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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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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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Definitive Chinese Cooking video on very basic seasoning, special Chinese sauce and food

Duration : 0:4:28 Views : gdata.youtube.com/feeds/api/videos/vzIwRuq604c2008-10-29T16:17:46.000Z2008-10-29T16:25:20.000Z<category scheme=.

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Ching He Huang/Chinese Food Made Easy/Noodles
Hot and sour noodle soup
Ching makes her noodle soup against the clock - can she make it in the same time it takes to prepare a instant noodle soup?

Duration : 0:5:13 Views : 174.

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主料 / 滷豬腱 半個、蒜苗 3支、蒜頭 3個、辣椒 1支、薑 2片、香菜梗 2根、蔥油餅 4張
調味料/ 豆瓣醬 1小匙、糖 1/2小匙、胡椒粉 1/2小匙、酒 1小匙、甜麵醬 1小匙
做法
1、將蒜苗切段；薑切片；辣椒切片；豬腱切片，備用。
2、鍋中入少許油爆香蒜頭、薑、辣椒後，加入豆瓣醬，再入一點油炒成油亮色後，加入酒、甜麵醬、胡椒粉、糖，然後將豬腱、蒜苗、香菜梗放入快炒均勻即可。
3、蔥油餅煎金黃色後，可包回鍋肉兩吃。

【食全小幫手】Q：[回鍋]是我們對隔夜菜的統稱，其實[回鍋肉]是哪裡的地方菜色?
※ [回鍋肉]是四川首創傳統名菜，菜味濃而香，之所以有名，全靠豆瓣醬支撐。
※ 多數四川家庭都將豬肉加豆瓣烹製成「回鍋肉」，回鍋肉源於民間祭祀，是將敬神祭祖的煮熟豬肉在敬獻之後拿來回鍋食用，因而也稱「回鍋肉」。
※ 回鍋肉基本材料為豬肉、青椒或蒜苗、豆瓣醬、甜麵醬、鹽，豬肉是主料。

Duration : 0:10:34 Views : 71.

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Ching He Huang/Chinese Food Made Easy/Street Food/crispy duck with plum sauce Ching makes a healthier version of the crispy duck popular in the Sichuan province of China

Duration : 0:6:45 Views : 100.

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Ching He Huang/Chinese Food Made Easy/Dim Sum
Pork and prawn dumplings
Ching makes ’siu mai’, open-wrapped steamed pork and prawn dumplings that can be found in dim sum restaurants in Hong Kong and across the world.
Ingredients
For the filling
125g/4oz minced pork
125g/4oz raw tiger prawns, shelled, de-veined and roughly chopped
1 large spring onion, finely chopped
1 tbsp grated fresh root ginger
1 tbsp light soy sauce
1 tbsp Shaoxing rice wine or dry sherry
1 tsp toasted sesame oil
2 tsp cornflour
sea salt and freshly ground black pepper
8-10 goji berries (optional)
For the dumplings
10 ready-made wonton wrappers (available from Asian grocers)
groundnut oil, for greasing
To serve
1 tbsp chilli sauce
2 tbsp light soy sauce

Method
1. For the filling, mix all of the filling ingredients together in a bowl.
2. For the dumplings, place two teaspoons of the filling mixture into the centre of one of the wanton wrappers. Gather up the sides of the wonton wrapper and mould around the filling into a ball shape, leaving the filling in the centre exposed. Repeat with the remaining wrappers, until the filling is used up. Top each with a goji berry, if using.
3. Oil the bottom of a bamboo steamer and line with greaseproof paper. Place the dumplings in the steamer, cover with a lid and place over a pan of boiling water (making sure the water does not touch the base of the steamer). Steam the dumplings for 6-8 minutes, or until cooked through.
4. Combine the chilli and soy sauce in a bowl and serve with the dumplings.

Duration : 0:6:13 Views : 128.

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Duration : 0:10:27 Views : gdata.youtube.com/feeds/api/videos/YPStqoT-_PI2008-10-26T04:31:15.000Z2008-10-26T04:48:30.000Z<category scheme=.

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Ching He Huang/Chinese Food Made Easy/Takeaway Favourites/wok

Duration : 0:5:59 Views : 82.

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Ching He Huang/Chinese Food Made Easy/Seafood
Gong bao haddock goujons
Ching makes Chinese-style fish and chips with roast sweet potato chilli chips and Gong bao haddock goujons

Duration : 0:6:56 Views : 195.

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