Recipe ideas
Raviolis :
Ingredients : Ravioli wrappers Garnish Put some garnish in the middle of a ravioli wrapper. Humidify the sides. Fold up to create the form of a half moon. Pinch the edge together. Cook in water, steam or in a frying pan.
Ingredients : Ravioli wrappers Garnish Put some garnish in the middle of a ravioli wrapper. Humidify the sides. Fold up to create the form of a half moon. With the index and the thumb fold up the edge, press them together, in order to paste the edges.
Ingredients : Wonton wrapper Garnish Put some garnish in the middle of a wonton wrapper. Humidify the edges, fold them around the garnish without closing the wrapper. Steam them.
For 6 raviolis Ingredients : 100g of grill duck 0.5 of chopped garlic shoot 0.5 of table spoon rice wine 0.5 of table spoon oyster sauce 0.5 of tea spoon sesame oil 6 ravioli wrapper Chop the garlic and the duck. Add rice wine, oyster sauce and sesame oil. Cover and let marinate in the fridge for 30min. Put 1.5 tea spoon of garnish on a ravioli wrapper. Humidify and close the ravioli. Put a baking paper with holes in a steam basket. Let it cook for 10 minutes.
For 6 dimsum Ingredients : 100g chopped chicken 0.5 tea spoon of ginger 1.5 dried shiitakes 0.5 table spoon of soy sauce 0.5 tea spoon of mirin 0.5 tea spoon of sake 6 wonton wrapper 1 table spoon of white soy sauce. 1 table spoon of spicy oil
Put the shiitakes in boiling water until they are tender (10min). Drain them well, take off the fungus and cut the rest in fine slats. Mix the shiitakes, the chicken, the ginger, the soy sauce, the mirin and the sake in a bowl. Put a big tea spoon of garnish on the wonton wrapper. Humidify to create a dim sum. Put a baking paper with holes in a steam basket. Let it cook for 5 minutes.
For 6 mandus Ingredients : 100g pumpkin cut in big cubes 0.5 table spoon of coriander 1 table spoon of chopped grilled cashew nuts 6 wonton wrapper Preheat the oven at 200°C. Put the pumpkin in a plate and let it cook for 30min. Let it cool down during 20min. Take the flesh out. Mix the pumpkin parts with chop cashew nuts and chop coriander in a bowl. Put a tea spoon of garnish in the middle of the wonton wrapper. Humidify to create a mandu.
In a boiling water cook them until they are tender (3min). Drain them on a paper towel, keep warm.
For 2 persons Ingredients : For the pastry 66.5 g wheat starch 33.5 g cornflour 10 cl boiling water 2/3 table spoon of oil For the garnish : 233.5 g shrimps 26.5 g of water chestnut 1.5 black mushrooms 1/3 tea spoon of salt 1/3 tea spoon of sugar 1/6 chicken stock cube 10 g cornflour 1 white of egg 1/3 table spoon of oil
Open the water chestnut can and rinse them. Soak the black mushrooms in water. Put the cornflour for the pastry in a blender. Scald with water and add oil. Mix until the pastry form a ball. Let it cool down for 10 min. Create 10 little ball of pastry. Let it rests 1 hour, put two wet paper towels on the container. Peel the shrimps, then cut them in little pieces. Keep it in a container.
In a blender with a chopping knife, add : water chesnut, the black mushrooms, salt, sugar, chicken broth, cornflour and the egg white. After obtaining an homogeneous mixture, add shrimps. Then mix with your hands. Form a circle of 7 cm of diameter with a little ball. Put a tea spoon of garnish in the middle of the circle. Then,paste the edges.
Keep the Ha Kao in a wet atmosphere (avoid contact with water) Steam them approximatly 10 minutes. They are cooked when they are transparents.
Soups :
For 2 Ingredients : 2 black mushrooms 60 g bamboo shoots lamella 25 g fresh tofu 60 g chicken 1/2 l chicken broth 3 table spoon of soy sauce 1/4 tea spoon of black peper 2 table spoon of rice vinegar 1.5 table spoon of cornflour 1 egg 1 tea spoon of sesam oil Chive Coriander
Soften the mushrooms during 15 min in hot water. Cut the mushrooms in pieces. Drain the bamboo shootsand slice them. Dice the tofu. Do thim slices of chicken. Mix the cornflour with half a glass of fresh water. Whisk the egg with the sesam oil in a bowl. Chop the chive and the coriander. Boil the chicken broth.
Add the soy sauce, the mushrooms, the bamboo shoots and the chicken. Cook over high heat until boiling. Cover and simmer during 3 min over low heat. Add pepper, vinegar and tofu over high heat. Pour the homogeneous mixture of water and cornflour in the pan while stirring the soup. Bring back to boiling and add the whisked egg. Mix. Ssprinkle the chive and the coriander and serve the soup hot in a bowl.
For 2/4 persons Ingredients : 175g shrimps 1.5 sliced green onion 175g chinese broccoli 1.75l chicken broth 1 tea spoon of sesam oil 1.5 table spoon of soy sauce 200g hokkien noodle 150g chopped pork 50g chopped cabbage 0.5 tea spoon of ginger 15 ravioli wrapper 1 egg Soak the noodles in hot water during 5 min to soften them. Mix the pork, the cabbage, the soy sauce, the sesam oil, and the ginger.
Put a table spoon of garnish in a corner of ravioli wrapper, then close it. Let the ravioli in a ambient temperature on a plate. Pour the broth in a pan with the green onion and the sesam oil. Reach boiling. Gently put the ravioli in the broth. Let it cook during 6/8 min. They are ready when they rise up to the surface. Put them in a bowl with a bit of broth.
Add in a pan the rest of the broth, the soy sauce, the vegetables and the shrimps. Let it cook during 2/3 min to tenderize the vegetables. Pour the noodles in the pan to heat them. Fill the bowls fairly.
For 2 persons Ingredients : 1 green onion 50g fresh pleurotes mushroom 1 carrot 50g mini corncob 50g spinach shoot 100g egg noodle 0.75l vegetables broth 1.5 table spoon of clear soy sauce 0.5 tea spoon of sesam oil 1 table spoon of ginger Chop the green onion. Cut the pleurotes in big pieces. Slice the carrot, and litle section of corncob.
Cook the noodles until they are tenders, drain them in a pan. Heat the broth in a pan. Add the soy sauce, the sesame oil and the ginger. Bring to boil and let simmer during 5 min. Put the vegetables and the spinach shoots in the pan, let it cook during 3/5 min until they are tenders. Put the noodles in bowls filled with broth.
Main dishes :
For 2 persons Ingredients : 0.5 peking duck 3 green onion 0.5 lebanese cucumber pancakes for peking duck 60 ml hoisin sauce Preheat the oven at 180°C to warm up the duck during 20/30 min, until its skin is crispy. Decorticate the duck and put its flesh and skin on a plate. Cut the green onions and the cucumber in 5cm slices. Set the hot pancakes on a plate. Ready to taste.
For 2 persons Ingredients : 75g minced beef 75g minced chicken 1 chinese sausage in slices 75g raw shrimps 1 crushed garlic clove 0.5 carrot in lamellas 100g chop chinese cabbage 75g peas 1 green onion 1.5 table spoon of peanut oil 1 whisked egg 1 table spoon of porto 0.5 table spoon of sugar 0.5 table spoon of oyster sauce 1.5 table spoon of soy sauce 370g rice Cook the egg in an omelette, cut it in little slices.
Cook the beef, the chicken and sausage over low heat during 3 min. Pour the porto and let it cook for 1 min. Keep warm. Quickly heat the garlic, then cook the carrots for 2 min. Add the shrimps and the chinese cabbage. Let it cook 2 min. Add the peas, let it cook 1 min. Add the sugar, the soy sauce and the oyster sauce. Mix well. Add meat and rice. Let cook until everything is hot.
For 2/4 persons Ingredients : Half chicken 375ml rice wine 1 table spoon of sugar 1 table spoon of salt 1.5 table spoon of ginger 3 green onion, in 5cm slices 3 chopped green onion 4 garlic cloves cut in half 100g chop fresh ginger 1.5 table spoon of peanut oil 1 table spoon of sesame oil 1 table spoon of clear soy sauce Rinse the chicken and dry it. In a pan mix 2.5 liters of water, rice wine, choped onion, garlic, ginger, salt and sugar.
Heat up to boiling, then let simmer. Soak the chicken in the broth. Let it cook 15min without covering. Stop the heat, cover and let it rest for 3 hours. Take the chicken out, drain and cut it in pieces. Remove the bones and the skin. In a bowl mix the peanut oil, the sesam oil, the soy sauce and the sugar, cover the chicken with the mixture. Put the ginger and the green onions.
For 2 persons Ingredients : 250g chicken 1 table spoon of fresh shredded ginger 1.5 green onion stims in 4cm pieces 1 table spoon of oil 1 tea spoon of 5 spices 2 table spoon of clear soy sauce 1 table spoon of oyster sauce 2 table spoon of honey 1.5 table spoon of sesame seeds. Cut the chicken in lamellas. Pour the sesame and the vegetable oil in a wok, let it warm up, then brown the chicken over high heat. Add ginger, and the onion stims. Let it cook 2 min.
Add the brocolis. Wet with two table spoon of water, let it stir until the leafs wilt. Mix in a bowl the soy sauces, the oyster sauce, the honey and the 5 spices. Pour this sauce in the wok, thicken the sauce over high heat while permanently stirring. Add the sesame seeds after taking the wok from heat.
For 2/4 persons Ingredients : 1.5 chopped green onion 1 celery stick 50g fresh shiitakés 0.5 red pepper 10g brocolis 60g soya germs 100g chineses noodles 2 table spoon of oil 250ml chicken broth 1 table spoon of soy sauce 1 table spoon of oyster oil 1 table spoon of cornflour 150g chicken Put the noodles in a container, cover them of boiling water during 5min. Get them under cold water, drain them and put them on a paper towel.
Stir the noodles during 5 min in a wok. Brown the chicken over medium heat in a wok. Then add the celery,the green onion, the shiitakes, the red pepper , the brocolis, and 3 table spoon of broth. Let it cook 3 min. Add the soya germ. Pour the end of the broth, the oyster and soy sauces.Get it boil. Mix the cornflour with 2 table spoon of water, pour in the wok, stir well, let it thicken without stopping stirring.
For 2 persons Ingredients : 500g chicken 1 dry hot pepper 1 chopped green onion 1 crushed garlic clove 1.5 table spoon of soy sauce 1 tea spoon of cornflour 2 table spoon of oil 1.5 table spoon of sugar 1 salt pinch 1.5 table spoon of clear soy sauce 80g grilled peanut Dice the chicken. In a container mix the soy sauce and the cornflour. Add the chicken pieces, turn them in the mixture to cover them.
Warm the oil in a wok. Let the chicken 5min over high heat. When it is tender add the hot pepper, the green onions, and the garlic. Let it cook 2 min. Add the sugar, the salt, the vinegar and the clear soy sauce. Get it boil and let it thicken while permanently stirring. Then add the peanut and let cook 2min. Serve with rice.
For 2 persons Ingredients : 1 chopped garlic clove 2 chopped green onions 100g green asparagus 100g fresh shiitakés 100g soya germ 4 eggs 3 table spoon of oil 1 tea spoon of rice wine 1 tea spoon of black rice vinegar 0.5 tea spoon of white pepper 3 table spoon of oyster sauce. Whisk the eggs in a bowl. Heat up half the oil in a wok, then cook the garlic and the green onions during 3min. Cut the aspargus in 5cm slices and cut the shiitakes.
Mix the asparagus, half of the soya germ, the shiitake, the rice wine, the pepper and the vinegar, let it cook 2/3 min, until the vegetables getting tenders. Let them cool off. Warm up the oil in a pan, pour the mixture, as soon as the omelette starts inflate spread the vegetables on it. Turn the omelet, let it cook 1min. Then when the omelet is out of the pan, pour oyster sauce on it.
For 2/4 persons Ingredients : 375g strong tofu 1.5 table spoon of big salt 1.5 table spoon of white pepper 1 tea spoon of sugar 125g cornflour 2 white eggs slightly whisked Peanut oil for the frying. Put the tofu between two sheets of paper towel, put weight on it, let it leave it to settle 20min. Cut the tofu in cubes. Reduce in a mortar the salt, the pepper and the sugar, add the cornflour. Put the mixture on a large plate.
Turn the cubes of tofu in the mixture, then roll them in the mixture of cornflour, sugar, pepper, salt. Warm up the peanut oil in a wok, put the tofu in it during 2 min when the oil is ready for frying. Drain the tofu on a paper towel. Serve hot.
Desserts :
For 4 : Ingredients: 200g lychee and syrup 1 white egg 1.5 table spoon of ginger syrup 1 table spoon of green lemon chop zest of 1 green lemon Drain the lychees, keep the syrup, put the fruit with the zests, the green lemon juice, and the ginger syrup in a container. Mix until you get a mash. Mix it with the lychee syrup, and pour it in a container which fits a freezer.
Sieve the mixture if you don't want pieces. Put it 1 h 30 in the freeze, until the sorbet starts to freeze, get it off the freezer, and whisk the mixture to smash crystals. In another container whisk the egg white and gently incorporate it in the sorbet. Put the sorbet back in the freezer until it get firm. Ready to enjoy.
For 6 cake Ingredients : Pastry : 200g flour 8 table spoon of golden syrup 4 table spoon of oil 2 yolk 1 tea spoon baking soda Mungo beans garnish : 200g mungo beans 600ml water 100g cane sugar 4 table spoon of oil Wash the beans several times until the water gets clear. Put the washed beans and water in a pressure cooker. At the end of the cooking put the beans in a blender, add the sugar and mix until you get a smooth paste.
Put 1/3 of the oil in a pan, add the mixture in it, warm up over middle heat while regularly stirring. Stir until the mixture get thick. Then take off the pan of the heat, and let it cool down. When is it cool split the paste in 6 equal parts, and create balls. Paste : preheat the oven over 180°C. Mix the golden syrup, the oil and the baking soda until obtaining an homogeneous paste. Add flour.
Knead and let it rest 1 hour. Divide the paste in 6 parts. Flatten the balls to obtain a 10cm diameter circle. Wrap the beans bowls with the paste circle. Flour the mooncake mold. Let the cake cook during 10minutes. Get them out, and baste them with yolk, Put the cake back in the oven during 5 minutes. Then let them cool down on a grid. They will be ready to eat in 1 or 2 days.
For 2 Ingredients : 1 banana 1 egg 25g sugar 50g flour Crush the bananas Add the sugar, and mix. Add the flour, and mix. Cook them in oil.