Archive for the ‘14000 China’ Category

03/30/2011 Shumail

Wednesday, March 30th, 2011

Ingredients: 13 pieces

  • 1.5 pieces dried Shiitake Mushrooms, soaked in enough water 1 hr prior, remove the stems, cut in small pieces
  • 180 g pork, processed with FP
  • 1 TBS dried baby shrimps
  • 1/4 tsp salt
  • (Sauce)
    • 3/4 tsp Shao Hsing Wine
    • 1+1/8 tsp soy sauce
    • some pepper
    • 1/2 tsp sugar
    • 1.5 tsp potato starch
    • ground roasted sesame
  • 3/4 TBS green onions/ginger water (Soak chopped green onions and ginger powder in water for more than 30 min)
  • 1.5 tsp sesame oil
  • 13 pieces green peas ( I substituted with mature snow peas.)
  • 13 slices Wontan Skin (square)
  • vegetable oil
  • mustard
  • vinegar
  • soy sauce
  • lettuce (garnish)

Procedures:

  1. FP pork. Add dried shrimps and salt. FP.  Add Shiitake Mushroom. FP.
  2. Add Sauce and FP.  Add green onion/ginger water and sesame oil. FP.
  3. Wrap the meat filling in the Wontan Skin.
  4. Fill the water in the steamer and start to boil.
  5. Coat the inner basket of the steamer with vegetable oil.
  6. Place a pea in the top center of each Shumai piece. Transfer Shumai pieces to the steamer basket.
  7. Steam with high heat for 6 – 8 min.
  8. Place Shumais on lettuce in the serving dish.  Serve with mustard, vinegar, and soy sauce.

Comments:

Reference: シューマイ、Book 11, Bibliography

I omitted pork fat, changed the seasoning formula slightly.  Due to lack of fat, it gets lean but tough in its texture.  I reduced salt: but it is still in slightly salty side.

03/22/2011 Chive Fried Rice

Tuesday, March 22nd, 2011

Ingredients:

  • vegetable oil
  • turkey ham, cut small
  • garlic chive, cut
  • eggs, beaten
  • cooked rice
  • ————————————–
  • salt
  • pepper
  • soy sauce
  • MSG
  • oyster sauce
  • ground red pepper

Procedures:

  1. Heat the oil in a skillet.
  2. Stir fry ham and chive.
  3. Move the ham and chive to the edge, stir-fry eggs in empty space in the skillet.
  4. Stir togegher
  5. Add cooked rice, and stir fry.
  6. Add the remaining seasonings.

03/18/2011 Salad

Friday, March 18th, 2011

Ingredients:

  • lettuce, torn
  • eggs, boiled, cut in halves
  • carrots, cut small
  • Daikon Radish, cut small
  • Colby & Monterey Jack Cheese
  • Dried Pineapple
  • Smoked Turkey Breast
  • Chinese Dressing
    • 1/8 tsp garlic powder
    • 1/8 tsp ginger powder
    • 1/4 tsp Toubanjan (Chinese Chili Bean Sauce)
    • 1 TBSP Apple vineger (12.4 g)
    • 1/2 tsp Xylitol
    • 2 tsp soy sauce
    • 1 TBSP sesame oil

Procedures:

Mix together.

Comments:

Reference for dressing: 中国風ドレッシング、Book35, Bibliography

03/13/2011 Chard Fried Rice

Sunday, March 13th, 2011

Ingredients:

  • vegetable oil
  • pork, sliced and cut
  • Swiss Chard, chopped
  • garlic chive, chopped
  • eggs
  • cooked rice
  • ——————–
  • salt
  • pepper
  • MSG (optional)
  • sesame oil
  • ——————
  • lettuce

Procedures:

  1. Heat the oil in a skillet.
  2. Stir fry Pork.
  3. Add Chard and Chives and cook.
  4. Place meat and vegetables to one side of the skillet and in the empty space, cook eggs and scramble.  When eggs are cooked, stir everything together.
  5. Add rice and stir fry.
  6. Season with salt, pepper, MSG, and Sesame oil.
  7. Toss over lettuce and serve.

03/10/2011 Bell Pepper Stir Fry

Thursday, March 10th, 2011

Ingredients:

  • Vegetable Oil
  • Bell Peppers, cut in halves, remove calyxes and seeds.
  • Frozen Chinese Stir Fry Sauce (consisiting of Miso, sugar, soy sauce, red pepper, seseme, sesame oil, garlic, ginger, etc.)

Procedures:

  1. Heat the oil in a skillet, stir fry bell peppers, and season with Sauce.
  2. Reduce the heat, close the lid simmer for a while.

03/07/2011 Taiwanese Homemade Pudding

Monday, March 7th, 2011

Ingredients:

  • 400 cc milk
  • 3 TBS brown sugar (packed into spoon)
  • 1 TBS Sweet Potato Starch (imported from Taiwan)
  • 1 TBS Tapioca Starch (imported from Thailand)
  • dash salt

Procedures:

  1. Mix all ingredients in a medium saucepan.
  2. Cook with High Heat while stirring with a silicon spatula, unti it thickens.
  3. Lower the heat, stir for 1 min.
  4. Remove from the heat, stir for 1 min.
  5. Pour it into individual cups, chill in an ice-water bath, refrigerate.

Comments:

Reference: Homemade Pudding, Abundant States Taiwan Sweet Potato Starch, http://www.abundantstates.com.tw/recipes_us_en.html

I assumed 1 Cup in Taiwan is 200 cc such as in Japan.

Substitution: 2 TBS sweet potato starch -> 1 TBS sweet potato starch + 1 TBS Tapioca Starch

03/06/2011 Chinese Grilled Pork

Sunday, March 6th, 2011

Ingredients:

  • 400 cc soy sauce
  • 400 cc Mirin
  • —————————–
  • 1 bundle green onions (only green parts)
  • 1/2 tsp garlic powder
  • 1/2 tsp ginger powder
  • ——————————–
  • 500 g Pork Roast
  • Butcher’s Twine
  • ————————-
  • slightly less than 1 TBS salt
  • a little pepper
  • 1 TBS vegetable oil

Procedures:

  1. In 2 QT (1.9 L) pan (with less than 7″ diameter), mix soy sauce and Mirin.  Heat until boiling point with medium heat.  Add green onions, garlic and ginger.  Lower the heat andsimmer for 30 min – 1 hr.
  2. In the mean time, tie the pork with butcher’s twine. Poke with forks all over the surface of the roast.  Rub salt and pepper over all surfaces with your hands. Rest for 5 min.
  3. Heat the oil in a skillet, brown every surface of the roast.
  4. When the sauce is at boiling point, drop the roast in the sauce, place a small ceramic plate over the roast, close the lid, simmer for 45 min.
  5. When the roast was not completely sunk in the sauce, flip the roast and simmer 45 more minute, closing the lid.
  6. Remove from the sauce, remove the twine.  Slice as you wish.
  7. (Refrigerate leftover sauce, remove the fat, and freeze to store.  It is good for BBQ beef, seasoning fish and vegetable.  You may add Dashi No Moto and water to dilute.  Adding ground red pepper, Chinese Chlli Bean Sauce, may be good too.)

Comments:

Reference: チャーシュー、斎 風瑞、NHK 今日の料理、http://www.kyounoryouri.jp/

03/05/2011 Pork and Vegetable Stir Fry Rice

Saturday, March 5th, 2011

Ingredients:

  • vegetable oil
  • pork, cut small
  • ———————-
  • Bok Choy, MWP, cut
  • Zucchini, MWP, cut
  • Shishito Pepper, Remove Calyxes and seeds
  • Carrots, chopped
  • green onions, cut
  • Enoki Mushroom, remove roots
  • ———————–
  • water
  • ————————
  • Seasoning for Chicken Flavor Instant Ramen Noodle
  • salt
  • pepper
  • ginger powder
  • MSG (optional)
  • ———————
  • corn starch
  • water
  • —————
  • Cooked Rice

Procedures:

  1. Heat oil in a skillet, stir fry pork.
  2. Add all 6 kinds of vegetables and stir fry.
  3. Add water and cook.
  4. Add Ramen Noodle Seasoning, salt, pepper, ginger, and MSG.
  5. Mix starch and water in a small container, pour over the skillet and cook until thickens.
  6. Pour it over the cooked rice and serve.

02/28/2011 Bok Choy, Shiitake, and Chicken

Monday, February 28th, 2011

Ingredients:

  • Bok Choy, MWP
  • ———————–
  • vegetable oil
  • Chicken Thigh, cut into bite sizes
  • Shiitake Mushroom, remove the root, cut into quarters.
  • ———————-
  • Shao Hsing Wine
  • soy sauce
  • oyster sauce
  • sugar
  • ———————
  • potato starch
  • water
  • ————
  • sesame oil

Procedures:

  1. Place Bok Choy in the peripheral area of the serving plate.  Set aside.
  2. Heat the oil in a skillet, stir fry chicken, shiitake mushroom.
  3. Season with Shao Hsing Wine, soy sauce, oyster sauce  and sugar.
  4. Mix starch and water in a small container, pour it over the skillet, stir until it thickens.
  5. Add a littel sesame oil and stir.
  6. Pour the chicken/mushroom sauce in the center of the serving plate.

Comments:

Reference: チンゲンサイと干ししいたけ、貝柱の炒め煮、Book 44, Bibliography

Substitutions: Dried Shiitake Mushroom -> Fresh Shiitake Mushroom,  Scallop -> Chicken Thigh, Sake -> Shao Hsing Wine, Oyster Oil -> Oyster Sauce

02/26/2011 Fried Rice

Saturday, February 26th, 2011

Ingredients:

  • Vegetable Oil
  • green onions, chopped
  • onions, chopped
  • eggs
  • cooked rice
  • parcely flakes
  • Seasoning for Chicken Flavored Instatant Ramen Noodles
  • Mitsuba (garnish)

Procedures:

  1. Heat the oil in a skillet, stir fry green onions and onions.
  2. Move onions to the left-half, stir-fry eggs in the right-half side of the skillet.
  3. Add cooked rice and parcely flakes, stir-fry.
  4. Add seasoning for Chicken Ramen Noodles to taste.
  5. Transfer to the serving dish, garnish with Mitsuba leaf.