Breakfast Noodles
Ingredients for a single serving:
- 1/4 pound won ton skins (about 20-25 sheets)
- 2 teaspoonfuls of oyster sauce
- 1 teaspoonful light soy sauce
- 2 teaspoonfuls sesame oil
- 1 teaspoonful toasted sesame seeds
- 1/4 to 1/2 teaspoonful of hot sauce
Methodology: Cut won ton skins into thin strips.
Bring a small pot of water to a boil, drop won ton strips into the boiling water and boil for 1 minute.
Rinse quickly with hot water and drain.
Transfer to a bowl and mix with the rest of the ingredients.
Enjoy!
Sate Chicken
Cut up chicken first
Ingredients:
- 1 large onion (dice it)
- Capsicum sliced
- 4 tablespoons of sate sauce
- 2 tablespoons of chicken stock
- 1 teaspoon of cornflour
- 2 teaspoons of wine (optional)
- 2 teaspoons of water (optional)
- Rice (optional)
- Spare bowl
Methodology:
Hot frying pan or wok.
Small amount of oil in pan/wok.
Brown the onion
Brown the capsicum
Put these
into a spare bowl.
Cook chicken in wok - remove excess oil.
Throw onion and capsicum back in.
Pour sate mixture in.
Mix until thickens.
SERVE!
Rice - put on preheated rice if you wish - if you find it too thick, use water to thin.
Omelette - Enough for 3 people
*All ingredients pre-cooked except the eggs and bean sprouts*
Ingredients:
Essentials - Mix in bowl:
- 12 eggs
- 300 grams of ham
- 1 teaspoon of salt
- shallots - cut long
Optionals
- 1/4 teaspoon of yellow colour
- 300 grams of B-B-Q pork (sliced)
- 300 grams of cooked prawns
- Chicken - sliced long
- Bean sprouts
- Small garlic clove
- Small onion - thin sliced
Mix the following in a separate bowl:
- 400 mls chicken stock
- 1/2 teaspoon of salt
- 1/2 tablespoon of low salt soy sauce
- 2 teaspoons of sesame oil
Methodology:
*Cooking is Quick*
Heat small amount sesame oil in wok / frying pan - so wets whole of the cooking area.
Brown off onion and garlic (if using)
Put egg mixture in - do not turn till brown - do not burn
If too hard to turn - fold in half
Keep on heat, so centre cooks
Put in microwave to keep hot - microwave on low.
Whilst wok / frying pan hot - put sauce on to heat and boil.
Remove - thicken with cornflour / cold water
Put back on till right thickness required - should be "runny" - not like gravy though -
not thick or it will go lumpy.
Pour over omelette, top with shallots or parsley.
An alternative sauce: use oyster sauce - weaken with water, thicken with cornflour / cold water.
Fillet Steak Chinese Style
Ingredients:
- 11/2 kilograms of meat - cut into strips.
Soak in marinade for a
minimum of 20 minutes
- 2 onions - thin sliced
- 150 mls of tomato sauce
- 3 cloves of garlic
- 2 tablespoons of hot sauce
- 1 tablespoon of plum sauce (optional)
Cook onion slices in wok / frying pan - take out
Deep fry the steak
Put sauce in the wok / frying pan - thicken with cornflour and cold water
Throw onion and steak back in.
SERVE! (On rice if you want)
King Prawn Cutlet
Ingredients:
- King prawns
- 2 eggs
- salt
- pepper
- cornflour
- breadcrumbs
Methodology:
Cut prawn from tail to top - remove vein -
About 1/2 way through prawn flatten slightly.
Put in cornflour, then breadcrumbs
MUST BE LEFT FOR 15 MINUTES TO SET
Deep fry hot for about 5 minutes or when it stops sizzling
Green Peppercorn Prawns
Ingredients:
- Prawns
- 30 green peppercorns (approximately)
- 2 tablespoons of margarine/butter
- 1 tablespoon of plain flour
- Parsley
- Bed of rice
- Thickened light cream.
- De vein the prawns
- Melt butter/margarine and flour - low heat.
- Cook prawns - high heat - this boils the prawns
while thickening flour.
- Add parsley
- Add cream - cook about 11/2 minutes -
stir as thickens.
- Serve on a bed of rice
You can add green peppercorns to add "bite" to the flavour.
You can use black peppercorns to absorb flavour.
Pork
To use in dishes and/or fried rice.
Buy a leg or shoulder of pork - 2 kilograms.
Cut off fat - you will have about 4 pieces.
Put aside.
Mix
- 2 teaspoons of sodium bicarbonate
- 1/4 teaspoon of yellow colour
- 1/2 teaspoon of red colour
- 1 tablespoon of salt
- 2 tablespoons of vinegar
- 2 teaspoons of five spice
- 250 ml of sugar
- 2 tablespoons of sesame oil
Methodology:
Roll meat in the above mixture making sure completely all the meat is included.
Put in a small container to soak for 20 minutes.
Turn over, soak for a further 20 minutes.
Either cook in oven at 250 degrees Farenheit for 1 hour
Or microwave for 18 minutes (covered).
Turn meat about 1/2 way through cooking.
Try to use bowl/small cooker which can be sealed with lid, or aluminium foil (if in oven)
Take out and allow to cool in fridge
When ready, slice - you can use for sandwiches too - any Chinese pork dish - fried rice
It is beautiful.
"Crispy" Skin Chicken / Duck
Ingredients:
- 1 large chicken
- 1 cup of mixed spices. About mixed spices: These are bought from a Chinese shop
- they look like pieces of wood, and some are in star shapes. They are dry.
You will need about 1/2 cup, in a bit of cloth, tied like
a clootie dumpling - be careful - do not eat them - they are only for
flavouring.
- 1 tablespoon of salt
- 150 mls of soy sauce
- 1/2 cup of sugar
Methodology:
Place chicken /duck in a saucepan to fit the size of bird - not too big - throw in
all ingredients - cover with water - bring to boil - cut back heat to simmer - about 1 hour.
Take out - hang up for at least 3 hours - it will drain and dry (as long as you like)
Cut in half - deep fry for 8-10 minutes.
Take out and cut up in pieces.
Steamed Meat Dumplings (Siu Mai)
Ingredients:
- 1 pound pork sausage meat
- 1 pound minced pork
- 2 teaspoonfuls salt
- 15 water chestnuts, finely chopped
- 5 dried mushrooms
- 1 chunk of ginger, the size of a penny, crushed
- 1/2 cup of cornstarch
- 1/2 cup of water from boiled mushrooms
- 1 tablespoonful of light soy sauce
- 3 pieces salted turnips; each about 1 inch
square), chopped fine
- 4 tablespoons sugar
- 1 teaspoonful teriyaki sauce
- 1 teaspoonful of sherry
- 3/4 teaspoonful sesame oil
- 1/2 cup of Chinese parsley, finely chopped
- 1 packet of won ton skins
Methodology: Place mushrooms, crushed ginger and 1 cup of water in sauce pan.
Bring to a boil and simmer for 15 minutes.
Drain and reserve 1/2 cup of liquid.
Stem mushrooms and mince caps.
Mix all ingredients except for won ton skins.
Wrapping: Trim off 4 corners of won ton skins to form circles.
Drop 1 teaspoonful of mixture onto middle of the skins, gather up sides letting the skin pleat naturally.
Flatten top and give the middle a light squeeze while tapping the bottom on a flat surface so it will stand upright.
Steaming: Arrange dumplings in an 8-inch round cake pan.
Set pan on the steam rack in the wok. (You can use a steamer if you don't have a wok.)
Fill bottom of wok with water.
Cover.
Steam for 15 minutes.
Serve hot with sesame oil and soy sauce dip (1 part sesame oil to 2 parts light soy sauce).
Sweet and Sour Pork
Ingredients:
- 1 kilogram of pork, cubed
- 1/4 pineapple, or pieces
Batter for Pork
Ingredients:
- 400 mls of water
- 1/2 teaspoon of salt
- 1 teaspoon of bicarbonate of soda
- 2 tablespoons of peanut oil
- 1 tablespoon of vinegar (white)
- 2 teaspoons of pepper
- 2/5 cup of cornflour
- 3/5 cup of self raising flour
Deep fry the pork in batter.
Sweet and Sour Sauce
Ingredients:
- 1 tablespoon of hot sauce
- 300 ml of vinegar (white)
- 300 ml of sugar
- 200 ml of water (hot)
- 3 tablespoons of tomato sauce
- Small amount of ginger (take out later)
- 1/4 teaspoon of food colour
- 1/8 teaspoon of red colour
Thicken after removing ginger.
Braised Beef in Black Bean Sauce
Thin slice 11/2 kilogram of topside steak.
Soak In:
- 1 tablespoon of salt
- 1 tablespoon of sugar
- 1/2 teaspoon of pepper
- 2 tablespoons of sodium bicarbonate
- 1 tablespoon of sesame oil
- 2 tablespoons of soy sauce
- 2 tablespoons of cornflour
- 400 mls of water
Black Bean Sauce
- 200 g of black beans
- 50 g of ginger
- 50 g of garlic
- 250 g of capsicum
- 250 g of onion
Methodology: Cook capsicum and onion - then remove these.
Add the oil, black bean sauce, then the meat
Add in the capsicum and onion again
SERVE!
Barbeque (B.B.Q.) Pork in Plum Sauce
2 Kilogram of pork (leg or shoulder)
Soak in:
- 2 teaspoons of sodium bicarbonate
- 1/4 teaspoon of yellow food colour
- 1/2 teaspoon of red food colour
- 1 tablespoon of salt
- 2 tablespoons of vinegar
- 2 teaspoons of five spices
- 250 ml of sugar
- 2 tablespoons of sesame oil
Leave at least 20 to 30 minutes.
Cook at 250 degrees covered for 1 to 11/2 hours. [Microwave 18 minutes]
Cold slice meat into 2 inch cubes.
Cook
Then add pork, and take out.
Plum sauce 6 tablespoons or (50mls)
Then all in sauce.
Curried Prawns
1 kilogram of cooked prawns.
Cook in Oil first:
- 3 tablespoons of curry powder
- 300 grams of celery
- 300 grams of cabbage
- 50 grams of carrot
- 300 grams of onion
- 1 tablespoon of salt
Add 600 mls of chicken stock. Thicken. Put in 300 grams of bean shoots.
SERVE!
Ham Roll
Cut up:
- 1 kilogram of ham
- 1 kilogram of bamboo shoots
- 400 grams of mushrooms
Mix together:
- 300 ml of chicken stock
- 1 tablespoon of salt
- 1 tablespoon of salt
- 1/2 teaspoon of pepper
- 2 tablespoons of sesame oil
Cook - let go cold - make in wrapper self-raising flour with fingers thick.
Chicken Chow Mein
Ingredients:
- 11/2 kilogram cooked chicken
- 250 grams of celery
- 250 grams of cabbage
- 250 grams bean shoots
- 250 grams of onion
- 100 grams of carrot
- 900 mls of chicken stock
- 1 tablespoon of salt
- 1 teaspoon of soy sauce
Cook together - put chicken stock in last - thicken with cornflour
SERVE!
Honey Prawns
1 kilogram of king prawns de veined.
Batter deep fry same as S/S Pork, not too hot - normal heat.
Sauce
- 150 mls of honey
- 300 mls of chicken stock
- 2 drops of chilli sauce
Thicken with cornflour.
Keep prawns hot and add sauce.
Sesame seeds - brown off in dry pan.
Pour sauce on prawns then seeds.
SERVE!
Short Soup
You will need:
Wonton wrappers
- 500 grams pork meat (shoulder
- 200 grams of prawn meat
- 2 tablespoons of salt
- 1/2 teaspoon of pepper
- 1 tablespoon of cornflour
- 2 tablespoons of sesame oil
- 1 teaspoon of sugar
- Shallots
- Chicken stock
Finely chop meat /prawns together and then put in wrappers.
Boil in plain water for 4-6 minutes.
Keep the chicken stock separate with 1 tablespoon of salt (for 8 persons)
Serve with a few drops of sesame oil and shallots on top.
Steak Dianne
Ingredients for Two:
- Steak (flattened to about 1/2 - 1 cm
thick)
- 4 tablespoons of garlic or 1 clove
- Flour
- 1 small onion
- Butter
- 1 diced tomato
- Worcester sauce (P.M.U.)
- Cream thickened
- Eschallots for colour
- Cover steak with flour and put into pan with butter already melted (enough steak to moisten steak).
Cook one side - not too hot.
- Lift steak, put dab of butter in pan, turn steak over.
Whilst cooking, throw in small diced onion and 1 clove of garlic (or 1/4 teaspoon of moist garlic). Don't touch steak until cooked. When cooked, put the tomato (diced) or 1 tablespoon of tomato sauce, 1/2
tablespoon of Worcester sauce and 250 mls thickened cream in.
- Now turn cooked steak with tongs and mix ingredients together.
Simmer till thicken - throw in diced eschallots just before serving - preheat plates - serve.
N.B.:- "Taste the sauce" - if "bites" back of the throat =
perfect.
(A) If tastes "too garlicky" - add more cream - probably about 2 teaspoons.
(B) If "no bite" - add 1 more teaspoon of Worcester sauce until you get the "bite" desired.
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