Ingredients For the pancakes 115g plain flour pepper to taste 1 egg, beaten 300ml skimmed milk 1 tsp sunflower oil For the filling 55g unsalted cashews 1 tbsp sunflower oil 300g skinless, boneless chicken breasts, cut into strips 1 garlic clove, crushed 1 tsp finely chopped fresh root ginger 1 fresh red chilli, deseeded and finely chopped (optional) 2 carrots, cut into matchstick strips 2 celery sticks, cut into matchstick strips grated zest of ˝ orange 200g Savoy cabbage, shredded 1 tbsp low-sodium soy sauce 1 tbsp toasted sesame oil Directions To make the pancakes, sift the flour into a bowl and add the pepper to taste. Make a well in the centre. Mix the egg with the milk, then pour into the well. Gradually whisk the flour into the egg and milk to form a smooth batter. Use a little of the oil to lightly grease a flat griddle or large frying pan and place it over medium heat. Pour in a little of the batter and swirl it evenly across the surface, then cook for 2 minutes to form a pancake. Toss the pancake or flip it over with a spatula and cook on the other side for about 30 seconds. Slide out on to a warm heatproof plate and cover with a sheet of greaseproof paper. Cook the remaining batter in the same way, making 8 pancakes in all and stacking them up, interleaved with greaseproof paper. Add a little more oil to the pan between pancakes, as necessary. When all the pancakes have been made, cover the pancake stack with foil, sealing it well. Set aside and keep warm. To make the filling, heat a wok or large frying pan. Add the cashews and stir-fry them over medium heat for a few minutes or until golden. Remove to a plate and set aside. Add the oil to the pan, then add the chicken, garlic, ginger and chilli, if using. Stir-fry for 3 minutes. Add the carrots and celery, and stir-fry for a further 2 minutes. Add the orange zest and cabbage, and stir-fry for 1 minute. Sprinkle over the soy sauce and sesame oil, and stir-fry for another minute. Return the cashews to the pan and toss to mix with the other ingredients. Divide the stir-fry filling among the warm pancakes and fold them over or roll up. Serve immediately, with a little extra soy sauce to sprinkle. |
Ingredients 200g Sugarsnap Peas 200g Dried Medium Egg Noodles 2 tbsp Tahini 3 tbsp Sunflower Oil 3 tbsp Lemon Juice 2 tbsp Soy Sauce 2 tsp Toasted Sesame Oil 2 Crushed Garlic Clove 3 tsp Grated Fresh Root Ginger 250g Cold Cooked Chicken Directions Steam or boil 200g sugarsnap peas for 4 minutes. Meanwhile, cook 200g dried medium egg noodles according to the pack instructions. Drain and toss the pasta in a dressing made from 2 tbsp tahini, 3 tbsp sunflower oil, 3 tbsp lemon juice, 2 tbsp soy sauce,2 tsp toasted sesame oil, 2 crushed garlic cloves and 3 tsp grated fresh root ginger. Cool the noodles for 15 minutes, then toss with 250g cold cooked chicken, cut into thin strips, and the cooked sugarsnap peas. |
Ingredients 2 tbsp Soy Sauce 1 tbsp Toasted Sesame Oil 2 tbsp Chinese Rice Wine 300g Lean Rump Steak - sliced into very thin strips 1 Litre Beef Stock made with stock cubes 4 Spring Onions - sliced 150g Shiitake Mushrooms - thickly sliced 200g Baby Pak Choi - leaves halved 250g Instant Fine Egg Noodles 1 tbsp Sunflower Oil Directions Mix the soy sauce, sesame oil and Chinese rice wine in a bowl. Add the strips of beef and toss until well mixed then leave to marinate until needed. Heat the stock in a large pan and add the spring onions, sliced mushrooms and halved pak choi, and simmer for 2 minutes. Add the nests of noodles to the pan of vegetables and cook for 2-4 minutes or until tender. While the noodles are cooking, heat a wok or frying pan with the oil and stir-fry the beef for 2 minutes or until browned. Tip the contents of the pan into the simmering stock. Bring back to the boil. Taste and season with black pepper before serving. |
Ingredients 10 Wooden Skewers 1 tbsp Ground Cinnamon, 1 tbsp Ground Cumin, 1 tsp Freshly Ground Black Pepper 150ml Olive Oil 100ml Light Soy Sauce 2 tbsp Brown Sugar 4 Chicken Breast 1/2 Pineapple - prepared and cut into small chunks 1/2 Red pepper - cut into small pieces 1/2 Green Pepper - diced 1 Small Onion - cut into 8 wedges For the Sweet and Sour Sauce 1 tsp Sesame Oil 1 Clove Garlic - chopped 1 cm Ginger - grated 2 tbsp Light Soy Sauce 1 tbsp White Wine Vinegar 2 tsp Rice Vinegar, or Mirin 2 tbsp Tomato Ketchup 2 tbsp Pineapple Juice 2 tbsp Brown Sugar 2 tsp Clear Honey 1 tbsp Chilli Sauce 0.5 tsp Salt 0.5 tsp Pepper 1 tbsp Cornflour 4 tbsp Water, Directions Soak the wooden sticks in water for 20 minutes - this helps stop them from scorching in the oven. For the marinade, combine the cinnamon, cumin, pepper, olive oil, soy sauce and brown sugar. Add the chicken pieces, stir well and leave on one side for 2-3 hours. Preheat the oven to 180C/gas 4. Skewer alternating pieces of chicken, pineapple, red and green pepper and onion onto the sticks and arrange them in a roasting tin. Bake for 15-20 minutes, turning the sticks once, halfway through cooking. Baste regularly with leftover marinade from the chicken. For the sweet and sour dipping sauce, heat a wok with the sesame oil and stir fry the garlic and ginger for about 30 seconds. Turn down the heat a little, and add the soy sauce, vinegars, ketchup, pineapple juice, brown sugar, honey, chilli sauce and seasoning. Mix the cornflour and water together and stir into the sauce while still on the heat. Stir until thickened. Serve warm with the chicken skewers. |
Ingredients 500g Cod Fillets, in one piece 1/2 tsp Salt 1/2 tsp Ground Black Pepper 2 Cloves Garlic - crushed 1 Piece Ginger - )grated 3 tbsp Sesame Oil 3 tbsp Light Soy Sauce 2 tbsp Rice Wine 2 tbsp Strained Lime Juice, 2 Spring Onions - shredded 2 tbsp Chinese fermented black beans, dried and salted - available from Chinese supermarkets Directions Using a sharp knife, make slashes across the fish fillet and place on a heatproof plate. Sprinkle with salt and ground black pepper on both sides. In a small bowl, mix together the remaining ingredients and spoon over the fish. Place the plate into a bamboo steamer. Half fill a wok with water and bring to a boil before covering the wok with the bamboo steamer - it should sit over the water rather than touching it. Cover with a lid and steam the fish until flaky to the touch - about 15 minutes. Serve straight away with jasmine rice |
Ingredients 4 tbsp Vegetable Oil 2 Cloves Garlic - crushed 3 cm Ginger - grated 4 tbsp Saké 4 tbsp Mirin 100ml Light Soy Sauce 1/2 tsp Ground Black Pepper 2 Sirloin Steak Fillets about 175g each 500g Thai Jasmine Rice - cooked Directions Combine all the marinade ingredients together and add the steaks to the bowl. Leave on one side for a minimum of 10-15 minutes although overnight gives the best flavours. Tip the rice into a sieve and wash with running water until the water runs clear. Cook the rice in a pan, following instructions on the packet. Heat a wok with the vegetable oil and when hot, drain the steak from its marinade and add to the pan. Fry for about 2-3 minutes on each side - keeping it nice and pink in the centre. Pour the rest of the marinade over the steak and cook down until the sauce thickens. Serve the steak straight from the pan accompanied with the steamed jasmine rice. |
Ingredients lb Lean Pork 1 tblsp Soy Sauce 1 tblsp Sherry 2 tblsp Oil 4oz Fresh Mushrooms 1 tsp Cornstarch 1/4 Cup of Stock or Water Directions Cut the pork into thin slices, add the soy sauce and sherry and toss well. Heat the oil and fry the meat over a high heat, stirring all the time for 2 minutes. Remove from the pan and keep hot. Wash and dry the mushrooms. Slice them thinly and fry quickly in the remaining fat. Return the meat to the pan with the mushrooms and mix well. Mix the cornflour (cornstarch) to a smooth paste with the stock or water, add to the pan and heat gently, stirring all the time, until slightly thickened and serve. |
Ingredients Plenty of Oil for Deep Frying 12 Wonton Wrappers 8 Scoops of ice cream - best choosing two different flavours i.e. Chocolate and coffee, strawberry and vanilla Directions Heat the oil in a deep fryer or large saucepan to 190°C (375°F) . Add a few wonton wrappers at a time so that they do not crowd the pan too much. Fry for 1 - 2 minutes on each side until the wrappers are crisp and light golden brown. Leave the cooked wontons to drain on kitchen paper. To serve, place one wonton on each plate. Place a scoop of ice cream on top of each wonton. Top with a second wonton, then add another ball of ice cream and finish with a final wonton. Serve at once. |
Ingredients 1 tablespoon Powdered Gelatine 200ml Coconut Milk 5 tablespoons Caster Sugar 85ml Coconut Cream 2 pieces Pandanus Leaf, each 7.5 cm longs - available from most Chinese supermarkets or online Green Food Coloring Directions Sprinkle 1 teaspoon gelatine over 1 tablespoon water in a small bowl and leave to soften for 5 minutes. Stand bowl in a small saucepan of hot water and stir until dissolved. Remove from heat. Put coconut milk and half the sugar into a medium saucepan and heat gently, stirring until sugar has dissolved. Remove from heat and stir in coconut cream. Stir a little into dissolved gelatine, then stir back into medium pan. Divide between 4 or 6 individual moulds. Place in refrigerator to set. Put remaining sugar in a medium saucepan with 300 ml water and Pandanus leaf. Heat gently, stirring, until sugar dissolves. Bring to the boil, simmer for 2-3 minutes, cover and remove form the heat. Set aside for 15 minutes, then remove Pandanus leaf. Dissolve remaining gelatine in the same way as first half. Stir in a little Pandanus liquid, then stir back into medium pan. Add green food coloring to color. Set aside until cold but not set, then pour over set coconut mixture. Place in refrigerator to set. Dip moulds into hot water for 1-2 seconds, then turn out onto cold plates. Serve and enjoy. |
Ingredients 125ml water 2 pandan leaves (knotted and lightly bruised) 150g granulated sugar 360ml thick coconut milk (from 1 coconut) 1/4 tsp salt red, yellow, blue and green coloring 32g rice flour, 62g tapioca flour, 32g cornflour (all sifted) Directions Bring water, pandan leaves and sugar to the boil. When sugar has dissolved, remove from heat and discard the leaves. Leave to cool. Mix coconut milk and salt with all the flour, a little at a time. Stir well until smooth. Add the sugar syrup and mix thoroughly. Divide into two portions. For one of the portions, divide into four. Color them red, yellow, blue and green. Pour the blue batter into a greased 20-cm round tray. Steam till done. Pour 1/4 of the plain batter over the first layer and steam again till done. Alternate the colors till all the batter is used up. Leave to cool before cutting into pieces. |
Oriental Food Recipes
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