Cantonese Casserole Recipes

CANTONESE BARBECUED PORK

Steps:

• In bowl, stir together sherry, ginger root, oyster sauce, five-spice powder, soy sauce, white sugar, sugar, hoisin sauce, ketchup and cinnamon.
• Cut pork into 5x2 inch strips. Place strips flat in a shallow baking dish. Pour marinade over pork strips. Let pork marinate at least 6 hours in refrigerator.
• Drain, reserving marinade. Mix honey and 3 tablespoon reserved marinade in a small bowl; set aside. Preheat oven to 350 degrees F (175 degrees C).
• Fill a shallow roasting pan with water and place in bottom of oven. Carefully place pork strips on a roasting rack above roasting pan so all sides are exposed to heat. If you don't have a roasting rack, insert the curved end of an S-shaped hook, paper clip, or drapery hook in pork strips and hang them from the top shelf.
• Roast for 30 minutes. Baste pork strips with honey mixture. Roast 15 minutes and baste again. Roast 10 minutes longer or until pork strips are crisp and golden brown. Remove from oven and let cool.

CANTONESE-STYLE TARO AND PORK BELLY CASSEROLE

Steps:

• BRING a large pot of water to a boil. Submerge the pork belly in the boiling water for 2 minutes to clean it. Remove from the pot and place in a colander. Rinse under cold water.
• USING a siu yuk poker (a needle or skewer works just as well), poke holes in the skin of the pork belly. (This will make the skin crispy after cooking.)
• IN a large bowl, toss the pork belly with the soy sauce to coat.
• MEANWHILE, heat the neutral oil in a large skillet to 350°F over medium-high heat. Add the pork belly and fry for 2 minutes on each side. Remove from the oil and set aside on a paper towel-lined plate.
• MAKING sure your oil is still at 350°F, add the taro (working in batches, if needed) and fry for about 2 minutes, until lightly browned. Remove and drain on a paper towel-lined tray.
• ONCE the pork belly is cool enough to handle, cut it into 3-inch strips. Place in a large bowl and mix with the taro.
• IN a small bowl, combine the salt, MSG, sugar, wine, toasted sesame oil, chicken powder, white pepper, five-spice powder, and fermented bean curd. Stir until the bean curd is broken up. Pour over the pork belly and taro mixture and toss until coated.
• ON a heat-safe tray, alternate tiles of pork belly and taro root, tightly packed. You can use multiple trays. Using the steaming method below, steam the trays in batches for 30 minutes, or until tender.
• USING a spatula or your hands, transfer the pork belly to the platter, maintaining the alternating pattern. Pour the remaining sauce on top and serve.
• How to Steam:
• Steaming is perhaps what sets dim sum apart from all other dumpling-loving kitchens of the world. We steam everything at Nom Wah in an industrial Vulcan steamer. At home, I recommend steaming in a wok. Steaming times vary depending on the density and size of what you are steaming. But the general setup to steam in a wok is as follows.
• Fill the wok with enough water to come up to the lower rim of the steamer but not so much the waterline is above the food bed. Line the bottom of the steamer with paper or a lotus leaf or something so that the fiddly bits won't fall through the cracks. (If steaming dumplings or bao, you won't need to line the steamer.) Place whatever needs steaming in the basket, leaving ample room between items. Bring water to boil and steam for the desired duration. If you need more water-water tends to evaporate-add boiling, not cold, water so as not to stop the steaming.
• If you do want to DIY it, just use a plate in a pot. All you need is tinfoil and a plate that fits in your pot. Fill a pot with ½ an inch of water. Then make a sort of tripod out of tinfoil by forming three golf ball-sized balls and placing them in the bottom of the pot, making sure their tops rest above the waterline. Rest the plate on the tinfoil, cover, and steam. This method is especially useful when making rice rolls, in which you'll be using a cake pan instead of the plate.
• You can put anything in the steamer as long as it isn't so small that it would tumble through the holes into the roiling waters below.

CHINESE BEEF CASSEROLE

Steps:

• In a large skillet, cook the beef, onion and celery over medium heat until meat is no longer pink, breaking it into crumbles; drain. Stir in the soup, bean sprouts, soy sauce and pepper. Bring to a boil. Pour into a greased 13x9-in. or 3-qt. baking dish. Stir in rice and water chestnuts., Cover and bake at 350° for 30 minutes. Uncover; stir in peas and sprinkle with noodles. Bake until heated through, 15-20 minutes longer.

CANTONESE CASSEROLE

Steps:

• Pour boiling water over beans to separate; drain well.
• In saucepan, melt butter; blend in flour.
• Stir in milk and soy sauce.
• Cook stirring constantly, over medium heat until thick and bubbly.
• Stir in sour cream, cubed ham, beans and water chestnuts.
• Pour into greased 10x6x1 1/2 inch baking dish.
• Sprinkle bread crumbs on top; dash with paprika.
• Bake at 350 degrees for 30 minutes or until hot.
• Serves 6.