authentic chinese recipes

Recipe of Taiwanese beef roll from Pine & Crane, a Taiwanese classic in Silver Lake

Taiwanese Beef Roll from Pine & Crane 

beef shank

tsp oil

chilies

soy sauce

rice wine

rock sugar

scallions

tsp white pepper

ginger

star anise

cinnamon stick

Chinese licorice

black cardamom

fennel

clove

Sichuan peppercorn

fl. oz hoisin sauce

fl. oz braising liquid

cucumbers, julienned

scallions, sliced

cilantro, roughly chopped

all-purpose flour

warm water (around 110-120 degrees F)

canola oil

Boil the beef shank in a pot large enough to submerge the beef shank in water. Boil for 30 minutes.

Heat canola oil in pot over medium-high heat. Sauté ginger, scallions, dried chilis until fragrant. Add in all the spices, rice wine, soy sauce, dark soy sauce, rock sugar, and white pepper. Place the beef back in and add enough water to submerge the beef.

Braise gently for 2 hours or until tender when pierced with a fork.

Pass the braising liquid through a strainer. Reserve braising liquid for sauce.

To braise the beef

Combine equal parts braising liquid and hoisin sauce. Mix until smooth.

To make the sauce

Combine the flour and water, and knead until smooth and pliable. You may need to adjust the dough slightly with either more flour or water. The dough should neither be sticky, nor dry. Set your finished dough onto a lightly floured surface and cover with plastic wrap. Let rest for 10-15 minutes.

Roll your dough out into a large rectangular shape and brush the entire surface lightly with oil.

Starting from the bottom of the rectangle, start rolling upwards until you reach the top. Your dough should now be in the shape of a log.

Divide the dough into smaller pieces, weighing approximately 3 oz each, or roughly the size of a fist. Let rest for 10 minutes.

On a lightly floured surface, press down on your small piece of dough and roll into a circular shape, roughly the thickness of a nickel. Lightly flour each piece and stack onto a sheet tray with plastic film in between and on top. Place in the freezer until ready to use.

When ready to use, heat up 2 tsp canola oil on a griddle or large sauté pan on medium-high heat. Pan should be hot but not smoking. Place the flour wrap onto the griddle or into the pan. Turn once. Dough should be golden brown on one side and just cooked on the other side.

To make the wrap

With the golden brown side down, brush 1 tbsp of sauce evenly onto the wrap.

Evenly layer the beef shank slices onto the wrap.

Evenly layer cucumber, cilantro, and scallions as desired.

To assemble

Prawn Stir-Fry Noodles

prawns

egg noodles

olive oil

Carrots, Sliced

Spring Onion, Chopped

pepper, Sliced

for garnish sesame seeds

Tbsp Lee Kum Kee Premium Oyster Sauce

Tbsp Lee Kum Kee Premium Dark Soy Sauce

Tbsp Tomato Ketchup

Cook the noodles, in boiling water for 3-4 mins, or until tender. Drain and set aside.

Heat the oil in a large frying pan or wok and fry the pepper for 3 mins, until starting to soften.

Tip in the noodles and vegetables along with the prawns and toss together. 

Add the sauce mix and heat everything through for 2-3 mins, until piping hot. Garnish with sesame seeds and serve.

Mini Taco Snacks with Steak

steak,

taco tubes

tomato,

½ shallot, shredded

Salt and pepper

Tbsp sunflower oil

coriander

Marinate the steak strips in the   <a title=&quot;Lee Kum Kee Premium Oyster Sauce&quot; href=&quot;products/premium-oyster-sauce&quot;>Lee Kum Kee Premium Oyster Sauce</a>   for about 30 minutes.

Preheat the oven to 180 degrees Celsius and bake the taco tubes until crispy in about 12 minutes.

Make a thin cross on the bottom of the tomato, hold the tomato a view seconds under boiling water, from your boiling water tab or immerse in boiling water. Cut the tomato into squares, remove the seed and cut the tomato into small cubes.

Mix the tomato cubes with the shredded shallot. Pick the coriander and mix it with the tomato and onion mixture. Season with salt, pepper and olive oil.

Heat a dash of sunflower oil in the wok and fry the beef strips until crispy, but still medium inside.

First divide the tomato salsa and then the steak strips over the taco tubes. Garnish with a coriander leaf.

Stir-Fried Scallop and Broccoli with Oyster Sauce

large Scallop, cleaned

Broccoli,

Carrots, sliced

tsp Minced Garlic

Tbsp Lee Kum Kee XO Sauce (optional)

½ tsp cornflour

Tbsp Water

Blanched the scallops in boiling water for 30sec then drain and set aside.

Blanch broccoli and carrot in boiling water for 1 min then drain and set aside.

Saut&eacute; minced garlic in a hot wok with 1 Tbsp oil until fragrant.

Add scallops, broccoli, carrot, sauce mix stir fry for 2 minutes until heated through then serve.

Kung Fu “Fire” Rice

Carrots, diced small

Green peas

Tbsp Vegetable oil

Garlic, minced (optional)

Large eggs

Leftover cooked white rice / microwaveable rice

tsp Lee Kum Kee Chiu Chow Chilli Oil

tsp Lee Kum Kee Premium Dark Soy Sauce

Tbsp Lee Kum Kee Premium Light Soy Sauce

Blanch carrots in simmering water for 2 minutes.

Heat a wok over high heat. Add vegetable oil and swirl oil to coat the wok.

Add carrots and stir-fry for one minute. Then add peas and garlic; cook for about 30 seconds. 

Add eggs; stir quickly to scramble eggs with vegetables.

Stir in cooked rice, breaking up the clumps. Add Chiu Chau Chilli Oil and Premium Dark Soy Sauce and stir and toss rice to coat. 

Lastly, drizzle with Premium Light Soy Sauce and stir for one minute. Remove from heat and serve.

Foxy Fiery Dumplings

(30pcs) White Wonton Pastry Wrappers

Filling

Minced Pork, at least 10% fat

Dried Shiitake Mushroom (soaked

Tbsp Spring Onions, finely chopped

Tsp Lee Kum Kee Pure Sesame Oil

Tbsp Cornflour

Salt

Black pepper, freshly ground

Part A

Tbsp Sesame Paste or peanut butter

Tbsp Hot Water

Tbsp Lee Kum Kee Table Top Oriental Sesame Soy Sauce

Tbsp Lee Kum Kee Seasoned Rice Vinegar

Sugar

Part B

Tbsp Peanut oil

Garlic,

Spring onion, finely sliced

Squeeze out the excess water of the Shiitake Mushroom. Remove and discard the woody stems and dice finely.

Combine all the filling ingredients with 2 Tbsp of the water used to rehydrate mushrooms. Mix well until the meat and vegetables are well combined. 

Place about 1 rounded teaspoon of filling inside each wonton wrapper. 

Brush a little water to the edges of the wrapper and seal it tightly. Repeat until all rappers are used.

In a heat proof bowl, mix hot water with sesame paste. Then add ingredients from Part A.

Add chopped garlic and spring onions on top of the sauce (DO NOT MIX).

Heat the peanut oil in a saucepan. Once the oil is smoking, pour it over the top of the chopped garlic and spring onions, which is still atop of the sauce. Once the oil is added, leave the mix to sit.

Bring a medium-size pot of water to boil and poach the dumplings for about 3 minutes or until they float to the top. Remove and drain and serve with the sauce.

Legend’s Special Butter-Garlic Pasta

Pasta (Spaghetti / Linguine etc)

Unsalted butter, soft

black pepper

Cook the spaghetti until al dente. Reserve a cup of pasta water and set aside. Drain pasta and set aside.

Heat a pan on low to medium heat and add the soft butter until melted. 

Add the garlic and saut&eacute; until fragrant, then add the oyster sauce. Do not burn the butter.

Add spaghetti and a cup of pasta water. Stir until all liquid has been absorbed and spaghetti is glossy. Serve immediately.

Pa’s Char Siu Bao with Love

Bao Dough

All-purpose flour

¼ tsp Fast-action yeast

Water

Pork mince, at least 10% fat

Carrots, diced small and blanched

Peas, blanched

Tbsp Lee Kum Kee Char Siu Sauce

tsp Lee Kum Kee Pure Sesame Oil

Place the flour, yeast, sugar and salt in a mixing bowl and stir to combine with a pair of chopsticks. Add water one third each time and oil to the mixing bowl until your form a rough dough. When the water is all added, cover the dough and leave it to rest for 20mins.

Transfer the dough to a dusted working surface and leave for 15 minutes (dough should be springy). Wet a clean tea towel and wring out excess water, then dust a clean bowl with flour and transfer the dough to the bowl. Cover with the damp towel and let the dough rest until it doubles in size (2 &frac12; -3 hours).

Whilst dough is resting, combine the ground pork the with seasoning.

Re-dust the working surface and transfer the dough, kneading for 3-5 minutes to remove any air bubbles. Divide the dough into two equal pieces. Roll the dough into a long log, then divide into 12-14 pieces.

Take one dough piece and roll it a few times, until the shape resembles a ball. Press the dough to a round disk and roll it with a rolling pin in a circle. Take 2 Tbsp of the pork mixture and place it into the centre of each wrapper. Hold the bun with one hand and begin sealing the bun with the other hand folding and creating pleats. Repeat with the remaining discs. Then place it in a large container upside down to cover the buns. Let them rest for 15 minutes.

Add water to a large pot and place a steaming rack in the centre. The water should be 1 inch below the rack. Place a clean towel on the rack and carefully transfer the buns in batches leaving one inch apart.

Cover and cook over high heat until the water begins to boil. Then turn to medium-high heat and cook for 10-12 minutes or until the buns are cooked through. Serve warm.

Sichuan Dumplings

tsp Groundnut Oil

tsp Finely Chopped Spring Onions

tsp Roasted Sichuan Pepper corns, Ground

Tbsp Sesame Paste or peanut butter or Hazelnut Paste

Tbsp Sugar

tsp Lee Kum Kee Chilli Garlic Sauce

Chicken Stock

Minced Pork

Chinese dried shiitake mushroom,

Tbsp Spring onions

Egg white

tsp Cornflour

Black Pepper, freshly ground

Soak the mushrooms in a bowl of warm water for about 20 minutes or until they are soft and pliable. Squeeze out the excess water and cut off and discard the woody stems.

Finely chop the mushrooms and combine them with the remaining filling ingredients. Mix well.

Place about 1 rounded teaspoon of filling inside each wonton wrapper.

Add a little water to the sides of the wrapper. Damp the edge with water and seal it tightly.

Heat a wok or large skillet until it is hot and add the groundnut oil and Chiu Chow Chilli Oil. Add the garlic and spring onion and stir-fry for 20 seconds, then add the sauce mix and simmer for 5 minutes. Remove the mixture to a separate bowl.

Bring a medium-size pot of water to a boil and poach the dumplings for about 3 minutes or until they float to the top. Remove and drain and serve with the sauce.

Hong Kong Style Minced Beef With Soft-boiled Egg on Rice

Ground Beef

White Onion, diced

Cloves Garlic, finely sliced

Peas

tsp Vegetable Oil

Tbsp Cornstarch + 3 Tbsp water

Eggs

Cooked Rice

tsp Vegetables Oil

Tbsp Cornstarch + 2 Tbsp Water

White Pepper

<strong>Soft Poached Eggs in Shell:</strong>  Boil 2&frac12; cups (600ml) of water in a small, heavy-bottomed pot. Once it has boiled, remove the pot from the stove. Add &frac12; cup (120ml) of cold running water to the boiled water.

Gently submerge 2 refrigerated large eggs, one at a time, in the hot water. Cover the pot, set a timer, and poach for 15 minutes for a runnier yolk or 28 minutes for a creamier yolk.

Once the timer goes off, remove the eggs from the hot water and set them aside for 5 minutes. The residual heat will continue to cook the eggs.

<strong>To cook beef: </strong>Marinate the beef for at least 30 minutes.

Heat a large frying pan or a wok before adding oil. Add onions and saut&eacute; until they become translucent, then add garlic.

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The most viewed authentic chinese recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine