CHINESE CRAB IN BLACK BEAN SAUCE

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Chinese :
How To Make Crab In Black Bean Sauce

 

A delicious main course fish dish – Chinese style!

SERVING : 4

Preparation Time : 10 minutes
Cooking Time : 10 minutes

INGREDIENTS
4 medium uncooked crabs
3 tbsp dried black beans
1 tbsp peanut oil
1 medium clove of garlic, crushed
1 tsp grated fresh ginger
1/2 tsp sambal olek
1 tbsp soy sauce
1 tsp brown sugar
1 tbsp rice wine vinegar
200 ml chicken stock
2 medium spring onions, sliced diagonally

1 large frying pan with lid
1 kitchen spoon
1 pair of tongs
1 knife
1 chopping board
1 small bowl

PROCESSING METHOD

Prepare the crabs
* Take off one claw and clean it in a bowl of water. Repeat with the other claw.
* Then using a large knife, slide under the skin at the front of the body of the crab and break in half using your hands.
* Clean in the bowl of water and remove the membrane that looks like cling film by gently pulling it away from the shell.
* Next remove the feathers on both sides of the body.
* Chop the body in half using a large knife.
* Repeat this process with all 4 crabs.

Fry the ingredients
* Place a large frying pan on a high heat and allow to warm.
* Add the oil, then the garlic, ginger and sambal olek and stir for one minute.
* Then add the beans, soy sauce, sugar, vinegar and stock and bring to the boil.
* When boiling add the crabs using tongs.
* Cover and cook for 15 minutes, moving the crabs around occasionally.

Assemble and serve
* When cooked, transfer the pan to a chopping board.
* Then taking a large serving bowl, place the crab in the bowl and spoon over the sauce.
* Sprinkle with spring onions and serve.

CHINESE PANCAKES

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Starters & Appetizers : How To Make Chinese Pancakes

This is a popular side dish at most Chinese restaurants. Allow us to show you how to make authentic tasting, wafer-thin Chinese Pancakes.

SERVING : 4 to 6

Preparation Time : 5 minutes
Cooking Time : 50 minutes

INGREDIENTS
300 g flour
1 tbsp sugar
240 ml boiling water
6 tbsp sesame oil
some flour for dusting

1 wooden spoon
1 rolling pin
1 tea towel
1 fork
1 frying pan
1 tray
1 knife
1 brush
1 7 cm biscuit butter

PROCESSING METHOD

Begin the dough
* Put the flour and the sugar into a bowl. Combine them together with your wooden spoon then add the boiling water. Mix together, until it forms a sticky dough.
* Next, generously sprinkle the dough with some flour. Then dust the work surface and spoon the dough into the flour. Begin to gently fold the dough.
* Then knead it for a few minutes. Don’t be afraid to add more flour to the dough, if necessary, as it might still be too sticky.
* Continue to knead until the dough takes on a smooth, non sticky, elastic consistency.
* Finally, cover it with a clean tea towel and set it aside for 30 minutes, to rest.

Roll the dough
* Uncover the dough and cut it in half.
* Rub the rolling pin with flour and roll one half into a thin sheet of about 1/2 cm in thickness.
* Repeat exactly the same process with the other piece.

Cut the pancakes
* Take one sheet and cut it into circles using the biscuit cutter. Take off the excess pastry but do not discard. You can roll it again later.
* Now brush each circle with a little bit of oil. Place one disk on top of the other, with their oiled sides together, to create a pair and repeat exactly the same process with the other half of the dough.
* Cover with a towel to retain the moisture.

Roll the pancakes
* Re-flour the working surface. Take each pair and using your rolling pin, roll them out to make them paper thin.
* Repeat until all of the pairs are rolled flat. Then cover again to retain the moisture.

Fry the pancakes
* Place the frying pan onto a medium-high heat and allow it to get very hot. Do not add any oil.
* When the pan is hot enough, add a pancake. Let it cook for about 1.5 minutes, until it begins to look char-grilled and slightly inflated.
* Then turn it over and cook other side.
* Remove it from the pan and separate it into two pancakes. This way of cooking, gives one slightly charred side, and a moist side. It also gives the pancakes more flavour and the dough is more elastic.
* Repeat with the rest of the pancakes.
* Once removed, keep them covered with a tea towel so they do not dry out.

Serve or store
* Your authentic Chinese pancakes are now ready.
* They can be eaten immediately with dishes like Crispy Aromatic Peking Duck or they can be frozen. To reheat them, just steam them a bit!

CHINESE BANG BANG CHICKEN

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Starters & Appetizers : How To Make Bang Bang Chicken

This Chinese street cuisine is a quick and easy lunchtime choice. The sprinkling of sesame seeds enhance the taste as well as giving it an authentic Szechwan appeal.

SERVING : 4

Preparation Time : 10 minutes
Cooking Time : 10 minutes

INGREDIENTS
300 g chicken, pre-cooked (roasted, smoked, or poached), no bones
some lettuce
1 carrot, peeled, and sliced into thin strips
1/2 a red onion, sliced
a few sprigs of coriander
a few sprigs of mint
1 tbsp sesame seeds

For The Sauce
6 tbsp smooth peanut butter
1 1/2 tbsp sweet chili sauce
5 tbsp sesame seed oil
2 tbsp soy sauce
1 tbsp rice wine vinegar

1 bowl
1 saucepan
1 whisk
1 spoon
1 cutting board
1 knife

PROCESSING METHOD

Make the sauce
* Place a saucepan, 3/4 full of water, over a medium heat and bring it to a simmer.
* Put a bowl on top of the saucepan and spoon in the peanut butter. Allow it to warm through and melt. Whisk it a little to help along the process.
* When melted, add in the chili sauce, soy sauce and rice vinegar.
* Add the oil, little by little and thoroughly combine with your whisk.
* Once incorporated, remove the bowl from heat.

Prepare the chicken
* With a large knife, cut the cooked chicken into bite-size morsels.

Assemble the dish
* Decorate a serving plate with the lettuce leaves.
* Then sprinkle on the carrots and the onions.
* Arrange the chicken on top and drizzle over the sauce.
* Garnish with the coriander, mint and a sprinkling of sesame seeds.

Serve
* Your Bang Bang chicken is ready.
* Enjoy it as a hot or cold salad, or wrap it in Chinese pancakes.

CHINESE BRAISED PORK BELLY

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Pork : How To Make Braised Pork Belly

Braised Pork Belly is a delicious Chinese dish that is very easy to make. Chef Jessica VanRoo will show us step by step how to make that tasty Asian treat.

SERVING : 4

INGREDIENTS
460 g pork belly, rind on, 1 pound
1 tbsp salt
2 tbsp oil
5 slices of ginger
3 garlic cloves , smashed
1 cups (250 ml) chicken stock
2 cups (500 ml) rice wine
3/4 cups (190 ml) soy sauce
5 tbsp sugar
1 cinnamon stick
2 cloves
2 star anise
6 spring onions

large wok
large chef knife
cutting board

PROCESSING METHOD

Tenderize
* First purchase a piece of 1 pound pork (455 g) with the rind still on. This can often be found in Asian supermarkets or you can ask your grocery butcher to leave the rind on.
* Start by salting the pork with 1 to 2 tablespoons of salt, rubbing it into the pork on both sides. This will both tenderize as well as flavor the meat.
* Set the salted pork aside for about an hour, leaving it out at room temperature.

Garlic, Ginger, And Green Onions
* While the pork is tenderizing, Use the heel of a large chef’s knife and press down, crushing 3 cloves of garlic. Give them a rough chop.
* Next, take the ginger and coarsely cut off 5 slices.
* Finally, take 6 spring onions and chop off the ends and then cut into thirds.

Rinse And Brown
* After an hour has passed, take the pork and lightly rinse it, followed by pat drying it with a paper towel.

Simmer
* Heat a large wok or skillet on high heat until it starts to smoke a bit and then add 2 tablespoons of vegetable oil. Swirl the oil around a bit so as to cover much of the wok as possible and then let the oil get hot.
* Add the pork belly and brown, or sear, all sides of it. This will seal in the moisture and flavor of the pork.
* Once the pork is browned, add all the other ingredients to the wok: 6 spring onions, 3 cloves of garlic, 5 ginger slices, 1 stick of cinnamon, 2 star anise, 3/4 cup (175 ml) soy sauce, 2 cups rice wine (480 ml), 1 cup chicken stock (240 ml), and 5 tablespoons of sugar.
* Mix together and bring to a boil, then reduce the heat, cover and let simmer for two to three hours.
* Every thirty minutes or so, flip the meat so that it stays moist.

Remove And Plate
* After the pork has been braising for two to three hours, you can remove it from the wok. It is common for the pork to break apart during the cooking. This is a sign that it is done.
* Your pork is now ready to serve. Enjoy.

CHINESE MOO SHU BEEF WRAPS

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Hi, I’m Rachel Edelman for About.com Food. Today I’m going to show you how to make moo shu beef wraps. Fold this tasty moo shu beef dish in a warm tortilla wrap and top it with hoisin sauce for a dinner that will delight the palate. Learn how to make moo shu beef wraps.

INGREDIENTS
1 pound sliced beef
3.5 oz. sliced shiitake mushrooms
2 cups packaged coleslaw mix
2/3 cup sliced green onions
1 tablespoon cornstarch dissolved in 1/4 cup water
8 medium flour tortillas
1/3 cup hoisin sauce
2 tbsp canola oil
2 tablespoons reduced-sodium soy sauce
1 tablespoon dark sesame oil
2 cloves garlic, minced
1/2 tsp. ground ginger
1/4 tsp. cayenne pepper

PROCESSING METHOD

Cook the Beef and Mushrooms
* Heat oil in the pan. Pour in the beef, and then add the mushrooms. Cook the meat 2-3 minutes and then flip the slices over so it cooks on both sides. If needed, cook the beef in batches so there’s room in the pan.

Add the Scallions and Coleslaw
* Once all the meat and mushrooms are cooked, place them all back into the pan.
* Then add the scallions and the coleslaw. Mix and cook for another 3 minutes.

Mix the Moo Shu Sauce
* In a small bowl, combine the soy sauce, sesame oil, garlic, ginger and cayenne pepper. Mix this sauce together.

Add the Sauce to the Skillet
* Then pour it over the skillet.
* Next, pour the cornstarch mixture and stir everything together. Continue to heat the dish so the sauce bubbles and thickens.

Wrap the Moo Shu Beef in Warm Tortillas
* Easily heat the tortillas by microwaving them for 10 seconds.
* Spread about 1 tbsp. of hoisin sauce on tortillas; then, place some of the beef mixture in the center of the circle. Fold bottom edge over the filling and fold right and left sides to center.
* Serve the Moo Shu Beef Wraps.

CHINESE CRISPY LEMON CHICKEN BREASTS

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Main Dish : How To Make Crispy Lemon Chicken

Perfect as a party snack or finger food at a buffet, or delicious served with fluffy rice as a main course.

SERVING : 4

Preparation Time : 10 minutes
Cooking Time : 10 minutes

INGREDIENTS
4 medium chicken breasts – 5cm strips
100 ml lemon juice
2 Tbsp brown sugar
2 Tbsp sherry
2 Tbsp soy sauce
5 Tbsp corn flour, for dusting
1 1/2 ltr vegetable oil
3 Tbsp corn flour, for sauce
100 ml chicken stock
1 small bunch of spring onions

1 Wok or medium pan
Kitchen roll
1 Colander
1 Bowl
1 Slotted spoon

PROCESSING METHOD

Marinate the chicken
* Place the strips of chicken breast in a small bowl and add the sugar, soy sauce, sherry and lemon. Combine well with your hands and marinate for 30 minutes.

Drain the chicken
* After 30 minutes, drain the juice through the colander into the bowl. Reserve the juice for later

Heat the pan
* Place the medium pan on a high heat and then pour in the oil. Allow to heat through.

Flour the chicken
* While the oil is heating, take the chicken strips and dip them in a bowl of corn flour. Shake off excess flour, ensuring the chicken is well dusted before frying.

Fry the chicken
* Place half of the chicken strips individually into the hot oil and allow to fry for 3 minutes.
* Remove from the oil using a slotted spoon and put on a plate covered in kitchen roll.
* Do the same with the other half of the chicken strips.

Make the sauce
* Put a clean pan onto a medium heat and add the reserved juice. Mix together the chicken stock and remaining corn flour in a small bowl and pour in to the juice, blending with a form.
* Allow to boil and thicken, stirring occasionally.

Assemble
* Place the chicken strips onto a serving plate and generously spoon over the sauce.
* Sprinkle with some spring onions, if liked.

CHINESE CHICKEN WITH CASHEW (KUNG PAO)

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Main Dish : How To Make Chicken With Cashew (Kung Pao)ü

Chicken with cashews is an extremely popular Chinese dish in restaurants worldwide. The dish is often also called Kung Pao chicken. This delicious and simple dish is easy to make in a wok or skillet.

INGREDIENTS
460 g chicken, preferably chicken breast
9 dried red chilies, cut into 1/2 inch pieces and seeds removed
55 g cashew
1 tsp ginger, chopped
2 cups ( 500 ml ) oil, for deep frying

Marinade
2 Tbsp cornstarch
1 Tbsp water
1 Tbsp soy sauce

Sauce
1 Tbsp soy sauce
1 Tbsp rice wine
1 Tbsp sugar
1/2 Tbsp vinegar
1/2 Tbsp cornstarch

large wok or skillet
large chef knife
cups of corn oil for frying
strainer
micro planner

PROCESSING METHOD

Cube & Marinate The Chicken
* Start by removing any excess fat from 1 pound of chicken breast and then slicing it into one inch cubes.
* Now place the chicken into a clean bowl and add a marinade comprised of 1 tablespoon water, 1 tablespoon soy sauce, and 2 tablespoons cornstarch. Mix this with the chicken thoroughly.
* Set this aside at for about thirty minutes to fully marinate the chicken.

Make Stir Fry Sauce
* While the chicken is marinating you can make your sauce. You are going to add 1/2 tablespoon vinegar, 1 tablespoon rice wine, 1 tablespoon soy sauce, 1 tablespoon sugar, 1 tablespoon sesame oil and 1 teaspoon cornstarch. Mix that around and set it aside.
* When your chicken is done, you are ready to stir fry. Have your sauce ingredients ready so that you can add them to your pot.

Deep Fry
* Fry 1/2 cup raw cashews until they turn a golden brown.
* This will take a few minutes as you don’t want the oil too hot so you don’t burn the cashews.
* Scoop some up every once in a while just to check the color. Again, you are looking for a nice golden brown.
* So once you are have reached a golden brown color, strain the cashews.

Stir Fry
* You can add a little bit of gingers, one or two grates of ginger on your microplanner.
* When the 9 chilies have turned black, you can add the remaining ingredients.
* Stir your sauce ingredients around making sure that you have no clumps of cornstrach.
* Add your sauce and mix. Also, grate into the wok one or two grates of ginger.
* Turn off the heat and your Kung Pao chicken is ready.

CHINESE MOO SHU PORK

  
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Hi, I’m Gretchen Siegchrist for About.com Food, and I am going to show you how to make moo shu pork. Moo shu pork is a favorite Chinese dish that is stir fried to perfection, then served in a warm pancake. See the steps to making moo shu pork with a delightful homemade marinade.

INGREDIENTS

Moo Shu Pork Marinade
8 ounces of pork loin
2 tablespoons rice wine
2 tablespoons soy sauce
1 teaspoon sesame oil
1 teaspoon cornstarch
1 tablespoon garlic
1 tablespoon fresh ginger

Moo Shu Pork Ingredients
1/4 cup vegetable oil
3 large eggs
2 cups bok choy
1/2 cup green onions
1 cup fresh bean sprouts
1/2 cup bamboo shoots
1 teaspoon garlic
2 tablespoons soy sauce
1teaspoon sugar
You will also need some small pancakes (tortillas work great) and Hoisin sauce for serving the moo shu.

PROCESSING METHOD

Marinate the Moo Shu Pork
* Cut the meat into small slivers. Chop the garlic and the ginger into fine pieces.
* Place these in a medium bowl and then add the rest of the marinade ingredients. Whisk everything together and add the pork. Stir this up so that the pork is well coated.
* Then cover the bowl and place it in the refrigerator for four hours or so.

Chop the Moo Shu Vegetables
* Begin by chopping the green onions and the bok choy into small pieces.
* Add the eggs to a small bowl and beat them together.

Scramble the Eggs
* When you are ready to cook the moo shu, add two tablespoons of vegetable oil to a wok, and let it heat up over medium high heat.
* Add the eggs and scramble them until they are firm.
* When the eggs are done, remove them from the wok and place them in a bowl.

Stir Fry the Moo Shu Pork
* Add another tablespoon of oil to the wok, and then add the pork strips. Stir fry the pork over high heat for four to five minutes until it is brown and cooked through.
* Remove it from the wok and set it aside for now.

Stir Fry the Moo Shu Vegetables
* Add another tablespoon of oil to the wok and then add the boy choy, green onions, bamboo shoots, soy sauce, sugar and garlic and stir fry them together for about three minutes or so until the bok choy is wilted.

Mix and Serve the Moo Shu Pork
* Now add the bean sprouts and return the pork and the eggs to the wok. Mix everything together and let it cook until all the ingredients are heated through.
* When the moo shu is done cooking, transfer it to a large bowl.
* You can serve it as is, or roll it up in a pancake with Hoisin sauce.

CHINESE SEA BASS WITH GINGER

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Main Dish : How To Make Sea Bass With Ginger

This succulent sea bass recipe will bring a taste of the orient to your dining table. A great fish treat.

SERVING : 2

Preparation Time : 10 minutes
Cooking Time : 20 minutes

INGREDIENTS
800 g sea bass, cleaned and scaled
15 ml castor sugar
45 ml rice wine, dry sherry
75 ml light soy sauce
10 ml sesame oil
2 1/2 ginger root, peeled and cut into strips
4 spring onions, thinly sliced
20 ml groundnut oil
30 ml fresh coriander

1 steamer
1 aluminium foil
1 saucepan
1 plate
1 sharp knife
1 bowl
1 whisk

PROCESSING METHOD

Score the sea bass
* First, place the sea bass on a plate and score the fish down both of its sides.

Mix the sauce together
* Next, put the sugar, wine or sherry, soy sauce and sesame oil in a bowl and mix together thoroughly with a whisk.

Pour the sauce over the fish and cook
* Now, cover the fish with the sauce and scatter the sliced ginger over the top.
* Place the plate into the steamer. If it doesn’t fit, line the steamer with foil and place the fish and sauce on that. Steam for fifteen minutes or until done.

Heat the groundnut oil and pour over fish
* Put the groundnut oil in a saucepan and heat it up. Sprinkle the spring onions over the fish. Once the oil is hot, pour it over the fish.

Garnish the fish
* Sprinkle the coriander over the fish and then serve immediately.

CHINESE CRISPY SEAWEED SALAD (BOK CHOY)

 http://www.videojug.com/film/player?id=81f9370e-bb9c-7422-e318-ff0008ca6b57
Salad : How To Make Crispy Seaweed Bok Choy

If you are looking for a great vegetarian Chinese dish, you are going to love crispy seaweed. It is a quick and easy dish to prepare and very delicious. Chef Jessica VanRoo will show us how to make this asian treat step by step.

INGREDIENTS
230 g baby bok choy
35 g pine nuts
sea salt, to taste
2 1/2 cups ( 620 ml ) oil, for deep frying

1 wok or large skillet for deep frying
strainer
large chef knife

PROCESSING METHOD

Prepare The Bok Choy
* Start by removing the leaves from 1/2 pound of baby bok choy, either by using a knife and cutting off the leaves or by breaking the leaves off by hand.
* The goal is to end up keeping just the leaves and with as little stem as possible. Stack the cut leaves on top of one another and roll them like a cigar. Thinly slice them so you are left with ribbons. This technique is called "chiffonade."

Deep Fry
* Heat two to three inches of frying oil in a wok or large skillet to 325° – 350° F ( 163° – 177° C ). You will know when the oil is hot enough when you start to see smoke or little squiggly lines in the oil.
* Fry the baby bok choy one small handful at a time – you don’t want to overcrowd the pan when frying. Cooking should only take a few seconds.
* Remove and drain on a paper towel.
* Repeat the process until all of your bok choy is fried. The bok choy will turn a bright green when fried.

Plate And Garnish
* Plate the fried baby bok choy and garnish with a 1/4 cup of pine nuts.
* Other nuts may be substituted.
* The dish is now ready to serve.