Chinese Food Menu

Stir-Fried Chopped Chili Pepper, Preserved Pork and Chinese Celery

Chinese-food-menu.com — Mon, 20 Jun 2011 06:30:36 +0000

Recommended chinese food- Stir-Fried Chopped Chili Pepper, Preserved Pork and Chinese Celery
Ingredients:
Chinese celery: 500g
Preserved pork: 1 piece
Seasonings:
Chopped chili pepper: 1 soupspoon (15g)
Oyster sauce: 1 soupspoon (15ml)
Directions:
1)Trim the leaves and cut the top of the Chinese celery then wash thoroughly and chop into 4cm length segments;
Thinly slice the preserved pork;
2)Heat up a wok and pour some oil, when the oil reaches medium (5/10) heat add in the preserved pork slices, stir-fry for a while, take out until the fat turns to transparent and the slices become curly;
3)Keep the rest oil, put in the chopped chili pepper, stir-fry until the smell comes out;
Add in the Chinese celery and stir-fry for 15 seconds, then add the preserved pork slices, finally season with a little oyster sauce and mix well. Finish

Maitake Mushroom Salad

Chinese-food-menu.com — Thu, 16 Jun 2011 02:08:16 +0000

Recommended chinese food- Maitake Mushroom Salad
Ingredients:
Dried maitake mushroom: 2
Tomato: 1
Grapefruit (large-sized and sweet): 2 segments
Lettuce: 2 leaves
Onion: 2 pieces
Almond flake: a few
Fresh rosemary: 1
Seasonings:
Lemon: a half
Salt: 1/2 teaspoon(3g)
Sugar: 1/2 teaspoon(3g)
Olive oil: 1 soupspoon(15ml)
Black pepper: 1/4 teaspoon(1g)
Directions:
1)Soak the maitake mushrooms in 40C warm water for about 30minutes, then wash and clean;
Pour some water into a saucepan, boil the water, then add 1 teaspoon salt (here the salt are not included in the seasonings), add in the maitake mushrooms and blanch for 2 minutes;
Take out the blanched maitake mushrooms, cool for a little while then tear the mushrooms into proper sized pieces that comfortable for eating;
2)Wash the tomato and chop into strips;
Peel the grapefruit, remove the film layer and only keep the inside flesh then tear into little pieces;
Wash and tear the lettuce leaves;
Chop the onion into thin slices;
3)Combine the torn maitake mushroom, tomato, grapefruit, lettuce leave, onion slices, and almond flakes in a mixing bowl;
Wash the rosemary and pick its leaves add into the above mix;
4)Finally for the salad dressing, halve the lemon, squeeze out the juice by hand, then add in salt, sugar, olive oil, and the black pepper, mix well (this salad dressing is also perfect for many other vegetarian salads). Finish

Stir-Fried Beef and Garlic Stem

Chinese-food-menu.com — Thu, 16 Jun 2011 01:59:36 +0000

Recommended chinese food- Stir-Fried Beef and Garlic Stem
Ingredients:
Beef fillet: 100g
Garlic stem: 300g
Dried chili pepper: 3
Seasonings:
Cooking wine: 1 teaspoon(5ml)
Dark soy sauce: 1/2 teaspoon(3ml)
Starch: 1 teaspoon(5g)
Water: 2 soupspoon(30ml)
Sweet soybean paste: 1 soupspoon(15ml)
Monosodium glutamate(MSG): 1/4 teaspoon(1g)
Directions:
1) Slice the beef fillet across its grain firstly and then finely shred them;
Put the finely shredded beef in a bowl, add and mix well the cooking wine, dark soy sauce, and starch, marinade for a while;
2) Pick off the garlic stems and wash thoroughly, cut off the ends and then chop the stems into 3cm length;
3) Heat up the wok and pour in some oil;
When the oil is very hot (7/10 heat), add in the finely shredded beef and stir-fry, take out until the colour changes;
4) Leave the rest oil in the wok, put in the dried chili pepper, and then the chopped garlic stems, stir-fry for 3 minutes;
Pour in the water and keep on stir-frying for 1 more minute;
Add the sweet bean paste, constantly mix well all the ingredients with the cooking ladle(for about 30 seconds);
Add in the stir-fried finely shredded beef and finally sprinkle a little MSG. Finish

Baked Potato

Chinese-food-menu.com — Wed, 15 Jun 2011 06:22:43 +0000

Recommended chinese food-Baked Potato
Ingredients:
Large-size potato: 2
Ham: 2 slices
Shredded Italian hard cheese: 50g
Butter: 30g
Chive: a half
Parsley: a little
Yogurt: 2 soupspoon(30ml)
Seasonings:
Salt: 1/2 teaspoon(3g)
Chopped black pepper: 1/4 teaspoon(1g)
Directions:
1)Put the washed potatoes into a steam-cooker when the water is cold, after boiling, steam for 30 minutes over high-heat;
Finely chop the ham, chive, and parsley;
2)Half cut the steamed potatoes, dig out the inside mash with a spoon to make potato bowls;
Combine the mash, finely chopped ham, chive, parsley, butter, salt, yogurt, and chopped black pepper, mix well;
3)Place the mixed mash back to the potato bowls, topping with some shredded cheese;
Finally for baking, turn the oven’s heat to 220C, put the ready-for-bake potato bowls into the middle shelf and bake for 10 minutes. Finish

Lady Finger (Sponge Finger)

Chinese-food-menu.com — Wed, 15 Jun 2011 06:09:22 +0000

Recommended chinese food-Lady Finger (Sponge Finger)
(3* 12 inch rectangular baking tray of Lady Fingers can make one 6-8 inch Tiramisu)
Ingredients:
a: egg yolk: 3, caster sugar: 30g, vanilla extract: a little
b: egg white: 3, caster sugar: 50
c: cake flour (High Ratio flour ): 50g, corn flour: 20g
Crunchy pistachio nuts: 15g (for decoration, optional)
Directions:
1)A: Beat the egg yolks and 30g caster sugar, and drop a little vanilla extract in;
2)B: Whip the egg whites until frothy, gradually add in 50g caster sugar by three times while continue whipping to stiff peaks, then mix with A;
3)C: Sift the cake flour and corn flour into B then mix well quickly, so far the batter is ready;
4)Preheat the oven at 190C, line the baking tray with the baking parchment;
5)Insert a round shape decorating tip into a decorating bag and fill the batter in;
Use this filled decorating bag, in a baking tray, make the batter into many finger-shaped stripes (Please Note: you must keep certain space between each stripe as it will expand when baking), and then sprinkle the crunchy pistachio nuts on the top;
Put the baking tray into the higher-medium shelf of the oven and bake for 8-10 minutes until the Lady Fingers’ surface colour just turn to yellow. Finish

Five Beans Beauty Soup

Chinese-food-menu.com — Wed, 15 Jun 2011 02:13:13 +0000

Recommended chinese food-Five Beans Beauty Soup
Five Beans Beauty Soup
Ingredients:
Black bean: 1 spoon*
Red bean: 1 spoon
Mung bean: 1 spoon
Soy bean: 1 spoon
Black rice: 1 spoon
(*Please note: no matter the spoon size, just take the same quantity (i.e. spoon) is ok)
Brown sugar: proper amount (optional)
Directions:
1)Wash and clean all the five ingredients, and soak them in water overnight;
2)Pour the five ingredients (with the soaked water) into a saucepan, still add water until the water quantity reaches about 6 times of the beans;
Boil over high-heat, after boiling then turn to low-heat and partly-lid the saucepan, cook for 30 minutes until the beans’ surfaces are split. Finish
It’s better to add some brown sugar before serving.

Roast Chicken Leg

Chinese-food-menu.com — Mon, 13 Jun 2011 06:16:00 +0000

Recommended chinese food-Roast Chicken Leg
—Ingredients:
Chicken leg: 1
Ginger: 1 piece
Garlic: 4 cloves
Rosemary: 1
—Seasonings:
Honey: 4 soupspoon(60ml)
Light soy sauce: 1 soupspoon(5ml)
Dark soy sauce: 1 teaspoon(5ml)
Salt: 1 teaspoon(5g)
Olive oil: 2 soupspoon(10ml)
Ground chili pepper: 1 teaspoon(5g)
—Directions:
1)Bone the chicken leg then wash and dry;Peel off and slice the ginger and garlic;Put the chicken leg into a large bowl, then add in ginger and garlic slices, rosemary, light soy sauce, dark soy sauce, salt, olive oil,
ground chili pepper and honey, mix well as the marinade sauce;
Then marinade the chicken leg for 3 hours (cover with the cling film);
2)Pre-heat the oven, put the marinaded chicken leg into the middle shelf, roast for 25 minutes at 220C;During this roast process, brush on a layer of marinade sauce every 5 minutes. Finish

Napoleon Pastry

Chinese-food-menu.com — Mon, 13 Jun 2011 06:04:55 +0000

Recommended chinese food-Napoleon Pastry
(makes one 10cm * 20cm Napoleon pastry)
Ingredients:
Milk: 250g
Caster sugar: 50g
Egg yolk: 3
Cornflour: 20g
Vanila stick: 1/2
Canned peach in syrup: 3 pieces
Pastry dough: 1 serving
Cocoa powder: a little
Icing sugar: a little
Almond flake: 30g
Whole egg or eggwhite: a little
Directions:
1)Combine then whisk the egg yolks and caster sugar for 3-4 minutes until the sugar is fully melted and the mixed liquid turns to white, then add in 20g cornflour and mix well;
2)Pour the milk into a little saucepan. Vertically cut the vanilla stick, pick out the vanilla seeds and add into the saucepan, also add the vanilla stick in. Heat this saucepan over small-heat;
Take away the saucepan from the heat when the milk is just boiling, pick out the vanilla stick and cool the milk for 1-2 minutes;
Then slowly pour and stir this milk into the whisked liquid egg yolk(made in step 1);
3)Pour the mixed yolk-milk into the saucepan once again, then heat over samll-heat and keep on stiring;
After about 2 minutes, when the liquid turns to be thicker starchiness then turn off the heat and cool this thicker yolk-milk;
4)Take out the pastry dough from the fridge, roll out into a rectangled piece with the thickness of 0.3cm, trim the edge. Use a fork, evenly make some little holes on the dough piece surface so that it won’t be convex when baking;
Put the dough piece back to the fridge, freeze for more than 20 minutes (also could prevent to be convex when baking). Before baking, brush some whisked egg on the dough piece surface;
5)Pre-heat the oven to 200C, put the ready dough piece into the higher-medium shelf, bake for 15-20 minutes until golden;
6)Cool the baked pastry then cut into 10*20cm rectangled pieces;
Spread the peach-mayo(chopped canned peach mix with mayo) on each piece layer by layer (total 3 pieces (layers) for one Napoleon pastry);
Crush the rest pastry, mix with the rest peach-mayo and then spread this mix around the the layered pastry, and stick on some baked almond flakes;
Finally, dust some cocoa powder and icing sugar on the pastry’s surface for decoration;
And before serving, you can further cut this ready Napoleon pastry into smaller pieces if you need. Finish

Prawn Filled Jade Wrap

Chinese-food-menu.com — Mon, 13 Jun 2011 05:56:17 +0000

Recommended chinese food-Prawn Filled Jade Wrap
Ingredients:
Leaf of the Chinese cabbage: 6
Chinese chive: 6 leaves
Egg: 2
Peeled prawn: 100g
Carrot: 1
Ginger: 1 small piece
Saffron: a little
Seasonings:
Salt: 1 teaspoon(5g)
Monosodium glutamate(MSG): 1/4 teaspoon(1g)
Sesame oil: 1/2 teaspoon(3ml)
Liquid starch(mixed starch and cold water): 2 soupspoon(30ml)
Directions:
1)Peel and finely shred the carrot, finely chop the 3 leaves of Chinese chive and the peeled prawn, peel and finely chop the ginger, soak the saffron in warm water for 20 minutes;
2)Pour some water into a saucepan, boil the water over high-heat, when boling, put in the washed Chinese cabbage leaves, blanch them unitil soft then take out and dry. Also blanch the rest 3 leaves of Chinese chive until soft;
3)Pour some oil into a pan, when the oil is 7/10 hot, add in the shredded carrot, chopped Chinese chive, prawn, and ginger, stir-fry for 2 minutes and then sprinkle 1/2 teaspoon salt, MSG, and sesame oil, take out this mix from the pan;
4)Again, pour some oil into the pan, when the oil is 8/10 hot, pour in the beaten egg to make an omelet, then take out, finely shred, and add into the stir-fried mix in the step 3). so far, the filling is ready;
5)Wrap the filling with the blanched Chinese cabbage leaves and tie up with the Chinese chives;
Put them into a steam cooker, steam for 5 minutes;
6)Meanwhile, pour some soup-stock or water into a pan, add in the water that soaked the saffron and the rest 1/2 teaspoon salt. After boiling, pour in the liquid starch;
7)Place the steamed wraps into a plate and finally evenly splash the seasoning soup(made in the step 6). Finish

Puff Pastry Custard Tart (Portuguese-style Custard Tart)

Chinese-food-menu.com — Sun, 12 Jun 2011 08:15:24 +0000

Recommended chinese food-Puff Pastry Custard Tart (Portuguese-style Custard Tart)
(makes 15 medium tarts)
Ingredients:
Whipping cream(unsweetened): 200g(if use sweetened vege-dairy whipping cream, then reduce half amount of caster sugar)
Milk: 180g
Evaporated milk: 15g(optional)
Caster sugar: 80g
Egg yolk: 4
Flour: 10g
Cornflour: 5g
Pastry dough: 1 serving
Directions:
1)Orderly add the whipping cream, milk, caster sugar and evaported milk into a little saucepan(=milk mix), then heat up over small-heat and keep blending;
Remove from heat when the caster sugar is thoroughly melt, cool for 1-2 minutes, then slowly add the egg yolks into the milk mix and stir well;
Sift in the flour and cornflour, mix well and then cool this custard filling for a while;
2)Take out the pastry dough from the fridge, roll out into a rectangled piece with the thickness of 0.3cm, trim the edge, then roll up the dough piece from
the longer side;
3)Cut the dough roll into several 1cm thick round pieces;
Place and fit the round pieces into the tart shells(lightly floured the tart shells in advance if needed), put the ready tart shelles(with pastry in) into the fridge, freeze for more than 10 minutes;
4)Preheat the oven to around 220C;
5)Before baking, pour the custard filling into the ready tart shelles(with 70% full);
Put these tarts into the higher-medium shelf, bake for 15-20 minutes. Finish