Tag Archives: chinese recipe

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

How to Make Korean Spicy Tofu & Seafood Soup ซุปเต้าหู้อ่อนซีฟู้ด สไตล์เกาหลี

Serves: 1-2 (with rice)

170g Silken Tofu
1 cup Chicken Stock
1 cup Mixed Seafood
1 tsp Oil
2 Tbsp Korean Chilli Flakes (gochugaru)
1/4 Onion, chopped
1 Tbsp Garlic, chopped
2 tsp Fish Sauce
1 Egg
1 Tbsp Spring Onions, Chopped
1-2 tsp Sesame Oil


ตอนเราเรียนมหาลัย อาหารเกาหลีถือเป็นหนึ่งในอาหารยอดฮิตเวลารวมตัวกัน
เพราะอาหารรสชาติถูกปาก
ต่างคนต่างสั่ง ง่ายดี
และแต่ละร้านจะมีเครื่องเคียงมาให้เยอะมากๆ
บางร้านมีเครื่องเคียงมาเติมให้ฟรี

เราชอบความน่ารักของชามข้าว
ที่จะมาในชามสเตนเลสกลมๆ น่ารัก
อาหารประเภทบาร์บีคิว เช่น บุลโกกิ จะมาในจานร้อน (ซึ่งไม่แน่ใจว่าสะอาดซักแค่ไหน แต่อันนั้นไม่ใช่เรื่องสำคัญ)
อาหารประเภทซุปหรือสตูว์ จะมาในชามหิน (dolsot) สีดำๆ นี่ก็ร้อนมาเหมือนกัน เพราะเค้าต้มในชามนี้ แล้วยกมาเสิร์ฟเลย
ข้าวบิบิมบับ ก็มาในชามหินแบบนี้ค่ะ

อย่างเดียวเลยที่มีปัญหากับอาหารเกาหลี
คือ ตะเกียบเหล็ก
ตะเกียบบางๆ เรียวๆ ยาวๆ
จับไม่ค่อยถนัด เพราะไม่ชิน
กินๆไป ตะคริวจะกินนิ้ว

สูตรอาหารวันนี้ เป็นเมนูที่เราสั่งทานบ่อยมากๆ
ชื่อ ซุนดูบูจีเก
ชอบเต้าหู้อยู่แล้ว
และยิ่งเต้าหู้อ่อนด้วย แพ้ทางค่ะ
ซุปร้อนๆข้นๆ เต้าหู้นิ่มๆ
ซีฟู้ดหนึบๆ
ข้าวญี่ปุ่นร้อนๆ หืมมมม


170 กรัม เต้าหู้อ่อน
1 ถ้วย น้ำซุปไก่
1 ถ้วย ซีฟู้ด เช่น ปลาหมึก กุ้ง หอยลาย
1 ชช. น้ำมัน
2 ชต. พริกป่นเกาหลี (โคชูการุ)
1/4 หอมหัวใหญ่ หั่นซอย
1 ชต. กระเทียมสับ
2 ชช. น้ำปลา
1 ไข่ไก่
1 ชต. ต้มหอม หั่นซอย
1-2 ชช. น้ำมันงา

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

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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

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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

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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

How to Make Chinese BBQ Pork (Char Siu) หมูแดง

Recipe adapted from https://www.pim.in.th/one-dish-food/412-kao-moo-daeng

– 600g Pork Tenderloin

– 2 Cinnamon Sticks

– 2 Star Anise

– 1 Tbsp Garlic, minced

– 1/4 tsp White Pepper Powder

– 4 Tbsp Sugar

– 3 Tbsp Tomato Paste

– 2 Tbsp Oyster Sauce

– 2 Tbsp Soy Sauce

– 1 1/2 Salt

– Red Food Colour (or Red Yeast Rice Powder, or Beetroot Powder)

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

600 กรัม หมูสันใน

2 อบเชย

2 โป๊ยกั๊ก

1 ชต. กระเทียมสับ

¼ ชช. พริกไทยป่น

4 ชต. น้ำตาล

3 ชต. ซอสมะเขือเทศ (เราใช้ tomato paste ค่ะ เข้มข้นกว่าซอสมะเขือเทศ)

2 ชต. น้ำมันหอย

2 ชต. ซีอิ๊วขาว

1 ชช. เกลือ

สีผสมอาหารสีแดง

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Chinese BBQ Pork (Char Siu)

Course Main Course, Side Dish
Cuisine Chinese, Thai
Keyword BBQ, Chinese, Pork
Prep Time 4 hours
Cook Time 1 hour
Servings 2 people

Ingredients

  • 600 g Pork Tenderloin
  • 2 Cinnamon Sticks
  • 2 Star Anise
  • 1 Tbsp Garlic minced
  • 1/4 tsp White Pepper Powder
  • 4 Tbsp Sugar
  • 3 Tbsp Tomato Paste
  • 2 Tbsp Oyster Sauce
  • 2 Tbsp Light Soy Sauce
  • 1 1/2 Salt

Instructions

  • In a large bowl, mix together cinnamon sticks, star anise, garlic, white pepper powder, sugar, tomato paste, oyster sauce, light soy sauce and salt
  • (Optional) Add red food colouring or red yeast rice powder or beetroot powder. Add small amounts at a time until the desired shade of red is achieved
  • Using a fork poke holes all over the pork tenderloin
  • Cut the pork tenderloin into portions and add the pork into the sauce mixture from above. Coat all the pieces evenly
  • Cover and place in the fridge for atleast 4 hours.
  • Add the pork pieces to a pot. High heat
  • Add the marinade to the pot and just enough water to come up half way to the pork pieces
  • Bring to boil
  • Flip the pork pieces, Turn heat down and simmer
  • Ocasionally flip the pork pieces over to get even colouring
  • Cook until the sauce is thick and surypy. Take off the heat.
  • Place the pork pieces on a wire rack
  • Grill for 15-20 minutes until the edges are lightly charred
  • Cut and serve

Video