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  • Curry Samosas | Ming Foods
    Pastry defrosted and cut into 3 rectangle strips 1 small carrot washed peeled diced into small squares and par boiled 500g potatoes washed peeled diced into small squares and par boiled 1 diced onion 50g peas defrosted Pinch of salt 1 tbsp of cooking oil 1 generous tbsp of curry paste 2 tbsp of plain flour mixed with water to seal pastry 3L frying oil preferably in a deep fryer although a pan on the stove will also suffice 170C Method Remove one packet of Ming Foods Spring Roll Pastry Wrappers 10 from the freezer and allow to defrost at room temperature for 50 minutes to 1 hour or until soft and easy to peel While the pastry is defrosting start to prepare your filling by heating your oil in a pan add your onions and cook until they start to soften Reduce your pan to a low heat and add your defrosted peas and par boiled potatoes and carrots add 1 generous tbsp of curry paste and stir in until all ingredients combined Remove from the heat and allow to cool Prepare a damp tea towel get your pastry and here you can either peel each pastry and then cut the square into three long strips or you can split the pasty in half cut the three long strips and then peel as you wrap This depends on whatever you feel comfortable with Take one strip of pastry and fold as per the instructions on the back of the Ming Foods Spring Roll Pastry wrapper packs Once you have reached the end dip your finger in the plain flour mix and put onto the edges and roll the samosa over it to seal Continue as above until all your samosas are wrapped Carefully put 3 4 samosas into the

    Original URL path: http://www.mingfoods.co.uk/recipes/curry-samosas (2016-02-11)
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  • Mini Spring Rolls | Ming Foods
    1 small carrot peeled and shredded ½ white cabbage washed and finely sliced 30g black dried mushroom soaked in boiling water for 8 10 minutes until soft then drain 50g mung bean noodles soaked in lukewarm water until soft then drain 1 tbsp of cooking oil 1 tbsp white pepper 1 tbsp of sesame oil to taste 1 tbsp of light soy sauce or oyster sauce 2 tbsp of plain flour mixed with water to seal pastry 3L frying oil preferably in a deep fryer although a pan on the stove will also suffice 170C Method Remove one packet of Ming Foods Spring Roll Pastry Wrappers 10 from the freezer and allow to defrost at room temperature for 50 minutes to 1 hour or until soft and easy to peel While the pastry is defrosting start to prepare your filling by heating your oil in a wok add your carrots cabbage and mushrooms to the wok and allow to cook for 3 4 minutes or until starting to soften Add your mung bean noodles and combine the ingredients Stir the sesame oil light soy sauce oyster sauce white pepper and season to taste Remove from the heat drain any excess liquid and allow to cool Prepare a damp tea towel get your pastry and here you can either peel each pastry and then cut the square into two triangles or you can split the pastry in half cut the two triangles then peel as you wrap This depends on whatever you feel comfortable with Take one triangle of pastry and fold as per the instructions on the back of the Ming Foods Spring Roll Pastry wrapper Once you have reached the point of the triangle use the flour mix dab on the edge and roll the spring roll over it

    Original URL path: http://www.mingfoods.co.uk/recipes/mini-spring-rolls (2016-02-11)
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  • Char Siu Bao | Ming Foods
    30g lard 75g water 20g baking powder 1 tsp ammonium bicarbonate 2 3 drops of lye water Method Rub the lard into the flour Mix the starter dough into the flour along with all the other ingredients Knead the dough for 10 15 minutes the dough can be quite firm so persevere When the dough is perfectly smooth leave to rest for 5 10 minutes Tear off chunks and roll into long cylinders Cut the cylinders into walnut size pieces cover the unused dough as it will dry out For one Bao Flatten one piece and roll out to 3 4mm thick circles like jiaozi pastries but bigger and thicker Place a tsp of filling in the middle and fold the dough up around the filling Squeeze the dough so the filling is encased Cooking Steam the Bao over a wok covered 3 or 4 at a time so as not to overcrowd over a rolling boil of water with 1 2 tbsp white vinegar added Steam until the ammonia smell disappears about 15 minutes Note To make cocoa nib bun dough from Char Siu Bao dough gradually knead in 1 tbsp of water per 1 quantity of Char siu bao dough before dividing the flour and rolling into cylinders Char Siu BBQ Pork Oven tray Ingredients 300g belly pork 4 cloves garlic 1 cube ginger 4 tablespoons tomato ketchup 4 tablespoons hoi sin sauce 4 tablespoons sugar 2 tablespoons dark soy sauce 2 tablespoons vinegar 2 tablespoons vegetable oil 330ml Coca cola if slow cooking Preparation 1 Finely chop the garlic and ginger and place in a baking tray 2 In the same baking tray add all the sauces vinegar sugar and oil and mix well until the sauce becomes one colour 3 Add the belly pork to the

    Original URL path: http://www.mingfoods.co.uk/recipes/char-siu-bao (2016-02-11)
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