A week of Chinese recipes I classic+original snacks, mains and sides
Hello everyone,
Here are a mixture of Chinese (and one fusion) recipes for side dishes, snacks and mains! Below are each recipe's description:
Stir-fried tofu noodles 0:07
(serves 1)
Ingredients:
1 tsp soy sauce
1/2 block firm tofu
1 serving yangchun noodles
50g beansprouts
100g-200g pak choi
1/2 red bell pepper
1 tbsp ginger
2 cloves garlic
1 shallot
1 tbsp soy sauce
1 tbsp oyster sauce
2 tsp sesame oil
2 tbsp water
2 tsp cornstarch
1 tbsp Thai fried shrimp paste
Directions:
Dice firm tofu.
Mix tofu with soy sauce and set aside.
Wash beansprouts, pak choi and red bell pepper.
Slice red bell pepper, mince ginger & garlic and dice shallot.
In a pot of boiling water, boil yangchun noodles according to package instructions. Set aside when boiled.
Heat a pan with 1 tbsp of oil and fry diced tofu for 2-3 minutes. (lightly browned)
Add in ginger, garlic, shallot and red pepper. Continue to stir fry for about 2-3 minutes. Mix in beansprouts and pak choi.
Combine all sauce ingredients and pour the sauce in.
Add in boiled yangchun noodles and mix with all the ingredients.
Mix in fried shrimp paste.
Chinese tomato and egg stir fry (A classic!) - SIDE 1:20
(serves 2)
Ingredients:2 tomatoes
2 gloves of garlic
2 eggs
1 tbsp cornstarch + 3 tbsp water
pinch of salt
Directions:
Dice tomatoes and mince garlic.
Beat eggs
Mix cornstarch and water into a solution.
Heat a pan with 1 tbsp of oil and fry minced garlic for 1 minute.
Add in diced tomatoes and continue to fry with the garlic until tomatoes have softened a little.
Push the tomatoes and garlic to one side of the pan.
Pour in the beaten eggs on the other side.
Switch the heat on medium and scramble the eggs.
Once the eggs start to dry up a little, combine with the tomatoes.
Pour in cornstarch and water solution and mix with all ingredients. Sprinkle a pinch of salt.
Chicken feet soup 2:00
(serves 2)
Ingredients: (I just eye balled the ingredients)
7 chicken feet
8 pieces/ 1-2g dried longan
8 red dates
4-5 cups of water
Directions:
Soak dried longan in water 10 minutes and red dates for 20-30 minutes.
Once red dates are soaked, remove pits from each of them.
Cut off chicken feet nails and wash the chicken feet. In a pot, boil water.
Once water starts to boil, pour in soaked red dates and longan.
Simmer for 30 minutes under low heat with the lid on.
Add in chicken feet and simmer under medium heat for 15-20 minutes with the lid on.
Sliced pork pasta soup 2:35
(serves 2)
Ingredients:
200g sliced pork
1 large carrot
2 cups of bunashimeji
100g - 200g pak choi
2 tbsp bonito flakes (optional)
2 servings mafaldine pasta
(I tore lasagna sheets because I didn’t have enough mafaldine pasta for two!)
1 tbsp miso paste
4-5 cups water
Directions:
Slice carrot.
In a pot of boiling water, mix in miso paste until it dissolves.
Add in sliced pork, pasta, carrot.
Simmer for 7-8 mins on medium heat.
Add in bunashimeji and pak choi. Simmer for about 3 more minutes.
Top with bonito flakes
Chinese sweet potato pancakes 3:26
(makes 4)
Ingredients:
1 sweet potato
1 cup flour
1 tsp sugar
Directions:
Dice a sweet potato and steam for 20 minutes. Mash steamed sweet potato with a fork.
Combine flour and sugar with the mashed sweet potato until it becomes a dough.
Knead the dough for about 5 minutes until smooth.
Flour surface.
Divide the dough in to 4 parts and shape them into pancakes. While shaping each pancake, combine flour if it sticks onto hands.
Heat a pan with 1 tbsp of oil and fry the pancakes. About 2-3 mins on each side.
Pork pastry puffs 4:33
(makes about 8-12)
Ingredients:
2 pork loin steaks
2 slices of ginger
2 cloves of garlic
2 tbsp onion
4 tbsp almond milk/1 egg wash
sauce-
1 tbsp oyster sauce, 2 tsp soy sauce, 2 tsp sesame oil, 1 tsp cornstarch, 1 ready rolled puff pastry
Directions:
Dice pork loin steaks, ginger, mince garlic and dice onion.
Marinate the diced pork loin with the ginger, garlic, onion and sauce ingredients for 30 mins. Steam pork for 15-20 miNs.
Preheat the oven at 200C.
While the pork is steaming, lay out puff pastry. Cut out squares from the puff pastry.
Take each square and place about 1-2 tsp of the steamed pork.
Combine the diagonals of the square then use a fork to mark the flat edges of the pastry.
Brush the top of each pastry with almond milk or egg wash. Bake for 20 mins.
Instant Bak kut teh 6:10
I didn’t include exact measurements for this dish because I just followed the package directions from the ’A1 Bak kut teh soup spices’ packet.
Ingredients:
A1 Bak kut teh spices
pork ribs
garlic cloves
napa cabbage
enoki mushrooms
Directions:
Blanch pork ribs for 2-3 mins in boiling water and set aside.
Follow instructions from A1 Bak kut teh according to package directions.
Add in napa cabbage and enoki mushrooms until they soften.
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Hungrytwentyfourseven
