Chinese, Japanese, Thai and Malaysian
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Chicken teriyaki is one of the most popular Japanese dishes today.
You will need:
- 230 g chicken breast
- ¼ medium bunch of broccoli
- ¼ large carrot
- 90 ml mirin
- 60 ml soy sauce
- 60 ml sake
- white pepper
- salt
- 85 g flour
- 1 skillet
- 1 sauce pan
Step 1: Prepare The Vegetables
First we start by cutting the broccoli and the carrots. Presentation of Japanese food depends a lot on cutting techniques, so take care when you cut them. Experts like Chef Matsuda may alternate knife angles or roll the vegetable as he cuts.
Step 2: Season The Chicken
Sprinkle a little white pepper and salt on both sides of the chicken breast. Now coat the chicken with a bit of flour.
Step 3: Make The Sauce
To make the teriyaki sauce, mix 2 oz of soy sauce with 3 oz of mirin, or a ratio of 4 parts soy sauce to 6 parts mirin.
Step 4: Boil The Vegetables
Place the cut broccoli and carrots in a pot of boiling water to cook. The broccoli will cook faster than the carrots, so remove the broccoli after a few minutes and let the carrots cook a little longer.
Step 5: Make The Garlic Oil
Place a few pieces of unwrapped garlic on a skillet with a generous amount of vegetable oil on low heat so it will not burning. Stir occasionally and cook for a few minutes and then remove.
Step 6: Cook The Chicken
Pan fry the chicken in the skillet for about 4-5 minutes on medium heat and then flip and cook the other side of the chicken breast for another 2 minutes. When fully cooked, pour in about 2 oz of sake into the skillet to flash or flambé the chicken.
Step 7: Reduce The Sauce
Now add in the teriyaki sauce and cook to reduce the sauce until it is thick and hearty.
Step 8: Prepare To Serve
Delicately cut the chicken breast. Place the broccoli and carrots on the plate, followed by the cut chicken breast. Now douse the teriyaki sauce over the chicken. Time to eat. Enjoy.
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So you want to prepare your own sushi but don't know where to start? Well, you've come to the right place. Appreciate our Sushi Rice recipe.
Step 1: You will need:
- 3 cups (750ml) sushi rice
- 3 1?3 cups (830ml) water
- ½ cups (120ml) rice vinegar
- ¼ cups (60ml) sugar
- ½ tsp salt
- 1 tbsp dashi- concentrated or powdered fish stock
- 1 small saucepan
- 1 large saucepan with a lid
- 1 spoon
- 1 large flat bottomed bowl, preferably wooden
- 1 flat spatula, plastic or wood
- 1 fan
- 1 large glass bowl
Step 2: Rinse the rice
Put the three cups of rice in a large bowl. Lightly rinse by adding enough cold water to half fill the bowl and swill it around with the rice. Pour the water off. Scrunch the rice about in the bowl with your hand. Then rinse, swill and drain again and repeat the scrunching action. Keep following this pattern until the water is almost clear - this could take 3 or 4 attempts. Transfer the rinsed rice into a large saucepan. Pour in 3 and a third cups of water and leave it to soak for at least 30 minutes. As it soaks, the rice will become whiter, and the water will appear clearer.
Step 3: Prepare the sushi vinegar
Put half a cup of rice vinegar, quarter of a cup of sugar, a pinch of salt and a teaspoon of powdered Dashi into the small saucepan.
Heat gently and stir to ensure that the sugar and salt dissolve. Don't let the mixture boil as this will impair the flavour, only heat long enough to completely dissolve all the ingredients. Then turn off the heat, and leave it to cool while you prepare the rice.
Step 4: Cook the rice
Put the pan on the hob with the lid securely on top, and turn the heat to high.
Avoid lifting the lid at all times through out the cooking process as this will allow the steam to escape.
When the rice begins to boil reduce the heat and leave to simmer for fifteen minutes.
After the fifteen minutes are up, turn off the heat and leave the rice to stand for another 15 minutes.
Step 5: Stir in the sushi vinegar
Transfer the rice into a large wooden bowl.
Pour over the sushi vinegar. Use the spatula in a cutting motion to fold the mixture into the rice. While you are folding use your other hand to fan the rice. Keep fanning and folding until the rice has reached room temperature. This could take up to 10 minutes.
Step 6: Ready to serve
It's best to use the rice immediately. It should be shiny and sticky, with each grain separated and not mashed together. It should be used at room temperature. If you don't need it straight away, cover the bowl with a damp cloth. This will prevent it from becoming too hard.
Preparation Time: 30 minutes
Cooking Time: 20 minutes
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Thai Chicken with Coconut and Basil Recipe. Treat yourself to a taste of the orient with a creamy Thai chicken curry. This dish is perfect all year with rice, noodles or vegetables.
You will need:
- 4 chicken breasts
- 2 tbsp oil
- 1 medium onion, finely chopped
- 1 garlic, minced
- 2 red chillies, finely chopped
- 1 cups (250ml) fresh basil leaves, chopped
- 2 tbsp fish sauce
- 1 tbsp fresh coriander, chopped
- 1 ½ tsp brown sugar
- 250 ml coconut cream
- 1 lime sliced for garnish
- 1 sharp knife
- 1 cutting board
- 1 wok or large frying pan
- 1 wooden spoon
Step 1: Prepare the ingredients
Cut the chicken breasts into 1 cm strips and set aside on the tray
Step 2: Begin cooking
The cooking method for this recipe is stir frying, which is a quick way of retaining all the flavours of fresh ingredients using little oil. Begin by heating the oil in a wok or pan and stir fry the onions, garlic and chilli for a couple of minutes until the onion is translucent.
Step 3: Add the chicken
Add the chicken strips and stir fry for 4 minutes until the chicken is cooked.
Step 4: Put in the remaining ingredients
Add the coriander, basil leaves, fish sauce and brown sugar to the mixture and fry for another minute.
Step 5: Finish off the dish
Finally, pour in the coconut cream and stir for 5 mins until the sauce has reduced.
Step 6: Garnish the meal
Step 7: Serving Suggestions
This versatile dish goes perfectly with noodles, rice or steamed fresh vegetables.
Serves: 4 people
Preparation Time: 40 minutes
Cooking Time: 50 minutes
This dish can be served straight from the wok. To add colour, garnish it with a slice of lime.
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Thai Chicken Noodle Soup Recipe. This delicious and easy-to-make soup is great as a light meal or an appetizer. Brings the oriental out in you.
Step 1: You will need
- 750 ml chicken stock or broth
- 1 ½ chicken breasts, cubed
- ½ tsp turmeric
- 4 tbsp fish sauce
- 2 cloves of garlic, minced
- 1 small chilli, chopped
- 1 tsp brown sugar
- 160 ml coconut milk
- 2 tbsp lime juice
- 100 g bean sprouts
- 1 spring onion, sliced
- a few coriander sprigs
- 2 tbsp chopped peanuts
- 150 g rice noodles, soaked in water
- 2 tbsp sesame oil
- salt and white pepper
- 1 saucepan
- 1 wooden spoon
- 1 ladle
Step 2: Make the soup
Pour the chicken stock into a large pan over a medium-high heat. Add the coconut milk, chopped garlic, turmeric, brown sugar, fish sauce, chopped chilli and sesame oil. Season with a little salt and white pepper. Mix well and bring it to a simmer.
Step 3: Add the chicken
Once the soup begins to simmer, add the chicken pieces. Stir and bring back to a simmer. Cook for 5 minutes.
Step 4: Add the noodles
After roughly 5 minutes add the noodles (drained), stir and cook for a couple of minutes.
Finally add the spring onions and stir again.
Step 5: Serve
Just before serving pour in the lime juice. Ladle some of the noodles into a soup bowl and cover with the soup. To garnish, sprinkle some fresh bean sprouts, chopped coriander and chopped peanuts over the top of the soup.
Serves: 4
Preparation Time: 5 minutes
Cooking Time: 20 minutes
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Thai Green Chicken Curry Recipe. One of Thailand's most renowned dishes, this spicy and colourful curry looks wonderful on the plate and goes perfectly with white rice.
Step 1: You will need…
- 4 chicken thigh fillets, boneless, skinless and cut into bits
- 200 g green beans, halved
- 1 tbsp oil
- 250 ml coconut milk
- 120 ml water
- 6 kaffir lime leaves, available from oriental food stores
- 1 bunch of chopped spring onions, for garnish
- ½ tsp coriander seeds
- 1 tsp shrimp paste
- ½ tsp ground cumin
- 3 small fresh chillies
- 3 green shallots, finely chopped
- 2 cm of galangal, chopped
- 2 cloves of garlic, minced
- 1 stem of fresh lemon grass, chopped
- 1 handful of fresh coriander
- 2 kaffir lime leaves, chopped
- 2 tbsp oil
- 1 tbsp fish sauce
- 1 sharp knife
- 1 cutting board
- 1 blender
- 1 spatula
- 1 small frying pan
- 1 piece of aluminium foil
- 1 wok or large, deep frying pan
- 1 large stirring spoon
Step 2: Make the curry paste in 3 steps
For the first step of making the curry paste, roast the coriander and cumin seeds without any oil in the frying pan for 2 minutes, shaking the pan constantly. Secondly, wrap the shrimp paste in a little foil and cook under a hot grill for 2 minutes, turning the package over twice. Thirdly, mix the roasted spices with the shrimp paste for 5 seconds in the blender. Add all the remaining spices in the Curry Paste list together with the oil: green chillies, shallots, galangal, garlic, lemon grass, coriander leaves, lime leaves and blend for a few seconds, till the mixture forms a smooth paste.
Step 3: Cook the spices
Next, heat the oil in the wok on medium heat, add the curry paste and cook for a minute, stirring constantly, till it becomes fragrant.
Step 4: Finish the curry sauce
To complete the curry sauce, add the coconut milk and water to the wok and bring gently to a boil. For a thicker curry sauce, you can use half coconut cream and half coconut milk.
Step 5: Cook the chicken
Now, add the chicken pieces as well as the beans and lime leaves to the sauce and mix well. Leaving the wok uncovered, simmer for about 15 minutes, until the chicken is cooked. Add the fish sauce and stir till thoroughly blended.
Step 6: Garnish the meal
Finally, place the curry in a serving bowl and garnish with the spring onions.
Step 7: Serving suggestions
The dish can be served with a bowl of white rice and pickled cucumber.
Serves: 4
Preparation Time: 6 minutes
Cooking Time: 20 minutes
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Chicken wings as you have never had them before!
Step 1: You will need
- 3 chicken wings, each chopped into 2 pieces
- 2 tbsp satay mix (click here for recipe)
- 1 tsp caster sugar
- 2 tbsp vegetable oil
- 1 pinch of ground white pepper
- 1 pinch of salt
- 2 tbsp plain unbleached flour
- 1 tbsp corn flour
- 2 tbsp rice flour
- 1 tbsp baking powder
- 1 tbsp tempura flour
- 100 ml sparkling water
- vegetable oil , for frying
- 2 forks
- 1 bowl
- 1 serving plate
- 1 deep frying pan
Preparation Time: 25 minutes
Cooking Time: 6 minutes
Step 2: Mix the batter
Into a large bowl put 2 tablespoons of satay mix, 2 tablespoons of vegetable oil, a generous pinch of ground white pepper, a generous pinch of salt a teaspoon of caster sugar, 2 tablespoons of plain flour, 1 tablespoon of corn flour, 2 tablespoons of rice flour, 1 tablespoon of baking powder, and 1 tablespoon of tempura flour. Mix well.
Create a well in the middle of the dry ingredients and pour in a little of the chilled sparkling water. Stir it in. It's important that the water is chilled as it creates a lighter batter. Continue mixing the water in a little at a time.
Coat the liquid around the edge of the bowl, this will allow you to see the consistency clearly. Don't mix it to a completely smooth consistency; this batter is characteristically a bit lumpy.
Step 3: The Chicken
Spoon the 6 chicken pieces into the spicy batter. Mix well to ensure that each piece is coated.
Step 4: Fry
Fill a third of the pan with vegetable oil and place it over a low heat. It may take up to 20 minutes to reach the right temperature. Don't be tempted to turn the heat up as warming the oil too quickly can lead to it igniting.
To test if the oil is hot enough drop in a little of the batter. If the batter floats on the surface with the oil bubbling around it you are ready to go.
Alternatively, use a thermometer. Hold it over the pan to read the temperature. Wait until it reads about 190 degrees Celsius, or 374 Fahrenheit.
Grip a piece of chicken between two forks and carefully place in the hot oil. Add each piece one at a time.
Be sure not to crowd the pan. It's important that each chicken piece has room, so cook larger quantities of chicken in batches. Give the pan a little shake if the pieces have stuck to the bottom, they will soon free up and float to the top.
After about 2 minutes turn the chicken. Move the pieces about a little to ensure they cook evenly. When the batter has turned a golden brown, after about 4 to 5 minutes, the chicken is cooked. Carefully remove one at a time and place on some kitchen towel to soak up the excess oil.
Step 5: Serve
You could serve the chicken wings on a banana leaf to add some colour, but any serving plate will do. Chicken wings make a great starter, served while they are still hot with some sweet chilli sauce.
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Malaysian food at its best. Follow our quick, slick guide to making your own chicken Satay - do it this way and you can't go wrong. Enjoy our Satay recipe.
Step 1: You will need
- 2 medium chicken thighs
- 1 tsp ground white pepper
- 1 tsp garlic powder
- 1 tbsp ground turmeric
- 1 tbsp aniseed powder
- 1 tbsp ground cumin
- 1 tbsp paprika powder
- 1 tbsp ground coriander
- 2 tbsp vegetable oil
- 1 medium lime
- 6 6 inch wooden skewers
- 1 teaspoon
- 1 tablespoon
- 1 knife
- 1 bowl
Serves: 1
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Step 2: The Satay Mix
Into a bowl put a teaspoon of ground white pepper, a teaspoon of garlic powder, a tablespoon of aniseed powder, a tablespoon of ground cumin, a tablespoon of ground coriander, a tablespoon of paprika, and a tablespoon of ground turmeric. Stir thoroughly to create a dry satay mix. Transfer 2 tablespoons of the mix into another bowl, one tablespoon for each of our two chicken thighs.
Add 2 tablespoons of vegetable oil. Stir to create a paste.
Step 3: The Chicken
Remove the bones by running a sharp knife down either side. The top end will come away easily. Then cut around the bottom of the bone and remove the gristle. Trim and scrape off any excess fat. Tear the skin away as this will burn. Carefully cut from the middle into one side of the thigh and fold it open. Cut into the other side the same way to open it out. This will create a flat, evenly sized piece of chicken. Slice into pieces of about 5 centimetres.
Repeat with the second thigh. Run the knife alongside the bone and cut it out along with the gristle. Feel with your fingers to make sure all the bones are removed and then tear away the skin. Cut into both sides and open out. Slice into strips ready to be marinated.
Step 4: Marinate
Place the chicken strips into the bowl with the marinade. Mix well. The consistency of the marinade should evenly coat the chicken, lift the strips up to make sure this is the case. As it is a strong sauce the chicken is ready to cook immediately.
Step 5: Get Skewering
TOP TIP
Soak the skewers in cold water for a few seconds, this will prevent them from burning when cooking.
Take a skewer and thread on a chicken piece. Try to ensure that the skewer doesn't show through either side. Push it down but leave room at the bottom for holding. Thread on a second, and then a third piece. Satay literally means 'Triple Stacked' so aim to thread 3 pieces on each skewer if you can.
Repeat with the next skewer, and then the next until you have run out of meat. You should have enough chicken to fill at least three skewers.
This can be a messy procedure so wash you hands well when finished.
Step 6: Grill
Place the skewers onto a grill or griddle pan that has been preheated to a high temperature and leave to cook. Occasionally press them down but not too hard though as this may squeeze the flavours out. If the meat sticks gently prise it loose.
After about 4 minutes, when the chicken is a golden brown, turn it, and leave the other side to brown for a further 4 to 5 minutes. To check the chicken is cooked through, cut into it. It should be white inside
When done transfer the satay to a serving plate.
Step 7: Serve
TOP TIP
Roll a lime back and forth under your hand. This will squeeze the insides making it juicier.
Cut a wedge from the lime and place it alongside the satay.
Satay is an informal dish in Malaysia and is often bought and eaten on the streets. It is especially good served with a peanut dipping sauce. Sprinkle chopped peanuts on top of the sauce as a finishing touch.
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This is a popular side dish at most Chinese restaurants. Allow us to show you how to make authentic tasting, wafer-thin Chinese Pancakes.
Step 1: You will need
- 300 g flour
- 1 tbsp sugar
- 240 ml boiling water
- 6 tbsp sesame oil
- some flour for dusting
- 1 wooden spoon
- 1 rolling pin
- 1 tea towel
- 1 fork
- 1 frying pan
- 1 tray
- 1 knife
- 1 brush
- 1 7cm biscuit butter
Serves: 4 to 6
Preparation Time: 5 minutes
Cooking Time: 50 minutes
Step 2: Begin the dough
Put the flour and the sugar into a bowl. Combine them together with your wooden spoon then add the boiling water. Mix together, until it forms a sticky dough. Next, generously sprinkle the dough with some flour. Then dust the work surface and spoon the dough into the flour. Begin to gently fold the dough. Then knead it for a few minutes. Don't be afraid to add more flour to the dough, if necessary, as it might still be too sticky. Continue to knead until the dough takes on a smooth, non sticky, elastic consistency. Finally, cover it with a clean tea towel and set it aside for 30 minutes, to rest.
Step 3: Roll the dough
Uncover the dough and cut it in half. Rub the rolling pin with flour and roll one half into a thin sheet of about 1/2 cm in thickness. Repeat exactly the same process with the other piece.
Step 4: Cut the pancakes
Take one sheet and cut it into circles using the biscuit cutter. Take off the excess pastry but do not discard. You can roll it again later. Now brush each circle with a little bit of oil. Place one disk on top of the other, with their oiled sides together, to create a pair and repeat exactly the same process with the other half of the dough. Cover with a towel to retain the moisture.
Step 5: Roll the pancakes
Re- flour the working surface. Take each pair and using your rolling pin, roll them out to make them paper thin. Repeat until all of the pairs are rolled flat. Then cover again to retain the moisture.
Step 6: Fry the pancakes
Place the frying pan onto a medium-high heat and allow it to get very hot. Do not add any oil. When the pan is hot enough, add a pancake. Let it cook for about 1.5 minutes, until it begins to look char-grilled and slightly inflated. Then turn it over and cook other side. Remove it from the pan and separate it into two pancakes. This way of cooking, gives one slightly charred side, and a moist side. It also gives the pancakes more flavour and the dough is more elastic. Repeat with the rest of the pancakes. Once removed, keep them covered with a tea towel so they do not dry out.
Step 7: Serve or store
Your authentic Chinese pancakes are now ready. They can be eaten immediately, or they can be frozen. To reheat them, just steam them a bit!
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Sir-Fried Vegetables recipe. Simple but tasty and nutritious. An easy way of introducing a hearty vegetable dish into your cooking.
Step 1: You will need …
- 1 small red pepper, sliced
- 1 small green pepper sliced
- 1 small yellow pepper sliced
- 1 red onion, sliced
- 3 carrots, cut into matchsticks
- 100 g small florets of broccoli
- 100 g celery, sliced
- 100 g cabbage, shredded
- 200 g green beans, diagonally sliced
- 2 tbsp chopped ginger
- 5 tbsp vegetable oil
- salt and pepper
- 3 garlic cloves, sliced
- tongs
- 1 large frying pan or wok
Serves: 4
Preparation Time: 30 minutes
Cooking Time: 5 minutes
Step 2: Heat pan and oil
Place the frying pan or wok on a very high heat. When very hot add the oil and heat it up.
Step 3: Fry the ingredients
When the oil is almost smoking, add the onions and carrots. Stir well and allow them to sweat for a minute. Add the ginger and garlic and cook for a further minute. Next add the green beans, broccoli, celery, green pepper, red pepper and yellow pepper. Cook for two minutes, stirring occasionally. Finally add the cabbage, season with salt and pepper and give it a final stir. Leave to cook for two minutes more before removing from the heat.
Step 4: Serve
Serve immediately whilst hot as an attractive side dish or a vegetarian main course.
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Sweet and sour chicken is a delicious and wildly popular dish found in most Chinese restaurants.
You will need
- ½ kg chicken breast
- ¼ cups (60ml) corn starch
- 1 green pepper
- 4 pineapple slices
- 1 medium onion
Sauce:
- 3 tbsp vinegar
- 4 tbsp sugar
- 4 tbsp ketchup
- 5 tbsp water
- 2 tsp corn starch
- ½ tsp sesame oil
- 2- 4 cups corn oil, for frying
- large wok or skillet
- large chef knife
- strainer
Step 1: Prepare The Chicken
Start by slicing the chicken into one inch cubes and placing the cubes into a clean bowl. Now add a half cup (64 g) of corn starch into the bowl and thoroughly coat the chicken cubes. The corn starch acts as a sealing agent, keeping the chicken moist on the inside during the frying.
Step 2: Oil Blanch The Chicken
Now oil blanch the chicken cubes, which essentially means deep-frying for a very brief time. Place the chicken cubes in a few inches of pre-heated vegetable oil in a wok or large skillet. The oil should be between 325o - 350o (163o- 177o C). You will know when the oil is hot enough when you start to see smoke or little squiggly lines in the oil.
Take care not to overcrowd the chicken when placing in the wok. Oil blanching is intended only to seal in the chicken's moisture, not to fully cook the chicken. So when finished, the chicken is still raw inside. You will know when the chicken is done when it turns a golden brown, which will take between 30 and 60 seconds. Upon removing from the oil, drain the chicken on a paper towel and repeat the process with the remaining chicken.
Step 3: Prepare The Vegetables
Take your green peppers and seed it by either using your knife to cut out the stem or by placing three fingers on the stem and pushing down hard. In either method, you want to remove the pepper's stem and seeds. Also, remove the white ribs of the green peppers as they have a bitter flavor. Cut the green peppers into one inch cubes. Now dice the pineapple and a small to medium sized onion into similar sized cubes.
Step 4: Stir Fry
After first pre-heating your wok until it starts to smoke, add about a tablespoon of vegetable oil around the sides of the wok. When the oil is hot, add the cut onions, green peppers, and pineapple to the wok. Next, pour in your sauce ingredients starting with your vinegar, sugar, ketchup and the sesame oil. Stir all this around for at least a minute then add the oil-blanched chicken to the mix and let cook for a couple of minutes to thoroughly cook, stirring occasionally.
Step 5: Thicken The Sauce
Mix together five tablespoons of water and two tablespoons of corn starch in a small bowl with your finger. Now add this slurry to the ingredients cooking in the wok, stirring constantly so that this slurry mixture will not clump. The slurry will thicken the sauce.
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Crispy Vegetable Spring Rolls recipe. This quick recipe for spring rolls will show you how to make this authentic Asian appetiser at home. You'll no longer have to worry about them getting soggy while being delivered!
Step 1: You will need:
- 10 spring roll wrappers
- ½ red pepper, thinly sliced
- 1 carrot, grated
- 6 bamboo shoots, thinly sliced
- some bean sprouts
- ¼ white cabbage, shredded
- some rice noodles, soaked in water
- 1 tbsp oyster sauce (please check if Halaal.)
- 1 tsp soy sauce
- 1 tsp sugar
- some salt and pepper
- 1 ltr vegetable oil
- 1 egg, beaten
- 1 wok
- 1 wooden spoon
- 1 bowl
- 1 spoon
- 1 brush
- 1 tea towel
- 1 saucepan
- 1 slotted spoon
- 1 tray lined with paper towel
- tongs
Serves: 4 to 6
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Step 2: Prepare the vegetables
Begin by heating the wok. When hot, add some oil, the red peppers, carrots, bamboo shoots, cabbage and bean sprouts. Cook until the vegetables have slightly softened and their tastes have had a chance to intermingle.
Step 3: Finish the filling
Add the noodles, oyster sauce, soy sauce, sugar, salt and pepper. Mix well, take it off the heat and place into a bowl to let it cool.
Step 4: Preheat the frying oil
Place the pan with the oil for frying over a medium-high heat.
Step 5: Make the spring rolls
Place the spring roll wrapper in front of you, with one corner at the bottom so that it resembles a diamond. Brush the four edges of the wrapper with the beaten egg. Next, add the filling in the bottom part of the wrapper in a thin log shape, not touching the edges. Leave the bottom few centimetres clear. Lift the wrapper over the top and tuck it in under the filling.
Fold over the left side, and then the right side and roll it up to form a tube. Brush a little more egg along the top part and seal the roll. Repeat until all the rolls are finished.
Step 6: Fry the egg roll
Once the oil is hot, deep fry the spring rolls until lightly brown, which should take only a minute or two. Put them on the towelled tray to let them drain.
Step 7: Serve
Serve your crispy spring rolls as you would any appetiser. They go wonderfully with a sweet and sour sauce and many other types of dip.
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Egg Fried Rice Recipe. A quick and easy meal, this recipe for Egg Fried Rice tastes just like they make it in your corner Chinese Take-Away but at a fraction of the cost!
- 350 g pre-cooked long grain rice (refrigerated)
- 4 tbsp oyster sauce
- 2 tbsp soy sauce
- 2 eggs, beaten
- 4 tbsp peanut oil or vegetable oil
- 2 tbsp shredded carrots
- 4 tbsp frozen peas, thawed
- 1 spring onion, sliced
- 2 garlic cloves, minced
- salt and white pepper
- 1 wok
- 1 wooden spoon
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Ingredients
- 2 lbs boneless chicken
- 2 tsp Salt
- 1 tsp chili powder
- 2 Green Bell peppers
- 3 Medium Onions
- 6 Small green chilies
- 1 lbs canned whole/diced tomatoes1/2 Cup Ketchup, 3 tbs Soy Sauce, 3 tbs Oil.
Instructions
Cut the chicken into cubes and fry it in oil on low-medium heat until the chicken is white. (15 minutes)
Dice the tomatoes if you're using whole ones. Add this to the chicken.
Deseed the bell peppers and cut them into 1 inch chunks.
Cut the onions into chunks and add these in as well.
Throw in the rest of the ingredients and cook this on low-medium heat for about half an hour or until the bell peppers are slightly soft.
Serve with boiled rice.
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Egg Noodles With Chicken Cubes
Ingredients
- 175 grams egg noodles
- 1 large onion, peeled and thinly sliced
- 225 grams chicken breast fillets
- 225 grams Chinese leaves
- 2 tablespoons , oil
- 2 tablespoons sesame oil
- 1 teaspoon chili powder
- 175 grams bean sprouts
- 225 grams prawns
- 1 clove garlic (crushed)
- 2 tablespoons soy sauce
- 2 tablespoons white grape juice
- salt and pepper to taste
Instructions
1. Cook the noodles in boiling water according to packet directions until just tender. Drain well and rinse under cold running water to stop them cooking further.
2. Meanwhile, thinly slice the onions and chicken; shred the Chinese leaves into fine pieces.
3. Heat the oil and sesame oil in a large wok or frying pan. Add the onions and chicken with the chilli powder and stir-fry over high hear for 3-4 minutes until almost tender.
4. Mix in the bean sprouts, Chinese leaves, prawns, garlic and pepper to taste. Stir over a high heat for about 2 minutes.
5. Add the noodles, soy sauce and grape juice. Cook, stirring, until thoroughly hot. Adjust the seasoning and server Immediately.
- This recipe serves 6 people.
- Preparation Time: 15 minutes.
- Cooking Time: 30 minutes.
- Serving Options :Serve Hot