Mussels with ginger garlic and black-beans with Chef Harold Wong
JuNyuk Batt – Pork in Black Bean Sauce – with Chef Charley Chung
Lopet Ban (Steamed Turnip Dumpling)
Submitted by Boogsie Lue Tenn
To make 20, you'll need:
3 1/2 lbs. turnip (Daikon), 1/2 lb. bacon, 1/2 cup dried shrimp
minced garlic, salt, MSG or Sugar, black pepper, 4 Tbsp oil
3 cups glutinous rice powder, 1/2 cup flour
2/3 cup boiling water, 1/3 cup cold water, 1 Tbsp lard
Grease paper cut into circles or squares for 20
Peel turnip, grate, add 1 tsp. salt and let soak 15 minutes, then drain.
Cut bacon into shreds. dried shrimp to be soaked then drained
Have minced garlic ready
Heat pan or wok, add 4 tbsp. oil, add and stir-fry bacon shreds, garlic, shrimp, turnip, msg, and black pepper, salt to taste ............. pour into colander set aside and let cool. Then share into 20 portions.
Sift together the rice powder & flour
Mix in descending order (Mixing well after each addition) boiling water, cold water, lard .......... knead to a smooth dough, and cut into 20 equal pieces.
Using a roller, flatten dough pieces into circles, (if sticky, add a little oil) place filling in the middle, then fold in half, pinch edges to seal, then place on top of grease paper, place in bamboo steamer, steam for 10 minutes over high heat.
It is customary to be liberal with the black pepper.
Easy To Make Fish Balls
Chefboog's:-William Lue Ten
1/2 lb. non-oily fish fillet, cubed. [Flounder is excellent]
1 tbsp. coarsely chopped fresh ginger
1 scallion [green onion] trimmed & chopped.
1 tbsp. dry sherry
1 tbsp. corn starch
1 tbsp. lard
1/4 tsp. MSG [optional]
1 egg white
Salt to taste
5 tbsp. water
1/4 cup of water [with a piece of Chinese dried orange peel, soaked for an hour]
 Put the ginger, scallion, and 1/4 cup of water along with the orange peel, into the container of an electric blender and blend on high speed. Strain the liquid into a bowl through fine cheesecloth and discard the solids. Rinse out the blender container.
 Place the cubes of fish in the blender container and add the 5 tbsp. water,sherry, and egg white.Blend until a smooth puree, stirring down.
 Empty the fish mixture into a mixing bowl.Add one tbsp. of the ginger/ scallion juice..[the rest may be reserved for other use.] Add the corn starch, salt, MSG [if using], and the lard. Now mix thoroughly.
 Now get two bowls of water ready. (One preferably a heatproof casserole for the fish balls,the other for wetting your hand)
To shape the balls: wet your hand and spoon some of the fish mixture into your palm. Close your fist, allowing the mixture to emerge from the hole formed by your thumb and index finger.[in other words, use your hand and fist like a pastry tube] as the balls emerge, one by one, using a wet spoon, spoon it away with your other hand and release it into the water in the casserole.
 When all the balls have been formed, place the casserole on the stove and slowly bring to a boil. As soon as each ball surface to the top, remove and transfer to a bowl of cold water.
To keep for several days: put the balls into a jar of cold water, seal and refrigerate.
Note: To make fish 'cake': Instead of making balls, shape fish mixture into flat cakes about 6"X3"X1 1/2 ". The usual way is to fry it, but it can also be boiled.
For more information on this recipe Chef Boogsie (William Lue Tenn)
can be reached at email@example.com
Chinese Jamaican Recipes by David Lee
Grouper and Ham Choy
Baby Red Grouper & Hamchoy
1 one pound Baby Red Grouper (cut in 5 pieces. head split in two)
1 cup cut up hamchoy
1/2 onion cut lengthwise.
1 1/2 cup chicken broth.
2 tbsp oyster sauce.
2 cloves garlic. (chopped)
A. Brown fish by frying and set aside.
B. In a wok over high heat, and in the following order:
Add 2 tbsp oil, add garlic, as soon as browning of the garlic starts to take place,
add the hamchoy and onion. Stirring as you go along.
Now add the broth and the oyster sauce, then fold in the pieces of fish.
Turn down the heat to low.
Cover for 2 minutes.
Uncover and add the cornstarch/water mixture to thicken sauce to desired consistency.
It is finished and ready to serve.
Please note, no salt is used, the salt from the hamchoy and the oyster sauce is enough.
Chefboog’s Chicken and Pigs-tail
For a serving of 4 to 6 you'll need:
1X 3 1/2 lbs chicken (cut up in chap-stick-assessable sizes)
1 lb. pigs-tail (cut up and soak in water overnight ... then pressure cooked till fork tender)
2 cups of cut up hamchoy
1 tbsp. Soy sauce
4 cloves garlic (minced)
3 tbsp. oyster sauce
[a] Season chicken with a little oil, garlic and soya sauce
[b] In a wok, stir-fry chicken until browned.
[c] Add some chicken stock or water, then the pigs-tail
[d] Cover and cook on medium heat for 15 minutes. (stir)
[e] Remove cover and add the hamchoy. (stir)
[f] Add 3 tbsp. oyster sauce (stir)
[g] Thicken liquid to gravy consistency with cornstarch/water mixture.
[h] Scotch Bonnet is optional
Good eating to you!
(Man Man Hiack)
Mushroom & Cheese Fish Fillet
Mushroom & Cheese Fish Fillet
Submitted by Boogsie Lue Tenn
(This recipe is open to portions)
Your favorite fish fillet.
Your favorite sliced mushroom
Your favorite flavor of shredded cheese.
Red/green sweet pepper (Chopped)
Chopped fresh parsley.
[a] combine peppers, parsley, olive oil, vinegar, salt and pepper.
[b] Place fish fillet on grease paper on top of a baking sheet.
[c] Pour mixture [a] over fillet.
[d] Now layer with the sliced mushroom.
[e] Now layer with the shredded cheese.
[f] Broil for about 12 minutes or until fish will flake easily with a fork.
Good eating to you.
Beef and Green Peppers
By Rita Wong Oritz
1 lb Beef (sirloin or flank)
2 Green Pepper (deseeded & sliced into ½" width)
¼ teaspoon ginger stout powder
1 medium onion (sliced thinly)
1 clove garlic
1 tablespoon fermented black bean (tew shee)
2 tablespoons dark soy sauce
1 teaspoon rice wine
1 tablespoon plus 1 teaspoon cornstarch
3 tablespoons peanut oil
Mix 1 teaspoon cornstarch with 1 tablespoon water and set aside.
Crush garlic and mince finely and mix with crushed black beans.
Slice beef into 1-½" thin strips.
Mix together the ginger stout powder, 1 tablespoon cornstarch, 2 tablespoons dark soy sauce, rice wine, 1 tablespoon oil, and marinade
beef for 30 minutes.
Heat the wok and pour in 2 tablespoons oil. When oil is hot, stir in black bean & garlic mixture for half a minute; push aside.
Stir-fry beef quickly on high heat. Incorporate the black bean mixture with the beef slices, then remove from the wok. Add 1 teaspoon oil if
needed, then stir-fry onion slices and green pepper slices for one minute - the green pepper should still be crispy. Return beef to the wok
and stir-fry with the vegetable mixture, using a few strokes. Make a well in the centre and pour in the cornstarch and water mixture and
stir-fry quickly. Dish out and serve with cooked rice.
Man man hyak.
Ackee divorces salt-fish : 10 other ackee dishes you could try
- 1/3 Cup of bell pepper (sweet pepper), chopped and de-seeded.
- 3 scallions, crushed and chopped
- 1 tablespoon vegetable oil
- 4-5 cups Callaloo
- 3 medium potatoes
- ½ Cup fresh corn
- 2 sprig thyme
- 1 tomato chopped and de-seeded
- ½ Cup of Curry(Less depending on your taste)
- Wash callaloo leaves
- Cut up callaloo leaves in pieces.
- Dice and boil the potatoes for approx 2 minutes. Do not overcook.
- Heat the vegetable oil in a saucepan
- Sauté the scallions and bell pepper in the vegetable oil
- Add the other ingredients and let simmer for 7 minutes. Stir during this time.
- Serve will hot with yam, dumplings and boiled green bananas