Category: Chinese
Aug
28
Char Siu
500g pork fillet/tenderloin/collar/shoulder – sliced into strips
Marinade:
1 tbsp garlic salt/garlic granules and salt
2 tbsp oyster sauce
1 cube fermented beancurd (optional)
4 tbsp brown sugar or 1 tbsp honey
2 tbsp soya sauce
1 tbsp Hoisin sauce or LKK char siu sauce
2 tbsp red wine (optional)
1 tbsp shaosing wine
1 tsp 5-spice powder
1 tbsp maltose
Mix all marinade ingredients together in a plastic bag/airtight container and add pork – leave in fridge for 8 hours.
Roast at 220 for 15 minutes then baste with the marinade.
Roast for another 15 minutes then baste again with the marinade
Roast for a further 10 minutes then baste with 2 tbsp honey and 2 tsp water
Roast for a final 5 minutes with an increased temperature of 230.
Baste the pork again with honey whilst still hot.
For a whole tenderloin:
Roast at 190 for 15 minutes each side basting each side. Turn to grill until internal temperature is 71.
Taken from Made with Lau (YouTube)
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Aug
28
Mapo tofu
400g minced pork/chicken
2tbsp cornflour
2tbsp oyster sauce
4 tbsp water
Block of silken tofu – cut into 2cm cubes
2 tbsp hot bean sauce
2 garlic cloves, minced
1 chilli, sliced
1 spring onion, sliced
2 handfuls of petit pois/peas
Sesame oil
Marinate the mince with the cornflour, oyster sauce and water for at least 30 mins.
Fry the garlic, spring onions and chilli until fragrant.
Add the mince and fry until nearly cooked.
Add the hot bean sauce and peas then continue stir frying adding water as required.
Simmer until cooked then add tofu to warn through.
Drizzle sesame oil over and serve with rice.
Mums recipe adapted from Made with Lau (YouTube). Similar to Makan and also https://thewoksoflife.com/ma-po-tofu-real-deal/
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May
23
Pepper Lunch Steak and Rice Sizzle
SERVES: 4
Ingredients
Amakuchi (Honey – Soy Sauce)
- ¼ cup honey
- ¼ cup tamari (soy) sauce
- ¼ cup oyster sauce
- 2 tablespoon water
Karakuchi (Garlic-Soy Sauce)
- 1 teaspoon canola oil
- 3 cloves garlic peeled and minced
- ½ cup tamari (soy) sauce
- ½ teaspoon black pepper ground
- ¼ cup water
- 1 teaspoon cornstarch
Pepper Lunch Beef (serves 4)
- 4 tablespoon canola oil (1 tablespoon per person)
- 1 onion Large onion chopped finely (¼ onion per person)
- 2 cloves garlic peeled and minced (½ garlic clove per person)
- 4 cups precooked japanese white rice (1 cup per person)
- 1.5 pounds sukiyaki beef If you cannot find sukiyaki beef, you can use sirloin and freeze and then cut ultra thin
- 1 teaspoon pepper (¼ teaspoon per person)
- 1 cup corn (can use cooked fresh, frozen or even canned)- ¼ cup per person
- 4 teaspoon butter (1 teaspoon per person) or margarine if you need to keep it dairy free.
- 2 tablespoon green onions thinly sliced for garnish – optional
Instructions
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Make the special honey brown sauce (Amakuchi). In a small pan add honey, soy sauce, oyster sauce mix and water. Cook over low heat for about 5 minutes and set aside.
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Make the garlic soy sauce (Karakuchi). In a small pan add your oil and then add your garlic and just sauté until slightly aromatic then add the tamari (soy sauce) and pepper. Mix the cornstarch and water together to make a slurry and then slowly add to karakuchi sauce and cook until boils and slightly thickens. Set aside.
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Make your Pepper Lunch Steak. In an iron skillet or a heavy duty pan, heat up your pan to a high heat, add your oil, onions and garlic and cook just until aromatic, add 1 cup of rice (per person) in the middle of the pan, then add the beef around the rice. sprinkle pepper on your beef, add the corn on top of rice and then place a dab of butter on top of your corn/rice mixture.
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It is at this point that in the restaurant pepper lunch they would remove from the heat and serve to you. It is up to you but if you have 4 iron skillets and can get the pans super hot to cook the meat then by all means remove from the heat and serve. However, I only have one iron skillet, and only 3 burners and 3 regular pans and 4 mouths so feed.
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For those of you that do not have an iron skillet or really like their beef more well done or even crispy then keep on cooking for a little bit (3-5 minutes) and turn over the beef and let the rice get a little crunchy on the bottom as that is my absolute favorite part.
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Garnish your pepper lunch steak and rice sizzle with a little green onion and serve with both the delicious special honey brown sauce (Amakuchi) and garlic soy sauce (Karakuchi). Enjoy!
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Bring the Japanese Pepper Lunch Beef Sizzle piping hot to the table in the iron skillet pan and set on an oven safe mitten. (Be Careful, it is VERY hot) Yummy served with edamame and Japanese pickles on the side. ITADAKIMASU! – Lets Eat!
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Dec
24
Chicken and black pepper sauce
1/2 packet of Prima Taste black pepper sauce
2tbsp water
500g sliced chicken (or pork)
1tbsp oyster sauce
1tbsp cornflour
Oil
Onion/Spring onion
1 clove garlic – chopped
Vegetables of preference – carrots, broccoli, peppers, cauliflower etc – stir fried ahead of cooking.
Marinate meat with oyster sauce and cornflower with a little oil.
Fry onions/spring onions then add garlic. Once starting to brown, add meat and stir fry. Add sauce mix then vegetables.
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Aug
16
Healthy Chinese Chicken Egg Fried Rice
SERVES: 2
Ingredients
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- 2 cups cooked long grain rice
- 2 eggs
- 1 cup chopped frozen vegetables, thawed
- 1 chicken breast
- 3 spring onions
- 2 garlic cloves
- 2 cm fresh root ginger
- 2 tbsp vegetable oil
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp sesame oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp chopped fresh parsley
- 1/2 tbsp rice vinegar
- 1 tsp sugar
Instructions
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Heat up the wok or a pan, cut the chicken into small pieces and season with salt and pepeper. Add one tablespoon of oil to the wok or pan, and stir fry on high heat until the chicken is cooked through and slightly browned.
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Remove from the wok and set aside.
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Beat the eggs, add them to the pan and scramble them. They should be ready very quickly, 1-2 minutes maximum. Remove from the pan, and set aside.
4. Add more oil to the pan, then add the chopped spring onions, ginger and garlic, and stir fry for about 30 seconds or so. Add the cooked rice, vegetables, chicken and egg, and mix well.
5. In a small bowl, combine the soy sauces, sesame oil, rice vinegar and sugar, and mix well, then add to the pan to the other ingredients.
6. Garnish with fresh chopped parsley, and serve hot.
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https://www.mygorgeousrecipes.com/healthy-chinese-chicken-egg-fried-rice-recipe/
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Mar
29
Pak choi with garlic and oyster sauce
SERVES: 3
Ingredients
- 3 bunches of baby pak choi – bottom end removed
- 3 tablespoons oyster sauce
- 1/2 teaspoon golden granulated (or castor) sugar
- 2 teaspoons minced garlic
- 10 teaspoons water
- A sprinkle of ground black pepper – optional
- 1/4 teaspoon sesame oil
- 3 tablespoons cooking oil
Instructions
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Combine the oyster sauce, sugar, sesame oil, and water in a bowl. Stir. Set aside.
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Combine oil and garlic at the same time in a pan. Turn the heat to on. Cook the garlic in medium heat until it starts to turn light brown.
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Pour the oyster sauce mixture in the pan and sprinkle some ground black pepper. Stir. Let boil.
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Add the bok choy. Stir and cover. Cook until the sauce reduces to half. You may add some salt if needed.
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Transfer to a serving plate. Serve with rice.
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Share and enjoy!
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Oct
24
Garlic Cashew Chicken Casserole
SERVES: 6
http://www.eatingwell.com/recipe/263004/garlic-cashew-chicken-casserole/
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Jun
24
Chicken Satay
SERVES: 4
INGREDIENTS
FOR THE CHICKEN
1 stalk lemongrass, ends and outer layer removed, smashed and chopped into 1″ pieces
80 ml coconut milk
225 g boneless skinless chicken thighs, sliced into 1″ pieces
1 tsp. ground turmeric
2 tbsp fish sauce
2 tbsp. brown sugar
2 tbsp. lime juice
2 cloves garlic, chopped
1 shallot, chopped
1 tbsp. fresh ginger, chopped
1 1/2 tbsp. chilli paste
FOR THE PEANUT SAUCE
125 g smooth peanut butter
60 ml reserved marinade
1 tbsp. low-sodium soy sauce
1 tbsp. lime juice
1 tsp. lime zest
1 clove garlic, grated
1 tbsp. freshly grated ginger
60 ml boiling water
Chopped peanuts, for garnish
Freshly chopped coriander, for garnish
DIRECTIONS
- Soak bamboo skewers in cold water for at least 15 minutes. In a small saucepan over medium heat, combine lemongrass and coconut milk. Bring to a boil, then remove from heat and let cool for at least 10 minutes. Strain and reserve lemongrass pieces for marinade.
- In a medium bowl, toss turmeric and chicken together to coat.
- In a food processor, combine coconut milk, fish sauce, sugar, lime juice, garlic, shallot, ginger, and chilli paste and blend until smooth, scraping down sides if necessary. Set aside 60ml marinade for peanut sauce.
- Pour remaining marinade and reserved lemongrass into the chicken bowl and toss to coat. Let sit at room temperature for 30 minutes or chill in the refrigerator for 2 hours.
- Meanwhile, make peanut sauce: In a medium bowl, whisk all sauce ingredients until smooth and well combined.
- Preheat grill to medium-high heat. Remove chicken from marinade and spear 3 pieces onto each skewer. Grill, flipping once, until chicken is cooked through and slightly charred, 3 to 4 minutes each side.
- Sprinkle satay with chopped peanuts and coriander and serve with peanut sauce.
https://www.delish.com/uk/cooking/recipes/a30279311/chicken-satay-recipe/
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Jun
24
Honey Garlic Chicken
SERVES: 4
INGREDIENTS
60 ml low-sodium soy sauce
3 tbsp. honey
2 cloves garlic, crushed
Juice of 1 lime
2 tbsp. sesame oil, divided
1 tsp. Sriracha
1 tbsp. cornflour
450 g boneless skinless chicken breasts
Salt
Freshly ground black pepper
Sesame seeds, for garnish
Sliced spring onions, for garnish
DIRECTIONS
- Preheat oven to 180°C. In a medium bowl, whisk together soy sauce, honey, garlic, lime juice, 1 tablespoon sesame oil, Sriracha, and cornflour.
- Season chicken with salt and pepper. In a large oven-safe skillet over medium-high heat, heat remaining tablespoon sesame oil. Add chicken and sear until golden, 4 minutes per side. Pour over glaze and transfer to oven.
- Bake until chicken is no longer pink, 25 minutes. Heat grill.
- Spoon glaze over chicken and grill until caramelised, 2 minutes. Garnish with spring onions and sesame seeds.
https://www.delish.com/uk/cooking/recipes/a29756469/honey-garlic-chicken-recipe/
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