Cantonese
Roast Duck
Crispy Shrimp With
Garlic
Cucumber And Tomato
Salad
Deep Fried Spare Ribs
Lo-Han-Kwo,
Carrot Cooked with Shin Pork
Lotus Root and Beef
Shin Soup
Pak-Kei, Tong-Sum
and Teal Soup
Roasted Pork Noodles
Spring Rolls
Szechuan beef noodles
Sea
Cucumber, Mushroom and Chicken Soup
Stuffed Tofu (
Cantonese Style )
Turnip Cooked With Mutton
Watercress,
Preserved Date And Duck Gizzard Soup
Many more recipes
Cantonese
Roast Duck
Total Time Needed: 10
hr.
Ingredients:
Fillings:
1 duck, 4-5 lbs. (1800-2250g)
2 tablespoons wine, 1 tablespoon salt
1 green onion, pat flat
2 slices ginger root, pat flat
1/4 teaspoon five-spice powder or pepper
4 toothpicks
4 tablespoons honey
Method:
1.Rub the seasoning in cavity and on skin of duck; marinate at
least 30 minutes. Spread onions, ginger root and five-spice
powder in cavity of duck and seal opening with toothpicks.
2.Use ample hot water
to rinse and soak duck about 5 minutes; wipe dry. Rub honey over
skin of duck then hang in a ventilated place to dry for 3 to 6
hours. Crispiness and color is determined by dryness. The drier
the skin, the crispier and better color it will be after baking.
3.Put duck on rack,
back side up, then place on middle shelf of oven. Roast at 350?
F - 400?F for 1 hour or until cooked and golden, turn over
during roasting.
4.Cut roasted duck in
pieces; serve with dipping sauce. Make sour plum sauce.
Menu
Crispy
Shrimp With Garlic
The shrimp in this
dish is finger licking good. Leaving the shells on make the
insides juicy and tender and the outside crispy. The best way to
eat crispy shrimp is with chopsticks or fingers. Serves 4 - 5.
Ingredients:
1 lb raw, medium-sized shrimp
1/4 tsp ginger juice
1 tbs cornstarch
1 tbs dry sherry
3 cups salad oil
1 tsp salt
2 tbs chopped garlic
1/2tbs chopped dried red pepper
1 tbs minced green onion
1.Rinse shrimp and drain well. Do not remove shell. With
scissors, cut off legs and open their backs. With knife, devein
shrimp by making a cut down the back about 1/4" deep. Lift
out black vein with tip of knife.
2.Make ginger juice by pressing pieces of fresh ginger through a
garlic press. Mix shrimp with ginger juice, cornstarch, and
sherry in a bowl. Marinate for 20 minutes at room temperature.
3.Heat oil to 375 degrees F over high heat in a large wok. Fry
shrimp for 1-1 1/2 minutes until shrimp turns pink and crispy.
Remove shrimp with a strainer and drain on paper towels. Drain
oil from wok.
4.Reheat same wok without oil over medium heat. Add salt, stir
in garlic and dried red pepper, and cook until fragrant. Return
shrimp to wok; toss to mix well. Garnish with green onion and
serve hot.
Menu
Cucumber
and Tomato Salad
Ingredients:
1 cucumber
1 large tomato
1/2 tsp non-iodized salt
Dressing:
1 tbs sugar
1 tbs cider vinegar
1 tsp sesame oil
1.Peel cucumber and cut lengthwise into 4 strips. Remove seeds.
Cut into 3/4" cubes.
2.Pour boiling water over tomato. Let sit for a minute in hot
water. Rinse well in cold water; peel. Cut into sections. Remove
seeds by scraping away with a knife tip. Cut into 3/4"
cubes.
3.Mix cucumber and tomato; add salt. Toss lightly. Cover and
store in refrigerator until ready to serve.
4.When ready to eat, drain off excess liquid. Mix dressing
ingredients in a small bowl. Pour dressing over salad, toss, and
serve cold.
Menu
Deep
Fried Spare Ribs
Ingredients:
2 pieces spare ribs
1 spring onion
2 slices ginger
1 packet breadcrumbs
Marinade:
2 tsp soy sauce
1 tsp sugar
1 tsp wine
a dash of pepper
a little MSG
1 egg
Method:
1.Cut spring onion into few strips.
2.Lightly beat the
spare ribs, marinate in marinade with spring onion and ginger
for 15 minutes. Discard spring onion and ginger.
3.Spare ribs coat with
breadcrumbs evenly. Deep-fried in hot oil until golden. Dish up
and serve.
Menu
Lo-Han-Kuo,Carrot
Cooked with Shin Pork
Ingredients:
1/4 Lo-han-kwo
green radish and carrot, total 1 lb
1 lb shin pork
2 slices ginger
Method:
1.Peel green radish and carrot. Thickly shred.
2.Slash and wash shin
pork, parboil for 5 minutes, remove and wash.
3.Put 9 cups of water
into the pot, then add Lo-han-kwo, green radish, carrot, shin
pork and ginger, bring to boil. Cook over mild heat for 3 hours.
Season with salt, serve hot.
Menu
Lotus
Root and Beef Shin Soup
Ingredients:
1-1/3 lb lotus root
1-1/3 lb beef shin
6 red dates
5 oz carrot
2 slices ginger
1/4 dried tangerine peel
Method:
1.Peel and wash lotus root.
2.Parboil beef shin
for 5 minutes. Remove and wash.
3.Remove pits from red
dates. Peel carrot. Soak and clean dried tangerine peel.
4.Put 9 cups of water
into the pot, then add lotus root, beef shin, red dates, carrot,
ginger and dried tangerine peel, bring to boil. Cook over mild
heat for 3 hours. Season with salt. Dish up lotus root, beef
shin and carrot, shred. Pour hot oil and light soy sauce on top.
Serve with soup.
Menu
Pak-Kei,
Tong-Sum and Teal Soup
Ingredients:
1 oz astragalus hengl (pak-kei)
1 oz condonopsitis (fong-tong-sum)
1 oz wai-shen
1 teal
5 oz. shin pork
2 slices ginger
Method:
1.Rinse pak-kei, fong-tong-sum and wai-shen.
2.Cut open and rinse real. Parboil for 5 minutes. Remove and
rinse.
3.Rinse and parboil pork for a while. Remove and rinse.
4.Put 9 cups of water to the pot, then add pak-kei,
fong-tong-sum, wai-shen, teal, pork
and ginger, bring to boil. Cook over mild heat for 3 hours.
Season with salt and
serve.
Menu
Roasted
Pork Noodles
Total Time Needed: 35 min.
Ingredients:
Fillings:
2 to 3 tablespoons oil
1 tablespoon ginger, grated
2 green onions, cut into 1-inch lengths
1/2 cup shredded ham (thick shreds if using boiled ham,
thinner shreds if using Smithfield)
2 or 3 stalks pak choy or choy sum, cut into 2-inch slices
1/2 pound fresh or dried Chinese-style egg noodles,
boiled, drained, cooled, and lightly oiled
1/4 cup basic or rich Chicken stock
1 tablespoon dark soy sauce
Method:
1.Heat wok over medium-high heat, and add 1 tablespoon of the
oil. Add ginger and green onion; cook until fragrant. Add ham
and pak choy; stir-fry 1 minute, then transfer to a warm plate.
2.Wipe wok clean with
a paper towel, and add another 1 or 2 tablespoons of oil. Reduce
heat to medium. Swirl wok to cover sides with oil, then add
noodles. Cook without stirring 1 minute, then begin stirring and
tossing noodles to brown them in places. Add a little more oil
if necessary to keep noodles from sticking.
3.When noodles are
heated through and lightly browned in places, add stock and soy
sauce; stir to loosen noodles from pan. Return ham and pak choy
mixture to pan; toss with noodles. Increase heat to high, and
continue cooking and stirring until liquid is nearly gone.
Transfer to serving plate. Arrange with some ham and vegetable
on top.
Menu
Stuffed
Tofu, Cantonese Style
This dish resembles little pocket sandwiches and is flavored
with a wonderful sauce. Serves 4.
Ingredients:
1 box (19 oz.) of firm tofu
1/4 cup of salad oil
1 cup chicken stock
2tbs oyster sauce
1/2 tbs cornstarch mixed
with 1 tbs of water
1 tbs of shredded green onion
parsley for garnish
Tofu Filling:
1 tbs dried shrimp or ham
3 oz. of fish fillet, chopped
3 oz. of ground pork or beef
1/2 tbs green onion, chopped
1/2 tbs dry sherry
1/2 tbs soy sauce
1 tsp cornstarch
1/4 tsp salt
1.Lay 4 pieces of tofu on paper towels. Place a heavy cutting
board on the tofu pieces. Press out as much liquid as possible
by placing a pot of water on top of the board. Press the tofu
for 1/2 to 1 hour. Cut each piece diagonally to make 8
triangles.
2.Meanwhile, soak the dried shrimp in cold water for 15 minutes.
Drain and save the shrimp liquid. Chop shrimp finely. Mix shrimp
with the next 7 tofu filling ingredients and 1tbs of the shrimp
liquid. With a small knife, cut a slit in the side of each tofu
triangle. Stuff each slit with the tofu filling mixture.
3.Heat oil in a non-slick pan over medium heat. Pan-fry tofu
with stuffing side down for about 2 minutes or until golden
brown. Pour off extra oil then add the chicken stock. Cover and
simmer for 5 minutes, turning the tofu over for even cooking.
Remove tofu to a large serving plate, cover and keep warm.
4.Stir oyster sauce and cornstarch mixture into liquid in a pan,
cook until thickened. Sprinkle with shredded green onion and
pour the sauce over the tofu. Garnish with parsley. Serve hot.
Menu
Spring
Rolls
Ingredients:
1/2 cup shredded pork
loin
1 teaspoon each: cornstarch, cooking wine
1/4 teaspoon salt
2 cups each: bean sprout;
Chinese chives, cut to 1-inch sections
1/2 cup shredded carrot
1 tablespoon sugar
1/2 tablespoon sesame oil
3/4 teaspoon salt
1/4 teaspoon pepper
Method:
2.Dab some flour paste along one corner of the top half of the
skin. Place a portion of filling in the center of the skin. Fold
the lower third of the skin over the filling to one-third from
the top corner. Fold in the two ends. Continue to wrap the skin
to form a baton-like. roll. Rolls should be about 4-in long.
Follow the same procedure for the other skins.
3.Heat the oil and
deep fry the egg rolls over medium heat for 4 minutes or until
they are golden brown; remove and drain.
Serve with soy sauce, ketchup or vinegar.
Menu
Szechuan
Beef Noodles
Ingredients:
2 catty beef brisket
1-1/2 catty handmade noodles
2 spring onion
2 slices ginger
4 cloves garlic
2 tbsp. star anise
1 tbsp Szechwan pepper
some Chinese cabbage
Seasonings:
1 tbsp rice wine
4 tbsp soy sauce
4 tbsp hot bean sauce
1/2 tsp salt
a little MSG
20 cups water
Method:
1.Scald brisket in boiling water. Remove, wash and drain.
2.Fry garlic, spring
onion, ginger, hot bean sauce, Szechwan pepper in 3 tbsp oil
until fragrant. Add 20 cups water and other seasonings. Stir
well, then add star anise and brisket. Simmer for 1 hour.
3.Remove brisket and
slice. Remove all spicy in the stock. Put slice brisket back to
stock again.
4.Scald Chinese
cabbage in hot water. Remove and drain.
5.Cook noodles in
boiling water till done, remove and put into bowls. Add beef
stock,arrange slices of beef and Chinese cabbage on top.
Sprinkle with spring onion and serve.
Menu
Sea
Cucumber, Mushroom and Chicken Soup
Ingredients:
1-1/3 oz mushroom
3 oz dried sea cucumber
1 old chicken
4 slices ginger
2 sprigs spring onion
Marinade:
1 tsp wine
2 tsp light soy sauce
1/4 tsp sugar
1/2 tsp cornflour
Method:
1.Soak, trim and wash mushroom. Squeeze out excess water. Mix
with marinade and set aside.
2.Soak dried sea
cucumber until soft in pot (water level should cover the
content) changing water several times. Bring to the boil. Cook
over mild heat for about 1/2 hour. Remove from heat. Cover until
water turns cool. Remove sea cucumber and wash.
3.Put 3 cups of water
into the pot, add ginger, spring onion and sea cucumber. Cook
for 10 minutes, remove sea cucumber, wash and shred.
4.Cut open and wash
chicken. Parboil for 5 minutes. Remove and wash.
5.Put 9 cups of water
into the pot, then add ginger, sea cucumber and chicken, bring
to boil. Cook over mild heat for 2-1/2 hours. Add mushroom and
simmer for 30
minutes. Season with salt and serve.
Menu
Turnip
Cooked with Mutton
Ingredients:
1-1/3 lb mutton
10 oz turnip
8 water chestnuts
4 red dates
1/4 dried tangerine peel
2 slices ginger
Method:
1.Wash and chop up mutton. Parboil for 10 minutes. Remove and
rinse.
2.Peel and thickly
shred turnip.
3.Peel and wash water
chestnuts.
4.Wash and remove pits
from red dates.
5.Soak and clean dried
tangerine peel.
6.Put 9 cups of water
into the pot, then add mutton, water chestnuts, red dates, dried
tangerine peel and ginger, bring to boil. Cook over mild heat
for 2 hours. Add turnip and cook for 1 hour. Season with salt
and serve.
Menu
Watercress,
Preserved Date and Duck Gizzard Soup
Ingredients:
1-1/3 lb watercress
2 preserved dates
2 conpoys
3 dried duck gizzards
3 fresh duck gizzards
2 tbsp sweet almonds
2 tsp bitter almonds
1/4 dried tangerine peel
2 slices ginger
Method:
1.Wash watercress.
2.Wash preserved
dates, conpoys, sweet and bitter almonds.
3.Wash dried and fresh
duck gizzards. Parboil for 5 minutes. Remove and rinse.
4.Soak and clean dried
tangerine peel.
5.Put 9 cups of water
into the pot, then add watercress, preserved dates, conpoys,
dried and fresh duck gizzards, sweet and bitter almonds, dried
tangerine peel and ginger, bring to boil. Cook over mild heat
for 3 hours. Season with salt. Remove dried and fresh duck
gizzards, slice. Pour hot oil and light soy sauce on top. Serve
with soup.
Menu
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