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CHING HE HUANG 黃瀞億 Sweet and sour wuxi pork ribs

From Youtube.com - Posted: Mar 05, 2012 - 7,021 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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cooking

CHING HE HUANG simple fresh vegetable stir fry served with sweet potat...

CHING HE HUANG simple fresh vegetable stir-fry served with sweet potato brown rice 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 One of my favourite quick and nutritious recipes is a simple fresh vegetable stir-fry served with sweet potato brown rice. The stir-fry is simple giving you more than your 5-a day and has layers of flavour encompassing all the different taste profiles of hot, sweet, salty, sour, bitter -- all that the body needs to maintain a perfect balance.Quick vegetable stir-fries are not only healthy, because the fast cooking allows the vegetables to retain their nutrients, but they also allow you to use different vegetables everyday, perfect for using leftover vegetables in the fridge too.I call this recipe the Veggie mama because it is the mother of all stir-fries and kind to Mother Nature.1 tablespoon of vegetable oil2 cloves of garlic, finely chopped1 tablespoon of fresh root ginger, grated1 medium red Fresno chilli, deseeded and finely chopped (optional)1 medium carrot sliced on the angle1 small handful of kale, shredded (or use cabbage or broccoli)80g of baby corn, sliced in half80g of mange tout1 large ripe beef tomato, sliced into wedges (or sliced tinned water chestnuts)6 fresh shiitake mushrooms or chestnut mushrooms, sliced1 tablespoon of oyster sauce (optional or for vegetarians use mushroom sauce otherwise known as "vegetarian oyster sauce")1 tablespoon of light soy sauce1 teaspoon of clear rice vinegar or cider vinegarPinch of saltPinch of sugar1 large handful of bean sprouts1 spring onion, finely sliced on the angle MethodHeat a wok over high heat as the wok and starts to smoke, add the vegetable oil.Add the garlic, ginger, chilli and stir for a second. Add the carrot and shredded kale and stir-fry for a minute tossing all the ingredients together. Add the baby corn, mange tout, beef tomato and shiitake mushrooms and toss together, cook stirring for 2 minutes and adding a splash of water to help the vegetables cook.Season with oyster sauce, light soy sauce, rice vinegar and salt and sugar.Add a tablespoon of corn flour paste and mix together, stir in well and finally add the beansprouts and spring onions for texture and bite at the end.Serve immediately with sweet potato brown rice. Sweet potato brown riceServes 4 to shareThis is one of my family's favourites. It's a great side dish and a great alternative to plain Jasmine rice. It's delicious and has a delicate sweet aroma from the sweet potato and brown rice. If you have plenty of leftovers, you can turn this into sweet potato congee by adding some water and bringing it to the boil.300g Brown rice400g unpeel sweet potatoes then make into 1.5cm x 1.5cm chunks600ml waterWash the rice well, until the water runs clear.Add to a pan and add 600ml water including the sweet potato chunks.Bring to the boil.Once boiled, reduce the heat to a simmer and place the lid on the pan.Cook on low heat for another 20 minutes.Take off the heat, fluff the rice and serve immediately. Ginger, chilli, spring onion in oilThis is a delicious accompaniment. It's like a Chinese style salsa verde usually served with meat as a dipping sauce, but makes a great side accompaniment adding bags of fresh gingery-onion chilli flavours.3-4 tablespoons of vegetable oil1 tablespoon fresh root ginger, peeled and grated1 medium red Fresno chilli, deseeded and finely chopped1 medium green Fresno chilli, deseeded and finely chopped2 spring onion, finely choppedMix all the ingredients together in a small bowl and serve as a condiment on the side.
10,915 views | Mar 03, 2012
cooking

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.
11,580 views | Mar 13, 2012
cooking

Steam Pork Ribs with Black Bean Sauce 豆豉蒸排骨

Steam Pork Ribs with Black Bean Sauce by youcancookgourmet.com with Joyce Ho. Video shot by Greg Edwards.
42,674 views | Oct 02, 2012
cooking

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