Mango Sago

Mango Sago

A Delicious Cantonese Dessert, Originating From A Renowned Hong Kong Restaurant, Lei Garden.

Difficulty: Easy

Prep Time: 15 minutes

Cooking Time: 10 minutes

Ingredients

4 ripe mangoes, diced

2 cups cooked tapioca , rinsed

1 can coconut milk

1 can sweetened condensed milk 

1 cup coconut jelly cubes (optional)

Cooking Tools

Small pot

Medium mixing bowl 

Directions

Cook Tapioca in boiling water, according to box directions, drain & rinse.  In a mixing bowl, add coconut milk and sweetened condensed milk and whisk un til smooth.  Add in the rest of the ingredients and mix. Place in the refrigerator for a few hours to chill.

Serves 6

 

 

Gua Bao

Gua Bao

Wonderful, Flavorful Steamed Pork Buns With a Sticky Glaze!

Difficulty: Easy

Prep Time: 24 hours

Cooking Time: 4+ hours

Ingredients

2-3 lbs. pork belly, trim excess fat

12 Bao buns, fresh or frozen, thawed (ready to steam)

4 cups chicken stock

4 cups water

1/4 cup white vinegar

1 1/2 cups soy sauce

1 cup Chinese white wine or Mirin

1 1/2 cups brown sugar/ palm sugar

8 cloves garlic, sliced

1 cup chopped green onions

5 slice fresh ginger

1 tbsp whole peppercorns

1 tbsp Chinese Five spice

5 star anise

Condiments

shredded cabbage 

shredded carrots

sliced green onions

cucumber or pickled cucumber

 

Cooking Tools

Bamboo Steamer

Dutch Oven with lid

Mesh strainer

All Clad Non-stick Frying pan

Calphalon Wok

Directions

The first step would be to braise the pork belly. On medium low heat in a Dutch oven pot, add: Pork Belly, stock, water, vinegar, soy sauce, wine, sugar, garlic, green onions, ginger, peppercorns, Chinese Five spice and star anise.  Bring liquid to a rolling boil and then reduce heat to low, cover lid and cook for 3-4 hours.  Flip pork belly a few time during the cooking process. Remove from heat and let cool to room temperature. Remove pork belly and strain liquid of all debris (discard) and place pork belly back in the strained liquid. Place pork belly in liquid in refrigerator overnight. Remove solidified fat on top of liquid and discard. Remove pork belly from liquid and slice into 1/2 inch slices. Fry pork belly slices for a few minutes on each side on medium heat to crisp up the fat.  Use some of the braising liquid to create a glaze for the pork belly. Reduce heat until the glaze becomes sticky.  Steam dumpling in the steamer over water in a wok.  Steam buns according to the manufacturers directions. Place Pork belly in steamed buns and garnish with the condiments, you may also add more glaze to the pork belly.  Serve hot!!

Serves 4

Shrimp Lo Mein

Shrimp Lo Mein
So Simple To Make, Why Order Takeout!
Difficulty: Easy

Ingredients 
1lb. large shrimp, peeled, deveined
8 ounces fresh lo mein noodles
2 1/2 tbsp soy sauce
2 tbsp hoisin sauce  
1 1/2 tbsp peanut oil, divided 
2 cups white onion, thinly vertically sliced 
2 cups  broccoli florets 
2 cups carrots, sliced
2 cups zucchini, sliced
2 cups pea pods
1 tbsp minced fresh garlic 
1 tbsp minced peeled fresh ginger 
3/4 cup less-sodium chicken broth 
1/4 tsp salt

Directions
Prepare noodles according to package directions, omitting the salt and fat. Drain and rinse; drain well. Toss noodles with 1 tsp oil. Set aside.
Heat 2 tsp of peanut oil in a large wok or nonstick skillet over medium-high heat. Add carrots and onions; stir-fry 4 minutes. Add broccoli, pea pods and zucchini; stir-fry 3 minutes. Add garlic and ginger; cook 1 minute, stirring constantly. Remove vegetable mixture from pan.
Heat the rest of the peanut oil in pan. Add shrimp, and stir-fry 1 minute. Add the soy sauce, hoisin, broth, and salt, and bring to a boil. Add noodles, vegetable
and toss until well coated and noodles are heated through.  Adjust seasoning to taste.
Serves 4



Asian Potstickers

Asian Potstickers
A Flavorful Appetizer For Your Next Party!
Difficulty: Moderate

Ingredients
3/4 lb. ground pork
1/4 lb. fresh shitake mushroom
1/2 red onion chopped
2 tsp garlic pressed
1/2 tsp fresh grated ginger
1/4 cup panko bread crumbs
1 egg
1/2 tsp white pepper
1/2 tsp salt
1/2 tbsp sesame oil
1 package of round potsticker wrappers, thawed
2 tbsp canola oil plus more for cooking
small bowl of water

Directions
In a large skillet, add 2 tbsp of canola oil and shitake mushrooms, chopped red onion.  Cook for 6-8 on medium heat until the mushrooms and onions are sweated down.  Cool completely and put into a food processor and pulse until finely minced.  In a large mixing bowl, add ground pork, cooked and minced shitake mushrooms and onions, garlic, ginger, panko, egg, white pepper, salt and sesame oil.  Use your hands to mix.  you will need to mix for at least 5 minutes.  This will be one of the rare times that over mixing is a good thing! To prepare to make the potstickers, have a bowl of water and start separating the wrappers. Line some water around the perimeter of the round wrapper, place a small spoonful of pork mixture in the center, and fold one side of the wrapper to the other and seal along the edges, it should look like a half moon.  Place potstickers on a sheet as you make them one by one.  Should yield around 30 pieces.  In a large non stick frying pan, add small amount of oil to pan on low heat.  Add some potstickers to the pan, do not overcrowd.  Place cover on to also steams the potstickers.  Once the potstickers start to turn golden on the one side, add a 1/4 cup of water and place lid back on for about 2-3 minutes.  Then turn carefully, each potsticker on the other side for a few more minutes until fully cooked.  Be carefully not tear into the wrapper when turning.  Keep repeating the step until all the potstickers are cooked.  Serve with soy sauce. Garnish with green onions (optional).

Yields 30 pieces

Slowcooker Chinese 5 Spice Short Ribs

Chinese Five Spice Short Ribs
Difficulty: Easy

Ingredients
5-6 beef short ribs
1 sweet onion sliced
3 cloves garlic minced
1 28 oz can of crushed tomato sauce
3 cups beef stock
1 tbsp hoisin sauce
1heaping tbsp chinese five spice
3 tbsp sugar
salt
pepper
1 tbsp tomato paste (optional at the end)

Direction
salt and pepper short ribs and sear on all sides, set a side.  Slice onion and place in bottom of slow cooker, then lay short ribs on top.  in a saucepan heat beef stock, tomato sauce, garlic and all spices until incorporated.
Pour mixture over short ribs,  Cook on high fot 8-9 hours, skim off fat and discard, if the sauce is too loose the add 1 tbsp of tomato paste.  Serve with Jasmine Rice.
Serves 4