I have days where I miss food from my childhood. This is one of those classic dishes that my mom would cook when I was younger. At least after trying out the recipe, it brought me back to my childhood =)
- 1″ (2.5cm) thick Fresh Cod Fish Steak
- 2 slices Ginger
- a dash of White Pepper
- 1 tablespoon Light Soy Sauce
- 1 teaspoon Rock Sugar (or castor sugar)
- 1 tablespoon Water
- 1 tablespoon Hsao Xing Wine (cooking rice wine)
- 3 clove Garlic – finely chopped
- 1 tablespoon Cooking Oil
- 1 Spring Onion (green part) – cut into 1″ length, thinly sliced and soaked in ice cold water
- Clean fish and pat dry. Place ginger in the middle of the steaming dish, and place fish on top the ginger.
- Bring water in the steamer/wok to a boil on high heat and place dish to steam for 7 minutes.
- While waiting, heat sauce ingredients in a pot to melt the rock sugar.
- In another pan, fry chopped garlic with oil until golden brown.
- Check for doneness of fish. When done, remove fish from the steamer and pour away the liquid that condensed on the dish.
- Add a dash of white pepper and pour the sauce over the fish.
- Pour the hot garlic oil over fish, garnish with golden brown garlic and spring onions. Serve immediately!
I tried this delightful recipe and the results were fantastic! My helper, who usually doesn’t eat much, ate twice the amount she normally eats. This recipe is from damndelicious.net. I just need to remind myself not to over cook the sauce the next time. It ended up becoming too thick and I had to add more milk to thin it out abit. I also tried heating up the sauce the next day (it was all gooey and blah by then) by using white wine to water down the gloop and it tasted fabulous.
YIELD: 8 SERVINGS
PREP TIME: 10 MINUTES
COOK TIME: 40 MINUTES
- 8 bone-in, skin-on chicken thighs
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons unsalted butter
- 2 tablespoons chopped fresh parsley leaves
FOR THE MUSHROOM SAUCE
- 1 tablespoon unsalted butter
- 2 cloves garlic, minced
- 8 ounces cremini mushrooms, thinly sliced
- 2 tablespoons all-purpose flour
- 1 1/2 cups half and half*
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- Pinch of crushed red pepper flakes
- Kosher salt and freshly ground black pepper, to taste
*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.
- Preheat oven to 400 degrees F. Lightly coat a 9×13 baking dish with nonstick spray.
- Season chicken thighs with salt and pepper, to taste.
- Melt 2 tablespoons butter in a large skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side.
- Place chicken, skin-side up, in a single layer into the prepared baking dish. Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes. Drain excess fat.
- To make the mushroom sauce, melt remaining tablespoon butter in the skillet. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 5-6 minutes.
- Whisk in flour until lightly browned, about 1 minute. Gradually whisk in half and half, thyme, basil and crushed red pepper flakes; season with salt and pepper, to taste. Cook, whisking constantly, until slightly thickened, about 3-4 minutes.
- Serve chicken immediately with mushroom sauce, garnished with parsley, if desired.
This is a very simple soup to make. It just takes 3 ingredients and water and we are done. this recipe was taken from this site.
4 chicken drumsticks (500g thereabouts)
60g white fungus
- Wash the chicken drumsticks.
- Soak the white fungus in hot water. drain and wash again after it has expanded.
- Bring water to boil. add drumsticks. simmer for about 20 minutes.
- Add white fungus and continue to simmer for 20 minutes.
- Add salt. Serve once taste is adjusted to your taste.
This was so good, it didn’t last 2 meals as I’d planned (1kg of meat there and only 4 people eating!) Recipe from eatlittlebird.
2 hours 20 mins
Author: Eat, Little Bird
Recipe type: Dinner
- 1 kg (2 pounds) beef chuck steak, cut into large cubes
- olive oil for frying
- 6 garlic cloves, peeled and finely chopped
- 5-6 spring onions (scallions), thinly sliced and separated into white and green parts
- 1 red chilli, finely chopped
- 3-4 cm (1-2 inches) piece of ginger, peeled and coarsely grated
- 1 teaspoon Chinese five-spice powder (or more, to taste)
- 3 tablespoons Shaoxing rice wine (Chinese cooking wine) or dry sherry
- 2 tablespoons plain flour
- 500 ml (2 cups) beef stock
- 3 tablespoons light soy sauce, plus more to taste
- 2 teaspoons light brown sugar (or white sugar)
- 2 star anise
- 3 large carrots, sliced thickly
- small handful of coriander (cilantro), finely chopped
- Preheat the oven to 150°C (300°F).
- Heat a few tablespoons of olive oil in a large, oven-proof pan (such as a Le Creuset pot) over medium-high heat. Brown the meat in batches and remove with a slotted spoon to a bowl. Add more oil between batches if necessary.
- Once you have finished browning all of the meat, add to the pan the garlic, white part of the spring onions, chilli, ginger and Chinese five-spice powder. Cook for a few minutes until fragrant. Pour in the Shaoxing rice wine and let it bubble away for about a minute, scraping the pan with a wooden spoon to make sure that any bits which have stuck to the pan are dissolved in the wine.
- Return the meat to the pan, together with any juices which have collected while it has been resting. Sprinkle over the flour and stir everything together until the flour is dissolved and the liquid in the pan starts to thicken.
- Pour in the beef stock and soy sauce. Add the sugar, star anise and carrots. Mix everything together well. Place the lid on the pan and put the pan into the oven for about 1.5 to 2 hours, stirring every 30 minutes or so. Alternatively, you can cook this on the stove-top over low heat, making sure that you stir regularly.
- The beef is done when it is soft and easily falls apart when pierced with a fork. Taste the sauce for seasoning and see if you want to add more soy sauce. If you would like to have more sauce, you can add some boiling water to the stew, though you might have to thicken it with some cornflour if the sauce is too thin.
- I like to serve this stew with a good sprinkle of freshly chopped coriander (cilantro), green spring onions (scallions) and some finely sliced red chillies for more kick. Serve with steamed Jasmine rice and some steamed green veges, such as broccoli, on the side.
This recipe is awesome! Found it on seriouseats.
- 1/2 pound flank steak, sliced about 1/8 inch thick
- 1/4 teaspoon salt
- 1/4 teaspoon sugar
- 1/8 teaspoon ground black pepper
- 1/2 teaspoon Shaoxing wine
- 1/2 teaspoon soy sauce
- 1 teaspoon plus 3 tablespoons vegetable oil, divided
- 1/2 teaspoon cornstarch
- 1 ginger piece, sliced quarter inch thick
- 1/2 pound mix variety of mushrooms, sliced about a quarter inch or more thick
- 2 teaspoon soy sauce
- 1 tablespoon butter
- 2 medium cloves garlic, finely minced (about 1 teaspoon)
- Steamed white rice, for serving
Place the beef in a large bowl. Add the salt, sugar, ground black pepper, Shaoxing wine, soy sauce, 1 teaspoon oil, and cornstarch. Mix well and set aside for 30 minutes.
When ready to cook, heat 2 tablespoons oil in a wok over high heat until smoking. Add the ginger. Cook for 30 seconds and then remove and discard the ginger.
If the wok is no longer smoking, reheat until it is, then add the beef. Spread the beef out with the spatula, cook without moving until lightly browned, about 1 minute. Continue to cook while stirring regularly until half cooked, about 2 minutes longer. Transfer to a bowl and set aside.
Heat 1 tablespoon oil in wok over high heat until smoking. Add the mushrooms. Stir and cook the mushrooms until they start releasing their water. Continue cooking, stirring frequently, until the water evaporates. Depending on the type of mushrooms you use, this can take 5 minutes or more.
Once the water evaporates, add 2 teaspoons of soy sauce. Stir and add in the butter and garlic. Toss the butter with the mushrooms until fragrant, about 1 minute, then return the beef to the wok. Cook, stirring, until beef is cooked through, about 1 minute longer. Transfer to a serving platter immediately and serve with white rice.
This recipe was a huge success! I got my parents over for dinner and they loved it too. Here’s the amazing recipe from the woks of life.
- 2 lb slab of pork belly
- 3 bunches scallions, washed and cut in half lengthwise
- 8 slices ginger
- 2 cups Shaoxing wine
- ⅔ cup light soy sauce
- 2½ tablespoons dark soy sauce
- 4 – 5 oz. rock sugar, depending on desired level of sweetness
- Wash the pork belly as a whole piece. Blanch it whole in boiling water for one minute and drain. This process gets rid of any impurities and also allows you to more easily cut the pork belly into same-size pieces. Cut the pork into 3 x 3 inch pieces. You can also make them 2 x 2 inches if you like them smaller. Set aside.
- In a medium clay pot (preferably) or a medium (4-quart) regular pot, lay the scallions on the bottom in a thick, even layer. The scallions should cover the entire bottom of the pot. Space the ginger slices evenly over the scallions.
- Next lay the pork belly skin-side down on top of the ginger and scallions. Pour over the Shaoxing wine, light soy sauce, and dark soy sauce. Add the rock sugar to the pot as well.
- Now cover the pot and place it over medium high heat. Once the liquid in the pot comes to a boil, immediately turn down the heat to low and simmer for 90 minutes. No need to stir.
- After 90 minutes, you have 2 choices:
- 1. Turn the pork belly skin-side up in the pot, cover, and let simmer for another 90 minutes. With the heat at the lowest setting, there should be plenty of liquid in the pot to cook the pork through the entire process––no need to add additional liquid.
- 2. Transfer the pork to a heat-proof plate, skin-side up (I used the small clay pots you see in the photos). Drizzle with some of the braising liquid, and place in a steamer for another 90 minutes.
- Both methods should yield tender, delicious results! When serving, transfer the pork pieces to a plate. At this point, you can heat the braising liquid in a saucepan to reduce the sauce and drizzle it over the pork.
This was a surprisingly good recipe! I was looking for a simple recipe for a side dish to go with steaks and found this from thekitchn. Here’s the recipe.
1 pound new potatoes, scrubbed
4 cups water
1 teaspoon salt
2 tablespoons unsalted butter, softened
1 oil-packed anchovy fillet
1 1/2 tablespoons finely chopped parsley (or dill, mint, or a mixture of herbs)
Additional salt, if needed
Place the potatoes, water and salt in a medium pot with a lid and bring to a boil over medium-high heat. Lower heat and simmer uncovered for 10-15 minutes, or until the tip of a knife pierces easily through one of the larger potatoes.
While the potatoes are simmering, place the butter and anchovy in a small bowl. Use a fork to mash them together, until the anchovy is in small flecks throughout the butter.
When the potatoes are done cooking, drain them in a colander and return them to the still-warm pot. Add the anchovy butter and herbs, and cover pot. Move pot around in a circular motion, so that the potatoes tumble around and are coated completely in the butter and herbs. Depending on the saltiness of your anchovy, you may need to add more salt. Taste a potato and add 1/4 teaspoon salt (or more) if needed. Serve warm.
- Fingerling or another type of small, creamy potato can be substituted for new potatoes.