Stir Fry Lotus Root w/ Shrimp paste

Ingredients:
baby lotus root
2cloves of garlic
59g straw of celery
1 piece red chili
Seasoning:
3 tbsp of shrimp paste
2 tbsp sesame oil
1 tsp sugar
2 tbsp of cooking oil


Method:.
1. Peel the skin of baby lotus root. Slice into thin circle and wash.
2. Cut and wash Chinese celery.
3. Heat a 2 tsp of cooking oil. Put garlic saute w/ baby lotus root after 3 minutes add seasoning and celery mix well and cook awhile. Lastly, add the chili. Serve hot.

Simmered Spareribs with Turnip

Ingredients:
500 g spareribs
1 whole turnip
2 pieces star anise
cassia bark few
2-3 slice of ginger

Seasoning:
2 tbsps oyster sauce
2 tsp of dark soy sauce
1/2 tsp salt
2 tbsps sugar
1 light soy sauce

Method:
1. Peel and wash turnip. Slice into big cubes. Blanch for ginger a while. Drain and set aside.
2. Wash spareribs and drain.
3. Heat wok and add 2 tbsps of oil. Put in spareribs and stir fry until fragrant. Pour seasonings and 3 cups of water. Bring to boil and reduce to low heat and simmer for 20 minutes. Put in turnip,star anise,and cassia bark and simmer again for 20 minutes until the sauce is thicken. Serve hot.

Simmered Spareribs

Ingredients:
600 g spareribs (chopped)
1 tbsps finely chopped garlic
1/2 dark soy sauce
1/2 tbsp salted yellow bean paste
1 tbsp sesame paste
1 tbsp sweet bean paste
1 tbsp Shaoxing wine


Method:
1. Wash spareribs and drain.
2. Heat wok add 2 tbsps of oil. Put in the spareribs
and garlic and stir fry until fragrant. Pour seasoning and 3 cups of water. Bring to the boil. Reduce to low heat and simmer for 40 minutes until sauce thickens. Serve

Pork Spareribs with Vinegar

Ingredients:
pork spareribs 300g
crushed rock sugar 50g
vinegar 1 1/2 tbsps
Seasoning:
salt 1/2 tsp
dark soy sauce
shaoxing wine
ground white pepper little
water 1 1/2 cups

Method:
1. Cut the spareribs into sections (3 inches long for each). Wipe spareribs and wipe dry.
2. Heat a little oil. Fry spareribs until both sides are light brown. Add seasoning. Simmer over low heat for 1/2 hour.
3. Pour in vinegar and rock sugar. Simmer over low heat for 10 minutes until the sauce is thick. Serve

Simmered Garoupa's Tail

Ingredients:
1 garoupa's tail ( about 450g)
3 slices ginger
2 sprigs spring onion
2 tbsp black beans(mashed)
1 cup stock
Marinade:
1 tbsp Shaoxing wine
1 tbsp light soy sauce
2 tsps cornflour

Seasoning:
1/3 tsp salt
1/3 tsp sugar
1 tsp cornflour
3 tbsps water

Method:

1. Scale fish and wash. Mix with marinade and leave for 1/2 hour.
2. Deep fry fish or fry until slightly brown. Add ginger,mashed black beans and stock. Simmer for 8 minutes. Pour in the seasoning and bring to boil. Add spring onion and serve hot.

Stewed Duck with Sour Plums

Ingredients:
1 duck
3 sour plums (cored)
1 tbsp fermented soy beans paste
1 quarter dried mandarin peel (soaked in water until soft)
2 tbsp granulated brown sugar




Marinate:
1 tbsp shaoxing wine
1 tbsp light soy sauce

Method:

1.) Rub the skin of duck w/coarse salt. Wash and drain. Mix w/ marinate and leave for 1/2 hour.
2.) Put duck into the hot oil. Deep fry until the skin of duck is golden. Remove and drain.
3.) Finely chop sour plums, fermented soy bean paste and dried tangerine peel together. Add granulated brown sugar and mix well. Place the mixture evenly over the skin of the duck.
4.) Put duck into a steaming basket. Stew over high heat for 1/2 hour. Reduce to low heat and stew for another 1 hour. remove duck and cut into pieces and transfer to a plate. Pour sauce and serve.

Australian Spareribs in Wuxi Style

Ingredients:
400 g Australian pork spareribs
50 g rushed rock sugar
1 1/2 tbsp Zhejiang vinegar or Chinkiang Vinegar

Seasonings:
1/2 tsp salt
2 tbsp dark soy sauce
1/2 tbsp Shaoxing wine
little ground white pepper
1 1/2 cups water

Method:
1. Wash spareribs and wipe to dry.
2. Heat a little of oil. Fry spareribs till both sides are light brown. Add seasonings. Simmer over low heat for 1/2 hour.
3. Pour in vinegar and rock sugar. Simmer over low heat for 10 min. Till the sauce is thick. Cut the spareribs into sections and serve.

Photo credit: GreggwittwoGs

Braised Eggplant w/ Green Peas

Ingredients:
600 g eggplant
115 g lean pork
2 tbsp green peas
2 shallots
3 braids of garlic




Seasonings:
1 tsp light soy sauce
1/4 tsp sugar
1/2 tsp wine
1/2 tsp cornflour
2 tbsp water

Sauce:
1 1/2 tsp dark soy sauce
1/2 tsp light soy sauce
1/2 tbsp sugar
1/4 cup of water
1 tsp vinegar (to be added later on)
1/2tsp sesame oil (to be added later on)

Method:
1. Cut eggplant into pieces and fry w/ oil until golden brown. Take it out and drain.
2. Shred lean pork and marinate w/ seasonings. Scald green peas in hot water for short while. Mash garlic and shallots.
3. Saute mashed garlic and shallots w/ 2 tbsp oil. Put in shredded pork and eggplant. Sprinkle wine. Add in sauce and water and boil for 3 min. Put green peas and stir. Add in vinegar and sesame oil. Dish up and serve.

Breast Chicken in Garlic and Pepper Sauce

Ingredients:
230 g (8oz) deep frozen chicken breast
750 g (2.5oz) celery
6 braids of garlic
Seasonings for chicken:
1/2 tsp salt
1/4 tsp sugar
some egg white
2 tsp corn flour


Seasonings:
1/4 tsp table salt
1tsp light sauce
1/2 tsp pepper

Method:
1. Rinse chicken breast. Thinly slice (or thickly shred) chicken breast. Marinate with seasonings for chicken.
2. Thinly slice (or thickly shred) celery. Mince garlic.
3. Soak chicken and celery in hot oil for a while. Take out and drain.
4. Saute minced garlic w/some oil. Add seasonings and stir. Put in chicken and celery. Stir well. Dish up and serve hot.

Chicken w/ Preserved Plums and Onions

Ingredients:
Chicken broth 250 ml
Fresh chicken half
Sweet preserved plums 7pcs
Onion 50g
Spring onion 2 stalks
Dry garlic 10pcs
Sliced ginger 5pcs
Red pepper whole


Seasoning:
A. Soy sauce 1tsp
Sugar handful
Cornflour 1/2 tsp
B. Shao Xing wine 1 tsp
Sugar and oyster sauce

Method:
1. Cut chicken into sections and marinate w/ seasoning A.
2. Soak sweet preserved plums 50 ml chicken broth for 15 minutes and then cook
for 5 minutes. Set aside.
3. Saute sliced ginger,chicken,onion and red pepper slices till cooked, add
Shao Xing wine and the remaining chicken broth and preserved plums. Add seasoning B. Thicken the sauce and serve hot.