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davidtrump

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  1. Turn your yakiniku barbecue into something your loved ones and guests will never forget with these super sauces. These sauces are full of spicy, citrus-y, and savoury flavour, and are typically used in Japanese cuisine for dipping the thin slices of meat and seasonal vegetables prepared during yakiniku barbecue. If Japanese-style yakiniku is not for you, why not use these sauces to jazz up your own bangers and burgers? How To Prepare Spicy Korean Style Sauce • 2 tbsp gochujang chilli miso • 1 tbsp soy sauce • 2 tbsp apple juice or juiced pear/kiwi • 1 tbsp cooking sake • 1 tsbp sugar • 1/2 tsp grated garlic • 1/2 tsp grated ginger • 1 finely sliced spring onion • 1 tbsp sesame seeds • 1 tbsp sesame oil 1. In a bowl mix together the gochujang chilli miso, soy sauce, apple juice, cooking sake, sugar, garlic, ginger, spring onion and sesame seeds. 2. Add the sesame oil and stir in well. Yuzu Kosho Spicy Citrus Sauce • 1.5 tsp yuzu kosho • 2 tbsp ponzu sauce • 1 tbsp cooking sake • 1 tbsp mirin 1. Mix together the yuzu kosho, ponzu sauce, cooking sake and mirin in a bowl. Salted Leek Garnish • 1.5 leeks • 1.5 tsp grated garlic • 3 tbsp sesame oil • 3/4 tsp chicken stock • pinch of salt & pepper • 1.5 tbsp lemon juice • pinch of sesame seeds 1. Finely mince the leeks. 2. Add to a bowl with the garlic, sesame oil, chicken stock, salt and pepper, lemon juice and sesame seeds. japancentre.com
  2. Take yourself to the summer festivals and fairs in Japan with this yakisoba noodle recipe. Originating in China, yakisoba is made by tossing egg or wheat noodles on a barbecue with sliced meats/vegetables and lashings of special yakisoba sauce. Quick and easy to make, this recipe makes for a delicious way of enjoying Japanese food at home. Ingredients 1 portion yakisoba noodles 2 tbsp yakisoba sauce 1 tbsp mayonnaise 50g pork 1/2 onion 1/8 white cabbage 1/4 green pepper 1 small carrot aonori powdered seaweed pickled shredded ginger dried bonito flakes (optional) How To Prepare Begin by cutting the pork into small slices. Cut the carrots and pepper into thin slices and roughly chop the onion and cabbage. Stir fry the pork until browned, then add the other vegetables except for the cabbage and cook until tender. Add the cabbage after the other vegetables are ready. Add the noodles to the pan, then mix together while adding the yakisoba sauce. Once it is ready, sprinkle over aonori (powdered seaweed) and top with shredded pickled ginger. For extra flavour you can add dried bonito flakes and mayonnaise. japancentre.com
  3. Bring some of the most loved flavours in Japanese summertime cuisine to your home with this easy unagi don grilled eel rice bowl recipe. 'Unagi' is the Japanese word for 'eel', and this particular one-bowl donburi dish tops servings of white rice with fillets of freshly grilled eel, all seasoned with a homemade unagi sauce. Prepare on the barbecue during a hot summer's day, or make on an oven grill in the evening. Ingredients unagi sauce: 2 ½ tbsp sugar 1 ½ tbsp cooking sake 4 tbsp soy sauce 4 tbsp mirin 200g rice 260ml water 2 eel fillets, skin-on How To Prepare To make the sauce, combine the mirin and sake in a small saucepan and bring to the boil. Reduce the heat and add the sugar, stirring until completely dissolved. Add the soy sauce and bring to the boil. Reduce the heat and simmer for 10 mins, or until the sauce thickens. Turn off the heat and set aside to cool. While the sauce is cooling, start cooking and preparing the rice using your preferred method. We suggest using 200g rice and 260ml water after washing the rice. Preheat your grilling unit to high (about 250°C). Normally eel fillets come sliced in half lengthwise, so cut your eel fillets in half width-wise so they can fit on top of your rice bowl. Line a baking sheet with aluminium foil. Lay the fillets on top and brush with vegetable oil. Place on the grilling unit and grill for 5-7 minutes, or until nicely browned. Take the fillets out of the oven and carefully brush with the unagi sauce, leaving a little sauce for later. Place the fillets back on the grilling unit to grill for a further minute or so, until the sauce starts to bubble on top. To serve, Add a serving of cooked rice to an empty bowl. Brush the top of the rice with the remaining sauce and lay the unagi fillets on top. Tips and Information - For an authentic experience, you can also service this dish in a two-tier bento lunch box, or jubako. When served like this the dish is called unaju. - Eel is traditionally eaten during the summer months in Japan. Being rich in vitamins and minerals and protein, the dish is thought to give increased stamina, which is much needed during hot days. japancentre.com
  4. Hitsumabushi is a specialty dish from Nagoya, consisting of steamed Japanese rice, barbecue grilled eel fillet, a beautifully thick, sticky, sweet/savoury sauce, and assorted condiments and garnishes. One of the most unique qualities this dish has to offer lies in how it is eaten. The dish must be divided into quarters, with the first quarter eaten as it is, the second with assorted seasonings, and the third served with plenty of dashi stock (almost like a soup). The fourth quarter can be enjoyed in whichever of the previous three manners you liked best. Find out how you like your grilled eel. Ingredients 160g fresh steamed rice 1 grilled unagi eel filet pinch of japanese sansho pepper powder shredded nori seaweed chopped spring onions wasabi paste dashi stock unagi sauce: 2 tbsp mirin 1 tbsp sake 2 tbsp soy sauce 1 tbsp honey How To Prepare Make the unagi sauce by adding all the ingredients in a saucepan on medium heat. Stir until evenly combined and the sauce has thickened. Cut the unagi fillet into small strips. For the 1st serving, serve some rice into a bowl and drizzle the unagi sauce on top. Put the unagi strips on top of the rice and pour over some more of the sauce. Sprinkle the sansho pepper powder and nori and enjoy. For the 2nd serving, add some rice and unagi strips, then season with chopped spring onions, nori seaweed and wasabi paste. For the 3rd serving, add some rice, and then add the hot dashi stock to the bowl. Top with the all of the seasonings. For the 4th serving, feel free to eat it whichever way you liked the most.
  5. Protein packed to help you endure the harsh heat of summer. This umaki eel filled rolled omelette is the next step in the evolution of the tamagoyaki. Eel, traditionally thought to help you endure hot days, takes the centre stage in this dish. Served hot or cold this dish is perfect for the dog days of summer. Great with a cold drink or cold beer to help you beat the heat. Ingredients 1/2 fillet of kabayaki grilled eel 4 eggs 1 tsp cooking sake 2 tsp kabayaki unagi eel sauce 6 tbsp dashi 1 tsp soy sauce 1 tsp sugar pinch of salt How To Prepare Prepare the grilled eel by removing it from the package. Place on top of some aluminium foil skin-side down. Top with the cooking sake spread evenly over the fillet. Grill for 1 min. Turn over and grill for another minute. Then turn over again with the skin side down, and spread the kabayaki unagi eel sauce on top and grill for another minute. In a bowl combine the eggs, dashi, soy sauce, sugar, and salt. Whisk until well combined. Using a square tamagoyaki pan, place a little vegetable oil in the pan and heat on medium high. Pour in 1/3 of the egg mixture into the pan. Using cooking chopsticks, pop any bubbles that form to ensure an even consistency. Place the unagi fillet on top of the middle of the eggs in the pan. When the eggs are half cooked, roll and fold the egg over the fillet. Place the roll to one end of the pan. With kitchen paper and a little vegetable oil, wipe some vegetable oil onto the exposed parts of the pan to prevent sticking. Add another third of egg, and when half cooked, roll again and repeat the same as before for the last third of the egg mixture. When finished, remove the umaki from the pan and allow to sit for 2-3 mins to allow it to cool and the eggs to solidify. Then slice into 2-3cm wide slices. Serve with ginger and more eel sauce if desired. japancentre.com
  6. My mom's favorite cake is Tres Leches, a butter cake soaked in three kinds of milk. I developed a no-fuss version that’s rich and tender. —Marina Castle Kelley, Canyon Country, California Ingredients 1 package butter recipe golden cake or yellow cake mix (regular size) 3 large eggs, room temperature 2/3 cup 2% milk 1/2 cup butter, softened 1 teaspoon vanilla extract TOPPING: 1 can (14 ounces) sweetened condensed milk 1 can (12 ounces) evaporated milk 1 cup heavy whipping cream WHIPPED CREAM: 1 cup heavy whipping cream 3 tablespoons confectioners' sugar 1 teaspoon vanilla extract Directions Preheat oven to 350°. Grease a 13x9-in. baking pan. In a large bowl, combine cake mix, eggs, milk, softened butter and vanilla; beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer to prepared pan. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack 20 minutes. In a 4-cup measuring cup, whisk topping ingredients until blended. Using a skewer, generously poke holes in top of warm cake. Pour milk mixture slowly over cake, filling holes. Cool 30 minutes longer. Refrigerate, covered, at least 4 hours or overnight. In a bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Spread over cake. Nutrition Facts 1 piece: 343 calories, 20g fat (12g saturated fat), 89mg cholesterol, 257mg sodium, 36g carbohydrate (28g sugars, 0 fiber), 6g protein.
  7. I usually have to double this flour tortilla recipe because we go through them so quickly. The homemade tortillas are so tender and chewy, you’ll never use store-bought again after learning how to make tortillas. —Kristin Van Dyken, West Richland, Washington Ingredients 2 cups all-purpose flour 1/2 teaspoon salt 3/4 cup water 3 tablespoons olive oil Directions In a large bowl, combine flour and salt. Stir in water and oil. Turn onto a floured surface; knead 10-12 times, adding a little flour or water if needed to achieve a smooth dough. Let rest for 10 minutes. Divide dough into eight portions. On a lightly floured surface, roll each portion into a 7-in. circle. In a greased cast-iron or other heavy skillet, cook tortillas over medium heat until lightly browned, 1 minute on each side. Keep warm. Test Kitchen Tips Other fats work in place of olive oil. Traditionalists use lard, but shortening or coconut oil can be used as well. Just cut it into the flour before kneading. Relax springy, hard-to-roll dough by resting it a few more minutes. The key to making tender tortillas: Keep a keen eye on them and adjust cooking time or temp as needed. If they're too crisp, reduce heat a notch, or stop cooking a few seconds earlier. For homemade chips, cut tortillas into wedges and bake at 350 degrees until crisp. Add a touch of oil and seasonings of your choice: We love sea salt and chili powder. Make the best flour tortillas with our step-by-step photos. Nutrition Facts 1 tortilla: 159 calories, 5g fat (1g saturated fat), 0 cholesterol, 148mg sodium, 24g carbohydrate (1g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.
  8. I wanted an easy alternative to deep-fried chalupas, so I bake them with filling on top. —Magdalena Flores, Abilene, Texas Ingredients 6 corn tortillas (6 inches) 2 teaspoons olive oil 3/4 cup shredded part-skim mozzarella cheese 2 cups chopped cooked chicken breast 1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon ground cumin 1/4 teaspoon salt 1/4 teaspoon pepper 1/2 cup finely shredded cabbage Directions Preheat oven to 350°. Place tortillas on an ungreased baking sheet. Brush each tortilla with oil; sprinkle with cheese. Place chicken, tomatoes and seasonings in a large skillet; cook and stir over medium heat 6-8 minutes or until most of the liquid is evaporated. Spoon over tortillas. Bake 15-18 minutes or until tortillas are crisp and cheese is melted. Top with cabbage. Nutrition Facts 1 chalupa: 206 calories, 6g fat (2g saturated fat), 45mg cholesterol, 400mg sodium, 17g carbohydrate (3g sugars, 3g fiber), 19g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1/2 fat.
  9. In this Horchata recipe, the mixture of ground rice and almonds is accented with a hint of lime. Depending on your preference, you can use more or less water for a thinner or creamier beverage. —James Schend, Pleasant Prairie, Wisconsin Ingredients 3/4 cup uncooked long grain rice 2 cups blanched almonds 1 cinnamon stick (3 inches) 1-1/2 teaspoons grated lime zest 4 cups hot water 1 cup sugar 1 cup cold water Ground cinnamon, optional Lime wedges, optional Directions Place rice in a blender; cover and process 2-3 minutes or until very fine. Transfer to a large bowl; add almonds, cinnamon stick, lime zest and hot water. Let stand, covered, at room temperature 8 hours. Discard cinnamon stick. Transfer rice mixture to a blender; cover and process 3-4 minutes or until smooth. Add sugar; process until sugar is dissolved. Place a strainer over a pitcher; line with double-layered cheesecloth. Pour rice mixture over cheesecloth; using a ladle, press mixture through strainer. Stir in cold water. Serve over ice. If desired, sprinkle with cinnamon and serve with lime wedges.
  10. This flavorful recipe is definitely on my weeknight dinner rotation. The chicken fajita marinade in these popular wraps is mouthwatering. They go together in a snap and always get raves! —Julie Sterchi, Campbellsville, Kentucky Ingredients 4 tablespoons canola oil, divided 2 tablespoons lemon juice 1-1/2 teaspoons seasoned salt 1-1/2 teaspoons dried oregano 1-1/2 teaspoons ground cumin 1 teaspoon garlic powder 1/2 teaspoon chili powder 1/2 teaspoon paprika 1/2 teaspoon crushed red pepper flakes, optional 1-1/2 pounds boneless skinless chicken breast, cut into thin strips 1/2 medium sweet red pepper, julienned 1/2 medium green pepper, julienned 4 green onions, thinly sliced 1/2 cup chopped onion 6 flour tortillas (8 inches), warmed Optional: Shredded cheddar cheese, taco sauce, salsa, guacamole and sour cream Directions In a large bowl, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Turn to coat; cover. Refrigerate for 1-4 hours. In a large cast-iron or other heavy skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm. Drain chicken, discarding marinade. In the same skillet, cook chicken over medium-high heat until no longer pink, 5-6 minutes. Return pepper mixture to pan; heat through. Spoon filling down the center of tortillas; fold in half. If desired, serve with toppings. Test Kitchen tips To save on prep time, use chicken tenders. They are a tad larger than chicken breast strips, so be sure to add enough time to cook them through. Oregano is used frequently in Latin American cuisine. Mexican oregano has a more citrusy, peppery bite but is similar in flavor to the sweeter Mediterranean oregano. Either works. Nutrition Facts 1 fajita: 369 calories, 15g fat (2g saturated fat), 63mg cholesterol, 689mg sodium, 30g carbohydrate (2g sugars, 1g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 fat.
  11. Heat and sweet is such an amazing combination. I added chili powder and chocolate chips to give a new twist to traditional Mexican cookies. They melt in your mouth, and then the spice hits you. I just love them. — Marla Clark, Albuquerque, New Mexico Ingredients 1/2 cup butter, softened 3/4 cup confectioners' sugar, divided 1 teaspoon vanilla extract 1 cup all-purpose flour 1/2 cup ground pecans 1 teaspoon chili powder 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground allspice 1/2 cup miniature semisweet chocolate chips Directions Preheat oven to 350°. Cream butter and 1/3 cup confectioners' sugar until light and fluffy; beat in vanilla. In another bowl, whisk together the next 6 ingredients. Gradually beat into creamed mixture. Fold in chocolate chips. Shape dough into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Bake until bottoms are lightly browned, 12-15 minutes. Remove from pans to wire racks to cool 5 minutes. Roll in remaining confectioners' sugar. Cool completely. Nutrition Facts 1 cookie: 81 calories, 5g fat (3g saturated fat), 8mg cholesterol, 27mg sodium, 8g carbohydrate (5g sugars, 1g fiber), 1g protein.
  12. Pork slowly stews with jalapenos, onion, green enchilada sauce and spices in this flavor-packed Mexican dish. It's wonderful on its own or stuffed in a warm tortilla with sour cream, grated cheese or olives on the side. —Kimberly Burke, Chico, California Ingredients 1 boneless pork sirloin roast (3 pounds), cut into 1-inch cubes 4 medium carrots, sliced 1 medium onion, thinly sliced 4 garlic cloves, minced 3 tablespoons canola oil 1 can (28 ounces) green enchilada sauce 1/4 cup cold water 2 jalapeno peppers, seeded and chopped 1 cup minced fresh cilantro Hot cooked rice Flour tortillas, warmed Directions In a large skillet, saute the pork, carrots, onion and garlic in oil in batches until pork is browned. Transfer to a 5-qt. slow cooker. Add the enchilada sauce, water, jalapenos and cilantro. Cover and cook on low for 6 hours or until meat is tender. Serve with rice and tortillas. Editor's Note Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face. Nutrition Facts 1 cup: 345 calories, 18g fat (4g saturated fat), 102mg cholesterol, 545mg sodium, 12g carbohydrate (4g sugars, 1g fiber), 35g protein.
  13. Grilling corn in the husks is so easy. There's no need to remove the silk and tie the husk closed before grilling. Just soak, grill and add your favorite flavored butter. —Taste of Home Test Kitchen, Milwaukee, Wisconsin Ingredients 8 large ears sweet corn in husks 1/2 cup butter, softened 1-1/2 teaspoons grated lime zest 1 teaspoon minced fresh cilantro 1/2 teaspoon salt 1/2 teaspoon ground chipotle pepper Coarse sea salt, optional Directions In a large stockpot, cover corn with cold water. Soak 30 minutes; drain. Grill corn, covered, over medium heat until tender, turning occasionally, 25-30 minutes. Meanwhile, combine the remaining ingredients. Carefully peel back husks; discard silk. Spread butter mixture over corn. Nutrition Facts 1 ear of corn with 2 tablespoons butter: 225 calories, 13g fat (8g saturated fat), 31mg cholesterol, 265mg sodium, 27g carbohydrate (9g sugars, 3g fiber), 5g protein.
  14. I love making these homemade tamales. They take a little time to make but are so worth the effort. I usually make them for Christmas, but my family wants them more often, so I freeze a big batch. Cindy Pruitt, Grove, Oklahoma Ingredients 24 dried corn husks 1 broiler/fryer chicken (3 to 4 pounds), cut up 1 medium onion, quartered 2 teaspoons salt 1 garlic clove, crushed 3 quarts water DOUGH: 1 cup shortening 3 cups masa harina FILLING: 6 tablespoons canola oil 6 tablespoons all-purpose flour 3/4 cup chili powder 1/2 teaspoon salt 1/4 teaspoon garlic powder 1/4 teaspoon pepper 2 cans (2-1/4 ounces each) sliced ripe olives, drained Hot water Directions Cover corn husks with cold water; soak until softened, at least 2 hours. Place chicken, onion, salt and garlic in a 6-qt. stockpot. Pour in 3 qt. water; bring to a boil. Reduce heat; simmer, covered, until chicken is tender, 45-60 minutes. Remove chicken from broth. When cool enough to handle, remove bones and skin; discard. Shred chicken. Strain cooking juices; skim fat. Reserve 6 cups stock. For dough, beat shortening until light and fluffy, about 1 minute. Beat in small amounts of masa harina alternately with small amounts of reserved stock, using no more than 2 cups stock. Drop a small amount of dough into a cup of cold water; dough should float. If not, continue beating, rechecking every 1-2 minutes. For filling, heat oil in a Dutch oven; stir in flour until blended. Cook and stir over medium heat until lightly browned, 7-9 minutes. Stir in seasonings, chicken and remaining stock; bring to a boil. Reduce heat; simmer, uncovered, stirring occasionally, until thickened, about 45 minutes. Drain corn husks and pat dry; tear 4 husks to make 20 strips for tying tamales. (To prevent husks from drying out, cover with a damp towel until ready to use.) On wide end of each remaining husk, spread 3 tablespoons dough to within 1/2 in. of side edges; top each with 2 tablespoons chicken filling and 2 teaspoons olives. Fold long sides of husk over filling, overlapping slightly. Fold over narrow end of husk; tie with a strip of husk to secure. Place a large steamer basket in the stockpot over water; place tamales upright in steamer. Bring to a boil; steam, covered, adding hot water as needed, until dough peels away from husk, about 45 minutes. Nutrition Facts 2 tamales: 564 calories, 35g fat (7g saturated fat), 44mg cholesterol, 835mg sodium, 43g carbohydrate (2g sugars, 7g fiber), 20g protein.
  15. I've made quite a few tacos in my day, but you can't beat the tender filling made in a slow cooker. These are by far the best pork tacos we've had—and we've tried plenty. Make the mango salsa from scratch if you have time! Ingredients 2 tablespoons lime juice 2 tablespoons white vinegar 3 tablespoons chili powder 2 teaspoons ground cumin 1-1/2 teaspoons salt 1/2 teaspoon pepper 3 cups cubed fresh pineapple 1 small red onion, coarsely chopped 2 chipotle peppers in adobo sauce 1 bottle (12 ounces) dark Mexican beer 3 pounds pork tenderloin, cut into 1-inch cubes 1/4 cup chopped fresh cilantro 1 jar (16 ounces) mango salsa 24 corn tortillas (6 inches), warmed OPTIONAL TOPPINGS: Cubed fresh pineapple Cubed avocado Queso fresco Directions Puree first nine ingredients in a blender; stir in beer. In a 5- or 6-qt. slow cooker, combine pork and pineapple mixture. Cook, covered, on low until pork is very tender, 6-8 hours. Stir to break up pork. Stir cilantro into salsa. Using a slotted spoon, serve pork mixture in tortillas; add salsa and toppings as desired. Freeze option: Freeze cooled meat mixture and cooking juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally. Nutrition Facts 2 tacos: 282 calories, 6g fat (2g saturated fat), 64mg cholesterol, 678mg sodium, 30g carbohydrate (5g sugars, 5g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 2 starch.
  16. Spring Rolls Spring rolls (春卷) are a Cantonese dim sum of cylindrical shape. The filling of spring rolls could be vegetables or meat, and the taste could be either sweet or savory. Chinese dishes, popular Chinese food, spring rolls After fillings are wrapped in spring roll wrappers, the next step is frying. Then the spring rolls are given their golden yellow color. It is a dish especially popular in Jiangxi, Jiangsu, Shanghai, Fujian, Guangzhou, Shenzhen, Hong Kong, etc Ingredients For the Filling: 2 cups mung bean sprouts 6 dried black mushrooms 1/2 red bell pepper 1 medium carrot 2 ounces bamboo shoots (canned) For the Sauce: 2 1/2 tablespoons oyster sauce or vegetarian oyster sauce 1 tablespoon chicken broth (or water) 2 teaspoons light soy sauce 1 teaspoon sugar For the Spring Rolls: 2 tablespoons oil (for stir frying) Salt to taste Pepper to taste 20 spring roll wrappers 1 large egg (lightly beaten) Steps to Make It Note: while there are multiple steps to this recipe, these spring rolls are broken down into workable categories to help you better plan for preparation and cooking. Make the Filling About 30 minutes before assembling the filling, rinse and drain the mung bean sprouts to give them time to dry thoroughly. Soak the mushrooms in warm water to soften (20 to 30 minutes). Squeeze any excess water out of the mushrooms and slice thinly. Dice the red bell pepper. Grate the carrot and finely slice the bamboo shoots. In a small bowl, combine the oyster sauce, chicken broth or water, soy sauce, and sugar. Set aside. Heat 2 tablespoons oil in a frying pan, swirling so that it coats the pan. When the oil is sizzling, stir fry the vegetables, starting with the dried mushrooms, followed by the bamboo shoots, bell pepper, mung bean sprouts, and grated carrot. Stir in the sauce ingredients. Taste and season with salt and freshly ground pepper if desired. Remove from the heat and cool. Assemble the Spring Rolls To make the spring rolls, lay a wrapper in front of you so that it forms a diamond shape. Brush the edges of the wrapper with lightly beaten egg or water. Place 2 tablespoons of filling in the bottom half, spreading it out sideways to form a rectangle shape, but not touching the edges. Lift the bottom corner of the wrapper and tuck it in under the filling. Fold over the left and right sides of the spring roll wrapper. Continue rolling up the wrapper. When you are almost finished, lightly brush the edges of the top corner of the diamond with the beaten egg mixture, fold over and seal. Fry the Spring Rolls Heat oil for deep frying to 360 F. When the oil is ready, carefully add the spring rolls, a few at a time, cooking until they are golden brown and crispy (3 to 4 minutes). Remove and drain on paper towels. Serve with plum sauce, hot mustard, or sweet-and-sour sauce.
  17. Peking Roasted Duck Chinese dishes, popular Chinese food, peking roasted duck Peking duck (北京烤鸭) is a famous dish from Beijing, enjoying world fame, and considered as one of China’s national dishes. Peking duck is savored for its thin and crispy skin. The Sliced Peking duck is often eaten with pancakes, sweet bean sauce, or soy with mashed garlic. It is a must-taste dish in Beijing! Ingredients 1 (4 pound) whole duck, dressed 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/4 teaspoon ground white pepper 1/8 teaspoon ground cloves 3 tablespoons soy sauce 1 tablespoon honey 1 orange, sliced in rounds 1 tablespoon chopped fresh parsley, for garnish 5 green onions 1/2 cup plum jam 1 1/2 teaspoons sugar 1 1/2 teaspoons distilled white vinegar 1/4 cup finely chopped chutney Directions Rinse the duck inside and out, and pat dry. Cut off tail and discard. In a small bowl, mix together the cinnamon, ginger, nutmeg, white pepper and cloves. Sprinkle one teaspoon of the mixture into the cavity of the duck. Stir one tablespoon of the soy sauce into the remaining spice mixture and rub evenly over the entire outside of the bird. Cut one of the green onions in half and tuck inside the cavity. Cover and refrigerate the bird for at least 2 hours, or overnight. Place duck breast side up on a rack in a big enough wok or pot and steam for an hour adding a little more water, if necessary, as it evaporates. Lift duck with two large spoons, and drain juices and green onion. Preheat the oven to 375 degrees F (190 degrees C). Place duck breast side up in a roasting pan and prick skin all over using a fork. Roast for 30 minutes in the preheated oven. While the duck is roasting, mix together the remaining 2 tablespoons of soy sauce and honey. After 30 minutes, brush the honey mixture onto the duck and return it to the oven. Turn the heat up to 500 degrees F (260 degrees C). Roast for 5 minutes, or until the skin is richly browned. Do not allow the skin to char. Prepare the duck sauce by mixing the plum jam with the sugar, vinegar and chutney in a small serving bowl. Chop remaining green onions and place them into a separate bowl. Place whole duck onto a serving platter and garnish with orange slices and fresh parsley. Use plum sauce and onions for dipping.
  18. Chow Mein Chinese dishes, popular Chinese food, fried noodles, chao mein The "Chow mein" (炒面) is the Cantonese pronunciation of the Chinese characters above, which means stir-fried noodles. Generally speaking, this stir-fried dish consists of noodles, meat (usually chicken, beef, shrimp, or pork), onions and celery. For making chow mein, the noodles need to be cooked in boiling water for a while. After they becoming cool, then move to the step of stir-frying Varieties of Chow Mein There are many kinds of chow mein including shredded meat (pork, beef, mutton, or chicken) chow mein, egg chow mein, seafood chow mein, and plain chow mein. The following is an introduction of cooking methods for various kinds of chow mein. Beef Chow Mein Beef chow mein is a main course with noodles and beef being its main ingredient . It is very delicious, and nutritious. Ingredients and Condiments Main ingredients: 200 g salted beef, one section of fried noodle, and an appropriate amount of green onions Seasonings: a piece of ginger, 20g cooking oil,15g soy sauce Cooking Method 1. Cut the fried noodle into several pieces. 2. Add oil into the wok and heat it up to thirty-five percent hot. Place the noodles into the wok and fry them crisp, then put them into a bowl touse later. 3. Drizzle with a dash of oil again, and stir-fry with beef until well-done. Pour them out and filter out the oil. 4. Add scallions, ginger slices and beef into the wok, then add some cooking wine. 5.Mix soup andamylum together evenly with oyster sauce, and stir them into a starchy sauce. 6. Spare the sauce evenly on the noodles, pile them onto a plate and it is done. The cooking methods of pork, mutton, and chicken chow mein are the same as beef chow mein. The only difference is the meat. Egg Chow Mein Ingredients and Condiments Noodles (200g), eggs (100g), vegetables (100g), scallions(10g), salt (3g), soy sauce (25g), peanut oil (50g). Cooking Method 1. Break the eggs and put them into a bowl. Beat the eggs with chopsticks until thoroughly mixed . Add a little refined salt and set them aside to use later. 2. Wash vegetables and cut them into small pieces. Clean the scallions and dice them finely. Set them by to use later. 3. Cook the noodles until they are well-done. Rinse them with cool water. Dish them out of the wok and leave them to cool. 4. Add an appropriate amount of peanut oil into the wok. Heat up the wok until it is seventy percent hot. Add the egg mixture into the wok and stir the eggs around until they are scattered and broken. Place them in a bowl when done. 5. Get another wok and heat it up with the rest of the peanut oil to seventy percent hot. Then add the scallion pieces into the wok. When the scallions spread their fragrance, drop rape pieces, soy sauce, and refined salt into the wok. Cook them until welldone. 6. Nextdish them out and leave the juice in the wok. Bring the juice to a boil then put the noodles into the wok and stir for about 3 minutes. When the juice has cooked out and the noodles are well-done, add the eggs and vegetable pieces. Mix them evenly then serve. Seafood Chow Mein Ingredients and Condiments Hand-pulled noodles (boil to well-done), fresh oysters (soak in ice water after being boiled to well-done, then drain), fresh shrimp (boil the shrimp to well-done), short necked clams ( the remaining meat after being boiled to well-done), mushrooms, peppers, gingers, and scallion pieces. Condiments: a large tablespoon of garlic lobster sauce and oyster sauce eachcooking wine, soup stock (soup which is used to boil short necked clams), half a bowl of rice, and a little salt. Cooking Method Heat up the wok with two lager tablespoons of oil. Add peppers, gingers and scallion pieces. Fry them until the fragrance bursts out. Drop oysters, shrimps, clams, and mushrooms into the wok. Stir-fry them immediately for a fewminutes , and then remove from dish. Boil half a bowl of soup stock with some salt. Put the well-done noodles into the wok and stir-fry them until the soup cooks out. Add the seafood back, fry evenly, then the dish is finished. Plain Chow Mein (素炒面) Plain chow mein is a kind of noodles stir-fried with vegetables. This colorful dish is very appetizing. Ingredients and Condiments Noodles (500g), dried beancurd sticks (40g), fresh mushrooms (60g), winter bamboo shoots (60g), flowering cabbage (100g), scallions (10g), gingers (5g), salt (6g), monosodium glutamate (3g), soy sauce (4g), cooking wine (5g), sesame oil (10g), peanut oil (35g). Cooking Method 1. Cut the mushrooms into slices, flowering cabbage into sections, and bamboo shoots into pieces. Soak the dried beancurd sticks with warm water, wash them, then chop into pieces. Slice scallions and gingers into filiform pieces after removing their peels. Set them aside for later use. 2. Cook the noodles until they are well-done. Put them out and leave them to cool. 3. Heat up the wok with peanut oil. Then add the noodles and stir-fry until they take on a golden color. Dish up and remove the oil. 4. Get another wok. Spread a little peanut oil, and heat the wok to seventy to eighty percent hot. 5. Drop the filiform scallions and gingers to stir into the wok. 6. Then add mushrooms, dried beancurd sticks, fresh bamboo shoots, and flowering cabbage and fry themthoroughly. 7.Add the cooking wine, soy sauce, refined salt, and light soup and bring to a boil. 8. Then mix the fried noodles in and stir-fry together. Turn down the heat and braise with a cover for a while. 9.Put in the monosodium glutamate and drop the sesame oil, and then the dish is done.
  19. Dumplings With a long history of more than 1,800 years, dumplings are a traditional food widely popular in North China. Dumplings (饺子) consist of minced meat and chopped vegetables wrapped into a thin piece of dough skin. Popular fillings are mince pork, diced shrimp, ground chicken, beef, and vegetables. They can be cooked by boiling, steaming, or frying. Dumplings are a traditional dish eaten on Chinese New Year’s Eve. Ingredients: 600g wheat flour, 400g ground pork, 100g Chinese cabbage, 2 eggs, some ginger, green onion and some garlic Seasoning: 5–10g salt, 20g soy sauce, sugar, cooking wine, sesame oil, chicken powder Preparation and Cooking Instructions 1. Make the Dumpling Wrappers a) Put the wheat flour in a basin. Add some salt and mix evenly. Pour water in the center of the flour. Knead and stir the flour into dough. Cover the dough with a wet cloth for about half an hour. b) Sprinkle some flour onto a board and place the dough on the board. Knead the dough into a long strip and cut it into dumpling-skin-size pieces. c) Roll each small piece flat with a rolling pin to make the dumpling wrappers. Stack the wrappers aside, sprinkling some flour on each to prevent them from sticking together. 2. Make the Dumpling Filling a) Clean and mince the pork. b) Clean and mince the Chinese cabbage. c) Mix the ground pork with the minced Chinese cabbage, salt, cooking wine, chicken powder, sugar, eggs, and some water, and stir them evenly. 3. Fill the Dumplings a) Put a spoon of filling into the center of each wrapper. b) Fold and pinch the wrapper edge together hard. c) Make sure the wrapper edge is sealed. 4. Make the Dipping Sauce (Adjust to Your Taste) a) Clean and chop some green onion, ginger, and garlic. b) Make starchy sauce by mixing starch, boiled water, sugar, vinegar, soy sauce, and sesame oil. c) Add the sliced ginger and garlic to an oiled wok, and stir-fry them until the fragrance is released. d) Add the starchy sauce to the wok and bring to the boil. e) Add the chopped green onions. Stir-fry quickly to finish the dipping sauce. 5. Cook the Dumplings a) Boil some water, and add the dumplings one by one. While boiling the dumplings, stir them to prevent them from sticking together or to the pot. b) When the water boils again, add a small cup of water. Cover and repeat twice more. c) Drain the dumplings and serve them in a dish.
  20. Wontons Since the Tang Dynasty (618–907), it has been a custom for people to eat wontons (馄饨) on the winter solstice. The most versatile shape of a wonton is simple a right triangle, similar to Italian tortellini. Wontons are commonly boiled and served in soup or sometimes deep-fried. The filling of wontons can be minced pork or diced shrimp. Freeze Extra Wontons for Easy Weeknight Dinners This recipe makes about 32 wontons so that you can use up as much of the package of wonton wrappers as possible. The beauty is that you can just cook the amount you want to eat now, and freeze the rest. Freeze the wrapped wontons on a baking sheet until frozen solid, then pop into a freezer bag. When the wonton soup craving strikes, boil straight from the freezer. The broth is also freezer-friendly, so make the full batch, then transfer what you don’t eat right away into jars or containers before freezing. Now you have homemade wonton soup at your fingertips! Making Wonton Soup a Meal Wonton soup already has protein from the filling and starch from the wrappers, so to make it a full meal, I like to load it up with veggies. I often blanch bok choy in the broth for a few minutes, or stir in some baby spinach at the end. Whatever greens are calling out to you will work! For an extra-filling meal, cook up some Asian noodles for a satisfying wonton noodle soup. INGREDIENTS For the wontons: 1 pound ground pork 1/3 cup thinly sliced scallions, plus more for serving 1 1/2 tablespoons soy sauce 1 tablespoon Shaoxing wine or dry sherry 1 tablespoon toasted sesame oil 1 tablespoon minced ginger 1 teaspoon kosher salt 1 teaspoon granulated sugar About 35 (about 3-inch-wide) square wonton wrappers For the broth: 1 tablespoon toasted sesame oil 6 (1/4-inch-thick) slices fresh ginger 2 cloves garlic, minced 2 (32-ounce) boxes low-sodium chicken broth (8 cups) 3 tablespoons soy sauce, plus more as needed INSTRUCTIONS Make the wontons: Line a rimmed baking sheet with parchment paper; set aside. Place a small bowl of water on a work surface. Place the pork, scallions, soy sauce, wine or sherry, sesame oil, ginger, salt, and sugar in a large bowl. Using your hands, mix and knead the dough vigorously until sticky and paste-like. Place 6 wrappers on a work surface. Place a scant tablespoon of filling in the center of each wrapper and press down slightly. Dip a finger in the water and trace around the edges of a wrapper. Fold in half to form a triangle and press to seal, pushing out any pockets of air. Pull the two bottom corners over the center until they meet, then dab with a little water so they stick together and the wonton resembles a nurse’s cap. Place on the baking sheet and repeat with the remaining wrappers. Make the broth: Bring a large pot of salted water to a boil. Meanwhile, heat the oil in a large saucepan over medium-high heat until shimmering. Add the ginger and garlic and cook, stirring constantly, until fragrant, about 30 seconds. Carefully add the broth and soy sauce (it may sputter) and bring to a boil. Reduce the heat and simmer for 15 minutes. Taste and season with more soy sauce or salt as needed. When the broth is ready, add as many wontons as you’d like to cook to the water and gently boil until cooked through, about 4 minutes. Using a slotted spoon, transfer the wontons to bowls. Ladle hot broth over the wontons (about 1 cup broth for every 6 wontons). Sprinkle with more scallions and serve immediately.
  21. Ma Po Tofu Chinese dishes, popular Chinese food, Chinese Ma Po Tofu Ma po tofu (麻婆豆腐) is one of the most famous dishes in Chuan Cuisine with a history of more than 100 years. Ma (麻) describes a spicy and hot taste which comes from pepper powder, one kind of condiment usually used in Chuan Cuisine. The milky tofu is enriched with brownish red ground beef and chopped green onion. It is really a tasty delicacy. Mapo tofu, one of the most notable regional Chinese dishes has become a popular Sichuan dish around the world. It can be said that, "Tourists who don't taste mapo tofu have not really visited Sichuan." Because of its tasty flavor, it has become a famous dish not only in China, but also in Japan, Singapore, and many other countries. The Dish Described Mapo tofu is a combination of tender tofu and spicy chili-and-bean-based sauce, sprinkled with minced meat, usually pork or beef, and topped with some chopped scallion pieces. The snow-white bean curd, red beef, and green scallion contribute to a colorful, spicy, tender, and aromatic dish. How to Cook Mapo Tofu Ingredients and Seasonings Main ingredients: 500g fresh tofu, 150g minced (scalped) beef, 50g green onions Seasonings: 120g cooking oil, 5.5g salt, 20 ml Mapo tofu sauce (soy sauce), chili powder (to taste), 20g Pixian bean paste, 250g double-boiled soup (made from bone with ginger and pepper), 40g starch and water (the starchy sauce), (2g chicken powder) Preparation 1. Dice the tofu into 2 cm (½–1") cubes, and put them into a bowl of hot water to remove astringency. 2. Clean and cut the green onions into small pieces 3. Make the starchy sauce by mixing the starch and water. Cooking 1. Heat up a wok with the prepared vegetable oil to around 80 °C. 2. Fry the chopped beef in the wok till it becomes light brown, and then add the salt, Mapo tofu sauce, chili powder and Pixian bean paste. Keep frying. 3. Add the double-boiled soup and diced tofu, and use a moderate heat to cook till tasty. 4. Add the garlic sprouts and soy sauce, cook for a few seconds and thicken with the starchy sauce. (Add chicken powder if you like.) 5. Serve in a shallow bowl, topped with chili powder and chopped spring green onions. There is a four-word Chinese saying for cooking Mapo tofu: 'numbing, spicy, hot, and integrated'.
  22. Kung Pao Chicken Kung Pao Chicken (宫保鸡丁) is a famous Sichuan-style specialty, popular with both Chinese and foreigners. The major ingredients are diced chicken, dried chili, and fried peanuts. People in Western countries have created a Western-style gong bao chicken, for which the diced chicken is covered with cornstarch, and vegetables, sweet and sour sauce and mashed garlic are added. INGREDIENTS Marinade 1 tablespoon soy sauce 2 teaspoons Chinese rice wine or dry sherry 1 1/2 teaspoons cornstarch 1 pound boneless, skinless, chicken breasts or thighs, cut into 1-inch cubes Sauce 1 tablespoon Chinese black vinegar, or substitute good-quality balsamic vinegar 1 teaspoon soy sauce 1 teaspoon hoisin sauce 1 teaspoon sesame oil 2 teaspoons sugar 1 teaspoon cornstarch 1/2 teaspoon ground Sichuan pepper 2 tablespoons peanut or vegetable oil 8 to 10 dried red chilies 3 scallions, white and green parts separated, thinly sliced 2 garlic cloves, minced 1 teaspoon minced or grated fresh ginger 1/4 cup unsalted dry-roasted peanuts PREPARATION 1. Marinate the chicken: In a medium bowl, stir together the soy sauce, rice wine, and cornstarch until the cornstarch is dissolved. Add the chicken and stir gently to coat. Let stand at room temperature for 10 minutes. 2. Prepare the sauce: In another bowl, combine the black vinegar, soy sauce, hoisin sauce, sesame oil, sugar, cornstarch, and Sichuan pepper. Stir until the sugar and cornstarch are dissolved and set aside. 3. You may need to turn on your stove's exhaust fan, because stir-frying dried chilies on high heat can get a little smoky. Heat a wok or large skillet over high heat until a bead of water sizzles and evaporates on contact. Add the peanut oil and swirl to coat the base. Add the chilies and stir-fry for about 30 seconds, or until the chilies have just begun to blacken and the oil is slightly fragrant. Add the chicken and stir-fry until no longer pink, 2 to 3 minutes. 4. Add the scallion whites, garlic, and ginger and stir-fry for about 30 seconds. Pour in the sauce and mix to coat the other ingredients. Stir in the peanuts and cook for another 1 to 2 minutes. Transfer to a serving plate, sprinkle the scallion greens on top, and serve.
  23. Sweet and Sour Pork Sweet and sour pork (糖醋里脊) has a bright orange-red color, and a delicious sweet and sour taste. At the very beginning there was only sweet and sour pork, but to meet demands, there have been some developments on this dish. Now, the pork can be substituted by other ingredients like chicken, beef or pork One of the classic dishes of the Han people (90% of Chinese), sweet and sour pork is included in Zhejiang cuisine, Shandong cuisine, Sichuan cuisine, and Cantonese cuisine, of which the Shandong-cuisine style is the most popular. Sweet and Sour Pork Nutrition The tenderloin is the most tender cut of pork. It is very rich in protein and contains fat and some trace elements, such as calcium, phosphorus, thiamin (vitamin B1), iron, and niacin (vitamin B3). The hemoglobin in the tenderloin can allay anemia. Much more effectively absorbed by humans than the iron contained in vegetables, it's favored by Chinese people (for whom anemia is more prevalent than in the West). Ingredients and Seasonings Main ingredients: 200g pork tenderloin, 1 egg, water Seasonings: 2g salt, 5g white sugar, 10g light soy sauce, 10g starch, 30g tomato sauce, 10g vinegar, coriander Preparation 1. Crack the egg into a bowl. Separate the egg white and yolk. 2. Slice the pork tenderloin into strips. 3. Prepare the marinade using a pinch of salt, one teaspoon of starch, two teaspoons of light soy sauce, and an egg white. 4. Marinade the pork strips for about 20 minutes. 5. Put the remaining starch in a bowl. Add some water and vinegar to make a starchy sauce. Cooking Instructions 1. Pour the cooking oil into a wok and heat to 190°C (375°F). Add the marinated pork strips and fry them until they turn brown. Remove the cooked pork from the wok and place on a plate. 2. Leave some oil in the wok. Put the tomato sauce and white sugar into the wok, and heat until the oil and sauce are fully combined. 3. Add some water to the wok and thoroughly heat the sweet and sour sauce before adding the pork strips to it. 4. Pour in the starchy sauce. Stir-fry all the ingredients until the pork and sauce are thoroughly mixed together. 5. Serve on a plate and add some coriander for decoration.
  24. The 8 Culinary Traditions of China Chinese cuisine is as diverse as their culture where every region writes up a new menu. Cooking styles, ingredients, flavours - all differ from region to region. The most prominent regional cuisines in China are Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Szechuan, and Zhejiang. Cantonese cuisine is famous all over the world for its distinctive style. Most dishes are steamed and stir-frying which makes it healthy and non-greasy. Here the dishes are tender, slightly sweet and with a mellow fragrance. Shandong cuisine originated in East China and mostly features seafood as it is a coastal province. You'll find scallops, prawns, clams, sea cucumbers and just about everything on the menu. They heavily rely on salty flavours. Zhejiang cuisine also thrives on seafood, but focuses more on soft, fresh flavours. Their food is known to have a delicate appearance. They are also fond of using bamboo shoots. This province is famous as the 'land of milk and honey'. Similarly, the dishes from Jiangsu region are known for their soft texture. Back in the day, it was a prominent part of ancient China's royal cuisine. Their dishes offer a balance of sweet and salty tastes. Szechuan cuisine stands out due to the bold, pungent and spicy flavours. The use of Sichuan peppercorn is what makes it unique. This one is for those of you who love the sting. Anhui cuisine uses a wide variety of herbs and vegetables, especially, fresh bamboo and mushrooms. It also use a lot of wild herbs to enhance the flavour and aroma. Fujian cuisine is often served in a broth or soup using cooking styles like braising, stewing, steaming and boiling. The most notable features of this cuisine are - the use of fresh ingredients from the mountains and sea, soup making and a a lot of focus on seasonings. Hunan cuisine is well known for its hot spicy flavor, fresh aroma and deep color. This province is popularly known as the 'land of fish and rice'. It is renowned for its stews, but their cuisine also features a lot of braised and baked dishes.
  25. Chinese Recipes- In a country where the traditional way to greet someone translates to 'have you eaten yet?' (ni chile ma), be rest assured, the food will be extraordinary. China has the most popular culinary heritage in the world. The history of their cuisine dates back to about 1000 years with varied cooking styles, techniques and ingredients that have evolved over time. A typical Chinese meal will have two things - a carbohydrate or starch like noodles, rice or buns, and accompanying stir fries or dishes of veggies, fish and meat. They use a lot of fresh vegetables like mushroom, water chestnuts, bamboo and even tofu. In North China, wheat-based accompaniments like noodles and steamed buns dominate the table, in contrast to South China where rice is a favourite. The short-grain sticky rice, grown throughout Southern China, is absolutely irresistible. Each dish focuses on creating a balance between three aspects - appearance, aroma, and taste. They pay a lot of attention to the aesthetic appearance of the food with diversified colours. Sauces and seasonings like fish sauce, five spice powder, oyster sauce, soy sauce, vinegar, root garlic, fresh ginger and others are used generously to offer a complex play of flavour and aroma. Much like Japanese cuisine, Chinese dishes are rich in umami which is described as a 'pleasant savory taste'. The umami taste is common to many ingredients used in their cuisine like Chinese cabbage, spinach, celery, green tea or fermented products like soy sauce and pastes. Chinese food and the way it is prepared is influenced by the two major philosophies - Confucianism and Taoism. One of the standards set by Confucius was that food must be cut into small bite- size pieces before being served. Those who follow Taoism focus more on food that promote health and longevity and those that have healing powers.
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