Archive for the ‘: CHINESE’ Category
Chinese Steamed Chicken
July 7, 2017 Lee
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Chinese Steamed Chicken

This recipe for Chinese Steamed Chicken is from China Sichuan Food.
Sounds very good. If you have a steamer basket for your rice, perfect, use that, or use any steaming method you prefer. On my to cook list for sure.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Lunch, Main Dish
Cuisine Chinese
Servings 2 servings

Equipment

  • Rice Cooker

Ingredients
  

  • 1 half chicken, see Step 1
  • 1 tablespoon fresh ginger, cut into long thin strips
  • 1 tablespoon spring onion, cut in half lengthwise

For Marinating

  • 1 tablespoon light soy sauce
  • 1 teaspoon Chinese cooking wine, or white wine
  • ½ teaspoon salt

For the Dipping Sauce

  • 1 tablespoon oyster sauce
  • 1 tablespoon light soy sauce
  • ¼ cup water
  • 1 clove garlic, smashed and minced
  • 1 tablespoon spring onion, sliced
  • 1 tablespoon sesame oil

Instructions
 

  • For the chicken you can use half a chicken or chickens parts to your liking, I will use legs and thighs when I make this. You would want about 500-750 grams (about 1-1½ lb) of chicken.
  • Clean the chicken and then spread the marinating sauce evenly on both sides. Lay ginger shreds and green onion shreds over to marinate at least 30 minutes.
  • Then place in your steamer. I am going to use my rice cooker steamer tray. If you are using a steamer with wok or pot, steam with high heat for around 20 to 30 minutes until soft (or you can easily insert a chop sticker in). Transfer out and cut into chunks of your favorite size. Sprinkle with spring onion.
  • While the chicken is steaming, prepare the dipping sauce. In a small sauce pan, heat up 1 tablespoon sesame oil and stir fry chopped garlic and spring onion until aromatic. Then add oyster sauce, light soy sauce, and water. Mix well and bring to a boil. Transfer to dipping bowls and cool down a little bit. Serve the chicken with the dipping sauce and rice on the side.

Notes

If using 500 grams of quarters (separated before or after steaming), this would cost 37 Baht. For 2 servings, this is about 54 cents per serving.
* Best Value $1 or Less per Serving,: CHINESE,Chicken - Rice Cooker
Chinese Steamed Egg (蒸水蛋)
July 3, 2017 Lee
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Chinese Steamed Egg (蒸水蛋)

Adapted from an internet recipe.
Sounds good. This is traditional and common dish served all over China. Very simple ingredients. I will use my rice cooker to steam this but you can use any steaming method you like.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Lunch, Main Dish
Cuisine Chinese
Servings 4

Equipment

  • Rice Cooker

Ingredients
  

  • 3 eggs
  • 1¼ cups warm water
  • ½ teaspoon salt
  • ⅛ teaspoon white pepper powder
  • ⅛ teaspoon chicken stock powder
  • 1 teaspoon light soy sauce, for garnish
  • 1 tablespoon fried garlic, for garnish
  • 1 tablespoon spring onion, for garnish

Instructions
 

  • Heat your steamer with about 1 inch of water.
  • Crack the eggs into a large bowl, lightly beat the eggs and slowly add in the warm water. Add the salt, pepper, and chicken stock powder and mix well.
  • Strain the egg mixture into a heatproof bowl, cover with heatproof cling wrap, a plate, or even foil on the top, this prevents water from dripping into the egg.
  • Place the dish in the steamer and reduce the heat to low, cover, and steam for 10 minutes or until set.
  • While that is steaming, fry the minced garlic until golden brown, remove from pan along with the oil and set aside.
  • Remove the dish from the steamer, garnish with the soy sauce, fried garlic, and spring onion, enjoy with rice on the side for a lunch or light dinner.

Notes

Low cost per serving.
Variants: 1. Add sliced or chopped mushrooms and or sliced spring onion.
* Best Value $1 or Less per Serving,: CHINESE,EGGS - ALL,Eggs - Chicken,Eggs - Rice Cooker
Bak Kuet Teh (Hokkien)
June 27, 2017 Lee
2 Comments

Bak Kuet Teh (Hokkien)

From a recipe on a Lobo brand spice packet.
This is a pork rib soup of Chinese origin, and this is the Hokkien (Malaysian) version. This soup is herb based and the broth is generally dark. I use a seasoning packet, Lobo brand (Thailand) to prepare this. I first made this on 27 June 2017, wonderful flavor, tender ribs, and your kitchen and house will smell wonderful. I make this at least once a month.
5 from 2 votes
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Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Course Main Dish
Cuisine Chinese, Malaysian
Servings 3 servings

Ingredients
  

  • 1 packet Bak Kuet Teh Soup mix, Lobo brand
  • 500 grams pork ribs, (1 lb)
  • 3 cups water
  • 1 daikon, (white radish), sliced, optional

Instructions
 

  • This is the spice packet used, Lobo brand. Even the Thais know Lobo is the best brand for soup and spice mixes. Inside of the packet is a cloth bag, that contains the spices, the bag is simply placed in the water and removed before you serve.
  • Rinse and cut ribs into 1 bone sections.
  • Bring 3 cups of water to a boil in a pot, when it is boiling, add the spice bag from the packet to the water and add the ribs. Boil for 5 minutes then reduce to a simmer and cook for 45 minutes or until the meat is tender. If adding daikon, when the meat is tender, add the sliced daikon and simmer for 15 minutes more. Discard the spice bag.
  • Serve with rice on the side.
  • Or place rice in a bowl and spoon the soup over the rice, this is my preferred method.

Notes

The Lobo brand spice packet for this costs 17 Baht and the pork ribs is about 115 Baht/kilo. For 3 servings, this is about $1.30 per serving.
Variants: 1. Lamb, beef, and ox tail can be used instead of pork. Simply 1/2 cup more water and simmer for 2 hours. 2. Daikon can be replaced with carrot or used together. 3. Add hard boiled chicken, duck, or quail eggs.
#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,5 Ingredients or Less,: CHINESE,: MALAYSIAN,SOUPS, STEWS, CHILI
Steamed Pork Patty with Salted Duck Egg
May 13, 2017 Lee
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Steamed Pork Patty with Salted Duck Egg

Adapted from several internet recipes.
For starters, a salted duck egg is very salty, so if you never use salt in cooking or have to limit your salt intake you will want to take a miss on this recipe. This recipe was originally written using a raw salted duck egg, which I have never seen, only the had boiled variety, but I will explain how to use each type. This is a very common Chinese dish, on my to cook list.
Print Recipe
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Course Lunch, Main Dish
Cuisine Chinese
Servings 3 servings

Equipment

  • Rice Cooker with Steamer Tray
  • Steamer

Ingredients
  

  • 250 grams minced pork, (8 oz)
  • 1 raw salted duck egg, only if using a raw egg

For the Marinade

  • pinch baking soda
  • 2 teaspoons soy sauce
  • 2 tablespoons ginger, very finely slivered or grated
  • ¼ teaspoon white pepper
  • 1½ teaspoons sugar
  • 1 teaspoon Shaoxing rice wine
  • 4 drops sesame oil
  • ½ - ¼ cup water, room temperature
  • 1½ teaspoons corn starch

Use this if using a hard boiled salted egg

  • 1 salted duck egg, hard boiled, diced
  • 2-3 roma tomatoes, diced
  • 1 small onion, diced

Instructions
 

  • Mix the pork with all the marinade ingredients except the duck egg, water, and corn starch, stir the pork vigorously in one direction only. It is recommended to use a sturdy pair of chopsticks to do this. Then add the corn starch and mix that in well, stirring in the same direction as before.
  • Slowly add enough room temperature water while stirring, yep, you guessed it, in the same direction as before. until the pork is light and fluffy. Let mixture marinate for 10 minutes or so.
  • Heat up your steamer to boiling. Pat the pork mixture into a serving dish or plate that will fit in your steamer, you want the mixture to be about ¾ of an inch thick.
  • If using the raw salted egg, crack the egg over the pork patty putting the yolk in the center. Using a pair of plate lifters, carefully place the plate or dish into the steamer, cover and steam for 18 minutes. Remove from the steamer.
  • If using a hard boiled salted egg, just place the dish or plate into the steamer without any egg on top, cover and steam for 18 minutes. While the patty is steaming, mix together the diced egg, tomatoes, and onion in a small bowl. When the patty is cooked and removed from the steamer, spoon the egg mixture over the top of the patty.
  • Typically how this type of dish is served, the plate or dish with the patty is simply placed in the center of the table, the diners each have a plate of rice, and people just scoop up what they would like.

Notes

For the salted duck egg, these sell for 13 Baht each. The pork would be about 35 Baht/250 grams. For 3 servings, this is about 47 cents per serving.
* Best Value $1 or Less per Serving,: CHINESE,Pork - Rice Cooker
Chinese Sausage & Chicken in Soy Sauce
May 13, 2017 Lee
1 Comment

Chinese Sausage & Chicken in Soy Sauce

This is very good! I made this on 16 May 2017. We received some Chinese pork sausage from Issan, we can find it locally here as well. I started looking for recipes that used this as an ingredient. Chinese sausage is a sweet, cured pork sausage. Recipe slightly updated with my findings and pricing updated as well.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine Chinese
Servings 4 servings

Ingredients
  

  • 4 links Chinese sausage, short ones or two long ones
  • 5 chicken thighs, boneless, skinless, cubed
  • 2 tablespoons cooking oil
  • 4 cloves garlic, smashed and minced
  • 1 spring onion, thinly sliced
  • steamed rice, for serving
  • handful fresh Thai Basil, chopped

For the Sauce

  • 1/4 cup water
  • 3 tablespoons dark soy sauce
  • 1 tablespoon sugar

Instructions
 

  • Prepare a steamer and steam the Chinese sausages for 5 minutes. Remove from the steamer and cut into thin slices diagonally. The reason for the steaming is to soften the sausage as it is quite hard out of the package. Photo shows steaming complete before cutting them.
  • While the sausage is steaming, in a measuring cup mix the sauce ingredients together and set aside.
  • Heat oil in a frying pan or wok on medium heat and cook the garlic until fragrant. Add the sliced sausage and cook for a quick 30 seconds, then add the chicken.
  • Cook until the chicken is no longer pink or very little pink, this is good right here.
  • Pour the sauce in and bring to a boil. Reduce heat, cover and simmer for 10 minutes, or until chicken is fully cooked and the sauce has reduced a bit. Remove from heat, stir in the spring onion and basil, cover and let stand for 5-10 minutes.
  • Ready to serve.
  • Serve with rice on the side and some of the sauce spooned over the rice.

Notes

The thighs would be about a 1 kilo, so I will estimate this at 75 Baht. The sausages will cost about 75 Baht. For 4 servings, this is about $1.10 per serving.
Adapted from an internet recipe.
#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,: CHINESE,CHICKEN & TURKEY,Pork - Sausage
Ginkgo Barley
April 27, 2017 Lee
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Ginkgo Barley

This is a Chinese dessert and comes highly recommended. Some of the ingredients I will have to research as far as availability here, but it does sound good.
Print Recipe
Cook Time 45 minutes
Total Time 45 minutes
Course Dessert
Cuisine Chinese
Servings 6 servings

Ingredients
  

  • 3 sheets soft beancurd skin, see Step 1
  • 100 grams gingko nuts, see Step 2
  • 100 grams barley
  • 8 1/2 cups water
  • 4 pandan leaves, tied into a knot
  • 80 grams rock sugar, asjust to preference
  • 2 egg whites
  • hard boiled quail eggs, optional, amount is up to you

Instructions
 

  • Note from my friend, "There are 3 types of beancurd sheets. Got to be careful when getting the right kind, the one for dessert soup [is the one you need]. Otherwise it'll turn out very different and disappointing."
  • Note from my friend, "For the ginkgo nuts, remember to remove the center core which is bitter."
  • Soak the 3 sheets soft beancurd skin in water until soft.
  • Wash and drain 100g barley then add to a pot with 8 1/2 cups boiling water. Add the 4 pandan leaves (tied into a knot) and the rock sugar (adjust to preference).
  • Boil for 25-30 minutes until barley becomes soft, and remove pandan leaves.
  • Tear soaked beancurd skin into small pieces and add to pot.
  • Add 100g gingko nuts (shelled and seeds removed) and stir in 2 egg whites, and the quail eggs if using.
  • Simmer for 15 minutes, stirring. Serve hot or chilled to preference.

Notes

This probably low cost, I have to source some of the ingredients first to verify costs.
Shortcut: Hard Boiled Quail Eggs.
Recipe courtesy of good friend, Grace Adamson, Gourmet Kwi-zeen.
United States.
* Best Value $1 or Less per Serving,: CHINESE,DESSERTS
Chinese Stir-Fried Tomatoes and Eggs I
February 8, 2017 Lee
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Chinese Stir-Fried Tomatoes and Eggs I

Sounds really good! On my to cook list very soon! This is a very economical meal.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Breakfast, Main Dish
Cuisine Chinese
Servings 2 servings

Ingredients
  

  • 6 eggs
  • 1/2 teaspoon sesame oil
  • 1 tablespoon Shaoxing rice wine, optional
  • 1 teaspoon corn starch
  • 1 teaspoon sugar
  • 2 tablespoons ketchup
  • 500 grams fresh tomatoes, OR 1 can of whole tomatoes
  • 4 tablespoons vegetable oil
  • 3 spring onions, sliced white and green parts
  • 1 teaspoon fresh ginger, minced
  • salt, as needed
  • cooked rice, to serve

Instructions
 

  • In a mixing bowl, beat the eggs well with 1 teaspoon salt, sesame oil and rice wine. In a small bowl, stir together the cornstarch and 2 tablespoons water until well combined, then stir in the sugar and ketchup.
  • If using fresh tomatoes, cut them into 1/2-inch wide wedges. If using canned, Brook brand has a can that is 565 grams, whole peeled tomatoes in juice that would work great, just chop up the tomatoes and use the juice as well.
  • Heat a wide nonstick skillet over high heat with 3 tablespoons of vegetable oil. When the oil shimmers, add most of the scallions, saving some to garnish. Cook, stirring, until very aromatic, about 20 seconds. Add the eggs, and cook, stirring well with a spatula until just set but still runny, about 45 seconds. Pour the eggs back into the mixing bowl, and wipe out the pan.
  • Reheat the pan over high heat with the remaining tablespoon of oil. When it is hot, add the ginger and cook until aromatic, about 15 seconds. Add the tomatoes and salt to taste; cook, stirring occasionally, until the tomatoes have softened but still has some shape and the juices have begun to form a sauce, 2-3 minutes. (If using canned tomatoes, add the juice as well and cook about 4 minutes, to reduce it to a sauce like consistency.)
  • Reduce the heat to medium. Give the cornstarch-ketchup mixture a stir in its bowl, then stir it into the pan. Cook, stirring, until the sauce returns to a boil and thickens. Taste and adjust seasoning with salt, sugar or more ketchup, you want a savory, tart-sweet sauce. Stir the eggs in the bowl to break them up a bit, then return them to the pan. Cook, stirring, for a few seconds to finish cooking the eggs and to combine. Top with the reserved scallions, and serve with steamed rice.

Notes

Low cost.
Provided courtesy of good friend, Daniela Dalaa Payerl.
Thailand.
* Best Value $1 or Less per Serving,: CHINESE,EGGS - ALL,Eggs - Chicken
ABC Soup
December 25, 2016 Lee
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ABC Soup

This is a simple Chinese soup recommended by a good Singaporean friend, and surprisingly, this is also a Thai soup as well.
Print Recipe
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Course Main Dish
Cuisine Chinese, Thai
Servings 4 servings

Ingredients
  

  • 500 grams pork ribs
  • 1 large carrot, sliced
  • 1 large potato, quartered
  • 1-2 tomatoes, quartered
  • 1 teaspoon white pepper
  • salt, to taste

Instructions
 

  • Ribs come in a strip as shown, cut between each bone, rinse and place ribs in a pot.
  • Cut your vegetables up and place in the same pot, add water to cover by about 2 inches. Bring to a boil then reduce to a low simmer. Simmer for about 1 1/2 to 2 hours. Alternately, put everything in a slow cooker and set on High setting for about 3-4 hours. Skim off any foam occasionally. Season with salt to taste, serve as is with a bowl of rice on the side, or serve as a side to a meal.

Notes

Pork ribs will cost about 80 Baht/500 grams. For 4 servings, this is about 59 cents per serving.
Variant: change the ribs to chicken legs and you have Thai Chicken soup, it is really that easy.
Recipe inspired by & photo provided courtesy of good friend, Grace Adamson, Gourmet Kwi-zeen.
United States.
* Best Value $1 or Less per Serving,: CHINESE,: THAI,SOUPS, STEWS, CHILI
Shanghai Style Braised Pork Belly
November 25, 2016 Lee
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Shanghai Style Braised Pork Belly

Sounds tasty indeed! On my to cook list.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Main Dish
Cuisine Chinese
Servings 4 servings

Ingredients
  

  • 500 grams pork belly, cut into 3/4 inch pieces
  • 2 tablespoons cooking oil
  • 1 teaspoon sugar, or rock sugar of you can find that
  • 3 tablespoons Chinese cooking wine
  • 1 tablespoon light soy sauce
  • 1/2 tablespoon dark soy sauce
  • 1 cup water
  • spring onion, chopped, white and green parts, for garnish
  • cooked rice, for serving

Instructions
 

  • Bring a pot of water to a boil and blanch the pork pieces for a few minutes, this will start the cooking process, after a few minutes, remove the pork with a slotted spoon and set aside, discard the water.
  • Using a non stick skillet (the slightly rounded one) add the oil and sugar on low heat. When the sugar is dissolved or melted into the oil, add the pork and increase the heat to medium and cook, turning the pieces often to get a light browning on them.
  • Once browned, reduce heat to a low simmer and add the cooking wine, soy sauces, and the 1 cup of water and stir the pork around a bit then cover and simmer for 45 minutes to an hour until the pork is fork tender, stirring often to prevent burning. Add additional water if the skillet is too dry.
  • When the pork is tender and if there is a lot of liquid in the skillet, uncover and increase the heat to medium to thicken and reduce the sauce. Then pour into a serving dish, sprinkle the spring onions on the top and serve with rice on the side.

Notes

The pork belly will cost about 65 Baht/500 grams. For 4 servings, this is about 48 cents per serving.
Provided by The Domestic Goddess Wannabe and the link to this recipe is here.
Singapore.
* Best Value $1 or Less per Serving,: CHINESE,PORK