MALTOSE IN CHINESE RECIPES
MALTOSE-GLAZED SPARERIBS RECIPE - BARBARA TROPP | FOOD & WINE
These sweet and tender spareribs are easy to make and they're a meat-lover's delight. Maltose is a Chinese sweetener made from barley. To dig it out of its plastic tub, put the tub in simmering water until the maltose softens.
Provided by Barbara Tropp
Yield 4 TO 5
Number Of Ingredients 13
Steps:
- Trim off any fat from the rack and cut it into 4 even pieces. Put the ribs in a large wok or heavy pot. (If you don't have a big enough pot, divide them between two pots.) Add cold water to cover by 2 inches and bring to a boil over high heat, skimming the scum from the surface. Lower the heat to maintain a simmer and add the seasonings. (For two pots, divide the seasonings between them.) Cover partially and cook until a knife easily pierces the thickest part of the meat, 1 hour or longer. 2. While the ribs simmer, make the sauce: Combine the sauce ingredients in a non-corrosive saucepan and bring to a slow simmer over moderate heat, stirring to dissolve the maltose. Let cool to room temperature.
- When the ribs are tender, transfer them to a parchment-lined sheetpan curved sides up and in a single layer. Strain and refrigerate the stock, if you wish, for another use.
- Preheat oven to 375°. Brush the ribs with a thick coating of the sauce and bake for 15 minutes, rotating the pan midway. Remove from the oven and let cool slightly. (At this point, the ribs can be refrigerated for 2 to 3 days.)
- Cut the ribs in between the bones and brush with the remaining glaze. Bake at 375° for 10 to 12 minutes or until heated through. Mound on a platter and garnish with scallion rings.
- © copyright Barbara Tropp adapted from China Moon Cookbook(Workman '92)
SACHIMA | CHINA SICHUAN FOOD
Traditional Chinese dessert, Shaqima or saqima
Provided by Elaine
Categories desserts
Yield 16
Number Of Ingredients 8
Steps:
- Make the noodle strips
- Deep-frying
- Cook Syrup & Mixing
- Shaping and cutting
Nutrition Facts : Calories 107 kcal, CarbohydrateContent 23 g, ProteinContent 2 g, FatContent 1 g, SaturatedFatContent 1 g, CholesterolContent 20 mg, SodiumContent 68 mg, FiberContent 1 g, SugarContent 12 g, ServingSize 1 serving
More about "maltose in chinese recipes"
SACHIMA | CHINA SICHUAN FOOD
Traditional Chinese dessert, Shaqima or saqima
From chinasichuanfood.com
Reviews 5
Category desserts
Cuisine Chinese
Calories 107 kcal per serving
From chinasichuanfood.com
Reviews 5
Category desserts
Cuisine Chinese
Calories 107 kcal per serving
- Shaping and cutting
See details
CHINESE BBQ SPARE RIBS (???) | MADE WITH LAU
Learn how to make this easy Cantonese take on barbecue ribs!
From madewithlau.com
Reviews 5
Total Time 75 minutes
Cuisine Chinese
From madewithlau.com
Reviews 5
Total Time 75 minutes
Cuisine Chinese
- Once the ribs have been baking for about 45 minutes in total, take it out and let it rest for 10 minutes.
See details
CHINESE ROAST DUCK RECIPE | BBC GOOD FOOD
John Torode's whole crispy duck with maltose marinade makes for an impressive centrepiece. The cavity is stuffed with star anise, spring onion and ginger.
From bbcgoodfood.com
Total Time 1 hours 50 minutes
Category Dinner, Main course
Cuisine Chinese
Calories 1387 calories per serving
From bbcgoodfood.com
Total Time 1 hours 50 minutes
Category Dinner, Main course
Cuisine Chinese
Calories 1387 calories per serving
- To cook, heat oven to 220C/200C fan/ gas 7. (Fan ovens are particularly effective for roasting duck.) Put a little water in the bottom of a large roasting tin, place the ducks on a rack over the top and cover with foil. Roast for about 45 mins. Take off the foil and roast for another 45 mins – the duck must be well done, there is no such thing as a rare Chinese roast duck! Take the duck out of the oven and let it rest for a good 20 mins before carving.
See details
MALTOSE (???, MÀI YÁ TÁNG) - OMNIVORE'S COOKBOOK
Oct 23, 2019 · Maltose (???, Mài Yá Táng) Maltose (???, mài yá táng), also known as maltose syrup, is a super thick syrup that’s commonly used in traditional Chinese cooking. It is the secret ingredient that gives char siu its beautiful glossy look. It is often used in processing caramel sauces, candy and jello, juice drinks, wine, dairy products, beer, canned goods, soy sauce, bean pastes and other condiments.
From omnivorescookbook.com
From omnivorescookbook.com
See details
MALTOSE CRACKERS ????? | CHINESE RECIPES AT ...
Lay out 6 saltines bottom side up. Poke a pair of chopsticks into maltose, then lift and twist to get approximately 1 tbsp of maltose onto the chopstick. Transfer to saltine, using a spoon to help transfer and being careful not to press too hard and break the cracker. Wet spoon and use back of spoon to gently spread the maltose evenly.
From thehongkongcookery.com
From thehongkongcookery.com
See details
THE MALTOSE NOUGAT | MISS CHINESE FOOD
May 08, 2020 · Step 4. Cook slowly with a small fire. Use chopsticks to stir continuously during the cooking process. Cook for about 20 minutes. Cook slowly with a small fire.
From misschinesefood.com
From misschinesefood.com
See details
9 BEST SUBSTITUTES FOR MALTOSE (TRY MALTOSE ALTERNATIVES ...
From missvickie.com
See details
CHINESE ROAST CHICKEN RECIPE- HOW TO MAKE THE SKIN SUPER ...
May 28, 2019 · The quick process used in restaurants and many Chinese cooks first involves boiling the chicken in water and spices. These could include cinnamon, anise, pepper, and scallions, and other herbs and spices. After cooking, coated with a syrupy sauce of maltose, honey, and vinegar, and then deep-fried after the skin has been thoroughly dry.
From tasteasianfood.com
From tasteasianfood.com
See details
MALTOSE-GLAZED CASHEWS FROM THE MODERN ART OF CHINESE ...
The Modern Art of Chinese Cooking. This is an extremely pretty and appealing Cantonese dish of lightly sweet, crystalline cashews—“nuts with waists,” as they are called in Chinese. The glaze is made with maltose, the same subtle, golden sweetener that characterizes the skins of Peking and Cantonese ducks. When it hardens, the nuts are ...
From app.ckbk.com
From app.ckbk.com
See details
HOW TO MAKE MALTOSE SYRUP RECIPES
6. RECIPES USING MALTOSE. These recipes are sample recipes and merely indicate the sort of foods that can be made. Readers are invited to try variations of these recipes and to adapt recipes substituting maltose equally for sugar, honey or golden syrup in existing recipes. q.s. stands for quantum suffisit, which means “as much as is needed”.
From tfrecipes.com
From tfrecipes.com
See details
SACHIMA | EASY CHINESE RECIPES
Feb 15, 2020 · Sachima recipe You’ll need: 70g high-gluten flour 5g baking powder 1 egg 15ml light cream 100g maltose 30g honey 50g sugar 40ml clear water Little raisins Cooked black sesame. How to make Sachima. 1. Mix 70g of high-gluten flour and 5g of baking powder in chopping board, add egg and light cream. Knead them evenly until smooth. Set aside for ...
From easychineserecipes.com
From easychineserecipes.com
See details
THE ULTIMATE GUIDE TO CHINESE SUGARS AND SWEETENERS
Dec 09, 2016 · Maltose is a key ingredient to make common Chinese pastries Shaqima or Sachima (???) and nugats (???) Maltose is the secret ingredient that gives Hong Kong-style BBQ pork (char siu, char siew in Catonese, chashao in Mandarin) a unique sticky sweet taste and signature shine red texture.
From malafood.com
From malafood.com
See details
CHAR SIU (CHINESE BARBECUE PORK) - MALAYSIAN CHINESE KITCHEN
Nov 18, 2021 · Maltose (Malt Sugar) Maltose or malt sugar is the preferred sweetener used in making this barbecue pork to give it that characteristic shiny glaze. Over here in the US, maltose can be purchased at Chinese grocery stores. If you cannot find maltose, please use honey. There may be a slight difference in taste.
From malaysianchinesekitchen.com
From malaysianchinesekitchen.com
See details
CHINESE ROAST CHICKEN RECIPE- HOW TO MAKE THE SKIN SUPER ...
May 28, 2019 · The original Cantonese recipes include maltose, but honey is equally good. It is also readily available in any part of the world. Both ingredients add flavor to the meat and help to develop a golden color skin through caramelization.
From tasteasianfood.com
From tasteasianfood.com
See details
CHINESE CANDIED WALNUTS ???? | CHINESE RECIPES AT ...
1 1/2 tbsp maltose, golden syrup or corn syrup. 3 tbsp black sesame seeds, roasted. Directions: Heat a small pot of water. When boiling, add walnuts and cook at simmer for 1 minute. Strain out walnuts and put aside. Pour out water from pot, then add in sugar, 1/4 cup fresh water and maltose. Stir over medium heat till sugar is dissolved, then ...
From thehongkongcookery.com
From thehongkongcookery.com
See details
30 TRADITIONAL CHINESE DESSERTS AND PASTRIES | CHNDIET
Nov 02, 2019 · The sesame seed candies in Xiaogan region of Hubei are the most famous ones. Many Chinese people would always keep this food at home. This type of food has neither any fixed forms nor any standard tastes. Most of them are made of glutinous rice, maltose, sesame, and peanut, and tastes fragrant, sweet and crisp. Sesame Seed Candy. Sweetmeat
From chndiet.com
From chndiet.com
See details
CHINESE FRIED PIGEON (SQUAB) - THE WOKS OF LIFE
Feb 13, 2018 · Chinese Fried Pigeon (Zha Ge Zi, ???) or Chinese Fried Squab (Zha Ru Ge, ? ??) is an incredibly special dish and a Hong Kong classic.In the Cantonese dialect, we commonly call it Zha Bok Gop, and it used to be a favorite served up in 10-course Chinese banquets for weddings, birthdays, and, of course, Chinese New Year celebrations.. However, in recent years, this dish has almost ...
From thewoksoflife.com
From thewoksoflife.com
See details
STICKY CHINESE HONEY PORK RIBS (????) - THE BURNING KITCHEN
Sep 28, 2017 · Remove the pork ribs and place on a rack. Set the gravy aside for later use. Glaze it with maltose and grilled in the oven at 220 degrees celsius for 5-10 mins with top fire only until it is slightly charred. When ready, cut the pork rib rack into individual ribs.
From theburningkitchen.com
From theburningkitchen.com
See details
CRUNCH AND SWEETNESS TO CHEER UP THE WINTER SPIRIT - SHINE ...
Dec 27, 2021 · 2. In a non-stick pan, melt the maltose and fine granulated sugar with water over medium heat. Do not stir until melted, then switch to low heat and stir continuously to heat the syrup to a temperature of about 116 degrees Celsius. 3. Pour the nuts and seeds into the maltose syrup and stir evenly and quickly while the pan is over low heat.
From shine.cn
From shine.cn
See details
