Serves 4


Ingredients:

90g cellophane noodles
1 tbsp vegetable oil
6 scallions, cut into 2.5-cm pieces
1 red capsicum, seeded and sliced
125g Chinese barbecue pork, sliced
2 bok choy, trimmed
1½ cup (180g) fresh bean sprouts, rinsed
2 tbsp soy sauce


Method:

• Soak noodles in boiling water for 10 minutes. Drain and set aside. In wok or frying pan over medium-high heat, warm oil. Add scallions and capsicum and cook until softened, about 2 minutes. Stir in noodles, bean sprouts and soy sauce. Cook until heated through, about 1 minute.
• Serve hot, divide among individual plates.

Serves 6


Ingredients:

2L vanilla ice-cream
1 egg
1 cup flour
¾ cup water
1½ cup fine dry breadcrumbs
2 tbsp desicated coconut
5 cup deep-frying oil


Method:

1. Make 6 large scoops of ice-cream. Return to the freezer.
2. Make a thick batter of egg, flour and water. Coat ice-cream balls with the batter, then roll in the breadcrumbs and coconut to coat thickly. Return to the freezer to freeze for several days.
3. Heat the oil to moderately hot. Slide in one ice-cream ball at a time to cook for a few seconds until the surface is golden. Remove and serve at once with caramel topping or fresh fruit.

Note: It is crucial that the ice-cream is solidly frozen and that the oil is sufficiently hot to seal and cook the surface coconut in just a few seconds.

Serves 8-12


Ingredients:

400ml coconut cream
1 cup milk
2 cup water
½ cup sugar
1 (12g) sachet agar-agar powder
½ cup desicated coconut


Method:

1. Pour the coconut cream, milk and water into a saucepan. Add sugar and agar-agar and mix well.
2. Bring to the boil and simmer, stirring, for 3 minutes. Stir in the desicated coconut.
3. Pour into a wet sandwich tin and leave to cool and set. Cut into squares. Serve cold.

Note: To replace the coconut cream, use 1½ cup of desicated coconut mixed in a food processor or blender with the milk and water, adding an extra half cup of water.

Makes 1½ cups


Ingredients:

1 (400g) can plums
⅓ cup vinegar
1 tbsp sugar
¼ tsp Chinese five-spice
2 tsp cornflour


Method:

• Pit the plums and place with liquid in a food processor and process to a puree.
• Transfer to a saucepan, add the remaining ingredients and simmer, stirring, until thickened.

Note: Add bottled chilli sauce for added zest, or try a little ground ginger or cinnamon. Serve sauce with spring rolls, prawn toast or gow gees.

Makes 1½ cups


Ingredients:

1 cup water
½ cup white vinegar
½ cup sugar
3 tbsp tomato sauce
1 tsp chicken stock powder
1 tbsp cornflour


Method:

• Mix the ingredients in a small saucepan, bring to the boil and simmer until thickened.

Note: Give added flavour by adding one of the following: 2 tbsp finely chopped pineapple, 2 tsp shredded ginger, 1 tbsp finely chopped Chinese pickles, ½ tsp cracked black pepper. Serve sauce with spring rolls, prawn toast or gow gees.

Serves 4-6


Ingredients:

700g pork belly or spare ribs
1 tbsp light soy sauce
1 tbsp dry sherry
½ medium cucumber
2 tbsp Chinese sweet mixed pickles
1 cup cornflour
5 cup vegetable oil
¼ green capsicum, shredded
¼ red capsicum, shredded
1 medium onion, sliced from top to base
½ cup white vinegar
1 cup water
¼ cup tomato sauce
⅓ cup sugar
1 tsp chicken stock powder
1 tbsp cornflour, extra


Method:

1. Thickly slice the pork, then cut into 1-cm strips crossways so that each piece consists of layers of pork and fat. Remove any small bones from spare ribs. Brush with sherry and soy; set aside 20 minutes.
2. Peel the cucumber, cut in half and scoop out the seeds, then cut into thin slices. Finely chop the pickles or cut into fine shreds.
3. Coat the pork thickly with cornflour and shake off the excess. Fry in several batches in the oil until lightly golden, about 2 minutes. Remove and spread on a rack to drain and cool.
4. Stir-fry the capsicum and onion in 3 tablespoons of oil taken from the frying pan. (Reserve the remaining hot oil for a second fry of the pork.) Add the cucumber and pickles and fry briefly, then add the vinegar, water, tomato sauce, sugar, chicken stock and cornflour. Stir until the cornflour is dissolved. Bring to the boil and simmer, stirring, until thickened.
5. Reheat the oil and fry the pork a second time until golden and crisp, about 2 minutes. Pour on the sauce and serve hot with white steamed rice.

Serves 4-6


Ingredients:

500g skinless chicken breast
1 cup cornflour
½ tsp baking powder
2 egg whites
cold water
extra cornflour for dusting chicken
¾ cup clear honey
1½ tsp sweet chilli sauce
spring onion for garnish


Method:

1. Cut the chicken into bite-sized pieces.
2. Make a creamy batter of the cornflour, baking powder, beaten egg whites and cold water. Dust chicken pieces with cornflour, then dip into the batter. Deep-fry for about 1 minute until crisp on the surface and cooked through.
3. In another pan, melt the honey with chilli sauce. Pour over the chicken and serve immediately. Garnish with spring onion.

Note: Try serving this dish on a bed of crispy fried rice noodles. Drop handfuls of the noodles into hot oil, fry just long enough for them to expand and turn white, then remove.

Serves 4-6


Ingredients:

1 medium onion
2 stalks celery, diagonally sliced
1 medium carrot, sliced
1 small zucchini, sliced
8 green beans, sliced
6 small broccoli florets
6 small cauliflower florets
60g sliced bamboo shoots
12 snow peas
12 straw mushrooms
12 baby corn cobs
3 tbsp vegetable oil
100g fresh bean sprouts
¾ cup chicken stock
1 tbsp light soy sauce
3 tsp cornflour


Method:

1. Peel the onion and cut in halves. Cut off the base section by slicing away diagonally to release the layers. Slice the onion by cutting from the top to base to give slightly curved slices.
2. Slice the celery Chinese style by cutting diagonally across the stalks.
3. Heat oil in a wok and stir-fry the vegetables together for about 5 minutes until cooked but still crisp.
4. Mix chicken stock, soy sauce and cornflour together and pour into the pan. Cook on high heat, stirring, until the sauce thickens and clears. Serve at once.

Note: Other vegetables such as Chinese greens like bok choy, Chinese broccoli and choy sum can be used in this dish. All are available from Chinese grocers, particularly in areas with a sizeable Chinese population. Add finely shredded ginger and a good dash of sherry for extra flavour.

Serves 4-6


Ingredients:

400g boneless chicken breast with skin
1 tsp finely grated ginger
1 tbsp dry sherry
1 tbsp light soy sauce
1 fresh or dried red chilli, sliced
½ cup raw peanuts, skinned
½ cup vegetable oil
1 medium onion, sliced from top to base
1 small red capsicum, cut into diamonds
1 small green capsicum, cut into diamonds
1 cup bamboo shoots
½ cup chicken stock
1 tsp chilli sauce, optional
2 tsp cornflour


Method:

1. Cut the chicken into 2-cm cubes and place in a dish with the ginger, sherry and soy sauce. Mix well and marinate for 30 minutes.
2. Fry the chilli and peanuts in hot oil for about 1 minute and remove. Pour off half the oil. Stir-fry the onion, capsicum and bamboo shoots for 1 minute, then remove or push to the side of the pan and stir-fry the chicken for about 2 minutes or until just cooked through.
3. Add the combined chicken stock, sauce and cornflour. Bring to the boil over high heat, stirring until thickened.
4. Return capsicum mixture and stir in chilli and peanuts. Heat through briefly.

Note: Make this dish also with large prawns, diced pork, or cubes of bean curd previously fried in oil to crisp the surface.

Serves 4


Ingredients:

400g rump steak
1 tbsp cornflour
2 tbsp light soy sauce
1 tbsp dry sherry
1 tsp sugar
150g broccoli
3 tbsp oil
2 spring onions (white parts only), sliced
½ chicken or beef stock
1¼ tbsp oyster sauce, optional


Method:

1. Slice the beef very thinly. Put in a dish with the cornflour, soy sauce, sherry and sugar. Mix well and leave for 30 minutes.
2. Divide the broccoli into small florets and stir-fry in the oil for about 1 minute. Add the spring onions and fry briefly. Push to one side of the pan and add the beef and marinade. Stir-fry on high heat until the meat changes colour, about 2 minutes.
3. Add the stock and cook on high heat, stirring, for about 1 minute. Stir in the oyster sauce, if used.
4. Serve with white rice.

Serves 4-6


Ingredients:

300g topside mince
1 medium-sized onion, chopped
2 tbsp vegetable oil
1½ tsp finely chopped garlic
2 tsp finely chopped ginger
½-1 tbsp Chinese hot bean paste
1-2 tsp sugar
1 tbsp dark soy sauce
500g soft bean curd, cubed
¾ cup chicken stock
1 tbsp cornflour
large lettuce leaves for serving


Method:

1. Stir-fry the minced beef and onion in the oil for 4 minutes.
2. Add the garlic and ginger and fry briefly. Then add the bean paste, sugar and soy sauce and cook for about 1½ minutes, stirring frequently.
3. Add the bean curd and the combined stock and cornflour and cook gently, stirring, until the sauce thickens. Serve in lettuce cups.

Serves 6-8


Ingredients:

1kg meaty spare ribs
2 tbsp salted black beans, chopped
4-6 cloves garlic, finely chopped
2 tbsp chopped ginger
1 fresh red chilli, finely chopped
¼ cup light soy sauce
1 tbsp dark soy sauce
3 tbsp brown sugar
1½ cup water
2 tbsp vegetable oil
1 large onion, chopped
1 green capsicum, chopped


Method:

1. Cut ribs into 4-cm pieces; place in ovenproof dish. Scatter on black beans, garlic, ginger and chilli; add soy sauces, sugar and water.
2. Cover the dish and bake in preheated moderate oven (180°C) or place in a steamer and cook over gently simmering water for 1½ hours.
3. Heat oil in wok and stir-fry onion and capsicum until softened. Add pork ribs and juices and cook 5-6 minutes. Serve hot with rice.

Serves 4


Ingredients:

400g lean boneless lamb
1 tsp finely chopped garlic
2 tsp grated ginger
1 tbsp dark soy sauce
1 tbsp dry sherry
1 tbsp sesame oil
2 tsp cornflour
1 large onion
2 tbsp vegetable oil
2 tsp sesame seeds, optional


Method:

1. Cut the lamb into paper thin slices and then into short strips. Place in a dish and add the garlic, ginger, soy sauce, sherry, sesame oil and cornflour. Mix well and leave to marinate for 2 hours.
2. Cut the onion into curved slices by cutting from top to base. Separate the pieces.
3. Heat oil in a wok. Stir-fry onions briefly. Remove. Stir-fry meat for about 1-2 minutes or until just cooked. Return onions to wok.
4. Serve, sprinkled with sesame seeds. If preferred, serve meat spooned over onions.

Serves 4-6


Ingredients:

6 medium-sized green prawns
200g cod or other white fish
4 calamari tubes
6 scallops
2 cup vegetable oil
150g rice vermicelli
1 medium onion, sliced from top to base
1 stalk celery, sliced diagonally
200g snow peas, trimmed
12 paper-thin slices ginger
¼ cup tomato sauce
1 tsp chicken stock powder
2 tsp sugar
1 tsp chilli sauce
1 tbsp cornflour
1½ cup water


Method:

1. Peel the prawns and devein. Cut fish into bite-sized cubes, slice the calamari and halve the scallops.
2. Heat the oil and fry the vermicelli in small batches until it expands and turns white. Remove quickly to avoid overcooking. Spread on a serving platter.
3. Pour off all but 3 tablespoons of the oil and stir-fry the vegetables for about 2 minutes. Remove or push to the side of the pan and stir-fry the seafood until cooked. Mix with the vegetables and spread evenly over the vermicelli.
4. Place tomato sauce, stock powder, sugar and chilli sauce in pan. Mix well. Combine cornflour with water and mix until smooth. Add cornflour to pan, stirring constantly over medium heat until the sauce mixture boils and thickens. Pour over the vermicelli and seafood and serve immediately.

Serves 2-4


Ingredients:

6 eggs
2 tsp light soy sauce
pinch each of sugar and white pepper
2 small spring onions, chopped
2 tbsp vegetable oil
150g flaked crabmeat
1-1½ tbsp oyster sauce


Method:

1. Beat the eggs with soy sauce, sugar and pepper and 2 tablespoons water.
2. Heat a wok or omelette pan and cook white parts of the spring onions in the oil for 30 seconds. Add crabmeat and cook briefly, and then pour in the egg. Cook until set and lightly coloured underneath, cut into 4 pieces, turn and cook the other side.
3. Transfer to a warmed plate, drizzle over the oyster sauce and garnish with the chopped spring onion greens.

Note: You can also make this omelette with stir-fried peeled prawns, diced chicken or a combination of diced meats and vegetables.

Serves 4


Ingredients:

12 large fresh scallops
1 spring onion
100g shelled prawns
2 tsp dry sherry or rice wine
1 tbsp light soy sauce
½ cup cornflour
2 cup vegetable oil
1 tsp finely shredded ginger
100g fresh snow peas
⅔ cup water
½ tsp chicken stock powder


Method:

1. Dry the scallops with kitchen paper and set aside.
2. Chop the white part of the spring onion in a food processor and then add the prawns and half the sherry and half the soy sauce. Add 2 teaspoon cornflour.
3. Cover the top of each scallop generously with the prawn mixture and roll in cornflour.
4. Heat the oil and fry the scallops until the surface is lightly golden and then remove to a serving plate.
5. Pour off the oil and wipe out the pan. Return 2 tablespoon of the oil to the pan and stir-fry the snow peas briefly with the chopped spring onion greens and ginger. Add water mixed with chicken stock powder, 2 teaspoon cornflour and the remaining sherry and soy sauce. Stir until thickened.
6. Pour the snow peas and sauce over the scallops and serve at once.

Serves 4


Ingredients:

4 crabs
1 medium onion
½ red capsicum
½ green capsicum
2 spring onions
½ cup oil
3 tsp finely chopped salted black beans
1 tsp finely chopped garlic
1 tsp finely chopped ginger
1 tsp sugar
1 tbsp light soy sauce
⅓ cup water
2 tsp cornflour


Method:

1. Remove flap from the belly of each crab.
2. Prise off top shell, discard soft grey entails. Wash crabs and cut in half. Remove claws.
3. Cut vegetables into strips. Heat oil in wok. Cook crab pieces in oil for 3 minutes, drain. Strain oil, return 2 tablespoon oil to wok.
4. Stir-fry black beans, garlic and ginger for 30 seconds. Add sugar and vegetables. Stir-fry for 2 minutes. Add crab. Add soy sauce and water mixed with cornflour. Cook until sauce boils and thickens. Remove from heat and serve immediately.

Serves 6


Ingredients:

800g green king prawns in the shell
2 young leeks
1 fresh red chilli
1 (3cm) piece ginger
3 tbsp vegetable oil
2 tsp light soy sauce
1 tbsp Japanese mirin or ginger wine
⅓ cup water
½ tsp chicken stock powder
1 tsp cornflour


Method:

1. Peel the prawns, leaving the last section of the shell and the tail intact. Slit open along the centre back and remove the vein.
2. Use only the white part of the leeks. Rinse well and cut first into 4-cm length and then lengthways into fine shreds. Slit open the chilli, remove and discard seeds and cut flesh into fine shreds. Peel the ginger and cut it into fine shreds.
3. Heat oil in a wok and stir-fry the leeks, chilli and ginger over high heat for 40 seconds. Push to one side of the wok, add the prawns and stir-fry for about 2 minutes until just cooked through.
4. Add the soy sauce and mirin or ginger wine to the wok. Mix water, chicken stock powder and cornflour and pour in. Cook on high heat, stirring until thickened.

Serves 4-6


Ingredients:

2 cup frozen or canned sweet corn kernels
100g crabmeat
1 spring onion, finely chopped
3½ cup water
2 tsp chicken stock powder
3 tbsp cornflour
1½ tbsp light soy sauce
2 tbsp chopped spring onion greens to garnish


Method:

1. Chop the corn in a food processor until partially ground.
2. Mix corn, crabmeat and white parts of the spring onion in a saucepan, add water, stock powder and cornflour. Bring to the boil and simmer, stirring, until thickened.
3. Season with soy sauce. Pour into soup bowls and garnish with the spring onion greens.

Note: This soup is equally delicious if it is made from 120g finely chopped skinless chicken instead of the crabmeat.

Makes about 24


Ingredients:

1 pkt large spring roll wrappers
2 dried Chinese black mushrooms, soaked
120g skinless chicken breast
2 tbsp vegetable oil
2 spring onions, finely chopped
100g bamboo shoots, chopped
½ red capsicum, chopped
120g bean sprouts, chopped
1 tbsp dark soy sauce
½ tsp sugar
vegetable oil, extra, for deep frying


Method:

1. Separate wrappers. Cut each into 4 squares and cover with a cloth until needed.
2. Squeeze water from mushrooms, trim away stems, then shred finely. Cut chicken into small shreds.
3. Heat oil in a frying pan and cook chicken, mushrooms, spring onions, bamboo shoots and capsicum unitl the chicken turns white. Add the bean sprouts and cook briefly. Stir in soy sauce and sugar. Cool.
4. Place a spoonful of the filling on a wrapper and fold one point over it. Fold in the two side points, then roll up towards the last point, forming a log shape. Dip the end in water to stick down.
5. Deep-fry in moderately hot oil until pastry is golden. Drain and serve at once with plum sauce.