Chinese Food Made Easy/BE A WOK STAR!!! www.chinghehuang.com itunes.apple.com www.amazon.co.uk STIR-...
Chinese Food Made Easy/BE A WOK STAR!!! www.chinghehuang.com itunes.apple.com www.amazon.co.uk STIR-FRIED GARLIC PAK CHOI Serves 4 to share Ingredients 1 tablespoon groundnut oil 4 garlic cloves, finely chopped 350g/12oz baby pak choi, washed and sliced in half 1 generous pinch of salt Method 1. Heat wok over a high heat and add the groundnut oil. Add the garlic and pak choi and stir-fry for 2-3 minutes until softened and wilted. Season with salt and serve immediately. STEAMED PAK CHOI WITH OYSTER SAUCE AND FRIED SHALLOTS Serves 4 to share Ingredients 200g/7oz pak choi, washed and trimmed 3 tablespoons oyster sauce 1 tablespoon deep-fried garlic and shallot seasoning (available from Chinese supermarkets) Method 1. Place the pak choi on a heatproof plate and put into a bamboo steamer. Place the steamer over a pan of boiling water (making sure the water does not touch the base of the steamer) and steam on a high heat for 2-3 minutes. 2. Drizzle the oyster sauce over the pak choi and let the latent heat from the vegetables warm the sauce. Sprinkle the deep-fried garlic and shallot seasoning over the top, if you like, and serve immediately. Chings Tip: You can use gailan (Chinese kale/broccoli) instead of the pak choi if you prefer.
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Added: 910 days ago
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Chinese Food Made Easy/Be a Wok Star!!! www.chinghehuang.com itunes.apple.com www.amazon.co.uk In Sh...
Chinese Food Made Easy/Be a Wok Star!!! www.chinghehuang.com itunes.apple.com www.amazon.co.uk In Shanghai's neighbouring region of Jiangsu, river fish and river prawns, as well as poultry, are cooked in vinegar. In this recipe, I have chosen to use scallops, which are widely available in Shanghai, coupled with some roasted ham. The result is a gorgeous smoky sweet dish that is so fragrant and cooks in less than a minute. This is a great dinner party dish that can be served together with a number of other dishes. Don't underestimate it - as well as being really easy it is delicious with a capital D. Serves 2 Ingredients 175g/6oz raw scallops on the shell 2 tablespoons groundnut oil 1 tablespoon freshly grated root ginger 60g/2.5oz diced cooked roasted ham or diced unsmoked lardons 1 tablespoon Shaohsing rice wine or dry sherry 1 tablespoon Chinkiang black rice vinegar or balsamic vinegar 1/2 tablespoon light soy sauce 1 small handful of fresh coriander, leaves and stalks, finely chopped mixed exotic salad leaves, such as mizuna and red chard, to serve (optional) Method 1. Remove the scallops from their shells, then remove and discard the hard muscle on the side. Leave the coral on, if you like, or remove it. Trim and rinse the scallops and pat dry. 2. Heat a wok or pan over a high heat and add the groundnut oil. Add the ginger and stir-fry for a few seconds. 3. Add the scallops and ham or lardons and stir-fry for 30 seconds. Add the rice wine or sherry, the vinegar and ...
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Added: 882 days ago
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Chinese Food Made Easy/BE A WOK STAR!!! www.chinghehuang.com itunes.apple.com www.amazon.co.uk PORK ...
Chinese Food Made Easy/BE A WOK STAR!!! www.chinghehuang.com itunes.apple.com www.amazon.co.uk PORK AND BAMBOO SHOOT STIR-FRY Serves 2 1 tbsp groundnut oil 2 garlic cloves, finely chopped 3 dried Chinese mushrooms, pre-soaked in hot water for 20 minutes, drained and chopped 225g skinless pork fillets, cut into thin strips 1 tsp Shaohsing rice wine or dry sherry 1 tbsp light soy sauce 1 tsp dark soy sauce A few pinches of five spice powder 100g pickled chilli bamboo shoots, drained and cut into strips 1 cucumber, peeled and deseeded and sliced lengthways using a potato peeler Steamed jasmine rice to serve Heat a wok over a high heat and add the groundnut oil. Add the garlic and mushrooms and stir-fry for a few seconds. Add the pork fillet and, as it starts to cook, add the rice wine or sherry and stir-fry for 1 min. Season with the light and dark soy sauce and the five-spice powder and stir well. Add the bamboo shoots and cucumber slices and stir well. STEAMED JASMINE RICE Serves 4 350g jasmine rice, washed until the water runs clear 600ml water Place the rice in a heavy-based saucepan and add the water. Bring to the boil and cover with a tight-fitting lid and reduce to a low heat. Cook for 15-20 min. Fluff up the rice grains with a fork and serve. STIR-FRIED GARLIC PAK CHOY Serves 4 1 tbsp groundnut oil 4 garlic cloves, finely chopped 350g baby pak choy Generous pinch of salt Heat a wok over a high heat and add the groundnut oil. Add the garlic and pak choy and stir-fry ...
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Added: 913 days ago
Views: 490
Ching's Chinese Food in Minutes Radish and sesame soy noodle salad www.chinghehuang.com itunes.apple...
Ching's Chinese Food in Minutes Radish and sesame soy noodle salad www.chinghehuang.com itunes.apple.com www.amazon.co.uk Ching shows how to make a simple and satisfying vegetarian dish, a cold radish and sesame soy noodle salad. Ingredients For the noodle salad 200g/7oz whole wheat noodles, cooked according to packet instructions and drizzled with groundnut oil to prevent sticking 200g/7oz red radishes, washed and quartered ½ cucumber, halved lengthways, de-seeded and chopped 1 small handful black sesame seeds or toasted sesame seeds fresh coriander sprigs, to garnish For the sesame soy dressing 3 tbsp light soy sauce 3 tbsp toasted sesame oil 3 tbsp Chinese black rice vinegar or balsamic vinegar Method 1. Place the noodles, radishes and cucumber into three separate bowls and transfer to the fridge to chill for at least one hour. 2. For the dressing, combine all of the dressing ingredients together in a small bowl. 3. To serve, transfer the noodles to a large serving dish, layer with some radish and cucumber and scatter over the black sesame seeds. Spoon the dressing over the noodles and garnish with coriander sprigs. Serve immediately.
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Added: 907 days ago
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Ching He Huang/Chinese Food Made Easy/Street Food Egg fu yung with roasted red pepper and sweet chil...
Ching He Huang/Chinese Food Made Easy/Street Food Egg fu yung with roasted red pepper and sweet chilli sauce (inspired by a Taiwanese street dish) and Crispy duck www.chinghehuang.com itunes.apple.com www.amazon.co.uk Ingredients For the red pepper and sweet chilli sauce ½ red pepper, seeds removed, flesh sliced into strips olive oil, for drizzling salt and freshly ground black pepper 5 tbsp sweet chilli sauce 1 tsp lime juice For the egg fu yung 3 tbsp groundnut oil 1 small handful shiitake mushrooms or chestnut mushrooms, sliced 1 red pepper, de-seeded and diced 75g/3oz smoked bacon, diced 5 free-range eggs, lightly beaten dash light soy sauce pinch freshly ground white pepper mixed salad leaves, to serve Method 1. Preheat the oven to 200C/390F/Gas 6. 2. For the red pepper and sweet chilli sauce, place the sliced pepper onto a baking tray, drizzle with olive oil and season with salt and freshly ground black pepper. Roast in the oven for ten minutes, or until softened, then transfer to a food processor. Add the sweet chilli sauce and lime juice and blend to a smooth paste. 3. For the egg fu yung, heat a wok until smoking and add the groundnut oil. Add the mushrooms, red pepper and bacon and stir-fry for one minute, or until crisp and golden-brown. 4. Add the stir-fry mixture to the beaten eggs and stir to combine. 5. Carefully wipe out any excess oil from the wok with kitchen paper. Place the wok over a high heat and add the remaining oil, swirling to coat the wok. Add ...
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Added: 908 days ago
Views: 379
Ching He Huang/Chinese Food Made Easy/ Spicy Sichuan Zesty chilli tiger prawns www.chinghehuang.com ...
Ching He Huang/Chinese Food Made Easy/ Spicy Sichuan Zesty chilli tiger prawns www.chinghehuang.com itunes.apple.com www.amazon.co.uk Ching cooks Zesty chilli tiger prawns for people who know all about heat - firemen from the north-west of England. Ching makes a dish inspired by cheap and cheerful seafood places in Hong Kong Ingredients 2 tbsp groundnut oil or vegetable oil 5 garlic cloves, finely chopped 1 red chilli, finely chopped 200g/7oz raw tiger prawns, shelled and de-veined 1 tbsp Shaoxing rice wine or dry sherry 1 lime, juice only 75g/3oz French beans, topped and tailed, chopped into 1cm/½in pieces pinch sea salt 1 tsp dried chilli flakes Method 1. Heat a wok until smoking and add the groundnut oil, then add the garlic and chilli and stir fry for a few seconds. Add the prawns, rice wine and lime juice and stir fry for 2-3 minutes, or until the prawns start to turn pink. 2. Add the French beans and stir fry for another 2-3 minutes, or until the prawns are cooked through. Season, to taste, with the salt and chilli flakes. 3. Pile the chilli prawns onto a serving plate and serve immediately.
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Added: 899 days ago
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Ching He Huang/Chinese Food Made Easy/ Spicy Sichuan Chilli chicken with jasmine rice www.chinghehua...
Ching He Huang/Chinese Food Made Easy/ Spicy Sichuan Chilli chicken with jasmine rice www.chinghehuang.com itunes.apple.com www.amazon.co.uk Ching makes a chilli chicken dish at a temporary street stall at Chorley market, Lancashire Chunky bacon and cucumber salad Ching makes a dish often served as a starter in Chengdu and all over Sichuan, spicy cucumber salad in vinegar and Sichuan pepper oil. Ingredients For the sauce 4 garlic cloves, finely chopped 2.5cm/1in piece fresh root ginger, peeled, finely chopped 1 red chilli, de-seeded, finely chopped ½ red pepper, de-seeded, sliced into strips 2 tomatoes, sliced 5 tbsp water 2 tbsp tomato ketchup 1 tsp light brown sugar For the chicken 1 tbsp groundnut oil 250g/9oz skinless chicken breast fillets, sliced 1 courgette, sliced into strips ½ red or yellow pepper, de-seeded, sliced into strips 2 tbsp light soy sauce 2 large spring onions, sliced lengthways Method 1. For the sauce, place all of the sauce ingredients into a food processor and blend until smooth. 2. For the chicken, heat a wok until smoking and add the groundnut oil, then add the chicken and stir fry for 2-3 minutes, or until lightly golden. Add the courgette and red pepper and stir fry for 1-2 minutes, then pour in the sauce and bring to the boil. Cook for a further 2-3 minutes, or until the chicken is cooked through. 3. Season with the soy sauce, and pile onto a serving plate. Garnish with the spring onions and serve immediately.
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Added: 911 days ago
Views: 676
Ching makes a dish popular in Taiwanese night markets, where it's served in newspaper and sprinkled ...
Ching makes a dish popular in Taiwanese night markets, where it's served in newspaper and sprinkled with pickled spicy radish. www.chinghehuang.com itunes.apple.com www.amazon.co.uk Preparation time overnight Cooking time 10 to 30 mins Ingredients For the marinade ½ tsp ground cinnamon ½ tsp ground ginger ½ tsp ground allspice 2 tbsp Shaoxing rice wine or dry sherry 2 tbsp honey 1 tbsp chilli sauce 1 tbsp light soy sauce 2 cloves garlic, finely chopped For the duck 2 duck legs, skin on 75g/3oz potato flour or plain flour groundnut oil, for deep-frying For the pickled radish salad 100g/3½oz red radish, finely chopped ½ cucumber, halved lengthways, de-seeded and finely chopped 1 red chilli, de-seeded and finely chopped (optional) 1 tbsp clear rice vinegar or cider vinegar ½ tsp salt 1 tsp caster sugar ½ tsp Shaoxing rice wine or dry sherry 1 small handful fresh coriander leaves, finely chopped To serve pinch salt pinch dried chilli flakes Method 1. For the marinade, place all of the marinade ingredients into a small bowl and whisk well to combine. 2. For the duck, place the duck legs into a bowl and pour over the marinade. Cover with cling film and place into the fridge to marinate for at least 24 hours. 3. For the pickled radish salad, place all of the salad ingredients into a bowl and mix well to combine. Cover with cling film and set aside in the fridge for one hour. 4. Preheat the oven to 180C/350F/Gas 4. 5. For the duck, remove the duck legs from the marinade and place ...
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Added: 911 days ago
Views: 438
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