Dim Sum and Chinese One-Dish Meals

Madame Chu’s Chinese Cooking School

Product Description
250 color illus. 7 1/4 x 10 1/2…. More >>

New Chinese Cooking School

Cooking School: Chinese

Chinese Cooking Class Cookbook

Expert: Hiu Yau
Bio: Hiu Yau has been a home chef & caterer for more than eight years. He was born and raised in Hong Kong and is familiar with Chinese cuisine, especially Southern Chinese dishes.
Filmmaker: Hiu Yau

Duration : 0:2:8

Duration : 0:5:21

Method
1. For the sweet and tangy dressing, mix together the light soy sauce, lemon juice, orange juice, groundnut oil, caster sugar and honey in a small bowl. Whisk well to combine, then add the cucumber and chilli. Stir and set aside.
2. For the beef, heat a wok until smoking and add the groundnut oil, then add the beef and stir fry for a few seconds. Add the rice wine or sherry and cook for one minute.
3. Add the crushed dried chilli flakes, light soy sauce and pinch of ground white pepper. Cook for 1-2 minutes, or until the beef is cooked to your liking.
4. To serve, scatter the spinach and sliced pak choi over a serving plate and spoon the chilli beef into the middle. Drizzle over the sweet and tangy dressing, sprinkle over the finely diced mangoes and serve immediately.

Duration : 0:5:15

Duration : 0:11:13

Expert: Hiu Yau
Bio: Hiu Yau has been a home chef & caterer for more than eight years. He was born and raised in Hong Kong and is familiar with Chinese cuisine, especially Southern Chinese dishes.
Filmmaker: Hiu Yau

Duration : 0:2:23

Method
1. Heat a wok until smoking and add two tablespoons of the groundnut oil, then add the eggs and cook for one minute, or until scrambled. Remove from the wok and put to one side. Wipe the wok clean.
2. Heat the remaining groundnut oil in the wok until smoking, then add the garlic and ginger and stir fry for a few seconds. Add the chicken and cook for 1-2 minutes, or until lightly golden, then add the rice wine or sherry and stir well. Stir fry for a few seconds, then add the dried Chinese mushrooms and carrot and stir-fry for 1-2 minutes, or until the carrots are tender but with a bit of bite.
3. Add the gherkins, dried wood ear mushrooms, bamboo shoots and peanuts and mix well. Stir in the scrambled eggs. Season with the soy sauce, sesame oil and pepper and transfer to a serving dish.
4. To serve, place the dish in the centre of the table together with the lettuce leaves. Stuff each lettuce leaf with the filling and eat immediately.

Duration : 0:6:8

Method
1. Freeze the lobster for 30 minutes. Heat a large pan of boiling water, then very quickly plunge the lobster in the water and cook for 7-8 minutes, or until pink and cooked through.
2. Lift the lobster out with tongs and reserve the cooking liquid. Using a large cleaver or knife, chop off the tail and cut into three sections. Chop off the claws. Divide the body in half lengthways. Chop each half into two pieces. Using the back of the cleaver, crack the shell of the claws and all the other pieces – this helps to let the sauce seep through and flavour the meat as the lobster cooks. Discard the rest of the lobster.
3. Heat a wok until smoking and add the groundnut oil, then add the garlic and ginger and fry for a few seconds. Stir in the yellow bean sauce, soy sauce and rice wine or sherry and cook for 30 seconds.
4. Add the lobster pieces and stir well to coat the lobster in the sauce. Add the cooked noodles and toss through well. Add 3-4 tablespoons of the reserved cooking liquid (keep the rest to make a good seafood stock). Finally, add the spring onions, toss through well and serve immediately on a large serving plate.

Duration : 0:4:38

Method
1. For the meatballs, place all of the meatball ingredients into a large bowl and stir to combine.
2. With damp hands, take a large mound of the minced meat mixture and mould into a ball that is a little larger than a golf ball. Place on a plate and repeat with the remaining meatball mixture.
3. For the finished dish, pour the groundnut oil into a large deep pan and heat over a high heat. Using a metal ladle, carefully lower each meatball into the oil and spoon some of the oil over the meatballs. Cook for 4-5 minutes, or until golden-brown all over.
4. Pour all but two tablespoons of the cooking oil out into a heatproof bowl. Add the stock to the pan and arrange the slices of Chinese cabbage around the meatballs, curving them around the sides of the pan lengthways, then add the mushrooms and soy sauce and bring to the boil. Cover the pan, reduce the heat and cook gently for 15 minutes. Alternatively, cook the meatballs in the oven; arrange in a casserole dish, cover with kitchen foil and cook in a preheated oven at 100C/210F/Gas ¼ for 30 minutes. If the sauce is too thin, add the cornflour paste and stir until thickened.
5. Take the meatballs off the heat and season, to taste, with sea salt and ground white pepper. Transfer to a serving dish, garnish with the spring onions, sprinkle over a dash of seame oil and serve immediately.

Duration : 0:5:8

Duration : 0:5:21