Dong Zhi Recipes Date of celebration December 21, 2010  Save as Bookmark  Send this Page to Friend. Dong Zhi Home   Dong Zhi Wallpapers   Dong Zhi Celebrations All Over   Ten Great Dong Zhi Chinese Recipes   The Past and History of Dong Zhi   Tang Yuan Recipe All that you need: • 1 cup glutinous rice flour • water • red food coloring for the Syrup: • a piece of fresh ginger, about 2 inches • water • Chinese brown sugar (the log shape block one) or Gula Melaka, to taste N.B. Filling is optional. Procedure: In a bowl, add the glutinous rice flour. Then add in water, tablespoon by tablespoon and stir with a spoon. When a dough like consistency started to form, knead it into a dough. Divide the dough into half. Add half portion with a few drops of red food coloring. Knead until the color is well balanced. Pinch a piece of dough off and shape into a small balls. Do the rest the same way until you finished all the dough (both white and pink). Heat a pot of saucepan with water. When boiling, add a few balls into the boiling water. When the balls float to the top, scoop it out and place it on a plate. In another saucepan, add in the amount of water you want to make the syrup. When boiling, add in the ginger and brown sugar. When sugar dissolved, do a taste test. If not sweet enough, add more brown sugar. If too sweet, add more water. Until it reaches the sweetness you want. Turn it off and set aside. When cooled, drop the tang yuan or glutinous rice balls into the syrup. Serve warm or at room temperature.     Chinese Mutton Recipe All that you need: • 1 pint chopped cooked mutton • 1 head shredded lettuce • 1 can cooked peas • 1/8 teaspoon pepper • 1 tablespoon fat • 1-1/2 cups broth • 1 teaspoon of salt Procedure: Cook 15 minutes. Serve as a border around rice.     Creamy Chinese Chicken Recipe All that you need: • 1 can cream of mushroom soup • 1 cup water • 2 cups cooked chicken, shredded • 1 chicken bouillon cube • 1 tablespoon soy sauce • 3 ounces sliced mushrooms, drained • 14 ounces mixed Chinese vegetables, drained Procedure: Place soup and water in a large saucepan. Cook over medium-high heat until bubbly. Stir often. Add remaining ingredients. Reduce heat to medium. Cook 10 minutes until warm. Stir often.     Vegetarian Carrot Asparagus Soup Recipe All that you need: • Asparagus - 150g (cut in 2cm sections) • Carrots - 2 to 4 (cut in 2cm cubes) • Vegetable soup stock - 2 to 3 cups • Salt and black pepper (add to taste) • Cilantro - 3 strands (for garnish) • Sesame oil - 1 teaspoon Procedure: This Chinese soup should take only maybe 5 to 10 minutes to cook. Bring soup stock to a boil, and add in the carrots and asparagus. Add salt and pepper. Boil for 3 to 5 minutes until the veggies are cooked. Dish in a bowl, garnish with cilantro and sesame oil.     Spiced Chinese Fish Fillet Recipe All that you need: • Skinless fish fillets - 8 (about 1.5 pounds) • Flour - 1/2 cup • 5 spices powder - 1/2 teaspoon • Egg - 2 - 3(beat) • Green onions - 4 (diced) • Tomatoes - 2 (diced) • Fine bread crumbs - 1 cup • Light soy sauce - 2 tablespoons • Salt and black pepper • Oil for frying Procedure: Mix flour, 5 spice powder, salt, and pepper. Coat the fish with the flour, then dip in the beat eggs. Cover with bread crumbs. Heat oil in a frying pan to medium-high, then put in the fish to fry for 2 - 4 minutes each side. Pat dry with paper towel when done. Cook the tomato and green onions in 1 tablespoon of oil for a minutes then add in soy sauce. Stir. Spread on top of the fish and serve.     Lemon Grass Pork Recipe All that you need: • Lean pork meat - 250 grams • Rice noodle - to serve with pork • Lemon grass - 2 stalks (finely chop) • Chopped green onions - 2 • Salt - 1 teaspoon • Grinded black pepper - 1/2 teaspoon • Chopped garlic - 2 cloves • Red chilies - 2 to 4 (diced) • Sugar - 1 teaspoon • Starch - 1 to 2 teaspoons • Chinese cooking wine - 1 tablespoon • 1/4 cup of roasted peanuts (diced) • Oil - 4 tablespoons Procedure: Trim excess fat from the pork, and cut into thin slices. Marinate with lemon grass, starch, pepper, and cooking wine. Heat wok to high with oil in it. Then add in the pork. Stir until the pork no longer pink. Add in red chilies, sugar, salt, garlic, peanuts, and green onions. Stir until everything is well mixed. Dish on top of the rice noodle and serve. For the rice noodles, you can just soak them in very hot water until they're soft. Then drain the water, and they're ready to serve.     Chinese Fry Salmon Fish Recipe All that you need: • Salmon - 400 to 500 grams • Flour - 1/2 cup • Water - 1/2 cup • Salt - 1 teaspoon • Black pepper - a pinch • Oil Procedure: Cut the salmon into 1cm thick slices, and rub a little salt on to season. Mix the batter with water. Add the salt, pepper, and mix well. Heat the oil in a frying pan to medium-high. Coat the salmon in the batter, and fry until both sides are golden, and the fish is cooked. About 5 to 7 minutes. For a little extra flavor, you can make a dipping sauce to go with this salmon recipe. Mix 2 tablespoon of light soy sauce, 1 tablespoon of black vinegar, 1 teaspoon sugar, and 1 teaspoon chili oil. This makes a really tasty dipping sauce for the salmon.     Rice Noodle Stir-fry Pork in Black Bean Sauce Recipe All that you need: • Lean pork - 150 to 200g (thinly slice) • Rice noodles - 250g • Red/Green bell peppers - 1/2 of each (cut in cubes) • Green onion - 2 (cut into thin strips) • Black bean sauce - 1 to 2 tablespoons • Ginger and garlic - a little of each (cut into strips) • Light soy sauce - 2 tablespoons • Salt - 1/2 to 1 teaspoon • Chili sauce - 1 teaspoon • Starch - 1 tablespoon • Chinese cooking wine - 2 to 3 tablespoons • Oil - 4 tablespoons Procedure: Marinate the pork with the starch and Chinese cooking wine. Massage with your hands to tenderize it a bit. Heat oil to high heat, and add in the ginger, garlic, and then pork. Stir, and add in black bean sauce, salt, soy sauce, and chi sauce. Add in the green and red peppers, and cook for about a minute. Then add in the rice noodles. Stir gently so you don't break the noodles. Add in the green onions, and stir for a minutes or two, then serve. The rice noodles are tough to separate sometimes. What I do is boil some water in a pot, and let them boil for a very short time to soften them enough, and they'll come apart easily.     Vegetarian Chinese Spicy Chowmein Recipe All that you need: • Pre cooked chow mein noodles - 350 to 400g • Baby bok choy - 2 to 3 cups (chopped) • Celery - 2 stalk (sliced) • White onions - 1/2 (sliced) • Garlic - 2 cloves (minced) • Vegetable stock - 1 cup (replace vegetable stock with chicken stock, if you want it non-veg style) • Roasted peanuts - 2 tbsp ( chopped) • Hot sauce - 1 tbsp • Light soy sauce - 2 tbsp • White vinegar - 1 tbsp • Sesame oil - 2tps • Brown sugar - 1tsp • Cornstarch - 1 tbsp • Vegetable oil - 1 tbsp Procedure: Heat oil in wok or deep skillet to medium heat. Add onion, celery, bok choy, garlic and cook, stirring often for 3 to 5 minutes. Add stock, soy sauce, hot sauce, vinegar, sesame oil and brown sugar. Bring to a boil. Stir cornstarch into 1 tbsp of cold water. Mix this in to the wok. Stir until the sauce is thickened. Then turn off the heat. Meanwhile, loosen noodles with your fingers; immerse in boiling salted water for 1 minute or until tender. Drain well and toss with some sesame oil. Place noodles on a plate and spread vegetables over top. Sprinkle evenly with peanuts.     Fusion Chocolate Fondue Chinese Dessert Recipe All that you need: • 8 ounces semisweet chocolate • 4 ounces unsweetened chocolate • 1 cup whipping cream • 2 tablespoons sugar • 1 teaspoon cinnamon • 1/2 teaspoon chili powder • 1 teaspoon five-spice powder • 1 ½ tablespoons cognac, or to taste • 2 tablespoons sour cream • Biscotti pieces (raspberry is good), Ladyfingers, or pound cake for dipping Procedure: First, coarsely chop the chocolate. If there is a double boiler, melt the chocolate, while whipping cream and sugar in the top half of the boiler. If not, half-fill a heavy saucepan with water and heat until barely simmering. Place the chocolate, whipping cream and sugar in a metal bowl over the saucepan, making sure the bottom of the bowl doesn't touch the simmering water. Turn the heat down to low and melt the chocolate, stirring constantly and making sure the chocolate doesn't burn. Pour the mixture into a fondue pot and stir in the cinnamon, chili powder, five-spice powder, and finally the Cognac. Keep the fondue warm on low heat. Swirl in the sour cream just before serving.   Go Page Up...