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CHING HE HUANG 黃瀞億 Sweet and sour wuxi pork ribs

From Youtube.com - Posted: Mar 05, 2012 - 7,295 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 Chinese Food Made Easy Healthy sweet and sour king praw...

CHING HE HUANG Chinese Food Made Easy Healthy sweet and sour king prawn stir fry 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 Healthy sweet and sour king prawn stir fry Ingredients3 tbsp groundnut oil8 large king prawns, de-veined, shelled (leaving tails on), heads removed1 tbsp grated fresh root ginger1 red chilli, de-seeded and finely chopped½ onion, chopped50g2oz canned pineapple, drained and chopped200ml7fl oz pineapple juice1 small handful chopped red and yellow pepper1 small handful fresh beansproutssalt and freshly ground black pepper½ lime, juice onlyhoney, to taste1 spring onion, finely slicedsteamed jasmine rice, to servePreparation methodHeat a wok until smoking, then add two tablespoons of the groundnut oil. Add the prawns and stir-fry for 3-4 minutes, or until the prawns are pink and just cooked through. Remove from the wok and set aside.Heat the remaining oil in the wok. Add the ginger and chilli and stir-fry for 30 seconds. Add the onions and stir-fry for 2-3 minutes, or until softened.Meanwhile, place the pineapple and the pineapple juice into a food processor and blend to a smooth purée. Pour the purée into the wok and simmer for 1-2 minutes. Add the chopped peppers and beansprouts and stir well. Season, to taste, with salt and freshly ground black pepper, lime juice and honey.Return the prawns to the wok and stir through the sauce. Sprinkle over the spring onions.To serve, place equal amounts of the stir fry onto two plates and serve with steamed jasmine rice.
3,957 views | Mar 03, 2012
cooking

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.
40,168 views | Mar 03, 2012
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