Home cooking - Chinese Style ... Simple and Easy

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RobynH
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Joined: 2016-02-27 11:10
Home cooking - Chinese Style ... Simple and Easy

Chinse anyone?   

I cooked last night for dinner Chinese Pork dumplings.  They are easy to make with minced pork meat, water chestnuts and spring onion mixed in.  I will admit that I did not, make the dough but bought dumpling wrappers from the local Chinese shop.  I wil often freeze a batch and eat a batch - if that makes sense.  

I also used my slow cooker, to create a Chinese Beef dish.  It is a very simple receipe - that I use by taste: 

Ingredients

  • Chuck or blade steak I prefer to use chuck as it has more flavour - 500 grams more or less - the animals like the  left overs 
  • 1 Onion 
  • Chinese FIve Spice - I am sure you should be able to source this spice in the USA 
  • Tomato Paste 
  • Fresh Garlic 
  • Fresh Ginger 
  • 1 cup of beef stock 
  • Light and Dark Soy Sauce 
  • Fish Oil 
  • Sugar 
  • Salt  Pepper 

Methodology:

Into the slow cooker put:  

  • Thinly dice 1 onion
  • 1 small piece of ginger - about 2 teaspoons 
  • 3 big cloves of garlic - but you could use more or less - but I like the number 3 for this receipe 
  • 1 tablespoon of tomato paste
  • 1 teaspoon of fish oil 
  • 1 tablespoon of rice wine vinegar 
  • 2 tablespoons of Dark Soy Sauce
  • 1 tablespoon of Light soy Sauce
  • 1 teaspoon of raw sugar 
  • 1 cup of beef stock 
  • Cut up steak to small pieces and lay flat
  • Cover the steak in Chinese Five Spice - Put into the slow cooker

GIve it a stir, dip in your clean finger and taste the flavour profile and see if it is pleasing to your palet - or do you need more of - then add more of.   This is not scientific.  

I only cook with this recipe if I am having company - it is a lot of fiddling just for one person - but when one person lives on their own with one dog and one cat - they still have to eat - right! ? 

If I am making this mid week, I would turn on the slow cooker and go to work - but if I make it in my weekend - which I did last night - then I turn the slow cooker on to high for 1 hour and then turn it down on to low for the remainder of time.  

Total cooking time: 8 hours on the low setting.   

What do I serve this dish with: 

I always try to keep it authentic - and will use basmati rice and a Chinese cabbage of some sort - I like bok choy but there are other Chinese cabbages that you can buy that are just as good.   Mixed vegetables out of the freezer would be a let down right!?

For desert I made "homemade" ice cream and served with peaches.   

The recipe is so easy: 

  • 1 can of condensed milk
  • 2 cups of cream - I think in the USA you would call it whipping cream or double cream 
  • 1 teaspon of vanilla essence or vanilla extract - I only had essence in my pantry. 

Methodology :

  • Whip the cream until soft peaks but not churned like butter 
  • Add the can of condensed milk chilled 
  • Add the vanilla 
  • Stir to combine and put in the freezer to set - it makes 900 grams of icecream.    

It has a nice and smooth texture - and leaves you wanting more.  lol

I would be interested in hearing your variations to chinese dumplings, chinese beef or home made ice cream.  For a home cook - who does not have an ice cream maker and a family of one - this is the first time I have made ice cream and it was really nice.  So nice, I thought I would share.    

 

Happy eating,

RobynH    

 

 

 

 

labradors's picture
labradors
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Joined: 2011-05-16 04:52

Although the wrappers are time consuming, they're not difficult. Anita Lo had some great videos for making potstickers. I don't have the links on my tablet, so I'll post them tomorrow night.

Try this for a sauce: 3 parts honey, 1 part soy sauce, 1 part Sriracha, 1 part rice-wine vinegar.

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RobynH
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Joined: 2016-02-27 11:10

Hi labradors 

I am unfamiliar with the ingredient Sriracha.  I usually offer my dinner guests soy sauce in one bowl and chilli and garlic or chilli and ginger - both work extremely well although I look forward to the links.  Happy New Year Labadors.   

Happy cooking! 

Robyn

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Kit
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Joined: 2014-05-24 06:33

Robyn

I do the same when i make spring rolls or basically any thing that it takes just as much time to make the fixens for 6 as it dose for a dozen or more. I freeze what ever I will not use for the planned meal. If i don't assemble all (usually by limited wraps etc., then i just freeze the fixens for later use.

RobynH's picture
RobynH
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Joined: 2016-02-27 11:10

Hello Kit,

Happy New Year!  

The wrappers that I buy usually come in packs of 25.  I always serve 5 each for good measure - and then if I just have one guest, will freeze a tray of 10 with filling.  Any any pork mixture that is left is also frozen - and later cooked like a meat pattie.  There is seldom much left over. 

I prefer not to freeze as they are never seem to be  as good as when everything is fresh - but when summer is here, *which it is* - the freezer is safer than the fridge I think.  

Robyn

Happy cooking! 

Robyn

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Chinse anyone?   

I cooked last night for dinner Chinese Pork dumplings.  They are easy to make with minced pork meat, water chestnuts and spring onion mixed in.  I will admit that I did not, make the dough but bought dumpling wrappers from the local Chinese shop.  I wil often freeze a batch and eat a batch - if that makes sense.  

I also used my slow cooker, to create a Chinese Beef dish.  It is a very simple receipe - that I use by taste: 

Ingredients

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