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!

 

Tiger Bite Pig Recipe

tiger bite pig

For some reason, Taiwanese people really like name their food in a different and funky way.  For example, “Coffin Bread” and also  “Tiger bite Pig”, which is also known as “Koah-pau” in Taiwanese.

Why is it called tiger bite pig? Because the bread looks like a tiger chewing a piece of big and juicy pork in it’s mouth, that’s why we call it Tiger bite Pig. Another dish named after the look.

Nowadays, Taiwanese business man created different filling and flavour for this dish. For example, they use deep fried chicken fillet, cod fish fillet or beef to replace the stewed pork belly. So, this dish is just like a “Taiwanese version of hamburger”.

This dish has another lucky meaning of it. Because the shape looks like a “wallet” so it’s also mean “rich” or “a lot of money” in Taiwan. So, let’s make it at home and eat a lot of tiger bite pig for praying for a lucky financial year! (I need eat a lot of tiger bite pig this year and need probably three times a day, lol).

 

Tiger Bite Pig

Course Main Dish
Prep Time 1 hour
Total Time 1 hour
Servings 6 buns

Ingredients

Ingredients for Stewed Pork

  • 450 g pork belly with skin
  • 2 spring onions
  • 2 thin slices ginger

Seasonings for Stewed Pork

  • 1 tbsp maltose
  • 1 tbsp brown sugar you can also use 80g crystal sugar, I just use the ingredients I got at home and I think crystal sugar is available in most of Chinese supermarket
  • 400 g soy sauce
  • 100 g rice wine
  • 1 star anise
  • 2 slices liqourice optional
  • 5 cm cinnamon stick you can use a Chinese spice bag to replace all the spice in this dish if you can find it in Chinese supermarket
  • Stock for covering the pork

Ingredients for Steamed Bread

  • 200 g plain flour
  • 250 g bread flour
  • 1 cup water
  • 7 g dried yeast

Instructions

Procedures for Stewed Pork

  1. Use a frying pan to heat up 1 tablespoon oil and turn the gas power to lowest and fry the pork belly. Don’t use too much oil or too high heat because I don’t want you to burn yourself.
  2. Fry the pork until it’s turn slightly golden colour and place it on a plate then brush a little bit of soy sauce on every side of it to colour it with soy sauce. Leave it until it’s cool down and we cut it into 1.5 cm thick and 5 cm wide slice.
    tiger bite pig pork belly
  3. Place every thing into a small stock pot and use full gas power to boil it first, then turn the gas power to the lowest to simmer it until the pork is nice and soft.

Procedures for Steamed Bread

  1. Mix yeast with the water and melt the yeast.
  2. Mix step 1 with flour and knead it until it’s turn to a smooth dough.
    how to make tiger bite pig
  3. Find a warm spot for the dough and cover it by a cling film or clean and wet tea towel then leave it for 30~40 minutes. I live in Edinburgh and the weather here is really cold so I leave it for 30~40 minutes.
  4. After the dough arise. We separate it into 70g each and knead it into round shape then we use a rolling pin to flatten it into a long oval-shaped.  After we brush oil on the flatten dough and fold it to half and use rolling pin gently press down the central to make the shape settle.
    tiger bite pig procedure
  5. Steam it in a steamer with medium to full gas power for 8~10 minutes until you touch the bread and it’s has resilience, not too soft like the dough before. Then it’s done!

Recipe Notes

* After you’re done steaming the bread and stewing the pork you can start to make your tiger bite pig. Traditionally, we put peanut powder and coriander with stewed pork. But you also can put anything you like it.

 

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.