Article

Chinese New Year Recipes

To all my schoolmates and friends, I would like to wish you a very Happy and Healthy Chinese New Year.  Louisa asked me to share with you a few of the recipes for this special occasion.  I apologize that I was not able to include the photos but if you email me, I can send you the recipes withe photos which makes it easier to follow,

Chua Lin '59

chualin@gmail.com

林礎

 

Shanghai Red Cooked Pork Hock 紅燒蹄髈

圓滿又長壽

 Pork fat, soy and sugar makes such a heavenly combination. Sweet and salty cube of melt-in-the-mouth mix of tender meat and fat. Red braise pork is the consummate dish that ALL shanghainese restaurants should have and reputedly Chairman Mao's favorite and ladies swears by the gluttonous giddiness of its bountiful collagen wonders. Almost all the people who had tried this dish will be addicted it. Who wouldn't fall in love with melting succulent pork fat and caramel? A lot of friends asked me what is Shanghainese food? Shanghai cusine can be sumed up with 4 words- Nong (浓), You (油), Chi (赤), Jiang (酱). Nong means strong and rich flavours usually in thick sauce. You literally means oil, where most dish are cover with an inch of oil. Chi represents Shanghaiese love of the complexed caramelising dark red sauce and Jiang refers to soy sauce. This is the backbone of some of the most reowned Shanghai recipes.   While I was writing this post, I googled recipes for hong shao rou, just to check out how others does it. Going through dozens of recipes both in english and chinese sites. tube and blogs. I find none that have authenticity. I am sure those recipes on the internet will taste fabulous but it's not the real stuff and will kind of taste different from what you will taste when you order in a Shanghai restaurant. I begin to wonder. A dish that is so popular and yet still have it's secrets unrevealed? The simple hongshao method is not that simple after all. According to the recipes on found on the internet, most methods calls for long braising method more similar to cooking Taiwanese lu rou (braise pork) which is not correct. With this method, the pork cubes will be disintegrated and lose its angular cube shape. How to make hongshao rou? I shall reveal in my class soon at Palate Sensations.  While you can almost hongshao everything, this Shanghai cooking style of sweet glossy red braising sauce is paired most famously with giant cubes of pork belly or the pork hock. Both cooking methods are almost the same however the hock recipe requires more spices but less steps. I had been making a lot of belly version so I thought I should try the pork hock.This was many years ago. I first had the pork hock version when I was in Shanghai at 小南国 when my brother came on a business trip with his colleagues. The pork hock is a special order where you need to order in advance. It was amazing to see men in suits ripping it apart like cave man. The flavors was mind blowing. A notch above the belly version. It had a distinctive golden 金香 background. Really darn good. Ingredients 1 pork hockPot of heavy salted water300g Rock sugar (3 tablespoon equivalent) Aromatics4-5 Star anise 2-3 Cinnamon stick1/2 teaspoon fennel seed6 Cloves6 ginger thick slices2-3 orange peel Sauce2 tablespoon canola oil2-3 tablespoon light soy sauce 1-2 tablespoon dark soy sauce1 tablespoon sesame oil1 tablespoon Worcestershire sauce1 cup huang jiu (yellow wine) or shaoxing wine1000 mL water or enough to cover. MethodParboil the pork hog in salted water to remove scums. Drain and dry with kitchen paper. Set aside. Next, in a wok, add the rock sugar and about half cup of water. Let the sugar syrup simmer until it turns into a thick syrup (with a tint of yellow). Now add the pork hock and coat it with syrup. Continue cooking until the sugar is slightly caramelized. Remove pork with all the syrup and set aside. Clean the wok, heat the oil and add the ginger slices. Sauté for about 1 minute on medium heat. then add the aromatics. Stir about until the aromatic release it's fragrance, then add the light and dark soy, sesame oil, Worcestershire sauce and shaoxing wine. Toss the pork and all its syrup into the wok. Let the sauce coat the meat and add the water to cover. Bring to boil, then turn down the heat to a low-simmer stirring occasionally. Simmer covered with lid until meat is tender approximately 3 hours)  Remove the pork hock and sieve the sauce to remove all the spices. Return the the sauce and hock to the wok. Let the sauce reduce on medium high heat until the sauce caramelize into a thick sticky syrup.  

Buddha's Delight  羅漢齋【新春賀年齋菜】

  By Chinese Food Expert User Rating     This vegetarian dish is traditionally served on New Year's Day. For extra flavor, vegetarian stock can be used instead of mushroom soaking liquid. INGREDIENTS

  • 4 dried Shiitake or Chinese black mushrooms
  • 1/2 cup dried lily buds
  • 4 dried bean curd sticks
  • 8 ounces bamboo shoots 
  • 6 fresh water chestnuts
  • 2 large carrots
  • 1 cup shredded Napa cabbage 
  • 4 ounces snow peas 
  • 1/4 cup canned gingko nuts
  • 1 knuckle of ginger, crushed
  • Sauce:
  • 4 tablespoons reserved mushroom soaking liquid or vegetable stock
  • 1 tablespoon Chinese rice wine or dry sherry
  • 1 tablespoon dark soy sauce
  • 1 teaspoon sugar
  • 1/2 teaspoon sesame oil
  • Other:
  • Vegetable or peanut oil for stir-frying, as needed
  • Salt to taste
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes

PREPARATION

1. In separate bowls, soak the mushrooms, dried lily buds, and dried bean curd sticks in hot water for 20 to 30 minutes to soften. Squeeze out any excess liquid. Reserve the mushroom soaking liquid, straining it if necessary to remove any grit. Remove the stems and cut the mushroom tops in half if desired.
2. Slice the bamboo shoots. Peel and finely chop the water chestnuts. Peel the carrots, cut in half, and cut lengthwise into thin strips. Shred the Napa cabbage. String the snow peas and cut in half. Drain the gingko nuts. Crush the ginger.
3. Combine the reserved mushroom soaking liquid or vegetarian stock with the Chinese rice wine or sherry, dark soy sauce, sugar and sesame oil. Set aside.
4. Heat the wok over medium-high to high heat. Add 2 tablespoons oil to the heated wok.
5. When the oil is hot, add the carrots. Stir-fry for 1 minute, and add the dried mushrooms and lily buds. Stir-fry for 1 minute, and add the water chestnuts, bamboo shoots, snow peas and ginger. Stir in the shredded cabbage and gingko nuts. Add the bean curd sticks.
6. Add the sauce ingredients and bring to a boil. Cover, turn down the heat and let the vegetables simmer for 5 minutes. Taste and add salt or other seasonings as desired. Serve hot.

 

 

火腿菇片蒸青班(年年有餘) Steamed fish with Virginian ham and mushroom   材料青斑 1斤半 Rockfish 2 lbs
金華火腿 8片 Virginian ham 8 pieces 冬菇 3隻 mushroom
豆粉 1/3湯匙 corn starch1/3 tablespoon
鹽 適量 salt
雞湯 1碗
芥膽 6棵 baby pak choy製法1. 青斑洗淨,魚身起肉,切成約8段,留頭尾備用。
2. 冬菇浸軟、切片,連同火腿片蒸3分鐘。芥菜灼熟,備用。火腿片、冬菇片、魚肉三者,梅花間竹排列於碟上。
3. 放上魚頭、魚尾部分,全碟魚蒸約12分鐘至熟。plate with fish head and fish tail, steam for 12 minutes
4. 芥菜排於碟邊,雞湯加熱,下鹽、豆粉煮至稠身,淋上魚面,即成。plate poached baby pak choy on the side, create light gray with soup base, salt and for starch.備註

1. 蒸魚時避免經常開鑊蓋查看,否則魚肉會變霉。
2. 可隨個人口味選用鮮魚,東星斑、桂花亦是不錯的選擇。

 

 

乳香枝竹羊腩煲
材料(一)
羊腩(斬件)800克
馬蹄 12粒
枝竹 2條

(二)
薑片 40克
蒜茸 2茶匙
辣椒腐乳 6件
磨豉醬 2湯匙

製法1. 羊腩件放半鑊滾水內拖水數分鐘,取出,沖淨。
2. 用瓦煲燒3湯匙油,爆香材料(二),加羊腩炒片刻,再加上馬蹄及芡汁煮滾,改用中慢火燜腍(約1 1/4小時)。
3. 枝竹放1/4鑊熱油炸鬆,用水浸軟,然後切段。
4. 把枝竹放羊腩煲內燜腍至入味。
5. 最後試味,拌入適量生粉水埋芡,趁熱品嚐。

調味

芡汁
水 4杯
生抽、老抽 各1湯匙
冰糖 2湯匙
紹酒 2湯匙

埋芡
生粉及水 適量

 

港式臘味蘿蔔糕【賀年食譜】 Chinese New Year Turnip Cake
新春將到,又要準備賀年食品。在香港的時候,每年奶奶總會煮一盤蘿蔔糕給基絲汀拿回家過年。奶奶弄的蘿蔔糕不但新鮮,而且蘿蔔夠多,配料十足。老公自小吃慣,很喜歡吃剛蒸出來,熱辣辣的蘿蔔糕。蘸點辣椒醬,其味無窮。但基絲汀總是喜歡吃煎得香香的蘿蔔糕。外面和邊緣脆口,中間軟綿綿,吃得上癮。可惜,來到澳洲,要吃蘿蔔糕的話,就要自己動手做。在外面買回來的,總是粉太多,完全沒蘿蔔味。今年迎春,首先必備蘿蔔糕喔。

港式臘味蘿蔔糕
基絲汀@簡易食譜 
準備時間: 20 分鐘 
烹調時間: 80 分鐘 
分量: 一個 8吋圓糕盤  

材料:

  • 白蘿蔔 1公斤 
  • 粘米粉(在來米粉) 170克 
  • 澄麵(澄粉) 4湯匙 
  • 臘腸 1條 約 40克 
  • 臘肉 1/2條 約45克 
  • 蝦米 55克 
  • 乾蘿蔔 (甜菜脯 salted radish) 60克 
  • 乾蔥 2粒 
  • 無鹽雞湯(或清水)3/4杯 
  • 胡椒粉 少許 

做法:

  1. 臘腸、臘肉下滾水(開水)拖水2至3分鐘,撈起切粒待用。蘿蔔去皮,刨粗絲。蝦米洗凈,浸軟,可稍為切粗粒(或用小的蝦米不切也可)。乾蔥剁蓉。乾蘿蔔切幼粒。 
  2. 用一大碗把粘米粉和澄麵預先拌勻,備用。 
  3. 燒熱2湯匙油,用中火爆香臘肉,臘腸,然後加蝦米,及乾蘿蔔粒,繼續爆透,直至聞到香味,盛起備用。
  4. 另燒熱 2湯匙油,爆香乾蔥蓉,加入蘿蔔絲炒勻。灑下少許胡椒粉。倒進雞湯並加蓋煮至蘿蔔絲軟身(見圖 2)。離火,隨即加入粘米粉和澄麵,搞拌成為一半生熟粉漿(見圖 3),再加入其他已爆香的配料,再搞勻(見圖 4)。 
  5. 把粉漿倒入一已抹油的8吋直徑的糕盤內,用大火隔水蒸 45至 60分鐘。用筷子插進蘿蔔糕中央,如筷子沒粉漿黏著,表示已熟透。冷卻後,切件煎香兩面。蘸點辣椒醬吃,超好味。 

溫馨提示:

  • 臘腸和臘肉拖水,可去一些油膩和更衛生,更容易切粒。 
  • 由於臘腸、臘肉等已有鹹味,煮蘿蔔時,可不加鹽。因為基絲汀覺得已適合自己的口味。而且煎好的蘿蔔糕,可以蘸點生抽(醬油)吃。但如果你吃得鹹的話,可以在煮蘿蔔絲時,加鹽調味。 
  • 最好用不黏易潔鑊煮蘿蔔,加入粘米粉和澄麵後,就肯定不黏底。 
  • 蘿蔔絲煮的時候會出水。這食譜提議加 3/4杯無鹽雞湯(清水),是基絲汀這次用的份量。但如果買了不多水份的蘿蔔,就酌量加多一些水。當調入粘米粉和澄麵後,如上圖示,成一團不稠不稀的粉糊。是要用點力就可搞動的情況,就對了。蒸出來後,就不太軟。冷卻後,會變硬一點的。但煎熱後,又再回軟,剛剛好。 
  • 如果喜歡吃蔥,芫荽(香菜),或芝麻的話,就要在蘿蔔糕蒸好的時間,灑上去,因冷卻後,就不易黏著表面了。 
  • 配料中的臘腸、臘肉、乾蘿蔔和蝦米等份量可因應個人口味而增減。如果喜歡的話,可以加冬菇(3至4隻洗凈浸軟切粒,跟其他配料爆香)。但若加了冬菇,就要快快在兩、三天內吃掉它,因為加了冬菇的蘿蔔糕不能久存,易變味。 
  • 蘿蔔糕加了乾蘿蔔 (甜菜脯)更添特別風味。乾蘿蔔須用稀鹽水泡浸30分鐘。然後冲水榨乾就可以用了。

選購蘿蔔心得:

  • 蘿蔔一定要重身,代表多水。 
  • 皮薄透明,代表幼嫩。 
  • 如買回來後,不是即日煮,就要切去蘿蔔頭的青梗,蘿蔔可保數天,而不乾水及通心。

更多内容: http://www.christinesrecipes.com/2009/01/chinese-new-year-turnip-cake.html#ixzz3OGOPTpom

五香芋頭糕【賀年食譜】Chinese New Year Taro Cake
農暦新年快到,蒸糕糕!Go! Go! Go! 很忙呢!但是忙得來有美食,不錯喔!這個芋頭糕用的芋頭,是上一次做芋頭西米露的剩餘物質。放入冷凍庫 freezer中,還保存得很好。煮一會兒,就軟爛又夠粉,超級靚芋頭。芋頭,是基絲汀的至愛,但寶貝就『麻麻地』(廣東話:即不甚愛好)。不過,如有辣椒醬或XO醬等蘸料提供的話,她就一於奉陪。

五香芋頭糕
基絲汀@簡易食譜 
準備時間: 20分鐘 
烹調時間: 90 分鐘 
分量: 一個8吋圓糕盤  

材料:

  • 芋頭 600克 
  • 粘米粉 180克 
  • 水 3杯(750毫升) 
  • 菜油 3湯匙 
  • 蔥粒(裝飾用)酌量 

配料:

  • 臘腸 2條 
  • 冬菇 4至5隻 
  • 蝦米 10克 

調味料:

  • 雞粉 2茶匙 
  • 五香粉 3/4茶匙 
  • 鹽 1茶匙 
  • 糖 1茶匙 
  • 胡椒粉 酌量 
  • 麻油 少許 


做法:  

  1. 冬菇洗凈浸軟,切粒。臘腸拖水切粒。蝦米切粗粒。燒熱油鑊,爆香臘腸,冬菇及蝦米,待用。 
  2. 準備調味料:把雞粉、五香粉、鹽、糖及胡椒粉放入1杯水中拌勻後,倒進粘米粉,徹底拌勻,加麻油少許。待用。 
  3. 芋頭切粒。放入2杯煮滾的水(開水)中,要蓋過芋頭,煮10分鐘,見只剩下少許水,就可以。離火。隨即加入炒香的配料搞勻(如圖示)。倒進粘米粉漿,搞勻成一團很濃稠的半生熟粉團。 
  4. 倒進塗了油的 8吋糕盤中。用膠刮掃平表面。用大火隔水蒸60分鐘。用筷子插入中央,如沒粉漿黏著,表示熟透。灑下蔥粒。趁熱享用。或放涼,冷藏硬一點後,煎香兩面。蘸辣椒醬或 XO醬,好味喔! 

溫馨提示:

  1. 煮芋頭的火路和時間要掌握好,不用太大火和煮得太久。約10分鐘後,不留下太多水就可以。否則蒸出來的糕點太稀。
  2. 如果你像基絲汀一樣喜歡有點口感,就不用搞爛所有芋頭粒,留些芋頭粒細嚐。

更多内容: http://www.christinesrecipes.com/2009/01/chinese-new-year-taro-cake.html#ixzz3OGOzcLkw

 

Member Area: