Chinese
« Previous EntriesBlack Sesame rolls
Monday, March 1st, 2010Black Sesame Rolls
Source: Classic Deem Sum by Henry Chan and Yukiko and Bob Haydock
2/3 cup black sesame seeds 2 tablespoons corn oil 3 cups water 1 1/2 cups granulated sugar 1/2 cup water chestnut powder (see note) 1/2 cup cornstarch
Toast sesame seeds in a skillet over low heat until fragrant. Place in a blender or [...]
Cantonese Wor Wonton soup
Wednesday, January 20th, 2010Cantonese Wor Wonton Soup
Posted by FootsieBear May 27, 2001
Source: 20 Years of the Best of Yan Can Cook - Marlen on 05/23/2001
Fillings 1/2 pound ground pork 1/4 pound medium raw shrimp, shelled, deveined, and coarsely chopped 3 tablespoons Chinese rice wine or dry sherry 1 tablespoon cornstarch 2 teaspoons minced ginger [...]
Ginger beef
Friday, January 8th, 2010Ginger Beef
2 1/2 tablespoons white vinegar 2 teaspoons granulated sugar 1/2 teaspoon salt 4 ounces fresh ginger root, pared and cut into thin slices 1 pound beef tenderloin 2 tablespoons dry sherry 2 teaspoons cornstarch 1 teaspoon soy sauce 3 tablespoons vegetable oil 1 large green bell pepper 6 scallions 1 red chile pepper, cut [...]
Crab In Ginger sauce
Thursday, January 7th, 2010Crab in Ginger Sauce
2 ready-to-cook whole hard-shell crabs 8 scallions 1 small red bell pepper 1 (4 x 1-inch) piece fresh ginger root 3/4 cup water 2 1/2 tablespoons dry sherry 1 teaspoon sugar 1 teaspoon instant chicken bouillon granules 2 teaspoons soy sauce 2 teaspoons cornstarch 2 tablespoons vegetable oil 1/2 teaspoon sesame oil
Rinse [...]