Saturday, 28 February 2015

Stir Fry Crabs with Ginger and Green Onions | Claypot Crab with Sweet Rice Wine 薑葱炒蟹 | 螃蟹煲 - Josephine's Recipes 140




























Today I am going to teach you How to Stir Fry Crabs with Ginger and Green Onions 薑葱炒蟹 | 螃蟹煲. If you like 薑蔥龍蝦 ''Stir Fry Lobster with Ginger and Green Onions'', and this is the same method and easy to follow with A, B, C.  This was simply one of the best meals that we have ever enjoyed for fine dining whilst in any special days. an absolute MUST HAVE!

Ingredients:

(A)
1 large size 
''deep fried crabs'' 
was cut into a 4 (small) - 8 (large) pieces as usual.

Clean and Cut the Crabs |  Deep Fried Crabs  | Technique | ChefSteps
https://www.youtube.com/watch?v=LEJG3ZLAu4Q

(B)
ginger, finely chopped
green onions

The amount of ingredients B as you desired.

(C)
Seasonings: 
2 tbsp sesame oil
2 tbsp light soy sauce
2 tsp maggi liquid seasoning
2 tbsp oyster sauce
1/2 cup sweet cream sherry / rice wine
2 tbsp sugar as desired

Method:
1. Heat up a frying pan, with sliced ginger and sesame oil, then pan-fry until  fragrant. 
Add the crabs, fry about a few minutes. add green onions, light soy sauce, maggi liquid seasoning, oyster sauce, and sherry or rice wine. stir fry until sauce is evenly coated on high heat for 2 minutes.

2. Transfer the delicious crabs to a clay pot, and mop up the remaining sweet cream sherry or rice wine. Serve with Steamed white rice. 

Helpful Tips:
Buying Clay Pot-1 Handle With Wire Surround and Lid 22cm S6 - PC 
http://www.amazon.co.uk/gp/product/B00BJ54OSY?psc=1&redirect=true&ref_=oh_aui_detailpage_o02_s00

Chinese Clay Pot Also known as: Sand pot, shāguo, bàozai 
The Chinese clay pot retains its heat for a long period of time – ideal for keeping food warm throughout a lengthy meal. It happily makes a two-person dish, but can feed many more if served as a single dish in a larger meal. The lid also allows it to lock in moisture creating an exceptionally succulent end result. 

Care instructions:
Before first using a Chinese clay pot soak in it warm water overnight and allow it to dry naturally. After each use wash the pot in soapy water, rinse and dry. These Chinese clay pots are not suitable for dishwashers. It is important not to pre-heat the oven when using a Chinese clay pot as this may cause cracks. Instead, place the pot and its contents in a cold oven and set the temperature. The clay pot can be heated on the hob but requires pre-soaking in water and a very gentle heat to avoid cracking.

Recipe Source: JosephineRecipes.Co.Uk


Sunday, 22 February 2015

椰汁年糕 How to Make Traditional Chinese New Year Cake | Coconut Sticky Rice Cake | Coconut Dodol
























Learn How to Make Traditional Steamed Chinese New Year cake, 
known in Malay as Dodol, is flavored with coconut brown sugar

You can sprinkle with or without toasted coconut shredded all over this cake as snacks. 

It can be eaten for three days.

First, Prepare 4 heat resistant bowlOr one 0.75 litre Pyrex Round Glass Casserole (Internal Diameter 21cm)

Ingredients:
1 cup water
½ cup coconut milk
2 pieces coconut sugar 151g
1 cup glutinous rice flour
1 tablespoon Vegetable oil
1 teaspoon Vegetable oil (used to sweep the bowl)

Method:
1) Pour 1 cup of water, ½ cup coconut milk and bring to boil, Add 2 pieces coconut sugar, cook until completely dissolved. Drain through a fine sieve to make the mixture smoother. Leave aside to cool.

2) In a large bowl, sift 1 cup of glutinous rice flour, slowly add the coconut sugar syrup with your spoon and drain through a fine sieve once more then add 1 tbsp vegetable oil, stirring constantly until it thickens and your batter really smooth.

3) Pour enough hot water into the pan of the steamer. Place a greased heat resistant bowl and add the cake mixture and Cover with a lid.Steam the coconut sticky rice cake for 45 minutes to 1 hour.
Sprinkled with or without the remaining desiccated Coconut on top as you desired. Adding it to desiccated coconut would affect the taste. Serve hot with your spoon / chopstick or allow to cool, keep in fridge.

To serve in the next day:

Using scissors to cut the cake into square pieces, You can serve the cake as is,
or reheat it in the microwave or re-steam it for 5 minutes.

To store:
Keep aside to cool and later cut it into desired shape and sizes.
Use a food wrap to roll it up twist the ends, now you're wrapping about 25 pieces
of coconut sticky candy so that it doesn't get dry and keep them in an air-tight container
in room temperature keep well for 3 days in a cool, dry place.

Recipe Source: JosephineRecipes.Co.Uk

Friday, 20 February 2015

辣椒螃蟹 沙茶醬炒螃蟹 How To Make Crab | Chili Crabs | Stir Fried Crabs in Bull Head Barbecue Sauce








Cheers to A Chinese New Year, and Happy Eating! Here are the instructional video how-to steps from cleaning, preparing and cooking the crabs. You'll easy to follow.

Servings 4 - 6 

Ingredients: 
(A)
4 large size live crabs
2 cup potato starch
oil for frying

(B)
green onions
green & red peppers 
garlic cloves, finely chopped
ginger & Onion slices
whole red chilies

The amount of ingredients B as you desired.

(C)
Seasonings:
1/2 cup water
1 tbsp salt 
1 tbsp sugar
6 tbsp oyster sauces
6 tbsp bull head barbecue sauce
1/2 cup chinese rice wine or sherry wine

Method:
1) Cleaning the Crabs (See video 0:49 - 1:05Rinse the crabs thoroughly with cold water 
and give it a good scrubbing until clean. you'll make sure you get all the dirt and grime off. 

2) Getting Rid of Unwanted Parts (See video 1:06 - 2:18)

3) Deep-fry the Crabs in the hot oil for 2-3 minutes  (See video 2:19 - 5:49) Heat the wok before adding oil, Sprinkle some potato starch over the crabs. then dip each piece in potato starch. Place crabs into the heat oil deep fry for 2 -3 mins. Carefully turn over, and cook until golden on the other side. drain off excess oil. 

4) Stir Fry Crabs with ''Bull Head'' barbecue sauce (See video 5:51 - 8:05also known as Chinese satay sauce (See video 7:03 - 7:11)

5) Heat up the oil, stir fry the garlic, ginger, onion, red chilies and stir-fry until fragrant. Add the crabs, fry about a few seconds, then add water, salt, sugar, oyster sauce,  and bull head barbecue sauce. Stir-fry until the crab is evenly coated and the meat is opaque. Add the green & red peppers, wine and green onions. Stir-fry for for 3 minutes. Transfer the crabs to a serving dishes, 
garnish with the green onions and chopped chilies and Serve with Steamed white rice. 

Recipe Source: JosephineRecipes.Co.Uk


























Monday, 16 February 2015

炸蝦餅 Chinese New Year Snacks: Prawn Crackers | Shrimp Chips | Keropok Udang - Josephine's Recipes 138




























Prawn Crackers also called Shrimp Chips. It's one of the popular snacks during Chinese New Year and being a crowd pleasing kids and adults alike. These crackers are usually white or light brown in colour. What are Prawn Crackers ~ 'Har Pang' made of?

Ingredients:
Prawn Meat
Salt
Tapioca Starch
Egg
White Pepper
Aji-no-moto

The mixture is rolled out, steamed, sliced and sun-dried. In the traditional way, to achieve maximum crispiness, raw crackers are usually sun-dried first before frying, eliminate the moisture. Once dry, they are deep-fried in oil (which must be at high heat before cooking). 

Read more at: http://en.wikipedia.org/wiki/Prawn_cracker

Preparation method:

Heat the oil. The temperature is very important. To make sure that you have the correct temperature, drop in one cracker for the testing.

1) Deep-fry the dried prawn crackers for a few seconds until they puff up (the process takes less than 5 seconds), then use a wire basket ready to quickly remove the prawn crackers and drain. Lay out a paper towel.

2) Set aside to cool, and store in a zip seal food bags, or sealed container.


Recipe Source: JosephineRecipes.Co.Uk



Thursday, 12 February 2015

Dim Sum: Steamed Sticky Rice with Chicken | Lo Mai Gai | 糯米雞 製作 生炒糯米飯 - Josephine's Recipes 95














































This is one of my all time favourite dim sum, that makes me smile. Try it and I believe you'll love it.

Ingredients:

(A)
500g thai sticky rice
soaked for overnight

Seasoning:
1 tbsp dark soy sauce
1 tbsp knorr chicken stock
1 tbsp oyster sauce
1 tbsp sesame oil
1 tbsp sherry wine
1/2 ~1 cup hot water

Vegetable oil for frying

(B)
310g Chicken Breast Fillets
35g ~50g dried shitake mushroom, soaked
1/2 cup dried shrimp & dried scallop, soaked
2-inch knob ginger, sliced ginger
2 spring onion, finely chopped
6 clove garlic, (minced)
2 red onions, (sliced)
4 ~ 8 salted duck egg yolks

(C)
Marinade:
1 tbsp sherry wine
1 tbsp light soy sauce
1 tbsp oyster sauce
1 tbsp sesame oil
1 tsp white pepper
1 tbsp corn flour

Method:
1) In a large bowl, Add (A) Thai sticky rice, washed and soaked for overnight.

2) In another bowl, Add the (B) Chicken pieces, dried shrimp & dried scallop, sliced ginger and mix well with (C) Marinade: sherry wine, light soy sauce, oyster sauce, sesame oil, white pepper and corn flour, mix until combined, then set aside for overnight.

3) Heat the 2 tbsp vegetable oil in a pan over medium high heat, Add sliced red onions, minced garlic, shitake mushroom and fry until golden brown, Combine with soaked glutinous rice, stir-fry for a few minutes.

4) Season with dark soy sauce, knorr chicken stock, oyster sauce, sesame oil,
Sherry wine and slowly add hot water, This pretty much depends on the type of glutinous rice you use. Cook for a few minutes to mix everything together and heat through. Remove from the heat.

5) Fill the pan/wok with boiling water, Prepare 8 ceramic bowls, place the salted duck egg yolks in the middle of the each bowl and put the filling on the bottom layer, then to the top with cooked sticky rice. Cover the lid, and steam for 20 minutes, (depending on size and thickness of pieces chicken can take shorter or longer) water should never be allowed to run dry, keep an eye on the water level while steaming. Served hot, and garnished with spring onions.

Helpful Tips:
If you can't find ''Harvey Bristol Cream Sherry''.
Just use any type of  Chinese ''Sweet Rice Wine'' instead.


Wednesday, 4 February 2015

How To Make Hawaiian Pizza | 夏威夷披薩 | Homemade Pizza - Josephine's Recipes 137








































Valentines Day is coming up soon,
How about making your own dough turns a pizza into a really special meal?
or changing the shape of the pizza to a heart.

This recipe produces a thick pizza base, that is soft like a bun. 
I have been making this pizza with various toppings, at least once a week for over a year. 

This is the VERY best homemade super moist, 
fluffy and soft pizza I've ever had.

Ingredients:


Seasoning:
Heinz Tomato ketchup
Tabasco Habanero Sauce Hot

Topping:

Tesco Lighter Mature Grated Cheese (1)
Baby Tomatoes (2)
Red Onions (3)
Pineapple Slices (4)
Red & Green Peppers (5)

Above is 5-topping pizza, of course you can just add 2-topping. It's up to you. sometimes I used 2 topping pizzas like baby tomatoes and grated cheese, or sausages and grated cheese.

Add your own toppings as you desire.


Makes 6 / 6-Inch Pizzas

Method:

1) Follow method for Perfect Pizza Dough recipe by clicking below the link.

2) Roll other portion out on a lightly floured surface.
roll it with a rolling pin as your desire shaped.

3) Transfer pizza dough to prepared baking trays.
Prick all over with a fork and spread with the ketchup & tabasco sauce.
Sprinkle with the grated cheese, baby tomatoes, red onions, pineapple, 
red & green peppers.

4) Preheat oven to 150°C, Bake for 25 minutes. Baking time depends on the size and shape of the bread being baked.Use an knife slide to slide onto a board, Cut into portions and serve immediately.

Recipe Source: JosephineRecipes.Co.Uk












































Monday, 2 February 2015

How To Make a Pizza | Super Crispy Thin Crust Pizza | 薄脆披薩 - Josephine's Recipes 137




















Valentines day is coming up soon, How about making your own dough turns a pizza into a really special meal? or changing the shape of the pizza to a heartIf you are a very big fan of crispy, thin crust pizza, you'll definitely give this recipe a go.

Ingredients:


Seasoning:

Heinz Tomato ketchup
Tabasco Habanero Sauce Hot

Topping:

Tesco Lighter Mature Grated Cheese (1)
Green Giant Niblets Original Sweetcorn (2)
Tesco Honey Roast Ham (3)
Pineapple Slices (4)
Red & Green Chillies (5)

Above is 5-topping pizza, of course you can just add 2-topping. It's up to you. sometimes I used 2 topping pizzas like baby tomatoes and grated cheese, or sausages and grated cheese.


Add your own toppings as you desire.

Makes 3 / 12-Inch Pizzas

Method:

1) Follow method for Perfect Pizza Dough recipe by clicking below the link.

2) Roll other portion out on a lightly floured surface.
For an extra-thin crust, roll it with a rolling pin.

3) Transfer pizza dough to prepared baking trays.

Prick all over with a fork and spread with the ketchup & tabasco sauce.
Sprinkle with the grated cheese, sweet corn, ham, pineapple, red & green chillies.

4) Preheat oven to 150°C, Bake for 35 minutes. Baking time depends on the size and shape of the bread being baked. Use an knife slide to slide onto a board, Cut into portions and serve immediately.


Recipe Source: JosephineRecipes.Co.Uk