Recipe Ideas

Roasted Eggplant With Prawns And Soy Sauce

Posted on 17. Aug, 2009 by Guy Boulud.

Without any doubt, eggplant is certainly one of my favorite vegetables. I like to include it in my vegetable or seafood curries, or include it in braised meat and seafood sauce. Today, I’m going to post a simple and yet very delicious Roasted Eggplant With Prawns And Soy Sauce. This recipe works very well with the slender Chinese eggplant. If you can’t get hold of it, then substitute with any smaller variety.


Roasted Eggplant With Prawns And Soy Sauce


Ingredients

2 (about 1.2 lb) Chinese Eggplant, whole
200 g Peeled Prawns
3 to 5 Thai Bird’s Eye Chilies, chopped
2 Small Shallots, chopped
2 Cloves Garlic, chopped
2 ½ Tbsp Peanut Oil
1 Tbsp Light Soy Sauce
1 Scallion, chopped

Method

Preheat the oven at 205˚C (400˚F). Drizzle the eggplant with some peanut oil and wrap in a tin foil. Roast the eggplant for about 20 minutes. Then open the tin foil and roast the eggplant for another 10 minutes until they are soft.

Heat the oil in a wok and cook the prawns on high heat. Once the prawns are cook, remove and set aside. In the same wok, cook shallots and garlic on low heat until they are fragrant and golden in color.

Turn the heat on high. Toss in the chilies and prawns and give it a quick stir.

To serve, cut the eggplants in half and cut into bite size pieces and arrange onto a plate. Toss the prawns mixtures on top, drizzle with soy sauce and top with chopped scallions. Serve immediately.

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‘Zhong’ Crescent Dumplings

Posted on 07. Aug, 2009 by Guy Boulud.

Today, I thought I’d surprise my kids by making them these Sichuanese style dumplings. I know they really fancy having dumplings for dinner. You will be pleased to know that these dumplings are so easy to make. Needs only a few key ingredients i.e. ground pork, ginger, Chinese cooking wine, and of course the dumpling wrappers. Kids loved it, they were just yummy! So, have fun making them and enjoy!

Recipe adapted from Sichuan Cookery by Fuchsia Dunlop

‘Zhong’ Crescent Dumplings


Ingredients

60-80 Circular Flour-And-Water Dumpling Wrappers (about 4 x 200g packets)

Filling
A 60g Piece of Fresh Ginger, unpeeled
1 Egg
1 Tbsp Shaoxing Wine
3/4 tsp Sea Salt
6-8 turns of a Black Pepper Mill
450g Minced Pork

For the dip
3 Tbsp Sweet, aromatic soy sauce or 3 Tbsp Light Soy Sauce and 2 tsp Sugar
1 1/2 Tbsp Chili Oil
1 tsp Sesame Oil
2 Cloves of Garlic, crushed and mixed with 1 – 2 tsp cold water

Method

Smash the ginger with the flat side of a cleaver blade or a heavy object and leave to soak for a few minutes in 200ml of cold water.

Mix the egg, wine and salt and pepper into the pork, and then gradually add the ginger-water (discarding the crushed pieces), so it is absorbed by the meat to form a fragrant, floppy paste. Mix the dipping ingredients in a little bowl – always add the garlic at the last minute to make the most of its strong, fresh fragrance.

Place a dumpling skin flat on your hand, and add a good tsp of filling. Fold one side of the skin over the meat, make one or two tucks in it, and then press it tightly to meet the other side and make a little, half-moon-shaped dumpling. You can seal the dumpling with a series of little pinches if you wish. Make sure you pinch the skins together tightly so the filling can’t ooze out. Lay the dumplings separately, on a lightly floured tray, plate or work surface.

Heat a generous pan-full of water to a vigorous boil over a high flame. Stir the water briskly, and throw in a couple of handfuls of dumplings. Stir once to prevent them from sticking to the bottom of the pan. When the water has returned to the boil, throw in coffee-cupful of cold water. Allow the water to return to the boil again, and throw in another coffee-cupful of cold water. When the water has returned to the boil for the third time, the dumpling skins will be glossy and puckered and the meat should have cooked through – cut one dumpling in half to make sure. Remove from the pan with a slotted spoon, drain well, and serve steaming hot with the spicy, aromatic dip. (NB: The cold water is added to prevent the water from boiling too vigorously and tearing the dumplings apart.)

*Sweet aromatic Soy Sauce
100 ml Dark Soy Sauce
200ml Water
6 Tbsp Brown Sugar
1/3 of a Cinnamon Stick or a piece of Cassia Bark
1/2 tsp Fennel Seeds
1/2 a Star Anise
1/2 tsp Sichuan Pepper
a small piece of fresh Ginger, unpeeled, crushed

Method

Place all the ingredients in a pan and bring to the boil, stirring to dissolve the sugar. Then turn the heat right down and simmer for about 20 minutes. You can bind the spices in muslin, or just put them into the liquid and strain it through a tea-strainer after simmering. Leave to cool.

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Stir-Fry Snow Peas With Scallops

Posted on 31. Jul, 2009 by Guy Boulud.

Snow peas are available all year round. As with all legumes, they have lots of health and nutritional benefits. A quick and simple stir-frying is the best way to enjoy them. So, here is the recipe for stir-fry snow peas with scallops. Enjoy.


Stir-Fry Snow Peas With Scallops


Ingredients

200 g Snow Peas
4 Sea Scallops, thinly sliced
2 Cloves Garlic, thinly sliced
About 3 Thin Slices of Fresh Ginger
1 Tbsp Peanut Oil
Freshly Ground Black Pepper
Sea salt to taste

Sauce
1 Tbsp Oyster Sauce
2 tsp Light Soy Sauce
6 Tbsp Water
1/2 tsp Corn Flour

Method

Heat the oil in a wok and cook the garlic and ginger on low heat. Remove the garlic and ginger when they are fragrant and golden in color.

Turn the heat on high. Toss in the snow peas, scallops and the cooked garlic and ginger. Stir-fry for about a minute and add in the sauce. Bring it to a quick boil and season with sea salt and black pepper. Serve immediately.

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General Tso’s Chicken (Changsha Version)

Posted on 21. Jul, 2009 by Guy Boulud.

Fancy some General Tso’s chicken? That was exactly how I asked and confused my kids. Their immediate response were like…huh, who is that?? Well, names aside, this General’s chicken does taste really good. According to the author of the cookbook, this is a Hunanese version of the General Tso’s chicken, the other is from Taiwan. There isn’t a lot of difference between the two, just that the former uses black vinegar and the latter uses white vinegar. I like both versions of vinegar. So, next time I’ll try cooking the white vinegar, Taiwan version.

Recipe adapted from Revolutionary Chinese Cookbook By Fuchsia Dunlop

General Tso’s Chicken (Changsha Version)

Ingredients

4 Boned Chicken Thighs with skin (about 12 oz)
6-10 small Dried Red Chilies
3/4 inch Piece Fresh Ginger, peeled and sliced
1 Tbsp Double Concentrate Tomato Paste-mixed with 1 Tbsp Water
3 Scallions, green parts only, sliced
1 tsp Sesame Oil
Peanut Oil for cooking

For the marinade:
2 tsp Light Soy Sauce
1/2 tsp Dark Soy Sauce
1 Egg Yolk
4 Tbsp Potato Flour

For the sauce:
1/2 tsp Potato Flour
2 tsp White Sugar
2 tsp Chinkiang Vinegar
1/4 tsp Dark Soy Sauce
2 tsp Light Soy Sauce
3 Tbsp Stock or Water

Method

Unfold the chicken thighs and lay them, skin side down, on a chopping board. Use a sharp knife to make a few shallow crisscross cuts into the meat-this will help the flavors to penetrate. Then cut each thigh into bite-size slices, an uneven 1/4 inch or so in thickness. Place the chicken slices in a bowl.

To make the marinade, add the soy sauces, sugar, and egg yolk to the chicken and mix well, then coat the chicken slices with potato flour.

Combine the sauce ingredients in a small bowl; set aside. Use a pair of scissors to snip the dried chilies into 3/4-inch pieces, discarding the seeds.

Heat enough oil for deep-frying to 350-400˚F. Add the chicken and deep-fry until it is crisp and golden. (If you are deep-frying in a wok with a relatively small volume of oil, fry the chicken in batches.) Remove the chicken with a slotted spoon and set aside. Pour the oil into a heatproof container, and clean the wok if necessary.

Return the wok to a high flame with 2-3 Tbsp of the oil. Add the dried chilies and stir-fry briefly until they are fragrant and just changing color (do not burn them). Toss in the ginger and stir-fry for a few seconds more, then add the tomato paste and stir-fry until the oil is stained a deep orange.

Add the mixed ingredients for the sauce, stirring as it thickens. Tip in the chicken and stir vigorously to coat it in sauce. Add the scallions and stir a few times, then, switch off the heat, stir in the sesame oil and serve.

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Sweet And Sour Spare Ribs

Posted on 16. Jul, 2009 by Guy Boulud.

These sweet and sour spare ribs appetizer are really yummy and “finger licking good”, I might add! You can consider to serve them as a main course, if you prefer, by doubling-up on the recipe. I am sure many of you are well aware that this dish goes very well with just some plain steamed rice.

Recipe adapted from Revolutionary Chinese Cooking by Fuchsia Dunlop

Sweet And Sour Spare Ribs

Ingredients

1 lb Meaty Spare Ribs, cut into bite-size sections
2 (1 oz), Pieces Fresh Ginger, unpeeled and crushed
4 Scallions, white parts only, crushed
1 Tbsp Shaoxing Wine
Sea Salt
2 tsp Dark Soy Sauce
4 Tbsp White Sugar
1 Tbsp Chinkiang Vinegar
1 tsp Sesame Oil
Peanut Oil for cooking

Method

Place the ribs in a saucepan of water and bring to a boil over a high flame (heat). Skim the water, then add one piece of ginger, 2 scallions, the Shaoxing wine, and salt to taste. Boil for 15 minutes, until the meat is cooked and tender; strain and set aside, reserving the cooking liquid.

Optional deep-frying step: Heat the oil for deep-frying in a wok over a high flame until it reaches 350-400˚F. Add the ribs and fry for about 5 minutes, until golden; drain and set aside.

Pour off all but 3 Tbsp of the oil in the wok and reheat over a high flame. Add the remaining scallions and ginger and stir-fry until fragrant. Add the ribs and toss for a couple of minutes in the fragrant oil.

Add slightly less than 1 cup of the reserved cooking liquid, the dark soy sauce, and the sugar, with a little salt to taste (take care not to over salt, because the liquid will eventually be reduced to a glaze). Simmer over a medium heat flame, spooning the liquid over the ribs, until the sauce has reduced to a heavy, syrupy consistency.

Add the vinegar and cook for another 1-2 minutes, until the flavors have fused. Switch off the heat, stir in the sesame oil and leave to cool before eating.

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