All About Foods Court

Ingredients:
10 pieces of semi-soft white tofu

For the broth:
100g soy sauce
1/5 liter water or chicken stock
1/8 tsp salt
1/8 tsp pepper

Filling paste:
300g minced pork
200g minced prawn
75g salted Tenggiri fish
1 large egg, beaten lightly
1 tbsp oyster sauce
½ tbsp sesame oil
½ tsp pepper

Directions:
Soak the soy beans for an hour.
Bring the soy beans, water/stock and salt to a boil.
Boil for 40 minutes or until beans are soft. Remove from fire.
Mix together the filling ingredients to form a paste.
Cut the tofu into half. With the tip of a sharp knife, make a slit in the middle of the tofu half to form a pocket.
Fill it with the paste. Smoothen the top by pressing with a wet metal spoon.
Heat 4 tbsp oil in a pan to sear the tofu pocket until lightly brown.
Add the tofu into the soy bean soup and bring to a quick boil before serving.

Serves 4

Ingredients:
1 lb. beef flank steak
2 tbsp. soy sauce, low sodium
4 tsp. Oriental dark roasted sesame oil, divided
1 1/2 tsp. sugar
1 tsp. cornstarch
2 cloves garlic, crushed
1 tbsp. fresh ginger root, minced
1/4 tsp. red pepper pods, crushed
1 sm. red bell pepper, cut into 1-inch pieces
8 oz. frozen baby corn, defrosted
1/4 pound pea pods, julienned


Directions:

Cut beef steak lengthwise into 2 strips; slice across the grain into 1/8 inch thick strips.
Combine soy sauce, 2 tsp. oil, sugar and cornstarch; stir into strips.
Heat remaining 2 tsp. oil in wok or large skillet over medium-high heat. Add garlic, ginger and pepper pods; cook 30 seconds.
Add bell pepper and corn; stir-fry 30 seconds.
Remove vegetables. Stir-fry beef strips (half at a time) 2 to 3 minutes.
Return vegetables and beef to wok and heat through. Serve with hot cooked rice.

Marinated shrimp are combined with Chinese greens (bok choy) and mushrooms in this simple stir fry that shows off the natural flavor of the fish and vegetables. This makes a complete meal for two when served with rice, or part of a multicourse meal for three or more.

Ingredients:
1/2 - 3/4 pound shrimp
1 tablespoon Chinese rice wine or dry sherry
1/2 teaspoon salt
1 tablespoon cornstarch
1/2 pound Chinese greens (bok choy)
4 ounces fresh mushrooms, or 6 Chinese dried mushrooms or dried Shiitake mushrooms
2 tablespoons vegetable or peanut oil for stir-frying, or as needed
2 thin slices ginger
1/4 teaspoon salt
1/4 cup chicken broth, sodium-reduced if possible
1/2 teaspoon sugar
1 tablespoon light soy sauce
black pepper, to taste
1 teaspoon cornstarch mixed with 2 teaspoons water

Preparation:
1. If using frozen shrimp, defrost in the refrigerator. Rinse the shrimp under cold running water and pat dry with paper towels. Place the shrimp in a bowl and add the rice wine or sherry, 1/2 teaspoon salt and cornstarch, stirring in one direction (this is to make sure the marinade spreads evenly.)
2. Chop the bok choy stalks diagonally and the leaves across into 1 inch pieces. Wipe the mushrooms with a cloth or soft brush and cut into thin slices. If using Chinese dried mushrooms, soak in hot water for 20 minutes to soften. Drain the softened mushrooms, remove the stems and cut into quarters.
3. Preheat the wok and add 2 tablespoons oil. When the oil is hot, add the ginger. Stir-fry for about 30 seconds, until aromatic, then add the prawns. Stir-fry until they turn pink. Remove the cooked shrimp from the pan.
4. Add a bit more oil if needed so that there is about 1 1/2 tablespoons oil in the wok. Add the bok choy, mushrooms and 1/4 teaspoon salt. Stir-fry for 1 minute (Note: add a small amount of water or rice wine if the vegetables are a bit dry). Add the chicken broth, cover and cook for 2 more minutes.
5. Add the shrimp back into the pan. Add the sugar, soy sauce, and pepper. Give the cornstarch/water mixture a quick restir and add in the middle, stirring to thicken. Cook, stirring for another minute and serve hot.

Soy sauce adds extra flavor to this simple crockpot recipe submitted by a reader. Feel free to enhance the basic recipe with your own favorite combination of spices and seasonings.
Ingredients:
1 cup soy sauce
1 cup brown sugar
1 cup tomato/vegetable juice (such as V8) or tomato sauce diluted with water
Salt, pepper, or other spices, to taste
3 pounds chicken thighs, drumsticks, wings or a mixed combination
Preparation:
1. Combine the soy sauce, brown sugar and juice and any spices you are using in the bottom of the crockpot.
2. Add the chicken.
3. Cook on low heat for 6-8 hours (overcooking is difficult for this recipe!). The chicken can also be cooked on high heat for first 1 1/2 hours and then turned to low (use your best judgement). The Chicken is done if the meat falls off the bone when removed.
4. Serve the chicken over rice along with steamed vegetables for a full meal.

This recipe was submitted by a reader, Arin Marcus. Reprinted with permission.
By Rhonda Parkinson

In this healthier version of traditional Kung Pao Chicken, the chicken is stir-fried instead of deep-fried, reducing the fat content.

Serves 3 to 4
Ingredients:
2 boneless, skinless chicken breasts, 7 to 8 ounces each
Marinade:
2 teaspoons soy sauce
2 teaspoons Chinese rice wine or dry sherry
1 teaspoon sesame oil
1 1/2 teaspoons cornstarch
Sauce:
2 tablespoons dark soy sauce
1 tablespoon Chinese rice wine or dry sherry
1 teaspoon sugar
Other:
8 small dried red chili peppers
2 cloves garlic
2 green onions (spring onions, scallions)
4 tablespoons oil for stir-frying, or as needed
1 teaspoon Szechuan peppercorn, optional
1/2 cup peanuts or cashews
a few drops sesame oil, optional
Preparation:
Cut the chicken into 1-inch cubes. Combine with the marinade ingredients, adding the cornstarch last. Marinate the chicken for 25 minutes.

While the chicken is marinating, prepare the sauce and vegetables: In a small bowl, combine the dark soy sauce, rice wine, and sugar. Set aside.

Cut the chilies in half so that they are approximately the same size as the chicken cubes. Remove the seeds. Peel and finely chop the garlic. Cut the green onion on the diagonal into thirds.

Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the chicken. Stir-fry until it turns white and is 80 percent cooked. Remove from the wok.

Add 2 tablespoons oil. When the oil is hot, add the garlic and stir-fry until aromatic (about 30 seconds). Add the chili peppers and the Szechuan peppercorn if using. Stir-fry briefly until they turn dark red.

Add the sauce to the wok. Bring to a boil. Add the chicken back into the pan. Stir in the peanuts and the green onion. Remove from the heat and stir in the sesame oil. Serve hot

Chicken breasts are seasoned with garlic and chile paste in this easy stir-fry.
Prep Time: 25 minutes
Cook Time: 5 minutes

Ingredients:
1 pound boneless, skinless chicken breasts
Marinade:
1 tablespoon light soy sauce
1 tablespoon dry sherry
Other:
4 garlic cloves, finely minced
2 green onions, finely chopped on the diagonal
a few drops sesame oil
2 tablespoons light soy sauce
1 tablespoon dry sherry
1/4 teaspoon chili paste
Oil for stir-frying
Preparation:
Cut the chicken into bite-sized cubes. Place in a bowl, mix in the marinade ingredients and marinate for about 20 - 25 minutes.
While the chicken is marinating, prepare the garlic and green onions. Combine the sesame oil, light soy sauce, sherry and chili paste in a bowl and set aside.
Heat wok and add oil. When oil is ready, add the marinated chicken. Stir-fry briefly on high heat, then add the garlic and green onion. Add the remaining ingredients and combine (total cooking time should be about 5 minutes). Serve hot with rice. Serves 4.

Cook's Notes: I make Garlic Chicken at home as a main dish, so the ratio of meat is higher than many Chinese recipes. I like to serve this dish with stir-fried baby corn and rice, and perhaps a bit of green onion and fresh tomatoes for garnish.

Oyster sauce nicely complements the slightly bittersweet taste of Chinese broccoli (gai lan). Blanching turns Chinese broccoli a beautiful jade green, but you can use reqular broccoli if it's not available. Serves 3 to 4.
Prep Time: 5 minutes
Cook Time: 10 minutes

Ingredients:
10 ounces Chinese broccoli (gai lan)
1 teaspoon salt
1 teaspoon baking soda
1 slice ginger (about 1/2-inch thick)
Sauce:
3 tablespoons chicken broth or water
2 tablespoons oyster sauce
1 tablespoon Chinese rice wine or dry sherry
1/2 teaspoon sugar
Preparation:
Wash the Chinese broccoli. Cut off the ends if not already trimmed and cut into bite-sized pieces (about 2 inches long).
In a large saucepan, add enough water to cover the broccoli. Add the salt, baking soda and ginger. Bring to a boil.
While waiting for the water to boil, prepare the sauce. Combine the chicken broth or water, oyster sauce, rice wine or dry sherry and sugar. Bring to a boil in a small saucepan. Turn the heat down and keep warm while blanching the broccoli.
Add the Chinese broccoli to the boiling water. Cook until the stalks are tender but crisp (3 - 4 minutes). Rinse in cold running water. Drain.
Pour the sauce over the broccoli. Serve immediately.

More Chinese Broccoli Recipes
Chinese Broccoli With Oyster Sauce - in this recipe the broccoli is cooked in the wok and with sauce added in the final stages of cooking.
Bean Curd With Chinese Broccoli - a filling and nutritous dish combining broccoli, tofu, pork, and Chinese fermented (salted) black beans.
By Rhonda Parkinson

Mooncake recipe - A recipe for mooncakes, the Chinese snack traditionally served during the Moon or Mid-Autumn Festival.
Learn More about Mooncakes and the Mooncake Festival
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients:
Filling:
1 pound red azuki beans
water
3/4 cup lard or oil
1-3/4 cups sugar
Water-Shortening Dough:
2 cups flour
5 tablespoons lard
10 tablespoons water
1/4 teaspoon salt
Flaky Dough:
1 cup flour
5 tablespoons lard
red food coloring for design
Preparation:
Filling Instructions: Soak red beans in water to cover 2 hours. Drain and discard the water. Cover with 8 cups fresh water and bring to a boil, then simmer over low heat 1-1/2 hours or until skins open. Strain the beans and discard the skins. Place the strained beans in several layers of cheesecloth and squeeze out any excess water.
Place in a saucepan with the lard or oil and the sugar. Cook, stirring continuously, until almost all the moisture has evaporated. Let cool.

Dough Instructions: You will need 2 cups of filling for the mooncakes. Divide this into 20 portions and shape into balls.Mix ingredients for the water-shortening dough and the flaky dough separately until smooth. Divide each dough into 20 equal portions.
Wrap one portion of flaky dough inside each portion of water-shortening dough. Roll out each piece of dough, then fold in thirds to form three layers. Roll out again, and once more fold in thirds to form three layers.
Flatten each piece of dough with the palm of your hand to form a 3" circle. Place one portion of filling in the center. Gather the edges to enclose the filling and pinch to seal. Place the filled packet in the mold, gently pressing to fit. Invert and remove the mold.
Dilute red food coloring with water and pour onto a damp paper towel on a plate. Take some food coloring onto the cookie-design stamp, then press on top of the mooncake.
Repeat process for remaining mooncakes. Arrange mooncakes on a baking sheet. Bake 20 minutes at 350 degrees. Let cool before serving.

(This recipe reprinted with permission from GourMAsia).

Red bean soup is both a popular snack and a sweet dessert soup. Azuki beans are a "yang" or warming food. Tangerine peel, used in many recipes, is thought to aid digestion.

Azuki beans, dried lotus seeds, and dried tangerine peel are sold in plastic bags in Chinese or Asian markets.
Cook Time: 1 hours, 30 minutes
Ingredients:
1 cup azuki (adzuki) beans
6 - 8 cups water
1 strip dried tangerine peel or fresh orange peel
1/4 - 1/2 cup (about 1 1/4 - 2 1/2 ounces) dried lotus seeds
6 - 8 tablespoons brown sugar, as desired
Preparation:
1. Soak the azuki beans in water overnight to soften. (While the beans won't have completely softened, they will have expanded considerably). Drain.
2. About 2 hours before making the soup, place the dried lotus seeds in a bowl with enough water to cover.
3. In a medium saucepan, bring the 6 cups of water with the tangerine peel to a boil. (The soup can be thicker or thinner as desired. I usually start with 6 cups of water, and then add more boiling water at the end with the brown sugar if I want to thin it a bit.)
4. Turn the heat down, add the adzuki beans and lotus seeds and simmer, partially covered, for 1 to 1 1/2 hours, until the beans are softened to the point where they are just beginning to break apart.
5. Add the brown sugar and stir until dissolved. Taste and add more sugar if desired. (I usually start with 1/3 cup and then add more, 1 tablespoon at a time, as needed). Thin the soup by adding boiling water if desired.
Remove the dried tangerine peel before serving. Serve the red bean soup hot or cold. Serves 6 - 8.

Variations:
*Use white instead of brown sugar
*Other versions of this dish are made with longan seeds, lotus roots or lily bulbs.p] Another recipe for Sweet Red Bean Soup

Materials
Bean Curd 2 pcs
Small size Oyster 200 g
Spring Onion 1 stalk
Fermented Beans 2 tbsp
Red Pepper (optioned) 1 pc

Sauce
Light Soy Sauce 2 tbsp
Salt 1/2 tbsp
Sugar 2 tbsp
Oyster Sauces 1 tbsp
Shaoxing Wine 1/2 tbsp
Corn Flour 1/3 tbsp
Water 3 tbsp

　

Steps
1) Wash oyster by clear water, then wash finely again with salt solution, wipe dry
2) Cut bean curd into small dices, soak 30 minutes by boiled hot water
3) Pour out water, wipe dry the bean curd dices by paper
4) Chop spring onion into small pieces, mash red pepper
5) Heat wok with 3 tbsp of oil, add in spring onion and fermented bean
6) Stir fry and mix well, add in oyster and bean curd dices, stir fry
7) Pour in sauce after oyster turn into white colour, keep stirring fry
8) Add in mashed red pepper, stir and mix well, dish up and serve

Remark
tbsp - table spoon

Materials for 4 persons
Hard Bean Curd 5 pcs

Batter
Corn Flour 1/4 cup
Plain Flour 1/2 cup
Water 1/2 cup

Sauce for each person
Sugar 1

Steps
1) Wash bean curd, wipe dry and slice each into 4 small pieces (square or triangle)
2) Sprinkle 1 tbsp of pepper salt onto bean curd surfaces, marinate for 60 minutes
3) Mix batter, heat wok with plenty oil until oil is fully boiled
4) Coat bean curd with batter, deep fry until turn to golden, drain up
5) Heat wok again with 2 tbsp of oil, add in red pepper and garlic
6) Add in deep fried bean curd, stir fry fast, sprinkle 2 tbsp of pepper salt
7) Stir fry fast and mix well, dish up, serve with sauce

Remark
tbsp - table spoon
To ensure a good result of deep frying the bean curd
~ heat the empty wok until haze rises
~ add in oil and then deep fry the bean curd after oil is fully boil
~ keep on high heat when deep frying the bean curd

Materials
Beancurd 2 pcs
Small Green Peppers 6-8 tbsp
Egg 1 pc
Carrot 40 g
Dry Black Mushrooms 3 pcs
Dry Small Shrimps 1 tbsp
Chicken Stock 2 tbsp

Sauce
Light Soy Sauce 3 tbsp
Salt 1 tbsp
Pepper Powder some
Sesame Oil some

Steps
1) Soak the black mushrooms, remove stalks, soak the dry shrimps also
2) Steam the black mushrooms and dry shrimps until cooked
3) Mince mushrooms and the carrot
4) Whisk the beancurd together with egg , mushrooms and dry shrimps
5) Add sauce and chicken stock, stir and mix well with 3 tbsp of cornflour
6) Remove the stalks and seeds of green peppers, cut into 2 halves
7) Sprinkle dash of cornflour on pepper, stuff the doufu on and daub it flat
8) Heat wok with 10 tbsp of oil in low heat
9) Put the stuffed green pepper by doufu "face-down"
10) Turn over the green pepper after doufu change into golden, fry for a while
11) Dish up, sprinkle light soy sauce and sesame oil on the green pepper, serve

Remark
tbsp - table spoon
Very good to enjoy this food with cool bear.......cheers !!

Materials Serving 4-6 persons Serving 4-6 persons

Beancurd 3 pcs
Water 1 liter
Chicken Meat 120 g
Dry Black Mushrooms 3 pcs
Chinese Ham 1 small slice
Green Pea 2 tbsp
Shells Moved Peanut 2 tbsp

Potage Solutioning
Salt 2 tbsp
Egg 1 pc
Oil 1 tbsp
Cornflour 2 tbsp
Salt 2 tbsp
Egg 1 pc
Oil 1 tbsp
Cornflour 2 tbsp

Steps
1) Boil chicken in 1 liter of hot water for 5 minutes
2) Take out and shred, soup for use
3) Soak dry black mushroom and China ham, wipe out water, then shred
4) Whisk the doufu, then add potage and mix it well
5) Boil doufu with 500ml of chicken soup and mix well
6) Heat other 500ml of chicken soup in wok, add shredded black mushroom
7) Add mixed doufu, peanut and shredded China ham, stir mix until soup boiled
8) Add pea while potage is boiled again, then add pea, serve

Remark
tbsp - table spoon
Potage is served better with some pepper

Materials
Beancurd 4 pcs
Minced Fat-lean Pork 100 g
Broad Bean Paste 40 g
Water 1/4 cup

Sauce
Adequate amount of
lard (or peanut oil)
chopped ginger
cornflour
salt
light soy sauce
chicken powder
chopped garlic
red chili oil
chopped spring onion
chili powder

　

Steps
1) Cut the beancurd into dices, scald in boiling water with a little salt, drain for use
2) Heat oil (better with lard) in wok, stir fry the pork until cooked
3) Add chili powder and chopper ginger, board bean paste, stir fry to mix well
4) Sprinkle a little yellow wine (if any), then add chopped garlic and light soy sauce
5) Put the scalded beancurd, stir for a while, add water then stir well
6) Stir cornflour solution when it boiled, sprinkle the red chili oil in
7) Stir slowly for 2-3 minutes, dish up, sprinkle chopped spring onion, serve

Remark
tbsp - table spoon
Broad Bean Paste purchased in food-shop of China-town
or replaced by minced Garlic Red Chili sauces, sold in supermarket
Sauce and Spicy Taste according to your favour, more or less

Materials
Beancurs 4 pcs
dry mushrooms 10pcs
spinach 300 g

Seasoning
Oil 3 tbsp
Sesame oil 1/4 tbsp
Sugar/Salt 1/2 tbsp each
Light Soy Sauce 1/2 tbsp
Cornflour 1 tbsp

Sauce 1
Water 3 tbsp
cornflour 1 tbsp

Sauce 2
Light soy 2 tbsp
Water 3 tbsp
Oyster sauce 2 tbsp
Sugar 1/4 tbsp

Steps
1) Cut the beancurd into slices 1 cm thick, scald in boiled water
2) Drain water and dish up beancurd, mix well with 1 tbsp of light soy
3) Soak the black mushrooms until soft, cut the stalks
4) Mix the mushrooms with seasoning , then steam for 15 minutes
5) Heat plenty of oil, put the boiled beancurd and deep-fried until it
6) When the beancurd become golden in colour, scoop it and drain oil away
7) Heat 3 tbsp of oil, fry spinach, add a cup of water, 1/2 tbsp of salt
8) Cover the lid for 3 minutes, take out the spinach, lay on the dish
9) Heat 1 tbsp of oil, fry the mushrooms and beancurd, mix well with sauce (2)
10) Stir fry with sauce (1) when the sauce (2) is boiled
11) Sprinkle 1/4 tbsp sesame oil, mix well, then dish up on the boiled spinach

Remark
tbsp - table spoon
Beancurd purchased in food-shop of China-town