Cooking | CHING HE HUANG 黃瀞億 Sweet and sour wuxi pork ribs -

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CHING HE HUANG 黃瀞億 Sweet and sour wuxi pork ribs

From Youtube.com - Posted: Mar 05, 2012 - 9,101 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
Duration: 2 minutes 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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http:www.khoanvong.co.uk201502how-to-make-sweet-and-sour-sauce.html. Sweet and sour dish is a favorites in many shops and restaurants. I am delighted to share this recipe with you guys. Above is the link with detail recipe and instruction on one of my top sellers :)
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cooking | CHING HE HUANG Chinese Food Made Easy Beef in oyster sauce Taste the Lin Sanity 林書豪味

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
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cooking | Sweet and Sour Pork Ribs 糖醋排骨

Sweet and Sour Pork Ribs 糖醋排骨

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cooking | Sweet and Sour Ribs Recipe 糖醋排骨

Sweet and Sour Ribs Recipe 糖醋排骨

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cooking | CHING HE HUANG Chinese Food Made Easy Mu shu chicken Dragon prawn noodles Taste the Lin Sanity

CHING HE HUANG Chinese Food Made Easy Mu shu chicken Dragon prawn nood...

CHING HE HUANG Chinese Food Made Easy Mu shu chicken & 'Dragon prawn' noodles Taste the Lin-Sanity 林書豪味 CHING HE HUANG shows you how to make this chicken, mushroom and egg stir-fry served in lettuce cups. 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 Ingredients4 tbsp groundnut oil2 free-range eggs, lightly beaten1 garlic clove, finely chopped1 tbsp grated fresh root ginger250g9oz skinless chicken breast fillets, chopped into small pieces1 tbsp Shaoxing rice wine or dry sherry2 dried Chinese mushrooms, pre-soaked in hot water for 20 minutes, drained and finely chopped1 small carrot, carrot50g2oz gherkins or preserved mustard greens, finely diced50g2oz dried wood ear mushrooms, pre-soaked in hot water for 20 minutes, drained and finely chopped120g4oz canned bamboo shoots, drained and chopped1 handful dry-roasted peanuts2 tbsp light soy sauce1 tsp toasted sesame oil2-3 pinches ground white pepperTo serve12 Iceberg lettuce leaves or 12 small wheat flour Chinese pancakes, steamed in a bamboo steamer for 5-6 minutesPreparation methodHeat a wok until smoking and add two tablespoons of the groundnut oil, then add the eggs and cook for one minute, or until scrambled. Remove from the wok and put to one side. Wipe the wok clean.Heat the remaining groundnut oil in the wok until smoking, then add the garlic and ginger and stir fry for a few seconds. Add the chicken and cook for 1-2 minutes, or until lightly golden, then add the rice wine or sherry and stir well. Stir fry for a few seconds, then add the dried Chinese mushrooms and carrot and stir-fry for 1-2 minutes, or until the carrots are tender but with a bit of bite.Add the gherkins, dried wood ear mushrooms, bamboo shoots and peanuts and mix well. Stir in the scrambled eggs. Season with the soy sauce, sesame oil and pepper and transfer to a serving dish.To serve, place the dish in the centre of the table together with the lettuce leaves. Stuff each lettuce leaf with the filling and eat immediately Ingredients650g1lb 6oz live lobster2 tbsp groundnut oil5 cloves garlic, crushed2.5cm1in piece fresh root ginger, peeled, finely chopped4 tbsp yellow bean sauce (available from Asian grocers)4 tbsp light soy sauce2 tbsp Shaoxing rice wine or dry sherry350g12oz yellow shi whole wheat noodles or medium egg noodles, cooked according to packet instructions4 spring onions, sliced lengthwaysdash toasted sesame oil (optional)Preparation methodFreeze the lobster for 30 minutes. Heat a large pan of boiling water, then very quickly plunge the lobster in the water and cook for 7-8 minutes, or until pink and cooked through.Lift the lobster out with tongs and reserve the cooking liquid. Using a large cleaver or knife, chop off the tail and cut into three sections. Chop off the claws. Divide the body in half lengthways. Chop each half into two pieces. Using the back of the cleaver, crack the shell of the claws and all the other pieces - this helps to let the sauce seep through and flavour the meat as the lobster cooks. Discard the rest of the lobster.Heat a wok until smoking and add the groundnut oil, then add the garlic and ginger and fry for a few seconds. Stir in the yellow bean sauce, soy sauce and rice wine or sherry and cook for 30 seconds.Add the lobster pieces and stir well to coat the lobster in the sauce. Add the cooked noodles and toss through well. Add 3-4 tablespoons of the reserved cooking liquid (keep the rest to make a good seafood stock). Finally, add the spring onions, toss through well and serve immediately on a large serving plate.
1,499 views | Mar 03, 2012
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cooking | CHING HE HUANG Katherine Grainger Chinese Food Made Easy Sweet and sour pork Egg fried rice

CHING HE HUANG Katherine Grainger Chinese Food Made Easy Sweet and sou...

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1,499 views | Mar 02, 2012
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cooking | Ching He Huang s Roast Peking Duck

Ching He Huang s Roast Peking Duck

Ching's Roast Peking Duck will be a favourite at your dinner party. Ching mixes things up and serves the duck with her apple and honey sauce. http:www.foodnetwork.co.ukrecipespeking-duck-apple-and-tamarind-sauce.html
1,499 views | Feb 24, 2015
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cooking | CHING HE HUANG Rice wine and peppered beef noodles Taiwanese ginger and sesame chicken soup

CHING HE HUANG Rice wine and peppered beef noodles Taiwanese ginger an...

CHING HE HUANG Rice wine and peppered beef noodles & Taiwanese ginger and sesame chicken soup 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 as a main or 4 to share Prep time: 10 minutes Cook in: 8 minutes (plus 10--20 minutes marinating)INGREDIENTS 350g12oz rump or sirloin steak, fat removed, cut into 5mm14 inch slices 200g7oz dried yellow shi wheat flour noodles or dried egg noodles a dash of toasted sesame oil 1 tablespoon groundnut oil 150g5oz French beans, trimmed and sliced into thirds 1 medium red chilli, deseeded and finely chopped 200ml7fl oz vegetable stock 1 tablespoon light soy sauce 1 tablespoon dark soy sauce 1 teaspoon cornflour blended with 1 tablespoon cold waterFor the marinade 2 garlic cloves, finely chopped 1 teaspoon freshly grated root ginger 1 tablespoon light soy sauce ½ teaspoon cracked black pepper (or more to taste) 1 tablespoon Shaohsing rice wine or dry sherry 1 teaspoon light brown sugar 1 teaspoon cornflourMETHOD • Put all the ingredients for the marinade into a bowl and stir to combine. Add the beef and turn to coat, then leave to marinate for 10--20 minutes. • Cook the noodles according to the packet instructions. Drain the noodles, rinse under cold water, then drain again. Drizzle with sesame oil to prevent them from sticking together. • Heat a wok over a high heat and add the groundnut oil. When the oil starts to smoke, add the beef and stir-fry for a few seconds, then add the French beans and chilli and stir-fry for 30 seconds. Add the stock and bring to the boil, then season to taste with the light and dark soy sauce. Add the blended cornflour and stir to thicken, then turn the heat down to low. Add the cooked noodles, toss through for about 1 minute and serve immediately.
1,499 views | Mar 13, 2012
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cooking | CHING HE HUANG Prawn and chilli bamboo shoot stir fry Breaded haddock with Sichuan pepper

CHING HE HUANG Prawn and chilli bamboo shoot stir fry Breaded haddock ...

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1,499 views | Mar 13, 2012
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cooking | CHING HE HUANG Chinese Food Made Easy Pork and prawn dumplings Chicken and vegetable spring rolls

CHING HE HUANG Chinese Food Made Easy Pork and prawn dumplings Chicken...

CHING HE HUANG Chinese Food Made Easy Pork and prawn dumplings & Chicken and vegetable spring rolls These homemade dim sum are easier to make than you think - and so delicious that you'll want to make them every Sunday. 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 These homemade dim sum are easier to make than you think - and so delicious that you'll want to make them every Sunday.IngredientsFor the filling125g4oz minced pork125g4oz raw tiger prawns, shelled, de-veined and roughly chopped1 large spring onion, finely chopped1 tbsp grated fresh root ginger1 tbsp light soy sauce1 tbsp Shaoxing rice wine or dry sherry1 tsp toasted sesame oil2 tsp cornfloursea salt and freshly ground black pepper8-10 goji berries (optional)For the dumplings10 ready-made wonton wrappers (available from Asian grocers)groundnut oil, for greasing To serve1 tbsp chilli sauce2 tbsp light soy saucePreparation methodFor the filling, mix all of the filling ingredients together in a bowl.For the dumplings, place two teaspoons of the filling mixture into the centre of one of the wanton wrappers. Gather up the sides of the wonton wrapper and mould around the filling into a ball shape, leaving the filling in the centre exposed. Repeat with the remaining wrappers, until the filling is used up. Top each with a goji berry, if using.Oil the bottom of a bamboo steamer and line with greaseproof paper. Place the dumplings in the steamer, cover with a lid and place over a pan of boiling water (making sure the water does not touch the base of the steamer). Steam the dumplings for 6-8 minutes, or until cooked through.Combine the chilli and soy sauce in a bowl and serve with the dumplings. Who doesn't love a hot, fried spring roll dipped in sweet spicy sauce? Making them yourself ensures a maximum freshness of flavour. Ingredients1 tbsp groundnut oil, plus extra for deep-frying200g7oz skinless chicken breast fillets, chopped into small pea-sized pieces4 dried Chinese mushrooms, soaked in hot water for 20 minutes, drained and finely chopped1 tbsp light soy sauce1 tbsp five-spice powder1 tsp grated fresh root ginger75g3oz beansprouts2 large spring onions, finely sliced lengthways1 small carrot, julienned1 tbsp oyster sauce½ tbsp light soy saucesea salt and ground white pepper16 ready-made large spring roll wrappers, thawed if frozen (available from Asian supermarkets)1 egg yolk, beatenPreparation methodHeat a wok until smoking and add the groundnut oil, then add the chicken and mushrooms and stir-fry for 1-2 minutes. Season with soy sauce and five-spice powder, then remove from the wok and set aside to cool for ten minutes. Wipe the wok clean with kitchen paper.Place the grated ginger, beansprouts, spring onions and carrot into a bowl, then add the chicken and mushrooms and season with the oyster sauce, soy sauce, sea salt and ground white pepper. Stir well to combine.Lay two spring roll wrappers one on top of the other (the extra thickness will prevent the skin from breaking) and position so that the corners are pointing upwards, downwards and to the sides.Spoon two tablespoons of the filling into the centre of the wrapper. Brush each corner of the wrapper with the cornflour paste, then bring the two opposite corners on the sides together and, keeping your finger on those edges, bring the bottom corner towards the middle and then roll the pastry up tightly towards the top corner. Tuck the top edge in and seal it with a little of the beaten egg yolk. Repeat with the remaining spring roll wrappers and filling.Heat the wok over a high heat and fill the wok to a quarter of its depth with groundnut oil. Heat until a cube of bread dropped in sizzles and turns golden-brown in 15 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully lower the spring rolls in small batches into the oil and deep-fry for 2-3 minutes, or until golden-brown. Remove with a slotted spoon and drain on kitchen paper.Transfer the spring rolls onto a plate and serve immedi
1,499 views | Mar 02, 2012
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cooking | How to make Sweet Sour Pork Authentic Cantonese Style

How to make Sweet Sour Pork Authentic Cantonese Style

easy to follow video in few steps. share by retired Chief Cook Fai . few basic ingredients makes deliciously good meal for everyone.( add 4 pineapple slice to my recipe, thanks)
1,499 views | Sep 17, 2013
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cooking | Chinese Style Sweet and Sour Ribs 糖醋排骨

Chinese Style Sweet and Sour Ribs 糖醋排骨

OPEN ME!Hello everyone! It feels forever since my last video, life got a little busy lately ;)Pork rib is probably my most favorite meat, I also really like chicken wings! Since it's not the most healthy food so I don't cook it often, this makes it even more delicious every time I eat it. This sweet and sour pork is a very simple recipe for lazy or busy people ;) Thumbs up if you love ribs!♥ Subscribe to my channel and make me super happy! ♥ http:www.youtube.comuserforgetthechopstix -------------------- Watch my last video, Shanghai Fried Rice -- Fried Rice Challenge #4 http:youtu.beviBKTEblZPI♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥ Chinese Style Sweet and Sour Ribs Recipe 糖醋排骨Ingredients原料:2.5 lb Pork Ribs 2.5磅猪肋排 4 tbsp sugar 4大勺糖 3 tbsp soy sauce 3大勺酱油 1 small ginger 1小块姜 2 tbsp cooking wine 2大勺料酒 1 tbsp white vinegar 1大勺白醋 Salt to taste 盐少许------------------------------ Music: Easy Lemon, Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 http:creativecommons.orglicensesby3.0
1,499 views | Mar 23, 2013
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cooking | CHING HE HUANG Black pepper beef and rainbow vegetable stir fry

CHING HE HUANG Black pepper beef and rainbow vegetable stir fry

CHING HE HUANG Black pepper beef and rainbow vegetable stir fry Recipe from Ching's Fast Food published by Harper Collins 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 "My grandmother always said that if we ate vegetables of every colour of the rainbow, we would stay as healthy as anything. This is the perfect way to ensure you get more than your five a day." Ingredients250g beef sirloin, fat removed and meat cut into 5mm slices1 tbsp cornflour2 tbsp groundnut oil2.5cm piece of root ginger, peeled and grated300g mix of sliced mangetout, broccoli, sugar snap peas, baby pak choi, red cabbage, ribbons of carrot (made using a carrot peeler) and baby spring onionsA dash of light soy sauce or to tasteFor the marinade1 tbsp dark soy sauce1 tbsp light soy sauce1 tbsp Shaohsing rice wine or dry sherry2 pinches of ground black pepper Method1. Mix together the ingredients for the marinade in a large bowl, then add the beef and stir to coat. Cover the bowl with cling film and set aside for 20 minutes to marinate, then remove from the marinade (retaining this) and dust with the cornflour.2. Heat a wok over a high heat, and when it starts to smoke, add half the groundnut oil. Add the ginger and stir-fry for a second or so, then add the vegetable mix and toss together in the wok. Add a drop of water to create a little steam for cooking the vegetables. Cook for 1 minute and transfer to a plate.3. Place the wok back over the heat and add the remaining groundnut oil, followed by the beef. Let the meat settle for a few seconds, then stir in the wok for 1--2 minutes. Tip in the stir-fried vegetables and toss together with the beef. Season further, to taste, with light soy sauce, then transfer to a serving plate and eat immediately.
1,499 views | Mar 04, 2012
cooking
cooking | CHING HE HUANG Chinese Food Made Easy Singapore style noodles 新洲米粉

CHING HE HUANG Chinese Food Made Easy Singapore style noodles 新洲米粉

CHING HE HUANG Chinese Food Made Easy Singapore-style noodles 新洲米粉 Make this takeaway favourite at home with our quick and easy recipe. 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 Make this takeaway favourite at home with our quick and easy recipe. Ingredients2 tbsp groundnut oil1 tbsp grated fresh root ginger1 red chilli, de-seeded, finely chopped5 fresh shiitake mushrooms, sliced2 tsp ground turmeric100g3½oz smoked bacon, finely chopped1 red pepper, de-seeded and sliced1 handful julienned carrot strips1 handful beansprouts100g3½oz cooked chicken breast, shredded250g9oz dried vermicelli rice noodles, pre-soaked in hot water for 10 minutes and drained1 tsp crushed dried chillies2 tbsp light soy sauce2 tbsp oyster sauce1 tbsp clear rice vinegar or cider vinegar1 free-range egg, beatendash toasted sesame oil2 spring onions, sliced lengthways Preparation methodHeat a wok until smoking and add the groundnut oil, then stir fry the ginger, chilli, mushrooms and turmeric for a few seconds.Add the bacon and cook for 15-20 seconds, then add the red pepper, carrots, beansprouts and cooked chicken. Stir-fry for one minute.Add the noodles to the wok and toss for 1-2 minutes, then season with the chillies, soy sauce, oyster sauce and vinegar. Stir well to combine.Pour the beaten egg into the wok and stir gently for one minute, or until the egg is cooked through. Season with a dash of sesame oil, then pile the stir-fry onto a serving plate and garnish with the sliced spring onions.
1,499 views | Mar 02, 2012
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