Beef Chow Fun Recipe (Hakka Style Stir Fry Noodles)
Hakka Style Stir Fry Silver Needle Noodles (客家炒银针粉) is one of those recipes that are unknown in the western world but incredibly delicious. 银针粉(yínzhēnfěn) translated as silver needle noodles; they are made with rice flour and tapioca flour, and they have a unique bouncy and chewy texture. If you are a noodle lover, this one should be on your trying list.
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INGREDIENTS FOR MAKING THE SILVER NEEDLE NOODLES
250 grams of rice flour (Amazon Link -
80 grams of tapioca starch (Amazon Link -
200 grams of hot water
100 grams of room temperature water
INGREDIENTS TO MARINATE THE BEEF
200 grams of beef, sliced thinly
2 tsp of soy sauce (Amazon Link -
1/2 tsp of dark soy sauce (Amazon Link -
1/4 tsp of 5 spice powder (Amazon Link -
1/4 tsp of baking soda (Amazon Link -
White pepper to taste (Amazon Link -
A drizzle of cooking oil
OTHERS TO COMPLETE THE STIR FRY NOODLES
3-4 tbsp of cooking oil as needed
2 whole eggs, beaten well
1 tbsp of minced garlic
2 tsp of fermented black bean, roughly diced (Amazon Link -
85 grams 3oz of carrot, julienne
4 oz of pickled mustard green, sliced thinly
2 baby bok choy, julienne
1.5 tbsp of soy sauce (Amazon Link -
1.5 tbsp of oyster sauce (Amazon Link -
White pepper to taste
1 tsp chili flake to taste
2 tsp of toasted sesame seeds (Amazon Link -
INSTRUCTIONS
Combine the rice flour and tapioca flour thoroughly. Bring 200 grams of water to a boil, then slowly pour it into the flour mixture and stir until well mixed. Cover it and let it cool until lukewarm.
Slowly pour in about 100 grams of room temperature water in batches and knead it until the flour forms into a smooth dough.
Divide the dough into six smaller pieces. Roll each one into a long thin strip. Line all the strips together and roughly cut them into bite-size pieces (10-12 grams each).
Shape those bite-size dough pieces into pointy needle noodles by rolling them back and forth.
Bring 3 liters of water to a boil and add the noodles. Do not stir immediately. Give it a minute for the starch to set; then, you can stir so the noodles cook evenly.
If you eat the noodles right away, continue to cook for 2-3 minutes after the noodles float to the top of the water. If you are going to use the noodles as an ingredient to make stir fry noodles, continue to cook for 1-2 minutes after the noodles float.
Transfer the noodles into the ice bath to firm up the texture. Leave the noodles in there while preparing the ingredients for the stir fry noodles.
Cut the beef into 1/8 of an inch thick slices, then marinate with soy sauce, dark soy sauce, five-spice powder, baking soda, and vegetable oil. Set aside for 15 minutes.
Cut the stem part of the baby bok choy smaller and the leaves part bigger. Separate the leaves and the stem because they take different time to cook
Drain the silver needle noodles completely; Then season with oyster sauce, soy sauce, and some white pepper to taste.
Heat your wok until smoking hot. Add oil (1.5 tbsp) and swirl it around. Pour in the beaten egg. Swirl the wok again so the egg can cover the bottom of the pan. Once most of the egg is set. Flip it over and cook the other side for 10 seconds. Take it out and cut it into egg noodles. Set it aside.
Turn the heat back on high. Add more oil and heat it until smoking hot. add the beef and stir until the color is changed; remove to the side. Make sure you tilt the wok to leave the excess oil behind.
Add the minced garlic, diced fermented black beans, sliced pickled mustard green, julienne carrot, and the bok choy stems. Stir over medium heat for a couple of minutes.
Add the well-drained silver needle noodles, cooked beef, egg, and the leafy part of the baby bok choy to the wok. Stir over high heat until the bok choy is soft and the noodles are heated up.
Before serving, sprinkle some chili flakes and toasted sesame seeds to taste.
Cooking a Chinese New Year Reunion Dinner: From Prep to Plating (10 dishes included)
Get ready for an amazing Chinese New Year celebration with this special episode of Souped Up Recipes! Join me, Mandy, as I show you how to prepare the perfect reunion dinner, complete with 10 delicious dishes to serve a crowd. From printable recipes to cultural heritage and auspicious meanings, this is a comprehensive guide to an unforgettable feast!
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???? PRINTABLE RECIPES
HK Bubble Milk Tea (港式珍珠奶茶) -
Sweet and Sour Pork Ribs (糖醋排骨) -
Tilapia Dumplings (罗非鱼饺子) -
Jade Chow Sum (翡翠菜心) -
Cucumber and Bean Curd Stick Salad (凉拌腐竹青瓜) -
Lamb Soup with Daikon Radish (萝卜羊肉汤) -
Sesame Roasted Chicken (芝麻烤鸡) -
Stuff Bitter Melon (猪肉酿苦瓜) -
Shrimp and Tofu Soup In Golden Broth (金汤虾仁豆腐羹) -
Oyster Sauce Beef (蚝油牛肉) -
Cantonese Ribs with Black Bean Sauce Recipe (Dim Sum Style)
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Steam Ribs in Black Bean Sauce (豉汁蒸排骨) is the most popular rib recipe in Cantonese cuisines. By sauteing part of the garlic and the fermented black soybean, the flavor really stands out. The citrus aroma from the orange peel is like a nice little spark that refreshes everything. These ribs are incredibly tender, juicy, and full of umami flavor.
INGREDIENTS (Served 2)
500 of pork short ribs
2 tsp of salt to rub the ribs (Amazon Link -
1/4 cup of cornstarch to rub the ribs (Amazon Link -
1/4 cup of crushed ice to rub the ribs
3 tbsp of Chinese cooking wine to rub the ribs (Amazon Link -
1.5 tbsp of soy sauce (Amazon Link -
1 tbsp of oyster sauce (Amazon Link -
1/2 tbsp of Chinese cooking wine (Amazon Link -
1/4 tsp of salt (Amazon Link -
1/3 tsp of baking soda (Amazon Link -
1/2 tsp of sugar (Amazon Link -
1/3 tsp of white pepper (Amazon Link -
1/3 tsp of aged tangerine peel, optional (if you don’t have it, use 1 tsp of orange zest.) (Product Link -
3 tbsp of garlic
3 tsp of ginger
2 tbsp of cornstarch (Amazon Link -
2 tsp of fermented black bean, roughly diced (Amazon Link -
2 tbsp of vegetable oil (Amazon Link -
INGREDIENTS
Slice the ribs in between the bones into bite-size pieces. Then rub with salt, corn starch, crushed ice and Chinese cooking wine for 8 minutes. This 8 minutes of rubbing is going to loosen up the grains and fibers, which tenderize the ribs physically - very important.
Rinse the ribs under cold running water for a few minutes or until all the starch is gone Then drain completely. This cleaning process will remove any unpleasant smell and wash off some of the Myoglobin, which is the redness that appears on the meat. If you don’t wash it, you will get a meaty, gamy taste and your ribs will be brown after cooking. This is completely optional and up to you but I as a Cantonese, we prefer our meat to have a light color and a clean taste especially when making steamed recipes.
In a mixing bowl, combine the marinading ingredients for the ribs: soy sauce, oyster sauce, chinese cooking wine, salt, baking soda, sugar, white pepper, granulated orange peel, 2 tbsp of minced garlic (reserve 1 tbsp for later), and 2 tsp of the minced ginger (reserve 1 tsp for later).
Even though the ribs are well-drained, it is still wet. Use paper towels to absorb as much water as possible then mix the ribs with the marinade.
Once all the flavor is well combined, add 2 tbsp of cornstarch and mix thoroughly. This will get you that classic dim sum rib texture. Set the ribs aside for now.
In a sauce pot, add the black soybean, the reserved garlic and ginger, and 2 tbsp of oil. Saute for a couple of minutes or until the aromatics are slightly golden on the edge. Turn off the heat. Let it cool.
Pour the aromatics and oil into the ribs and stir thoroughly. Let is sit in the fridge for at least 1 hour (over night will be even better).
Place the ribs in the plate and steam on high heat for 30 minutes. Make sure you have enough water in the pot so it doesn’t boil to dry.
Sprinkle some diced scallion as garnish. Enjoy
Cantonese Shrimp Siu Mai (Learn to make the Most Popular Dim Sum)
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Shrimp Siu Mai is one of the must-order dim sum items whenever you go to a tea house restaurant. I will show you how to make it from scratch and give you some shortcuts if you don't want to put in so much labor.
INGREDIENTS (Makes 20 Siu Mai)
Make the Siu Mai Filling
14 ounces [400 grams] of peeled and deveined shrimp (Medium 41/50 per pound)
4.5 ounces [127 grams] of ground pork, 25% fat
3 pieces of shiitake mushroom, soaked and diced
1 whole egg
1/4 cup of diced scallions
1.5 tbsp of cornstarch
2.5 tsp of soy sauce (Amazon Link -
2.5 tsp of oyster sauce (Amazon Link -
1/2 tsp of sugar (Amazon Link -
1.5 tbsp of minced garlic
1.5 tsp of minced ginger
1/2 tsp of salt
2 tsp of sesame oil (Amazon Link -
Make the Siu Mai Wrapper
4.5 oz (127 g) of all-purpose flour (Amazon Link -
1/4 tsp of salt
2 oz (57g) of water
1/2 tsp of turmeric Powder (Amazon Link -
cornstarch as needed
Others
Minced carrot for garnish, optional
Make the Dipping Sauce
1 tbsp of julienned ginger
1.5 tbsp of Chinese black vinegar (Amazon Link -
2 tsp of soy sauce (Amazon Link -
INSTRUCTIONS
Make the Filling
Season the shrimp with 1/2 tsp of salt and some white pepper to taste.
Reserve half of the shrimp and keep them whole for presentation. Use a cleaver to smash the other half of the shrimp one by one, then roughly grind them into a paste. Shrimp is delicate, so this won't take too long. If you don't have a cleaver, please use a meat tenderizer.
Soak the dried shitake mushrooms in water 2 hours in advance. Squeeze to eliminate the water, then dice the mushrooms finely. If you can not find dried shiitake mushrooms, replace them with fresh mushrooms, diced carrots, or water chestnuts.
Combine the shrimp, pork, mushroom, egg, scallions, and cornstarch in a big mixing bowl. Although this is a shrimp siu mai, mixing it with some pork will balance the texture and the flavor.
Season the filling with soy sauce, oyster sauce, sugar, minced garlic, ginger, and sesame oil. Next, mix the filling within one direction until the paste becomes gluey and sticky, then chill it in the fridge while making the wrappers.
Make the Wrapper
Add the turmeric powder and salt to the water and stir well, then pour the mixture into the all-purpose flour slowly and mix at the same time until the water is well absorbed. A classic Cantonese siu mai wrapper has a yellow color, which comes from turmeric or food coloring. Some recipes use egg yolk, but then you will end up with extra egg white, so I recommend using turmeric.
Gather the flour and knead it for a few minutes until a rough dough forms.
Set the paster roller at the thickness setting, feed the dough through, and a rough sheet will come out. Fold the sheet and feed it through the roller again. Repeat this process 6-8 times or until the sheet becomes smooth.
Gradually lower the thickness and feed the sheet through until it becomes 1 mm thick.
Use a 3.5-inch round cookie cutter to cut the wrapper into circles. Then, recombine the scraps and feed them through the pasta roller to make more wrappers. If you don't have a paster roller, feel free to cut the store-bought wonton wrappers into circles and use them as a replacement.
Dust the wrappers with cornstarch to prevent sticking, and set them aside.
Wrap the Siu Mai and Steam
Put 1.5 tbsp of filling in the middle of the wrapper and pack it tight. Push up the edges, then use your forefinger and thumb to surround the siu mai and make it into a cylinder.
Place the siu mai in the steamer on top of parchment paper, then top it with a piece of whole shrimp and garnish it with minced carrots. Continue to wrap the rest. High-end dim sum restaurants usually will use delicate fish roes as garnish. Try it if you have access to purchase fish roes.
Bring a pot of water to a boil and steam the siu mai over high heat for 6 to 8 minutes.
Meanwhile, combine the julienned ginger, Chinese black vinegar, and soy sauce. This dipping sauce is non-spicy but is classic for all kinds of steamed dim sum.
Is It Cheaper Making Lo Mein Noodles From Scratch?
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???? RELATED RECIPES THAT YOU CAN MAKE WITH LO MEIN NOODLES:
Cantonese Oyster Sauce Lo Mein Noodles -
Easy Chicken Lo Mein Recipe -
Beef Lo Mein Recipe -
Cantonese Chow Mein Recipe -
Crispy Seafood Chow Mein Noodles -
20 Minutes Chicken Noodle Soup -
Taiwanese Beef Noodle Soup Recipe -
Tomato Beef Noodle Soup -
15 Minutes Minced Pork Noodle Soup -
Easy One-pot Rib Noodle Recipe -
INGREDIENTS (Makes 1.6 lbs of Noodles)
450 g 1 lb of all-purpose flour
4-5 large-size eggs
1 tsp of salt
1/3 cup of cornstarch to prevent stickiness
INSTRUCTIONS
Combine the salt and all-purpose flour thoroughly. Bread flour is the best to make noodles because it has a higher protein content. Lo Mein noodles are full egg noodles. Egg contains lots of protein, which improves the texture of the dough, so it is ok to use all-purpose flour in this recipe.
Crack 4-5 large eggs into the flour and knead for 10 minutes or until a smooth and non-sticky dough forms (if using a KitchenAid, run on medium speed for 10 minutes). Every egg and brand of flour is different. Suggest using 4 eggs first and reserving one on the side to adjust the texture. To check if the dough consistency is correct. Use a clean and dry hand to grab a piece of dough and squeeze tightly. Then release; If the dough falls off immediately, the consistency is correct; If the dough sticks to your hand, add more all-purpose flour to adjust.
The next step is to roll the dough into sheets. I am using KitchenAid. Cut the dough into a few manageable pieces and flatten each piece so they can go through the machine easier. Put on the pasta roller attachment. Let the dough go through the machine; start with the thickest setting. It will come out rough with a jagged edge. Just fold the sheet in half and feed it through the machine a few times until the surface is smooth. Then gradually lower the thickness and continue to feed the sheet through the machine until it reaches your desired thickness. For lo mein noodles, I normally use level 3 on this Kitchenaid as the final thickness.
Apply a generous amount of cornstarch on the sheet. Using wheat flour only prevents the noodles from sticking for a short time because gluten tends to connect to each other. Cornstarch doesn’t contain any gluten, so it will separate the noodles for a long time.
Switch the attachment to the noodle cutter and feed the sheet through. Coat the noodles with more cornstarch so the cut surfaces don't stick to each other. Due to the egg content, these noodles can only stay good in the fridge for 2 days, but you can freeze them for up to 6 months.
Hong Kong Style Beef Chow Fun 干炒牛河
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Video produced by Edmond Shum
Ingredients: Beef slices, Chow Foon noodles, Bean Sprouts, Green Pepper, Green onion, Onion, Ginger, Oyster sauce, Dark soy sauce, and Light soy sauce