Saturday, May 9, 2009

Steamed Shaoxing Ckn & 绿茶豆腐

Because of so many public holidays this week in Bkk, we have been dinning out most of d time. Thus, we decided to stay in tonite. With all d ingredients on hand, I give these 2 recipes (绿茶豆腐 & Steamed Shaoxing Ckn) a try. Thumbs UP! Below r d recipes. Note that () r what I have replaced.

Steamed Shaoxing Ckn (UW mazg )
½ kampong ckn_chopped (420g boneless ckn thigh)
1 ¼ tsp salt
1 tsp Shaoxing wine (normal rice wine)
10g shredded ginger
½ tsp tapioca flour

2 tbsp Shaoxing wine (normal rice wine)
1 ½ tsp wolfberries
4 red dates_shredded
4 slices angelica root (didn’t put this)

1 ¼ tsp salt
½ tsp sugar
¼ tsp MSG (didn’t put this)
½ tsp sesame oil

1. Marinate (a) for 30mins & set aside;
2. Marinate (b) for 1hr & set aside;
3. Mix marinated (a) & (b) onto a steaming plate;
4. Steam over high heat for 8-10mins
5. Add seasonings be4 serving.

绿茶豆腐 Green tea tofu

材料1 (a) wash & drain
豆腐 : 300g tofu
鲜蘑菇 : 100g fresh mushroom
枸杞子 : 20g wolfberries
青豆 : 30g green peas

材料2 (b)
高汤 : 1碗 ckn stock – 1 cup
清水 : 1碗 water – 1cup

材料3 (c)
绿茶 : 10g green tea leaves
盐 : 1tsp salt

材料4 (d)
粟米粉 : 1tsp corn flour
水 : 1tbsp water

材料5 (e)
麻油 : 1tsp sesame oil

方法 (Method)
1) 将材料2放入锅内, 加入材料1煮开
Put ingredients (a) & (b) into pan, bring to boil
2) 加入材料3煮约 3分钟后, 勾芡, 装盘后淋下香油即可, 也可待凉后食用
Add ingredients (c) & boil for 3mins. Mix ingredients (d) into boiled mixture. Serve onto plate be4 adding ingredient (e).
注: 如不喜欢吃到茶叶, 可用白纱布包后方放入, 勾芡前再取出
Note: if don’t like to eat tea leave, can put tea leaves into a bag be4 cooking. Remove tea leaves bags be4 adding ingredients (d).

功能 (function)
滋补清热, 助消化
Tonic to clear heaty-ness & help digestion.


Shopaholic2802 said...


Irene said...

T Q! T Q! T Q!

Blessed Homemaker said...

I'm going to try this green tea toufu, thanks for the translation.

Irene said...

no problem..