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 - 8,979 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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cooking | CHING HE HUANG 黃瀞億 Chongqing beef Steamed wine sea bass

CHING HE HUANG 黃瀞億 Chongqing beef Steamed wine sea bass

CHING HE HUANG Chongqing beef & Steamed wine sea bass 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--4 to share Prep time: 10 minutes Cook in: 5 minutesYou're not meant to consume the dried chillies in this dish; they are there to impart their spiciness. I have used long dried Sichuan chillies and Sichuan peppercorns -- for chilli lovers, this is a must!INGREDIENTS 1 tablespoon groundnut oil 250g9oz beef fillet, sliced widthways into strips 1 tablespoon Shaohsing rice wine or dry sherry 1 tablespoon chilli bean paste 2 tablespoons Sichuan peppercorns 1 large handful of long dried chillies 1 tablespoon Chinkiang black rice vinegar or balsamic vinegar 1 tablespoon light soy sauce a dash of toasted sesame oil a dash of chilli oil 1 handful of dry roasted peanuts 1 small handful of fresh coriander, finely chopped (optional; see Ching's Tip); egg-fried rice and vegetables to serveMETHOD • Heat a wok over a high heat and add the groundnut oil. When the oil starts to smoke, add the beef slices and stir-fry for 30 seconds. As the meat starts to turn brown, add the rice wine or sherry. • Season the beef with the chilli bean paste and stir well, then add the Sichuan peppercorns and dried chillies and stir-fry on a medium heat for 1 minute. Season with the vinegar and soy sauce, then take off the heat and add a drizzle of sesame oil and chilli oil. Sprinkle with the peanuts, and the coriander, if you like. • Transfer to a serving plate, serve with egg-fried rice and vegetables and eat immediately.Ching's Tip • The fresh coriander adds a cooling note, fragrance and a bit of a break in-between the 'hits' of chilli, but it's optional.
3,524 views | Mar 12, 2012
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cooking | CHING HE HUANG simple fresh vegetable stir fry served with sweet potato brown rice

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.
3,524 views | Mar 03, 2012
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cooking | CHING HE HUANG 黃瀞億 Sichuan style sweet and sour prawns Taiwanese three cup chicken

CHING HE HUANG 黃瀞億 Sichuan style sweet and sour prawns Taiwanese three...

CHING HE HUANG Sichuan-style sweet and sour prawns & Taiwanese three-cup chicken 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 Prep time: 10 minutes Cook in: 8 minutesKetchup may not be a gourmet ingredient, but it contains lycopene, which is good for you, and here it provides a delicious sweetness and great colour, while the Sichuan peppercorns provide the numbing spicy heat.INGREDIENTS 1 egg 100g312oz potato flour or cornflour 2 tablespoons water 600ml1 pint groundnut oil plus 1 tablespoon 12 large raw tiger prawns, head and shell off, tail on, and deveined 1 tablespoon Sichuan peppercorns 5 garlic cloves, finely chopped 2.5cm1 inch piece of fresh root ginger, peeled and grated 2 medium red chillies, deseeded and finely chopped 1 tablespoon lime juice 2 spring onions, chopped at an angle into 2.5cm1 inch long pieces 1 small handful of fresh coriander, finely chopped steamed jasmine rice and deep-fried vegetables (optional; see Ching's Tip) to serveFor the sauce 200ml7fl oz hot water 5 tablespoons tomato ketchup 1 tablespoon soft brown sugar 1 tablespoon light soy sauce 2 teaspoons cornflourMETHOD • Put all the ingredients for the sauce into a bowl and stir to combine, then set aside. • Put the egg, potato flour or cornflour and the water into a bowl, and mix to make a batter. Set aside. • Heat a wok over a high heat and add 600ml1 pint groundnut oil. Heat the oil to 180ºC375ºF, or until a cube of bread dropped in turns golden brown in 15 seconds and floats to the surface. • Dip each prawn into the batter, then lower one by one into the oil and cook until they turn golden. Using a slotted spoon, remove from the oil and drain on absorbent kitchen paper. • Heat a small wok and add 1 tablespoon groundnut oil. When the oil starts to smoke, add the Sichuan peppercorns and stir-fry for a few seconds. Add the garlic, ginger and chillies and stir-fry for a few more seconds, then add the sauce and bring to the boil. Add the lime juice, spring onions and coriander and remove from the heat. • Place the prawns on a plate, pour the delicious sauce over them and serve immediately as a starter or with jasmine rice and deep-fried vegetables as a shared main course.Ching's Tip • Once you've fried the prawns, you can dip some sugar snap peas, chopped baby corn, or any vegetable of your choice, into any remaining batter, then deep-fry and serve with the prawns.
3,524 views | Mar 09, 2012
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cooking | 綠園廚藝 陸培恩示範的無錫排骨Wuxi Style Pork Ribs

綠園廚藝 陸培恩示範的無錫排骨Wuxi Style Pork Ribs

綠園廚藝 陸培恩示範的無錫排骨Wuxi Style Pork Ribs
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cooking | CHING HE HUANG Rice Wine Pepper Beef Noodles

CHING HE HUANG Rice Wine Pepper Beef Noodles

CHING HE HUANG Rice Wine Pepper Beef Noodles This makes a satisfying, tasty and easy supper for two. The beef is marinated in a delicious marinade for as long as you have and then wokked up with egg noodles and crunchy 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 SERVES 2 AS A MAIN OR 4 TO SHARE350g rump or sirloin steakfat removed cut into 5mm slices200g dried egg noodles or dried yellow shi wheat flour noodlesdash of toasted sesame oil1 tbsp groundnut oil150g french beans trimmed and cut into thirds1 medium red chilli deseeded and finely chopped200ml vegetable stock1 tbsp light soy sauce1 tbsp dark soy sauce1 tsp cornflour blended with 1 tbsp cold waterFOR THE MARINADE2 garlic cloves peeled and finely chopped1 tsp freshly grated root ginger1 tbsp light soy sauce1⁄2 tsp cracked black pepper or more to taste1 tbsp shaohsing rice wine or dry sherry1 tsp light brown sugar1 tsp cornflourPut all the ingredients for the marinade in 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 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.
3,049 views | Mar 04, 2012
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cooking | CHING HE HUANG Taiwanese Three Cup Chicken 三杯雞 Taste the Lin Sanity 林書豪味

CHING HE HUANG Taiwanese Three Cup Chicken 三杯雞 Taste the Lin Sanity 林書...

CHING HE HUANG Taiwanese Three Cup Chicken 三杯雞Taste the Lin-Sanity 林書豪味 This Taiwanese recipe uses 1 cup of soy sauce, 1 cup of sesame oil and 1 cup of rice wine. You can vary the amounts, but the final stir-fry should be slightly sticky. 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_1INGREDIENTS 1 tablespoon groundnut oil 5 garlic cloves, finely chopped 2.5cm1 inch piece of fresh root ginger, peeled and sliced 500g1lb 2oz chicken thighs and drumsticks, skinned and each piece halved on the bone 50ml2fl oz light soy sauce 50ml2fl oz toasted sesame oil 50ml2fl oz Shaohsing rice wine or dry sherry 1 tablespoon brown sugar 1 small handful of Chinese basil leaves, or Thai or Italian sweet basil, plus extra to garnish 1 medium red chilli, deseeded and cut into strips (optional) steamed jasmine rice to serve METHOD • Heat a wok over a high heat and add the groundnut oil. When the oil starts to smoke, add the garlic and ginger and stir-fry quickly for a few seconds. Then add the chicken and stir-fry for 2--3 minutes until it has browned. Add the soy sauce, sesame oil and rice wine or sherry, and cook on a medium heat for 6 minutes. Stir well and add the sugar. • Bring the contents to the boil, then turn the heat down and simmer for about 5 minutes until the sauce is reduced completely and the chicken is cooked. Turn off the heat. Stir in the basil leaves and leave to wilt slightly. • Pour onto a plate, garnish with chilli strips and more basil leaves and serve immediately with jasmine rice.Ching's Tip • Since you want a dry stir-fry here, it's important to use toasted sesame oil, which will reduce as it cooks, and not pure sesame oil, which will just keep on cooking and not reduce.
3,049 views | Mar 04, 2012
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cooking | Restaurant Redemption Season 2 Episode 1 JC Chinese Restaurant

Restaurant Redemption Season 2 Episode 1 JC Chinese Restaurant

Changing the face of Chinese food in America one menu at a time, Ching-He Huang travels across the country to help struggling restaurants update and revitalize their menus and make over their run-of-the-mill establishments. Restaurant.Redemption.S02E01.JC.Chinese.Restaurant.WEB-DL.x264-RKSTRChing-He Huang's on her way to Southern Philadelphia to help Joe and Renae DeCristo. These Italian-American siblings are the owner and manager of JC Chinese restaurant, a business opened by their late father, Silvio, in the 1950s.Restaurant Redemption | Season 2 Episode 1 | JC Chinese Restaurant Restaurant Redemption | Season 2 Episode 1 | JC Chinese Restaurant Restaurant Redemption | Season 2,Episode 1 | JC Chinese Restaurant
3,049 views | Oct 16, 2014
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cooking | Chinese sweet and sour sauce Recipe by The Vegan Corner

Chinese sweet and sour sauce Recipe by The Vegan Corner

Hello everyone! This is our new video, which is about preparing sweet and sour sauce.INGREDIENTS (US): ¼ cup sugar 3 tbsp rice vinegar 2 tsp water 2 tbsp + 2 tsp ketchup 1½ tsp cornstarch + 1½ tsp of water to dilute itINGREDIENTS (International): 50g sugar 50g rice vinegar 10g water 40g ketchup 4g cornstarch + water to dilute Homemade tomato ketchup: http:goo.gl4gPXjvTIMES & YIELD: Makes: 150g of sauce - Roughly ½ cup Preparation time: 5 minutes Cooking time: 5 minutesNUTRITIONAL INFO: Serving Size: 30g Calories: 45kcal Total Carbohydrate: 11g Starch: 0g Sugars: 10.2g Dietary Fiber: 0g Total Fat: 0g Saturated Fat: 0g Unsaturated Fat: 0g Protein: 0.1g Sodium: 7mg Water: 18.2gCALORIC RATIO: 100% Carbs 0% Fats 0% ProteinLINKS: ★Facebook: https:www.facebook.comthevegancorner ★Instagram: http:instagram.comthevegancorner ★Support TVC & Get Rewards! Join Our Kitchen Brigade: http:bit.lyTheKitchenBrigade
3,049 views | Oct 03, 2014
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cooking | CHING HE HUANG 黃瀞億 Spicy chunky lamb Pork and water chestnut dumplings

CHING HE HUANG 黃瀞億 Spicy chunky lamb Pork and water chestnut dumplings

CHING HE HUANG Spicy chunky lamb & Pork and water chestnut dumplings 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 Prep time: 5 minutes Cook in: 5 minutes (plus 10 minutes marinating)Fast, simple and healthy, this dish is inspired by the Muslim Chinese use of spices. First marinate the lamb in a delicious spice paste and then cook in the wok.INGREDIENTS 300g11oz lamb neck fillet, cut into 2cm34 inch cubes 1 tablespoon groundnut oil 1 medium onion, sliced 1 tablespoon Shaohsing rice wine or dry sherry 1 green pepper, deseeded and cut into chunks sea salt and ground black pepper steamed jasmine rice to serveFor the spice paste 1 tablespoon groundnut oil 2 medium red chillies, deseeded and roughly chopped 1 teaspoon dried chilli flakes 1 teaspoon medium curry powder 1 teaspoon turmeric 1 teaspoon ground corianderMETHOD • Put all the ingredients for the spice paste into a pestle and mortar and crush together well. Transfer to a bowl, add the lamb and turn to coat, then leave to marinate for 10 minutes. • Heat a wok over a high heat and add the groundnut oil. Add the onion and stir-fry for 1 minute, then push it to one side. Add the lamb and stir-fry for 1 minute, then, as the meat starts to turn brown, add the rice wine or sherry and cook for another minute. Add the green pepper and stir-fry for 1--2 minutes. Season with salt and black pepper and serve immediately with jasmine rice.
3,049 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
3,049 views | Mar 02, 2012
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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.
3,049 views | Mar 03, 2012
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cooking | CHING HE HUANG 黃瀞億 Sichuan spicy pork and prawn wontons

CHING HE HUANG 黃瀞億 Sichuan spicy pork and prawn wontons

CHING HE HUANG Sichuan spicy pork and prawn wontons 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_1Serves 6 as a starter Prep time: 30 minutes Cook in: 15 minutesThis is my favourite way to cook wontons, laced with chilli oil and a Sichuan pepper chilli paste. You can make these fiery addictive dumplings in advance, then freeze them and cook straight from frozen when required. Perfect for that emergency dinner or for easy entertaining.INGREDIENTS 36 wonton wrappers, 7.5cm3 inch square 1 egg, beatenFor the filling 200g7oz minced pork 200g7oz raw tiger prawns, shelled, deveined and finely chopped 1 large spring onion, finely chopped 1 tablespoon freshly grated root ginger 1 tablespoon light soy sauce 1 tablespoon Shaohsing rice wine or dry sherry 1 teaspoon toasted sesame oil 2 teaspoons cornflour 1 pinch of ground white pepperFor the sesame vinegar soy dressing 2 tablespoons light soy sauce 2 tablespoons clear rice vinegar or cider vinegar 2 tablespoons toasted sesame oil 1 teaspoon toasted sesame seedsFor the Sichuan chilli sauce 4 tablespoons chilli oil 1 tablespoon light soy sauce 1 teaspoon dry-toasted Sichuan peppercorns, ground 1 teaspoon chilli sauceTo serve 1 small handful of freshly chopped coriander 1 spring onion, slicedMETHOD • Combine all the ingredients for the soy dressing and place in a small bowl. Do the same for the Sichuan chilli sauce. Put all the ingredients for the filling into a bowl and mix well. • Take one wonton wrapper and place 112 teaspoons of the filling in the centre. Dip your finger in the beaten egg and wet along each side of the wrapper, then gather up the sides and mould around the filling into a ball shape, twisting the top to secure. Repeat with the remaining wrappers. • Bring a very large pan of water to the boil over a high heat, then turn the heat down to medium and, using a slotted spoon, gently lower the dumplings into the water and cook for 5 minutes until the skin turns translucent yellow and the wontons float lightly to the surface of the water (don't overcook them as they will open up). Test one to see if the filling is cooked. If not serving immediately, turn the heat to very low until ready. Then, using the slotted spoon, gently lift the wontons out and divide between six bowls. Spoon 1 tablespoon of the water the dumplings were cooked in over them (this keeps them moist and also dilutes the hot fiery paste and helps create a lovely sauce). • Serve with the dishes of chopped coriander and spring onion, the sesame vinegar soy dressing and Sichuan chilli sauce. Guests can help themselves to the dressing or sauce of their choice (or even both!).Ching's Tips • You can serve this as a starter or accompanied with a host of other dishes. • If you are feeding fewer people, you can freeze the surplus wontons. For a delicious soup, cook the frozen wontons as above in vegetable stock with Chinese leaves, seasoned with light soy sauce, clear rice vinegar or cider vinegar and spring onions. Or you can make them open-wrapped and then steam them for a version of the classic Cantonese sui mai dumpling.
3,049 views | Jul 22, 2012
cooking
cooking | CHING HE HUANG Sichuan orange beef Chilli chicken with jasmine rice

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.
3,049 views | Mar 03, 2012
cooking
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.
3,049 views | Mar 04, 2012
cooking
cooking | CHING HE HUANG 黃瀞億 Saucy beef dofu Oriental mushrooms and dofu in black bean sauce

CHING HE HUANG 黃瀞億 Saucy beef dofu Oriental mushrooms and dofu in blac...

CHING HE HUANG Saucy beef dofu & Oriental mushrooms and dofu in black bean sauce This makes a wholesome 'one--wok' supper and you don't need a lot of beef, 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 Prep time: 10 minutes Cook in: 4--5 minutesThis makes a wholesome 'one--wok' supper and you don't need a lot of beef, so it's perfect if you have a small piece of steak left over. The spinach and dofu provide vitamins and protein.INGREDIENTS 1 tablespoon groundnut oil 2.5cm1 inch piece of fresh root ginger, peeled and sliced into matchsticks 150g5oz beef fillet or thin frying steak, cut into 3mm18 inch 'grains' (or you can coarsely mince it if you prefer) 1 tablespoon Shaohsing rice wine or dry sherry a few pinches of dried chilli flakes (or to taste) 200g7oz fresh firm dofu (bean curd), cut into 1cm12 inch squares 100g312oz spinach 100ml312fl oz hot vegetable stock 1 tablespoon light soy sauce a dash of toasted sesame oil or chilli oil a few pinches of ground white pepper 1 tablespoon cornflour blended with 2 tablespoons cold water 1 spring onion, sliced steamed jasmine rice to serveMETHOD • Heat a wok over a high heat and add the groundnut oil. When the oil starts to smoke, add the ginger and stir-fry for a few seconds. Next add the beef and stir-fry for a few seconds, then, as the meat starts to turn brown, add the rice wine or sherry. Add the chilli flakes and then the dofu cubes (taking care not to break them), then add the spinach and toss together. • Pour in the hot stock and bring to the boil. Add the soy sauce, sesame or chilli oil and a few pinches of white pepper, then add the blended cornflour and stir well to thicken. Sprinkle in the spring onion and serve immediately with jasmine rice.
3,049 views | Mar 09, 2012
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