Tag Archives: chinese food

Tong Ho and Enoki Nuts Salad

Tong Ho (Garland Chrysanthemum) has a peppery flavour that goes beautifully in a hot pot meal.

Enoki is a mild-flavoured mushroom, with a great texture that holds its shape well when cooked.

In this recipe, I combine the two vegetables, and make a spicy salad using a classic Sichuan flavour combination of spicy, sweet, sour, salty. Cashew nuts add a lovely crunchiness to the dish.

Here’s how you put it together:

Create our sauce mixture by mixing together sugar, light soy sauce, chinkiang vinegar, sesame oil and garlic in a small bowl.

Set aside.

Heat oil in a small pan over medium heat. Add dried chillies & sichuan peppercorn. Fry until fragrant.

Add the chilli oil to the sauce mixture from earlier.

Bring a large pot of water to boil over high heat. Add salt.

Add enoki mushrooms. Blanch for 15 seconds.

Transfer to a plate.

Using the same pot, bring the water back to a boil.

Add the stems of the tong ho first and wait for 15 seconds, then add the leafy parts of the tong ho and wait for another 15 seconds.

Transfer to a bowl of cool water.

Grab a handful of the tong ho and gently squeeze the water out. Place in a bowl.

Repeat with the remaining tong ho.

In a mixing bowl, add blanched tong ho and blanched enoki mushrooms.

Pour most of the sauce (keeping 1 Tbsp aside for garnish) over the blanched vegetables. Add the roasted cashew nuts.

Mix well.

Transfer to a plate.

Pour the reserved 1 Tbsp of sauce over the top.

Serve immediately.

Serve, topped with remaining sauce

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Tong Ho and Enoki Nuts Salad

Tong Ho (Garland Chrysanthemum) has a peppery flavour that goes beautifully in a hot pot meal. Enoki is a mild-flavoured mushroom, with a great texture that holds its shape well when cooked. In this recipe, I combine the two vegetables, and make a spicy salad using a classic Sichuan flavour combination of spicy, sweet, sour, salty. Cashew nuts add a lovely crunchiness to the dish.
Course Main Course, Salad
Cuisine Chinese, Vegan, Vegetarian
Keyword Chinese, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 people

Ingredients

  • 250 g Tong Ho Garland Chrysanthemum
  • 100 g Enoki Mushrooms
  • 50 g Cashew Nuts or Peanuts, roasted
  • 2 tsp Salt

Sauce

  • 1/2 tsp Sugar
  • 2 Tbsp Light Soy Sauce
  • 2 tsp Chinkiang Vinegar
  • 1 Tbsp Sesame Oil
  • 1 Tbsp Garlic minced
  • 3 Small Dried Chillies(Hot) cut to small pieces
  • 1/2 tsp Sichuan Peppercorn crushed
  • 1 Tbsp Oil

Instructions

  • Create our sauce mixture by mixing together sugar, light soy sauce, chinkiang vinegar, sesame oil and garlic in a small bowl. Set aside.
  • Heat 1 Tbsp oil in a small pan over medium heat. Add dried chillies & sichuan peppercorn. Fry until fragrant.
  • Add the chilli oil to the sauce mixture from earlier.
  • Bring a large pot of water to boil over high heat. Add salt. Add enoki mushrooms. Blanch for 15 seconds. Transfer to a plate.
  • Using the same pot, bring the water back to a boil. Add the stems of the tong ho first and wait for 15 seconds, then add the leafy parts of the tong ho and wait for another 15 seconds. Transfer to a bowl of cool water.
  • Grab a handful of the tong ho and gently squeeze the water out. Place in a bowl. Repeat with the remaining tong ho.
  • In a mixing bowl, add blanched tong ho and blanched enoki mushrooms.
  • Pour most of the sauce (keeping 1 Tbsp aside for garnish) over the blanched vegetables. Add the roasted cashew nuts. Mix well.
  • Transfer to a plate. Pour the reserved 1 Tbsp of sauce over the top. Serve immediately.

Video

Soft & Silky Grass Jelly เฉาก๊วยเนื้อนิ่มๆ

Serves: 4

25g Grass Jelly Powder
50g Water (1)
750g Water (2)

To serve:
Crushed Ice
Syrup of your choice


ใครชอบทานเฉาก๊วยบ้าง
เราชอบมากๆๆๆ
แต่อยู่ไกลบ้าน หาอร่อยๆยากมากค่ะ

เมื่อก่อนซื้อแบบกระป๋องๆของจีนมาทาน
แรกๆก็โอเค

แต่ตอนหลัง
ได้ลิ้มรสชาติเฉาก๊วยสไตล์ไต้หวัน
คือ มันนิ่มมากๆๆๆๆๆ
เหมือนเฉาก๊วยเนื้ออ่อน
นุ่มนวล เด้งแบบอ่อนๆ

เนื้อสัมผัสเดียวกับที่ร้านชาไข่มุกเอามาใส่เป็นท้อปปิ้ง
คือนุ่มจนดูดปรี๊ดได้

ทีนี้ทานเฉาก๊วยกระป๋องไม่อร่อยแล้วค่ะ
เพราะรู้สึกว่ามันแข็งเกินไป
ไม่นิ่มเลย

เลยต้องไปสรรหาผงเฉาก๊วยมาทำเอง
ปรับสูตรไปมา นิ่มไปบ้าง นิ่มไม่พอบ้าง
จนมาลงตัวที่สัดส่วนนี้

แต่สุดท้ายแล้ว
คงแล้วแต่ยี่ห้อผงเฉาก๊วย
และความชอบของแต่ละคนนะคะ

ที่สำคัญ ทำง่ายมากๆ


25 กรัม ผงเฉาก๊วย
50 กรัม น้ำสะอาด ส่วนที่ 1
750 กรัม น้ำสะอาด ส่วนที่ 2

สำหรับเสิร์ฟ
น้ำแข็งทุบ
น้ำเชื่อม หรือน้ำหวาน

How to Make Braised Tofu Puffs with Mushrooms เต้าหู้ทอดตุ๋นใส่เห็ด

Serves: 2 (with rice)

130g Tofu Puffs
250g Mixed Mushrooms
15g Ginger, sliced
2 Dried Chillies
1.5 cups Water
1.5 Tbsp Soy Sauce
1 Tbsp Kecap Manis
1 tsp Tapioca Flour, mixed with 1 Tbsp Water
1 Spring Onion
1 Large Red Chilli
Oil

https://www.facebook.com/captain.coriander


สวัสดีค่ะ มาแชร์สูตรตุ๋นเต้าหู้ทอด
เราชอบทานเต้าหู้มากๆ
ชอบทุกชนิด จะนิ่ม จะแข็ง แบบดอง แผ่นเต้าหู้ เต้าฮวย
เต้าหู้ทอด ใส่อะไรก็อร่อยหมด (แน่ล่ะ ของทอดนี่จ๊ะ)

และชอบทานเห็ดมาก
เรามักจะใช้เห็ดหลายๆอย่างนะคะ
เห็ดออรินจิ (king oyster) กับเห็ดชิเมจิ เป็นเห็ดที่ใช้ประจำในสูตรนี้
แต่เห็ดอะไรก็ได้ค่ะ เห็ดหอมสดก็อร่อย

เมนูนี้ ถูกต้องส่วนประกอบที่ชื่นชอบส่วนตัว
ได้ทั้งเต้าหู้ และเห็ด
เหมือนจะดี เพราะไม่มีไขมันจากเนื้อสัตว์
แต่ไม่ค่ะ
ไปหนักแป้งแทน
เพราะเป็นเมนูที่ทานข้าวได้เยอะมาก

บางทีเราก็ปรับสูตรนี้ ใส่วุ้นเส้นลงไป
ลดข้าว (ไปเพิ่มแป้งจากวุ้นเส้นแทน 555)
อร่อยม๊าก


130 กรัม เต้าหู้ทอด
250 กรัม เห็ด
15 กรัม ขิง ฝานบางๆ
2 พริกแห้ง
1.5 ถ้วย น้ำสะอาด
1.5 ชต. ซีอิ๊วขาว
1 ชต. ซีอิ๊วดำหวาน
1 ชช. แป้งมัน ผสมน้ำสะอาด 1 ชต.
1 ต้นหอม
1 พริกแดง
น้ำมัน

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Braised Tofu Puffs with Mushrooms

Course Main Course, Side Dish
Cuisine Chinese
Keyword Chinese, Mushroom, Tofu
Prep Time 10 minutes
Cook Time 15 minutes
Servings 2 people

Ingredients

  • 130 g Tofu Puffs
  • 250 g Mixed Mushrooms
  • 15 g Ginger sliced
  • 2 Dried Chillies
  • 1.5 cups Water
  • 1.5 Tbsp Soy Sauce
  • 1 Tbsp Kecap Manis
  • 1 tsp Tapioca Flour mixed with 1 Tbsp Water
  • 1 Spring Onion
  • 1 Large Red Chilli
  • Oil

Instructions

  • Prepare mushroom as shown in the video
  • Add oil to a pan. High heat
  • Add "thicker" mushrooms and cook until lightly brown
  • Add "tender" mushrooms and cook until lightly brown
  • Transfer mushroom to a plate
  • Add oil and ginger to a pot. High heat. Fry until fragent
  • Add chillies to the pot. Fry until fragrant
  • Add tofu puffs and lightly fry
  • Add water, soy sauce and kecap manis. Bring to a boil thne reduce heat to low. Simmer for 10 mins
  • Transfer tofu to a serving plate. Discard the ginger.
  • Add Tapioca flour and water in a small bowl. Add the mixture to pot and stir until sauce thickens
  • Add the mushrooms to the pot. Bring to a boil
  • Add spring onions and chilli. Turn off heat
  • Serve over the Tofu

Video

How to Make “Ho Fun” Flat Rice Noodles เส้นใหญ่ เหนียวนุ่ม

Makes approx 400g fresh noodles

100g Rice Flour
50g Tapioca Flour
300g Water
25g Vegetable Oil, for brushing

https://www.facebook.com/captain.coriander

100 กรัม แป้งข้าวเจ้า
50 กรัม แป้งมัน
300 กรัม น้ำสะอาด
25 กรัม น้ำมันพืช

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“Ho Fun” Flat Rice Noodles

Course None
Cuisine Chinese, Thai
Keyword Ho Fun, Noodles
Prep Time 10 minutes
Cook Time 1 hour
Servings 400 g

Ingredients

  • 100 g Rice Flour
  • 50 g Tapioca Flour
  • 300 g Water
  • 25 g Vegetable Oil for brushing

Instructions

  • Mix rice flour and tapioca flour
  • Gradually add water while stirring. Add just enough to make a think paste and keep stirring until mixed throughly. and there are no more dry bits.
    Stir in the remaining water
  • Leave for 2 hours, stirring thoroughly every 30 mins
  • Lightly brush oil on a pan
  • Setup steamer on high heat

Repeat from here

  • Place pan in steamer
  • Give the batter a vigourous stir and pour 1mm layer of the mixture on the pan
  • Wait a few seconds for the mixture to cling to the pan and then carefully tilt the pan so batter covers any gaps
  • User the back of the spoon to cover any smaller gaps
  • Cover and steam for 4 minutes
  • Remove for heat. Place on an upturned bowl for easy rotate. Leave to cool for 2 minutes
  • Brush the noodle sheet genoursly with oil
  • Loosen the edges on the noodle sheet
  • Brush oil on plate where noodles will rest or the previous noodle layer
  • Peel noodle sheet from the pan and place on oiled plate
  • Remove left over noodle sheet from the pan
  • Repeat

Video

How to Make Hokkien Fried Rice ข้าวผัดฮกเกี้ยน

Serves: 2

2 Eggs, beaten
3 cups Day-old Rice (cooked from 1 cup raw Thai Jasmine Rice)
60g Carrots, diced
3 Dried Shiitake Mushrooms, soaked until soft, sliced
60g Fine Asparagus, sliced
125g Prawns, cut into small pieces
75g Squid, cut into small pieces
1.5 cups Water
2 Tbsp Oyster Sauce
2 Tbsp Light Soy Sauce
1 Tbsp Dark Sweet Soy Sauce
2 Tbsp Tapioca Flour, mixed with 3 Tbsp Water
1 tsp Sesame Oil
A sprinkle White Pepper Powder
Oil

https://www.facebook.com/captain.coriander

2 ไข่ ตีให้เข้ากัน
3 ถ้วย ข้าวสวยสุกค้างคืน (หุงจากข้าวหอมมะลิดิบ 1 ถ้วย)
60 กรัม แครอท หั่นเต๋า
3 เห็ดหอมแห้ง แช่น้ำให้นิ่ม หั่นบางๆ
60 กรัม หน่อไม้ฝรั่งอ่อน หั่นท่อนเล็กๆ
125 กรัม กุ้ง หั่นชิ้นเล็ก
75 กรัม ปลาหมึก หั่นชิ้นเล็ก
1.5 ถ้วย น้ำสะอาด
2 ชต. ซอสหอยนางรม
2 ชต. ซีอิ๊วขาว
1 ชต. ซีอิ๊วดำหวาน
2 ชต. แป้งมัน ผสมน้ำสะอาด 3 ชต.
1 ชช. น้ำมันงา
พริกไทยป่น
น้ำมัน

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Hokkien Fried Rice

Course Main Course
Cuisine Chinese
Keyword Chinese, Fried Rice, Prawn, Squid
Prep Time 20 minutes
Cook Time 20 minutes
Servings 2 people

Ingredients

  • 2 Eggs beaten
  • 3 cups Day-old Rice cooked from 1 cup raw Thai Jasmine Rice
  • 60 g Carrots diced
  • 3 Dried Shiitake Mushrooms soaked until soft, sliced
  • 60 g Fine Asparagus sliced
  • 125 g Prawns cut into small pieces
  • 75 g Squid cut into small pieces
  • 1.5 cups Water
  • 2 Tbsp Oyster Sauce
  • 2 Tbsp Light Soy Sauce
  • 1 Tbsp Dark Sweet Soy Sauce
  • 2 Tbsp Tapioca Flour mixed with 3 Tbsp Water
  • 1 tsp Sesame Oil
  • White Pepper Powder to sprinke
  • Oil

Instructions

  • Heat oil in pan on high heat.
  • Add the beaten eggs to the pan, leave for 30 seconds
  • Add the rice over the the cooking eggs
  • Gently break up the rice until each grain is seperated while mixing the rice with the egg
  • Transfer the egg fried rice to a plate
  • Heat oil in a pan on high heat.
  • Add carrots and fry for a minute
  • Add mushrooms and fry for 30 seconds
  • Add asparagus and fry for a minute
  • Transfer the fried vegetables to a plate
  • Heat oil in a pan on high heat.
  • Add the prawns and fry until half cooked
  • Add the squid and fry until half cooked
  • Add water, oyster sauce, light soy sauce and sweet dark soy sauce. Bring to a boil
  • Mix tapioca and water in small bowl and slowly pour the mixture in the pan while stirring continously until the sauce thickens
  • Add the fried vegetables to the sauce
  • Turn off the heat and add sesame oil and a sprinke of white pepper
  • Serve the egg fried rice on a place and pour the seafood + vegetables sauce over the rice.

Video

How to Make Fluffy Pork Floss with Bread Machine หมูหยอง ฟูๆ ในเครื่องทำขนมปัง

Makes: 150g

300g Pork Tenderloin

2 Star Anise

2 Cinnamon Sticks

45g Brown Sugar

15g Palm Sugar

2 Tbsp Water

45g Soy Sauce

https://www.instagram.com/captain.coriander/

300 กรัม สันในหมู

2 โป๊ยกั๊ก

2 อบเชยแท่ง

45 กรัม น้ำตาล

15 กรัม น้ำตาลปี๊บ

2 ชต. น้ำสะอาด

45 กรัม ซีอิ๊วขาว

Print

Pork Floss

Course Snack
Cuisine Chinese
Keyword Chinese, Pork
Prep Time 10 minutes
Cook Time 2 hours
Servings 150 g

Equipment

  • Bread Maker
  • Pressure Cooker (optional)

Ingredients

  • 300 g Pork Tenderloin
  • 2 Star Anise
  • 2 Cinnamon Sticks
  • 45 g Brown Sugar
  • 15 g Palm Sugar
  • 2 Tbsp Water
  • 45 g Soy Sauce

Instructions

  • Place pork ternderloin, star anise and cinnamon sticks in a pressure cooker. Add just enough water to cover the pork
  • Pressure cook for 30 mins. If you do not have a pressure cooker, you can simmer for an hour in any pot
  • Take the pork out and leave it to cool
  • Pound the meat until flattened using a pestel (or smilar). See video for info
  • Shread the flattened pork with a fork. Set aside.
  • In a pot, add sugar, palm sugar and water. Medium heat. Stri until all the sugar is melted
  • Add soy sauce, stir well and take off the heat. Set aside
  • Add shredded pork to a bowl, add the flavoring sauce from above and mix well.
  • Turn on bread machine to "Jam" setting. Add the flavored shredded pork mixture into the bread maker.
  • Run the bread machine for 1 hour. The pork will still be slightly wet.
  • Run the bread machine for another 30 mins. The pork should be drier now and starting to turn fluffy
  • Run the bread machine for another 30 mins. The pork should be converted into a soft fluffy texture. If not keep running the bread machine in 15-30 min periods
  • Transfer to a flat plate and leave to cool completely
  • Store in an air-tight container. Consume within a week

Video

How to Make Chinese Crispy Pork Belly (Siu Yuk) หมูกรอบ

Some tips for perfect crackling:

1) Do NOT put seasoning on the skin, as it will burn. Season the meat part only.

2) When pricking holes on the skin, aim for LOTS of SHALLOW holes. Do NOT reach the fat layer, as the fat will bubble up through the skin and that will NOT help.

3) The pork belly piece should be flat. Trim off any excess meat to get an even height to ensure equal heat exposure on the skin.

4) Moisture is your enemy. Wipe off as much moisture as possible when instructed.

Notes on holes pricking

The meat poker I use is from here: https://amzn.to/32Tgr9x

You could tie together some satay skewers together instead, but please be careful of the splinters

I would not recommend using a knife for this, as it’s quite easy to poke too deep.

Remember, deep holes are not our friends here.

Recipe adapted from https://www.youtube.com/watch?v=Fr6xswgiIyA

Ingredients

500g Pork Belly

1 tsp Shaoxing Wine

1/2 tsp Salt

1/4 tsp Five Spice Powder

1/4 tsp White Pepper Powder

1 tsp White Vinegar

1/2 cup Coarse Sea Salt

Print

Chinese Crispy Pork Belly (Siu Yuk)

Course Main Course, Side Dish
Cuisine Chinese
Keyword Chinese, Pork, Pork Belly
Prep Time 12 hours 15 minutes
Cook Time 1 hour 15 minutes
Servings 2 people

Equipment

  • Meat Tenderiser

Ingredients

  • 500 g Pork Belly
  • 1 tsp Shaoxing Wine
  • 1/2 tsp Salt
  • 1/4 tsp Five Spice Powder
  • 1/4 tsp White Pepper Powder
  • 1 tsp White Vinegar
  • 1/2 cup Coarse Sea Salt

Instructions

  • With the skin downwards, trim off excess meat from the pork belly to make it flat
  • With the skip upwards, then using a meat tenderiser make lots of shallow holes on the skin. Do not poke too deep, you don't want to reach the fat layer.
    If you don't have mean tenderiser, you can use 4-5 satay sticks tapped together.
  • Flip the pork belly with the skin downwards and rub the shaoxing wine into the meat
  • Add the salt and massage into the meat
  • Add the five spice powder and massage into the meat
  • Add the white pepper powder and massage into the meat
  • Flip the pork belly over and wipe the skin dry of any liquid or powders. Place in a fridge for 12 hours with the skin upwards.
  • With the skip upwards, using a meat tenderiser make more shallow holes on the skin. Wipe off any moisture from the skin
  • With the skin upwards, add vinegar and rub into the skin
  • Place the pork belly, skin upwards, onto a foil and make a snug case around the sides. See video
  • Pour salt over the pork belly, make sure the skin is evenly covered with salt.
  • Bake at 200C for 45 mins
  • Dust off all the salt from the skin and place pork belly, skip upwards on a wire rack.
  • Bake at 220C for 20-30 mins, until the skin has pops evenly across. Be careful not to let the skin burn
  • Cut and serve

Video