Rosie Mosie

Monday 10 October 2011

Cooking for my Daughter!

Beer Fish Pijiu Yu

(A local Yangshuo delicacy)

Ingredients:
200 g of fish (we used catfish, as it had very little bones)
3 tablespoons of Peanut (ground nut) or Soya Bean Oil
1 Big Tomato or several small ones
1 Green Pepper &
1 Red Pepper (both thinly chopped lengthways)
25g of fresh Ginger finely sliced with the garlic
4 cloves of Garlic also finely chopped with the ginger (see above)
2 tablespoons of 1inch chopped Spring Onion
2 tablespoons of Soy Sauce
1/4 teaspoon of Salt
1 glass of lager/ beer TsingTao
1/2 tablespoon of Oyster sauce

Instructions
Heat the wok until it steams, add the oil and heat until hot. place the fish skin side down into the centre of the wok and press firmly as it will try and rise and curl up. Sprinkle the salt on top of the fish. Fry on both sides for about 3 minutes each or until the skin is brown.

Place the vegetables, garlic and ginger into the wok with the fish, pour in the soy sauce and beer. Cover with a lid and cook for 5 minutes.

Remove the lid and reduce the liquid for another 2 minutes.

Serve with cooked rice!

Sunday 9 October 2011

Mosie's version of Fried Egg Dumplings Yangshuo Style!

Mo's cooking for Hannah and Joe! Sorry you have to follow the recipe, its the best I can do!

Egg Wrapped Dumplings Recipe

Filling:

100 g of pork mince (or finely chopped pork, a handful of the stuff)

A small bunch of Coriander (or mint/chives/ or garlic tops)

A Red Chilli (deseeded if you require less heat)

2 cloves of garlic

25g of fresh ginger (or 2 cm cube)

Seasoning:

Pinch of Salt (1/4 of a teaspoon if you live in China)

1/4 teaspoon of ground black pepper

1 teaspoon of Oyster sauce (leave out if don't have)

I beaten egg (used 2!)

2 tablespoons of groundnut/Peanut oil or Soya Bean oil

3 tablespoons of water (for steaming)

Crush the garlic and ginger, mix together and finely chop
Finely chop the coriander with the red pepper together
Mix the minced pork with the ginger and garlic and coriander and red pepper
Add the seasonings; pinch of salt, ground black pepper and oyster sauce into the pork mixture and set aside
Heat your wok up until it steams on a high heat! Lower the heat and pour in the oil into the centre of your wok.
Add a tablespoon of beaten egg into the pan, so it sits in the centre of the wok (see photo above) then immediately place a heaped teaspoon of the pork mixture to one side of the egg omelette, using a spatula lift from the stuffing side and fold over (see photo below) to make a crescent shape, sealing the sides down by pressing together, turn and cook for a further 15 seconds, set aside (remove to side of wok if you can) and repeat until you use up all the egg and pork mixture.
Place dumplings in the centre of the wok and turn the dumplings over in the heat as pork mixture needs to cook on both sides, 15 seconds on each side before repeatedly turning.

8. When Oil has dried up, add water and cover with a lid cooking for a further 3 minutes or
until the water has evaporated, turning them over as you go