Fish Wantan Canapes

Fish Wantan Canapes

Ingredients-
15-20 wantan wraps
200gms.fish -cut in small pieces
1 red onion- sliced
cilantro(green coriander leaves)-chopped 1/2cup
boiled corn(without cobs)-1/4 cup
green chillies-chopped according to taste
lemon juice-1/4-1/2 cup
1/2 mango cubed(optional)
salt to taste.

Put the wantan wraps in cup cake moulds and bake them in a pre heated  oven until the sides of the wantan become light brown.Cool them and keep them aside.
Add rest of the ingredients in a bowl and keep it for atleast 3 hrs .When you want to serve it just put a spoon ful of this mixture in the baked and cooled wantan canapes.Enjoy!

Stuffed Baby Tomatoes With Ricotta Cheese or Cottage Cheese

Ingredients-
20 Baby tomatoes--Wash the tomatoes thoroughly.Cut the top part of tomato and scoop out the pulp.Don't throw the caps
Onion-1/2 cup chopped
ricotta cheese or cottage cheese-1 cup strain all the water out if using ricotta cheese.
green coriander leaves(cilantro)-1/2 cup
cheddar cheese-1/4 cup
pepper -1/2 tsp
tobasco-1/2-1 tsp (optional)
salt -according to taste.


In a medium sized bowl mix onion,ricotta cheese ,cheddar cheese,green coriander leaves salt pepper and tobasco and fill the tomatoes with this mixture and cover it with the tomato caps and serve it.
If you want to eat it hot then you can put these tomatoes in a baking tray sprayed with a little oil on the bottom .Bake it for just 2 -4 mts in medium hot oven.

Sweet and Sour Pork with Egg Fried Rice

Ching He Huang's sweet and sour pork with fried rice


Ingredients

For the pork 3 tbsp roasted whole soya beans or dry roasted peanuts few pinches ground white pepper 1 tsp crushed dried chillies 2 pork loin steaks, fat removed 2 tbsp groundnut oil

For the sweet and sour sauce 125g/4oz canned pineapple, in natural juice 125ml/4fl oz pineapple juice 3 tbsp freshly squeezed lime juice light soy sauce splash of Shaoxing rice wine or dry sherry ground white pepper

To serve steamed rice choi sum (Chinese cabbage), steamed

Preparation method For the pork, place the roasted soya beans, a few pinches of ground white pepper and the dried chillies into a food processor and pulse until coarsely ground. Transfer to a shallow bowl and set aside. Place the pork steaks in between two sheets of cling film and, using a meat mallet or rolling pin, bash the pork steaks until halved in thickness. Roll the steaks in the soya bean mixture until well-coated, then pat lightly to secure the mixture to the meat, shaking off any excess. Heat a wok until smoking and add the groundnut oil, then add the pork steaks and cook for 2-3 minutes on both sides, or until golden-brown and cooked through. Remove the steaks from the wok transfer to a warm plate to rest. For the sweet and sour sauce, place all of the sauce ingredients into a food processor and blend to a smooth paste. Pour the sweet and sour sauce into the wok used to cook the pork and leave to simmer for 1-2 minutes, or until the sauce has reduced to a thick consistency. Season, to taste, with light soy sauce, rice wine and ground white pepper. To serve, pour the sauce over the pork and serve with rice and choi sum.
This classic Chinese dish is fast, easy and vegetarian. It's also a tasty way to use up leftovers, especially cold rice.
Ingredients 2 tbsp groundnut oil 3 free-range eggs, beaten 400g/14oz cooked jasmine rice, chilled until completely cold 3 tomatoes, sliced 3 tbsp light soy sauce dash toasted sesame oil pinch ground white pepper 1 large spring onion, finely sliced


Preparation method Heat a wok until smoking and add half the groundnut oil, then add the eggs and scramble for 1-2 minutes. Transfer the scrambled eggs to a warm plate and set aside. Wipe away the excess oil from the wok. Reheat the wok and add the remaining groundnut oil. Add the cooked rice and stir well to break up the grains, then add the tomatoes and stir fry for 1-2 minutes. Return the egg to the wok with the rice and tomatoes and season, to taste, with the soy sauce, sesame oil and white pepper. Stir in the sliced spring onion. Pile the rice onto a plate and serve immediately.

                                      

Fried sweet chili chicken

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Ching He Hwang's Chinese Food In Minutes
Make The Tasty Chinese  In Minutes...



CHING HE HUANG'S FRIED SWEET CHILI CHICKEN
INGREDIENTS
2 chicken thighs, skinned and halved on the bone
2 chicken drumsticks, skinned and halved on the bone
4 tablespoons cornflour
2 egg whites
groundnut oil for deep-frying
sea salt and ground white pepper

For the sauce
3 garlic cloves, finely chopped
2.5cm/1 inch piece of fresh root ginger, peeled and sliced
1 medium red chilli, deseeded
6 tablespoons sweet chilli sauce
1 tablespoon light soy sauce
juice of 1 lime
1 small handful of freshly chopped coriander

METHOD
1. Season the chicken pieces with salt and white pepper. Combine the cornflour and egg whites to make a batter.
2. Heat a wok over a high heat and fill it to one-third of its depth with groundnut oil. Heat the oil to 180ºC/375ºF or until a cube of bread dropped in turns golden brown in 15 seconds and floats to the surface.
3. Dip the chicken slices in the batter, then place in a spider, lower into the oil and deep-fry for about 5 minutes until crispy and golden. Lift out using the spider or tongs and drain on absorbent kitchen paper. Pour the oil from the wok through a sieve into a heatproof container.
4. To make the sauce, wipe out the wok and heat over a high heat. Add 1 tablespoon of the drained oil and, when it starts to smoke, add the garlic, ginger and chilli and stir-fry for a few seconds, then add the chilli sauce, soy sauce and lime juice. Mix well.
5. Return the chicken to the wok and turn to coat in the hot sauce, then stir in the coriander and serve immediately.

                                                   

Mu shu chicken and Dragon prawn noodles

Ingredients 4 tbsp groundnut oil 2 free-range eggs, lightly beaten 1 garlic clove, finely chopped 1 tbsp grated fresh root ginger 250g/9oz skinless chicken breast fillets, chopped into small pieces 1 tbsp Shaoxing rice wine or dry sherry 2 dried Chinese mushrooms, pre-soaked in hot water for 20 minutes, drained and finely chopped 1 small carrot, carrot 50g/2oz gherkins or preserved mustard greens, finely diced 50g/2oz dried wood ear mushrooms, pre-soaked in hot water for 20 minutes, drained and finely chopped 120g/4oz canned bamboo shoots, drained and chopped 1 handful dry-roasted peanuts 2 tbsp light soy sauce 1 tsp toasted sesame oil 2-3 pinches ground white pepper

To serve 12 Iceberg lettuce leaves or 12 small wheat flour Chinese pancakes, steamed in a bamboo steamer for 5-6 minutes

Preparation method Heat a wok until smoking and add two tablespoons of the groundnut oil, then add the eggs and cook for one minute, or until scrambled. Remove from the wok and put to one side. Wipe the wok clean. Heat the remaining groundnut oil in the wok until smoking, then add the garlic and ginger and stir fry for a few seconds. Add the chicken and cook for 1-2 minutes, or until lightly golden, then add the rice wine or sherry and stir well. Stir fry for a few seconds, then add the dried Chinese mushrooms and carrot and stir-fry for 1-2 minutes, or until the carrots are tender but with a bit of bite. Add the gherkins, dried wood ear mushrooms, bamboo shoots and peanuts and mix well. Stir in the scrambled eggs. Season with the soy sauce, sesame oil and pepper and transfer to a serving dish. To serve, place the dish in the centre of the table together with the lettuce leaves. Stuff each lettuce leaf with the filling and eat immediately
Ingredients 650g/1lb 6oz live lobster 2 tbsp groundnut oil 5 cloves garlic, crushed 2.5cm/1in piece fresh root ginger, peeled, finely chopped 4 tbsp yellow bean sauce (available from Asian grocers) 4 tbsp light soy sauce 2 tbsp Shaoxing rice wine or dry sherry 350g/12oz yellow shi whole wheat noodles or medium egg noodles, cooked according to packet instructions 4 spring onions, sliced lengthways dash toasted sesame oil (optional)

Preparation method Freeze the lobster for 30 minutes. Heat a large pan of boiling water, then very quickly plunge the lobster in the water and cook for 7-8 minutes, or until pink and cooked through. Lift the lobster out with tongs and reserve the cooking liquid. Using a large cleaver or knife, chop off the tail and cut into three sections. Chop off the claws. Divide the body in half lengthways. Chop each half into two pieces. Using the back of the cleaver, crack the shell of the claws and all the other pieces - this helps to let the sauce seep through and flavour the meat as the lobster cooks. Discard the rest of the lobster. Heat a wok until smoking and add the groundnut oil, then add the garlic and ginger and fry for a few seconds. Stir in the yellow bean sauce, soy sauce and rice wine or sherry and cook for 30 seconds. Add the lobster pieces and stir well to coat the lobster in the sauce. Add the cooked noodles and toss through well. Add 3-4 tablespoons of the reserved cooking liquid (keep the rest to make a good seafood stock). Finally, add the spring onions, toss through well and serve immediately on a large serving plate.

                                 

                                       CHICKEN CHOW MEIN  :courtesy:Ching He Hwang

                                                                 

Mango reuben sandwich

Mango masala reuben sandwich is a perfect combination of sweet and sour.You will love it!!

                                           

Falafel sliders

I found this recipe on youtube and loved it.....
ENJOY!!!