Shanghai Fried Noodles

Shanghai Fried Noodles
By Christine's Recipes
Prep time: 10 mins
Cook time: 15 mins
Yield: 2 to 3 serves

Ingredients:

• 120 gm pork, shredded
• 1 tsp garlic, minced
• 500 gm shanghai style noodles or udon noodles
• 150 gm chinese cabbages, shredded
• 2 tsp chilli bean sauce, or to taste

Marinade:

• 1 tsp light soy sauce
• 1/2 tsp cornflour / corn starch
• 1/2 tsp sugar
• white pepper, to taste
• sesame oil, to taste

Sauce:

• 1 Tbsp light soy sauce
• 2 Tbsp dark soy sauce
• 1 tsp oyster sauce
• 1 tsp sugar
• 3 Tbsp chicken stock or water
• sesame oil, to taste

Method:

1. Mix pork with marinade and leave it for about 20 minutes.
2. In the meantime, cook the noodles in boiling water according to the instructions on the packaging, until tender, but still firm. Drain thoroughly. Rinse with cold water, drain well again. Set aside.
3. Heat oil in a frying pan. Add marinated pork and cook over medium heat until cooked through. Remove from the pan and set aside.
4. Add some oil if necessary, sauté garlic. Toss in the cabbages, add a little of water if you find it’s too dry. Add the noodles, then pour the sauce and stir to coat the noodles. Add the pork and chilli bean sauce. Stir to combine well. Serve immediately.

Notes：

• Shanghai style noodles is white in colour, available at Asian grocers, often stored in fridge. I used udon noodles this time. It doesn't require to rinse with cold water after blanching. Please refer to the instructions closely. The udon noodles won’t be easily turned mushy,yet with a bit of pleasant chewy and springy texture. You can easily find it in the frozen department at Asian grocers.
• Our family likes to have this noodles with a kick of hot chilli. If you have young kids, you might skip the chilli bean sauce. But if you’re into something hot and spicy, I highly recommend you try adding some chilli bean sauce, it won’t taste the same.
• You can replace pork with chicken, or any seafood that comes in handy. The fried noodles taste equally delicious.

Read more: http://en.christinesrecipes.com/2013/02/shanghai-fried-noodles.html#ixzz2MNQ8Rj7b

Crispy Mashed Tofu

 

 

nonetheless, the tofu was soft and delicious

the potato starch makes the tofu crispy on the outside

and soft and tasty on the inside...yum!

 

Crispy Mashed Tofu - adapted from Wendy

3 pieces Japanese egg tofu

125 gm fish paste

1 large egg

2 rbsp carrot shreds

2 tbsp finely sliced spring onions and parsley ( can use coriander )

2 waterchestnuts, finely diced

1 slice sandwich ham (30 gm) finely diced

1 tbsp cornstarch

1/2 tsp salt and pepper to taste.

Coating

1/2 cup potato starch

Method

1. Mix everything together with a mixer ( or by a hand, but I was laseeee)

2. Line a 7 inch squarre pan with heat safe plastic wrap

3. Pour mixture into lined pan.

4. Steam on medium heat for 8-10 minutes

5 .Let the steamed tofu cool down in the pan.

6. When tofu has totally cooled, lift tofu up from pan and remove from plastic wrap.

7. Cut into cubes or diagonal pieces, whichever way you like.

8. Heat a wok with sufficient oil for frying.

9. Coat tofu pieces with potato starch and deep fry until golden.

10. Drain tofu pieces well and serve with chilli sauce.

http://www.elinluv.com/2013/02/crispy-mashed-tofu-cny-dish.html

 

 

 

 

FRIED NIAN GAO IN MASHED SWEET POTATO

 

FRIED NIAN GAO IN MASHED SWEET POTATO

Recipe sourced from Jane's Corner

Ingredients:350g mashed sweet potato (I used a combination of two types of sweet potato)

80g plain flour,

1 tbsp rice flour

1 tbsp sugar

1/2 tsp salt

200g nian gao, cut into small square pieces

Method:

Combine all the ingredients to form a smooth dough.

 

Divide dough into 12g each. Wrap in nian gao as filling and shape into ball.

 

Coat the balls with flour and deep fry in medium hot oil until golden brown.

Ready to coat in flour and into the deep fryer !

Fry till golden brown

 

 

http://melspantrykitchen.blogspot.sg/2013/03/fried-nian-gao-in-mashed-sweet-potato.html

 

 

 

Hae Mee, Prawn Noodle, or Penang Hokkien Noodle

 

Hae Mee, Prawn Noodle, or Penang Hokkien Noodle

Ingredients

Soup Base
20 grams Dried Chilies. cut into smaller pieces, soaked with boiling water, and drained well
6 (about 120 grams) Shallots, peeled and chopped
2 Cloves Garlic, peeled
1 tsp Roasted Belachan (shrimp paste)
4 Tbsp of Peanut Oil
500g Prawns Head and Shells
1.2 kg Chicken Legs and Carcass, blanched and drained
40 to 50 grams Rock Sugar
12 Cups of Water
Sea Salt to taste

Topping
400g Peeled Prawns
2 tsp Chili Powder
300 grams Blanched Water Spinach
250 grams Blanched Bean Sprouts
6 Hard-Boiled Eggs
Fried Shallots
300 grams Cooked Rice Vermicelli (Bee Hoon)

Sambal
16 Dried Chilies, cut into smaller pieces, soaked with boiling water, and drained well
4 Fresh Red Chilies, chopped
3 (60 grams) Shallots, peeled and chopped
½ tsp Roasted Belachan
3 Tbsp Peanut Oil
¼ tsp Sea Salt
2 tsp Sugar

Method:

For the soup base: Blend the chilies, shallots, garlic and belachan (shrimp paste).

Heat a stockpot, with about 3 Tbsp of the oil. Stir in the chili paste, and stir-fry on moderate heat until fragrant. Then mix in the prawn head and shells and turn up the heat to high. Once the prawn head and shells are coated with the chili paste, add in the chicken legs, carcass, and rock sugar. Continue to stir for another 5 minutes. Add the water and bring it to a boil. Lower the heat and simmer for about 45 minutes to an hour.

While, the prawn soup base is simmering, blend together the chilies, shallots, and belachan. Then heat up a small pan, add the peanut oil and cook the sambal until fragrant, season with sea salt and sugar.

In another pan over moderate heat, add about 1 tablespoon of oil, prawns and chili powder. Stir-fry briefly until the prawns are cooked.

When you have prepare the rest of the ingredients. Strain the soup base into a clean pot. Bring it to a boil again, season with sea salt and sugar, if necessary.

To serve the Hae Mee: Place a portion of rice vermicelli, water spinach, bean sprouts, prawns and egg in a bowl. Ladle the hot stock and sprinkle with deep fried shallots and served immediately.

 

http://www.seasaltwithfood.com/2013/02/hae-mee-prawn-noodle-or-penang-hokkien.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+Seasaltwithfood+%28Seasaltwithfood%29

 

 

 

Black Pepper Beef *

 Ingredients

• 2 teaspoons whole black peppercorns
• 500 g (18 ounces) beef filet or other tender cut, cut into 1/2" cubes
• 2 tablespoons oyster sauce
• 1 tablespoon Shaoxing wine (or dry sherry)
• 2 teaspoons potato starch
• 2 teaspoons soy sauce
• 1 teaspoon sesame oil
• 1 1/2 tablespoons vegetable oil
• 2 cloves of garlic, thinly sliced
• 1 small green bell pepper, cut into 1/2" squares
• 1 onion, cut into 1/2" squares

Directions

1. Put the peppercorns in a mortar and use a pestle to crush the pepper into large pieces. You don't want any whole peppercorns, but it should be very coarse.
2. Put the beef into a bowl and add 3/4 of the black pepper in with it along with the oyster sauce, Shaoxing, potato starch, soy sauce and sesame oil. Mix thoroughly and let this marinate for at least 15 minutes.
3. Heat a wok or cast iron skillet over high heat until hot. Add the oil, and then immediately add the beef, leaving any marinade in the bowl for later. Fry one side until browned, and then use a hard spatula to stir-fry until the outside of the beef is cooked and browned. Add the garlic, bell peppers, and onions, and continue stir-frying. Add the remaining marinade and stir-fry until the onions are cooked.
4. Transfer immediately to a plate and garnish with the remaining black pepper.

Yield: 4 servings

 

 

http://www.pbs.org/food/fresh-tastes/black-pepper-beef/

 

 

 

Black Sticky Rice Pudding

Black Sticky Rice Pudding with Red Adzuki Beans and Coconut Cream

 

Black Sticky Rice Pudding, with Red Adzuki Beans and Coconut Creamserves 6 to 8

 

Ingredients

1 cup uncooked black glutinous "sticky" rice

1/2 cup red adzuki beans

2/3 cup unrefined palm sugar "gula melaka", or to taste

10 cups water, more or less as desired

thick coconut milk, to serve

Method

1. Soak rice and red beans overnight in cold water.

2. The next day, drain, and replace with 10 cups of fresh water, and bring to a boil over high heat.

3. Let simmer for about an hour or more, or till the rice and beans split and are cooked till soft. Stir once in a while so the grains don't settle at the bottom and and burn, and top up water as needed, though at the end, the water in the pot will be mostly gone and the rice will be pretty much like porridge. I like it less thick and sticky so I add more water than normal.

4. Stir in the chopped up palm sugar till dissolved, then remove from heat.

5. Scoop into bowls and serve warm with a generous spoon of thick coconut milk over. For summer/tropical weather: Refrigerate leftovers, and then serve with a scoop of coconut or vanilla ice cream as a cold dessert.

 

 

http://mummyicancook.blogspot.sg/2012/02/black-sticky-rice-pudding.html

 

 

 

Ginger and Sesame Oil Chicken

 

Ginger and Sesame Oil Chicken

recipe adapted from Shu Han's mom

Ingredients:

3 chicken legs, cut into thighs and drumsticks (you can use whichever parts you like, but they should be bone-in)

1 tablespoon fresh ginger, I peeled and minced about 2" worth using a microplane grater

3 tablespoons toasted sesame oil

3 tablespoons soy sauce

1 teaspoon sugar

1 teaspoon freshly ground pepper

1/2 cup water
1 tablespoon rice wine

1 tablespoon olive oil

 

Method:

In a small bowl, whisk together the sesame oil, soy sauce, ginger, sugar, pepper, and water. Pour this over the chicken in a large ziploc bag or airtight container. Marinate 1-2 hours.

In a large skillet over medium high heat, warm the olive oil and then add the chicken pieces (save the marinade). Brown them slightly, about 1-2 minutes on each side.Then add the rice wine, followed by the reserved marinade and cook for a few minutes.

Cover with the lid and simmer on low heat for 30 minutes. Remove the chicken to a plate and tent with foil to keep warm. Increase the heat under the marinade left in the pan to about medium high, let it simmer until reduced by about half. Pour the sauce over the chicken before serving. Enjoy!

 

 

http://barefeetinthekitchen.blogspot.sg/2012/01/ginger-and-sesame-oil-chicken.html

 

 

 

 

King Oyster Mushrooms with Meat Sauce肉酱杏鲍菇

King Oyster Mushrooms with Meat Sauce Recipe

I used,
400gm king oyster mushrooms, rinsed, and cut into shoestrings (Like McD Fries)
80gm pork loin or chicken breast, cut into matchsticks (so that when you take the mushroom, you won’t miss the meat, if use minced meat, chances are, the meat will drop off from the mushrooms)
2 shallots, thinly sliced
1 clove garlic, finely chopped
2 Tbsp cooking oil
2 Tbsp light soy sauce
1 Tbsp oyster sauce
3/4 tsp sugar
Pinch of salt and some pepper

1. Steam mushrooms on high heat for 8 minutes, or until wilted. Leave to cool down.
2. Remove juices and try to squeeze out water from the mushrooms. Retain all the juice.
3. Heat a wok, and put in cooking oil. Fry shallots until very slightly golden and put in garlic.
4. When garlic is fragrant, put in pork/chicken. And cook until it turns opaque.
5. Put in seasonings and cook until it sort of dries up and you can see the oil.
6. Put in retained mushroom juice and bring to a boil. (The mushroom juice tends to thicken a bit)
7. Put in mushrooms and cook it for 1 minute to let the flavor absorb into the mushroom. (If you prefer some gravy, let the mushroom absorb the flavor first, then only put in extra water or some cornstarch mixture)
8. Dish up and serve.

 

马铃薯粉蒸排骨

 

做法取自: 食在蒸美味 pg 28

材料
小排骨 2支
蒸肉粉 1包
马铃薯 2小粒 (也可改用芋头或地瓜)

调味
料理酒 1大匙
豆瓣酱 1小匙
甜面酱 1/2大匙 (我没加)
糖 1/2大匙 (我没加)
水 4大匙

做法
1. 将小排骨洗干净沥干, 加入所有调味料腌20分钟或更久. 之后加入蒸肉粉拌匀

2. 马铃薯去皮切成小块,铺在蒸盘垫底之后摆上排骨. 蒸约40分钟

 

 

http://abbymonster.blogspot.sg/2013/01/blog-post_11.html#

 

 

 

 

Chicken with Ginger and Potatoes

Ingredients
half a chicken, remove skin and fats, cut to bite-sized pieces
1 tbsp cornflour
cooking oil
2" knob ginger, peeled and slice thinly
4 medium potatoes (peeled, halved and each half cut to three pieces)
1-2 tsp black soy sauce, depending on how dark you want the dish to be
3 tbsp light soy sauce, or to taste
1 tbsp oyster sauce
1/3 cup warm water
1 tsp sesame oil


Method

1. Marinate chicken pieces with cornflour. Set aside for 15 minutes.
2. Heat about 3-4 tablespoons of cooking oil in a non-stick saucepan. Fry potato chunks on all sides until lightly browned. Remove and keep aside.
3. In same saucepan, over medium heat, fry ginger slices until fragrant and lightly browned, about 2-3 minutes. Add in chicken pieces, stir well, cover saucepan for about 5 minutes, stirring occasionally. Add black soy sauce, light soy sauce to taste, oyster sauce, stir and cover for another 5-7 minutes, stir once or twice. (Do not add water at this point, let the chicken meat release its own juices and cook itself in its juices for a few minutes).
4. Add in potatoes, warm water, stir to combine, turn heat to low, cover and simmer for about 15 minutes, stirring occasionally, until chicken and potatoes are tender.
5. Add an additional 1/4 cup water if more gravy is preferred. Let it come to a simmer, drizzle with sesame oil, turn off heat and dish out to a serving plate. Enjoy!

http://mycookinggallery.blogspot.sg/2012/06/chicken-with-ginger-and-potatoes.html

Black Sesame Cookies

 

 

Black Sesame Cookies (40 cookies)

Recipe from Just One Cookbook

Ingredients

• 1 stick unsalted butter (8 Tbsp, 1/2 cup, 4 oz, 117.4 g)
• 5.6 oz (160 g) all purpose flour
• 1.4 oz (40 g) almond meal
• 2.8 oz (80 g) sugar
• Pinch of salt
• 1.4 oz (40 g) roasted sesame seeds (black, white or mixed)
• 1 egg yolk
• 2 tsp black sesame paste (optional)

 

Method

• Cut the butter into small cubes and keep them refrigerated until ready to use.
• In the food processor, combine the flour, almond meal, sugar, and salt. If you don’t have a food processor, you can simply use a bowl to mix all the ingredients.
• If you want your sesame seeds to be fine texture, add them now. If you prefer to keep the original shape of sesame seeds, add them with egg yolk later on.
• Take out the butter from the refrigerator and mix together. If you use a regular bowl to mix, use a dough/pastry blender to combine the butter into the dry ingredients. (I rubbed the butter into the other ingredients using my hands till the mixture resembled wet sand).
• Lastly add egg yolk. (I stirred the egg yolk and black sesame seeds into the mixture with a spoon)
• If the food processor is small and it doesn’t look like it’s mixed completely, take it out and mix well with a silicone spatula.
• Form the dough into a ball and cut in half.
• Roll it to a log approximately 2” across. For me it’s easier to work when the dough is wrapped in plastic wrap. While rolling, unwrap some parts of plastic wrap then roll again. Form a nice shape.
• Wrap the logs tightly in plastic wrap and refrigerate until firm, about 1 hour.
• Preheat the oven to 350° F (175° C). Remove the dough from plastic wrap and cut into discs about 1/4 inch to 1/2 inch thick depending on your preference.
• Place them on two baking sheets lined with parchment paper. Bake for about 15 minutes, or until lightly browned around the edges.
• Remove from the oven and allow to cool on the baking sheet for about 10 minutes. Then transfer to a wire rack to cool completely. Store cookies in an airtight container. Cookies will last for a day or two.

 

http://eatapieceofcake.blogspot.sg/

 

 

 

 

 

Braised E-Fu Noodles with Mushroom

 

Braised E-Fu Noodles with Mushroom
Recipe by Sam Leong
Serves 5
1 pack E-Fu noodle, poached
12 pcs straw mushrooms (canned or fresh), cut and poached
100g yellow chives, cut into 1 inch length
1 tsp dry sole fish powder (or minced garlic)

Seasoning:
1 tbsp cooking oil
400ml chicken consomme or water
4 tsp oyster sauce
1/2 tsp sugar
1/4 tsp sesame oil
1 tsp Chinese wine (Hua Tiew Chiew)
A dash of white pepper powder
Dark soy sauce (optional)

Spring onion, finely chopped (to garnish)


1. Heat the wok over high heat and add cooking oil. Add the dry sole fish powder and fry in the oil on medium heat until fragrant. Then, add in the straw mushrooms and stir fry for 1 minute.

2. Add in chicken consomme and the noodles and bring to the boil. Season with oyster sauce, sugar, sesame oil, Chinese wine, white pepper powder and dark soy sauce (depending on how dark you like your noodles). Braise for about 5 minutes until the sauce becomes thick. Add in the yellow chives and mix well. Drizzle some oil just before removing, to give the noodles a shiny coat.

3. Garnish with chopped spring onions and serve immediately.

 

 

http://goodyfoodies.blogspot.sg/2013/01/recipe-braised-e-fu-noodles-with.html

 

 

 

 

Garoupa with Fermented Black Bean

Ingredients:

• 300g Fish Fillet (I use Grouper here)
• 2 tablespoon Shredded Ginger
• 1 1/2 tablespoon Black Bean Paste (Please refer below)
  
• 1/2 tablespoon Oil

Black Bean Paste:

• 100g Chopped Fermented Black Beans
• 1 teaspoon Chopped Dried Tangerine Peel
• 1 tablespoon Chopped Garlic
• 1/2 tablespoon Sugar
• 1 tablespoon Oil

How to do it:

1. Heat oil in wok.
2. Add all ingredients except sugar and stir fry till fragrant.
3. Add sugar and stir fry further till ingredients well mixed and fragrant.
   
4. Dish and set aside.
5. Arrange ginger on a plate.
6. Place fish on top.
7. Spread black bean paste over fish.
8. Steam for 10 minutes or till cooked.
9. Sprinkle spring onions and chilli on fish.
10. Pour hot oil over fish.
11. Serve immediately.

Note:

• Salt is not included as fermented black bean is already salty.
• Add the fermented black bean paste according to your taste.

 

 

http://wokkingmum.blogspot.sg/2009/09/groupa-with-fermented-black-bean.html

 

 

Oven Grilled Winglet with Fermented Beancurd 腐乳烤鸡翼

 

Ingredients:

• 8 Chicken Winglets or other parts
• 3 tablespoon of sauce from Fermented Beancurd
• 1 piece of Fermented Beancurd
• 1 tablespoon Sugar

How to do it:

1. Smashed fermented beancurd and mix with the sauce.
2. Add in the sugar and mix well.
3. Marinate winglet with the mixture for at least an hour.
   Grill in the oven at 220C for 25 minutes.
4. Serve give lime if you like.

Note:
If you want a more intense flavour, bring reserve to a simmer and use that to bast the winglet inbetween grilling.
 

http://wokkingmum.blogspot.sg/2012/07/oven-grilled-winglet-with-fermented.html



 

Golden Sand Prawn 金沙虾球

Ingredients:

• 10 Large Prawns, shelled and devein
• 2 Salted Egg Yolk
• 1 stem Curry Leaves
• 1 tablespoon Butter
• 2 tablespoon Evaporated Milk
• 1/2 teaspoon Salt
• 1/2 teaspoon Sugar

Marinade:

• 1 teaspoon Oyster Sauce
• 1/2 teaspoon Sugar
• 1/2 teaspoon Sesame Seed Oil
• 3 tablespoon Corn Flour
• 1 Egg
• a dash of pepper

How to do it:

1. Marinate the prawns for 10 minutes.
2. Shallow fry the prawn till 80% cooked.
3. Drain well and set aside .
4. Meanwhile, steam the salted egg yolks for 10 minutes or till just done.
5. Smash cooked yolks.
6. Melt butter and add in curry leaves and fried till fragrant.
7. Add in salted yolks and evaporated milk and prawns.
8. Toss well quickly.
9. Add salt and sugar.
10. Stir till well combined.
11. Dish and serve immediately.

 

http://wokkingmum.blogspot.sg/2012/02/golden-sand-prawn.html



 

Seasoned Top Shell 凉拌海螺片

 

Ingredients:

• 6 pieces Top Shell, sliced
• 1 red Chilli or Chilli Padi, sliced
• 2 Shallot, sliced
• 1 sprig Coriander, chopped
• 2 leaves Lettuce, sliced

Seasonings:

• Juice of 3 Calamansi
• a dash of Ground Black Pepper
• 1/2 teaspoon Worcestershire Sauce
• 1/2 - 1 teaspoon Sugar
• 1/2 teaspoon Sesame Seed Oil or Olive Oil

How to do it:

1. Place sliced lettuce in a dish and set aside.
2. Mix seasonings well.
3. Add in the sliced top shell and the rest of the ingredients.
4. Toss well.
5. Place the seasoned top shell on the lettuce and serve.

 

http://wokkingmum.blogspot.sg/2012/02/seasoned-topshell.html




 

姜葱虾球杏菇

Ingredient

• 200gm large prawn
• 200gm king oyster mushroom, cut into chunks
• 40gm ginger, sliced
• 100gm spring onion, sliced
• 2 tbsp water
• 1 tbsp chinese wine

Seasoning (mix well)

• 1 tbsp oyster sauce
• 1 tbsp light soy sauce
• 1/2 tsp sugar
• 1 tsp sesame oil
• 1 tsp chicken stock powder
• 1/2 tsp pepper

Method

1. Remove the shell and head of the prawn, retain the tail. Devein. Rinse and pat dry. Season with 1/2 tsp salt. Set aside.
2. Blanch mushroom in boiling water. Drain away water.
3. Heat 1 tbsp oil in pan. Add ginger and fry till fragrant.
4. Add prawn and fry for 1/2 min. Add mushroom and mix evenly.
5. Add water, seasoning, spring onion & wine. Mix evenly. Serve.

http://pengskitchen.blogspot.sg/2013/01/blog-post_6627.html

The Wonder Salad

By Amy Beh

Prep

Less than half hour |

Cook

Less than half hour

Ingredients

• 40g finely shredded carrot
• 30g finely shredded white radish
• 30g purple cabbage, finely shredded
• 30g cabbage, finely shredded
• 40g cucumber, halved, seeds removed and finely shredded
• 4 pickled leek, thinly sliced
• 5 pieces jackfruit, thinly sliced
• 2 segments of pomelo wedges, separate the sacs

Dressing (combined)

• 3 tbsp honey
• 2 tbsp sour plum sauce
• 1 lime, halved and squeezed for juice
1 tbsp orange marmalade
• A dash of salt
• 1 tbsp canola oil

Method

Arrange all shredded ingredients as desired on a serving platter.

Pour dressing ingredients over and toss up the salad evenly. Dish out and serve in individual salad bowls.



 http://kuali.com/recipes/view.aspx?r=4579


 

Kai Chai Pang

Ingredients:
300g plain flour
1 tsp baking powder
1/4 ammonia powder/baking ammonia
1/2 tsp salt
1/2 tsp pepper
1/2 tsp five spice powder
1 tbsp icing sugar
60g sesame seed
100g candied wintermelon(chopped finely)
1/2 tbsp garlic(minced very finely)
30g cooking oil
2 pieces nam yue(red fermented beancurd)
1 egg(lightly beaten)
30g maltose(mai tang)

What to do:
1. Preheat oven to 160 degree C. Line baking trays with parchment paper because the cookies will stick to the baking pan.
2. Combine all the dry ingredients and mix well.
3. Mash the nam yue and combine this and all the other wet ingredients together with the dry ones.
4. Mix and knead gently into a soft dough.
5. Roll dough into small marble size pieces.
6. Place each marble sized dough between 2 pieces of parchment paper and flatten with rolling pin.
7. Transfer to baking tray and bake for 15-25 min or till golden brown and crispy(time taken depends on how thick and big your biscuit is).
8. Cool on wire rack and store in an airtight container.

Notes:
1. I added 2 1/2 pieces of nam yue because I read up from the other ladies in KC that the original recipe called for 1 piece and it wasn't enough.
2. I used 1 1/2 eggs to combine the dry and wet mixture because it seemed far too dry when i used 1 egg. You can judge for yourself on how dry/wet the dough is and if you need more egg…
3. I did a research on ammonia powder since I didn't have it in my kitchen and didn't want to buy it just for this recipe… ammonia powder was very popular in the olden days. It yield a very light , airy product, but can impart an ammonia flavour to baked goods, though this can be prevented if the cookies are thin and allows the ammonia smell to evaporate. It is best used in cookies which are flat enough to allow the ammonia to dissipate during cooking because ammonia is heat activated.
You may substitute one teaspoon of ammonia powder = one teaspoon of baking soda PLUS one teaspoon of baking powder.
You will not get the exact same texture using ammonia powder but its good enough…

http://thelazychef.wordpress.com/

KCA (Korean-Chinese-American) finger-licking ribs

KCA Finger-Licking Ribs
Serves 3-4

Ingredients
2kg pork ribs (baby back or spareribs work well)

For the marinade2 tablespoons light soy sauce
2 tablespoons Shaoshing wine (or dry sherry in a pinch)
2 tablespoons agave nectar (or honey)
6 cloves garlic, finely minced
1 tablespoon toasted sesame oil

For the glaze
1-2 tablespoons hoisin sauce
1 tablespoon agave nectar (or honey)
1 teaspoon chili powder for those who like it hot (optional)

Directions
1. Combine all marinade ingredients in a freezer bag, put in the ribs, massage to make sure ribs are well-coated and let sit for at least a few hours or even overnight, turning the ribs every so often to ensure they are evenly marinated.

2. When ready to cook, preheat oven to 150°C. Dump the ribs and marinade into an oven pan, top up with enough water to cover the ribs ¾ way, cover tightly with foil and cook for an hour or until ribs are tender.

3. Combine glaze ingredients in a small bowl and get a brush ready.

4. At the end of the cooking time, remove the ribs from the cooking liquid and place the ribs on a foil-lined tray. Turn the oven up to grill. Brush the pork with the sweetened hoisin sauce and put under the grill until the ribs start to char and look sticky. You may want to brush the ribs a couple of times for more intense flavour.

5. Remove carefully from the oven, cut the slabs into individual ribs and serve with lots of napkins!
Note: If you want to do all of this on an outdoor barbecue, you can cook the ribs over low heat after removing from the marinade. Or just use the grill to cook them at the end, at step 4.
And if you like a lot of sauce with your ribs, feel free to cook the marinade liquid down till it is very reduced and syrupy.


http://chubbyhubby.net/recipes/ribs/#more-2252