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Showing posts with label chinese. Show all posts
Showing posts with label chinese. Show all posts

Friday, September 5, 2014

Easy Fried Wontons Recipe/ Cách Làm Hoành Thánh Chiên/ 炸餛飩的做法



Ingredients for 3-4 servings of Hoành Thánh


  • 200 g/ 7 oz. Ground Meat
  • 1 Tbsp Sesame Oil
  • Pepper to taste
  • 250g/ 8.8 oz.  store bought Wonton Wrappers


Quick Tomato Dipping Sauce


  • 2 Tsp Tomato Paste
  • 4   Tsp Sugar
  • 4 Tbsp Water
  • Tapioca Starch
  • Water


Preparation

  1. Mix ground meat with pepper and sesame oil. The filling should have a light sesame fragrance to it.
  2. Place a tsp of filling into the middle of the wrapper, fold the adjoining corners together and seal with a pinch.
  3. In a pan heat up some oil for deep-frying over high. Turn the heat down to medium when the oil is hot enough to fry the won tons. 
  4. Fry until golden brown, make sure the filling is cooked well.
  5. Dissolve tapioca starch in water and set aside.
  6. Dissolve sugar and tomato paste in water.
  7. Heat up skillet over medium-high and bring the tomato-water mix to a simmer.
  8. Slowly add the starch-water mix to the tomato the sauce until sauce has thickened.

For more instructions please see my YouTube recipe video!


Friday, August 29, 2014

Asian Inspired Vegan/Vegetarian Fried Noodles/ Mì Xào Tàu Hũ / 素菜炒麵的做法



Ingredients for 2 servings


  • 1 Egg (optional for vegans)
  • 1 Stalk Spring Onion, cut into fine rings (optional)
  • 1 tsp Ginger, minced (optional)
  • 1 clove of Garlic, minced
  • Chili Peppers (optional, to taste)
  • 1 large Carrot, peeled & ends cut off
  • 150 g/ 5.3 oz Soy Sprouts
  • 1/2 tbs 绍兴酒 Shaoxing Rice Wine/dry sherry (optional)
  • 1/4 tsp Sesame Oil
  • 2 1/2 tbs Soy Sauce
  • 125 g/ 5.3 oz Noodles (uncooked)



  • 100 g/ 3.5 oz firm Tofu (optional)
  • 1 1/2 tsp Soy Sauce
  • 1/2 tsp Sesame Oil



  1. Rinse the tofu and the soy sprouts under running water.
  2. Cut tofu into slices and dry each with a paper towel, cut into strips the size/thickness of your ring finger.
  3. Heat up cooking oil in a skillet, fry the tofu strips over medium heat until golden and crispy.
  4. Pour the grease into a small bowl, leaving a bit in the skillet to make a flat omelette. Transfer the omelette to a plate for later use.
  5. The hotness from the chili can be reduced by removing the chili seeds. Add the chili to the soy sauce to infuse it with spiciness. Discard the peppers before you use the soy sauce for the noodles.
  6. Julienne the omelette and the carrots.
  7. Bring some water to a boil and cook the noodles according to package instructions.
  8. Drain noodles, quench them under running water, then let them dry.
  9. Heat up the saved oil in a skillet over high. 
  10. Once the oil is hot, add ginger, garlic and chili peppers.
  11. When the garlic is fragrant, add the carrot sticks. Tossing them in the oil helps your body absorb their nutrients more efficiently.
  12. Add tofu and rice wine,then the noodles, soy sauce and the sesame oil. mix well.
  13. Lastly, add the soy sprouts and the spring onions. 



For more detailed instructions please see my YouTube recipe video!




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No Knead Vegan Seitan/ Wheat Gluten Recipe| Mì Căn/ Mì Căng| グルテンミート/ セイタン| 麵筋





Ingredients for 3 servings


  • 1 kg/ 7 cups All Purpose Flour
  • 750 ml/ 3 1/4 cup Water



Preparation


  1. Graddually add water to the flour, continuously knead with a hand mixer and kneading hooks until combined.
  2. Wrap with cling film and let the dough rest for an hour.
  3. Fill the bowl with water and wash the dough for 30-60 seconds. Dump the water, refill and continue washing.
  4. Repeat for a total of 9 times.
  5. In a small pot bring water to a boil, then add the dough.
  6. Cook for 30 minutes over medium, turning the dough every now and then in the beginning to prevent it from burning to the bottom of the pot.
  7. Take the seitan out of the water, place it on a cutting board and use a spatula to squeeze the excess water out of the seitan.
  8. This Seitan can be stored in the fridge for about a week and lasts several months in the freezer.



For more detailed instructions please see my YouTube recipe video!




Share Your Thoughts With Me!

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Monday, August 25, 2014

How to make Chinese Meat Stuffed Buns/ 肉餡餅的做法/ Cách Làm Bánh Bao Chiên Kiểu Tàu




Ingredients for 8 buns

Filling


  • 125 g/ 4.4 oz Ground Meat
  • 2 tsp Soy Sauce
  • 1 tbs Oyster Sauce
  • 1 tsp Pepper
  • 1/4 tsp Sesame Oil
  • 1 Egg White
  • 1/4 tsp Salt
  • 1 tbsp 绍兴酒 Shaoxing Rice Wine/ Dry Sherry
  • 1-2 stalks Spring Onion (cut into fine rings)
  • a tsp Ginger (minced)
  • 1/2 tsp All Purpose Flour 

Wrapper


  • 250g/ 8.8 oz all purpose flour
  • 125 ml/ 0.5 cup warm water
  • 1/2 tsp Baking Powder
  • 1/2 tsp Active Dry Yeast
  • 1 tsp Sugar (to activate the yeast, optional)

  1. Combine all the ingredients for the filling in a bowl. Set aside and let it marinate during the time you're preparing the dough.
  2. Make a well in the middle of the flour.
  3. In a separate bowl, combine the water, the sugar and the yeast. Leave it for a minute or two so the yeast can activate.
  4. Pour the yeast water into the flour and start kneading, adding the rest of the water little by little.
  5. Knead until the dough comes together and doesn't stick.
  6. Divide the dough into eight balls.
  7. Dust working surface with flour and roll balls out to 1-2 mm (0.1 inch thickness) discs.
  8. Divide the fillings into eight, fill each dough disc with one eight of the filling. The  exact sealing technique is shown in my YouTube video.
  9. Cover the surface of your skillet with 2 tbs of cooking oil and heat up on medium-high. 
  10. Fry both sides of the buns until golden brown, then add some water to create steam which helps them cook thoroughly. 
  11. Once the water has evaporated continue frying until both sides are golden brown and slightly crispy.
  12. Serve immediately with a dip made from soy sauce, Chinese vinegar and chili oil.

For more detailed instructions please see my YouTube recipe video!

Friday, August 22, 2014

Chinese Dumpling Recipe/Pot Stickers/ 餃子の作り方Gyoza/ 饺子的做法 Jiaozi/ 锅贴的做法 Guotie/ 만두 레시피 Mandu/ Cách Làm Cảo Tử


Ingredients for the filling


  • 150 g/ 5.3 oz Minced meat (pork preferred)
  • 4 Shiitake Mushrooms (minced/diced)
  • 1 bunch of spring onion
  • 1 tbs 绍兴酒 Shaoxing Rice Wine (or Dry Sherry)
  • 1 tsp Ginger
  • 1/4 tsp Ground Pepper
  • 2 pinches Salt 
  • 1.5- 2 tbs Oyster Sauce
Ingredients for 饺子皮 Jiǎozi Pí/ dumpling wrappers

  • 200 g/ 7 oz +4 Tbs of plain all purpose Flour
  • 150 ml/ 10 tbs Water

  1. Soak the shiitake mushrooms in hot water for 15 mins before you start cooking.
  2. Wash and cut spring onions into fine rings.
  3. Peel and mince the ginger.
  4. Cut off mushrooms' stems, then mince the mushrooms.
  5. Combine the ingredients for the filling and set aside.
  6. Pour the water little by little to the flour while kneading. The amount of water varies to your kitchen's temperature and humidity. If you added too little water, just add a little bit more, if you added to much, balance it out with a bit more flour, you can't really ruin the dough.
  7. Knead for 15 - 20 mins until the dough gets a smooth surface.
  8. Roll the dough out with a thickness of 2mm/ 1/10".
  9. Use a mug to stence out perfectly round circles.
  10. Put 1,5 tsp worth of filling into the middle of a wrapper fold it to a dumpling. (Please see my video for the folding technique)
  11. For 水饺 Shuijiao boil the dumplings in boiling water for 5 mins or until the meat is done.
  12. For 锅贴 Guotie fry the bottoms with 2 - 3 tbs of cooking oil until halfway golden.
  13. Add some water to the pot/pan to create some steam and put a lid onto the pan. The water should reach up to 1/3 of the dumplings' height. 
  14. Occasionally move the pot stickers with your spatula to prevent them burning onto the pan. 
  15. When the water has evaporated, continue to fry until the bottoms are golden and crispy. Serve with bottoms up.
The dumplings can be enjoyed as is or with a mix of soy sauce, Chinese vinegar and chili oil.


For more detailed instructions please see my YouTube recipe video!

Friday, August 8, 2014

Vietnamese Vegetarian Crispy Fried Rice Cubes Recipe - Bột Chiên/ 炒飯糕的做法


Ingredients for 2 servings:


  • 400 g      Rice Flour
  • 1250 ml  Water

  •      3       Eggs
  •  1 stalk   Spring Onion
  • 5 tbs       Sunflower Oil
  •               Soysauce (to taste)

  1. Combine rice flour with water.
  2. Microwave at 600W for 3 mins.
  3. Stir the mixture up with a spoon to prevent it from sticking to the bottom.
  4. Continue to microwave for another 3 mins.
  5. Leave for 3-4 hrs to cool down.
  6. Cut the dough into little cubes.
  7. Cut the spring onions into rings
  8. In a bowl, mix the eggs and the spring onions.
  9. Fry the rice cubes in oil until crispy
  10. Give the soy sauce to the rice cubes to add colour.
  11. Add the egg and spring onion mix to the pan and coat the rice cubes with the eggs by stir-frying them.
  12. You can optionally serve the rice cubes with sausage and some Sriracha chili sauce, though it already tastes great as is.

For more detailed instructions please see my YouTube recipe video!




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