PALATEZ

Cuisine: Chinese

  • Garlic Vermicelli Steamed Shrimp

    Garlic Vermicelli Steamed Shrimp

    Step 1 (Prepare Shrimp: Butterfly shrimp by making deep incision along back (do not cut through). Remove vein. Pat completely dry with paper towels (critical for steam penetration). Arrange in single layer on heatproof plate.

    Step 2 (Soak Noodles: Soak 50g glass noodles in warm water for 15 minutes until pliable. Drain and arrange on plate as bed for shrimp, creating a nest-like shape that elevates shrimp slightly.

    Step 3 (Make Garlic Sauce: Mince 10 cloves garlic finely (do not use press for better texture). In small saucepan, heat 3 tbsp oil over low heat. Add minced garlic, cook gently for 3-4 minutes until fragrant but not browned (65°C/150°F). Remove from heat. Stir in 3 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tsp sugar, 1/4 tsp white pepper. Cool slightly.

    Step 4 (Assemble: Spoon garlic sauce evenly over each shrimp, getting into butterflied crevices. Pour any remaining sauce over noodles.

    Step 5 (Steam: Bring water in steamer to rolling boil. Place plate in steamer. Cover tightly. Steam over high heat for exactly 6-8 minutes (depending on shrimp size) until shrimp turn pink and opaque (internal temperature 63°C/145°F). Do not overcook.

    Step 6 (Finish: Carefully remove plate. Sprinkle with chopped green onions. Heat 1 tbsp oil in small pan until smoking (200°C/400°F). Pour hot oil over green onions to sizzle.

    Step 7 (Serve & Store: Garnish with cilantro. Serve immediately with rice. Consume same day. Leftovers can be refrigerated for 1 day; reheat by steaming for 3 minutes. Shrimp will become rubbery if microwaved.

  • Kung Pao Chicken

    Kung Pao Chicken

    Step 1 (Marinate): In a bowl, combine 500g of 1-inch chicken cubes with 1 tbsp soy sauce, 1 tbsp Shaoxing wine, and 1 tsp cornstarch. Mix until evenly coated and let sit at room temperature for 15 minutes (critical for tender meat).

    Step 2 (Prep Sauce): Whisk together 2 tbsp soy sauce, 1 tbsp black vinegar, 2 tsp sugar, and the cornstarch slurry. Set aside. Have all minced aromatics and cut vegetables ready (mise en place is essential for stir-frying).

    Step 3 (Toast Aromatics): Heat a wok over medium heat. Add 1 tbsp oil, then add 8-10 dried chilies and 1 tsp Sichuan peppercorns. Toast for 45-60 seconds until fragrant but not burnt (key for authentic mala flavor). Remove and set aside.

    Step 4 (Stir-fry Chicken): Increase heat to high. Add 2 tbsp oil. When oil just starts to smoke (~200°C/400°F), add chicken in a single layer. Let sear undisturbed for 90 seconds to develop color, then stir-fry for 3-4 minutes until cooked through. Remove chicken.

    Step 5 (Combine): In same wok, add garlic, ginger, and green onions. Stir-fry for 30 seconds. Return chicken and toasted chilies/peppercorns. Give sauce a quick stir and pour in. Cook for 1-2 minutes, tossing constantly, until sauce thickens and coats ingredients. Turn off heat, fold in 1/2 cup peanuts.

    Step 6 (Serve & Store): Serve immediately over steamed rice. Garnish with extra green onions. Leftovers can be refrigerated in an airtight container for up to 2 days. Reheat gently in a wok or microwave. Do not freeze as peanuts will become soggy.

  • Three Cup Chicken (Taiwanese)

    Three Cup Chicken (Taiwanese)

    Step 1 (Prepare Chicken: Cut 600g chicken thighs through bone into 2-inch pieces (or use boneless). Pat completely dry with paper towels (critical for proper browning).

    Step 2 (Blanch Aromatics: In small pot, bring water to boil. Add 10 garlic cloves and 10 ginger slices. Blanch for 60 seconds, then drain (removes harshness while retaining flavor).

    Step 3 (Brown Chicken: Heat wok over medium-high. Add 1 tbsp vegetable oil and 3 tbsp sesame oil. When shimmering (160°C/320°F), add chicken in single layer. Cook without moving for 3-4 minutes until golden brown on one side. Turn and brown other side for 3 minutes. Remove chicken.

    Step 4 (Cook Aromatics: In same oil, add blanched garlic, ginger, and optional dried chilies. Stir-fry for 2-3 minutes until fragrant and lightly browned.

    Step 5 (Simmer: Return chicken to wok. Add 3 tbsp soy sauce, 3 tbsp Shaoxing wine, 1 tbsp sugar. Stir to combine. Bring to boil, then reduce heat to low. Cover and simmer for 15 minutes, stirring once halfway.

    Step 6 (Reduce Sauce: Uncover, increase heat to medium-high. Cook for 5-7 minutes, stirring occasionally, until sauce reduces to thick, glossy coating that clings to chicken (should coat back of spoon).

    Step 7 (Finish & Store: Turn off heat. Add 1 cup basil leaves, stir just until wilted (about 30 seconds). Serve immediately with rice. Store leftovers in sauce in airtight container in refrigerator for 3 days. Flavor improves overnight. Freeze for up to 1 month. Reheat gently to prevent basil from turning black.

  • Red Braised Pork Belly

    Red Braised Pork Belly

    Step 1 (Blanch Pork): Place pork cubes in a pot of cold water. Bring to a rolling boil and cook for 5 minutes. Drain and rinse under cold water (this removes impurities and tightens the meat). Pat dry with paper towels (critical for proper searing).

    Step 2 (Caramelize Sugar): Heat 1 tbsp oil in a heavy-bottomed pot over low heat. Add 50g rock sugar. Cook, stirring constantly with a spatula, for 5-7 minutes until sugar melts into a deep amber liquid. Immediately proceed to next step to avoid burning.

    Step 3 (Sear Pork): Carefully add blanched, dried pork to the caramel. Increase heat to medium-high. Stir-fry for 3-4 minutes until all pieces are evenly coated and browned.

    Step 4 (Braise): Add 3 tbsp Shaoxing wine, 2 tbsp light soy sauce, 1 tbsp dark soy sauce (for color), 5 ginger slices, 2 green onion pieces, and 2 star anise. Pour in 2 cups hot water (just enough to cover pork). Bring to a boil, then reduce heat to low. Cover and simmer gently for 90 minutes. Check at 60 minutes; sauce should reduce by half.

    Step 5 (Reduce Sauce): After 90 minutes, uncover, increase heat to medium. Simmer for another 15-20 minutes, basting pork occasionally, until sauce is thick, glossy, and coats the back of a spoon.

    Step 6 (Serve & Store): Serve hot with steamed buns or rice. Garnish with chopped green onion. Store leftovers in the braising liquid in the refrigerator for up to 4 days. Flavor improves overnight. Freeze for up to 3 months. Reheat gently with a splash of water.

  • Scallion Pancakes

    Scallion Pancakes

    Step 1 (Make Dough: In bowl, mix 2 cups flour with 1/2 tsp salt. Slowly add 3/4 cup hot water while stirring with chopsticks until shaggy dough forms. Add 1/4 cup cold water, mix until combined. Knead on floured surface for 8-10 minutes until smooth and elastic. Cover with damp cloth, rest at room temperature for 30 minutes (gluten relaxation critical for rolling).

    Step 2 (Prepare Filling: Finely chop scallion greens (use green parts only for better color and flavor). Mix with 1 tsp salt and 2 tbsp toasted sesame oil.

    Step 3 (Roll and Layer: Divide dough into 6 equal balls. Roll one ball into thin rectangle (10×8 inches). Brush surface lightly with vegetable oil. Spread 1.5 tbsp scallion mixture evenly over surface.

    Step 4 (Create Layers: Starting from long edge, roll dough tightly into log. Pinch ends to seal. Coil log into spiral like snail shell, tuck end underneath. Flatten gently with palm. Repeat for all balls. Cover and rest 10 minutes.

    Step 5 (Final Roll: On floured surface, roll each spiral into 6-inch circle, 1/4-inch thick (do not roll too thin or layers will merge).

    Step 6 (Pan-fry: Heat heavy skillet over medium heat. Add 2 tbsp oil. When oil shimmers (180°C/350°F), add pancake. Cook 3-4 minutes per side, pressing gently with spatula, until golden brown and crispy. Flip only once.

    Step 7 (Serve & Store: Remove to cutting board, let rest 1 minute, then cut into wedges. Serve immediately with dipping sauce. Best consumed same day. Reheat in dry skillet over medium heat for 2 minutes per side to restore crispness. Freeze uncooked rolled pancakes between parchment for 3 months; cook from frozen, adding 2 extra minutes per side.

  • Mapo Tofu

    Mapo Tofu

    Step 1 (Prep Tofu): Gently place 400g of 1-inch tofu cubes in a bowl of lightly salted warm water. Let soak for 10 minutes (this firms it up and removes bean taste). Drain carefully before using.

    Step 2 (Toast & Grind): In a dry wok over low heat, toast 1 tsp Sichuan peppercorns for 60 seconds until fragrant. Grind into a fine powder using a mortar/pestle. Set aside.

    Step 3 (Cook Pork): Heat 1 tbsp oil in wok over medium-high. Add 150g ground pork. Break it up and stir-fry for 3-4 minutes until crispy and no longer pink. Push pork to the side.

    Step 4 (Build Sauce): In the center, add 1.5 tbsp Doubanjiang. Stir-fry for 60 seconds until the oil turns red. Add minced garlic, ginger, and 1 tsp whole Sichuan peppercorns; fry for 30 seconds. Combine with pork.

    Step 5 (Braise Tofu): Pour in 1 cup chicken stock and 1 tsp soy sauce. Gently slide in drained tofu. Do not stir; shake the wok gently to distribute. Bring to a simmer, then reduce heat to medium-low. Cook for 5 minutes, spooning sauce over tofu.

    Step 6 (Thicken & Finish): Slowly drizzle in cornstarch slurry while gently shaking wok. Cook for 1-2 minutes until sauce thickens and clings to tofu. Turn off heat, drizzle with 1 tbsp chili oil and half the ground Sichuan pepper.

    Step 7 (Serve & Store): Garnish with green onions and remaining Sichuan pepper. Serve immediately with plenty of steamed rice. Store leftovers in fridge for 1-2 days; texture will soften. Not suitable for freezing.

  • Yu Xiang Eggplant (Fish-Fragrant Eggplant)

    Yu Xiang Eggplant (Fish-Fragrant Eggplant)

    Step 1 (Prep Eggplant: Cut 600g eggplant into 2×1-inch batons. Soak in salted water (1 tbsp salt per liter) for 15 minutes to prevent discoloration and reduce oil absorption. Drain and pat completely dry with paper towels (critical for proper frying).

    Step 2 (Blanch Mushrooms: Soak wood ear mushrooms in hot water for 20 minutes until expanded. Slice thinly. Blanch in boiling water for 2 minutes, drain.

    Step 3 (Fry Eggplant: Heat 1/2 cup oil in wok to 180°C (350°F). Fry eggplant in batches for 3-4 minutes until softened and lightly golden. Remove and drain on rack. Pour off all but 2 tbsp oil.

    Step 4 (Cook Pork: If using, add 100g ground pork to wok. Stir-fry over medium-high for 3 minutes until crispy and rendered. Push to side.

    Step 5 (Build Flavor: Add 1.5 tbsp doubanjiang to center. Stir-fry for 60 seconds until oil turns red. Add minced garlic, ginger, and white parts of green onions. Stir-fry 30 seconds. Combine with pork.

    Step 6 (Simmer: Add fried eggplant and sliced mushrooms. Pour in sauce mixture (1 tbsp soy, 1 tbsp vinegar, 2 tsp sugar, 1 tbsp Shaoxing wine, 1/4 cup broth). Gently toss to coat. Simmer over medium-low for 4-5 minutes until eggplant is very tender.

    Step 7 (Thicken & Store: Stir cornstarch slurry, drizzle into wok while tossing. Cook 1-2 minutes until sauce thickens and clings. Garnish with green onion greens. Serve hot with rice. Leftovers refrigerate for 3 days; flavor improves. Reheat gently. Not suitable for freezing as eggplant becomes mushy.

  • Yangzhou Fried Rice

    Yangzhou Fried Rice

    Step 1 (Prep Rice): Break up 3 cups of day-old, cold rice with wet hands to ensure grains are separate (critical for non-clumpy fried rice). Have all diced ingredients (shrimp, pork, peas/carrots) measured and ready.

    Step 2 (Scramble Eggs): Heat wok over high until smoking. Add 1 tbsp oil, swirl to coat. Pour in beaten eggs. Let set for 10 seconds, then scramble quickly into large curds for 30 seconds. Remove immediately.

    Step 3 (Stir-fry Proteins): Add remaining 1 tbsp oil. Add shrimp and char siu. Stir-fry for 1-2 minutes until shrimp turn pink and pork is lightly crisped.

    Step 4 (Fry Rice): Add rice to wok. Use the back of a spatula to press and toss for 2-3 minutes until grains are dry, separated, and slightly toasted.

    Step 5 (Combine): Add thawed peas/carrots. Return eggs. Sprinkle 1 tbsp soy sauce around the rim of the wok (for wok hei aroma). Add 1/2 tsp salt, 1/4 tsp white pepper. Toss everything on high heat for 90 seconds until evenly mixed.

    Step 6 (Finish): Turn off heat. Stir in green onions. Taste and adjust seasoning.

    Step 7 (Serve & Store): Serve hot as a main dish. For best texture, consume immediately. Leftovers can be refrigerated for 1 day and reheated in a wok; microwave steaming will make it soggy.

  • Chinese Pork & Cabbage Dumplings

    Chinese Pork & Cabbage Dumplings

    Step 1 (Make Dough): In a bowl, mix 2.5 cups flour with 1 cup warm water (50°C/120°F). Knead for 8-10 minutes until smooth and elastic. Cover with a damp cloth and rest for 30 minutes (critical for gluten relaxation and easy rolling).

    Step 2 (Prep Cabbage): Toss 200g chopped cabbage with 1/2 tsp salt. Let sit for 15 minutes. Squeeze firmly in a clean cloth to remove all excess water (this prevents soggy filling).

    Step 3 (Mix Filling): In a bowl, combine pork, cabbage, green onions, ginger, 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tsp salt, 1/2 tsp white pepper. Stir vigorously in one direction for 3-4 minutes until mixture is sticky and cohesive.

    Step 4 (Roll Wrappers): Divide dough into 40 pieces. Roll each into a 3-inch circle, keeping the center slightly thicker than edges (helps prevent bursting when sealing). Cover unused dough.

    Step 5 (Fill & Pleat): Place 1 tbsp filling in center. Fold wrapper in half, pinch center. Using your thumb and index finger, make 3-4 pleats on each side, pressing firmly to seal (ensure no air pockets). Place on a floured tray.

    Step 6 (Cook): TO BOIL: Bring a large pot of water to rolling boil. Add dumplings in batches. Stir gently. When water returns to boil, add 1 cup cold water. Repeat twice (three boils total). Dumplings are done when they float and wrappers are slightly translucent, about 8-10 minutes. TO PAN-FRY: Heat 2 tbsp oil in non-stick skillet over medium-high. Arrange dumplings flat-side down. Cook for 3 minutes until golden brown. Add 1/2 cup water, cover immediately, reduce heat to medium. Steam for 6-7 minutes until water evaporates. Uncover, cook 1 more minute to crisp.

    Step 7 (Serve & Store): Serve hot with black vinegar and chili oil. Uncooked dumplings can be frozen on a tray, then transferred to a bag for 3 months. Cook from frozen, adding 2 extra minutes to boiling time. Cooked leftovers refrigerate for 2 days; reheat by pan-frying.

  • Sweet and Sour Pork

    Sweet and Sour Pork

    Step 1 (Marinate Pork): Cut 400g pork tenderloin into 1/2-inch thick strips against the grain (critical for tenderness). Combine with 1/2 tsp salt, 1 tbsp Shaoxing wine, and 1 tsp cornstarch. Mix well and marinate at room temperature for 15 minutes.

    Step 2 (Make Batter): While pork marinates, prepare batter. Whisk together 1/2 cup cornstarch, 1/4 cup flour, 1/2 tsp baking powder. Gradually add 1/2 cup ice-cold water while whisking until smooth (the cold water creates a crispier coating). Stir in 1 tbsp oil. Let batter rest 10 minutes.

    Step 3 (Prep Sauce & Vegetables): Combine all sauce ingredients except cornstarch slurry in a bowl. Set aside. Have all cut vegetables ready (1-inch pepper squares, onion pieces).

    Step 4 (Fry Pork): Heat 2 cups oil in wok to 170°C (340°F). Test by dropping a bit of batter; it should sizzle and float immediately. Dip each pork strip in batter, let excess drip, then carefully lower into oil. Fry in batches for 3-4 minutes until light golden. Remove and drain on rack. Increase oil temp to 190°C (375°F). Refry all pork in one batch for 60-90 seconds until deep golden brown and extra crispy (double-frying is key for crunch that lasts).

    Step 5 (Stir-fry Sauce): Remove all but 1 tbsp oil from wok. Heat over medium. Add sauce mixture and bring to simmer. Stir in cornstarch slurry and cook for 1-2 minutes until thickened to a glossy, syrupy consistency that coats the back of a spoon.

    Step 6 (Combine): Add vegetables and pineapple to sauce. Stir-fry for 2-3 minutes until peppers are tender-crisp. Add fried pork. Toss quickly for 30-45 seconds just to coat (do not overcook or coating will soften).

    Step 7 (Serve & Store): Serve immediately over steamed rice. Garnish with sesame seeds. For best texture, consume immediately. Leftovers will become soggy; store in refrigerator for 1 day and reheat in oven at 180°C (350°F) for 10 minutes to crisp.