Chinese Recipe : Mango Pudding

Serves 4Ingredients 1 envelope unflavored gelatin 3/4 cup sugar 1/2 cup hot water 1/2 cup 2 percent evaporated milk 1 1/2 cups pureed fresh mangoes 4Directions: ice cubes Dissolve gelatin and sugar in hot water and stir until the liquid is smooth Mix it with the rest of the ingredients and stir until ice cubes are melted. Pour mixture into moulds and chill for 4 hours.

This is a delicious dessert which is easy to make and looks good. The little tips is to buy mango which is in yellow but not in red or green. This kind of mango will make the pudding taste better!

Here is the video of how to make mango pudding

http://www.youtube.com/watch?v=knwyMZmyTAU

Glossary –B

Bamboo steamer - An assembly of stacked bamboo baskets with one lid that is placed over boiling water in a wok to steam foods. The steamers are available from 4 to 11 inches in diameter, and should be steamed and washed before initial use.

Recipe via Meal-Master ™ v8.02

Title: BAKED BARBECUED PORK BUNS (CHA SUI BAO)
Categories: Chinese, Pork
Yield: 20 servings

1 tb Grated ginger
1 tb Oyster sauce
1 tb Hoisin sauce
1 tb Dark soy sauce
2 tb Sugar
3/4 c Water
1 tb Peanut or corn oil
1 c Finely chopped onion
3 c Cantonese barbecue pork, in
-1/2-inch dice (about 1-lb.)
1 tb Cornstarch mixed with 1
-tablespoon water
1 ts Sesame oil
2 Egg yolks
2 tb Water
1 ts Sugar
Chinese Baked Sweet Bread
-Dough (recipe follows)
1 pk Active dry yeast (1
-tablespoon)
3 tb Sugar
1 c Warm milk (100 to 110)
1 Egg
3/4 c Vegetable oil
3 1/2 c All-purpose flour, + more
-for dusting and kneading

Reheat in a 350 degree F. oven for 5 minutes, or
microwave at high about 1 minute.

Prepare bread dough. Cut out twenty 3-inch squares of
parchment paper. Mix together ginger, oyster sauce,
hoisin, dark soy, sugar and water in a bowl.

Heat a wok over medium-high heat. Add oil. When hot,
add onion; stir-fry until soft. Don’t brown. Add pork
and stir-fry 30 seconds. Pour in sauce mixture, bring
to a boil. Stir cornstarch/water into a smooth
mixture. Add to pork; cook, stirring until thick,
about 15 seconds. Add sesame oil. Remove to bowl;
refrigerate until thoroughly chilled.

Cut dough in half. Form each half into a 12-inch long
log; cut into 10 pieces. Roll each piece into a 4-inch
circle. Roll outer inch of each circle 1/8-inch thin;
leave middle slightly thicker.

If right-handed, place a dough circle in palm of your
left hand. Put a big tablespoon of pork mixture in the
; middle; put left thumb over the pork. With your
right hand, bring up edge and make a pleat in it.
Rotate circle a little and make a second pleat. As you
make each pleat, gently pull it up and around as if to
enclose your thumb. Continue rotating, pleating and
pinching, then gently twist into a spiral. Pinch to
seal. Place bun pleated side down on a parchment
square. Repeat with remaining dough and filling. Put
buns 1 1/2 inches apart on a baking sheet. Let rise
until doubled in size, 30 minutes to 1 hour.

Preheat oven to 350 degrees F. Beat egg yolks with
water and sugar; brush over buns. Bake 20 minutes.

Makes 20 buns.

CHINESE BAKED SWEET BREAD DOUGH

Chinese bread dough is quite sweet compared with
Western breads (the further south you go in China, the
sweeter the dough becomes). Most Chinese breads are
steamed, which is why they look pale and uncooked to
the Western eye.

Put the yeast and 1 tablespoon of the sugar in a small
bowl. Add 1/4 cup of the warm milk. Let stand 5
minutes, then stir to dissolve. If should foam and
bubble. If it does not, discard and use a fresh
package of yeast. Stir in the egg, oil and remaining
milk.

Put the flour and remaining sugar in the work bowl of
a food processor fitted with the metal blade. Process
2 seconds. With the machine running, pour the warm
milk mixture down the feed tube in a steady stream.
Process until it forms a rough ball. If ball is sticky
and wet, add a little more flour. Process a few
seconds longer, or until dough pulls away from the
sides of the bowl. Remove dough to a lightly floured
board.

Knead dough, dusting with flour to keep it from
sticking, until smooth and elastic, about 2 minutes.
Place in a large oiled bowl, cover with plastic wrap
and let rise in a warm spot until doubled, about 1
hour.

Punch down dough and place on a lightly floured
surface. It is now ready to form into rolls, buns or
loaves.

Makes enough for 20 barbecued pork buns.

Whenever I went to Chinese restaurant and order pork buns. The customers around me always feel interested in this dish. They said these buns looks very cute,they smell good and look delicious, indeed, they are, very tasty and I love them so much! Let’s try this out!!

Here is the video which teaches how to pleat and shape the pork bun:

http://www.youtube.com/watch?v=kklTWZV9BMc&feature=related

Recipe via Meal-Master ™ v8.02

Title: See You Gai (Red Cooked Chicken)
Categories: Chinese, Chicken
Yield: 6 servings

3 1/2 lb Roasting chicken
1 1/2 c Cold water
1 1/2 c Dark soy sauce
1/4 c Chinese wine or dry sherry
2 Inch piece fresh ginger,
-peeled and sliced
1 Clove garlic
10 Sections star anise
1 1/2 tb Sugar
2 ts Sesame oil

Here is the second chicken recipe from a really
comprehensive and beautiful cookbook, THE COMPLETE
ASIAN COOKBOOK by Charmaine Solomon.

“Red cooking” is the term applied to cooking in dark
soy sauce. The liquid that remains after cooking is
called a “master sauce”, and can be frozen or
refrigerated for future use. It should be used to
cook meat or poultry at least once a week to keep it
“alive.” Cook chicken drumsticks this way for taking
on picnics or serving at buffet parties. Fragrant
with ginger and anise, red-cooked chicken will surely
become one of your favorites.

Serves: 8 to 10 as part of a large menu, 4-5 as a main
meal with rice

Wash chicken well. Choose a saucepan into which
chicken will just fit so that the soy liquid covers as
much of the bird as possible. Put chicken into
saucepan, breast down, then add all the ingredients
except sesame oil. Bring slowly to the boil, then
reduce heat, cover and simmer very gently for 15
minutes. Using tongs, turn chicken over, replace lid
and simmer 20 minutes, basting breast with liquid
every 5 minutes.

Remove from heat and leave covered in the saucepan
until cool. Lift chicken out of sauce, put on a
serving platter and brush with sesame oil. This gives
the chicken a glistening appearance as well as some
extra flavor.

Traditionally the chicken is put on a chopping board
and cut in two lengthways with a sharp cleaver. Each
half is chopped into 1 1/2 inch strips and reassembled
in the original shape. If this proves too much of an
undertaking, simply carve the chicken into joints.
Serve at room temperature with some of the cooking
liquid as a dipping sauce.

See You Gai is the cantonese prounication of dark soy sauce marinated chicken. This dish is very delicious and easy to make. Maybe we can do something special on Thanksgiving Day!! Let’s have See You Gai instead of chicken!

Video:

http://www.youtube.com/watch?v=eo10n9Hu2d8

* Exported from MasterCook *

GARLIC CHICKEN - SZECHUAN

Serving Size : 4

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Chicken breasts — skinned boneless optional
1 cup Peanut oil
1/4 teaspoon Cornstarch
3 tablespoons Chicken stock
1/4 cup Garlic — chopped
1/3 cup Sliced water chestnuts
1/3 cup Sliced bamboo shoots — or cooked carrots
1/2 teaspoon Salt
1/2 teaspoon Sugar
3 tablespoons Soy sauce
1/2 cup -water
1 teaspoon Sesame oil
—–MARINADE—–
1 teaspoon Dry sherry
1/4 teaspoon Salt
1 tablespoon Sesame oil
1 Egg white

Chop chicken breasts into 2 inch square pieces; mix marinade ingredients in
a medium bowl; add chicken pieces and mix well; let stand at least 20
minutes; heat 1 cup oil in a wok over medium heat 1 minute; add chicken pieces
and stir-fry until chicken is almost cooked, 3 to 4 minutes; remove chicken,
draining well over the wok; set aside; remove oil from wok except 4
tablespoons; dissolve cornstarch in chicken stock to make a paste; set aside;
heat oil in wok over medium heat 1 minute; add cooked chicken, garlic,
water chestnuts and bamboo shoots; stir-fry about 2 minutes; add salt, sugar,
soy sauce and water; cover and cook over low heat 10 minutes; add cornstarch
paste; stir-fry until sauce thickens slightly, about 30 seconds; stir in 1
teaspoon of sesame oil; serve hot. Makes 4 servings.

This recipe is a bit different from the way the gentleman do in the video, but it worths a try:

http://www.youtube.com/watch?v=dgLYo3BmIKc 

Glossary –A

I’m going to share some chinese ingredients’ names today. Sometimes Chinese do have ingredients which we don’t really know what they are. However, those ingredients are really tasty and interesting.I’ll introduce different ingredients in every entries, and I hope everyone will like it.

Abalone - A large marine snail and a delicacy in Chinese food called “Pao Yu” in Chinese, known as “awabi” in Japanese cuisine, as “loco” in South American, as “ormer” in the English Channel, as “muttonfish” in Australia and as “paua” in New Zealand . Abalone can be purchased fresh, canned, dried or salted. If purchased fresh, it should be alive and not fishy-smelling. Refrigerate fresh abalone as soon as possible and cook within a day of purchase.

Here is the video showing how to cook with abalone

http://www.youtube.com/watch?v=8Z7-LkllYaA

Chinese Recipe : Shark’s Fin Soup

Serves 6 to 8 Ingredients: 2 tbsps sesame oil 1 spring onion/scallion finely chopped 1 inch fresh root ginger, peeled and finely chopped 4 Chinese dried mushrooms, soaked in cold water for 30 minutes, drained and sliced 2 tbsp Rice wine 2 1/4 quarts or 9 cups chicken stock 4 oz ready prepared shark’s fin, soaked for 1 hour in cold water and drained 8 oz. boned chicken breast, shredded 8 oz small shrimps, peeled 1 1/2 tbsp. soy sauce 1 1/2 cornstarch, blended with 1 tbsp chicken stock A dash of black vinegar or brandy (optional) Directions: Heat the oil in a pot. Add the spring onion, ginger, mushroom and rice wine and fry for 5 minutes, stirring occasionally. Pour over half the chicken stock, add the shark’s fin and bring to boil. Reduce the heat to low and simmer for 10 minutes. Add the chicken, shrimps and soy sauce. Pour the remaining chicken stock and the cornstarch mixture, and bring to the boil, stirring occasionally. Reduce the heat to low again and simmer for another 10 minutes, stirring occasionally. Serve at once with black vinegar or brandy. Don’t be scare after you hear the shark’s fin!!! Although it sounds really horrible, shark’s fin is really tasty in the soup, and Chinese really like this soup! Shark fin is very expensive because they are very rare and more sharks are under protection. people can not kill sharks as easily as they did before. However, there’s a question pop up in my mind, is there any shark’s fin selling in Canada? If someone know it, please let me know!!

Chinese Recipe : Spring Rolls

Serves 4 Ingredients: 8 spring roll skins 2 oz. thinly sliced pork, cut into thin strips Mixture A: 1 tsp Chinese rice wine or sherry 1 tsp soy sauce and cornstarch A few grain of pepper 2 dried large Chinese mushrooms, soaked in water and drained. Cut into strips. 2 ½ oz. boiled bamboo shoots, cut into strips 2 cabbage leaves, cut into strips ½ tsp salt Flour-and-water paste Oil for deep frying plus 3 tbsp more oil Directions: Combine the pork and Mixture A. Let sit for 15 minutes. Heat 3 tbsp of the oil in a wok, and stir-fry the pork briefly. Remove. Heat the remaining 1 tbsp oil and add the salt. Stir fry the vegetables, then mix in the pork. Turn off the heat and let the filling cool thoroughly. Place some of the filling a little above the center of each spring roll skin. Fold the upper edge over the filling, turn in the 2 sides, and roll it down to the bottom. Brush the bottom edge with the flour-and-water paste to seal it thoroughly. Heat the deep-frying oil over moderate heat. Deep-fry the spring rolls until golden. Turn them frequently. Serve immediately with table seasonings. I think most people would like to order springroll when they order chinese food. However, isn’t it more fun by doing it yourself? I tried this recipe before, but i skipped the Chinese rice wine and had sesame oil instead, when you don’t have rice wine at home, and you don’t want to buy one, sesame oil will be a good choice for you. Springroll is the best appertizer when you have a party at home! Let’s make some and share it with your friends! Here is the video which teaches to make vietnamese springroll, it is a bit different from chinese style, but still taste good! http://www.youtube.com/watch?v=uw-7pYq7wSc

Welcome to my cooking planet!

In this blog, i will share some recipes and maybe some special skills in cooking. I hope you guys will like it and you are welcome to leave any comments to me so I can do any improvement to this blog. If you are interested in cooking as well, feel free to share the new recipes and cooking skills! Enjoy the blog

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