Posts Tagged ‘Winter’

Dong Gu Dofu

4 to 6 servings Ingredients Water or stock — 1/2 cup Soy sauce — 1/4 cup Hoisin sauce — 2 tablespoons Hot bean paste (chile paste) — 2 to 3 teaspoons Sugar — 2 teaspoons Rice wine or dry sherry — 2 tablespoons Salt — to taste Cornstarch — 1 tablespoon Oil — 2 to […]

Law Bok Gow

The recipe below is very basic, but law bok gow is normally studded with savory garnishes and lightly fried on both sides until golden brown. Sometimes spelled luo buo gow or lo bark goh. 6 to 8 servings as dim sum Ingredients Large daikon radish, peeled — 2 pounds Rice flour — 2 cups Water — […]

Xiyu Cu Yu – West Lake Fish

Grass carp from West Lake is used in authentic preparations in Hangzhou. The fish is starved for a couple days to remove any muddy taste from the flesh. Carp prepared with this recipe is said to resemble crab in flavor. 2 servings Ingredients Whole grass carp, snapper, seabass or other white fish — 1 (2-pound) […]

Kaiyang Baicai

4 to 6 servings Ingredients Oil — 3 to 4 tablespoons Garlic, minced — 2 to 3 cloves Ginger, minced — 2 to 3 thin slices Chinese (Napa) or green cabbage, trimmed and cut into 1-inch squares — 1 head, or 1 1/2 to 2 pounds Salt — to taste Soy sauce — 1 to 2 […]

Hong Shao Rou

3 to 4 servings Ingredients Pork butt, cubed — 1 1/2 pounds Gingerroot, thinly sliced — a 1/2-inch piece Whole star anise (optional) — 2 Sugar — 2 teaspoons Salt and pepper — to taste Stock or water — 1 cup Dark soy sauce — 1/4 cup Rice wine or sherry (optional) — 1-2 tablespoons

Shuan Yang Rou

Yang rou is Mandarin for lamb, the favored meat for this dish. Shuan can be roughly translated as “to swish.” 6 to 8 servings Ingredients Meat or seafood (see notes) — 2 pounds Assorted vegetables (see notes) — 1 pound Cellophane noodles (optional) — 1 (3-ounce) package Assorted dipping sauces (see notes) — 2 to […]

Chocolate Raspberry Bunt Cake

Ingredients Cake: Nonstick cooking spray, for the pan 3/4 cup milk  1/3 cup seedless raspberry jam  4 tablespoons (1/2 stick) unsalted butter, melted  1/4 cup raspberry liqueur, such as Chambord  3 large eggs  One 15.25-ounce box devil’s food cake mix  1/2 cup fresh raspberries, for decorating 1 bunch fresh mint, for decorating Gan-ache: 1/2 cup […]

Canard à l’Orange

The trickiest part of the whole recipe is caramelizing the sugar for the sauce. Just take care not to let the sugar burn, and you should have no problems. Duck à l’orange is great for dinner parties and romantic evenings. 4 to 6 servings Ingredients Whole duck — 1 (5-pound) Salt and pepper — to […]

Bográcsgulyás(Hungarian beef and pepper stew)

Bográcsgulyás (boh-GRACH goo-YAHSH), or goulash, is one of the classics of Hungarian cuisine. Variations of this basic dish are popular throughout Central Europe. Bogrács is Hungarian for “kettle”, and gulyás was originally the word for “cowboy.” Today goulash refers to both the herdsmen and the stew they first cooked in their kettles. 6 to 8 […]

Soon Dubu Jjigae (Korean spicy tofu stew)

4 to 6 servings Ingredients Oil — 2 tablespoons Garlic, minced — 2 tablespoons Korean pepper powder — 1 tablespoon Beef or chicken stock — 4 cups Cabbage kimchi, shredded — 1 cup Soy sauce — 1 tablespoon Silken tofu, cut into 1-inch cubes — 4 cups (2 pounds) Clams, chopped, with juice — 1 […]

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