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Tea Eggs

Monday, March 20, 2023

© 2023 | http://angiesrecipes.blogspot.com




© 2023 | http://angiesrecipes.blogspot.com


© 2023 | http://angiesrecipes.blogspot.com


Tea egg is a popular Chinese snack with marble patterns, in which the boiled eggs are cracked all around and then boiled again in a spiced tea made with soya sauce and spices (I used star anise, cinnamon sticks, bay leaves, chilli pepper, and orange rind). These eggs are so flavourful and usually have a greenish gray ring because they cook much longer. It's harmless and perfectly edible. If you prefer soft runny yolks, skip the 2nd boiling, just steep the cracked eggs in the spiced tea for 24 hours. The leftover spiced tea can be reused. Freeze it if you don’t plan to make another batch soon.
Feel free to choose any tea you prefer or have on hand. Use dark soya sauce if you could, as it helps to create the marble effect. The longer the eggs stay in the spiced tea, the more intense the marble effect. Enjoy them as a snack or breakfast!

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Taiwanese Pineapple Pastry

Sunday, April 26, 2020

This is a very popular traditional Taiwanese dessert (凤梨酥, pronounced Feng Li Su) with a really yummy flaky pastry encased with a thick, not-too-sweet pineapple filling. Pineapple in Taiwanese or Hokkien means 'prosperous and thriving', they are therefore often given as a part of an engagement gifts, or simply as well-wishing presents around lunar Chinese New Year.

PastryFilling
  • 80 g Shortening
  • 70 g Butter, unsalted
  • 60 g Powdered sugar
  • 1 Egg
  • 1 Egg yolk
  • 320 g Pastry flour
    angiesrecipes
  • 1/4 tsp Baking soda
  • 25 g Water
  • 2 can / 1000 g Pineapple, diced
  • 200 g Caster sugar
  1. Drain pineapple well.Crush with a blender and place them in a skillet. Using medium heat, cook the drained crushed pineapple and sugar until most liquid has evaporated, and the filling turned golden. Stirring constantly using a wooden spoon to avoid burning. Set aside to cool.
  2. Beat shortening, butter and powdered sugar in a mixer until it turns light in color and fluffy. Gradually beat in whole egg and yolk until well combined. Sift in the flour and fold until just combined. Dissolve baking soda in the water and blend with the the mixture.
  3. Line baking trays with parchment paper. Divide the pastry dough and pineapple filling each into 28 equal rounds. Line work surface with large sheet of plastic wrap. Place and flatten the pastry dough on the plastic wrap with the palms and put the pineapple filling in the middle. and use the dough to cover the filling. Arrange it into moulds of your choice. Lightly draw the plastic wrap out of the mould, and turn the pastry onto the prepared tray. You can also grease the moulds and press the dough directly into the moulds. Bake in the preheated 170C/340F oven for about 22-25 minutes until light brown.
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Sourdough Chinese Crullers and Jian Bing Guo Zi – Pancake Rolled With Yau Char Kwai

Sunday, April 12, 2020








Jiānbĭngguŏzi (煎饼果子)is a typical Tianjin breakfast. Jiānbĭng, or "pancake" is prepared with egg and cooked on a skillet, then topped with a guŏzi (果子)(commonly called in Northern China) or Yau Char Kwai(used in Southern China) or fried dough stick, drizzled with scallions, sesame seeds and sauces and rolled up, like a wrap.

Sourdough Chinese Crullers - Yau Char Kwai

SpongeDough
  • All the starter above
  • 320 g All-purpose flour
  • 180 ml Water
  • 1+1/2 tsp Salt
  • 1/3 tsp Baking ammonia (Ammonium Bicarbonate)
  • 1/4 tsp Potassium carbonate (Potash)
  • 2/3 tsp Baking soda (Sodium Bicarbonate)
  • 1 tsp Baking powder (a mixture of Tartaric Aid and Sodium Bicarbonate)
  1. Combine first the starter, water in a bowl, and then stir in flour until a dough forms. Cover with a plastic wrap and set aside at room temperature for 12-18 hours. Whisk together ammonia, potassium carbonate, baking soda and baking powder in a bowl. Pour in water and blend all together.


  2. In a larger container, add in the sponge and flour. Pour in the mixture and stir them into a ball. Cover and allow to rest for 15 minutes. Set the dough on a greased work surface. Lightly press the dough into a flat rectangle and fold into three. Give it a quarter-turn to the right, cover and allow it to rest for another 15 minutes. Repeat folding and relaxing two more times. Now place the dough on a lightly oiled baking peel, press out the dough into a rectangle, about 5mm thick. Cover closely and chill overnight.
  3. Next morning, remove the dough from the fridge and divide the dough into 3x1-inch long strips. At the same time heat up a heavy skillet half-filled with frying oil until 180C/350F. Lightly press together two strips, which are overlappingly to each other, holding two ends closely and low them into the hot oil. Fry and turn the dough sticks until golden brown. Drain and cool slightly. These fried dough sticks are very often consumed with congee or soya drink
    soya drink
    . Besides eating fried dough sticks with congee and soya drink, you can prepare a Jian Bing Guo Zi (Fried Dough Stick Wrap), a traditional breakfast in Tianjin and Beijing.

Jian Bing Guo Zi – Pancake Rolled With Yau Char Kwai

  • 50 g All-purpose flour
  • 10 g Semolina
  • 100-120 g Water
  • Large pinch of salt
  • 2 Eggs, lightly beaten
  • 1 tbsp Chilli sauce
  • 1/2 tbsp Seafood sauce
  • 2 tbsp Chopped scallions
  • 1 tsp Sesame seeds
  • 2 tsp Vegetable oil
  • 3 section Yau Char Kwai
  1. Mix together flours, water and salt until you have a well-combined and lump free mixture. Heat up a skillet, and brush with a bit of oil. Scoop 3-4 tablespoons of batter into the skillet. Tilt the pan with a circular motion so that the batter coats the surface evenly.
  2. Pour 1/3 of egg over, sprinkle chopped scallions and sesame seeds. Cook the batter for 1-2 minutes. Turn and cook the pancake until golden brown. Place it on a serving plate and brush with the sauces. Center the Yau Char Kwai and wrap up. Repeat with the rest of the batter and egg.






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Cumin-flavoured Beef Wonton Soup

Tuesday, March 31, 2020

© 2020 | http://angiesrecipes.blogspot.com


© 2020 | http://angiesrecipes.blogspot.com


© 2020 | http://angiesrecipes.blogspot.com


The wonton, also spelled wantan, wanton, or wuntun, is a type of Chinese dumpling. They are made with a thin wrapper filled with tender, juicy seasoned ground meat or seafood and are available in steamed, deep-fried or in soup with or without noodles.

Filling
  • 200 g Ground beef
  • 1 Egg
  • 40 g Finely chopped spring onion
  • 5 g Cumin powder
  • 1/2 tsp Chicken bouillon
  • 2 tbsp Light soya sauce
  • 10 g Sesame oil
  • 1/2 tsp Ginger paste
    angiesrecipes

  • 2 tbsp Water

  1. For filling, combine all ingredients except water in a bowl. Gradually add in water and mix with chopsticks until all the ingredients are well-blended and smooth.
  2. Position wonton skin with one point towards you. Spoon 1 rounded teaspoon of filling just below center of skin. Fold bottom point of skin over the filling. Roll up skin and filling, leaving 1 inch at the top of skin. Moisten the edges of the triangle and bring both points of the triangle base towards the center to form a wonton shape.
  3. Bring some water to a boil. Drop 20 wontons one at a time. Simmerangiesrecipes, uncovered about 3-5 minutes until the wonton float. Freeze the rest of uncooked in airtight containers. Boil directly from frozen for 6 to 8 minutes.
  4. At the same time, bring the broth, salt and carrot julienne to boiling in a saucepan. Place some wonton in the bowls and add in preserved cabbage, seaweed and green onion. Ladle the soup into bowls and drizzle with sesame oil. Enjoy!


© 2020 | http://angiesrecipes.blogspot.com


© 2020 | http://angiesrecipes.blogspot.com


© 2020 | http://angiesrecipes.blogspot.com


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Chinese Xiaolongbao (Soup-filled Dumplings)

Friday, September 27, 2019







Xiaolongbao, literally "Little Basket Buns",are traditionally filled with broth and pork, but beef, seafood, and vegetables are very often used as fillings. The broth inside is made by using some meat jelly inside the dumpling before steaming. Gelatin melts when steamed. Xiaolongbao always have soup, otherwise they are just Jiaozi / dumplings.

FillingWrapper
  • 300 g Ground pork
  • 2 g Salt
  • 8 g Sugar
  • 6 g Maggi sauce
  • 1/4 tsp White pepper powder
  • 1 stalk Spring onion, cut into sections
  • 20 g Ginger root
  • 150 ml Water
  • 2 tsp Sesame oil
  • 300 g Broth jelly
  • 350 g German #1050 flour / unbleached bread flour
  • 5 g Salt
  • 165 ml Cold water
  1. Use a heavy knife to smashed the ginger root. Place them in a bowl. Add in spring onion and water. Squeeze the mixture to release the juice from the ginger and onion. Strain. Season the ground pork with salt, sugar, Maggi sauce and pepper. Mix well. Gradually add in the prepared ginger-onion liquid and mix until all the liquid is absorbed and the mixture forms a firm and cohesive mass. Drizzle in the sesame oil and combine well. Dice the jelly and blend together with meat mixture. Cover with a plastic wrap and store in the fridge while prepare the wrappers.

  2. Whisk the flour and salt together in a mixing bowl. Add in water and start mixing by hand. Once the dough has come together, turn onto a floured work surface and knead dough until it becomes a smooth, elastic ball. Cover the dough with a plastic wrap and allow it to rest for at least half an hour.

  3. Half the dough lengthwise. On a floured surface roll each dough with palms back and forth to form a long rope of dough of even thickness. Portion the roll into 10-gram pieces and flatten each piece with the bottom of your palm. Use a rolling pin to roll the dough out forming a disk of 7cm with the edges thinner than the center. Hold a wrapper in your left hand and raise fingers up to form a recess. Place 2 teaspoons of filling in the middle of the wrapper. Carefully fold the edges of the wrapper together in a pleated fashion with the right hand. Pinch edges together to close the wrapper.

  4. Soak cheese cloth in hot water, wring out water and lay in a steamer. Besides cheesecloth, cabbages, carrot slices, and parchment paper are a good source of lining the steamers too. Put in the dumplings and set the steamer over a pan filled with boiling water. Close the lid and steam for 8 minutes over strong heat. Serve with a sauce dish of thinly shredded ginger and black rice vinegar.




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Cumin and Oyster Chicken Wings

Tuesday, March 29, 2011

There will always be a lot of ways in preparing and serving chicken wings. And this is the one I really like. You started by marinating the chicken wings after cutting them into bite-sized pieces, then coating with potato flour before frying them up. Once the chicken wings have completely cooked, drain excess oil by placing them on paper towels. At this point, you can serve them with the prepared sauce you like on the side. Or return the chicken wings to the skillet and toss thoroughly with the sauce together.

Sauce
  • 500 g Chicken wings, cut into bite sized pcs
  • 1/3 tsp Garlic salt
  • 1/3 tsp Black pepper powder
  • 1/2 Egg
  • Some potato flour
  • Vegetable oil
  • 2 clove Garlic, minced
  • 2-3 Piri piri, chopped
  • 2 stalk Spring onions, chopped
  • One handful of corn salad (optional)
  1. Rinse and dry the chicken wings. Cut them into the bite-sized pieces. Season the chicken wing pieces with garlic salt, black pepper and egg. Use your hand to mix all well. Set aside for 15 minutes. Mix all the ingredients of sauce in a bowl.
  2. Fill a skillet half full with vegetable oil. Heat the oil over medium-high flame until hot. Coat the chicken wing pieces with potato flour and shake off the excess. Fry until they are lightly golden brown and crispy. Remove and drain on the kitchen paper.
  3. Leave about a tablespoon of oil in the skillet. Stir in minced garlic, chopped piri piri and white part of chopped spring onions. Pour in the prepared sauce and bring it to a simmer. Return the chicken wings to the skillet, and then add in the rest of spring onions. Stir until well mixed and heated through. Turn the heat off and sprinkle. Serve them warm on a bed of corn salad if using.

And I want to thank Ah Tze from Away of Mind and Esther from X3Baking for passing on the Awards to me. Thank you, ladies!


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Oyster Beef With Broccoli

Wednesday, January 12, 2011

This is a rather convenient and delicious Chinese stir-fry. It comes with broccoli florets and thinly cut beef slices, sirloin or rump steak, gently blanched in hot oil and stir-fried with ginger, spring onion and garlic and well-enhanced with oyster sauce.

MarinadeSauce
  • 300 g Broccoli florets
  • 1 clove Garlic, crushed
  • 1/3 tsp Salt
  • 1/3 tsp Chicken bouillon powder
  • 350 g Rump steak, sliced into thin strips
  • Sunflower oil
  • 3-5 Ginger slices
  • 1 stalk Spring onion, sliced
  • 1 clove Garlic, sliced
  • 1 tbsp Oyster sauce
  • 1/2 tbsp Sugar
  • 1 tbsp Cornstarch
  • 1 tbsp Water
  • 1 tbsp Oyster sauce
  • 1 tsp Maggi sauce
  • 1 tsp Cornstarch
  • 1 tbsp Water
  • 1 tbsp Chinese rice wine
  • White pepper powder to taste
  1. Cut the beef across the grain into thin slices. Add in marinade and set aside for 20 minutes. Combine the ingredients of sauce in a bowl and set aside. Wash and drain the broccoli florets.
  2. Heat a large skillet with half cup of oil to 150C/300F. Add the marinated beef slices, stirring to separate, cook until the colour of beef has changed and nearly cooked. Remove the beef and drain on paper towels.
  3. In another skillet, heat 2 tablespoons oil until hot, add the crushed garlic, stirring briefly until aromatic. Add the broccoli florets, sprinkle the salt and chicken bouillon powder over, and cook the broccoli, for 5 minutes, until they are tender but still crunchy. Remove and arrange broccoli florets around the edge of a serving plate, leaving the stems towards the center.
  4. Clean the skillet and add a tablespoon of oil. Add in sliced ginger, spring onion, and garlic. Stir until aromatic. Return the beef to the skillet. Whisk the sauce to recombine, then add to the skillet, stirring quickly to thicken. Turn the heat off. Spoon the beef in the center of the serving plate. Serve immediately with steamed rice.

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Szechuan Guai Wei Chicken

Saturday, January 08, 2011

"Guai Wei", literally translated as "exotic/unusual/special flavour or taste", is one of main sauces used in Szechuan cuisine of China. The ingredients of "guai wei" usually consists of sesame, vinegar, Szechuan peppercorns, sugar, hot bean sauce and rice wine.

Guaiwei Sauce
  • 2 Chicken legs
  • 3-5 slice Ginger
  • 1 stalk Spring onion, sectioned
  • 1/2 tsp Szechuan peppercorns
  • 30 g Chinese rice wine
  • 1 tbsp Sesame seeds, roasted
  • 1 tbsp Spring onion, chopped
  • 10 g Szechuan peppercorn oil
  • 30 g Hot bean sauce
  • 30 g Roasted sesame oil
  • 20 g Sesame paste
  • 10 g Black rice vinegar
  • 15 g Maggi seasoning
  • 10 g Sugar
  • 5 g Chicken bouillon
  1. Clean the chicken legs in warm water. Fill a pot with water over medium heat. When it starts to simmer, add in ginger, onion, Szechuan peppercorns and rice wine. Now add in prepared chicken thighs and cook for 12 minutes until just cooked and tender. Remove the chicken and soak in a pot of ice water until cool. Remove the chicken and cut into small pieces. Arrange the chicken on a serving plate.
  2. Mix the Szechuan peppercorn oil, hot bean sauce, sesame oil, sesame paste, black vinegar, Maggi seasoning, and chicken bouillon in a bowl. Pour the dressing over the chicken, then sprinkle the roasted sesame seeds and chopped spring onions on top.

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Spicy Fish Sticks

Wednesday, January 05, 2011

Homemade fish sticks are one of my favourites. They are crunchy, spicy and delicious! If you can't take hot food, then skip the step of preparing chilli sauce and make a tartar or remoulade instead to accompany these fish sticks.

Sauce
  • 2 Cod fillets
  • Salt and white pepper to taste
  • 3 Garlic cloves, chopped
  • 1 Chilli, seeded and chopped
  • 1 stalk Spring onion, chopped
  • 2 tbsp Sweet potato flour
  • Vegetable oil
  • Handful of arugula to serve
  • 1 tsp Szechuan pepper powder
  • 1 tbsp Chilli oil
  • 1 tbsp Rice wine
  • 1 tbsp Light soya sauce
  • 1 tsp Roasted sesame oil
  1. Rinse and pat the fish fillets dry with kitchen paper. Slice the fillets into 3-inch strips. Lightly season with salt and pepper. Dredge the fish strips to coat with sweet potato flour.
  2. Fill a deep skillet half full with oil and heat to 150C/300F. Lower the prepared fish strips and fry until lightly golden. Increase the temperature to 200C/400F and fry for a further 5 seconds. Remove and drain.
  3. Leave a little bit of oil in the skillet and stir in chopped garlic, chilli, spring onion and all the ingredients of the sauce. Return the fish strips to the skillet and gently stir to combine. Serve them on a bed of arugula.

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Chicken with Lee Kum Kee Plum Sauce / 苏梅酱汁鸡

Thursday, August 26, 2010

This light brown sauce is made from preserved Chinese plums, quality ginger, and chilies. This is an excellent dipping sauce for any roasted meat dishes and for stir frying.

Sauce
  • 200 g Chicken breast
  • 1/3 tsp Salt
  • 1/5 tsp Chicken bouillon
  • 60 g Cornstarch
  • 1/2 tsp Baking soda
  • 1/2 Egg
  • Some water
  • 1 tsp Minced garlic
  • 1 tsp Sesame seeds©angiesrecipes
  1. Cut the chicken breast into 2cm dices, marinate with the salt and chicken bouillon and set aside for 15 minutes. Combine the cornstarch and baking soda, add in egg and some water to make a thick batter.
  2. Heat up a wok with enough oil until hot. Dip the diced chicken into the batter. Shake off the extra batter and deep-dry the chicken for 2 minutes. Scoop out and drain. Return the chicken to the wok and deep-fry until very crispy.
  3. Fill another skillet with a little of oil, add in garlic and stir until fragrant. Combine all the sauce ingredients and add into the skillet. Return the fried chicken to the skillet and stir until the chicken are completely coated with the sauce. Transfer to a serving dish and sprinkle some sesame seeds over.
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White Radish in Szechuan Hot Bean Paste

Wednesday, July 07, 2010



"Szechuan Hot Bean Sauce" or "Szechuan Dou Ban Jiang" is a spicy, salty paste made from fermented broad beans, soya beans, salt, and various spices. It is used particularly in Szechuan cuisine and regarded as "the soul of the Szechuan kitchen". One well known variety is called "Pixian Dou Ban Jiang" (郫县豆瓣酱), named after the town of Pixian, Szechuan. You can also use the paste to make spicy tofu dishes, or serve as a great accompaniment to the rice and noodles.

  • 600 g White radish
  • 1 tbsp Salt
  • 2 tbsp Minced garlic
  • 1 tbsp Sugar
  • 1 tsp Vegetable bouillon
  • 1 tbsp Sesame oil
  • 2 tbsp Szechuan hot bean paste
  1. Peel and slice the white radish into thin strips. Place them in a large bowl, and rub all sides of the radish with the salt. Sit in the fridge for 3 hours to draw the water. Remove and squeeze the excess water.
  2. Add in the rest of condiments and mix until combined. Transfer the mass into a clean dry glass and screw it tightly. Chill overnight.
White Radish in Szechuan Hot Bean Paste
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Braised Cauliflower With Tomatoes

Saturday, May 08, 2010

  • 150 g Tomatoes
  • 500 g Cauliflower
  • 3 clove Garlic, sliced
  • 1/2 tsp Chicken bouillon
  • 1/2 tsp Salt
  • 1/3 tsp Sugar
  • 2 tbsp Oil
  • Cornstarch solution
  • Chopped spring onion
  1. Wash and cut cauliflower into small flowerets. Bring half a pot of water to a boil and blanch the cauliflower for 5 minutes.
  2. Place the tomatoes into a bowl of boiling water for 10 seconds. Remove and dip them into some cold water, so that you can easily peel off the skins. Cut tomatoes into eight wedges each.
  3. Heat oil in a large non-stick skillet over medium to medium high heat. When hot add sliced garlic and stir until fragrant. Add tomatoes wedges and chicken bouillon, stir for 4-5 minutes.
  4. Pour in a cup of water and bring it to a boil. Add in blanched cauliflower and cook, covered, for 10 minutes until just tender. Season with salt and sugar, thicken with cornstarch, dish up. Garnish with the spring onions and serve with steamed rice.
Braised Cauliflower With Tomatoes

I want to thank Lazaro from Lazaro Cooks, BAKERICIOUS, and Denise@quickies on the dinner table sharing all their lovely Awards with me. Thank YOU!
















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