Shek Yuet Hey
Shek Yuet Hey
Shek Yuet Hey is an experienced chef renowned for his culinary expertise in Chinese cuisine
Shek Yuet Hey is an experienced chef renowned for his culinary expertise in Chinese cuisine
Education
Cumberland School of Law
1979 - 1981
Juris Doctor Degree
Babson College
1977-1979
Entrepreneurial studies
University of South Florida
1973-1977
B.A. in Business Administration
How to Build a Website Like a Professional
### Ingredients:
#### For the dumpling dough:
- 2 cups all-purpose flour
- 3/4 cup boiling water (adjust as needed)
- Pinch of salt
#### For the filling:
- 1/2 pound ground pork or chicken
- 1 cup finely chopped Napa cabbage
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon minced ginger
- 1 minced garlic clove
- 2 green onions, finely chopped
- Salt and pepper to taste
#### For the dipping sauce (optional):
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon minced ginger
- 1/2 teaspoon sugar
- Chili oil or flakes to taste (optional)
### Instructions:
#### Making the dough:
1. Mix the flour and salt in a large mixing bowl.
2. Gradually add the boiling water, stirring with chopsticks or a fork until the dough begins to come together.
3. When the dough is cool enough to handle, knead it on a floured surface until it becomes smooth and elastic, about 5-10 minutes.
4. Cover the dough with a damp cloth and let it rest for at least 30 minutes.
#### Preparing the filling:
1. In a large bowl, combine the ground meat, chopped cabbage, soy sauce, sesame oil, ginger, garlic, green onions, salt, and pepper.
2. Mix well until the ingredients are evenly distributed.
#### Assembling the dumplings:
1. After the dough has rested, divide it into small pieces and roll each piece into a ball.
2. Flatten each ball with the palm of your hand and then use a rolling pin to roll it out into a circle about 3 inches in diameter.
3. Place a spoonful of the filling in the center of each wrapper.
4. Moisten the edges of the wrapper with water, fold the dough over the filling to create a half-moon shape, and pinch the edges to seal. Make sure to remove all the air from inside the dumpling as you seal it.
5. Repeat until all the dough and filling are used.
#### Cooking the dumplings:
1. Bring a large pot of water to a boil.
2. Gently add the dumplings to the boiling water and stir gently to prevent them from sticking together.
3. Cook in batches to avoid overcrowding the pot. When the dumplings float to the surface, let them cook for another 2-3 minutes.
4. Use a slotted spoon to remove the dumplings from the water and drain them.
#### Optional pan-frying for potstickers:
1. Heat a non-stick pan with some oil over medium heat.
2. Place the boiled dumplings in the pan and fry until the bottom is golden brown.
3. Add a small amount of water to the pan (around 1/4 cup), cover immediately with a lid, and let the dumplings steam until the water has evaporated.
4. Uncover and continue to cook for a minute or two until the bottoms are crisp.
#### Preparing the dipping sauce:
1. Combine all the dipping sauce ingredients in a small bowl and mix well.
Serve the dumplings hot with the dipping sauce on the side. Enjoy your homemade dumplings!
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This Carbonara recipe is a traditional Italian dish that is simple yet requires attention to detail to perfect. As a rich and creamy pasta dish, it typically uses only a few high-quality ingredients. Here's how to make it like a professional chef:
#### Ingredients:
- **400 grams of spaghetti** (preferably high-quality Italian brand)
- **150 grams of guanciale** (cured pork cheek; pancetta can be a substitute if guanciale is unavailable)
- **4 large eggs** (fresh and at room temperature)
- **1 cup of freshly grated Pecorino Romano cheese** (Parmesan can be used as a substitute, but Pecorino is traditional)
- **Freshly ground black pepper**
- **Salt** (for pasta water)
#### Instructions:
1. **Prepare Ingredients:**
- Cut the guanciale into small pieces or strips.
- Separate the eggs and place the yolks in a mixing bowl. You can use all yolks for a richer sauce or a combination of 3 yolks and 1 whole egg.
- Add about 3/4 of the cheese to the egg yolks and mix well. Season generously with black pepper.
2. **Cook Pasta:**
- Bring a large pot of water to a boil. Add salt once it's boiling (it should taste like seawater).
- Add the spaghetti and cook until al dente, usually about 1 minute less than the package instructions suggest.
3. **Render Guanciale:**
- While the pasta is cooking, place the guanciale in a large skillet over medium heat.
- Cook until the fat is rendered and the guanciale is crispy and golden. Remove from the heat.
4. **Combine Pasta and Guanciale:**
- Reserve 1 cup of the pasta cooking water and then drain the pasta.
- Add the hot spaghetti directly to the skillet with the rendered guanciale. Toss to combine, allowing the heat from the pasta to slightly cool before adding the egg mixture (to prevent scrambling).
5. **Create the Sauce:**
- Remove the pan from the heat. Quickly pour the egg and cheese mixture over the pasta, stirring vigorously to combine. The heat from the pasta will gently cook the eggs, creating a creamy and smooth sauce.
- If the sauce is too thick, add a little reserved pasta water to reach the desired consistency. The sauce should coat the pasta evenly without being runny.
6. **Serve:**
- Serve immediately, garnished with the remaining cheese and additional freshly ground black pepper.
#### Tips for Perfect Carbonara:
- **Temperature Control:** Ensure the pasta is hot enough to cook the eggs, but the pan isn’t so hot as to scramble them. This balance is crucial for a creamy sauce.
- **Quality of Ingredients:** Use the best quality eggs and cheese you can find, as they are central to the flavor of the dish.
- **No Cream:** Traditional carbonara does not include cream; the creaminess comes solely from the eggs and cheese.
- **Serve Immediately:** Carbonara is best enjoyed fresh off the stove, as it continues to thicken upon standing.
Enjoy your authentically prepared Spaghetti Carbonara, just like a pro chef in Italy would make!
How to Build a Website Like a Professional
This Carbonara recipe is a traditional Italian dish that is simple yet requires attention to detail to perfect. As a rich and creamy pasta dish, it typically uses only a few high-quality ingredients. Here's how to make it like a professional chef:
#### Ingredients:
- **400 grams of spaghetti** (preferably high-quality Italian brand)
- **150 grams of guanciale** (cured pork cheek; pancetta can be a substitute if guanciale is unavailable)
- **4 large eggs** (fresh and at room temperature)
- **1 cup of freshly grated Pecorino Romano cheese** (Parmesan can be used as a substitute, but Pecorino is traditional)
- **Freshly ground black pepper**
- **Salt** (for pasta water)
#### Instructions:
1. **Prepare Ingredients:**
- Cut the guanciale into small pieces or strips.
- Separate the eggs and place the yolks in a mixing bowl. You can use all yolks for a richer sauce or a combination of 3 yolks and 1 whole egg.
- Add about 3/4 of the cheese to the egg yolks and mix well. Season generously with black pepper.
2. **Cook Pasta:**
- Bring a large pot of water to a boil. Add salt once it's boiling (it should taste like seawater).
- Add the spaghetti and cook until al dente, usually about 1 minute less than the package instructions suggest.
3. **Render Guanciale:**
- While the pasta is cooking, place the guanciale in a large skillet over medium heat.
- Cook until the fat is rendered and the guanciale is crispy and golden. Remove from the heat.
4. **Combine Pasta and Guanciale:**
- Reserve 1 cup of the pasta cooking water and then drain the pasta.
- Add the hot spaghetti directly to the skillet with the rendered guanciale. Toss to combine, allowing the heat from the pasta to slightly cool before adding the egg mixture (to prevent scrambling).
5. **Create the Sauce:**
- Remove the pan from the heat. Quickly pour the egg and cheese mixture over the pasta, stirring vigorously to combine. The heat from the pasta will gently cook the eggs, creating a creamy and smooth sauce.
- If the sauce is too thick, add a little reserved pasta water to reach the desired consistency. The sauce should coat the pasta evenly without being runny.
6. **Serve:**
- Serve immediately, garnished with the remaining cheese and additional freshly ground black pepper.
#### Tips for Perfect Carbonara:
- **Temperature Control:** Ensure the pasta is hot enough to cook the eggs, but the pan isn’t so hot as to scramble them. This balance is crucial for a creamy sauce.
- **Quality of Ingredients:** Use the best quality eggs and cheese you can find, as they are central to the flavor of the dish.
- **No Cream:** Traditional carbonara does not include cream; the creaminess comes solely from the eggs and cheese.
- **Serve Immediately:** Carbonara is best enjoyed fresh off the stove, as it continues to thicken upon standing.
Enjoy your authentically prepared Spaghetti Carbonara, just like a pro chef in Italy would make!
Thai Green Curry
A fragrant and spicy curry made with coconut milk, green chilies, lemongrass, and herbs. It's typically served with jasmine rice and your choice of protein, such as chicken, shrimp, or tofu.
Here's a recipe for Thai Green Curry:
Ingredients:
1 tablespoon vegetable oil
2 tablespoons green curry paste
1 cup coconut milk
1 cup chicken broth (or vegetable broth for a vegetarian/vegan version)
1 lemongrass stalk, bruised and cut into 2-inch pieces
1 tablespoon fish sauce (or soy sauce for a vegetarian/vegan version)
1 tablespoon palm sugar or brown sugar
1 cup sliced chicken, shrimp, or tofu
1 cup assorted vegetables (such as bell peppers, bamboo shoots, baby corn, and green beans)
1 cup Thai basil leaves
Lime wedges, for serving
Cooked jasmine rice, for serving
Instructions:
Heat the vegetable oil in a large pan or wok over medium heat.
Add the green curry paste to the pan and stir-fry for 1-2 minutes, until fragrant.
Pour in half of the coconut milk and stir well to combine with the curry paste.
Add the chicken broth, lemongrass, fish sauce, and palm sugar. Stir to mix everything together.
Bring the mixture to a gentle simmer and let it cook for about 5 minutes, allowing the flavors to meld.
Add the sliced chicken, shrimp, or tofu to the pan and cook until they are almost cooked through.
Add the assorted vegetables to the pan and continue cooking for another 3-4 minutes, until the vegetables are tender-crisp.
Stir in the remaining coconut milk and Thai basil leaves. Cook for an additional minute.
Taste the curry and adjust the seasoning if needed by adding more fish sauce or sugar.
Remove the lemongrass stalks from the curry before serving.
Serve the Thai Green Curry hot with jasmine rice on the side.
Garnish with lime wedges for squeezing over the curry, if desired.
Enjoy your homemade Thai Green Curry!
Thai Green Curry
A fragrant and spicy curry made with coconut milk, green chilies, lemongrass, and herbs. It's typically served with jasmine rice and your choice of protein, such as chicken, shrimp, or tofu.
Here's a recipe for Thai Green Curry:
Ingredients:
1 tablespoon vegetable oil
2 tablespoons green curry paste
1 cup coconut milk
1 cup chicken broth (or vegetable broth for a vegetarian/vegan version)
1 lemongrass stalk, bruised and cut into 2-inch pieces
1 tablespoon fish sauce (or soy sauce for a vegetarian/vegan version)
1 tablespoon palm sugar or brown sugar
1 cup sliced chicken, shrimp, or tofu
1 cup assorted vegetables (such as bell peppers, bamboo shoots, baby corn, and green beans)
1 cup Thai basil leaves
Lime wedges, for serving
Cooked jasmine rice, for serving
Instructions:
Heat the vegetable oil in a large pan or wok over medium heat.
Add the green curry paste to the pan and stir-fry for 1-2 minutes, until fragrant.
Pour in half of the coconut milk and stir well to combine with the curry paste.
Add the chicken broth, lemongrass, fish sauce, and palm sugar. Stir to mix everything together.
Bring the mixture to a gentle simmer and let it cook for about 5 minutes, allowing the flavors to meld.
Add the sliced chicken, shrimp, or tofu to the pan and cook until they are almost cooked through.
Add the assorted vegetables to the pan and continue cooking for another 3-4 minutes, until the vegetables are tender-crisp.
Stir in the remaining coconut milk and Thai basil leaves. Cook for an additional minute.
Taste the curry and adjust the seasoning if needed by adding more fish sauce or sugar.
Remove the lemongrass stalks from the curry before serving.
Serve the Thai Green Curry hot with jasmine rice on the side.
Garnish with lime wedges for squeezing over the curry, if desired.
Enjoy your homemade Thai Green Curry!
Certainly! Here's a recipe for Butter Chicken, a popular Indian dish:
Ingredients:
- 1.5 lbs (700g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon chili powder (adjust to taste)
- 1 teaspoon garam masala
- 1 teaspoon salt (adjust to taste)
- 4 tablespoons butter
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 can (14 oz) tomato puree
- 1 cup heavy cream
- 2 tablespoons honey (optional, for sweetness)
- Fresh cilantro, chopped (for garnish)
Instructions:
1. In a bowl, combine the yogurt, lemon juice, ground cumin, ground coriander, ground turmeric, chili powder, garam masala, and salt. Mix well.
2. Add the chicken pieces to the marinade, ensuring they are well coated. Cover the bowl and let it marinate in the refrigerator for at least 1 hour, or overnight for best results.
3. In a large skillet or pan, melt the butter over medium heat. Add the chopped onion and cook until it becomes soft and translucent.
4. Add the minced garlic and grated ginger to the pan and sauté for another 2 minutes.
5. Add the marinated chicken (along with the marinade) to the pan and cook until the chicken is browned on all sides.
6. Pour in the tomato puree and stir well to combine. Reduce the heat to low, cover the pan, and let it simmer for about 15 minutes, or until the chicken is cooked through and tender.
7. Stir in the heavy cream and honey (if using) and let it simmer for an additional 5 minutes.
8. Taste the sauce and adjust the seasoning if needed.
9. Garnish with fresh cilantro and serve hot with steamed rice, naan bread, or roti.
Enjoy your homemade Butter Chicken!
Beef Bourguignon Recipe
This classic French dish, also known as Beef Burgundy, is a rich and hearty stew perfect for a cozy dinner. Follow this detailed recipe to create a delicious Beef Bourguignon at home.
#### Ingredients:
- **2 lbs beef chuck**, cut into 2-inch cubes
- **Salt and freshly ground black pepper**, to taste
- **3 tbsp olive oil**
- **4 slices bacon**, diced
- **1 large onion**, finely chopped
- **3 carrots**, peeled and sliced
- **2 cloves garlic**, minced
- **1 bottle (750 ml) dry red wine**, preferably Burgundy or Pinot Noir
- **2 cups beef broth**
- **1 tbsp tomato paste**
- **1 tsp fresh thyme leaves**, or 1/2 tsp dried thyme
- **2 bay leaves**
- **1 lb fresh mushrooms**, quartered
- **12-15 small pearl onions**, peeled
- **2 tbsp unsalted butter**
- **2 tbsp all-purpose flour**
- **Chopped fresh parsley**, for garnish
#### Instructions:
1. **Preheat the oven** to 325°F (160°C).
2. **Prepare the beef**: Season the beef cubes generously with salt and pepper. In a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon of olive oil over medium-high heat. Add the beef in batches, being careful not to overcrowd the pan, and brown on all sides. Remove the beef and set aside.
3. **Cook the bacon**: In the same pot, add the diced bacon and cook until crisp and brown. Remove the bacon with a slotted spoon and set aside with the beef.
4. **Sauté the vegetables**: Reduce the heat to medium. If needed, add another tablespoon of olive oil to the pot. Add the chopped onion and sliced carrots, cooking until the onions are translucent and carrots are slightly softened, about 5 minutes. Add the garlic and cook for another minute.
5. **Deglaze the pot**: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Allow the wine to simmer and reduce slightly, about 10 minutes.
6. **Add the liquids and seasonings**: Stir in the beef broth, tomato paste, thyme, and bay leaves. Return the beef and bacon to the pot. The liquid should almost cover the meat and vegetables. Bring to a simmer.
7. **Braise in the oven**: Cover the pot with a lid and transfer it to the preheated oven. Braise for about 2 hours, or until the beef is very tender.
8. **Cook the mushrooms and onions**: While the beef is braising, heat the remaining tablespoon of olive oil and butter in a pan over medium heat. Add the pearl onions and cook until browned and caramelized, about 10 minutes. Add the mushrooms and cook until browned, another 7-8 minutes. Set aside.
9. **Thicken the stew**: Once the beef is tender, remove from the oven. Place the pot on the stove over medium heat. Mix the butter and flour together and stir into the stew to thicken the sauce. Add the cooked mushrooms and onions.
10. **Simmer to combine flavors**: Allow the stew to simmer for 10 to 15 minutes, until the sauce is thickened and velvety. Remove the bay leaves.
11. **Serve**: Garnish with chopped fresh parsley. Serve hot, ideally with mashed potatoes, crusty bread, or over egg noodles.
Enjoy the deep, rich flavors of this traditional French dish that turns a simple meal into a special occasion.
Beef Bourguignon Recipe
This classic French dish, also known as Beef Burgundy, is a rich and hearty stew perfect for a cozy dinner. Follow this detailed recipe to create a delicious Beef Bourguignon at home.
#### Ingredients:
- **2 lbs beef chuck**, cut into 2-inch cubes
- **Salt and freshly ground black pepper**, to taste
- **3 tbsp olive oil**
- **4 slices bacon**, diced
- **1 large onion**, finely chopped
- **3 carrots**, peeled and sliced
- **2 cloves garlic**, minced
- **1 bottle (750 ml) dry red wine**, preferably Burgundy or Pinot Noir
- **2 cups beef broth**
- **1 tbsp tomato paste**
- **1 tsp fresh thyme leaves**, or 1/2 tsp dried thyme
- **2 bay leaves**
- **1 lb fresh mushrooms**, quartered
- **12-15 small pearl onions**, peeled
- **2 tbsp unsalted butter**
- **2 tbsp all-purpose flour**
- **Chopped fresh parsley**, for garnish
#### Instructions:
1. **Preheat the oven** to 325°F (160°C).
2. **Prepare the beef**: Season the beef cubes generously with salt and pepper. In a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon of olive oil over medium-high heat. Add the beef in batches, being careful not to overcrowd the pan, and brown on all sides. Remove the beef and set aside.
3. **Cook the bacon**: In the same pot, add the diced bacon and cook until crisp and brown. Remove the bacon with a slotted spoon and set aside with the beef.
4. **Sauté the vegetables**: Reduce the heat to medium. If needed, add another tablespoon of olive oil to the pot. Add the chopped onion and sliced carrots, cooking until the onions are translucent and carrots are slightly softened, about 5 minutes. Add the garlic and cook for another minute.
5. **Deglaze the pot**: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Allow the wine to simmer and reduce slightly, about 10 minutes.
6. **Add the liquids and seasonings**: Stir in the beef broth, tomato paste, thyme, and bay leaves. Return the beef and bacon to the pot. The liquid should almost cover the meat and vegetables. Bring to a simmer.
7. **Braise in the oven**: Cover the pot with a lid and transfer it to the preheated oven. Braise for about 2 hours, or until the beef is very tender.
8. **Cook the mushrooms and onions**: While the beef is braising, heat the remaining tablespoon of olive oil and butter in a pan over medium heat. Add the pearl onions and cook until browned and caramelized, about 10 minutes. Add the mushrooms and cook until browned, another 7-8 minutes. Set aside.
9. **Thicken the stew**: Once the beef is tender, remove from the oven. Place the pot on the stove over medium heat. Mix the butter and flour together and stir into the stew to thicken the sauce. Add the cooked mushrooms and onions.
10. **Simmer to combine flavors**: Allow the stew to simmer for 10 to 15 minutes, until the sauce is thickened and velvety. Remove the bay leaves.
11. **Serve**: Garnish with chopped fresh parsley. Serve hot, ideally with mashed potatoes, crusty bread, or over egg noodles.
Enjoy the deep, rich flavors of this traditional French dish that turns a simple meal into a special occasion.
