Ching He Huang/Chinese Food Made Easy/Seafood/Black bean steamed scallops with noodles
Ching He Huang/Chinese Food Made Easy/Seafood/Black bean steamed scallops with noodles
http://www.chinghehuang.com/
http://www.mogu.com.tw/
Ching shows a fish buyer at the market how to make one of her favourite sauces of all time, black bean sauce, serving it with scallops and noodles.
Ingredients
For the scallops with noodles
75g/3oz dried vermicelli noodles
8 scallops, removed from the shells, de-bearded and coral removed, shells cleaned and reserved
For the black bean sauce
6 cloves garlic, finely chopped
2.5cm/1in piece fresh root ginger, peeled, finely chopped
1 red chilli, de-seeded, finely chopped
1 tbsp fermented salted black beans, washed and crushed into a paste (available from Asian grocers)
1 tbsp Shaoxing rice wine or dry sherry
2 tbsp light soy sauce
3 tbsp water
To serve
2 tbsp finely chopped fresh chives or spring onions
Method
1. For the scallops with noodles, soak the dried vermicelli in a bowl of just-boiled water for 5-6 minutes, or until tender. Drain well, then chop into 10cm/4in lengths and set aside.
2. Place the cleaned scallops back into their shells.
3. For the black bean sauce, mix all of the sauce ingredients together in a bowl. Spoon a teaspoon of the sauce on top of each scallop and gently rub into the scallop flesh.
4. Wrap some of the soft vermicelli noodles around each scallop, then spoon one teaspoon of water around the noodles. (This helps to keep the noodles moist and works to create a sauce when combined with the steamed juices of the scallops.)
5. Divide the scallop shells between two heatproof serving plates and place each plate into a bamboo steamer, placing one steamer on top of the other. Place the steamers over a pan or wok of boiling water (making sure the water does not touch the base of the steamer), cover, and steam over a high heat for 4-5 minutes, or until the scallops are cooked through. If you do not have a bamboo steamer, place the shells onto a large heatproof plate set on a rack in a roasting tray. Fill the roasting tray with boiling water from the kettle. Pre-heat the oven to 180C/350F/Gas 4, cover the whole roasting tray with foil and place into the oven to steam for 4-5 minutes.
5. To serve, serve the scallops in the bamboo steamers, or remove the plates from the steamer and serve on the plates. Sprinkle over the chopped chives or spring onions and serve immediately.
Duration : 0:4:36
Categories: Seafood Tags: (??)Chinese, ??, ???, ???, ???, ????, ????, ?????, ????????, ?m, be, bean, Beauty, Booday, chi?ska, Chinesische, Ching, chinoise, cinese, Cucina, cuisine, Drink, Easy/Seafood/Black, england, food, gordon, He, health, Home, Huang/Chinese, jamie, keuken, Kinesiska, Kitchen, Kuchnia, Küche, köket, Lab, lawson, london, made, neihu, nigella, noodles, oliver, Qu?c, ramsay, sauces, scallops, steamed, sweet, taipei, taiwan, Taiwanese, th?c, ting, tings, Trung, wokstar
Ramsay’s Christmas seafood paella
Gordon Ramsay’s recipe for a delicious seafood paella, pefect for Christmas.
Duration : 0:1:16
Categories: Seafood Tags: along, and, chef, chefs, cook, cookalong, Drink, food, gordon, live, menu, ramsay, ramsay's, ramsey, ramsey's, recipe
EFFECTS OF CLIMATE CHANGE IN MINDORO BY MARIO MAGAYON
http://www.wwf.org.ph/newsfacts.php?pg=det&id=181
Europe Accepts Responsibly-caught Coral Triangle Tuna
The first-ever Philippine shipment of handline-caught tuna with catch certificates recently entered the European market.
This first batch of fresh / chilled loined tuna caught in Mindoro came with catch certificates ensuring their traceability and verifying that they were from registered boats operating in legalized areas using highly selective fishing gear.
“This positive development comes just after the EU banned untraceable tunas from entering its ports at the start of this year,” says WWF Coral Triangle Programme Tuna Strategy Leader Dr. Jose Ingles. “It clearly proves that small-scale fisheries using responsible catching methods like handline tuna fishing can fare well in global markets through proper certification and compliance.”
The traceability system was developed and facilitated by the Philippine Bureau of Fisheries and Aquatic Resources (BFAR) and approved by the EU earlier this year. These traceable tuna came from Mindoro through a project partnership with WWF, the local government, and the private sector, as a response to the stringent catch certification policy imposed by the EU in light of growing consumer demand for sustainable seafood products.
With this first shipment, it is now possible to trace back the tuna loins to the fisher, the boat, and the exact location of the fish aggregating device where the fish was caught.
“European countries make up the biggest fish market in the world, and with this catch certification system in place in the Philippines, we can look forward to an effective convergence of economic opportunities and environmental sustainability,” adds Dr. Ingles.
Tuna in the Coral Triangle, which spans the Philippines, Indonesia, Malaysia, Papua New Guinea, Solomon Islands and Timor-Leste, adds considerably to the economies of many developing nations and supports the livelihoods of millions of people in this region and beyond.
The Coral Triangle contains spawning and nursery grounds and migratory routes for commercially-valuable tuna species such as bigeye, yellowfin, skipjack and albacore, producing more than 40% of the total catch for the Western Central Pacific region, and representing more than 20% of the total global catch.
Concludes Dr. Ingles, “This scheme is an effective step towards eliminating Illegal, Unreported and Unregulated (IUU), which has been increasing worldwide, resulting in the declining catches of a growing number of fish stocks.”
——————————————————————————–
WWF is the world’s largest and most experienced conservation organization. Help us come up with practical environmental solutions by visiting wwf.org.ph/howhelp.php or calling 895-6294. Together, we shall face environmental adversity – to leave our children a living planet.
For more information:
Paolo Mangahas
Communications Manager, WWF Coral Triangle Programme
pmangahas@wwf.org.my
Gregg Yan
Information, Education and Communications Officer, WWF-Philippines
920-7923/26/31
gyan@wwf.org.ph
Duration : 0:4:36
Categories: Seafood Products Tags: 2010, ampatuan, Aquino, arnel, arroyo, bayani, binay, c5, cebu, charice, chiz, con-ass, cory, democracy, dswd, escudero, estrada, fernando, gilberto, gloria, gordon, jejomar, joseph, lacson, legarda, loren, macapagal, maguindanao, malacanang, manila, manny, mar, mike, mikey, mindanao, miriam, noynoy, pacquiao, pcij, pempengco, philippines, pinasism, pinaswatch, pinaswatcher, pinaswatchers, pineda, presidentiables, puno, reynato, richard, ROXAS, santiago, teodoro, tesda, villar, zte
Ching He Huang/Chinese Food Made Easy/Seafood/Chinese-style fish and chips
Ching He Huang/Chinese Food Made Easy/Seafood/Chinese style fish & chips
http://www.chinghehuang.com/
http://www.mogu.com.tw/
Ching makes Chinese-style fish and chips with roast sweet potato chilli chips and Gong bao haddock goujons
Ingredients
For the haddock goujons
1 tbsp Shaoxing rice wine or dry sherry
1 tbsp peeled and grated fresh root ginger
1 small spring onion, finely chopped
340g/12oz haddock fillets, cut into strips
1 tbsp crushed dried chillies
1 tsp sea salt
1 tsp white pepper
100g/3½oz dry breadcrumbs
100g/3½oz plain flour
2 free-range eggs, beaten
groundnut oil, for deep-frying
For the gong bao sauce
2 tbsp lemon juice
2 tbsp hoisin sauce
1 tbsp dark soy sauce
1 tsp crushed dried chilli flakes
1 tbsp cornflour, mixed with 2 tbsp cold water, to thicken
To serve
roasted sweet potato chips
Method
1. For the haddock goujons, mix the Shaoxing rice wine, grated ginger and chopped spring onion together in a shallow bowl and add the fish strips. Cover with cling film and leave to marinate in the fridge for 20 minutes.
2. Mix the dried chillies, sea salt and white pepper together with the breadcrumbs in a bowl, then tip onto a plate or tray. Dip the marinated strips of fish into the flour, then into the beaten egg, then roll in the seasoned breadcrumb mixture. Pat lightly to secure the breadcrumbs to the fish, then shake off any excess. Repeat with all of the fish strips.
3. Quarter-fill a wok with groundnut oil and heat until a small cube of bread dropped in sizzles and turns golden-brown in 15 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Add the fish goujons in small batches and deep-fry for 2-3 minutes, or until golden-brown, then remove with a slotted spoon and drain on kitchen paper. Repeat with the remaining fish goujons.
4. For the gong bao sauce, heat all of the sauce ingredients together in a small saucepan, and, if necessary, thicken with the cornflour and water mixture. Remove from the heat and transfer to a small bowl or ramekin for dipping.
5. To serve, pile the fish goujons onto a serving plate and place the bowl of gong bao sauce on the side. Serve immediately with roast sweet potato wedges
Duration : 0:6:56
Categories: Seafood Tags: ??, ???, ???, ???, ????, ????, ?????, ????????, ?m, bao, be, Beauty, chi?ska, Chilli, chinese, Chinese-style, Chinesische, Ching, chinoise, chips, cinese, Cucina, cuisine, dish, Drink, Easy/Seafood, england, fish, Fitness, food, Gong, gordon, goujons, haddock, He, health, Huang/Chinese, jamie, keuken, Kinesiska, Kitchen, Kuchnia, Küche, köket, lawson, london, made, neihu, nigella, oliver, potato, Qu?c, ramsay, roast, sweet, taipei, taiwan, Taiwanese, th?c, ting, tings, Trung, wokstar
Ching He Huang/Chinese Food Made Easy/Seafood/Steamed sea bass in hot beer and ginger lime sauce
Ching He Huang/Chinese Food Made Easy/Seafood
http://www.chinghehuang.com/
http://www.mogu.com.tw/
She creates an array of Chinese seafood dishes Steamed sea bass in hot beer and ginger lime sauce
Ingredients
For the sea bass
2.5cm/1in piece fresh root ginger, peeled and cut into long thin strips (juilienne)
1 spring onion, sliced into long strips
1 whole wild sea bass (about 550g/1¼lb), de-scaled, gutted, cleaned and skin scored several times with a sharp knife
1 tbsp Shaoxing rice wine or dry sherry
For the hot ginger lime and beer sauce
2 tbsp groundnut oil
1 tbsp freshly grated root ginger
1 lime, zest only
1 tbsp Shaoxing rice wine or dry sherry
330ml/11½fl oz Chinese beer or other light beer
2 tbsp light soy sauce
1 spring onion, sliced into long strips (juilienne)
1 large handful fresh coriander, roughly chopped
steamed wild basmati rice, to serve
Method
1. For the sea bass, sprinkle half of the ginger and spring onion strips across the fish, or tuck some into the scores made in the skin. Place the remaining ginger and spring onion into the fish cavity.
2. Transfer the fish to a heatproof plate or dish and pour the rice wine over. Place the plate into a large bamboo steamer and cover. Place the bamboo steamer on top of a pan of boiling water (making sure the water does not touch the base of the steamer). Steam the fish for 8-10 minutes (depending on the size of the fish), or until the fish is cooked through (the flesh should flake easily when poked with chopsticks). Turn off the heat and leave the fish in the steamer to rest.
3. For the sauce, heat a wok until smoking and add the oil. Add the grated ginger, stir-frying for a few seconds. Stir in the lime zest, followed by the beer and soy sauce. As soon as the liquid comes to the boil, add the spring onions and coriander, then remove from the heat.
4. To serve, carefully remove the plate of fish from the bamboo steamer, pour the sauce over the fish and serve immediately with steamed wild basmati rice.
Duration : 0:6:32
Categories: Seafood Tags: ??, ??, ??, ???, ???, ???, ????, ????, ????, ????, ?????, ????????, ?m, bass, be, Beauty, beer, chi?ska, chinese, Chinesische, Ching, chinoise, cinese, Cucina, cuisine, dish, Drink, Easy/Seafood, england, Fitness, food, ginger, gordon, He, hot, Huang/Chinese, jamie, keuken, Kinesiska, Kitchen, Kuchnia, Küche, köket, Lab, lawson, lime, london, made, neihu, nigella, oliver, Qu?c, ramsay, Sauce, sea, steamed, sweet, taipei, taiwan, Taiwanese, th?c, ting, tings, Trung, wokstar
Ching’s Chinese food in Minutes/MIXED SEAFOOD CRISPY NOODLES
Ching’s Chinese food in Minutes/MIXED SEAFOOD CRISPY NOODLES
http://www.chinghehuang.com/
http://www.mogu.com.tw/
Duration : 0:6:56
Categories: Seafood Tags: (??), ??????, Beauty, boiling, Booday, chinese, Ching's, CRISPY, cuisine, Drink, Fitness, food, Gary, gordon, He, health, Hell's, Home, HUANG?BE, in, jamie, Kitchen, lawson, Minutes, MIXED, nigella, NOODLES?CHING, oliver, Point, pop, rachael, ramsay, Ray, recipes, rhodes, Seafood, STAR???, typhoon, wok
Ching He Huang/Chinese Food Made Easy/Seafood/Langoustine and samphire stir fry
Ching He Huang/Chinese Food Made Easy/Seafood
Langoustine and samphire stir fry
http://www.chinghehuang.com/
http://www.mogu.com.tw/
Ingredients
1 tbsp groundnut oil
2 garlic cloves, finely chopped
6-8 cooked langoustines (or other large prawns)
1 tsp Shaoxing rice wine
150g/5oz fresh samphire, woody stems removed, or marsh samphire, preserved in brine
150g/5oz baby leeks, trimmed
2 spring onions, trimmed and cut into 4cm/2in pieces
1 tsp light soy sauce
sea salt, to taste
Method
1. Heat a wok until smoking and add the groundnut oil. Add the garlic and stir fry for a few seconds.
2. Add the Dublin Bay prawns and stir fry for 1-2 minutes, then add the Shaoxing rice wine and cook for another few seconds. Stir in the fresh samphire, then add the leeks and spring onions. Stir fry for one minute, then season, to taste, with the light soy sauce and sea salt.
3. To serve, spoon onto a serving plate and drizzle over any remaining juices from the wok.
Ching makes a dish that’s great for when you’ve got guests: use garlic chives instead of preserved samphire if necessary
Duration : 0:6:24
Categories: Seafood Tags: ??, ??, ???, ???, ???, ????, ????, ????, ?????, ????????, ?m, and, be, Beauty, chi?ska, chinese, Chinesische, Ching, chinoise, chives, cinese, Cucina, cuisine, Drink, Easy/Seafood, england, Fitness, food, Fry, garlic, gordon, He, health, Home, Huang/Chinese, jamie, keuken, Kinesiska, Kitchen, Kuchnia, Küche, köket, Lab, Langoustine, lawson, london, made, neihu, nigella, oliver, Qu?c, ramsay, samphire, Stir, sweet, taipei, taiwan, Taiwanese, th?c, ting, tings, Trung, wokstar
Ching He Huang/Chinese Food Made Easy/Seafood/Wok-cooked hoki fish with sesame soy sauce
Ching He Huang/Chinese Food Made Easy/Seafood/Wok-cooked hoki fish with sesame soy sauce
http://www.chinghehuang.com/
http://www.mogu.com.tw/
Ching shows a regular fish buyer at the market how to make hoki fish served with sesame soy sauce.
Ingredients
2 hoki fish fillets, membrane removed
salt and ground white pepper
3 tbsp groundnut oil
4 cloves garlic, finely chopped
2.5cm/1in piece fresh root ginger, peeled, finely chopped
1 red chilli, seeds removed, flesh finely chopped
1 tbsp of Shaoxing rice wine
4-5 tbsp light soy sauce
2 tbsp toasted sesame oil
2 spring onions, cut into thin strips (julienne)
1 tbsp chopped fresh coriander
To serve
steamed rice or wholewheat noodles
steamed asparagus
steamed broccoli
Method
1. Season the hoki fish fillets with salt and ground white pepper, then slice into six equal-sized pieces.
2. Heat a wok until smoking and add the groundnut oil. Add the fish, pressing down lightly on the pieces of fish as they cook. Cook for 3-4 minutes on one side, then reduce the heat to medium.
3. Turn the fish over and sprinkle over the garlic, ginger and chilli. Cook for a further 3-4 minutes (depending on the size of the fillet), or until the flesh has turned opaque and flakes easily when poked with a pair of chopsticks or a fork.
4. Season with the soy sauce and sesame oil and spoon the sauce over the fish. Add the spring onion strips and chopped coriander and cook for 1-2 minutes, or until the herbs have wilted slightly.
5. To serve, transfer the fish to a serving plate and garnish with the wilted herbs. Spoon over the cooking juices from the pan and serve immediately with steamed rice or dressed wholewheat noodles and steamed asparagus and broccoli.
Duration : 0:6:36
Categories: Seafood Tags: (??), ??, ???, ???, ???, ????, ????, ?????, ????????, ?m, be, Beauty, Booday, chi?ska, chinese, Chinesische, Ching, chinoise, cinese, Cucina, cuisine, Drink, Easy/Seafood, fish, Fitness, food, gordon, He, health, hoki, Home, Huang/Chinese, keuken, Kinesiska, Kitchen, Kuchnia, Küche, köket, Lab, lawson, made, neihu, nigella, Qu?c, ramsay, Sauce, sesame, soy, taipei, taiwan, Taiwanese, th?c, ting, tings, Trung, Wok-cooked, wokstar
Mussels in Tomato and Seafood Sauce Recipe – Cooking Made Simple by Belucci
Cooking Green Lip Mussels from New Zealand in a tomato paste mix with, onions, tomatoes, pepper, fish and prawns.
Brought to you by:
www.belucciscooking.com
Ciao!
Belucci, Italian Australian Chef and Restauranteur
Duration : 0:2:47
Categories: Seafood Recipes Tags: beluccis, Catering, chef, clarke, cook, cooking, culinary, dinner, fine, fish, food, gordon, hospitality, italian, jamie, Lunch, masterchef, meal, naked, oliver, peter, ramsay, recipe, russell, snapper, traditional