Clay Pot Series – Clay Pot Rice | 腊味煲仔饭

Clay Pot Rice is a popular Chinese Canton dish especially during winter time. This is an easy simple home made clay port rice recipe. We use romantic Jasmine rice and Chinese dried sausage. These ingredients give lovely flour to the dish. Using a claypot cooking in high heat makes the side of the rice crunchy which highlights the whole dish and gives the dish unique appealing texture. Add a bit of sweet taste clay pot soy sauce or regular soy sauce if you cannot find one.

Clay Pot Rice | 腊味煲仔饭
Serves 2
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Prep Time
30 min
Cook Time
30 min
Prep Time
30 min
Cook Time
30 min
881 calories
149 g
261 g
16 g
29 g
5 g
277 g
376 g
0 g
0 g
8 g
Nutrition Facts
Serving Size
277g
Servings
2
Amount Per Serving
Calories 881
Calories from Fat 143
% Daily Value *
Total Fat 16g
25%
Saturated Fat 5g
26%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 261mg
87%
Sodium 376mg
16%
Total Carbohydrates 149g
50%
Dietary Fiber 2g
10%
Sugars 0g
Protein 29g
Vitamin A
352%
Vitamin C
4%
Calcium
6%
Iron
86%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 cups of Jasmine rice
  2. 2 Chinsee dried sausage
  3. 2 Chinese dried duck liver sausage
  4. 2 Chinese dried pork belly
  5. 2 Pak Choy
Instructions
  1. 1. Soak the rice in water for 30 minutes
  2. 2. Cut the dried ingredients into pieces. Wash it by pouring over hot water
  3. 3. Cut the Pak Choy into 4 pieces
  4. 4. Pour the rice into a clay pot. Add 2 cups and a bit more water.
  5. 5. Cook the rice in medium to low heat for 10 minutes
  6. 6. After 10 minutes, add the dried ingredients on the pot. Then cook in medium to high heat for 15 minutes
  7. 8. After 15 minutes, turn off the stove. Wait for another 15 minutes
  8. 7. Boil the Pak Choy in hot water for 5 minutes
  9. 8. Add the Pak Choy on the pot.
  10. Then that is done. Enjoy!
Notes
  1. When using the clay pot, you should gradually increase the heating from low to high. Otherwise, the clay pot can be easily cracked if it is under high heat.
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calories
881
fat
16g
protein
29g
carbs
149g
more
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Tea Leaf Eggs | Marbled Tea Eggs | 茶叶蛋| Simple Egg Recipe

Tea Leaf Eggs | Marbled Tea Eggs | 茶叶蛋| Simple Egg Recipe

This is an easy and simple recipe. The spices and tea leaves give fantastic aroma to the eggs. Tangerine peel, star anise and cinnamon sticks are the must. You may use any kinds of Chinese tea you like. The one used in the video is Olong tea. Good recipe for breakfast and with noodle soup. 

[embedyt] https://www.youtube.com/watch?v=qvfJ5qUcBEE[/embedyt]

Tea Leaf Eggs | Marbled Tea Eggs | 茶叶蛋| Simple Egg Recipe
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Prep Time
5 min
Cook Time
3 hr 30 min
Prep Time
5 min
Cook Time
3 hr 30 min
484 calories
11 g
1116 g
29 g
43 g
9 g
644 g
4928 g
2 g
0 g
17 g
Nutrition Facts
Serving Size
644g
Amount Per Serving
Calories 484
Calories from Fat 258
% Daily Value *
Total Fat 29g
44%
Saturated Fat 9g
47%
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 11g
Cholesterol 1116mg
372%
Sodium 4928mg
205%
Total Carbohydrates 11g
4%
Dietary Fiber 2g
8%
Sugars 2g
Protein 43g
Vitamin A
34%
Vitamin C
27%
Calcium
21%
Iron
39%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 6 eggs
  2. 1 tangerine peel
  3. 4 star anises
  4. 2 bay leaves
  5. 1 cinnamon stick
  6. 5 tablespoon of soy sauce
  7. 2 black tea bags
  8. 1 tablespoon of Chinese tea (Oolong tea)
  9. Water
Instructions
  1. 1. Put the eggs in a pan and add cold water until cover the eggs
  2. 2. Boil the eggs for 10 mins in medium heat
  3. 3. Take the eggs out and break the shell slightly
  4. 4. Put the eggs and all other ingredients into the pan. Add water until it covers the eggs
  5. 5. Bring to boil in high heat. Then simmer the whole content in medium to low heat for 30 minutes
  6. 6. Switch off the heat. Let the whole pan stand for 3 hours to let the eggs to absorb the aroma of all the ingredients
  7. This is done and enjoy!
Notes
  1. - you may choose other kinds of Chinese tea
  2. - bring the shell slightly is to let the sauce to reach the eggs
  3. - adjust the quantity of ingredients to your taste
beta
calories
484
fat
29g
protein
43g
carbs
11g
more
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Spicy Eggplants with Minced Pork in Clay Pot 鱼香茄子煲

spicy eggplants

Spicy Eggplants with Minced Pork in Clay Pot 鱼香茄子煲

Wonderful eggplants recipe. Chilli bean sauce (豆瓣酱) is the key ingredients which gives strong favours to the dish. The eggplants can be deep fried or pan fried or baked until they got softened. Clay pot is used at the final step to keep the moisture and heat of the dish when it is served on the table. Minced pork can be skipped for vegetarian version. 

[embedyt] https://www.youtube.com/watch?v=BYgYa7TTQLY[/embedyt]

Click here for short video in SallyTemple Facebook page

Spicy Eggplants with Minced Pork in Clay Pot 鱼香茄子煲
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641 calories
39 g
170 g
24 g
66 g
8 g
670 g
752 g
10 g
0 g
14 g
Nutrition Facts
Serving Size
670g
Amount Per Serving
Calories 641
Calories from Fat 219
% Daily Value *
Total Fat 24g
38%
Saturated Fat 8g
38%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 10g
Cholesterol 170mg
57%
Sodium 752mg
31%
Total Carbohydrates 39g
13%
Dietary Fiber 17g
66%
Sugars 10g
Protein 66g
Vitamin A
5%
Vitamin C
27%
Calcium
13%
Iron
26%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 400g eggplants
  2. 200g minced pork
  3. 3 cloves of garlic
  4. 1 spring onion
  5. 1 slice of ginger
Maniration
  1. 1 teaspoon of light soy sauce
  2. Half teaspoon of white pepper
  3. 1 teaspoon of cornstarch
  4. 1 teaspoon of Chinese cooking wine
  5. 1 teaspoon of sesame oil
  6. A pinch of sugar
Sauce
  1. 1 tablespoon of chill bean sauce
  2. 1 teaspoon of Chinese cooking wine
  3. 1 teaspoon of white pepper
  4. 1 teaspoon of dark soy sauce
Cornstarch water
  1. Dissolve 1 teaspoon of cornstarch in 2 tablespoons of water
Instructions
  1. 1. Mince the garlic and ginger. Spring onion cut into small pieces
  2. 2. Cut eggplants into strips
  3. 3. Manirate minced pork for 15 minutes
  4. 4. Deep fry the eggplants at 150C for around 3 minutes until they get golden colour
  5. 5. Add 1 teaspoon of cooking oil the wok. Add garlic, ginger and spring onion. Stir fry for 30 seconds.
  6. 6. Add the minced pork, stir fry for 1 minute. Put the content on one side
  7. 7. Add 1 tablespoon of chilli bean sauce. Heat the sauce for 30 seconds. Then mix the whole content together
  8. 8. Add the seasoning. Stir fry for 1 minute
  9. 9. Transfer the whole content into the clay pot. Turn to low heat. Add the cornstarch water.
  10. 10. Simmer the whole content for 1-2 minutes
Notes
  1. - minced pork can be skipped for vegetarian version
  2. - minced pork can be replaced by minced beef
beta
calories
641
fat
24g
protein
66g
carbs
39g
more
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Steamed Crab Sticky Rice on Lotus Leaf 籠仔荷葉蒸蟹飯

steamed crab sticky rice

Steamed Crab Sticky Rice on Lotus Leaf 籠仔荷葉蒸蟹飯

Wonderful choice for winter time. This is a canton dish. There are varieties of wonderful ingredients used. Crab gives the rice amazing seafood taste. Lotus Leaf is very important as it gives the rice the unique fragrance. Dried shrimps, fried scollops and dried sausage give the aroma of the dish. When you have party, try this one. Everyone gonna be fulfilled. 

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Steamed Crab Sticky Rice on Lotus Leaf 籠仔荷葉蒸蟹飯
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Cook Time
30 min
Cook Time
30 min
1621 calories
313 g
45 g
20 g
39 g
5 g
558 g
1583 g
2 g
0 g
13 g
Nutrition Facts
Serving Size
558g
Amount Per Serving
Calories 1621
Calories from Fat 177
% Daily Value *
Total Fat 20g
31%
Saturated Fat 5g
27%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 8g
Cholesterol 45mg
15%
Sodium 1583mg
66%
Total Carbohydrates 313g
104%
Dietary Fiber 13g
52%
Sugars 2g
Protein 39g
Vitamin A
2%
Vitamin C
12%
Calcium
9%
Iron
46%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1Lotus leaf
  2. 1 Crab
  3. 2 cups of sticky rice
  4. 5 dried mushrooms
  5. 5g dried shrimps
  6. 5g dried scollops
  7. 1 dried sausage,
  8. 3 cloves of minced garlic
  9. 1 small bunch of spring onion,chopped
Marination for dried ingredients
  1. 1 teaspoon of light soy sauce
  2. 1 teaspoon of white pepper
  3. 1 teaspoon of sesame oil
Seasoning
  1. 1 tablespoon of dark soy sauce
  2. 1 teaspoon of white pepper
Instructions
  1. Pretreat overnight
  2. - Soak 2 cups of sticky rice in water overnight
  3. - Soak dried mushroom in water overnight
Preparation
  1. 1. Soak the dried shrimps and dried scollops in water to 2 hours
  2. 2. Soak the lotus leave in water for 1 hour
  3. 3. Chop the dried mushrooms and the dried sausage into small pieces
  4. 4. Marinate the dried ingredients (mushrooms, sausage, shrimps and scollops) for 15 minutes
  5. 5. Wash the crab. Cut the body into 4 parts. Take out the yellow meat. Mix the yellow meat with the dried ingredients
On the stove
  1. 1. Boil the lotus leave in water to further clean and soften it
  2. 2. Place the lotus leave on the bamboo steamer
  3. 3. Drain out the water soaking the sticky rice. Steam the sticky rice for 15 minutes in medium to high heat. Take out and place aside
  4. 4. Add 1 teaspoon of cooking on the wok. Add the garlic and spring onion. Stir fry for 30 seconds
  5. 5. Add the marinated dried ingredients. Stir fry for 30 seconds
  6. 6. Add the sticky rice. Stir fry the whole content for 1 minute
  7. 7. Add the seasoning. Stir fry the whole content for another 1 minute. Make sure the sticky rice is well mixed with all the ingredients
  8. 8. Transfer the content to the bamboo steamer
  9. 9. Place the crabs on top nicely
  10. 10. Steam the whole content in medium to high heat for 20 minutes
  11. 11. Garnish with spring onion
  12. This is done and enjoy!
Notes
  1. - For the crab, choose the one with more yellow meat or in season
  2. - The dried ingredients, lotus leave and bamboo steamer is important for the overall flavour. Try not to skip any of these items
  3. - The bamboo steamer I used is 10"
  4. - Good choice if you host a party!
beta
calories
1621
fat
20g
protein
39g
carbs
313g
more
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Pretreat overnight
– Soak 2 cups of sticky rice in water overnight
– Soak dried mushroom in water overnight

Preparation:
1. Soak the dried shrimps and dried scollops in water to 2 hours
2. Soak the lotus leave in water for 1 hour
3. Chop the dried mushrooms and the dried sausage into small pieces
4. Marinate the dried ingredients (mushrooms, sausage, shrimps and scollops) for 15 minutes
5. Wash the crab. Cut the body into 4 parts. Take out the yellow meat. Mix the yellow meat with the dried ingredients

 

On the stove:
1. Boil the lotus leave in water to further clean and soften it
2. Place the lotus leave on the bamboo steamer


3. Drain out the water soaking the sticky rice. Steam the sticky rice for 15 minutes in medium to high heat. Take out and place aside


4. Add 1 teaspoon of cooking on the wok. Add the garlic and spring onion. Stir fry for 30 seconds
5. Add the marinated dried ingredients. Stir fry for 30 seconds
6. Add the sticky rice. Stir fry the whole content for 1 minute


7. Add the seasoning. Stir fry the whole content for another 1 minute. Make sure the sticky rice is well mixed with all the ingredients
8. Transfer the content to the bamboo steamer
9. Place the crabs on top nicely


10. Steam the whole content in medium to high heat for 20 minutes


11. Garnish with spring onion


This is done and enjoy!

Click here for the SHORT VIDEO of this recipe in SallyTemple Facebook

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Pork Ribs in Strawberry Sauce | 草莓骨|士多啤梨骨

strawberry ribs

Pork Ribs in Strawberry Sauce Recipe | 草莓骨|士多啤梨骨食谱

An excellent idea when you want to make dishes with your strawberry sauce. You may use pork ribs or pork belly. Simple easy recipe. This version we use deep fry and you may simply pan fry or bake it in the oven at 200C for 20 mins. Another favourite Canton dish. Enjoy!

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[embedyt] https://www.youtube.com/watch?v=7iS88U5bawg[/embedyt]

 

How to make Pork Ribs in Strawberry Sauce | 草莓骨|士多啤梨骨
Serves 1
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
575 calories
11 g
213 g
24 g
75 g
8 g
382 g
892 g
6 g
0 g
13 g
Nutrition Facts
Serving Size
382g
Servings
1
Amount Per Serving
Calories 575
Calories from Fat 215
% Daily Value *
Total Fat 24g
37%
Saturated Fat 8g
42%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
Cholesterol 213mg
71%
Sodium 892mg
37%
Total Carbohydrates 11g
4%
Dietary Fiber 2g
9%
Sugars 6g
Protein 75g
Vitamin A
3%
Vitamin C
62%
Calcium
8%
Iron
21%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 250g pork ribs/ pork belly
  2. 3 strawberries
Pork Maniration
  1. 2 teaspoons of soy sauce
  2. 1 teaspoon of white pepper
  3. half teaspoon of sugar
Sauce
  1. 2 tablespoons of strawberry sauce
  2. 2 tablespoons of tomato sauce
  3. A pinch of salt
  4. 2 tablespoons of water
Instructions
  1. 1. Marinate the pork ribs/pork belly for 20 mins
  2. 2. Cut the strawberries into slices
  3. 3. Thinly coat the pork with cornstarch
  4. 4. Deep fry the pork in 170C for 4 mins
  5. 5. Reheat the oil to 170C. Deep-fry for 1 min. Take them out
  6. 6. Heat up the sauce in the wok. Add the pork. Stir fry for 30 seconds
  7. 7. Add the strawberries and the cornstarch. Mix well for 30 seconds
  8. 8. Transfer to the serving plate. Then it is done!
Notes
  1. -You may pan fry or bake the pork in oven at 200C for 20 mins instead of deep frying.
  2. - Tomato sauce can be replaced by white vinegar
beta
calories
575
fat
24g
protein
75g
carbs
11g
more
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1. Marinate the pork ribs/pork belly for 20 mins
2. Cut the strawberries into slices

  
3. Thinly coat the pork with cornstarch

4. Deep fry the pork in 170C for 4 mins

  
5. Reheat the oil to 170C. Deep-fry for 1 min. Take them out
6. Heat up the sauce in the wok. Add the pork. Stir fry for 30 seconds
7. Add the strawberries and the cornstarch. Mix well for 30 seconds

  
8. Transfer to the serving plate. Garnish with sesame seedsThen it is done!

Stir-fried Tomatoes with Eggs 蕃茄炒蛋

Stir-fried Tomatoes with Eggs is a delicious and simple dish. It uses simple ingredients and carries out the original natural taste, which is the specialty of Cantonese dishes. I am not a big tomatoes fan because of its acidity. However, a bit of sugar is added in this dish which gives a it prefect balance. Prefect choice when you work overtime and go back home late. Morning breakfast idea. Kids love this dish too. Colourful and yummy. Who wouldn’t like it?

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[embedyt] https://www.youtube.com/watch?v=BAa8hTZGBPg[/embedyt]

Stir-fried Tomatoes with Eggs 蕃茄炒蛋
Serves 2
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
182 calories
18 g
279 g
8 g
12 g
2 g
343 g
783 g
11 g
0 g
5 g
Nutrition Facts
Serving Size
343g
Servings
2
Amount Per Serving
Calories 182
Calories from Fat 68
% Daily Value *
Total Fat 8g
12%
Saturated Fat 2g
12%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 279mg
93%
Sodium 783mg
33%
Total Carbohydrates 18g
6%
Dietary Fiber 4g
14%
Sugars 11g
Protein 12g
Vitamin A
41%
Vitamin C
52%
Calcium
8%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 tomatoes
  2. 1 onion
  3. 3 eggs
Marinate with eggs
  1. half teaspoon of salt
  2. hal teaspoon of whitepepper
Sauce
  1. 3 tablespoons of tomato sauce
  2. 1 teaspoon of cornstarch dissolved in 3 tablespoons of water
  3. A pinch of salt
  4. 1 teaspoon of sugar
Instructions
  1. 1. cut the tomatoes into small pieces
  2. 2. slice the onion into strips
  3. 3. Mix the eggs. Add half teaspoon of salt and half teaspoon of whitepepper
Stove
  1. 4. Medium to high heat. Add 1 teaspoon of cooking oil.
  2. 5. Add the onion. Stir fry for 30 seconds to 1 minute
  3. 6. Add the tomatoes. Stir fry for 2 minutes
  4. 7. Add 3 tablespoons tomatoes sauce. Stir fry for 30 seconds
  5. 8. Add 1 teaspoon of cornstarch dissolved in 3 tablespoons of water. Stir fry for 30 seconds.
  6. 9. Take them out.
  7. 10. Clean the wok. Add 2 teaspoons of cooking oil. High heat.
  8. 11. Add the eggs. Stir fry until 70%-80% done.
  9. 12. Add the tomatoes. Stir fry for 30seconds.
  10. 13. Add a pinch of salt and 1 teaspoon of sugar. Stir fry for 30 seconds.
  11. 14. Transfer into the serving plate.
  12. This is done and enjoy!
Notes
  1. My ratio preference of tomato:egg is 1:1. It's up to you.
beta
calories
182
fat
8g
protein
12g
carbs
18g
more
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1. cut the tomatoes into small pieces
2. slice the onion into strips
3. Mix the eggs. Add half teaspoon of salt and half teaspoon of whitepepper

  

Stove:
4. Medium to high heat. Add 1 teaspoon of cooking oil.
5. Add the onion. Stir fry for 30 seconds to 1 minute 
6. Add the tomatoes. Stir fry for 2 minutes
7. Add 3 tablespoons tomatoes sauce. Stir fry for 30 seconds
8. Add 1 teaspoon of cornstarch dissolved in 3 tablespoons of water. Stir fry for 30 seconds.

  
9. Take them out.
10. Clean the wok. Add 2 teaspoons of cooking oil. High heat.
11. Add the eggs. Stir fry until 70%-80% done.
12. Add the tomatoes. Stir fry for 30seconds.
13. Add a pinch of salt and 1 teaspoon of sugar. Stir fry for 30 seconds.

 
14. Transfer into the serving plate.


This is done and enjoy!

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Stir Fried Rice Noodle with Beef | Beef Chow Fun | 乾炒牛河

Stir Fried Rice Noodle with Beef | Beef Chow Fun |  乾炒牛河

Chinese Stir Fried Rice Noodle with Beef 乾炒牛河 is a classic Cantonese dish. There are 2 types of Stir Fried Rice Noodle with Beef . Dry version(i.e. without sauce added) vs wet version (with sauce). The classic one is the dry version. 

 

Stir Fried Rice Noodle with Beef | Beef Chow Fun | 乾炒牛河
Serves 2
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
914 calories
139 g
86 g
20 g
39 g
5 g
411 g
1848 g
5 g
0 g
14 g
Nutrition Facts
Serving Size
411g
Servings
2
Amount Per Serving
Calories 914
Calories from Fat 182
% Daily Value *
Total Fat 20g
32%
Saturated Fat 5g
25%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 11g
Cholesterol 86mg
29%
Sodium 1848mg
77%
Total Carbohydrates 139g
46%
Dietary Fiber 5g
22%
Sugars 5g
Protein 39g
Vitamin A
10%
Vitamin C
25%
Calcium
9%
Iron
33%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 300g Rice Noodle
  2. 200g Beef
  3. A small bunch of spring onion
  4. Half White onion
  5. Half cup of Bean sprouts
  6. Cooking oil
Marinate beef with
  1. 2 teaspoon of light soy sauce
  2. 1 teaspoon of dark soy sauce
  3. 1 teaspoon Chinese cooking wine
  4. half teaspoon of sugar
  5. 2 tablespoon of water
  6. half teaspoon of white pepper
  7. 1 teaspoon Sesame oil
  8. 1 teaspoon of cornstarch
Seasoning
  1. 2 tablespoon of light soy sauce
  2. 1 teaspoon of dark soy sauce
  3. Half teaspoon of white pepper
Instructions
  1. Preparation
  2. 1. Slice the beef into thinly pieces. Marinate for 20 mins
  3. 2. Cut the white onion into strips
  4. 3. Cut the spring onion into pieces
  5. 4. Separate the rice noodles
  6. Stove (Always high heat)
  7. 1. Add 2 teaspoons of cooking oil. Stir fry the beef to 60% done. Take them out
  8. 2. Add 2 teaspoons of cooking oilAdd the white onion. Stir fry for 30 second. Then add the spring onions and bean sprouts. Stir fry for 1-2 minutes. Take them out
  9. 3. Add 2 teaspoons of cooking oil. Add the rice noodle. Stir fry for 1-2 minutes. Add the seasoning (light soy sauce, dark soy sauce and white pepper). stir fry for 1 minutes
  10. 4. Add the beef and the vegetables into the rice noodle. Stir fry for 1 minutes.
  11. 5. Transfer them into the serving plate.
  12. This is done and enjoy!
Notes
  1. When marinate the beef, we do not use salt. As salt will dehydrate the beef. Instead we use light soy sauce, which salt is already dissolved, to marinate the beef
  2. Using high heat is to make the surface of the meat and rice noodle more crispy while keep the moisture of inside the meet and rice noodle.
beta
calories
914
fat
20g
protein
39g
carbs
139g
more
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Preparation
1. Slice the beef into thinly pieces. Marinate for 20 mins


2. Cut the white onion into strips
3. Cut the spring onion into pieces
4. Separate the rice noodles

 
Stove (Always high heat)
1. Add 2 teaspoons of cooking oil. Stir fry the beef to 60% done. Take them out
2. Add 2 teaspoons of cooking oilAdd the white onion. Stir fry for 30 second. Then add the spring onions and bean sprouts. Stir fry for 1-2 minutes. Take them out

 

3. Add 2 teaspoons of cooking oil. Add the rice noodle. Stir fry for 1-2 minutes. Add the seasoning (light soy sauce, dark soy sauce and white pepper). stir fry for 1 minutes
4. Add the beef and the vegetables into the rice noodle. Stir fry for 1 minutes.

   
5. Transfer them into the serving plate.


This is done and enjoy!

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Fresh Seafood! Spicy Lobster/crawfish 麻辣小龙虾

spicy lobster

How to make Spicy Little Lobster/Crayfrish/Crawfish Chinese style recipe 麻辣小龙虾

This dish is Hunan city Xiang cuisine with a lot of loving spices and favours, especially mala麻辣 taste. We went to famous Fish Market in Sydney to buy live Crayfish. The video shows you how to clean the lobster/crayfish/crawfish. This is an awesome home made Chinese dish and it goes well with resiling wine.

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Spicy Little Lobster 麻辣小龙虾
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Prep Time
10 min
Cook Time
20 min
Prep Time
10 min
Cook Time
20 min
132 calories
19 g
45 g
3 g
10 g
1 g
411 g
2806 g
3 g
0 g
2 g
Nutrition Facts
Serving Size
411g
Amount Per Serving
Calories 132
Calories from Fat 28
% Daily Value *
Total Fat 3g
5%
Saturated Fat 1g
3%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 45mg
15%
Sodium 2806mg
117%
Total Carbohydrates 19g
6%
Dietary Fiber 8g
31%
Sugars 3g
Protein 10g
Vitamin A
52%
Vitamin C
34%
Calcium
20%
Iron
25%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 10 crawfish/crayfish/little lobster
  2. 1 bunch of spring onion (white part), chopped
  3. 3 slices of ginger, minced
  4. 2-3 teaspoons of Sichuan peppercorn
  5. 2 teaspoons of chilli flakes
  6. 3 star anises
  7. 1 teaspoon of fennel seeds
  8. 1 bay leave
  9. 1 teaspoon of white pepper
  10. 1 teaspoon of salt
  11. 1 teaspoon of sesame seeds
  12. 1 teaspoon of Chinese cooking wine
  13. 1 teaspoon of dark soy sauce
  14. 1 cup of water
Instructions
  1. Clean the crayfish/crawfish.
  2. 1. Hold the back of the body. Clean the head and the body using the toothbrush
  3. 2. Hold the head using a towel. Twist the middle tail. Take out the intestine slowly.
  4. 3. Cut a bit of the head and the body
In the stove
  1. 1. Heat up a wok in medium heat. Add 2 teaspoons of cooking oil.
  2. 2. Add the spring onion and, garlic and ginger. Stir fry the 30 seconds and put aside
  3. 3. Add the Sichuan peppercorn, chill flakes and heat them up for 30 seconds. Then mix with spring onion, garlic and ginger
  4. 4. Add the star anises and fennel seeds. Stir fry for 30 seconds
  5. 5. Add the crawfish/crayfish
  6. 6. Add 1 bay leave, whitepepper, salt, sesame seeds, Chinese cooking wine and dark soy sauce. Turn to high heat and stir fry for 1-2 minutes
  7. 7. Add 1 cup of water. Simmer the whole content for 15 minutes in medium to low heat
  8. 8. Transfer the content into the serving plate
  9. 9. Garnish with sesame seeds and this is done!
Notes
  1. 1. Adjust the numbness by Sichuan peppercorn
  2. 2. Adjust the spiciness by chilli flakes
  3. 3. This dish goes well with riesling wine which has a bit of sweetness to balance the spiciness and numbness
beta
calories
132
fat
3g
protein
10g
carbs
19g
more
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 Cleaning:

    

1. Hold the back of the body. Clean the head and the body using the toothbrush

      

2.Hold the head using a towel. Twist the middle tail. 3.Take out the intestine slowly. Cut a bit of the head and the body

In the stove: 
1. Add 2 teaspoons of cooking oil. Stir fry the crayfish for 1-2 minutes to get rid of the raw smell
    
2. Heat up a wok in medium heat. Add 2 teaspoons of cooking oil
3. Add the spring onion and, garlic and ginger. Stir fry the 30 seconds and put asid
4. Add the Sichuan peppercorn, chill flakes and heat them up for 30 seconds. Then mix with spring onion, garlic and ginge
5. Add the star anises and fennel seeds. Stir fry for 30 seconds
6.Add the crawfish/crayfish
7. Add 1 bay leave, whitepepper, salt, sesame seeds, Chinese cooking wine and dark soy sauce. Turn to high heat and stir fry for 1-2 minutes
8.Add 1 cup of water. Simmer the whole content for 15 minutes in medium to low heat
9.Transfer the content into the serving plate
10.Garnish with sesame seeds and this is done!
 
**Check out Sally Temple Facebook Page for short version videos 😉**
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Braised Pork Belly 东坡肉

Braised Pork Belly 东坡肉

Braised Pork Belly 东坡肉is original from Hangzhou city in Zhejiang Province. Pork belly is used and is cut into square shape.  It takes a long time to cook the pork belly so that the pork belly is totally tenderised filled with the favours of the ingredients especially the fragrance of the Chinese cooking wine. Ideally use clay pot to make the dish. Clay pot is good to keep the heat and moisture of the food which is important for the dish. I was using cast iron pot which is another ideal substitution for its strong capability to keep the heat and favours within the pot. Use DARK soy sauce instead of light soy sauce as we want to give the colour to the meat. A lot of Chinese cooking wine is used to give the nice fragrance to the meat. You will not get drunk as all the alcohol is evaporated at the end and only the fragrance is kept in the pork belly. 

It is called Dongpo Pork in Chinese. “Dongpo” is the first name of a famous Chinese poet Su Dongpo. The dish is named after him because he created this recipes. That is why a lot of wine is used as Chinese poets loved wine. 

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Check out Sally Temple Facebook Page for short version videos 😉

 

Braised Pork Belly
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Prep Time
15 min
Prep Time
15 min
558 calories
85 g
0 g
3 g
7 g
3 g
720 g
4301 g
59 g
0 g
0 g
Nutrition Facts
Serving Size
720g
Amount Per Serving
Calories 558
Calories from Fat 30
% Daily Value *
Total Fat 3g
5%
Saturated Fat 3g
15%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 4301mg
179%
Total Carbohydrates 85g
28%
Dietary Fiber 5g
18%
Sugars 59g
Protein 7g
Vitamin A
20%
Vitamin C
109%
Calcium
14%
Iron
22%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 500g Bork Belly (ideally half fat and half meat)
  2. 1 bunch of spring onion (chopped into pieces)
  3. 1 ginger (chopped into pieces)
  4. 1 cup (250ml) of Chinese cooking wine
  5. 70ml of dark soy sauce
  6. 4-5 star anises
  7. 1 cinnamon bark
  8. 70g of rock sugar (caramelised)
  9. Water
Instructions
  1. 1. Cook the pork belly into hot water for 5 mins to get ride of the smell
  2. 2. Cut the pork belly into square shapes
  3. 3. Add the spring onion in the pot. Then add the ginger. Then add the pork belly with the skin facing down
  4. 4. Add the Chinese cooking wine, dark soy sauce, cinnamon bark , star anise and a pinch of salt into the pot
  5. 5. Caramelise the rock sugar using low heat. Then add into the pot
  6. 6. Add the water into the pot until it almost covers the pork belly
  7. 7. Turn to high heat until the content boils
  8. 8. Simmer the whole content in low heat for 1 hour
  9. 9. Turn the pork belly with the skin facing up. Simmer in low heat for 30 mins.
  10. 10. Transfer the pork belly and the sauce in the steaming plate/pot. Steam for 30 mins in medium heat
  11. It is done and enjoy!
Notes
  1. - Ideally use clay pot as it is good to keep the heat and moisture of the food which is important for the dish. I was using cast iron pot which is another ideal substitution for its strong capability to keep the heat and favours within the pot
  2. - Use DARK soy sauce instead of light soy sauce as we want to give the colour to the meat
  3. - Add water to the pot when simmering if necessary
beta
calories
558
fat
3g
protein
7g
carbs
85g
more
http://sallytemple.com/

   

Boil the pork belly for 5 minutes. Cut into cubes. 

      

Cut the ginger and spring onion. Put them into the pot. 

      

Caramelise the rock sugar. Add Chinese cooking wine, dark soy sauce, star anises and cinnamon. Then add the water until it almost over the pork belly.

   

Skin of the pork belly facing down. Simmer for 1 hour in medium to low heat. 

After 1 hour, turn the skin facing up. Simmer in medium to low heat for 30 minutes. 

Transfer into the steaming pot. Steam for 30 minutes in medium to low heat. 

This is done and enjoy! 

Zhejiang Province

Zhejiang in China
By TUBS or CC BY-SA 3.0

Chicken and Egg Fried Rice 鸡肉蛋炒饭

Chicken and Egg Fried Rice 鸡肉蛋炒饭

Fried rice is so popular all over the world. However, how to make a good one? There are a few techniques you have to master in order to make good fried rice.

1. Remember to keep the rice dry. We are not making risotto. Chinese prefer the texture of fried rice dry. 

2. Cook other ingredients before adding into the rice. Cooking the rice with other ingredients will make the rice too moisture, which Chinese do you prefer. 

3. Always keep the stove in HIGH heat. It helps release the aroma of the rice and the ingredients and that is why fried rice is so popular around the globe. 

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Chinese Chicken and Egg Fried Rice 鸡肉蛋炒饭
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Prep Time
10 min
Cook Time
10 min
Prep Time
10 min
Cook Time
10 min
1185 calories
113 g
542 g
38 g
104 g
7 g
1281 g
2156 g
17 g
0 g
27 g
Nutrition Facts
Serving Size
1281g
Amount Per Serving
Calories 1185
Calories from Fat 334
% Daily Value *
Total Fat 38g
58%
Saturated Fat 7g
36%
Trans Fat 0g
Polyunsaturated Fat 9g
Monounsaturated Fat 18g
Cholesterol 542mg
181%
Sodium 2156mg
90%
Total Carbohydrates 113g
38%
Dietary Fiber 14g
56%
Sugars 17g
Protein 104g
Vitamin A
84%
Vitamin C
63%
Calcium
24%
Iron
94%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 bowls Steamed Rice
  2. 200g chicken breast
  3. 2 eggs
  4. 5 white cup mushroom
  5. 1 bunch of asparagus
  6. 1/8 red onion
  7. 3 cloves of garlic minced
  8. salt
  9. white pepper
  10. soy sauce
  11. Cooking oil
Manirate chicken breast with
  1. 1/2 teaspoon of salt
  2. 1/2 of white pepper
  3. 1 teaspoon of sesame oil
Instructions
  1. 1. Dice the chicken breast into small cubes. Marinate for 15 minutes
  2. 2. Mix 2 eggs of 1/2 teaspoon of salt and 1/2 teaspoon of white pepper
  3. 3. Dice the mushrooms, asparagus and red onion into small pieces
  4. 4. Cook the chicken meat and vegetables in the pan and take them out for later usage
  5. 5. Add 2 tablespoons of cooking oil into the pan in high heat.
  6. 6. Add 2 eggs. Mix well. Then add the steamed rice.
  7. 7. Stir fry the rice until they are not sticking together.
  8. 8. Add the cooked chicken meat and vegetables. Mix well for about 1 mins.
  9. 9. Add a pinch of salt and soy sauce. Adjust the taste to your favour.
  10. That's done.
Notes
  1. 1. Always keep the texture of the rice dry
  2. 2. Cook the meat and vegetables first
  3. 3. Always cook the rice and ingredient in high heat to release the aroma
beta
calories
1185
fat
38g
protein
104g
carbs
113g
more
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1. Dice the chicken breast into small cubes. Marinate for 15 minutes
2. Mix 2 eggs of 1/2 teaspoon of salt and 1/2 teaspoon of white pepper


3. Dice the mushrooms, asparagus, red onion and garlic into small pieces


4. Cook the garlic and onion, chicken meat and vegetables in the pan and take them out for later usage

  
5. Add 2 tablespoons of cooking oil into the pan in high heat.
6. Add 2 eggs. Mix well. Then add the steamed rice.

7. Stir fry the rice until they are not sticking together.


8. Add the cooked chicken meat and vegetables. Mix well for about 1 mins.


9. Add a pinch of salt and soy sauce. Adjust the taste to your favour.


That’s done.