Alicia Coral Reef Chinese Restaurant

Chinese Restaurant

Chinese Barbecued Pork with Garlic Sauce? Ingredients For barbecued pork: 1 tablespoon hoisin sauce 1 tablespoon ketchup... 1 tablespoon soy sauce 2 teaspoons minced garlic 1/2 teaspoon sugar 3/4 pound pork tenderloin For garlic soy sauce: 2 tablespoons soy sauce 1 1/2 tablespoons minced garlic 1 teaspoon rice vinegar 1 teaspoon sugar 1 teaspoon Asian chili oil, or 1 teaspoon Asian sesame oil plus hot pepper to taste 1/4 cup fresh coriander leaves, washed well, spun dry and torn Directions Barbecued pork: Preheat oven to 350 degrees and line a shallow baking pan with foil. In a small bowl whisk together hoisin sauce, ketchup, soy sauce, garlic, and sugar. Put pork tenderloin in baking pan and coat with hoisin mixture. Roast pork in middle of oven 35 to 40 minutes, or until a meat thermometer inserted in center registers 160 degrees. Cool pork completely in baking pan. Make garlic sauce while pork is cooling: In a small bowl stir together sauce ingredients until sugar is dissolved. Transfer pork to a cutting board and with a knife held at a 45 degree angle cut meat across grain into thin slices. Arrange pork, overlapping slices slightly, over noodles. Spoon garlic sauce over pork and sprinkle pork with coriander.

Chinese Spare Ribs? Ingredients 1/2 cup hoisin sauce 1/4 cup soy sauce 3 tablespoons dark brown sugar... 2 tablespoons honey, plus a bit extra to finish 1 tablespoon five-spice powder 1 teaspoon granulated garlic 1 teaspoon grated fresh ginger 1 teaspoon red food coloring 2 racks spare ribs (8 to 10 pounds, St. Louis-style work best), individually sliced into single ribs Directions Mix together the hoisin sauce, soy sauce, brown sugar, honey, five-spice powder, garlic, ginger and food coloring in a metal, non-reactive bowl. Pour the marinade into a large zip-top bag, reserving 1/2 cup on the side for basting later. Add the ribs to the bag and marinate, refrigerated, for at least 3 hours, though longer is better and overnight is ideal. Heat a charcoal or gas grill to 275 degrees F for direct and indirect grilling. Remove the ribs from the marinade (discard the marinade) and place onto a wire rack. Place the rack directly on the cooler side of the grill. Cook until the meat is very tender, basting with the reserved marinade 3 times during the cooking process, 2 to 3 hours. Drizzle the ribs with honey, move them to the direct heat side and quickly char each rib to caramelize.

Bourbon Chicken INGREDIENTS 2 lbs boneless chicken breasts, cut into bite-size pieces 1 -2 tablespoon olive oil... 1 garlic clove, crushed 14 teaspoon ginger 34 teaspoon crushed red pepper flakes 14 cup apple juice 13 cup light brown sugar 2 tablespoons ketchup 1 tablespoon cider vinegar 12 cup water 13 cup soy sauce DIRECTIONS Editor's Note: Named Bourbon Chicken because it was supposedly created by a Chinese cook who worked in a restaurant on Bourbon Street. Heat oil in a large skillet. Add chicken pieces and cook until lightly browned. Remove chicken. Add remaining ingredients, heating over medium Heat until well mixed and dissolved. Add chicken and bring to a hard boil. Reduce heat and simmer for 20 minutes. Serve over hot rice and ENJOY.

Food photo Chinese allow food to divide in a natural way. Messy food items will give unnatural look to your food. To give life to your photographs it is ...

Chicken chow mein, chinese food, noodles

Dom's Chinese Chicken Salad Dressing INGREDIENTS 23 cup seasoned rice vinegar 2 12 cups water 12 cup sugar... 14 cup plum sauce 18 cup soy sauce 1 tablespoon fresh ginger, grated 1 garlic clove, peeled, but left whole 14 tablespoon sesame oil DIRECTIONS Heat vinegar in a non-reactive pan over medium heat. Add water and sugar, and bring to a boil. When sugar is dissolved, remove from heat. Add plum sauce, soy sauce, ginger, garlic, and sesame oil. Refrigerate overnight.

Bobby Flay's Chinese Chicken Salad W/ Red Chile Peanut Dressing INGREDIENTS 14 cup rice wine vinegar 2 tablespoons smooth peanut butter... 1 tablespoon chopped fresh ginger 2 teaspoons chipotle peppers, puree 1 tablespoon soy sauce 1 tablespoon honey 2 teaspoons toasted sesame oil 12 cup canola oil salt & freshly ground black pepper 12 head napa cabbage, shredded 12 head romaine lettuce, shredded 2 carrots, shredded 14 lb snow peas, julienned 14 cup coarsely chopped fresh cilantro leaves 14 cup thinly sliced green onion 2 cups shredded rotisserie cooked chicken 12 cup chopped roasted peanuts 14 cup chopped fresh mint leaves chili oil (optional) grilled lime, halved for garnish DIRECTIONS Whisk together the vinegar, peanut butter, ginger, chipotle pepper puree, soy sauce, honey, sesame oil, and canola oil in a medium bowl. Season with salt and pepper, to taste. Combine cabbage, lettuce, carrots, snow peas, cilantro, and green onion in a large bowl. Add the dressing and toss to combine. Transfer to a serving platter and top with the shredded chicken, chopped peanuts, and mint. Drizzle with chili oil, if desired. Garnish with grilled lime halves.

Pan-Fried Tofu with Spicy Peanut Sauce INGREDIENTS 200 g firm tofu 2 tablespoons cornstarch... salt and pepper, to taste oil, for frying Sauce 1 tablespoon peanut butter (i used crunchy) 3 tablespoons skim milk or 3 tablespoons soymilk or 3 tablespoons coconut milk (will do) 1 teaspoon garlic powder 1 teaspoon soy sauce or 1 teaspoon oyster sauce 1 tablespoon chili sauce or 1 tablespoon ketchup 1 dash chili flakes salt and pepper, to taste DIRECTIONS Drain tofu (i pressed gently between paper towels). Cut into bite-sized cubes. Toss with cornstarch, coating the cubes. Sprinkle a little salt and pepper. Heat some oil (about 3-4 tablespoon, just ensure pan is coated). Fry the tofu cubes in batches, making sure all sides are lightly browned. Drain on paper towels, then sprinkle with salt and pepper if desired. Sauce: Heat the milk in small saucepan (you can make sauce in microwave too). Add peanut butter, stirring well. Add other seasonings, according to personal taste (I love spicy food, so i added LOTS of chilli flakes!). If you use coconut milk, add 1/2 - 1 tsp of lime juice too - it will be great! Serve hot, as a snack or appetizer. Sometimes i serve them with a sweet Chinese dessert: Green Bean Soup.

Chinese Buffet Style Donuts INGREDIENTS 1 (10 count) can refrigerated biscuits 13 cup sugar... oil, to deep fry in DIRECTIONS Use either a deep fryer, or a large deep skillet. Be sure to add enough of oil to line the bottom of the pan a couple of inches deep. Heat oil to 350 degrees. Remove biscuits from can and fry a few at a time in the fryer. When browned on one side, turn over. When golden brown on both sides remove from oil, and drain on paper towels. Pour sugar into a small container, and once the doughnuts have cooled slightly toss the doughnut into the sugar, and coat on both sides. Be sure to fry only a couple at a time.