Source(google.com.pk)
Pan-fried Pork Buns (Shengjian Bao) Recipe (Printable recipe)
Ingredients:
200 gm plain flour
110 gm water
½ tsp instant dry yeast
1½ tsp sugar
1 tsp oil
Fillings:
200 gm pork mince
100 gm chives, finely chopped
Seasonings:
1 Tbsp light soy sauce
½ tsp sugar
1 tsp corn flour / corn starch
½ tsp chicken powder
2 tsp water
pepper, to taste
salt, to taste
The Wisdom of the Chinese Kitchen, with its 150 recipes culled from a lifetime of family meals and culinary instruction, is much more than a cookbook. It is a daughter's tribute -- a collection of personal memories of the philosophy and superstitions behind culinary traditions that have been passed down through her Cantonese family, in which each ingredient has its own singular importance, the preparation of a meal is part of the joy of life, and the proper creation of a dish can have a favorable influence on health and good fortune. Each chapter begins with its own engaging story, offering insight into the Chinese beliefs that surround life-enhancing and spiritually calming meals. In addition, personal family photographs illustrate these stories and capture the spirit of China before the Revolution, when Young's family lived in Canton, Shanghai, and Hong Kong.
The first part, "Mastering the Fundamentals," provides instruction on the arts of steaming and stir-frying; the preparation of rice, panfried, and braised dishes; the proper selection of produce; and the fine arts of chopping and slicing. Part Two, "The Art of Celebration," concentrates on the more elaborate, complex, and meaningful dishes -- such as Shark's Fin Soup and West Lake Duck -- that are usually made with rare ingredients, and sweets such as Water Chestnut Cake and Sesame Balls. The final part, "Achieving Yin-Yang Harmony," explores the many Chinese beliefs about the healing properties of ginseng, gingko nuts, soybeans, dong quai, and the many vegetable and fruit soup preparations that balance and nourish the body. The stories and recipes combine to demonstrate the range of Cantonese cooking, from rich flavors and honored combinations to an overall appreciation of health, well-being, and prosperity.
In addition to the recipes, Young provides a complete glossary of dried herbs, spices, and fresh produce, accompanied by identifying photos and tips on where to purchase them. Unique traditional dishes, such as Savory Rice Tamales and Shrimp Dumplings, are also illustrated step by step, making the book easy to use. The central full-color photo section captures details of New Year's dishes and the Chinese home decorated in celebration, reminding one that these time-honored traditions live on, and the meals and their creation are connections to the past.
Crab Fried Rice
Crab Fried Rice is a mouthwatering dish that will be sure to please any seafood lover.
IngredientsCrabFriedRice
You will need:
1 cup uncooked white rice, long grain
2 cups water
4 Tbsp olive oil
2 onions, medium size, chopped
3 tsp minced garlic
1 Tbsp granulated sugar
1 egg, beaten
1/3 lb cooked crab meat
4 green onions, chopped
2 tsp salt
Preparation
In a medium saucepan, bring rice and water to a boil.
Reduce heat to low, cover and let simmer for 20-25 minutes or until water is absorbed.
In a large skillet, heat oil over medium heat.
Add onions and garlic to oil and cook until tender.
Mix in rice, sugar and salt, and cook 5-6 minutes until well mixed.
Mix in beaten egg until rice is coated and increase heat to high.
Add in crab and green onions and continue cooking for 4-5 minutes, until crab meat is heated through.
Remove from heat and serve.
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