Zha Jiang Mian

Zha Jiang Mian (Chinese Fried Sauce Noodles aka "Chinese Spaghetti")

For two servings, you'll need:

8 oz Chinese wheat noodles or Italian thin spaghetti noodles
1/2 lb ground pork or ground turkey
1 small onion, finely diced
4 cloves garlic, finely minced
3 tblsp Chao/Doufu Ru (Vietnamese/Chinese Fermented Bean Curd)
3 tblsp Chinese Black Bean Sauce
3 tblsp Chinese Hoisin Sauce
1 tblsp Chinese hsiao xing rice wine or regular white wine

Optional: Add julienned carrots or cucumbers at the end.

Boil noodles. Drain. Set aside.

Finely dice one small onion and finely mince 4 cloves garlic.

In a saute pan on medium-high heat, drizzle a bit of oil and saute the onions and garlic until softened. Add the ground pork or ground turkey, 3 tblsp fermented bean curd, 3 tblsp black bean sauce, 3 tblsp hoisin sauce, and 1 tblsp rice wine. Saute until the meat is cooked.

Taste and adjust portions if necessary. Add water if the mixture is too salty. Simmer for a few minutes if needed until the meat sauce is to your liking.

Pour the sauce over the noodles. Garnish with julienned carrots and cucumbers if you wish.

Read more: http://wanderingchopsticks.blogspot.com/2009/04/zha-jiang-mian-chinese-fried-sauce.html#ixzz1ZxltiEoe

MIE AYAM BAKSO

Bahan-bahan Membuat MIE AYAM BAKSO :
1 ons jamur merang dipotong menurut selera
1 ons ayam fillet dipotong menurut selera
1 sendok makan minyak wijen
Kecap asin
1 sendok teh merica
Minyak sayur untuk menumis
Bawang bombay dicincang
Bawang putih dicincang
Jahe seruas jari
Kecap manis secukupnya
Tepung maizena


CARA MEMBUATNYA :
1. Mengolah bahan :
- Bawang bombay dan bawang putih ditumis sampai harum
- Masukan ayam
- Setelah setengah matang masukan jamur dan jahe diamkan selama 10 menit
- Tambahkan dengan minyak wijen dan kecap asin serta kecap manis tambahkan air biarkan sampai matang
- Terakhir masukan tepung maizena agar sedikit kental.

2. Membuat Bakso :
- Cincang daging has 500 gr
- Campur daging yang telah dicincang dengan bawang putih yang telah dihaluskan
- Tambahkan sedikit merica
- Buat bulatan masukkan kedalam air mendidih biarkan sampai mengembang
- Angkat lalu tiriskan demikian selajutnya sampai adonan habis


CARA MENGHIDANGKAN :
Masukkan ke mangkuk mie ayam telah direbus
Tambahkan daun bawang, bawang goreng, seledri diatasnya
Kemudian taruh tumisan ayam
Tuang kuah bersama bakso
Hidangkan dengan saus dan sambal

Resep Mi Bakso Kuah Miso

Bahan-bahan:
Bahan:

• 500 g mi lidi/hokian segar
• 100 g sawi hijau, potong-potong, blansir
• 8 butir bakso sapi super, kerat menyilang permukaannya
• 2 sdm bawang merah goreng

Kuah:

• 1 sdm minyak sayur
• 1 siung bawang putih, cincang halus
• 750 ml kaldu sapi
• 1 sdm miso kuning

Haluskan:

• 2 butir bawang merah
• 1 siung bawang putih
• 1 sdt merica butiran
• 1 sdt garam

Petunjuk
Cara membuat:

1. Kuah: Tumis bawang putih hingga kuning. Angkat.
2. Tuang ke dalam kaldu, tambahkan miso, didihkan.
3. Masukkan bakso, didihkan hingga mekar. Angkat.
4. Penyajian: Taruh mi dan sawi di mangkuk saji.
5. Tuangi kaldu panas.
6. Taburi dengan bawang merah goreng.
7. Sajikan panas.

beijing beef sweet sour

Ingredients:

1lb steak (sliced into thin strips)
6 tablespoons cornstarch (for dusting)
oil (for frying)

Marinade-
1 egg
¼ teaspoon salt
2 tablespoons water
1 tablespoon cornstarch

Sauce-
4 tablespoons water
4 tablespoons sugar
3 tablespoons ketchup
2 tablespoons vinegar
¼ teaspoon crush chili pepper
2 teaspoons cornstarch

Vegetables-
1 teaspoon garlic (minced)
1 medium red bell pepper (diced)
1 medium green bell pepper (diced)
1 medium white onion (sliced)

Step 1: Cut beef into thin strips . In a bowl of sealable bag combine all marinade ingredients and mix well. Add beef slices and marinate for 15 minutes.
Step 2: While beef in marinating mix all of the sauce ingredients together in a bowl and refrigerate.
Step 3: When the beef is done marinating coat the beef slices with 6 tablespoons of cornstarch. Remove any access cornstarch and deep fry (either in a deep fryer or wok) beef slices in batches until floating or golden brown. Drain on paper towels.
Step 4: Add a couple tablespoons of oil to the wok and add minced garlic and stir fry for 10 seconds. Add red and green bell peppers and onions and stir fry for 2 minutes. Remove vegetables and set aside.
Step 5: Pour sauce into the wok and heat until boiling. In a serving dish add beef and vegetables and coat with the sauce.

beef stroganoff . another

Ingredients:400 gr beef fillet -- cut into strips2 tbsp plain flour1 onion -- thinly chopped2 cloves garlic -- crushed250 gr Swiss brown mushrooms -- sliced (I used button mushrooms)500 gr butter (I used vegetable based butter)50 ml Brandy (I used Rum)3/4 cup sour cream2 tbsp tomato paste1 cup beef stock (I omit it and used sugar instead)SaltGroundly fresh black pepperParsley for garnish

Directions:Dust beef strips with flour, shaking off any excess. Melt half the butter and cook meat in small batch for 1-2 minutes or until seared all over. Set asideAdd the remaining butter to the pan and cook garlic, onion with medium flame for 2-3 minutes or until soft. Add the mushrooms and cook for 2-3 minutes. Pour in the Brandy or Rum and simmer until nearly all of the liquid has evaporated then stir in the beef stock (if use) and tomato paste. Cook for 5 minutes to reduce the liquid slightlyReturn the beef strips to the pan and stir in the sour cream. Simmer for 1 minute or until the sauce thicken slightly. Season to taste with salt, freshly ground black pepper and sugar. Garnish with the parsley and serve immediately with fettucine or steamed rice

krengsengan daging

Ingredients:500 gr beef -- cubed3 red chilies -- seeded, sliced2 tbsp Indonesian sweet soy sauce1 tbsp shrimp powder300 ml waterSalt to seasonVegetable oil for sauteingGrind Paste1 onion3 cloves garlic1 tsp pepper corns3 bird's eye chilies -- seeded

Directions:Marinate cubed beef with Indonesian sweet soy sauce and shrimp powder for at least 30 minutesSaute all ingredients of Grind Paste then in a food processor or in hand blender, process all ingredients into a pasteHeat the vegetable oil, saute the Grind Paste until fragrant. Put marinated beef, add water, season and stir well then cover. Cook until the water is almost absorbed. Uncover and stir occasionally and cook again until the beef is tender. When the meat not tender yet, add more water. Put sliced red chilies, stir well and remove from heat. Serve warm immediately

luncheon meat vege

Ingredients:2 cans of luncheon meat -- cut the meat into small cubesGreen beans -- sliced5 cloves of garlic -- thinly chopped5 cloves of small red onion -- thinly choppedBird's eye chili or chili paddy (as your desire)-- thinly chopped4 cm galangal (I used 1,5 tsp galangal powder)4 lime leaves1/2 of lime2 tbsp fish sauceSugarOil for sauteing

Directions:Heat the oil, saute garlic, onion and chili until fragrant. Add galangal, lime leaves, fish sauce and drizzle lime juice. Stir it wellAdd sliced green beans, combine well. Season well with salt and sugar. Add the luncheon meat, cook and stir for some minutes. Serve warm with steam rice

Stir Fried Beef and Nectarines

• Stir Fried Beef and Nectarines
  
• 2 teaspoons soy sauce
• 1/4 teaspoon sugar
• 1 teaspoon cornstarch
• freshly ground black pepper
• 1 teaspoon + 1 tablespoon cooking oil
• 1 pound beef (top sirloin, flank, eye of round) cut into 1/8″ slices
• 1/2 red onion, sliced into thin wedges
• 1 clove garlic, finely minced
• 1 nectarine, cut into thin wedges or 1″ chunks
• 1 tablespoon oyster sauce
  
• In a bowl, combine the soy sauce, sugar, cornstarch, black pepper and the 1 teaspoon of cooking oil.
• Add the beef slices and mix to coat well. Let marinate 10 minutes at room temperature or up to overnight in the refrigerator.
  
• Heat a wok or large fry pan over high heat until a bead of water sizzles and evaporates upon contact.
• Add the remaining 1 tablespoon of cooking oil and swirl to coat.
  
• Add the beef slices to the wok in a single layer, laying out the slices all around the surface of the wok or pan.
• Fry 30 seconds, flip and fry another 30 seconds to 1 minute, depending on thickness of your steak, until just cooked through.
• Dish out, keeping as much sauce and oil in the wok as possible.
  T
• urn the heat to medium and add the red onions and the garlic.
• Fry for 1 minute.
• Add the nectarine slices and let those get nice and warm, about 1 minute.
• Add the beef back into the wok, add the oyster sauce and toss to coat.