Beef with asparagus and oyster sauce

Beef with asparagus and oyster sauce

Beef with asparagus and oyster sauce

Beef with asparagus and oyster sauce

Beef in oyster sauce is most often served on its own but adding asparagus or mange tout for that matter, makes it so much nicer. It’s really quick and best to use a nice piece of fillet. The asparagus still have a crunch to them which really appeals to me.. at least I feel I’m getting my vegetables and still enjoying the richness of the oyster sauce. (serves 2 with rice)

What you need

400g fillet thinly sliced
handfull of asparagus cut into 1/3’s (about 400g)
1/2 teaspoon crushed garlic
Pinch chili flakes(optional, I just like a little heat)
50ml beef stock
1 tablespoon oyster sauce
1/2 tablespoon maizena/cornflour combined with 2 tablespoons water
Oil

The process

Pop the asparagus into a pot of rapidly boiling salted water and boil for about 1 minute to soften slightly, drain and set aside.

In a wok on a high heat, add a little oil, toss in the galic, stir and then immediately add the meat, stir fry fast, tossing it around for about 2 minutes.

Add the beef stock and the oyster sauce and combine well, stirring constantly. Now add the maizena mixture and stir for about another minute or 2 until the suace thickens.

Toss in the asparagus and mix the whole lot around or toss it in the wok to combine everything and cover the asparagus with sauce and serve separately with rice.

Thats that, a delicious meal in under 15minutes.

Prawn ball snacks

Prawn ball snacks

prawn snacks

prawn snacks

These little Thai beauties are so indulgent and so delicious that this prawn ball recipe meant for 4 or 5 people can easily be consumed by 1 or 2 during a great DVD in the cold weather. You really need a food processor for the recipe but if you don’t have one and are willing to chop up prawns into tiny little pieces you will be just fine…. It will be worth it I tell you. It’s easy and quick and just the best tasting snack you can imagine.

What you need

350g thawed and raw prawn meat (if you are using frozen prawns their weight frozen will be at least 10% more)
3 or 4 red chilis chopped
2 egg whites
1 tablespoon fresh ginger finely grated
1 teaspoon crushed garlic
1 tablespoon fish sauce or light soy sauce
handful of chopped coriander leaves
1/3 cup maizena (corn flour)
Oil for frying

The process

Add the prawns, chilis, coriander, egg whites, ginger, garlic and fish sauce to your food processor and blitz for about 30 seconds or so. Pulse it to start with and then give it about 10 seconds on high speed.

Scrape out all of the mixture into a mixing bowl, add the flour and with a folding motion combine into the mixture until evenly distributed.

If you are having people over, the mixture can happily stay in the fridge for an hour until you are ready to fry.

heat about 1cm of oil in a pan on a medium heat.

Take heaped teaspoons of the mixture and form little balls with your hands… always wash your hands first. Place them in the oil and fry until golden all over.

remove from the oil and drain on kitchen paper.

Serve with a sweet chili dipping sauce.

This is one of those recipes that you may regret inviting people over to eat! 🙂

Chinese chicken and corn soup

Chinese chicken and corn soup

chicken-corn-soup

Chicken corn soup

If you have never had chicken and corn soup at a Chinese restaurant or takeout you are really missing something. What I really like about it is hat I can add toppings to it like crisp bacon pieces and chopped spring onions to make it a complete meal. It is great as a starter before one of the quick and easy Chinese recipes. The part I found took a little practice was getting the consistency of the egg right but it’s not the end of the world. (this is for 6 people)

What you need

6 cups chicken stock
400g tin creamed sweet corn
2 cups cooked chicken in small cubes or shredded
2 tablespoon maizena
4 tablespoons Cold water
2 Egg whites beaten till loose, not frothy

The process

In a large pot, add the stock and sweet corn, bring to the boil and reduce to a simmer.

Add the chicken cubes, stir and then mix together the maizena and water, pour into the soup and allow to simmer for about 4 or 5minutes with the lid off.

Beat the eggs well and then with a spoon swirl the mixture and pour in the egg slowly. This will create the long strings of egg you want.

That’s it, glossy Chinese Chicken and corn soup.

Curried beef Chinese style

Curried beef Chinese style

beef-chineseBeef curries are really fantastic but take a fair amount of time and when I read this curried beef in a Chinese recipe book, I just had to try it. The very essence of Chines cooking is good fresh ingredients that are cooked swiftly on a high heat in just minutes so the thought of a great curry in just a few minutes really appealed to me. The sate sauce makes a huge difference to the flavour so if you don’t have any add a little peanut butter that has been watered down. Well I was so impressed that I will certainly be making this curry recipe often. (4 people)

What you need

500g fillet steak finely sliced
3 medium potatoes in small cubes (2cm)
2 medium onions roughly chopped
2 teaspoons curry powder (mild, med, hot – your choice)
Oil for frying

Sauce
3 teaspoons curry powder
2 tablespoons sate sauce
1 tablespoon chili sauce
1 tablespoon soy sauce
80ml water (1/3 cup)
1 chicken stock cube crumbled
3 teaspoons maizena (cornflour)
1 tablespoon rice wine or sherry

The process

In a wok or pan on a medium heat add the oil and cook the potatoes until they are nicely browned and cooked through. They tend to want to stick together so toss them around a bit. Add the onions and 2 teaspoons of curry powder, toss to combine and cook for about another 3 minutes. remove from the pan and set aside.

Clean the wok, add a little more oil, turn up the heat and cook on high, tossing frequently until browned. Add back the potato mixture and all of the sauce ingredients. Stir to combine and bring to the boil. Immediately reduce heat and cook for 3 minutes.

Thats it, a really fantastic curry in minutes.

The fillet steak is soft, tender and because its so thin the sauce permeates right through it.

Enjoy it folks and perhaps treat yourself to the banana fritters for dessert.

Lemon and Ginger chicken

Lemon and Ginger chicken

lemon-chickenOh man, this is a real treat, crisp chicken in a light batter with a lemony ginger sauce that is unbelievably good. It’s tasty, fresh and clean food best served with egg fried rice and a simple vegetable dish like the pak choy. (4 people)

What you need

3 skinless boneless chicken breasts cut into narrow strips
3 egg whites
1 1/2 tablespoons Maizena (cornflour)
Oil for frying

Sauce
60ml lemon juice
1 cup water
2 chicken stock cubes
2 teaspoons grated ginger
3cm piece fresh ginger peeled and thinly sliced
1 tablespoon Maizena
1 tablespon honey
2 tablespoons sugar

Chopped spring onion to garnish

The process

Lightly beat the egg whites, add the cornflour and whisk well until completely combined. Add the chicken strips and mix until they are all covered in the batter.

Heat about 4cm of oil in a wok

Take the strips from the batter individually and drop into the oil. Allow them to cook until golden brown and crisp. Remove from the oil and drain on kitchen paper. Place in a low oven to keep warm.

Wipe the wok clean, add the water, lemon juice, grated ginger, honey, sugar and crumble in the chicken stock cubes. Give it a good stir and bring it to the boil. Now combine the maizena and 1 tablespoon of water together then add to the sauce, reduce the heat and stir constantly until the sauce thickens. Simmer for about 2 or 3 minutes to cook the maizena. Remove the sauce from the wok and set aside.

Last part… Wipe the wok clean again and add a little oil to the wok, add the sliced ginger and stir fry for one or 2 minutes.

Add back the sauce and simmer for another 2 minutes.

Place the chicken pieces in a bowl and pour over the sweet lemony nectar. Garnish with a few sliced spring onions.

Seriously good.

Here is the Egg fried rice recipe and the Pak Choy recipe

Candied Walnuts Chinese style

Candied Walnuts Chinese style

candied-walnuts

Candied Walnuts

These are a Chinese food delicacy of marinated Walnuts, nice and sweet with a hint of salt from the soy which gives it a little colour as well. They are quite a unique flavour and very morish, so if you are dieting …. just don’t go there!

What you need

250g Walnuts
220ml honey
1 tablespoon lemon juice
1 tablespoon soy sauce
Caster sugar
Oil

The process

Combine the honey, lemon juice, and soy sauce together in a bowl and then add the walnuts. Mix them well and allow to marinate for about 2 hours.

Drain the walnuts and discard the remaining sauce.

Cover a plate liberally with caster sugar and coat the walnuts generously by tossing them around.

Put about 3cm of cooking oil in a pot and heat to medium, them with tongs add the coated walnuts and deep fry until just golden.

Remove and drain on paper towel.

Here is a no fuss popcorn version of diddle daddle.

Famous Chinese chicken

Famous Chinese chicken

chinese-chickenWhen I first read this recipe it sounded really strange but was really delicious and unlike anything else I have tasted in any Chinese restaurant before. I am a big fan of Chinese food with Mr Chan on Seapoint Main Rd being my alltime favorite restaurant. It has a really rich flavor and best served with plain steamed rice, very simple and fast recipe.(4 people)

What you need

1.5kg chicken thighs in bite size pieces
3 egg yolks lightly beaten
1/2 cup All gold tomato sauce
1/2 cup red wine
1 teaspoon dark soy sauce
Pepper
Oil for deep frying

The process

Lightly beat the egg yolks, and set a wok on medium high with oil for deep frying

Mix together the tomato sauce, wine and soy sauce in a seperate bowl and set aside.

Place all of the chicken pieces into the egg yolk and mix around to coat thoroughly.

Take individual pieces of chicken from the egg and place into the oil.(you want each piece to be separate) Do this in small batches, until all all of the chicken is golden brown, remove from oil and drain on kitchen paper.

Remove all of the oil of the wok and wipe down. Place the sauce into the wik and bring to the boil, allowing it to boil for about a minute and reduce slightly.

Toss all of the chicken pieces into the sauce, mix well to coat and heat through.

Serve immediately.

As a second dish try this tasty pak choy recipe

Sesame prawns

Sesame prawns

honey-prawns

Sesame prawns

These are a real treat so get some really nice size prawns, make some egg fried rice and settle in for a fabulous sweet and tasty treat. They are easy to do and the sesame seeds add a to the experience, so don’t be tempted to leave them out.(4 people)

What you need

1kg king prawns shelled and deveined
Maizena (Cornflour) (about 1/2 cup for dredging)
1 cup self raising flour
pinch of salt
pinch of pepper
1 1/2 cups cold water
1 egg beaten
2 tablespoons honey
sesame seeds
Oil

The process

In a bowl, sift the flour, salt and pepper together, make a well in the center and add the water and beaten egg. Mix with a whisk or a fork to a thin batter.

Heat oil for deep frying to medium hot.

Place the maizena on a plate, coat each prawn in the maizena, shake off the excess and then drop into the batter. remove from the batter and drop into the hot oil until golden brown. Remove and place on kitchen towel.

You can do a few at a time but dont overlaod the pan, the oil temperature will drop and the batter will be very oily.

Once they are all done, remove the oil from the pan, leaving about 1 tablespoon of oil in the pan. Reduce the heat to low, add the honey and allow to melt and become liuid.

Place the sesame seeds on a plate.

Add the prawns to the honey and toss or move around to coat each prawn in the honey nectar.

remove from the heat and coat the prawns in the sesame seeds.

Serve immediately.

This is a really good dish that the best Chinese restaurant would be happy to serve. While you are deep frying, why not try the Tempura recipe.

Enjoy

Chicken hotpot Chinese style

Chicken hotpot Chinese style

chinese-chicken-hotpot

Chinese chicken hotpot

Oh wow, this one you just have to try, It’s quick to prepare and something really different and impressive. It is reputedly from a very famous Chinese restaurant in Sydney and I can tell you will not dissapoint it’s perfect for winter and the flavor is so unexpected from a hotpot style dish. (4 people)

What you need

1.5kg skinless chicken pieces(bone in)
Maizena (cornflour)
100g black mushrooms
6 thin slices of ginger
3 or 4 spring onions cut into 5cm pieces
1 teaspoon crushed garlic
3/4 cup chicken stock
125ml dry white wine
1 tablespoon soy sauce

The process

Put about 1/2 cup maizena on a plate to coat the chicken.

Heat about 75ml oil in a wok. Coat each chicken piece in Maizena and place them in the oil in 2 batches and fry until golden brown, remove and set aside. Once all the chicken is browned add back to the wok and add the ginger slices, spring onions, garlic and mushrooms and toss around.

Combine the 1/4 cup chicken stock, white wine, soy sauce and 2 teaspoons of maizena together and add to the wok, stir until the sauce begins to thicken and remove from heat.

Pour the whole lot into a casserole dish, add the last 1/2 cup of chicken stock, cover and place in a 180 celsius oven for 30 minutes.

Serve straight out of the oven with rice or noodles.

The sauce is thick and delicious and is sure to become a favorite.

Beef with cashew nuts

Beef with cashew nuts

beef-cashewnutChinese food is so good, healthy and uick to make and this one is really fanatstic. The sate sauce makes all the difference so if you don’t have any just mix a 1 tablespoon peanut butter with 1 tablespoon water to thin it out a bit. For thoe who like a little heat you can happily add 1 finely chopped green chili. (4 people)

What you need

500 – 600g rump steak, fat removed, sliced thin across the grain
100g unslated roast cashew nuts (if you have raw cashews just pot them on a baking tray in a 200Celsius oven until they begin to brown.)
6 or 8 spring onions roughly chopped
1 teaspoon crushed garlic
2 teaspoons finely grated ginger
1 tablespoon maizena(cornflour)
125ml water
2 tablespoons satay sauce
1 tablespoon soy sauce
Oil for frying

The process

In a wok or heavy based pan on a high heat, add the oil and sear the beef strips in 2 or 3 batches, remove and set aside.

Add a little more oil to the pan and add the garlic, spring onions, ginger and cashew nuts. Toss around for about 2 minutes then add back the meat and all of the juices and toss again.

Mix together the 1/2 cup water, satay sauce, soy sauce and maizena, mix and then add to the pan.

bring to the boil and stir well to ensure that all of the ingredients are well coated and suace begins to thicken.

Thats it, done.

Serve with boiled rice or this fried rice recipe.