30.06.2013
Chilli madness
SICHUAN DRY-FRIED GREEN BEANS WITH PORK MINCE (makes 4 -6 serves)
green beans
sesame seeds
garlic
dried chillies
sesam oil
Shao Xing wine
For the pork
100g pork mince
sugar
salt
white pepper
Lao gan ma
Stir-fried Glass Noodles with Vegetables
30.7.2013
A meatless lunch
STIR-FRIED GLASS NOODLES WITH VEGETABLES (makes-4-6 servings)
A meatless lunch
Rice Noodle Soup with Crispy Fish Fillets
28.12.2012
A deliciously memorable meal
RICE NOODLE SOUP WITH CRISPY FISH FILLETS (makes 5-6 servings)
A deliciously memorable meal
Roast Chicken Stuffed with Stir-fried Glutinous Rice
15.12.2012
Succulent roast chicken with a sweet savoury surprise
ROAST CHICKEN STUFFED WITH STIR-FRIED GLUTINOUS RICE (6-8 servings)
500g glutinous rice, soaked overnight (or at least 6 hours)
8-10 small black mushrooms (or 6 large ones), soaked and finely diced
2 Chinese sausages, finely diced
60g-80g dried scallops (optional)
80g-100g dried shrimps
2-3 tbsp oyster sauce
2 tbsp soy sauce
1 tbsp minced shallots
2 tbsp minced garlic
1 tsp minced ginger
2-3 tbsp Shao Xing wine
2-3 tbsp of water / chicken stock
½ tbsp sesame oil
2 tbsp peanut oil
For the chicken
1 whole large chicken
2 tbsp salt
½ tsp black pepper
½ tsp dark soy
1 tbsp soy sauce
Succulent roast chicken with a sweet savoury surprise
500g glutinous rice, soaked overnight (or at least 6 hours)
8-10 small black mushrooms (or 6 large ones), soaked and finely diced
2 Chinese sausages, finely diced
60g-80g dried scallops (optional)
80g-100g dried shrimps
2-3 tbsp oyster sauce
2 tbsp soy sauce
1 tbsp minced shallots
2 tbsp minced garlic
1 tsp minced ginger
2-3 tbsp Shao Xing wine
2-3 tbsp of water / chicken stock
½ tbsp sesame oil
2 tbsp peanut oil
For the chicken
1 whole large chicken
2 tbsp salt
½ tsp black pepper
½ tsp dark soy
1 tbsp soy sauce
ABC Soup
28.11.2012
The popular ABC soup
ABC SOUP / CHICKEN, POTATO AND CARROT SOUP (makes 5-6 servings)
4 potatoes
2 red onions (or brown onions), diced
1 large carrot
3 tomatoes
2l - 2.5l water / chicken stock
1 cubed stock
1-2 tbsp salt
1 tbsp white peppercorns, crushed (optional)
1 tbsp fish sauce (optional)
For the chicken
2 chicken Maryland (thigh + drumstick)
¼ white pepper
2 tbsp salt
Method
Marinate Maryland cuts with white pepper and a generous amount of salt for at least 30 minutes. Set aside until required.
Prepare
a bowl of cold water with some salt. Peel carrot and potatoes. Cut them
into pieces. Soak the potatoes in the water to remove excess starch until required.
Fill
a large soup pot with 2l of cold water / stock. Cut the tomatoes into
wedges and dice the onions. Drop them into the water along with the
salted chicken. Add crushed peppercorns and bring it to the boil. Reduce
heat to low. Cook for about 1-2 hours over low heat until chicken is
tender and flavours have come together.
Season the water with cubed stock, fish sauce (optional) and salt. Add carrot and simmer over medium heat for 10 minutes before adding potatoes. Simmer for another 20-30 minutes (depending on the size of the chunks) or until the potatoes are almost tender. Add an additional 250ml water and bring it to the boil again. Taste and adjust according to your preference.
Turn off the flame. Keep covered to allow the potatoes to cook through with the residual heat.
Tomato and Walnut Pesto
20.11.2012
The essence of summer in a jar
The essence of summer in a jar
TOMATO AND WALNUT PESTO WITH HERB-INFUSED OIL
Bacon and Gouda Cheese Quiche
20.11.2012
A great way to start any day
A great way to start any day
BACON AND GOUDA CHEESE QUICHE (makes
6-8 servings)
Spinach in Superior Broth
11.9.2012
Nourishing and heartwarming
Nourishing and heartwarming
SPINACH WITH DRIED SCALLOPS AND SHRIMPS IN SUPERIOR BROTH (makes
5-6 servings)
350g - 400g spinach, washed
5-6 cloves garlic, flattened
1 tbsp white baits
1 tbsp anchovies
1 tbsp dried scallops
2 tbsp dried shrimps
½ tbsp oyster sauce
¼ tsp salt
1 tbsp wolfberries
1.25l - 1.5l water / chicken stock
1 century egg (optional), diced
3 Chinese black mushrooms (optional), soaked
2 tbsp peanut oil
Method
Rinse the spinach
leaves thoroughly and peel away the fibrous strings from the stems. Then
submerge them in salted water until required.
Peel the garlic and flattened them with a knife. Then soak the wolfberries in water until they are plumped. Drain and set aside. Rinse the dried scallops, dried shrimps and white baits.
To make the superior stock, heat some oil in the wok to stir-fry
the garlic, dried scallops, dried shrimps, anchovies and white baits together
for 2 minutes. When they turn slightly golden, add water / stock and bring it
to the boil. Simmer over medium to high heat for about 15-20 minutes until
flavours come together and all the dried seafood is soft.
Add oyster sauce
and salt to the broth. Tip in the spinach and cook over high heat for 5-7 minutes or until tender. Be careful not to overcook them. Lastly, stir in
the wolfberries and diced century egg. Simmer for an additional 1 minutes.
Serve immediately while it's still hot.
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