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Chinese Sausages 灌香腸 (蔡季芳食譜)

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Chinese Sausages 灌香腸 (蔡季芳食譜)

Cuisine: Chinese
Servings: 22 pieces

Ingredients

  • 1.2 kg pork, coarsely minced or sliced thinly
  • 2 tbsp Soy Sauce
  • 1.5 - 2 tsp Salt
  • 1 tsp Cure No. 2 (5/1000)
  • 5 - 6 tbsp brown sugar
  • 2 tbsp Minced ginger
  • 2 tsp Minced garlic
  • 1 tbsp Ground cinnamon
  • 0.5 cup Rice Wine
  • some Sausage casings

Instructions

  • Marinate pork with all ingredients overnight (or at least 4 hours).
  • Soak sausage casings and make sausages.
  • Use a needle to prick the air pockets out of the sausages. Wipe the sausages all over with some more rice wine.
  • Hang the sausages in airy place to dry for 3 days, avoid direct sunlight. Pack and store sausages in freezer.
  • Cook the sausages from freezer with cold oil, No need to defrost.

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Traditional Glutinous Rice 傳統油飯

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Traditional Glutinous Rice 傳統油飯

Cook Time45 minutes
Total Time45 minutes
Course: Main Dish
Cuisine: Chinese

Ingredients

食材 Ingredients

  • 0.5 bowl 豬肉 切薄片或粗絲 thin slices pork can substitute with Chinese sausages
  • 0.5 bowl 蝦米 dried shrimp, soaked
  • 10 pieces 香菇, 泡水軟化, 切絲 Chinese mushroom, soaked, sliced 泡香菇水留下備用 save mushroom water for cooking
  • 0.5 bowl 紅蔥頭, 切絲 shallots, sliced 可用以炸好的油蔥酥替代 can use fried crispy onions instead
  • 3.5 rice cup 長糯米 long grain glutinous rice 洗淨後泡水4 小時 wash and soak for 4 hours

調味料 Seasoning

  • 1 tbsp 米酒 / 紹興酒 rice wine/ shao shin wine
  • 1.5 tbsp 醬油 soy sauce
  • 1 tbsp 麻油 sesame oil
  • 0.5 bowl 水 water

Instructions

  • 爆香紅蔥頭, 蝦米和香菇, 加入肉絲, 炒至8分熟.
    Fry shallots, shrimp and mushroom first, then add pork and cook to pork just change its colour.
  • 注入香菇水及1/2 碗的水, 加入糯米, 攪拌均勻.
    Add mushroom water and 0.5 bowl water, add the soaked rice, mix well.
  • 放入醬油及米酒, 拌炒至糯米略為上色. 拌入麻油.
    Put in soy sauce and rice wine, stir until the rice is evenly coated by the soy sauce, add sesame oil. Transfer the whole thing into a rice cooking pot.
  • 電鍋外鍋放3杯水, 將半成品轉放到電鍋的內鍋, 蒸煮至熟.
    Put 3 cups of water in the outer layer of the rice cooker, then cook the rice until done.
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Home Made Char Siu Sauce 自製叉燒醬

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Home Made Char Siu Sauce 自製叉燒醬

Cuisine: Chinese
Servings: 4 portions

Ingredients

  • 120 ml Soy Sauce
  • 80 ml honey
  • 80 ml ketchup
  • 75 g brown sugar
  • 60 ml Chinese Rice wine
  • 2 tablespoons hoisin sauce
  • 1 teaspoon five spice powder
  • 2 tablespoons red bean curd (optional)

Instructions

  • Stir all ingredients together in a saucepan over medium-low heat; cook and stir until just combined and slightly warm, 2 to 3 minutes. The marinade is now ready to use.
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Home Made Doner Kebab

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Home Made Doner Kebab

Make your own takeaway. Mixing lamb mince with spices will get you a homemade kebab in 30 minutes. Equipment: you will need a 1kg/2lb 4oz loaf tin. (Source: BBC Food)
Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Servings: 4 people

Ingredients

  • 1 tsp rapeseed oil
  • 400 g lean lamb mince (5% fat) 14oz
  • 2 cloves garlic , crushed
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp onion powder
  • ½ tsp smoked paprika
  • ½ tsp sea salt
  • ½ tsp freshly ground black pepper
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Marmalade and Fruit Loaf

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Marmalade and Fruit Loaf

Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings: 1 cake

Ingredients

  • 250 ml Water
  • 226 g/8oz sultanas
  • 50 g/2oz butter
  • 300 g/10oz self raising flour
  • 198 g/7oz soft brown sugar
  • 1 pinch Salt
  • 2 dessertspoons medium cut orange marmalade
  • 2 large eggs beaten