Ingredients:
Spring roll pastry wrappers
Vegetable Oil for deep-frying
Ketchup or Chilli sauce for dipping
Filling:
18 King prawns
(Peeled and finely chopped)
Marinade:
Spring onions / chives
1 tsp Chicken Granules
1 tsp Sesame oil
1 tsp Oyster sauce
1 tsp White pepper
1 tsp Table salt
1 tsp Corn flour
Method:
1) The best way to clean king prawns is to put some salt on it and rinse under running water and peeled. After then, lay it on a work surface.
2) In a medium bowl, add king prawns minced, Using a kitchen scissor, make a cut from greenest half of spring onion.Combine with a teaspoon of chicken granules, sesame oil, oyster sauce,
white pepper, salt, corn flour and mix well!
3) Spring onions and cut halfway along the length, Continue to cut onion into fine 4 strips and make it easy to tied up the wontons. Just cut the spring roll wrappers into squares, one took one sheet of spring roll wrapper and cut it into four equal. Place a teaspoon of filling in the center of the pastry wrappers. Gather all the corner to the center, press and wrap firmly.
4) Heat the oil, Deep fry the wontons over low to medium heat for about 3 minutes
or until they are golden brown and crispy.
See Video:
I submerged spring onions to test the heat of the oil. Drain on rack and Enjoy! Serve with your favourite sauce.
The most famous dish in restaurant is Crispy roast duck traditionally served with pancakes, and spring onions together with hoisin dipping sauce. My favourite way, as an appetizer, mouth watering to serve them with rice or noodles and dipping sauces.
Ingredients: (A)
Gressingham Whole Duck 2.4 kg
(B) For Marinade:
3 tbsp Hoisin Sauce
Dried Angelica
Ginger slices
Bay leaves
Anise stars
Dried Mandarin Peel
1 tbsp Ginger ground
1 tbsp Cinnamon ground
1 tbsp Chinese five spice
1 tbsp Garlic powder
2 tbsp Dark or Light soy sauce
Add some Salt to enhances the flavor.
(C) For Boiling:
8 cups Water
Ginger Slices
Bay leaves
Anise stars
Dried Mandarin Peel
1 tbsp Hoisin sauce
1 ½ cup Vinegar
½ cup Golden syrup
(D)
For Dipping sauces
1 tsp Chinese five spice powder
2 tsp Light soy sauce
1 tsp Dark soy sauce
1 tsp Sesame oil
1 tsp Oyster sauce
2 tsp Golden syrup or Honey
2 tsp Sweet rice wine or (sherry wine)
2 tsp Hoisin sauce
3 tsp Toasted sesame seeds
Total Time: 2 days
Method:
1) Wash the ducks inside and out with cold water, drain and pat dry with kitchen paper.
2) In a small bowl, Mix together Ingredients (B)
For Marinade:
3 tbsp Hoisin Sauce, Dried Angelica, Ginger slices, Bay leaves, Anise stars,Dried Mandarin Peel, 1 tbsp Ginger ground, 1 tbsp Cinnamon ground, 1 tbsp Chinese five spice or Mixed spice, 1 tbsp Garlic powder, 2 tbsp Dark or Light soy sauce.
3) Use a spoon to spread the mixtures over the inside of the duck, then close the cavities with wooden skewers, or sew the duck securely and set aside.
4) In a large pot and add water, bring to a boil about 15 minutes.
Add the Ingredients (C)
For Boiling:
8 cups Water, Ginger Slices, Bay leaves, Anise stars, Dried Mandarin Peel, 1 tbsp Hoisin sauce, 1 ½ Vinegar, and ½ cup Golden syrup. Carefully pour a jug of boiling water, over the duck to rinse, about 10 -15 times. See video: The duck's skin is opens up the pores. (This is important step to make for extra crispy)
5) Air dry the whole duck openly and or you can uncovered to place in the fridge for overnight or more than 24 hours.
6) Preheat oven to 230°c degrees
Baking steps:
Bake the whole duck on both sides for 1 hour 35 minutes,
or until the skin is crisp, and golden brown. (Before moving into a new house. I used conventional oven doesn't heat up at all. So I have to set oven at 230°C temperature. Now I used Beko Built-in Oven, Keep the oven rack adjusted to the lower position. upside down. Bake at 200°C for 20 minutes then decrease to 150°C for another 25 minutes).
For the dipping sauce:
Please see Ingredients (D)
1 tsp Chinese five spice powder
2 tsp Light soy sauce
1 tsp Dark soy sauce
1 tsp Sesame oil
1 tsp Oyster sauce
2 tsp Golden syrup or Honey
2 tsp Sweet rice wine or (sherry wine)
2 tsp Hoisin sauce
3 tsp Toasted sesame seeds
Combine all ingredients in a small bowl and you desire to adjust yourself.
It costs about £9.50, very expensive! so I highly recommend you guys learning my version of how to make crispy roast duck instructional video in below.
Ingredients:
2 cups glutinous rice flour
1 cup wheat starch
1 ½ cup white cubes sugar / 1 cup white sugar
2 cups coconut milk
Oil to grease a tins
Method:
1) Pour 2 cups of coconut milk and bring to boil, add 1 ½ cup white cubes sugar, cook until completely dissolved. wait a few minutes (an ideal temperature needs 65°C) or your sugar water can set aside to cool.
2) In a large bowl, sift 2 cups of glutinous rice flour, and 1 cup wheat starch, slowly add the hot
or cold coconut milk and stir well until smooth.
3) Pour the mixture into the prepared greased mini loaf tins. Cover and steam over high heat for 1 hour.
4) Remove the cake from the heat. Sprinkle some shredded coconut on top of the cake. Serve immediately, or refrigerate overnight.
To serve in the next day:
Cut the cake into square pieces, You can re-heat the cake and serve as is,
or pan fried with eggs.
Pickled green chillies can be served as a side and spice up any meals. It will make your dish look even more appetising. Ingredients
(A)
• 18 pieces green, red chillies
(B)
• 1/2 cup sugar
• 1/2 cup vinegar • 1 cup cooled boiled water
Method:
1) Wash the chillies under running water is necessary. you can add a pinch of salt if you like. 2) Cut the chillies into fine strips. Placed thinly sliced chilli in a clean jar. you can pour hot water over it and drain well, it can be made less spicy by removing the seeds. 3) Mix together with sugar, vinegar and cooled boiled water. Refrigerate and use within 3 weeks. Helpful Tips: 1) If you don't wear gloves, your hand will burning after cutting chillies. Be careful not to touch your face or eyes with a hand that has touched chilli as it is a strong irritant. 2) Use a fresh lemon slices to rub your hands and soak for a minutes in cooled ice water.
dried shrimps
dried scallops
dried mushrooms
(soaked / sliced)
3 tablespoons oil
Seasoning:
1 tsp salt
1 tsp sugar
1 tsp sesame oil
or toasted sesame seeds
1 tsp white pepper
or black pepper
1 tsp sweet rice wine
1 tsp chicken granules Method:
1) In a big bowl, Add rice flour, wheat starch, and water to make a thin batter.
2) Heat and add oil for stir fry (red onions, dried scallops, dried shrimps and dried mushroom, till fragrant and until golden brown.
3) Add turnips and seasoning to taste till well combined.
4) Cover and cook until tender and translucent, about 15 minutes.
5) Using the same wok, Add the batter and stir them until slightly thickens, Pour mixture into a well greased foil containers and steam for 1 hour. Remove from heat and set aside to cool.
To Pan fry: Cut into pieces. Heat a pan and oil over a medium high heat. Transfer turnip cake slices one by one to a pan until both side are golden brown. Served them with rice porridge, and toppings for appetizers. Dip them with your favourite sauce.
Notes: 1. The amount of ingredients like red onions, dried shrimp, scallops, and mushrooms can be increased or decreased to suit your tastebuds. Recipe Source: Josephine's Recipes
Just follow this step-by-step recipe carefully and make your own Happiness is Homemade.Smile. Cook. Eat. Love » be delicious!
One of my favourite morning breakfast is Chinese barbecued pork with fine egg noodles is also signature dish in my hometown. I have never had that good noodles ever before, truly the best I've ever had. Paul loves eating them, especially on Sunday mornings. He said to me: This dishes is the most authentic world’s tasty ‘’char siu kon lo mein’’. I feel so happy and all warm inside, when I hear this from him. I promise will try to create more happiness to him,
and create more yummy recipes to you guys.
Ingredients
Tesco Fine Egg Noodles http://www.tesco.com/groceries/Product/Details/?id=272640511
Preparation Guidelines:
Use 1 noodle nest per person for a light meal or accompaniment
Use 2 noodle nests per person for a main meal. Instructions:
1) Place the ‘’Tesco Fine Egg Noodles’’ in boiling water.
2) Remove from heat and leave to soak in the hot water for 5-6 minutes or until cooked. Stir frequently to separate the noodles.
3) Use a chopsticks to fetch the noodles and get rid of excess water. Drain and serve! Be careful not to over cook the noodles.Top with Slice barbeque pork 1/8 inch thick.
Char Siu Sauce:
1 tsp Chinese five spice powder
2 tsp LeeKumKee light soy sauce
1 tsp LeeKumKee dark soy sauce
1 tsp LeeKumKee sesame oil
1 tsp LeeKumKee oyster sauce
2 tsp Golden syrup or Honey
2 tsp Sweet rice wine or (sherry wine)
2 tsp LeeKumKee char siu sauce
3 tsp Toasted sesame seeds
Directions:
1) Combine all ingredients in a small bowl and you desire to adjust yourself.
2) Place your vegetables in a pot and fill it with enough boiling water and
add 1 tbsp of sesame oil, cook until the vegetables are tender.
3) Garnish with baby pak choi, Sprinkle with thinly sliced chilli and spring onions.
It’s perfect to add your ‘’homemade char siu sauce on top’’ serve with egg noodles.
