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Recipes on this Page »
Steamed Pork with Water Chestnut Wontons Chinese Golden Butterfly Shrimps Steamed Mussels with Lemon Grass & Thai Herbs
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Pineapple Tarts
Pineapple Filling Approximate: 3 hours Ingredients: 2 large pineapples Food colouring: Red/Orange (optional) Method: Note : You can make the filling in advance and refrigerate it. Its easier to handle and keeps easily for 1 week or more in the refrigerator.
Pineapple Tart Pastry (Makes about 200 Pieces)
Ingredients: 450 grams plain flour 3 teaspoon fine or castor sugar 280 grams butter - left at room T° 3 egg yolks cold water (50ml)
Method: Sieve flour, add sugar and mix lightly.
Using the pointed ends of a fork, rub the butter into the flour until it looked like fine bread crumbs. If necessary, use fingertips to continue rubbing lightly the bigger pieces into finer pieces. Add egg yolks and cold water at the same time lightly combine them using finger tips (rather than kneading them like bread dough) before rolling out to desired thickness. (The fork and fingertip technique is what makes the pastry special, melt in the mouth kind)
Crab Meat Springroll with Dipping Sauce
Ingredients: (Serves 4 - 6) 400-500g vegetable suitable for stir frying such as beansprouts, shredded carrots, etc 300-400g fresh crab meat (white and brown meat) 12 pcs thin spring roll wrappers 1 pc garlic clove, crushed 1 pc root ginger, freshly grated 2 pcs fresh red chili, fine sliced or grated 1 egg, beaten 1 tsp sesame oil 1 tbsp groundnut oil 1 tbsp Chinese rice wine or dry sherry 1 tbsp light soy sauce sufficient oil for deep frying salt and black pepper for taste fresh coriander and lime wedges to garnish Ingredients for dipping sauce 4-6 tbsp dark soy sauce 4-5 tbsp lemon juice 2-3 tbsp hot water 4 cloves garlic, crushed 2 fresh red chili, finely sliced 1 large onion, thinly sliced oil for deep frying Method Prepare dipping sauce first. Fill wok with sufficient oil and heat to 190°C / 375°F and fry the onion till golden brown, turning constantly and dry on kitchen on paper. Add a little hot water in a bowl and mix in lemon juice, soy sauce, chili & garlic. Stir in the onion and leave for approx 30 minutes. Heat wok with groundnut and sesame oil and stir fry the crushed garlic and chili for approx 1 min then add in the vegetables, coriander and ginger and stir fry for another minute. Drizzle rice wine and soy sauce and fry till cooked. Transfer the cooked vegetables to a bowl and set aside till cool then stir in the crab meat and season with salt and pepper. Prepare spring roll wrappers according to directions on the packet. Place some fillings on the wrapper, fold over front edge, than fold in the sides and roll up neatly and finish by sealing the edges with a little beaten egg. Repeat with the remaining filing. Heat wok with sufficient oil and deep fry the spring roll in batches until the skin appears to be light brown and crisp. Remove and allow to drain on a kitchen paper Garnish with lime wedges and coriander with the dipping sauce in a small bowl.
Steamed Pork with Water Chestnut Wontons
Ingredients: (makes about 36) 225g Fresh mince pork 50 g Canned water chestnuts, rinsed and freshly chopped 36 pcs Wonton wrappers, about 3 inch square 4 pcs Large Chinese cabbage leaves (include lining for steamer) 2 pcs Spring onions, finely chopped 1 cm Fresh root ginger, chopped 1 tbsp Chinese rice wine 1 tbsp Light soy sauce 1 tbsp Cornflour 2 tsp Sesame oil 1/2 tsp Chinese five spice powder - some caster sugar - light soy sauce and hot chili sauce Method Use two of the Chinese cabbage leaves and put one on top of the other. Cut them lengthwise into quarters and then across into thin shreds. Transfer the shredded leaves into a bowl and add in the spring onions, ginger, water chestnuts, pork, five-spiced powder, cornflour, soy sauce, rice wine, sesame oil and sugar and mix well. Place a heaped teaspoon of the filling in the center of the wonton wrapper and lightly dampen the edges with water. Lift the wrapper up around the filling, gathering in the center. Squeeze the wrapper firmly around the middle, than tap the bottom to make a flat base. Peel the wrapper top outwards like the petals of a flower. Repeat for the rest. With the remaining Chinese cabbage leaves, line a bamboo steamer. Transfer the wontons in batches to the steamer and steam for about 15 minutes or until tender. Remove each batch as soon as they are cooked, cover with foil and keep warm. Serve hot with soy sauce and chili oil for dipping.
Chinese Golden Butterfly Shrimps
Ingredients: (serve 4 - 6) 500g Uncooked shrimps in their shells, complete with the head 8 tbsp breadcrumbs 2 tbsp light soy sauce 2 tbsp Chinese rice wine (substitute with dry sherry) 1 tsp Szechuan pepper, grounded 2 tsp corn flour 2 eggs, lightly beaten Oil for deep frying Chopped Spring Onions for garnishing Lettuce leaves for serving (optional) Method Prepare shrimps by separating the head but leave the tails on. Use a sharp kitchen knife to split the shrimps in half about three-quarters of the way through, leaving the tails firmly attached. Add into a bowl, the soy sauce, pepper corn, rice wine and corn flour. Put in the shrimps and the head let it marinate for at least 15 minutes. Dip each shrimp by the tail into the bowl with the beaten eggs and then immediately roll the egg-covered shrimps in the breadcrumbs. Make sure the bread crumbs are evenly spread. Heat oil in a wok until medium hot and gently lower one shrimp at a time into the oil, taking extreme care not to splash against the hot oil. Slide shrimps into the hot oil at the side of the wok. Deep fry the shrimps in batches till lightly browned, then removed and drain the excess oil on a kitchen paper. Now turn up the heat to 'high' and put in the shrimp heads gently into the hot oil without marinating and quickly deep fry for a few minutes to seal in the juices. Serve the shrimps and the heads on a bed of lettuce and garnish with some spring onions.
Steamed Mussels with Lemon Grass & Thai Herbs
Ingredients: (serve 4 - 6) 1kg Mussels, cleaned in running water, bearded and soaked in water 2 Stalks lemon grass, finely chopped 2 Red chilies, seeded and diced 4 Shallots, chopped 4 Kaffir lime leaves, roughly torn 1 tbsp fish sauce 2 tbsp lime juice 2 Spring onions, chopped, for garnishing Some coriander leaves, chopped, for garnishing Method Except for the garnishing, place all the ingredients in a large saucepan or wok and stir well. Then cover and steam for approximately 5 - 7 minutes, shaking the saucepan or wok occasionally. Transfer the cooked mussels to a serving dish then garnish them with the chopped spring onions and coriander leaves. Serve immediately.
Chinese Baked Lobster with Black Beans
Ingredients: (serve 4 - 6) 2 medium sized lobster each weighing approx 400 - 500g 2 cloves of garlic, chopped 3 Spring onions, chopped 2 tbsp black bean sauce 2 tbsp Chinese rice wine 1 tsp finely chopped root ginger Basic stock about 150ml Oil for deep-frying Coriander leaves for garnishing Method Prepare the lobster. Discard the legs, remove the claws and then crack the claws with the back of of a cleaver. Then split the lobster in half length wise, starting from the head and proceed to remove the veins and the lungs. Cut each half into 4 pieces and pat dry on a kitchen paper. Deep fry the lobster pieces in a pre heated wok with sufficient oil for about 2 - 3 minutes or until the lobster pieces turns bright orange to seal in the goodness. Remove the pieces from with a sieve and drain on a kitchen paper. With the same wok, leave about 2 tablespoons of oil and add in the garlic, ginger, spring onions and black bean sauce and stir fry for a minute. Add in the lobster pieces to the sauce in the wok and let it blend well. Pour in the stock and rice wine and bring to the boil. Cover and cook for about 2 minutes. Garnish with coriander leaves and serve.
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