Summer is coming!! Let's try this Chinese Summer Dessert!!

Mango Coconut Tapioca Pudding

We will put this new dessert on the menu for this summer!!

If you want to make it at home, its very easy. What you need to do is to buy the Tapioca pearls in the Chinese supermarket and follow the receipt below:)

Preparation time: 1 hour

Slow cooking time: 30 minutes

• 1/2 cup small tapioca pearls
• 1 cup water
• 1/4 cup sugar

• Mango Purée

• 8 oz. mango flesh (from one 1 lb. mango)
• 1/2 cup coconut milk
• 1/4 cup sugar

• Garnish

• 1/2 cup blueberries
• 6 raspberries
• 1 kiwi fruit
• 8 oz. mango flesh (from one 1 lb. mango)

• Makes 6 half cup servings
• Tapioca pearls can be found in Asian markets. But they can be substituted with instant tapioca from the supermarket. Follow the directions for cooking the instant tapioca. Do not add any custard. Instead mix in the mango purée into the tapioca. Adjust the sweetness as desired. Do not use tapioca pudding mix for this recipe.
• Soak the tapioca pearls in about 1 cup of water for about two hours. Then bring another cup of water to a boil in a medium pot. Add the sugar to the water and stir until completely dissolved. Then drain the tapioca pearls thoroughly and add to the boiling water. Immediately turn the heat down to low. Stir the tapioca continuously until the pearls are just about done with a small-uncooked white spot in the middle. Turn the heat off and cover the pot for about 20 minutes. The tapioca pearls will continue to cook. Refrigerate when the tapioca is completely cooked.
• Put all the ingredients for the mango purée into a blender and pulse until they are completely blended. Refrigerate the mango purée. Add the mango purée to the tapioca pearls when chilled and mix thoroughly to make the pudding. Keep the pudding refrigerated until ready to serve.
• Cut up the remaining mango flesh into small pieces of about 1/4 inch square and set aside. Peel the kiwi fruit and cut into 1/8 inch thick slices and set aside.
• To assemble scoop about 1/2 cup of the pudding into a small bowl or cup then garnish with the sliced fruits and berries.

Mapo Tofu

Some customers asked us "Do you do Mapo Tofu?", Mapo Tofu is a SzeChuen Spricy cuisine which is one of the easiest chinese regional food to make at home. The recipe that our chief has developed after countless times of making mapo tofu has a hearty chili sauce perfumed with sesame.

Serves 4 to 5 as part of a multi-course meal
Sauce:

• 1 tablespoon fermented black beans (or substitute black bean sauce)
• 1 cup chicken stock
• 2 tablespoons chili bean paste
• 1 tablespoon Chinese rice wine or dry sherry
• 1 tablespoon sesame oil
• 2 teaspoons soy sauce
• 2 teaspoons sugar
• ½ teaspoon ground Sichuan pepper

Other ingredients:

• 2 tablespoons peanut or vegetable oil
• ½ pound ground pork or beef
• 2 leeks, white parts thinly sliced at an angle
• 2 cloves garlic, minced
• 1 teaspoon minced ginger
• 1 block soft or medium-firm tofu (about 1 pound), drained and cut into 1-inch cubes
• 1 tablespoon cornstarch, mixed with 2 tablespoons water
• 1 scallion, green part chopped for garnish

1. Prepare the sauce: Rinse the black beans to remove any grit. In a small bowl, mash the black beans with the back of a spoon. Combine the black beans with the chicken stock, chili bean paste, rice wine, sesame oil, soy sauce, sugar, and Sichuan pepper and set aside.
2. Heat a wok or large skillet over high heat until a bead of water sizzles and evaporates on contact. Add the peanut oil and swirl to coat the base and sides. Add the pork and stir-fry until crispy and starting to brown but not yet dry, about 2 minutes, breaking up the pork with a spatula. Reduce the heat to medium, then add leeks, garlic, and ginger and stir-fry until fragrant, about 1 minute.
3. Pour in the sauce and bring the liquid to a boil, the reduce to a simmer. The liquid should now be a rich red color. Gently add the tofu cubes, being careful to not move them around too much or else they will break up. Allow the sauce to simmer for about 2 to 3 minutes so the tofu can cook and absorb the the sauce.
4. Carefully push the tofu to the sides and create a small well in the middle. Stir in the cornstarch mixture in the center. Allow the liquid to simmer for another minute, until the sauce has thickened enough to coat the back of a spoon. Transfer to a deep plate or wide bowl, sprinkle scallions on top, and serve hot.

How to cook perfect egg fried rice?

 

There's something suspicious about egg fried rice. Like garlic naan, or sausage pasta bake, it seems too perfectly tailored to British tastes to have ever seen the light of day in its alleged homeland.  Personally, I'd rather eat a vat of fried rice than a plate of cold jellyfish or a tureen of shark fin soup any day, but then my tastes are not exactly refined.

The other major market for fried rice is as a snack food – it's the ideal way to use up your leftovers, and this time, there's the distinct advantage of actually getting to eat it.

Although in British restaurants, we tend to hoof down fried rice as a side dish, it can comfortably serve as dinner itself, especially if you throw in a few extra vegetables or some chopped up meat or seafood. Rose Prince puts it perfectly in The New English Kitchen when she says that "an enormous bowl ... on the knee – a big cup of jasmine tea beside – makes an immaculate dinner on its own". The only thing I'd add is that a big glass of cold beer is an excellent substitute.

One of the famous Chinese beer in UK - Tsingtao Beer

We are serving Tsingtao Beer in our restaurant, but do you know the story of The Tsingtao Beer?

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Do you like "Spicy"? - Sichuan Chili Oil

For the first century after the introduction of Chinese food to America by the first immigrants to California in the 1850’s, Cantonese cuisine reigned supreme. It was the most commonly served food in Chinese restaurants. “Mandarin” cooking, which became the jargon for anything non-Cantonese, appeared in the late 1960’s. Still most menus were made up of familiar soy sauce-based non-spicy items. Then in the mid 1960s Shun Lee Dynasty opened in the east side of Manhattan and started serving Sichuan influenced dishes. In 1969, after receiving four stars from Craig Claiborne of The New York Times, the public thronged to the restaurant to sample this new spicy cooking of China.

http://bit.ly/131pDlY

Chinese Sichuan Cold Noodle

**Authentic Chinese Food**

Sichuan cold noodle is my favourite dish in the summer. Salt, sugar, vinegar and chilli for sauce, frying leek, ginger and cooked prawn adds extra flavour to the noodle.

http://bit.ly/12p2ZjF