Archive for the ‘: CHINESE’ Category
Soy Sauce Eggs
This is a Chinese recipe and these eggs are served with noodle and rice dishes. These are generally soft boiled eggs but I will make with hard boiled as personal preference. These are delicious, and on my Go-To List now. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 6-8 hard boiled eggs, or soft boiled, peeled, chicken or duck
For the Marinade
- 1 tablespoon Chinese 5 Spice powder
- 4 cups water
- 1 1/2 teaspoons sugar
- 3/4 cup soy sauce, low sodium if you prefer
- 1 tablespoon rice vinegar
Instructions
- Add all the marinade ingredients to a medium sized pot, bring to a boil then reduce to a simmer for 10 minutes. Remove from heat and let cool to room temperature.
- Once the marinade is cooled, add the peeled eggs and place in the fridge overnight. The next day, remove the eggs from the marinade and store, covered, in the fridge until use. Discard the marinade. This photo is from the second day and I sampled an egg.
- To serve with noodles or rice, just cut an egg in half and place on the plate beside the rice or noodles, and for noodles in a soup, just add on top, yolk side up for presentation.
Notes
Low cost.
Shortcut: Perfect Hard Boiled Chicken Eggs, Perfect Hard Boiled Duck Eggs, Perfect Hard Boiled Quail Eggs.
Variant: 1. Make with hard boiled quail eggs.
This recipe for Soy Sauce Eggs is from China Sichuan Food.
Yang Chun Noodles (阳春面)
This is a common breakfast noodle in China. Normally thin noodles are used for this, here in Thailand, I will use standard Japanese egg noodles (ramen) which look very much like flat spaghetti. The packs I have seen in Tesco are 200 grams with 4 bundles of noodles, so about 50 grams of noodles per serving. I made this on 24 Oct 2017, absolutely wonderful for such a simple dish. The sesame oil is key with this.
Ingredients
- 50 grams dry Chinese egg noodles, 50 grams per serving
- 3 cups chicken stock, fresh or from powder
- 1 tablespoon soy sauce
- 1/2 teaspoon sesame oil
- 1/4 teaspoon sugar
- 1 spring onion, finely chopped
Instructions
- Heat the stock to boiling then add the noodles and cook until tender.
- Place the cooked noodles in a serving bowl, ladle on about 2 cups of the broth, drizzle in the sesame oil, sprinkle the spring onion on the noodles. Serve. I added a tea egg.
Notes
Low cost.
Variant: 1. Cut a plain hard boiled egg, tea egg, or soy sauce egg in half and place on the noodles.
This recipe for Yang Chun Noodles is from China Sichuan Food.
Scallion Oil Noodles
A scallion is a green onion or known here where I live as a spring onion. This is a basic recipe and this is a common, with many street kitchens in China offering this. Normally alkaline noodles are used for this dish, but I will go with the standard Chinese egg noodles.
Ingredients
- 1 cup vegetable oil, or lard
- 10 spring onions, cut into 2 inch pieces
- 400 grams dry Chinese egg noodles
- 1 teaspoon sugar
- 1 teaspoon dark soy sauce
- 2 tablespoons light soy sauce
Instructions
- Drain the spring onions completely after rinsing, you will be placing hot oil so eliminate the chance of hot oil splatter.
- In a large pan, heat the oil (you can use vegetable oil or lard for this recipe), when hot, add the spring onion segments in. Turn the heat to the lowest setting and cook until the spring onions are deep brown and almost but not burnt. Remove to a bowl to cool.
- Bring a large pot of water to boil and then cook the noodles until tender, Chinese noodles are long! And I mean long! So either break the dried package in half or cut the noodles in half when cooked. Drain the noodles and place into a large bowl, add around 4 tablespoons of scallion oils and toss the noodles well to cool slightly.
- Mix together the sugar, dark and light soy sauces in a small bowl and then mix with the noodles before serving. Divide into two bowls, top with the browned scallions if desired, serve.
Notes
Low cost.
This recipe for Scallion Oil Noodles is from China Sichuan Food.
Chinese Chicken Noodle Soup
I like chicken noodle soup, and it is apparent that every culture has their own version. There is the Thai version, the US version, and now I have found the Chinese version, and this version is based on simplicity. I think we could learn a lot from the Chinese way of cooking. This is a modified version of the original recipe as I am going to state making the broth, and using dried Chinese egg noodles.
Ingredients
- 4 chicken legs, skin on, bone in
- 2 1/2 cups Chinese egg noodles, cooked, see Step 4
- 2 bunches bok choy, roughly chopped
- 1 teaspoon salt
- 1/4 teaspoon white pepper powder
- 1 tablespoon spring onion, finely sliced
Instructions
- First thing you need to make is the broth, which will give you broth and the chicken meat needed for the recipe. In a pot, add the chicken legs, and 6 cups of water. Bring to a boil and cook for 15 to 20 minutes or until the legs are cooked through. During the cooking, skim off any scum on the surface. Now you just made broth and cooked the chicken legs.
- Remove the legs to a plate and strain the broth, retain 4 cups for use in this recipe. And retain the rest of the broth to use for cooking the noodles.
- Using two forks, shred the chicken meat and discard the skin, bones and cartridge (good treat for your dog).
- After retaining 4 cups of broth, add the rest to a pot, add the dry noodles, add water as needed to about 2 inches above the noodles and bring to a boil and cook until the noodles are tender.
- In another pot heat the 4 cups of broth to a simmer, season with salt and white pepper powder (white pepper powder is important, it is strong and imparts a great flavor, mix that in well).
- When at a simmer, add the noodles and the Bok Choi, when the Bok Choi is wilted, spoon about a cup of noodles into two bowls, top with the shredded chicken, pour in extra broth to cover the noodles.
- Serve.
Notes
Low cost.
This recipe for Chinese Chicken Noodle Soup is from China Sichuan Food.
Chinese Tomato Fish
This sounds really good. This tailored version of a popular Sichuan water boiled fish soup dish and this is the non spicy version. Now unless you can get your hands on a 1 kilo Grass Carp (you have to clean yourself), go with any 750 grams of boneless and skinless whitefish fillets, which is my plan. On my to cook list.
Ingredients
For the Fish & Marinade
- 750 grams whitefish fillets, slice at an angle, about 1/4 inch thick
- 2 tablespoons Chinese cooking wine
- 1 tablespoon fresh ginger, minced
- 2 spring onions, whites, sliced
- pinch salt and pepper
- 1 egg white
- 2 tablespoons corn starch
For the Soup
- 2 large tomatoes, or go with 5 plum tomatoes
- 100 grams fresh Shiitake mushrooms, roughly chopped
- 4 cloves garlic, smashed and minced
- 1 cup celery, cut into 1 inch sections
- 1/4 red onion, cut into pieces
- handful fresh coriander, chopped
- 2 spring onions, chopped
- 4 tablespoons cooking oil, divided
- 8 cups hot water
- salt and pepper, to taste
Instructions
- In large bowl, whisk together the corn starch, cooking wine, spring onion, ginger, salt and pepper, and egg white. Add the fish slices and marinate for 1 hour.
- When the fish is ready, peel the tomatoes and dice. In a large pot on medium heat 2 tablespoons of oil and add the spring onion and garlic until aromatic, add the diced tomatoes and reduce the heat to low and cook for about 7 to 10 minutes until the tomatoes are soft and lots of juice is released. Add 8 cups of hot water and simmer for 20 minutes.
- Add the celery, red onion, and mushrooms and cook for another 10 minutes, season with salt and pepper to taste.
- Turn up the heat to medium and add the fish slices and marinade and stir, cook for about 30 seconds to 1 minute or until the fish slices turn white, remove from heat and carefully pour into a large serving bowl.
- Optional, heat 2 tablespoons of oil in a small pan or wok until slightly smoking and pour into the soup.
- Sprinkle coriander and and spring onion on the top and serve.
Notes
Low cost.
Variant: For a spicy version, add 2-4 chopped red Thai Bird's Eye Chilies, stems removed, to the oil in Step 5, then mix into the soup after pouring on top.
This recipe for Chinese Tomato Fish is from China Sichuan Food.
Shrimp Egg Foo Young (鲜虾芙蓉蛋)
This is an adaption of the classic Cantonese dish, Egg Foo Young. On my to cook list.
Ingredients
- 6 eggs
- 2 fresh Shiitake mushrooms, stem removed, cut into shreds
- 100 grams bean sprouts, cut into 1 inch pieces
- 1 cup fresh shrimp, pealed, deviened, tail removed
- 2 spring onions, green and white, cut into 1 inch pieces
- pinch salt and pepper
- 1/4 teaspoon Chinese 5 Spice powder
- cooking oil, for frying
For the Gravy
- 1/2 cup chicken broth, fresh or from powder
- 2 teaspoons light soy sauce
- 2 teaspoons corn starch
- 1 teaspoon sesame oil
Instructions
- Cut the cleaned shrimp into 3/4 inch pieces and place in a small bowl, sprinkle a pinch of salt and pepper over the shrimp and mix in, set aside.
- In a large bowl or large measuring cup, add the eggs, a pinch of salt, and the Chinese 5 Spice powder and whisk the eggs. Add the mushrooms, bean sprouts, spring onion, and shrimp. Mix well.
- In a small pot add the gravy mixture and simmer over low heat for about 5 minutes until bubbly and thickened.
- In a small pan, 8-9 inches, heat 2-3 tablespoons of oil on medium heat. When the oil is hot, pour in 1/3 of the egg mixture. Cook for about 4-5 minutes or until the bottom is gold brown, flip and cook for another 2-3 minutes more or until golden brown. Remove to a plate. Repeat two more times.
- Spoon over the gravy and enjoy.
Notes
Low cost.
Variant: Replace the Chinese 5 Spice powder with White Pepper powder.
This recipe for Shrimp Egg Foo Young is from China Sichuan Food.
Egg Foo Young with Steamed Rice (芙蓉煎蛋饭)
This is a classic Cantonese dish not to be confused with Foo Young Egg (蒸芙蓉蛋) which is the basic Chinese Steamed Egg. This is a leftover recipe as the meat ingredient is Roast Red Pork to make it a more Thai style dish. If you have the desire, you can make Chinese Char Sui (which is basically Roast Red Pork). You can top this with either light soy sauce or the gravy as listed here.
Ingredients
- 2 eggs
- 1 fresh Shiitake mushroom, stem removed, cut into shreds
- 1 piece Roast Red Pork, leftover piece, shredded, about a tablespoon or so
- 20 grams bean sprouts, cut into 1 inch pieces
- 3 spring onions, green and white, cut into 1 inch pieces
- pinch salt
- 2 tablespoons cooking oil, for frying
- steamed rice, for serving
- 1 spring onion, sliced for garnish
For the Gravy
- 1/2 cup chicken broth, fresh or from powder
- 2 teaspoons light soy sauce
- 2 teaspoons corn starch
- 1 teaspoon sesame oil
Instructions
- In a large bowl, add the eggs and a pinch of salt and whisk, then add the pork, mushrooms, bean sprouts, and spring onion and mix well.
- In another small bowl or measuring cup, mix together the Gravy ingredients. set aside.
- Add some steamed rice to a plate.
- Heat the oil in a small non stick pan over medium low heat, when hot, slowly pour in the egg mixture and use the spatula to to keep the mixture into a round patty. Cook for about 3 minutes or until the bottom is golden brown, the egg over and cook until golden brown on the bottom. Flip the egg over again, fold in half, remove from the pan and place on top of the rice on the plate.
- In a small pot add the gravy mixture and heat over medium high heat bubbly and well thickened, about 1-2 minutes, stirring continuously. Transfer to a small bowl.
- Sprinkle the Egg Foo Young with sliced spring onion and spoon on some gravy, enjoy.
Notes
Low cost as the Roast Red Pork is a leftover from another meal.
Variant: Omit the Gravy and simply top with light soy sauce.
This recipe for Egg Foo Young is from China Sichuan Food.
Roast Red Pork (Char Siu)
This is Chinese in origin, but adapted to Thai cooking. This recipe is from a seasoning packet, as many westerners seem to be cautious with using these. This is straight forward and easy. And keep in mind, the Lobo brand packet has two packets inside for making this dish twice, cost savings right there. This packet is available in the US at most Asian markets. This is a very nice, mild flavor, the red is not from chili powder.
Ingredients
- 600 grams pork loin, (about 1⅓ lb)
- 1 packet package has 2 packets, Lobo brand package
- ½ cup water
Instructions
- Cut the loins into 1 inch thick strips about 6 to 8 inches long.
- Mix 1 packet of seasoning in the ½ cup water in a shallow bowl, then add the pork loin in a single layer, turn the loins every 15 minutes or so. Marinate for 2-3 hours.
- This is the package I use, excellent quality, Lobo brand.
- Heat a large non stick pan on low heat, add the loin strips in a single layer, cover and cook for 5 minutes, turn over, cover, and cook for another 5 minutes. Remove the lid and cook turning occasionally until tender, about 5-10 minutes more.
- Transfer to a plate.
- Slice and serve with rice, vegetables, and Roast Pork Gravy if desired (also available in Lobo brand).
Notes
Pork loin would cost about 75 Baht/600 grams. For 4 servings, this is about 56 cents per serving.
Vegetable Manchurian Gravy
This is a popular Indo-Chinese dish (originated in China, worked its way to India) and sounds very good, and screams of a meat based meatball served with rice instead of the vegetable balls served as a side dish, only my opinion. On my to cook list.
Ingredients
For the Vegetable Balls
- 1/4 cup carrot, grated
- 1 teaspoon soy sauce
- 1/4 cup cabbage, grated
- 1 teaspoon chili sauce, Sriracha would be good here
- 1/4 cup spring onion, chopped
- 2 tablespoons all purpose flour
- 1/4 teaspoon ginger garlic paste
- 2 tablespoons corn flour
- 1/4 teaspoon black pepper
- oil for frying
For the Manchurian Gravy
- 1 tablespoon cooking oil
- 1/2 teaspoon ginger, finely chopped
- 1/2 teaspoon garlic, finely chopped
- 1 spring onion, chopped
- 1/4 green bell pepper, diced large
- 1-2 teaspoons chili sauce, Sriracha would be good here as well
- 2-3 teaspoons soy sauce, to taste
- 1 cup water
- 1/4 teaspoon black pepper
- salt, to taste
- 2 teaspoons corn starch, mixed with 1/4 cup of water
Instructions
- In a large mixing bowl add grated carrot, cabbage, spring onion, soy sauce, chili sauce, ginger garlic paste, and black pepper. Squeeze the veggies well and mix, the veggies have to release water from them. Then add the flour and corn flour.
- Make a nice thick dough without adding any extra water. Water present in veggies are enough to combine. Form into 5 or 6 balls.
- Deep fry the vegetable balls until golden brown, remove from oil and drain.
- For the gravy, in a large pan heat a tablespoon of oil and add the ginger and garlic. saute for a minute or two, add the spring onion and continue to saute for a minute. Add bell pepper and cook until blisters appear on. Now add red chili sauce and soy sauce. Add the corn starch mixture and mix in.
- Add a cup of water and continue to stir. Add more chili sauce to taste and stir. Check for taste, and if you prefer more savory taste then add more soy sauce, mix well. Bring to a boil and check for consistency. Add salt and pepper to taste.
- Add the vegetable balls and give a quick stir. Transfer to a serving bowl and garnish with chopped spring onions.
- Serve with fried rice.
Notes
Low cost.
Variant: Double the gravy and use pork meatballs.
Provided courtesy of good friend, Stephen Connell.
United States.
United States.
Chicken Dim Sum
This is a Chinese dish, and there is hundreds of types of Dim Sum, which are bite size dumplings normally steamed. This is on my to cook list.
Ingredients
For the Dough
- 1 cup all purpose flour
- 2/3 cup boiling water
- salt, to taste
For the Filling
- 250 grams minced chicken
- 1 tablespoon light soy sauce
- 1 small carrot, finely minced or grated
- 6 cloves garlic, smashed and minced
- 2 spring onion, chopped
- 1 leek, finely chopped, optional
- salt and pepper, to taste
For the Dipping Sauce
- 4 tablespoons light soy sauce
- 2-3 red Bird's Eye chilies, seeded and finly chopped
- 1/2 teaspoon sesame oil
- 1 tablespoon spring onion, chopped
Instructions
- First make the dough. In a large bowl mix the flour and salt. Now add boiling water gradually and start mixing it using a wooden spoon. When the dough becomes cool enough to handle, start kneading it with hand. Add some dry flour if it gets sticky and continue kneading until it becomes soft. Cover it with a damp kitchen towel and keep it aside for 30 minutes.
- Now prepare the filling. Add chicken, carrot, leek (if using), garlic, spring onion in a large bowl and mix them together. Season with soy sauce, salt and black pepper to taste and mix well. Set aside.
- Now to make the dim sum casing. Take the dough and knead it again. Take small ball of dough of about 1 inch diameter. Roll it into a thin circle about 2 inches diameter and about 1/8 of an inch thick. Make sure the casing is thin, else it will not cook thoroughly and will not let the chicken cook evenly.
- To stuff the dim sum, place about 1 tablespoon of filling and place in the center of the circle, shape it by gathering up the edges and forming a cylinder but do not crimp it on the top.
- Once all the dim sums are shaped, steam them on medium heat for 15 to 20 minutes. Keep the steamer covered during steaming.
- While the dim sums are steaming, make the dipping sauce by mixing all the Sipping Sauce ingredients in a bowl until well combined, set aside.
- You can check by inserting a toothpick in the center of a dim sum and it should come out clean, isn't that cool? When cooked through, take them out and garnish with the chopped greens of spring onions. Serve hot along with the dipping sauce.
Notes
Low cost for 250 grams of minced chicken.
Variant: In place of chicken, use chopped shrimp to make Shrimp Dim Sum, same steps as listed, how easy is that?
Provided courtesy of good friend, Stephen Connell.
United States.
United States.
