Stuffed Eggplant Recipe (Hakka Style)
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Hakka Stuffed Eggplant (客家酿茄子) is my favorite way to eat eggplant. You can also use this recipe to make stuffed tofu, pepper, bitter melon, mushroom... Stuffed food is one of those characteristic styles of Hakka cuisine.
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INGREDIENTS
For the filling
400 g 14 oz of white fish fillet, cut into chunks
1/2 tsp of salt
1/2 tbsp of soy sauce (Amazon Link -
1/2 tsp of sugar
1/2 tsp of sweet paprika (Amazon Link -
1/2 tbsp of cornstarch (Amazon Link -
2 tbsp of chinese cooking wine (Amazon Link -
1/2 tbsp of sesame oil (Amazon Link -
2 tsp of finely minced ginger
1 tbsp of finely minced garlic
1/4 cup of diced scallion
3 tbsp of water
To make the sauce
1 tbsp of soy sauce (Amazon Link -
1 tbsp of oyster sauce (Amazon Link -
1 tsp of cornstarch (Amazon Link -
Some Black pepper to taste (Amazon Link -
1 cup of water
Others
2-3 Chinese long eggplants
3 tbsp of cornstarch to coat the eggplants
2-3 tbsp of vegetable oil to pan-fry
INSTRUCTIONS
Roughly cut the fish fillet into chunks and put it into the food processor along with the rest of the filling ingredients. Use the on and off mode to blend everything for 20-25 seconds. Don’t grind the meat too fine, otherwise, the filling will turn out too mussy. Remove it from the food processor and set it aside.
Slice the eggplant at a 45-degree angle into 1 centimeter thick pieces. Place all the slices on the cutting board. Put a few tbsp of cornstarch into a sieve and lightly dust onto the eggplant cut surface. Repeat this on the other side. Don't dust too much, otherwise, the filling can not attach well. A thin layer of cornstarch will prevent the meat from falling off and it also creates a starch layer on the outside of the eggplant which helps to catch more flavors from the sauce.
Spread a small amount of filling, 1/2 tsp will do, onto the eggplant slice. This will wet the cornstarch lightly and help the meat to fully make contact with the eggplant so it doesn’t fall off while cooking. Then put more filling, about 1.5 tbsp, on the top. Shape the edge with a dining knife. This recipe is enough to stuff 3 long skinny eggplants, of course, it depends on the size of your eggplant.
Before cooking, combine all the sauce ingredients in a bowl and set it aside.
Add vegetable oil into a frying pan. Place in the stuffed eggplant with the meat side down and pan fry over medium heat until golden brown. Flip it and fry the other side for a minute or 2.
Pour in the sauce. Be careful with the hot steam coming out. Move around the eggplants so they can absorb more flavors. If your pan is not big enough, you can fry the eggplant in batches. Just remember to divide the sauce in half too.
Transfer the eggplant to a plate. Sprinkle some diced scallion as garnish. Serve with white rice.
Videography / Editing by Austin Schargorodski -
Glutinous Rice Balls in Sweet Ginger Soup – a Warm Cantonese Dessert for Winter|姜汁汤圆,一个简单暖心的广东家乡味
Glutinous Rice Balls in Sweet Ginger Soup – a Warm Cantonese Dessert for Winter|姜汁汤圆,一个简单暖心的广东家乡味♡
♡For more detailed recipes, please click on the down below♡
Welcome to Asian D’lite Kitchen! Winter solstice is a very important festival for most Asian countries, especially China. On this day, families would get together to enjoy traditional food and get ready for the arrival of winter. Today I am going to share an easy recipe for glutinous rice balls in sweet ginger soup with you. This is a common dessert in many Cantonese families.The sweetness from the brown candy, the ginger flavor and the thewy tender rice balls are so perfect together.
I hope you like it and try it at home. Please like, subscribe, and share this video to support my channel. Thank you! See you next time.
Ingredients:
2-4 servings
(My recipe makes around 32 small glutinous rice balls with 4 cups of water. We like to drink the sweet soup too. If you prefer more rice balls, double your ingredients.)
1 cup (125 grams) of glutinous rice flour
40 grams of ginger (small piece or slices)
1 piece of brown candy
1-1¼ cups of warm water (using warm water to make the dough will give a better texture to the rice balls)
4 cups of water for sweet soup
配方:
2-4人份
1杯(125克)糯米粉
40 克姜
一块冰片糖
1 到1 ¼ 杯的暖水(和面用)
4 杯水(甜汤用)
Check out my other videos:
Asian Pineapple Street Food and Cutting Skills
Homemade Strawberry Yogurt Smoothie Recipe
Strawberry Banana Yogurt Parfait
Cantonese Dessert -Mango Pomelo Sago
Lotus Root Soup with Pork Bone and Fish Maw
Authentic Chinese Sausage Fried Rice
Authentic Easy Chicken & Egg Fried Rice Recipe
Cantonese Roasted Pork Belly
Roasted duck|烤鸭
Follow me on Social Media:
YouTube channel @ Asian D’lite Kitchen
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Music
Theme for a one handed piano concerto by Sir Cubworth
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#glutinousriceballs#dessert#asiandlitekitchen
Steamed Pear with Nan Xing Bei Xing & Rock Sugar Recipe | Traditional Home Cough Steamed Pear Remedy
Soothe that chesty cough with this fruity, nutty, and delicious steamed pear with herbs and rock sugar dessert.
This dessert is best served warm for maximum benefits, and is suitable for both children and adults.
The softness of the pear, and the crunchiness of nan bei xing provide a contrasting and unique texture to this dessert.
To treat a cough, eat the whole pear and drink the soup that is produced during the steaming process.
INGREDIENTS
* 2 asian pears
* 1 tsp. of nan xing -Chinese apricot kernel (southern)
* 1 tsp. of bei xing - Chinese apricot kernel (northen)
* 2 tsps. of goji berry
* 2 pieces of yuzhu - fragrant solomonseal rhizome
* 2 red dates
* 4 cubes of rock sugar
LEVEL: Easy
TIME: Preparation: 5min; Cooking: 50min; Total: 55min
SERVES: 2 pax
Braised Beef and Herb Soup Recipe
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Niu (牛) is beef. Pahu (扒烀) means braised until tender in Yunnan dialect. This is a Yunnan-style braised beef soup. Yunnan is a special province, it has the largest number of ethnic minorities so there are lots of different cultures here. It borders Myanmar, Vietnam, and Laos; It is connected with Thailand and Cambodia through the Lancang Mekong River. With lots of catering collisions, Yunnan developed a complex, tropical, and interesting cuisine.
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INGREDIENTS
To make the beef soup
2 kg of tough cuts of beef (beef honey cone trips, beef tendon, beef ribs, beef meat, beef bones)
2-3 liters of water
2 inches of ginger, sliced thinly
2 scallions, cut into stocks
1 cinnamon stick (Amazon Link -
1 star anise (Amazon Link -
4 bay leaves (Amazon Link -
2 tsp of white peppercorns (Amazon Link -
To complete the soup
10-15 cloves of garlic, diced
1 inch of minced ginger, diced
2 scallion, diced
2 shallot, diced
5-8 Thai bird-eye chili, diced
2 stalks of celery, diced
1/3 cups of diced mint leaves
5-6 culantro leaves, diced
5-6 cilantro leaves, diced
Lime juice from 2-3 limes, taste and adjust
2 tsp of Sichuan peppercorn powder (Amazon Link -
1 tbsp of salt or to taste
INSTRUCTIONS
Fill a big pot with water and add the beef. Bring it to a boil. Skim off the scum. Any tough beef cuts will work good for this recipe. Do your best to collect multiple cuts of beef so you can have different textures and flavors in one pot.
Put the following aromatics and spices into a spicy bag: ginger slices, scallion stalks, cinnamon stick, star anise, bay leaves, and white peppercorns.
Transfer the beef into a clean pot then add 2-3 liters of water. Add the spice bag. Bring it to a boil. Simmer on low heat for 1.5 hours.
Finely dice the garlic, ginger, scallion, shallot, celery, Thai bird-eye chili, mint, Culantro, and cilantro. Squeeze the juice from a few large-size limes. If you can not collect all these herbs, it is ok to use other kinds of herbs you like.
Remove all the beef from the pot and leave the broth behind. Discard the bones and the spice bag. Cut the beef into bite-size pieces.
Put the beef meat back into the clay pot. Bring it to a boil again. Add all the herbs along with the Sichuan peppercorn powder and salt to taste.
Add the lime juice gradually and taste to adjust the flavor.
Videography / Editing by Austin Schargorodski -
The Most Popular Braised Beef Recipe in China
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Beef shank has lots of silver skin, which is usually very tough, but once braised properly, it becomes very delicious and interesting to eat. The flavor of the Chinese master brine is the soul, very complex and unique. In my hometown, we have a specialty store that sells all kinds of Luwei (卤味), which is a category word to describe all the foods that are braised in the Chinese master brine. Lu Niujianzi (卤牛腱子) is my number one craving dish in my childhood. My family doesn’t have the condition to develop our own Lushui because, without a freezer, the broth goes bad. The beef was very pricy back then, so we only buy it occasionally.
Today’s recipe is a follow-up to show you how to use this brine to braise any meat you want so you can understand how delicious the food will come out and how the flavor develops over time.
INGREDIENTS
To Braise the meat
2.5 lbs of beef
2 slices of sand ginger (Amazon Link -
1 star anise (Amazon Link -
1 small cinnamon stick (Amazon Link -
2 bay leaves (Amazon Link -
2 white cardamom (Amazon Link -
1 piece of gardenia pod (Amazon Link -
2 cloves (Amazon Link -
1/2 tsp of white peppercorns (Amazon Link -
1/2 tsp of fennel seeds (Amazon Link -
2 tbsp of Sichuan peppercorn (Amazon Link -
1/4 cup red dried chilies (Amazon Link -
2 inches of ginger, smashed
5 cloves of garlic
2 scallions
2 liters of Chinese Master Sauce (Lushui 卤水) (Recipe Link -
3 tbsp of soy sauce (Amazon Link -
1.5 tbsp of dark soy sauce for the color (Amazon Link -
2 tbsp of Chinese cooking wine (Amazon Link -
2 tbsp cup of rock sugar
1/2 tsp of salt
To make the dipping sauce
5 cloves of garlic
2 tbsp of the seasoned sweet soy sauce (四川复制酱油) (Recipe Link -
1/3 cup of braising liquid
3-5 tbsp of homemade Sichuan hot chili oil (Recipe Link -
Cilantro as garnish
BETTER THAN TAKEOUT - Singapore Noodles Recipe
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Despite being named after Singapore, this recipe was actually born in HK in the 1960s, the time when HK was a British colony. As HK became the transportation hub between Europe and Southeast Asia, lots of cuisines from all over the world started creating sparks in this little island. With influence from the Indian spices, this stir-fried curry rice noodle dish found its way and spread globally. Singapore noodle is a very interesting dish that shows how multicultural Cantonese cooking could be. The curry powder is pleasantly invasive because it works so well on these spindly rice noodles.
???? RECIPE
Ingredients
For the noodles and protein
200 grams of dried rice stick noodle (Amazon Link -
8 cups of boiling water to soak the noodles
70 grams of char siu thinly sliced
150 grams (5.3 oz) of shrimp
A pinch of salt
Some black pepper to taste (Amazon Link -
2 eggs
Vegetables and aromatics
70 grams (2.5 oz) of multi-color bell pepper, cut into strips
42 grams (1.5 oz) of carrot, julienned
42 grams (1.5 oz) of onion, sliced thinly
42 grams (1.5 oz) of bean sprout
28 grams (1 oz) of garlic chive, cut into 1.5 inches long
2 cloves of garlic sliced thinly
For the seasonings
1 tbsp of soy sauce (Amazon Link -
1 tbsp of fish sauce (Amazon Link -
2 tsp of oyster sauce (Amazon Link -
1 tsp of sugar
1-2 tsp of curry powder depending on your taste (Amazon Link -
1 tsp of turmeric powder (Amazon Link -
Instructions
Bring 8 cups of water to a boil then turn off the heat. Soak the rice noodles for 2-8 minutes depending on the thickness. Mine was medium thick and it took about 5 minutes. Do not overcook the noodles, otherwise, they will turn mushy when you stir fry them. You can give it a bite to test it. The noodles should be a little bit chewy at the center.
Remove the noodles from the water and spread them on a cooling rack. Let the rest of the heat helps to evaporate the excess moisture. This is the key to avoid clumpy and sticky noodles. Do not rinse the noodles with cold water as it will bring in too much moisture and make the noodles stick to the wok badly.
SLice the Char sui thinly; Seasoned the shrimp with a pinch of salt and some black pepper to taste; Crack 2 eggs and beat them well until you don’t see any obvious egg white; Julienne the bell pepper, carrot, onion and cut the garlic chives into 1.5 inches long.
Before we cooking, thoroughly mix all the sauce ingredients in a bowl.
Turn the heat to high and heat your wok until smoking hot. Add a few tbsp of oil and swirl it around to create a nonstick layer. Pour in the egg and wait for it to set. Then break the egg into big pieces. Push the egg to the side so you have room to sear the shrimp. The wok is super hot, it only takes 20 seconds for the shrimp to turn pink. Push the shrimp to the side and toss the char siu for 10-15 seconds over high heat to reactivate the flavor. Take all the proteins out and set them aside.
Add 1 more tbsp of oil to the same wok, along with the garlic, and carrot. Give them a quick stir then add the noodles. Fluff the noodles over high heat for a few minutes.
Add the sauce, along with all the vegetables except for the garlic chives. Introduce the protein back into the wok. Quickly stir to make sure the flavor is well combined. Once you don’t see any white rice noodles, add the garlic chives and give it a final toss.
Before serving, always give it a taste to adjust the flavor. As I mentioned before, different brands of curry powder, curry paste, even soy sauce may vary in sodium level.
Videography / Editing by Austin Schargorodski -