Chow mien...chicken

Ingredients

3 Chicken Thighs, deboned and cubed
10 pcs fish balls, quartered
400g fresh fine egg noodles
1 small shallot, thinly sliced
3 cloves garlic, minced
1 tsp ginger paste
2 tbsp peanut oil
1 tsp sugar
1 stalk celery, julienned
6 pcs dried shitake, rehydrated and sliced
1 carrot, julienned
6 stalks garlic sprouts, julienned
3 stalks spring onions, julienned
1 tsp corn Starch
1 tbsp hoisin sauce
4 tbsp soy sauce
4 tbsp Chinese cooking wine
chicken stock

Method

1. In a very hot wok add peanut oil and stir fry chicken for 1 minute, remove from wok then set aside.
2. Add fishballs stir fry for 1 minute then remove from wok and set aside.
3. Lower the heat to medium high, then add garlic, ginger and shallots.
4. Toss the mushrooms, garlic sprouts and celery stir fry for 30 seconds then add carrots, stir fry for additional 30 seconds, remove from wok then set aside.
5. Mix corn starch with 1 cup chicken stock, hoisin sauce, soy sauce and cooking wine pour into wok and bring to a boil.
6. Add noodles and give it a good mix making sure that all noodles are coated with the gravy.
7. Put back the fish balls, chicken and vegetables, mix well then serve.
8. Top with spring onions.

dumplings/dim sum

Ingredients

Wonton wrappers
500g minced chicken
1 tbsp soy sauce
2 tbsp sesame oil
1 tsp salt
1 tbsp Chinese rice wine
freshly ground black pepper
1 stalk spring, finely chopped
1 cup chives, finely chopped
1 tsp ginger paste

Method

1. In a mixing bowl mix together all ingredients except for the wrappers.
2. Place 1 tbsp of the meat mixture into the middle of each wrapper then dampen the edges of the wrapper with water. Now the dough over the filling making a half moon shape then seal the edges by pinching it.
3. If you are boiling:  Place water into a large pot and bring it to a boil, once boiling place dumpling slowly one by one while giving it a gentle stir to avoid them sticking together.  Cook each dumpling for around 2-3 minutes.
If you are deep frying: Heat up a oil in deep fryer and deep fry each dumplings for 3 minutes
If you are steaming : Place dumplings in steamer and steam for 25 minutes.

Mooli Cake ....Radish Cake

For the recipe of the plain turnip (mooli) cake,

Ingredients:

About 800g of peeled mooli or daikon
280g oriental rice flour
50g tapioca starch
500ml of water
1 tsp of Knorr chicken granules
1/2 tsp of salt
dash of sesame oil

about 1 tsp of cooking oil for greasing


Method:

1. Grate the mooli fine as you can (I use a coarse Microplane). If not you can blend small chunks the mooli in a food processor to a smooth paste.
2. Cook the grated/blended mooli in a large pan till hot and bubbly.
3. While the mooli is cooking, mix both flours with water.
4. Pour the flour batter into the mooli add remaining ingredients. Continue cooking on gentle heat and stirring all the time till the mixture looks like thin porridge. Heat off.
5. Grease a large Pyrex casserole, about 2 litre size. Pour mixture into dish and smooth the top.
6. Steam for about 1 hour or till cooked through. Take the cake out, cover and leave to cool completely or overnight.

For the stir fried Chai tow kway. Serve 2

Ingredients:

a little fragrant oil left from frying crispy shallot or plain cooking oil with 1/2 tsp of minced garlic
1/4 of the above qty of turnip cake or about 500g
handful of bean sprouts
4 - 5 strips of preserved radish (chai bo) - optional if you don't like this leave this out
2 -3 stalks of spring onion
some red chilli
2 beaten eggs
dash of ketchup manis or dark soy
dash of soy sauce

some crispy shallots
some sambal tumis or your favourite chilli sauce


Method:

1. Cut the turnip cake into chunks.
2. Chop preserved radish. Chop chillies and spring onion too.
3. Heat wok with some oil and stir fry turnip cake and chopped radish for couple of minutes till hot. Add dash of ketchup manis and soy to taste, add beaten egg and fry till egg is dried. Add bean sprouts stir briefly then add spring onion and chilli. Plate up and sprinkle on some more chilli and spring onion if you wish and some crispy shallot. Eat with a dollop of sambal tumis or some chilli sauce.

Bok Choy with Mushrooms in Hoisin Sauce

8 whole baby bok choy, cleaned

8 oz King Oyster Mushroom, cleaned and sliced (or any other mushroom combination)

2 tbls Rice Wine

1 tbls Sake

3 tsp Oyster sauce

2 tsp lite soy sauce

1 tbls juice from a Yuzu

1 tsp hot chil/garlic sauce

1 tbls minced green garlic (or substitute regular garlic and a green onion.)

2 tbls Canola Oil

1 tsp Sesame Oil

Zest of Yuzu(hybrid of sour mandarin and Ichang papeda.)

Prepare your veggies.  Bring a pot of water to boil and blanch the mushrooms and bok choy seperately. The mushrooms for maybe 2-3 minutes, the bok choy about a minute. (note: You could save the water, put on the back of the stove until you are done making dinner and then use it to make veggie stock with whatever trim you have available while you are cleaning up)

Put your blanched veggies aside. Prepare your seasoning mix: mix together in a small bowl the rice wine, sake, oyster sauce, soy sauce, yuzu juice, hot chile garlic sauce and the green garlic and set aside.

Next, heat a dry wok over high heat. Add the mushrooms and cook while stirring until they no longer glisten. Remove them and put aside.

Add the Canola oil to the wok  and swirl to coat the sides. Over high heat ,add the mushrooms back to the wok and add your seasoning mix all at once.  Stir and cook until mushrooms are tender and have absorbed some flavor, about 2 minutes. Add the sesame oil and bok choy and toss until the bok choy is heated through, about a minute.

Slide all onto a serving dish and garnish with the Yuzu zest and a splash of Lite (low sodium) Soy Sauce.

This dish goes well with rice.

Broccoli in Sichuan Sauce

For the Batter:

1/4 cup all purpose flour (I actually used whole wheat and it worked fine)

1/2 cup water

1 egg

1/2 tsp baking powder

1/4 tsp salt

2 cups bite-sized broccoli florets

1/4 cup cornstarch

For the Seasoning:

1 tbls dried red chile flakes

1/2 tsp salt

1/4 tsp ground white pepper

1/4 tsp ground Sichuan peppercorns

1/4 tsp Chinese five spice powder

1 tbls minced garlic

1 tbls chopped green onion (i used the green garlic instead)

Canola oil for frying (don’t use Olive Oil  for frying, smokes too much)

1. Mix up your batter in a medium bowl and set aside to rest for 10 minutes
2. Shake the broccoli and cornstarch together in a paper bag until evenly coated. (I used a plastic bag)
3. Prepare the seasoning. Stir all together in a small bowl and set aside
4. Pour enough oil into your wok until you have a depth of approximately 3 inches. Heat over medium high heat. Dip the dusted  broccoli in the batter a few pieces at a time and carefully slide into the hot oil. Fry until the batter is golden brown and the broccoli is tender-crisp about 1 1/2 minutes. Remove with slotted spoon and set aside to drain on paper towels as you cook more. Reserve the oil when done frying.
5. Re-heat your wok over high heat. Add a tbls of the reserved oil and swirl to coat the sides. Add the garlic/green onion/seasoning mix and quickly stir fry until fragrant and pungent, about 30 seconds. Add the fried broccoli back to the wok and toss with the seasoning until well-distributed. Pour out onto a serving plate and eat immediately.

Soya Chunks....Manchurian

Ingredients:
1 Cup Soya chunks,
 1/2 Onion finely chopped,
2 tbspoon Ginger Garlic Paste,
 3 Green Chillies slit,
 Green onions one bunch finely chopped,
 1 Onion diced,
 1/2 capsicum Diced,
 2 teaspoon Cornflour,
 2 tbsp Soy sauce,
2 tbsp Tomato Ketchup,
 1 tbsp Vinegar,
  Water,
 Oil for frying,
 Salt 2 taste

METHOD
Method:
Soak the Soya chunks in water for 10 mins till soft. Squeeze the water out from the chunks and deep fry them. Drain on absorbent paper and keep aside. Take oil in a pan and put the chopped green and onion. Saute for 2 mins. Add  Ginger Garlic Paste and Green chillies and cook for some time till the onion becomes tender. Add  Soy Sauce,  Tomato Ketchup and  Vinegar and Cornflour mixed with little water. Add around 2 cups of water and let it boil. Now Add the diced onions and capsicum. Cook for some time. Now add the soya chunks and cook for another 5 mins. Add salt 2 taste. Garnish with green onion. Serve hot with Veg Fried rice or VEG NOODLES

Honey Chilli Potatoes....Chinese Style

Ingredients
4 large potatoes, peeled
1 teaspoon garlic, chopped
½ teaspoon ginger, chopped
1 teaspoon green chillies, chopped
1 teaspoon tomato ketchup
2 tablespoons soya sauce
½ teaspoon chilli sauce
2 teaspoons cornflour mixed with ½ cup water
4 tablespoons oil
salt to taste
For the garnish
½ cup spring onion greens, chopped

How To Proceed
1. Cut the potatoes into fingers using a serrated knife to get the crinkled shape. ( OPTIONAL)
2. Parboil the potatoes in salted water till they are almost done.
3. Heat the oil in a wok or frying pan on a high flame. Add the potato fingers and cook on
a high flame for a few minutes till the potatoes are cooked. Remove and keep aside.
4. In the same oil, add the garlic, ginger and green chillies and stir fry for a few seconds.
Add the potato fingers, tomato ketchup, soya sauce, chilli sauce and salt and mix well.
5. Add the cornflour paste to the mixture and cook for 1 to 2 minutes.
6. Serve hot, garnished with the spring onion greens.

chicken stir-fry

Ingredients: 1 chicken breast, cut into cubes 2 cloves garlic, minced 1 small red bell pepper, cut into squares 1/2 tsp hoisin sauce 1 tbsp soy sauce 1 tbsp oyster sauce cooking oil

Preparation: 1. Heat a wok with some oil. Then add garlic, when the garlic starts to turn brown, add the bell peppers. Stir-fry for about a minute. 2. Add the chicken, stir-fry until the chicken changes color. Then add the hoisin, soy sauce, and oyster sauce. Stir-fry for another 2 minutes. Then transfer to a serving plate. Below is the link to my blog entry about this recipe:

Schzewan Potato with Capsicum....Chinese style

Ingredients

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1 Medium Sized onion (cut into cubes)

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1 Medium Sized capsicum (cut into cubes)

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2 Potatoes cut into wedges

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Other Ingredients

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1 tbsp Oil 

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3 tsp cornflour

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2 dry red Chilli (break into bits)

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10-12 cloves of garlic (chopped roughly)

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1/2 tsp Red Chilli Powder

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2 tsp vinegar

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2 tsp sugar

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2 tsp soya sauce

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2 tsp tomato ketchup

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1/2 tsp salt 

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1/2 tsp freshly ground pepper

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1 Veg  seasoning cube mixed in 1cup warm water

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Method

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Take oil in a pan add red chilli bits, roughly chopped garlic and fry till garlic turns golden brown.

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Then add red chilli powder, soya sauce, vinegar, tomato ketchup and fry for 2 mins then add ground pepper, salt and mix.

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Heat 2 cups of hot water to the seasoning cube and mix till the cube dissolves and then then add 2 tbsp cornflour to it and mix.

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Add this to the above gravy and bring to a boil till the sauce thickens and the gravy becomes semi-thick.

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Heat oil add onion and fry the onion then add capsicum and fry for a while and keep aside.

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Then add the potato wedges and cook till the potato wedges gets crispy and golden brown on all the sides.

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Add this vegetables to the prepared sauce and heat for 2 mins.

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Garnish with chopped Spring greens.

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Stir Fried Veg

Ingredients

1. 5 Asparagus chopped in 2 inch cubes

2. ½ cup of corn

3. ½ cup of chopped carrots

4. ½ cup of chopped mushrooms

5. 2 tsp. of Oil

6. 1 tsp of sesame oil

7. 2 tsp of soy sauce

8. 1 teaspoon cumin seeds

9. ½ teaspoon of fresh minced ginger and garlic

10. Vinegar and Sesame seeds

Directions

1. In a non stick wok (khadiy) or deep dish pan add oil

2. Add cumin seeds and ginger garlic paste.

3. When the mixture little pink add vegetables in the wok.

4. Fry them little brown and then add soy sauce and sesame oil and stir with tongs.

5. Plate them and garnish with toasted sesame seeds and one tsp of vinegar.

Beef...Chinese Hunan Style Recipe

 If you don’t want to use broccoli, you can replace it with another vegetable or several other kinds of vegetables. Serve with white rice.

Prep time: 20 minutes Cook time: 20 minutes

Ingredients:
3/4lb flank steak (sliced into thin strips)
1 egg white
1 tablespoon cornstarch
oil (for frying)
2 tablespoons soy sauce
1 tablespoon chili paste with garlic
1 ½ teaspoons cornstarch
½ teaspoon sugar
Several drops sesame oil (to taste)
2 garlic cloves (minced)
4 cups broccoli florets
1 tablespoon dry sherry
1/8 teaspoon salt

Cooking Instructions:

Step 1: In a medium bowl combine beef, egg white and cornstarch. Mix well and set aside. In another bowl mix together soy sauce and chili paste. Mix in 1 ½ teaspoon cornstarch, sugar, sesame oil, and garlic. Set aside.
Step 2: Heat oil in a deep fryer to 375 degrees. Deep fry strips of beef in batches for about 2-3 minutes or until golden brown. Drain on paper towels.
Step 3: Heat a wok or skillet over medium-high heat. Add the sauce mixture to the wok and cook until it becomes thickened and bubbly. Mix in cooked beef strips and cook for 1 minute. Remove beef and sauce from the pan to a platter and set aside.
Step 4: Wipe the fry pan clean. Heat 1 tablespoon of oil in the wok or skillet over medium high heat. Add sherry and salt. Add broccoli florets and stir fry for 1 minute. Serve broccoli with the beef mixture and white rice.
Yield: (4 Servings)

Beef and Mushroom....Chinese Style

 If you want to add additional vegetables into the stir fry such as onion and broccoli, that would be great as well. 

Ingredients:
1 ½ lbs flank steak (sliced into thin strips)
4 garlic cloves (finely chopped)
4 tablespoons oyster sauce
4 tablespoons soy sauce
2 teaspoons sugar
1 teaspoon salt
½ teaspoon ground black pepper
4 teaspoons cornstarch
1 cup water
2 tablespoons oil
1 cup fresh mushrooms (sliced)

Cooking Instructions:

   

Step 1: In a large bowl combine garlic, oyster sauce, soy sauce, sugar, salt, pepper, water, and cornstarch. Mix well. Add flank steak and marinade for 30 minutes.
Step 2: Heat a wok or fry pan to medium high heat. Add oil. Remove steak slices from the marinade with a slotted spoon (reserving the marinade) and place into the pan and stir fry until the steak is fully cooked (about 5 minutes). Remove from the pan and set aside.


Step 3: Add a little more oil to the wok if necessary and add mushroom slices. Stir fry mushrooms for 3 minutes. Add the marinade liquid to the wok, bring to a boil. Reduce heat and simmer for 30 seconds. Return steak to the pan and simmer until heated through.
Yield: (4 Servings)

Chilli Chicken....Dry

INGREDIENTS:-

250 g chicken

1 Tbsp garlic paste

1 Tbsp ginger paste

1/2 tsp salt

1 tsp black peper

1/2 tsp chinese salt

2 Tbsp soysauce

1tsp red chilli

4 green chillies

1 Tbsp vinegar

2-3 spring onion

1/4 C oil

METHOD:-

1. Take boneless chicken and add salt,blackpepper,chinese salt and soysauce.Marinate it for half an hour.
2. Heat oil in a pan and add garlic paste and chicken and fry for 3-5 mins.
3. Now add red chillies,chopped green chillies ,ginger paste,soysauce,vinegar,salt,chinese salt and spring onin. Fry it for 3 mins.
4. Remove from flame and enjoy it.

Orange Chicken Recipe

Serves 4

Ingredients:

• 8 pieces of chicken (legs & thigh)
• ¼ cup orange juice
• 1 egg

Seasonings:

• 1 tablespoon wine
• 2 tablespoon soy sauce
• 1 teaspoon salt
• 1 teaspoon sugar
• 2 tablespoon curry powder
• 3 tablespoon flour
• 3 tablespoon cornstarch

Directions:

1. In a bowl mix orange juice with seasonings (except flour and cornstarch). Add egg. then add chicken pieces. Mix well and let it marinate for 15 minutes.

2.Add flour and cornstarch into chicken pieces and mix well. Deep fry chicken into oil till its ready. 

Chicken with Vegetables

Serves 4

Ingredients:

• 6 chicken thighs diced
• 1/4 cups cornstarch
• 1/4 cups cooking oil
• 1 teaspoon garlic powder
• 1/4 cups soy sauce
• 1 cups sliced water chestnuts
• 2 cups shredded lettuce
• 1 tomato diced
• 1/2 cups sliced mushrooms
• 1 cups sliced celery
• 1 cups chopped onion

Directions:

1. Dip chicken in cornstarch.
2. Heat oil in wok then cook chicken for 15-20 minutes in oil or until browned.
3. Add all ingredients and cook for another 5-10 minutes while stirring constantly.

Kung Pao Chicken Recipe

Serves 4

Ingredients:

• 2 lb. Boneless chicken
• 3 tablespoon oyster sauce
• 3 tablespoon cooking oil
• 6 small dried red chili’s
• 2 tablespoon minced garlic
• 2 stalks celery, diced
• 1/2 red bell pepper, diced
• 1 small can of bamboo shoots, sliced and drained
• 2 teaspoon cornstarch dissolved in 1 tablespoon water

Sauce ingredients:

• 1 teaspoon cornstarch
• 1/3 cup roasted peanuts
• 3 tablespoon Chinese rice wine or dry sherry
• 1/4 cup balsamic vinegar
• 1/4 cup chicken broth
• 2 tablespoon soy sauce
• 2 tablespoon hoisin sauce
• 2 teaspoon sesame oil
• 2 teaspoon chili garlic sauce
• 2 teaspoon sugar

Directions:

1. Marinade chicken with oyster sauce in a bowl for 30 minutes.
2. Combine sauce ingredients in a bowl.
3. Place a wok over high heat with 2 tablespoons oil. First cook the chili’s in heat for 10 seconds.
4. Add chicken and stir fry for another 2 minutes. Set aside chicken and chilies from wok.
5. Add remaining 1/2 tablespoon oil to wok, swirling to coat sides. Add garlic, celery, bell pepper, and bamboo shoots and let it heat for 2 minutes while stirring..
6. Add all ingredients together and heat for another 5 minutes.