Pork, Shrimp and Veggie Wonton/豬肉鮮蝦雲吞/Chinese Food, Cooking and Recipes

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For more Chinese recipes please check out: www.cookwithkelly.com Authentic Chinese Food, Cooking and Recipes Music By: Glenn Gould – Bach, Golderg Variations

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Pork, Shrimp and Veggie Wonton/豬肉鮮蝦雲吞/Chinese Food, Cooking and Recipes

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Deviled clams

Ingredients

12 large quahog clams or 25 smaller clams
1 tbsp onion, minced fine
3 tbsp dry white wine
1/2 cup water
3/4 cup dried bread crumbs
salt

Black pepper, ground
2 slices bacon
1 clove garlic, minced
1 tbsp green bell pepper, cored, seeded & minced
1/3 cup clam juice (cooking liquid)
1 tbsp parsley, chopped

2 tbsp butter
2 tbsp parsley, chopped

How to prepare

Preheat the oven to 450 degrees. Bring the water to a boil. Steam the clams in the water until they open (about 5 minutes). Cool. Reserve the liquid (see the ingredients). Remove the clams from their shells (save the shells). Chop the clams very finely. Stir in the bread crumbs, salt and pepper. Set aside. Saut

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Twice-cooked pork – Chinese Recipes – UKTV Food

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Rhodes cooking a Chinese sweet and spicy pork recipe from the Sichuan region of China. Gary Rhodes’ “Rhodes Across China” on UKTV Food.

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Twice-cooked pork – Chinese Recipes – UKTV Food

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Best Chinese Food Recipes: Introduction

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This is a preview of Mom’s Best Chinese Cooking Recipes, including dumplings, steamed buns, rice rolls, street food and noodles. Delicious and easy to cook. …

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Best Chinese Food Recipes: Introduction

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Vietnamese spring rolls

Ingredients

Rolls:
2 oz rice vermicelli noodles
4 (8″ square) rice papers
8 medium cooked shrimp, peeled and split in half lengthwise
4 leaves red leaf lettuce
1/2 cup bean sprouts
1/4 cup julienned cucumber
1/4 cup julienned carrot
1/4 cup julienned sweet onion
8 fresh chives
2 tbsp fresh mint, minced
2 tbsp fresh cilantro

Sauce:
1/4 cup hoisin sauce
1/4 cup chicken broth
1 tbsp fish sauce
1 jalapeno pepper, cut into thin rings
2 tbsp dry roasted peanuts, chopped fine

How to prepare

For the rolls: put the noodles in a small bowl and cover with hot tap water. Let stand 15 minutes to soften. Drain well. Arrange 2 sheets of rice paper in a jelly roll pan. Cover with hot tap water and let stand 5 minutes to soften. Drain and repeat with remaining paper. Lay rice paper on a flat surface and arrange 4 shrimp halves across the center of each, cut side facing up. Cover with a lettuce leaf. Divide sprouts, herbs and vegetables among them. Careful roll up and arrange on a plate so that the cut side of the shrimp is facing up. For the sauce: combine hoisin sauce, chicken broth and fish sauce. Add slice jalapenos to taste and the peanuts. Serve with the spring rolls.

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Spanish ceviche

Ingredients

1 lb raw, boneless cod
8 oz lime juice
1 large onion, chopped
15 cherry tomatoes
1 small jalapeno pepper, chopped
30 pitted green olives, chopped
20 capers

1 tbsp cumin
1/4 cup olive oil
1 tbsp parsley
1 tsp oregano
salt & pepper to taste
corn chips

How to prepare

Place fish in a glass container and cover with lime juice for 3 hours or until fish has a white, flaky, cooked appearance. Drain off lime juice. Cut fish into bite sized pieces and add remaining ingredients and marinate for 2 to 4 hours. Serve with chips.

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Texas beef barbecue brisket

Ingredients

3-1/2 lb beef brisket; in 1 piece
2 tsp chili powder
1 tsp paprika
1 cup catsup
1/2 cup cider vinegar
1/4 cup worcestershire sauce
1/2 tsp salt

1/4 cup (1/2 cube) butter
3 ribs celery; finely chopped
1 med onion; finely chopped
2 cloves garlic; minced
1/2 tsp freshly ground black pepper

How to prepare

When the fire has burned down to hot coals, spread to provide moderate heat and fit a drip pan in front of in the center of the coals. Place the brisket, fat side up, over the drip pan. Cover the grill and adjust the dampers to maintain slow steady heat. While the meat is cooking, in a sauce pan combine all of the other ingredients, blending well, and simmer for 10 minutes. After 1 hour, baste the meat lightly with the sauce and turn the meat as needed to cook evenly.
Replenish the fire as needed, but don’t pile the coals, as the brisket should cook slowly. Cook 4 to 5 hours total until the meat almost falls apart. Sprinkle 2 to 3 handfuls of hickory chips, that have been soaked in water, over the coals. Cover the grill or enclose the top of the meat in a sheet of foil, tucked around the bottom edges of the meat and let the hickory smoke the meat for 10 to 15 minutes. Remove the cover and brush the meat with the sauce. Serve the meat and the remaining sauce.

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