Rie Saito

This is one of the popular chinese dumplimg dim sum dish which served as part of a meal or light meal.
It uses steamer or wok, pan can also do the job.
Shu mai can be purchased in oriental supermarket but can be expensive and dissapoint your expectation. This is easy and apsolutely delicious!

Ingredients:

wonton skins            15
lean ground pork          300 g
Tiger prowns                300g
fresh grated ginger root        1 tbsp
finely chopped spring onion      2 tbsp
soy sauce               1 tbsp
dry sherry               1 tbsp
sesame oil              1 tsp
corn starch             1 tbsp
green peas              2 tbsp

Method:

Add ginger root, onion, soy sauce, sherry, sesame oil and corn starch to the
lean ground pork. Stir and mix well until bind the mixture together.
Take a tea spoonfull of filling and place on the center of the wonton skins. wrap the filling
round and form the wonton skins into bowl shape with flat bottoms. Place a geen pea on the center
of the filling. Steam 8 -10 minutes over high heat. Serve with soy source and musterd (if prefered).
Enjoy while its hot.

Shredded Beef        500g
Green pepper        1
Bamboo shoots        120g
Garlic clove        1
Oil                2tbsp
Sesame oil            2tbsp
Potato starch        2tbsp
Boiled rice if preffered

Source:
Soy source            2tbsp
Oyster source        2tbsp
Sake                4tbsp
Sugar            1tbsp
Ueipa (Chinese soup mix) 1tsp

Methods:
1.    Shredded beef is marinated with pinch of salt and 2 tbsp of sake or dry sherry then Add potato starch or corn flour.
2.    While beef is marinating, prepare the vegetables. Garlic clove is finely chopped. Pepper and bamboo shoots are thinly sliced.
3.    Heat the wok in high temperature and add oil. Then add the garlic and beef and lay flat in the wok for a while (don’t stir it yet) then stir gently to separate the pieces. When the beef changing the colour, add bamboo shoots and pepper.
4.    Add all the source ingredients into the wok and stir for 5min. splash the sesame oil and toss it. It can be serve with boiled rice.

This is one of my favourite dish. I love fish, simple and easy is the best. As the mackerel is lightly salted, salsa source can be arranged using different ingredients to fit ones needs. you might want explore the flavours.

Ingredients:
For 2 person
Mackerel            1 large
Olive oil            1 tbsp
Flour            1 tbsp
Salt & pepper

For Salsa source:
Tomato            1 middle size
Chopped Red onion or shallot 2 tbsp
Lemon juice        2 tbsp
Chopped Parsley       1 tbsp
Garlic            1 clove
Olive oil            2 tbsp
Sugar            ½ tsp
Salt & pepper

Method:
1.    Cut mackerel in fillet and de-boned.

2.    Make a salsa source: Put finely chopped tomato, red onion and parsley into a bowl and add lemon juice, sugar, salt & pepper and olive oil.

3.     Lightly put salt & pepper then dust the mackerel with flour.

4.    Chopped the garlic. Heat a frying pan, put olive oil and add the garlic into the pan and fry it until golden brown and take it out. Then fry the mackerel skin down first. Leave it apx 5 min until golden brown then turn it over and cook thoroughly.

5.    Place the mackerel on a plate and pour the salsa source on top of the fish. Can be serve with bread, roast potato or rice, Enjoy!

This is one of most popular Japanese home made dish eaten all over the world. Many simillar dish are also cooked in many countries. It is easy, cheap to make and  gogeous volumful meal.
It can be served with potatoes, rice, pasta or it can be sandwitch filling. It is versatile, you can even change the ingredient chicken, beef or fish from pork.

Ingredients:
4 servings
Pork slices or chops  (1.5cm-2cm)    4
Bread crumbs               1cup
Egg                              1
Flour                           4tbsp
Salt and black pepper
Vegetable oil            1ltr
Tonkatsu source
Mustard                preference
Salad or shredded Cabbage preference

Method:
1.    If you accompany with salad or shredded cabbage, put them in a bowl of cold water.
2.    Cut the edge of pork slices in several places and sprinkle salt and pepper on both side of the pork.
3.    Lightly dust the pork with flour.
4.    Beat the egg well in a medium sized bowl and spread the bread crumbs in a flat container.
5.    Dip the pork into the egg, then place the pork in the bread crumbs and pat it well. Repeat the process one by one.
6.    Heat the oil in the deep fry pan in 180c° and slid the pork in and fry for 3-4 minutes. Turn them over occasionally.
7.    Drain the pork and cut them in 2cm strips.
8.    Place the salad or cabbage on the side of the plate and serve the sliced pork.
Pour Tonkatsu source to taste. If you prefer little spicier, mustard can be accompany with it. Enjoy!
Tonkatsu source can be purchased in Japanese store.

This is one of my favourite chinese food. I love chinese food so rich in variety and many way to enjoy. This recipe is rich in ingredients and needs some preparation time but I’m sure you will enjoy it. Also you can make as mush as you like in butch and freeze them for handy meal.

Ingredients：

Spring roll skins                1pkt
flour                                  1tsp
Water
Oil for deep fry                  1litr

Filling
Pork mince                         200g
Raw prawns                        100g
Boiled Bamboo shoots        120g
Vermicelli                           few
Dried Shiitake mushrooms    2
Spring onion                       3-4
Carrot                                 1
Garlic                                  2cloves
Ginger                                 2cm
Salt, pepper
Oil                                       2tbsp
Soy sauce                            1tbsp
Rice wine                             1tbsp
Sesame oil                           1tbsp
Sugar                                   1tsp
Potato flour                         1tbsp
Water                                   2tbsp

Dipping source
Soy source            3tsp
Vinegar                1tsp
Mustard            if preferred

Method

1.    Leave the spring roll skin in room temperature. Dried shiitake mushrooms are soaked then stem removed and finely sliced. Prawns are shelled and finely chopped. Vermicelli is soaked and cut in 2inch or 5cm. Spring onions roots are chopped and finely shredded. Carrot and bamboo shoots are finely shredded. Coarsely chopped garlic and ginger.

2.    For the filing, combine the mince and prawns with Soy source, Rice wine, Sesame oil and Suger into a bowl.

3.    Heat a wok over a high heat. When it is very hot, add the oil and stir fry ginger and garlic. Then add mince and prawns, all the vegetables into the wok and stir until it cooked.

4.    Mix Potato flour and Water then pour into the wok. Pour the ingredients in a large bowl to cool it down.

5.    Mix $ingredients in a small bowl. Once the ingredients is cool it down thoroughly, place filling near the end of each spring roll skin then fold in the sides and roll up tightly, seal the open end skin by brushing a small amount of mixture on 4 around the edge and gently press it to hold together.

6.    Heat the oil in 180 °c for deep frying. Or alternatively shallow fry is possible. Gently drop the spring rolls into the oil and fry until golden brown and cooked through.

7.    Remove the spring rolls and drain them. Mix the dipping source in a small bowl and serve with spring roll at once.