Vegetarian Spring Rolls Recipe

vegetarian spring rolls

I started my new job this week and finally got some time to update my blog after finishing three crazy days of 14 hour shifts.

I decided to make spring rolls this time and it’s a vegetarian style spring roll. It’s very difficult for my husband and I to eat vegetable everyday when both of us have to work full time so I think vegetarian spring roll can last us for a while and It’s very tasty, easy to cook, convenient and full of different kinds of vegetables.

I hope this vegetarian spring roll recipe will help people who work shifts and also need daily vegetable like me.

Credit: These photos were taken by Chris at Chris Radley Photography

 

Vegetarian Spring Rolls Recipe

Course Main Dish
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 120 mini spring rolls

Ingredients

Ingredients

  • 1 spring onion
  • 2 bunches green bean noodles
  • 2 thin slices ginger
  • 1 small carrot
  • 3 slices dried bean curd
  • 6 dried shiitake mushrooms
  • 120 g Chinese white chive you can use bak choy or Chinese chive if you can't find white chive
  • 1 bag spring roll pastry cut into quarters

Seasonings

  • 3 tbsp soy sauce
  • 1 tsp sugar
  • 1 tbsp sesame oil
  • 1/4 tsp white pepper powder
  • 1/2 tsp salt

Instructions

  1. Soften green bean noodles and dried shitake mushrooms by soaking it into hot water for 10~15 minutes. Chop green bean noodles and shitake mushrooms after soften.
  2. Chop spring onion, ginger really finely and grate carrot.
  3. Chop Chinese white chive and dried tofu curds.
  4. Beaten 3 medium size eggs and use a little bit oil to fry the egg like crepes thin. After the egg is cook just julienne it.
  5. Heat up 1 tablespoon oil in a wok and stir-fry every thing together and mix them nice and evenly. After it has mixed evenly add all the seasonings and keep stir-fry for another 20 seconds. Put it into a bowl or onto a plate to wait for it cool down a bit.
  6. Use spring roll pastry to wrap the filling we made as seen in the procedures photos. Use egg wash to stick the edges.
  7. Heat up 2 cups of oil and deep fry the spring rolls until it turned golden colour. Then, It’s ready to serve!

 

Yangzhou Fried Rice Recipe

yangzhou fried rice

My husband’s colleague asked me for the recipe of Yangzhou fried rice a couple weeks before and here is the recipe. Couple days ago I made the Char Siu Pork and one of the special ingredients for this fried rice is Char Siu Pork. You can find the Char Siu Pork’s recipe in my previous blog.

This fried rice can easily found in the menu of a lot of Chinese takeaways in UK and why don’t you try it by yourself at home? It’s easy to cook and you can adjust the flavour by yourself.

I always like to cook by myself because cooking at home is healthier and more hygienic. You can put more vegetable and use less oil to avoid a unhealthy diet. I’m so surprised by my husband’s good appetite for this fried rice as he was never a big fan of iceberg lettuce.

Credit: These photos were taken by Chris at Chris Radley Photography

 

Yangzhou Fried Rice

Course Main Dish
Prep Time 15 minutes
Total Time 15 minutes
Servings 3 people

Ingredients

Ingredients

  • 2 bowls cold rice
  • 50 g char siu pork cut into small dice
  • 40 g prawn cut into small dice
  • 2 spring onions chop finely
  • 4 medium eggs beaten
  • 50 g iceberg lettuce julienne

Seasonings

  • 1.5 tsp salt
  • 1 tbsp soy sauce
  • 1 pinch white pepper powder

Instructions

  1. Heat a wok with 2 tablespoons vegetable oil and quickly stir-fry the eggs until medium well done.
  2. Add char siu pork and prawn, stir-fry it with egg and mix it evenly.
  3. Add rice after prawn is cooked and turn the gas power to medium. Make sure the rice is loose and without any chunks.
  4. Add iceberg lettuce, spring onions and seasoning. Keep stir-frying it until iceberg lettuce soft.

Recipe Notes

Adjust the seasonings to suit your taste

 

Char Siu Pork Recipe

char siu pork

A couple weeks ago, my husband’s co-workers asked for a recipe for making Char Siu Pork’s. Over the years I have collected so many different cooking methods for this dish and this is the recipe I chose but I’ve changed some of the seasonings of it. Especially as I can’t find the red food colouring so I decided to eliminate it from my recipe.

I know some people must think: “Why don’t you just use Char Siu Sauce from Chinese supermarket? Why make marinade by yourself?”. But this is part of fun for cooking food by yourself at home! What’s the point that everyone use the same brand of pre-made sauce to marinade the meat and cook the same flavour like other people do? I think that’s so lame! So, I decided to make the marinade myself and brought the flavour into the marinade based of my memories of chair siu pork in my home country.

Let’s get your hands dirty with all the seasoning and enjoy the smell of roast char siu pork.

Credit: These photos were taken by Chris at Chris Radley Photography

how to make char siu pork
how to make char siu pork
how to make char siu pork

 

Char Siu Pork

Course Main Dish
Prep Time 1 day
Cook Time 1 hour
Total Time 1 day 1 hour
Servings 2 people

Ingredients

Ingredients

  • 800 g pork shoulder for roast, cut into 3cm long slices

Seasonings

  • 50 g rice wine or Shaoxing rice wine
  • 70 g soy sauce
  • 50 g sugar I like to use brown sugar
  • 2 tbsp malt syrup you can use honey instead
  • 1 tsp salt
  • 2 spring onions cut 3cm lengthways
  • 4 cloves garlic crushed
  • 2 tbsp hoisin sauce
  • 2 star anises
  • 1 tsp five spices powder
  • 1 tangerine peel available in Chinese supermarkets
  • 1 tbsp sesame oil
  • 40 g oyster sauce

Instructions

  1. Mix all the seasonings together and marinade the pork shoulder slices for 24 hours at least.
  2. Pre-heat the oven to 180C and roast the pork slices until the edges look a little bit burnt. *Please brush the marinade mixture on the pork every 10-15 minutes.

Recipe Notes

I kept half of the char siu pork I made for a Yangzhou fried rice dish I made which I will upload in my next blog post

 

Coffin Bread Recipe

Coffin bread is a night market snack that originates from Tainan which is a city located in the South of Taiwan. Coffin bread gets it’s name due to the way we cut out the bread and create a lid, making it look like a coffin with a lid.

The great thing about coffin bread is you can put pretty much anything you want inside of it. For this particular recipe I decided to go for a seafood mix covered with cheese but you can also eat a sweet version of this which is shown elsewhere on this blog.

There’s not really a lot else you can write about this dish but it looks unique, is fun to make and is extremely delicious. Easily one of my favourite night market dishes from Taiwan.

Hope you like this.

coffin bread

 

 

Coffin Bread

Course Main Dish
Prep Time 1 hour
Total Time 1 hour
Servings 2 people

Ingredients

Ingredients

  • 1 small tin loaf bread uncut
  • 2 tbsp peas
  • 2 tbsp carrot dice same sizes as the peas
  • 80 g prawns
  • 100 g mixed seafood available in most supermarkets
  • 1 small onion chopped finely
  • 10 g cheese grated

Seasonings

  • 1.5 tsp salt
  • 1.5 tbsp butter
  • 2 tbsp plain flour
  • 1 pinch white pepper powder
  • 1 cup milk

Instructions

  1. Cook carrot and peas in a small pot of water until soft and leave it on aside.
  2. Heat up a sauce pan and melt butter, sauté onion until it softens and add flour into it. Mix even then sauté it with really low heat for 20~30 seconds, make sure it is mixed properly.
  3. Added a small quantity of milk once and gently use whisk to whisk the flour and milk together until no lump inside of it.
  4. Add seafood, carrot and pea to step 3 above. Mix evenly and keep stir it in case the sauce will burn on the bottom.
  5. After seafood is cooked just leave it aside. Heat up 3 cups of oil into a deep sauce pan by middle gas power and the oil temperature reach 120c.
  6. Cut the bread into 5cm thick and square shape then we deep fry it in the oil until it turn to nice golden brown colour.
  7. Use a small knife to cut the lit out and dig out all bread inside of it but keep the bottom and don’t dig it through.
  8. Fill the bread with the seafood and milk sauce we made and sprinkle the cheese on the top, Grill it until the cheese melt then it’s ready to serve.

Steamed Lemon Rainbow Trout Recipe

steamed lemon rainbow trout

My husband’s colleague Dione gave us this great, beautiful and fresh Rainbow trout so I decided to cooked this Steamed Lemon Rainbow Trout dish. Steam is one of the ways we cook seafood in eastern cuisine because using this method can keep the freshness flavour of seafood and it won’t damage the natural taste of seafood.

This rainbow trout probably is the most fresh and tasty fish I have had in UK. We love it so much and even start looking for information of fishing in Edinburgh. Thankfully our friend Dione is a very experienced fishing competitor so she invited us to go fishing with her when Edinburgh’s weather gets warmer. (Dione, we love you!)

There are many ways to steam seafood and the way I used today has combined Thai lemon fish with Taiwanese steamed fish. I hope you will like my recipe and try it at home by yourself. All the ingredients are available in local supermarket or Chinese supermarket.

 

 

Steamed Lemon Rainbow Trout


Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings 2 people

Ingredients

  • 1 rainbow trout
  • 20 g ginger julienne
  • 20 g spring onions julienne
  • 2 chili julienne
  • 20 g leeks julienne
  • 1 lemon zest and juice. Don’t throw away the lemon because we are going to stuff the fish with lemon.

Seasonings

  • 1 tsp sugar
  • 1 lemon zest and juice
  • 3 tbsp soy sauce
  • 1 tbsp water
  • 1 tbsp oyster sauce
  • 1 tsp salt
  • 1 tsp sesame oil
  • 1 tsp white pepper powder
  • 1 tbsp rice wine
  • 1 tsp rice vinegar
  • 1 tbsp Thai fish sauce optional

Instructions

  1. Marinade the rainbow trout by couple teaspoon of salt and rice wine. Massage the salt with rainbow trout inside out and leave it on aside for 30 minutes.

  2. Mix all the seasonings together and leave it for 15 minutes  until salt and sugar dissolved.

  3. Place the rainbow trout into a deep dish ( I use a lasagna place for my fish.) then place it into a large deep baking tray.

  4. Add procedures 2, the seasoning mixture on top of the fish and stuffed the fish with a little bit leek, ginger, spring onion and the lemon that we squeezed and zested.

  5. Pour some water into the baking tray and cover it by tin foil tightly. Put it into oven and steam it around 45 minutes until the fish is cooked. Oven temperature I used 180 degree and I checked the fish after 30 minutes to make sure the fish is cooked and still have enough water inside the baking tray.

 

Beef Noodle Soup Recipe

beef noodle soup recipe

I love beef noodle soup, especially when you just came home from cold and wet weather. This is a comfort dish to warm up everyone from their body to their heart. This dish is easy to make however it takes some time to cook but the result will pay out everytime you take a bite.

You will realize how wonderful life is when you have the first sip of the soup and taste the juicy beef in your mouth, finally you will have a bite of the sweetest carrot and the home made noodle. You will feel a bit lost when you had your last bite and wish you had more.

I made my own noodle at home because nothing can beat the homemade noodle’s taste and that amazing texture.

Credit: These photos were taken by Chris at Chris Radley Photography

Beef Noodle Soup

Prep Time 1 hour 30 minutes
Servings 4 people

Ingredients

Ingredients for Stewed Beef

  • 800 g beef flank cut into 3cm dice. Try to keep any fatty bits for better flavour and texture
  • 4 medium carrots cut into 3cm dice
  • 3 spring onions
  • 4 cloves garlic
  • 3 thin slices ginger
  • 1 chili depends on personal flavour
  • 2 cups brown or beef stock I used chicken bone toasted with vegetable to make brown stock

Seasonings for Stewed Beef

  • 3 star anises
  • 1/2 cinnamon stick
  • 2 slices liquourice optional
  • 4 tbsp soy sauce
  • 6 tbsp rice wine
  • 2 tsp salt
  • 1 tsp sugar
  • 2 tbsp chili bean sauce

Ingredients for Noodles

  • 300 g bread flour
  • 1 medium egg
  • 200 ml water
  • 1/2 tsp salt

Instructions

Procedures for stewed beef

  1. Blanch beef by boiled water and wash it under cold water then leave it on aside. Heat up a wok with 3 tablespoons of vegetable oil and sauté spring onions, ginger, garlic, star anise and cinnamon. Add beef and Chilli bean sauce to stir-fry for a couple minutes.

  2. Place procedures 1 into a stock pot and add all the seasonings into the pot then add water to cover the beef. Use full gas power to boil the beef first then turn to lowest gas power to simmer it at least 1 hour.

  3. Add carrot into the pot and cook it until the beef and carrot turn soft and tender.

  4. Place cooked noodle into a bowl with some vegetable you like and put couple table spoon of stewed beef with sauce on top and cover everything by stock then it’s ready to serve. **

Procedures for Noodles

  1. Mix everything together and rub it for 10~15 minutes, cover by cling film or wet kitchen napkin and leave it on aside for 20 minutes.

  2. Use rolling pin to roll the dough and make it thin and flat.

  3. Fold the dough from procedures 2 and cut it into strip.

  4. Use hands to separate the noodle and boil water to cook it.

Recipe Notes

** You can also use a little bit of chopped spring onion to garnish it. Spring onion has special fragrance can make the beef noodle taste even better.