Ingredients:

500g small fish fillets
2/3 cup plain flour
1/3 cup cornflour
2 egg whites
1 tbsp oil
1 cup water
oil for deep frying

Red Garlic Sauce:

1/4 cup sugar
1 tsp salt
1 tbsp white vinegar
1/2 tsp chilli powder
2 tbsps dry sherry
2 cloves garlic, crushed
1 tbsp cornflour
1 cup water
2 drops red food coloring

Directions:

1. Remove bones from fish; cut fish in half. Sift flour and cornflour into bowl, make well in centre, stir in egg whites and oil, then gradually stir in water to give a thin smooth paste.
2. Heat oil for deep frying in wok, dip fish in batter; drain well. Deep fry in hot oil until golden brown and tender; drain. Heat Red Garlic Sauce in wok, add fish, cook until hot.

Red Garlic Sauce: Combine sugar, salt, vinegar, chilli powder, sherry and garlic in pan, stir in blended cornflour, water and coloring, stir until sauce boils and thickens; strain before using.

I did not use any food coloring as I did not have any in my pantry, but the dish still turned out great! Deliciously spicy! Yum!

Happy cooking!

Source: The Australian Women’s Weekly
Oriental Dinner Party Cookbook

Post from: Blisstree

Seafood Sundays: Deep Fried Fish with Red Garlic Sauce

Uncle Yip’s Seafood and Dim Sum Restaurant
10736 Reading Road, Evendale
Cincinnati, OH 45241
I-75 Exit 14 (Next to Papa John’s and Tokyo Foods)
513-733-8484
open M-Th 11-10
Fri-Sat 11-11
Sun 11-9:30

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Uncle Yip’s, Cincinnati

Use it in your sushi, or around it. Shred it and put it in your spring roll. Or sprinkle your salad with it. Pad Thai wouldn’t be complete without it.

What could be easier? Film your wok or skillet with oil. Beat an egg, season appropriately and cook for 3 seconds over high heat.

The seasonings you use determine its compatibility with the other components of your dish. Add dashi and a bit of sake in it and you can use it for sushi. Simply salted, it’s perfect to go with your spring roll filling. If you’re tired of tofu, use egg sheets instead to add some protein to our salad. And there’s nothing prettier than egg shreds tossed with pad thai.

Other ideas abound:

in Pork Ginger Egg Roll
in Pressed Meat Salad with Mustard Sauce
In Korean Shinsollo (hot pot)
in Caviar, Cream Cheese, Scallion and Egg Towers
Crab and Egg Maki with Tobiko
Assorted vegetables wrapped in sliced daikon radish

Post from: Blisstree

Egg Sheets

1 pound shrimp, thawed and drained if frozen
1/2 teaspoon salt
1 1/2 teaspoons shao xing
2 tbsp rice flour
2 tbsp cornstarch
2 cups peanut or other vegetable oil like canola
1 1/2 teaspoons white pepper
1/2 teaspoon sugar
1 tablespoon minced garlic
1/4 teaspoon red pepper flakes, 1 Thai chili, or serrano chili, sliced thin
2 shallots diced
2 scallions, sliced thin

Cut shrimp shells along the back of the shrimp and devein. Remove legs. Put into a bowl and sprinkle with salt and shao xing. Let stand 10 minutes. In a bowl, combine cornstarch, pepper and sugar. Sprinkle on and coat shrimp with cornstarch mixture. Heat oil in large wok or skillet over moderate-high heat. Add shrimp and cook 2-3 minutes or just until cooked through and crisp on the outside. Remove with slotted spoon or strainer and drain on paper towels. Discard oil except for 1 tablespoon. Return to high heat. Add garlic and Thai chili, stir-fry for 1 minute or just until garlic is turning golden, then return shrimp to the wok. Add the scallions, stir-fry one minute, and remove from heat. Serve immediately.

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Salt and Pepper Shrimp

From The Food of China:

Chinese recipes that call for generous amounts of oil, sugar, and chiu are usually of eastern Chinese origin. Sugar is most typically used in the solid, clear, crystalline form that has been called “rock sugar” in China for perhaps two thousand years. This form is supposed to be more healthful than other sugars; in traditional times it was purer and less subject to adulteration.

Substitution information

Suggestions for use:

Red Cooked Chicken from Chow Times
Steamed Egg Custard from Kitchen Crazy Daffy
A PINK Cranberry Punch from Kitchen Unplugged
Habeas Brulee’s Green Curry Shrimp
Pork Rib and Lotus Root Soup from Tastes as Good as It Looks
Red Bean Porridge from Rose’s Kitchenette

Post from: Blisstree

Ingredient Spotlight: Rock Sugar

A really easy way to add flavor and crunch to your Asian dishes. The oil itself can be used for stir-frying, or to drizzle over food right before serving. You can cook the shallots until they’re golden and crunchy and use it as topping for noodle dishes like mee rebus, or over your rice, or over Asian-marinated and grilled fish. So many things you can do with just two ingredients.

1 cup oil
1 cup shallots, sliced thin

Heat oil over medium heat in wok. Add shallots and cook. If planning to use oil for stir-fry, take some out before the shallots turn brown so that you keep the flavor delicate and avoid making dishes taste bitter. Continue cooking shallots until golden, stirring frequently. Remove with slotted spoon, draining well, and continue to drain on paper towels.

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Shallots and Shallot Oil

Making the shrimp stock.

The dried shrimp flavoring:
1 tablespoon dried shrimp
3 tablespoons canola oil
2 slices of ginger, julienned
2 cloves of garlic, smashed

The shrimp stock:
2 cups water
a handful of shrimp shells and heads
1 green onion
a slice of ginger
1/2 teaspoon salt

The scallops:
1/2 lb. bay scallops
salt and freshly ground white pepper to taste

The shrimp:
1/2 lb. large shrimp
2 cloves garlic, smashed
1/2 teaspoon salt
a few dashes freshly ground white pepper
1/2 teaspoon cornstarch

The vegetable:
1 bunch gailan (or other Asian greens)
2 tablespoons oyster sauce
2 tablespoons rice wine
1 teaspoon cornstarch dissolved in 1 tablespoon water

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Wok-Flavored Shrimp and Scallops Over Gailan

This is one of the ways we make our version of char siu bao filling.

1 1/2 cups chopped meat from Char Siu, prepared specifically for this dish, or leftovers
3 tablespoons minced garlic
1/2 cup finely chopped onions
3 tablespoons soy sauce
2 tablespoons oyster sauce
1/2 teaspoon freshly ground black pepper
3 tablespoons light brown sugar
1/2 cup water
1 tablespoon cornstarch

Combine everything in a small saucepan and cook over medium heat, stirring frequently, until thickened and cornstarch is fully cooked. Adjust seasonings and serve on top of rice, or allow to cool and use for stuffing char siu bao (Filipino siopao).

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Char Siu Bao Filling, Filipino Version

What do you do with pork tenderloin on a wintry Thursday evening with a hungry family waiting to be fed? Since mine has been clamoring for siopao for a while, I asked them if they’d be interested in a char-siu flavored pork, but they’ll have to eat it with rice (allergies, yada yada yada)…. They said yes, and Cheater’s Char Siu was born. Pork tenderloins are not the best cut for this dish, as it contains very little fat, but if you do it really slowly, most of the moisture will be kept intact and you won’t end up with dried out pork.

2 pork tenderloins, about 3 lbs. total
1/4 cup minced garlic
3 tablespoons oyster sauce
2 tablespoons Chinese rice wine
3 tablespoons hoisin sauce
1/2 teaspoon freshly ground black pepper
1/2 teaspoon Chinese five-spice blend
3 tablespoons dark soy sauce
3 tablespoons light soy sauce
1/3 cup honey
2 tablespoons light brown sugar
1/4-1/2 teaspoon salt
2 tablespoons canola oil

Combine all ingredients except pork tenderloins in a bowl. Pour over tenderloins in a deep bowl and turn to coat well. Marinate at room temperature for 15 minutes, turning every 5 minutes or so. Transfer tenderloins and marinade to a large saucepan or casserole. Cook over low heat, turning occasionally, making sure it stays just below the simmer, for 45 minutes to 1 hour, or until fork tender. Transfer to broiling pan, and slice tenderloins crosswise every 1/2 inch or so, but not all the way. Top with a bit of the sauce and broil until nicely browned and a bit charred in places, about 5 minutes. Serve, napped with the rest of the sauce.

The meat can be chopped into pieces and used as filling for jing char siu bao (steamed) or guk char siu bao (baked).

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Cheater’s Char Siu

Drool away.

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Food Shots to Drool Over: Eating Taipei