Chinese Dry Fried Ribbonfish

 Ingredients:

• 1 whole ribbonfish (about 600-800g), cleaned and cut into 4-5 pieces
• 1 tablespoon soy sauce
• 1 tablespoon cooking wine (Shaoxing wine preferred)
• 1/2 teaspoon salt
• 1/2 teaspoon white pepper powder
• 1/2 teaspoon five-spice powder (optional, for extra flavor)
• 1 egg
• 2 tablespoons cornstarch
• 1 tablespoon all-purpose flour
• Vegetable oil for frying
• Fresh cilantro or spring onions (optional, for garnish)

Instructions:

1. Prepare the Fish:
   
• Clean the ribbonfish thoroughly, removing the innards and scales if necessary. Cut the fish into sections (about 4-5 pieces depending on the size of the fish). Rinse and pat the pieces dry with paper towels to remove excess moisture.
3. Marinate the Fish:
   
• In a medium bowl, mix the soy sauce, cooking wine, salt, white pepper, and five-spice powder (if using).
• Add the fish pieces into the marinade, ensuring each piece is evenly coated. Allow the fish to marinate for 15-20 minutes. This will enhance the flavor of the fish.
5. Prepare the Coating:
   
• In a separate bowl, whisk the egg.
• In another bowl, combine the cornstarch and all-purpose flour. Mix well to create the coating mixture.
7. Coat the Fish:
   
• Dip each piece of marinated fish into the egg wash, making sure it’s fully coated.
• Then, dredge the fish in the cornstarch-flour mixture, ensuring the fish is evenly covered. Shake off any excess coating.
9. Heat the Oil:
   
• In a large pan or wok, heat a generous amount of vegetable oil over medium-high heat. The oil should be hot enough for frying but not smoking. You can test this by dropping a small amount of the coating mixture into the oil — if it sizzles immediately, the oil is ready.
11. Fry the Fish:
    
• Carefully place the coated fish pieces into the hot oil, one at a time. Fry the fish in batches to avoid overcrowding the pan. Fry for about 3-5 minutes on each side until the coating turns golden brown and crispy, and the fish is cooked through.
• Remove the fish from the oil and place it on a plate lined with paper towels to drain excess oil.
13. Serving:
    
• Garnish the fried ribbonfish with fresh cilantro or chopped spring onions, if desired.
• Serve hot with steamed rice or as part of a larger meal.

Tips:

• The key to the perfect dry-fried ribbonfish is to ensure the oil is hot enough to create a crispy exterior without overcooking the fish inside.
• You can adjust the seasoning to your preference, adding more soy sauce or pepper if desired.
• If you prefer a spicier version, feel free to add some chili flakes or chopped fresh chili to the marinade.

Chinese-style home-cooked tofu

 Ingredients:

• Firm tofu – 1 block (about 400g)
• Vegetable oil – 2 tbsp (for frying tofu)
• Garlic – 2 cloves (minced)
• Ginger – 1-inch piece (finely sliced)
• Green onion (scallions) – 2 stalks (chopped, for garnish)
• Bell pepper – 1 (sliced, optional)
• Carrot – 1 small (julienned, optional)
• Soy sauce – 3 tbsp
• Dark soy sauce – 1 tbsp
• Oyster sauce – 1 tbsp (or vegetarian oyster sauce)
• Rice vinegar – 1 tbsp
• Sugar – 1 tsp
• Water or vegetable broth – 1/2 cup
• Cornstarch – 1 tsp (optional, to thicken sauce)
• Sesame oil – 1 tsp
• Chili paste or fresh chilies – to taste (optional)

Instructions:

1. Prepare the Tofu:
   
• Drain the tofu and cut it into bite-sized cubes (around 1-inch pieces).
• To remove excess moisture, gently press the tofu between paper towels or a clean kitchen cloth for about 10 minutes. This will help the tofu crisp up when frying.
3. Fry the Tofu:
   
• Heat 2 tablespoons of vegetable oil in a non-stick skillet or wok over medium-high heat.
• Once the oil is hot, carefully add the tofu cubes. Fry them for about 3-5 minutes on each side until golden and crispy.
• Once cooked, remove the tofu from the skillet and set it aside on a paper towel-lined plate to drain any excess oil.
5. Prepare the Sauce:
   
• In a small bowl, combine the soy sauce, dark soy sauce, oyster sauce, rice vinegar, sugar, and water (or vegetable broth). Stir well to mix. If you’d like a thicker sauce, you can add the cornstarch here and mix until smooth.
• Optionally, add a small amount of chili paste or chopped fresh chilies if you like your dish spicy.
7. Cook the Vegetables:
   
• In the same skillet or wok, add a little more oil if needed. Heat over medium heat.
• Add the minced garlic, ginger, and chopped bell peppers (if using). Stir-fry for 1-2 minutes until fragrant and softened.
• Add the julienned carrots (if using) and stir-fry for another 2 minutes until slightly tender but still crisp.
9. Combine the Tofu and Sauce:
   
• Return the fried tofu cubes to the skillet with the vegetables.
• Pour the prepared sauce over the tofu and vegetables. Stir gently to coat everything in the sauce. Let it simmer for another 2-3 minutes until the sauce thickens and everything is well combined.
• Add sesame oil for extra flavor, and give it one final stir.
11. Garnish and Serve:
    
• Garnish with chopped green onions and a drizzle of sesame oil for added fragrance.
• Serve the dish hot with steamed rice, or alongside other stir-fried dishes for a complete meal.

Tips:

• Tofu texture: You can also use silken tofu for a softer texture, but firm tofu holds up better in stir-fries and absorbs the sauce more effectively.
• Vegetarian/Vegan version: The dish is already vegetarian, but to make it vegan, just ensure you use plant-based oyster sauce.
• Adjust seasoning: Feel free to adjust the soy sauce, vinegar, or sugar to balance the saltiness and sweetness according to your preference.

Chinese Caramelized Sweet Potatoes

 Ingredients:

• 2 large sweet potatoes
• 2 tablespoons vegetable oil (for frying)
• 1/2 cup sugar
• 1/4 cup water
• 1 tablespoon glutinous rice flour (optional, for added texture)
• A pinch of salt
• 1 tablespoon sesame seeds (optional, for garnish)

Instructions:

1. 

Prepare the Sweet Potatoes:

• Peel the sweet potatoes and cut them into bite-sized cubes (roughly 1-2 inch pieces).
• Rinse them thoroughly to remove any excess starch and pat them dry with a paper towel. This ensures they fry evenly.

2. 

Fry the Sweet Potatoes:

• Heat the vegetable oil in a wok or a deep frying pan over medium-high heat.
• Once the oil is hot, add the sweet potato cubes in batches (don’t overcrowd the pan). Fry them for about 4-5 minutes, or until they turn golden brown and crispy on the outside. Be sure to flip them occasionally to cook evenly.
• Once fried, remove the sweet potatoes from the oil and place them on a plate lined with paper towels to drain any excess oil.

3. 

Make the Sugar Syrup (Caramel):

• In a separate small pan, combine the sugar and water. Place it over medium heat and stir gently.
• As the sugar melts, it will begin to bubble. Allow it to simmer for 3-4 minutes, until the syrup thickens to a honey-like consistency.
• If you’re using glutinous rice flour, dissolve it in a little bit of water and add it to the syrup to give it more body and a slight chewy texture.
• Add a pinch of salt to balance the sweetness. You’ll notice the syrup turning golden-brown in color, which is a sign it’s ready.

4. 

Coat the Sweet Potatoes:

• Carefully add the fried sweet potato cubes into the syrup, stirring gently with a spatula to coat the pieces evenly.
• Allow the sweet potatoes to sit in the syrup for a minute or two, so the caramel hardens slightly around them, creating a shiny, sticky coating.

5. 

Serve:

• Once the sweet potatoes are coated, transfer them to a serving plate. Optionally, sprinkle sesame seeds on top for an extra touch of flavor and texture.
• Serve immediately while the caramel coating is still warm and crunchy.

Tips for Perfect Caramelized Sweet Potatoes:

• Use the right sweet potatoes: Choose firm, starchy sweet potatoes. The sweet variety works best, as they give a natural sweetness to the dish.
• Sugar consistency: Keep an eye on the sugar syrup to avoid burning. If the syrup gets too thick, add a little more water to adjust.
• Serve immediately: This dish is best served fresh, as the caramelized coating can lose its crispiness if it sits too long.