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Chicken & Prawn Chow Mein
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Ingredients:
1 packet noodles,
1 packet bean sprouts,
1 chicken meat removed,
6 raw peeled king prawns,
1 onion, 1 chili chopped,
1 sprig coriander,
1 tablespoon soy sauce,
1 teaspoon sugar,
1 tablespoon peanut oil,
2 teaspoons cornflour,
1/2 pint chicken stock, salt
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Directions:
Make a paste of cornflour and water. Boil plenty of salted water and add noodles. Simmer for about 3 minutes and drain off hot water. Pour cold water to wash off excess starch and drain. Cut up chicken into small coin sized pieces, slice onions finely and slice chili into fine rings. Heat wok until hot, add peanut oil and fry chicken until cooked. Place aside. Fry onion pieces and bean sprouts until translucent. Place aside. Fry noodles and place aside. Turn wok heat down and add cornflour paste and chicken stock. Cook until the gravy is translucent. Add sugar and half the soy sauce. Add the rest of the ingredients into the gravy. Sprinkle coriander and place in a serving dish.
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Garlic & Coriander Spare Ribs
Ingredients:
1 rack of pork ribs, 3 cloves of garlic, sprig of coriander,
chicken stock, 1 chopped chili, 1 tablespoon HP sauce, 2 tablespoons orange juice,
1 tablespoon tomato sauce, 1 tablespoon sugar, 1 tablespoon hoisin sauce,
2 teaspoons cornflour mixed in water, 1 tablespoon peanut oil, 1/2 litre water,
1 tablespoon soy sauce.
Directions:
Chop ribs into small managable pieces and fry until browned. Add water, HP sauce, tomato sauce, orange juice, sugar, chili and soy sauce and chicken stock and cover and simmer for 1 hour. Remove ribs and drain then boil sauce to reduce.Remove pan from heat and add cornflour paste to thicken. Bring back to boil whilst stirring. Place ribs on a grill pan and liberally sprinkle with finely chopped garlic and coriander. Put under the grill until browned. Place on a serving dish and pour sauce around them or place in dipping bowls. - Delicious !!
Crispy Belly Pork
Ingredients:
1 belly of pork, salt, 1 sprig coriander, 1 chopped chili, 1 tablespoons crushed star anise,
1 teaspoon cornflour in a water paste, peanut oil.
sweet chili sauce, soy sauce
Directions:
Switch oven to 200C. Smear belly skin top and bottom with peanut oil,
star anise and salt and place on a grill of a grillpan.
Add water to the pan of the grillpan so the steam will help cook the underside
of the meat.
Add to the hot oven for about 30 minutes.
When the skin is browned and the meat is cooked, remove from the oven
and chop into finger sized pieces.
To serve, dip in bowls of soy sauce and sweet chili sauce.
Fried Rice
Ingredients:
2 cups of log grain rice, 2 cups of water, 2 eggs, 2 rashers of cut ham (or prawns or chicken pieces), 1/2 a cup of frozen peas, 1/2 a cup of chicken stock, vegetable (probably peanut) oil, salt, soy sauce
Directions:
Wash the rice through with water. Cover rice with water and bring to the boil, then simmer carefully with saucepan lid on until rice is cooked - don't let it burn though. It will be slightly undercooked, but that's good!
Wait until the rice has cooled - You can cook the rice the day before if you like.
Heat the wok with 1 tbsp oil, fry the ham and peas and remove from the wok, then make a thin omlette with the eggs, roll it up and remove from the pan.
Clean wok, reheat it and add 2 tbsps oil before adding rice. Make sure rice is coated well with the oil. At this point, add the chicken stock to the rice slowly until it's all absorbed.
Chop up the rolled up omelette and add to the rice along with peas and ham/prawns/chicken. Mix well, then add a sprinkle of soy sauce.
Finally sprinkle some salt over just before serving.
Prawn Foo Young
Ingredients:
4 beaten eggs, 1 onion, 200 gms prawns, vegetable oil (probably peanut), salt, pepper
Directions:
Slice the onion very thinly and cut into half rings. Add onion, pepper and prawns to beaten egg and mix thoroughly. Heat wok and add a tablespoonful of oil. Add the egg mixture to the pan and mix as it is cooking, but not too much - we don't want an omlette.
While the foo young is still a bit liquid, sprinkle with salt, take the wok off the heat and transfer to a serving plate.
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