CHINESE COOKING--I am updating this recipe.

CANTONESE BBQ PORK 义燒: & RIBS 

2-3 lbs pork butt, or pork spare ribs                                                    

liquid honey for basting                                               

marinade:

    5-6 tbsp. sugar                                                         

    2 tbsp. rice wine or dry sherry

    2 glove garlic, crushed                                 

    ¼ tsp. 5-spice powder                                                                                              

    2 stalks green onion, cut into long pieces    

    ½ tbsp. salt

    3 tbsp. light soy, or 2 tbsp light + 1 tbsp. dark soy sauce                                         

    few drops of red food colouring

Cut pork butt pieces into 2-inch wide long strips, or with spare ribs, leave the strips whole, and place them in a large bowl. Mix marinade ingredients together. Pour marinade over the meat & mix well to ensure that the strips are well coated. Cover and marinate for about 3 hours.

Preheat oven to 350 degrees F. Arrange pork pieces on an oiled rack over a large roasting pan. Roast for 30 minutes. Take out and baste meat with marinade; then with generous coating of honey. Raise oven temperature to 425 degrees, then return meat to oven. Cook 10 minutes at higher heat to glaze. Check for doneness by piecing meat with a skewer, or make a cut with the knife between the rib bones. If juices run clear, or there is no pinkness showing in the ribs, the meat is cooked. Do not over cook. Allow to stand for 5 minutes in the pan before carving. Slice pork into serving pieces of desired thickness, or cut spare ribs into individual bones with meat to serve.

Alternately, cooking can be done on a BBQ grill over medium-high to high direct heat. Cooking time depends on thickness of the strips. On average, a 1-1 ½ -inch thick piece of pork takes 5-6 minutes to cook.  Check for doneness but do not over cook. Dilute honey coating slightly with warm water, & do not glaze meat until it is almost cooked, to avoid excessive charring.

****When using recipe to do BBQ pork side or back ribs, use a paring knife with sharp point to slash meat at intervals to facilitate the marinating process. Marinate for 3 to 4 hours.

CHINESE COOKING: This is a simple but appetizing way to serve chicken, especially when piping hot in a pot at the table.

CHICKEN IN POT WITH SAUSAGES: 啫啫雞:

8- 10 chicken pieces—4 thighs and kegs quarters

2 tbsp. “Chu-hou” 柱候 sauce

1 link (2) Chinese sausages

½ each red, green & yellow bell peppers--cut into cubes

1 stalk of green onion, cut into long pieces

2 slices fresh ginger

3 cloves garlic, mashed

seasoning for chicken:

    

    1 ½ tsp. salt

    1 tsp. sugar

    1 tbsp. tapioca starch

sauce:

    

    1 tbsp. oyster-flavoured sauce

    1 tsp. dark soy sauce

    1 tsp. sugar

    2 tsp. rice wine

Cut sausages in half and transfer to microwavable container. Sprinkle with a few drops of water: then microwave at high power for 20 seconds to cook. Remove from microwave and cool. Slice diagonally into 1/8 to 1/4-inch high slices. 

Rinse and pat dry chicken pieces; then add in seasoning ingredients to mix well. Let stand for 30 minutes.

Heat 1 tsp. cooking oil in large non-stick saucepan or wok over high heat until hot; then add in 2 cloves of garlic and the ginger. Stir-fry for 30 seconds until fragrant; then add in chicken pieces. Brown and cook for about 8-10 minutes, stirring occasionally, until chicken pieces are just cooked. Remove to a heated clay pot to keep warm.

Drain pan; add in 1 tbsp. cooking oil; then heat until hot. Add in garlic clove and the pepper mixture. Cook over high heat for 2-3 minutes; then add in “chu hou” sauce and the sauce ingredients. When sauce is bubbling, add in chicken pieces; tossing to coat with sauce. Add in green onions and the prepared sausages, heat through.

Transfer chicken mixture to heated pot and serve right away.

CHINESE COOKING: This simple crowd-pleasing recipe will not fail to please. Please try it out for yourself

CHICKEN IN KETCHUP & WORCESTERSHIRE  SAUCE:

 

 

 

 

8-10 chicken thighs or chicken pieces--bone in or deboned

marinade:

    1 tsp. salt

    1/2 tsp. each 5-spice powder, ground ginger powder & freshly-ground black pepper

    2-3 tbsp. sugar

    3 tbsp. Lea & Perrins Worcestershire sauce

    3 tbsp. tomato ketchup

    2 tbsp dark soy sauce

    1 tbsp. ginger juice (optional)

    3-4 cloves garlic, mashed

 

 

Wash and pat-dry chicken pieces, deboning if preferred. Mix marinating ingredients together; then pour it over chicken pieces in a large glass or stainless steel bowl. Mix well to coat chicken with liquid. Marinade for 2-3 hours.

 

At time of cooking, remove chicken pieces and reserve marinade.

 

Chicken can be cooked in 1 of 3 ways:

 

1.  If chicken thighs have been de-boned, it is easy to cook pieces in a non-stick skillet. Cook in preheated skillet over high heat for 3-4 minutes each side. If juices run clear when meat is pieced with a fork or knife, chicken is done. If using chicken breast meat, cook for 2 minutes only; then test for doneness. Do not overcook.

 

Bring reserved marinade to a boil and pour over chicken pieces to serve.

 

 

2.  Chicken can be baked in preheated 350 degree C oven. Bake 20 minutes, turn over and baste with marinade; then bake for 20 minutes more. Test for doneness. Serve with reserved marinade as sauce.

 

3/  Grill chicken pieces on a BBQ with direct high heat, 8-12 minutes per side, or according to BBA instructions, basting with marinade. 

 

 

CHINESE COOKING: The bean thread noodles absorb the flavour of beef as well as the spiciness of the sate sauce, yummy!

BEEF & BEAN THREAD NODDLES WITH SATE SAUCE沙爹牛內粉絲煲:

 

 

 

8 to 12 oz beef--flank steak or beef tenderloin

1/2 each red and green peppers

2 slices canned pineapple, cut into cubes

1/2 onion, cut into small square pieces

2 cloves of garlic, crushed

2 pieces of sliced fresh ginger

1 bundle of bean thread noodles 粉絲

seasoning for beef

    1/2 tsp. sugar

    1 tbsp. light soy sauce

    2 tsp. tapioca starch mixed with 1/4 cup water

    freshly ground black pepper

sauce:

    1/2 tsp. salt and sugar

    1 tsp. sesame seed oil

    2 tbsp. sate sauce, store-bought 沙爹 sauce

    1 1/2 to 2 cups water

 

 

 

 

 

Slice beef, across the grain, into thin slices. Add in seasoning and marinate for 1 hour. Soak bean thread noodles in warm water to soften; then drain and reserve.

 

Heat up 1 tbsp. cooking oil in wok or large non-stick saucepan over high heat. Add in ginger and cook until fragrant; then add in beef slices. Stir fry until no longer pink and just barely cooked. Remove from pan. Heat up pan again; then add in all the sauce ingredients except water, stirring well. Add in beef, tossing quickly to coat meat with sauce; then remove pan from heat. Use tongs to remove meat and reserve sauce.

 

Heat 1 tbsp. oil in a non-stick clay pot over high heat until hot. Add in garlic, then the peppers and onion. Cook until slightly softened; then add in pineapples. Toss together for 1 minute, then remove and set aside. Add in reserved sate sauce, as well as the water; stirring to cook for half a minute. When sauce comes to a boil, add in bean thread noodles. Cover pan and simmer at medium-low heat for 3-4 minutes to cook bean thread noodles; stirring from time to time. When noodles become transparent and sauce is thickened; increase heat to high and add in vegetables and beef slices. Cook together for 1 to 2 minutes to heat through. Serve right away.

CHINESE COOKING: Hope you'll enjoy this simple but popular soup noodle recipe.

SOUP NOODLES WITH BEEF紅燒牛肉麵:

 

 

 

 

1 1/2 to 2 lbs. shank of beef

 

1 pkg of fresh Shanghai-style noodles

 

2 onions, coarsely chopped

 

2 carrots, cut into large chunks

 

3-4 slices ginger

 

3-4 cloves garlic, crushed

 

1-2 tbsp. chopped green onions

 

sauce for beef

 

    2-3 tsp paprika

    1/4 tsp. hot red chilli powder

    1/2 to 1 tsp. 5-spice powder

    2-3 tsp. tomato puree/paste

    salt, sugar & pepper to taste

    boiling water

 

1/4 cup flour to coat beef

 

prepared hot soup

 

 

 

To make beef stew:    Cut beef shank into 3/4 to 1-inch slices across the length of the shank piece. Coat slices with a dusting of flour, shaking off excuse and reserving flour.

 

Use a large non-stick saucepan or seasoned wok to brown meat in 1 tbsp hot oil, in batches, over medium high heat. When meat is browned on one side, add salt & pepper to taste; then turn over to brown the other side. Remove browned meat to a oven-proof casserole and continue browning the rest.

 

Preheat oven to 350 degrees F. Add 1 tbsp. oil to pan and heat until hot over high heat. Add in ginger and garlic, cooked until fragrant; then add in onion and carrots. Cook for 3 to 4 minutes; then reduce heat to medium-low and add in the reserved 3-4 tbsp. flour. Cook flour for a few minutes; then add in paprika, chilli powder, 5-spice powder and tomato puree. Mix well and cook for 1-2 minutes. Pour in enough boiling water to mix into sauce, stirring and cooking over high heat to bring to a boil and thicken sauce. Cook sauce, adding in salt and sugar and tasting to adjust seasoning, for 10 minutes. Pour sauce over the meat in casserole. Transfer casserole to oven. Cook for 1 1/2 hours. At the end of cooking time, take casserole out and test for meat doneness. Beef should be barely tender but not too soft or mushy. Turn off heat; return casserole to oven and let it sit for 1 hour or so to finish cooking.

 

Cook noodles, in a large pot of slightly salted boiling water, until preferred doneness. Drain but do not rinse. Arrange servings of noodles in serving bowls and ladle in hot soup.  Add preferred amount of beef and sauce into each serving and sprinkle with chopped green onion to serve.

 

 

 

 

CHINESE COOKING: This is a nice snack that is traditionally served at Chinese New Year's family gatherings. Hope you'll give it a try.

TARO BALLS芋蝦:

 

 

 

2 lb. taro, peeled and grated

2/3 tsp. salt

seasoning ingredients:

   1/2 tsp. sugar

   2 tbsp. good rice wine

   dash of white pepper

oil for deep frying

 

 

 

Add salt into grated taro and marinate for 15 minutes until softened. Add in seasoning ingredients.

 

Heat enough oil for deep-frying in wok or large non-stick saucepan until hot and tested ready. Use a 1/4 cup-size measuring cup to scoop up taro, then gently release content into hot oil. Make "balls" with rest of grated taro. Deep fry, flipping taro balls over once to cook evenly, until golden brown & crispy. Scoop up balls with a large strainer and drain on paper towels. Serve right away.