TRIPE DIMSUM

INGREDIENTS:

• 1 Lbs beef tripe
• 1 Tablespoon vegetable oil
• 1 Onion
• 3 Cloves garlic
• 3 Tablespoon soya sauce
• 20 Grams ginger
• 1 Tablespoon fermented black beans
• 2 Red Chillies
• 1/2 Teaspoon sesame oil

DIRECTIONS:

1. Boil tripe in a deep saucepan until tender.
2. Slice into 2 cm chunks and set asside.
3. Heat oil in a separate saucepan over medium heat.
4. Gently cook slice onion, garlic, julienned ginger and chilli for 3 minutes or until softened.
5. Add white wine and soya sauce and bring to a boil.
6. Add tripe chunks and simmer for about 15 minutes.
7. Add fermented blackbeans, sesame oil, stir until completely combined.

STUFFED VEGETABLES

Stuffing pepper and eggplant with white fish paste, are crunchy on the outside and juicy in the inside.

INGREDIENTS :

• 2 Basa fillet
• 2 Red or green pepper
• 1 Tablespoon flour
• 1 Teaspoon sesame oil
• 1 Stalk green onion
• Salt and pepper to taste

DIRECTIONS :

• Chopped the fish fillet finely until it turn smooth.
• Place in a mixing bowl and add the green onion, sesame oil, seasoned with salt and pepper.
• Add flour and and mix well, use hand for extra kneading.
• When the mixture turn into a thick smooth paste, set aside.
• Cut the eggplant diagonally and peel the strip, make a cut for a fillings.
• Cut the pepper into desired sizes, half or quartered.
• Scoop a small amount of filling and slightly overfill the pepper.
• Fill all the eggplant pockets with fish paste mixture.
• Heat oil in a pan in medium high heat.
• Fry the eggplants down on one side and stuffing facing down for pepper.
• Transfer the cooked stuffed vegetables into a flat plate line with kitchen paper, to absorbed oil.

Cooking Tips :

1. You can use any white fish like tilapia or silver fish.
2. Fry the fillings and leave pepper for a crunchy result.
3. Can be serve with soy sauce and spice dipping.

Watch Video :

BEEF AND GREEN BEANS

A Cantonese favorite recipe, cook in freshly ground black pepper for spice.Includes crunchy green beans, wich pair perfectly with tender flank steak. This dish has a mild hot and spicy as deeply flavorful.







Ingredients :

• 1 pound green beans, ends snapped off and strings removed
• 3/4 pound flank steak, trimmed
• 2 tablespoons dark soy sauce or soy sauce
• 1 tablespoon cornstarch
• 1 tablespoon Chinese rice wine or dry sherry
• 1 teaspoon sugar
• 2 teaspoons coarsely ground black pepper
• 3 tablespoons canola oil
• 1/4 cup water
• 2 slices unpeeled fresh ginger
• 1 medium onion, slice

Directions :

• Whisk together soy sauce, cornstarch, wine, sugar and black pepper in a medium bowl. Add beef and mix well. 
• Heat 1 tablespoon oil in a fry pan over high heat.
• Add green beans and stir about 1 minute.
• Add water and reduce heat to medium. Cover and cook until tender-crisp, 6 to 9 minutes.
• Transfer beans and liquid to a shallow dish and set aside. 
• Add remaining oil to pan and increase heat to high. 
• Add ginger and stir until oil is hot and ginger sizzles. Add onion and stir constantly 1 minute. 
• Stir beef mixture and add to pan. Cook, stirring, until beef is no longer pink, about 2 minutes.
• Return beans and liquid to pan and stir until mixed well and heated thoroughly, about 30 seconds. Discard ginger.

CHINESE BEEF BRISKET

Chinese stewed beef brisket in Chu Hou sauce, a very popular dish in Chinese cooking. Great tasting recipe with a healthy ingredients.







Ingredients :

• 1 kg beef brisket, cut into chunks
• 1 Carrots or daikon 
• 3 slices ginger
• 3 whole star anise
• 1 green onion2 tbsp Lee Kum Kee Chu Hou paste
• a small piece of rock sugar
• 2 liters water

Seasonings :

• 2 tsp light soy sauce
• 2 tsp oyster sauce
• 1 tbsp corn flour
• 2 tbsp water

Directions :

• Blanch beef brisket chunks into boiling water for 3 minutes. Remove and drain.
• Heat wok on medium heat, add 2 tablespoons of oil. Sauté ginger and Chu Hou paste till aromatic.
• Add beef brisket chunks, star anise, rock salt and stir well. 
• Add  water that covers all ingredients. Bring to boil. 
• Pour all ingredients into a cooking pot (or slow cooker), cook slowly until beef are tender.
• When the beef brisket is done, turn on the heat again, add carrots chunks and stir well. 
• When carrots are done, Add seasoning to thicken sauce to your preferred consistency.

Cooking Tips :

1. Using slow cooker,  cover and cook on HIGH 4-5 hours or LOW 6-8 hours or until done. 
2. Adding a small piece of rock salt will help to soften beef brisket.

CHINESE FRIED CHICKEN

A taste of Chinese chicken, marinated in soy-bean sauce, cooking wine and deep fried to a crispy and mouth watering taste.






Ingredients :

• 1 Pieces chicken leg back
• 1/2 Cup soy-bean sauce
• 1/2 Cup cooking wine
• 1/2 Teaspoon salt

Direction :

• Mix soy-bean sauce, cooking wine and salt.
• Marinate the whole chicken leg back for 2 hours
• Heat oil in a deep frying fan and deep fry until golden color.

EGGPLANT AND TOFU

A  Chinese vegetarian dish of mainly eggplant and tofu. A simple and easy way of cooking Szechuan style eggplant and tofu, can be serve with hot spices.






Ingredients :

• 1 Packed firm tofu
• 1 Lbs long eggplant (Asian eggplant)
• 3 Tablespoon soya sauce
• 1/4 cup rice wine
• 1 Tablespoon brown sugar
• 1 Tablespoon cider vinegar
• 3 Tablespoon corn starch
• 2 tablespoon sesame oil
• 1 medium onion thinly sliced
• 2 tablespoon garlic
• 2 tablespoon minced ginger
• 1/4 Teaspoon crushed peppercorn 

Directions :

• Cut the eggplants lengthwise and then cut each half into 2-inch pieces
• Wrap the tofu with towel, place a plate over the tofu and put something heavy on the top to drain.
• Cut the tofu cake into half, fry in hot oil and set aside.
• Combine soya sauce, vinegar, rice wine, sugar in a measuring cup, add water to make up to 1 cup.
• Place cornstarch in a bowl, pour the liquid and whisk till dissolved. Set aside.
• Heat sesame oil in  a pan over high heat, add the onion and stir fry for about a minute.
• Add eggplant and salt and stir fry for another 10 minutes or until eggplants are soft.
• Add garlic, ginger and crushed peppercorn and cook for a few minutes more.
• Add tofu and stir the bowl sauce mixture, mix well and stir fry for another few minutes till the sauce thicken.

Cooking Tips :

• To add some spices, add cayenne pepper or black bean chili sauce
• Use chopped scallions and thinly slice red pepper for garnished.

EGG FOO YUNG

HEARTLY AND FULL OF FLAVOR, THIS CAN BE COOKED EITHER AS ONE LARGE OMELET OR AS AN INDIVIDUAL OMELETS. EITHER WAY, IT IS CLEVER WAY OF USING UP LEFT-OVERS SUCH AS COOKED HAM, SEAFOOD, CHICKEN, PORK OR VEGETABLES.

INGREDIENTS :

• 1 cup bean sprout
• 1 cup cabbage, julienne 
• 6 Chinese dried mushrooms soaked for 25 minutes in warm water
• 1 cup canned water chestnuts, julienne
• 1/2 cup imitation crab, cut into thin strip
• 4 eggs
• 1/2 teaspoon sugar
• 1 teaspoon rice wine
• 4 tablespoon cooking oil
• salt and ground pepper to taste

DIRECTIONS :

• Drain the mushroom, cut off and discard the stems; slice the caps finely and mix with the remaining vegetables.
• Heat half the oil in a large frying pan, add the imitation crabs and vegetables and toss the mixture over heat for 1 minutes. Set aside and let it cool.
• Beat the eggs in a bowl. Add the meat and vegetables and mix well.
• In a non-stick pan, heat the remaining oil. pour in the egg mixture and tilt the pan so it covers the base.
• When the omelet has set on the underside, sprinkle the top with salt, pepper and sugar.
• Invert a plate over the pan, turn both over, and slide it back into the pan to cook the other side.