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ching he huang 黃瀞億 s

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Cooking | ching he huang 黃瀞億 s | ching he huang A©A»Æ’A§a‚¬Å¾A¥a€ža€ž s
ching he huang 黃瀞億 s
ching he huang A©A»Æ’A§a‚¬Å¾A¥a€ža€ž s
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cooking | Ching He Huang s Sichuan Sweet and Sour Prawns Waitrose

Ching He Huang s Sichuan Sweet and Sour Prawns Waitrose

Watch Ching He Huang make these moreish crispy fried tiger prawns with a sweet and sour sauce. See the recipe here: http:bit.ly1oOLPN0
1,509 views | Mar 19, 2014
cooking
cooking | CHING HE HUANG Chinese Food Made Easy Spicy hot pot 麻辣火鍋 Taste the Lin Sanity 林書豪味

CHING HE HUANG Chinese Food Made Easy Spicy hot pot 麻辣火鍋 Taste the Lin...

CHING HE HUANG Chinese Food Made Easy Spicy hot pot 麻辣火鍋Taste the Lin-Sanity 林書豪味 This spicy Asian soup is great for a dinner party - guests choose what goes into their soup, then ladle over the spicy broth. 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_1Make sure you have separate utensils for your guests to use to transfer the raw ingredients into the stockpot, and clean utensils for eating - this reduces the chance of cross contamination from the raw ingredients and your guests' serving plates. IngredientsFor the spicy soup stock base2 tbsp groundnut oil3-4 long dried Sichuan chillies or long dried chillies50g2oz whole Sichuan peppercorns1 tbsp chilli bean sauce (available from Asian grocers)1 tbsp chilli sauce1.7 litres3 pints hot vegetable stock2 whole star anise6 dried Chinese mushrooms1 small handful dried tangerine peel (available from Asian grocers, or subtitute with the zest of 1 orange)1 large spring onion, roughly chopped250ml9fl oz chilli oil2.5cm1in piece fresh root ginger, peeled2 red chillies, de-seeded, sliced250g9oz ready-made fish balls (available from Asian grocers) (optional)1 small handful Chinese cabbage, thickly sliced1 small handful deep-fried tofu1 small handful fresh tofu, cut into 2.5cm1in chunksFor the vinegar, chilli and soy dipping sauce3 tbsp Chinkiang black rice vinegar or balsamic vinegar3 tbsp light soy sauce1 red chilli, de-seeded, finely choppedFor the Taiwanese dipping sauce1 free-range egg, yolk only1 tbsp oriental satay or barbecue sauce (available from Asian grocers)1 tbsp light soy sauce1 tbsp finely chopped fresh coriander1 tbsp finely sliced spring onionTo servelamb fillet, thinly slicedraw prawns, shelled and de-veinedfirm tofu, cut into chunksenoki mushroomsbaby sweetcorn, sliced250g9oz ready-made fishcakes (available from Asian grocers)Preparation methodFor the spicy soup base, heat a 2 litre3½ pint capacity wok until smoking and add the groundnut oil. Add the chillies and Sichuan peppercorns and stir fry for a few seconds, or until fragrant.Stir in the chilli bean sauce and chilli sauce and then pour in the vegetable stock. Add the star anise, Chinese mushrooms, tangerine peel, spring onion, ginger and chillies and bring to the boil, then reduce the heat to low and simmer for 20 minutes.Ten minutes before serving, add the chilli oil, the sliced Chinese cabbage, deep-fried tofu, fresh tofu and fish balls, if using.For the vinegar, chilli and soy dipping sauce, combine all the dipping sauce ingredients together in a small bowl and set to one side.For the Taiwanese dipping sauce, combine all of the dipping sauce ingredients together in a small bowl and set to one side.To serve, arrange the lamb, prawns, tofu, mushrooms and fishcakes on separate plates. Transfer the soup base to an electric wok or fondue and set it up in the centre of the table. Let guests help themselves and cook the ingredients in the spicy broth. Serve with the dipping sauces.
1,509 views | Mar 04, 2012
cooking
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 ...

CHING HE HUANG Prawn and chilli bamboo shoot stir-fry & Breaded haddock with Sichuan pepper 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 minutesINGREDIENTS 1 tablespoon groundnut oil 1 garlic clove, crushed and finely chopped 250g9oz raw tiger prawns, shelled with head off, tail on, and deveined 1 teaspoon Shaohsing rice wine or dry sherry 4 fresh shiitake mushrooms, sliced 1 small handful of finely shredded white cabbage 3 heaped tablespoons pickled chilli bamboo shoots 1 pinch of salt 1 pinch of sugar 1 spring onion, finely sliced 1 small handful of fresh coriander, roughly chopped 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 garlic and prawns, and stir-fry until the prawns start to turn pink. • Add the rice wine or sherry, and then the mushrooms and cabbage, and stir-fry for less than 1 minute. Add the bamboo shoots and stir well, then season with the salt and sugar. • Tip onto a serving plate, garnish with the spring onion and coriander, and serve immediately with jasmine rice.
1,509 views | Mar 13, 2012
cooking
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.
1,509 views | Mar 13, 2012
cooking

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.
1,509 views | Mar 04, 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 sherry 2 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.
1,509 views | Mar 04, 2012
cooking
cooking | Sweet and Sour Chicken Restaurant Style

Sweet and Sour Chicken Restaurant Style

Restaurant style sweet and sour chicken. You can also make this with pork or shrimp. This takes some time in preparation but you can also use frozen chicken nuggets or popcorn chicken instead of frying your own to make it go quicker. What you'll need: 2 carrots, sliced paper thin 1 green pepper, rough chopped 12 onion, rough chopped 8oz can of pineapple chunks 1-12 lbs chicken breasts cut into 1" pieces For the batter: 13 cup AP flour 13 cup cornstarch 1 tsp baking powder 1 tsp soy sauce 12 cup water For the sauce: 1 cup sugar 1 cup water 3 Tbsp white vinegar 1 Tbsp ketchup 1 tsp soy sauce 14 tsp red food coloring (optional) 3 Tbsp cornstarch To prepare the chicken: Combine batter ingredients in a large bowl. Add chicken pieces to batter and stir to coat. Fry in 350* vegetable or peanut oil for 5-6 minutes or until golden brown and chicken is cooked thoroughly. Drain on paper towels and set aside. To prepare the sauce: Stir all ingredients together and set aside. In a large skillet or wok, heat 2-3 Tbsp oil over medium-high heat. Add carrots, green pepper and onion. Stir fry for 3-4 minutes until just done. Do not brown. Add the sauce mixture and pineapple. Bring just to a boil to thicken. Add chicken pieces and stir to coat. Serve over white or fried rice and enjoy! ***if you use frozen chicken nuggets or popcorn chicken, precook before adding to the cooked sauce.
1,509 views | Aug 11, 2012
cooking
cooking | How To Make Sweet and Sour Spareribs 粮醋排骨

How To Make Sweet and Sour Spareribs 粮醋排骨

Mom's 粮醋排骨 Ingredients: 4 lbs spareribs 13 cup soy sauce 13 cup vinegar 12 cup sugar(to taste) 13 cup of cooking wine(can sub with beer) 1 ginger 1 garlic or tsp of garlic powder Hope you guys enjoy this!!! This was one of my favorite dishes growing up. Please let me know if you have any questions. Try it out and let me know how you guys like it! http:twitter.comLuciiQ
1,509 views | May 15, 2010
cooking

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.
1,509 views | Mar 04, 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.
1,509 views | Mar 03, 2012
cooking
cooking | Sweet Sour Pork Ribs. Crispy Pork Ribs with Sweet Sour Sauce. Easy Sweet Sour Ribs.

Sweet Sour Pork Ribs. Crispy Pork Ribs with Sweet Sour Sauce. Easy Swe...

Short pork ribs in a light batter, deep fried to perfection, then glazed with a rich sweet and sour sauce. Sweet & Sour Pork Ribs are a classic of Chinese cuisine. This recipe is quick and easy, and will definitely score points with your loved ones. For the full recipe in printable format, please visit our website http:whats4chow.com20140605sweet-sour-pork-ribs To see more videos like this, please subscribe to our channel!
1,509 views | Jun 04, 2014
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cooking | 點Cook Guide 荔枝咕嚕肉 Lychee sweet and sour pork

點Cook Guide 荔枝咕嚕肉 Lychee sweet and sour pork

喜歡就share俾fd睇同like啦 詳細食譜: http:dimcookguide.comlychee-sweet-and-sour-pork ‎ Facebook page: http:www.facebook.comdimcookguide 訂閱Subscribe: http:www.youtube.comuserdimcookguide?sub_confirmation=1 Youtube channel: https:www.youtube.comuserdimcookguide Playlist: https:www.youtube.complaylist?list=PLbXWdLMJpLqa-MMZAYOYfCGdnxYvcQfOj
2,777 views | Jul 25, 2014
cooking

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.
2,777 views | Mar 03, 2012
cooking
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.
2,777 views | Mar 09, 2012
cooking
cooking | Easy Slow Cooker Pork Ribs Recipe..5 ingredients to Fabulous!!!!

Easy Slow Cooker Pork Ribs Recipe..5 ingredients to Fabulous!!!!

Here's another recipe in my 5 ingredients or less series. Yummy barbecue ribs made in the crockpot..enjoy!! love ya much!!!!!
2,777 views | Oct 24, 2009
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cooking | Chinese Food Made Easy S01E02 1 2

Chinese Food Made Easy S01E02 1 2

2,777 views | Sep 09, 2011
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