Pan Fried Fish Fillet with Shimeji Mushrooms 香煎魚塊伴鴻禧菇

Serves 4 四人用

Ingredients:

1 pc Fish Fillet (around 1.5 lbs)
1 pc Shimeji Mushrooms
1 stalk Green Onion
2 pc Lee Kam Kee Sauce for Fried Cod Fillet
1 tablespoon Flour
300ml Boiling Water
3 tablespoon Oil

Marinade for Fish:

1/2 teaspoon Salt
1 teaspoon Ground White Pepper

Method:

1. Rinse the fillet and gently dry it by using kitchen paper towels or cotton cloth. Slice it into pieces then marinade for 20 minutes.
2. Use hands to remove the roots of the Shimeji mushrooms. Rinse, then parboil them into boiling water for 1 minute. Transfer it to a bowl then set aside.
3. Chop the green onion.
4. Put flour into a plastic food bag, add the fish pieces into the bag and hold the end of the bag then shake it, so that the fish are breaded evenly.
5. Heat a non-stick pan with oil over low-medium heat, put the fish pieces into the pan one by one by using long chopsticks.
6. Pan fried one side of the fish then the other side until fully cooked and golden brown. Add more oil if needed. Turn off the heat then set aside.
7. Open and pour the Lee Kam Kee sauce and Shimeji mushrooms into a wok, then heat it up over medium heat.
8. When the sauce is boiled, transfer the fish into the wok and stir fry. Cover the fish with the sauce.
9. Sprinkle the green onion. Turn off the heat then serve hot.

材料:

魚柳1條(約磅半重)
鴻禧菇1包
葱1棵
李錦記香煎銀鱈魚汁2包
麵粉1湯匙
滾水300毫升
油3湯匙

醃料:

鹽半茶匙
白胡椒粉1茶匙

做法:

1. 洗淨魚柳, 然後用廚紙或布抹乾, 切塊後加醃料醃20分鍾.
2. 用手將鴻禧菇的根去掉, 洗淨後放入滾水氽水1分鍾, 取出備用.
3. 切葱花.
4. 放麵粉落食物袋, 放入魚塊, 用手拿着袋口封口, 然後搖動食物袋使之令魚塊平均沾上麵粉.
5. 用低至中火燒熱易潔平底鑊, 用長筷子逐一放魚塊落鑊煎.
6. 煎魚塊至兩面金黃熟透, 熄火後備用.
7. 倒銀鱈魚汁和鴻禧茹落另一隻鑊, 然後開中火.
8. 當銀鱈魚汁滾起, 加入魚塊, 並將汁液均勻淋上魚塊上.
9. 灑上葱花, 熄火, 上碟.

Main Ingredients 主要材料



Fish pieces with marinade 醃好的魚塊



Fish pieces after shake the food bag 搖動食物袋後之魚塊



Fish pieces breaded with flour evenly 平均沾上麵粉後的魚塊

Beef Rolls with Enoki Mushrooms 金菇牛肉卷

Yield:16 pieces

Ingredients:

150 gram Angus Sliced Boneless Short Rib
380 gram Enoki Mushrooms
1 Chopped Green Onion
2 teaspoon White Sesame Seeds
2 teaspoon Flour

Sauce:

2 tablespoon Soy Sauce
2 tablespoon Sake
1 tablespoon Mirin
1 teaspoon Brown Sugar

Method:

1. Cut the root of the enoki mushrooms, then rinse and drain.
2. Pick up a small bunch of enoki mushrooms and roll up with the beef. Use your finger to wipe a little bit of flour in order to glue the end of the beef.
3. Mix the sauce and set aside.
4. Heat up a non-stick pan with low heat, pan fry the beef rolls with both sides until its colour changed.
5. Pour the sauce on top of the beef rolls, cook it until the enoki mushrooms turn soft.
6. Keep spooning the sauce on the top of the beef rolls until the sauce become thicken. Then turn off the heat.
7. Transfer the beef rolls on the serving plate. Sprinkle the green onion and white sesame seeds. Spoon the sauce on the top of the beef rolls. Serve hot with rice.

可作16件

材料:

安格斯雪花肥牛片150克
金菇380克
葱1條切花
白芝麻2茶匙
麵粉2茶匙

醬料:

醬油2湯匙
清酒2湯匙
味醂1湯匙
黃糖1茶匙

做法:

1. 將金菇切去根部, 沖洗後瀝乾.
2. 金菇分小束, 並用牛肉卷起來. 用手指沾少許麵粉於末端以作糊口.
3. 將醬料混合好, 備用.
4. 用小火燒熱易潔鑊, 煎牛肉卷至兩面變色.
5. 將醬料淋在牛肉卷上, 煮至金菇變軟身.
6. 繼續淋醬料於牛肉卷上, 直至醬料變濃稠, 即可熄火.
7. 將牛肉卷上碟, 灑上葱花和白芝麻, 淋上醬料, 可跟白飯熱食.

Cleaned Enoki Mushrooms 已洗淨之金菇

Before cook 未煮前

2013 Year of Snake Reunion Dinner

Hello there!! Gong Xi Fa Chai!! Happy Chinese Lunar New Year!! :-D

Last night we have had a lovely Chinese Reunion Dinner and I would like to take this chance to share my family recipes with you!! Enjoy and happy cooking!!


Serve 4


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Dish One: Stir Fried Clams with Red Chilli Pepper & Onion

Ingredients:

2 lbs Clams (Big)
1 pc Onion (Small)
1 pc Red Chilli Pepper (Medium)
2 tablespoon Oil
1 stalk Corriandar for garnish

Seasoning:

1 teaspoon Chicken Powder

Method:

1. Soak the clams in salty water for 30 minutes. Then wash and drain.
2. Peel off the skin of onion and cut it into small pieces.
3. Wash the red chilli pepper then cut it into small pieces.
4. Heat up the wok with oil, stir fry the onion with seasoning, add the red chilli pepper and clams for about 3 minutes. Then cover the wok with lid until the shell of clam has fully opened. Transfer them on the plate then garnish with some corriandar leaves.


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Dish Two: Stir Fried Scallop with Broccoli in XO Sauce

Ingredients:

1 lb Scallop
1 pc Broccoli
3 pcs Shallot (small)
1/4 pc Red Bell Pepper Slices
1/4 pc Yellow Bell Pepper Slices
800 ml Boiling Water for Broccoli
600 ml Boiling Water for Scallop
2 tablespoon Oil

Seasoning:
2 teaspoon Salt
2 teaspoon Sugar
1 1/2 tablespoon Cantonese XO Sauce

Method:

1. Trim off the broccoli into small parts then soak it in salty water for 20 minutes. Wash and drain. Then heat up the wok with boiling water, add salt and sugar and broccoli to boil for around 2 minutes. Drain well and set aside.
2. Rinse the scallop, heat up the wok with boiling water, put all the scallop in the bath and switch off the fire. Let the scallop bath for 2 minute. Drain well and set aside.
3. Dice the shallot.
4. Heat up the wok with oil, stir fry the shallot until fragrant, then add the broccoli, red and yellow bell peppers and scallop with XO sauce. Stir fry and mix well for around 2 minutes then serve hot.


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Dish Three: Pan Fried Prawns in Fresh Tomato Sauce

Ingredients:

2 lbs Prawns
1 Tomato (Blend then use the juice only)
3 pcs Minced Garlic
3 tablespoon Oil

Seasoning:

1 tablespoon Ketchup
2 tablespoon Brown Sugar

Method:

1. Trim off the whiskers, hands and legs of prawns. Wash and drain and pat dried with kitchen paper.
2. Heat up the pan with oil, stir fry the garlic until fragrent, add the prawns, fresh tomato juice and seasoning and stir fry until the prawn change its colour into bright red and bent then serve.


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Dish Four: Stir Fried Baby Albone with Mixed Sweet Peppers

 
Ingredients:

1 can Baby Albone
1 pc Red Sweet Pepper (small)
1 pc Green Sweet Pepper (small)
1 pc Yellow Sweet Pepper (small)
1 tablespoon Oil

Seasoning:

5 tablespoon Baby Abalone Water (from the can)
1 1/2 tablespoon Oyster Sauce
1 teaspoon Chicken Powder

Method:

1. Open the can of baby abalone.
2. Wash then slice the red, green and yellow sweet peppers.
3. Heat up the wok, stir fry the mixed sweet peppers with chicken powder.
4. Add the baby abalone, baby abalone water and oyster sauce to stir fry for 2 more minutes. Serve hot.


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Dish Five: Steamed Fresh Garupa with Spring Onion and Ginger

Ingredients:

1 pc Fresh Garupa
3 pcs Big Ginger slices
6 stalks of Green Onion
600 ml Water
2 tablespoon Oil
2 tablespoon Soy Sauce

Method:

1. Wash and clean the garupa then pat dried with kitchen paper. ( Please ask the fisherman to do and remove all the scales and organs for you in advance )
2. Use 3 stalks of green onion first, cut them into 2 1/2 inches long and transfer them to a plate as a mat for the garupa.
3. Slice the rest of the green onion then set aside.
4. Put the garupa on the green onion mat on the plate. Add the ginger slices into the opened belly part.
5. Add the water into the wok with high heat, when the water is boiling, place the plate of the garupa into the wok carefully. Steamed it for 10 minutes until the eyeballs have fallen out.
6. After that, remove the plate of garupa from the wok carefully. Add the soy sauce. Put the green onion slices on the top of the garupa. Heat up the Oil in a small sauce pan until fully hot. Then pour the boiling oil over the green onion slices carefully. Serve hot.

Stir fried Tomato with Deep Fried Bean Curd Cubes(Tofu Puff) 炒番茄豆腐ト

Serves 4

Ingredients:

2 pc Tomato
1/2 lb Deep Fried Bean Curd Cubes (Tofu Puff)
1 pc Red Onion
2 stalks Green Onion
2 Tablespoon Minced Garlic
2 Tablespoon Minced Ginger
1 Teaspoon Chicken Powder
2 Tablespoon Oil

Sauce:

3 Tablespoon Ketchup
2 Tablespoon Brown Sugar

Method:

1. Cut the tomato into thin wedges.
2. Cut the deep fried bean curd cubes in half.
3. Slice the red onion.
4. Cut the green onion into 1 1/2 inches length.
5. Heat up the wok with oil, stir fry the red onion until soft, add deep fried bean curd cubes, garlic, ginger and chicken powder and stir fry for 2 minutes.
6. Add tomato and sauce and stir fry for 2 more minutes.
7. Add green onion and stir fry for 30 seconds then serve.

4人用

材料:

番茄2個
豆腐ト半磅
紅洋葱1個
葱2條
蒜蓉2湯匙
薑蓉2湯匙
雞粉1茶匙
油2湯匙

汁:

茄汁3湯匙
黃糖2湯匙

做法:

1. 番茄切細角
2. 豆腐卜切半
3. 紅洋葱切絲
4. 葱切吋半長
5. 落油燒熱穫, 先落紅洋葱炒至軟身, 後加豆腐卜、蒜蓉、薑蓉和雞粉炒2分鐘
6. 然後加番茄和汁再炒2分鐘
7. 最後加葱快炒30秒即成

Braised Beef & Potatoes in Japanese Style

Serves 2 - 3

Ingredients:

120 gram Ground Beef
1 large Potato
50 gram Frozen Green Peas
2 pc Green Onion
1 tablespoon Sesame Oil
200 ml Water
2 tablespoon Soy Sauce
1 tablespoon Brown Sugar

Method:

1. Wash the potato, peel and cut into bite sized pieces.
2. Thinly sliced green onion.
3. Heat the wok with sesame oil in medium high heat. Add beef and stir until it changes colour.
4. Add potato, water, soy sauce and brown sugar and bring to simmer. Simmer it uncovered until the potato is tender, about 15 minutes.
5. Add green peas and simmer until the liquid is almost gone.
6. Transfer the beef and potato in a serving plate, top with green onion for garnish. Serve hot with rice.

Chicken & Green Onion Buckwheat Noodle

Serves 2

Ingredients:

2 pcs Skiness Boneless Chicken Thigh
1 bunch Green Onion
200 gram Dried Buckwheat Noodle
1 teaspoon Chicken Powder
300 ml Water (for chicken soup)
600 ml Water (for boiling noodles)
2 tablespoon Soy Sauce
1 teaspoon Brown Sugar
Shichimi Spice Powder

Method:

1. Slice the chicken into strips. Marinade it with chicken powder for 15 minutes.
2. Cut the green onion into 1.5" length.
3. Put the chicken and water in a saucepan and bring to simmer. Add soy sauce, brown sugar and green onion and simmer until the green onion turns soft.
4. Meanwhile, bring a large pot of water to boil. Add the buckwheat noodles and cook according to the directions on the package. Drain well then transfer it to the serving bowls.
5. Ladle the chicken, green onion and soup over the buckwheat noodles. Garnish with Shichimi spice powder. Serve hot.

Beef & Mixed Vegetables Udon

Serve 1

Ingredients:

20 gram Beef
2 pcs Baby Corn
3 pcs Fresh Shiitake Mushroom
20 gram Onion
30 gram Baby Choi Sum
1 tablespoon Green Onion
1 pc Udon
1 tablespoon Oil

Marinade for Beef:

1 1/2 teaspoon Soy Sauce
1 teaspoon Sake
1 teaspoon Honey
1 teaspoon Sesame Oil

Soup:

600 ml Water
3 teaspoon Hondashi
3 tablespoon Mizkan Katsuo Tsuyu

Method:

1. Wash and dry the beef. Cut it into thin slices then marinade for 1 hour.
2. Wash and drain the baby corn. Cut it into bite sized pieces.
3. Remove the stem. Wash and drain the shiitake mushroom.
4. Cut the onion into strips.
5. Remove the flowers of baby choi sum. Wash and drain.
6. Chop the green onion.
7. Heat up a frying pan with oil, cook the beef until golden brown. Set aside.
8. Bring the soup to boil, cook the udon for 3 minutes. Transfer it to a serving bowl. Set aside.
9. Add shiitake mushroom and baby corn into the soup, cook them for 2 minutes. Then transfer them on the top of udon.
10. Add onion and the baby choi sum into the soup, cook until fragrant. Then transfer them on the top of udon.
11. Add beef, green onion and soup on the top of udon. Serve it hot.

Steamed Eggplant with Minced Pork 蒸茄子豬肉

Serve 4

Ingredients:

2 pcs Eggplant
150 gram Minced Pork
1 Red Chilli Pepper (Big)
1 Tablespoon Minced Garlic
1 Tablespoon Minced Ginger
1 Tablespoon Chopped Green onion
1 Tablespoon Sesame oil

Sauce:

1 Tablespoon Toban Sauce
1 Tablespoon Oyster Sauce
1 Tablespoon Soy Sauce
1 Tablespoon Brown Sugar
2 Tablespoon Sake

Method:

1. Cut the eggplant in around 1-2" thick. Steamed it over high heat for 5 minutes. Then transfer it on a serving plate. Set aside.
2. Cut the red chilli pepper into thin slices. Set aside.
3. Heat sesame oil in a wok, stir fry pork with sauce until done. Add red chilli pepper and stir fry for one more minutes. Transfer the pork on top of the eggplant. Sprinkle with green onion. Serve.


四人用

材料:

茄子2條
免治豬肉150克
紅辣椒1隻(大)
蒜茸1湯匙
薑茸1湯匙
葱花1湯匙
麻油1湯匙

醬汁:

豆板醬1湯匙
油1湯匙
醬油1湯匙
黃糖1湯匙
清酒2湯匙

做法:

1. 滾刀切茄子每件約1至2吋厚. 大火蒸5分鐘. 然後將茄子整齊放上另一隻上菜碟. 備用.
2. 紅辣椒切片, 備用.
3. 燒熱麻油, 先爆香豬肉, 再下醬汁炒至全熟. 加紅辣椒再炒多1分鐘. 將炒好的豬肉淋上茄子上面, 灑上葱花, 即成.

鮮冬菇雞肶麵 Chicken Thigh with Shiitake Mushroom Noodles

材料:

雞肶1隻
鮮冬菇4隻
四季豆12條
葱1條
拉麵1個

湯:

水600毫升
烹大師海鮮素 1 1/2茶匙
Mizkan濃縮鏗魚汁2湯匙

醃料:

醬油1湯匙
雞粉少許
胡椒粉少許

做法:

1. 先醃雞肶20分鐘, 然後開大火隔水蒸20分鐘至全熟, 待用
2. 鮮冬菇洗淨, 瀝水, 待用
3. 四季豆洗淨, 切半, 待用
4. 葱洗淨後用葱絲刀切成葱絲, 待用
5. 湯煲滾後, 放入鮮冬菇及四季豆煮3分鐘, 撈起, 待用
6. 將拉麵放入湯內煮3分鐘, 撈起並放入碗中
7. 將雞肶、鮮冬菇、四季豆及葱放上麵上, 加入熱湯, 即成

Ingredients:

1 pc Chicken thigh
4 pcs Shitake mushroom
12 pcs French peas
1 stalk Green onion
1 pc Ramen noodles

Soup:

600ml Water
1 1/2 teaspoon Hondashi
2 tablespoon Mizkan Katsuo Tsuyu

Marinade:

1 tablespoon Soy sauce
A pinch of Chicken powder
A pinch of Ground white pepper

Method:

1. Marinade the chicken thigh for 20 minutes. Then steam over high heat for 20 minutes until done. Set aside.
2. Remove the stem. Rinse and drain the shitake mushroom. Set aside.
3. Rinse the French peas then cut into half. Set aside.
4. Use a green onion slicer to shred the green onion. Set aside.
5. Bring the soup to boil, add shitake mushroom and French peas into the pot and cook for 3 minutes. Take them out and set aside.
6. Cook ramen noodles into the soup for 3 minutes. Then transfer it to the bowl.
7. Put the chicken thigh, shitake mushroom, French peas and green onion on the top of ramen noodles. Add with hot soup then serve.

烹大師海鮮素 Hondashi

Mizkan濃縮鏗魚汁 Mizkan Katsuo Tsuyu

葱絲刀 Green onion slicer