Chinese Noodles Recipe
Ingredients:
1 green onion; chopped into thin sections
2 c of bean or mung sprouts
1/2 can of bamboo sprigs (8 ounces); chopped in 1/2in. squares
1 tbsp of cornstarch
1 tsp of chili (paste)
1/2 c of reserved mushroom soaking liquid
3 Chinese mushrooms; dried
1 tsp of honey or sugar
3 tbsp of lite soya sauce
1/4 c of peanut oil
1/2 bell pepper (red); chopped into 1/2in. cubes
1 tbsp of Hoisin sauce
2 tbsp of dry sherry/ rice wine
1 tbsp of bean sauce
1/2 lb of noodles (fresh)
Instructions:
Heat 1 1/4 c water and soak mushrooms for half an hour. While soaking, cook noodles by boiling 4qts water. Let stand. Be sure not to overcook noodles or they would become pasty.
Remove water from your mushroom solution. Keep half a c of the liquid, though. This will be reserved for sauce making. Remove stems of mushrooms and chop caps coarsely.
Put together ingredients of your sauce. Stir very well. In a separate container, mix cornstarch plus water. Get a good consistency.
Heat a wok. Pour in 3 tbsp peanut oil. Throw in mushrooms, then add bell pepper pieces, toss in the bamboo sprigs and finally the bean sprouts. Stir fry for a couple of min.
Pour in sauce then stir fry until boiling. Stir for around half a min more.
Pour cornstarch plus water mixture then add noodles. Toss ’til all ingredients are cooked. This should take around 2min.
Use the green onions for topping before serving.
>> Chinese Noodles Recipe
Fried Lettuce Recipe
Ingredients:
1 teaspoon of vesop
Salt
2 garlic cloves
1 tablespoon of oil
1 lettuce
Instructions:
Crush the garlic and set aside. Prepare the vesop & salt. Wash lettuce then cut it to 4 parts. Heat oil then fry lettuce. Do this for about a min.
Next, add in garlic, vesop and salt for seasoning. Cook combination for about another min. more.
>>Fried Lettuce Recipe
Chinese Brown Sauce Recipe
Ingredients:
1 tsp of oil (hot)
1 Tbsp of sugar
2 Tbps of vinegar (rice)
1 Tbsp of sherry
1/2 c of lite soya sauce
1/4 c of stock (vegetable)
2 tbsps of sesame oil
Instructions:
Put all ingredients together and stir until sugar is dissolved. Place inside a sealed jar and make sure to refrigerate.
>> Chinese Brown Sauce Recipe
Silk Apples Recipe
Ingredients:
1 tbsp of peanut oil plus extra for deep frying
1/3 c of water
1/4 c of honey
2 tbsps of cornstarch
2 tbsps of flour
3 medium sized apples
1/2 c of sugar
2 eggs (yolks removed)
Instructions:
Remove apple skins and core. Slice these into wedge shaped pieces that are around half an inch at the middle part. Then whip the eggs. Pour in cornstarch, then, the flour with beaten eggs. Make sure batter is smooth.
Prepare oil in a pan and heat to 375 degrees Fahrenheit. Coat apple pieces in batter and fry in oil. Fry until brown. Lay a layer of the cooked apples on a platter.
Boil the rest of the ingredients in saucepan. Make sure the syrup becomes hard enough. This should be done in 280 degrees Fahrenheit. Pour the syrup on the cooked apples.
This recipe should be served with iced water. The purpose of which is to harden syrup on every apple piece before it is eaten.
>> Silk Apples Recipe
Hot Chili Oil Recipe
Ingredients:
1 tsp of paprika
1/2 tsp of Szechwan pepper corns
20 hot peppers (chili); dried
1/2 c of oil (corn)
Instructions:
Prepare a strainer by lining paper towels on it. Set aside.
Heat oil in heavy sauce pan. Put in peppers. Stir ’til peppers become a dark shade of brown. Then add in paprika & pepper corns.
Strain mixture. Remove the solid particles. Store inside a covered jar. Refrigerate.
>> Hot Chili Oil Recipe
Cantonese Roast Duck Recipe
Ingredients:
For the Duck:
3 pcs of sliced ginger (fresh)
1 spring onion
1 Tbsp of salt
Whole duck
For the Glaze:
Sprigs of cilantro (fresh)
1 Tbsp. of soya sauce
1 Tbsp of corn syrup (light)
2 Tbsps. of water
Instructions:
Make sure that your duck is thawed. Cut away all the extra fat then rinse the whole duck. Pat the meat dry.
Next, put salt on duck in both inner and outer side. Refrigerate overnight for flavor to seep in for best results. Place spring onions inside cavity of duck then add the ginger slices over it.
Then, pour around 2 inches water onto a flameproof pan for roasting. Use a lidded one. Put setup on stove. Put a rack on your pan. Wait for water until it boils.
Use a casserole that your duck can fit in. Make sure that the cooking pot fits your rack. Steam the mixture for an hour. Make sure to check the level of your water every few minutes.
Add hot water as needed. After cooking, remove duck. Put together glaze ingredients in a saucepan.
Boil then spread glazed on outer part of your cooked duck with the use of a brush. Let duck dry. This can take around 60 min.
Heat oven at 375 degrees Farenheit. Put duck in with the breast part down. Turn after 20 min. Cook for another 40 min.
Let meal cool for a few minutes. Carve duck along the joints. Serve your meal using cilantro as garnish.
>> Cantonese Roast Duck Recipe
Chinese Duck Recipe
Ingredients:
3 ozs almonds (toasted & split)
2 tsps of cornstarch
1 c of stock
4 ozs of peas (frozen)
2 ozs of mushrooms (fresh)
2 celery sticks
2 tbsps of soya sauce
1 tsp of salt
2 tbsps of oil
1 lb of duck meat
Instructions:
Cut duck into thin strips. Take a wok and heat oil to fry duck in for around 5min. Add salt. Add soya sauce. Stir to mix.
Wash all ingredients like celery, mushrooms and peas. Slice mushrooms thinly. Put in celery, mushrooms and peas. Stir to mix for 1min. Pour in stock & allow to boil. Allow to simmer for around 5min.
Prepare cornstarch then mix with cold water. Pour mixture into pan and allow to boil. Make sure to stir continuously until sauce thickens. Garnish with almonds.
>> Chinese Duck Recipe
Moo Goo Gai Pan Recipe
Ingredients:
6 green onions; sliced to small pcs.
4 tbsps of soya sauce
Pinch of salt
4 lbs of Chinese cabbage; chopped
8 ozs of mushrooms (fresh); chopped
5 tbsps of corn oil
1 tbsp of cornstarch
2 c of water
4 garlic cloves; chopped finely
a dash of pepper
2 tbsps of sugar
4 pcs chicken breasts; halved, deboned & sliced into bits
Instructions:
Mix salt, garlic, pepper, cornstarch and chicken bits. Heat wok then pour 3 tbsp of oil. Drop the mushrooms, Chinese cabbage and the sugar. Cook this for 2min uncovered then cook another 5min covered. Remove the mixture from the pan.
Heat the rest of the oil in your wok. Stir fry chicken. This should take 2min in high temperature. Pour the soya sauce then mix. Cook coverd for 6min.
Put in vegetables plus the green onions. Fry for around a min. This is best served w/ rice.
>> Moo Goo Gai Pan Recipe