MEATBALLS IN CRABMEAT EGG SAUCE

MEATBALLS IN CRABMEAT EGG SAUCE

Here I would like to share with you this "Meatballs in Crabmeat Egg Sauce" from the FOUR featured dishes in the SWANSON Chicken Broth Chinese New Year recipes card. This is pretty simple to prepare and it is quite similar to the "Braised Lion Head - 红烧狮子头" concept on making meatballs which is cooked in delicious fresh crabmeat sauce. 

(serves: 4 | Preparation: 10 minutes | Cooking: 15 minutes)

Ingredients:
150g Imitation Shark’s Fin
300g Minced Meat
4 Water Chestnuts, chopped
50g Carrot, finely chopped
2 Fresh Mushroom, diced

Marinade:
½ Teaspoon each of Light Soy Sauce, Cooking Wine and Sesame Oil
1 Teaspoon Cornflour
Dash of Ground Pepper

Sauce:
1 Can Swanson Clear Chicken Broth
100g Fresh/Frozen Crab Meat
½ Teaspoon Oyster Sauce and Sesame Oil
1 Egg White
Dash of Ground Pepper
1 Tablespoon Cornflour + ½ Tablespoon Water

Method:-

1. Season minced meat with marinade together with chopped chestnuts, carrot and mushroom till combined.

2. Using clean hands shaped 1½ tablespoons of minced meat into round balls and coats them with imitation shark’s fins.

3. Arrange on steaming plate, steam over high heat for 10 minutes until cooked. Remove and set aside while preparing the sauce.

4. For crabmeat sauce; bring Swanson Clear Chicken Broth to boil, add in crabmeat, oyster sauce and cook for 2 minutes.

5. Thicken sauce by stirring in cornflour solution, turn off the heat and swirl in lightly beaten egg white.

6. Season sauce with sesame oil and ground pepper, ladle over the meatballs and serve hot.

http://ellenaguan.blogspot.com/2012/01/round-up-dishes-for-chinese-new-year.html 

Glutinous Rice Wine Chicken

This Glutinous Rice Wine Chicken(黄酒鸡) is one of the traditional Hakka dish eaten during confinement or Chinese New Year. To cook this dish usually they would buy kampong chicken instead of the normal chicken and simmer it together with their homemade Glutinous Rice Wine. According to the Hakka this dish is good to replenish lack of blood due to fatigue, malnutrition, cold chills, irregular menstruation, anemia, postpartum weakness and etc. 

(serves: 2-3 | Preparation: 10 minutes | Cooking: 15 minutes)

Ingredients:
1/2 Chicken(about 600g), cut into bite sizes
1 Tablespoons of Sesame Oil
6 Slices of Ginger, cut into thin strips
200ml - 250ml of Glutinous Rice Wine
6 Red Dates, cut into thick slices
1/4 Teaspoon Salt

Marinade:
1 Teaspoon Cornflour
1 Teaspoon Sesame Oil
1 Teaspoon Light Soy sauce
1 Teaspoon Cooking Wine

Method:-

1. Marinate the chicken with cornflour, sesame oil, light soya sauce and cooking wine for at least 10 minutes.

2. Preheat Happy Call Pan on low heat with sesame oil and saute gingers till fragrance(close but don't lock).

3. Add in marinated chicken and cook on low heat for 1 minute (closed and locked), flip the pan over and cook for another 1 minute.

4. Next flip the pan back, add in rice wine and red dates, locked the pan and simmer over low heat for about 8 - 10 minutes till the chicken is tender and cooked through.

5. Lastly add in salt to taste and serve hot.

Stir-fry Fu Gui Cai and Stuffed Mushrooms with Black Moss

Time flies, today is the 3rd day of Chinese Lunar New Year and I am sure most of you have being busying with the house to house visiting plus feasting on the delicious New Year goodies and food. Even though nowadays we could easily ordered or enjoy a hassle free reunion dinner in restaurants but I believe there are still many housewives, mothers, grandparents and etc busying with the preparation of their signature dishes for reunion dinner. 

I remember when I was a kid, I always look forward to Chinese New Year to feast on those "special" dishes that my dad would only cook during New Year. And although I am not a very good cook like my dad, every Chinese New Year I would still try to cook up one or two of my self concoct dishes for my family.

STIR-FRY FU GUI CAI AND STUFFED MUSHROOM WITH BLACK MOSS
富贵花开

For this year reunion dinner, I have prepared this quick and easy stuffed mushrooms with minced meat and black moss dish to serve together the auspicious greens known as Fu Gui Cai(富贵菜). To make it more colourful and appetising, I have also added gingko nuts and wolfberries to enhance the presentation.

I would be submitting this Stir-fry Fu Gui Cai and Stuffed Mushrooms with Black Moss dish to this month Aspiring Baker #15 - Auspicious Dishes for CNY (January 2012) that is hosted by Wen of Wen's Delight.

(serves: 3-4 | Preparation: 15 minutes | Cooking: 10 minutes)

Ingredients:
6 - 8 Dried Medium Chinese Mushrooms, soaked in hot water till soften
150g Minced Meat
10g Black Moss(发菜), pre-soaked in water
10 Gingko Nuts
1 Floret of Fu Gui Cai(富贵菜)
Some Wolfberries
1 Red Chilli, sliced
3 Slices Ginger
3 Cloves Garlic
1 Teaspoon Cooking Wine
1 Teaspoon Cornflour + 1 Tablespoon Water, mixed well

Seasoning:
1 Tablespoon Oyster Sauce
1 Teaspoon Cornflour
1/2 Teaspoon Sesame Oil
1/2 Cooking Wine
Dash of Pepper

Sauce:
100ml Water
3 tablespoons Oyster Sauce
1 Teaspoon Sugar

Method:-

1. Mix minced meat, black moss and seasonings together and set aside to marinate for at least 10 minutes if time permit.

2. Stuff about 1 tablespoon of the minced meat mixture into the pre-soaked mushrooms.

3. Preheat Happy Call pan with about 1 tablespoon of oil and fry the stuffed mushrooms for about 1 minutes each side or until cooked. (HCP close but don't lock) Remove and set aside.

4. Add in another 1 tablespoon of oil to saute ginger and garlic till fragrant before adding in the Fu Gui Cai (remove the leaves from the floret, reserved 1/4 of the last portion to act as flower), chilli and gingko nuts. Close the pan and let it cook for another 1 minute before giving it a quick stir and close the pan for another 30 seconds.

5. Next add in the cooked stuffed mushrooms together with the sauce mixture and give the mixture a quick sit-fry and simmer on low heat for another 30 seconds before removing the vegetables.(arrange the vegetables in the middle of the plate)

6. Lastly with the mushrooms and gingko nuts still remains in the pan, add in corn star mixture and cooking wine and wolfberries, mix well with all the ingredients.

7. Remove and arrange mushrooms on serving plate around the fu gui cai. You can also decorate the mushroom with the wolfberries shown above.

Note:-

~ If you prefer you could replaced the dried mushroom with fresh shiitake mushrooms.

~ Pick up other greens such as broccoli, xiao ba cai or etc according to your preference if fu gui cai is not available.

~ For more varieties you could also add in fish or prawn paste to the minced meat mixture.

Serve Stuffed Shiitake Mushrooms as Appetizers

Spring is in full swing and shopping for produce has become fun again. The aisles of my local grocer are lined with brightly colored fruits and vegetables and every trip holds the promise of finding something completely new and unexplored.

But it isn’t always the new things that excite and inspire me. The other day, I found some gorgeous shiitake mushrooms with caps so thick that for a brief moment I thought I might be looking at baby portabellas. Were it not for the arresting aroma coming from the display, I may have moved on, but the savory scent of the mushrooms hooked me by the nose and drew me towards them.

Back at home, I thought about chopping them up and throwing them in a stir-fry, but to desecrate these majestic brown caps seemed downright wasteful, and so I decided to use them whole. After much deliberation, I decided to stuff them with a Chinese-style pork filling similar to what I put into my baozi. It’s an incredibly flavorful filling made with pork, scallions and ginger, making it a good pairing for the pungent mushrooms

These stuffed shiitakes make for a great appetizer individually, but they’re also substantial enough to make for a filling meal with a bowl of rice.

Stuffed Shiitake Mushrooms

Add this incredibly flavorful filling made with pork, scallions and ginger, making it a good pairing for the pungent mushrooms from Marc Matsumoto in a full post on the Fresh Tastes blog.

Ingredients

• 6 large shiitake mushrooms
• 4 ounces ground pork
• 2 scallions, white parts and green parts minced separately
• 1 teaspoon fresh ginger, finely minced
• 1 teaspoon sesame oil
• 1 teaspoon oyster sauce
• 1 teaspoon sake
• 1/4 teaspoon sugar
• 1/8 teaspoon salt
• white pepper to taste
• 1 tablespoon cornstarch
• vegetable oil for frying
• 1/4 cup water

Directions

1. Remove the stems from the shiitakes. Use a damp paper towel to wipe the caps from the center towards the edges. Trim the stems of any dirt, and then mince the stems.
2. Add the minced shiitake stems, pork, white part of scallions, ginger, sesame oil, oyster sauce, sake, sugar, salt and white pepper to a bowl. Put on some gloves and knead well.
3. Divide the meat mixture into six balls, and then stuff each ball into a shiitake cap. Lightly dust the shiitake and meat filling with the cornstarch.
4. Heat a frying pan with a lid over medium-high heat and add about two teaspoons of vegetable oil. Fry the meat side of the stuffed mushrooms until browned, then flip and fry the mushroom side for about the same amount of time. With the lid in one hand and the water in the other, carefully add the water and quickly cover with the lid.
5. Steam until most of the liquid has evaporated (about 5 minutes). Remove the lid and let the remaining liquid thicken into a sauce, tossing to coat each stuffed mushroom. Plate the mushrooms and garnish with the minced scallion greens.

Yield: six stuffed mushrooms

Stuffed Mushroom with minced pork

Ingredients
Mushroom (soaked in hot water till very soft)-cut stem off
minced pork
minced water chestnuts
spring onion (chopped)
light soya sauce
seasame oil
cornflour
oyster sauce
water

Method
1. Soaked mushroom in hot water till very soft and cut stem off
2. Squeeze water out of mushroom, dust some flour on inside of mushroom.
3. Mixed evenly minced pork and water chestnuts and spring onion.
4. Stuff mushroom with the pork and chestnuts mixture.
5. Steam them for about 10 to 15 minutes till ingredients are cooked.
6. In a pan boil some oyster sauce with water and cornflour thickening and pour over mushroom.

Stuffed Chinese Mushrooms

I remember my mum making this dish. She would choose the biggest and fattest mushrooms, mix the pork filling by hand, stuff each mushroom and shape the top nicely, and steam the whole lot in her big wok.

Andy has never had this dish before but since he loves mushrooms I thought he would like it. And he did.



Ingredients (serves 2):

8 medium or large dried Chinese mushrooms
80g minced pork
1 stalk of spring onion, finely chopped

For the marinade:
1/4 tsp salt
1/4 tsp sugar
1 tsp light soy sauce
1/4 tsp Chinese rice wine (or dry sherry)
1/4 tsp sesame oil
Some white pepper
1/2 tsp cornflour
1 tsp water

For the sauce:
100ml mushroom water (from soaking the dried mushrooms)
1 tbsp oyster sauce
1 tsp dark soy sauce
1/2 tsp cornflour mixed with 1 tbsp cold water
1 tsp oil


Mix the minced pork and spring onions with the marinade and set aside for 30 minutes or longer (this can be done the night before). Reconstitute the dried mushrooms by soaking them in warm water for about 10 minutes. Gently squeeze out excess water from the mushrooms and reserve the water for the sauce.

Fill the mushrooms with the pork mixture, shaping it into a small mound. Place the stuffed mushrooms on a heatproof dish, stuffing side up, in one layer. Put the dish in a wok (with a trivet stand inside) or a steamer. Steam on high heat for 10 minutes with the lid on.

Just before serving, mix together the sauce ingredients (except for the oil) in a small pan. Bring to the boil and simmer, stirring continuously to prevent lumps as it thickens. Blend in the oil at the end to give it a nice sheen. Pour the sauce over the mushrooms and serve immediately.

Teriyaki Chicken Stuffed Mushrooms

Have you ever had Chinese-style baked stuffed mushrooms? When I was growing up, it was a popular appetizer at Chinese and tiki restaurants my family frequented. Usually filled with a sesame-accented pork filling that became caramelized in the oven, these bite-sized morsels were hard to resist.

With February designated as National Snack Food month, I decided to create a similar dish using Soy Vay® Veri Veri Teriyaki sauce, a thick flavorful sauce with plenty of sesame oil and sesame seeds. (I started my partnership with Soy Vay last month and have been experimenting with a few of their sauces.) Instead of pork, I decided to use ground chicken as a mushroom filling. For the flavoring, I just added minced ginger, scallions, and the Veri Veri Teriyaki sauce. You simply mix together the filling, fill up the mushroom caps, brush on a little olive oil, and sprinkle extra sesame seeds on top. Then the stuffed mushrooms bake in the oven for just 20 minutes.

The mushrooms make for tasty hor d’oeuvres for parties or just a side dish at dinner. You can also mix the filling and stuff the mushrooms ahead of time, and just pop them in the oven before serving. To test the seasoning of the meat mixture, just sauté a small bit of the filling in a skillet, and adjust accordingly with salt and pepper.

What are some of your favorite snacks or appetizers that use teriyaki sauce?

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Teriyaki Chicken Stuffed Mushrooms 

Serves 4 as an appetizer

• 3/4 pound ground chicken
• 2 teaspoons minced ginger
• 2 scallions, thinly sliced
• 3 tablespoons Soy Vay® Veri Veri Teriyaki sauce
• 1 pound cremini or white button mushrooms
• 3 tablespoons olive oil
• 2 teaspoons white sesame seeds

1. Preheat the oven to 350°F.
2. Make the filling: In a small bowl, combine the ground chicken, ginger, scallions, and teriyaki sauce . Mix thoroughly; the filling should resemble a thick paste. Set aside.
3. Remove and discard the stems from the mushrooms and wipe the caps with a damp towel. Fill the mushroom caps with about 1 tablespoon of filling. Pack tightly so that top of filling is rounded like a miniature dome. Place the stuffed mushrooms on the prepared baking sheet, cap side down. With a pastry brush, brush the top of the filling with olive oil. Sprinkle the sesame seeds on top.
4. Bake for 20 minutes, until the meat is cooked through, the top of the chicken has browned, and the mushrooms are softened. (If you’re using large cremini or white button mushrooms and used more filling, it’s safer to bake for 25 minutes.)
5. Remove from the oven and allow the mushrooms to cool for at least 5 minutes before serving. Serve warm or at room temperature.

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Raspberry and Apple Breakfast Slice with Oat Streusel

Some days, I miss eating grain and pasta dishes like this Curried Shrimps with Yuzu-Scented Turmeric Rice. Or thisProsciutto, Tomato, and Olive Pasta. Or these Green Pancakes with Lime-Cilantro Butter. But I’m not complaining, since I’ve got plenty of excellent alternatives!

No, I haven’t abandoned my Paleo ways. I stick to it on the week days, but I get to indulge sensibly during the weekends, which is when I do my blogging. And so, on one Sunday morning, this Raspberry and Apple Breakfast Slice was born out of a pantry-cleaning spree…Oh, it also comes with an Oat Struesel topping that’s irresistible. Fear not, this recipe can be made gluten-free with one simple substitution of the flour – no problem! Plus, it is not too sweet that you’ll feel guilty having it for breakfast!

But right now, I am in the mood for a cup of tea, a comfy blanket around my shoulders, a pair of socks warming my feet, maybe a nice fire kindling, and a slice or two of breakfast cake. Oh, and don’t forget the flowers. Oh, the flowers. They always brighten my day!

Raspberry and Apple Breakfast Slice with Oat Streusel

5.0 from 6 reviews

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Recipe Type: Breakfast, Snack

Prep time: 15 mins

Cook time: 25 mins

Total time: 40 mins

Serves: 12 servings

Ingredients

• ~~ For the Raspberry Apple Breakfast Slice ~~
• 140 grams (1-1/4 cups) cake flour (or substitute with gluten-free flour)
• 50 grams (1/2 cup) almond flour
• 60 grams (1/2 cup) caster or icing sugar
• 6 grams (1 tsp) baking powder
• 3 grams (1-1/2 tsp) ground cinnamon
• finely grated zest of 1 lemon
• large pinch of salt
• 1 teaspoon pure vanilla extract
• 115 grams (1 stick or 4 oz) unsalted butter, melted and cooled
• 2 large eggs, at room temperature and lightly beaten
• 120 ml (1/2 cup or 4 oz) lukewarm milk
• 1/2 an apple, peeled, cored, and finely diced
• 12 pieces of fresh raspberries, cut in half
• ~~ For the Oat Streusel ~~
• 30 grams (1/4 cup) all-purpose flour (or gluten-free flour)
• 25 grams (scant 1/4 cup) old-fashioned oats
• 25 grams (1/8 cup) light muscovado sugar
• 0.5 grams (1/4 tsp) ground cinnamon
• 0.25 grams (1/4 tsp) ground nutmeg
• 30 grams (1/4 stick or 1 oz) unsalted butter, cold and cut into pieces

Preparation

1. Preheat the oven to 400 F (205 C).
2. Line a 12-cup muffin tin with paper or use a 12-rectangle silicone baking mat.
3. Sift flour, almond meal, caster sugar, baking powder, cinnamon, lemon zest, and salt in a bowl and mix well.
4. In another bowl, whisk together vanilla extract, cooled melted butter, beaten egg, and milk by hand or with an electric mixer fitted with a paddle attachment.
5. Add the wet ingredients to the dry and mix well with a spatula.
6. Gently fold in the diced apples until just combined.
7. Spoon the batter three-quarters up into the prepared pan. Or to fill the rectangular baking mold, spoon the batter in a piping bag fitted with a plain, round tip and pipe to three-quarters full.
8. To prepare the oat streusel, combine all the ingredients for the streusel in a bowl and mix with your fingers. Alternatively, you can use an electric mixer fitted with a paddle and mix on low until combined and no large chunks remain.
9. Place two raspberry halves on top of the batter, then top with the prepared oat streusel.
10. Bake for 20 to 25 minutes, or until a tester inserted in the centre comes out clean.
11. Let rest on the pan for 10 minutes before turning out into a rack to further cool.

Slow Cooker Italian Meatballs

Looking for a great appetizer, these slow cooker Italian Meatballs are delectable.

These meatballs are a family favorite. They are so versatile. They can be serve as an appetizer or along with your favorite pasta.

The longer your sauce simmers, the more robust its flavor.

The better the marriage of spices and herbs. And since we all  know that the slow cooker is a great way to cook meat, these meatballs are very tender.

Slowly simmered and cooked directly in your favorite sauce these meatballs are simple. They’re perfectly moist and tender, while still holding their shape.

It’s not going to get much easier than this.

These meatballs will sure be a big hit.

The slow cooker can be your best friend when you don’t have a lot of time to spend in the kitchen.

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SLOW COOKER ITALIAN MEATBALLS

Author: Citronlimette

Ingredients

• 1½ pounds extra-lean ground beef
• 1 cup dry breadcrumbs
• 2 eggs
• ¼ cup milk
• 1 teaspoon onion powder
• 1 tablespoon Italian Seasoning
• ⅓ cup chopped fresh parsley
• 2 tablespoons minced fresh onion
• 2 Tablespoons ketchup
• 2 tablespoons brown sugar
• ⅓ cup ketchup
• 1 teaspoon balsamic vinegar
• 1 (12-ounce) bottle chili sauce

Instructions

1. Combine first 9 ingredients in a large bowl; shape mixture into 30 (1½-inch) meatballs.
2. Combine ketchup, sugar, balsamic vinegar, and chili sauce, in an electric slow cooker; gently stir in meatballs. Cover with lid; cook on low-heat setting for 8 to 10 hours. Garnish with parsley, if desired.

LIME AND HONEY GLAZED CHICKEN

There is something very appealing about sweet, sticky chicken. I am guessing it is the way the chicken skin holds the glaze or the way the fat exuding out of the chicken blends with the flavours of the seasoning or the way the meat comes out juicy and tender when sealed with a sticky coating. 

This chicken dish is flavoured with lime, honey and soy sauce. It is briefly pre-cooked so that the seasonings are absorbed into the chicken. It is finished off in the oven and brushed with honey to create that sticky, sweet glaze.

Ingredients:

8 chicken thighs
juice and grated rind of 1 lime
1 tsp. sesame oil
3 tbsps. light soy sauce
1 tsp. salt
3 tbsps. honey
1 tbsp. butter

Method:

Put the chicken thighs in a pan and season with the lime juice and rind, sesame oil, 2 tbsps. of light soy sauce and salt. Leave to marinate for half an hour. 

Pre-heat the oven to 350° F/ 180° C. 


Bring the chicken and marinade to a boil. Simmer gently for ten minutes. Take the chicken out of the cooking liquid, and arrange in a single layer on a baking dish. Reserve the sauce. 


Bake, skin side up, for 15 minutes. Turn the chicken over and bake for a further ten minutes. Turn the chicken over again and brush the skin liberally with a mixture of 1 tbsp. light soy sauce, 3 tbsps. honey and 1 tbsp. butter. Pour the reserved sauce around the chicken to deglaze the baking pan. Bake for a further ten minutes or until the chicken is browned. Transfer the chicken into a serving dish. 


Pour the sauce back into the pan, add the remaining glaze (if any) and reduce until syrupy. Pour some over the chicken and serve the rest on the side as sauce.

Chicken Chimichangas

Bulldog clips are preferred over binder clips for this recipe because they have a flat surface that would pinch the tortilla end without leaving an impression in the tortialla. But binder clips will work in a 'pinch' (ha ha)!

We couldn’t find the correct size bulldog clips so we used the binder clips in our version picture here. Either way, it doesn’t affect the taste of the finished chimichanga and both kinds of clips do a great job holding the tortilla closed during the frying process.

Prep Time: 25 minutes        

Cook Time: 5 minutes     

 Total Time: 30 minutes

Yield: 4 servings

Ingredients

• ¼ cup butter (4 tablespoons)
• ¼ cup flour
• 2 cups chicken stock, heated
• 8 ounces sour cream
• 4 ounce can chopped green chilies, drained
• ¼ teaspoon cayenne powder
• 1 teaspoon or more of Rocket Fuel, or your favorite hot sauce
• 4 flour tortillas
• 8 ounces Mexican Pulled Chicken
• 4 ounces Monterey Jack cheese, shredded
• 4 ounces Pepper Jack cheese, shredded
• Vegetable oil for cooking
• 1 1/2 to 2 inch Stainless steel bull dog clips or binder clips (available in any office supply store)

Instructions

1. Preheat the oven to 250 degrees.
2. In a medium sauce pan over medium heat, melt butter and add flour. Stir and cook for 3-5 minutes or until the raw flour smell is gone.
3. Add heated chicken stock 1/3 at a time stirring with a wire whip for each third. This step will ensure no lumps.
4. Add sour cream, chilies, cayenne and Rocket Fuel and stir. If you like it spicy, use more Rocket Fuel. Remove from heat or keep sauce on low heat until ready for service.
5. Fill the center of each tortilla with warmed Mexican Pulled Chicken and both cheeses.
6. Start rolling away from you in a tight roll until you reach the end, then flip the roll back to have seam side up. Now fold each end up and over about an inch or so and bind with stainless steel clips.
7. Heat enough oil in a heavy bottomed pot to 350 degrees using a thermometer to get to the correct temperature.
8. Place two chimichangas in the hot oil making sure they are completely covered by the oil and cook until browned and crispy, about 5 minutes. (Hold down with a metal strainer if necessary). Remove to paper towels and drain, then hold in warm oven. Heat oil back to 350 degrees and cook the other two chimichangas.
9. With a pot holder or towel, gently remove hot binder clip.
10. Place on serving platter and cover with the sauce.