China Moon Sauce Recipes
CHINA MOON SALMON
You'll love the intense flavor of Asian ingredients that infuses this oh-so-easy salmon dish. And, the salmon is prepared in a steamer so it's healthy too! Serve with steamed rice and stir-fried vegetables.
Provided by JADESTAR
Categories World Cuisine Recipes Asian
Time 27m
Yield 4
Number Of Ingredients 9
Steps:
- Begin heating water in the bottom of steamer pot.
- Heat olive oil and sesame oil in a saucepan over medium heat. Saute garlic and ginger for 1 minute. Stir in black bean sauce and red pepper flakes. Cook for 5 minutes. Remove from heat, and stir in chicken broth; set aside.
- Rinse salmon, and pat dry. Season each side lightly with salt and pepper. Place in a small shallow pan. Spoon black bean mixture over salmon. Place in steamer pot over boiling water.
- Steam for 10 to 12 minutes, or until salmon flakes easily with a fork.
Nutrition Facts : Calories 232.8 calories, Carbohydrate 2.6 g, Cholesterol 67 mg, Fat 13.9 g, Fiber 0.3 g, Protein 23 g, SaturatedFat 2.7 g, Sodium 381.8 mg, Sugar 0.1 g
MOON CAKE
I have six grandchildren and this is one of their favorite desserts. If I don't take it to potlucks, I hear lots of groans! Everyone wants the recipe after they've tried it.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 15 servings.
Number Of Ingredients 13
Steps:
- In a saucepan, bring water and butter to a boil. Add flour all at once and stir until mixture forms a ball. Remove from heat and cool slightly. Add eggs, one at a time, beating well after each addition., Spread on a greased 15x10x1-in. jelly roll pan. Bake at 400° for 30 minutes. Cool but do not prick, leaving surface with its "moon-like" appearance. , Meanwhile, for filling, beat pudding and milk until thick. Add cream cheese; blend well. Spread on crust; refrigerate 20 minutes. Top with whipped topping. Drizzle chocolate sauce over top and sprinkle with nuts.
Nutrition Facts : Calories 253 calories, Fat 17g fat (11g saturated fat), Cholesterol 96mg cholesterol, Sodium 238mg sodium, Carbohydrate 19g carbohydrate (9g sugars, Fiber 0 fiber), Protein 5g protein.
CHINA MOON MUSTARD SAUCE
This isn't your usual Chinese restaurant mustard sauce! This is a silky sauce lush with the flavors of toasted sesame oil and Dijon mustard! Wonderful with cold roast beef, lamb and chicken dishes. Spread on steamed fish and foods off the grill. Great on cheese sandwiches! It will keep indefinately in the fridge. Adapted from the China Moon cookbook.
Provided by Sharon123
Categories Sauces
Time 10m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Whisk all ingredients together until well blended.
- Store in clean glass jar in refrigerator. If sauce separates, just whisk it to emulsify.
- Wonderful with cold roast beef, lamb and chicken dishes. Spread on steamed fish and foods off the grill. Great on cheese sandwiches!
Nutrition Facts : Calories 568.3, Fat 58.4, SaturatedFat 7.9, Sodium 1981.4, Carbohydrate 10.8, Fiber 4, Sugar 4.6, Protein 4.9
CHINA MOON SAUCE
Make and share this China Moon Sauce recipe from Food.com.
Provided by Auntie Jeams
Categories Szechuan
Time 5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- stir until sugar dissolves.
STRANGE-FLAVOR EGGPLANT (RECIPE BY BARBARA TROPP FROM THE CHINA MOON COOKBOOK)
Categories Condiment/Spread Appetizer
Number Of Ingredients 14
Steps:
- Preheat oven to 475°F. Remove the leaves from the eggplant and prick in several places. Bake, turning once, until fork-tender, 20 - 40 minutes. Remove eggplant from oven and slit lengthwise to speed cooling. While still warm, remove the stem end and peel, scraping off the pulp and reserving. Process the pulp in a food processor until nearly smooth. Combine aromatics in a small bowl. Combine sauce ingredients in a small bowl. In a large skillet over med-high heat, add oil and swirl to coat. Cook aromatics until fragrant, about 15 seconds. Add the sauce and simmer briefly (30 seconds?). Add eggplant puree to skillet and stir well to blend and heat through. Remove from heat, taste and adjust chile flakes, sugar or vinegar to achieve a well-balanced flavor. Stir in sesame oil. Refrigerate overnight to allow flavors to meld. Serve at room temperature.
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- Soy Sauce. Ubiquitous in Chinese cooking, soy sauce is used in marinades, sauces, as a dip and more. Light soy sauce (also called thin soy sauce) is lighter and saltier, while dark soy sauce has a darker color and richer flavor.
- Hoisin Sauce. This thick, dark brown sauce is known for its pungent, slightly sweet flavor with just a bit of heat. Hoisin sauce is used in sauces, to marinate meat, especially pork, and as a dip.
- Rice Wine. Indispensable in Chinese cooking, rice wine is used as a tenderizer in marinades, to add flavor to sauces and in many dishes. Fortunately, good quality rice wine is becoming more widely available.
- Rice Vinegar. While there are exceptions, most Chinese vinegar is rice-based. Generally milder and with more subtle flavor than western vinegar, Chinese rice vinegar is a key ingredient in several recipes, including sweet and sour and hot and sour dishes, and is used as a dip.
- Oyster Sauce. Made from oyster extract and spices (and frequently thickened with cornstarch and with caramel added for color), oyster sauce is used to enhance existing flavors and add a darker color to dishes.
- Asian Sesame Oil. All it takes is a small amount of this dark colored oil, made from pressed and toasted sesame seeds, to add flavor to marinades, dips, and cooked dishes.
- Chili Paste/Sauce. Made from chili peppers and salt, with garlic and other seasonings, a dash of chili paste is all that is needed to add heat to dishes.
- Chili Bean Sauce. Not to be confused with regular chili paste or sauce, this thick, spicy chili bean sauce is made with chilis, fermented soybeans and often fermented broad beans and a variety of seasonings.
- Plum Sauce. While in the West it’s known mainly as a dip, in China this jam-like sauce with a sweet and sour flavor is also used in cooking. In any event, you’ll want to keep a jar on hand, or you can make your own plum sauce.
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