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Recettes à petits prix

Découvrez des recettes délicieuses et économiques pour
conquérir les papilles de toute la famille

Peking Duck
Pork Belly
Sesame Balls

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Mentions Légales

Peking Duck

  1. Rinse duck inside and out; pat dry. Cut off tail and discard. Mix cinnamon, ginger, nutmeg, white pepper, and cloves together in a small bowl. Sprinkle 1 teaspoon of spice mix into cavity of duck.

  2. Stir 1 tablespoon soy sauce into remaining spice mix and rub evenly over entire outside of duck. Cut 1 green onion in half and tuck it inside cavity.
  3. Cover and refrigerate duck for at least 2 hours or up to overnight.
  4. Place duck breast-side up on a rack set in a wok or pot. Steam for 1 hour, adding more water as it evaporates. Lift duck with two large spoons to drain juices and green onion.
  5. Preheat the oven to 375 degrees F (190 degrees C). Place duck breast-side up in a roasting pan and prick skin all over with a fork. Roast duck in the preheated oven for 30 minutes. Mix together remaining 2 tablespoons soy sauce and honey in a small bowl. Brush honey mixture onto duck. Increase the oven temperature to 500 degrees F (260 degrees C). Roast until skin is richly browned, about 5 minutes. Do not allow skin to char.
  6. Mix plum jam, chutney, sugar, and vinegar in a small serving bowl. Chop remaining green onions and place them into a separate bowl. Place whole duck onto a serving platter and garnish with orange slices and fresh parsley. Serve with plum sauce and chopped green onions.
Credits to: allrecipes.com
https://www.allrecipes.com/recipe/31972/peking-duck/

Pork Belly

1. Bring a pot of water to boil and place pork belly inside, along with ginger, garlic and scallion; let cook for 30 minutes until meat is firm.

2. Remove from pot; let cool; cut into 1/2" slices. Arrange in a heatproof pan, skin side down.

3. Heat oil until hot; stir fry ginger, garlic, scallions, star anise and cinnamon until fragrant, about a minute. Add soy sauces, rice wine, brown sugar and water. Bring to a boil, then turn off heat and stir until sugar is melted. Pour on top of and in between pork belly slices. Place piece of parchment paper on top to cover the pork belly.

4. Cover steamer and steam on medium-low for 1 1/2 hours until tender. Refrigerate overnight if possible so you can skim off any excess fat.

5. Serve with steamed Chinese buns, sliced cucumbers and minced scallions.
Credits to: jeanetteshealthyliving.com
https://jeanetteshealthyliving.com/chinese-five-spice-pork-belly/

Sesame Balls

1. Heat up a pot on the stove over low heat and pour in a pint of oil. Let it heat up until it’s hot.

2. On a pan over medium-high heat, mix the water and sugar until the sugar dissolves. In a big bowl, mix glutinous rice flour with the sugar water which may be added in at any temperature. Mix until it’s clumpy, then add in 1 tsp of oil. Use your hands to knead it into a smooth, firm dough ball. It shouldn’t be too saggy. The perfect texture of a sesame ball dough before it is fried should be smooth, elastic, and firm but not too dry or too soft. If the dough sags, add glutinous rice flour to the dough ball 1/4 teaspoon at a time until it is firm but not too dry.

3. Split the dough into 6 pieces and roll them into spheres. Toss it in sesame seeds. Repeat for the rest of the dough.

4. When the oil in the pot hits 250°F / 111°C, toss in the sesame balls. Flip continuously until they float, 10 mins. Then, take turns submerging the balls in the hot oil with a sieve. After the initial 20 minutes, gradually increase the oil temperature to 300°F / 148°C for the final 10 minutes of frying.
Credits to: vocabularyoffood.com
https://vocabularyoffood.com/sesame-balls/
Book #2125

Tomato Pasta with Shrimp

1. Cook pasta as per package instruction. Drain and toss in a dash of olive oil. Keep aside. While draining reserve 1.5 cups of pasta cooking water.
 
2. Heat 1 tablespoon of oil in a heavy cast-iron skillet. Add drained shrimp. Season it with salt and pepper.
 
3. Cook shrimp undisturbed for 2 minutes on each side. Remove from the skillet and keep aside.
 
4. To the same pan heat the remaining oil. Add cherry tomatoes. Toss in medium-high heat.
5. Once the tomatoes are half cooked and small blisters appear on them, smash few tomatoes with the back of a spatula.
 
6. Add minced garlic, oregano, chilli flakes. Saute for a minute to get rid of the raw smell of garlic.
 
7. Add 1 cup of reserved pasta cooking water. Scrap the bottom of the pan. Let it cook for 1-2 minutes, until it has a slightly thick sauce-like consistency.
 
8. Add cooked shrimp, cooked pasta, and chopped basil.
 
Credit to: theflavoursofkitchen https://theflavoursofkitchen.com/cherry-tomato-pasta-with-shrimp/