Recipes from china & argentina?!
Recipes from china & argentina?
I'd like to have any recipes that anyone has from Hong Kong & Argentina. I was in Cordoba for 3 weeks and loved the foods there. Not spicey though. If you got any good recipes I'd like them and i can send any if you'd like some from USA> thanks
Answers:
SOUP PUERTO MADRYN-STYLE, ARGENTINA
1 small onion, finely chopped
3 tablespoons oil
a pinch of saffron
1 liter (about 1 quart) fish stock
3 tablespoons rice
1 tablespoon parsley, finely chopped
16 mussels, washed, chopped
salt and pepper
Preparation time: 15 minutes Cooking time: 30 minutes Wine: Sémillon from Mendoza
Fry the onion in a pan until brown, add the boiling stock and the saffron; let it simmer for a few minutes. Add the rice and let it simmer for ten minutes, until it becomes tender.
Wash the sand from the mussels, remove them from their shells and chop them up. Add to the soup and finish cooking the rice, keeping the pan covered.
Season with salt and pepper.
ARGENTINA EMPANADAS
1 pkg. egg roll skins
1 lb. ground meat
1 onion
1 garlic
2 boiled eggs, chopped
1/2 c. raisins
Salt & pepper
Oil for frying
Saute meat in skillet with onion and garlic, drain fat. Add eggs and raisins. Fill egg roll skins, fold over and seal. Fry on both sides in oil.
ARGENTINA CHIMI - CHURRI SAUCE
Parsley
Garlic
Oil
Vine gar, apple or wine
Ground chile peppers
Oregano
Cumin
Salt & pepper
Bay leaves
Lemon juice
Chop up lots of parsley and some cloves of garlic. Mix it into a base of oil and vinegar. Add to taste, everything else.
Use as a basting sauce for beef or chicken or sausages on the grill and serve at the table as well.
There are some good chinese recipes in my link below. Enjoy
X D
For Argentina try www.cooks.com/rec/search/0,1-0...
For Hong Kong try www.nicemeal.com/
Rosemary Steak from argentina
INGREDIENTS
1 cup red wine
1 teaspoon salt
1 sprig fresh rosemary
4 New York strip steaks, cut 1-inch thick
DIRECTIONS
Combine the red wine, salt and rosemary in a small bowl. Let stand at room temperature for 2 to 3 hours.
Heat a large griddle or cast-iron skillet over high heat. Place the steaks on the hot pan, and cook for about 8 minutes per side, or to desired degree of doneness. The internal temperature should be at least 145 degrees F (62 degrees C) for medium rare. Pour in the wine mixture, and allow it to boil for a minute. Serve steaks with sauce on a deep platter
Hi.. here are some Hong Kong recipes (Cantonese cuisine recipes), hope you would like them.
<<<<<<< Stir-fried Pork with Mushrooms >>>>>> Serves 4
400g Pork Fascia (sliced in thin strips)
5 button mushrooms (sliced)
1/4 pack of honsimejitake (or 3 dried shitake mushroom)
1/4 pack of enoki mushroom
1/2 Onion (sliced)
2 cloves of garlic (crushed)
1 slice of fresh ginger (chopped)
1 tablespoon oyster sauce
cooking wine
cooking oil
salt
sesame oil (a few drops)
3 tablespoon water
1/2 teaspoon corn starch
1 stalk of green onion (finely chopped)
Marinade for pork:
1 teaspoon light Soy Sauce
2 teaspoons of Oyster Sauce
1 clove of garlic (crushed)
1/2 teaspoon sea salt
1/2 teaspoon sugar
1 tablespoon cooking wine
1 teaspoon corn starch
freshly ground white pepper
Preparation:
Marinate pork for about 20 minutes, set aside
Mix oyster sauce, water, cornstarch, sesame oil into a bowl, set aside
Slice button mushroom and shitake mushroom. Chop the root of enoki mushroom then soak it in hot water for a few seconds to make it soft. Set aside
1) Heat the Chinese wok or frying pan to real hot, add cooking oil, ginger, to make a fragrance, stir fry the pork quickly till half cooked, set aside
2) Clean the wok or pan, heat with some cooking oil, add garlic and onion slice into the wok and stir fry quickly till the onion is soft, add all the mushroom into the wok, stir fry for a few seconds, add cooking wine, stir quickly, then add the pork stir fry quickly in high heat for 2 minutes
3) Add oyster sauce mixture into the wok and stir fry for 1 minute, turn off the heat, add a few drops of sesame oil to make the food shiny, serve on the plate and sprinkle the green onion on top.
<<<<<<<< Wonton broth >>>>>>> (Cantonese Style)
600g pork (or spare ribs or pig's bone)
1 whole chicken
80g Chinese ham (or Spanish ham)
50g dried scallops (soak in water over night)
3 dried dates
fresh ginger (about the size of your thumb, crushed)
20g dried Longans (you can buy it in Chinese grocery store)
1 dried squid (ditto)
150g fresh shrimps' heads (keep the shrimps meat for wonton filling)
3.5 liter of water
1) Pour hot water on Chinese harm to wash away dirt.
2) Clean dried squid with a wet towel, then roast it in the oven till fragrant, set aside
3) Heat a big pot of water, put pork in to boil for 3 minutes, drain and put under running tap water for a few minutes to wash away fat and blood.
3) Put chicken into the pot, boil for 5 minutes, drain and put under running tap water for a few minutes to wash away fat and blood.
4) Heat 3.5 liter in a big pot over high heat, put all ingredients into the boiling water, boil for 15 minutes (uncover), skimming the surface as required (the soup would be clear)
5) Reduce heat to medium-low, cover the pot and simmer for 3.5 hours.
6) Drain the meat, skim the oil from surface, keep soup in the pot and set aside.
Hint : you need a real big pot to have enough room for boiling all the ingredients with 3.5 liter of water.
<<<<<< Wonton Soup >>>>>> Cantonese
600g fresh shrimps (shell and devein prawns, keep heads for soup base), chopped coarsely
200g minced pork (with 30% fat)
1 egg white, beat slightly
1.5 tablespoon cooking wine
2 tablespoon soy sauce
1 teaspoon sugar
a pinch of sea salt
1.5 tablespoon cornstarch
1 teaspoon of ground white pepper
1/2 teaspoon of ginger powder (you may use fresh ginger, minced)
1 teaspoon garlic powder
a pack of wonton wrappers
3 tablespoon of flour or cornstarch
1) Dry shrimps with kitchen towel, then mix pork, shrimps, 3/4 egg white and all seasoning in a bowl, combine well, marinate for 15 minutes
2) Sprinkle some flour or corn starch on a plate.
3) Place 1 heaping teaspoon filling in center of a wonton wrapper; keep remaining wrappers covered to prevent drying. Brush edges of wrapper with egg white and fold wrapper in half to form a triangle. Pinch edges to seal. Line it on the plate.
4) Continue to wrap wonton and sprinkle flour or cornstarch on wontons when you finishing wrapping the first row. Repeat till the filling is all wrapped.
5) Heat 1.5 liter of water in a pot, put 4 to 5 wontons in the boiling water, stir carefully to make sure the wontons won't stick together, the wontons would float on the surface when cooked, drain well and place in a big bowl. Refill cool water into the pot when water turned to be sticky. Continue to cook the remaining wontons.
<<<<<<<<< Wonton Soup >>>>>>>>
1 liter of wonton broth
1 tablespoon of sesame oil
sea salt to taste
green onion, finely chopped
1) Heat wonton broth, add salt to taste.
2) Put sesame oil and green onion in soup tureen then put wontons, pour over hot wonton soup. Serve immediately.
Hint:
I usually boil 1 wonton to taste the filling to see whether I need to adjust the taste, then go ahead to wrap all of them. When the wonton is cooked, it should like a goldfish with nice tail "swimming" in the soup. Here is a photo of a nice wonton.
http://images.search.yahoo.com/search/im...
I do not suggest you to boil any vegetables in the wonton broth because the broth would turn greenish in colour, if I want to serve wontons with vegetables, I would boil the vegetables in another pot of water.
I shredded the chicken meat (left over of the broth), mix with pepper, salt, mayo and lemon juice to fix chicken salad sandwich for the next day.
<<<<<<<< Sweet and Sour Chicken >>>>>>> Serves 4
600g Chicken Thighs, cut into 1.5 inch cubes (or bite size)
1 small can of pineapple, cut in to 1 inch cubes, Keep the liquid
1 clove of garlic, crushed
1 green bell pepper, cut into cubes (you may use half of it if you can find only those big ones)
1 red bell pepper, cut into cubes or in diamond shape (ditto)
1 yellow bell pepper, cut into cubes or (ditto)
1/2 yellow onion, cut into big slices
cooking oil for frying and stir frying
1 cup of corn flour, for coating the chicken
Chicken Marinade
10 cc fresh ginger juice / or 1 teaspoon ginger powder
2 teaspoon garlic powder
1/2 teaspoon salt
2 tablespoon light soy sauce
1.5 teaspoon sugar
2 teaspoon of cooking wine
1/2 teaspoon of corn flour
Sweet and Sour Sauce
5 tablespoon of rice vinegar
4 tablespoon of ketchup
3 tablespoon of sugar (adjust the sweetness by adding more or less with the portions vinegar and pineapple liquid)
1 teaspoon of oyster sause
a pinch of salt
2 tablespoon of corn flour
1 teaspoon of hot peanut oil
pineapple liquid from the can
1) Marinade Chicken for at least 15 to 20 minutes, set aside
2) Meanwhile, prepare the sweet and sour sauce, put all the ingredient except the oil in a bowl, mix well, then heat the mixture in a sauce pan over medium heat, stir slowly until the sauce is thicken. If you like it to be thicker, put a bit more corn flour, if you think it is too thick, don't boil too long or add a bit more pineapple liquid. Test the taste and adjust the sugar or vinegar, you may also add some fresh lemon juice in this sauce. turn off heat, side aside.
3) Heat wok over medium heat, add oil, test it with bamboo chopstick when you see little bubble stick to the chopstick, the oil is hot enough, don't deep fry meat with real high heat it would cause cancer (below 180 degree C is safe).
4) Roll chicken pieces in the corn flour, coat the meat completely, then deep fry 4 to 5 pieces in the wok till golden and cooked, drain well on paper towel. Continue to fry the remaining chicken pieces. Don't over fried your chicken (if the colour turned to be dark brown, then the dish doesn't look nice with sweet and sour sauce)
5) Heat a clean wok over high heat, when you see the smoke coming up, pour 2 tablespoon peanuts oil in the wok, remember hot wok + cold oil, reduce heat to medium, stir-fry garlic till fragrant, remove it from wok, then add onions in wok, stir fry quickly for 1 minute, add a pinch of salt, add all the pepper cubes in wok, stir fry for a few seconds.
6) Pour the sweet and sour sauce in the wok, add pineapple and the fried chicken in the wok, toss all ingredients quickly to combine, turn off heat, sprinkle 1 teaspoon of cooked peanut oil to make the food look shiney. All actions should be quick and organized so that the chicken is still crispy and the sauce would not be too sticky and of course the vegetables are not overcooked as well.
7) Serve hot with steamed rice.
The sweet and sour sauce can be frozen for more than 1 month.
You may apply this recipe to prepare sweet and sour pork or fish slices.
Hints :
Adjust the taste of the sweet and sour sauce to the flavour you like before you prepare the meat, this can avoid any failure occurs.