chicken schnitzel

Ingredient :-
Chicken
flour
egg
breadcrumb

Method :-
1. Flaten chicken
2. lightly season chicken
3. coat chicken in flour, egg and breadcrumb
4. Fry

Curried carrots

Ingredients

(Serves 4)

3 medium sized carrots, roughly chopped
1 brown onion, diced
4 cloves of garlic, chopped
1 tsp black mustard seeds
2 tbsp curry powder
2 tbsp raisins
1 kaffir lime leaf
¼ preserved lemon, remove the flesh and finely chop the rind
2 tbsp olive oil
500ml vegetable stock
1 tbsp honey


Method

In a warm pan, add the oil and fry the onions until softened.

Add the lime leaf, garlic, mustard seeds and stir for a minute.

Add the raisons and preserved lemon and fry for a further minute.

Add the curry powder, carrots, stock and honey and stir through. Bring to the boil, place on a lid and simmer gently for 30 minutes.

Remove the lime leaf. Serve sweet and sour curried carrot chunky or roughly blend with Mr Buzzy.

Steam chicken with hot and sour sauce

Ingredient :-
Dressing
Brown Sugar
Garlic
Coriander
Ginger
Spring Onion
Chilli

Light Soy
Black Vinegar
Sesame oil

1 tbsp of boiling peanut oil
Steam chicken

Method :-
1. Mix all the dressings together and score with peanut oil
2. drizzle over steam chicken

Braised Yee Mee

Ingredients:
2 pieces dried yee mee noodles
1 piece chicken breast, sliced (season with a bit of oyster sauce and dash of pepper)
10 shrimps – peeled and deveined
some mustard greens/cabbage or baby bak choy
3 cloves garlic, chopped finely
1 tbsp oyster sauce
1 tsp dark soy sauce
2 tbsp light soy sauce
2 cups of chicken stock
Salt and pepper to taste


Method :
1. Heat up wok on high. Add about 2 tbsp spoon o f oil and add in the garlic. Stir fry until lightly brown.
2. Add in the chicken, stir-fry until it changes color. Add in chicken stock and all the seasonings. Bring it up to boil. Add in the yee mee and continue to cook until the gravy thickens. This should take about 3-4 minutes.
3. Then add in the vegetables and shrimps. Continue to cook until noodles soften and check seasonings. Serve warm.

Chicken Scallapinies

Ingredients :
Chicken pieces
Onion
Garlic
1/2 cup of wine
1 1/2 cup of chicken stock
1 1/2 pinch of saffron
1/2 cup of cream
parley

Method
1. Season the chicken with salt and pepper
2. pan fry lightly on each side
3. remove chicken and add the onion, garlic, wine, stock and saffron till reduced
4. add in cream and parsley
5. pour over chicken

Ginger Chilli Prawn

Ingredients
1.5 Kg medium sized fresh green prawns
I pack of wooden BBQ sticks

Marinade
1/2 Cup Olive oil
1/3 cup Lemon Juice
1 red Onion Peeled and quartered
6 Cloves of Garlic
5 cm piece of fresh Ginger
3 Thai bullet Chillis
3 Kaffir Lime leaves
Salt and Pepper to taste

Method
1. Prepare the wooden bamboo skewers the night before. You need to soak them in water overnight so that they do not burn on the BBQ.
2. Put all of the marinade ingredients into a food processor and blitz them until you have a smooth marinade. Don’t bother peeling the ginger, just roughly chop it up.
3. Peel the prawns and leave the last tail segment on them. When you twist
the heads off, you should be able to pull out the intestine easily. Don’t
butterfly them.
4. Put the prawns in the marinade for at least 3 hours if not 5 hours. Cover with cling film and put them in the fridge.
5. Thread two prawns on a wooden skewer via the tail.
6. Light that BBQ and get it ready, and cook the prawns carefully turning them over direct heat. Do not leave them as overcooked prawns are not so good.So do not let them go black either, that means the fire is too hot. Theyshould just turn slightly white which means they are cooked on the ‘edge’ of being cooked. It should take 5-10 minutes depending on your BBQ.

Note:
This works for Balmain/ Moreton Bay bugs and Yabbies too.

Dom chicken

Ingredients
2 large chicken thighs (I leave the skin on, but trim the excess fats around it)
3 tbsp DOM (D.O.M) Benedictine liquor (法国廊酒)
1 tbsp ginger juice (grate the ginger, take the ginger pulp and squeeze out the juice)
5 tbsp water/stock (I use clear chinese soup which I cooked that day)
1 tbsp wolfberries
10 red dates
- 1/2 tbsp sesame oil
- 10 shitake mushrooms, stems removed and then sliced thinly
- spring onions, sliced thinly to wispy strips (to garnish, optional)

Directions
1. Place the chicken thighs into a wide and deep plate. Line the bottom of the vessel with sliced mushrooms, reserving some to top the chicken.
2. Add in ginger juice, D.O.M, water/stock, sesame oil, wolfberries, red dates and the rest of the sliced mushrooms.
3. Cover the vessel with a lid or seal tightly with aluminium foil and cook the chicken on high heat until the water at the steamer is boiling.
4. Lower down the heat and continue to cook for about 40-50 minutes.
5. Season the soup with some salt if you like. I didn’t do that since I am using Chinese soup for the stock. Use a spoon to drizzle some soup onto the chicken. Garnish with spring onions. Serve with warm rice.

Notes:
- The original recipe calls for the chicken to be double boiled. If you prefer this method, place the chicken and ingredients in the double boiler pot and filled the outer pot with water (not covering more than half of the inner pot)). After cooking, arrange the contents into a bowl/plate.
- Whether you steam or double boil, the important thing is to seal the vessel you are using so as not to lose the aroma and soup due to evaporation.
- To test if the chicken is cooked, insert a fork in the thigh area. If clear liquid (no blood) runs out, it is cooked.

Noodle soup

Ingredients
500 ml chicken Broth
1/2 teaspoon of brown sugar
1 star anais
ginger
soy
udon noodles
Shitaki Mushroom

Ragu

Ingredients
1 tablespoon of olive oil
Pancetta cubes
250gm Mince meat (Lamb or beef)
caramelised onion (jar)
sherry
3 tablespoon of red lentil
water
1/2 can chopped tomatos

Method
cook on stove for 20 mins

Steamed Fish Chinese Style

Ingredients:

1 live fish (about 1.5 lb or less)
2 inches ginger (peeled and cut into thin strips)
1 stalk scallion (cut into 2-inch length, and then cut into thin silken threads)
Some cilantro leaves
2 tablespoons cooking oil
1 tablespoon shaoxing wine or rice wine

Steamed Fish Soy Sauce Mixture:

4 tablespoons light soy sauce
2 tablespoons shaoxing wine or rice wine
2 tablespoons water
1/4 teaspoon sesame oil
3 dashes white pepper powder
2 tablespoons rock sugar (grind into powder form) or to taste

Method:

Clean the fish properly (remove scales, guts, gills, etc.) and pat dry. Blend the soy sauce mixture in a small bowl and set aside.

Lay the fish on a plate and drizzle 1 tablespoon shaoxing (or rice) wine on top of the fish. Top the fish with 1/2 of the cut ginger strips.

Heat up a wok with enough water for steaming. Wait for the water to boil. As soon as it boils, place your fish inside the wok, propped up with a small inverted bowl or a couple of wooden blocks (meant for steaming). Cover your wok tightly and set your kitchen alarm for 8 minutes.

As soon as the fish is done steaming, transfer it out from the wok. Discard the fish water and ginger strips. Lay the remaining ginger strips on top of the fish.

Heat up a pan over high heat and add 2 tablespoons of cooking oil, swirl around until it’s hot. Pour the hot oil over the steamed fish. Put the pan back onto the stove, add the soy sauce mixture and stir well. As soon as the sauce bubbles up and boils, pour the soy sauce over the fish. Topped with scallions and cilantro leaves and serve the steamed fish immediately with white rice.

Pumpkin Ravioli

Ingrediants
Pumpkin
Pamesean Cheese
salt
pepper
Nutmeg
Ammerato Biscuits
Breadcrumbs

Method
1. Bake pumpkin for 40 mins
2. Scrape out flesh
3. Mix in crushed ammerato biscuits, breadcrumb, cheese, season with salt and pepper and a touch of nutmeg
5. Fill ravioli with mixture
6. melt some butter
7. Fry some sage and put in ravioli to stirfry

Peking Duck Pancake

Ingredients
1/2 cup plain flour
2 tablespoons cornflour
1/4 cup water
1/4 cup milk
2 eggs
2 tablespoons butter, melted
1 Peking duck (see note)
6 green onions, washed
1/2 cup hoisin sauce

Method
Combine flour, cornflour, water, milk, eggs and half the butter in a food processor. Process until batter is smooth. Pour into a jug. Cover and stand for 15 minutes.

Heat a non-stick frying pan over medium heat. Brush with remaining butter. Pour a tablespoonful of batter into frying pan. Spread to form a thin pancake, about 16cm in diameter. Cook for 2 minutes. Turn and cook for a further 1 minute. Transfer to a plate. Repeat with remaining batter.

Remove skin and meat from duck. Thinly slice both skin and meat. Cut onions into 10cm lengths.

Place some duck skin and meat, 2 pieces of onion and 1 teaspoon of hoisin sauce onto each pancake. Roll up. Serve.

chicken briyani

Ingredients

For the spiced chicken
1 dessertspoon ready-made sweet chilli sauce or mango chutney
2 tsp ready-made curry powder
1 tsp ground cumin
3 garlic cloves, crushed to a paste with the edge of a knife
1 dessertspoon ginger syrup (from a jar of stem ginger)
1 tbsp plain yoghurt
8 chicken thighs, skin on, bone in, skin scored several times with a sharp knife

For the 'emergency biryani'
2 tbsp vegetable oil
½ onion, peeled, finely sliced
2 garlic cloves, crushed to a paste with the edge of a knife
100g/3½oz button mushrooms, sliced
1 tsp dried chilli flakes
1 tsp ground turmeric
500g/1lb 2oz basmati rice, rinsed thoroughly in cold water before cooking
100g/3½oz fresh peas
2 ripe tomatoes, chopped

Method

1. For the spiced chicken, in a large dish, mix together all of the spiced chicken ingredients, except the chicken thighs.

2. Add the chicken thighs and turn to coat them in the marinade, rubbing the marinade into the scored chicken skin using your hands.

3. Cover the dish and chill in the fridge until needed, or ideally overnight.

4. When the chicken has marinated, preheat the oven to 200C/400F/Gas 6.

5. Arrange the marinated chicken thighs on a baking tray, leaving a little space between each thigh. Spoon teaspoons of the remaining marinade over the chicken thighs.

6. Transfer the chicken thighs to the oven and cook for 12-15 minutes, or until crisp and beginning to blacken.

7. Reduce the oven temperature to 180C/350F/Gas 4 and continue to cook the chicken thighs for a further 15-20 minutes, or until the chicken is dark golden-brown and completely cooked through.

8. Meanwhile, for the 'emergency biryani', heat the oil in a large casserole that has a tight-fitting lid over a medium heat. Add the onion and garlic and fry for 3-4 minutes, or until softened and starting to colour.

9. Add the mushrooms and continue to fry for 2-3 minutes, or until softened.

10. Add the chilli flakes and ground turmeric and cook for a further minute, stirring well, until the spices are fragrant.

11. Add the rice and stir until well combined.

12. Add enough cold water to the pan to reach 1cm/½ in above the level of the rice.

13. Bring the water to the boil in the pan, then immediately cover the pan tightly with aluminium foil and cover with the lid. Continue to boil the rice for 4-5 minutes, then turn off the heat and leave the pan on the residual heat for a further 15 minutes (the steam in the pan will continue to cook the rice).

14. Carefully lift the foil covering and add the peas and chopped tomatoes. Return the foil covering and stand on the residual heat for a further five minutes, or until the rice is tender.

15. To serve, fluff the rice with a fork, then divide it equally among four serving plates. Place two quick-spiced chicken thighs alongside each serving. Serve with a lightly dressed green salad.

roast duck marinate

Ingredients
4 tbsp honey
4 tbsp five spice powder
2 tbsp dark soy sauce
2 tbsp brown sugar

Method
Mix all ingredients to form marinate for meat

Braised Mushroom with Tofu

Ingredients:
1 box firm tofu or 1 block bean curd
1/4 pound groud pork
5 shitake mushrooms (soaked in warm water for 20-30 minutes)
1 stalk scallion (chopped)
1 tablespoon sweet dark soy sauce (ABC Kecap Manis)
1/2 tablespoon oyster sauce
1 teaspoon soy sauce
1/8 teaspoon sugar
1/4 cup water
2 tablespoons water + 1 teaspoon corn starch
1 tablespoon oil
2 cloves garlic (finely hopped)
A dash of white pepper

Method:
Cut the bean curd into pieces and pat dry with paper towels. Heat up your wok or deep fryer and add oil. Deep fry the bean curd until light to golden brown, dish out and drain with paper towels. Set aside.

Heat up the claypot and add 1 tablespoon of oil. Stir-fry the chopped garlic until aromatic and toss in the ground pork, do a quick stir before adding the mushrooms and the fried bean curd. Add all seasonings and water and cover the claypot with its cover. Lower the heat to low and let it braise for 15 minutes. Before serving, add in the corn starch mixture to thicken the sauce. Toss in the chopped scallion and serve immediately.

Tuna Pastry

Ingredients
Tuna Fillets
garlic

stuffing :-
breadcrumbs
bacon or sausage
onion

Method
1. Sear the Tuna
2. Cut the tuna into half and seperate
3. Place pieces of garlic on 1 side and spread breadcrumbs, bacon, long onions stuffing on top
4. Top with the 2nd layer of Tuna and sandwich.
5. Wrap with pastry sheet
6. Bake in oven

Szechuan eggplant

Ingredients
1 eggplant
1 tsp garlic
1 tsp ginger
2 tsp chilli paste
spring onion chopped
2 tsp chilli oil
chicken stock
sugar, vinegar, salt, chicken powder, soya sauce for seasoning

Method :-
1. cut eggplant into strips
2. fry in oil till soft and strain
3. add oil, 1 tsp garlic, 1 tsp ginger, 2 tsp chilli paste, 3 tsp spring onion, 3 tsp oil, 2 ladles of chicken stock
4. increase temperature
5. add in fried egg plant and let simmer
6. add in 5 tsp sugar, 3 tsp vinegar, 1/2 tsp salt, 1/2 tsp chicken powder, 1 tsp soya sauce
7. cook and simmer for 2 mins
8. Stir in corn flour water
9. serve

Mapo Tofu

Ingredients :-
Firm Tofu
1 tsp chilli bean paste
1 tsp bean paste
200 ml chicken stock
mince beef
chilli oil
leek
salt, sugar, dark soya sauce, corn starch

Method :-
1. cut bean curd and place in boiling water for 20 sec and strain
2. add in ginger, garlic, 1 tso chilli bean paste, black bean paste, 1/2 tsp chilli powder
3. Add in mince beef
4. Add in 200 ml chicken stock
5. add in bean curd cubes
6. add in chilli oil, salt and sugar and dark soya sauce to season
7. Add in corn starch
8. Add in green part of leek
9. put on plate
10. sprinkle szechuan pepper corn powder on top

Twice Cooked Pork

Ingredients :
Pork
spring onion
ginger

1 tsp chilli bean paste
1 tsp black bean sauce
hoisin sauce
chilli flakes
Leek
1 tsp chilli powder
chicken powder
chilli oil

sugar
shao xing wine
dark soya sauce
salt

Method :-
1. boil pork, spring onion and ginger for 30 mins
2. cut into thin slices
3. add oil in pan
4. Fry pork slices. Leave aside to cool
5. heat oil and fry chilli bean paste, black bean sauce, chilli powder
6. add in pork and stir fry
7. Add in shao xing wine, dark soya sauce, white part of leek and stir fry
8. add in some sugar, chicken powder, green part of leek
9. add in chilli oil (80 gms)
10. serve

Thai Basil Chicken

Ingredients :
1 lb boneless chicken thighs, coarsely chopped, or cut into small bite-size pieces
4-6 cloves garlic, finely chopped
2-3 shallots, thinly sliced (or substitute with 1/2 cup sliced onion)
2-3 tbsp peanut oil for stir-frying
2 tsp black soy sauce (the semi-sweet kind, siew dohm)
1-2 tbsp Thai fish sauce (nam bplah), to taste (Golden Boy brand is recommended)
1 cup fresh Thai holy basil (bai gka-prow), or substitute with: 1/4 cup dried holy basil, soaked to soften plus 1/2 to 1 cup fresh Thai sweet basil (bai horapa)
2 small kaffir lime leaves (bai ma-gkrood), very finely slivered (optional)
5-10 Thai chillies (prik kee noo), chopped and pounded with a mortar and pestle; or 2-3 fresh jalapeno or fresno peppers, cut into large slivers
Dash of ground white pepper

Method:
1. Prepare the ingredients as indicated. Leave the fresh basil leaves whole; the flowers may also be used. The dried holy basil will soften when soaked in tap water for 10-15 minutes. Pull off and discard the hard stems. Drain.

2. Heat a wok until the surface is smoking hot. Swirl in the oil to coat the wok surface. Wait a few seconds for the oil to heat, then stir in the garlic, followed a few seconds later with shallots. Stir another few seconds before adding the chicken. Stir-fry a minute or two, or until most of the chicken has started to change color on the outside and is no longer pink.

3. Toss in the chillies, slivered kaffir lime leaves and reconstituted dried holy basil (if using). Sprinkle black soy sauce over the mixture and stir-fry another 15-20 seconds. Then add fresh basil leaves and fish sauce to taste. Stir and mix well. Stir-fry another half a minute, or until the basil is wilted and the chicken is cooked through. Sprinkle with white pepper. Stir and transfer to a serving dish, or spoon directly over individual plates of plain steamed rice.