CHINESE STEAMED SALMON

PORTIONS: 1

INGREDIENTS

1 (6.oz) salmon fillet

½ tbsp. vegetable oil

½ tsp. minced ginger

1 minced garlic clove

2 tsp. rice wine vinegar

½ tsp. brown sugar

2 tbsp. white wine (Rhine)

2 tsp. soy sauce

1 tbsp. sliced scallions

1 tbsp. diced red pepper

METHOD

In a small frying pan, heat up the oil and stir fry ginger and garlic together.

Add the rest of the ingredients and salmon. Cover it and let it steam at low flame.

Serve with rice and vegetables.

STIR FRY MIXED VEGETABLES

PORTIONS: 4

INGREDIENTS

2 tbsp. vegetable oil

1 tsp. minced ginger

2 minced garlic cloves

½ sliced red pepper

½ sliced green pepper

1 cup sliced carrots

2 Japanese eggplants

2 cups baby Bok Choy leaves

2 cups Napa cabbage

1 cup bean sprouts

1 tbsp. oyster sauce

1 tbsp. hoisin sauce

METHOD

Heat up a Wok or frying pan with the oil and stir fry ginger and garlic together. Add and stir fry peppers, carrots and eggplant. Once the vegetables are cook add and stir fry cabbage and bok choy. After cabbage and bok choy is cooked add oyster sauce and hoisin sauce and mix in the vegetables. Serve it hot.

 

CHINESE B.B.Q. PORK SPARERIBS STRIP

PORTIONS: 2

INGREDIENTS

28 oz. Sparerib strip

SAUCE

3 minced garlic cloves

1 tsp. minced ginger

¼ cup ketchup

¼ cup hoisin sauce

¼ cup soy sauce

¼ cup white wine Rhine

METHOD

Pat dried the spareribs with paper towels.

In a bowl mix the 6 ingredients for the sauce.

With a brush, coat the sparerib using the B.B.Q. sauce. Leave at room temperature for 1 hour.

Place a griddle in a baking dish and the sparerib on top. Pour a cup or 2 of water in the baking dish so drippings do not smoke after falling in.

Preheat the oven at 375° F. Cook the spareribs for about 1:45 hours, turning the ribs occasionally and add more sauce on it. 

BATTER FRY CANTONESE SWAI FISH FILLET

PORTIONS: 2

INGREDIENTS

10 oz. Swai fish fillet

Salt to taste

4 tbsp. flour

Cut the fish in strips. Pat dried the fish with paper towel and season it with salt.

Slightly dust the fish in flour

BATTER

1/3 cup all-purpose flour

1/3 cup cornstarch

1 tsp. baking soda

1tbsp. beaten egg

¾ cup ice cold water

½ tsp. salt

In a bowl mix well the 6 ingredients.

Dip the fish in the batter and fry until it has a golden color.

DIPPING SAUCE

½ tbsp. oil

½ tsp. hot sesame oil

½ tsp. minced ginger

½ tsp. minced garlic

2 tbsp. brown sugar

2 tbsp. rice wine vinegar

3 tbsp. water

2 tsp. soy sauce

2 tsp. rice wine

1 tsp. cornstarch

2 tsp. chopped chives or scallions

In a bowl mix brown sugar, rice wine vinegar, water, soy sauce, rice wine and add the cornstarch to dissolve it.

In a small pot, heat up the vegetable oil and sesame oil. Stir fry the ginger and garlic. Add the mixed ingredients and let the sauce to thicken.