Recipes

Beef in Black Bean Sauce

2012-01-31T20:25:00.002+08:00

Serves 4

Ingredients:

2 tbsp canned black beans
1 medium onion
1 small red pepper (capsicum)
1 small green pepper (capsicum)
2 tsp cornflour
½ cup (125ml) beef stock
2 tsp soy sauce
1 tsp sugar
2 tbsp oil
1 tsp finely crushed garlic
¼ tsp ground black pepper
400g rump or fillet steak, finely sliced

Method:

Rinse the black beans in several changes of water; drain and mash them. Cut the onion into wedges. Halve the peppers, discard seeds and cut them into small pieces. Dissolve the cornflour in the stock, add the soy sauce and sugar.

Heat 1 tablespoon of the oil in a wok, swirling gently to coat. Add the garlic, black pepper, onion and red and green pepper and stir-fry over high heat for 1 minute; remove from the wok.

Add the remaining oil to the wok, swirling gently to coat the base and sides. Add the beef and stir-fry over high heat for 2 minutes, until it changes colour. Add the black beans, cornflour mixture and vegetables. Stir until the sauce boils and thickens. Serve with rice.

Nutrition per serve:
Protein 25g
Fat 10g
Carbohydrate 5g
Dietary Fibre 1g
Cholesterol 65mg
980 kj (235 cal)

San Choy Bau

2012-01-26T16:22:00.000+08:00

Serves 4

Ingredients:

2 dried Chinese mushrooms
2 tbsp oil
200g pork mince, not too lean
100g chicken mince
2 cloves garlic, finely chopped
3cm piece of fresh ginger, finely grated
1 stick celery, finely chopped
50g green beans, finely sliced
¼ red pepper (capsicum), finely chopped
⅓ cup (50g) water chestnuts, chopped
2 tbsp oyster sauce
1 tbsp soy sauce
2 tsp Golden Mountain sauce
¼ tsp sugar
1 iceberg lettuce

Method:

Soak the mushrooms in hot water for 20 minutes. Drain and finely chop, discarding the hard stem.

Heat half the oil in a wok and stir-fry the pork, chicken, garlic and ginger until the meat changes colour, breaking up any lumps. Add the celery, beans, red pepper and cook for 3 minutes. Add the water chestnuts, oyster, soy and Golden Mountain sauces, sugar, and salt and pepper.

To serve, tear the lettuce into cups and place a heaped tablespoon of the filling into each cup. Roll up and eat with your fingers.

Nutrition per serve:
Protein 20g
Fat 15g
Carbohydrate 5g
Dietary Fibre 3g
Cholesterol 45mg
965 kj (230 cal)

Beef and Bok Choy

2012-01-17T20:16:00.002+08:00

Serves 4

Ingredients:

600g bok choy
2 tbsp oil
2 cloves garlic, crushed
250g rump steak, thinly sliced
2 tbsp soy sauce
1 tbsp sweet sherry
2 tbsp chopped fresh basil
2 tsp sesame oil

Method:

Wash the bok choy and drain it. Cut the leaves into thin strips. Heat 1 tablespoon oil in a frying pan or wok; add the garlic and stir-fry for 30 seconds.

Heat the remaining oil; add the meat in small batches and stir-fry for 3 minutes over high heat until the meat has browned but is not cooked through. Remove the meat from the pan.

Stir-fry the bok choy for 30 seconds or until it is just wilted. Add the meat, soy sauce and sherry. Stir-fry for 2-3 minutes ot until the meat is tender.

Add the basil and sesame oil and toss well. Serve immediately. Garnish with strips of red pepper, if desired.

Nutrition per serve:
Protein 15g
Fat 15g
Carbohydrate 1g
Dietary Fibre 1g
Cholesterol 40mg
825 kj (195 cal)

Sweet Garlic Eggplant (Aubergine)

2012-01-09T16:02:00.003+08:00

Serves 4

Ingredients:

3 medium eggplants (aubergines)
7 tbsp oil
1½ tsp finely chopped garlic
6 tsp caster sugar
6 tsp soy sauce
6 tsp cider vinegar
1 tbsp dry sherry

Method:

Cut the eggplants in half lengthways and then slice into wedges about 3cm wide. Cut the wedges into pieces about 3cm long.

Heat 3 tablespoons oil in a wok or heavy-based frying pan, swirling gently to coat the base and sides. Add half the eggplant and stir-fry over high heat for 5 minutes, or until browned and all the oil is absorbed. Transfer to a plate. Repeat the cooking procedure with another 3 tablespoons oil and the remaining eggplant.

Heat the remaining oil in the wok, swirling gently to coat the base and sides. Add the garlic and cook slowly until just golden. Add the sugar, soy sauce, vinegar and sherry. Bring to the boil, stirring. Add the eggplant and simmer for 3 minutes to allow it to absorb the sauce. Serve with white rice.

Nutrition per serve:
Protein 2g
Fat 35g
Carbohydrate 10g
Dietary Fibre 4g
Cholesterol 0mg
1520 kj (360 cal)

Pork with Plum Sauce

2012-01-03T15:58:00.002+08:00

Serves 4

Ingredients:

3 tbsp oil
2 cloves garlic, finely chopped
1 large onion, cut into fine wedges
500g pork loin, cut into thin slices
2 tbsp cornflour
½ tsp sugar
3 tbsp plum sauce
1 tbsp soy sauce
2 tsp hoisin sauce

Method:

Heat 1 tablespoon oil in a wok and cook the garlic and onion until softened. Transfer to a plate and remove the wok from the heat.

Coat the pork lightly in the cornflour and season well with salt and pepper. Add the remaining oil to the wok and return to the heat. When the wok is extremely hot, stir-fry the pork in 2 batches until dark golden brown, then return all the meat and its juices to the pan.

Add the plum sauce, soy sauce and hoisin sauce and onion to the wok. Toss well to coat the meat with the sauce and serve immediately.

Nutrition per serve:
Protein 30g
Fat 15g
Carbohydrate 15g
Dietary Fibre 1g
Cholesterol 60mg
1380 kj (330 cal)

Chinese Vegetables

2011-12-26T15:52:00.003+08:00

Serves 4

Ingredients:

500g Chinese green vegetables
2 tsp peanut oil
½ tsp finely chopped garlic
1 tbsp oyster sauce
½ tsp caster sugar
2 tbsp water
1 tsp sesame oil

Method:

Bring a large pan of water to the boil.

Wash Chinese greens. Remove any tough leaves and trim stems. Chop greens into 3 equal portions.

Add the greens to the pan of boiling water. Cook for 1-2 minutes, or until just tender but still crisp. Use tongs to remove greens from the pan, drain well and place on a heated serving platter.

Heat the peanut oil in a small pan and cook the garlic briefly. Add the oyster sauce, sugar, water and sesame oil and bring to the boil. Pour over the greens and toss to coat. Serve immediately.

Note: Use choy sum, bok choy or Chinese broccoli, or a combination of any two.

Nutrition per serve:
Protein 1g
Fat 3g
Carbohydrate 2g
Dietary Fibre 1g
Cholesterol 0mg
180 kj (40 cal)

Stir-Fried Vegetables

2011-12-19T15:48:00.001+08:00

Serves 4

Ingredients:

1 carrot
1 red pepper (capsicum)
125g green beans
1 tbsp oil
1 tsp finely chopped garlic
200g straw mushrooms
1½ tsp cornflour
⅓ cup (80ml) chicken stock
1 tsp sesame oil
1 tsp caster sugar
2 tsp soy sauce

Method:

Slice the carrot finely. Seed the red pepper and cut it into 4cm pieces. Top and tail the beans and cut them in half.

Heat the oil in a wok or heavy-based frying pan, swirling gently to coat the base and sides. Add the carrot and stir-fry over high heat for 30 seconds. Stir in the garlic; add the remaining vegetables and stir-fry them over high heat for 2 minutes - they should be very crisp and firm.

Dissolve the cornflour in a little of the stock; mix with the remaining stock, sesame oil, sugar and soy sauce. Add the cornflour mixture to the wok and stir until the sauce boils and thickens. Serve immediately with steamed rice.

Nutrition per serve:
Protein 4g
Fat 5g
Carbohydrate 5g
Dietary Fibre 4g
Cholesterol 0mg
420 kj (100 cal)

Smoked Five Spice Chicken

2011-12-10T14:42:00.004+08:00

Serves 6

Ingredients:

1 x 1.7kg chicken
¼ cup (60ml) soy sauce
1 tbsp finely grated ginger
2 medium pieces dried mandarin or tangerine peel
1 star anise
¼ tsp five spice powder
3 tbsp soft brown sugar

Method:

Wash the chicken in cold water. Pat it dry with paper towels. Discard any large pieces of fat from inside the chicken.

Place the chicken in a large non-metallic bowl with the soy sauce and ginger. Cover and marinate for at least 4 hours or leave overnight in the refrigerator, turning occasionally.

Place a small rack in the base of a pan large enough to hold the chicken. Add water to the level of the rack. Place the chicken on the rack. Bring water to the boil, cover tightly, reduce heat and steam for 15 minutes. Turn off the heat and allow the chicken to stand, covered, for another 15 minutes. Transfer the chicken to a bowl.

Wash the pan and line it with 3 or 4 large pieces of aluminium foil. Pound the dried peel and star anise in a mortar and pestle until the pieces are the size of coarse breadcrumbs, or process in a food processor. Add the five spice powder and sugar. Spread the spice mixture over the foil.

Replace the rack in the pan and place the chicken on it. Place the pan over medium heat and, when the spice mixture starts smoking, cover tightly. Reduce the heat to low; smoke the chicken for 20 minutes. Test if the chicken is cooked by piercing the thigh with a skewer; the juices should run clear. Remove the chicken from the pan and chop it Chinese-style. It is important to remember that the heat produced in this final step is very intense. When the chicken is removed from the pan, leave the pan on the stove to cool before handling it.

Nutrition per serve:
Protein 25g
Fat 15g
Carbohydrate 0g
Dietary Fibre 0g
Cholesterol 95mg
980 kj (235 cal)

Whole Steamed Fish with Crisp Finish

2011-12-01T15:58:00.003+08:00

Serves 4

Ingredients:

1 whole snapper or bream, approximately 1kg, cleaned and scaled
½ tsp salt
½ tsp white pepper
3cm fresh ginger, very finely sliced
1 tbsp sesame oil
1 tbsp soy sauce
3 spring onions
1 stick celery
½ red pepper (capsicum)
½ cup (125ml) oil

Method:

Thoroughly wash the fish inside the cavity and out and pat dry with paper towels. Sprinkle the fish with the salt and pepper and place the ginger inside the cavity. Combine the sesame oil and soy sauce and lightly brush over the fish.

Cut the spring onions and celery into 4cm lengths, then finely shred them into long fine strips. Cut the red pepper into fine matchsticks 4cm long.

Place a pair of wooden chopsticks in a cross in the base of a large wok (to act as a rack) and fill the wok with about 7cm of water. Score the fattest part of the fish three times, place on a heatproof dinner plate and sit the plate on top of the chopsticks. Cover and bring the water to the boil over high heat. Cook for 15-20 minutes; turn off the heat, scatter over the vegetables and leave, covered, for 3 minutes.

Slide the steamed fish onto a warmed serving platter. Heat the oil in a small pan until it is very hot and slightly smoking, then carefully pour it over the vegetables. The vegetables or fish skin may crackle. Serve with small bowls of soy and chilli sauce and plently of steamed white rice.

Nutrition per serve:
Protein 25g
Fat 35g
Carbohydrate 2g
Dietary Fibre 1g
Cholesterol 80mg
1860 kj (440 cal)

Sweet and Sour Pork

2011-11-24T15:53:00.003+08:00

Serves 4

Ingredients:

½ tsp salt
350g pork loin, cut into bite-sized pieces
2 eggs, lightly beaten
4 tbsp cornflour
oil, for deep-frying
1 medium carrot, very thinly sliced
1 medium onion, cut into fine wedges
1 cup (160g) chopped fresh pineapple
½ medium red pepper (capsicum), cut into bite-sized pieces
½ medium green papper (capsicum), cut into bite-sized pieces
1 stick celery, sliced
⅓ cup (75g) sweet pickled Chinese vegetables, roughly chopped
3 tbsp white vinegar
3 tbsp soy sauce
2 tbsp tomato paste (double concentrate)
2 tbsp caster sugar
2 tbsp orange juice
2 tsp cornflour, extra, mixed with 1 tbsp water

Method:

Mix the salt through the pork. Dip each piece of pork in the egg, then roll it in the cornflour. Place the pork on a plate in a single layer.

Heat the oil in a wok over medium heat, drop in 4 pieces of pork and cook for about 3 minutes or until golden brown. Remove the pork with a slotted spoon and drain it on paper towels. Repeat with the remaining pork.

Remove all but 1 tablespoon oil from the wok, reheat and stir-fry the carrot, onion and pineapple for 2 minutes or until the carrot is just tender. Add the red and green pepper, celery and pickled vegetables and cook for a further 2 minutes.

Combine the vinegar, soy sauce, tomato puree, sugar and orange juice in a small bowl; stir in the cornflour mixture and mix well. Pour the sauce into the vegetables and stir constantly until the mixture boils and thickens slightly. Add the pork to the pan, stirring well to lightly coat the meat with the sauce. Arrange on a serving plate and serve immediately.

Note: Be sure to fry the pork quickly after coating it with the cornflour so it does not become sticky on standing.

Nutrition per serve:
Protein 25g
Fat 4g
Carbohydrate 30g
Dietary Fibre 3g
Cholesterol 135mg
1135 kj (270 cal)

Crisp-Skinned Chicken

2011-11-13T15:46:00.003+08:00

Serves 4

Ingredients:

1 x 1.3kg chicken
1 tbsp honey
1 star anise
1 strip dried mandarin or tangerine peel
1 tsp salt
oil, for deep-frying
2 lemons, cut into wedges

Five Spice Salt:
2 tbsp salt
1 tsp white peppercorns
½ tsp five spice powder
½ tsp ground white pepper

Method:

Wash the chicken in cold water. Place the chicken in a large pan and cover with cold water. Add the honey, star anise, peel and salt and bring to the boil. Reduce heat to low and simmer for 15 minutes. Turn off the heat and leave the chicken, covered, for a further 15 minutes. Transfer chicken to a plate and cool.

Cut the chicken in half lengthways. Place it on paper towels, uncovered, in the refrigerator for 20 minutes.

Heat the oil in a wok or deep, heavy-based pan. It is hot enough to use when a piece of bread turns brown in it in 30 seconds. Very gently lower in half the chicken, skin-side-down. Cook for 6 minutes, turn and cook another 6 minutes, making sure all the skin comes in contact with the oil. Drain on paper towels. Repeat with the second chicken half.

To make Five Spice Salt: Place the salt and peppercorns in a small pan and dry-fry until the mixture smells fragrant and the salt is slightly browned. Crush the mixture with a mortar and pestle or wrap in foil and crush it with a rolling pin. Mix with the five spice powder and white pepper and place in a tiny, shallow dish.

Chop the chicken Chinese-style. Sprinkle over the Five Spice Salt and serve with lemon wedges.

Nutrition per serve:
Protein 25g
Fat 25g
Carbohydrate 5g
Dietary Fibre 0g
Cholesterol 110mg
1365 kj (325 cal)

Beef with Peppers and Oyster Sauce

2011-10-24T15:01:00.003+08:00

Serves 6

Ingredients:

500g rump steak
1 tbsp soy sauce
1 egg white, lightly beaten
1 tbsp cornflour
¼ tsp ground black pepper
2 tbsp peanut oil
1 tbsp grated fresh ginger
¼ tsp five spice powder
1 small green pepper (capsicum), cut in diamond shapes
1 small red pepper (capsicum), cut in diamond shapes
2 sticks celery, thinly sliced
425g can whole baby corn, drained
2 tbsp oyster sauce
2 spring onions, diagonally sliced

Method:

Trim the meat of any fat and sinew, and slice it evenly across the grain into long, thin strips. Combine the soy sauce, egg white, cornflour and pepper; add the meat, stirring to coat.

Heat 1 tablespoon oil in a wok or heavy-based pan, swirling gently to coat the base and sides. Add the ginger, five spice powder, peppers, celery and corn and stir-fry over high heat for 2 minutes or until just beginning to soften. Remove from wok and keep warm.

Heat the remaining oil in the wok, swirling gently to coat the base and sides. Cook the meat quickly in small batches over high heat until browned but not cooked through.

Return all the meat to the wok with the vegetables and add the oyster sauce. Stir-fry over high heat until the meat is cooked and the sauce is hot. Remove from heat and serve immediately, sprinkled with the spring onion.

Nutrition per serve:
Protein 25g
Fat 10g
Carbohydrate 5g
Dietary Fibre 3g
Cholesterol 85mg
865 kj (205 cal)

Chinese Barbecued Pork

2011-10-16T14:57:00.000+08:00

Serves 6

Ingredients:

¼ cup (60ml) tomato sauce
1 tbsp hoisin sauce
2 tbsp honey
1 tbsp malt extract or molasses
1 tbsp chopped garlic
2 tbsp caster sugar
1 tsp five spice powder
2 tsp cornflour
1 tbsp water
750g pork neck or fillet

Method:

Combine the tomato sauce, hoisin sauce, honey, malt extract, garlic, sugar and five spice powder in a small pan. Dissolve the cornflour in the water and add to the mixture. Bring to the boil, then reduce to a simmer and stir for 2 minutes. Allow to cool.

If using pork neck, cut it in half lengthways. Pork fillets do not need to be cut. Place the meat in the sauce, turning to coat; cover and marinate in the refrigerator for at least 30 minutes.

Preheat the oven to hot 210°C. Lift the pork from the marinade with a slotted spoon and reserve the marinade. Place the pork on a wire rack over a baking tray half-filled with hot water and cook for 15 minutes.

Reduce the oven to moderate 180°C and cook the pork for a further 15 minutes, basting it occasionally with the reserved marinade. Remove the pork from the oven and let it stand for 5 minutes before slicing and serving.

Nutrition per serve:
Protein 30g
Fat 2g
Carbohydrate 25g
Dietary Fibre 1g
Cholesterol 60mg
940 kj (225 cal)

Honey Prawns

2011-10-11T13:41:00.002+08:00

Serves 4

Ingredients:

16 raw king prawns
¼ cup (30g) cornflour
¼ cup (40g) white sesame seeds
oil, for deep-frying
¼ cup (90g) honey

Batter:
1 cup (125g) self-raising flour
¼ cup (30g) cornflour
1 cup (250ml) water
¼ tsp lemon juice
1 tbsp oil

Method:

Peel and devein the prawns, leaving the tails intact. Pat the prawns dry with paper towels, then lightly dust them with the cornflour.

Toast the sesame seeds in a dry pan over medium heat for 3-4 minutes, shaking the pan gently, until the seeds are golden brown; remove from the pan at once to prevent burning.

To make Batter: Sift the flour and cornflour into a medium bowl. Combine the water, lemon juice and oil. Make a well in the centre of the flour and gradually add the liquid, beating well to make a smooth batter.

Heat the oil in a large, deep frying pan until moderately hot. Working with a few at a time, dip the prawns in the batter; drain excess. Using tongs or a slotted spoon, place the prawns in the hot oil. Cook for 2-3 minutes or until the prawns are crisp and golden. Drain on paper towels and keep warm.

Place the honey in a large pan and warm over very low heat. (Don't overheat the honey or it will caramelise and lose some of its flavour).

Place the cooked prawns in the pan with the warmed honey; toss gently to coat. Transfer to a serving plate and sprinkle over the sesame seeds. Serve immediately.

Nutrition per serve:
Protein 20g
Fat 10g
Carbohydrate 55g
Dietary Fibre 2g
Cholesterol 115mg
1675 kj (390 cal)

Peking Duck with Mandarin Pancakes

2011-10-04T15:41:00.004+08:00

Serves 4

Ingredients:

1 x 1.7kg duck
3 litres boiling water
1 tbsp honey
½ cup (125ml) hot water
1 Lebanese cucumber
12 spring onions
2 tbsp hoisin sauce

Mandarin Pancakes:
2½ cup (310g) plain flour
2 tsp caster sugar
1 cup (250ml) boiling water
1 tbsp sesame oil

Method:

Wash the duck and remove the neck and any large pieces of fat from inside the carcass. Hold the duck over the sink and very carefully and slowly pour the boiling water over it, rotating the duck so the water scalds all the skin. You may need another kettle of boiling water at this stage.

Put the duck on a rack placed in a baking dish. Mix the honey and hot water together and brush 2 coats of this glaze over the duck, making sure it is entirely covered. Dry the duck, preferably by hanging in a cool, airy place for about 4 hours. Alternatively, you could use an electric fan on a cool setting, positioned a metre or so away. The skin is sufficiently dry when it feels papery.

Remove the seeds from the cucumber and slice the flesh into matchsticks. Cut an 8cm section from the white end of each spring onion; make fine parallel cuts from the top of the section towards the white end. Place the spring onion pieces in iced water, they will open into 'brushes'.

Preheat the oven to hot 210°C. Roast the duck on the rack in the baking dish for 30 minutes. Turn the duck over carefully without tearing the skin; roast it for another 30 minutes. Remove the duck from the oven and let it stand for a minute or two, then place it on a warm dish.

To make Mandarin Pancakes: Place the flour and sugar in a medium bowl and pour over the boiling water. Stir the mixture a few times and leave until lukewarm. Knead the mixture on a lightly floured surface to make a smooth dough. Cover and set aside for 30 minutes.

Take 2 level tablespoons of dough; roll each one into a ball. Roll out to circles 8cm in diameter. Lightly brush one of the circles with sesame oil and place the other circle on top. Re-roll to make a thin pancake about 15cm in diameter. Repeat with the remaining dough and oil to make about 10 'double' pancakes.

Heat a frying pan and cook the pancakes one at a time. When small bubbles appear on the surface, turn the pancake over and cook the second side, pressing the surface with a clean tea towel. The pancake should puff up when done. Transfer the pancake to a plate. When cool enough to handle, peel the 2 halves of the double pancake apart. Stack them on a plate and cover them at once to prevent them drying out.

To serve: Finely slice the duck. Place the pancakes and duck on separate serving plates. Arrange the cucumber sticks and spring onion brushes on another serving plate. Place the hoisin sauce in a small dish. Each diner helps themselves to a pancake, spreads a little sauce on it and adds a couple of pieces of cucumber, a spring onion brush and finally a piece of duck. The pancake is then folded over into a neat envelope shape for eating.

Nutrition per Serve:
Protein 45g
Fat 15g
Carbohydrate 75g
Dietary Fibre 5g
Cholesterol 200mg
2635 kJ (625cal)

Black Satin Chicken

2011-09-29T16:11:00.003+08:00

Serves 10

Ingredients:

3 dried Chinese mushrooms
½ cup (125ml) hot water
½ cup (125ml) dark soy sauce
3 tbsp soft brown sugar
2 tbsp Chinese rice wine
1 tbsp soy sauce
1 tsp sesame oil
¼ tsp ground star anise or 1 whole star anise
1 x 1.4kg chicken
4cm piece fresh ginger, grated
1 tsp salt
2 spring onions, finely sliced

Method:

Soak the mushrooms in the hot water for 20 minutes. Drain and reserve the liquid. Put the dark soy sauce, sugar, wine, soy sauce, sesame oil, star anise and reserved liquid in a small pan and bring to the boil, stirring continuously.

Rub the inside of the chicken with ginger and salt. Place the chicken in a large pan. Cover with the soy marinade and mushrooms, turning the chicken over so it is evenly coated. Cover and cook the chicken over low heat, turning regularly, for 55 minutes or until the juices run clear when pierced with a skewer. Remove the chicken and allow it to cool briefly. Boil the sauce over high heat until thick and syrupy. Discard the mushrooms.

Chop the chicken Chinese-style. Arrange the chicken pieces on a serving platter, brush lightly with the syrupy sauce and sprinkle over the spring onion. Alternatively you could serve the sauce separately, for dipping.

Nutrition per serve:
Protein 15g
Fat 3g
Carbohydrate 5g
Dietary Fibre 0g
Cholesterol 40mg
450 kj (105 cal)

Szechwan Soup

2011-09-16T18:17:00.003+08:00

Serves 6-8

Ingredients:

4 dried Chinese mushrooms
45kg thick dried rice stick noodles
4 cup (1 litre) chicken stock
1 cup (175g) chopped cooked chicken
230g can bamboo shoots, drained and chopped
1 tsp grated fresh ginger
1 tbsp cornflour
⅓ cup (80ml) water
1 egg, lightly beaten
1 tsp tomato sauce
1 tbsp soy sauce
1 tbsp vinegar
2 tsp sesame oil
2 spring onions, finely chopped

Method:

Cover the mushrooms with hot water and soak for 20 minutes; drain thoroughly and chop. Soak the noodles in hot water for 20 minutes; drain and cut into short lengths.

Heat the stock in a large pan and bring to the boil. Add the mushrooms, noodles, chicken, bamboo shoots and ginger. Reduce the heat and simmer gently.

Combine the cornflour and water in a small bowl and mix to a smooth paste. Add the cornflour mixture to the soup and stir until clear. Add the egg to the soup in a fine stream, stirring the mixture constantly.

Remove the pan from the heat. Add the tomato sauce, soy sauce, vinegar, sesame oil and spring onion. Season with salt and black pepper to taste. Serve topped with extra spring onion, if desired.

Note: Add a few drops of chilli oil to the recipe if a more fiery soup is desired.

Nutrition per serve for 8:
Protein 10g
Fat 4g
Carbohydrate 5g
Dietary Fibre 1g
Cholesterol 50mg
390 kj (90 cal)

Mongolian Lamb

2011-09-06T16:14:00.004+08:00

Serves 4

Ingredients:

1kg lamb fillets
2 cloves garlic, crushed
1 tbsp grated fresh ginger
1 tbsp hoisin sauce
1 tbsp sesame oil
1 tbsp sesame seeds
2 tbsp peanut oil
4 onions, cut into wedges
3 tsp cornflour
3 tbsp soy sauce
¼ cup (60ml) sherry

Method:

Trim the meat of any excess fat and sinew and slice it across the grain into thin slices. Combine the garlic, ginger, hoisin sauce and sesame oil in a bowl, add the meat and stir to coat. Cover and refrigerate for 1 hour.

Toast the sesame seeds in a dry pan over medium heat for 3-4 minutes, shaking the pan gently, until the seeds are golden brown; remove from the pan immediately to prevent burning.

Heat the peanut oil in a wok or heavy-based frying pan; add the onion and stir-fry over medium heat for 10 minutes or until soft and golden brown. Remove the onion from the wok and keep warm.

Reheat the wok and cook the meat in batches over high heat until browned but not cooked through. Return all the meat to the wok.

Mix together the cornflour, soy sauce and sherry until smooth. Add to the wok and stir-fry over high heat until the meat is cooked and the sauce has thickened.

Serve the meat on a bed of the onions and sprinkle with the toasted sesame seeds.

Nutrition per serve:
Protein 60g
Fat 25g
Carbohydrate 10g
Dietary Fibre 3g
Cholesterol 165mg
2190 kj (520 cal)

Stuffed Peppers (Capsicums)

2011-09-01T16:09:00.002+08:00

Makes about 24

Mix together 500g peeled, deveined and finely chopped raw prawns, 300g lean pork mince, 1 teaspoon salt, 3 finely chopped spring onions, 3 tablespoons finely chopped water chestnuts, 3 teaspoons soy sauce and 2 teaspoons dry sherry. Cut 3 peppers (capsicums) lengthways into 3-4 segments and remove the seeds and membrane. Fill the pepper wedges with filling and cut in half. Heat 1 tablespoon oil in a wok. Cook the pepper pieces in 2 batches over medium-high heat for 3-4 minutes, or until well browned. Turn over and cook for a further 3 minutes. Repeat with remaining pieces. Serve immediately.

Nutrition per dim sim:
Protein 5g
Fat 1g
Carbohydrate 1g
Dietary Fibre 0g
Cholesterol 45mg
190 kj (45 cal)

Prawn Gow Gees

2011-08-29T16:05:00.002+08:00

Makes about 40

In a bowl, mix 500g raw prawns, peeled, deveined and chopped, 4 finely sliced spring onions, 1 tablespoon grated fresh ginger and 2 tablespoons chopped water chestnuts. Blend 3 teaspoons cornflour, 2 teaspoon sesame oil, 1 teaspoon soy sauce, ½ teaspoon caster sugar and a little salt and pepper until smooth, and stir into the prawn mixture. Working with 1 gow gee wrapper at a time (you will need about 40), put 1 rounded teaspoon of mixture in the centre and press the edges together to form a semicircle. Twist the corners down to form a crescent shape. Line the base of a bamboo or metal steamer with a circle of baking paper. Arrange the gow gees on the paper, making sure they are not touching, you may need to cook them in batches. Steam, covered, for 8 minutes.

Nutrition per dim sim:
Protein 2g
Fat 1g
Carbohydrate 5g
Dietary Fibre 0g
Cholesterol 10mg
140 kj (35 cal)

Crabmeat Dim Sims

2011-08-25T15:59:00.004+08:00

Makes about 20

In a bowl, combine 200g drained and flaked crabmeat, 250g raw prawns, peeled, deveined and chopped, 4 finely chopped spring onions, 3 soaked and chopped dried Chinese mushrooms, 3 tablespoons finely chopped bean sprouts, a tablespoon teriyaki sauce, 2 crushed cloves garlic and 2 teaspoons grated fresh ginger. Working with 1 won ton wrapper at a time (you will need about 20), place 1 tablespoon filling in the centre, gather up the corners and pinch together to seal. Keep the other won ton wrappers covered with a damp tea towel until needed. Line the base of a bamboo or metal steamer with a circle of baking paper. Arrange the dim sims on the paper, making sure they are not touching, you may need to cook them in batches. Cover the steam for 8 minutes. Serve immediately.

Nutrition per dim sim:
Protein 5g
Fat 1g
Carbohydrate 10g
Dietary Fibre 1g
Cholesterol 20mg
260 kj (60 cal)

Chicken Moneybags

2011-08-21T15:53:00.004+08:00

Makes about 40

In a bowl, combine 375g chicken mince, 90g finely chopped ham, 4 finely chopped spring onions, 1 finely chopped stick of celery, 3 tablespoons chopped bamboo shoots, 1 tablespoon soy sauce, 1 crushed clove garlic and 1 teaspoon grated fresh ginger. Working with 1 won ton wrapper at a time (you will need about 40), place 2 teaspoons filling in the centre, gather up the corners and pinch together to form a pouch, leaving a frill at the top. Cut 15 chives in half and place in a heatproof bowl. Cover with boiling water for 1 minute; rinse and drain. Deep-fry moneybags in hot oil for 4-5 minutes until crisp and golden; drain on paper towels. Tie a chive around each moneybag. Serve immediately.

Nutrition per dim sim:
Protein 3g
Fat 3g
Carbohydrate 5g
Dietary Fibre 0g
Cholesterol 10mg
230 kj (55 cal)

Chicken and Almonds

2011-08-16T16:20:00.005+08:00

Serves 4

Ingredients:

1 cup (250ml) oil
125g blanched almonds
1 tbsp soy sauce
2 tsp cornflour
300g chicken breast fillets, sliced diagonally
1 medium onion, chopped
1 stick celery, thinly sliced diagonally
50g thin green beans, sliced
¼ cup drained, canned bamboo shoots
2cm piece fresh ginger, grated
3 tbsp chicken stock
2 tbsp Chinese rice wine or medium sherry
2 tbsp water
1 tsp sesame oil
2 tsp cornflour, extra
¼ tsp salt
¼ tsp ground white pepper

Method:

Heat the oil in a small pan and deep-fry the almonds for about 1 minute only, tossing them in the oil until they are a pale golden colour. Remove immediately with a slotted spoon and drain on paper towels. Reserve the oil.

Combine the soy sauce and cornflour and stir until smooth. Mix well with the chicken and leave for 5 minutes. Heat 2 tablespoons of the oil used to cook the almonds in a wok until it is extremely hot. Stir-fry the chicken over high heat for 2 minutes, then remove from the wok.

If there is very little oil in the wok, add another tablespoon of the almond oil. Reheat the wok and stir-fry the onion and celery for 4 minutes. Add the beans, bamboo shoots and ginger and cook for 1 minute further. Add the chicken stock, wine or sherry, water and sesame oil, cover and steam for 30 seconds. Combine the extra cornflour with 1 tablespoon water and mix until smooth. Stir into the sauce and bring to the boil. Return the chicken and almonds to the pan, tossing well to combine, and allow to just heat through. Season with the salt and pepper and serve immediately.

Nutrition per serve:
Protein 25g
Fat 35g
Carbohydrate 5g
Dietary Fibre 4g
Cholesterol 40mg
1870 kj (445 cal)

Clay Pot Chicken and Vegetables

2011-07-12T16:24:00.004+08:00

Serves 4

Ingredients:

500g chicken thigh fillets
1 tbsp soy sauce
1 tbsp dry sherry
6 dried Chinese mushrooms
2 small leeks
250g orange sweet potato
2 tbsp peanut oil
5cm piece fresh ginger, shredded
½ cup (125ml) chicken stock
1 tsp sesame oil
3 tsp cornflour

Method:

Wash the chicken under cold water and pat it dry with paper towels. Cut the chicken into small pieces. Place it in a dish with the soy sauce and sherry, cover and marinate for 30 minutes in the refrigerator.

Cover the mushrooms with hot water and soak for 20 minutes. Drain and squeeze to remove excess liquid. Remove the stems and chop the caps into shreds. Wash the leeks thoroughly to remove all grit. Cut the leeks and sweet potato into thin slices.

Drain the chicken, reserving the marinade. Heat half the oil in a wok or heavy-based frying pan, swirling it gently to coat the base and sides. Add half the chicken pieces and stir-fry briefly until seared on all sides. Transfer the chicken to a flameproof clay pot or casserole. Stir-fry the remaining chicken and add it to the clay pot.

Heat the remaining oil in the wok; add the leek and ginger and stir-fry for 1 minute. Add the mushrooms, remaining marinade, stock and sesame oil and cook for 2 minutes. Transfer to the clay pot with the sweet potato and cook, covered, on the top of the stove over very low heat for about 20 minutes.

Dissolve the cornflour in a little water and add it to the pot. Cook, stirring, until the mixture boils and thickens. Serve the chicken and vegetables at once with steamed brown or white rice or with noodles.

Nutrition per Serve:
Protein 30g
Fat 10g
Carbohydrate 15g
Dietary Fibre 3g
Cholesterol 85mg
1160 kJ (275cal)

Crispy Fried Crab

2011-06-30T16:22:00.004+08:00

Serves 4

Ingredients:

1x1kg live mud crab
1 egg, lightly beaten
1 red chilli, finely sliced
½ tsp crushed garlic
½ tsp salt
¼ tsp ground white pepper
oil, for deep-frying

Seasoning Mix:
4 tbsp plain flour
4 tbsp rice flour
3 tsp caster sugar
1 tsp ground white pepper

Method:

Place the crab in the freezer for 2 hours or until it is absolutely immobile and dead.

Scrub the crab clean of any mossy bits. Pull back the apron from the underbelly and snap off. Twist off the legs and claws. Pull the body apart and remove the feathery gills and internal organs. Using a cleaver, chop the body into 4 pieces. Crack the claws with a good hit with the back of the cleaver.

Combine the egg with the chilli, garlic, salt and pepper in a large bowl. Put the crab pieces in the mixture; cover and refrigerate overnight.

To make Seasoning Mix: Sift all the seasoning ingredients together on a large plate. Dip all the crab segments in the seasoning and dust off excess.

Heat the oil in a wok and deep-fry the claws for 7 to 8 minutes, the body portions for 3 to 4 minutes and the legs for 2 minutes. Drain on paper towels and serve.

Note: Eat the crab with your fingers. This dish should be served on its own, without rice.

Nutrition per Serve:
Protein 20g
Fat 2g
Carbohydrate 25g
Dietary Fibre 1g
Cholesterol 150mg
810 kJ (190cal)

Noodles with Prawns and Pork

2011-06-21T16:16:00.002+08:00

Serves 4

Ingredients:

10 large raw prawns
200g Chinese barbecued pork
500g Shanghai noodles
¼ cup (60ml) peanut oil
2 tsp finely chopped garlic
1 tbsp black bean sauce
1 tbsp soy sauce
1 tbsp white vinegar
¼ cup (60ml) chicken stock
125g fresh bean sprouts, scraggly ends removed
3 spring onions, finely sliced
fresh coriander leaves, for garnish

Method:

Peel and devein the prawns. Cut the pork evenly into thin slices.

Cook the noodles in a large pan of rapidly boiling water until just tender. Drain and set aside.

Heat the oil in a wok or heavy-based frying pan, swirling gently to coat the base and sides. Add the garlic and cook, stirring, until pale gold. Add the prawns and pork, and stir for 3 minutes, or until the prawns are pink. Add the noodles to the wok with the black bean sauce, soy sauce, vinegar and stock. Stir-fry over high heat until the mixture has heated through and the sauce has been absorbed.

Add the bean sprouts and spring onion and cook for 1 minute. Place in a serving dish and garnish with coriander.

Nutrition per Serve:
Protein 35g
Fat 30g
Carbohydrate 100g
Dietary Fibre 10g
Cholesterol 105mg
3340 kJ (795cal)

Chinese Fried Rice

2011-06-12T16:09:00.003+08:00

Serves 4

Ingredients:

2 eggs, lightly beaten
1 medium onion
4 spring onions
1x250g piece of ham
2 tbsp peanut oil
2 tsp lard, optional
1⅓ cup (265g) long-grain rice, cooked and cooled (refer note)
¼ cup (40g) frozen peas
2 tbsp soy sauce
250g cooked small prawns, peeled

Method:

Season the eggs with salt and pepper.

Cut the onion into 8 wedges. Cut the spring onions into short lengths on the diagonal. Cut the ham into very thin strips.

Heat 1 tbsp oil in a wok or large frying pan and add the eggs, pulling the set egg towards the centre and tilting the pan to let the unset egg run to the edges. When the egg is almost set, break it up into large pieces so it resembles scrambled eggs. Transfer to a plate and set aside.

Heat the remaining oil and lard in the wok, swirling to coat the base and side. Add the onion and stir-fry over high heat until it starts to turn transparent. Add the ham and stir-fry for 1 minute. Add the rice and peas and stir-fry for 3 minutes until the rice is heated through. Add the eggs, soy sauce, spring onion and prawns. Heat through and serve.

Note: If possible, cook the rice a day ahead and refrigerate it overnight. This makes the grains separate and means the fried rice is not gluggy.

Nutrition per Serve:
Protein 30g
Fat 20g
Carbohydrate 55g
Dietary Fibre 3g
Cholesterol 250mg
2195 kJ (520cal)

Stir-Fried Prawns with Leeks

2011-06-07T16:03:00.002+08:00

Serves 6

Ingredients:

800g raw king prawns
2 young leeks, white parts only
1 fresh red chilli
3cm piece fresh ginger
3 tbsp oil
2 tsp light soy sauce
1 tbsp mirin
⅓ cup (80ml) chicken stock
1 tsp cornflour

Method:

Peel and devein the prawns, leaving the tails intact.
Rinse the leeks well. Cut them first into 4cm lengths and then lengthways into fine shreds. Slit open the chilli, remove and discard the seeds and cut the flesh into fine shreds. Cut the ginger into fine shreds.
Heat a little of the oil in a wok and stir-fry the prawns in batches until just pink; remove from the wok. Add the remaining oil and stir-fry the leek, chilli and ginger over high heat for 40 seconds, then push to one side of the wok. Return the prawns to the wok and stir-fry for about 1½ minutes, or until just cooked through.
Add the soy sauce and mirin to the pan. Mix the chicken stock and cornflour and pour in. Cook on high heat, stirring, until thickened. Serve immediately.

Nutrition per Serve:
Protein 15g
Fat 10g
Carbohydrate 3g
Dietary Fibre 1g
Cholesterol 100mg
670 kJ (160cal)

Chilli Spare Ribs

2011-05-27T15:53:00.002+08:00

Serves 4

Ingredients:

750g pork spare ribs
1 tbsp peanut oil
2 tsp finely chopped garlic
¼ cup (60ml) dry sherry
1 tbsp chilli bean paste or sambal oelek
2 cup (500ml) water
2 tsp hoisin sauce
3 tsp caster sugar
1 tbsp soy sauce, preferably dark

Method:

Place the pork in a large pan with water to cover. Bring to the boil, reduce heat, simmer for 5 minutes; drain well.

Place all the remaining ingredients and the pork ribs in a wok or deep, heavy-based pan. Cover and simmer for 45 minutes. Drain, reserving 1 cup (250ml) of liquid. Heat a clean wok or heavy-based frying pan and sear the pork pieces to brown them.

Add the reserved cooking liquid and cook over medium heat until it forms a glazed coating for the pork.

Chop the pork pieces into 3cm pieces and serve with the sauce poured over them.

Nutrition per Serve:
Protein 30g
Fat 60g
Carbohydrate 5g
Dietary Fibre 1g
Cholesterol 190mg
2920 kJ (695cal)

Stir-Fried Beef and Snow Peas (Mango Tout)

2011-05-19T15:42:00.003+08:00

Serves 4

Ingredients:

400g rump steak, finely sliced
2 tbsp soy sauce
½ tsp grated fresh ginger
2 tbsp peanut oil
200g snow peas (mango tout), topped and tailed
1½ tsp cornflour
½ cup (125ml) beef stock
1 tsp soy sauce, extra
¼ tsp sesame oil

Method:

Place the beef in a dish. Mix the soy sauce and ginger and stir through the meat to coat it.

Heat the oil in a wok or heavy-based frying pan, swirling gently to coat the base and sides. Add the beef and snow peas and stir-fry over high heat for 2 minutes, or until the meat changes colour.

Dissolve the cornflour in a little of the stock. Add the cornflour to the wok with the remaining stock, extra soy sauce and the sesame oil. Stir until the sauce boils and thickens. Serve with steamed rice.

Note: If time allows, place the meat in the freezer for 30 minutes before slicing. This will firm it and make slicing it finely much easier.

Nutrition per Serve:
Protein 25g
Fat 15g
Carbohydrate 5g
Dietary Fibre 1g
Cholesterol 65mg
980 kJ (235cal)

Won Ton Soup

2011-04-28T22:18:00.001+08:00

Serves 6

Ingredients:

250g raw prawns
4 dried Chinese mushrooms
250g pork mince
1 tsp salt
1 tbsp soy sauce
1 tsp sesame oil
2 spring onions, finely chopped
1 tsp grated fresh ginger
2 tbsp finely sliced water chestnuts
1x250g packet won ton wrappers
5 cup (1.25 litres) chicken or beef stock
4 spring onions, very finely sliced, for garnish

Method:

Peel, devein and finely chop the prawns.
Cover the mushrooms with hot water and soak them for 20 minutes. Drain and squeeze to remove excess liquid. Remove stems and chop the caps finely. Thoroughly combine the prawn meat, mushrooms, pork, salt, soy sauce, sesame oil, spring onion, ginger and water chestnuts.
Work with 1 won ton wrapper at a time, keeping the remainder covered with a clean, damp tea towel to stop them drying out. Place heaped teaspoons of mince mixture in the centre of each square. Moisten the edges of the wrapper, fold it in half diagonally and bring the 2 points together. Place the won tons on a plate dusted with flour to prevent sticking.
Cook the won tons in rapidly boiling water for 4 to 5 minutes. Bring the stock to the boil in a separate pan. Remove the won tons from the water with a slotted spoon and place them in a serving bowl. Garnish with the extra spring onion and pour the simmering stock over them. Serve immediately.

Nutrition per Serve:
Protein 20g
Fat 3g
Carbohydrate 35g
Dietary Fibre 0g
Cholesterol 60mg
945 kJ (225cal)

Fried and Steam Scallops with Ginger

2011-04-16T22:11:00.002+08:00

Serves 4

Ingredients:

12 scallops attached to the shell
¼ tsp ground white pepper
2 tbsp soy sauce
2 tbsp dry sherry
2 tbsp oil
8cm piece fresh ginger, shredded
1 spring onion, white part only, cut into long shreds

Method:

Sprinkle the scallops with the pepper. Mix together the soy sauce and sherry in a bowl.
Heat the oil in a large, heavy-based pan until very hot. Carefully add several shells, scallop-side-down, and cook for 30 seconds to sear. Turn face-up and place in a shallow dish. Repeat with the remaining scallops.
Sprinkle the scallops with sherry-soy mixture and scatter a few shreds of ginger and spring onion over them.
Fill a wok about one-third full with water and bring to a simmer. Put a steamer lined with baking paper in the wok and place 6 scallops on it. Cover the steamer tightly and steam the scallops for 1 minute. If they aren't cooked, they may need about 30 seconds more. Remove and set aside to keep warm. Repeat with the remaining scallops. Serve at once.

Nutrition per Serve:
Protein 5g
Fat 10g
Carbohydrate 1g
Dietary Fibre 0g
Cholesterol 15mg
510 kJ (120cal)

Chicken and Sweet Corn Soup

2011-04-07T21:55:00.000+08:00

Serves 4

Ingredients:

200g chicken breast fillets
1 tsp salt
2 egg whites
3 cup (750ml) chicken stock
1 cup (250g) creamed corn
1 tbsp cornflour
2 tsp soy sauce
2 spring onions, diagonally sliced

Method:

Wash the chicken under cold water and pat dry with paper towels. Place the chicken in a food processor and process until finely chopped. Add the salt.
Lightly beat the egg whites in a small bowl until foamy. Fold the egg whites into the chicken mince.
Bring the chicken stock to the boil and add the creamed corn. Dissolve the cornflour in a little water and add to the soup, stirring until the mixture thickens.
Reduce the heat and add the chicken mixture, breaking it up with a whisk. Allow to heat through, without boiling, for about 3 minutes. Season to taste with soy sauce. Serve immediately, sprinkled with the spring onion.

Nutrition per Serve:
Protein 15g
Fat 2g
Carbohydrate 15g
Dietary Fibre 2g
Cholesterol 25mg
540 kJ (128cal)

Beef with Mandarin

2011-03-25T21:41:00.000+08:00

Serves 4

Ingredients:

350g rib eye steak, finely sliced
2 tsp soy sauce
2 tsp dry sherry
1 tsp chopped fresh ginger
1 tsp sesame oil
1 tbsp peanut oil
¼ tsp ground white pepper
2 tsp finely chopped dried mandarin or tangerine peel
2 tsp soy sauce, extra
1½ tsp caster sugar
1½ tsp cornflour
⅓ cup (80ml) beef stock

Method:

Place the beef in a bowl. Mix the soy sauce, sherry, ginger and sesame oil together, stir through the meat to coat it. Set aside for 15 minutes.
Heat the peanut oil in a wok or heavy-based frying pan, swirling gently to coat the base and sides. Add the beef and stir-fry over high heat for 2 minutes, until meat changes colour.
Add the pepper, peel, extra soy sauce and sugar, stir-fry briefly.
Dissolve the cornflour in a little of the stock; add the remaining stock. Add the cornflour mixture to the wok and stir until the sauce boils and thickens. Serves with rice.

Nutrition per Serve:
Protein 30g
Fat 15g
Carbohydrate 3g
Dietary Fibre 0g
Cholesterol 70mg
1025 kJ (245cal)

Crystal Prawns

2011-03-20T21:35:00.003+08:00

Serves 4

Ingredients:

750g medium raw prawns
2 spring onions, roughly chopped
2 tsp salt
1 tbsp cornflour
1 egg white, lightly beaten
125g sugar snap peas or snow peas
1 small red pepper
1 tbsp oyster sauce
2 tsp dry sherry
1 tsp cornflour, extra
1 tsp sesame oil
oil, for deep-frying
½ tsp crushed garlic
½ tsp finely grated fresh ginger

Method:

Peel and devein the prawns. Place the shells, heads and the spring onion in a pan with enough water to cover them. Bring the water to the boil; simmer, uncovered, for 15 minutes. Strain the liquid into a bowl, discarding the shells. Reserve ½ cup (125ml) of the prawn liquid. Place the prawns in a glass bowl. Add 1 teaspoon of the salt and stir briskly for a minute. Rinse under cold, running water. Repeat the procedure twice, using ½ teaspoon salt each time. Rinse the prawns thoroughly the final time. Pat dry with paper towels.
Combine the cornflour and egg white in a bowl, add the prawns and place in the refrigerator, covered, for 30 minutes.
Wash and string the sugar snap peas. Cut the red pepper into thin strips. Combine the reserved prawn liquid, oyster sauce, sherry, extra cornflour and sesame oil in a small bowl. Heat the oil in a wok and deep-fry the prawns in batches, cooking for 1 to 2 minutes or until lightly golden. Carefully remove the prawns from the oil with tongs or a slotted spoon. Drain on paper towels and keep warm.
Carefully pour off all but 2 tablespoons of the oil (if you are keeping it to re-use, only use it for fish, as the prawn flavour will have permeated). Add the garlic and ginger to the wok and stir-fry for 30 seconds. Add the peas and pepper and stir-fry over high heat for 2 minutes. Add the combined sauce ingredients and cook, stirring, until the sauce boils and thickens. Add the prawns and stir to combine. Serve immediately.

Nutrition per Serve:
Protein 20g
Fat 3g
Carbohydrate 10g
Dietary Fibre 2g
Cholesterol 175mg
560 kJ (130cal)

Prawn Omelette with Oyster Sauce

2011-01-28T18:57:00.001+08:00

Serves 4

Ingredients:

2 dried Chinese mushrooms
400g raw prawns
3 tbsp oil
5cm piece fresh ginger, finely grated
½ cup (125g) drained, canned bamboo shoots, roughly chopped
6 spring onions, chopped
5 eggs
2 tbsp water
½ tsp salt
½ tsp ground white pepper
3 tbsp oyster sauce
2 tbsp soy sauce
2 tbsp Chinese rice wine
2 tsp cornflour
1 tbsp water
finely sliced spring onion, for garnish

Method:

Soak the mushrooms in hot water for 20 minutes or until softened; drain and slice finely, discarding the hard stem.
Peel and devein the prawns; roughly chop the meat.
Heat 1 tbsp of the oil in a wok and stir-fry the ginger and prawn meat over very high heat for 2 minutes; transfer to a plate. Add the bamboo shoots, spring onion and mushrooms and stir-fry for 1 minute. Transfer to a plate and wipe the wok clean with paper towels.
Beat the eggs, water, salt and pepper in a bowl until foamy. Add the remaining oil to the wok, swirling it around to coat the base and sides. Heat the wok until it is extremely hot and the oil is slightly smoking. Give the egg mixture a quick whisk again and pour it into the very hot wok, swirling the wok a little so the egg mixture coats the side to ½cm thickness. Cook for 1 minute. Using a slotted spoon to drain away any juices, carefully and quickly spoon the prawn and bamboo shoot mixture over the omelette. Gently lift the edge of the omelette with a spatula and tilt the wok so some of the uncooked egg from the centre runs underneath. Repeat this at a couple of different places around the omelette. Cook for about 2 minutes until the base is a crisp brown and has set. Divide the omelette into 4 or 5 sections, cutting it with the spatula, and turn each section over to cook the other side. When each section is lightly set underneath, transfer it to a platter, arranging the slices as they were in the wok.
Add the oyster sauce, soy sauce and rice wine to the wok. Mix the cornflour and water and add to the wok, stirring constantly until the sauce boils and thickens slightly. Spoon over the omelette, garnish with spring onion and serve.

Nutrition per Serve:
Protein 25g
Fat 20g
Carbohydrate 10g
Dietary Fibre 1g
Cholesterol 425mg
1415 kJ (335cal)

Cantonese Lemon Chicken

2011-01-21T18:43:00.003+08:00

Serves 4

Ingredients:

500g chicken breast fillets
1 egg yolk, lightly beaten
1 tbsp water
2 tsp soy sauce
2 tsp dry sherry
3 tsp cornflour
½ cup (60g) cornflour, extra
2½ tbsp plain flour
oil, for deep-frying

Lemon Sauce
⅓ cup (80ml) fresh lemon juice
2 tbsp water
2 tbsp sugar
1 tbsp dry sherry
2 tsp cornflour
1 tbsp water, extra
4 spring onions, very finely sliced

Method:

Cut the chicken into long strips, about 1cm wide, and then set aside. Combine the egg, water, soy sauce, sherry and cornflour in a small bowl and mix until smooth. Pour the egg mixture over the chicken, mixing well, and set aside for 10 minutes.
Sift the extra cornflour and plain flour together onto a plate. Roll each piece of chicken in the flour, coating each piece evenly, and shake off excess. Place the chicken in a single layer on a plate ready to be fried.
Heat the oil for deep-frying in a wok or pan. It is hot enough to use when a cube of bread turns brown in it in 30 seconds. Carefully lower about 4 pieces of chicken into the oil and cook until golden brown. Remove the chicken with a slotted spoon and drain it on paper towels. Repeat with the remaining chicken. Let the chicken stand while preparing the sauce.
To make Lemon Sauce: Combine the lemon juice, water, sugar and sherry in a small pan. Bring to the boil over medium heat, stirring until the sugar dissolves. Stir the cornflour into the extra tablespoon water and mix to a smooth paste; add it to the lemon juice mixture, stirring constantly until the sauce boils and thickens. Set the sauce aside.
Just before serving, reheat the oil in the wok to very hot; add all the chicken pieces and fry for 2 minutes until very crisp and a rich golden brown. Remove the chicken with a slotted spoon and drain well on paper towels. Pile the chicken onto a serving plate, drizzle over the sauce, sprinkle with spring onion and serve immediately.

Note: The first frying can be done several hours in advance.

Nutrition per Serve with sauce:
Protein 30g
Fat 10g
Carbohydrate 40g
Dietary Fibre 1g
Cholesterol 105mg
1515 kJ (360cal)

Hot Buttered Rum

2010-12-10T16:34:00.002+08:00

Serves 4

Ingredients:

4 cinnamon sticks
4 tsp light soft brown sugar
½ cup (115ml) dark rum
2½ cup (625ml) cider
6 tsp (25g) butter
1 tsp ground mace
4 lemon slices

Method:

Divide cinnamon sticks, sugar and rum between 4 warm, heatproof glasses or mugs.
Place cider in a saucepan and heat until very hot, but not boiling. Fill each glass or mug almost to the top with cider.
Add a knob of butter, a sprinkling of mace and a lemon slice to each glass or mug. Stir well and serve hot.

Fresh Mango Chutney

2010-11-29T16:24:00.003+08:00

Makes about 250g

Ingredients:

2 mangoes
1 red chilli, seeded and finely sliced
¼ cup (25g) cashew nuts, chopped
¼ cup (25g) raisins
2 tbsp chopped fresh mint
pinch asafoetida
½ tsp ground cumin
¼ tsp cayenne pepper
½ tsp ground coriander
mint sprigs, to garnish

Method:

Peel and stone mangoes, then very thinly slice flesh. Put mango slices in a bowl with chilli, cashew nuts, raisins and mint and stir gently. In a small bowl, mix asafoetida, cumin, cayenne and coriander together, then sprinkle over mango mixture.
Stir gently to coat mango mixture in spices, then cover and chill for 2 hours. Serve chilled, garnished with mint sprigs.

Cheese Buns

2010-11-16T16:20:00.002+08:00

Makes 16

Ingredients:

7 cup (800g) strong white bread flour
1 sachet easy blend dried yeast
2 tsp salt
2 tsp caster sugar
2 tbsp olive oil
sesame seeds, to decorate

Cheese filling:
350g kefalotiri cheese, grated
115g haloumi cheese, finely grated
3 tsp plain flour
1 tsp baking powder
1 tbsp chopped fresh mint
¼ tsp freshly grated nutmeg
4 eggs, beaten

Method:

To make the filling, place cheeses in a bowl. Add flour, baking powder, mint and nutmeg to cheese. Stir in most of beaten egg to make a stiff paste.
To make the dough, sift flour into a bowl. Stir in yeast, salt and sugar. Add oil and 2 cup (425ml) tepid water. Mix together, then turn dough onto a floured surface and knead for 10 minutes until smooth and elastic. Divide into 16 pieces; roll out each piece to a 10cm circle.
Place a little filling in centre of each circle. Pull dough up on 3 sides to make a tricorn shape, with filling showing in centre. Pinch corners together well. Place on oiled baking sheets, cover with oiled plastic wrap and leave in a warm place until doubled in size.
Preheat oven to 230°C (450°F). Brush buns with remaining beaten egg. Scatter with sesame seeds. Bake for 12-15 minutes until golden brown.

Bourbon Mint Julep

2010-11-08T16:16:00.002+08:00

Makes 1

Ingredients:

2 msrs. bourbon
5 mint sprigs
4 tsp sugar
ice cubes
1 dash dark rum or brandy
slice lemon

Method:

Mix bourbon, 4 sprigs of mint and sugar in small glass. Pour into glass filled with ice cubes and stir until outside of glass becomes frosted. Top with dash of dark rum or brandy. Garnish with remaining sprig of mint and slice of lemon. Serve with straws.

Apple & Ale Mull

2010-10-27T16:11:00.002+08:00

Serves 8

Ingredients:

1kg cooking apples
5 cup (1.25litre) ginger ale or ginger beer
6 whole cloves
1 blade mace
1 tsp grated nutmeg
½ tsp ground ginger
3 strips orange peel
red and green apple slices and lemon slices, to decorate

Method:

Preheat oven to 200°C (400°F). Wash apples and remove stalks. Arrange on a baking sheet and cook in the oven for 30-40 minutes until soft. Place apples in a saucepan and mash them. Add ginger ale or ginger beer, cloves, mace, nutmeg, ginger and orange peel. Bring to boil, remove from heat and leave until cool. Strain apple mixture through a nylon sieve into a bowl, pressing through as much apple as possible.
Just before serving, return apple and ale mixture to a clean saucepan and heat until hot enough to drink. Float red and green apple slices and lemon slices on top and serve ib heatproof glasses or mugs.

Ginger Cake

2010-10-18T14:05:00.001+08:00

Makes 12 squares

Ingredients:

2 cup (225g) self-raising flour
3 tsp ground ginger
1 tsp ground cinnamon
½ tsp bicarbonate of soda
½ cup (115g) butter or margarine
¾ cup (115g) light soft brown sugar
2 eggs
5 tsp golden syrup
5 tsp milk

Topping:
3 pieces stem ginger
¾ cup (115g) icing sugar
4 tsp stem ginger syrup

Method:

Preheat oven to 160°C (325°F). Grease a shallow oblong tin measuring 27.5 x 17.5cm and line with non-stick paper. Sift flour, ginger, cinnamon and bicarbonate of soda into a bowl. Rub in butter, then stir in sugar.
In a bowl, whisk together eggs, syrup and milk. Pour into dry ingredients and beat until smooth and glossy. Pour into prepared tin. Bake in the oven for 45-50 minutes until well risen and firm to the touch. Leave in tin for 30 minutes, then remove to a wire rack to cool completely.
Cut each piece of stem ginger into quarters and arrange on top of cake. In a bowl, mix together sifted icing sugar, ginger syrup and sufficient water to make a smooth icing. Put icing into a greaseproof paper icing bag and drizzle over top of cake. Leave to set. Cut cake into squares.

Ginger Brandy Snaps

2010-10-06T13:59:00.002+08:00

Makes about 18

Ingredients:

¼ cup (55g) unsalted butter
¼ cup (55g) demerara sugar
2 tbsp (55g) golden syrup
¼ cup (55g) plain flour
½ tsp ground ginger
1 tsp brandy

Filling:
¼ cup (300ml) double thick cream
3 tsp stem ginger syrup
6 pieces stem ginger

Method:

Preheat oven to 180°C (350°F). Grease several baking sheets. Butter the handles of 3 or 4 wooden spoons. Put butter, demerara sugar and syrup in a saucepan and heat gently until butter has melted and sugar dissolved. Cool slightly. Sift flour and ginger into melted ingredients and stir in with the brandy. Drop teaspoonfuls of mixture, well spaced out, onto prepared baking sheets. Bake in the oven for 7-10 minutes until brandy snaps are golden.
Quickly remove brandy snaps from baking sheets and roll round spoon handles, leaving them in place until set. slide off spoons; leave on wire racks until completely cold.
In a bowl, whisk cream with ginger syrup until thick. Put cream into a piping bag fitted with a small star nozzle. Pipe into each end of brandy snaps. Slice pieces of stem ginger and use to decorate brandy snaps.

Dosa

2010-09-27T13:54:00.002+08:00

Makes about 12

Ingredients:

⅓ cup (55g) urad dhal (mung beans, split not husked)
1 cup (150g) long-grain rice
2 spring onions, finely chopped
2 tbsp chopped fresh coriander
2.5cm piece fresh root ginger, grated
1 fresh green chilli, seeded and chopped
½ tsp salt
3 tbsp vegetable oil
coriander leaves, to garnish

Method:

Wash dhal and rice thoroughly and put into separate bowls. Add 2 cup (500ml) water to each and leave to soak for 3 hours. Drain well.
Put dhal in a blender or food processor fitted with a metal blade. Add ⅓ cup (90ml) water and process until smooth. Puree rice with ⅓ cup (90ml) water in same way. Mix purees together in a large bowl, cover with a damp cloth and set aside at room temperature for about 12 hours.
Stir in onions, coriander, ginger, chilli, salt and about 3 tbsp water to make a batter. Heat a 15cm frying pan, brush with a little oil, then spoon in 2-3 tbsp batter and spread into a 10cm circle. Cook over a high heat for about 3 minutes, turning over with a fish slice after half the time, until browned. Cover with a dry cloth while cooking remainder. Serve warm, garnished with coriander leaves.

Caraway Kugelhopf

2010-09-14T13:44:00.004+08:00

Makes 8-10 slices

Ingredients:

2 cup (225g) plain flour
¼ cup (55g) caster sugar
2 tsp easy blend yeast
2 tsp caraway seeds
¼ cup (55ml) tepid water
½ cup (115g) unsalted butter, melted
3 eggs, beaten
icing sugar, to finish

Method:

Grease a 20cm kugelhopf mould. Sift flour into a bowl. Stir in sugar, yeast and caraway seeds. Make a well in the center; stir in water, butter and eggs. Beat vigorously until smooth. Cover bowl with plastic wrap and leave in a warm place until doubled in size. Stir mixture and turn into prepared mould. Cover with plastic wrap and leave to rise again until doubled in size.
Preheat oven to 200°C (400°F). Remove plastic wrap. Bake kugelhopf in the oven for 20 minutes. Lower the temperature to 190°C (375°F) and bake for a further 10 minutes until well risen and golden brown. Leave in the tin for 10 minutes, then remove to a wire rack. Dust lightly with icing sugar. Serve with butter while still slightly warm.

Sugar & Spice Biscuits

2010-09-02T13:37:00.002+08:00

Makes 32

Ingredients:

2 cup (225g) plain flour
pinch of salt
½ tsp ground cinnamon
¼ tsp ground allspice
¼ tsp ground mace
¼ tsp ground cloves
½ tsp baking powder
½ cup (115g) caster sugar
½ cup (115g) butter
1 egg, beaten

Glaze:
1 small egg, beaten
3 tsp milk
2 tsp caster sugar
2 tbsp granulated sugar

Method:

Butter several baking sheets. Sift flour, salt, spices, baking powder and sugar into a bowl. Rub in butter until mixture resembles fine breadcrumbs. Stir in egg; mix by hand to form a soft dough.
Roll out dough on a floured surface to 0.3cm thick. Using fancy biscuit cutters, cut out as many shapes as possible from dough. Place on baking sheets. Re-knead and re-roll trimmings; cut out more shapes to make 32 in total. Refrigerate shapes for 30 minutes. Preheat oven to 180°C (350°F).
To make glaze, stir together egg, milk and caster sugar in a small bowl. Brush glaze over each biscuit, then sprinkle with half the granulated sugar. Bake in the oven for 15-20 minutes until lightly browned. Remove from oven and immediately sprinkle with remaining granulated sugar. Using a palette knife, carefully remove biscuits from sheets to wire racks to cool.

Lavender & Honey Ice Cream

2010-08-28T16:57:00.001+08:00

Serves 4-6

Ingredients:

5 lavender flower sprigs
2½ cup (550ml) milk
¾ cup (175g) lavender honey
4 egg yolks
⅔ cup (150ml) double (heavy) cream
⅔ cup (150ml) yogurt
lavender flowers, to decorate

Method:

Turn freezer to its coldest setting. In a saucepan, heat lavender sprigs and milk to almost boiling. Remove from heat and leave to infuse for 30 minutes. Remove lavender sprigs and bring milk to the boil.
In a small saucepan, heat honey until just melted. In a bowl, whisk egg yolks until thick and light. Gradually add melted honey. Pour boiling milk onto egg yolk mixture, beating constantly. Pour mixture into a bowl set over a pan of boiling water. Stir for about 8 minutes until custard will coat the back of the spoon. Strain into a bowl, cover and leave to cool. Stir in cream and yogurt.
Pour mixture into an 850ml freezerproof container. Put in freezer. When sides are beginning to set, beat thoroughly. Return to freezer and repeat after 30-40 minutes. When ice cream is just beginning to solidify, beat vigorously to a smooth slush. Return to freezer. Transfer from freezer to refrigerator 20 minutes before serving. Decorate with lavender flowers.

Honey Spice Cake

2010-08-24T16:30:00.001+08:00

Makes 8-10 slices

Ingredients:

⅔ cup (150g) butter or margarine
¾ cup (115g) soft light brown sugar
½ cup (175g) clear honey
1¾ cup (200g) self-raising flour
1½ tsp ground mixed spice
2 eggs, beaten
2¼ cup (350g) icing sugar

Method:

Preheat oven to 180°C (350°F). Grease an 850ml fluted ring mould. Put butter or margarine, sugar, honey and 3 tsp water into a saucepan. Heat gently until butter has melted and sugar has dissolved. Remove from heat and cool for 10 minutes.
Sift flour and mixed spice into a bowl. Pour in melted mixture and eggs; beat well until smooth. Pour batter into prepared tin. Bake in the oven for 40-50 minutes until well risen and a skewer inserted into the centre comes out clean. Leave to cool in the tin for 2-3 minutes, then remove to a wire rack to cool completely.
To make icing, sift icing sugar into a bowl. Stir in about 9 tsp water to make a smooth, flowing icing. Spoon carefully over cake so that it is evenly covered in icing.

Lemon Geranium Syllabub

2010-08-18T16:50:00.003+08:00

Serves 6

Ingredients:

pared rind and juice 1 lemon
12 large, scented lemon geranium leaves
1¾ cup (425g) double (thick) cream
⅓ cup (85g) caster sugar
½ cup (115ml) dry white wine
55g ratafia biscuits
small geranium leaves and lemon rind strips or slices, to garnish

Method:

Put strips of lemon rind and geranium leaves in a small saucepan and pour over ⅔ cup (155ml) cream. Bring to the boil very slowly, stirring all the time. Remove from heat and allow to cool completely, stirring occasionally.
In a large bowl, put sugar, lemon juice and wine and stir until the sugar has completely dissolved. Strain cooked cream and pour into wine mixture with remaining cream, stirring continuously.
Whisk with an electric whisk until syllabub stands in soft peaks (this takes about 10-15 minutes). Divide ratafia biscuits between 6 tall glasses and spoon the syllabub on top. Decorate each glass with small geranium leaves and strips of lemon rind or lemon slices and serve the syllabub at once.

Flaming Fruit Salad

2010-08-09T16:45:00.002+08:00

Serves 5-6

Ingredients:

7½ cup (550g) mixed dried fruit, such as prunes, apricots, figs, apples, pears and peaches
2 tbsp sherry
juice ½ lemon
2 tbsp clear honey
½ cinnamon stick
4 tbsp brandy
¾ cup (85g) toasted almond flakes
½ cup (55g) walnuts, coarsely chopped
chilled single (light) cream or ice cream, to serve

Method:

Soak druit overnight in 2½ cup (625ml) water and the sherry.
Put fruit and soaking liquid into a saucepan with lemon juice, honey and cinnamon stick. Cover and simmer on a low heat until fruit is just tender. Discard cinnamon stick, transfer fruit to serving dish and keep warm.
In a small pan, heat brandy and set alight. While still flaming, pour it over the fruit. Scatter with almonds and walnuts and serve immediately, with cream or ice cream.

Note: The effect of flaming brandy is to burn off the alcohol and so concentrate the flavour. It is important to warm brandy first or it will not set alight.

Creme Brulee

2010-07-30T16:40:00.001+08:00

Serves 4-6

Ingredients:

4 egg yolks
2½ tsp caster sugar
pinch cornflour
2½ cup (625ml) whipping cream
2 vanilla pods
caster sugar for topping
frosted flowers (optional)

Method:

In a large bowl, beat egg yolks lightly with sugar and cornflour. Put cream into a saucepan. With a sharp knife, split open vanilla pods and scrape seeds into cream. Bring almost to boiling point, then pour onto yolks, beating all the time. Pour into top of a double boiler, or a bowl set over a pan of simmering water, and cook over medium heat until mixture thickens sufficiently to coat the back of spoon. Pour into shallow gratin dish. Leave to cool, then chill in the refrigerator overnight.
Two hours before serving, heat grill to very high. Cover surface of pudding thickly and evenly with sugar and place under grill until the sugar has caramelized. Chill for 2 hours. Decorate with frosted flowers, if desired.

Lemon & Cardamom Cake

2010-07-21T16:34:00.002+08:00

Serves 6

Ingredients:

3 tsp cardamom seeds
2 lemons
1 cup (115g) ground almonds
½ cup (55g) dried breadcrumbs
⅓ cup (85g) caster sugar
4 eggs, separated
pinch of salt
whipping cream and shredded lemon rind, to serve

Method:

Preheat oven to 190°C (375°F). Butter a 16.5cm round loose-bottomed cake tin.
Grind cardamom seeds in a mortar. Grate lemon rind and squeeze juice from lemons.
In a bowl, mix together ground almonds, 2 tsp of the ground cardamom, breadcrumbs, lemon rind and juice. Mix in the sugar. Beat egg yolks and add to almond mixture. Whisk egg whites with salt until stiff; carefully fold into the mixture. Pour into prepared tin. Bake in the oven for about 40 minutes or until a skewer inserted into the centre of the cake comes out clean. Leave to cool in tin. Serve topped with piped whipped cream and shredded lemon rind as a dessert, or plain with coffee.

Beef with Oregano

2010-06-02T15:32:00.002+08:00

Serves 4

Ingredients:

2 tbsp olive oil
115g unsmoked bacon rashers, rinds removed
1kg beef, cut into 10 or 12 pieces
2 onions, quartered
2 tbsp finely chopped oregano
2 tbsp finely chopped parsley
1 bay leaf
1 large clove garlic, crushed
½ cup (115ml) red wine
1 cup (150g) chopped green olives
2 tbsp fresh breadcrumbs
grated rind 1 lemon
salt and pepper, to taste
oregano sprigs, to garnish

Method:

In a flameproof casserole large enough to take the beef in one layer, heat the oil. Add bacon and saute until crisp; remove with a slotted spoon and set aside. Add beef and cook until evenly browned. Add onions and toss in oil for 1 minute.
Add half the oregano and parsley, the bay leaf, garlic, wine and ½ cup (100ml) water. Cover and simmer for 2 hours. Add bacon and olives and continue cooking for 45 minutes - the stew should be fairly liquid.
Mix together breadcrumbs, lemon rind and remaining herbs and add to stew. Cook, uncovered, for a further 10-15 minutes. Season with salt and pepper. Discard bay leaf.
Garnish with oregano and serve with fresh bread and a green salad.

Oriental Spare Ribs

2010-05-24T15:09:00.000+08:00

Serves 8

Ingredients:

3kg lean pork spare ribs
spring onion tassels, to garnish

Sauce:
½ cup (115ml) hoisin sauce
½ cup (115ml) miso paste
1¼ cup (300ml) tomato puree
1½ tsp ground ginger
1½ tsp Chinese five-spice powder
1 cup (175g) muscovado sugar
3 cloves garlic, crushed
1 tsp salt
2 tbsp rice wine or dry sherry

Method:

Separate the ribs and trim away most of the fat.
In a bowl, combine sauce ingredients and spread all over the ribs. Put the sauced ribs in a large shallow dish. Cover with plastic wrap and leave in the refrigerator for at least 4 hours, or preferably overnight.
Place a drip pan in medium hot coals and barbecue ribs on a rack above the pan for 45-60 minutes, turning occasionally and basting with sauce. Heat any remaining sauce gently and serve separately. Garnish ribs with spring onion tassels.

Minced Meat Fingers

2010-05-14T14:40:00.002+08:00

Makes 18

Ingredients:

3 tsp pine nuts
¼ cup (55ml) olive oil
1 onion, finely chopped
350g lean minced beef
1 tsp ground cinnamon
1 tbsp chopped fresh parsley
salt and pepper
6 sheets filo pastry
Tzatziki, to serve

Method:

In a frying pan, heat pine nuts until golden. Remove from pan and set aside. Heat 2 tbsp oil in frying pan, add onion and cook until soft. Stir in beef and cook, stirring, for a few minutes until brown all over. Add cinnamon, parsley, pine nuts, salt and pepper. Cook for a further 10 minutes, then leave to cool.
Preheat oven to 180°C. Cut each sheet of filo pastry into 3 long strips. Brush strips with remaining oil. Spread 1 tsp of filling in a line on one end of each strip, leaving a small margin on either side. Roll over twice and fold long sides over the edge, then continue rolling to make a tube. Place fingers on a baking sheet. Bake in the oven for 20-30 minutes until crisp and golden. Serve with Tzatziki.

Marinated Chicken Salad

2010-03-05T17:25:00.002+08:00

Serves 4

Ingredients:

⅔ cup (150ml) olive oil
4 tbsp balsamic vinegar
2 tbsp chopped fresh basil
2 thsp chopped fresh rosemary
2 cloves garlic, crushed
4 skinned and boned chicken breasts
1 red capsicum, deseeded and quartered
1 yellow capsicum, deseeded and quartered
2 zucchini, cut into 1cm thick slices
2 large open cup mushrooms
¼ cup (55g) toasted pine nuts
8 sun-dried tomatoes
½ tsp sugar
salt and pepper

Method:

Mix together 4 tbsp olive oil, 2 tbsp vinegar, 1 tbsp basil, 1 tbsp rosemary and the garlic. Put the chicken into a shallow, flameproof dish and pour over the mixture. Leave for 30 minutes. Preheat grill.
Place dish of chicken under the hot grill and cook for 10-14 minutes, turning halfway through cooking until the chicken is brown and crispy; cool. Lay the capsicums, zucchini and mushrooms in the grill pan, brush with 2 tbsp oil and grill for about 10 minutes, turning them once; cool.
Peel the skins from the capsicums, using a sharp knife, and cut the mushrooms into quarters. Slice the chicken breasts into 2.5cm thick slices and arrange with the grilled vegetables in a dish. Sprinkle over the pine nuts and sun-dried tomatoes. In a small jug, mix the remaining herbs with the oil and vinegar. Add the sugar and season with a little salt and pepper. Pour over the chicken and marinate for 1 hour, stirring occasionally.

Pork with Pears

2010-02-26T17:19:00.002+08:00

Serves 6

Ingredients:

2 tbsp olive oil
2 onions, chopped
1kg boned lean pork, cut into cubes
1 cup (250ml) red wine
grated rind ½ orange
½ cinnamon stick
salt and pepper
2 pears
2 tsp clear honey
chopped fresh coriander leaves, orange rind strips and pitta bread, to garnish

Method:

In a flameproof casserole, heat oil. Add onions; cook until soft. Push to side of pan, turn up heat and brown meat in batches. Add wine, orange rind, cinnamon stick, salt, pepper and 1¼ cup (300ml) water. Bring to simmering point, then cover casserole and cook for 1 hour.
Peel, core and slice pears and place on top of meat. Drizzle honey over pears. Cover pan and simmer gently for 30-40 minutes until meat is tender. Garnish with chopped coriander leaves, strips of orange rind and pieces of pitta bread.

Note: This receipe is traditionally made with quinces. If quinces are available, use them instead of pears.

Lamb with Mustard & Tarragon

2010-02-18T15:53:00.003+08:00

Serves 6-8

Ingredients:

1 (2kg) boned shoulder of lamb
2 cloves garlic, slivered
4 tsp dry mustard
2 tsp salt
3-4 tarragon sprigs
black pepper to taste
3 tsp olive oil
30g butter
1 onion, finely sliced
¾ cup (200ml) white wine
3 tsp chopped tarragon

Method:

Preheat oven to 180°C. Make several slits in lamb and insert garlic. Mix together mustard and salt and smear half on inside of the lamb. Lay tarragon sprigs on meat and grind some black pepper over. Roll up and secure with string. Rub joint with remaining mustard and salt.
In a flameproof dish, heat oil and butter, add lamb and brown. Add onion and soften, then pour in wine; stir and scrape up all juices and sediment. Cover and cook in the oven for 2½-3 hours, to taste. Allow lamb to stand for 10 minutes before serving. Pour fat off cooking juices, then simmer for several minutes, stirring. Remove string from meat and carve; add chopped tarragon to sauce.

Grilled Chicken & Herbs

2010-01-27T12:25:00.002+08:00

Serves 4

Ingredients:

4 (175g each) chicken breast, on the bone
2 cloves garlic, peeled and sliced
4 fresh rosemary sprigs
6 tbsp olive oil
grated rind and juice ½ lemon
2 tbsp dry white wine
salt and pepper
½ tsp Dijon mustard
2 tbsp balsamic vinegar
1 tsp sugar

Method:

Make several incisions in the chicken breasts and insert pieces of garlic and rosemary. Place the chicken breasts in a flameproof dish.
Mix together 2 tbsp olive oil with the rind and juice of ½ lemon, the white wine and salt and pepper and pour over the chicken breasts and leave to marinate for 45 minutes. Preheat grill.
Place the chicken breasts, skin-sides down, in the dish and cook under the hot grill for 5 minutes. Turn over and spoon the marinade over the top and grill for a further 10 minutes until the skin is crisp and brown. Whisk together the mustard, vinegar, sugar, salt and pepper and remaining oil. Add any cooking juices or marinade from the pan and spoon over the chicken to serve.

Minted Meatballs

2010-01-19T12:21:00.002+08:00

Serves 4

Ingredients:

1 small onion, quartered
400g can chopped tomatoes
1¼ cup (300ml) chicken stock
grated rind and juice ½ large orange
2 tbsp tomato puree
4 tbsp chopped fresh mint
1 tsp sugar
1 tsp red wine vinegar
450g raw chicken, minced
8 spring onions, finely chopped
1 cup (55g) fresh white breadcrumbs
1 small egg, beaten
2 tsp ground cumin
salt and pepper
oil for frying

Method:

Place the onion, tomatoes, stock, orange rind and juice, tomato puree, 2 tbsp chopped mint, sugar and vinegar, in a blender or food processor. Blend until smooth, then pour into a saucepan and simmer for 10-15 minutes.
In a large bowl, combine the chicken with the spring onions, breadcrumbs, egg, remaining 2 tbsp chopped mint, cumin and seasonings. Using wet hands, form the chicken mixture into 40 small balls.
In a large non-stick pan, heat a little oil and fry the meatballs for about 6-8 minutes until slightly coloured all over. Remove from the pan and drain on absorbent kitchen paper. Wipe out the frying pan with absorbent kitchen paper and return the meatballs to the pan, spoon over the sauce and simmer, uncovered, for 15 minutes.
Serve on a bed of freshly cooked spaghetti, sprinkle with Parmesan cheese and garnish with mint sprigs.

Smoked Chicken Kedgeree

2010-01-11T13:16:00.001+08:00

Serves 4

Ingredients:

6 tsp (25g) butter
1 tsp coriander seeds, crushed
1 onion, sliced
1 tsp ground coriander
2 tsp ground cumin
½ cup (85g) long-grain rice
½ cup (85g) red lentils
2½ cups (550ml) chicken stock
350g smoked chicken, coarsely chopped
juice ½ lemon
½ cup (115ml) natural Greek yogurt
2 tbsp chopped fresh parsley
2 hard-boiled eggs, coarsely chopped
1 lemon, sliced, to garnish
mango chutney and poppadoms, to serve

Method:

In a large pan, melt the butter, add the crushed coriander seeds and the onion and cook over a gentle heat until slightly softened, then stir in the ground coriander, cumin, rice and lentils and coat well with the butter. Pour in the stock, bring to the boil, then cover and simmer for 10 minutes.
Remove the lid, add the chicken and continue cooking for a further 10 minutes until all the liquid has been absorbed and the rice and lentils are tender. Stir in the lemon juice, yogurt, parsley and chopped hard-boiled eggs, and heat through gentle. Spoon into a warmed serving dish and garnish with lemon. Serve with mango chutney and poppadoms.

Chicken Biryani

2009-12-22T12:37:00.001+08:00

Serves 4

Ingredients:

8 tbsp vegetable oil
1 stick cinnamon
8 cloves
6 cardamom pods, bruised
1 pc (2.5cm) fresh root ginger, finely chopped
700g skinned and boned chicken, cubed
2 cloves garlic, crushed
1 tsp chilli powder
1¼ cup (300ml) natural yogurt
⅔ cup (150ml) chicken stock
pinch saffron strands
4 tbsp boiling water
2¼ cup (350g) basmati rice
4 tbsp sultanas
4 tbsp flaked almonds
1 onion, sliced

Method:

Preheat oven to 190°C (375°F). In a flameproof casserole, heat 4 tbsp oil and add the spices and fry for 15 seconds. Add the chicken, garlic and chilli and fry for 4 minutes. Add the yogurt, 1 tbsp at a time, stirring between each addition until yogurt is absorbed by the spices. Add the stock and simmer for 20-25 minutes. Transfer to a bowl.
Soak the saffron in the boiling water and put to one side. Wash the rice under cold running water until the water runs clear, then cook in boiling, salted water for 3 minutes and drain.
Put 2 tbsp oil in the casserole, spoon in a layer of rice, sprinkle with a little of the saffron water and cover with a layer of chicken. Repeat, ending with a layer of rice. Add any cooking juices left from the chicken, cover tightly and cook in the oven for 25-30 minutes.
In a pan, heat the remaining oil and fry the sultanas and almonds until golden; remove. Fry the onions until crisp and golden. Sprinkle the biryani with the almonds, onions and sultanas.

Gravad Lax

2009-12-15T12:34:00.001+08:00

Serves 8

Ingredients:

3 tbsp sea salt
2-3 tsp light brown sugar
2 tsp crushed black peppercorns
6 tbsp lime juice
large bunch dill
1.4-1.8kg salmon, filleted, with skin
lime slices and dill sprigs, to garnish

For Dill and Mustard Sauce:
3 tbsp Dijon mustard
2 tbsp white wine vinegar
1 tbsp sugar
⅔ cup (150ml) grapeseed oil
2 tbsp finely chopped fresh dill
salt and pepper

Method:

In a small bowl, mix together salt, sugar, peppercorns and lime juice. Spread some dill in a shallow non-metallic dish and add a quarter of salt mixture. Lay one salmon fillet, skin side down, in dish. Cover with plenty of dill and spoon over half remaining salt mixture. Place remaining salmon on top, skin-side uppermost. Cover with remaining dill and pour over remaining salt mixture. Cover with greaseproof paper then plastic wrap.
Place a 900g weight on top and leave in a cool place for 2 days, or bottom of refrigerator for 3 days, turning occasionally and spooning liquid back between fillets occasionally.
To make sauce, mix together mustard, vinegar and sugar, then gradually whisk in oil. Add chopped dill and seasoning. Drain salmon well, pat dry and trim off any hard edges. Very thinly slice salmon on bias, discarding skin. Garnish with lime slices and sprigs of dill and serve with sauce.

Southern-fried Chicken

2009-12-08T12:30:00.001+08:00

Serves 4

Ingredients:

4 chicken breasts
salt and pepper
3 tbsp paprika
2 tbsp ground coriander
1 tbsp ground cumin
finely grated rind and juice 1 lemon
3 tbsp dark soy sauce
2 tbsp chopped fresh coriander
1 tsp chopped fresh thyme
1 onion, finely chopped
2 cloves garlic, crushed
1 red chilli pepper, deseeded and chopped
vegetable oil for frying
¾ cup (85g) plain flour
lemon wedges and coriander sprigs, to garnish

Method:

Remove the skin from the chicken breast. Place the chicken in a shallow dish. Make several incisions in the chicken portions and season well with salt and pepper.
In a small bowl, mix together 2 tbsp paprika, 1 tbsp ground coriander and 2 tsp ground cumin and sprinkle over the chicken. Mix the rind and juice of the lemon with the soy sauce, then add the coriander, thyme, onion, garlic and chilli. Pour over the chicken, making sure it is well covered by the mixture. Cover the dish with plastic wrap and leave to marinate for at least 3 hours or overnight.
Half fill a deep fat pan or fryer with the oil and heat to 190°C (375°F). Put the flour on a plate and season with salt and pepper. Add the remaining paprika, cumin and coriander and mix well. Dip the chicken pieces in the flour to thoroughly coat. Deep fry the chicken, 4 pieces at a time, for approximately 15 minutes or until chicken is golden brown and cooked through. Serve garnished with lemon wedges and coriander sprigs.

Chicken & Corn Fritters

2009-12-01T16:25:00.004+08:00

Serves 4

Ingredients:

1 banana
1 egg
85g cooked chicken, finely chopped
200g can sweetcorn kernels, drained
2 spring onions, finely chopped
½ tsp ground cumin
2 tsp chopped fresh coriander
salt and cayenne pepper
¾ cup (85g) self-raising flour
oil for frying

Method

Mash the banana. Mix in the egg, chicken, sweetcorn, spring onions, cumin, coriander, salt and a pinch of cayenne pepper. Add the flour and form a soft batter.
Heat oil in a heavy frying pan or saucepan and add spoonfuls of the mixture, cooking for about 1 minute, turning halfway through cooking, until golden brown.
Remove from the pan with a slotted spoon and drain on absorbent kitchen paper. Serve the fritters warm with a chilli dip or relish.

Five-spice Salmon Steaks

2009-10-29T17:13:00.001+08:00

Serves 4

Ingredients:

4 x 175g (6oz) salmon steaks
2 tsp five-spice powder
freshly ground black pepper
1 tbsp groundnut (peanut) oil
1 clove garlic, finely chopped
2 tbsp rice wine
1 tbsp light soy sauce
1 tsp sesame oil
pared rind 1 lemon, cut into fine strips

Method:

Wash salmon steaks and pat dry with kitchen paper. Rub both sides with five-spice powder and freshly ground black pepper.
Heat oil in a non-stick or well seasoned wok, add the garlic and gently fry the salmon for 1-2 minutes on each side until salmon is lightly browned. Add the rice wine, soy sauce and sesame oil and simmer gently for 3-4 minutes until the salmon is just cooked through. Stir in lemon rind.
Remove salmon with a slotted spoon and remove and discard skin. Serve with wedges of lemon and steamed vegetables.

Smoked Fish Platter

2009-10-22T16:53:00.002+08:00

Serves 4

Ingredients:

2 smoked trout fillets
2 peppered smoked mackerel fillets
3 slices bread, toasted
6 tsp (25g) butter
1 tsp lemon juice
1 can (100g) smoked oysters, drained
small lettuce leaves, lemon slices and parsley or dill, to garnish

For Horseradish Sauce:
3 tbsp Greek strained yogurt
2 tsp horseradish relish
1 tsp lemon juice
2 tsp chopped fresh parsley
pepper

Method:

Skin trout and mackerel fillets and carefully cut them into small even-sized pieces. Set them aside.
Using a small fancy cutter, cut out 4 rounds from each toast. Beat butter and lemon juice together. Spread a little on the toast rounds. Place a smoked oyster on each buttered toast round.
Arrange the pieces of smoked fish and the oysters on toast on 4 plates. Garnish each plate with a few lettuce leaves, lemon slices and sprigs of parsley or dill.
Make sauce by mixing ingredients together in a bowl. Spoon into a serving dish and serve with salads.

Smoked Salmon Parcels

2009-09-25T12:29:00.000+08:00

Serves 4

Ingredients:

225g (8oz) smoked salmon
175g (6oz) cream cheese
2 tbsp olive oil
2 tsp lime juice
3 tbsp finely chopped dill
black pepper, to taste
4 tsp horseradish cream
lime slices and dill sprigs, to garnish

Method:

Slightly oil four 100ml (3½fl) ramekin dishes. Line each with smoked salmon, moulding it to fit dish and leaving a little extra to fold over top of dish.
Blend cream cheese with oil and lime juice. Add chopped dill, black pepper and any extra smoked salmon, chopped. Spoon in horseradish but do not mix in thoroughly; it should be distributed in hot ribbons throughout cream cheese mixture.
Place 4-5 teaspoons cream cheese mixture in each ramekin, then fold smoked salmon over top to make a neat parcel. Chill for 3-4 hours.
To serve, turn out onto a plate. Garnish with lime slices and dill.

Hot Mussels with Cumin

2009-09-23T12:33:00.002+08:00

Serves 4

Ingredients:

1.5kg (3lb) mussels
2 tbsp vegetable oil
1 large onion, finely chopped
2.5cm (1in) piece fresh root ginger, grated
6 cloves garlic, crushed
2 fresh green chillies, seeded and finely chopped
½ tsp turmeric
2 tsp ground cumin
85g (3oz) shredded fresh coconut
2 tbsp chopped fresh coriander
coriander sprigs, to garnish

Method:

Scrub mussels clean in several changes of fresh cold water and pull off beards. Discard any mussels that are cracked or do not close tightly when tapped. Set aside.
Heat oil in a large saucepan and add onion. Fry, stirring, for 5 minutes, until soft, then add ginger, garlic, chillies, turmeric and cumin. Fry 2 minutes, stirring constantly. Add mussels, coconut and 250ml (8fl oz) water and bring to the boil. Cover and cook over a high heat, shaking pan frequently, for about 5 minutes until almost all shells have opened. Discard any that do not open.
Spoon mussels into a serving dish, pour over cooking liquid and sprinkle with chopped coriander. Garnish with coriander sprigs and serve at once.

Cheese Straws

2009-09-21T12:27:00.002+08:00

Makes 24-30

Ingredients:

1 cup (115g) plain flour
pinch salt
½ tsp curry powder
¼ cup (55g) butter
½ cup (55g) grated Cheddar cheese
1 egg, beaten
poppy and cumin seeds, to finish

Method:

Sift flour, salt and curry powder into a bowl. Rub in butter until mixture resembles fine breadcrumbs. Add cheese and half the egg and mix to form a dough. Cover and chill for 30 minutes.
Preheat oven to 200°C (400°F). Butter several baking sheets. Roll out dough on a floured surface to 0.5cm thickness. Cut into 7.5x1cm strips. Twist and place on baking sheets.
Brush straws with remaining egg. Sprinkle half the straws with poppy seeds and half with cumin seeds. Bake in the oven for 10-15 minutes until golden.

New England Clam Chowder

2009-09-19T12:59:00.001+08:00

Serves 6

Ingredients:

2 cans (2x300g) clams
85g back bacon, rinded and diced
1 onion, finely chopped
500g potatoes, diced
1¼ cups (300ml) fish stock
1¼ cups (300ml) milk
⅔ cup (150ml) single light cream
pinch dried thyme
salt and pepper
fresh thyme leaves or paprika, to garnish

Method:

Drain clams, reserving liquid, then chop and set aside. Put bacon into a saucepan and fry over high heat until fat runs and bacon is lightly browned. Add onion and cook until soft, then add potatoes, liquid from clams, fish stock and milk. Bring to the boil, then cover and simmer for about 20 minutes, or until potatoes are tender.
Stir in cream, clams, thyme and salt and pepper, then reheat for a few minutes: do not boil. Serve garnished with thyme or paprika.

Magic Jelly

2009-09-17T12:28:00.002+08:00

Ingredients:

1 packet agar-agar strands
450g granulated sugar
200ml fresh milk
2 fragrant screwpine leaves (daun pandan), wash and tie into a knot
6 cups water
1 tsp rose essence
yellow, green, red and blue food colouring

Method:

Soak agar-agar for 1 hour then drain.
Pur agar-agar, pandan leaves and water in a large pot. Bring to the boil, then continue boiling till agar-agar dissolves. Add sugar, stir and when sugar dissolves, strain jelly into a large bowl. Add milk and essence to jelly and stir. Put 2 large ladles of jelly in each of four small shallow bowls, leaving rest in large bowl. Add a different colour to each small bowl and chill coloured jelly in fridge. Leave the white mixture at room temperature to prevent it setting before coloured jellies. When the bowl of coloured jelly have set, cut them into small cubes, add to the white mixture and stir to mix. Pour into jelly moulds and chill.

Gulab Jamun (Milk Sweets in Syrup)

2009-09-15T12:09:00.001+08:00

Ingredients:

4 cups milk powder
1 cup self-raising flour
4 tbsp ghee
1 cup (250ml) fresh milk
ghee for deep frying

For syrup:
3 cups sugar
3 cups water
1 stick (3cm long) cinnamon
5 cloves
5 cardamoms

Method:

Combine milk powder, flour, ghee and fresh milk in a bowl. Make little balls the size of walnuts.
Heat ghee then fry milk balls over low heat till dark brown. Drain, cool a little, then put milk balls into syrup.
Serve when cold.
For syrup: Put all ingredients in a saucepan and boil till sugar dissolves. Remove and cool a little before putting in the milk balls.

Badam Halwa (Almond Sweet)

2009-09-13T12:02:00.001+08:00

Ingredients:

230g sugar
6 tbsp water
180g ground almonds
180g butter or ghee
2 tsp rose water
6 cardamoms, remove seeds from pod and crush them
pinch of salt

Method:

Dissolve sugar in water over low heat, then bring to the boil.
Add almonds, rose water, butter or ghee and salt, then keep stirring.
When mixture thickens, pour into a shallow dish and sprinkle the crushed cardamom seeds on top.
Leave to cool before cutting into squares or diamond shapes.
Decorate with cherries.

Serikaya Beras (Steamed Rice-Custard Cake)

2009-09-11T12:57:00.001+08:00

Ingredients:

5 eggs
230g sugar
450g grated coconut, without adding water, squeeze coconut to obtain 1 cup thick milk
2 slightly heaped tbsp rice flour
3-4 fragrant screwpine leaves (daun pandan)
pinch of salt
2 drops green food colouring
pinch of vanillin crystals, or drop of vanilla essence (optional)

Method:

Boil water in steamer.
Beat eggs and sugar in a bowl till sugar dissolves, then add coconut milk and stir. Add rice flour, stir, add juice of pandan leaves, salt, colouring and vanilla. Mix well and strain mixture into a sandwich tin. Steam for 10 minutes then stir. Cover and steam for another 20 minutes.
Allow to cool before cutting.

Rice Pudding with White Syrup

2009-09-09T12:53:00.001+08:00

Ingredients:

1 cup rice flour
450g grated coconut, add 2 cups water and extract 4 cups milk
1 level tbsp tapioca flour
1 tsp salt
2-3 fragrant screwpine leaves (daun pandan)

For syrup:
1 cup granulated sugar
2 cups water
1 fragrant screwpine leaf (daun pandan)

Method:

Combine rice flour, coconut milk, tapioca flour and salt.
Stir and strain into a saucepan.
Add pandan leaves and cook, stirring all the time.
When thick, remove from heat, put into individual moulds or into a tray and chill.
When serving, pour syrup over pudding.
For syrup: Combine ingredients for syrup in a saucepan and bring to the boil. Cool before pouring over pudding.

Ondeh Ondeh Keledek (Sweet Potato Balls)

2009-09-07T12:47:00.002+08:00

Ingredients:

600g sweet potatoes, boil in water to which 2 fragrant screwpine leaves have been added, peel then mash while still warm
4 fragrant screwpine leaves (daun pandan), pound to extract juice
4 heaped tbsp plain flour
1 block palm sugar (gula Melaka), cut into little slivers
230g grated coconut, (remove skin) steam with a little salt to prevent the coconut from going sour

Method:

Squeeze juice from crushed pandan leaves into mashed sweet potatoes. Add flour and a pinch of salt and mix. Take a small lump of dough, flatten it, put a few slivers of gula Melaka in the middle and roll into a ball. Repeat till all the dough is used up.
Boil a pan of water. Drop sweet potato balls into boiling water.
Remove when they rise to the surface, drain and roll in steamed coconut.

Potted Prawns

2009-09-06T12:54:00.002+08:00

Serves 6

Ingredients:

350g peeled small prawns
salt
cayenne pepper, to taste
1 tsp lemon juice
½ tsp ground ginger
¾ cup (175g) butter
3 tsp finely chopped fresh chives
chives and lemon slices (optional), to garnish
French bread or buttered toast, to serve

Method:

If using thawed frozen prawns, pat dry with absorbent kitchen paper. Put prawns in a bowl with salt, cayenne pepper, lemon juice and ground ginger. Set aside in a cool place.
In a saucepan, melt butter over a very low heat. Pour the clear liquid into a bowl, leaving the milky residue in the pan. Stir in chopped chives. Leave to stand for 20 minutes.
Divide prawns between 6 small ramekin dishes. Spoon chive butter over, pressing prawns down until covered with butter. Chill until firm. Garnish with chives and lemon slices, if desired, and serve with French bread or toast.

Kueh Lapis Beras

2009-09-05T12:41:00.002+08:00

Ingredients:

450g sugar
2 cups water (for boiling sugar)
2 fragrant screwpine leaves (daun pandan)
900g grated coconut (remove skin), for 1st squeeze, add 1 cup water, using a fine tea towel or piece of muslin, extract 2 cups thick milk. For 2nd squeeze, add 1 cup water to coconut and extract equal amount of milk.
600g rice dough
4 heaped tbsp tapioca flour
pinch of salt
½ tsp cochineal

Method:

Boil water in steamer.
Put sugar, water and pandan leaves in a saucepan and heat till sugar dissolves.
Leave syrup until it is like warm, then add to coconut milk (1st squeeze). Combine rice dough with tapioca flour and salt. Add coconut milk (2nd squeeze) and mix to a smooth paste, then add coconut milk-syrup. Stir till smooth and well mixed then strain with fine mesh strainer. Grease a square or round (27cm diameter) sandwich tin. Heat tin in steamer for about 5 minutes.
Put 4 cups of mixture in a bowl and colour with cochineal. Leave the rest of the mixture white. Pour 1 cup of white mixture into the heated tray and steam for 6-8 minutes, then add ¾ cup red mixture over first layer, pouring it gently. Steam for 5 minutes.
Repeat process, steaming white and red layers alternately till all the mixture is used up. For the last layer, which should be red, pour 1 cup mixture and steam for 10-12 minutes.
Cut when thoroughly cool.

Prawns with Garlic

2009-09-04T12:36:00.001+08:00

Serves 4

Ingredients:

2 tbsp vegetable oil
5 cloves garlic, chopped
0.5cm slice fresh root ginger, very finely chopped
14-16 large prawns, peeled, tails left on
2 tsp fish sauce
2 tbsp chopped coriander leaves
freshly ground black pepper
lettuce leaves, lime juice and diced cucumber, to serve

Method:

In a wok, heat oil, add garlic and fry until browned. Stir in ginger, heat for 30 seconds, then add prawns and stir-fry for 2-3 minutes until beginning to turn opaque. Stir in fish sauce, coriander, 1-2 tablespoons water and plenty of black pepper. Allow to bubble for 1-2 minutes.
Serve prawns on a bed of lettuce leaves with lime juice squeezed over and scattered with diced cucumber.

Spicy Squids

2009-09-03T12:53:00.001+08:00

Ingredients:

600g small to medium sized squids, clean well
2 tsp black peppercorns, grind fine
1½ tsp turmeric powder
salt to taste
3 tsp water
8 tbsp oil

Method:

Mix black pepper, turmeric powder and water and fry in oil until fragrant.
Add squids and salt and fry for about 5 minutes.
Remove and drain.

Chicken & Ham Mousse

2009-09-02T12:26:00.001+08:00

Serves 4

Ingredients:

175g cooked chicken, finely minced
115g cooked ham, finely minced
1 tbsp lemon juice
1 tbsp chopped fresh parsley
1 tbsp chopped fresh chives
⅔ cup (150ml) mayonnaise
2 tsp powdered gelatine
3 tbsp chicken stock
⅔ cup (150ml) double thick cream

Method:

In a bowl, mix the chicken with the ham, lemon juice, chopped herbs and mayonnaise.
In a small pan, sprinkle the gelatine over the chicken stock and leave for 5 minutes to soften. Melt very gently over a low heat until gelatine dissolves, then cool and fold into the ham and chicken mixture.
Lightly beat the cream to form soft peaks and then carefully fold into the chicken and ham mixture. Pour the mixture into a 1 litre (4½ cup) mould and leave to set in the refrigerator for 2-3 hours. Unmould carefully and garnish with fresh herbs. Serve with hot crusty rolls.

Spicy Scrambled Egg Sandwich

2009-09-01T12:51:00.000+08:00

Ingredients:

4 eggs, beat and add a little salt
2 red chillies, grind
1 clove garlic, grind
2 tbsp oil
cucumber and tomato slices
12 slices of sandwich bread

Method:

Heat a little oil, pour in eggs and cook, stirring to scramble it. When cooked but still moist, remove from heat.
Heat 2 tbsp oil, add ground ingredients. When fragrant, add scrambled egg. Mix well and remove from heat.
Spread filling on 6 slices of bread, cover with the other 6 slices. Cut into triangle or fingers.

Herb & Feta Balls

2009-08-31T12:02:00.001+08:00

Makes 20

Ingredients:

225g (8oz) cream cheese
85g (3oz) feta cheese
1 clove garlic, crushed
1 tsp chopped fresh parsley
1 tsp chopped fresh mint
2 tbsp sesame seeds
3 tsp finely chopped fresh parsley
3 tsp finely chopped fresh mint
vine leaves, to serve

Method:

In a bowl, mix together cream cheese and feta cheese until smooth. Stir in garlic, parsley and mint. Roll cheese into 20 balls. Chill for at least 1 hour. Meanwhile, toast sesame seeds for garnish. Put in a frying pan and heat until seeds are golden brown, stirring frequently. Leave to cool.
To serve, mix together chopped parsley and chopped mint for garnish. Roll half cheese balls in herbs and half in toasted sesame seeds. Serve on vine leaves.

Spicy Prawn Fritters

2009-08-30T12:48:00.001+08:00

Ingredients:

600g medium sized prawns, remove shell but keep tails
3 slightly heaped tbsp rice flour
salt to taste
2½ tbsp water
oil for deep frying

For gravy:
1 clove garlic, grind to a fine paste
1 pc (size of almond) ginger, grind to a fine paste
15 dried chillies, soak beforehand, grind to a fine paste
4 tbsp oil
3 tsp sugar
salt to taste
2 tsp light soya sauce
2 tsp vinegar

Method:

Put flour and salt in a bowl and mix with water to make a batter.
Add prawns to mixture.
Heat oil, add prawns and fry. Remove as soon as fritters are lightly brown and set aside.
For gravy: Heat oil, add ground ingredients and fry. Add sugar and salt, stir, then add soya sauce and vinegar. Continue stirring until gravy is fairly thick, then add fried prawn fritters and stir, mixing well with chilli mixture. Remove from heat as soon as fritters are well covered with gravy.

Lemon Grass Soup

2009-08-29T12:56:00.001+08:00

Serves 4

Ingredients:

175-225g raw large prawns
2 tsp vegetable oil
2½ cups (625ml) light fish stock
2 thick stalks lemon grass, finely chopped
3 tbsp lime juice
1 tbsp fish sauce
3 kaffir lime leaves, chopped
½ fresh red chilli, seeded and thinly sliced
½ fresh green chilli, seeded and thinly sliced
½ tsp crushed palm sugar
coriander leaves, to garnish

Method:

Peel prawns and remove dark veins running down their backs; reserve prawns.
In a wok, heat oil, add prawn shells and fry, stirring occasionally, until they change colour. Stir in stock, bring to boil and simmer for 20 minutes. Strain stock and return to wok; discard shells. Add lemon grass, lime juice, fish sauce, lime leaves, chillies and sugar. Simmer for 2 minutes.
Add prawns and cook just below simmering point for 2-3 minutes until prawns are cooked. Serve in warmed bowls garnished with coriander.

Sothi

2009-08-28T12:44:00.001+08:00

Ingredients:

450g grated coconut, add 2 cups water and extracct an equal amount of milk
½ tsp turmeric powder
1 sprig curry leaves
1 tbsp tamarind, mix with a little of the coconut milk and strain
½ tsp fenugreek
1 green chilli
1 tomato

for frying:
½ onion, slice thinly
1 small sprig curry leaves
3 dried chillies, break each into 3 pieces

2 tbsp oil

Method:

Combine coconut milk, turmeric powder, curry leaves, tamarind juice and fenugreek in a pot. Using your hand or a spoon, crush the tomato and the chilli in the coconut milk. Bring to the boil stirring all the time. When boiling remove from heat.
Heat oil, add ingredients for frying. When onions are brown, add the fried ingredients to the cooked Sothi and cover for a moment, then remove cover. Stir, then keep covered till ready to serve.

Chilled Fish Soup

2009-08-27T12:52:00.002+08:00

Serves 4

Ingredients:

500g (1lb) unpeeled cooked prawns
2 strips lemon peel
2 bay leaves
2 blades mace
salt and pepper
4 small squid, cleaned and gutted
2 spring onions, green parts only, chopped
4 tomatoes, skinned, seeded and chopped
2 tbsp peeled and chopped cucumber

Method:

Peel prawns, putting shells, heads and tails into a saucepan. Reserve prawns. Cover with 3¾ cups (940ml) water and add lemon peel, bay leaves, mace and salt and pepper.
Bring to the boil, then cover and simmer for 30 minutes. Strain stock through a muslin-lined sieve or coffee filter paper. Return stock to rinsed-out pan. Cut squid into thin rings and chop tentacles. Add to pan and cook for 5 minutes. Set aside to cool.
Stir in spring onions, tomatoes, cucumber and reserved prawns. Season if necessary. Chill soup for at least 1 hour before serving.

Sindhi Sandwich

2009-08-26T12:42:00.000+08:00

Ingredients:

2 soft boiled eggs (3 mins), shell
1 onion, slice fine
2 green chillies, slash into 4 lengthwise and chop
40g grated cheddar cheese
1 tomato, remove seeds, chop fine
2 sprigs coriander leaves, chop fine
12 slices of sandwich bread

Method:

Put eggs in a bowl and mash with fork. Add the rest of the above ingredients and a dash of black pepper. Mix well.
Spread slices of bread thinly with margarine or butter.
Spread filling on 6 slices and cover with the other 6 slices.
Cut each sandwich into triangles or fingers.

Marinated Olives

2009-08-25T12:49:00.001+08:00

Serves 6

Ingredients:

115g (4oz) green olives
2 thin lemon slices
2 tsp coriander seeds
2 cloves garlic
olive oil to cover
115g (4oz) black olives
¼ red pepper
1 small hot chilli
1 sprig thyme

Method:

Place green olives in a jar. Cut each lemon slice into quarters and add to olives. Lightly crush coriander seeds and 1 clove garlic and add to the olives. Cover with olive oil and seal jar.
Place black olives in a separate jar. Crush remaining garlic clove and cut pepper and chilli into strips, removing seeds. Add to olives with sprig of thyme. Cover with olive oil and seal jar.
Leave in marinade for at least 2 days before transferring to a serving bowl and serving with other mezes. Consume within one week. The oil can be used for salad dressing and cooking.

Satay Flavoured Fish Balls

2009-08-24T12:40:00.002+08:00

Ingredients:

30 small fish balls

Grind to a paste (neither too fine nor too coarse):
3 dried chillies, soak beforehand
1 stalk lemon grass
1 slice (1cm thick) lengkuas
5 shallots
1 clove garlic
1 small pc (size of almond) dried turmeric
1 tbsp coriander seeds
½ tsp fennel seeds
½ tsp cumin seeds

1 tsp tamarind, mix 1 tsp water and strain to obtain juice
1 tbsp sugar
salt to taste
2 tbsp oil

Method:

Heat oil, then add ground ingredients and tamarind juice and fry till fragrant. Add sugar and salt and cook for a minute or two till sugar dissolves. Add fish balls. Mix well with spices.

Watercress Soup with Marigolds

2009-08-23T12:44:00.002+08:00

Serves 6

Ingredients:

⅔ cup (115g) chickpeas
pinch bicarbonate of soda
3 thyme sprigs
2 tbsp olive oil
1 leek, finely chopped
2 courgettes (zucchini), cubed
1 carrot, sliced
2 tbsp finely chopped parsley
4½ cups (1.25L) chicken stock
115g watercress, finely chopped
3 marigold flowers, to garnish

Method:

Put chickpeas in a bowl, cover with cold water and soak for 2 hours. Put into a large saucepan with their soaking liquid, bicarbonate of soda and thyme; add water to cover chickpeas by about 10cm. Bring to boil and boil steadily for 10 minutes. Lower heat, cover pan and simmer for 30-40 minutes or until soft. Drain chickpeas and discard thyme.
In another saucepan, heat the oil. Add leek, courgettes (zucchini), carrot, parsley and chickpeas; cover and cook over gentle heat for 10 minutes to soften vegetables. Pour on chicken stock and simmer for 15-20 minutes until tender. Add watercress. Puree soup in a blender or food processor until smooth. Serve immediately, garnished with marigold petals.

Samosas

2009-08-22T12:34:00.003+08:00

Ingredients for filling:

300g minced beef
½ cup water
salt to taste
1 tsp pepper

grind to a fine paste:
5 cloves garlic
5 green chillies
2 red chillies
1 pc (3x2x1cm) ginger

3 onions, grate fine or cut into small squares
1 tsp coriander powder
½ tsp chilli powder
½ tsp turmeric powder
4-5 sprigs big coriander leaves, chop fine
1 small bunch mint, chop fine

Ingredients for pastry:

340g plain flour
a pinch of baking powder
120g margarine
water

Method for filling:

Combine minced beef, water, salt, pepper and chilli-garlic-ginger paste in a saucepan and boil till almost dry. Add chopped onions, coriander, chilli and turmeric powder, stir and remove from heat. Add chopped mint and coriander leaves, mix and leave to cool.

Method for pastry:

Sieve flour and baking powder into a bowl.
Melt the margarine and when cool, work into flour.
Add a little water at a time, using just enough to form a dough. Knead so that pastry becomes elastic.
Divide pastry into little lumps of equal size. Take 1 lump, roll it paper thin into a circle, dusting with flour to make rolling easier.
Cut each circle in half, place a spoonful of cooked meat mixture on each semi-circle; fold pastry over to form a triangle, moisten edges and seal carefully. Repeat till all the pastry is used.
Heat sufficient oil for deep frying and fry the samosas over moderate heat till golden brown. Drain and serve with chilli sauce, mint sauce or yoghurt.

Pumpkin Soup

2009-08-21T12:34:00.002+08:00

Serves 6

Ingredients:

1.5kg (3lb) pumpkin
6 tsp (25g/1oz) butter
1 onion, chopped
2½ cups (625ml/20fl oz) chicken stock
1 tsp light brown sugar
good pinch grated nutmeg
¼ tsp paprika
salt and pepper
⅔ cup (150ml/5fl oz) single light cream
3 slices bread
vegetable oil for frying
paprika

Method:

Discard pumpkin seeds and stringy bits. Cut out pimpkin flesh and dice. Melt butter in a large saucepan, add onion and cook until soft. Add pumpkin, stock and sugar, bring to the boil, then cover and simmer for 30 minutes. Puree, then return to pan. Stir in nutmeg, paprika, salt and pepper and cream. Reheat gently while making the garnish.
Stamp out either attractive shapes from bread or make rings using 2 cutters, 1 slightly larger than the other. Heat enough oil to come to a depth of 0.5cm (¼in) in a frying pan and cook bread until golden. Drain, then dust with Paprika.

Salata (Salad Sandwich)

2009-08-20T12:32:00.000+08:00

Ingredients:

¼ lettuce, shred
2 tomatoes, remove seeds and cut into strips
4 tbsp pickled cabbage/carrot
6-8 slices of sandwich bread

Method:

Mix all the above ingredients in a bowl.
Spread a thin layer of butter or margarine on slices of bread.
Use filling to make sandwich.

Roast Beef and Pickle Sandwich

2009-08-18T12:27:00.002+08:00

Ingredients for pickle:

200g cabbage, shred
100g carrot, peel and cut into fine strips
¼ cup white vinegar
2 tbsp sugar

Method:

Heat vinegar, sugar and a dash of salt. When sugar has dissolved, boil for a while. Cool the vinegar before adding cabbage and carrot. (This pickle can be prepared a day before).

For filling:

1 tbsp butter or margarine
4 thin slices (150g) of beef fillet, shred
½ tsp black pepper, add to beef
salt to taste, add to beef
1 tomato, chop
2 onions, chop
1 stalk coriander leaves, chop
8-10 hot dog rolls or hamburger buns

Method:

Heat butter, add beef. Fry till almost dry. Turn off heat, stir in tomato, onion and coriander leaves.
Slash rolls or buns, fill with beef mixture and some pickled vegetable.

Urap Pisang (Sliced Banana in Grated Coconut)

2009-08-17T12:38:00.001+08:00

Ingredients:

12 ripe pisang kepok or pisang nipah, wash unpeeled, and steam for 15 minutes
230g grated coconut, remove skin before grating
2 tbsp sugar
½ tsp salt

Method:

Peel steamed bananas and cut into thick slices. Mix coconut with sugar and salt, add banana slices and mix.

Green Chilli Sauce

2009-08-16T12:25:00.001+08:00

Ingredients:

3 green chillies
1 clove garlic
4 sprigs coriander leaves
2-3 limes
salt to taste

Method:

Cut up chilli, garlic and coriander leaves. Grind all till fine. Put ground chilli in dish, add lime juice and salt. Mix well.

Penggat Pisang (Banana in Gula Melaka Syrup)

2009-08-15T12:35:00.001+08:00

Ingredients:

300g palm sugar (gula Melaka)
1½ cup water
2½ tbsp granulated sugar
5 ripe bananas (pisang kepok), cut each in two, lengthwise
1 fragrant screwpine leaf (daun pandan), wash and tie
1 small bundle bean thread vermicelli, soak for a few minutes then cut into shorter lengths (optional)

Coconut Milk Sauce:
Mix 230g grated coconut (remove skin) with ½ cup boiled water and extract the thick coconut milk, then add a pinch of salt.

Method:

Combine gula Melaka, granulated sugar, water and pandan leaf in a saucepan and put over heat to dissolve sugar.
When sugar has dissolved, strain syrup into another saucepan, add bananas and vermicelli (if used). Bring to the boil and leave to cook for 5 minutes.
Serve with Coconut Milk Sauce.