recipe adapted from sunset magazine
Ingredients
1 chicken (4-1/2 lb) - lumps of fat and tail removed, rinsed and patted very dry
1-1/2 to 2 tbsp fine sea salt
1-1/2 tsp freshly ground black pepper
Seasonings
2 tbsp coarsely ground mediterranean coriander seeds
zest of 1 lemon
3 tbsp olive oil
Ingredients
3 large eggs
1 cup water
3/4 tbsp soy sauce
sprinkle of salt
1 tsp fried shallot
1 tsp fried shallot oil
Ingredients
1 cup of black beans (rice cup) - washed and soaked for 2 hours or more
4 pieces of pork ribs
1 stalk fresh huai shan - peeled and cut into cubes
salt to taste
Ingredients
(for 2 servings)
1 pkt fresh rice noodles - use 2/3 of it
6 mussels - soaked, washed and rid of sand etc
6 clams - soaked, washed and rid of sand etc
6 prawns - peeled, deveined with tail intact, marinate with 1/2 tsp ginger juice, a little salt and pepper
1 medium sized piece of squid - sliced criss-crossed and cut into pieces, marinate with 1 tsp ginger juice
1 medium sized lean meat - sliced thinly, marinate with 1/2 tsp huatiao wine, 1 tsp soy sauce, 1/2 tsp sesame oil, 1/4 tsp salt, dash of pepper and 1 tsp cornstarch
6 slices of fish - sliced thickly, marinate with 1 tsp rice wine, 1/2 tsp sesame oil, 1 tsp soy sauce, pinch of salt, dash of pepper and 1 tsp cornstarch
1 stalk green veg - i use baby gai lan
2 cups chicken stock
1 egg - use egg white only
1 tbsp oyster sauce
1 tbsp soy sauce
1/2 tsp dark soy sauce
pinch of white pepper
salt to taste
vegetable oil
Ingredients
1 large cucumber
3/4 cup Japanese rice vinegar
1 tsp sugar
1 tsp salt
toasted white sesame seeds
Ingredients
(for 2 servings)
1 pkt fresh rice noodles (use 1/3 of it) - cut into thick strips and separate them
6 fish balls
1 medium size pc fish cake - sliced
1 medium size lean meat
2 tbsp of minced pork - marinate with 1 tsp soy sauce, 1 tsp sesame oil, salt and pepper.
1 stalk chinese celery - washed and cut into pieces
some fresh lettuce
2 slices of ginger
1 tsp preserved chopped radish - dong cai
Ingredients
leftover taro pastry crust - refer to here
large prawns - peeled and deveined
dash of pepper
dash of chilli powder
a little salt
vegetable oil for frying
Method
- Marinate prawns with pepper, chilli powder and salt for 15 minutes or more.
- Wrap one large prawn with the pastry into a round shape. Repeat for the rest of the prawns. Refrigerate for one hour.
- Heat up oil. Fry with medium heat till the crust is golden brown.
- Drain on paper towels and serve warm with chilli dipping sauce.
Ingredients
dried beancurd sheet (豆腐皮)
600g fatty minced pork
300g prawns - peeled, deveined and roughly chopped
400g yam - peeled, steamed and mashed
10 water chestnuts - peeled and chopped
3 tbsp fried shallot crisp
vegetable oil for frying
Seasonings
2 tbsp soy sauce
1 tbsp shaoxing wine/huatiao wine
1 tbsp oyster sauce
1 tsp 5-spice powder
1 tsp white pepper
1 tsp sugar
3/4 tsp salt
2 tsp fried shallot oil
1-1/2 tsp sesame oil
