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Showing posts with label main dish. Show all posts
Showing posts with label main dish. Show all posts

Thursday, August 28, 2014

Chinese Scrambled Eggs With Tomatoes/ 番茄炒蛋/ Trứng Chiên Với Cà Chua Kiểu Trung Hoa



Ingredients for 1 serving


  • 2 medium sized Tomatoes
  • 2 Eggs
  • 1 tsp Salt 
  • 2 tsp Sugar

  1. Wash tomatoes under running water, remove the stem and cut into wedges.
  2. Crack eggs into a bowl and beat to combine egg whites and egg yolks.
  3. In a skillet heat up some cooking oil over medium-high.
  4. Fry the eggs until they're 80% done, then push them to the side of your skillet.
  5. Give the tomatoes to the skillet and sprinkle the salt on top so they release their juice.
  6. Once the tomatoes have softened down add the sugar and mix everything well, infusing the eggs with the tangy tomato juice flavour.


For more detailed instructions please see my YouTube recipe video!




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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!

Monday, August 18, 2014

Vietnamese Lemongrass Chili Fish Recipe - Cách Làm Cá Ướp Sả Và Ớt/ 越式香茅辣香魚的做法


Ingredients for 2-3 servings:


  • 500g Fish Filet (i.e. Pangasius Fillets)
  • 1 stalk Lemon Grass (minced)
  • 2 Chilli Peppers (or according to taste)
  • Salt

  1. Pat the fillets dry with a paper towel.
  2. Salt the fillets on both sides with three pinches of salt on each side.
  3. Mince the chili peppers. To reduce the spiciness you can discard the chili seeds.
  4. Mix minced lemongrass and minced chili and rub onto both sides of each fillet.
  5. In a skillet, heat up some oil and fry the fillets until golden.

For more detailed instructions, please see my YouTube video recipe.




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Sunday, August 17, 2014

Vietnamese Tomato Soup Recipe - Cách Làm Canh Cà/ 越式番茄湯的做法


Ingredients for 3-4 servings:


  • 1,5 Litres/ 6 cups Water
  • 6 Medium Sized Tomatoes
  • 200g/ 0.5 lb Minced Meat
  • 50 ml/ 3 1/4 tbs Fish Sauce
  • 2 cloves Garlic (minced)
  • 1tsp tamarind (optional)

  1. Add 1/4 to 1/2 tsp of pepper to minced meat, mix well.
  2. Rinse tomatoes, cut into wedges.
  3. Heat up 1 or 2 tbs of oil in a pan, add the garlic and fry until fragrant.
  4. Add minced meat and stir-fry until golden.
  5. Add water, skim off the foam.
  6. Use some of the hot water do dissilve the tamarind in a separate bowl.
  7. Add tamarind juice back to the pan.
  8. Add the tomato wedges and fish sauce to the pan.
  9. Cook until tomatos are done.

For more detailed instructions, please see my YouTube video recipe.




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Saturday, August 16, 2014

Vietnamese Caramelized Prawns and Chicken Recipe - Cách Làm Tôm Rim/ 越式焦糖蝦的做法


Ingredients for 4-6 servings:
  • 500 g/ 1.1 lb Chicken Breast
  • 500 g/ 1.1 lb King prawn
  • 2 cloves Garlic
  • 5 tbs Sugar
  • 5 tbs Fish Sauce
  • Spring Onion (optional)
You can change the chicken-prawn ratio to your liking, just try to keep the end up with 1kg/ 2.2 lbs in the end. 

  1. Devein and wash prawns.
  2. Wash and dice chicken breasts.
  3. Grate or chop up the garlic.
  4. Heat up some oil over high.
  5. Sautée the garlic until golden brown.
  6. Add chicken dices, fry golden on two sides.
  7. Add sugar and fish sauce, let them caramelise.
  8. Add prawns and stir-fry until done.
For more detailed instructions please see my YouTube recipe video!




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Monday, August 4, 2014

Vietnamese Savoury Crêpes/Pancakes/ Cách Làm Bánh Xèo/ 越式煎餅的做法


Ingredients for about 2 servings


  • 350g pork meat
  • 2 cups of peeled & deveined shrimps (optional)
  • 2 onions 
  • 3 stalks of spring onions (cut into rings)
  • 4 cups soy sprouts
  • coriander (optional)


Preparation


  1. Mix turmeric with rice flour, then add spring onions rings, coconut milk and water. Stir to combine.
  2. In a skillet heat up a generous amount of oil over medium.
  3. Sautée the onions until fragrant, then add the meat and the shrimps. Stir-fry until done.
  4. Add about 75ml/ 5 tbs of batter into the pan and place as many mung bean sprouts as you like on top. Cover with a lid.
  5. Fry until the bottom is crispy, then fold into half and transfer to a serving plate. The crêpe can be garnished with coriander or Asian mint leafs and remember to serve this with a Fish Sauce Dip or a Hoisin Dip



For more detailed instructions please see my YouTube recipe video!




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