Delicious

CHINESE BARBECUED PORK

2011-08-31T20:57:00.000-07:00

Ingredients :

3 lb boneless pork shoulder or butt

Marinade:
1/4 cup soy sauce
1/4 cup hoisin sauce
3 tbsps Chinese rice wine or dry sherry
2 tbsps ketchup
2 tbsps sugar
1 tbsp grated orange peel
1 tsp minced garlic
1 tsp minced ginger
½ tsp sesame oil
½ tsp Chinese five-spice
1 tbsp sesame seed paste (optional)
4-5 drops red food colour (optional)

Method :

Trim excess fat from pork. Cut meat into pieces roughly 1 inch thick, 3 inches wide and 8 inches long. Combine marinade ingredients in a large bowl; add pork and stir to coat. Cover and refrigerate at least 4 hours or up to overnight; turn meat occasionally. Preheat oven to 350 E F. Remove meat from marinade; reserve marinade. Place meat on a rack in a foil lined baking pan. Bake, uncovered, for 30 minutes. Turn slices over and bake for 45 minutes longer, brushing occasionally with reserved marinade. Cut into thin slices. Serve hot or cold.

CHICKEN WITH CASHEW NUTS

2011-08-31T20:53:00.001-07:00

Ingredients :

½ cup Cashews
1 red bell pepper
1 lb boneless chicken breasts
3 tbsps peanut oil
4 garlic cloves, finely chopped
2 tbsps Chinese rice wine or dry sherry
3 tbsps Hoisin Sauce
2 tbsps sesame oil
5-6 scallions, green part only, cut into 1 inch lengths

Method :

Heat a wok until hot, add the cashews and dry-fry over low to medium heat for 1-2 minutes, until golden brown. Remove and set aside. Cut the red bell pepper in half and remove seeds. Slice into thin strips. Skin the chicken fillet and cut into thin finger-length strips. Heat the wok again until hot, add the oil and swirl it around. Add the garlic and let it sizzle in the oil for a few seconds. Add the bell pepper and chicken and stir-fry for 2 minutes. Add the rice wine or dry sherry and hoisin sauce. Continue to stir-fry until the chicken is tender and all the ingredients are evenly glazed. Stir in the sesame oil, toasted cashews and scallions. Serve immediately.

CHINESE BARBECUED SPARERIBS

2011-08-31T20:53:00.000-07:00

Ingredients :

2 lbs pork spareribs, cut into 3-inch lengths
Char sui sauce or hoisin sauce

Marinade:
1/3 cup char sui sauce or hoisin sauce
3 tbsps Chinese rice wine or dry sherry
3 tbsps soy sauce
1 tbsp sesame oil
1 tbsp minced ginger
2 tsps minced garlic
1 tsp Chinese five-spice

Method :

1. Cut ribs between every second bone to make serving-size pieces. Combine marinade ingredients in a bowl. Add spareribs and stir to coat. Cover and refrigerate for 6 hours or up to overnight. Preheat oven to 400 F.Place ribs on a rack in a foil-lined baking pan; cover loosely with foil. Bake for 30 minutes. Turn ribs over, baste with char sui sauce, and continue baking, loosely covered, until tender, about 30 minutes. Baste again with char sui sauce. Bake , uncovered, for 6 minutes. Turn spareribs over, baste with char sui, and bake until well glazed, about 6 minutes more

BEIJING SWEET AND TANGY BEEF

2011-08-31T20:46:00.000-07:00

Ingredients :

1 ½ lbs beef, cut ½ inch thick (try to use pork or chicken if you prefer them better)
egg, lightly beaten
cornstarch
cooking oil for deep frying

Marinade:
3 tbsps Chinese wine or dry sherry
2 ½ tbsps soy sauce
1 tbsp cornstarch
Sauce:
1/4 cup ketchup
3 tbsps Chinese black vinegar or balsamic vinegar
2 tbsps hoisin sauce
2 tbsps Worcestershire sauce
1 tbsps soy sauce
1 tbsp sugar
1 tsp chili garlic sauce

Method :

Cut beef into 2-inch squares. Combine marinade ingredients in a bowl. Add meat and stir to coat. Cover and refrigerate for 2 hours. Combine sauce ingredients in a small pan and set aside. Place egg and cornstarch in separate bowls. Dip beef in egg, drain briefly, then dip in cornstarch; shake off excess. In a wok or 2-quart saucepan, heat oil for deep-frying to 360 F. Deep-fry beef, a few pieces at a time, turning occasionally, until golden brown, 3 to 4 minutes.Remove with a slotted spoon; drain on paper towels. Cook sauce over medium heat. Stirring, until heated through. Add beef in the sauce. Stir fry and serve

MONGOLIAN BEEF

2011-08-31T20:45:00.000-07:00

Ingredients :

3/4 lb flank steak, think sliced across the grain

2 ½ tbsps cooking oil

2 tbsps minced garlic

10 small dried red chillies

10 green onions, cut into 3 -inch pieces

2 tbsps hoisin sauce

1 tbsp soy sauce

Marinade:

2 tbsps dark soy sauce

2 tbsps Chinese wine or dry sherry

1 tsp cornstarch

Method :

Combine marinade ingredients in a bowl. Add beef and stir to coat. Let stand for 10 minutes. Place wok over high heat until hot. Add 2 tbsp oil, swirling to coat sides. Add beef and stir-fry until no longer pink, 1 ½ to 2 minutes. Remove meat from pan. Add remaining ½ tbsp oil to wok, swirling to coat sides. Add garlic and chilies; cook, stirring, until fragrant, about 10 seconds. Add green onions and stir-fry for 1 minute. Return meat to wok and add hoisin sauce and soy sauce; cook until heated through.

MANDARIN PANCAKES

2011-08-31T20:41:00.000-07:00

Ingredients :

2 cups flour
3/4 cup boiling water
2 tbsps sesame oil

Method :

Place flour in bowl. Add boiling water, stirring with chopsticks or a fork until dough is evenly moistened. On a lightly floured board, roll dough into a cylinder; cut into 16 equal pieces. Roll each into a ball, then flatten slightly into a pancake. Brush top of each pancake with a light coating of sesame oil. Place 1 pancake on top of a second pancake, oiled sides together. With a rolling pin, roll to make a circle 6 inches in diameter. Stack and roll remaining pairs of pancakes the same way. Cover with a damp cloth to prevent drying. Place a nonstick frying pan over heat until hot. Add 1 pair of pancakes and cook, turning once, until lightly browned and bubbles appear on the surface, about 2 minutes on each side. Remove from pan and separate into 2 pancakes on a plate while cooking remaining pairs of pancakes. Serve pancakes hot. If making ahead, reheat pancakes in a microwave oven or wrap in a dish towel and steam in a bamboo steamer for 5 minutes.

MU SHU PORK

2011-08-31T20:40:00.000-07:00

Ingredients :

1/3 cup dried tiger lily buds
4 dried black mushrooms
6 dried cloud ears
2 ½ tbsps cooking oil
2 eggs, lightly beaten
1 tsp minced garlic
½ lb boneless pork, julienned
4 cups finely shredded cabbage
1 small carrot, cut into 1-inch slivers
2 green onions, cut into 1-inch slivers
½ cup chicken broth
2 tbsps soy sauce
1 tbsp Chinese rice wine or dry sherry
1 tsp sesame oil
1 ½ tsps cornstarch dissolved in 1 tbsp water
about 16 Mandarin pancakes, heated
Hoisin sauce

Method :

In separate bowls, soak lily buds, mushrooms and cloud ears in warm water covered until softened, about 20 minutes; drain. Cut hard knobby ends off lily buds; tie each bud into a knot. Discard mushroom stems. Thinly slice mushroom caps and cloud ears. Place a non-stick frying pan over medium heat until hot. Brush with ½ tsp cooking oil. Add half of eggs and cook until lightly browned on bottom and set on top, about 1 minute. Turn over and cook for 5 seconds; remove from pan. Repeat with ½ tsp oil and remaining egg. Cut into 1/4-inch-wide strips. Place a wok over high heat until hot. Add remaining cooking oil, swirling to coat sides. Add garlic and ginger and cook, stirring, until fragrant, about 10 seconds. Add pork; stir-fry until lightly browned, about 2 minutes. Add lily buds, mushrooms, cloud ears, cabbage, carrot, green onions and broth. Stir-fry until vegetables are tender-crisp, about 2 minutes. Stir in soy sauce, wine and sesame oil. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Toss in egg strips and mix well. Place meat-vegetable mixture on a serving plate. Place Mandarin pancakes and a small bowl of hoisin sauce along side. To eat, spread a small amount of hoisin sauce and about 3 tbsps of meat-vegetable mixture on pancake. Wrap like a burrito.

LEMON CHICKEN

2011-08-25T20:40:00.000-07:00

Ingredients :

Marinade:
2 tbsps oyster-flavoured sauce
1 tbsp cornstarch
4 boneless, skinless chicken breast halves

Sauce:
1/3 cup lemon juice
1/4 cup honey
2 tbsps chicken broth
2 tsps soy sauce
1 tsp grated lemon peel or orange peel
cooking oil for deep-frying
cornstarch
1 egg, lightly beaten
2 tsps cornstarch dissolved in 1 tbsp water
3/4 cup Japanese - style bread crumbs (panko)
½ cup diced honeydew melon
½ cup diced cantaloupe

Method :

Combine marinade ingredients in a bowl. Place chicken between waxed paper: pound to an even thickness. Add chicken to marinade and stir to coat. Let stand for 10 minutes. Combine sauce ingredients in a small saucepan. In a wok or 2-quart saucepan, heat oil for deep-frying to 350F. Dip chicken in cornstarch; shake to remove excess. Dip into egg and, drain briefly, then coat with bread crumbs. Deep-fry chicken, turning once, until golden brown, 3 to 4 minutes on each side. Remove with a slotted spoon; drain on paper towels. Cook sauce over medium heat, stirring, until it simmers. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Add diced melons; cook until heated through. To serve, cut chicken into bite-sized pieces. Pour sauce on top.

SWEET AND SOUR ASIAN DELIGHT

2011-08-25T20:38:00.000-07:00

Ingredients :

12 oz lean chicken OR beef OR pork
1/4 tsp salt
½ tsp ground peppercorns
1 tbsp Chinese rice wine or dry sherry
1 can (4 oz) bamboo shoots
2 tbsps all-purpose flour
1 egg, lightly beaten
vegetable oil, fro deep frying

Sauce:
1 tbsp vegetable oil
1 garlic clove, finely chopped
1 scallion cut into short sections
1 green bell pepper, seeded and diced
1 fresh red chili, seeded and cut into fine strips
1 tbsp light soy sauce
2 tbsps light brown sugar
2-3 tbsps rice vinegar
2-3 tbsps tomato paste
½ cup basic broth or water

Method :

Cut the chicken/pork/beef into small bite sized cubes and place in a shallow dish. Add the salt, peppercorns and rice wine or dry sherry and marinate for 15-20 minutes. Drain the bamboo shoots and cut them into small cubes the same size as the chicken/beef/pork. Dust the chicken/beef/pork with flour; dip in the beaten egg and coat with more flour. Heat the oil in a preheated wok and stir-fry the chicken/pork/beef in moderate hot oil for 3-4 minutes, stirring to separate the pieces. Remove and drain. Reheat the oil until hot, return the chicken/beef/pork to the wok and add the bamboo shoots. Fry for about 1 minute, or until the chicken/beef/pork is golden. Remove and drain well. To make the sauce, heat the oil in a clean wok or frying pan and add the garlic, scallion, green bell pepper and red chili. Stir-fry for 30-40 seconds, then add the soy sauce, sugar, rice vinegar, tomato paste and broth or water. Bring to a boil, then add the chicken/beef/pork and bamboo shoots. Heat through and stir to mix, then serve.

SHREDDED CHICKEN WITH CELERY

2011-08-25T20:37:00.000-07:00

Ingredients :

10 oz skinless, boneless chicken breasts
1 tsp salt
½ egg white, lightly beaten
2 tsps cornstarch paste
2 cups vegetable oil
1 celery heart, cut into fine strips
1-2 fresh red chilies, seeded and cut into fine strips
1 scallion, cut into fine strips
few strips of fresh ginger, cut into fine strips
1 tsp light brown sugar
1 tbsp Chinese rice wine or dry sherry
few drops of sesame oil

Method :

Using a sharp knife, thinly shred the chicken. In a bowl, mix together a pinch of the salt, the egg white and the cornstarch paste. Stir in the chicken. Heat the oil in a preheated wok, add the chicken and stir to separate the shreds. When the chicken turns white, remove with a strainer and drain. Keep warm. Pour off all but 2 tbsp of the oil. Add the celery, chilies, scallion and ginger to the wok and stir-fry for 1 minute. Add the chicken, remaining salt, sugar and rice wine or dry sherry. Cook for 1 minute, then add the sesame oil. Serve hot.

CHICKEN WITH CHINESE VEGETABLES

2011-08-25T20:34:00.000-07:00

Ingredients :

8-10 oz skinless, boneless chicken breasts
1 tsp salt
1.2 egg white, slightly beaten
2 tbsps cornstarch paste
4 tbsps vegetable oil
6-8 small dried shitake mushrooms, soaked in hot water
4 oz canned sliced bamboo shoots
4 oz snow peas
1 scallion, cut into short sections
few small pieces of fresh ginger
1 tsp light brown sugar
1 tbsp light soy sauce
1 tbsp Chinese rice wine or dry sherry
few drops sesame oil

Method :

Cut the chicken into thin strips, each about the size of an oblong postage stamp. Place in a bowl and mix with a pinch of salt, the egg white and the cornstarch paste. Heat the oil in a preheated wok, add the chicken and stir-fry over medium heat for about 30 seconds, then remove with a slotted spoon and keep warm. Add the vegetables and ginger to the wok and stir-fry over high heat for about 1 minute. Add the remaining salt, sugar and chicken. Blend, add the soy sauce and wine or sherry. Stir for another minute. Sprinkle with sesame oil and serve.

ASIAN CHICKEN

2011-08-25T20:33:00.000-07:00

Ingredients :

2 chicken thighs (about 12 oz in total), boned and skinned
1/4 tsp salt
½ egg white, lightly beaten
1 tsp cornstarch paste
1 green bell pepper
1/4 cup vegetable oil
3-4 dried red chilies, soaked in water for 10 minutes
1 scallion, cut into short sections
few small pieces of fresh ginger, peeled
1 tbsp sweet bean paste or hoisin sauce
1 tsp chili bean paste
1 tbsp Chinese rice wine or dry sherry
2/3 cup roasted cashews
few drops of sesame oil

Method :

Cut the chicken meat into small cubes, each about the size of a sugar cube. Combine the chicken, salt, egg white and cornstarch paste in a bowl. Seed the bell pepper and cut it into cubes about the same size as the chicken. Heat the oil in a preheated wok. Stir-fry the chicken cubes for about 1 minute or until the colour changes. Remove from the wok with a slotted spoon and keep warm. Add the bell pepper, chilies, scallion and ginger and stir-fry for about 1 minute. Then add the chicken, sweet bean paste, chili bean paste and wine or sherry. Blend well and cook for 1 minute. Add the cashews and sesame oil. Serve hot.

CHICKEN WITH CASHEW NUTS

2011-08-25T20:31:00.001-07:00

Ingredients :
½ cup Cashews
1 red bell pepper
1 lb boneless chicken breasts
3 tbsps peanut oil
4 garlic cloves, finely chopped
2 tbsps Chinese rice wine or dry sherry
3 tbsps Hoisin Sauce
2 tbsps sesame oil
5-6 scallions, green part only, cut into 1 inch lengths

Method :

SPICY CHICKEN WINGS

2011-08-23T21:03:00.000-07:00

Ingredients :

14 whole chicken wings
1 tbsp cooking oil
3 small whole dried red chillies
6 slices ginger, each the size of a quarter, lightly crushed
2 green onions, halved
1 cinnamon stick
½ tsp toasted peppercorns
1 ½ tsps cornstarch dissolved in 1 tbsp water

Marinade:
2 tbsps chicken broth
1 tbsp soy sauce
pinch of white pepper

Sauce:
½ cup chicken broth
2 tbsps dark soy sauce
1 tbsp Chinese rice wine or dry sherry
1 ½ tbsps packed brown sugar

Method :

Remove tips from chicken wings; save for stock. Cut wings apart at joint. Combine marinade ingredients in a bowl. Add wings and stir to coat; let stand for 15 minutes. Combine sauce ingredients in a small bowl. Place a wok over high heat until hot. Add oil and chilies, swirling to coat sides. Add chicken; cook until chicken is browned on all sides, 3 to 4 minutes. Add ginger, green onions, cinnamon stick, and peppercorns; stir-fry for 15 seconds. Add sauce. Bring to a boil; reduce heat, cover, and simmer until wings are tender when pierced,

about 12 minutes. Remove and discard chilies, ginger, green onions, and cinnamon stick. Add cornstarch solution; cook, stirring, until sauce boils and thickens and wings are glazed. Serve hot.

SESAME BEEF/PORK/CHICKEN

2011-08-23T21:01:00.000-07:00

Ingredients :

1 lb Sirloin steak (or pork or chicken, whichever you prefer)
2 tbsps sesame seeds
1 tbsp sesame oil
2 tbsps vegetable oil
4 oz small mushrooms, quartered
1 large green bell pepper, seeded and cut into strips
4 scallions, chopped diagonally
boiled rice, to serve

Marinade:
2 tsps cornstarch
2 tbsps Chinese rice wine or dry sherry
1 tbsp lemon juice
1 tbsp soy sauce
few drops of Tobasco sauce
1-inch piece fresh ginger, grated
1 garlic clove, crushed

Method :

Trim the steak and cut into thin strips, about ½ x 2 inch. Make the marinade: In a bowl, blend cornstarch with the rice wine or dry sherry, then stir in lemon juice, soy sauce, Tabasco sauce, ginger and garlic. Stir in steak strips, cover and leave in cool place for 3-4 hours. Place the sesame seeds in a wok or large frying pan and dry-fry over moderate heat, shaking the pan, until seeds are golden. Set aside. Heat the sesame and vegetable oils in the wok or frying pan. Drain the steak, reserving the marinade, and stir-fry a few pieces at a time until browned. Remove with a slotted spoon. Add the mushrooms and green pepper and stir-fry for 2-3 minutes. Add the scallions and stir-fry 1 minute more. Return the steak to the wok or frying pan, together with the reserved marinade, and stir over a moderate heat for a further 2 minutes, or until the ingredients are evenly coated with glaze. Sprinkle with sesame seeds on top and serve immediately with boiled rice.

MINI SPRING ROLLS

2011-08-23T20:58:00.001-07:00

Ingredients :

1 tbsp oil
200g minced pork
½ tsp minced ginger
1 tbsp light soya sauce
1 spring onion, chopped
1 tbsp honey
100g prawns, cooked, peeled and chopped
50g bean sprouts
½ tbsp fresh coriander, chopped
12 wrappers
oil for deep frying

Method :

Heat oil in frying pan over moderate heat, add pork, ginger, spring onions and soya sauce. Cook for 5 minutes, stirring constantly. Stir in honey, prawns, bean sprouts and coriander, mix well. Remove from heat and set aside to cool. Cut each wrapper in two. Fill it with about 2 teaspoons of pork mixture, roll up tucking in the ends then brush edges with a little water to seal. Deep fry for about 2 minutes or until golden brown. Drain on paper towels and serve.

SWEET AND SOUR SAUCE

2011-08-19T10:21:00.000-07:00

Ingredients :

1 tsp crushed red pepper
Juice of 3 limes or 2 lemons
1-1/4 cup fish sauce
3 tbsps sugar
1 tbsp minced garlic
2 tbsps grated carrots

Method :

In a medium bowl, soak the crushed red pepper in the lime juice for 2 to 3 minutes. Add the fish sauce, sugar and garlic and stir to dissolve the sugar. Just before serving, add the carrots. Refrigerate, in a covered container, the sauce will keep for up to 5 days.

FRESH SHRIMP ROLLS

2011-08-19T10:18:00.000-07:00

Ingredients :

6 oz thin rice stick noodles, (Vermicelli)
1 lb medium shrimp, boiled, peeled, deveined and sliced in half lengthwise
2 large carrots, peeled and grated
1 large head of lettuce, leaves separated, rinsed, and dried,
3/4 cup fresh Thai holy basil or sweet basil leaves, finely shredded
1/3 cup fresh cilantro leaves, coarsely chopped
Spicy Lime Dressing
24 round Paper wrappers
Spicy Sweet and Sour dipping sauce

Spicy Lime Dressing:
3 tbsps fish sauce
Juice of 2 limes
1 to 2 small jalapeno peppers, seeded and chopped
2 ½ tbsps sugar

Method :

Softened Vermicelli in hot water, cooked until just tender. Rinse under cold water and drained, cut into 3 inch lengths. Poach the shrimp in boiling water until pink. Remove from heat; drain. Peel and devein the shrimp and then slice in half lengthwise. Mix Spicy Lime Dressing ingredients together. In a bowl, combine the noodles, carrots, basil, and cilantro. Add the spicy lime dressing and toss lightly to coat. Fill a wide shallow pan with hot water and spread a dish towel out on a work surface. Dip a rice wrapper in the water for about 3 seconds until softened and place on the towel. Place a lettuce leaf on the lower third of the of the rice wrapper. Spoon a scant 1/4 cup of the noodle mixture onto the lettuce, arrange 2 shrimp halves next to each other, and roll up into a cylinder, tucking in the ends as you go. Place the roll on a platter and cover with a damp towel to prevent it from drying out. Repeat with remaining rice wrappers, noodles and shrimp. Serve with Sweet and Sour Sauce or Peanut sauce for dipping.

SOY-GINGER CHICKEN WINGS

2011-08-19T10:15:00.000-07:00

Ingredients :

2 tbsps ginger, fresh or ground
1 tsp sesame seeds
3 tbsps honey
½ cup reduced-sodium soy sauce
1/3 cup water
½ cup water
½ cup sugar
1 tsp garlic, minced
16 chicken wings

Method :

Combine all ingredients except chicken wings and boil for 2 minutes. In a foil-lined baking dish, add chicken wings and pour sauce over them. As wings bake, baste them every 10 minutes with sauce. When wings are done, remove from pan, pour sauce into a pan and boil sauce until only half remains. Pour sauce over wings, toss to coat, serve immediately.

CHICKEN TERIYAKI NOODLES

2011-08-19T10:11:00.000-07:00

Ingredients :

1lb boneless, skinless chicken breasts, cut into small chunks or slices
2 tbsps teriyaki glaze (homemade or commercial)
2 tbsps vegetable oil
1 small onion, sliced
2 cloves garlic, finely chopped
1 tbsp fresh ginger root, chopped
1 carrot, cut julienne
1 rib celery, cut into julienne
1 zucchini, cut into julienne
½ lb bean sprouts
1 ½ cups chicken stock, dashi or water
3/4 lbs udon noodles or spaghetti

Method :

In a small bowl, marinate chicken in teriyaki glaze for ½ to overnight in the refrigerator. To cook, heat oil in a large, deep, preferably non-stick skillet or a large heavy wok. Add chicken and stir-fry until chicken is browned. Add onions, garlic and ginger and stir fry about 1 minute. Add carrots, celery and zucchini and stir 3 minutes until vegetables just begin to wilt. Add stock and bring to boil. Cook gently 2 minutes until chicken is cooked through and add bean sprouts. Meanwhile, cook noodles in a large pot of boiling water until almost tender. Drain and add chicken and vegetables. Toss pasta with vegetables in the pan over gentle heat for a few minutes until noodles absorb liquid. Taste and adjust with salt and pepper if necessary. Serve in large bowls.

VEGETARIAN THAI NOODLES

2011-08-19T10:08:00.000-07:00

Ingredients :

Sauce:
1/4 cup sherry
1/4 cup vegetable stock
2 tbsps fresh grated ginger
1 tsp cornstarch
1/4 tsp cayenne
Noodles:
1 tsp vegetable or canola oil
1 tsp sesame oil
3 tbsps white wine
2 tbsps vegetable stock
½ cucumber, peeled, seeded and cut julienne
½ red bell pepper, diced
1 carrot, julienne
1 cup bean sprouts
8pz Asian Noodles, cooked
Sesame seeds for garnish

Method :

Whisk sauce ingredients in a small saucepan and bring to a boil. Reduce heat and simmer for two minutes, stirring frequently until sauce thickens. Set aside. Heat oil in a wok or large skillet over high heat. Stir-fry cucumber, carrot and pepper for a minute or two then add 2 tbsps stock and 3 tbsps white wine. Add bean sprouts, stir and add cooked noodles and sauce. Toss to coat and serve. Garnish with sesame seeds.

THAI FRIED RICE AND BASIL

2011-08-19T10:05:00.000-07:00

Ingredients :

4 cloves garlic, chopped
4 tbsps vegetable oil
1 cup firm tofu, sliced into strips
1 onion, sliced
1-2 sweet potatoes or white potatoes, diced
4 cups plain cooked rice
1/4 pound mushrooms, sliced
1-2 tomatoes, chopped
1 tsp brown sugar
3 tbsps light soy sauce
1/4 tsp good quality curry powder
½ tbsp turmeric
1/4 tsp pepper
2-3 green onions, sliced
2-3 sprigs Thai basil, snipped

Method :

Fry the garlic in the oil until browned, and then add the tofu and onions and fry 2-3 minutes. Add the rice, mushrooms, tomatoes, brown sugar and soy sauce and fry for 2-3 minutes. Then add the curry powder, turmeric, and pepper. Mix well. Cut the onions into pieces and sprinkle over the top along with the snipped basil.

THAI SATAY

2011-08-19T10:02:00.000-07:00

Ingredients :

1 ½ lbs chicken breast
1/4 tsp roasted coriander seeds powder
1/4 tsp roasted cumin seeds powder
1/4 tsp pepper
1/4 tsp turmeric powder
½ tsp curry powder
3 slices galangal
½ tbsp lemon grass, finely chopped
1 tbsp salt
5 garlic cloves
1 cup coconut milk
2 tbsps vegetable oil
2 tbsps sugar
small wooden skewers

Methods :

Slice the chicken breast finely, width approximately 1 ½ inches. Pound together, or blend in a blender, the coriander seeds, cumin seeds, pepper, turmeric, curry powder, galangal, lemon grass, salt and garlic. Pour the blended ingredients into the coconut milk. Add sugar and vegetable oil and blend again so that all the ingredients are well mixed. Add the chicken slices and marinate for 2 hours. Place chicken slices on skewers. Pour the marinating sauce into a pot and heat until boiling. Place the chicken slices over a charcoal grill and apply the sauce to the chicken while turning. When cooked through, serve with satay sauce and cucumber sauce.

THAI STIR FRIED MIXED VEGETABLES

2011-08-19T09:59:00.000-07:00

Ingredients :

1 ½ cups cabbage, cut bite size
6 broccoli, cut bite size
10 snow peas, ends clipped
1 cup carrots, sliced across
2 asparagus, cut into 1" lengths
3 mushrooms, halved
½ cup green and red bell chilli, sliced lengthways
½ cup baby corn, medium size
1/4 cup ear mushroom, thinly sliced
½ cup bean sprouts, clipped both ends
2 tsps garlic, chopped
4 tbsps cooking oil
1 tbsp dark soya sauce
2 tbsps light soya sauce
1 pinch ground pepper

Method :

Fry the garlic for a little while in the oil and add the cabbage, broccoli, snow peas, carrot, asparagus, mushrooms, chillies, baby corn, and ear mushrooms and saute. Add dark soya sauce, light soya sauce and bean sprouts and stir fry until mixed well. Spoon up onto platter and sprinkle with ground pepper.

SPICY BEEF SALAD (YAM NUEA)

2011-08-16T19:01:00.000-07:00

Ingredients :

450g prime beef tenderloin
2 cloves garlic
6 fresh coriander leaves
1/4 cup sugar
2 tsps light soy sauce
2 tsps fresh lime juice
salt to taste
freshly ground black pepper
2 spring onions, thinly sliced
6 fresh red chillies , thinly sliced
2 tbsps vegetable oil
lettuce leaves

Method :

Cook the beef until medium rare, or as preferred and cut into thin slices. Pound together the garlic, 2 chopped coriander leaves, sugar, soy sauce, lime juice, salt and ground black pepper until smooth. Heat the oil in a saucepan and stir-fry the spice paste for 3-4 minutes. Add the beef and cook for a further minute. Remove the beef and allow to cool. Serve on a plate. Then sprinkle the chillies on top and garnish with the remaining coriander leaves.