Stir Fried Vegetables+ Meat

Ingredients

1/3 head cabbage chopped
1 large carrots sliced thinly
12 pcs baby corn, julienned
1 broccoli, cut into florets
1 red capsicum, sliced
1 1/2 cup sliced mushrooms
1 cup shelled shrimps
1 /2 cup pork belly, diced
6 pcs squid balls, quartered
4 cloves garlic, minced
1 small red onion, chopped
3 tsp cornstarch (dissolved in 1/4 cup water)
3/4 cup chicken stock
salt
1 tsp sugar
pepper
oil

Method

1. Heat up a wok in a very high heat, add oil and saute garlic and onion.
2. Add pork and squid balls then stir fry for 2 minutes.
3. Add  brocolli, young corn and mushroom then continue to stir fry for 2 minutes.
4. Add cabbage, capsicum and shrimps and stir fry for 2 minutes.
5. Add chicken stock and dissolved cornstarch, bring to a rapid boil.
6. Once it boiled season with sugar, salt and freshly ground black pepper.

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.

Chicken Kung Pao...

Ingredients:

700g boneless chicken thighs, cubed
3 tsp soy sauce
1/2 cup Chinese cooking wine
3 tsp sesame oil
2 tsp cornstarch
3 tbsp dark soy sauce
2 tsp brown sugar
2 cloves garlic, minced
2 spring onions, chopped
1 carrot, julienned
peanut oil
1 tbsp cayenne pepper (use less if you don’t want it to spicy)
1/2 cup roasted peanuts

Method

1. Marinate chicken in 3 tsp soy sauce, 2 tbsp Chinese cooking wine, 2 tsp sesame oil and 2 tsp cornstarch for at least an hour.
2. Heat the wok then add peanut oil, add chicken and quickly stir fry in high heat for a minute.  Remove chicken then set aside.
3. Using the same wok add more peanut oil if needed then sauté garlic and cayenne pepper, put in high heat then add the carrots and chicken.
4. Add the remaining Chinese wine, dark soy sauce, brown sugar and peanuts.  Bring to a rapid boil then stir in spring onions.
5. Remove from heat then drizzle sesame oil on top.

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.

Shrimp and Broccoli Stir Fry

Ingredients

400g shrimps, peeled and deveined
1 large head broccoli, cut into florets
1 cup cashews
1 white onion, chopped
3 cloves garlic, minced
1 tsp ginger paste
3 tbsp Chinese cooking wine
1 cup chicken stock
1 tbsp cornstarch
1 tbsp sesame oil
1 tsp sugar
salt
freshly ground black pepper
peanut oil

Method

1. Prepare a pot of boiling water with 1 tbsp salt then add broccoli florets for 1 minute. Remove and drain broccoli then place in a bowl of cold water. This stops the cooking process and makes the vegetables crisp and vibrant.
2. Heat peanut oil in a wok then add shrimp, garlic, ginger and onions, stir fry until shrimps turn pink. Using a slotted spoon remove shrimps then set aside.
3. Add broccoli and cashews then stir fry for 30 seconds in high heat, mix chicken stock, Chinese cooking wine and cornstarch in a separate container until free of lumps then pour into the wok. Bring to a rapid boil until sauce thickens.
4. Add the shrimps back together with sesame oil and sugar, mix well then season with salt and freshly ground pepper.

Black Pepper Flavored Beef

Ingredients

600g Beef fillet, sliced thinly
1 onion, sliced
4 cloves garlic, minced
1 1/2 tbsp freshly ground black pepper
1 large green capsicum, sliced
4 tbsp light soy sauce
2 tbsp Chinese wine
1 tbsp Worcestershire sauce
1 tbsp corn flour
1 tsp baking soda
1/4 cup water
peanut oil

Method

1. Marinate beef in 2 tbsp light soy sauce, Chinese wine, Worcestershire sauce, corn flour, 1/2 tbsp black pepper and baking soda for at least 2 hours.
2. Using a wok in high heat add peanut oil and toss in the beef and brown on all sides, this will take roughly 1 minute in a really hot wok.
3. Add garlic and stir fry for 30 seconds.
4. Add in the onions, remaining black pepper and green capsicums and stir fry for 2 more minutes
5. Add water and remaining light soy sauce then season with salt if needed.

Korma...Chicken

Ingredients

4 tbsp ghee
8 skinless chicken thighs
2 large red onions, thinly sliced
1 tbsp ground coriander
1 tbsp ground cumin
1 tsp ground turmeric
1/2 tsp ginger paste
1 tsp chilli powder
1 tsp ground cardamom
4 cloves garlic, minced
150 ml plain yogurt
2 tsp flour, diluted in 1/2 cup water
300 ml chicken stock
150 ml double cream
2 tbsp lemon juice
1 tsp sugar
1 tsp salt

Method

1. In a pan add oil and brown the chicken pieces on all sides.  Drain the chicken and set aside.
2. Now on a pot, add the oil from the chicken and saute onions until soft and brown in color.
3. Add garlic and ginger mix it well then add all the spices (coriander, cumin, turmeric, chilli powder and cardamom).  Stir fry in low heat until fragrant.
4. Now still in low heat add the youghurt gradually, this is important as if dont do it in a gradual manner and low heat the youghurt will curdle.
5. Once all the yoghurt is in place add diluted flour mixture which will thicken the sauce.  Now add the stock gradually and mix it well.
6. Now increase the heat ot medium high and place the chicken, bring it to a boil then simmer for 15 minutes in low heat.
7. Add the double cream, lemon juice, salt and sugar then simmer for additional 5 minutes.

Mixed Seafood Curry

500g fleshy white fish
300g medium-sized shrimps, deveined
15 pc scallops
1 medium-sized onion, roughly chopped
1/2 thumb sized ginger
4 cloves garlic
1 tsp yellow mustard seeds
1/2 tsp turmeric
4 green cardamom pods, crushed
4 pcs dried chillies
400 ml coconut milk
juice from 1 fresh lime
freshly ground black pepper
fish sauce
1 tbsp oil

Method

1. In a heavy pan sear the fish, scallops and shrimps separately placing each on a plate once finished.
2. Blend together onion, garlic, ginger, chillies and oil in a blender, once it forms a smooth paste remove from blender then set aside.
3. Using a heavy pan add a small amount of oil then the blended paste on step 1, stir until fragrant.
4. Add the mustard seeds, turmeric and cardamom then stir fry for 1 minute.
5. Now add the coconut milk and bring to a boil, once boiling add the pan seared seafood, lower the heat and simmer for 5 minutes.
6. Add fish sauce to taste and lime juice.  Season with freshly ground black pepper then serve.

Lamb /Mutton Rogan Josh

800g lean stewing lamb, cubed
3 cups beef stock
2 small red onion, sliced thinly
8 cloves garlic, minced
1 tbsp ginger paste
3 bay leaves
2 cinnamon sticks
8 pcs cardamom pods, crushed
8 pcs peppercorns
2 tsp cayenne pepper
4 tsp paprika
1 tsp ground coriander
2 tsp ground cumin
1 tsp ground cloves
1 tsp garam masala
1/2 cup cream
salt
oil

Method

1. In a pot heat oil then brown lamb on all sides, once browned remove lamb then set aside.
2. Add onions, garlic and ginger then cook until onions are soft and turn a bit brown.
3. Add bay leaves, cinnamon stick, cardamom pods, peppercorns cook while continuously stirring until fragrant.
4. Add coriander, cumin, cloves, cayenne, paprika and garam masala and cook for 30 seconds.
5. Place the lamb back together with the beef stock, bring to a boil then simmer for an 1.5 hours in medium heat, add water if needed. Liquid at this stage should be reduced and thicker in consistency.
6. Stir in cream, season with salt and cook for 5 more minutes.

Noodles with seafood

Ingredients

1 medium sized fleshy white fish, filleted and sliced
3 large squid, sliced
2 cups medium sized shrimps, shelled and deveined
1 cup celery sticks, sliced
1 large carrots, julienned
400 g fresh egg noodles
1 large red onion, sliced
6 cloves garlic, minced
1/4 cup soy sauce
1 cup flour
seafood stock/maggi cube
salt
fish sauce
freshly ground black pepper
oil
2 lemon

Method

1. In a mixing bowl marinate fish in lemon juice and a dash of salt.  Then on a plate place flour and coat fish evenly.
2. In a deep fryer, add fish and deep fry for 3 minutes.  Remove from oil then set aside.
3. In a wok, add oil then quickly fry shrimps and squid for around 2 minutes, remove squid and shrimp from wok then set aside.
4. Now saute garlic and onions.  Then add celery.
5. Now add 1/2 cup of seafood stock, soy sauce and bring to a rigorous boil, then add the fresh noodles constantly stir frying, add more stock if noodles is drying out.  Do this for 3 minutes.
6. Add the carrots and mix well.
7. Season with fish sauce and pepper, the add the fish before serving.