Duck Sauce Recipe
Ingredients:
For the First Set:
3/4 c of water
1& 1/4 c of vinegar (cider)
1 lb of apricots (pitted & halved)
1 lb of plums (pitted & halved)
For the Second Set:
1/2 c of juice (lemon)
1 c of brown sugar
1/2 c of refined sugar
1 c of vinegar (cider)
1 stick of cinnamon
1 Tbsp of toasted mustard seeds
4 tsps of salt
2 cloves of garlic; chopped
1 serrano; chopped & seeded
1 round onion
1/4 c of ginger; chopped
Instructions:
Heat the combination of all the ingredients of the first set for around 5min. Lower down the heat then simmer for around 15min, uncovered.
Boil the combination of the 2nd set listed ingredients for around 10min. Then put together all the 3 sets and allow to simmer for around 45min. Separate the cinnamon and puree.
Next, pour the puree back into the kettle then allow to simmer. Put in a clean jar and allow to cool. Seal the cap then keep in a dark place for a minimum of 2wks.
This recipe makes 2pints of duck seasoning.
>> Duck Sauce Recipe
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
Manchurian Sauce Recipe
Ingredients:
1/2 tsp of wasabe (you may use jalapeno)
1 tsp of garlic; finely chopped
1 tsp of ginger (fresh); finely chopped
1/2 c of scallions; sliced very thinly
1/2 c of stock (vegetable)
1/2 c of soya sauce
Instructions:
Put together all ingredients then blend well. You may choose to whisk to have better consistency or you may stir well to have texture. Be sure to put in the refrigerator for around 30 min prior to serving.
>> Manchurian Sauce Recipe
Sweet and Sour Sauce Recipe
Ingredients:
First set:
Drizzle of Tabasco
Pinch of pepper (white)
Pinch of monosodium glutamate
Pinch of iodized salt
2/3 c of sugar
1 c of water
1/3 c of vinegar (white)
Second Set:
1/2 tsp of Worcestershire
2 Tbsps of water
1 Tbsp of cornstarch
2 Tbsps of catsup
Instructions:
Combine all the ingredients of the first set together then cook at medium temperature. Then add the ingredients of the second set. Stir slowly to avoid getting lumpy sauce. Once done, add ketchup.
>> Sweet and Sour Sauce Recipe
Peanut Sauce Recipe
Ingredients:
1/2 c of water
1 garlic clove; minced
2 dashes of Tabasco sauce
1/2 tsp of sugar
1 Tbsp of water
1.5 Tbsps of soya sauce
1/2 chunky peanut butter
Instructions:
Put together all the ingredients except the half cup of water. Mix well until the sauce is smooth. Then add the half cup of water. Make sure to stir slowly while adding the last ingredient.
>> Peanut Sauce Recipe
Chinese Mustard Recipe
Ingredients:
2 tsps of salad oil
1/2 tsp of salt
1/4 c of mustard (dry, English)
1/4 c of water (boiling)
Instructions:
Put the dry mustard in scalding water. Put in the oil and the salt. You can add turmeric to attain a more yellow shade.
>> Chinese Mustard 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
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