Quantcast
Channel: Jamaican Chinese Recipes Archives - Jamaicans.com
Viewing all 20 articles
Browse latest View live
↧

Jamaican Chinese Spiced Chicken Legs And Wings Recipe

January 26, 2016, 1:00 pm
$
0
0

Here is my recipe for Jamaican Chinese Spiced Chicken Legs And Wings. The recipe has been tweaked to perfection over the years as it is one of my favorite dishes to cook at family gatherings.  The sauce/dip for Spiced Chicken Legs And Wings is the perfect balance between sweet and spicy. Let me know if you enjoy it.

For the chicken

Ingredients:

  • Chicken legs and wings, 4 of each (approximately 2 lbs.)
  • 2 star anise
  • 1 Scotch Bonnet pepper
  • 3 1-inch pieces of cinnamon stick, broken up
  • 1 1-inch piece of fresh ginger, crushed
  • 1 scallion, trimmed, cut into 2-inch lengths, including green part
  • 1/4 cup light soy sauce
  • 1 tablespoon dry sherry
  • 1 teaspoon sugar
  • Salt to taste
  • Cornstarch for dredging
  • Oil for deep frying

Method:

  1. Place chicken parts into a mixing bowl with all ingredients but the cornstarch and frying oil.
  2. Mix well, making sure all the chicken is coated evenly.
  3. Marinate for at least two hours.
  4. Remove chicken parts and place in a dish that will fit into the top of a steamer.
  5. Strain and reserve the marinade to use in the dip.
  6. Put dish with chicken parts in top of steamer and set over boiling water.
  8. Cover and steam for 1 hour.
  9. Remove dish and cool.
  10. When cooled, roll each chicken piece lightly in cornstarch.
  11. Heat oil for frying in a wok or other suitable pan. Cook until chicken is golden brown and crisp on the outside.
  12. Arrange on serving platter.

For the sauce

Ingredients:

  • 4 cloves garlic, finely chopped (approximately 1 tablespoon)
  • 3/4 cup red wine vinegar
  • 2 tablespoons sugar
  • 1 teaspoon sesame oil
  • 1/2 teaspoon “hot” oil
  • Salt to taste

Method:

  1. Combine garlic, soy sauce, vinegar, sugar, sesame oil, and the ‘hot’ oil.
  2. Pour evenly over  chicken pieces.

For the dip

Ingredients:

  • Reserved marinade from the chicken
  • 1 tablespoon cornstarch
  • 2 tablespoons water

Method:

  1. Pour reserved marinade into a saucepan. Bring to boil.
  2. Blend cornstarch and water and stir to mix.
  3. Add to saucepan, stirring constantly, until it reaches the right consistency.
  4. Serve separately as a dip. Should yield 4 to 8 servings.

The post Jamaican Chinese Spiced Chicken Legs And Wings Recipe appeared first on Jamaicans.com.

↧
Search

Jamaican Chinese Black Bean Steamed Pork Recipe (Jhu Nuke Bat)

February 4, 2016, 6:00 am
$
0
0

This Black Bean Steamed Pork recipe was handed down to me from my father. A true Hakka-style dish that tastes even better the next day. Easy and tasty – even addictive once you’ve tasted it! To give it a Jamaican flavor add a little scotch bonnet pepper.

Ingredients

  • Pork shoulder, butt, leg or belly, with fat retained
  • 1 Sheet salted black bean (new sheet)
  • Ginger
  • Fresh garlic
  • Soy sauce
  • Dried orange peel, soaked (Go Pei)
  • Brown sugar
  • Sherry (optional)
  • Oil for browning
  • Optional – A few slices of scotch bonnet pepper ( include the seeds for more heat)

Method

  1. Season pork with black bean, ginger, garlic, soy sauce, orange peel, brown sugar and sherry , if desired.
  2. Brown in oil to seal in juices
  1. Steam at least 2 hours, or more, until pork tears easily with chopsticks.
  2. Optional – Serve with scotch bonnet slices on top

The post Jamaican Chinese Black Bean Steamed Pork Recipe (Jhu Nuke Bat) appeared first on Jamaicans.com.

↧
↧

Jamaican Chinese Chicken and Pig Tails with Potatoes Recipe

February 17, 2016, 8:00 am
$
0
0

Chicken and Pig Tails with potatoes recipe is a Hakka combo that is made by Chinese Jamaican.

Ingredients

  • 2 chicken legs and thighs
  • 1 lb. pig’s tail
  • 1 potato, diced
  • Several scallions, finely chopped
  • 3-4 cloves garlic
  • Soy sauce to taste
  • Water for simmering
  • Scotch Bonnet pepper (optional)

Directions

  1. Soak the pig’s tail overnight.
  2. Cut up pig’s tail and cook until tender (pressure cooker is an option).
  3. When tender, drain and set aside. (You may want to reserve 1-2 tablespoons of the liquid to add later for extra flavor.)
  4. Cut up chicken and place in pan. Add garlic and soy sauce. Cook chicken pieces until browned, then add the pig’s tail and diced potato.
  5. Add water to cover, then simmer until tender. Add the chopped scallions and continue to cook until done all the way through.
  6. Taste to correct seasonings. At this point, you may add the reserved liquid from the pig’s tail for extra saltiness if needed, and the optional Scotch Bonnet pepper if desired.
  7. Serve and enjoy!

The post Jamaican Chinese Chicken and Pig Tails with Potatoes Recipe appeared first on Jamaicans.com.

↧

Jamaican Chinese Steamed Turnip Dumpling Recipe (Lopet Ban)

March 30, 2016, 7:00 am
$
0
0

This easy-to-follow Jamaican Chinese Steamed Turnip Dumpling Recipe yields 20 dumplings. Even though I am using turnip as filling, you can use any filling you desire with the dumpling wrapper recipe. What I love about making them is the memory of our family folding dumplings together.

Ingredients for filling

  • 3 1/s lbs. turnips (Daikon)
  • 1/2 lb. bacon
  • 1/2 cup dried shrimp
  • Minced garlic
  • Salt, MSG or sugar
  • Black pepper
  • 4 tablespoons oil

Method

  1. Peel and grate turnips.
  2. Add 1 teaspoon salt and let stand 15 minutes, then drain.
  3. Soak dried shrimp, then drain.
  4. Shred bacon.
  5. Prepare minced garlic.
  6. Heat a wok or frying pan.
  7. Add 4 tablespoons of oil.
  8. Add bacon shreds, garlic, shrimp, turnips, MSG, and black papper.
  9. Add salt to taste.
  10. Pour into colander and set aside to cool.
  11. Divide into 20 portions.

Ingredients for wrappers

  • 3 cups glutinous rice powder
  • 1/2 cup flour
  • 2/3 cup boiling water
  • 1/3 cup cold water
  • 1 tablespoon lard

Method

  1. Sift together the rice powder and flour.
  2. Add the following ingredients in order, mixing well after each addition: boiling water, cold water, and lard.
  3. Knead into a smooth dough and cut into 20 equal pieces.
  4. Flatten dough pieces into circles. Add a little oil if dough is sticky.
  5. Place filling in the middle of each circle, then fold in half and pinch the edges together to seal.
  6. Place on greased paper and put into a bamboo steamer.
  7. Steam 10 minutes over high heat.
  8. Serve. It is traditional to use black pepper liberally in this recipe.

The post Jamaican Chinese Steamed Turnip Dumpling Recipe (Lopet Ban) appeared first on Jamaicans.com.

↧

Jamaican Chinese Baby Red Grouper and Ham Choy Recipe

April 16, 2016, 11:00 am
$
0
0

Fresh grouper is one of my favorites.  It is a mild fish, very inexpensive and easy to cook. Try my super easy  Baby Red Grouper and Ham Choy Recipe. Garnish with tomatoes and onion.

Ingredients

  • 1 lb. Baby Red Grouper, but into five pieces, head divided in two
  • 1 cup hamchoy, cut in pieces
  • ½ onion, cut lengthwise
  • 1 ½ cup chicken broth
  • 2 tablespoon oyster sauce
  • 2 cloves garlic, chopped
  • Cornstarch/water mixture for gravy
  • Oil for frying

Method

  1. Brown fish in wok or fry pan with oil. Set aside.
  2. Over high heat, add 2 tablespoons of oil to wok or fry pan .
  3. Add garlic to brown.
  4. Add hamchoy and onion, stirring with each addition.
  5. Add chicken broth and oyster sauce.
  6. Fold in fish pieces.
  7. Reduce heat to low and cook, covered, for two minutes.
  8. Uncover and add cornstarch/water mixture to thicken sauce for gravy.

Note: No need to add salt, since the hamchoy and oyster sauce provide enough.

The post Jamaican Chinese Baby Red Grouper and Ham Choy Recipe appeared first on Jamaicans.com.

↧
↧

Jamaican Chinese Hakka Pork And Ham Choy With Wood-Ears Recipe

April 23, 2016, 10:00 am
$
0
0

Hakka Pork and Ham Choy is a favorite of Jamaicans of Chinese descent.  We use pork in many Hakka dishes. I learned this recipe when I was very young from my father. Try my simple Hakka Pork And Ham Choy with Wood-Ears Recipe.

Ingredients:

  • 3 lbs. pork belly
  • ½ pack ham choy
  • 1 ½ tbsp. salted and fermented black bean (Tiew shee)
  • 1 small pack wood-ears (Muk nee)
  • About ¼ piece of dried orange peel (Go pee)
  • 4-5 medium dried oysters (How shee)
  • 1 tablespoon chopped ginger
  • 3 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 2 cloves garlic, chopped
  • 1 Scotch Bonnet Pepper (chopped)

Method:

  1. Cut pork, skin side down, into 1 ½ inch cubes.
  2. Rinse ham choy in water, drain, then cut into 1-inch lengths.
  3. Rinse salted black bean in a strainer.
  4. Soak wood-ears in water until swollen, about 10 minutes.
  5. Cut off the tough stems and discard.
  6. Soak orange peel in water for about 15 minutes. Scrape away the inside white parts.
  7. Cook over medium heat in a skillet or wok, the pork, wood-ears, black bean, orange peel, dried oyster, ginger, garlic, soy & oyster sauces.
  8. Add enough water to cover the meat, then cover the pot and bring to a boil.
  9. Reduce heat to low and let simmer. (More water may be needed depending on the tenderness of the meat.
  10. Cook until fork tender.
  11. Add ham choy.
  12. Adjust liquid to appropriate amount and add cornstarch/water mixture to make gravy.
  13. Four servings.

The post Jamaican Chinese Hakka Pork And Ham Choy With Wood-Ears Recipe appeared first on Jamaicans.com.

↧

Jamaican Chinese Spicy Malah Chicken Recipe

May 12, 2016, 2:00 pm
$
0
0

This one of my favorites to cook especially when I need something quickly. Enjoy my Spicy Malah Chicken Recipe.

Ingredients

  • 1 chicken breast , skinless
  • 1 medium onion
  • Red bell pepper
  • Green bell pepper
  • 2 or 3 cloves garlic, crushed
  • Ginger
  • Vinegar
  • Scotch Bonnet pepper
  • Oil
  • Chicken broth
  • Cornstarch
  • Soy sauce
  • Oyster sauce
  • Sesame seed oil

Method

  1. Cut chicken in 3 layers, then across in 1-1/2 inch strips.
  2. Season with oil and soy sauce.
  3. Cut onion lengthwise into four quarters.
  4. Cut Bell peppers into 2-inch triangles.
  5. Cut 3 thin slices of ginger.
  6. Half Scotch Bonnet cut in small strips, using seeds if desired.
  7. In a wok, over high heat, add oil, when smoking appears, add the garlic
  8. As soon as the garlic browns, remove from pan and discard.
  9. Add the onions, bell peppers and ginger.
  10. Stir-fry these ingredients, and then remove them and set aside.
  11. Add the chicken, little at a time, brown, take out and set aside.
  12. Still over high heat, add the chicken and the onion/bell pepper mixture and the Scotch Bonnet pepper, and about 5 tablespoons of chicken broth.
  13. While stirring, add 2 tablespoons each of oyster sauce and vinegar.
  14. Cook 1 – 2 minutes, then add cornstarch/water mixture to thicken liquid to desired consistency, Add two tablespoons sesame seed oil.
  15. Turn off heat.
  16. Stir to coat evenly.
  17. Serve hot.

The post Jamaican Chinese Spicy Malah Chicken Recipe appeared first on Jamaicans.com.

↧

Jamaican Chinese Fish Balls Recipe

May 19, 2016, 1:00 pm
$
0
0

Fish balls is a staple in Hakka Chinese culture. It is one of my favorites because it can be used for so many different dishes. Chinese Fish Balls can be eaten on its own, stir fried, used in noodle soups, boiled, used with noodles, curried or skewered on a BBQ. Try my easy to make Chinese Fish Balls Recipe.

Ingredients:

  • ½ lb. non-oily fish fillet, cubed. (Flounder is excellent)
  • 1 tbsp. coarsely chopped fresh ginger
  • 1 scallion (green onion) trimmed & chopped.
  • 1 tablespoon dry sherry
  • 1 tablespoon corn starch
  • 1 tablespoon lard
  • ¼ teaspoon  MSG (optional)
  • 1 egg white
  • Salt to taste
  • 5 tablespoon water
  • ¼ cup of water in which  a piece of Chinese dried orange peel has been soaked for an hour

Method

  1. Put the ginger, scallion, ¼ cup of orange-peel  water  into an electric blender and blend on high speed.
  2. Strain the liquid into a bowl through fine cheesecloth and discard solids.
  3. Rinse out the blender and then place fish cubes into container, adding the 5 tablespoons of water, the sherry, and egg white.
  4. Blend  to form smooth puree, pushing contents down as needed during blending.
  5. Pour fish mixture into a mixing bowl.
  6. Add 1 tablespoon of the ginger/ scallion juice., reserving the rest for another use.
  7. Add the corn starch,  salt, optional MSG, and the lard.
  8. Mix thoroughly.
  9. Prepare 2 bowls of water, one preferably a heatproof casserole for the fish balls and the other for wetting your hands
  10. To shape fish balls: wet your hands and spoon some of the fish mixture into your palm. Close your fist and allow the mixture to emerge from the hole formed by your thumb and index finger.
  11. As the balls emerge, use a wet spoon to take the ball and release it into the water  in the casserole dish.
  12. When all the balls have been formed, put casserole on stove top, slowly bringing it to a boil. Remove each ball as it floats to the surface of the water and place in a bowl of cold water.
  13. At this point, the fish balls may be stored several days in a sealed jar of cold water in the refrigerator.

NOTE: To make fish cake instead of balls, shape the fix mixture into flat cakes. This can be fried or boiled.

The post Jamaican Chinese Fish Balls Recipe appeared first on Jamaicans.com.

↧
Search

Asian Grilled Flank Steak Recipe

June 11, 2016, 1:00 pm
$
0
0

From time to time I love to a good steak. I learned this simple Asian Grilled Flank Steak Recipe from a good friend.  The key to great tasting steak is the marinade and this one will not disappoint. Enjoy my Asian Grilled Flank Steak Recipe.

Ingredients

  • ¼ cup hoisin sauce
  • 4 cloves garlic, minced
  • 2 tablespoon each: soy sauce, honey and fresh lime juice
  • 1 tablespoon each: chili paste, sesame oil and minced ginger
  • 1 ½ lb. flank steak in one piece

Method:

  1. Using a sharp knife, score both sides of meat across the grain, about 1/8-inch deep.
  2. Whisk together all seasonings and pour over steak, turning to coat on both sides.
  3. Place into a plastic bag and refrigerate at least 8 hours or as long as 24 hours.
  4. Remove from refrigerator 30 minutes before cooking.
  5. Place on barbeque grill and cook over medium-high heat for 6 to 7 minutes on each side.
  6. Let stand for about 10 minutes.
  7. Slice thinly, across the grain, and serve.

The post Asian Grilled Flank Steak Recipe appeared first on Jamaicans.com.

↧
↧

Jamaican Chinese Simple Seafood And Vegetable Stir-Fry Recipe

July 23, 2016, 1:00 pm
$
0
0

Doing any type of stir-fry takes me back to my childhood.  Stir-fry is one of the easiest meals to make when you are learning how to cook. I was great at doing this and it helped me to build confidence in cooking. Hope you enjoy my Jamaican Chinese Simple Seafood and Vegetable Stir-Fry Recipe.

Ingredients

  • 1 lb. fresh shrimp, shelled and deveined
  • 6 frozen, squid, thawed, prepared and marked with diamond shaped cuts and sliced into appropriate pieces
  • 3 stalks fresh mustard greens (guy choy) without leafy parts, sliced diagonally
  • 1 large carrot (julienne strips)
  • 3 large leaves Chinese cabbage (wong gna pak), cut into strips 3/4-inch long
  • 1 large clove garlic, crushed and minced
  • 1⁄4 cup dried yoong gnee
  • 3 to 4 Tablespoons peanut oil
  • Sang chew sesame seed oil

Method

  1. Soften the yoon gnee by soaking in water.
  2. Heat some oil in a wok.
  3. When heated, add garlic and shrimp.
  4. Stir-fry until shrimp turns pink in color.
  5. Remove shrimp and place in bowl.
  6. Add squid pieces to the wok and stir-fry until they curl.
  7. Remove squid pieces and place in bowl with the shrimp.
  8. Heat oil in wok, adding more if necessary.
  9. Add carrot and stir-fry over high heat.
  10. Add mustard greens and stir-fy.
  11. Add cabbage and continue to stir-fry.
  12. Taste mustard greens to determine if cooked through.but still crisp.
  13. Add yoon gnee and stir-fry 1 minute, adding some ssang chew and sesame seed oil.
  14. Return the shrimp and squid pieces to the wok and stir-fry all together.
  15. Serve with rice.

The post Jamaican Chinese Simple Seafood And Vegetable Stir-Fry Recipe appeared first on Jamaicans.com.

↧

Jamaican Chinese Style Roast Duck Recipe

July 30, 2016, 10:00 am
$
0
0

This is a signature Jamaican Hakka dish and one of my favorites. It is a must-have dish for Christmas and New Year dinner if you are from a Jamaican-Chinese household. Hope you enjoy this Jamaican Chinese Style Roast Duck Recipe.

Ingredients

  • 3 lb. whole duck
  • 2 teaspoons dark soy sauce
  • Honey
  • 4 sprigs escallion (chopped)
  • 2 large cloves garlic, minced
  • 1/2 teaspoon sugar
  • 1 tablespoon brown bean sauce
  • OPTIONAL: 1 tablespoon ginger (crushed)

Method

  1. Trim excess fat and rub the outside of a duck with salt, dark soy sauce, and honey.
  2. Pre-soak your choice of yung yee, pak juk, or lily shoot.
  3. Combine  escallion, ginger, garlic, sugar, soy sauce, and brown bean sauce, and season the inside cavity only:
  4. Place duck on rack and roast at 400ºF for 20 minutes, basting skin and adding a little water to the pan to preserve drippings.
  5. Reduce temperature to 350º and continue adding enough water to avoid burning the drippings/
  6. Total roasting time should be around 1½ hours.
  7. Pour drippings into a medium pot; skim off fat.
  8. Add seasonings from inside cavity and bring to a boil.
  9. Drain the yung yee (or lily shoot or pak juk) and add to pot.
  10. Add more water, extra brown bean sauce, soy sauce and other seasons to taste.
  11. Thicken sauce with cornstarch and serve over duck.

 

The post Jamaican Chinese Style Roast Duck Recipe appeared first on Jamaicans.com.

↧

Jamaican Chinese Style Roast Chicken Recipe

August 20, 2016, 11:45 am
$
0
0

Next to Roast Duck this is another signature Jamaican Hakka dish and one of my favorites. It is a must-have dish for any type of celebration dinner if you are from a Jamaican-Chinese household. Use to struggle to decide between which one to eat at these celebrations. So I have both. One on the first plate of food and another on my second plate of food..lol..Hope you enjoy this Jamaican Chinese Style Roast Chicken Recipe.

Ingredients

  • 3 lb. whole chicken
  • 2 teaspoons dark soy sauce
  • Honey
  • 2 large cloves garlic, minced
  • 1/2 teaspoon sugar
  • 1 tablespoon brown bean sauce

Method

  1. Trim excess fat and rub the outside of a chicken with salt, dark soy sauce, and honey.
  2. Pre-soak your choice of yung yee, pak juk, or lily shoot.
  3. Combine  garlic, sugar, soy sauce, and brown bean sauce, and season the inside cavity only:
  4. Place chicken on rack and roast at 400ºF for 20 minutes, basting skin and adding a little water to the pan to preserve drippings.
  5. Reduce temperature to 350º and continue adding enough water to avoid burning the drippings/
  6. Total roasting time should be around 1½ hours.
  7. Pour drippings into a medium pot; skim off fat.
  8. Add seasonings from inside cavity and bring to a boil.
  9. Drain the yung yee (or lily shoot or pak juk) and add to pot.
  10. Add more water, extra brown bean sauce, soy sauce and other seasons to taste.
  11. Thicken sauce with cornstarch and serve over chicken.

The post Jamaican Chinese Style Roast Chicken Recipe appeared first on Jamaicans.com.

↧

Jamaican Chinese Cantonese Dumpling Recipe

October 8, 2016, 12:45 pm
$
0
0

I have always loved Cantonese Dumpling but never really tried cooking them. Well,I finally came up with a recipe using ingredients that I like. This is a somewhat complicated recipe but the results are well worthwhile. Try my Cantonese Dumpling Recipe.

Filling ingredients

  • 6 to 10 dried black mushrooms
  • ¼ lb. raw pork
  • 1 tablespoon cornstarch
  • ½ cup finely diced raw shrimp, about ¼ lb.
  • ¼ cup lard
  • ¾ cup finely diced bamboo shoots
  • ½ cup finely diced roast pork
  • Salt to taste
  • 1 tablespoon dry sherry
  • ½ teaspoon sugar
  • 1 tablespoon light soy sauce
  • 1 teaspoon sesame oil
  • ¼ teaspoon ground white pepper
  • 80 to 120 fresh cilantro leaves without stems

Method

  1. Place the mushrooms in a bowl and pour hot, not boiling, water to cover.
  2. Let stand 15 to 30 minutes, then drain and squeeze out excess moisture. Cut off
    tough stems and discard. Slice and dice mushrooms finely to make about ½ cup.
  3. Cut raw pork into small dice and mix well with half the cornstarch. Set aside.
  4. Place shrimp in another bowl and add the other half of cornstarch. Mix well . Set aside.
  5. Heat lard in wok or fry pan, and when hot, add raw pork. Stir to break up any lumps.
  6. When pork browns, add bamboo shoots, roast pork, mushrooms, shrimp, salt, sugar, sherry, sesame oil, pepper. Mix well.
  7. Spoon mixture into bowl (about 4 cups of mixture)
  8. Cool thoroughly. May even be chilled until ready to use.

Dough ingredients

  • 2 cups all-purpose wheat flour
  • 8 tablespoons rice flour
  • ½ cup cornstarch
  • 2 ¾ cups boiling water
  • 1 tablespoon lard

Method

  1. Combine all-purpose flour, rice flour, and cornstarch in mixing bowl.
  2. Gradually add the 2 ¾ cups boiling water while stirring rapidly.
  3. As soon as the dough is cool enough to handle, knead until it becomes stiff.
  4. Immediately add lard. Turn dough out onto a clean board and knead while still hot, about 5 minutes.
  5. Form the dough into a ball and place in clean mixing bowl. Cover with a towel and let stand for 3 or 4 minutes.
  6. Lightly oil a plate that will fit into the top of the steamer.
  7. Divide the dough into 4 equal pieces.
  8. Roll each piece into a sausage shape about 16 inches long.
  9. One piece at a time, cut each piece into approximately twenty 1 ½ inch pieces.
  10. Roll each into a ball.
  11. Roll each ball out into a circle, 3 to 3 ½ inches in diameter. Place the circles side by side.
  12. Avoid overlapping or stacking as they will stick together. Keep them covered with a damp cloth to keep them moist.
  13. When one piece has been completely rolled out, fill with 2 level teaspoons of filling.
  14. Place a cilantro leaf or two on top of the filling.
  15. Bring up the other side of each wrapper and pinch the edges together all around to make a filled ‘cup’. Place the filled dumpling on the oiled plate with the cilantro side facing up.
  16. Continue until all the circles are filled, keeping the finished dumplings covered with cloth to avoid drying out.
  17. Repeat the process with the remaining sausages of dough until either the filling or the pastry has been used up, arranging the dumplings on oiled plates.
  18. Now place in the top of the steamer over boiling water. Cover closely and steam from 5 to 8 minutes, until thoroughly done.
  19. Serve hot on plates they were steamed on, with a dipping sauce made of the oyster sauce and sesame oil blended together.

Yield: 75 to 80 dumplings.

Note: The raw filled dumplings may be frozen for up to a month, after sealing them securely, plate and all, in foil or plastic wrap. When ready to use, steam without defrosting, increasing the steaming time to 15 to 20 minutes.

Dip Ingredients

  • 3 tablespoon oyster sauce
  • 1 teaspoon sesame oil

Method

  1. Blend together.
  2. Serve with dumplings.

The post Jamaican Chinese Cantonese Dumpling Recipe appeared first on Jamaicans.com.

↧
↧

Jamaican Chinese Style Curried Pork And Potatoes Recipe

October 22, 2016, 1:45 pm
$
0
0

I love this dish. This recipe is from a close Chinese Jamaican friend who knew it was one of my favorites. Whenever she cooked it she would save some for me. Here is Jamaican Chinese Style Curried Pork And Potatoes Recipe

Ingredients

  • 2 lbs. pork shoulder, without skin
  • 2 lbs. potatoes, peeled
  • 1 tablespoon curry powder
  • 1 large onion, thinly sliced
  • 2 slices ginger root
  • 1 cup water
  • 2 tablespoons soy sauce
  • Oil for deep frying

Method

  1. Cut the pork and peeled potatoes into small cubes.
  2. Heat oil and deep-fry the pork until brown
  3. Remove from heat and drain on a paper towel.
  4. Deep-fry the potatoes for 2 minutes, then remove from heat and drain as well.
  5. Heat 3 tablespoons of oil in a wok and stir-fry the onion, salt and ginger slices until onion is soft.
  6. Add curry powder and stir for 2 minutes.
  7. Add pork and stir-fry 2 minutes.
  8. Add potatoes, water, soy sauce, and bring to boil.
  9. Reduce heat and cook on low for 30 minutes.
  10. Serve with boiled white rice.

The post Jamaican Chinese Style Curried Pork And Potatoes Recipe appeared first on Jamaicans.com.

↧

Jamaican Chinese Suey Mein Recipe

December 3, 2016, 9:45 am
$
0
0

Suey Mein (Sui Mein) is one of those dishes that every Chinese Jamaican should know how to cook. The broth filled with noodles, shrimp, vegetables and Cantonese-style roast pork (Cha Su) and chicken is a meal in it of itself. It is little bit of everything in a bowl. It is typically served with a hot sauce made with scotch bonnet peppers and mushroom soy sauce. The sauce is dropped in the soup.

You will not find this soup on any regular Chinese Restaurant as it is unique to Jamaica. The Chinese-Jamaican community on the island created this soup. It is a favorite at Jamaican-Chinese restaurants. Eating it requires you alternating between a soup spoon and a fork. Hope you enjoy my Jamaican Chinese Suey Mein Recipe.

Soup Ingredients

  • Roasted chicken breasts (2) and (4) wings, sliced or chopped, with bones and skin
  • 1 ½ pound Chinese Roast Pork (Cha Su) sliced in small bits
  • 2 egg rolls (thinly sliced)
  • 1 ½ pound Shrimp
  • 2 rolls fresh Chinese egg noodles
  • 8 head baby bok choy
  • Chopped scallions
  • Shredded carrots
  • 8 cup reduced-sodium chicken stock for soup base (can use other kinds of stock)
  • 1 teaspoon sugar
  • 1 tablespoon soy to taste

Soup Instructions

  1. Bring the chicken stock to boil and flavor with soy sauce & sugar.
  2. Keep the chicken stock hot on the stove.
  3. In a separate pot boil water and add the noodles
  4. Cook the noodles to your preferred texture (I typically cook for 3 minutes. Do not overcook)
  5. Put the noodles in each soup bowl
  6. Slowly pour the chicken stock mixture into the soup bowl. (The noodles should be covered by the stock)
  7. Top the noodles with the meat, egg rolls and vegetables. Garnish with chopped scallions and shredded carrots.
    Serve the hot with Jamaican Chines sauce

Ingredients for the Sauce

  • 3 cloves of garlic
  • ½ onion diced
  • 1 Scotch bonnet pepper diced
  • 3 tablespoons mushroom soy sauce
  • 1 tablespoon vegetable oil

Sauce instructions

  1. Mix the onion, pepper and garlic in the mushroom soy sauce
  2. Heat vegetable oil in small saucepan until very hot.
  3. Immediately pour the vegetable oil on top of the mushroom soy sauce mixture.
  4. Stir the mixture well

The post Jamaican Chinese Suey Mein Recipe appeared first on Jamaicans.com.

↧
Search

Simple Jamaican-Chinese Fish Tea Soup Recipe

January 14, 2017, 12:45 pm
$
0
0

I first had this soup at a friend’s house and loved it. She was born in China but grew up in Jamaica. She loved to experiment and create fusion cuisines. Her  Jamaican-Chinese Fish Tea Soup is a fusion recipe of the traditional Jamaican fish tea with Chinese dried and baked fish maw.  I convinced her to give me the recipe which I tried a few times successfully adding my own modifications. Here is my Simple Jamaican-Chinese Fish Tea Soup Recipe.

Ingredients

  • 1 lb. snapper fish
  • Some Chinese dried and baked fish maw, soaked, softened, and finely chopped. Fish maw is the dried form of fish air bladder and can be found in any Asian Supermarket. It helps with blood circulation and is a good source of collagen.
  • 1 dozen okra, cut into 1/2-inch dice.
  • 1-liter chicken stock
  • 2 oz. butter
  • 2 stalks scallion, julienned
  • Salt and pepper to taste
  • Thyme
  • Scotch Bonnet pepper, optional
  • Tomatoes for garnishing

Method:

  1. Fillet both sides of the fish.
  2. Cut each fillet into 1/2-inch cubes. Set aside.
  3. Place remainder of fish in a pot with the chicken stock and bring to a boil.
  4. Stir while boiling to separate fish from bones.
  5. Strain into another pot, discarding bits left in strainer.
  6. Over medium heat, season with salt and pepper to taste.
  7. Add okra and fish maw.
  8. Add cut-up fish fillet and thyme.
  9. Add butter
  10. Add scallion.
  11. Cook 5 minutes and serve. Garnish with tomatoes

Note: if using a Scotch Bonnet pepper, this may be added at any point during cooking.

The post Simple Jamaican-Chinese Fish Tea Soup Recipe appeared first on Jamaicans.com.

↧

Jamaican Chinese Seafood Suey Mein Recipe

January 28, 2017, 8:00 am
$
0
0

Suey Mein (Sui Mein) is one of those dishes that every Chinese Jamaican should know how to cook. The broth is typically filled with noodles, shrimp, vegetables and Cantonese-style roast pork (Cha Su) and chicken is a meal in it of itself.  This version is for those who do not eat meat but eat seafood.

Suey Mein is typically served with a hot sauce made with scotch bonnet peppers and mushroom soy sauce. The sauce is dropped in the soup.

You will not find Suey Mein on any regular Chinese Restaurant as it is unique to Jamaica. The Chinese-Jamaican community on the island created this soup. It is a favorite at Jamaican-Chinese restaurants. Eating it requires you alternating between a soup spoon and a fork. Hope you enjoy my Jamaican Chinese Seafood Suey Mein Recipe.

Jamaican Chinese Seafood Suey Mein Recipe

Jamaican Chinese Seafood Suey Mein Recipe

Soup Ingredients

  • 2 veggie egg rolls (thinly sliced)
  • 1 ½ pound Shrimp
  • 2 rolls fresh Chinese egg noodles
  • 8 head baby bok choy
  • Chopped scallions
  • Shredded carrots
  • 8 cups reduced-sodium seafood stock for soup base (64 ounces)
  • 1 teaspoon sugar
  • 1 tablespoon soy to taste

Soup Instructions

  1. Bring the seafood stock to boil and flavor with soy sauce & sugar.
  2. Keep the seafood stock hot on the stove.
  3. In a separate pot boil water and add the noodles
  4. Cook the noodles to your preferred texture (I typically cook for 3 minutes. Do not overcook)
  5. Put the noodles in each soup bowl
  6. Slowly pour the seafood stock mixture into the soup bowl. (The noodles should be covered by the stock)
  7. Top the noodles with the shrimp, veggie egg rolls and vegetables. Garnish with chopped scallions and shredded carrots.
  8. Serve the hot with Jamaican Chines sauce

Ingredients for the Sauce

  • 3 cloves of garlic
  • ½ onion diced
  • 1 Scotch bonnet pepper diced
  • 3 tablespoons mushroom soy sauce
  • 1 tablespoon vegetable oil

Sauce instructions

  1. Mix the onion, pepper and garlic in the mushroom soy sauce
  2. Heat vegetable oil in small saucepan until very hot.
  3. Immediately pour the vegetable oil on top of the mushroom soy sauce mixture.
  4. Stir the mixture well

The post Jamaican Chinese Seafood Suey Mein Recipe appeared first on Jamaicans.com.

↧
↧

Jamaican Chinese Sweet & Sour Duck Recipe (Sun Moy Hap)

April 15, 2017, 8:00 am
$
0
0

I remember the first time I had Sweet & Sour Duck. My father made it for a Chinese New Years dinner. It instantly became one of my favorite dishes and I would beg my father to make it year round. It was one of the first recipes I learned to make. The taste brings back some fun childhood memories.

Ingredients:

  • 1 Duck, 3-4 lbs.
  • 6 to 8 pickled plums, crushed
  • 6 garlic cloves, crushed
  • A medium pineapple or 1 can pineapple pieces
  • 1 teaspoon sea salt
  • ½ cup lemon juice
  • ½ cup orange juice
  • 4 tablespoons granulated sugar
  • 4 tablespoons Soy sauce
  • ½ White vinegar
  • 2 tablespoons Cornstarch

Method:

  1. Clean and wash duck, inside and out, and rub with salt and lemon juice.
  2. Cut up pineapple into to chunks
  3. Pour hot water over the duck, drain.
  4. Season inside and giblets with salt, sugar, crushed pickled plums, garlic, and a little soy sauce.
  5. Season outside with soy sauce, salt and sugar.
  6. Marinate 30 minutes.
  7. Place duck and giblets, if using, on rack in roasting pan with the marinade and some water.
  8. Roast in oven at 325 degrees F for 1-2 hours, turning the duck over half-way through cooking to brown on both sides.
  9. Do not let liquid to evaporate; add water and baste duck during the roasting period.
  10. Save the drippings to make sauce.
  11. Remove duck from oven and cut up into bite-sized pieces. Place pieces on platter.
  12. Remove excess oil from drippings and put in saucepan over medium heat.
  13. Add vinegar and sugar to taste, and pineapple pieces with juice.
  14. Thicken sauce with cornstarch, stirring continuously, until desired consistency is reached.
  15. Pour sauce over duck and serve hot.
  16. Serve Immediately. The serving size is 6-8 people

The post Jamaican Chinese Sweet & Sour Duck Recipe (Sun Moy Hap) appeared first on Jamaicans.com.

↧

Jamaican Chinese Mutton & Lime Leaf Recipe

October 21, 2017, 1:00 pm
$
0
0

This is one of the most delicious mutton dishes and is always a hit with everyone when I cook it. You can serve it with steamed with rice or Chinese style noodles. .

Ingredients

  • 4 lbs Mutton, (Rabbit, goose, or oxtail may be substituted for the mutton)
  • 3 Small cloves garlic crushed
  • 3 Tablespoons soy sauce
  • 2 Teaspoon Chinese Five Spice Powder
  • Star anise
  • 1 Tablespoons thinly sliced
  • Lime leaves
  • 2 Tablespoons Oyster sauce
  • 3 Tablespoon sesame seed oil
  • 1 small Scotch Bonnet pepper diced and deseeded (optional).

Method

  1. Cut the mutton in pieces suitable for eating with chopsticks
  2. Season mutton pieces with garlic, soy sauce, five-spice powder, star anise, and sliced ginger.
  3. Add sesame seed oil to a hot wok.
  4. Stir-fry seasoned meat until browned.
  5. Add lime leaves, stock or water, and reduce heat.
  6. Simmer until tender.
  7. Add oyster sauce to taste and thicken liquid to desired consistency for gravy, adding cornstarch/water mixture.
  8. Add a few pieces of scotch bonnet pepper if you want to make it spicy
  9. Serve with white rice or Chinese noodles

Note: Rabbit, goose, or oxtail may be substituted for the mutton in this recipe.

The post Jamaican Chinese Mutton & Lime Leaf Recipe appeared first on Jamaicans.com.

↧

Jamaican Chinese Style Chicken Chop Suey Recipe

September 18, 2021, 1:00 pm
$
0
0

The Chinese have made significant contributions to the culture of Jamaica, including additions to the people’s list of culinary favorites. The dish known as Chop Suey is popular on the island, and its combination of stir-fried vegetables cooked in a starchy sauce, with or without the addition of meats like chicken, pork or beef, or even seafood like shrimp, is widely favored among Jamaicans. The dish is easy and quick to prepare, as the following recipe will show.

Jamaican Chicken Chop Suey

  • Preparation Time: 15 minutes
  • Cooking Time: 10 minutes
  • Total Time: 25 minutes
  • Serves 6

Ingredients

  • 4 Boneless chicken thighs or 4 boneless chicken breasts
  • 3 Cloves garlic, minced
  • 2 Stalks scallion, finely cut
  • 1 Teaspoon seasoned salt
  • 1/2 Teaspoon garlic salt
  • 1/2 Teaspoon sugar
  • 2 Tablespoons oyster sauce
  • 2 Teaspoons mushroom or dark soy sauce
  • 1 Tablespoon teriyaki or hoisin sauce
  • 3 Chinese (Fachung) sausages (Optional)
  • 1 Medium carrot, cut into fine sticks
  • 1 Cups cabbage, cut into medium-sized chunks
  • 2 Cups cabbage, cut into medium-sized chunks
  • 1 Cup broccoli, cut into medium-sized pieces
  • 1 Medium onion, sliced horizontally
  • 1 Small green or red pepper, cut into medium-sized pieces
  • 1/2 Cup snow peas, cut in half
  • 1 Tablespoon oil
  • 1 Teaspoon cornstarch diluted in 3 tablespoons of water

Instructions

  1. Cut chicken into very small pieces and place in bowl with garlic, scallion, sugar, seasoned salt, oyster sauce mushroom or soy sauce, and teriyaki or hoisin sauce.
  2. Marinate at least one hour.
  3. If using Chinese sausages, boil them for 10 minutes, then thinly slice at a slight angle. Set aside.
  4. Cut up the carrot, cabbage, pak choi, broccoli, onion, and snow peas, keeping them all separate. Set aside.
  5. Heat a large skillet or wok on high heat. When hot, add oil and chicken.Stir the chicken pieces constants until they are no longer pink in color, about 2-3 minutes
  6. Add carrots, stir-fry for one minute. Then add pak choi, cabbage, stir-frying for another minute.
  7. Add broccoli and snow peas, stirring for another minute.
  8. Add cornstarch to water and mix. Then add to vegetables, stirring for about one more minute.
  9. Add the onions, green peppers, and sausages (if using).
  10. Stir to combine with other ingredients and then immediately remove from heat and serve.

Tips: Do not cover while cooking to prevent vegetables from getting soft. This dish is best when served immediately.

Jamaican Chinese Style Chicken Chop Suey - Pin

Photo: 123rf

The post Jamaican Chinese Style Chicken Chop Suey Recipe appeared first on Jamaicans.com.

↧
Viewing all 20 articles
Browse latest View live
Search