Oct 31

Ching He Huang/Chinese Food Made Easy/Seafood/Black bean steamed scallops with noodles
Ching shows a fish buyer at the market how to make one of her favourite sauces of all time, black bean sauce, serving it with scallops and noodles.
Ingredients
For the scallops with noodles
75g/3oz dried vermicelli noodles
8 scallops, removed from the shells, de-bearded and coral removed, shells cleaned and reserved
For the black bean sauce
6 cloves garlic, finely chopped
2.5cm/1in piece fresh root ginger, peeled, finely chopped
1 red chilli, de-seeded, finely chopped
1 tbsp fermented salted black beans, washed and crushed into a paste (available from Asian grocers)
1 tbsp Shaoxing rice wine or dry sherry
2 tbsp light soy sauce
3 tbsp water
To serve
2 tbsp finely chopped fresh chives or spring onions

Method
1. For the scallops with noodles, soak the dried vermicelli in a bowl of just-boiled water for 5-6 minutes, or until tender. Drain well, then chop into 10cm/4in lengths and set aside.
2. Place the cleaned scallops back into their shells.
3. For the black bean sauce, mix all of the sauce ingredients together in a bowl. Spoon a teaspoon of the sauce on top of each scallop and gently rub into the scallop flesh.
4. Wrap some of the soft vermicelli noodles around each scallop, then spoon one teaspoon of water around the noodles. (This helps to keep the noodles moist and works to create a sauce when combined with the steamed juices of the scallops.)
5. Divide the scallop shells between two heatproof serving plates and place each plate into a bamboo steamer, placing one steamer on top of the other. Place the steamers over a pan or wok of boiling water (making sure the water does not touch the base of the steamer), cover, and steam over a high heat for 4-5 minutes, or until the scallops are cooked through. If you do not have a bamboo steamer, place the shells onto a large heatproof plate set on a rack in a roasting tray. Fill the roasting tray with boiling water from the kettle. Pre-heat the oven to 180C/350F/Gas 4, cover the whole roasting tray with foil and place into the oven to steam for 4-5 minutes.
5. To serve, serve the scallops in the bamboo steamers, or remove the plates from the steamer and serve on the plates. Sprinkle over the chopped chives or spring onions and serve immediately.

Duration : 0:4:36 Views : 299.

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Oct 31

Ching He Huang/Chinese Food Made Easy/Cooking for family

Duration : 0:6:8 Views : gdata.youtube.com/feeds/api/videos/JjehrUjU_xk2008-10-31T17:12:31.000Z2008-10-31T17:18:27.000Z<category scheme=.

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Oct 31

One on one online fitness coaching:
http://www.fasterleanerstronger.com

Here are some answers to a couple questions about meal timing around workouts from a FasterLeanerStronger.com member.

If I workout first thing in the morning should I:
a) workout and eat meal #1 after?
b) eat meal #1 and work out right away?
c) eat meal #1 and wait an hour before I work out?

Also, if I work out later in the day or am doing a physical dance contract is it:
a) necessary to eat at the appointed 2.5-3 hours, so I eat in the middle of the workout/choreography session?
b) easier on my body to continue the workout/session and eat after no matter how much time has gone by?

Duration : 0:5:15 Views : gdata.youtube.com/feeds/api/videos/yKing0-I0Kw2008-10-31T16:20:03.000Z2008-10-31T16:30:08.000Z<category scheme=.

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Oct 31

http://www.awakeningdawn.com helps you to establish “Normal Healthy Eating Habits”. If your eating is currently chaotic, then pick up your free 20 list of healthy eating tips.

Duration : 0:2:3 Views : 54.

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Oct 31

How to make Cranberry Sauce with Port video for Thanksgiving Turkey Dinner or Christmas Turkey Dinner. Cranberry Sauce is one of the most important side dishes for your Holiday Turkey dinner. If you are like me, I usually buy a can of cranberries but this year I was shown how to make an amazing Port Wine Cranberry sauce and it was really easy! American Thanksgiving and the Christmas Holidays are just around the corner. You can make this sauce he night before and refrigerate in your serving dish. And of course you will have some Port left over for your guests after dinner.

Duration : 0:5:3 Views : 73.

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Oct 31

Ching He Huang/Chinese Food Made Easy/Cooking for family ‘Dragon prawn’ noodles
Ching makes her favourite noodle dish for journalist Lina Mahdav. Lobster in Mandarin Chinese is ‘long-xia’ which translates as ‘dragon prawn’.
Ingredients
650g/1lb 6oz live lobster
2 tbsp groundnut oil
5 cloves garlic, crushed
2.5cm/1in piece fresh root ginger, peeled, finely chopped
4 tbsp yellow bean sauce (available from Asian grocers)
4 tbsp light soy sauce
2 tbsp Shaoxing rice wine or dry sherry
350g/12oz yellow shi whole wheat noodles or medium egg noodles, cooked according to packet instructions
4 spring onions, sliced lengthways
dash toasted sesame oil (optional)

Method
1. Freeze the lobster for 30 minutes. Heat a large pan of boiling water, then very quickly plunge the lobster in the water and cook for 7-8 minutes, or until pink and cooked through.
2. Lift the lobster out with tongs and reserve the cooking liquid. Using a large cleaver or knife, chop off the tail and cut into three sections. Chop off the claws. Divide the body in half lengthways. Chop each half into two pieces. Using the back of the cleaver, crack the shell of the claws and all the other pieces - this helps to let the sauce seep through and flavour the meat as the lobster cooks. Discard the rest of the lobster.
3. Heat a wok until smoking and add the groundnut oil, then add the garlic and ginger and fry for a few seconds. Stir in the yellow bean sauce, soy sauce and rice wine or sherry and cook for 30 seconds.
4. Add the lobster pieces and stir well to coat the lobster in the sauce. Add the cooked noodles and toss through well. Add 3-4 tablespoons of the reserved cooking liquid (keep the rest to make a good seafood stock). Finally, add the spring onions, toss through well and serve immediately on a large serving plate.

Duration : 0:4:38 Views : 167.

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Oct 31

Ching He Huang/Chinese Food Made Easy/Seafood
Langoustine and samphire stir fry
Ingredients
1 tbsp groundnut oil
2 garlic cloves, finely chopped
6-8 cooked langoustines (or other large prawns)
1 tsp Shaoxing rice wine
150g/5oz fresh samphire, woody stems removed, or marsh samphire, preserved in brine
150g/5oz baby leeks, trimmed
2 spring onions, trimmed and cut into 4cm/2in pieces
1 tsp light soy sauce
sea salt, to taste

Method
1. Heat a wok until smoking and add the groundnut oil. Add the garlic and stir fry for a few seconds.
2. Add the Dublin Bay prawns and stir fry for 1-2 minutes, then add the Shaoxing rice wine and cook for another few seconds. Stir in the fresh samphire, then add the leeks and spring onions. Stir fry for one minute, then season, to taste, with the light soy sauce and sea salt.
3. To serve, spoon onto a serving plate and drizzle over any remaining juices from the wok.

Ching makes a dish that’s great for when you’ve got guests: use garlic chives instead of preserved samphire if necessary

Duration : 0:6:24 Views : 214.

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Oct 30

Get our method on how to stir-fry and blanch Chinese food using these cooking techniques.

Duration : 0:4:48 Views : gdata.youtube.com/feeds/api/videos/sPFRPihVGzo2008-10-30T22:50:19.000Z2008-10-30T23:02:09.000Z<category scheme=.

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Oct 30

Making your own holiday gifts from your kitchen, is a loving way, to spread the true meaning of good cheer around. Learn to make your own grape jelly How to decorate the jar How to save money… This makes a warm and charming item for any house-warming, or holiday party. Recipe for Holiday Grape Jelly 5lbs of grapes or 2 quarts or use 5 cups of grape juice 7 cups of Sugar 2 oz package of pectin plus 1tbls. of pectin Heat grape juice in large stainless steel kettle add:1 cup of hot grape juice to the pectin and stir until dissolved add the softened pectin to the remaining grape juice in the kettle. Bring to a boil and stir for a couple of minutes. Lower heat to medium and remove the scum off the top of the boiling jelly. Jelly forms in about 5-7 minutes depending up altitude. When jelly drops from the spoon very slowly, it’s ready to ladel into the hot jars. Sterilize your jars in simmering hot water for 15 minutes, and remove water from each jar when ready to be filled with hot jelly. Soften the lids in hot water for 10 minutes (do not use boiling water on the lids) Place the lids on the filled jelly jars, and leave a 1/2 headspace at the top. Screw on the lids tightly to resistance. Put in hot-water canner and cover with 2 inches of water. Put lid on. Bring to a rapid boil and set timer for 5-7 minutes @sea-level 1,000 ft. 10 minutes @1,001 ft.-6,000 ft. 15 minutes @ 6,001 ft. and above. Remove hot jars with a can lifter, and place on a woodened surface or towel. Let cool for 12 hours. Remove the bands to prevent rusting. Store in a cool and dark place. Leave the bands on, if you are going to give them as a gift.

This wine grape jelly is made with wine grapes, you can use any type of grape to make this jelly.

Duration : 0:6:50 Views : 149.

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Oct 30

Part 1-Holiday Wine Grape Jelly-Giving a Gift from Your Heart Making your own holiday gifts from your kitchen, is a loving way, to spread the true meaning of good cheer around. Learn to make your own wine grape jelly How to decorate the jar How to save money… This makes a warm and charming item for any house-warming, or holiday party. Recipe for Holiday Grape Jelly 5lbs of grapes or 2 quarts or use 5 cups of grape juice 7 cups of Sugar 2 oz package of pectin plus 1tbls. of pectin Heat grape juice in large stainless steel kettle add:1 cup of hot grape juice to the pectin and stir until dissolved add the softened pectin to the remaining grape juice in the kettle. Bring to a boil and stir for a couple of minutes. Lower heat to medium and remove the scum off the top of the boiling jelly. Jelly forms in about 5-7 minutes depending up altitude. When jelly drops from the spoon very slowly, it’s ready to ladel into the hot jars. Sterilize your jars in simmering hot water for 15 minutes, and remove water from each jar when ready to be filled with hot jelly. Soften the lids in hot water for 10 minutes (do not use boiling water on the lids) Place the lids on the filled jelly jars, and leave a 1/2 headspace at the top. Screw on the lids tightly to resistance. Put in hot-water canner and cover with 2 inches of water. Put lid on. Bring to a rapid boil and set timer for 5-7 minutes @sea-level 1,000 ft. 10 minutes @1,001 ft.-6,000 ft. 15 minutes @ 6,001 ft. and above. Remove hot jars with a can lifter, and place on a woodened surface or towel. Let cool for 12 hours. Remove the bands to prevent rusting. Store in a cool and dark place. Leave the bands on, if you are going to give them as a gift.

This isn’t made with wine, but with wine grapes. You can use any grapes to make this jelly.

Duration : 0:9:40 Views : 50.

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