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Vegetarian Goose 素鵝 – Special

Julie Olive — Wed, 17 Feb 2021 22:23:11 +0000

On the first day of Chinese Lunar New Year, I fried vermicelli noodles with vegetarian mock duck/goose. However hubby was not really impressed. He said it did not taste of much except sweetness. He is terrible. kekekekeke

As I am not fully well and having a stupid weakness still after two months post Covid19 I did not make any for us this year. However I am getting stronger and stronger each day and I do not mind making this as it is easy and my daughter helped with all the washing, cleaning and pounding ginger to get juice etc. Also this takes 2 days so make the marinate and brush the beancurd sheets one day, steam and pack the next.

As usual my recipe is a guide. Adjust it to your taste. However the most important thing is not to use any ‘dark’ sauces, like vegetarian soy sauce or oyster sauce etc. This is because this will make your vegetarian goose/mock duck dark.

TIP – That 2 tablespoon of tomato sauce gives you that nice ‘goosey’ coloured skin. That’s the secret shared!

Vegetarian Goose 素鵝 (mock duck)

Ingredients

Ingredients for Marinate for 1 pkt beancurd sheets

1 pkt Beancurd sheets (was 10 in a pkt before but today I found 9 only!)
1 Large cubes Red fermented beancurd + 2 tbsp juice
2 – 3 tbsp Maltose
2 tbsp Sesame Oil
2 -3 tsp Five-spice powder
1 cup Ginger juice – pound and squeeze the juice. (If you are using strong ginger then HALF cup) UK has lousy ginger.
2 cup Water
2 – 3 tbsp Castor Sugar (optional)
2 tbsp Tomato sauce OR 1 tbsp vinegar
Pepper (optional)
Enough bamboo skewers

Instructions

This are the beancurd sheets I used. I bought them from the frozen section of the Chinese supermarket.
Mix all the ingredients above and brush the marinate all over the beancurd sheets
Fold them as thick or as thin as you like or whichever shape but try to use the book folds method, like when you are making puff pastry. Remember to brush the marinate each time you fold.
The book folds.
Use some skewers to hold the folded sheets together so that when you fry them they won't separate.
To eat, just pan fry.

Updated 31st January 2023 with new folding instructions and TIPs. It’s of no use growing older but not wiser. I have learned and improved and making things easier for myself.

frying garlic and ginger

Keep the other maltose like so easier for next usage

Add the ginger juice and sieve your sauce

Thanks to friend for helping me buy

Cut the round sheet into 2 halves

Brush your marinate all over

Fold and brush marinate

Fold the other side and brush marinate

Fold bottom up and…..

……fold the top down and brush with marinate

skewered the open side

At this point you cover with cling film and let marinate. Flip over the other side and let marinate. Then you can keep in fridge as overnight taste better. Or you can vacuum pack and store in freezer. To eat just pan fry.

Dinner

Updated 2/3/2021 Vegetarian goose with stir fry vermicelli

The post Vegetarian Goose 素鵝 – Special appeared first on Just Julie.

Fried and Roasted chicken wings

Julie Olive — Fri, 25 Oct 2019 11:17:56 +0000

I have been hankering for chicken wings for the past month. I have eaten twice outside but they left me wanting.

I did not want the fried ones thickly coated with batter nor do I want the Korean type smothered with sickly sweet sticky sauce. I didn’t feel like the KFC spicy ones either as they seems to make me very thirsty.

Bought a packet of chicken wings yesterday for only 2.70 (pounds) and decided to make my own. However I am torn between roast or fried as I recently bought the smallest deep fat fryer of 1.5L oil only. There is a special reason for buying it. Watch this space!

So I decided to split my chicken wings 50/50 and cook them roast and fried. The roasted wings have an extra touch of maple syrup and the fried ones are just dusted with tapioca and baking powder just before frying.

TIP – I dropped a handful of king prawns into my zip-lock bag, utilizing the marinate already in there and re-dusted with some tapioca flour before deep frying them lastly.

Fried and Roasted chicken wings

Ingredients

12 Chicken wings
2 tbsp Worcestershire sauce
1 tbsp Turmeric powder
1 tbsp Curry powder
1 tbsp Chicken powder

For deep frying

2 tbsp Tapioca powder
1 tsp Baking powder

For baking

2 tbsp Honey or maple syrup

Instructions

Wash the chicken wings with salt and remove any feathers!
Marinate the chicken wings with soy sauce, curry, turmeric and chicken powder in a zip-lock bag for at least half an hour.

For deep frying

Just before frying dust your chicken wings with tapioca and baking powder.
Deep fry for 30 minutes at medium high heat.

For roasting

Just before roasting add a touch of honey or maple syrup.
Roast in 180C oven for 30 minutes then I use my blow torch to get that charred look.

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Cantonese Style Roast Chicken (广式烧鸡) – Special

Julie Olive — Thu, 27 Dec 2018 17:07:28 +0000

One of hubby’s favourite chicken dish is the Cantonese roast chicken. In fact he is most happy if he can have Cantonese roast chicken with Hainanese chicken rice. He does not like the white poached chicken. He prefers ‘poached’ chicken if it is done in the Sous Vide. For someone who can’t cook he sure knows what he likes and doesn’t like!

Every time I buy a chicken he will ask hopefully if I am making Cantonese roast chicken. I always say no, that’s boring as it does not need any ‘intricate’ cooking. So this is indeed an easy dish. Just marinate the chicken, stick it in the fridge for a minimum of 48 hours, turning it one or twice to make sure the marinate permeate the entire chicken. On the day of cooking remove it from the fridge and let it drain and dry for a few hours. Drying under the sun is the ultimate way and the skin looks like leathery after a few hours. Bake this leathery skinned chicken in the oven and you will be amazed. Failing to have the co-operation of the sun you can plug in a hair dryer.

Cantonese Style Roast Chicken (广式烧鸡) – Special

Ingredients

The Chicken

1 to 1.5 kg chicken
salt

The Marinate – Rub all over chicken

2 tbsp Sesame oil
2 tbsp Oyster sauce
2 tbsp Soy sauce
3 tbsp rice wine
1 tbsp Honey
salt and pepper

Place into the cavity

1 thumb size Ginger – sliced
3 cloves Garlic – bashed
1 tsp 5 spice powder

Instructions

Rub the chicken with salt all over and rinse dry. Let it dry for half an hour before marinating.
Marinate the chicken and stuff the cavity. Place into a bag. Keep it in your fridge to marinate for at least 48 hours.
At least 6 hours before roasting, take your chicken out of the fridge and drain discarding all the marinate. Dry your chicken in the sun, making sure that all the skin are dry to a leathery look.
Fan assisted oven set to 200C and roast for 45 minutes.
Half way roasting you can turn the chicken.

Notes

As you dry the chicken in the sun you will smell the nice aroma of the rice wine and 5 spice.

Save the roasting “liquid gold” to drizzle over your chicken or rice.

Serve with your choice of vegetables. I just happened to have some lettuce and few tomatoes from my garden left. Autumn is coming.

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