Chinese recipes

Fried Wontons Recipe

Ingredients:

1/2 lb minced pork

12 bay scallops (chopped into small pieces)

1 pack of wonton skins

3 water chestnuts (peeled and chopped into small pieces)

1 egg (lightly beaten)

2 sprigs of coriander (chopped)

1/2 teaspoon of sesame oil

1/2 teaspoon of corn flour

1/2 teaspoon of fish sauce

A few dashes of white pepper powder

Salt to taste

Oil for deep frying

Method:

In a bowl, mix the minced pork, bay scallops, water chestnuts, chopped coriander, and corn flour. Add in half the beaten egg (save the other half for wrapping the wontons). Mix the ingredients well and season with fish sauce, salt, and some white pepper powder. Set aside.

Wrap the wontons with the wonton skins (please refer to the above video clip). Heat up some cooking oil in a wok and deep fry the wontons until golden brown. Serve hot with chili sauce or eat plain.

Egg Roll Recipe

Ingredients:

1 package egg roll wrappers (or spring roll wrappers), about 25

1 lb. pork, trimmed of fat and cut into strips (I like the dark meat best)

2-3 tbsps soy sauce

2 tbsp Chinese cooking sherry

2 tsp cornstarch

4 tbsps vegetable oil (like canola or corn oil, but not olive oil)

1 cup green onions, cut into 1-inch strips

4 cups cabbage

2 cups mung bean sprouts

1 cup bamboo shoots, cut into strips

1 cup Chinese mushrooms, stems removed and cut into strips

1 egg white, beaten (for egg wash)

3-4 cups vegetable oil for frying

Method:

Defrost the egg roll (or spring roll) wrappers according to the package instructions. Keep the wrappers under a damp cloth while not in use. In a small bowl, mix the pork, soy sauce, sherry, and cornstarch together. Set aside. Heat 2 tablespoons of oil and half of the green onions in a sauté pan on high. When onions begin to sizzle, add the cabbage and bean sprouts and stir-fry until they are wilted. Remove from pan and set aside in a medium bowl. Heat the remaining 2 tablespoons of oil with the rest of the green onions on high until the onions sizzle. Add the pork to the pan and stir-fry. When the pork is almost cooked through, return the cabbage and sprouts to the pan along with the mushrooms and bamboo shoots. Sauté until cooked. Remove from heat. If there is excessive liquid in the pan, you can drain that off.

On a clean work surface, orient a wrapper so that a corner points toward you. Place 2-3 tablespoons of filling (more if your wrapper is larger) near the corner closest to you. Fold that corner over the filling and then fold the sides over toward the center. Roll the rest up toward the far corner. Wash the edges of the far corner with the beaten egg white and gently seal the egg roll. Repeat until all of the filling or the wrappers are gone.

In a medium saucepan, heat the frying oil to 375°F and fry 3-4 egg rolls at a time for about 3-4 minutes or until golden brown. Remove the egg rolls from the oil and set on a baking rack to cool. (Paper towels will make them soggy). Serve hot with soy sauce, hoisin sauce, sweet and sour sauce, etc. Makes about 24.

Sweet Bean Paste Rolls

Ingredients:

17 oz. can of sweet red bean paste

~12 spring roll wrappers

powdered sugar for dusting

Method:

Follow the wrapping instructions above except place 2 tablespoons of sweet red bean paste in the wrapper instead of the savory filling. Frying time will likely be faster – about 2-3 minutes at 375°F to reach golden brown. When the rolls are done, remove from oil and let cool on a baking rack. Dust with powdered sugar before serving. Makes about a dozen.

Spring Rolls

Ingredients:

6 shrimp (shelled, deveined, and chopped into small pieces)

1 piece bean curd (diced into small pieces)

2 cloves garlic (chopped)

2 shallots (chopped)

1 jicama, shredded

1 carrot, shredded

6 long beans (chopped)

Salt to taste

Sugar to taste

White pepper powder to taste

1 pack of frozen Popiah wrappers / 25-30 fresh Popiah skin

Oil for deep frying

Sealing Paste:

2 tablespoon corn starch

5 tablespoon of water

Method:

Pan-fry the diced bean curd with a little oil until they turn light brown. Set aside.

Heat oil in a wok and fry the garlic and shallots until aromatic. Add shrimps, julienned jicama, shredded carrot and long beans. Season with salt, pepper, sugar and cook for 5 minutes.

To assemble the spring rolls, lay a spring roll wrapper (Popiah skin) on a clean cutting board. Put some filling in the middle and add some diced bean curd on top of the filling. Fold in the two sides and roll up the wrapper tightly to form the spring rolls. Seal the spring roll with the sealing paste and deep dry them over medium heat until golden brown. Drain the spring rolls on paper towels and serve them with chili sauce.

Sweet and Sour Pork (咕嚕肉)

Ingredients:

1/2 lb. pork tenderloin (cut into bite size pieces)

1/2 green bell pepper (about 2 oz. and cut into pieces)

1/2 red bell pepper (about 2 oz. and cut into pieces)

2 stalks scallions (only the white part, cut into 2 inch length)

1 piece fresh/canned pineapple ring (cut into small pieces)

1 clove garlic (finely chopped)

Oil for frying

Marinate:

1 teaspoon soy sauce

1/2 teaspoon corn flour

1/2 teaspoon rice wine

Frying Batter:

1/2 cup water

2 oz. all-purpose flour

1 oz. corn starch

1/2 teaspoon baking soda

1/2 egg

1 teaspoon cooking oil

1 small pinch of salt

Sweet and Sour Sauce:

1 1/2 tablespoons tomato ketchup

1 teaspoon plum sauce

1/8 teaspoon Chinese rice vinegar (transparent in color)

1/2 teaspoon Lea & Perrins Worcestershire Sauce

1 teaspoon oyster sauce

1 teaspoon corn starch

1 teaspoon sugar

2 tablespoons water

Method:

Cut the pork tenderloin into pieces and marinate with the ingredients for 15-20 minutes.

Mix the sweet and sour sauce ingredients well and set aside.

Strain the dry ingredients of the frying batter and then add in the egg, water, and cooking oil to form a thick batter.

When the pork is well-marinated, transfer the pork pieces into the batter and make sure they are well coated. In a deep skillet, add in the cooking oil enough for deep-frying. Once the oil is hot, deep fry the pork pieces until they turn golden brown. Dish out and drain on paper towels.

Heat up a wok and add in some cooking oil. Add in the chopped garlic and stir fry until light brown, then follow by the bell peppers and pineapple pieces. Stir fry until you smell the peppery aroma from the peppers and then add in the sweet and sour sauce. As soon as the sauce thickenens, transfer the pork into the wok and stir well with the sauce. Add in the chopped scallions, do a few quick stirs, dish out and serve hot with steamed white rice.

BBQ Pork Recipe (Char Siu/Char Siew/蜜汁叉烧)

Ingredients:

1 lb pork butt (cut into 4 pieces)

3 clove garlic (finely chopped)

1 1/2 tablespoons cooking oil

Char Siu (Char Siew) Sauce:

1 1/2 tablespoons maltose

1 1/2 tablespoons honey

1 1/2 tablespoons hoisin sauce

1 1/2 tablespoons soy sauce

1 tablespoon Chinese rose wine (玫瑰露酒)

3 dashes white pepper powder

3 drops red coloring (optional)

1/2 teaspoon five-spice powder

1/2 teaspoon sesame oil

Method:

Add all ingredients in the char siu sauce in a sauce pan, heat it up and stir-well until all blended and become slightly thickened and sticky. (It will yield 1/2 cup char siu sauce.) Transfer out and let cool.

Marinate the pork butt pieces with 2/3 of the char siu sauce and the chopped garlic overnight. Add 1 1/2 tablespoons cooking oil into the remaining char siu sauce. Keep in the fridge.

The next day, heat the oven to 375 degree F and roast the char siu for 15 minutes (shake off the excess char siu sauce before roasting). Transfer them out of the oven and thread the char siu pieces on metal skewers and grill them over fire (I used my stove top). Brush the remaining char siu sauce while grilling until the char siu are perfectly charred. Slice the char siu into bite-size pieces, drizzle the remaining char siu sauce over and serve immediately with steamed white rice.

Cashew Chicken (腰果鸡丁)

Ingredients:

1 boneless & skinless chicken breast, about 10 oz. (cut into small cubes)

1/2 cup cashew nuts

1 small green bell pepper, about 4 oz. (cut into small square pieces)

5 slices ginger

1/4 onion (cut into small square pieces)

Marinate:

1 teaspoon baking soda

1 teaspoon corn starch

1/2 teaspoon rice wine

Sauce:

1/2 tablespoon oyster sauce

3/4 teaspoon soy sauce

3 tablespoons water

3 dashes white pepper powder

1/2 teaspoon sugar

1/2 teaspoon rice wine

1/8 teaspoon sesame oil

Salt to taste

Method:

1.Marinate the chicken meat with the baking soda for 15-20 minutes and then rinse the chicken thoroughly. (Please make sure that the chicken is properly rinsed clean of the baking soda.)

2.Pat the chicken meat dry with paper towels and then marinate with the rest of the ingredients for 15 minutes.

3.Mix the sauce together and set aside.

4.Heat up a wok with 1 tablespoon of cooking oil and stir-fry the chicken meat until the color turns white or half-cooked. Dish out and set aside.

5.Add another 1 tablespoon of cooking oil into the wok and add in the ginger slices, bell peppers and onions.

6.Stir-fry until you smell the peppery aroma from the green peppers and add the chicken meat back in.

7.Add in the cashew nuts and do a few quick stirs.

8.Add in the sauce and stir continuously until the chicken meat is cooked and well coated with the sauce. Add salt to taste, dish out and serve the Cashew Chicken hot with steamed white rice.

Honey Walnut Shrimp/Walnut Prawn (核桃虾)

Ingredients:

1 lb. 31/40 count shrimp/prawn

1/2 cup Walnut halves (make sure you get the walnut halves)

3 tablespoons mayonnaise

1/2 tablespoon honey

1/2 tablespoon condensed milk

1 teaspoon lemon juice

1 egg white

1/2 cup corn starch (for coating the prawn)

Oil for frying

For the Walnuts:

1/2 cup sugar

1/2 cup water

Method:

1.Peel and deveined the shrimp/prawn. Pat dry with paper towels, add the egg white, mix well with the shrimp and set aside.

2.Rinse the walnut halves with water, drain and set aside.

3.Heat up the water until it boils and add in the sugar.

4.Keep stirring until it turns thick and golden color and then add the walnut.

5.Boil for 2 minutes, then drain and place walnuts on a cookie sheet/parchment paper to dry. (Regular paper will not work as the walnut will stick to it).

6.Heat the oil in a wok over high heat.

7.Coat the shrimp with a thick layer of corn flour and then and then fry in the hot oil until golden brown. Remove the shrimps from the wok and drain on paper towels.

8.In a bowl, stir together the mayonnaise, honey, condensed milk and lemon juice.

9.Add shrimp and toss with the mayonnaise sauce.

10.Transfer to a serving plate and garnish the candied walnuts on top of the shrimp and serve immediately.

Kung Pao Chicken (宫保鸡丁)

Ingredients:

1 1/2 boneless & skinless chicken breast (or 3 boneless & skinless chicken drumsticks)

3 tablespoons roasted peanuts

8-12 dried red chilies (deseeded and cut into halves)

3 tablespoons cooking oil

5 slices peeled fresh ginger

2 gloves garlic (sliced diagonally)

1 stalk scallion (chopped)

For the marinate:

1 tablespoon corn starch

2 teaspoons soy sauce

1 tablespoon Shaoxing wine

1 teaspoon oil

For the sauce:

1 1/2 tablespoon light soy sauce

1 teaspoon dark soy sauce

1 teaspoon sugar

1/4 teaspoon black vinegar

2 tablespoons water

1 teaspoon corn starch

Method:

1.Cut the chicken meat into small cubes, rinse in water, pat dry with water and marinate with the ingredients above for 30 minutes.

2.Mix the sauce ingredients in a small bowl and set aside.

3.Heat up a wok with one tablespoon cooking oil and stir-fry the marinated chicken until they are 70% cook. Dish out and set aside.

4.Clean the wok and add in the remaining 2 tablespoons of cooking oil until it smokes.

5.Add in the ginger and garlic slices and do a quick stir before adding in the dried red chilies.

6.Stir fry the dried red chilies until aromatic and they smell spicy, then add in the chicken meat.

7.Do a quick stir before adding in the roasted peanuts and continue to stir a few times.

8.Add in the sauce and stir continuously until the chicken meat is nicely coated with the sauce.

9.Add in the scallions and stir evenly.

10.Dish out and serve hot with steamed white rice.

Ginger and Black Fungus Chicken (姜丝云耳鸡)

Ingredients:

1 skinless & boneless chicken breast (cut into strips)

2 inches ginger (peeled and cut into thin strips)

1 teaspoon oyster sauce

1 1/2 teaspoon kecap manis (sweet soy sauce)

1 teaspoon sugar

1 teaspoon fermented soy beans (taucheo)

4 pieces dried black fungus (pre-softened in warm water for 30 minutes, then cut into bite-size pieces)

1 1/2 tablespoons cooking oil

1 small red onion (quartered)

2 tablespoons water

1 stalk scallion (cut into 1 inch length)

Method:

Heat up the cooking oil in a wok and stir fry the ginger strips until aromatic. Add in the onions and black fungus and do a few quick stirs. Add the fermented soy bean before adding the chicken strips into the wok. Stir-fry the chicken meat until the color changes, then add in oyster sauce, kecap manis, and sugar. Stir all ingredients together before adding in the water. Add the scallions, do a few quick stirs, dish out and serve hot with steamed rice.

Spicy Black Bean Spare Ribs

Serves 4 as part of a multi-course meal

Ingredients:

1 tablespoon vegetable or peanut oil

1 1/2 pounds pork spare ribs, cut to 1-inch pieces

1 teaspoon finely chopped ginger

2 cloves garlic, finely chopped

1 medium-sized leek, thinly sliced

White sesame seeds for garnish, optional

Thinly sliced scallions or leeks for garnish, optional

Sauce:

3 tablespoons spicy black bean sauce (or 2 tablespoons black bean sauce with 1/2 tablespoon chili oil)

2 tablespoons dark soy sauce

1 tablespoon Chinese rice wine

1 teaspoon brown sugar

1 teaspoon cornstarch

1/2 cup water

Method:

Mix together ingredients for the sauce. Set aside.

In a wok or frying pan, heat oil over medium-high heat. Add spare ribs and stir-fry until brown on all sides, about 4 to 5 minutes. Add ginger, garlic, and leeks and cook until aromatic, about 1 minute. Pour in sauce mixture. Cover with a lid and simmer for about 10 minutes. Sauce should be reduced enough to coat the spare ribs. Transfer to serving plate, garnish with optional sesame seeds and scallions, and serve with rice.

BBQ Ribs Recipe (Chinese-style)

Ingredients:

1 rack baby back pork ribs, about 2 lbs

6 cloves garlic (peeled and finely chopped)

Marinate/Char Siu Sauce:

1 1/2 tablespoons maltose

1 1/2 tablespoons honey

1 1/2 tablespoons Hoisin sauce

1 1/2 tablespoons soy sauce

1 tablespoon Chinese rose wine (玫瑰露酒)

3 dashes white pepper powder

1/2 teaspoon five-spice powder

1/2 teaspoon sesame oil

Salt to taste

Method:

Add all ingredients in the marinate/char siu sauce in a sauce pan, heat it up and stir-well until all blended. Transfer out and let cool.

Rub the ribs on both sides with the chopped garlic. Marinate the ribs with 2/3 of the marinate sauce for 8 hours or overnight in the refrigerator.

Preheat the oven to 325 degrees F. Line a large baking sheet with heavy aluminum foil, lay the ribs on top, and tightly cover with foil. Roast for 2 hours.

Preheat the grill and remove the ribs from the oven and uncover. Transfer the ribs to the hot grill and grill over direct heat for 5-10 minutes or until the surface slightly charred to your liking. Brush both sides of the ribs with the remaining char siu sauce plus some oil while grilling. Serve hot.

Sweet and Sour Chicken Recipe

Ingredients:

8 oz. boneless and skinless chicken breast (cut into bite-size cubes)

1 tablespoon shaoxing wine (optional)

1 green bell pepper (seeds removed and cut into squares)

1 stalk scallion (cut into 2-inch lengths)

2 cloves garlic (finely chopped)

Oil for frying

Batter:

4 tablespoons all-purpose flour

4 tablespoons corn starch

1/2 cup water

1/2 teaspoon baking soda

Sweet and Sour Sauce:

3 tablespoons ketchup

3 tablespoons chili sauce (Lingam hot sauce)

1 teaspoon plum sauce

1/2 teaspoon Lea and Perrins Worcestershire sauce

1/4 teaspoon Chinese rice vinegar

1/2 teaspoon oyster sauce

3 tablespoons water

1/2 teaspoon corn starch

3 dashes white pepper powder

2 tablespoons oil

Method:

Cut the chicken breast meat into bite-size cubes and marinate with 1 tablespoon of wine for 10 minutes. Mix the batter in a bowl and add the chicken cubes into the batter. Mix the sweet and sour sauce in a small bowl and set aside.

Heat up cooking oil in a wok and deep fry the chicken cubes. (Shake off the extra batter before frying). Transfer the chicken out on a plate lined with paper towels to soak up the excess oil. Transfer the cooking oil out and leave only 2 tablespoons oil in the wok.

Add garlic and saute the garlic until light brown and then follow by the green bell peppers. Stir-fry until you smell the aroma. Add the sweet and sour sauce into the wok and bring it to boil. Toss in the chicken, add the chopped scallions, do a few quick stirs, dish out and serve immediately with steamed white rice.

Orange Chicken Recipe (Orange Peel Chicken)

Ingredients:

1/2 pound chicken breast (cut into bite-size cubes)

5 dried red chilies (cut into 1.5 inch length, seeded and soaked in warm water)

1 teaspoon minced orange zest

2 cloves garlic (minced)

1 inch ginger (minced)

1 stalk scallion (use the white part only, cut into thin threads for garnishing)

2 teaspoons oil

Oil for deep frying

Orange Sauce:

1/4 cup freshly-squeezed orange juice

3 tablespoons canned chicken broth

1 tablespoon soy sauce

2 teaspoons Chinese rice wine or dry sherry

1/2 teaspoon sesame oil

1 teaspoon rice vinegar

5 teaspoons sugar

1/8 teaspoon white pepper powder

1 teaspoon corn starch

Salt to taste

Frying Batter:

1/2 cup water

2 oz. all-purpose flour

1 oz. corn starch

1/2 teaspoon baking soda

1/2 egg

1 teaspoon cooking oil

1 small pinch of salt

Method:

Mix the orange sauce ingredients and set aside.

Mix the frying batter and dip the chicken meat into the batter. Heat up a pot/wok of cooking oil. When the cooking oil is hot enough for frying, drop the chicken pieces into the oil and deep fry them until they turn golden brown or crispy. Transfer them out onto a plate lined with paper towels to soak up the excess oil.

In a wok, add 2 teaspoons of cooking oil and quickly stir-fry the minced garlic and ginger until aromatic. Add in the dried red chilies and toss around until you smell the spicy aroma. Follow by the minced orange zest and then chicken. Quickly stir the chicken around before adding the orange sauce mixture. Continue to stir-fry until the sauce thicken. Dish out, garnish with the scallion threads and serve immediately with steamed white rice.

Szechuan Wok-fried Chicken Recipe

Ingredients:

1 boneless and skinless chicken breast (cut into cubes)

12 dried red chilies

1 tablespoon of Szechuan peppercorn

5 slices of peeled ginger

5 slices of garlic

1 stalk of scallion (julienned for garnishing)

1 sprig of coriander (for garnishing)

1 fresh red chili (julienned for garnishing)

3 tablespoons of soy sauce

1 tablespoon of Chinese cooking wine (rice wine or Shaoxing wine preferred)

Salt to taste

Method:

Cut the chicken breast into cubes and dip them into batter and deep fry to golden brown. Set aside. In a wok, heat up some oil until smoke comes out. Add in the sliced ginger, garlic, and stir fry until they turn light brown. Add in the dried chilies, Szechuan pepper and quick stir them until you smell the spicy and fragrant aroma. Add in the chicken cubes and seasoning and do a final quick stir. Serve hot and garnish with scallion, coriander, and red chili.

Black Pepper Chicken

Ingredients:

1 skinless and boneless chicken breast, about 8 oz. (cut into thin strips)

1 onion (sliced)

1 green bell pepper (cut into thin strips)

2 tablespoons soy sauce (use 1 tablespoon to marinate the chicken)

1 teaspoon freshly milled black pepper

1/4 teaspoon sugar

1/4 teaspoon Maggi seasoning

2 tablespoons oil

Method:

Marinate the chicken strips with 1 tablespoon of soy sauce for 10 minutes.

Heat up a wok and add cooking oil. When the cooking oil is hot, add the sliced onions and quickly stir-fry until aromatic and follow by the bell pepper and black pepper. Stir-fry for 1 minute and add in the chicken strips. Continue to stir-fry until the chicken is cooked. Add in soy sauce, Maggi sauce, sugar, and continue to stir-fry until the onions are caramelized. Dish out and serve hot.

Three Cups Chicken  (三杯鸡)

Ingredients:

1 lb. chicken (I used chicken drumsticks)

6 slices peeled ginger

6 cloves garlic (skin peeled)

2 tablespoons dark sesame oil

1 1/2 tablespoon soy sauce

1 1/2 tablespoon Shaoxing wine

1 1/2 teablespoon dark sweet soy sauce (Kecap Manis)

A big bunch of Thai basil leaves

1 tablespoon baking soda (to tenderize the chicken, optional)

Method:

Cut the chicken into pieces and marinate them with baking soda. Set aside for 10 minutes before rinsing the chicken off with water. Make sure the baking soda is completely rinsed off. Pat dry the chicken pieces and set aside.

Heat up a claypot on high heat and add the dark sesame oil. Add garlic and ginger and stir-fry until aromatic. Add in chicken and do a few quick stirs. Add soy sauce, sweet soy sauce, Shaoxing wine and continue to stir-fry the chicken. Cover the chicken and lower the heat and simmer for 5 minutes. Add basil leaves and stir well with the chicken, dish out and serve immediately.

Cook’s Notes:

1.This recipe calls for dark sesame oil, which is different from regular sesame oil. Dark sesame oil is a lot more expensive but the flavor is more intense and with a stronger toasted sesame fragrance.

2.You can skip the first step of tenderizing the chicken with baking soda. I personally like it because it makes the chicken so tender.

3.If you don’t have a claypot, you can use a regular wok to make this dish

Shanghai Drunken Chicken Recipe

Ingredients:

3 lbs chicken, dark meat preferably

2 Tbsp salt

1/4 tsp ground black pepper

1/4 tsp ground white pepper

0.5 oz. ginger, thinly sliced

4 – 6 green onion, white parts only, sliced lengthwise

1 1/2 C Shaoxing rice wine

2 tsp white sugar

Ice cubes and water

Method:

Mix the salt with the two peppers. Rub the chicken all over with the salt and pepper and let it sit for an hour.

Poaching Method:

Bring 6 cups of water to a boil in a Dutch oven or large pot, add the green onion bottoms and ginger. Add the chicken, make sure there is enough water to cover the chicken, and return to a boil. Lower the heat to a bare simmer and simmer for 10 minutes. If you’re using a whole chicken, when the water is simmering for 10 minutes, lift the chicken out of the water and make sure the stock in the cavity empties back into the pot. Do that 3 times for a whole chicken. For chicken pieces or leg quarters, gently stir the pot once or redistribute the leg quarters so they cook evenly. After 10 minutes, cover, turn off the heat, and allow the chicken to poach undisturbed until the water cools almost to room temperature.

Steaming Method:

Bring water to a boil in the steamer. Place the chicken in an even layer, scatter the green onion and ginger all over and steam over medium heat for 30 – 40 minutes or until the internal temperature near the bone reaches 165 – 170 degrees F. If the chicken pieces are larger, they will take longer to steam. If any of the pieces are touching make sure to redistribute them in the middle of cooking so they cook evenly.

Mix the ice cubes and water and shock the chicken in ice cold water for 2 minutes. If you poached the chicken, shock it after the chicken has cooled to room temperature. If you steamed the chicken, shock it immediately after steaming.

After cooking, cut the chicken into bite sized pieces, or score the chicken meat with a knife. Put the chicken pieces into a large container. Mix 3/4 cup to 1 cup of the chicken stock (the liquid you poached the chicken in or the liquid that comes out of the chicken after steaming) with the sugar and rice wine. Taste the marinade and add salt if needed. Pour it over the chicken pieces and let this sit in the fridge at least overnight before serving. Serve cold.

Mongolian Beef

Ingredients:

8 oz beef tenderloin (thinly sliced)

2 tablespoons cooking oil

2 stalks leeks (sliced diagonally)

1 inch ginger (finely chopped)

3 cloves garlic (thinly sliced)

1 stalk shredded scallion (white part only for garnishing)

Marinate:

1 teaspoon corn starch

1 teaspoon soy sauce

1 tablespoon water

1 teaspoon Chinese cooking wine (rice wine or Shaoxing wine)

Sauce:

2 teaspoons oyster sauce

2 tablespoons sweet soy sauce (ABC Kecap Manis)

1/2 teaspoon dark soy sauce

3 dashes white pepper powder

1/8 teaspoon sesame oil

1/4 teaspoon Maggi seasoning

Salt and sugar to taste

Method:

Marinate the beef slices with the seasonings for 30 minutes. Heat up a wok with 1 tablespoon of oil and stir-fry the marinated beef until they are half-done. Dish out and set aside.

Heat up another 1 tablespoon of oil and saute the garlic and ginger until aromatic. Add the beef back into the wok and then the sauce. Continue to stir-fry until the beef slices are almost done, then add the leeks into the wok. Do a few quick stirs, add salt and sugar to taste, dish out and garnish with the shredded scallions.

Serve hot

Egg Drop Soup Recipe

Ingredients:

3 eggs (beaten)

2 cups chicken broth

2 cups water

1 pound clams (rinsed and scrubbed)

4 oz. tomato (diced into small pieces)

1 stalk scallion (finely chopped)

Salt to taste

3 dashes white pepper powder

1/2 teaspoon sesame oil

1 teaspoon Chinese rice wine

Method:

Bring the chicken broth and water to boil. Add the diced tomato into the soup and bring it to a quick boil. Add a thin stream of the beaten egg into the boiling broth by circling around the soup pot in a clock-wise manner until the eggs are used up. Wait for 1 minute or so until the eggs are cooked then add the clams and seasonings. As soon as the clam shells are open, add the chopped scallions into the egg drop soup. Turn off the heat and serve immediately.

Cook’s Note:

When you pour the eggs into the boiling soup, don’t stir the soup with ladle or it will break up the eggs too much.

Pork Ribs and Lotus Root Soup

Ingredients:

1 lb lean pork ribs

1 lotus root

2 dried honey dates

8-10 dried red dates

6 cups water

Salt to taste

Method:

Cut the pork ribs into short lengths and set aside. Peel off the skin of lotus root and cut into slices. Soak the dried honey dates and dried red dates in warm water for 5 minutes. Bring the pot of water to boil and add in all the ingredients. Cover the pot and simmer for 1 hour or until well cooked. Add salt to taste.

Shrimp with Snow Peas

Ingredients:

1/2 pound shrimp

3 oz snow peas

Some canned straw/button mushrooms (optional)

2 teaspoons cooking oil

5 slices peeled ginger

Sauce:

1/4 teaspoon salt

1/8 teaspoon sesame oil

4 tablespoons water

1/2 teaspoon corn starch

1 tablespoon Chinese cooking wine (shaoxing or rice wine)

2 dashes white pepper powder

Method:

Prepare the shrimp using the 7-step techniques above. Mix the sauce ingredients and set aside

Heat up a wok to high heat and add the cooking oil. Add the sliced ginger into the wok and stir-fry until aromatic and then follow by the shrimp. Toss the wok a few times or quickly stir-fry the shrimp a few times before adding the snow peas.

Add the sauce into the wok and quick stir to coat the sauce well with the shrimps and snow peas.

As soon as the shrimps are cooked, dish out and serve immediately.

Garlic Shrimp

Ingredients:

8 oz. medium-size shrimp (head on, shell on, slit the back of the shrimp and deveined)

2 tablespoons butter or olive oil

3 cloves garlic (finely chopped)

1/8 teaspoon salt or to taste

1/8 teaspoon sugar or to taste

1/2 teaspoon Chinese rice wine

Some chopped scallions

Method:

Rinse the shrimp with cold water and pat dry with paper towels.

Heat up a wok with olive oil or butter. Lightly saute the chopped garlic until aromatic. Add shrimp into the wok and stir well with the garlic and add rice wine. Cover the wok with its lid and cook for about 1 minute. Add chopped scallions, and salt and sugar to taste. Dish out and serve garlic shrimp immediately.

Ginger and Scallion Crab (姜葱蟹)

Ingredients:

1 crab (about 1 1/2 – 2 pounds)

2 inches ginger (peeled and sliced into 10-12 pieces)

3 stalks scallion (cut into 2-inch length)

3 tablespoons corn starch (for frying)

1 tablespoon cooking oil

Oil for deep frying

Sauce:

1 tablespoon oyster sauce

2 dashes white pepper powder

1/8 teaspoon sesame oil

1/2 teaspoon sugar

6 tablespoons water

3/4 teaspoon corn starch

1/8 teaspoon fish sauce

Method:

Mix the sauce and set aside.

Clean the crab and cut into pieces. Pat dry with paper towels and put into a big bowl. Add the corn flour to the bowl and lightly coat the crab pieces with it. Heat up a wok and add cooking oil. When the oil is heated, drop the crab pieces and deep fry. As soon as they turn red, dish out, strain the excess oil and set aside.

Heat up a wok and add 1 tablespoon of cooking oil. Add the ginger and stir-fry until aromatic. Put the crab pieces into the wok and quickly stir a few times before adding the sauce. Add the chopped scallions, toss the crab in the wok a few times until well coated with the sauce, dish out and serve immediately.

Steamed Scallops with Soy Sauce and Garlic Oil

Ingredients:

6-8 scallops on the half shell

1 stalk scallion (cut diagonally)

3 teaspoons low sodium soy sauce (Kim Lan brand recommended)

1 teaspoon sugar

1 teaspoon water

3 gloves garlic (chopped finely)

2 tablespoon oil

Method:

Mix the soy sauce, sugar, water and blend well. Set aside. Heat up a wok, add in the oil and stir fry the chopped garlic until light brown. Dish out and set aside. Lay the scallops on a plate, add the soy sauce on each of them and steam for 4-5 minutes or as soon as the scallops turn opaque. Add some garlic oil and chopped scallions on each scallop and serve immediately.

Cook’s notes:

1.As different brand of soy sauce has different sodium level, please taste the soy sauce mixture so it’s not too salty. If it’s too salty, add more sugar or a little water to neutralize the saltiness. Personally, I use Kim Lan soy sauce.

2.For the garlic oil, dish it out as soon as the chopped garlic turns light brown. They will continue to cook in the oil and will eventually turn golden brown.

 Steamed Scallops with Fermented Black Beans

Ingredients:

6 diver scallops

1 stalk scallion (cut into threads)

1 inch young ginger (shredded)

1 pack enoki mushrooms (cut off the roots)

1 teaspoon soy sauce

1/8 teaspoon sugar

1 tablespoon rice wine or sake

1 teaspoon fermented black beans (rinsed with water and mashed)

Method:

Spread the enoki mushrooms evenly on a plate. Arrange the scallops on top of the enoki mushrooms. Top the scallops with shredded ginger and mashed fermented black beans. Sprinkle rice wine, soy sauce, and sugar over the scallops. Steam for 5 minutes. Garnish with scallions and serve hot.

Fish with Black Bean Sauce

Ingredients:

1/2 lb sole fish fillet (cut into pieces and marinate with 1/2 tablespoon corn starch)

2 tablespoon Lee Kam Kee black bean sauce

1 small onion (quartered)

6 dried chilies (deseeded)

1 small green bell pepper (cut into small pieces)

2 stalk scallions (cut into 1.5 inch length)

5 slices fresh ginger

1/8 teaspoon fish sauce

1/2 teaspoon sugar

1/8 teaspoon sesame oil

1/4 tablespoon corn starch (mix with 3 tablespoons water)

Method:

1.Heat up the wok and add in some cooking oil.

2.Add sliced ginger, onions, bell peppers, dried red chilies and stir fry them until aromatic.

3.Add in the fish and do a quick stir.

4.Add the black bean sauce, fish sauce, sugar, and sesame oil and stir fry until the fish is cooked.

5.Add in the corn starch mix to thicken the sauce.

6.Toss in the chopped scallion and do a quick stir, dish up and serve hot.

Lobster Yee Mein (Lobster Noodles with Ginger and Scallions)

Ingredients:

1 lobster (about 2.5 – 3 lbs)

4 oz. Yee Mein or E-Fu Noodles

1 1/2 cup water + 1 tablespoon corn starch (use more corn starch if you like thicker sauce)

2 stalks scallions (cut into 2-inch length)

10-12 slices peeled ginger

3 tablespoons cooking oil

Extra cooking oil for frying

Sauce:

2 tablespoons oyster sauce

1 tablespoon soy sauce

1/8 teaspoon white pepper powder

1 1/2 teaspoons sugar

1/2 teaspoon sesame oil

1 tablespoon Shaoxing wine

Salt to taste

Method:

Clean the lobster and chop into pieces. (I always ask the store to chop it up for me). Lightly crack the lobster claws in advance. Blot the lobster dry with paper towels.

Heat up a pot of boiling water and boil the Yee Mein according to the packing instructions. Make sure not to over boil the Yee Mein. Drain and set aside on a big plate/bowl.

In a big wok or deep skillet, heat up 3 tablespoons of cooking oil. Stir-fry the ginger until aromatic and drop in the lobster. Stir continuously until they start turning red, then add in the sauce, follow by the water. Continue to stir and coat the sauce nicely, then cover the wok/skillet with its lid and wait for a couple minutes or until the lobster pieces are cooked through. (Do not over cook the lobter as it will turn rubbery in texture!)

Remove the lid and add the chopped scallions into the lobster. Add salt to taste if needed. Transfer the lobster out and pour onto the bed of yee mein. Serve immediately.

 Sichuan Ma La Crawfish/Crayfish/Crawdad (麻辣小龙虾)

Ingredients:

2 lbs crawfish

10 cloves garlic (peel the skin and lightly pounded)

5 sprigs cilantro

5 slices fresh ginger

2 tablespoon soy sauce

10-15 dried red chilies (depends how spicy you want)

1 tablespoon Sichuan peppercorns

2 tablespoons cooking oil

1 teaspoon chicken boullion powder

1 tablespoon sugar

1/2 teaspoon sesame oil

1/2 cup water

Salt to taste

Method:

Soak the live crawfish in cold water with some salt for half an hour. Rinse them a few times with cold running water until they are thoroughly clean. Heat up a wok with the cooking oil. Add in garlic cloves, ginger, dried chilies, Sichuan peppercorns until spicy and aromatic. Toss in the crawfish and stir continuously for 1-2 minutes. Add in all the seasonings, water, cilantro and cover the wok for 5 minutes. Dish out and serve hot.

Chinese Tea Leaf Eggs

Ingredients:

6-12 eggs

4 cups water

6 tablespoons low-sodium soy sauce

3 tablespoons pu-erh tea

1 cinnamon stick

1 star anise

3 cloves

1/2 teaspoon Chinese five-spice powder

1 teaspoon sugar

Method:

Add 4 cups of water to a medium pot and gently drop in the eggs. Make sure the water covers the eggs. Bring the water to boil on high heat. Boil for about 10 minutes or so to make sure the eggs are cooked.

Transfer the hard-boiled eggs out of the hot boiling water and rinse them with cold water. Using the back of a teaspoon, gently tap the eggshell to crack the shell. Return the eggs to the water and add in the remaining ingredients. Bring the tea mixture to a boil and immediately turn the heat to low. Simmer for 2 hours (the longer the simmering, the better the taste). Add more water if needed. Serve immediately or leave the tea eggs in the mixture overnight to further develop the color and flavor.

Cook’s Notes:

1.For serving, I like dipping my Chinese tea leaf eggs with a little soy sauce, but they are flavorful without any additional condiments.

Chicken Shu Mai (Siu Mai)

Ingredients:

1/2 lb chicken thigh (deboned and skinless)

8 medium shrimp (peeled, deveined, and diced into small pieces)

2 black fungus (chopped into thin threads)

1/2 tablespoon finely chopped fresh ginger

1/2 tablespoon finely chopped scallion (white part only)

1/8 teaspoon sesame oil

3 dashes white pepper

1/4 teaspoon chicken bouillon powder

1/2 tablespoon corn starch

1/2 tablespoon egg white

A pinch of salt

Round wonton skin

Carrot (finely chopped) and peas (for garnishing)

Method:

Using a mini food processor, ground the chicken but make sure that it’s corsely ground. Mix the chicken with other ingredients and seasonings and set aside in the fridge for 20 minutes.

Place about a tablespoon of filling on each wrapper, gather up the sides and leave the center open. Garnish the top with some chopped carrot and a pea. Steam in a bamboo steamer for about 5 minutes. Serve hot.

Teochew Braised Duck (Lo Ack/滷鸭)

As a newlywed, Rosalind Yeo learned how to make this dish from her mother-in-law using a Chinese rice bowl as a measuring implement. The recipe is now a family favorite, often served at Chinese New Year as well as for everyday meals. While this is essentially a Teochew (or Chaozhou) dish, the addition of lemongrass and galangal is very Southeast Asian. The sweetness of the duck contrasts sharply with the tart dipping sauce, resulting in a tingly sweet-sour sensation in your mouth.

Time: 1 1/2 to 2 hours (30 minutes active)

Makes: 4 to 6 servings as part of a multicourse family-style meal

2 tablespoons sea or kosher salt, divided

4- to 5-pound duck, rinsed and patted dry with paper towels

2 cups water, plus more as needed

1/2 cup dark soy sauce

2 plump stalks lemongrass, trimmed, bruised, and halved

1-inch piece fresh galangal, smashed

1 tablespoon sugar

4 whole cloves

4 star anise pods

Two 2-inch sticks cinnamon

1 teaspoon black peppercorns

Chili-Lime Dipping Sauce (recipe follows)

Method：

Rub 1½ tablespoons of the salt evenly all over the duck, including inside the cavity.

In a large wok or Dutch oven (or any vessel large enough to hold the whole duck), mix together the water, soy sauce, lemongrass, galangal, sugar, cloves, star anise, cinnamon, peppercorns, and remaining salt. Bring to a boil.

Reduce the heat to medium-low. Gently lower the duck into the wok. The liquid should reach halfway up the duck. Top it off with additional water if necessary.

For the first 20 minutes, baste the duck every 5 minutes or so to color it evenly. Cover and simmer for another 40 to 60 minutes, or until the meat is fall-off-the-bone tender, flipping the duck halfway through cooking. If the sauce looks like it’s drying up, add more water, ¼ cup at a time.

Total cooking time should be 1 to 1½ hours. To check for doneness, poke the duck in the thigh with a chopstick. If the juices run clear, the duck is cooked. Or, use a meat thermometer to check if the internal temperature has reached 165 degrees F.

Turn off the heat and leave the duck immersed in the sauce for another hour if desired.

Cut the duck into serving pieces and arrange on a serving platter. Skim the fat from the surface of the sauce, then drizzle the sauce over the duck. Serve with freshly steamed rice and the dipping sauce.

Chili-Lime Dipping Sauce

Time: 15 minutes

Makes: About 1/2 cup

4 cloves garlic

2 long, fresh red chilies (such as Holland or Fresno), or 2 tablespoons prepared chili paste

8 tablespoons key lime juice (from 8 small limes)

Salt

Pound the garlic and chilies in a mortar with a pestle, or whirl in a small food processor, until a coarse paste forms. Add the lime juice and salt to taste and mix well.

Butter Prawn

Ingredients

1 lb large prawns

Oil for deep frying

3 tablespoons butter

6 bird’s eye chilies (chopped)

3 sprigs of curry leaves (use only the leaves)

3 cloves garlic (finely chopped)

1/2 teaspoon salt

1 teaspoon sugar

1/2 teaspoon soy sauce

1 tablespoon Chinese cooking wine (rice wine preferred)

6 tablespoons of grated coconut (dry fried until golden brown)

Leave the prawn heads and shells on but chop off the eyes part. Slit down the back to remove the veins. Pat dry. Heat oil and deep fry the prawns. Drain and set aside.

Melt the butter, add bird’s eye chilies, curry leaves, garlic, salt and fry for 2 minutes or until fragrant. Add prawns, sugar, soy sauce, wine, and grated coconut. Cook over high heat for 1-2 minutes, stirring frequently. Serve immediately.

Creamy Butter Crab

Ingredients:

2 lbs. mud crab (dungeness crab or stone crab is a great substitute)

1 1/2 cup evaporated milk

1 stick butter

1 teaspoon sugar or to taste

1/2 teaspoon salt or to taste

3 tablespoons water

1 teaspoon corn starch

2 stalks curry leaves (you can get the curry leaves at Indian grocery stores)

5 bird’s eye chilies (lightly pounded)

10 Chinese buns (mantou/馒头)

Method:

Clean the crab and cut into pieces. Use paper towels to pat dry the crab. Deep-frying the Chinese buns or mantou to golden brown and set aside. Lay them over paper towels to soak up excess oil. Mix the corn starch with water and set aside.

Heat up a wok to medium heat. Melt the butter in the wok before adding the curry leaves and bird’s eyes chilies. As soon as you smell the aroma from the curry leaves and bird’s eye chilies, add in the crab and stir continuously until the crab starts to turn color. Add the evaporated milk and cover the wok and turn the heat to low. Simmer for about 5 minutes, and then add in corn starch to thicken the creamy butter sauce.

Dish out and serve hot and the fried mantou.

Black Pepper Crab

This is a real Malaysian dish, starting with mud crabs and Chinese seasonings, adding Indian black pepper and curry leaves, enriching the flavor with butter and then tossing in Malay bird’s-eye chilies for a knock-out result.

Ingredients:

3 fresh mud crabs (about 1 lb each)

Oil for deep frying

2 tablespoons butter

2 shallots, thinly sliced

2 cloves garlic, very finely chopped

1 tablespoon salted soya beans, mashed

2 tablespoons dried prawns, roasted and ground

2 tablespoons black pepper, ground coarsely

1/2 cup curry leaves

10 red or green bird’s-eye chilies, chopped

2 tablespoons black soy sauce

3 tablespoons sugar

2 tablespoons oyster sauce

Method:

Clean the crabs and cut in half, discarding the spongy “dead man’s fingers.” Smash the claws with a cleaver to allow the seasonings in. Deep fry the crab until half-cooked, drain and set aside.

Heat a wok, melt butter and put in shallots, garlic, salted soy beans, dried prawns, black pepper, curry leaves and chilies. Saute till fragrant, then add crab and the remaining ingredients. Cook for 5-10 minutes until the crab is done.

Chili Crab

Ingredients:

1 Dungeness Crab (about 2 lb size)

1 sprig of coriander (chopped for garnishing only)

1 tablespoon of sugar

2 tablespoons of tamarind juice

Salt to taste

2 tablespoons of cooking oil

1/4 cup of water

Spice Paste:

8 dried red chilies (soaked in hot water and deseeded)

1 tablespoon of taucheo (fermented yellow bean sauce)

3 cloves of garlic

1 inch of fresh ginger

2 inches of lemon grass (the white part only)

Tamarind Juice:

5 seeds of tamarind

Water

Method:

1.Clean the crab and chop it into pieces. Save the green and juicy stuff inside the shell and set aside.

2.Pound the spice paste with a mortar and pestle or grind them using a food processor. Make sure that the spice paste is finely blended or pounded.

3.Soak the tamarind seeds in some warm water for 15 minutes. Extract the juice and discard the seeds.

4.Heat up your wok and add cooking oil.

5.Stir fry the spice paste until fragant and spicy.

6.Add the crab and 1/4 cup of water and do a quick stir. Cover the wok with its cover for 3 minutes.

7.Add the green and juicy stuff from the shell and stir well.

8.Add in sugar, tamarind juice, a little salt to taste and continue stirring for about 2 minutes or until all crab pieces turned red.

9.Dish up, garnish with chopped scallions and serve hot.

Cook’s Notes:

1.If you are not sure how to clean the crab, you should get the Dungeness crab in Asian stores. They usually provide the cleaning and chopping services.

2.Use a mortar (or other similar kitchen tools) to crack the shells of the crab before cooking.

3.You can also use this recipe for cooking crab claws. If you do, make sure you crack the claws before cooking so the spices infuse the meat.