Friday, 31 January 2014

Homemade Dim Sum | Chinese Fried Wontons | 鮮蝦炸雲吞 | 百寶福袋 - Josephine's Recipes 75




Ingredients:
Spring roll pastry wrappers
Vegetable Oil for deep-frying
Ketchup or Chilli sauce for dipping

Filling:
18 King prawns
(Peeled and finely chopped)

Marinade:

Spring onions
1 tsp Chicken Granules
1 tsp Sesame oil
1 tsp Oyster sauce
1 tsp White pepper
1 tsp Table salt
1 tsp Corn flour

Method:
1) The best way to clean king prawns is to put some salt on it and rinse under running water and peeled. After then, lay it on a work surface.

2) In a medium bowl,  add king prawns minced, Using a kitchen scissor, make a cut from greenest half of spring onion.Combine with a teaspoon of chicken granules, sesame oil, oyster sauce,
white pepper, salt, corn flour and mix well!

3) Spring onions and cut halfway along the length, Continue to cut onion into fine 4 strips and make it easy to tied up the wontons. Just cut the spring roll wrappers into squares, one took one sheet of spring roll wrapper and cut it into four equal. Place a teaspoon of filling in the center of the pastry wrappers. Gather all the corner to the center, press and wrap firmly.

4) Heat the oil, Deep fry the wontons over low to medium heat for about 3 minutes
or until they are golden brown and crispy.

See Video:
I submerged spring onions to test the heat of the oil. Drain on rack and Enjoy! Serve with your favourite sauce.

Recipe Source: JosephineRecipes.Co.Uk

Sunday, 26 January 2014

How to Make Crispy Roast Duck 脆皮燒鴨


The most famous dish in restaurant is Crispy roast duck traditionally served with pancakes, and spring onions together with hoisin dipping sauce. My favourite way, as an appetizer, mouth watering to serve them with rice or noodles and dipping sauces.

Ingredients:
(A)
Gressingham Whole Duck 2.4 kg

(B)
For Marinade:
3 tbsp Hoisin Sauce
Dried Angelica
Ginger slices
Bay leaves
Anise stars
Dried Mandarin Peel
1 tbsp Ginger ground
1 tbsp Cinnamon ground
1 tbsp Chinese five spice
1 tbsp Garlic powder
2 tbsp Dark or Light soy sauce
Add some Salt to enhances the flavor.

(C)
For Boiling:
8 cups Water
Ginger Slices
Bay leaves
Anise stars
Dried Mandarin Peel
1 tbsp Hoisin sauce
1 ½ cup Vinegar
½ cup Golden syrup

(D)
For Dipping sauces
1 tsp Chinese five spice powder
2 tsp Light soy sauce
1 tsp Dark soy sauce
1 tsp Sesame oil
1 tsp Oyster sauce
2 tsp Golden syrup or Honey
2 tsp Sweet rice wine or (sherry wine)
2 tsp Hoisin sauce
3 tsp Toasted sesame seeds

Total Time: 2 days

Method:
1) Wash the ducks inside and out with cold water, drain and pat dry with kitchen paper.

2) In a small bowl, Mix together Ingredients (B)

For Marinade:
3 tbsp Hoisin Sauce, Dried Angelica, Ginger slices, Bay leaves, Anise stars,Dried Mandarin Peel, 1 tbsp Ginger ground, 1 tbsp Cinnamon ground, 1 tbsp Chinese five spice or Mixed spice, 1 tbsp Garlic powder, 2 tbsp Dark or Light soy sauce.

3) Use a spoon to spread the mixtures over the inside of the duck, then close the cavities with wooden skewers, or sew the duck securely and set aside.

4) In a large pot and add water, bring to a boil about 15 minutes.

Add the Ingredients (C)
For Boiling:

8 cups Water, Ginger Slices, Bay leaves, Anise stars, Dried Mandarin Peel, 1 tbsp Hoisin sauce, 1 ½ Vinegar, and ½ cup Golden syrup. Carefully pour a jug of boiling water, over the duck to rinse, about 10 -15 times. See video: The duck's skin is opens up the pores. (This is important step to make for extra crispy)

5) Air dry the whole duck openly and or you can uncovered to place in the fridge for overnight or more than 24 hours.

6) Preheat oven to 230°c degrees

Baking steps:

Bake the whole duck on both sides for 1 hour 35 minutes,
or until the skin is crisp, and golden brown.

(Before moving into a new house. I used conventional oven doesn't heat up at all. So I have to set oven at 230°C temperature. Now I used Beko Built-in Oven, Keep the oven rack adjusted to the lower position. upside down. Bake at 200°C for 20 minutes then decrease to 150°C for another 25 minutes).

For the dipping sauce:
Please see Ingredients (D)
1 tsp Chinese five spice powder
2 tsp Light soy sauce
1 tsp Dark soy sauce
1 tsp Sesame oil
1 tsp Oyster sauce
2 tsp Golden syrup or Honey
2 tsp Sweet rice wine or (sherry wine)
2 tsp Hoisin sauce
3 tsp Toasted sesame seeds

Combine all ingredients in a small bowl and you desire to adjust yourself.

                  Chinese Roast Duck Leg Rice


It costs about £9.50, very expensive! so I highly recommend you guys learning my version of how to make crispy roast duck instructional video in below.



        

Tai Tung Wing Yip Chinese Restaurant Croydon

Nope, Definately not the best roast duck I've ever had. The skin wasn't crisp enough.

Wednesday, 22 January 2014

椰汁年糕 Chinese New Year Cake - Coconut Sticky Rice Cake - Josephine's Recipes 73







First, Prepare 3 mini loaf tins
See the link (Click Here)
http://www.amazon.co.uk/Premier-Housewares-Mini-Loaf-Tins/dp/B005CVM0IC/ref=sr_1_5?ie=UTF8&qid=1389894966&sr=8-5&keywords=mini+loaf+tin

Ingredients:
2 cups glutinous rice flour
1 cup wheat starch
1 ½ cup white cubes sugar / 1 cup white sugar
2 cups coconut milk
Oil to grease a tins

Method:
1) Pour 2 cups of coconut milk and bring to boil, add 1 ½ cup white cubes sugar, cook until completely dissolved. wait a few minutes (an ideal temperature needs 65°C) or your sugar water can set aside to cool.

2) In a large bowl, sift  2 cups of glutinous rice flour, and 1 cup wheat starch, slowly add the hot
or cold coconut milk and stir well until smooth.

3) Pour the mixture into the prepared greased mini loaf tins. Cover and steam over high heat for 1 hour.

4) Remove the cake from the heat. Sprinkle some shredded coconut on top of the cake. Serve immediately, or refrigerate overnight.

To serve in the next day:

Cut the cake into square pieces, You can re-heat the cake and serve as is,
or pan fried with eggs.

Recipe Source: JosephineRecipes.Co.Uk

Sunday, 19 January 2014

Pickled Chilies Recipe 辣椒腌製方法 - Josephine's Recipes 72




辣椒是可增添平淡的菜餚,添加風味,回味無窮。A great way and perfect pickled  can be served and spice up any dish from any ethic cuisine, it will be more appetizing! Pickled in its natural color, but it's also pleasant to the eyes, crispy and crunchy bites!

Ingredients:
chilies (sliced into pieces) 辣椒
½ cup sugar 半杯糖
½ cup malt vinegar 半杯醋
1 cup boiled water - cooled 1杯水 (煮滚,待涼)

Method:
1) Wash the chillies with 2 tbsp of salt, and rinse it with clean, running water. Make sure to clean off any dirt and no bacteria remains on the skins. dried thoroughly with a kitchen paper.
2) Slicing the chilies into circular discs. 
3) Add in green / red chilies, sugar, vinegar, and water. Place all the ingredients in a glass container and leave it in the fridge, let marinate overnight.

Notes:
1) Pickled chillies were ready to eat the following day. You can store this in your fridge for a while, about 3 weeks.
2) Salt used to remove bitterness.
3) Wash the chillies at least three times.

Recipe Source: JosephineRecipes.Co.Uk

Thursday, 16 January 2014

Chinese Dim Sum Recipe 蘿蔔糕 Chinese Turnip Cake - Josephine's Recipes Episode 71





First, Prepare 3 - 4 mini loaf tins
See the link (Click Here) http://www.amazon.co.uk/Premier-Housewares-Mini-Loaf-Tins/dp/B005CVM0IC/ref=sr_1_5?ie=UTF8&qid=1389894966&sr=8-5&keywords=mini+loaf+tin

Ingredients

(A)
1 cup rice flour
5 tsp wheat starch or corn flour
1 cup water

Don't add too much water, while you cook the radish as the vegetables will release enough of its own juices.

(B)
1 white radish (small)
red onions
dried shrimps
dried scallops
dried mushrooms
(soaked / sliced)
3 tablespoons oil

Seasoning:

1 tsp salt
1 tsp sugar
1 tsp sesame oil
or toasted sesame seeds
1 tsp white pepper
or black pepper
1 tsp sweet rice wine
1 tsp chicken granules

Method:
1) In a big bowl, Add rice flour, wheat starch, and water to make a thin batter.
2) Heat and add oil for stir fry (red onions, dried scallops, dried shrimps and dried mushroom, till fragrant and until golden brown.
3) Add turnips and seasoning to taste till well combined.
4) Cover and cook until tender and translucent, about 15 minutes.
5) Using the same wok, Add the batter and stir them until slightly thickens, Pour mixture into a well greased foil containers and steam for 1 hour. Remove from heat and set aside to cool.

To Pan fry:
Cut into pieces. Heat a pan and oil over a medium high heat. Transfer turnip cake slices one by one to a pan until both side are golden brown. Served them with rice porridge, and toppings for appetizers. Dip them with your favourite sauce.

Notes:  

1. The amount of ingredients like red onions, dried shrimp, scallops, and mushrooms can be increased or decreased to suit your tastebuds.

Recipe Source: JosephineRecipes.Co.Uk

Saturday, 11 January 2014

煲靚粥 - 龍蝦 Chinese Lobster Porridge (Congee) Josephine's Recipes Episode 70






















今天您吃過早餐了嗎?

最近天氣轉涼,早上起床,最想吃粥,我的最愛龍蝦粥。非常暖胃的早餐。

龍蝦粥的做法:
以生白米粒,用滾水煲成粥,放入龍蝦肉、姜絲和乾貝仔,配搭蔥粒。煲 45分鐘。粥有米香,口感嫩滑順口,鮮味又深深的融入粥裡,入口滿是龍蝦的鮮甜爽口­、有彈性的龍蝦肉;吃起來都很過癮。

材料:
一碗白米
九杯清水

一個小龍蝦
幹貝仔
姜絲
蔥粒

做法:  

第一、【白米】提前浸泡;至少半小時。  
煲粥前,首先;將一碗白米洗乾凈;加水浸泡半小時,

讓米粒膨脹開。這樣做的好處:
熬起粥來節省時間,熬出的粥,口感也特別好。  

第二、【準備一個大煲】倒入,九杯清水;下鍋,煲滾。
  
注:《如果用冷水來煲粥的話,經常都會糊底》
若是煲滾的水來慢火熬粥,就不會出現這樣­的現象了,
而且它比冷水熬粥的時間減半。  

第三、【火候】   
先大火煲水,水滾後,倒入之前泡好的白米粒,
轉小火煲約半小時。熱水下米;粥的味道會很香濃。

第四、【米粥熬好後,就稱為:靚粥】
米粥熬好後,轉大火;放入,事先;清洗乾凈、
切塊的龍蝦,也隨意的;加入姜絲和乾貝仔(大火約三分鐘) 。
再轉中火熬煮12分鐘既成。

這樣才能保證煲出來的龍蝦粥,鮮甜,香濃、營養、又有賣­相。

記住要趁熱吃呀!加少許麻油和maggi調味,簡簡單單真得好有驚喜,味道比例吸­引,自家製龍蝦粥食過先知好。

溫馨提示:
處理小龍蝦:
用筷子從龍尾的部份;捅入,並變換幾個角度進出,
然後取出筷子,提著龍蝦,將它裡面的­髒東西流出。
清洗乾淨之後,斬小塊;用少許鹽醃製。

靚粥:
除了龍蝦之外,可以隨意加入不同的海鮮或肉類。

Tuesday, 7 January 2014

How to Make Char Siu Kon Lo Mein 叉烧乾撈麵 Josephine's Recipes Episode 69




Just follow this step-by-step recipe carefully and make your own Happiness is Homemade.Smile. Cook. Eat. Love » be delicious!

One of my favourite morning breakfast is Chinese barbecued pork with fine egg noodles is also signature dish in my hometown. I have never had that good noodles ever before, truly the best I've ever had. Paul loves eating them, especially on Sunday mornings. He said to me: This dishes is the most authentic world’s tasty ‘’char siu kon lo mein’’. I feel so happy and all warm inside, when I hear this from him. I promise will try to create more happiness to him,
and create more yummy recipes to you guys.

Ingredients
Tesco Fine Egg Noodles
http://www.tesco.com/groceries/Product/Details/?id=272640511

Preparation Guidelines:

Use 1 noodle nest per person for a light meal or accompaniment
Use 2 noodle nests per person for a main meal.

Instructions:
1) Place the ‘’Tesco Fine Egg Noodles’’ in boiling water.

2) Remove from heat and leave to soak in the hot water for 5-6 minutes or until cooked. Stir frequently to separate the noodles.

3) Use a chopsticks  to fetch the noodles and get rid of excess water. Drain and serve! Be careful not to over cook the noodles.Top with Slice barbeque pork 1/8 inch thick.

Char Siu Sauce:
1 tsp Chinese five spice powder
2 tsp LeeKumKee light soy sauce
1 tsp LeeKumKee dark soy sauce
1 tsp LeeKumKee sesame oil
1 tsp LeeKumKee oyster sauce
2 tsp Golden syrup or Honey
2 tsp Sweet rice wine or (sherry wine)
2 tsp LeeKumKee char siu sauce
3 tsp Toasted sesame seeds

Directions:
1) Combine all ingredients in a small bowl and you desire to adjust yourself.
2) Place your vegetables in a pot and fill it with enough boiling water and
add 1 tbsp of sesame oil, cook until the vegetables are tender.
3) Garnish with baby pak choi, Sprinkle with thinly sliced chilli and spring onions.
It’s perfect to add your ‘’homemade char siu sauce on top’’ serve with egg noodles.

English: (Click Here)


Chinese: (Click Here)