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

Fried Nian Gao - Spring Roll Style

 

 

Fried Nian Gao - Spring Roll Style

recipe adapted from Table for 2..or more

• 1 whole nian gao
• 1 medium size yam (i bought the thai variety)
• 25 - 30 sheets of popiah skin
• Oil for deep frying

1. Cut the nian gao into long strips of about 2 inches long.

2. Slice the yam thinly, then steam until soft. Mash evenly.

3. Smear some yam paste onto each popiah skin, then put one strip of nian gao on top.

4. Fold into a small spring roll, dab the end corner with some water and fold onto the roll, pressing firmly so the corner will stick. Continue until all the yam and nian gao is used up.

From top left clockwise: Steam the yam slices, KG popiah skin,
wrapped yam and nian gao, strips of cut nian gao

5. Heat the oil until it reaches deep frying temperature. Use a wooden chopstick, dip it into the oil, and when u see bubbles coming out from the chopstick, that means the oil temperature is right for frying. If the oil is emitting smoke, it means it is already too hot.

6. Gently drop each roll into the oil. Be careful not to overcrowd the wok as this would lower the temperature of the oil and the rolls would not fry evenly. Since i am using a medium size wok, i fry a batch of 5 rolls at a time.

Serious deep frying happening here

 

Niao gao oozing out, YUM!

7. When the rolls turned golden brown, take them out and dry on absorbent paper. Serve warm when the rolls are still crispy.

 

 

http://thefussfreechef.blogspot.sg/2013/02/fried-nian-gao-spring-roll-style.html

 

 

 

 

Almond Prawns

• Prep Time :10m
• Cook Time :15m
• Ready In :0m

Ingredients
10-12 Fresh Large Tiger Prawns
Almond Flakes according to your needs
Salt & Pepper to taste
1/2 cup oil (for frying)
Batter (for frying)
Plain flour 3-4 tbsp
Water 2-3 tbsp
Salt 1/2 tsp

Method
1) Remove the shell of the prawns leaving the tail in tact; devein the prawns
2) Wash the prawns clean and pat dry thoroughly with kitchen paper towel
3) Cut the prawn from the back and open up the body of the prawn flat out (do not cut it all through)
4) Rub a little salt and pepper on each of the prawns and set it aside for later use
5) Prepare the batter by combining all the ingredients of the batter together.
6) Coat each prawn with a thin layer of the batter and dredge the prawns onto the almond flakes
7) Prepare a pan of oil on medium heat
8) Fry the prawns in the oil till golden brown
9) Serve with sweet Thai chilli sauce or mayonnaise
Enjoy!


http://munchministry.com/recipe/almond-prawns/?utm_source=rss&utm_medium=rss&utm_campaign=almond-prawns




 

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

 

 

 

 

Crispy Crab Sticks

 

Crispy Crab Sticks Recipe

• Serves: fills roughly 1-2 CNY cookie bottles (depending on the size of your bottle)
• Prep: 15 mins
• Cook: 15 mins

These crispy crab sticks are easy to make and keeps for up to one week in an air-tight container. The preparation time indicated above is not inclusive of the air drying time ( 3-5 hours).

Ingredients

• 500 grams imitation crab sticks
• 200 ml cooking oil for deep-frying

Instructions

1. Gently peel and unroll the crab sticks, then separate to roughly 1 cm width.
2. Arrange the crab sticks one layer on plates and allow to air or fan dry for several hours, until they are dried and slightly curled.
3. Heat oil in wok. Test the temperature of the oil by dropping a piece of crab stick in it. The crab stick should sizzle, float upwards and flatten out instantly. Deep fry in small batches until lightly golden. Drain excess oil on paper towels and store in an air-tight container.

http://www.noobcook.com/crispy-crab-sticks/2/


 

Seaweed in Pork Roll 紫菜猪肉卷

Ingredients:

• 10 slices Shabu Shabu Pork Slices
• 10 slices Japanese Nori (seaweed)
• 1-2 pinch Salt
• a dash Garlic Powder
• a dash Ground Black Pepper (optional)
• 1 Egg, beaten
• Cornflour for dusting
• Panko or Breadcrumbs for coating

How to do it:

1. Dab pork slices dry and season with salt, pepper and garlic powder.
2. Place a slice of seaweed on top.
3. Start rolling from one end till completely rolled up.
4. Dust with cornflour, dip in beaten egg and coat with panko.
5. Deep fry till golden brown.
6. Drain on paper towel.
7. Serve with your favourite dipping sauce.

http://wokkingmum.blogspot.sg/2013/01/seaweed-in-pork-roll.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed:+wokkingmum+(Let's+get+Wokking!)
 

 

Chinese Chives Pancake (Thin)

 

 

70g Plain Flour /

20g Tapioca Flour /

2 tbsp Rice Flour /

2 tsp Corn Flour

1/2 tsp Chicken Stock Granules /

1/4 tsp Salt /

1/4 tsp Pepper

50g Chives (wash and cut) /

225 ml Pipe Water

 

Mix in all the dried ingredients (except for water).

Mix the dried ingredients slowly with water until well combined.

 

Pour in the cut Chives.

Mix thoroughly.

 

Grease slightly the non stock pan with cooking oil. Heat up with high fire.

Before you pour in the batter, lower down the fire to medium and

then pour in one ladle of the batter into the pan.

 

Once you notice some bubble surface, then turn over to the other side

and cook further until both side slightly brown.

This batter yield for 5 pieces only. If you wanted more pieces, then

increase the quantity to double or triple.

 

 

 

http://desirablerecipes.blogspot.sg/search/label/Chinese%20Food

 

 

 

Stuffed chicken floss pancake 青龙包

 

Stuffed chicken floss pancake 青龙包
Recipe source: adapted from My Kitchen Snippets with minor changes
*makes 10pcs

Ingredients 

300g high protein/bread flour
1/4 tsp salt
125ml milk
60ml warm water
1 tbsp sugar
1 tsp instant yeast

Filing- Chicken Floss 
 

Method
1. Mix warm water, sugar and yeast, set aside until frothy
2. Combine bread flour, salt, milk and yeast base in a mixing bowl
3. Knead the dough till smooth and elastic (I use KA mixer for 20mins, speed 3-4)
4. Leave to prove until double in size.
5. Divide the dough into small ball weighted 50g each, rest for another 15mins.
6. Flatten the dough, spoon some chicken floss on it, seal and shape round and rest for another 10mins.
6. Pan fry in a non-stick pan over low heat.
7. Use spatula to flatten the pan cake while frying.
8. Fry till both sides of pan cake turned brown.
 

http://nasilemaklover.blogspot.sg/2012/03/stuffed-chicken-floss-pancake-giveaway.html



 

Tomato Sauce Pork Chop

Ingredients:

Meat
2 slices of pork chop, deboned
salt and pepper
2 tsp of sesame oil
2 tsp of Hua Tiao wine
1 egg
6 pieces of cream crackers/plain biscuits - crushed into fine crumbs

Sauce
5 tbsp of tomato sauce, mixed with 3 tbsp of sweet chili sauce and 3 tbsp water
1 tsp corn starch
2 small onions, cut
1 slice of canned pineapple, keeping 2 tbsp of syrup

Some oil for frying

 

Method:
After adding seasoning to meat, dip the meat into egg
After dipping into egg, place meat onto biscuit crumbs and ensure all parts of meat is covered

Heat oil in wok and start frying meat when oil is hot
Once meat is cooked, remove and drain away oil.
Cut into strips.
Prepare for sauce.

SAUCE PREPARATION
Mix the sauce together including pineapple syrup (except pineapple pieces)
Fry onion till lightly browned
Pour in the sauce and cook over heat
Add in pineapple pieces
After stirring for a few min, remove and pour over the meat
Dish is ready to serve
Frying both sides to make sure meat is thoroughly cooked.


http://sweetcrumbs.blogspot.sg/

五香春卷

 材料：

（A）

500g 肉粹

6朵香菇浸软（切粹）

300g 虾仁（切碎)

150g 马蹄（切碎)

1条胡萝卜（切碎）

2 小辫蒜头（切碎)

一大把芫荽（切碎)

一粒蛋黄

1小匙粟米粉

（B）

腐皮一张

调味料：

1茶匙盐

2 大匙耗油

2 大匙生抽

1小匙五香粉

1小匙胡椒粉

1小匙鸡粉

少许麻油

做法：

1. 将（A）搞拌至起胶质， 加入调味料。

2. 把混合料包进腐皮，蒸至刚熟。

3. 吃之前煎香即可。

 

贴心建议：

1.可以把蒸过的春卷放进冰库里。 要吃时解冻，然后煎香即可。

 

 

http://li-shuan.blogspot.sg/search/label/Cooking?updated-max=2012-04-12T12:02:00%2B08:00&max-results=20&start=13&by-date=false

 

 

 

Banana Prawn Roll

Recipe
- 300g prawns, shelled, deveined and smashed flat with a cleaver. Do not chop them up into bits because they will harden into lumps when cooked. I find that smashing with a cleaver prevents this from happening.
- Half a chicken stock cube (bouillon), crumbled
- Pinch of salt
- Pinch of sugar
- 1/2 tsp tapioca flour or corn flour
- 1 tsp sesame oil
- 1/2 tsp Huatiao wine (optional if you don't have it, but for me, it's a must)

- 2 or 3 very ripe bananas, peeled and cut into small chunks
- Vietnamese rice paper (round ones sold in a pack), softened in lukewarm water one at a time, after every roll. Do NOT pre-soften all at one go.


1. Marinate the prawns with all the seasoning listed above. Mix them up throroughly by hand, until the mixture becomes "bouncy" and elastic. Leave aside for about 10 to 15mins.

2. Gently mix in banana chunks.

3. Soak 1 sheet of Vietnamese rice paper in a dish of lukewarm water. It should soften very quickly. Once it's pliable, remove and allow to "drip dry" to remove excess water.

3. Place on a flat surface. Arrange banana prawn mix in row and roll into a firm wrap. Resist the temptation to load up on the filling ... the rice paper will tear.

4. In a heated non-stick pan, fry the rolls, leaving ample space in between each one, else they will stick. I pan fried mine without oil and they turned out really well. No greasiness!

Serve hot off the pan.


http://www.thelittleteochew.com/2009/10/banana-prawn-rolls.html

Crispy Chicken Seaweed Patties with Lime-Soy Dipping Sauce or Wasabi Mayonnaise

Ingredients:

Chicken patties:
1 pound of ground chicken or minced chicken
1/2 carrot, cubed
1 carrot, cubed
1 sheet toasted nori (seaweed)
Enough potato flour for coating (you can substitute with corn flour but potato flour will be crispier)

Marinade:

1 tbsp light soy sauce
2 tbsps mirin
2 tbsps sake
1 egg
2 tsps corn flour
2 tsps fresh ginger juice (or freshly grated ginger together with the juice)

Dipping sauces

Wasabi-mayonnaise:

4 tbsps mayonnaise
1 tsp light soy sauce
1 tbsp wasabi

Lime-soy:
Juice of 1 lime
Grated rind of 1 lime
2 tbsps sake
2 tbsps light soy sauce
Pinch of sugar

Toasted sesame seeds for garnish (optional)

Method:

1. Prepare the marinade (excluding egg and corn starch) in a large bowl. Lightly chop up the ground chicken again with a cleaver or large knife. Toast the seaweed sheets atop open flame to make it crackly and easier to tear up.

2. Add the ground chicken, torn seaweed and carrots into the bowl to marinade. Add the corn starch and egg. Mix well with a fork or chopsticks.

3. Heat up enough oil for shallow or deep frying. Once hot, turn heat to medium-low.

4. Spoon about 6 tbsps potato flour onto a plate or shallow bowl. Use a wet spoon to scoop up a portion of the ground chicken mixture and lightly coat with the potato flour. Set aside. Do the same until you have about 6 patties or enough for one batch to fry together. Fry for about 2-3 minutes.

5. Repeat with remaining chicken mixture. Drain on paper towels.

6. While the chicken patties are draining, prepare the sauce by simply mixing the ingredients listed above together.

7. Serve the patties hot with the dipping sauces.


http://www.smokywok.com/2011/04/crispy-chicken-seaweed-patties-with.html

Tofu Cake

 

      Ingredients

• 2 pieces dried black mushroom
• 2 pices hard tofu (bean curd)
• 2 eggs beatened
• 100g carrot
• Seasonings
• 1 1/2 tsp salt
• 1 tsp sugar
• 2 tbsp cornstarch
• a pinch of white pepper
• some chopped sping onion

Method

1) Soak the mushrooms in water until soft. Remove stem and squeeze away all water.

2) Finely chop mushrooms and carrot. Fry them with 1 table spoon oil over low heat for about 3 minutes.

3) Boil tofu for about 2 minutes. Dry it thoroughly and mash. Mix it well with other ingredients and seasonings.

4) Heat some oil in pan over low heat; use a table spoon to get a portion of the tofu mixture into pan. Gently flatten out the mixture and cook for about 5 minutes until the bottom side is set. Then turn to another side and fry for another 5 minutes. Repeat making more cakes from the remaining mixture.

Tip

1) Have the cakes cooked as soon as the mixture is ready because water will seep out from tofu thus diluting the mixture. In case you find the cake is diluted and difficult to set, try add a little bit more of corn starch into the tofu mixture.

2) You may choose to steam (than to fry) the cake, just transfer the tofu mixture into a plate of minimun 3 cm height and even it out into equal height. Then cover the plate with foil and steam over medium heat for 8 minutes.


http://www.tastehongkong.com/recipes/tofu-cake/




 

Salt and Pepper Stuffed Lotus Root

Ingredients:

100 gram fish paste
1 spring onions - chopped
Salt and pepper to taste
150 gram lotus roots – peel and sliced thinly
3 tbsp cornstarch
2 spring onions – sliced thinly
3 cloves garlic
1 1/2 tbsp Chinese cooking wine (optional)
1 tsp Szechuan peppercorn – lightly toasted and crushed finely
1/2 tsp salt
1/4 tsp pepper

Method:

1. Mix the fish paste with the chopped spring onion, salt and pepper. Mix well. Spread the fish paste between 2 slices of lotus root to make a lotus root sandwich.

2. Lightly dust the stuff lotus root with cornstarch. Heat up a bit of oil, pan fried them on both side until golden brown. Remove and drain the oil on paper towel.

3. Remove all the oil from the frying pan; leave just about a tablespoon of oil. Stir in chopped garlic; stir fry until fragrant and lightly brown. Add in the fried lotus root, salt, pepper, Szechuan peppercorn and sliced spring onions. Give it a few toss and drizzle in the cooking wine.

4. Give it a few more toss, dish them out and serve.


http://www.mykitchensnippets.com/2012/02/salt-and-pepper-stuffed-lotus-root.html

Fried Purple Sweet Potato Balls

Ingredients for Fried Purple Sweet Potato Balls (yields about 50-60 balls)

450g peeled and steamed purple sweet potatoes
150g glutinous rice flour
100g cake flour
30g corn flour
100g caster sugar (Original calls for 120g)
Vegetable oil for frying

caster sugar for coating (optional)

 

Method:

• In a large mixing bowl, mash the still warm sweet potatoes together with the sugar. Add in the rice flour, cake flour and corn flour and mix well. Knead everything together until it comes together to form a soft pilable dough.
• If the dough is too wet, add a little bit more rice flour, if it is too dry, add a tablespoon of warm water. It shouldn't be sticky.
• Weigh the dough into 15g each and roll round with your palms, continue till all has been rolled.
• Heat up some vegetable oil for frying at medium low fire. Deep fry the balls till golden brown or purplish brown in my case, haha
• Remove from hot oil and let sip over paper towels.
• Since my sweet potato balls were not sweet enough, I ended up rolling them in fine caster sugar after frying them. You can skip this can just add more sugar into the dough.

http://honeybeesweets88.blogspot.sg/?m=0

Homemade Tofu - Pan Fried Crispy Tofu Nuggets

Ingredients:

1 slab of homemade tofu ( refer to previous post ) cut into long thick nuggets

Ingredients :
200gm fish paste
2 squares soft tofu
2 tubes japanese tofu
2 tbsp cornflour
2 egss,
salt and pepper to taste

To prepare homemade tofu:
Blend all ingredients in a food processor into a smooth paste.

Pour the paste into a large oiled pan ( you can use cling wrap to line your pan ) Steam for 20 minutes.

Remove and set aside to cool. Cut to the size you desire.

Coating flour :

crispy flour / potato flour

sesame seed

cheyenne pepper to taste

( mix the above coating flour ingredients together)

1 egg white - whisk with a pich of salt + pepper

grapeseed oil - enough for pan frying

Method:

Dust the tofu nuggets with potato flour/ crispy flour , dip in the egg white and coat with the coating flour mixture.

 

Place the coated tofu into the hot grapeseed oil in a non-stick pan , far apart so that they don't stick together. Pan fry them under medium heat. Flip over the other side when it is slightly golden in color.

 

Dish up and place them in paper towel to absorb the extra oil from the tofu.

 

Serve with wasabi or any hot chilli dips of your choice.

 

 

http://www.elinluv.com/2010/07/homemade-tofu-pan-fried-crispy-tofu.html#more

 

 

 

 

 

 

 

 

Banana Shrimp Cake

 

The Banana Shrimp Cake will go great with almost any type of sauce dip.

Ingredients:

2 bananas

150g shrimp meat

2 tablespoons lemon juice

2 tablespoons corn starch

2 tablespoons egg white

¼ cup bread crumbs

Seasonings:

½ teaspoon salt

¼ teaspoon pepper

2 teaspoons cornstarch

Method:

Chop the shrimp meat into a paste. Add in the seasonings and blend well. Set aside and chill in the refrigerator.

Remove the skins from the bananas and cut into slices at an angle. Coat the bananas with lemon juice (to prevent browning) and cornstarch.

Spread a teaspoon or more of the shrimp paste in between two slices of bananas.

Coat the banana sandwich with egg white and then bread crumbs.

Deep fry the banana in medium heat until golden brown.



Instructions

Chopped the shrimp meat into a paste. Add in the seasonings and blend well. Set aside and chill in the refrigerator.

Remove the skins from the bananas and cut into slices at an angle.Coat the bananas with lemon juice (to prevent browning) and cornstarch.

Spread a teaspoon or more of the shrimp paste in between two slices of bananas.

Coat the banana sandwich with egg white and then bread crumbs.Deep fry the banana in medium heat until golden brown.

 

http://chowtimes.com/2006/10/29/banana-shrimp-cake/#more-797

Quail Eggs In Seasoned Minced Meat

Ingredients:

13 quail eggs

250g minced pork

2 water chestnuts (finely chopped)

Chilli padi (Optional)

½ cup breadcrumbs

Meat Marinate:

2 shallots, crushed

½ tsp salt

¼ tsp light soya sauce

2 tsp starch

Pepper to taste

Method:

1. Boil quail eggs and remove shell.

2. Marinate minced meat. Mix marinated meat and water chestnut.

3. Wrap quail egg with minced meat mixture. Coat with breadcrumbs.

4. Heat oil and deep fry quail eggs over low heat until golden brown.

Serve hot.

 

http://tazzinthekitchen.blogspot.com/2005/10/quail-eggs-in-seasoned-minced-meat.html


 

Crispy Lotus Root With Salted Egg Yolk

Cut the lotus root as thin as you can go, boil them in vinegar water for 5 mins

take out and drain dry or wipe with paper towel.

put them in a plastic bag of potato starch and shake them

till all the lotus slices are coated with the potato starch

deep fry them in batches in hot oil till brown and crispy

place the crispy slices on paper towel to take off

excess oil

ingredients :- cooked salted yolks, chilli, garlic, butter and curry leaves

saute all the ingredients in non stick pan till aromatic

Add in the crispy slices and stir fry till the slices are coated with the

sauted aromatic ingredients.....

Crispy Lotus Root With Salted Egg Yolk - ( adapted from Flavours Magazine -May-June 2011)

Ingredients:-

lotus root chips

500 ml water
4 tbsps rice vinegar * I used distilled white vinegar
400gm lotus root, peeled and thinly sliced * I used the China lotus root
tapioca flour to dust * I used potato starch
vegetable oil for frying * I used grapeseed oil
40 g butter * I used 20 g
2 cloves garlic, chopped * I used 5 cloves :)
10 bird eye chillies, chopped
15 g curry leaves, cleaned
4 salted egg yolks, steamed for 7 mins and mashed while hot
1 tsp sugar
1/4 tsp fine sea salt

To prepare lotus root chips:-
Bring water and vinegar to boil and blanch the lotus root slices in the solutions for 5 mins; drain and pat dry with kitchen towels. Coat the lotus root with tapioca flour ( potato starch ), shaking off excess, and deep fry in hot oil until golden brown.

To finish:
Heat wok over medium heat and add oil and butter. Fry garlic, chillies and curry leaves until fragrant, then mix in salted egg yolks, sugar and salt. Add the lotus root chips and toss to coat it in the mixture.


http://www.elinluv.com/2011/05/crispy-lotus-root-with-salted-egg-yolk.html