Beef Chow Fun

Beef chow fun is a Cantonese dish made from stir-frying beef, wide rice noodles and bean sprouts.This dish uses chow fun noodles and commonly cooked stir fried.





Ingredients:

10 pieces Chow Fun Noodles, sliced about 1/2 inch wide

1 pound Beef flank steak, sliced across the grain

1 cup bean sprouts

Chinese parsley

7 tbsp peanut oil for frying

2 cloves garlic, minced

1 small knob ginger,julienned

1 tbsp Fermented black beans, rinsed

1 tbsp dry sherry

1/2 medium spanish onion

1/2 piece green bell pepper, julienned

Marinade:

1 tbsp soy sauce

1 tbsp cornstarch

1 egg white

1 tbsp peanut oil


Sauce:

1 tbsp soy sauce

1/4 tsp Sugar

1 tbsp dry sherry

1/2 tsp ground black pepper

1 tbsp oyster sauce


Cooking Procedure:

1. In a bowl, combine all the marinade ingredients and mix well

3. Put the beef in the bowl where the marinade is and marinate for 15 minutes

4. Heat the pan and add 2 tbsp of the peanut oil

5. Put-in the noodles and cook until the edges starts to brown

7. Remove the noodles and set aside. You may place this on the serving plate

8. On the same pan, add tbsp of the peanut oil,garlic and ginger

9. Cook for a few minutes then add the rinsed black beans and the sherry

10. Add the onion and green pepper and cook for 2 minutes then place on top of the noodles (in the serving plate)

12. On the same pan, add 2 tbsp of the peanut oil then put-in the beef

13. Cook until the color of each side browns

14. Return the vegetables and noodles to the pan (do not remove the beef) and cook for 2 minutes

15. Pour-in the sauce ingredients one by one and mix well. Simmer for 3 minutes

16. Add the bean sprouts and simmer for a minute

17. Garnish with Chinese parsley and serve

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Paella

Paella is a rice dish that originated from Spain (Velencia in particular). This superb dish is made-up of saffron-flavored rice combined with a variety of meats, vegetables, and shellfish. The inviting taste and aroma of this dish would definitely have you ask for more.




Ingredients:

4 lbs chicken, cut into serving pieces

1 tbsp szechuan chili sauce

6 tbsp sake

1 lb Shrimp, shelled, deveined, and partly sliced at the middle

2 tbsp soy sauce

1/2 tsp saffron threads crushed

5 3/4 cups chicken stock

1 1/2 lb Mussels in shell, cleaned

16 pieces Clams little neck in shell, cleaned

6 tbsp cup olive oil

1 tbsp ginger,minced

1 1/2 tbsp garlic, minced

1 cup scallions,chopped

1/4 lb Chinese Sausage, diagonally sliced thinly and steamed

3 cups uncooked Rice, short grain

1 cup Snow peas

1/4 cup Cilantro leaves, chopped



Cooking Procedure:

1. Combine the chicken, chili sauce, and 2 tbsp of the sake in a bowl then set aside.

2. Combine shrimp, 1 tbsp of the soy sauce and 1 tbsp of the sake in another bowl and set aside.

3. Dissolve the saffron in chicken stock and set aside.

4. Heat 4 tbsp of olive oil in a large skillet

5. Add chicken pieces and cook until color turns light brown. Set aside

6. Put fat from skillett then add remaining olive oil, garlic and ginger then cook for a minute.

7. Add green onion and cook for 30 seconds.

8. Put-in the steamed sausage and cook for an additional minute and add rice.Stir well

9. Pour in the chicken stock, dissolved saffron, remaining sake and remaining soy sauce then bring to a boil. Simmer for 10 minutes.

10.Add the snow peas, shrimp and chicken pieces and cover with rice mixture.

11.Arrange clams and mussels on top

12.Pre-heat the oven to 350/F then bake uncovered at 350/F for 30-40 minutes or until clams and mussels are open.

13.Sprinkle the cilantro over the top.

14.Serve.

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Kung Pao Chicken

Kung Pao Chicken is the pride of Asia. It is a stir-fried chicken dish with roasted peanuts, scallions, sherry, and other sauces that brings out that distinctive Asian taste.






Ingredients:

1/2 lb Boneless chicken breasts, diced

4 tbsp cooking oil

1/4 bunch scallions, sliced in 1/2 inch length

1/4 cup peanuts


Marinade

2 tsp Cornstarch

2 tsp Soy sauce

1 tsp Sherry

1 egg white

1/2 tsp Salt

2 tsp ginger, crushed


Seasoning

2 tsp cornstarch

2 tsp sherry

1/2 tbsp Soy sauce

1 tsp Vinegar

1/2 tsp salt

1/2 tsp white Sugar

2 tsp Sesame oil

4 tbsp Peanut oil


Cooking procedure:


1. Combine the marinade ingredients and mix well.

2. Marinate the chicken for at least 3 hours (you may put it in the fridge so that bacteria won't develop)

3. In a hot pan, add the cooking oil and put-in the chicken. Cook the chicken until color turns light brown

4. Add the ginger and scallions and cook for a few seconds.

5. Add peanuts and seasoning then cook until sauce thickens.

6. Turn-off heat and begin plating.

7. Serve hot.

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General Tso's Chicken

General Tso's chicken  is deep-fried cubed chicken cooked in sweet and spicy sauce. This dish is  popular in North America. This dish consists of dark-meat pieces of chicken that are battered, deep-fried and seasoned with ginger, garlic, soy sauce, rice vinegar, and Chinese cooking wine.




Ingredients:

1 1/2 lb chicken, cubed

1 piece raw egg

1 cup flour

5 stalks bok choy, sliced

1 green bell pepper, cut in strips

1 red bell pepper, cut in strips

¾ cups water

3 tbsp dark soy sauce

3 tbsp cornstarch

2 cups cooking oil

2 cloves garlic, minced

1 tsp ginger, shredded

2 tbsp whole peppercorns

3 tbsp vinegar

3 tbsp Chinese cooking wine

2 tbsp Chinese chili paste with garlic

3 tbsp sugar

1 tsp hoisin sauce



Cooking procedure:


1. Crack the egg and place in a bowl then beat until white and yolk are fully distributed.

2. Dip the chicken in beaten egg then dredge in flour

3. Deep fry the chicken until color turns light brown then set aside

4. In bowl, combine water, soy sauce, cornstarch, vinegar, wine, sugar, hoisin, chili paste, peppercorns

5. In a heated Wok, put 1 tsp of oil then sauté garlic and ginger

6. Add the peppers and bok choy then Stir fry for 1 min

7. Add sauce (ingredients combined in a bowl in number 4) and deep-fried chicken cubes then cook until sauce thickens

8. Turn off the heat. Serve hot.

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Fried Wonton

Fried Wonton is a dumpling commonly found in Chinese cuisines. This recipe features the combination of pork and beef to give you that wonderful meaty taste. Different vegetables known to provide aroma and enhance flavor adds more appeal to this recipe.




Ingredients:

1 pack wonton wrappers

1/2 lb ground pork

1 lb ground beef

1/2 cup carrots, grated

1 head baby bok choy, chopped

1 tbsp rice wine

2 tbsp water, cold

1/4 cup scallions, minced

1 large onion, minced

1/2 tsp ground black pepper

2 cups bean sprouts, minced

1/2 cup soy sauce

3 tbsp brown sugar

3 tbsp cornstarch



Cooking Procedure:


1. Cook the filling


1.1. Put-in the onions, beef, pork, and carrots on a heated skillet. Cook until color of the meat turns light brown.

1.2. Add the baby bok choy, scallions, bean sprouts

1.3. Put-in the soy sauce and brown sugar and simmer until the liquid evaporates (do not cover the skillet while simmering)

1.4. Combine rice wine and water then dilute the cornstarch.

1.5. Pour-in the cornstarch mixture then season with salt and pepper then simmer for 2 minutes.

1.6. Turn off the heat and let the filling cool down.


2. Wrap the filling in Wonton wrapper


2.1 Put a tbsp of filling in the center of a wrapper.

2.2 Seal the wrapper by folding the edges. Apply water to edges so that it will stick when folded.

2.3 Put the wrapped wonton in a container and cover with damp cloth


3. Deep-fry until color of the wrapper turns light brown.

4. Serve hot.

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Breaded Pork Chops

Breaded Pork Chops are pork chops dredged in bread crumbs and fried to perfection. This very simple and easy-to-do dish requires just a little time to prepare and is budget friendly too. If you want quick food that won't hurt your wallet, you might want to consider trying this recipe.


Ingredients:

3 pieces pork chops

1 piece raw eggs

3 tablespoons milk

1 cup bread crumbs

1/4 cup cooking oil

salt and pepper to taste


Cooking procedure:

1. Sprinkle pork chops with salt and pepper.

2. Whisk egg and milk together in a shallow bowl.

3. Dip each pork chop in the egg mixture then dredge in bread crumbs.

4. Heat oil in a heavy skillet.

5. Fry in the hot oil for about 6 minutes on each side or until color turns golden brown.

6. Serve hot!

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