If you don't have Chinese sesame paste, I usually use
Mix together the warm water, 1/2 teaspoons sugar and yeast in an 8 oz. measuring cup. Let stand until it rises to the 8 oz. level (about 20 minutes).
Sift flour, cake flour, sugar and salt into a large mixing bowl. Add shortening, yeast mixture and milk. Knead mixture 5 minutes to form a dough.
Cover with a damp cloth and set dough in a warm place. Allow the dough to rise for 3 hours.
Heat oil in a wok or large frying pan and stir-fry pork for 2 minutes. Add 2 tablespoons water, salt, sugar, soy sauce, oyster sauce and hoisin sauce. ...
Whisk egg white, vinegar, cornstarch, and salt together in a bowl until marinade is smooth. Add chicken; cover with plastic wrap and marinate in the refrigerator, about 30 minutes.
Bring water and oil to a boil in a pot over high heat. Reduce heat to medium.
Pour excess marinade off the chicken. Add chicken to the pot; boil until white on the outside but still raw in the middle, about 1 minute. Strain off excess liquid.
Store in the refrigerator in a sealed container until ready to use, up to a few hours. Heat until chicken is no ...
ho used to own a Chinese restaurant in Sydney, Australia. She married
Preheat oven to 350 degrees F (175 degrees C). Cut chicken into about 1 inch X 2 inch pieces.
In a large nonporous glass dish or bowl, combine the soy sauce, maple syrup, sherry, ginger and five spice powder. Mix together. Add chicken pieces and toss to coat. Cover dish and refrigerate for 20 minutes, turning once, to marinate. After 20 minutes, drain chicken, reserving marinade. Boil reserved marinade in a small saucepan for 5 minutes to remove risk of bacteria.
Meanwhile, spread sesame seeds out evenly on an aluminum foil-lined cookie ...
ushy I've tried other recipes for the dumpling portion, and
Heat oil in a wok or large skillet on high heat. Stir-fry beef, in 2 batches, for 2-3 mins, until brown. Add soy sauce, sherry, chili and oyster sauce, stirring constantly.
Stir in noodles and Chinese cabbage. Stir-fry for 2 mins.
In a cup, combine the minced garlic, soy sauce, Chinese five spice powder, sugar, water, sesame oil and flour
In a wok, heat oil and fry the onion and ginger
Add the squash, cauliflower,baby corn and the mixture then simmer for 3 1minutes or until cooked and tender
Add the mushrooms and Chinese cabbage then simmer for 2 minutes.
Add the tofu and simmer for 1 minute.
Wash and soak the lotus seeds, euryale seeds, coix seeds in warm water.
Peel the chinese yam and slice thinly.
Wash the pork ribs and parboil.
Place the chinese yam, lotus seeds, euryale seeds, coix seeds, poria, and pork ribs into a ceramic bowl.
Add the water until it covers the ingredients.
Place the bowl in a steamer or big wok and steam for 20 to 30 minutes.
Add the salt and wine before serving.
Combine cornstarch and baking soda in large bowl. Add beef; toss to coat all over in flour. Shake off excess.
Heat 2 tbsp of the peanut oil in wok on high heat. Stir-fry about a third of the beef until crisp. Drain on paper towels; cover to keep warm. Repeat with remaining peanut oil and beef.
Combine sauces and garlic in small bowl.
Heat sesame oil in same cleaned wok on high heat. Stir-fry onion until just tender. Add cabbage and Chinese broccoli; stir-fry 1 min. Add sauce mixture and beef to wok; stir-fry until heated through.
Heat a wok or large nonstick frying pan over high heat. Add Chinese sausage and stir-fry for 1 min. Remove from pan and set aside.
Reduce heat to medium. Add oil to pan and stir-fry garlic, chili and pork for 1 min. Add shrimp and stir-fry for 2 mins, until opaque. Add soy sauce, oyster sauce, bean sprouts and 2 tbsp water. Stir-fry for 1 min.
Add drained noodles and Chinese sausage and stir-fry for 2-3 mins, to heat through. Serve sprinkled with cilantro leaves.
Heat oil in a wok or large frying pan over high heat. Pat scallops dry with paper towels. Working in batches, stir-fry for 1-2 mins, until just cooked. Set aside.
Add Chinese kale stems, pak choi stems and garlic. Stir-fry for 1-2 mins, until just tender. Add water chestnuts, XO sauce, hoisin sauce and sweet chili sauce. Stir-fry for 2-3 mins.
Return scallops to wok along with Chinese kale and pak choi leaves. Toss until just wilted. Serve sprinkled with dried shallots.
he buns.
The Chinese-style roast pork (Chinese: char siu; Japanese
Combine mutton, Chinese BBQ sauce, soy sauce and
lat and Square You Tiao/Chinese Cruller on the middle of
Mix chicken, buttermilik and 3 packets of NOH Chinese Roast Chicken seasoning.
Mix well and allow to marinate overnight if possible.
When ready to cook, heat oil.
Scramble 4 eggs in a bow and add 1/2 cup of milk. Set aside.
Sift flour with 4 tablespoons of NOH Chinese roast chicken seasoning.
Dredge chicken pieces in flour, then egg, then flour again.
Allow dredged pieces to sit for 15 minutes before frying.
Fry chicken pieces for about 15-20 or until juices run clear.
Mix together chicken (stewed and removed from bone), chicken soup (undiluted), Chinese vegetables (drained), mayonnaise, water chestnuts (drained) and 1/2 Chinese noodles.
Mix well.
Place in a baking dish.
Garnish with remaining noodles.
Bake 1 hour in a 350\u00b0 oven.
Preheat oven to 350\u00b0.
Brown beef and onions; drain off grease. Add rest of ingredients except Chinese noodles.
Mix well and put in casserole dish.
Bake covered for 30 minutes.
Top with Chinese noodles.
Bake another 30 minutes.
br>To serve as a Chinese appetizer, cut into 1/4
Rub ribs thoroughly with the Chinese Dry Marinade.
Let stand at room temperature for 1 to 2 hours.
Arrange ribs ends down on cooking grill or place bones upright in rib rack.
Smoke-cook until done.
Brush ribs with Chinese Barbecue sauce during the last few minutes of cooking, then serve with remaining sauce.