(黑椒牛仔骨)
1. 450g short-ribs
2. 2 shallots
3. 1 1/2 tsp black pepper (unground)
seasoning:
Marinade:
1. 1 tbsp ginger juice
2. 1 tbsp wine
3. 1 tbsp light soya sauce
4. 1 tsp cornflour
5. a pinch of pepper
Seasoning:
1. 1 1/2 tbsp light soya sauce
2. 1/2 tbsp sugar
Cooking Method:
1. Cut shallots into slices for later use.
2. Rinse short-ribs briefly and wipe them dry. Chop ribs into sections and blend in marinade for 20 mins.
3. Deep fry marinated short-ribs till throughly dry. Drain excess fat for later use.
4. Heat 2 tbsp oil to saute shallots, put in short-ribs and splash wine. Pour in seasonings and black pepper, stir fry till sauce dries up. Dish up and serve.
(千金雞)
1. fresh chicken 1 whole, roughly 2 Kg
2. chinese dried mushrooms (soak in water until soft) 8 pcs
3. ginger 6 slices
4. green onions 8 stalks
5. sliced bamboo shoots about 10 pieces
6. dried lily roughly 1/4 cup
7. black fungus 1/ 4 cup (soaked)
Seasoning:
marinade for chicken:
1. cornstarch 1 tbsp
2. cooked oil 1 tbsp
Seasonings:
1. shaoxing wine 2/ 3 cup
2. dark soya sauce 2/ 3 cup
3. water from soaking dried mushrooms or stock 2/ 3 cups
4. slab sugar 1 pc (crushed)
5. oil 2 tbsp
Cooking Method:
1. Wash chicken well and wipe dry. Cut into smaller pieces, then mix well with cornstarch. Heat some oil and stir well with chicken.
2. Soak dried lily and black fungus in water.
3. Heat 2 tbsp of oil in a clay pot, then place crushed sugar in bottom of pot. Arrange ginger slices, green onions, bamboo shoots, black fungus and dried lily and mushrooms on top.
4. Add in chicken pieces and stir fry quickly, then add in seasonings and cover. Let simmer over low heat for 15 mins and serve.
(日式煎餃子)
1. japanese dumpling wraps 24 pcs
2. minced pork 150g
3. cabbage 100g
4. chives 20g
5. 1/ 2 stalk of scallion
6. 2 slices of ginger
Seasoning:
Seasonings:
1. light soya sauce 2 tsp
2. salt 1/ 2 tsp
3. wine 1 tsp
4. sesame oil 1 tbsp
5. ginger juice 2 tbsp
6. pepper-pinch
Dipping sauce:
1. Combine some soya sauce, vinegar and chili oil
Cooking Method:
1. Shred cabbage finely. Rub in some salt to remove moisture.
2. Marinade minced pork with seasoings, then add in chives and cabbages and mix well.
3. Wrap fillings in dumpling wraps and seal with some water.
4. Heat some oil in a non stick pan, and put in dumplings and pan fry until lightly browned at the bottom.
5. Add in some water (up to about 1/ 3 height of dumplings), turn to high heat and cover. Cook until water dries up.
6. Open lid, then add in some sesame oil from the sides. Panfry until bottom hardens and serve with dipping sauce.
