Author Archives: azizen

sweet and sour pork

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Ingrédients :

  • 300 g of pork
  • 8 large cabbage leaves
  • 2 onions
  • 1 red chilli
  • 2 teaspoons of curry powder
  • 3 teaspoons of vinegar
  • 3 teaspoons of sugar cane
  • 4 teaspoons of tomato sauce
  • 1 teaspoon of cornstarch
  • 3 teaspoons of oil
  • salt

Préparation :

Cut the pork into small pieces, chop the onion and pepper and set aside.

Heat a large volume of water and blanch the cabbage leaves 5 ​​minutes, then drain and let cool.

Heat the oil in a wok and brown the onion, chili, meat and cook 15 minutes over medium heat, stirring occasionally.

In a saucepan, prepare the sweet and sour sauce by mixing whisk the vinegar, the sugar, tomato sauce, cornstarch diluted in 100 ml of water and bring to boil.

Prepare the meat balls and wrap gently in cabbage leaves, then bind with kitchen string, being careful not to break the meat balls.

Pour sweet and sour sauce in a pan and drop it the meat balls.

Add salt and curry powder, stir gently and let simmer 5 minutes.

Serve hot with white rice.

Tips : you can sprinkle sesame seeds and replace rice with chicken broth to make a little hot soup.

Curried chicken thighs

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Ingrédients :

  • 8 small chicken thighs
  • 3 teaspoons of curry powder
  • 1 teaspoon of ground cardamom
  • 1 lime
  • 2 shallots
  • 1 red chilli
  • 2 teaspoons of soybean oil
  • salt

Préparation :

Mince the shallots and red chili and set aside.

Heat the oil and fry the shallots, then add the chicken thighs and let them brown.

Add lemon juice, chili, cardamom and curry and mix well and cook for 20 minutes.

Salt and serve hot accompanied by white rice.

Tip : You can serve the chicken thighs with some pineapple slices that you do brown on each side in a pan with a little butter.

Butterfly shrimp – Feng Wei Xia

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Ingrédients :

  • 500 g of raw shrimp
  • 1 teaspoon of ground Sichuan pepper
  • 1 tablespoon of light soy sauce
  • 1 tablespoon of rice wine or dry sherry
  • 2 teaspoons of cornstarch mixed with a little water
  • Oil for frying
  • 2 eggs
  • 5 tablespoons of bread crumbs
  • 10 g of spring onions
  • a few lettuce leaves

Préparation :

Shell the prawns leaving the tails. Cut them into 2 in lengthwise on the belly, leaving the tails firmly attached.

In a bowl marinate the prawns with pepper, the soy sauce, the rice wine and cornstarch for 15 minutes.

Meanwhile, heat oil on medium heat in a deep fryer to a medium temperature.

Beat eggs slightly, dip except the tail, prawns one by one in the egg and then roll them in bread crumbs.

Gently place the prawns in oil and fry until nicely browned. Remove them and drain them on absorbent paper.

Place them on a bed of lettuce and garnish with scallions.

Serve hot with white rice and a spicy or sweet and sour sauce.

Tip : You can also replace the salad by the crispy seaweed (fried) and replace prawns with shrimps.

Soy noodles to salmon with vegetables

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Ingrédients :

  • 200 g of japanese soy noddles
  • 200 g of salmon
  • 50 g of bean sprouts
  • ½ white cabbage
  • 1 carrot
  • 7 cl of soy sauce
  • 3 tablespoons of sesame oil

Préparation :

Cook the noodles according to cooking instructions on the package. Drain and rinse under cold water and reserve.

Peel and cut into julienne carrots and the cabbage into strips and set aside.

Cut salmon into cubes and set aside.

Heat a wok over high heat, put the sesame oil, bean sprouts, vegetables and salmon and cook, stirring gently to not break the salmon.

Add soy sauce and noodles and cook 3 minutes, stirring occasionally.

Serve.

Tip : You can replace the salmon with beef and to add more vegetables to choices .

Pork with Szechuan sauce

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Ingrédients :

  • 320 g of pork
  • 1 tablespoons of sake
  • 1 ½ teaspoons of cornstarch flour
  • 2 teaspoons of salt
  • 5 tablespoons of soy oil
  • 1 large onion
  • 1 box of peas
  • 1 green and red pepper
  • 50 g of pineapple in syrup
  • oil

For the batter:

  • 3 tablespoons of water
  • 2 ½ of flour
  • 2 teaspoons of cornstarch
  • 1 egg beaten

For the sauce:

  • 2 tablespoon of soy sauce
  • 3 ½ tablespoons of rice vinegar
  • 2 tablespoons of sugar
  • 15 cl of water
  • 2 ½ tablespoons of tomato ketchup
  • 1 teaspoon of cornstarch

Préparation :

Cut pork into cubes, the pepper into 2 cm pieces and onion in 2 and 4.

Drain the peas and pineapple and then cut into 2 cm pieces.

In a bowl put salt, rice wine, cornstarch flour, and pork meat then mix and let marinate 10 minutes.

Meanwhile, prepare the sauce and set aside.

Then prepare the batter by mixing all ingredients, then set aside.

Heat 2 tablespoons of oil in a wok over high heat.

Put the pork in the batter, stir to coat well then adding them to the wok and lightly brown 3 to 4 minutes on high heat, stirring occasionally. Add onion, peppers, peas and pineapple and stir and let simmer for 2 minutes on medium heat.

Transfer the mixture into a container, put back 2 tablespoons of oil in wok, then add the sauce and cook 3 minutes on medium heat.

Put back the meat and vegetables in the wok, then cook the preparation for 2 minutes and serve hot with white rice.

Tips : You can add carrots or cashews to your taste.

Anecdotes : Beef is more widespread than elsewhere, and is often cooked until it becomes a great tenderness. Sometimes the beef is sprinkled with rice flour before the steaming, to produce a more rich sauce. Sichuan cuisine, known for its tangy and spicy taste, is one of eight major regional cuisines of China, sometimes grouped into four families. It is often compared to the Hunan cuisine or that Hubei, due to proximity culinary, cultural and linguistic these three provinces.

Pork in sweet and sour sauce

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Ingrédients :

  • 320 g of slices of pork
  • 100 g of lychees
  • 100 g of onions
  • 100 g of bamboo shoots
  • 10 cl of soybean oil

The marinade :

  • 1 ½ tablespoons of sake
  • 1 tablespoon of cornstarch
  • salt and pepper

Sauce :

  • 1 ½ tablespoons of soy sauce
  • 2 ½ tablespoons of rice vinegar
  • 40 g of sugar
  • 1 ½ tablespoons of sake
  • 16 cl of water
  • 1 ½ tablespoon of tomato paste
  • 1 teaspoon of cornstarch dissolved in a little water

Préparation :

Prepare the marinade then add the meat, mix well and marinate for 10 minutes.
Cut the onion and litchi in small pieces, then the bamboo of julienne.
Prepare the sauce by mixing all the ingredients and set aside.
Heat oil in a wok over high heat, then brown the pork, add the onion and bamboo shoots, stir and cook for 2 minutes covered.
Add lychees, stir and cook for 1 minutes always covered. Transfer to another bowl and set aside.
Pour the sauce into the wok and cook 3 minutes over medium heat, add the meat and the remaining ingredients and mix well so that everything is well blended.
Serve with white rice.

Tips : you can replace the lychee with pineapple.

Anecdotes : The sweet and sour pork is one of 10 dishes representative of Canton, and is very appreciate.
For Cantonese cuisine which is one of the “eight major regional cuisines of China,” sometimes grouped into four major families, is often considered the best in China, even in Asia. Among the regional Chinese cuisines, the Cantonese cuisine is the best known internationally.

Bun Cha – meatballs and pork belly grilled

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Ingrédients :

  • 300 g of ground pork
  • 500 g of sliced ​​pork belly
  • 400 g rice vermicelli
  • 200 g green papaya
  • 1 lettuce
  • 1 garlic cloves
  • 1 red chili
  • 1 carrot
  • 1 onion
  • 1 bunch cilantro
  • 1 bunch mint
  • 1 bunch Thai basil
  • nuoc mam sauce
  • rice vinegar
  • sugar
  • salt
  • pepper
  • water

sauce:

  • 6 tablespoons of nuoc mam
  • 6 tablespoons rice vinegar
  • 3 tablespoons sugar
  • 18 cl of water
  • 1 clove garlic

Préparation :

Chop the onion, garlic and red chili, put them in different bowls, wash and peel the lettuce, and cut into pieces about 5 cm and book.

Cut the pork belly into pieces about 5 cm.

In a bowl put 1 tablespoon of nuoc mam sauce, 1 tablespoon of sugar, ½ teaspoon of salt, ½ teaspoon of freshly ground black pepper and half the chopped onion, mix well until the sugar is well dissolved then add the slices of pork belly and marinate 2 hours in the fridge.

In another bowl put the remaining onion, 1 tablespoons of sugar, 1 tablespoons of fish sauce, ½ teaspoon of salt, ½ teaspoon of freshly ground black pepper, mix well until the sugar is well dissolved then add the ground pork stir and marinate 2 hours in the fridge.

Prepare the sauce by putting in a bowl, fish sauce, rice vinegar, sugar, water and garlic and stir well to dissolve sugar and refrigerate.

Peel the papaya and carrot, grated the papaya and make thin slices of ​​carrots sliced and put in a bowl and add 50 ml water and 10 tablespoons of rice vinegar and marinate in the fridge.

Prepare the noodles according to cooking instructions indicate on the package and set aside.

Shape the meatballs, chopped the same size then flatten them slightly for a homogeneous cooking.

Prepare the grill and arrange slices of pork belly and meatballs and cook 10 minutes per side.

Put in a large plate, the lettuce leaves, cilantro, the mint and the vermicelli.

Arrange the plates of the meatballs, slices of pork belly and pickled vegetables and then the individual bowls containing the sauce.

Put In the individual bowl of sauce, some vermicelli, marinated vegetables, coriander, mint and lettuce then add the meat of your choice and savor.

Tips : if you do not find green papaya, you can use a chayote or call christophine, the kohlrabi or the cucumber cut into julienne strips. You can also cook to oven, preheat oven to 180 ° C and bake for 10 minutes (5 minutes per side) for people who live in apartments.

Anecdotes : This is an emblematic dish of North Vietnam who equal the famous dish ” The Pho”, it is very appreciate of Vietnamese living in Hanoi. It can be eaten in small stalls on the pavement.

Okonomiyaki – japanese crepe

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Ingrédients :

  • 150 g of flour of okonomiyaki or simple flour
  • 1 tablespoon of cornstarch
  • 2 eggs
  • 15 cl of water
  • 1 teaspoon of dashi
  • 8 thin slices of pork belly
  • 100 g of prawns
  • 2 green onions
  • ¼ white cabbage
  • ½ leek
  • dried bonito flakes
  • okonomiyaki sauce
  • mayonnaise
  • oil

Préparation :

Chop the cabbage into thin strips and the leek, then shell the shrimp and remove the black vein and cut into small pieces.

In a bowl put the flour, cornstarch, egg, water and dashi and mix well until that it be homogenous, then add cabbage, leeks, prawns and mix well.

Heat skillet lightly oiled on medium heat, put 4 slices of pork and pour over half the dough and spread well, cover and cook 5 minutes. Check the vegetables is cooked.

Then flip the okonomiyaki with a plate and cook 5 minutes, uncovered.

Serve hot, brush the crepe with okonomiyaki sauce and a little mayonnaise and then sprinkle with dried bonito.

Tips : you can put all the ingredients you love, as squid, cuttlefish, mushrooms, raw eggs, onions, green onions, cheese, and kimchi, Japanese noodles (soba).

Anecdotes : The okonomiyaki is a pancake or pizza typically Japanese. “Okonomi” means “what you like / want” and “yaki” means “grilled”. This name comes from the fact that we can put many ingredients (although mostly time we find mainly cabbage).

Curry rice

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Ingrédients :

  • 500 g of rump
  • 1 onion
  • 2 carrots
  • 3 potatoes
  • 1 package of Japanese curry (150 g)
  • 600 ml of water
  • 1 teaspoon of curry powder
  • 1 tablespoons of sugar
  • 1 teaspoon of salt
  • 1 teaspoon of freshly ground black pepper

Préparation :

Cut the rump into cubes and reserve.

Cut the onion into pieces of 1 cm , then peel and cut potatoes into pieces of 1 cm ,and carrot in lengthwise and then into pieces not too thick so that cooking is shorter and reserve.

In a bowl put the pieces of meat, the curry powder, sugar, salt and pepper and mix well by hand and set aside.

Heat up a lightly oiled skillet over high heat and get pre-cook meat, stirring occasionally for 5 minutes, then transfer to a plate and set aside.

In the same saucepan put 1 tablespoons of oil, onion and carrots and cook 10 minutes over low to medium heat so they do not burn, stirring occasionally. Then add the pieces of potatoes and pour the water (vegetables should be covered) and then bring to a boil over high heat.

Remove as much foam as possible, then lower to medium heat, cover and cook 10 minutes (check occasionally because the potatoes should be cooked half, so they do not break when you will add the cubed curry).

Cut the cube of curry in small slices and then add to saucepan and stir gently so that they blend well, then put over high heat and bring to boil again.

When its boil, passed over low heat then add meat, stir gently and cook covered for 10 minutes (check cooking vegetables), the curry sauce should be thick.

Taste and adjust if you find that it lacks a little salt.

Remove from heat and serve hot with white rice.

Tips : you can use the pork or chicken for this dish and also add apples and honey, if you prefer a curry to taste a bit sweet.

Anecdotes : The curry rice is one of the most popular dishes in Japan, because it is a simple dish and easy to prepare compared to other Japanese dish. It can be served in three main forms: curry rice (karéraisu), the curry noodles (udon karé) and bread stuffed with curry (kare-pan). It is usually thicker and has a milder taste and less spicy than Indian curry.

California roll – California Maki

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Ingredients :

  • 1 cup of Japanese rice or round rice
  • 1 ½ cup of water
  • 100 g of fresh salmon
  • 2 sheets of nori seaweed
  • 1 lawyer
  • 1 tablespoons of sesame seeds
  • 3 cl rice vinegar
  • 2 teaspoons of sugar
  • 1 teaspoon of salt
  • sweet soy sauce
  • wasabi
  • cellophane
  • sushi mat

Preparation :

Wash the rice several times until the water is very clear and then drain well.

Place rice in a saucepan and add water, cover and let the rice stand at room temperature for 30 minutes.

Cook rice always covered for 3 minutes over high heat then 12 minutes over medium heat. When the rice and cooked remove from heat and let stand 10 minutes.

Prepare the seasoning for rice in a bowl put 3 cl rice vinegar, 2 teaspoons of sugar and 1 teaspoon of salt and mix and reserve.

Place the warm rice in a bowl and pour rice vinegar and mix
then cover the rice gently with a damp cloth and let cool to room temperature.

Cut salmon into strips about one cm then peeling and cut avocado in thin slices.

Ask the cellophane on the sushi mat and place the nori dull side cellophane and then add the rice and spread over three quarters, pressing lightly, sprinkle with sesame seeds and then flip the nori so the rice can be found on the cellophane and place a slice of salmon and avocado on the nori.

Finally lift the carpet to start rolling the maki by a slight pressure, then raise it again and continue to gently roll up tightly to prevent the maki does not come off.

Wet the blade of your knife then cut the maki into slices about 3 cm .

Serve with sweet soy sauce and a hint of wasabi.

Tips : you can vary your california maki with different ingredients such as tuna or bluefin tuna into pieces, surimi, egg, cucumber, etc. …

Anecdotes : The California roll or California maki is a type of makizushi usually developed with the sheet of seaweed on the inside, containing cucumber, crab (or surimi) and avocado and sprinkled on outside with sesame seeds or tobiko.
This type of makizushi is popular in the U.S. and its influence is important in fusion cuisine.
His name is linked to its development in Los Angeles by Japanese chefs immigrants.

Chinese fondue with seafood

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Ingredients :

  • 2 squid
  • 300 g of prawns
  • 300 g of sea bass
  • 200 g of tenderloin of salmon
  • 200 g of rice vermicelli
  • 3 eggs
  • 1 Chinese cabbage
  • 1 bunch of chinese scallions
  • 3 L of water
  • 3 broth cubes of vegetable
  • ½ ginger
  • 2 teaspoon of salt

Garlic Sauce:

  • 1 clove garlic, minced
  • 10 g of chopped spring onions
  • 2 tablespoons of soy sauce
  • 2 tablespoons of peanut oil

Ginger Sauce:

  • 1 teaspoon of fresh ginger chopped
  • 10 cl rice vinegar

Preparation :

Cut the flesh of the squid into 3×3 cm and then make small incisions in brace. Shell the shrimp and remove the black vein by making a small cut on the back of the shrimp. Cut the sea bass and salmon into small pieces, put them in separate plates and reserved to refrigerator.

Soak noodles in warm water for 20 minutes then drain and set aside.

Cut the Chinese cabbage and spring onions into pieces about 5 cm. Break eggs into a bowl, and reserve.

In a bowl put the soy sauce, peanut oil, garlic and chives then mix and reserve.

In another bowl put rice vinegar and minced ginger and mix then set aside.

In a saucepan heat the water over high heat and add the vegetable stock cubes and then add the ginger, salt, spring onions and Chinese cabbage and bring to boil.

Transfer in a fondue pot over medium heat to keep the simmering stock and arrange around the fondue pot the plate of fish and seafood and sauces.

When there will be more fish and squid, add the noodles in the fondue pot and pour 1 minutes after the eggs mesh then stir and serve in individual bowls.

Tips : you can replace the bar with hake and squid with a slices cuttlefish.

Cantonese fondue

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Ingredients :

  • 3 L of water
  • 3 cubes of chicken or beef
  • 100 g of soy noodles
  • 12 black mushrooms
  • 300 g oftofu
  • 200 g of beef
  • 200 g of chicken
  • 200 g of lamb
  • 200 g of cuttlefish
  • 200 g of tenderloin white fish
  • 500 g of Chinese Cabbage
  • 200 g of raw shrimp
  • 1 cup of soy sauce
  • 1 cup of oyster sauce
  • 1 bunch of Chinese scallions
  • peanut oil

Preparation :

Soak noodles in warm water for 20 minutes and drain. Do the same for the black mushrooms and cut into thick slices. Cut tofu into cubes. Reserve all.

Cut the beef meat, chicken and lamb into thin slices, and reserved to refrigerator.

incised lightly a cuttlefish and cut in half. Cut fish into small cube of 3×3 cm, and reserved all to refrigerate.

Shell shrimp, leaving tails, then make a small cut on the back of the shrimp and remove the black vein.

Chop the Chinese cabbage into thin slices and chopped chinese chives.

Heat water over high heat and add the chicken or beef cubes and bring to boil.

In a saucepan bring soy sauce and 1 tablespoon of peanut oil, then emulsify and incorporate the chopped chives and remove from heat. Do the same for oyster sauce but not incorporate the chopped chives.

Pour 1 liter of broth into the fondue pot that you put on medium heat and arrange the plates containing the noodles, vegetables, meats and seafood around and put the sauces in individual bowls.

Serve the noodles in a bowl and then accompanied the various dishes that you dip in the simmering broth and soaked in one of the sauces.

Tips : if you slice the meat yourself, it must be partially frozen for the fineness required. You are not obligated use three kinds of meat;

Anecdotes : The chinese fondue is a broth placed on the center of the table, where guests are invited to cook their own ingredients, placed in a small dip net or held with baguette.
The dishes often used in Chinese fondues are : fish and the crustaceans or other shellfish, meat into very thin slices (preferably white or mutton is also used), fish ball or meat, squid or cuttlefish cut into small pieces , vegetables (Chinese cabbage, spinach, scallions, black mushrooms, carrots, etc…). Chinese pasta preferably vermicelli of mung bean. Tofu (soybean paste fermented) in different forms. Small ravioli or various foods made from fish paste, special surimi for fondue sold in Asian supermarkets.