Chinese food
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Chinese Pork Dumplings
| Chinese Pork Dumplings |
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1/2 cup soy sauce, 1 tablespoon seasoned rice vinegar, 1 tablespoon finely chopped Chinese chives, 1 tablespoon sesame seeds, 1 teaspoon chile-garlic sauce (such as Sriracha), 1 pound ground pork, 3 cloves garlic, minced, 1 egg, beaten, 2 tablespoons finely chopped Chinese chives, 2 tablespoons soy sauce, 1 1/2 tablespoons sesame oil, 1 tablespoon minced fresh ginger, 50 dumpling wrappers, 1 cup vegetable oil for frying, 1 quart water, or more if needed |
1. Combine 1/2 cup soy sauce, rice vinegar, 1 tablespoon chives, sesame seeds, and chile sauce in a small bowl. Set aside.
2. Mix pork, garlic, egg, 2 tablespoons chives, soy sauce, sesame oil, and ginger in a large bowl until thoroughly combined. Place a dumpling wrapper on a lightly floured work surface and spoon about 1 tablespoon of the filling in the middle. Wet the edge with a little water and crimp together forming small pleats to seal the dumpling. Repeat with remaining dumpling wrappers and filling.
3. Heat 1 to 2 tablespoons vegetable oil in a large skillet over medium-high heat. Place 8 to 10 dumplings in the pan and cook until browned, about 2 minutes per side. Pour in 1 cup of water, cover and cook until the dumplings are tender and the pork is cooked through, about 5 minutes. Repeat for remaining dumplings. Serve with soy sauce mixture for dipping.
Fried noodles
| Fried noodles |
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2 (3 ounce) packages Oriental flavored ramen noodles, 3 eggs, beaten, vegetable oil, 4 green onions, thinly sliced, 1 small carrot, peeled and grated, 1/2 cup green peas, 1/4 cup red bell pepper, minced, 2 tablespoons sesame oil, soy sauce |
1. Boil ramen noodles for 3 minutes, or until softened, without flavor packets. Reserve flavor packets. Drain noodles, and set aside.
2. Heat 1 tablespoon oil in a small skillet. Scramble eggs in a bowl. Cook and stir in hot oil until firm. Set aside.
3. In a separate skillet, heat 1 teaspoon of oil over medium heat. Cook and stir green onions in oil for 2 to 3 minutes, or until softened. Transfer to a separate dish, and set aside. Heat another teaspoon of cooking oil in the same skillet. Cook and stir the the carrots, peas, and bell peppers separately in the same manner, setting each aside when done.
4. Combine 2 tablespoons sesame oil with 1 tablespoon of vegetable oil in a separate skillet or wok. Fry noodles in oil for 3 to 5 minutes over medium heat, turning regularly. Sprinkle soy sauce, sesame oil, and desired amount of reserved ramen seasoning packets over noodles, and toss to coat. Add vegetables, and continue cooking, turning frequently, for another 5 minutes.
2. Heat 1 tablespoon oil in a small skillet. Scramble eggs in a bowl. Cook and stir in hot oil until firm. Set aside.
3. In a separate skillet, heat 1 teaspoon of oil over medium heat. Cook and stir green onions in oil for 2 to 3 minutes, or until softened. Transfer to a separate dish, and set aside. Heat another teaspoon of cooking oil in the same skillet. Cook and stir the the carrots, peas, and bell peppers separately in the same manner, setting each aside when done.
4. Combine 2 tablespoons sesame oil with 1 tablespoon of vegetable oil in a separate skillet or wok. Fry noodles in oil for 3 to 5 minutes over medium heat, turning regularly. Sprinkle soy sauce, sesame oil, and desired amount of reserved ramen seasoning packets over noodles, and toss to coat. Add vegetables, and continue cooking, turning frequently, for another 5 minutes.
Kung Pao Chicken
| Kung Pao Chicken |
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| 1 pound skinless, boneless chicken breast halves - cut into chunks, 2 tablespoons white wine, 2 tablespoons soy sauce, 2 tablespoons sesame oil, divided, 2 tablespoons cornstarch, dissolved in 2 tablespoons water, 1 ounce hot chile paste, 1 teaspoon distilled white vinegar, 2 teaspoons brown sugar, 4 green onions, chopped, 1 tablespoon chopped garlic, 1 (8 ounce) can water chestnuts, 4 ounces chopped peanuts |
1. To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.
2. To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.
3. Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.
2. To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.
3. Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.
Sweet and Sour Pork
| Sweet and Sour Pork |
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MARINADE: 1/2 lb pork, chopped into bite size pieces (200 g), 1 teaspoon salt, 1 teaspoon corn flour, 1 egg. DEEP FRYING: 1 cup corn flour (100 g), 2 1/2 cups oil (500 mL). SAUCE: 2 tablespoons oil, 2 teaspoons garlic, crushed, 1/2 green bell pepper, chopped, 1/2 red bell pepper, chopped, 2/3 cup pineapple (150 g), 1/4 cup white caster sugar (50 g), 1/4 cup rice vinegar (50 mL), 2 tablespoons ketchup |
1.In a bowl, combine all marinade ingredients with the pork. Cover and leave to marinade in the fridge 20 minutes.
2. Place the corn flour in a large bowl and toss the marinated pork chunks until liberally coated.
3. In a medium-sized saucepan, heat the oil to 350*F (180*C).
4. Deep fry the pork pieces for about 3-4 minutes until the coating is golden brown and the pork is cooked throughout. Set aside.
5. For the sauce, place a frying pan over a medium heat and add the oil.
6. Saute the garlic until fragrant, then fry the peppers until soften.
7. Add in the pineapple and warm thorough.
8. Add the sugar, vinegar, and ketchup, stir. Bring the mixture to a boil.
9. Add the pork to the frying pan and coat everything evenly with the sauce.
10. Serve top with sesame seeds.
2. Place the corn flour in a large bowl and toss the marinated pork chunks until liberally coated.
3. In a medium-sized saucepan, heat the oil to 350*F (180*C).
4. Deep fry the pork pieces for about 3-4 minutes until the coating is golden brown and the pork is cooked throughout. Set aside.
5. For the sauce, place a frying pan over a medium heat and add the oil.
6. Saute the garlic until fragrant, then fry the peppers until soften.
7. Add in the pineapple and warm thorough.
8. Add the sugar, vinegar, and ketchup, stir. Bring the mixture to a boil.
9. Add the pork to the frying pan and coat everything evenly with the sauce.
10. Serve top with sesame seeds.