China corridor ..

China's multi-billion-dollar economic package is a great gift to Pakistan, Shahbaz Sharif ..

لاہور: وزیر اعلیٰ پنجاب شہباز شریف کا کہنا ہے کہ چین کا اربوں ڈالر کا اقتصادی پیکیج پاکستان کے لئے ایک عظیم تحفہ ہے جسے کبھی فراموش نہیں کیا جا سکتا۔

ایکسپریس نیوزکے مطابق وزیراعلیٰ پنجاب شہباز شریف سے چین کے صنعتی شہر جیننگ کے ایک اعلیٰ سطح کے وفد نے ملاقات کی، ملاقات میں توانائی خصوصا مائننگ کے شعبے میں تعاون بڑھانے پرتبادلہ خیال کیا گیا۔ وزیراعلی سندھ کا کہنا تھا کہ چین کی متعدد کمپنیاں پاکستان میں سرمایہ کاری کررہی ہیں جس کی مدد سے پاکستان اورچین کے درمیان تعلقات نئی بلندیوں کو چھو رہے ہیں۔

وزیراعلیٰ پنجاب کا کہنا تھا کہ سی پیک کے منصوبوں سے بھی پورے پاکستان کو فائدہ ہوگا جسے پاکستانی عوام چین کی جانب سے تاریخی سرمایہ کاری پیکیج کو کبھی فراموش نہیں کیا جا سکے گا۔ جس پرچینی وفد کی جانب سے بھی پاک چین دوستی اورہونے والے معاہدوں کوسراہا گیا۔ وفد کا کہنا تھا کہ وزیراعلی شہبازشریف کی انتھک محنت کے پہلے سے معترف ہیں جو کہ منصوبوں کو پایہ تکمیل تک پہنچانے میں مدد گار ثابت ہوگی۔

China and Taiwan Hurricane ..

چین اور تائیوان میں سمندری طوفان کے باعث کم از کم 14 افراد ہلاک اور سینکڑوں زخمی ہو گئے۔ طوفان کے باعث مواصلات کا نظام بھی بری طرح متاثر ہوا۔

Army Chief Raheel Sharif ..

Prime Minister visited Ghanche ..

کسان کا کارنامہ

سر میں چاقو.. وہ بھی 4 سال سے

ہوا بکنے لگی

Eggplant with Hot Garlic Sauce

Eggplant with Hot Garlic Sauce

4-6 Chinese or Japanese eggplants

1 t chopped fresh ginger
1 T chopped fresh garlic( I use 4-6 cloves, as I really like garlic)
1 T Hot bean paste
2 T soysauce (adjust down for sodium restriction)
1 t sugar (or sucanat)
1 t salt (again, adjust for low sodium version)
1/2 cup soup stock or water
1 T chopped green onion

Cut eggplant into finger sized pieces-cut lengthwise, then into quarters etc. Saute with some water in a non-stick pan/wok, until soft. When soft, remove from pan. On low heat, cook garlic, ginger, and hot bean paste for a minute, then add salt, sugar, soysauce and stock/water. Return eggplant to the pan and cook for about five minutes until garlic is soft and a sauce forms. If sauce is too thin, thicken with 1t corn starch mixed with 2t water.

Serve over white/brown rice.

Broccoli in Oyster Sauce

Broccoli in Oyster Sauce
3 md Broccoli stalks; fresh
3 tb Peanut oil
1/2 ts Salt
6 tb Oyster sauce
1 ts Sugar
1 ts Tapioca starch
1/4 c Water
Sesame seed oil (Drops)
1 ts Soy sauce; Light

Wash broccoli and drain in a sieve. Cut the tops into flowerets. Make stalks into match sticks about 3 inches in length.
In a heated wok, add peanut oil until smoke starts to rise, put in broccoli, salt. Stir and mix well.
Put in 2 tablespoons of water, cover with a lid. Cook on high heat for 3-4 minutes until steam escapes from the edge of lid. Remove and drain with a sieve before putting on plate.
Use a saucepan to boil up solution of oyster sauce, tapiocas starch, water, sesame seed oil and light soy sauce. When done, apply over broccoli.

Bok Choy with Bacon Sauce

Bok Choy with Bacon Sauce

2 tb Sugar
2 tb Vinegar
2 tb Worcestershire sauce
1/4 c Chili sauce
6 sl Bacon, cooked and crumbled
2 tb Cooking oil
3 c Chopped bok choy

Combine first five ingredients in a saucepan; simmer 5 minutes. Heat oil in a wok or large skillet. Add bok choy; stir fry until crisp tender. Place on serving dish; spoon hot sauce over.
Serves 6.

Szechuan Shrimp

Szechuan Shrimp

1 pound Shrimp -- shelled
in half lengthwise -- rinsed and patted d
substitute raw -- chicken cubed
1/4 teaspoon Salt
1 teaspoon Chinese rice wine -- or dry sherry
1 teaspoon Soy sauce
2 tablespoons Flour
1 tablespoon Cornstarch
1 Egg -- lightly beaten
1/2 teaspoon Baking soda

Seasoning:

1 teaspoon Ginger root -- or ground ginger
2 teaspoons Minced garlic
2 Scallions cut in -- peas sized pieces
2 Dried chili pepper

Sauce:

3 tablespoons Sugar
2 teaspoons Sherry
5 teaspoons Soy sauce
1 teaspoon White vinegar
3 tablespoons Catsup
1 tablespoon Water

Mix above together and refrigerate for one hour (at least) Place above seasonings in bowl and set aside Mix and set aside above sauce ingredients 3 C peanut oil for deep frying 1 tsp sesame oil Fry shrimp, or chicken in peanut oil. Place in bowl and set aside.

Pour off all but 2 T oil and add seasonings and brown.
Stir in sauce until bubbles. Return shrimp. Add sesame oil.

This recipe is absolutely sensational. However it does not make alot of sauce for rice. I usually double the sauce ingredients. It is very hot. If you like food milder leave out some chilis.

Shrimp with Chili and Garlic Sauce

Batter:

4 tb Cornstarch
1/4 c Flour
1 ts Baking powder
1/2 c Water
1/2 ts Salt
1 Egg
1 Egg white
2 tb Salt
1 1/2 lb Shrimp; peeled and deveined
2 c Peanut oil, for deep-frying

Sauce:

1 1/2 tb Peanut oil
5 Dried chiles; halved
3 tb Finely sliced garlic
1 ts Salt
3 tb Sugar
1 ts White rice vinegar
1/2 c Water
1 ts Cornstarch; mixed with
1 ts Water

Mix batter ingredients in a medium-sized bowl until thick and smooth. Let the batter sit, covered, for at least 30 minutes. Combine shrimp and batter. Heat a wok or large deep skillet until hot and add the oil for frying. When the oil is barely smoking, deep-fry the shrimp for 2 minutes or until the batter
is just firm. You should do this in several batches. Remove shrimp with a slotted spoon and drain on paper towels. Heat a small saucepan and when hot, add the oil, dried chiles and garlic. Stir for 30 seconds. Add remaining sauce ingredients and simmer for 2 minutes. Keep warm. Reheat the oil in the wok until it is very
hot, but not smoking. Deep-fry the shrimp again until they are golden and crisp, about 2 minutes. Remove and drain, place on a warm platter, drizzle with the sauce and serve immediately.

Deep Fried Shrimp Balls

Deep Fried Shrimp Balls

1 lb Shrimp, cleaned & deveined
2 Bacon strips
4 Water chestnuts
-OR
1/2 md Onion
Salt
Pepper
1 Egg, beaten
2 tb Corn starch
Oil for deep frying

Mince shrimp, bacon, onion or water chestnuts together until fine. Place mixture in bowl. Remove crusts from bread. Dice bread into very fine cubes. Place cubes in shrimp mixture. Add salt, pepper, egg and 2 tablespoons corn starch to mixture. Combine thoroughly.

Fill a wok halfway up with oil. Heat oil on highest heat setting. When you think oil is sufficiently heated, test the temperature of it with a small piece of bread crust. If it frys to a golden brown
colour, then oil is ready for deep frying. If bread crust fails to brown readily, then oil is not ready yet. If bread crust frys to a dark brown, then oil is too hot. Shut heat off of wok, allow oil to cool 5 minutes before turning heat on again. Retest oil with bread crust to see if it is of proper temperature.

When oil is ready for deep frying, take 2 teaspoons, dip into shrimp mixture and form a 1" diameter ball. Drop ball into hot oil,  Place about 8 balls into the hot oil. Allow each ball to deep fry 3 minutes. Turn balls so that each will fry to a golden brown colour.  Remove balls to paper toweling to drain excess oil from them. Repeat procedure for deep frying rest of shrimp mixture until all of the mixture is used up. Place shrimp balls on a serving platter. Garnish with parsley or other raw vegetable

Sweet & Sour Sauce

Sweet & Sour Sauce

2 tb Oil, peanut
2 ts Garlic, minced
2 ts Ginger, minced
1 c Water
1 c Vinegar
1 c Sugar
1 c Ketchup
2 tb Cornstarch
2 tb Water
1/2 ts Salt

Heat the oil in a wok and add garlic, ginger, water, vinegar, sugar and ketchup.

Dissolve the cornstarch in the water and add salt.

Add to the mixture in the wok and cook until clear.

Serve hot, or cool and refrigerate for later use. Reheat before serving over fish.

Chinese Mustard Sauce

Chinese Mustard Sauce
1 c Boiling water
1 c Dry mustard
4 tb Soy sauce
1/4 c Vegetable oil

Combine boiling water, soy sauce, and dry mustard. Whisk together until a smooth paste is formed. Mix well. Slowly add oil to create a smooth paste.

Note: A little sesame oil, or other flavored oils, may be admixed in whole or part with the vegetable oil to vary the flavor and to tailor it for various applications.

Chinese Duck Sauce

Chinese Duck Sauce

1 lb Plums halved and pitted
1 lb Apricots halved and pitted
1 1/4 c Cider vinegar
3/4 c Water
1 c Cider vinegar
1 c Firmly packed brown sugar
1 c White sugar
1/2 c Lemon juice
1/4 c Chopped ginger
1 sm Onion sliced
1 (or more) serrano, seeded
-and chopped
2 sm Garlic cloves sliced
4 ts Salt
1 tb Mustard seed toasted
1 Cinnamon stick

Combine first four ingredients and cook over moderate heat for 5
minutes. Reduce heat and simmer uncovered for 15 minutes.

Combine the second four ingredients and boil for 10 minutes.

Combine the remaining seven ingredients.

Combine the above three sets of ingredients and simmer for 45 minutes. Remove cinnamon. Puree in food processor. Return to kettle and simmer until thick. Transfer to sterilized mason jar, cap loosely and let cool. Tighten caps and let stand in dark at least 2 weeks.

Makes 2 pints.

Chinese Barbequed Pork

Chinese Barbequed Pork 

3 pounds boneless pork butt
Marinade:
1/4 cup soy sauce
2 tablespoons dry sherry
1 tablespoon honey
1 tablespoon sugar
1 tablespoon minced garlic
1 tablespoon bean sauce
2 tablespoons hoisin sauce
1 teaspoon fivespice powder
Basting Glaze:
1/4 cup honey
1/4 cup boiling water

Cut the pork butt in half, then slice each half into 3/4inch thick strips. (You should have about 12 strips). Place the pork in a nonreactive bowl. Combine the marinade ingredients in a small bowl and pour over the pork strips. Turn the meat to evenly coat, then cover, refrigerate, and marinate at least 3 hours or up to overnight, turning the meat occasionally.

Preheat oven to 350 degrees F. Arrange a rack in a large roasting pan, and fill the pan with 1/4 inch of water. Remove the pork from the marinade and arrange on the rack. Roast for 45 minutes. Meanwhile, combine the honey and boiling water in a small bowl. After 45 minutes, brush the pork strips with the glaze, increase the oven to 425 degrees F, and roast for another 1520 minutes, brushing with the glaze every 5 minutes. When pork is cool enough to handle, slice across the grain into 1/2inch slices and arrange on a platter to serve.

Barbecued Pork Bun

Barbecued Pork Bun

Ingredients: 

1/3 cup Warm Water
1/2 tbs Sugar
1 pack Dry yeast
2 1/2 cup Flour
2 1/2 cup Cake Flour
4 tbs Sugar
1/2 tbs Salt
2 tbs shortening
1 1/4 cup Low fat milk
16 pieces white porchman paper 2 inches square

Filling:

6 oz Chinese BBQ pork, diced
1 Tbs Oil
1 tbs Water
1/2 tbs Salt
1/2 tbs Sugar
1/2 tbs Thin soy sauce
1 tbs Oyster sauce
1 tbs Hoisin sauce
2 tbs Cornstarch
4 tbs Cold water (for thickening)

Directions:

Mix together the warm water, 1/2 tsp. sugar and yeast in an 8 oz. measuring cup. Let stand until it rises to the 8 oz. level (about 20 minutes).

Sift flour, cake flour, sugar and salt into a large mixing bowl. Add shortening, yeast mixture and milk. Knead mixture 5 minutes to form a dough. Cover with a damp cloth and set dough in a warm place. Allow the dough to rise for 3 hours. Heat wok, add oil and stir-fry pork for 2 minutes. Add 2 tablespoons water, salt, sugar, soy sauce, oyster sauce and hoisin sauce. Bring it to a boil.
Prepare thickening by mixing the cornstarch and 4 tablespoons cold water. Stir into the mixture and cook for 1 minute. Let cool before using. After 3 hours, when the dough has risen, shape into rolls about 2 inches in diameter. Cut each roll into 1-1/2 inch pieces. Shape each piece into a shallow bowl shape. Put 1 tablespoon filling in the center, close and twist dough to form a bun. Put the bun on a 2 inch square of white paper. (This prevents the bun from becoming soggy while steaming.) Place 8 buns in a pie pan and allow them to set and rist for 15 minutes in a warm place.

Steam for 25 minutes.

MaPo Tofu

MaPo Tofu

8 Cubes medium hard Tofu 2" x 2"
4 oz Ground pork
1 ts Chopped garlic
1 tb Chopped green onion
1 tb Hot bean paste (use ground
-red pepper paste if you
-can't
Find this)
1 ts Brown peppercorn powder
2 tb Soy sauce
1 ts Salt
2 ts Cornstarch
2 ts Water
1 c Soup stock
1 ts Sesame oil
3 c Oil

Cut the tofu in 1/2 inch cubes and deep fry in hot oil for 30 sec. Remove Tofu and drain off all but 3 tablespoons oil. Reheat and fry the pork well, add Garlic, hot bean paste, soy sauce, salt, soup stock, and tofu. Boil 3 minutes. Mix cornstarch and water to make a paste, then add to mixture to thicken. Toss in chopped green onion and sesame oil. Put on a plate and sprinkle with brown peppercorn and serve with rice.