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  1. Chicken Gizzard and Hearts Skewers – Chinese Inspired Recipe

    August 26, 2014 by Varga László

    a2014-05-11-19.45

    The inspiration for my recipe was my first night in Singapore:

    I arrived to Singapore after a tiresome day of travel and after doing an evening tour of the city, I returned to my hostel to crash and sleep.

    But I hanged a bit more in the living room of the hostel to make plans for the second day. Here there were quite a few of backpackers from different places, but mainly had lots of talks with a Taiwanese guy called Chris. After a lot of discussions, midnight passed quite well we have a thirst for a beer and we go to the corner shop. At this time Chinatown started to chill down after the day’s fuss for the approaching Chinese New Year. Then Chris proposes to go eat something, I was not hungry but gourmet as always, agree.

    We found a Chinese grill restaurant open until 4 o’clock in the morning and ordered some of the most interesting stuff – chicken gizzards, pork belly, goat, garlic, stinky tofu – all on skewers, accompanied of course by a pair of Chinese beers. Everything was very good.

    So when a friend of mine proposed to do some grilling, I remembered the skewers eaten with Chris in Singapore and invented the recipe below. I used an outdoor charcoal grill which gave a nice smoky flavor to the skewers but you can use other grills you have at hand.

     

    Ingredients (4 servings):

    • 500 g chicken gizzards and hearts – mixed
    • 1 rhubarb stalk
    • 3 garlic bulbs
    • Red chilli pepper slices preserved in salty brine
    • 2 green chilli peppers
    • 50 ml soy sauce


    Preparation method:

    1. Cut the gizzards in three and place them in a bowl together with the hearts.
    2. Add the soy sauce and the red chili pepper slices, stir them well together and let them marinate for 10 minutes.
    3. Slice the rhubarb stalk into 1 cm slices.
    4. Slice thinly the green chili peppers.
    5. Thread alternating onto the skewers the gizzard/heart pieces, garlic cloves, rhubarb slices and green pepper slices.Chicken Gizzard and Hearts Skewers
    6. Heat a charcoal grill, a grill pan or other grill you have handy.
    7. Grill the skewers over the grill for about 10-15 minutes, turning them until they are cooked through.Chicken Gizzard and Hearts Skewers

     


  2. Shanghai Style Sea Bass with Sweet and Sour Sauce Recipe

    April 10, 2012 by Varga László


    Ingredients (2 persons):

     

    For the Fish:

    • 2 pieces of smaller sea bass
    • 1/2 cup white wine, best if you have Chinese rice cooking wine
    • 2 tablespoons minced fresh, peeled ginger
    • vegetable oil
    • 2 cups flour, best if you have rice flour, but I used wheat
    • salt and ground black pepper
    • 2 eggs

    For the sauce:

    • 4-5 garlic cloves
    • 2 tablespoons minced fresh ginger
    • 2 pieces star anise
    • 1 onion
    • 2 medium carrots
    • 1 red bell pepper
    • 1-2 tablespoon vegetable oil
    • 1 cup chicken stock or water
    • 3-4 tablespoons brown sugar
    • 1 cup rice vinegar
    • 2 tablespoons soy sauce
    • 4 tablespoons chili sauce
    • 1 can diced canned pineapple or fresh pineapple
    • 2 tablespoons cornstarch
    • salt and ground black pepper

    Preparation Method:

      1. Scale and eviscerate the fishes.
      2. Apply on both sides of the fishes 3-4 diagonal cuts and rub the ginger into these cuts.
      3. Place the fishes in shallow dish and pour over the wine. Leave to marinate for an hour, turn once.
      4. Put the flour on a large plate and add salt and pepper, to taste.
      5. Fill a large frying pan with oil and heat it well hot.
      6. Whisk together the eggs in a shallow bowl. Remove the fishes from the marinade bowl, dredge both sides in flour, and then dip both sides in the egg and dredge again in the flour.
      7. Carefully place the fishes into the pan with hot oil, holding them by their tails and fry them turning once until golden-brown. Drain the fishes from the excess oil and set aside.
      8. Grate the carrots, dice the onion. Chop the garlic and ginger.
      9. Deseed and julienne the bell pepper.
      10. In a wok, heat the oil over high heat, fry the garlic 1 minute until golden brown.
      11. Add star anise and ginger and stir-fry, until fragrant, about 30 seconds.
      12. Add the onion and stir-fry for another 2 minutes.
      13. Add the carrots and pepper and stir-fry for about 3 minutes.
      14. Pour in the chicken stock and bring to a boil.
      15. Add the pineapple, brown sugar, chili sauce, vinegar and soy sauce, and stir them thoroughly, boil for 1-2 minutes.
      16. In a cup, mix together the cornstarch and a bit of cold water.
      17. Add to the sauce the cornstarch mix, stirring continuously and boil until thickened, season with salt and pepper, to taste.
      18. Serve on two plates each fish, pouring over some sauce and some boiled rice on the side.




  3. Chinese New Year Recipe: Lion’s Head Meatballs

    January 28, 2012 by Varga László

     

    Gong Xi Fa Cai! 恭喜发财 !

     

    Ingredients (4 persons)

     

    • 10 dried black mushrooms (I used black trumpet / Craterellus cornucopioides but if tou can find some shiitake its best)
    • 4 cups chicken stock
    • 21/2 pounds fatty ground pork
    • 2 egg whites
    • 1/2 cup plus 1 tablespoon dry wine
    • 3 tablespoons soy sauce
    • 2 tablespoons plus 1 1/2 teaspoons sugar
    • 1 tablespoon toasted sesame oil
    • 3 1/2 teaspoons salt
    • 1/2 teaspoon freshly ground black pepper
    • ¾ cup chopped green onions
    • 2 tablespoons finely minced ginger
    • vegetable oil
    • 1/3 cup ginger, sliced into very thin matchsticks
    • ¾ cup dry white wine
    • 1 teaspoon vinegar
    • 2 tablespoons cornstarch

     

    Preparation method:

     

    1. Soak the dried mushrooms in water ultil softened, then rinse.
    2. Chop the ginger and 2 green onions.
    3. Combine in a bowl the pork, egg whites, green onions, minced ginger, 3 tablespoons wine, soy sauce, 2 tablespoons sugar, sesame oil, 2 teaspoons salt and pepper, mixing thoroughly.
    4. Divide the mixture into 12 parts and shape them into large meatballs.
    5. In a deep pot, add approximately 10 cm deep palm oil and heat it up. Fry the meatballs in the oil for 3 minutes, until they are deep golden brown but still raw in the center.
    6. Chop the ginger into very thin matchsticks.
    7. In a deep pan add the soaked black mushrooms, 4 cups chicken stock, the ginger threads, the meatballs, the rest of the wine, vinegar, sugar and 1½ teaspoons salt. Simmer for approx 30 minutes.
    8. Dilute the cornstarch with a bit cold water, then add to the pot and simmer for 1-2 minutes.
    9. In the serving bowls add some Chinese cabbage leaves, then some rice or stir fried Chinese mixed vegetables, then 2-3 meatballs with some sauce and mushrooms.