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Delicious Recipes from New Shanghai

Chefs at New Shanghai, which has recently opened its Queensland store in Brisbane’s Queens Plaza, have shared two of their most popular recipes with readers of The Retiree Magazine.

The restaurant  showcases a delicious range of authentic Chinese delicacies including the xiao long bao, a mini steamed pork bun with gingery-sweet broth and a juicy pocket of pork made using a secret family recipe, and the pan-fried pork bun, a New Shanghai delicacy made using a secret family technique.

With a striking interior, the Queens Plaza branch will exude authentic atmosphere and a live dumpling making theatre where diners can see the chefs in action.

Sweet Soy Sauce Braised Pork Belly 

Ingredients:

500 – 600g pork belly

Sweet soy sauce braised pork belly
Sweet soy sauce braised pork belly

3 – 4 tbsp Yellow Crystallized Sugar

1 tbsp dark soy sauce

1 tbsp light Soy sauce

2 slices ginger

1-2 shallot s

1 ½ tbsp Shao Xing Rice Wine

 

Method:

  1. Cut pork belly into small cubes about 2-3 cm sq.
  2. Put pork belly into boiling water for 2 min. Drain the water and rinse the pork.
  3. Warm up half spoon of cooking oil in a wok. Stir-fry the cut pork in a wok with ginger and shallot for 3 min. Then add the ShaoXing rice wine.
  4. Stir for another minute, and then pour in enough water so that it covers the pork. Once the water starts to boil, turn down the heat.
  5. Now add in the rest of the ingredients and let it stew until the water in the wok becomes a sticky sauce. Make sure you stir the pork every 10min so it does not stick.

Shallot Pancake Recipe

Ingredients:

Flour 500g

Water 400g

Shallots ½ bunch (Chopped pieces around ½ cm)

Cooking Oil

Salt

Steps:

1.     Pour all flour into a mixing bowl. Add 1/3 of the water to the flour; stir until it appears as snowflakes. Repeat 2 times to use up all 400g of water.
2.     Make the dough into ball shape and cover the mixing bowl with wet towel or glad wrap.
3.     Wait for 10 min, then massage the dough
4.     Separate the dough into 4 small balls
5.     Roll the small dough ball flat into pancake shape (Diameter 25cm)
6.     Brush a thin layer of cooking oil onto pancake
7.     Spread on some shallot pieces and a little bit of salt onto pancake
8.     Roll up the pancake from the edge into a pipe shape then swirl it into a snail shape
9.     Flatten the snail shape dough into pancake shape again

10.Add 2 teaspoon of cooking oil into frying pan

11.Place pancake onto pan and fry until it turns into golden colour. Repeat on other side

Tips:  For optimum combination of crispy and soft texture, use hot water (80 degrees) when mixing the dough