HOW TO COOK MUSHU PORK (MUSHU BABOY)

How To Cook Mushu Pork (Mushu Baboy) –here ia another Chinese dish that you might think fancy because it it always served in fancy hotels and restaurants but if you are going to make this dish yourself, well you can say “those restaurants fooled me”! Haha! I am just kidding. But seriously, this dish is not as tricky as you think and not as expensive as how you bought it in the restaurants. You can even make yourself a new version and experiment by replacing other ingredients. Here is how to cook Mushu Pork (Mushu Baboy):

INGREDIENTS

4 tablespoon of Canola oil

4 tablespoon of sesame oil

1 kilogram of pork (cut into thin strips)

6 cups of shredded cabbage

100ml low sodium soy sauce

1 small stalk of spring onions (chopped)

4 tablespoon of rice wine

200g mushroom (thinly sliced)

4 tablespoon of oyster sauce

2 medium size carrots (cut into thin strips)

2 red capsicum (sliced thinly)

COOKING PROCEDURE

1. In a wok, heat two tablespoon of canola oil.

2. Stir-fry the pork until cooked or browned. Remove from wok.

3. In the same wok, add the remaining canola oil and heat.

4. Stir-fry the carrots, mushroom and capsicum for 2 minutes.

5. Add the spring onion, rice wine, soy sauce, cabbage and pork. Stir-fry for another 2 minutes.

6. Transfer in a bowl. Add sesame oil and stir.

7. And serve.

HOW TO COOK MUSHU PORK (MUSHU BABOY)

HOW TO COOK CRAB RANGOON (CHINESE STYLE)

How to Cook Rangoon (Chinese Style) –I can’t get enough of Chinese dishes because I really loved them. They really know how to cook mouth-watering dishes. From fish to pork, from soups to eggs, they have many ways to cook them. I onced asked myself what about crabs or other seashells? Can they really make very delicious dishes made out of those main ingredients from the sea? I was amazed and no question about their cooking skills since I tried their Crab Rangoon. I even tried cooking it myself and I loved the result. Just don’t make your Rangoon too complicated because for sure youre gonna ruin it. Here is how to cook Crab Rangoon: 

INGREDIENTS

16 oz. crab meat, either fresh or canned ones (flaked)

12 oz. dairy cream cheese

1 small size Tanduyong or red onion (chopped)

1 teaspoon of Worcestershire sauce

1 teaspoon of low sodium soy sauce

A dash of ground pepper

2 pieces of spring onion (chopped)

3 cloves of garlic (minced)

1 pack of Won Ton wrappers

3 cups of water

Cooking oil (enough for deep-frying)

COOKING PROCEDURE

1. In a bowl, combine together the crab meat, cheese, onions, Worcestershire sauce, soy sauce, pepper, spring onion and garlic.

2. Lay out Won Ton wrappers. Scoop fillings and spread on the wrapper once per wrapper.

3. Wet the edges of the wrapper to serve as sealant so that it won’t break when frying.

4. Fold the wrapper gently to for a triangle. Set aside.

5. In a wok, heat enough oil for deep frying.

6. Carefully drop Rangoons batch after batch.

7. Deep-fry until the Rangoon turns golden brown.

8. Remove from wok and drain with paper towels to remove excess oil.

9. Serve with your favorite sauce.

HOW TO COOK CRAB RANGOON (CHINESE STYLE)

HOW TO COOK CHINESE STYLE FRIED RICE

How To Cook Chinese Style Fried Rice –I have shared with you two recipes of my fried rice. One of those is the Chinese chao fan. But this time, I would like to share with you this other version of Chinese fried rice that you would surely love for your breakfast. If you have experienced eating breakfast in different Chinese restaurants, you have noticed that rice are not the same with each others. That means that even you can make your very own version of this dish. I am just only giving you a simple guide how to make it. Think of the ingredients that you think you like to combine with rice. Here is how to cook Chinese style fried rice:  

INGREDIENTS

½ stalk of green onions (chopped)

6 cups of kilabban/cooked rice (cold)

3 eggs

1 ½ teaspoon of salt

A pinch of freshly ground pepper

6 tablespoon of oil

2 tablespoon of cooked green peas

2 tablespoon of cooked carrots (minced)

2 tablespoon of low sodium soy sauce

1 tablespoon of oyster sauce

COOKING PROCEDURE

1. In a small bowl, whisk the egg. Add pepper and salt.

2. In a wok, pour in oil and heat.

4. Add rice and stir fry for 2 minutes.

5. Pour in the eggs while stirring.

6. Add soy sauce, carrots, green peas and oyster sauce. Stir fry until the eggs solidify.

7. Add spring onions and stir fry for another minute.

8. And serve.

HOW TO COOK CHINESE STYLE FRIED RICE

HOW TO COOK KUNG PAO CHICKEN

How To Cook Kung Pao Chicken –this dish is very common in many Chinese restaurants. It is not as fancy as it sounds but there are many versions of this dish that you would find very expensive that you would wish you could spend a couple of tens of dollars to cook it. I am going to share with you this quick and easy Kung Pao Chicken recipe and I would like to say that some of us has allergy from chestnuts or peanuts so you can replace those nuts with some other sorts of it. Here is how to cook Kung Pao Chicken:

INGREDIENTS

2 lbs of deboned chicken (cut into cubes)

4 tbsp white wine

4 tbsp low sodium soy sauce

4 tbsp sesame oil

4 tbsp cornstarch (dissolved in ¼ cup of water)

16 oz. of water chestnuts

8 cloves of garlic (minced)

8 pieces of spring onions (chopped)

4 tsp brown sugar

2 tsp white vinegar (sukang puti)

2 oz. of chili paste

8 oz. of peanuts (chopped)

COOKING PROCEDURE

1. For making marinade, in a plasticware, combine 2 tbsp of white wine, 2 tbsp of soy sauce, 2 tbsp of cornstarch mixture and 2 tbsp of sesame oil. Put the chicken and marinade for one hour.

2. For making sauce, in a bowl, combine the remaining wine, cornstarch mixture, soy sauce and sesame oil. Add the chili paste, sugar and vinegar. Mix well. Add the spring onions, garlic and the nuts. In a saucepan, heat sauce for 1 minute.

3. Saute the chicken until the red color is gone. Add the sauce mixture and simmer until the sauce becomes thick.

HOW TO COOK KUNG PAO CHICKEN

HOW TO COOK SZECHUAN CHICKEN

How To Cook Szechuan Chicken –here is another Chinese dish that you will surely love. This dish is very similar to Kung Pao and in fact, many food lovers say that Szechuan is also the Kung pao. But for me they are not the same because I use some ingredients in Szechuan that I don’t use in cooking Kung Pao, like the bell pepper for instance. But if you are going to cook them using the same ingredients, well, maybe that is the time you can say they are the same. Here is how to cook Szechuan Chicken:

INGREDIENTS

½ cup of roasted peanuts

1 small stalk spring onions

4 cups cooked rice

8 cloves garlic (minced)

2 tbsp ginger (minced)

1 medium size sweet onion (sliced vertically)

2 cups snow peas/sitsaro (cut diagonally)

2 red bell peppers (cut into desired shape)

2 yellow bell peppers (cut into desired shape)

2 lbs chicken (cut into chunks)

4 tbsp canola oil

½ tsp of salt

4 tsp of cornstarch

4 tsp of hot chili paste

2 tsp rice wine

4 tsp soy sauce

1 cup chicken broth

4 tbsp sesame oil

COOKING PROCEDURE

1. In a small bowl, combine cornstarch, hot chili paste, rice wine, soy sauce chicken broth and 2 tbsp sesame oil.

2. In a saucepan, add 2 tbsp of sesame oil and 2 tbsp of canola oil. Stir-fry the chicken until the red color turns white.

3. Remove the chicken and set aside.

4. Add the rest of canola oil and heat. Add the garlic, sweet onion and ginger. Saute until the garlic turns light brown.

5. Add all the ingredients except rice, spring onions and peanuts.

6. Simmer for four minutes.

7. Transfer in a serving plate. Scatter spring onions and peanuts. And serve with rice.

HOW TO COOK SZECHUAN CHICKEN