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CHING HE HUANG 黃瀞億 Sweet and sour wuxi pork ribs

From Youtube.com - Posted: Mar 05, 2012 - 7,662 views
Cooking | CHING HE HUANG 黃瀞億 Sweet and sour wuxi pork ribs | CHING HE HUANG 黃瀞億 Sweet and sour wuxi pork ribs
CHING HE HUANG 黃瀞億 Sweet and sour wuxi pork ribs
CHING HE HUANG 黃瀞億 Sweet and sour wuxi pork ribs
Duration: 02 minute 39 seconds 
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CHING HE HUANG Sweet and sour wuxi pork ribs http:www.chinghehuang.com http:twitter.com#!chinghehuang http:www.facebook.comChingHeHuangOfficial http:www.typhoonhousewares.comRange3_Chef%20Ching-He%20Huang http:www.amazon.co.ukChing-He-HuangeB0034NOWOKref=ntt_athr_dp_pel_1 Serves 2 to share Prep time: 5 minutes Cook in: 10 minutes (plus marinating)The traditional way of preparing these ribs is to slow-braise them in stock, then add the sauce and thicken with blended cornflour. However, for a quicker dish and richer flavour I have shallow-fried the ribs.INGREDIENTS 600g1lb 5oz pork ribs, chopped into 3 - 4cm1¼ - 1½ inch lengths groundnut oil for shallow-frying sea salt and ground white pepper 1 spring onion, sliced, to garnishFor the marinade 2 garlic cloves, finely chopped 2 tablespoons yellow bean sauce 1 tablespoon Shaohsing rice wine or dry sherryFor the sweet and sour sauce 2 tablespoons light soy sauce 2 tablespoons Chinkiang black rice vinegar or balsamic vinegar 1 tablespoon brown sugar 1 tablespoon runny honeyMETHOD 1. Put all the ingredients for the marinade into a large bowl and stir to combine. Add the pork ribs and turn to coat, then cover the bowl and leave to marinate for at least 20 minutes, or as long as possible, in the fridge. 2. Heat a wok over a high heat. Fill the wok to a quarter of its depth with groundnut oil and heat the oil to 180ºC350ºF or until a cube of bread dropped in turns golden brown in 15 seconds. Using a spider, carefully add the ribs and shallow-fry until browned. 3. Meanwhile, put all the ingredients for the sweet and sour sauce into a small bowl and stir to combine. 4. Lift the ribs out of the wok with the spider and drain on absorbent kitchen paper. Drain the wok of oil and wipe it clean, then reheat over a high heat. 5. Add the ribs and sauce mixture to the wok and cook on a low-medium heat for 5-6 minutes until the sauce has reduced to a sticky and thicker consistency. Season further to taste with salt and white pepper, garnish with the spring onion and serve immediately.
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CHING HE HUANG Sichuan orange beef Chilli chicken with jasmine rice

CHING HE HUANG Chinese food made easy Sichuan orange beef,Chilli chicken with jasmine rice & Chunky bacon and cucumber salad http:www.chinghehuang.com http:twitter.com#!chinghehuang http:www.facebook.comChingHeHuangOfficial http:www.typhoonhousewares.comRange3_Chef%20Ching-He%20Huang http:www.amazon.co.ukChing-He-HuangeB0034NOWOKref=ntt_athr_dp_pel_1 This spicy beef recipe is low in calories, but full of flavour. Serve with rice if you're feeling hungry.IngredientsFor the beef1 tbsp Shaoxing rice wine or dry sherry2 tbsp light soy sauce2 tbsp clear honey4 tbsp orange juicepinch ground white pepper2 beef fillet steaks1 tbsp groundnut oil100g3½oz fresh shiitake mushrooms, slicedTo servemixed salad leaves1 orange, peeled and segmented1 spring onion, finely sliced (optional)Preparation methodFor the marinade, place the rice wine, soy sauce, honey, orange juice and ground white pepper into a large bowl and whisk well to combine. Add the beef steaks, cover the bowl with cling film and leave to marinate for 10-15 minutes in the fridge.Heat a wok until smoking and add the groundnut oil, then add the steaks, reserving the marinade. Fry for 1-2 minutes on each side for rare, 2-3 minutes for medium, or longer for well-done. Transfer the steaks onto two serving plates, cover with foil and leave to rest for five minutes.Pour the reserved marinade into the wok and cook over a high heat for 30 seconds, or until the sauce is sticky.Add the shiitake mushrooms to the wok and cook for 3-4 minutes, or until the mushrooms are softened. Add a splash of water to help create some steam to cook the mushrooms.To serve, remove the foil from the plates and spoon the mushrooms alongside the steaks. Garnish with the orange segments and spring onion, if using, and serve with mixed salad leaves. Recreate a takeaway favourite at home with Ching-he Huang's video recipe.IngredientsFor the sauce4 garlic cloves, finely chopped2.5cm1in piece fresh root ginger, peeled, finely chopped1 red chilli, de-seeded, finely chopped½ red pepper, de-seeded, sliced into strips2 tomatoes, sliced5 tbsp water2 tbsp tomato ketchup1 tsp light brown sugarFor the chicken1 tbsp groundnut oil250g9oz skinless chicken breast fillets, sliced1 courgette, sliced into strips½ red or yellow pepper, de-seeded, sliced into strips2 tbsp light soy sauce2 large spring onions, sliced lengthwaysPreparation methodFor the sauce, place all of the sauce ingredients into a food processor and blend until smooth.For the chicken, heat a wok until smoking and add the groundnut oil, then add the chicken and stir fry for 2-3 minutes, or until lightly golden. Add the courgette and red pepper and stir fry for 1-2 minutes, then pour in the sauce and bring to the boil. Cook for a further 2-3 minutes, or until the chicken is cooked through.Season with the soy sauce, and pile onto a serving plate. Garnish with the spring onions and serve immediately.
42,519 views | Mar 03, 2012
cooking

CHING HE HUANG Chinese Food Made Easy Spicy tofu and edamame beans

CHING HE HUANG Chinese Food Made Easy Spicy tofu and edamame beans http:www.chinghehuang.com http:twitter.com#!chinghehuang http:www.facebook.comChingHeHuangOfficial http:www.typhoonhousewares.comRange3_Chef%20Ching-He%20Huang http:www.amazon.co.ukChing-He-HuangeB0034NOWOKref=ntt_athr_dp_pel_1 Spicy tofu and edamame beans Veg IngredientsFor the tofu stir fry2 tbsp groundnut oil400g14oz firm fresh tofu, drained and cut into 1cm½in thick rectangles3 tbsp light soy sauce1 tsp dark soy sauce1 tbsp Chinese black rice vinegar or balsamic vinegar1 tsp dried chilli flakesFor the edamame beans1 tbsp groundnut oil1 red chilli, de-seeded and finely chopped75g3oz fresh edamame beans, out of their pods (available from Asian supermarkets)1 tsp light soy sauce1 tsp Chinese black rice vinegar or balsamic vinegar1 large handful fresh coriander, finely choppedPreparation methodFor the tofu stir fry, heat the groundnut oil in a large frying pan, add the tofu and fry for 2-3 minutes. Add the light soy sauce and cook until the liquid has reduced and the tofu is browned on one side. Using a small palette knife or fork, lift and turn each piece (be careful not to break the tofu) and cook for a further 2-3 minutes to colour the other side.Add the dark soy sauce and black rice vinegar and cook until the liquid has reduced by half. Season, to taste, with the dried chilli flakes. Transfer the tofu to a serving plate and put to one side.For the edamame beans, heat the groundnut oil in a clean frying pan and stir-fry the chilli for a few seconds, then add the edamame beans. Sprinkle over a teaspoon of water to help create steam, then cook for no more than one more minute. Season with the light soy sauce and black rice vinegar and stir in the chopped coriander.To serve, pour the beans over the tofu and serve immediately.
5,228 views | Mar 03, 2012
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Sweet and Sour Pork Ribs 糖醋排骨

Siu's Cooking Cha Ya Asian Bistro COMMENT SUBSCRIBE SHARE https:www.facebook.comsiucooking Video produced by Edmond ShumIngredients: Cut Pork Ribs, Pineapple chunk, Ketchup, Salt, Soy Sauce, Sugar, and Aged Vinegar
6,813 views | Mar 18, 2014
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CHING HE HUANG Chinese Food Made Easy Beef in oyster sauce Taste the L...

CHING HE HUANG Chinese Food Made Easy Beef in oyster sauce Taste the Lin-Sanity 林書豪味 This beef stir-fry with oyster sauce is perfect for a mid-week supper. http:www.chinghehuang.com http:twitter.com#!chinghehuang http:www.facebook.comChingHeHuangOfficial http:www.typhoonhousewares.comRange3_Chef%20Ching-He%20Huang http:www.amazon.co.ukChing-He-HuangeB0034NOWOKref=ntt_athr_dp_pel_1IngredientsFor the beef350g12oz beef fillet1 tsp light soy sauce1½ tbsp oyster saucepinch sugarsalt and freshly ground black pepper2 tbsp groundnut oil3 cloves garlic, finely chopped1 chilli, de-seeded, finely chopped200g7oz baby spinach leaves1 tbsp Shaoxing rice wine or dry sherrypinch dried chilli flakesFor the oyster mushrooms1 tsp groundnut oil100g3½oz oyster mushroomsdash Chinese black rice vinegar or balsamic vinegardash light soy saucePreparation methodFor the beef, place the fillet in between two sheets of cling film and bash with a meat mallet or rolling pin until half as thin. Slice the beef into thin pieces and place into a bowl, then season with the light soy sauce, oyster sauce, sugar and salt and freshly ground black pepper. Set aside.Heat a wok until smoking and add one tablespoon of the groundnut oil, then add the garlic and chilli. Stir-fry for a few seconds, then add the spinach leaves and toss for a few seconds, until warmed through. Pile onto a large serving plate.Place the wok back on the heat and add the remaining oil, then add the beef slices and stir fry for 2-3 minutes, or until the beef is cooked to your liking. Pour in the Shaoxing rice wine and sprinkle over the dried chilli flakes. Pile the beef over the spinach leaves.For the oyster mushrooms, heat the oil in the wok and add the oyster mushrooms, stir frying for one minute. Add a small splash of water to create some steam to help the mushrooms cook, then season, to taste, with the black rice vinegar and light soy sauce.Spoon the oyster mushrooms over the beef and
52,192 views | Mar 02, 2012
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