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: 942 days ago
Views: 524
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: 914 days ago
Views: 293
Chinese Food Made Easy/BE A WOK STAR!!! www.chinghehuang.com www.mogu.com.tw Ching's store cupboard ...
Chinese Food Made Easy/BE A WOK STAR!!! www.chinghehuang.com www.mogu.com.tw Ching's store cupboard basics Ground nut oil Best in the wok because it can be heated to high temperatures; the higher the heat, the quicker food is sealed and stops absorbing oil. Vegetable oil can be substituted. Chinkiang black rice vinegar Vinegar is widely used in Chinese cooking and this strong but smokily mellow-tasting fermented rice vinegar is a favourite. You can use balsamic vinegar instead. Dried chilli flakes Whole red chillies, seeds and all, dried and crushed. Shao hsing rice wine Low alcohol and made from rice, millet and yeast and aged for three to five years. Dry sherry is a substitute. Light soy sauce Not as thick as dark soy, but tastes saltier, unless you choose a low-sodium version. Made from fermented soya beans and wheat. Wheat-free soy sauce is called tamari. Oyster sauce Originally a thick seasoning made from extract of oysters, but vegetarian varieties made from mushrooms and without monosodium glutamate are better. Very salty, so best used sparingly as a condiment rather than for cooking or marinading. Toasted sesame oil A nutty-tasting oil used for flavouring. A little goes a long way. Chilli oil Dried red chillies heated in groundnut oil to produce a hot, spicy oil. Use in sauces and at the end of cooking for a spicy hit. Clear rice vinegar Sweet and subtle clear vinegar made from fermented rice, relatively low in acidity. More commonly used than black rice vinegar ...
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Added: 940 days ago
Views: 577
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: 944 days ago
Views: 498
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Ching's Chinese Food in Minutes/Spiced beef stir-fry topped with spring onion and coriander www.chin...
Ching's Chinese Food in Minutes/Spiced beef stir-fry topped with spring onion and coriander www.chinghehuang.com itunes.apple.com www.amazon.co.uk Ching makes a speedy beef stir fry packed with cumin and chilli, topped with spring onion and coriander and served with a wasabi mayo. Ingredients For the beef stir fry 400g/14oz beef fillet 2 tbsp groundnut oil 1 tsp Shaoxing rice wine or dry sherry 1 tbsp light soy sauce pinch sea salt 1 large handful fresh coriander, roughly chopped 1 spring onion, finely sliced For the wasabi mayonnaise 1 tsp wasabi paste (available from some supermarkets and Asian grocers) 3 tbsp mayonnaise pinch caster sugar For the spicy coating 1-2 tbsp ground cumin (to taste) 1-2 tbsp dried chilli flakes (to taste) 1 tsp ground black pepper ½ tsp sea salt To serve warm flour tortilla wraps Method 1. For the beef, prepare the fillet by flattening it with a meat mallet or rolling pin, or cut it in half horizontally. Cut into wafer-thin slices. 2. For the wasabi mayonnaise, mix all of the wasabi mayonnaise ingredients together in a small bowl. Set aside. 3. For the spicy coating, mix all of the coating ingredients together on a plate. Roll the beef slices in the spice mix, then shake off any excess. 4. Heat a wok until smoking and add the groundnut oil, then add the beef and stir-fry for one minute, or until browned. Add the rice wine and season with the soy sauce and a pinch of salt. Remove from the heat and stir in the coriander and spring onion. 5. To ...
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Added: 940 days ago
Views: 440
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: 940 days ago
Views: 392
Ching He Huang/Chinese Food Made Easy/Seafood/Chinese style fish & chips www.chinghehuang.com itunes...
Ching He Huang/Chinese Food Made Easy/Seafood/Chinese style fish & chips www.chinghehuang.com itunes.apple.com www.amazon.co.uk Ching makes Chinese-style fish and chips with roast sweet potato chilli chips and Gong bao haddock goujons Ingredients For the haddock goujons 1 tbsp Shaoxing rice wine or dry sherry 1 tbsp peeled and grated fresh root ginger 1 small spring onion, finely chopped 340g/12oz haddock fillets, cut into strips 1 tbsp crushed dried chillies 1 tsp sea salt 1 tsp white pepper 100g/3½oz dry breadcrumbs 100g/3½oz plain flour 2 free-range eggs, beaten groundnut oil, for deep-frying For the gong bao sauce 2 tbsp lemon juice 2 tbsp hoisin sauce 1 tbsp dark soy sauce 1 tsp crushed dried chilli flakes 1 tbsp cornflour, mixed with 2 tbsp cold water, to thicken To serve roasted sweet potato chips Method 1. For the haddock goujons, mix the Shaoxing rice wine, grated ginger and chopped spring onion together in a shallow bowl and add the fish strips. Cover with cling film and leave to marinate in the fridge for 20 minutes. 2. Mix the dried chillies, sea salt and white pepper together with the breadcrumbs in a bowl, then tip onto a plate or tray. Dip the marinated strips of fish into the flour, then into the beaten egg, then roll in the seasoned breadcrumb mixture. Pat lightly to secure the breadcrumbs to the fish, then shake off any excess. Repeat with all of the fish strips. 3. Quarter-fill a wok with groundnut oil and heat until a small cube of bread dropped in ...
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Added: 940 days ago
Views: 626
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: 931 days ago
Views: 490
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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: 943 days ago
Views: 695
Ching He Huang/Chinese Food Made Easy/ Spicy Sichuan Spicy hotpot www.chinghehuang.com itunes.apple....
Ching He Huang/Chinese Food Made Easy/ Spicy Sichuan Spicy hotpot www.chinghehuang.com itunes.apple.com www.amazon.co.uk Ching makes a mouth-tingling Sichuan hotpot with a spicy broth in which fresh ingredients are poached. Ingredients For the spicy soup stock base 2 tbsp groundnut oil 3-4 long dried Sichuan chillies or long dried chillies 50g/2oz whole Sichuan peppercorns 1 tbsp chilli bean sauce (available from Asian grocers) 1 tbsp chilli sauce 1.7 litres/3 pints hot vegetable stock 2 whole star anise 6 dried Chinese mushrooms 1 small handful dried tangerine peel (available from Asian grocers, or subtitute with the zest of 1 orange) 1 large spring onion, roughly chopped 250ml/9fl oz chilli oil 2.5cm/1in piece fresh root ginger, peeled 2 red chillies, de-seeded, sliced 250g/9oz ready-made fish balls (available from Asian grocers) (optional) 1 small handful Chinese cabbage, thickly sliced 1 small handful deep-fried tofu 1 small handful fresh tofu, cut into 2.5cm/1in chunks For the vinegar, chilli and soy dipping sauce 3 tbsp Chinkiang black rice vinegar or balsamic vinegar 3 tbsp light soy sauce 1 red chilli, de-seeded, finely chopped For the Taiwanese dipping sauce 1 free-range egg, yolk only 1 tbsp oriental satay or barbecue sauce (available from Asian grocers) 1 tbsp light soy sauce 1 tbsp finely chopped fresh coriander 1 tbsp finely sliced spring onion To serve lamb fillet, thinly sliced raw prawns, shelled and de-veined firm tofu, cut into chunks enoki mushrooms ...
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Added: 945 days ago
Views: 325
Ching He Huang/Chinese Food Made Easy/Noodles Singapore-style noodles www.chinghehuang.com itunes.ap...
Ching He Huang/Chinese Food Made Easy/Noodles Singapore-style noodles www.chinghehuang.com itunes.apple.com www.amazon.co.uk Ching makes a takeaway favourite using rice noodles - this is a fantastic brunch dish. Ingredients 2 tbsp groundnut oil 1 tbsp grated fresh root ginger 1 red chilli, de-seeded, finely chopped 5 fresh shiitake mushrooms, sliced 2 tsp ground turmeric 100g/3½oz smoked bacon, finely chopped 1 red pepper, de-seeded and sliced 1 handful julienned carrot strips 1 handful beansprouts 100g/3½oz cooked chicken breast, shredded 250g/9oz dried vermicelli rice noodles, pre-soaked in hot water for 10 minutes and drained 1 tsp crushed dried chillies 2 tbsp light soy sauce 2 tbsp oyster sauce 1 tbsp clear rice vinegar or cider vinegar 1 free-range egg, beaten dash toasted sesame oil 2 spring onions, sliced lengthways Method 1. Heat a wok until smoking and add the groundnut oil, then stir fry the ginger, chilli, mushrooms and turmeric for a few seconds. 2. Add the bacon and cook for 15-20 seconds, then add the red pepper, carrots, beansprouts and cooked chicken. Stir-fry for one minute. 3. Add the noodles to the wok and toss for 1-2 minutes, then season with the chillies, soy sauce, oyster sauce and vinegar. Stir well to combine. 4. Pour the beaten egg into the wok and stir gently for one minute, or until the egg is cooked through. Season with a dash of sesame oil, then pile the stir-fry onto a serving plate and garnish with the sliced spring onions.
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Added: 944 days ago
Views: 340
Ching He Huang/Chinese Food Made Easy/Street Food/crispy duck with plum sauce www.chinghehuang.com i...
Ching He Huang/Chinese Food Made Easy/Street Food/crispy duck with plum sauce www.chinghehuang.com itunes.apple.com www.amazon.co.uk Ching makes a healthier version of the crispy duck popular in the Sichuan province of China Ingredients For the marinade 4 tbsp grated fresh root ginger 2 tbsp Shaoxing rice wine or dry sherry 2 tbsp ground Sichuan peppercorns pinch of salt, to taste (optional) 6 whole star anise 1 tbsp dark soy sauce 1 tbsp light soy sauce For the duck 2 duck breasts, skin scored in a criss-cross pattern 1 tbsp groundnut oil salad leaves, to serve For the apricot and plum sauce 100ml/3½fl oz water 2 plums, stones removed, quartered 50g/2oz dried apricots, chopped 2½ tsp caster sugar 1 tbsp honey 1 cinnamon stick 1 whole star anise 1 lime, juice only Method 1. For the marinade, place all of the marinade ingredients into a bowl and whisk well to combine. 2. For the duck, place the duck into the bowl with the marinade, cover with cling film and leave to marinate in the fridge for 20-25 minutes. 3. Preheat the oven to 200C/400F/Gas 6. 4. Heat a wok until smoking and add the groundnut oil, then add the duck skin-side down and fry for 4-5 minutes, or until the skin is browned and crisp. Transfer the duck onto a baking tray, skin side up, and cook in the oven for 3-4 minutes, or until cooked to your liking. 5. For the apricot and plum sauce, place the water into a small saucepan and bring to the boil. Add the plums, apricots, sugar, honey, cinnamon stick and star ...
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Added: 918 days ago
Views: 323
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Ching He Huang/Chinese Food Made Easy/Takeaway Favourites Chicken chow mein www.chinghehuang.com itu...
Ching He Huang/Chinese Food Made Easy/Takeaway Favourites Chicken chow mein www.chinghehuang.com itunes.apple.com www.amazon.co.uk Ching makes a classic takeaway dish, chow mein. In Mandarin Chinese, this is pronounced 'chao meean' and it means 'stir-noodle'. Ingredients 150g/5oz dried yellow shi wheat flour noodles, or medium egg noodles dash toasted sesame oil 300g/11oz skinless chicken breast fillets, sliced into strips dash dark soy sauce 1 tsp five-spice powder 1 tsp chilli sauce (optional) 1 tbsp cornflour 1-2 tbsp groundnut oil 1 red pepper, de-seeded and finely sliced 150g/5oz bean sprouts 1 large spring onion, sliced lengthways 2 tbsp light soy sauce freshly ground black pepper Method 1. Cook the noodles in a pan of boiling water for 2-3 minutes until al dente, or according to packet instructions. Drain, then rinse under cold running water and drain again. Drizzle with a dash of sesame oil and toss through to prevent the noodles from sticking to each other. 2. Place the chicken strips in a bowl and season with a dash of dark soy sauce, the five-spice powder and chilli sauce, if using. Mix well, then lightly dust the chicken strips with the cornflour. 3. Heat a wok until smoking and add the groundnut oil, then add the chicken and stir fry for 3-4 minutes, or until the chicken is golden-brown and cooked through. 4. Add the red pepper and stir fry for one minute, then add the bean sprouts and spring onion and stir fry for 30 seconds. Stir in the cooked noodles and ...
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Added: 945 days ago
Views: 555
Ching He Huang/Chinese Food Made Easy/Takeaway Favourites www.chinghehuang.com itunes.apple.com www....
Ching He Huang/Chinese Food Made Easy/Takeaway Favourites www.chinghehuang.com itunes.apple.com www.amazon.co.uk Beef in oyster sauce Ching makes a beef dish served with stir-fried spinach and mushrooms in tangy vinegar Ingredients For the beef 350g/12oz beef fillet 1 tsp light soy sauce 1½ tbsp oyster sauce pinch sugar salt and freshly ground black pepper 2 tbsp groundnut oil 3 cloves garlic, finely chopped 1 chilli, de-seeded, finely chopped 200g/7oz baby spinach leaves 1 tbsp Shaoxing rice wine or dry sherry pinch dried chilli flakes For the oyster mushrooms 1 tsp groundnut oil 100g/3½oz oyster mushrooms dash Chinese black rice vinegar or balsamic vinegar dash light soy sauce Method 1. For the beef, place the fillet in between two sheets of cling film and bash with a meat mallet or rolling pin until half as thin. Slice the beef into thin pieces and place into a bowl, then season with the light soy sauce, oyster sauce, sugar and salt and freshly ground black pepper. Set aside. 2. Heat a wok until smoking and add one tablespoon of the groundnut oil, then add the garlic and chilli. St .ir fry for a few seconds, then add the spinach leaves and toss for a few seconds, until warmed through. Pile onto a large serving plate. 3. Place the wok back on the heat and add the remaining oil, then add the beef slices and stir fry for 2-3 minutes, or until the beef is cooked to your liking. Pour in the Shaoxing rice wine and sprinkle over the dried chilli flakes. Pile the beef over the ...
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Added: 920 days ago
Views: 326
Ching He Huang/Chinese Food Made Easy/Takeaway Favourites Beef in oyster sauce www.chinghehuang.com ...
Ching He Huang/Chinese Food Made Easy/Takeaway Favourites Beef in oyster sauce www.chinghehuang.com itunes.apple.com www.amazon.co.uk Ching makes a beef dish served with stir-fried spinach and mushrooms in tangy vinegar Ingredients For the beef 350g/12oz beef fillet 1 tsp light soy sauce 1½ tbsp oyster sauce pinch sugar salt and freshly ground black pepper 2 tbsp groundnut oil 3 cloves garlic, finely chopped 1 chilli, de-seeded, finely chopped 200g/7oz baby spinach leaves 1 tbsp Shaoxing rice wine or dry sherry pinch dried chilli flakes For the oyster mushrooms 1 tsp groundnut oil 100g/3½oz oyster mushrooms dash Chinese black rice vinegar or balsamic vinegar dash light soy sauce Method 1. For the beef, place the fillet in between two sheets of cling film and bash with a meat mallet or rolling pin until half as thin. Slice the beef into thin pieces and place into a bowl, then season with the light soy sauce, oyster sauce, sugar and salt and freshly ground black pepper. Set aside. 2. Heat a wok until smoking and add one tablespoon of the groundnut oil, then add the garlic and chilli. St .ir fry for a few seconds, then add the spinach leaves and toss for a few seconds, until warmed through. Pile onto a large serving plate. 3. Place the wok back on the heat and add the remaining oil, then add the beef slices and stir fry for 2-3 minutes, or until the beef is cooked to your liking. Pour in the Shaoxing rice wine and sprinkle over the dried chilli flakes. Pile the beef over the ...
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Added: 943 days ago
Views: 630
Ching He Huang/Chinese Food Made Easy/Street Food/Spicy tofu and edamame beans www.chinghehuang.com ...
Ching He Huang/Chinese Food Made Easy/Street Food/Spicy tofu and edamame beans www.chinghehuang.com itunes.apple.com www.amazon.co.uk Ingredients For the tofu stir fry 2 tbsp groundnut oil 400g/14oz firm fresh tofu, drained and cut into 1cm/½in thick rectangles 3 tbsp light soy sauce 1 tsp dark soy sauce 1 tbsp Chinese black rice vinegar or balsamic vinegar 1 tsp dried chilli flakes For the edamame beans 1 tbsp groundnut oil 1 red chilli, de-seeded and finely chopped 75g/3oz fresh edamame beans, out of their pods (available from Asian supermarkets) 1 tsp light soy sauce 1 tsp Chinese black rice vinegar or balsamic vinegar 1 large handful fresh coriander, finely chopped Method 1. For the tofu stir fry, heat the groundnut oil in a large frying pan, add the tofu and fry for 2-3 minutes. Add the light soy sauce and cook until the liquid has reduced and the tofu is browned on one side. Using a small palette knife or fork, lift and turn each piece (be careful not to break the tofu) and cook for a further 2-3 minutes to colour the other side. 2. Add the dark soy sauce and black rice vinegar and cook until the liquid has reduced by half. Season, to taste, with the dried chilli flakes. Transfer the tofu to a serving plate and put to one side. 3. For the edamame beans, heat the groundnut oil in a clean frying pan and stir-fry the chilli for a few seconds, then add the edamame beans. Sprinkle over a teaspoon of water to help create steam, then cook for no more than one more minute ...
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Added: 936 days ago
Views: 425
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Ching He Huang/Chinese Food Made Easy/Seafood/Wok-cooked hoki fish with sesame soy sauce www.chinghe...
Ching He Huang/Chinese Food Made Easy/Seafood/Wok-cooked hoki fish with sesame soy sauce www.chinghehuang.com itunes.apple.com www.amazon.co.uk Ching shows a regular fish buyer at the market how to make hoki fish served with sesame soy sauce. Ingredients 2 hoki fish fillets, membrane removed salt and ground white pepper 3 tbsp groundnut oil 4 cloves garlic, finely chopped 2.5cm/1in piece fresh root ginger, peeled, finely chopped 1 red chilli, seeds removed, flesh finely chopped 1 tbsp of Shaoxing rice wine 4-5 tbsp light soy sauce 2 tbsp toasted sesame oil 2 spring onions, cut into thin strips (julienne) 1 tbsp chopped fresh coriander To serve steamed rice or wholewheat noodles steamed asparagus steamed broccoli Method 1. Season the hoki fish fillets with salt and ground white pepper, then slice into six equal-sized pieces. 2. Heat a wok until smoking and add the groundnut oil. Add the fish, pressing down lightly on the pieces of fish as they cook. Cook for 3-4 minutes on one side, then reduce the heat to medium. 3. Turn the fish over and sprinkle over the garlic, ginger and chilli. Cook for a further 3-4 minutes (depending on the size of the fillet), or until the flesh has turned opaque and flakes easily when poked with a pair of chopsticks or a fork. 4. Season with the soy sauce and sesame oil and spoon the sauce over the fish. Add the spring onion strips and chopped coriander and cook for 1-2 minutes, or until the herbs have wilted slightly. 5. To serve, transfer the ...
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Added: 940 days ago
Views: 480
Ching He Huang/Chinese Food Made Easy/Cooking for family and Friends Sweet and tangy chilli beef www...
Ching He Huang/Chinese Food Made Easy/Cooking for family and Friends Sweet and tangy chilli beef www.chinghehuang.com itunes.apple.com www.amazon.co.uk Ching makes beef seasoned with dried chillies, served on pak choi and baby spinach leaves and dressed with a sweet and tangy dressing. Ingredients For the sweet and tangy dressing 1 tbsp light soy sauce 4 tbsp lemon juice 2 tbsp orange juice 1 tsp groundnut oil 1-2 tsp caster sugar (or to taste) 1-2 tbsp honey (to taste) ½ small cucumber, halved lengthways, de-seeded and finely chopped 1 green chilli, de-seeded, finely chopped For the beef 1 tbsp groundnut oil 250g/9oz beef fillet, cut into 5mm/¼in strips 1 tsp Shaoxing rice wine or dry sherry pinch crushed dried chilli flakes 1 tsp light soy sauce pinch ground white pepper To serve 1 large handful baby spinach leaves, washed 2 heads pak choi, green stem variety, washed and sliced 1 small mango, peeled, stone removed, flesh finely diced Method 1. For the sweet and tangy dressing, mix together the light soy sauce, lemon juice, orange juice, groundnut oil, caster sugar and honey in a small bowl. Whisk well to combine, then add the cucumber and chilli. Stir and set aside. 2. For the beef, heat a wok until smoking and add the groundnut oil, then add the beef and stir fry for a few seconds. Add the rice wine or sherry and cook for one minute. 3. Add the crushed dried chilli flakes, light soy sauce and pinch of ground white pepper. Cook for 1-2 minutes, or until the beef is ...
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Added: 944 days ago
Views: 365
Ching He Huang/Chinese Food Made Easy/Cooking for family 'Lion head' meatballs www.chinghehuang.com ...
Ching He Huang/Chinese Food Made Easy/Cooking for family 'Lion head' meatballs www.chinghehuang.com itunes.apple.com www.amazon.co.uk Ching makes a dish named after the way it's served, surrounded by Chinese cabbage: the meatball is said to resemble a lion's head, while the cabbage is the lion's mane. Ingredients For the meatballs 500g/1lb 2oz beef mince 4 garlic cloves, finely chopped 2 tbsp grated fresh root ginger 2 spring onions, finely chopped pinch sea salt 1 tbsp Shaoxing rice wine or dry sherry (or more, to taste) 2 tbsp light soy sauce 1 tbsp toasted sesame oil 1 free-range egg, beaten 1 tbsp cornflour pinch ground white pepper For the finished dish 100ml/3½fl oz groundnut oil 750ml/1¼ pint vegetable stock 300g/11oz Chinese leaf, quartered lengthways 3 dried Chinese mushrooms, soaked in warm water for 15 minutes, then drained (alternative use fresh chestnut mushrooms, sliced) 1 tbsp light soy sauce 1 tbsp cornflour, mixed with 2 tbsp cold water (optional) sea salt and ground white pepper 2 large spring onions, sliced dash sesame oil (optional) Method 1. For the meatballs, place all of the meatball ingredients into a large bowl and stir to combine. 2. With damp hands, take a large mound of the minced meat mixture and mould into a ball that is a little larger than a golf ball. Place on a plate and repeat with the remaining meatball mixture. 3. For the finished dish, pour the groundnut oil into a large deep pan and heat over a high heat. Using a metal ladle ...
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Added: 928 days ago
Views: 504
Ching He Huang/Chinese Food Made Easy/Seafood/Black bean steamed scallops with noodles www.chinghehu...
Ching He Huang/Chinese Food Made Easy/Seafood/Black bean steamed scallops with noodles www.chinghehuang.com itunes.apple.com www.amazon.co.uk Ching shows a fish buyer at the market how to make one of her favourite sauces of all time, black bean sauce, serving it with scallops and noodles. Ingredients For the scallops with noodles 75g/3oz dried vermicelli noodles 8 scallops, removed from the shells, de-bearded and coral removed, shells cleaned and reserved For the black bean sauce 6 cloves garlic, finely chopped 2.5cm/1in piece fresh root ginger, peeled, finely chopped 1 red chilli, de-seeded, finely chopped 1 tbsp fermented salted black beans, washed and crushed into a paste (available from Asian grocers) 1 tbsp Shaoxing rice wine or dry sherry 2 tbsp light soy sauce 3 tbsp water To serve 2 tbsp finely chopped fresh chives or spring onions Method 1. For the scallops with noodles, soak the dried vermicelli in a bowl of just-boiled water for 5-6 minutes, or until tender. Drain well, then chop into 10cm/4in lengths and set aside. 2. Place the cleaned scallops back into their shells. 3. For the black bean sauce, mix all of the sauce ingredients together in a bowl. Spoon a teaspoon of the sauce on top of each scallop and gently rub into the scallop flesh. 4. Wrap some of the soft vermicelli noodles around each scallop, then spoon one teaspoon of water around the noodles. (This helps to keep the noodles moist and works to create a sauce when combined with the steamed juices of ...
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Added: 918 days ago
Views: 263
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Ching He Huang/Chinese Food Made Easy/Seafood www.chinghehuang.com itunes.apple.com www.amazon.co.uk...
Ching He Huang/Chinese Food Made Easy/Seafood www.chinghehuang.com itunes.apple.com www.amazon.co.uk She creates an array of Chinese seafood dishes Steamed sea bass in hot beer and ginger lime sauce Ingredients For the sea bass 2.5cm/1in piece fresh root ginger, peeled and cut into long thin strips (juilienne) 1 spring onion, sliced into long strips 1 whole wild sea bass (about 550g/1¼lb), de-scaled, gutted, cleaned and skin scored several times with a sharp knife 1 tbsp Shaoxing rice wine or dry sherry For the hot ginger lime and beer sauce 2 tbsp groundnut oil 1 tbsp freshly grated root ginger 1 lime, zest only 1 tbsp Shaoxing rice wine or dry sherry 330ml/11½fl oz Chinese beer or other light beer 2 tbsp light soy sauce 1 spring onion, sliced into long strips (juilienne) 1 large handful fresh coriander, roughly chopped steamed wild basmati rice, to serve Method 1. For the sea bass, sprinkle half of the ginger and spring onion strips across the fish, or tuck some into the scores made in the skin. Place the remaining ginger and spring onion into the fish cavity. 2. Transfer the fish to a heatproof plate or dish and pour the rice wine over. Place the plate into a large bamboo steamer and cover. Place the bamboo steamer on top of a pan of boiling water (making sure the water does not touch the base of the steamer). Steam the fish for 8-10 minutes (depending on the size of the fish), or until the fish is cooked through (the flesh should flake easily when poked with ...
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Added: 940 days ago
Views: 301
Ching He Huang/Chinese Food Made Easy/Takeaway Favourites www.chinghehuang.com itunes.apple.com www....
Ching He Huang/Chinese Food Made Easy/Takeaway Favourites www.chinghehuang.com itunes.apple.com www.amazon.co.uk Sweet and sour pork Ching makes a simple and healthy version of sweet and sour pork served with egg fried rice for Olympic rower, Katherine Grainger Ingredients 2 tbsp groundnut oil 3 free-range eggs, beaten 400g/14oz jasmine rice, cooked according to packet instructions 3 tomatoes, sliced 3 tbsp light soy sauce dash toasted sesame oil pinch ground white pepper 1 large spring onion, finely sliced Method 1. Heat a wok until smoking and add half the groundnut oil, then add the eggs and scramble for 1-2 minutes. Transfer the scrambled eggs to a warm plate and set aside. Wipe away the excess oil from the wok. 2. Reheat the wok and add the remaining groundnut oil. Add the cooked rice and stir well to break up the grains, then add the tomatoes and stir fry for 1-2 minutes. 3. Return the egg to the wok with the rice and tomatoes and season, to taste, with the soy sauce, sesame oil and white pepper. Stir in the sliced spring onion. 4. Pile the rice onto a plate and serve immediately.
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Added: 943 days ago
Views: 517
Ching He Huang/Chinese Food Made Easy/Takeaway Favourites Sweet and sour pork www.chinghehuang.com i...
Ching He Huang/Chinese Food Made Easy/Takeaway Favourites Sweet and sour pork www.chinghehuang.com itunes.apple.com www.amazon.co.uk Ching makes a simple and healthy version of sweet and sour pork served with egg fried rice for Olympic rower, Katherine Grainger Ingredients 2 tbsp groundnut oil 3 free-range eggs, beaten 400g/14oz jasmine rice, cooked according to packet instructions 3 tomatoes, sliced 3 tbsp light soy sauce dash toasted sesame oil pinch ground white pepper 1 large spring onion, finely sliced Method 1. Heat a wok until smoking and add half the groundnut oil, then add the eggs and scramble for 1-2 minutes. Transfer the scrambled eggs to a warm plate and set aside. Wipe away the excess oil from the wok. 2. Reheat the wok and add the remaining groundnut oil. Add the cooked rice and stir well to break up the grains, then add the tomatoes and stir fry for 1-2 minutes. 3. Return the egg to the wok with the rice and tomatoes and season, to taste, with the soy sauce, sesame oil and white pepper. Stir in the sliced spring onion. 4. Pile the rice onto a plate and serve immediately.
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Added: 943 days ago
Views: 411
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: 943 days ago
Views: 447
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