Search Angie's Recipes


Cheese Rolls With Tangzhong Starter

Tuesday, October 30, 2007
Ingredients AIngredients BIngredients C
  • 195 g Bread flour
  • 102 g Cake flour
  • 6 g Dry active yeast
  • 6 g Salt
  • 30 g Sugar
  • 45 g Butter or margarine
  • Some Gouda cheese shreds
  • Dried parsley and paprika powder
  1. Add dough ingredients A and B in a mixing bowl. Mix with dough hook at slow speed for 1 minute. Change to the medium speed, and continue mixing for 3 minutes until dough is formed. Add butter gradually and mix for approx. 5 minutes on medium speed until gluten is fully developed, i. e. elastic, smooth, non-sticky and leave from sides of mixing bowl.
  2. Ferment the dough in a lightly greased plastic bag for 1 hour, leave in a warm place until dough is double in volume. Punch the dough down to release gases produced in the fermenting process. Divide dough into 9 portions, each 60 grams, and round up. Let stand for 10 minutes at the room temperature.

  3. Press down each small dough to release gas. Using your hands, gently roll and form each into a narrow loaf, similar to olive, about 20-25 centimeters long. Let rise for about 40-60 minutes.

  4. After rising, brush the dough with egg wash and sprinkle with some Gouda shreds. Bake in a preheated 175C/350F oven for about 15 minutes. Taking out and sprinkle with parsley and paprika powder.
Read On 5 comments

Crusty Country French Bread(and my "brick-oven")

Friday, October 26, 2007



Inspiration: Dan Lepard (the handmade loaf), and Baker's Manual

Sourdough breads take advantage of the unique tangy flavors produced by “wild” yeast and bacteria. Once you get to understand your own sourdough starter, the results would just get better and better....hmmm...that chewy, tangy, crusty....sourdough bread.

  • 1 cup Sourdough starter
  • 300 g German #550 flour
  • 500 g German #405 flour+extra flour for kneading
  • 400 ml Lukewarm water
  • 18 g Salt
  1. Put the starter, bread flour, half of AP flour, and one cup of water into a large bowl of mixer attached with dough hook. Mix well and let proof 2 hours at room temperature in a covered plastic container. Then transfer it into the refrigerator to ferment overnight.
  2. Next morning you take the dough out and return it to the mixer. Add in salt, remaining water and flour, one fourth at a time, until you have a smooth dough ball. Put the dough in a large bowl covered tightly with plastic wrap and a damp cloth to follow. Let rise in a warm place for 3 hours until doubled in volume.
  3. Scrape the dough onto a lightly floured work surface. Divide the dough into three or four pieces. Shape each into a ball and let the dough rest, covered with plastic wrap, for 30 minutes. Form each of dough ball into an oval and place them on the prepared tray lined with a linen cloth or baking paper dusted with flour. Sprinkle the loaves with flour and cover them loosely with plastic wrap or a kitchen towel. Let rise for 45-60 minutes.
  4. Place a small pan for water on the bottom shelf of the oven and preheat the oven with baking stone. (I placed a layer of bricks at the bottom of my old oven. It works very well. If you need bake more bread, just place one more layer of bricks on a baking tray. ) to 220C/425F. Make a couple of slashes on the top of each dough. Five minutes before baking, pour 1 cup of hot water in the pan to form steam and provide a moist environment for the bread. Place the dough on a baking tray, brush with some water and bake for about 35-40 minutes on the middle shelf of the hot oven until golden brown, about 25 minutes. Remove the rolls from the oven and cool on a rack for at least 2 hours before slicing.


Read On 2 comments

Tangzhong Starter - Water Roux Starter via Starch Gelatinization

Friday, October 19, 2007


A Tangzhong starter / Water roux starter is a mixture of flour and water. That is to combine together one portion of bread flour and five portions of water by weight in a pot. Heat up the mixture to bring out the gelatinization of starch in flour. What makes the bread baked with this kind of starter difference is Starch Gelatinization, which helps to engage more water, namely more water will be absorbed, to provide a characteristic softer, more elastic-textured bread. Moreover, the bread will have long-lasting freshness.

  • 50 g Bread flour
  • 250 ml Water
  1. In a bowl, whisk together the water and the flour until the mixture is well blended and lump free. Stir the mixture while it cooks over the medium heat to reach 65C/150F. It takes about 2-3 minutes.
  2. Remove from heat and cover loosely with plastic wrap to prevent from drying. Store the starter in the refrigerator after after completely cooling down. To use the starter, measure out the amount called for in a recipe and let it warm to room temperature. Unlike sourdough starter, this special Tangzhong starter doesn't improve its flavour with age. So it's preferably to use up in 3 days.


Read On 172 comments

Pumpkin Pie

Sunday, October 14, 2007



Autumn. Some call it Fall. It is the one that many people enjoy very much. Pavements covered with brightly-coloured fall leaves, varieties of nuts, chill in the air, Halloween, seasonal moodiness, and the days get shorter....Still nothing express AUTUMN better and more than a piece of delicious spiced pumpkin pie in the afternoon.

CrustFilling
  1. Sift the flour, salt and sugar into a bowl. Add the butter. Rub into the flour with a fork until the mixture resembles fine crumbs. Add in ice water to the flour mixture and gently mixing dough after each addition until dough forms a ball. Wrap the ball of dough with greaseproof wrapper and chill it for 30 minutes.
  2. Take out the dough and place it between 2 baking paper and roll out to a circle about 3mm thick. Place it onto a 9-inch heart-shaped baking tin, draping it gently. With the fingertips, ease the dough into the tin, gently pressing it smoothly over the bottom without stretching it. Trim the excess.
  3. Prick the bottom of the pastry case all over with a fork. Return to the fridge for anther 30 minutes. Preheat the oven to 180C/350F.

  4. Lay a baking paper or tin foil on the pastry case and put enough dried beans to cover the bottom thickly. Bake the case in a preheated oven 180/350F for 18 minutes, remove the paper or foil and beans. Prick the bottom again with a fork. Return to the oven and bake for 10-15 minutes. (Bake custard and cream filling can make pastry soggy, so the cases for these tarts are often given an initial baking before the filling is added. Such prebaking is referred to as baking blind. The purpose of using weights is to prevent the bottom of the pastry case from rising too much and becoming distorted, thus keeping its neat shape.)
  5. Mix all the ingredients, except nuts, for the filling until all well-combined and pour into pie crust. Then sprinkle the top with pine nuts. Bake in a preheated 180C/350F oven for 45 minutes.


Read On 15 comments

Braised Beef Brisket With Carrots

Sunday, October 07, 2007




Briskets is the cut from breast section, under the first five ribs. Although many other animals have briskets, the term here is to describe beef.

  • 750 g Beef brisket
  • 2-3 Carrots
  • 2 tbsp Cooking oil
  • 4-5 Ginger slices
  • 1 stalk Scallion
  • 2 clove Garlic, sliced
  • 1/2 tbsp Sweetened flour paste
  • 2-3 tbsp Sambel ulek
  • 2 tbsp Jiafan rice wine
  • 1 Star anise
  • 6 Szechuan peppercorns
  • 2 tbsp Dark soya sauce
  • 2 tbsp Maggie sauce
  • 1 tbsp Caster sugar
  • 3-4 cup Water
  • Salt & chicken bouillon
  1. Peel and diagonally cut the carrots across. Roll it a quarter of a turn and cut off the next piece diagonally again. Cut scallion into chunks. Thoroughly rinse the brisket and cut into large pieces. To get rid of the blood and slime effectively, plunge brisket into a pot filled with boiled water and let stand for 15 minutes.
  2. Heat up a frying pan with oil. Stir in slices of ginger, onion, garlic, star anise and peppercorns until aromatic. Add in sweetened flour paste, sambel ulek rice wine, sugar and soya sauces Stir briefly. Add in briskets and carrots. Stir till all ingredients blended. Turn off the heat.
  3. Transfer the whole mass into an electric pressure cooker. Fill in water to just cover all the ingredients. Close the lid and turn the knob to pork cooking cycle. After cooking, the cooker automatically enters the "keep warm" status. After cooling, return the briskets into the frying pan and stir over the high heat until the whole mixture has thickened. Season with chicken bouillon and salt as needed. You can also thicken the mass by adding in one tablespoon of starchy solution and serve with steamed rice.

Read On 11 comments

Soya Milk Prepared With Soya-milk Maker

Wednesday, October 03, 2007

Soya milk is full of proteins, Vitamin-B and isoflavones. I am talking about REAL SOYA MILK, not those diluted one, or the soya beverages, which probably contain much of sugar. In supermarkets we can easily buy them in powder form, and they are no exception sweet. Street vendors sell just watery soyamilk. Therefore, homemade soya milk starts to gain its popularity.

  • 55-60 g Soya beans
  • 700 ml Warm water (70C/158F)
  • 1量杯/55-60克 黄豆
  • 700毫升 温水 (70C/158F)
  1. Measure dry soybeans with the included measuring cup, about 55-60 grams. (I use JYDZ-15B soya-maker) Rinse the measured soybeans 2-3 times until water is clear. Discard the damaged beans and cover them with 3-4 times of water. Soak 8-10 hours at room temperature. After soaking, wash soybeans thoroughly with fresh water. Rub the skins off for a more smooth drink.
    用随机搭配的量杯勺出一平杯干黄豆,大约是55克。(我使用的是九阳豆浆机JYDZ-15B)黄豆清洗2-3次直到水清澈即可。挑出坏豆不用。用3-4倍清水,室温浸泡豆子8-12小时。泡好的豆子务必再用清水洗净才可以使用。搓去黄豆皮这样做出来的豆浆更顺滑。


  2. Place the soaked soya beans into the cup, and fill with warm water between the water level marks. It is quicker to make soya milk with warm water. Attach the filter to machine head and position machine head onto the cup. Connect power and press the SOYABEAN button to start. The whole process takes 8-10 minutes. Multiple audio beeps with a flashing light indicate the soya milk is ready. It may be consumed immediately. Filter through a colander to yield drink with a less grainy and creamier texture. Enjoy the fresh made soya milk with self-made yau-char-kwai.
    黄豆放入杯内,加入温水至水位线之间。用温水可以缩短制浆时间。拉法尔网装上机头,然后正确放入杯体。通电源,按下全豆豆浆键。制浆过程大约8-10分钟,完成后机器会用声光提示豆浆已好。喜欢口感更细腻顺滑口感的豆浆,可过滤后饮用。搭根自制油炸鬼,蘸着豆浆吃。

Read On 1 Comment

Okara Honey Bread

Saturday, September 29, 2007



Okara or Soya pulp is low in fat, high in fiber, and also contains protein, calcium, iron, and riboflavin. If you make soya-milk by soya-maker
angiesrecipes
, then the soya pulp/okara shall be cooked during the process. Or you will need to steam or bake the raw okara for about 20-30 minutes before applying to a recipe.

  • 330 g All-purpose flour
  • 5 g Active dry yeast
  • 150 ml Lukewarm soya milk
  • 2-3 tbsp Honey
  • 2/3 tbsp Salt
  • 80-100 g Okara, roasted
    angiesrecipes

  • Cumin, sesame, poppy seeds, rolled oat, and oat bran for the topping, optional
  1. Combine flour, yeast, soya milk and honey in the bowl of a stand mixer fitted with dough hook. Knead on lowest speed until a rough dough is formed, about 3 minutes. Add in salt and okara. Increase the speed and knead the dough until smooth and springy, about 8 minutes.
  2. Lightly oil a mixing bowl and place dough inside. Cover with plastic wrap and allow to proof at room temperature for approx. 1 hour until doubled in bulk. Punch down dough and divide into two or three even pieces. Gently round each piece into a ball. Cover dough closely and let rest about 20 minutes.
  3. Press down and shape the dough into a loaf. Or divide the dough into 3 or 4 small even portions. Shape each into a round and place into a loaf pan. Or divide the dough into 2 portions and shape each into a log and place them in a loaf pan. Cover the loaf and set in warm place to rise until doubled in size. Brush the top with egg wash and sprinkle with desired topping, such as oat bran, poppy, caraway or sesame seeds. Bake in a preheated 180C/350F oven for about 35-40 minutes.



Read On 80 comments

Matcha-Green Tea Marbled Cheesecake

Tuesday, September 18, 2007

© 2022 | http://angiesrecipes.blogspot.com


© 2022 | http://angiesrecipes.blogspot.com


Matcha, which contains significant amounts of amino acids, is powdered green tea. Since antioxidant polyphenols ( the antioxidant effects of polyphenols appear to be greater than vitamin C) have been discovered in green tea, people start getting a bit way too much crazy for its health benefits.
Take a note that any possible benefits of green tea are negated if it's taken with milk as calcium neutralize antioxidants. So now you get the idea....those matcha smoothie, ice cream, cakes...ect.etct.... they might taste good, but may not as healthful as you think.

  • 1 layer 9-10-inch Sponge cake
  • 600 g Philadelaphia
  • 120 g White sugar
  • 3 tbsp Cornstarch
  • 3 Eggs
  • 200 ml Whipping cream
  • 15-20 g Matcha powder
  • 4 tbsp Hot water
  1. Line an 9 to 10-inch springform with baking paper. Place the cake layer onto the bottom. Preheat the oven to 175C/350F.
  2. Sift matcha tea powder into a bowl. Pour in hot water and blend together. Cream together philiadelphia cheese and sugar with electric mixer until blended. Sift in the cornstarch and then stir in eggs, one by one, mix until well-blended.
  3. Strain the whole mass through a sieve into a clean bowl. Combine the prepared matcha with 1/3 of the plain cheese mixture. Drop two batters alternately into the center of the prepared mould, gently strike the surface with a toothpick for marbled effect.
  4. Bake in the preheated oven in bain-marie for about 30 minutes, then decrease temperature to 160C/320F and continue to bake for 25-35 minutes. Remove from oven and cool completely on a rack. Chill for at least 4 hours before serving.

© 2022 | http://angiesrecipes.blogspot.com


Read On 20 comments

Lavender Cookies / 薰衣草曲奇

Monday, September 03, 2007



  • 113 g Margarine at room temperature
  • 60 g Icing sugar
  • 1 Egg, lightly beaten
  • 4 g Baking powder
  • 200 g Cake flour
  • 3 g Dried lavender buds
  • 113克 室温植物牛油
  • 60克 糖粉
  • 1个 鸡蛋,打散
  • 4克 泡打粉
  • 200克 低筋粉
  • 3克 干燥熏衣草
  1. Soak the lavender in hot water briefly, Drain and set aside. Stir together flour and baking powder. Set aside.
    熏衣草用热水稍微泡开,沥干放凉备用。面粉和烤粉混合过筛备用。
  2. Cream together the butter and sugar. Beat the egg, and blend into the butter and sugar in 3 times. Mix well after each addition.
    奶油室温软化,加糖粉打发至乳白色,然后把打散的鸡蛋分3次加入拌匀。每次加入都要拌匀后再添加,然后再拌匀。
  3. Mix in the lavender flowers and the sieved flour mixture. Cover the batter in greaseproof wrapper and chill for 1-2 hours.
    加入沥干的熏衣草拌匀,然后加入过筛的面粉混合物,拌成饼干面糊。用保鲜膜包好,入冰箱冰上1-2小时。
  4. Take out and divide it into 25-27 small portions. Shape dough into balls and place two inches apart on the tray lined with a baking paper. Lightly flatten them with a tablespoon.
    取出面团,均分25-27个小面团,搓成圆型,放到铺了烤纸的烤盘上,每个之间留出2寸的间距。然后用汤勺轻压成片状。
  5. Bake in the lower part of the preheated 175C/350F oven for about 20 minutes. Remove to wire racks and cool completely.
    放入已预热175C/350F的烤箱低层,烘焙约20分钟。架上晾凉。



Read On 0 comments

Pflaumenkuchen German Plum Cake

Friday, August 31, 2007



It is a moist tray- baked German plum cake. Enjoy this German Pflaumenkuchen with a cup of afternoon tea or coffee. Freeze them for another day if any left.

Quark Oil DoughTopping
  • 300 g German #405 flour
  • 1 tbsp Backing powder
  • 75 g Caster sugar
  • 1 package /8 g Vanilla sugar
  • Pinch of salt
  • 200 g Quark, low-fat
  • 100 ml Milk
  • 100 ml Sunflower oil
  • 1 kg Damson plums (or apples)
  • 50 g sugar
  • 1 Package / 8 g Vanilla sugar
  • 1 tsp Cinnamon, ground
  • 2 tbsp Almond slices (optional)
  • 2 tsp Powder sugar for dusting
  1. Whisk together the flour and baking powder in a mixing bowl. Add in the rest of dough ingredients. Starting on low speed, beat briefly with an electric mixer. Turn speed up to medium and beat until you have a smooth dough. Roll out the dough to 30x40cm onto a parchment lined backing tray.
  2. Preheat the oven to 180C/350F. Wash, dry and quarter the plums. Cover quark dough with the plum wedges. In a small bowl, combine together the sugar, vanilla sugar and cinnamon powder. Sprinkle the mixture and almond slices (if use)over the cake.
  3. Bake in the middle of the hot oven for about 35 minutes. Remove from oven. Dust the top with powder sugar. Cut into the squares and serve.



Read On 42 comments

Preparing Tofu With Gypsum / 制作石膏南豆腐

Sunday, August 26, 2007





  • 400 g Soya beans
  • 1.5 l Water for soaking
  • 3 l Water for grinding
  • 2 l Water for blanching
  • 1 tsp Baking soda
  • 400克 黄豆
  • 1.5升 浸泡用水
  • 3升 搅拌用水
  • 2升 焯豆用水
  • 1小勺 小苏打
Coagulant Solution凝固剂
  • 15 g Gypsum-calcium sulfate
  • 120 ml Warm water
  • 15克 石膏-硫酸钙
  • 120毫升 温水
  1. Clean soybeans by removing dirt and the damaged soybeans. Pour into a large deep pot filled with 1600 millimetres tap water (usually 3 or 4 times of the dry soybean by weight) and leave the soybeans to soak overnight at room temperature. Drain and rinse soaked beans again with tap water. Dehull the beans and the weight should gained twice, i.e. about 800 grams. Bring 2 liters of water to a boil. Add in baking soda, then the dehulled soya beans into the boiling water. Blanch for 8-10 minutes. Drain and rinse with hot water. Grind the blanched soybeans with 3 liters of water (in general, the ratio of water for grinding is 7-10 times of the dry bean by weight) in 2-3 batches into slurry in a blender for 3 minutes at high speed. Filter through a colander lined with cheesecloth to remove soya fiber-okara and to collect about 3 liters of soya milk.
    黄豆洗净,挑出杂质和坏豆。放入一个大且深的锅,加入1600毫升饮用水(通常浸泡水多于豆子重量的3-4倍即可)室温下隔夜浸泡。用清水再冲洗干净,去皮上秤,应该是原豆重量的双倍,也就是800克。大锅入2升水烧开,拌入小苏打,接着加入豆子煮8-10分钟。沥干后用热水清洗干净。把苏打水焯过的豆子和3升水(搅拌的水量一般是干豆子重量的7-10倍)分2-3次用搅拌机高速搅打3分钟成为浓浆状。过滤网铺上薄纱布,过滤出豆浆和豆渣。
  2. Divide the soya milk into two 3-liter deep pot and set them over medium heat and bring the whole mass to a boil. It will foam up while heating the mixture, skim it off with a ladle. Adjust the heat to low, continue to cook about 10 more minutes. As soya milk cooks, dissolve 15 grams of gypsum-calcium sulfate (the amount of coagulant used is 0.3-0.5% of cooked soymilk by weight) in half cup of warm water.
    把打好的豆浆分到两个3升左右大小的深锅,中火烧开。边煮豆浆,边撇去浮沫。豆浆煮开后,调低火候继续煮约10分钟。这时可以开始准备凝固剂了。15克硫酸钙-石膏(凝固剂用量约是煮好豆浆的0.3-0.5%)和半杯温水调开。
  3. Turn off the heat, but leave the pots on the glass tops to keep it hot. To be precise, the temperature should reach 95C/200F (with Nigari, the temperature should low down to 75C/160F). At this point, slowly pour in the gypsum solution in a few additions, stirring gently in one direction. Immediately stop stirring as the curd begins to form. Allow the curd to set without disturbing for 10-15 minutes.
    关掉火源,但不要移开锅,使其保持温度。测试后的温度读数应该在95C/200F。(如果使用盐卤的话,温度应该稍微低些,大约在75C/160F)。将调好的石膏凝固剂分次慢慢倒入热豆浆里,朝一个方向轻轻搅拌。豆浆开始凝固时,立即停止点浆及搅拌,静置10-15分钟。
  4. Now the chunks of forming curds stay at the bottom and yellowish liquid on the top. If there are still some milky areas after adding all the solution, mix additional one teaspoon of powder and two tablespoons of warm water. Gradually add in until no more white particles float. Transfer the curds into a tofu box lined with cheesecloth. Any container that has many small holes to allow residual liquid to drain can serve as a tofu mold. Fold cloth, cover with tofu lid and press with a heavy object, such as a pot of water, and allowed to sit for15 minutes or so. Remove tofu lid, unfold the cloth and remove the tofu. Place tofu in water and chill until needed.
    这时候你会看见豆腐脑和浮在表面类似乳清的浅黄色液体完全分离了。如果加入所有的凝固剂后仍有豆奶,那么再取一小勺石膏和2大勺温水调和。逐量加入直到看不见有漂浮的豆奶即可。将凝固的豆腐脑勺入铺好薄纱布的豆腐模子里。可以用任何带有排水小孔的容器都可以拿来当豆腐模子。翻好纱布盖上盖子后,在上面压上重物(比如一大盆水)静置大约15分钟。打开盖子,掀去纱布后取出豆腐。放入水里入冰箱保存,需要时取出使用。
  5. When making soya milk from JOYOUNG automaton, follow instructions as per user's manual. Add the soaked soya beans to the cup of the soya maker, then pour in water between the water level marks. Lock the head attached with cylinder in position. Plug in and press the START button. That’s all. Pour all the batches of soya milk into a large pot and simmer for about 10 minutes. Cool down to 95C/200F if using gypsum, and 75C/160F with nigari.
    如果你用的是九阳全自动豆浆机,那么要参照随机配送的使用手册来制作豆浆。分次将泡好的豆子放入杯体中,加水至上下水位线之间,将装好拉法尔网的机头正确放入杯体中,接通电源,按下豆浆健就可以了。豆浆都做好后回锅加温。温度要根据不同的凝固剂来调整。





Read On 13 comments

Kung Po Tofu With Pine Nuts / 宫保松仁豆腐

Wednesday, August 22, 2007

  • 350 g Tofu
  • 30 g Pine nuts
  • 3 Pickled chillies
  • 3-4 clove Garlic, minced
  • 2 stalk Scallions
  • 350克 豆腐
  • 30克 松仁
  • 3个 泡椒
  • 3-4瓣 蒜末
  • 2支 青葱
Sauce酱汁
  • 1 tbsp Sugar
  • 1 tbsp Black vinegar
  • 2 tbsp Chilli sauce
  • 3 tbsp Water
  • 2 tbsp Maggi sauce
  • Pinch of salt
  • 1大勺 砂糖
  • 1大勺 黑醋
  • 2大勺 辣椒酱
  • 3大勺 水
  • 2大勺 美极汁
  • 1小撮 食盐
  1. 豆腐切成1寸左右的丁状。青葱洗净切成松仁大小。酱汁材料放到小碗里调匀备用。烧热油锅,入豆腐炸至金黄色出锅,沥干油备用。
    Cut the tofu into inch-cubes. Clean the scallions and cut into pine-nut-sized pieces. Combine together all the sauce ingredients in a small bowl. Heat up a skillet with oil and fried diced cubes until golden brown. Drain.
  2. 锅中留半勺油,入泡椒,蒜末和松仁炒香。豆腐回锅,倒入调好的酱汁翻炒至豆腐均匀上色,随即入葱花和盐翻炒兜匀即可出锅。
    Save half spoon of oil in the skillet and add in pickled chillies, minced garlic, and pine nuts. Stir until aromatic. Return the tofu to the skillet and then pour in the prepared sauce. Gently stir until all tofu are coated with the sauce. Sprinkle the chopped scallions over and toss until all ingredients are well-combined and flavours have mingled.


Read On 0 comments

Chicken Nuggets / 吮指鸡块

Monday, August 20, 2007



Marinade
  • 250 g Chicken breast
  • 1/2 cup Potato starch
  • 1 tbsp Cornstarch
  • 1/5 tsp Black pepper powder
  • 1/5 tsp Chilli powder
  • Frying oil
  • 1 tbsp Garlic paste
  • 1 tbsp Egg, lightly beaten
  • 2 tbsp Cornstarch
  • 1 tbsp Light soya sauce
  • 1 tbsp Maggie sauce
  • 1/2 tsp Salt
  • 1 tbsp Jiafan rice wine
  • 1/2 tbsp Rock sugar
  • 1/3 tsp White pepper powder
  • 1/4 tsp Five spices powder
  1. Clean the chicken breast and pat them dry. Cut into 5x2-cm strips and pound them out into thin slices. Add in marinade and let marinate for 2 hours in fridge. Whisk together potato starch, cornstarch, black pepper and chilli powders. Set aside.
  2. Coat the marinated chicken evenly with mixed starches. Heat up a deep skillet with oil over medium fire, and lower the chicken into the heated oil. Now turn the heat to lower level and fry the chicken for 3-4 minutes. Scoop out the chicken and drain. Heat up the oil till very hot and return the chicken to fry one more minute until golden brown and crusty.
  3. If you have some leftover, rewarm them in the hot oven or toss them with your favourite sauce and you have a new dish for the lunch.



Read On 0 comments

Braised Pork Belly / 红烧肉

Monday, August 20, 2007




  • 600 g Streaky pork with rind
  • 1 tsp Rice vinegar
  • 2 tbsp Jiafan rice wine
  • 1 handful Dried black mushrooms, soaked and drained
  • 8-10 Dried oysters
  • 1/4 cup Water
  • 1 tbsp Cooking oil
  • 2-3 tbsp Rock sugar
  • 1 stalk Scallion chunks
  • 3-4 clove Garlic, crushed
  • 3-4 Ginger slices
  • 1-2 Whole star anise
  • 1 tsp Szechuan peppercorns
  • 2-3 Pickled red chillies
  • 1 tbsp Dark soya sauce
  • 1 tbsp Light soya sauce
  • 1 tbsp Oyster sauce
  • 1 tsp Salt
  • 1/3 tsp Chicken bouillon
  • 600克 带皮五花肉
  • 1小勺 米醋
  • 2大勺 加饭酒
  • 1把 水发香菇
  • 8-10个 蚝干
  • 1/4杯 清水
  • 1大勺 食用油
  • 2-3大勺 冰糖
  • 1支 葱段
  • 3-4粒 蒜,拍松
  • 3-4片 姜
  • 1-2粒 八角
  • 1小勺 花椒粒
  • 2-3支泡红椒
  • 1大勺 老抽酱油
  • 1大勺 生抽酱油
  • 1大勺 蚝油
  • 1小勺 食盐
  • 1/3小勺 鸡精
  1. 蚝干用水浸泡15分钟。过滤浸泡液留用。三层肉洗净切成2厘米见方的条状入锅后加水,水量以没过肉为宜。加入醋和1大勺加饭酒,中火煮开。勺去飘在表面的深红色的浮沫,火力调低些,再煮2-3分钟。熄火勺出肉块用凉水冲净,滤干待用。
    Soak dry oysters in water for 15 minutes. Drain through a sieve, reserving the soaking water for use in the recipe. Rinse pork and cut into 2-cm wide strips. Place them in a pot filled with enough water to just cover the pork. Pour in vinegar and 1 tablespoon of rice wine. Bring it to a boil over medium heat. Skim, reduce the heat and cook 2-3 more minutes. Turn off the heat and scoop out the pork. Rinse under tap water and drain thoroughly.
  2. 炒锅入油,烧热后放入砂糖,炒成焦糖状。放入葱姜蒜,花椒和泡椒以及肉块煸炒。加入香菇和蚝干,接着淋入酱油,蚝油,和料酒。兜匀所有材料。
    Heat up a skillet with oil. Add in rock sugar and stir until caramelized. Stir in scallion, ginger, garlic, peppercorns, pickled chillies and pork. Stir in black mushrooms and dried oysters. Pour in soya sauces, oyster sauce and rice wine. Toss all the ingredients together.
  3. 将锅里的材料倒入电压锅,倒入留用的浸泡水。水量以略没过肉为宜。放入八角和盐。盖上盖子,调至煮肉档。煮好后电压锅会自动调到保温档。冷却后打开盖子,肉回炒锅,开旺火收汁,用鸡精调味即可盛盘。
    Pour the whole mass into an electric pressure cooker. Pour in the reserving soaking liquid, which should barely cover the ingredients. Add in anise star and salt. Close the lid and turn the knob to pork cooking cycle. After cooking, the cooker automatically enters the "keep warm" status. After cooling, return the pork mass into the frying pan and stir over the high heat until the whole mixture comes together into a sticky, gooey mass. Season with chicken bouillon and dish off.



Read On 0 comments
Add to Google

Angie

Angie's Recipes

Angie's Recipes is an interactive blog dedicated to sharing yummy & creative recipes, helpful cooking hints and tips. Enjoy your visit and spread the word!


If you enjoy my recipes and want to support me, THANKS!

Friends

Join Us

angiesrecipes
skip to top

skip to top