Monday, May 16, 2005

SALTED CHICKEN CANTONESE STYLE

Combine 1 Tablespoon salt, cooking wine, 1 teaspoon ground toasted peppercorn or white pepper. Rub on outside and inside of chicken. Put inside chicken with 2 slices of ginger and green onion. Use aluminum paper to wrap the whole chicken and set aside for 2-3 hours. Bake chicken over 400F for 60 min. or until done.

CHICKEN CASSEROLE TAIWAN STYLE

Cut chicken into pieces. Place a pot over medium-high heat until hot. Add 1 cup sesame oil, add 4-6 slices of ginger, onion and stir until fragrant (about 5 saconds). Add chicken pieces, stirring occasionally until brown. Pour in 1 cup soysauce, 1 cup michiu, rock sugar. Bring to a boil. Reduce heat to low, cover, and simmer until chicken pieces are tender and the sauce thickens slightly. Garnish with basil leaves.

STEAMED SEABASS WITH PRESERVED CABBAGE

Cut seabass into pieces, then steam. Meanwhile, place a pot over medium-high heat until hot. Add 1 Tbsp oil, 1 Tsp chop garlic, 1 Tbsp preserved cabbage, stirring until fragrant (about 5 seconds). Pour in steamed fish sauce. Bring to a boil. Remove from heat, pour over steamed seabass. Garnish with green onion or cilantro.Steamed fish sauce: 1 Tbsp soysauce, cooking wine, 1/2 Tbsp sesame oil, vinegar, sugar, and pepper.

BROILED SEA BASS IN MISO SAUCE

Marinate sea bass (about 1 1/2 lbs) with 2 Tbsps miso sauce (dark), 2 Tbsps Sake (or michiu), 1 Tbsps sugar, 1 lemon and marinate overnight in the refrigerator. Then, broil sea bass over 425F for about 40 min, or until golden brown. Remove from oven, Sprinkle with lemon juice.Steamed fish sauce: 1 Tbsp soysauce, cooking wine, 1/2 Tbsp sesame oil, vinegar, sugar, and pepper.

BOILED SALMON HEAD

Marinate salmon head with 2 Tbsp salt, 1/2 cup sake (Japanese wine) overnight in the refrigerator. Place salmon head in a rack on a baking plate, sprinkle with some garlic-salt and broil over 425F. for about 50 min. or until golden brown and done. Remove from oven, sprinkle with lemon juice. Serve hot with soysauce and wasabi.

TERIYAKI CHICKEN

Marinate chicken with lite soysauce, cooking wine, pepper for a hour. Add oil into frying pan. Place in marinated chicken, fry over medium-high heat until chicken is just done. Pour in teriyaki sauce, and cook until sauce boils and thickens.

SMOKE CHICKEN

Salt chicken leg for one day in the refrigerator, steam. For easy cleaded, line wok with foil, on top, place 1/2cup raw rice, 1/2cup brown sugar, 1/2cups black tea, and 1 Tsp five spice. Mix gently. Place a rack on top of the mixture and arrange chicken legs on rack. Cover and cook for 10-15 min. over medium heat. Remove from rack. Serve cold.

BLACK PEPPER CHICKEN

Marinate chicken with salt, cooking wine, pepper for a while. Steam. Leave to cool for a while, and cut the meat into thick shreds. Combine sugar, vinegar, salt, olive oil, black pepper, shredded chicken, slice lemon and onion - mix well.

STEAMED FISH

Steam fish with 2 slices ginger over high heat for about 15 min. Until done. Meanwhile, in a fry-pan, heat 1 Tbsp oil, stir in shredded ginger, green onion, and steamed fish sauce; bring to a boil (about 3 seconds). Then pour sauce over steamed fish, garnish with cilantro.Steamed Fish Sauce: 1 Tbsp soysauce, cooking wine, 1/2 Tbsp sesam oil, vinegar, sugar, and pepper.

PRESERVED FISH, Taiwan style

Marinate fish with michiu and soysauce for overnight in the refrigerator. Deep fry marinated fish at high heat until golden brown and crispy. Drain and soak in preserved fish sauce for one day. Serve cold. Preserved Fish Sauce: 1 cup michiu or (shaohing) wine, 1 cup soysauce, 1/2 cup sugar, 1/3 sesame oil, a pinch of pepper.

KOREAN-STYLE BEEF RIBS

Marinate beef with ginger, onion, cooking wine, soy sauce, sugar, sesame oil and an apple pear. Refrigerate for one day. Then use for B.B.Q.

BLACK PEPPER RIBS

Marinate ribs with soy sauce, garlic, sugar and black pepper, and cool in the refrigerator for one day. In fry-pan, add a small piece of butter, melt. Add beef and saute till done. Serve with raw garlic.

Friday, May 13, 2005

BEEF SHANK IN SOYA

Cook beef shank with a piece of ginger and green onion for about 30 min. Heat I tbsp oil, saute 2 slices of ginger, garlic, dried-chili, put in cooked beef shank along with cooking wine, soysauce, rock-sugar, boil then simmer until tender.

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