Haiyan's Homemade Chinese Food

My dearest friends:

I am no longer able to maintain this blog, but I am trying my best to carry on making homemade Chinese food videos and it will be published at youtube. If you are interested in Chinese cooking, you can find me at:

Chinese Food Recipes

Handsome Chinese Food

 

Pork Tomato & Cellophane Noodle Soup (瘦肉番茄粉丝汤)

Happy Valentine’s Day!

This is one of my secret Chinese diet recipes that keeps me fit for many years. It's not just dead simple to make, but a few ingredients needed. This recipes is absolutely a low fat low carb low calorie but high protein diet recipe.

Despite we don't count calories in China, I still try my best to give you the nutrition information for every recipe I am sharing here with you. I have been living in UK for 5 years, more or less I am cooking under some influence of western diet.

But "The latest research into weight loss shows that calorie-controlled, low-fat diets are less effective than low glycemic load diets, which is exactly what a traditional Chinese diet is." Western nutrition experts, Patrick Holford says.

So taking a soup, or a soup-based dish help you control your appetite and release nutrients from the food you are about to eat, and that is exactly what a traditional Chinese diet is.

Nutritional value (per serving based on 6 servings)

Calories:             140.5

Carbohydrates:    15.6 g

- Sugars:              1 g

- Dietary fiber:     0.3 g

Fat:                     5.3 g

- Saturates:          2 g

Protein:               6.3 g

Salt:                    0.83 g

Serves: 4-6

Ingredients:

1. lean pork 200g, cut into thin stripes;

2. tomatoes 200g, washed, seeded and cut into stripes;

3. cellophane noodles 100g;

4. 4 spring onions white parts, cut into stripes;

5. 2 inches root ginger, cut into stripes;

6. 1 tablespoon Chinese rice wine;

7. 1 teaspoon salt;

8. sesame oil;

9. 1.5 pints homemade chicken stock or water;

10. 1 teaspoon chicken powder（half teaspoon if using chicken stock).

Directions:

1. Soak cellophane noodles in warm water for 10 minutes. Drain and set aside when it's soft.

2. Bring 1.5 pints of chicken stock or water to boil in a pot.

3. Add cellophane noodles, spring onions, ginger and Chinese rice wine to the boiling water. Cover and bring to boil again.

4. Then add the pork stripes and tomato stripes into the pot, stir it well, cover and bring it back to boil.

5. Sparkle with chicken powder and pour the soup into 4-6 indiviual soup bowls. Sparkle with few drops of sesame oil and serve hot.

Dan Dan Noodles (担担面）

The name - "Dan Dan" refers to a type of carrying pole (a ''bian dan'') that was used by ambulatory vendors - BaoBao Chuan who sold the dish on the streets in 1841. The orignal cooking method was using a copper cooking-pot which had been separated in the middle, one side was cooking the noodles while the other side was stewing either chicken or trotters.

Dan Dan Noodles are easily available in many Chinese restaurants, but nothing beats having a bowl of homemade one. This Dan Dan noodles recipe though is not authentic to China, but quick to cook, I made it as the school lunch for my boys. In my recipe I didn't use any meat as there is in the classic recipe, but it still is a wonderfully tasty meal.

Nutritional Information:(per serving)
Calories:        500
Protein:         16g
carohydrate:  73g
Sugar:            4g
Fat:               10g
-Saturates:     1.5g

Serve 4

Ingredients:

1. 450g/1lb egg noodles;

2. Salt;

3. 2 tablespoons sesame paste;

4. 6 spring onions, chopped;

5. 3 garlic cloves, crushed;

6. 2inch/5cm root ginger, peeled and finely chopped;

7. 1 tablespoons light soy sauce;

8. 2 teaspoons red wine vinegar;

9. 900ml/1.5 pints chicken stock;

10.chill oil.

Directions:

Cook the noodles in boiling salted water according to the packet instructions. Drain and keep it hot When the noodles are tender.

Blend the sesame paste with 4 tablespoons water and place in a sauce pan, along with the chopped root ginger, crushed garlic cloves, light soy sauce and red wine vinegar. Cover over a moderate heat, stirring frequently for 5 minutes.

While waiting for the sauce, bring the stock to boil and simmer for 2 minutes on another sauce pan. Then add the spring onions into the stock, stir well with the stock.

Divide the noodles and the sesame paste sauce between 4 soup bowls. Spoon over the hot stock and top with some chill oil according to your own teste. Serve hot at once.

Chinese Dumplings(饺子) - Made With Handmade Chinese Pastry

My family never gets tired with my hand made food, especial these Chinese dumplings, also called JiaoZi in China. JiaoZi is actually the generic term in Mandarin for one of the Chinese dumplings.

JiaoZi are eaten all year round and can be eaten at any time of the day - breakfast, lunch or dinner. They can constitute one course, starter or side dish, or the main meal. It typically consist of minced meat and vegetable fillings wrapped in thin round flour dough skins or wrappers, which are then sealed and pleated by hand.

Every family has its own preferred method of making them, with favourite fillings - it can be pork, beef, mutton, seafood, fish, chicken, cabbage and Chinese chives, with more combinations of these ingredients. Vegetarian fillings are increasingly more common too. And of course, JiaoZi's types and preparation vary widely according to region.

Nutritional Information (24 dumplings):

Calories:           456

Protein:            14.4g

Carbohydrate:   67.2g

Fat:                 16g

-Saturated:       3.12g

Sugars:             4.8g

Serves 4

Ingredients:

For pastries:

1. 3 cups (300 g) plain flour(all purpose), sifted;

2. 180 ml (3/4 cup) lukewarm water.

For Filling:

1. 16 oz (500 g) lean minced beef;

2. 1/2 teaspoon salt, or to taste;

3. 3.5 oz (100 g) scallions(spring onions), chopped;

4. 3 teaspoons ginger, chopped;

5. 1/8 teaspoon five-spice powder;

6. 1/2 teaspoon chicken powder;

7. 1 tablespoon light soy sauce;

8. 1 tablespoon Chinese rice wine or dry sherry;

9. 2 tablespoons hoisin sauce;

10. 1 tablespoon brown sugar;

11. 3 tablespoons vegetable oil;

12. 1 head savoury cabbage, medium to large size.

Directions:

Preparing the filling:

1. The filling can be prepared one day ahead if you use fresh meat. First of all, remove the cabbage stem and blanch it in a boiling water for 1 minute or more until the cabbage leaves are soft. Cool it down for a while, then squeeze the cabbage leaves to get rid of some exceed water. Chop it finely.

2. Heat the oil to hot in a wok, then remove from the heat to cool down. Mix all the filling ingredients together, refrigerate it till ready to be used.

Making the pastries:

1. Mix the flour with the lukewarm water gradually to make a dough. knead for 5 minutes until it is soft and springy.

2. Divide the dough into 4 portions and roll each one into a 12 inches long roll. Cut each roll into 24 pieces.

3. Flatten each piece. Using rolling pin to roll each piece into 2 inches (5 cm) circles.

Making Chinese dumplings(JiaoZi):

1. Place 1 portion of filling in the centre of each pastry(wrapper) and fold the dough over it, making a bonnet shaped pouch.

2. Pinch the edges together to seal the dumpling. Repeat until all the dough and filling are used.

Boiling the dumplings(JiaoZi):

1. Bring half big sauce pan of water to a boil over high heat, then add the dumplings.

2. Stir them around gently with a ladle, and let the water return to a boil. Add 1 mug of cold water to stop the boiling, then bring back to a boil.

3. When the water boils again, add more cold water and bring to a boil a third time. The dumplings will be done when they float to the surface. Remove, drain well, and serve with dark rice vinegar or your favourite dipping sauce.

Braised Bean Sprouts(炒芽菜）

I love bean sprouts because they contain more nutrients. Studies have shown that during the sprouting process, the vitamins, minerals and protein increase substantially and the calories and carbohydrate contents decrease.

According to the naturopath and herbalist Isabell Shipard (Shipard, 2005) - “Sprouts are a tremendous source of (plant) digestive enzymes. Enzymes act as biological catalysts needed for the complete digestion of protein, carbohydrates & fats. The physiology of vitamins, minerals and trace elements is also dependent on enzyme activity.”

Bean sprouts is one of the very useful ingredients in Chinese cooking, and you will find lots of recipes with bean sprouts as an auxiliary ingredient. The recipe I am showing here is the simplest one that makes a great side dish any time any days and the main ingredient is bean sprouts.

Nutritional Information: per serving

Calories:           105.25

Fat:                   7g

- saturated:       1g

Protein:            3.25g

Carbohydrates:  9.25g

Sugars:              0g

Serves 4

Ingredients:

1. 300g/10oz bean sprouts;

2. 3 spring onions, shredded;

3. 2 tablespoons vegetable oil;

4. 1-2 tablespoon(s) light soy sauce;

5. 1 tablespoon Chinese rice wine or dry sherry;

6. half teaspoon chicken powder.

Direction:

1. Heat the oil in a preheated wok, add the bean sprouts to stir fry for 2-5 minutes or until it's tender.

2. Add the spring onions and stir fry further 30 seconds to a minute.

3. Pour the soy sauce and Chinese rice wine into the wok, stir it well with the vegetables.

4. Sprinkle some chicken powder and serve hot.

Frozen Bean Curd(Tofu) Soup with Shrimps(虾米炖冻豆腐）

Bean curd(tofu) is becoming somewhat of a widespread phenomenon—nearly everyone has heard of it, but few have actually tasted it or know how it can be cooked.

As bean curd(tofu) is one of the most diverse ingredients and its texture allows it to soak up the flavours of other dishes and ingredients. Also, because it comes in both firm and soft varieties, it can be used to make anything from soup to veggie burgers.

The recipe I am showing you here is "Frozen Bean Curd(Tofu) Soup with Shrimps". So it is always very handy to freeze some fresh tofu when you don't want to eat it right after you bought it.(Fresh bean curd requires you to change the water once a day or two.)

Ingredients:

1. 500g - 800g frozen bean curd(tofu);

2. 100g - 120g shrimps;

3. 3 spring onions, chopped;

4. 1 inch root ginger, minced;

5. 25g fresh coriander, chopped;

6. 1 tablespoon Chinese rice wine or dry sherry;

7. few drops sesame oil;

8. salt;

9. half teaspoon ground Szechuan pepper;

10.1.5 litres chicken or fish stock;

11.chicken powder(optional);

12.2 tablespoons groundnut oil(peanut oil).

Serves 4-6

Nutritional Information(per serving)

Calories:             184.3

Protein:              14.7g

Carbohydrate:     7.2g

Sugar:                 3.3g

Fat:                   10.6g

-Saturates:          1.0g

Direction:

1. Heat oil in a preheated wok, add spring onions and root ginger into the wok and stir fry for few seconds.

2. Pour the stock into the wok and bring it to boil.

3. Add the frozen bean curd(tofu) in the stock and bring it to boil again.

4. Add the shrimps, Chinese rice wine and Szechuan pepper to the soup, mix it well together. Add more water if necessary, seasoning with some salt.

5. Reduce the heat to low and simmer the soup for 10 minutes.

6. Add the sesame oil, chicken powder(optional), fresh chopped coriander and serve immediately.

Almond Duck

Homemade Chinese Noodles(手工面)

In China, noodles is another staple food after rice and dumplings. Of course there are plenty of choices out there for your convinces, but homemade noodles has always been my first choice. People usually think it is too difficult to make your own noodles, but I found it's quite opposite.

Making your own noodles it's not only simple but also healthy as well. The only thing can possibly hold you back, I would say is the time. But invest a little time to your health, it is well worth it, plus there is so much fun to share with your family and kids if you invite them to join you. 

Nutritional value (per serving)
Calories:               216
Carbohydrates:      40g
- Sugars:                2.0g
- Dietary fiber:      2.0g 
Fat:                      2.0g
- Saturates:           0g
Protein                 8.0g

Serves: 4

Ingredients:

1. 1 egg;

2. 250g / 1/2lb plain flour(all purpose flour);

3. pinch of salt.

Directions:

1. Sift the flour and salt into a mixing bowl, mix the egg into the flour and add enough water to make a stiff dough.

2. Knead the dough with your hands until it is firm and smooth. Then divide the dough into 4 or 6 smaller doughs.

3. On a floured surface, use the rolling pin to roll out one of the doughs into a pastry as thinly as possible.

4. Flour the pastry, roll up like a Swiss roll and cut into the width as your desire.

5. Separate the noodles with more flour and hang over the back of a chair (on a clean towel) for about 20 minutes to dry out.

6. Use the noodles to make noodle soup, stir fry noodles or crisp noodles as you wish.

My Christmas Wish To YOU

By Catherine Pulsifer

If I could wish a wish for you, it would be for peace and happiness not only now, but for the whole year through!

I wish that there always be food on your table. And that you always remember those less fortunate. May you always take time to share, and thank those who share with you.

I wish for time, so you may reflect on the blessings that you have, and that you express your love to those who are dear to you.

May you never feel lonely, because there are those who care. That you realize: you are special, you are unique, you make a difference, not only at Christmas, but all year!

I wish for your thoughts to be positive ones, that you never quit, that you never give up, and that you continue to learn. I wish for the love, peace, and joy of Christmas
be yours always.

Chinese Soup - Wonton Soup(馄饨汤）

This is the Chinese way to make wontons, as easy as it is, yet low in calories and taste delicious. Once you are familiar with the basic skill, there is no limit for wonton fillings, pork, chicken, fish, shrimp, oysters, crab, vegetables even cheese can be a filling.

Where I am from - Shanghai has a clear distinction between small wontons and large wontons. The small won tons (小馄饨), which we usually eat as our accompaniments to breakfast, but it's been adopted into a different eating habit in western country.

The commercial small won tons are casually wrapped by closing the palm on a wrapper with a dab of pork and vegetable filling as if crumpling a sheet of paper. Of course, we expect more fillings in home made won tons, just like those I made for my family.

The large won tons in Shanghai are available with more than 50 varieties of fillings, and a single bowl can serve as lunch or a light dinner.

A wonton (also spelled wantan, wanton, or wuntun in transcription from Cantonese). The Mandarin pronunciation is húntún, it is the irregular shape of dumpling. The wontons floating in the soup resemble the clouds; hence the name wonton, literally means "swallowing clouds".

Nutrtional Information:(5 wontons)
Calories:         270
Fat:                16g
Saturates:        5.0g
Cholesterol:     20mg
Carbohydrates: 23g
Protein:           7g
Sugar:              2g

Ingredients:

1 pack of wonton pastry(wonton wrapper or skin).

Filling:
1. 250 g(1/2 pound) lean pork mince;
2. 1 tablespoon soy sauce;
3. 1 tablespoon oyster sauce;
4. a few drops sesame oil;
5. 1 teaspoon Chinese rice wine or dry sherry;
6. 1/2 teaspoon sugar;
7. 3 green onion, finely chopped;
8. 1 teaspoon cornflour(starch);
9. dashes of ground pepper.

Ingredients For Soup Bowls:(per bowls)
1. 1 teaspoon chopped fresh coriander(cilantro);
2. a few drops sesame oil;
3. salt to taste;
4. 1 teaspoon chill sauce(optional);
5. half teaspoon chicken powder or MSG;
6. some boiling water.

Directions:

1. Combine all the filling ingredients in a bowl, mixing well.

2. Lay one wonton pastry in front of you. Cover the remaining won ton skins with a damp cloth to keep them from drying out.

3. Moisten all the edges of the won ton wrapper with water if necessary. Place about your thumb size of wonton filling in the centre.

4. Fold the wonton wrapper into a triangle, making sure the ends meet. Press both sides firmly on the ends to seal.

5. Then fold your right side in the front and left side in the back. Press the middle to seal. The finish should look like a money bag. Repeat with remaining wontons.

To make wonton soup:
1. Prepare some soup bowls with the ingredients for soup bowls as detailed above except boiling water.

2. Bring a large pot of water to a boil. Add the wontons, making sure there is enough room for them to move about freely.

3. Bring the wontons to boil, add a cup of cold water and bring back to boil again or until they rise to the top and the filling is cooked through.

4. Slot the wontons into the soup bowls and add some boiling water. Stir to mix well with the ingredients in soup bowl, and serve hot.

Chinese Soup - Tofu Puffs Country Stew(乡下油豆腐汤)

I had been worked on my blog's new design for about two weeks, and it's been very hard and stressful. I am not a designer and didn't get any help either. But I have to say, despite the stress, I enjoyed achievement when it's eventually been done.

It's been a week since my last video Easy Orange Chicken, because my attention had been so occupied by the designing, and I'd used almost every ingredients in my cupboards.

Well, it's time to test my cooking skill. So I went through my cupboards, fridge and freezer to see what I can come up with a nice meal. And I found some ingredients which just enough for me to make a real tasty Chinese soup stew.

This great Chinese stew recipe contains Chinese unique tofu puffs（油豆腐）. They soak up the juice in the soup and make them so mouth watering, but can be very hot in the centre. As long as you have tofu puffs in your hand, the vegetables are very flexible, use your imagination and you are good to go.

Ingredients I used:

1. 1 package (220 grams/7.5 oz) Tofu Puffs, cut into halves;
2. 2 onions, cut in wedges;
3. 3 parsnips, cut in wedges;
4. 1 large sweet potato(medium is fine), peeled and cut in wedges;
5. 1 medium white radish, peeled and cut in wedges;
6. 1 cup/8 oz frozen peas;
7. 2 pints vegetable/chicken stock or water;
8. 3 tablespoons flour;
9. 2 clove garlic, minced;
10.1 teaspoon-1 tablespoon chill sauce;
11.1 tablespoon vegetable oil.

Serves 4-6

Nutritional Information: per serving    

Calories:           251    
Fat:                  8.7g
- saturated:       1.9g
Protein:            12.7g
Carbohydrates:  36.6g
Sugars:              9.6g

Directions:

1. Heat a wok up in high heat, add the garlic and stir fry for few second, and soften the onions for 2 minutes.

2. Add the parsnips, sweet potato and white radish wedges into the wok, cook for 2 minutes. Then stir 3 tablespoons flour into the vegetables.

3. Transfer the vegetables to a large pan, add 2 pints of stock or water in. Bring the soup to boil, then turn the heat down to simmer until vegetables are tender (about 20 minutes).

4. Stir 1 tablespoon chill sauce into the soup and add tofu puffs to the pan. Continue cooking for another 10 minutes.

5. Add peas and cook for further 5 minutes.

6. Serve hot with rice or bread. And caution with tofu puffs, they absorb the juice very well, and can be very hot in the centre.