gleich zum inhalt springen

Stewed Pig trotters in vinegar sauce

Put down the takeout menu and step away from the phone. You can make your favorite dishes even better at home. Coming from family kitchens or inspired by top restaurant picks, these Chinese recipes are so good, so authentic, you’ll never have to venture out to Chinatown or the local chop suey shop again.

Get started with…

This dish is traditionally eaten after a woman gives birth to a baby. A large quantity is prepared, and is distrubuted to freinds and relatives to share the happiness.Provided by  Dfficulty: Average  |   Time: 2HourMajor ingredients:PorkMethod:PoachViews: 10941

Ingredient and Portion:<ol><li>sweet vinegar 5 cups
<li>sour vinegar 1cup
<li>pig trotters 1 large piece
<li>rock sugar some
<li>eggs 4pcs</ol>Cooking Steps:<ol><li>Wash and remove hair from pig trotters.
<li>cook pig trotters in boiling water along with a few pieces of ginger. Take out and place aside.
<li>Heat vinegar in a large pot,bring to boil and put in pig trotters. Turn to low heat and let simmer.
<li>Hard boil eggs, and remove shell.
<li> When pig trotters are nearly soft, add in sugar and cook until melted. Simmer over low heat, cover and remove from heat. Repeat several times so pig trotters becomes soft.
<li>Before adding the eggs, bring to the boil. Let eggs soak in sauce, and remove from heat.Serve when eggs are coloured.</ol> : The pig trotters can be prepared a few days in advanced, and can be kept for quite a while. However, add the eggs at most 1 day ahead as long hours of soaking will make the egg stiff and hard.

tracy in Uncategorized on September 21 2014 » 1 comment

Stewed Pig trotters in vinegar sauce

Put down the takeout menu and step away from the phone. You can make your favorite dishes even better at home. Coming from family kitchens or inspired by top restaurant picks, these Chinese recipes are so good, so authentic, you’ll never have to venture out to Chinatown or the local chop suey shop again.

Get started with…

This dish is traditionally eaten after a woman gives birth to a baby. A large quantity is prepared, and is distrubuted to freinds and relatives to share the happiness.Provided by  Dfficulty: Average  |   Time: 2HourMajor ingredients:PorkMethod:PoachViews: 10940

Ingredient and Portion:<ol><li>sweet vinegar 5 cups
<li>sour vinegar 1cup
<li>pig trotters 1 large piece
<li>rock sugar some
<li>eggs 4pcs</ol>Cooking Steps:<ol><li>Wash and remove hair from pig trotters.
<li>cook pig trotters in boiling water along with a few pieces of ginger. Take out and place aside.
<li>Heat vinegar in a large pot,bring to boil and put in pig trotters. Turn to low heat and let simmer.
<li>Hard boil eggs, and remove shell.
<li> When pig trotters are nearly soft, add in sugar and cook until melted. Simmer over low heat, cover and remove from heat. Repeat several times so pig trotters becomes soft.
<li>Before adding the eggs, bring to the boil. Let eggs soak in sauce, and remove from heat.Serve when eggs are coloured.</ol> : The pig trotters can be prepared a few days in advanced, and can be kept for quite a while. However, add the eggs at most 1 day ahead as long hours of soaking will make the egg stiff and hard.

tracy in Uncategorized on September 20 2014 » 1 comment

Mashed tofu and dace fish cake

Put down the takeout menu and step away from the phone. You can make your favorite dishes even better at home. Coming from family kitchens or inspired by top restaurant picks, these Chinese recipes are so good, so authentic, you’ll never have to venture out to Chinatown or the local chop suey shop again.

Get started with…

This is a very economical and nutritous dish, which is most suitable for families with children or elderly.Provided by melanie Dfficulty: Novice  |   Time: 30MinutesMajor ingredients:SeafoodMethod:SteamSource:melanieViews: 22762

Ingredient and Portion:<ol><li> soft tofu 2pcs
<li>dace fish meat 1/2kg
<li>egg white 1 pc
<li>dried fruit peel 1small pc
(soaked til soft in water)</ol>Seasoning:Seasonings:
dash of pepper and sesame oilCooking Steps:<ol><li>cut dried fruit peel into very fines pieces. Mix into fish meat along with seasonings, and stir well. Add a little water if paste seems too stiff.
<li>Drain the tofu and mash it. Mix together with fish mixture. Press onto a plate (suitable for steaming) which is greased.
<li> Steam for about 10 mins. Pour some hot oil and seafood saya sauce when done.</ol>

tracy in Uncategorized on September 19 2014 » 1 comment

Mashed tofu and dace fish cake

Put down the takeout menu and step away from the phone. You can make your favorite dishes even better at home. Coming from family kitchens or inspired by top restaurant picks, these Chinese recipes are so good, so authentic, you’ll never have to venture out to Chinatown or the local chop suey shop again.

Get started with…

This is a very economical and nutritous dish, which is most suitable for families with children or elderly.Provided by melanie Dfficulty: Novice  |   Time: 30MinutesMajor ingredients:SeafoodMethod:SteamSource:melanieViews: 22761

Ingredient and Portion:<ol><li> soft tofu 2pcs
<li>dace fish meat 1/2kg
<li>egg white 1 pc
<li>dried fruit peel 1small pc
(soaked til soft in water)</ol>Seasoning:Seasonings:
dash of pepper and sesame oilCooking Steps:<ol><li>cut dried fruit peel into very fines pieces. Mix into fish meat along with seasonings, and stir well. Add a little water if paste seems too stiff.
<li>Drain the tofu and mash it. Mix together with fish mixture. Press onto a plate (suitable for steaming) which is greased.
<li> Steam for about 10 mins. Pour some hot oil and seafood saya sauce when done.</ol>

tracy in Uncategorized on September 18 2014 » 1 comment

Orange and pineapple pie

Put down the takeout menu and step away from the phone. You can make your favorite dishes even better at home. Coming from family kitchens or inspired by top restaurant picks, these Chinese recipes are so good, so authentic, you’ll never have to venture out to Chinatown or the local chop suey shop again.

Get started with…

Fruits in this recipe balances off the richness of the custard filly, and is equally good eaten both hot or cold. A good choice for parties, as it is easy to prepare and tasty too!Provided by melanie Dfficulty: Average  |   Time: 1Hour50MinutesMethod:BakeSource:melanieViews: 11351

Ingredient and Portion:<ol><li>eggs 3pcs
<li>sugar 4.5oz
<li>milk 300ml
<li>cream 100ml
<li>butter 1oz
<li>grand marnier 2tbsp,
or orange/vanilla essence 2tsp
<li>oranges 3pcs
<li>canned pineapples 1can</ol>Cooking Steps:<ol><li>peel oranges and cut into 8-10wedges.
<li>drain pineapples, cut into long pieces.
<li>beat eggs for about 1 minute,and beat in sugar a little at a time. Mix well.
<li>Sift flour into egg mixture and combine well.
<li>Heat milk and cream in pan. When it nearly boils,remove from heat, and stir into egg mixture slowly.
<li>Melt the butter,stir into the rest of the mixture along with the wine. Stir until well combined.
<li>Pour the mixture into a baking pan, and arrange half the portion of the fruits on top. Bake in 170C oven for about 8 mins, take out and put rest of the fruits on top and bake again until set.</ol>

tracy in Uncategorized on September 18 2014 » 1 comment

Orange and pineapple pie

Put down the takeout menu and step away from the phone. You can make your favorite dishes even better at home. Coming from family kitchens or inspired by top restaurant picks, these Chinese recipes are so good, so authentic, you’ll never have to venture out to Chinatown or the local chop suey shop again.

Get started with…

Fruits in this recipe balances off the richness of the custard filly, and is equally good eaten both hot or cold. A good choice for parties, as it is easy to prepare and tasty too!Provided by melanie Dfficulty: Average  |   Time: 1Hour50MinutesMethod:BakeSource:melanieViews: 11352

Ingredient and Portion:<ol><li>eggs 3pcs
<li>sugar 4.5oz
<li>milk 300ml
<li>cream 100ml
<li>butter 1oz
<li>grand marnier 2tbsp,
or orange/vanilla essence 2tsp
<li>oranges 3pcs
<li>canned pineapples 1can</ol>Cooking Steps:<ol><li>peel oranges and cut into 8-10wedges.
<li>drain pineapples, cut into long pieces.
<li>beat eggs for about 1 minute,and beat in sugar a little at a time. Mix well.
<li>Sift flour into egg mixture and combine well.
<li>Heat milk and cream in pan. When it nearly boils,remove from heat, and stir into egg mixture slowly.
<li>Melt the butter,stir into the rest of the mixture along with the wine. Stir until well combined.
<li>Pour the mixture into a baking pan, and arrange half the portion of the fruits on top. Bake in 170C oven for about 8 mins, take out and put rest of the fruits on top and bake again until set.</ol>

tracy in Uncategorized on September 17 2014 » 1 comment

Lettuce wraps with spicy prawn filling

Put down the takeout menu and step away from the phone. You can make your favorite dishes even better at home. Coming from family kitchens or inspired by top restaurant picks, these Chinese recipes are so good, so authentic, you’ll never have to venture out to Chinatown or the local chop suey shop again.

Get started with…

The tangy and slightly spicy fresh prawns is the perfect match for crisp lettuce leaves. Serve as appetizer or a main dish.Provided by melanie Dfficulty: Novice  |   Time: 20MinutesMajor ingredients:SeafoodMethod:Stir-frySource:melanieViews: 7132

Ingredient and Portion:<ol><li>lettuce leaves 6pcs
<li>shelled prawns 500g
<li>tomatoes 2-3pcs
<li>shallots 3pcs
<li>garlic 2cloves
<li>ginger(minced)2tsp</ol>Seasoning:<ol><li>curry powder 1tsp
<li>turmeric powder 1tsp
<li>sugar 1tbsp
<li>light soya sauce 1tsp
<li>wine 2tsp
<li>salt and pepper to taste</ol>Cooking Steps:<ol><li>wash lettuce and trim into round shape.
<li>cut prawns in small pieces(around 2-3pcs for each prawn), marindae with salt,pepper and wine.
<li>Dice tomatoes. Dice gralic,ginger and shollots finely.
<li> Heat oil.fry ginger,garlic and shallots. Add in tomatoes along with soya sauce and sugar.Cook for a about 2 mins.
<li>Add in prawns, and turmeric and curry powder as well.Stir fry until well combined. Dish up, and serve with lettuce on the side.</ol> : For extra spice, add in chopped peppers when frying the garlic,ginger and shallots.

tracy in Uncategorized on September 16 2014 » 1 comment

Lettuce wraps with spicy prawn filling

Put down the takeout menu and step away from the phone. You can make your favorite dishes even better at home. Coming from family kitchens or inspired by top restaurant picks, these Chinese recipes are so good, so authentic, you’ll never have to venture out to Chinatown or the local chop suey shop again.

Get started with…

The tangy and slightly spicy fresh prawns is the perfect match for crisp lettuce leaves. Serve as appetizer or a main dish.Provided by melanie Dfficulty: Novice  |   Time: 20MinutesMajor ingredients:SeafoodMethod:Stir-frySource:melanieViews: 7131

Ingredient and Portion:<ol><li>lettuce leaves 6pcs
<li>shelled prawns 500g
<li>tomatoes 2-3pcs
<li>shallots 3pcs
<li>garlic 2cloves
<li>ginger(minced)2tsp</ol>Seasoning:<ol><li>curry powder 1tsp
<li>turmeric powder 1tsp
<li>sugar 1tbsp
<li>light soya sauce 1tsp
<li>wine 2tsp
<li>salt and pepper to taste</ol>Cooking Steps:<ol><li>wash lettuce and trim into round shape.
<li>cut prawns in small pieces(around 2-3pcs for each prawn), marindae with salt,pepper and wine.
<li>Dice tomatoes. Dice gralic,ginger and shollots finely.
<li> Heat oil.fry ginger,garlic and shallots. Add in tomatoes along with soya sauce and sugar.Cook for a about 2 mins.
<li>Add in prawns, and turmeric and curry powder as well.Stir fry until well combined. Dish up, and serve with lettuce on the side.</ol> : For extra spice, add in chopped peppers when frying the garlic,ginger and shallots.

tracy in Uncategorized on September 15 2014 » 1 comment

Fish Cakes in Banana leaves

Put down the takeout menu and step away from the phone. You can make your favorite dishes even better at home. Coming from family kitchens or inspired by top restaurant picks, these Chinese recipes are so good, so authentic, you’ll never have to venture out to Chinatown or the local chop suey shop again.

Get started with…

The special fragrant from the banana leaves are fully absorbed into the fish fillets, making this
Thai-influenced dish light and refreshing.Provided by melanie Dfficulty: Average  |   Time: 45MinutesCategories of cuisine:AppetizerMajor ingredients:SeafoodMethod:Pan-fry  |  Bake  |  RoastSource:melanieViews: 12003

Ingredient and Portion:<ol><li> dace fish paste 250g
<li>shallots 3pcs
<li>garlic cloves 2pcs
<li>coconut juice 3oz
<li>turmeric powder 1tsp
<li>banana leaves 2pcs</ol>Seasoning:Marinade:
<ol><li>salt 1tsp
<li>cornstarch 1/2tbsp
<li>pepper pinch</ol>Cooking Steps:<ol><li>mince garlic and shallots.
<li>Heat oil in pan, fry shallots and garlic until fragrant. add in coconut juice and stir well. Mix cornstarch with 1 tsp of water, and stir into mixture til it thickens a little bit.
Remove from heat and set aside.
<li>When coconut mixture cools a bit, mix iinto fish paste along with seasonings. Mix in one direction until it becomes slightly rubbery.
<li> Spoon fish mixture onto washed banana leaves, slightly greased and press flat. wrap it up and secure with toothpicks. Pan fry on a slightly heated wok for about 10-15 mins.</ol>

tracy in Uncategorized on September 14 2014 » 1 comment

Fish Cakes in Banana leaves

Put down the takeout menu and step away from the phone. You can make your favorite dishes even better at home. Coming from family kitchens or inspired by top restaurant picks, these Chinese recipes are so good, so authentic, you’ll never have to venture out to Chinatown or the local chop suey shop again.

Get started with…

The special fragrant from the banana leaves are fully absorbed into the fish fillets, making this
Thai-influenced dish light and refreshing.Provided by melanie Dfficulty: Average  |   Time: 45MinutesCategories of cuisine:AppetizerMajor ingredients:SeafoodMethod:Pan-fry  |  Bake  |  RoastSource:melanieViews: 12002

Ingredient and Portion:<ol><li> dace fish paste 250g
<li>shallots 3pcs
<li>garlic cloves 2pcs
<li>coconut juice 3oz
<li>turmeric powder 1tsp
<li>banana leaves 2pcs</ol>Seasoning:Marinade:
<ol><li>salt 1tsp
<li>cornstarch 1/2tbsp
<li>pepper pinch</ol>Cooking Steps:<ol><li>mince garlic and shallots.
<li>Heat oil in pan, fry shallots and garlic until fragrant. add in coconut juice and stir well. Mix cornstarch with 1 tsp of water, and stir into mixture til it thickens a little bit.
Remove from heat and set aside.
<li>When coconut mixture cools a bit, mix iinto fish paste along with seasonings. Mix in one direction until it becomes slightly rubbery.
<li> Spoon fish mixture onto washed banana leaves, slightly greased and press flat. wrap it up and secure with toothpicks. Pan fry on a slightly heated wok for about 10-15 mins.</ol>

tracy in Uncategorized on September 14 2014 » 1 comment
        Older Articles