Asia Recipes
CHINSESE RECIPES : BEEF IN BLACK BEAN SAUCE
Prep time : 20 minutes – Coking time : 10 minutes – Serves 4
chinese recipes_beef in fermented black bean sauce
750 g rump steak
4 tablespoons canned salted black beans in soy sauce
1 tablespoon peanut oil
1 tablespoon sesame oil
1 large onion, thinly sliced
1 clove garlic, finely chopped
4 cm x 1 cm piece of fresh ginger, peeled and finely chopped
1 small fresh chilli, finely chopped
2 teaspoons cornflour
2 tablespoons dark soy sauce
1 teaspoon sugar
1/4 cup ( 60 ml ) beef stock
1 spring onion, thinly sliced on the diagonal, to garnish
Method:
1. Rinse and then soak the black beans in cold water for 5 minutes. Drain and roughly mash the beans with a fork. Trim the steak of all fat and sinew, then cut the meat in thin slices across the grain.
2. Heat a wok over high heat, add half each of the peanut and sesame oils, and swirl to coat. Add the beef in two batches, and stir-fry for 2 minutes or until well browned. Remove the beef and liquid to a bowl . Heat the remaining oils, add the onion and stir fry for 2 minutes. Add the garlic, ginger and chilli, and continue to stir-fry for 1 minute
3. Mix the cornflour with 1 teaspoon water, then return the beef and cooking liquid to the wok with the black beans, soy sauce, sugar, stock and cornflour paste. Stir-fry for 1-2 minutes, or util the sauce boils and thickens. Garnish with the spring onions and serve with steamed rice
Read Full Post | Make a Comment ( None so far )Chinese cooking recipe : Vegetable and noodle stir-fry
Prep time : 25 minutes – Cooking time : 10 minute – Serves 4
Chinese recipes_ vegetable and noodle stir-fy
350 g fresh noodles
1 teaspoon sesame oil
2 tablespoons vegetable oil
1 red onion, halved and thinly sliced
3 cloves garlic, crushed
3 cm x 3 cm piece fresh ginger, julienned
5 spring onions, cut into 5 cm lengths
1 small fresh chilli, seeded and finely chopped
3 star anise
1 small red capsicum, finely sliced
100 g cap mushrooms, quartered
500 g baby bok choy, trimmed, leaves separated, cut into 5cm lengths
115 g baby corn, halved diagonally
2 teaspoons cornflour
100 ml chinese barbecue sauce ( char sui)
2 tablespoons chinese rice wine
1/2 cup ( 15 g ) fresh coriander leaves
Method
1. Place the noodles in a large heatproof bowl, cover with boiling water and leave to soak for 5 minutes. use a fork to gently separate the noodles and drain well. Toss with the sesame oil.
2. Heat a wok over high heat . Add the vegetable oil ans swirl to coat. Add the red onion, garlic and chilli, and stir-fry for 1 minute. Add the star anise, capsicum, snow peas, mushrooms, bok choy and baby corn and stir-fry for 2-3 minutes.
3. Mix the cornflour with 1 teaspoon cold water. Add to the wok with barbecue sauce and chinese wine. Bring to the boil and cook for 1 minute, or until the ingredients are coated and the sauce thickens slightly. Toss in the coriander leaves and serve immediately.
Read Full Post | Make a Comment ( None so far )Thai Food Recipe : Thai beef salad
brep time : 30 minutes + 15 minutes refrigeration
Cooking time : 10 minutes
Serves 4
Thai food recipes _ Beef salad
Ingredients:
1 tablespoon oil
2 x 250 g pieces rump steak
31/2 tablespoons lime juice
2 tablespoons fish sauce
1 teaspoon grated palm sugar
2 cloves garlic, crushed
1 stem lemon grass, white part only, finely sliced
2 small fresh red chilles, finely sliced
4 red asian shallots, finely sliced
15-20 fresh mint leaves
1/2 cup ( 15 g ) fresh coriander leaves
125 g cherry tomatoes, halved
1 lebanese cucumber, halved lengthways and thinly sliced
3 cups ( 180 g ) shredded chinese cabbage
1/4 cup ( 20 g) prepared asian fried onions
1 tablespoon prepared asian fried garlic
1/4 cup ( 40 g ) crushed peanut, to garnish
Method
1. Heat the oil in a large, non-stick frying pan over high heat. Cook the steak for 4 minutes each side, then remove and cool.
2. Combine the lime juice, fish sauce, palm sugar, garlic, lemon grass and chilli and stir to dissolve the sugar. Add the shallots, mint and coriandier. Thinly slice the beef across the grain, and toss through the mixture. Chill for 15 minutes. Add the tomato and cucumber and toss. Arrange the cabbage on a serving platter and top with the beef mixture . Sprinkle with the fried onion, garlic and peanuts.
Read Full Post | Make a Comment ( None so far )Thai food recipes : Green Chicken Curry
Prep time : 20 minutes – Cooking time : 40 minutes – Serves 4
Thai food recipe_ Thai green curry paste
Ingredients:
Curry paste
1 tablespoon shrimp paste
1/2 teaspoon cumin seeds, toasted
1 teaspoon coriander seeds, roasted
1/4 teaspoon white peppercorns
3 tablespoons chopped fresh galangal
10 fresh long green chillies, chopped
1 stem lemon grass, white part only, roughly chpped
6 red asian shallots, peeled
3 cloves garlic, peeled
1 teaspoon grated kaffir lime rind or lime rind
2 tablespoons peanut oil
3 slender eggplants, cut into 5 mm slices
140 g can thick coconut cream
400 ml can coconut milk
500g chicken breast fillet, thinly sliced
5 karffir lime leaves, shredded
1-11/2 tablespoon fish sauce
1 tablespoon shaved palm sugar
1 tablespoon lime juice
1/4 cup ( 15g ) fresh Thai basil leaves, plus extra, to garnish
Method
1. Preheat the oven to moderate 180 oC ( 350 o F) . Wrap the shrimp paste in foil, place in an ovenproof dish and bake for 5-10 minutes or until fragrant. Meanwhile, place the cumin seeds, coriander seeds and peppercorns in a spice grinder or motar and pestle and grind to a fine powder. Place the spice powder in a food processor with the coriander roots, galangal, chilli, lemon grass, asian shallots, garlic, karffir lime rind, shrimp paste, peanut oil, and 1/4 teaspoon salt, and process until smooth.
2. Heat a wok over high heat, add the peanut oil and swirl to coat the side of the wok . Add the eggplant and stir-fry for 2 minutes, or until browned, then remove from the wok
3. Add the coconut cream to the wok and cook over medium-high heat for 8-10 minutes, or until the cream separates. Add 1-11/2 tablespoons of the curry paste and continue stirring for 1-2 minutes, or until fragant. Slowly pour in the coconut milk, stirring constantly, then bring to a gently simmer and cook for 5 minutes, or until green oil separates and comes to the surface of the mixture.
4. Add the chicken and eggplant and simmer for 8 minutes, ensuring the mixture does not boil. Stir in the lime leaves, fish sauce, palm sugar and lime juice, and cook for another minute. Stir in the thai basil and garnish with extra leaves. Serve with steamed rice.
Read Full Post | Make a Comment ( None so far )Chinese Cooking recipe : Easy Chicken Stir-fry
Prep time : 20 minutes + 10 minutes marinating
Cooking time : 20 minutes
Serves 4
Chinese foods recipes_Stir-fry chicken with vegetables
1 tablespoon cornflour
2 teaspoons finely chopped fresh ginger
2 cloves garlic, crushed
1 small dresh chilli, finely chopped
1 teaspoon sesame oil
1/4 cup ( 60 ml ) light soy sauce
500 g chicken breast fillet, thinly sliced
1 tablespoon peanut oil
1 onion, halved and thinly sliced
115 g baby corn, halved on the diagonal
425 g baby bok choy, trimmed and quartered lengthwise
2 tablespoons oyster sauce
1/4 cup ( 60 ml ) chicken stock
Method
1. Comebine half the cornflour with the ginger, crushed garlic, chilli, sesame oil and 2 tablespoons soy sauce in a large bowl. Add the chicken, toss until well coated and marinate for 10 minutes.
2. Heat a wok over high heat, add the peanut oil and swirl to coat. Stir-fry the onion for 2 minutes, or until soft and golden. Add the chicken in two batches and stir-fry for 5 minutes, or until almost cooked through. Add the baby corn and stir-fry for a further 2 minutes, then add the bok choy and cook for 2 minutes, or until wilted.
3. Mix the remaining soy sauce and cornflour with the oyster sauce and chicken stock in a small bowl, add to the wok and stir-fry for 1-2 minutes, or until the sauce is thickened to coating consistency and the chicken is cooked. Serve immediately with steamed rice or noodles.
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