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.
What is Fried Dace w/ Fermented Black Beans? How to Cook with It? (4 Recipes Included)
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1. 豆豉鲮鱼烧茄子 (Stir Fry Eggplant with Fried Dace - 0:48)
The first recipe is Stir Fry Eggplant with Fried Dace, which is my favorite because eggplant is absorbing. Once it soaks up the goodness from the fish, it tastes better than meat.
Ingredients
400g / 14 oz eggplant
5.7g / 1 tsp salt to rub the eggplants
24g / 1 red chili pepper
24g / 1 green chili pepper
184g / 1 can of fried dace with salted black beans (Amazon Link -
34g / 2.5 Tbsps of oil
9g / 1 Tbsp of minced garlic
4.5g / ½ Tbsp of minced ginger
20g / 1 scallion, diced
11.3g / 2 tsps of fish sauce (Amazon Link -
2. 豆豉鲮鱼炒饭 (Fried Rice with Fried Dace - 4:41)
I am sure all of you have had experiences where sometimes you just suddenly felt super hungry at midnight and craved food, especially for carbs. I am going to show you how to use this fried dace to make an impromptu fried rice. The total preparation and cooking time is less than 10 minutes, and it is really fulfilling and delicious. If you don't have leftover rice in the fridge, you can use this recipe but cook it with noodles.
Ingredients
20.4g / 1.5 Tbsps of cooking oil
2 large size eggs
18g / 2 Tbsps of minced garlic
1.5 cups of frozen mixed vegetables
184g / 1 can of fried dace (Amazon Link -
340g / 2.5 cups of leftover rice
17g / 1 Tbsp of fish sauce (Amazon Link -
5.5g / 1 tsp of dark soy sauce (Amazon Link -
15g / 3 Tbsp of diced scallion
6g / 2 tsps of toasted sesame seeds (Amazon Link -
3. 豆豉鲮鱼炒油麦菜 (Stir Fry Lettuce with Fried Dace - 8:29)
The third recipe is a super popular Cantonese dish - 豆豉鲮鱼炒油麦菜. Growing up in Guangdong, whenever my mom picked up this oval can in the store, I immediately knew she would grab some you mai cai (油麦菜) next; that is how classic it is. You mai cai is like the Chinese variant of romaine lettuce. The leaves are longer and narrower. The taste is sweet and has a subtle bitterness. If you can't find it, don't worry; just use regular romaine lettuce as a replacement.
Ingredients
13.5g / 1.5 Tbsps of minced garlic
400g / 14oz of lettuce
20.4g / 1.5 Tbsps of oil to blanch the lettuce
184g / 1 can of fried dace (Amazon Link -
18g / 1 Tbsp of oyster sauce (Amazon Link -
4. 豆豉鲮鱼炸鱼丸 (Fried Fish Meatballs with Fried Dace - 10:41)
The last recipe is fried fish meatballs. For those of you who don't know about fish meatballs, they are popular items that we will put in noodle soup, hk curry, and hot pot. If you have been following my show, you probably remember that in my previous BBQ spice seasoning video, I used a package of frozen mixed seafood meatballs. Yes, that is what we are making today, but it is flavored with fried dace.
Ingredients
18g / 6 slices of ginger
12g / 4 cloves of garlic
20g / 1 scallion
80g / ⅓ cup of water
22.5g / 3 Tbsps of tapioca starch (Amazon Link -
92g / ½ can of fried dace (Amazon Link -
400g / 140oz white fish fillet
1.2g / ½ tsp of ground white pepper
25.5g / 1.5 Tbsps of fish sauce (Amazon Link -
15g / 2.5 tsps of oyster sauce (Amazon Link -
30g / 1 egg white
440g / 2 cups of oil for deep frying
Teochew Five Spice Roll Recipe(潮州五香卷)
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Teochew Five Spices Meat Roll is popular in the Southeast coastal cities in China and some Southeast Asian countries. These rolls look like sausages. You can also think of them as egg rolls but gluten-free because the wrapper is made with tofu skin - super crispy. With the juicy and flavorful filling, these rolls are beyond delicious.
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INGREDIENTS
2-3 sheets of tofu skin, cut into 6*9 inches size
1 lb (450 grams) of pork shoulder
1/2 lb (226 grams) of Jicama, peeled and diced
4 scallions, use the white part, diced
1 Egg
2 tbsp of minced garlic
1 tbsp of minced ginger
1/2 tbsp of fish powder
1 tsp of 5 spice powder (Amazon Link -
1 tbsp of soy sauce (Amazon Link -
1 tbsp of fish sauce (Amazon Link -
1 tsp of salt (Amazon Link -
1/4 cup of sweet potato starch, can be replaced by tapioca starch (Amazon Link -
2 cups of frying oil (Amazon Link -
Your favorite chili sauce for dipping
INSTRUCTIONS
Cut the big tofu skin into 6*9 inches sheets and set it aside.
Cut the pork into bite-size pieces, then roughly blend in a food processor. Five-spice roll is traditionally made with pork belly, but I think that is too fatty, and I recommend using pork shoulder. If you don’t have a food processor, you can use store-bought ground pork; the texture will slightly differ, but the taste will still be delicious.
Transfer the pork into a big mixing bowl. Then add egg, minced garlic, ginger, soy sauce, fish sauce, salt, five-spice powder, fish powder, and sweet potato starch. Stir within one direction for a few minutes until the meat becomes sticky.
Combine the meat with the diced Jicama and white parts of the scallion thoroughly.
Put some filling on the tofu skin and shape the filling into a long log. Next, roll up the tofu skin to wrap the meat. Slightly dap some water on the rest of the sheet to seal the five-spice roll. Do this to all the five-spice rolls.
Let the rolls rest for 10 minutes or until the tofu skin becomes soft. Then, pinch both ends of the roll so the filling is not exposed.
Heat the oil to 320 F. deep fry the five-spice roll over low heat for 8-10 minutes. You can pan-fry or shallow fry them if you want to use less oil. Do not fry them on high heat because the tofu skin burns quickly.
Serve it as an appetizer or a side dish. You can also top it on noodle soup and congee.
Traditional Chinese Peanut Root Soup Recipe | Learn How to Cook Easy & Delicious Peanut Root Soup
Traditional Chinese Soup recipe using the roots of the peanut plant to help children grow taller during puberty.
INGREDIENTS
40g peanut roots
30g naigamo
360g pork soft bones
12 red dates
2 tablespoon goji berries
3 tablespoon Si Shen Powder (四神粉)
LEVEL: Easy
TIME: Preparation: 30min; Cooking: 2hr; Total: 2hr 30min
SERVES: 3 pax
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
Steamed Pear with Nan Xing Bei Xing & Rock Sugar Recipe | Traditional Home Cough Steamed Pear Remedy
Soothe that chesty cough with this fruity, nutty, and delicious steamed pear with herbs and rock sugar dessert.
This dessert is best served warm for maximum benefits, and is suitable for both children and adults.
The softness of the pear, and the crunchiness of nan bei xing provide a contrasting and unique texture to this dessert.
To treat a cough, eat the whole pear and drink the soup that is produced during the steaming process.
INGREDIENTS
* 2 asian pears
* 1 tsp. of nan xing -Chinese apricot kernel (southern)
* 1 tsp. of bei xing - Chinese apricot kernel (northen)
* 2 tsps. of goji berry
* 2 pieces of yuzhu - fragrant solomonseal rhizome
* 2 red dates
* 4 cubes of rock sugar
LEVEL: Easy
TIME: Preparation: 5min; Cooking: 50min; Total: 55min
SERVES: 2 pax