Saturday, 21 March 2015

Dim Sum | Siu Mai 鮮蝦燒賣 | 港式飲茶 Steamed Shrimp Prawn Dumplings - Josephine's Recipes 145




I love dim sum and In Cantonese, “dim sum” means “touch the heart,” I always wanted to make them as breakfast with Chinese tea

Wrappers:
wonton wrappers

Filling:
28 shrimp or 18 king prawns 
(Peeled and chopped half)

Marinade:
1 tsp sea salt flakes
1 tsp white pepper
1 tsp ginger ground
1 tsp sesame oil
1 tsp sherry wine
1 tsp corn flour 
1 tsp chicken granules

You may want to adjust the amount of marinade to suit your taste after the first go. 

Garnish:
Dice carrot into tiny pieces
Green Onions 

For the dipping sauce:
Serve with soy sauce, chili sauce, or chili oil

Method:
1) In a medium bowl, add half chopped and un-chopped prawns. Combine with a teaspoon of sea salt, white pepper, ginger ground, sesame oil, sherry wine, corn flour, chicken granules and mix well.

2) Place 3 tsp filling in the center of wrappers. Gather all the corner, press and wrap firmly.

3) Oil the bottom of a bamboo steamer and line 2 large bamboo steamer with parchment paper.

4) Add a few pieces of carrot to each dumpling or green beans for garnish before steaming.

5) Pour enough water into the wok until the water line is 1 inch below the bottom of the steamer.  Cover with a lid and place over a pan or wok of boiling water. Steam the dumplings for 12 minutes.

Helpful Tips:
1) The best way to clean king prawns is to put some salt on it and rinse under running water, 
and peeled.
2) Prawn and Shrimp are something between from Sea or fresh Water, Needed to intestine and debris removal.
3) What you can replace instead of Sherry wine?Any type of Chinese sweet rice wine.
4) What you can replace instead of Ginger ground? Freshly minced ginger 
5) What you can replace instead of Chicken granules?Oyster sauce 

Recipe Source: JosephineRecipes.Co.Uk


Wednesday, 18 March 2015

How To Make Deep Fried Taro Puff | Dim Sum HongKong | Yum Cha Dishes 蜂巢炸芋角

















Makes 8 -12
Ingredients:

(A)
Make the Dough:
1 cup mashed taro

80ml wheat starch + 80ml hot water = cooked wheat starch
45g salted butter

(B)
Seasonings:

1 tsp chinese five spice
1 tsp cinnamon
a pinch of sea salt 

(C)
For Fillings:

12 prawns (washed & remove the shells)

Recipe Source: JosephineRecipes.Co.Uk

Saturday, 14 March 2015

How to Make Bean Sprouts without Stir-Fry | Chinese Style Seasoned Mung Bean Sprouts Salad | Side Dishes 白灼豆芽 Josephine's Recipes 144



















































































Today’s recipe is a very simple, healthy and delicious side dish called ''白灼豆芽'' in Cantonese. Chinese style Mung bean sprout salad seasoned with sesame oil, light soy sauce, maggi seasoning. 
This is on my daily MUST Eats list whenever I feel tired.

Ingredients:
(A)
400g fresh mung bean sprouts - washed and drained
1 tsp salt - add to the boiling water
1 tbsp vegetable oil - add to the boiling water

(B)
Seasoning sauce:
1 tsp sesame oil
1 tsp maggi seasoning
1 tbsp light soy sauce
A pinch of pepper if desired

(C)
Garnish:
3 tbsp finely chopped green onion / scallion
1 tbsp red and green chili

Method:
1) Boil the water in a large pot and add the salt. Once the water is boiling, simply add oil and mung bean sprouts into the pot and cook them for about 2 minutes.

2) Transfer the bean sprouts to serving plate with sliced green onion, red and green chili for garnish and add the seasoning sauce.

Recipe Source: JosephineRecipes.Co.Uk

Tuesday, 10 March 2015

Pan Fried Sea Bream With Ginger & Green Onion | Chinese Style Pan Fried Fish with Soy Sauce 煎魚不破皮的秘訣 - Josephine's Recipes 143





















Sea Bream tastes great, adding ginger and green onion will increase the unique aromatic, 
I believe everyone will licking their lips when trying to make this. You can use any type of fish you prefer as long as it's fresh. It's probably the best Chinese Style Pan Fried Fish and This sounds like the perfect dishes for any celebration.

Ingredients:


(A)

2 sea bream whole fish
vegetable oil for frying

(B)

3 green onions, thinly sliced
3 tbsp. thinly sliced strips fresh ginger

Method:

1) Heat oil in large pan and carefully dip the whole fish into the oil.
Cook until skin turns golden brown.

2) Securing well on both sides. Scatter the ginger over the fish until

nicely crisped up in a hot pan. Transfer to a warm plate.

3) Garnish with the green onions and chili.

Pour dark soy sauce over the fish and Serve with steamed rice.


Recipe Source: JosephineRecipes.Co.Uk


Saturday, 7 March 2015

How To Make Sticky Rice Chicken Wrapped in Lotus Leaves 年菜: 荷葉糯米雞 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.

Makes 4 large

Serves 2 - 4
Ingredients

(A)
500g thai sticky rice
soaked for overnight

Vegetable oil for frying

2 dried lotus leaves
soak for at least half hour
drain and set aside

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

(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 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 soaked and clean lotus leaves, Place the sliced carrot, and salted duck egg yolks in the middle of the each, put the filling on the bottom layer, then to the top with cooked sticky rice.and wrap into a rectangle. Steam in a bamboo steamer for about 45 -60 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, and your favorite dipping sauces to make it more appetisers.

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

Recipe Source: JosephineRecipes.Co.Uk


Tuesday, 3 March 2015

How To Make Char Siu Sauce | 蜜汁叉燒酱 - Josephine's Recipes 142






Ingredients:
1 tbsp LeeKumKee oyster sauce

1 tbsp Honey or golden syrup
1 tbsp LeeKumKee light soy sauce
1/2 tbsp LeeKumKee dark soy sauce
1 tsp Sesame oil
3 tbsp Cream sherry
or Sweet rice wine


Directions:
1) Combine all ingredients in a small bowl
and you desire to adjust yourself.


Recipe Source: JosephineRecipes.Co.Uk



How To Make Traditional Char Siu | Chinese Barbecued BBQ Pork | Cantonese Roast Pork | 傳統叉燒製作 - Josephine's Recipes 141




































This was the secrets behind method and our most well loved dishes ''Char Siu''. Wait... to get the job done. Follow our step-by-step video instructional to begin your perfect dishes. To be honest, you never expected it to taste as good as you imagine. all wonderful like chinese pork jerky, bak kwa. Paul and I was commenting that it smells like heavenGo and give them a try. You will love it.

Ingredients:
500g  Pork Belly Slices
1 tbsp Salt
3 tbsp Honey 
*It depends on how much honey you want to put in.

For Marinade:
2 tbsp LeeKumKee Hoisin Sauce
2 tbsp LeeKumKee Oyster Sauce
2 tbsp Red Fermented Bean Curd
2 tbsp Cream Sherry or Rice Wine

Method:
1) In a stainless steel round dish, Add pork belly slices, sprinkle some salt 
and wash the pork under cold running water then pat dry.

2) Add the hoisin sauce, oyster sauce, red fermented bean curd 
and cream sherry or rice wine. marinate overnight.

3) Covered with the ''heat safe'' foil, Heat oven to 200°c, Bake for 30 minutes.
After then, take the foil out and carefully discarding the remaining marinade,  
and allow pork to dry in a dishes.

4) Add honey on top to glaze and roast for another 30 minutes, ''without cover the foil on top'', 
until the pork are tangy glaze, outside is sticky with crispy bits.

5) Remove it from the oven, leave it to rest for a few minutes before cutting into it.
Served with steamed white rice.

Helpful Tips:
How to Remove Scorch Marks from Stainless Steel? 
1) Add hot water and let soak overnight before scrubbing. 
I used spontex handy scourer with a few drop of dish soap.

Recipe Source: JosephineRecipes.Co.Uk