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Friday, April 6, 2012

Orange Fish Cake/香橙魚餅

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I  made this dish during the holiday season and everyone loved it.  This dish is prefect for potluck, parties and family dinner for everybody to enjoy.  If you are hosting a house party or preparing for a potluck, you can make this dish in advance so you won't be too rushed when you have to cook and entertain your guests at same time.  There is a topping sauce which takes 5 minutes to make.  You can make it before you serve this dish so everything will taste fresh as if it was just made.  When I posted this video on Youtube a while ago, one of my subscribers suggested to substitute lemon instead of orange.  I thought that was a great idea, however I haven't had chance to try using lemon yet.  My only concern is that too much lemon may make this dish too sour because you need one to two cups of juice to make the topping sauce.  So I would use sweet lemons or keep the orange sauce and add a little bit of freshly squeezed lemon juice on top.  I created this recipe by combining the Orange Chicken and Fish Cake recipes.  It turned out super delicious.




Ingredients:

  • 10 oz white fish
  • Half cup of corn starch 
  • 1 cup of bread crumbs/coating mix
  • a tbsp cooking wine
  • 1 egg 
  • 1 cup of cooking oil
  • Half tbsp white pepper powder
  • Half tsp salt
  • 2 tbsp ground garlic
  • 2 oranges 
  • 1 tsp finely chopped green onion

Directions:

  1. Cut the oranges and use a juicer to make the orange juice.
  2. Cut the fish into fillets.  Make sure not to cut too thin, otherwise they will break during frying.
  3. Break the egg in a bowl.  Add half tsp white pepper powder, half tsp salt and one tsp cooking wine in the bowl, and then beat the egg.
  4. Pour the egg sauce to the bowl where you have the fish fillets.  Mix everything evenly.
  5. Take two plates, one for starch and one for bread crumbs/coating mix.  Roll the fish fillets one by one in the starch and then the bread crumbs/coating mix.  Make sure the fish is covered and coated nicely.
  6. In a small bowl, add 1 tsp starch and 2 tbsp water.  Mix evenly.
  7. In a medium saucepan or a wok, heat 1cup cooking oil over medium-high heat.  Add the fish fillets to cook.  You may have to fry the fish one by one so they don't break.  Place kitchen paper towels on a plate and transfer all the fish fillets to the plate so the paper towels absorb the excess oil.  After most of the oil is absorbed, transfer all the fish to a serving plate.
  8. After the fish is cooked.  Clean the wok, add one tbsp cooking oil over medium high heat.  When the oil is hot, add two tbsp ground garlic.  Stir the garlic until it's cooked - about one minute.  Add the orange juice to the wok.  Stir everything while it's cooking, so the sauce won't stick on the bottom.  About a minute or two when the juice is boiling, add the starch water.  Keep stirring everything until it's thick.  Pour the orange sauce on top of the fish fillets.  
  9. Lastly, garnish with some finely chopped green onion, now enjoy!

Friday, March 30, 2012

Baked Tiger Prawns with Butter and Garlic/奶油烤虎蝦

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When I made the Steamed Tiger Prawns with Garlic, I also saved half of the prawns to make this dish as well.  It's great because most ingredients are the same, just different cooking styles.  If you host a dinner or party, you may try this too.  Use half of the prawns to steam and the other half to bake, to give your guests more variety to choose.  For my two and half year old toddler, she liked this dish more because she loves the taste of butter.  When you put garlic and butter together it makes everything tastes better.  Compare to the Steamed Tiger Prawn with Garlic, this dish tastes richer but also very delicious.



Ingredients:

  • 10 tiger prawns
  • 3 tbsp ground garlic
  • 2 tbsp ground ginger
  • 1 tbsp finely chopped green onion
  • 1 tsp sugar
  • A quarter tsp salt
  • Half tsp white pepper powder
  • 1 tsp cooking wine
  • 2 tbsp soy sauce
  • 3 - 4 tbsp butter

Directions:

  1. Clean and devein all the prawns.  Keep the shell on.  Use a knife, cut the prawn from centre of the back.  Make sure not to cut it through - this is for the filling.
  2. Making the garlic filling: In a small bowl add ground garlic, ginger, sugar, salt, pepper powder, cooking wine and soy sauce.  Mix everything evenly.
  3. Fill up all the prawns (to the cut on the prawn's back) with the garlic filling, and place them to a plate.
  4. In a baking pan, place a piece of foil sheet on top.  A`dd half butter and then place all the prawns on top.  Add the rest of butter on top of the prawns.  Fold the foil sheet and then transfer to the oven.  Heat up the oven to 400 degrees Celsius high for about 20 - 25 minutes.  Transfer everything to a serving plate, you are done!

Steamed Tiger Prawns with Garlic/蒜茸蒸虎蝦

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Frist of all, I have to apologize for not updating my blog for a while.  I have been making a lot of videos, most of them are for my old recipes as I'm trying to update all my recipes with video tutorials.  I made this Steamed Tiger Prawns with Garlic a while ago, after that I also made this dish with normal prawns and it was just as delicious as the frist time with tiger prawns.  This dish is simple, easy and healthy.  The total cooking time is about 20 minutes.  Although it's a seafood dish it tastes very fine and clean.  Spotted prawn season will be coming soon so I know I'm going to make this dish again and again.


Ingredients:

  • 10 tiger prawns
  • 3 tbsp ground garlic
  • 2 tbsp ground ginger
  • 1 tbsp finely chopped green onion
  • 1 tsp sugar
  • A quarter tsp salt
  • Half tsp white pepper powder
  • 1 tsp cooking wine
  • 2 tbsp soy sauce
  • 3 tbsp cooking oil

Directions:

  1. Clean and devein all the prawns.  Keep the shell on.  Use a knife, cut the prawn from centre of the back.  Make sure not to cut it through - this is for the filling.
  2. Making the garlic filling: In a small bowl add ground garlic, ginger, sugar, salt, pepper powder, cooking wine and soy sauce.  Mix everything evenly.
  3. Fill up all the prawns (to the cut on the prawn's back) with the garlic filling, and place them to a plate.
  4. Transfer the prawns to a steamer, and steam for about 10 minutes (8 minutes for normal prawns).
  5. Heat up about 3 tbsp cooking oil and then pour the oil on top of the prawns.  This is optional you can avoid this step if you like.  However the oil will make the prawns taste even juicier and it kills the fishy taste of seafood.  
  6. Lastly, garnish with some finely chopped green onion.  Now enjoy!

Friday, October 28, 2011

Shiitake Mushroom, Lily Flower and Pork Rib Soup/金針排骨湯

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September was a hard month for me.  My daughter was sick for the whole month and then we all got sick.  Taking care of a sick baby is tough, especially when you are sick too.  The virus going back and forth seemed endless.  One thing I have continued to do is provide healthy meals for my family so we could recover sooner.  Soup is a must for every meal including breakfast so we could stay hydrated and get a lot of nutrition to fight the sickness.  I didn't record a video for this Shiitake Mushroom, Lily Flower and Pork Rib Soup because this soup is very easy to make.  All ingredients are very common to find at any Chinese supermarket.  This soup tastes light, refreshing and super delicious.  A great soup for fall!



Ingredients:

  • 6 dried shiitake mushrooms
  • 2 oz dried lily flowers
  • 1 lb pork rib
  • 1 chicken leg
  • 1½ tsp salt
  • 3 - 4 ginger slices
  • 1 tsp finely chopped green onion

Directions:

  1. Soak the dried shiitake mushrooms and  lily flowers half an hour before cooking.  When they are soaked, make sure to clean them with running water.
  2. In a large soup pot, add ribs, chicken legs, ginger, soaked shiitake mushrooms and water (fill up with 3 quarter of the pot).  Bring to a boil.  Reduce the heat, and then use a soup strainer to strain all the dark bubbles on top of the water.  Reduce the heat to the lowest and cook for 2 - 3 hours.  Add salt and garnish some finely chopped green onion before serving.  Now enjoy!  

Wednesday, August 24, 2011

Seafood Fried Noodles/海鮮炒麵

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There are a lot of Chinese restaurants that serve Seafood Fried Noodles on their menu.  Unlike my other dish - Clam and Mussel Fried Noodles, I found this recipe in a Taiwanese cook book but I changed it slightly by adding a wider variety of vegetables and seafood.  It tasted so yummy!  The julienned carrots give an extra texture and the clams give an oceany flavour to the noodles.  I also added a cup of chicken stock to cook with the noodles so the noodles don't require a lot of oil to cook.  The chicken stock goes great with seafood, and it's healthier.  I bought the pre-cut squid from a local Chinese supermarket.  If you can't find it, the preparation is fairly easy.




Ingredients:

  • 8 oz egg noodles
  • 5 oz clams
  • 1 cup of shrimp
  • 2 cups of squid
  • 2 carrots
  • 4 green onion
  • 3 oz Chinese lettuce
  • 2 tbsp olive oil
  • 1 cup of chicken stock

For the frying sauce:

  • 1 tsp white pepper powder
  • 1 tsp sugar
  • 1 tsp ground ginger
  • 1 tsp vinegar
  • 2 tbsp soy sauce
  • 1 tsp cooking wine
  • 1 tsp sesame oil

Directions:

  1. Julienne the carrot, cut the green onion approximately an inch and a half long.  Mix all the frying sauce in a bowl.
  2. Pare and clean the squid, cut light crosses on it and slice it (you can also buy pre-cut squid from any Chinese supermarket).
  3. Bring half a medium pot of water to a boil. When the water is boiled add noodles to the boiling water and cook for 1 minute.  Transfer to a colander, rinse with cold water and drain the water.  Add 1 tbsp olive oil to the noodles, and mix evenly.  
  4. Bring half a medium pot of water to a boil.  Blanche clams, shrimps and squid into the boiling water until they are open.  Transfer to a plate.
  5. In a nonstick medium saucepan or a wok, heat 1½ tbsp olive oil over medium-high heat.  Add green onion, carrot and Chinese lettuce to cook.  After about 2 minutes, when the lettuce is tender and soft add clams, shrimps and squid.   Stir everything evenly and then add the frying sauce.  Mix everything evenly, add the noodles.  Stir everything for a couple of minutes, add 1 cup of chicken stock.  Mix everything evenly and keep stirring everything for a few minutes.  Transfer the noodles to servering plates, enjoy!