Monday, February 9, 2009

Chinese New Year recipe Part 1

Sweet & sour sauce

2 cups water
2/3 cup distilled white vinegar
1 1/2 cups white sugar
1 (6 ounce) can tomato paste
1 (8 ounce) can pineapple tidbits, drained (I just use the liquid and not the bits)
3 tablespoons cornstarch
1. In a medium saucepan over medium heat, mix together water, distilled white vinegar, white sugar, tomato paste, pineapple tidbits and cornstarch. Cook, stirring occasionally, 15 minutes, or until mixture reaches desired color and consistency.

Thai sweet sticky rice. I used the directions on this website. I've tried to make this many times and it's never worked, but it worked perfectly with these directions. I didn't have cheesecloth so I used a pillow cover we don't use anymore. I also don't have a thai steamer basket, so I used the round bamboo steamer that I have.

Fried Rice

I don't use a recipe for this. I just scramble eggs, set them aside. In a big pan I heat a little oil & add a half a diced onion, sausage chopped up and let it cook for a minute. Then I add frozen veggies and cook until the veggies are soft. Then add as much steamed day old rice as you want. Add soy sauce (as much as you like) and salt a pepper. Then add the scrambled eggs and stir.

Pyong's Beef Broccoli

I met Pyong in Cosmetology school and she was nice enough to share this recipe with me.

1 lb beef sliced thin
1/4 c brown sugar
3-4 garlic cloves, minced
1/2 medium onion, chopped
1/2 c soy sauce
2 t pepper

Mix all the ingredients (except beef and broccoli) in a medium glass bowl. Take beef and put it in the marinade for 2-4 hours or overnight.

Heat a wok with about 1 T of oil in the bottom. Add the marinated meat. Once the meat is cooked add the washed and trimmed broccoli and cook for about 5 mins (you don't want it too mushy, it should be aldente).

Orange Chicken

A couple of weeks ago we had a small group of friends over to celebrate Chinese New Year. We had a lot of fun celebrating the year of the Ox! Here are the recipes:

Orange Chicken
1 1/2 c water
2 T orange juice
1 c packed dark brown sugar
1/3 c rice vinegar
2 1/2 T soy sauce
1/4 c lemon juice
1/2 t minced ginger (fresh)
1/4 t minced garlic
1 t chopped green onion
1/4 t red pepper flakes
2 T corn starch
4 chicken breasts
1 c ice water
1 egg
1/4 t baking soda
1/4 t salt
1 1/2 c cake flour (I've also used all purpose & it works just fine)
vegetable oil
Put all the sauce ingredients in a medium pot & set it aside.
Slice the chicken breasts into 1 inch chunks & set aside.
Heat cooking oil.
Beat together the ice water (take ice out) and egg in a medium bowl. Add baking soda and salt. Add 3/4 c flour and stir with a fork just until the flour is blended into the mixture. The batter will still be lumpy. Sprinkle another 1/4 c flour on top of the batter and mix with only one or two strokes. There should still be some flour floating on top.
Put the remaining 1/2 c flour in another bowl.
When the oil is ready to fry: Dip each piece of chicken first in the dry flour and then into the batter. Put the chicken into the oil & fry until cooked through. Let chicken drain on paper towels once cooked. Cook all the chicken. Put the chicken into a serving bowl.
Heat the sauce mixture until boiling, stirring frequently. Once it comes to a boil take it off the heat and let it cool & thicken a little. Pour the sauce over the chicken & gently mix until covered.
Serve over rice.

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