichet Ong, Author, The Sweet Spot: Asian-Inspired Desserts

Makes 3 dozen
1 3/4 cup (272 grams, 9 3/4 ounces) all-purpose flour
1 cup (210 grams, 7 1/2 ounces) sugar
1/2 teaspoon baking soda
1 1/4 cups (132 grams, 4 3/4 ounces) almond [...]

Chinese Tea Eggs

Posted on 02. Thu, 2010 by admin in Appetizers/Dim Sum, Asian Snacks, Chinese, GF-Adaptable, Healthy Asian, Lunar New Year, Vegetable/Tofu

This is a great dish for Chinese New Year! The eggs symbolize golden nuggets (wealth) at a Chinese New Year feast.
To get the intricate marbled effect, make sure you tap the egg hard enough to create the cracks so that the soy/tea can get through. The longer you steep the tea eggs, the darker the design.

Chinese Tea Eggs Recipe
recipe by Jaden Hair Steamy Kitchen
6 eggs
3/4 cup soy sauce
2 whole star anise
2 tablespoons black tea (or you can use 2 tea bags)
1 stick cinnamon
1 teaspoon granulated sugar
1 tablespoon Sichuan peppercorn (optional)
2 strips dried tangerine or mandarin orange peel (optional)
1. Gently place the eggs in a medium pot and fill with water to cover the eggs by 1-inch. Bring the pot to [...]

Japanese Shrimp and Pork Potstickers (Gyoza)

Posted on 01. Tue, 2010 by admin in Appetizers/Dim Sum, Chinese, Dumplings, Japanese

This recipe for Japanese Shrimp and Pork Potstickers (Gyoza) is from Andrea Nguyen, author of Asian Dumplings Cookbook. Chinese potstickers are also made the same way.

Japanese Pork and Shrimp Pot Stickers Recipe
Gyōza
Reprinted with permission from Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More by Andrea Nguyen, copyright © 2009. Published by Ten Speed Press, a division of Random House, Inc. Photo credit: Penny De Los Santos © 2009
Makes 32 dumplings, serving 4 as a main course, 6 to 8 as a snack or starter
Filling
2 cups lightly packed, finely chopped napa cabbage, cut from whole leaves (about 7 ounces)
1/2 teaspoon plus 1/4 teaspoon salt
2 cloves garlic, minced and crushed into a paste
1 teaspoon grated fresh ginger, or 1 tablespoon finely [...]

Fried Wontons

Posted on 01. Tue, 2010 by admin in Appetizers/Dim Sum, Chinese, Dumplings

Crispy little wontons are a perfect appetizer. This recipe for Fried Wontons is from Andrea Nguyen,  author of Asian Dumplings Cookbook.

Fried Wontons Recipe
Zhá Yúntūn
Reprinted with permission from Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More by Andrea Nguyen, copyright © 2009. Published by Ten Speed Press, a division of Random House, Inc. Photo credit: Penny De Los Santos © 2009
Makes 48 wontons, serving 6 to 8 as a snack
I’ve met few people who dislike fried wontons. They are irresistible: they fry up to a wonderful light crispness, staying true to their Cantonese name, which literally means “swallowing clouds.”
Wrapping the filling in a thin skin is the secret to generating such an ethereal quality. Most commercial wonton skins are, sadly, [...]

Steamed Siu Mai Dumplings

Posted on 01. Tue, 2010 by admin in Appetizers/Dim Sum, Chinese, Dumplings

This is a standard Chinese dim sum dish made with ground pork. Recipe is from Andrea Nguyen, author of Asian Dumplings Cookbook. This is a fantastic book to have, as it illustrates step-by-step dumpling folding techniques.

Siu Mai Open-Faced Dumplings Recipe
Shāomài (in Mandarin)
Reprinted with permission from Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More by Andrea Nguyen, copyright © 2009. Published by Ten Speed Press, a division of Random House, Inc. Photo credit: Penny De Los Santos © 2009
Makes 30 dumplings, serving 6 to 8 as a snack
Filling
2/3 pound coarsely ground pork, fattier kind preferred, coarsely chopped to loosen
4 large dried shiitake mushrooms, reconstituted (see page 13), stemmed, and chopped (1/2 cup)
Generous 1/4 cup finely diced water chestnuts (fresh preferred)
3 [...]

Chinese Broccoli Beef

Posted on 01. Tue, 2010 by admin in Chinese, East Asian, Fast Asian Recipe, Meat

The secret ingredient to the absolute best Broccoli Beef is Chinese black vinegar, which adds a mellow sweet tang. If you don’t have Chinese black vinegar, substitute it with a good, dark balsamic vinegar. Speaking of sauce, there’s nothing I detest more than goopy brown sauce that normally drags this dish down at most Chinese restaurants.I want my broccoli to be tender-crisp and taste like broccoli, not like cornstarchy brown goop. The secret is to cook the broccoli separate and to use minimal amount of cornstarch – but only in the steak marinade. We’ll simmer the sauce to let it thicken naturally.

Chinese Broccoli Beef Recipe
1 lb (460 g) top sirloin or flank steak, sliced into 1/8-in (3-mm)-thin strips
For the marinade
1½ [...]

Chinese Forbidden Rice

Posted on 01. Sun, 2010 by grace in Chinese, Ingredients

Chinese forbidden rice is short-grained, heirloom rice that is black when raw and turns dark purple when cooked. The deep color of black forbidden [...]

Sesame Balls

Posted on 01. Sun, 2010 by grace in Appetizers/Dim Sum, Chinese, Sweets

Sesame balls are classic dim sum—unadulterated and oh-so-good. In the yum cha (dim sum) culture, these sticky-sweet treats are eaten between savory bites throughout the meal. Traditionally, the dough is made only with glutinous rice flour, which is quite sticky and will leave you searching for a toothpick. I’ve added taro to make the dough more tender, more tasty, and a lovely shade of lavender. The contrast between the crisp sesame seed coating and soft chewy dough is remarkable. I have also substituted flavorful dates for the traditional lotus seed or red bean fillings. [...]