Chinese Recipes » Tofu Recipes
Shell and devein shrimp, but leave tails intact. Combine flour, salt and dry mustard in one small bowl; beat egg and cream in second small bowl. Combine bread crumbs and coconut on a sheet of wax paper.
Dip shrimp in flour mixture, then in egg-cream mixture, and finally in flour-crumb mixture coating well. Refrigerate in a single layer until ready to cook.
Pour oil into medium-size saucepan to 2-inch depth. Heat to 350°F on deep-fat thermometer. Fry shrimp a few at a time, in hot oil for about 2 minutes, turning once, until golden brown. Remove with a slotted spoon to paper toweling to
drain. Keep warm in a slow oven (200°F) until all shrimp are
Serve with Chinese Mustard Sauce (see below) and duck sauce.
Chinese Mustard Sauce:
Mix 1/3 cup dry mustard with 1 tablespoon honey, 2 teaspoons vinegar and 1/4 cup cold water until well blended; refrigerate. Makes about 1/3 cup.
|Five Spice Shrimp Puffs
Heat oven to 400°F. Separate dough into 10 biscuits; separate each evenly into 2 layers, making 20 dough rounds. Press each round in bottom and up side of ungreased nonstick miniature muffin cup, forming 1/4-inch rim above top of cup, using floured fingers if necessary.
In medium bowl, toss shrimp and five-spice powder until coated. In 10-inch nonstick skillet, heat oil over high heat until hot. Add shrimp; cook and stir 1 minute. Add sherry; cook and stir an additional minute. Remove from heat.
In small bowl, mix all remaining ingredients. Spoon scant 1 tablespoon mixture into each dough-lined muffin cup; press in lightly. Top each with 1 shrimp.
Bake at 400°F. for 10 to 15 minutes or until crust is golden brown. Cool 5 minutes. Remove from muffin cups. Serve warm.
High Altitude Instructions:
Bake at 400°F. for 13 to 18 minutes.
Drain the syrup from the canned fruits. Lightly combine the pineapple, lychees, glace' cherries and ginger in a serving bowl. Chill well.
Sprinkle the almonds on top and serve immediatly.
|Rice Rolls with Egg and Sweet Bean Paste
Steam salted egg-yolks until cooked, crush or chop into a pulp.
Mix and sieve the two types of flour on a plate, add coconut milk, oil, condensed milk, and evaporated milk, mix them into a soft dough, steam for 15 minutes till cooked.
When cool, sprinkle flour all over the cooked-dough.
Roll flat into a square dough. Spread sweet bean paste and egg-yolks evenly near one edge.
Roll dough into a long cylinder, cut into small pieces, and sprinkle with coconut shreds.
|Tofu Pudding (Tofu Fa)
Soak the beans over night with another 4 cups of water
Use that soaked and drained bean and 12 cups water to make soy milk by food processor.
Reserve one cup of soy milk and bring the rest to boil, add sugar and stir well
Combine the corn meal, calcium hydroxide and the one cup of soy milk into a 5 litre 'Corning glass' pot or other lager and good insulation pot, stir well
Pour the boiling soy milk into that pot, cover and rest for about 45 mins at room temperature until set (don't move the pot after you pour in the hot milk)
|Spring Rolls with Three Shreds
Cut the pork, mushrooms and cabbage into shreds.
Heat 2 tablespoons of oil and stir fry the shreds and shrimps.
Add seasoning, then add the cornstarch water to thicken. Remove and leave to cool.
Spread the spring roll skin, top the filling and roll to a long cylinder. Seal the opening with flour paste (mix flour with water), and deep-fry till golden brown. Serve hot, with Lea & Perrins' Worcestershire Sauce.
|Savory Vegetable Puff
To make the filling:
Heat oil in wok, fry garlic till fragrant, add in prawns and dried prawns. Stir well.
Add in the rest of the ingredients for the filling and mix well. Cover and allow to cook until turnip is soft. Dish and set aside to cool.
To make the pastry:
Combine flour and salt. Pour boiling water into flour. Mix well with a wooden spoon.
Add oil and knead till it becomes a smooth dough. Roll out thinly on a lightly floured board, dusted with tapioca flour. Use a cutter to cut circles of 5-6 cm diameter.
Add 1 tbsp filling and seal the edges with water. Fold into halves.
Live the prepared Steamer with a piece of banana leaf and steam for 10 mins. Remove and brush with garlic oil to give it a shine and to prevent them from sticking together.
Serve warm or cool with chili sauce.
Drop the apple rings into the syrup and carefully stir the apples to coat the rings thoroughly with the syrup. Set aside for 1 hour.
Using a slotted spoon, transfer the apple rings to the batter, and stir to coat them completely. Discard the syrup. Set the apples aside.
Fill a large saucepan one-third full with oil and heat until it reaches 350 degrees Fahrenheit on a deep fat thermometer.
Carefully lower the apple rings into the oil, a few at a time, and fry for 2 to 3 minutes, or until they turn golden brown and crisp. Remove from the oil and drain on kitchen towels.
Put the confectioners' (icing) sugar on a large plate. Dip the apples in the sugar and arrange them on a serving dish.
Decorate with lemon slices.
|Pork Egg Rolls
In small bowl; stir together corn starch, hoisin sauce and soy sauce until smooth; set aside.
In wok, heat 2 tablespoon corn oil over high heat. Add onion, stir-fry 1 minute.
Add bean sprouts and bamboo shoots; stir-fry 2 minutes longer. Remove.
Heat remaining 1 tablespoon corn oil. Add ginger, stir fry 30 seconds.
Add pork; stir-fry 1 to 2 minutes or until lightly browned. Return vegetables to wok. Restir corn starch mixture; stir into pork mixture until well blended. Turn wok off. Remove pork mixture and cool. Wash and dry wok.
To fill egg rolls, place one egg roll wrapper with one point toward you. Spoon about 1/3 cup pork mixture horizontally across and just below center of wrapper. Moisten all edges of wrapper with water. Fold bottom corner over filling and roll halfway up wrapper, making an elongated roll. Fold two side corners inward over the filling. Roll up toward the remaining corner; press gently to seal. Repeat with remaining egg roll wrappers and filling.
In wok, heat 3 cups corn oil to 375°F. Carefully add egg rolls, two at a time. Fry 2 to 3 minutes or until golden brown. Drain on paper towels. Serve with hoisin sauce, sweet and sour sauce or Chinese mustard sauce.
|Chicken Egg Rolls
Shred mushrooms. Rinse bean sprouts in cold water; drain.
Remove bones and skin from chicken; shred chicken (1 x 1/8 inch pieces). Mix chicken, 1 teaspoon salt and the cornstarch.
Heat wok until 1 or 2 drops of water bubble and skitter when sprinkled in wok. Add 3 tablespoons vegetable oil; rotate wok to coat side.
Add bean sprouts; stir fry 2 minutes. Mix 2 teaspoons salt and the five spice powder; stir half of the mixture into bean sprouts. Remove bean sprouts from wok.
Add 3 tablespoons vegetable oil to wok; rotate to coat side. Add chicken; stir fry until chicken turns white. Add mushrooms and bamboo shoots; stir fry 2 minutes. Stir in bean sprouts, remaining five spice powder mixture and the green onions.
Drain mixture thoroughly and cool (it is helpful if you can put mixture in a colander, the colander in a bowl and the bowl in the refrigerator).
Prepare Egg Rolls as follows:--
Separate 1 skin at a time as you need them. Lay skin flat on counter or board.
Place 1/2 cup mixture slightly below center of egg roll skin.
Fold corner of egg roll skin closest to filling over filling, tucking the points under.
Fold in and overlap the 2 opposite corners.
Brush fourth corner with beaten egg; roll up enclosed filling to seal. If you wrap them all before you begin to fry them (it is best if you do not have to do this), place them side by side on a cookie sheet. Do not place them one on top of another. The skins will become soggy and break, making a terrible mess when you fry them.)
Heat vegetable oil (2 inches in wok or you can use your deep fryer) to 350°F. Fry 4 or 5 egg rolls at a time until golden brown, turning 2 or 3 times, 2 to 3 minutes.
Drain on paper towels. Serve with Chinese mustard Sauce and Sweet & Sour Sauce.
Previous 1 2 3 4 Next