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This was one of CNY dish I made. It is very easy, and can be prepared ahead of time other than the last minute finishing cooking which takes about 5 minutes.

Shrimp & Clear Noodle Claypot

Shrimp & Clear Noodle Claypot

Shrimp and Clear Noodle Claypot Recipe

Ingredients:
16-20 medium-large shrimps (shell on/head on)– rinse and drain
3-4 small bunch clear noodles– soaked in water until semi transparent, drain
1 large onion– cut into strips
1 stalk green onion–  chopped
1/2 inch ginger– finely chopped
2 cloves garlic– finely chopped
3-4 fresh hot peppers (optional)– finely chopped
cilantro for garnish

sauce:
1 tbsp oyster sauce
1 tbsp Taiwan ‘Sa Cha’ sauce
1 tbsp soy sauce
1 1/2 cup water

Method:

  1. In a claypot, add 1/2 tbsp cooking oil and toss in stripped onion to coat. Lay clear noodles on top of onion. Set aside.
  2. Heat a wok/frying pan and add some cooking oil. Add shrimps and stir fry until the color just change (it’s okay if some parts are still raw). Dish out quickly. Remain the heat.
  3. Add a little more oil to the heated wok and saute green onion, ginger, garlic and hot pepper until aromatic but not burned. Dish out and keep the burner on. Pour in all sauce ingredients and cook until it boils. Transfer to a bowl.
  4. Arrange half cooked shrimps nicely on top of clear noodles. Drizzle green onion & ginger etc. mixture onto the shrimps.
  5. Pour the sauce onto the shrimps, cover with lid and cook on high heat until it boils. Turn heat to medium and cook for  another 3 minutes until shrimps are cooked through. Garnish with cilantro. Serve immediately straight from the claypot.

Note:

  • I use head on/shell on shrimps for nicer presentation and better flavor.
  • If medium shrimps are used, add the shrimps when the noodles is half way cooked so the shrimps won’t be over cooked.
  • step 1-4 can be prepared ahead of time, step 5 can be done close  to serving time.

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Sharing with you something I made for Alexander’s Chinese School potluck, and also for a Christmas party that we recently attended– Baked BBQ Pork Puff, “Char Sau Su” in Mandarin.

Baked BBQ Pork Puff

Baked BBQ Pork Puff

Baked BBQ Pork Puff Recipe (yields 18 puffs)

Ingredients:
1 pack (2 sheets) ready-to-use puff pastry sheet
BBQ Pork filling (recipe follows)

Filling:
1 1/2 – 2 lbs BBQ pork– diced into small pieces then roughly chopped
1 onion– finely chopped
oyster sauce to taste
sugar to taste
dark soy sauce
1/2 cup water
cornstarch water for thickening

egg wash for glazing
sesame seeds for sprinkling on top– optional

Method:

  1. Thaw puff pastry according to package instruction (I sometimes let it thaw slowly in the fridge before use).
  2. Prepare the filling: add little oil to a heated pan, fry onion until aromatic and soften. Stir in BBQ pork, add water and seasoning (oyster sauce, sugar, dark soy sauce) to taste. Drizzle cornstarch water to thicken the sauce (to prevent the sauce from oozing out during baking, the sauce must be very dry). Dish out and set aside to let it cold down completely (I sometimes prepare the filling the day before and keep  it in the fridge until ready to wrap into pastry).
  3. On a lightly floured surface, divide pastry sheets into 18 small squares (9 squares per sheet, about size of wonton wrap). Roll out each square into 3″ by 4 ” size, lightly flour the pastry and working surface to prevent sticking. Cover tightly and chill in the fridge until ready to wrap in filling.
  4. Take one small sheet of pastry, fill in 1 heap tbsp of filling and fold up the pastry. Use a fork to press seal the edges. Repeat with the remaining pastry sheets. If not baking immediately, chill the puffs (so that the fat in the pastry won’t melt, increasing chance of puffing up).
  5. Make 2 slits on the top of the puffs, brush with egg wash and sprinkle some sesame seeds. Bake in preheated 400°F oven for12-15 minutes until they puff up and golden brown.

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This is my family version of Russian Soup. I grow up taking this soup a lot of time. I know I know… this is not what a Russian Soup should be, but I am just so get used to the name and the taste of it that whenever people said Russian Soup, I just think of my family version’s. Well, regardless of what it is called, the soup is very good especially for cold days that’s coming up. The peppery taste will warm up your stomach, and potatoes and carrots adds comfy homey touch to the soup.

My family version of Russian Soup

My family version of Russian Soup

Khern’s Russian Soup Recipe

Ingredients:
1 1/2 lbs spareribs, cut into 2-inch pieces
1/2 yellow onion– finely chopped
1 tbsp white peppercorn– crushed using back of a knife
4 medium yellow potatoes– peeled, cut into big chucks
2 carrots– peeled, cut into big chucks
1 1/2 gallon water

Method:

  1. Add water, yellow onion and crushed peppercorn in a big pot and bring to a boil.
  2. While waiting for the water to boil, prepare spareribs: add water in a different pot and bring to a boil. Add ribs and blanch. Remove from heat. Discard the water and rinse ribs under running water to remove any bloody impurities.
  3. When the water in big pot is boiling, add blanched ribs. Cover and cook on high heat for 15-20 minutes. Turn heat down to medium, continue to cook for 1.5 hours.
  4. Add potatoes and carrots to the soup, cover then turn heat back to high and let it boil again. Then turn down to medium heat and cook for another hour. Add salt to taste before serving.

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