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| How to Make Mongolian Beef |
| By: AsianCookingmadeEasy |
Added: 3 Dec 08 |
Views: 14 |
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This is an amazing recipe that is so easy and delicious your whole family will love it! |
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| Five spiced chicken stir-fry recipe |
| By: cooksforcooks |
Added: 13 Nov 08 |
Views: 0 |
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Taiwanese chef Ching-He Huang reveals the secrets behind a really good stir-fry. As seen on Daily Cooks on ITV1. For the full recipe visit http://www.CooksforCooks.com |
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| Ching He Huang/Chinese Food Made Easy/Cooking for |
| By: neihu888 |
Added: 13 Nov 08 |
Views: 1 |
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Ching He Huang/Chinese Food Made Easy/Cooking for family and Friends
Sweet and tangy chilli beef
Ching makes beef seasoned with dried chillies, served on pak choi and baby spinach leaves and dressed with a sweet and tangy dressing.
Ingredients
For the sweet and tangy dressing
1 tbsp light soy sauce
4 tbsp lemon juice
2 tbsp orange juice
1 tsp groundnut oil
1-2 tsp caster sugar (or to taste)
1-2 tbsp honey (to taste)
½ small cucumber, halved lengthways, de-seeded and finely chopped
1 green chilli, de-seeded, finely chopped
For the beef
1 tbsp groundnut oil
250g/9oz beef fillet, cut into 5mm/¼in strips
1 tsp Shaoxing rice wine or dry sherry
pinch crushed dried chilli flakes
1 tsp light soy sauce
pinch ground white pepper
To serve
1 large handful baby spinach leaves, washed
2 heads pak choi, green stem variety, washed and sliced
1 small mango, peeled, stone removed, flesh finely diced
Method
1. For the sweet and tangy dressing, mix together the light soy sauce, lemon juice, orange juice, groundnut oil, caster sugar and honey in a small bowl. Whisk well to combine, then add the cucumber and chilli. Stir and set aside.
2. For the beef, heat a wok until smoking and add the groundnut oil, then add the beef and stir fry for a few seconds. Add the rice wine or sherry and cook for one minute.
3. Add the crushed dried chilli flakes, light soy sauce and pinch of ground white pepper. Cook for 1-2 minutes, or until the beef is cooked to your liking.
4. To serve, scatter the spinach and sliced pak choi over a serving plate and spoon the chilli beef into the middle. Drizzle over the sweet and tangy dressing, sprinkle over the finely diced mangoes and serve immediately. |
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| Ching He Huang/Chinese Food Made Easy/Cooking for |
| By: neihu888 |
Added: 13 Nov 08 |
Views: 1 |
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Ching He Huang/Chinese Food Made Easy/Cooking for family
'Lion head' meatballs
Ching makes a dish named after the way it's served, surrounded by Chinese cabbage: the meatball is said to resemble a lion's head, while the cabbage is the lion's mane.
Ingredients
For the meatballs
500g/1lb 2oz beef mince
4 garlic cloves, finely chopped
2 tbsp grated fresh root ginger
2 spring onions, finely chopped
pinch sea salt
1 tbsp Shaoxing rice wine or dry sherry (or more, to taste)
2 tbsp light soy sauce
1 tbsp toasted sesame oil
1 free-range egg, beaten
1 tbsp cornflour
pinch ground white pepper
For the finished dish
100ml/3½fl oz groundnut oil
750ml/1¼ pint vegetable stock
300g/11oz Chinese leaf, quartered lengthways
3 dried Chinese mushrooms, soaked in warm water for 15 minutes, then drained (alternative use fresh chestnut mushrooms, sliced)
1 tbsp light soy sauce
1 tbsp cornflour, mixed with 2 tbsp cold water (optional)
sea salt and ground white pepper
2 large spring onions, sliced
dash sesame oil (optional)
Method
1. For the meatballs, place all of the meatball ingredients into a large bowl and stir to combine.
2. With damp hands, take a large mound of the minced meat mixture and mould into a ball that is a little larger than a golf ball. Place on a plate and repeat with the remaining meatball mixture.
3. For the finished dish, pour the groundnut oil into a large deep pan and heat over a high heat. Using a metal ladle, carefully lower each meatball into the oil and spoon some of the oil over the meatballs. Cook for 4-5 minutes, or until golden-brown all over.
4. Pour all but two tablespoons of the cooking oil out into a heatproof bowl. Add the stock to the pan and arrange the slices of Chinese cabbage around the meatballs, curving them around the sides of the pan lengthways, then add the mushrooms and soy sauce and bring to the boil. Cover the pan, reduce the heat and cook gently for 15 minutes. Alternatively, cook the meatballs in the oven; arrange in a casserole dish, cover with kitchen foil and cook in a preheated oven at 100C/210F/Gas ¼ for 30 minutes. If the sauce is too thin, add the cornflour paste and stir until thickened.
5. Take the meatballs off the heat and season, to taste, with sea salt and ground white pepper. Transfer to a serving dish, garnish with the spring onions, sprinkle over a dash of seame oil and serve immediately. |
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| Ching He Huang/Chinese Food Made Easy/Noodles/Sing |
| By: neihu888 |
Added: 13 Nov 08 |
Views: 1 |
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Ching He Huang/Chinese Food Made Easy/Noodles
Singapore-style noodles
Ching makes a takeaway favourite using rice noodles - this is a fantastic brunch dish.
Ingredients
2 tbsp groundnut oil
1 tbsp grated fresh root ginger
1 red chilli, de-seeded, finely chopped
5 fresh shiitake mushrooms, sliced
2 tsp ground turmeric
100g/3½oz smoked bacon, finely chopped
1 red pepper, de-seeded and sliced
1 handful julienned carrot strips
1 handful beansprouts
100g/3½oz cooked chicken breast, shredded
250g/9oz dried vermicelli rice noodles, pre-soaked in hot water for 10 minutes and drained
1 tsp crushed dried chillies
2 tbsp light soy sauce
2 tbsp oyster sauce
1 tbsp clear rice vinegar or cider vinegar
1 free-range egg, beaten
dash toasted sesame oil
2 spring onions, sliced lengthways
Method
1. Heat a wok until smoking and add the groundnut oil, then stir fry the ginger, chilli, mushrooms and turmeric for a few seconds.
2. Add the bacon and cook for 15-20 seconds, then add the red pepper, carrots, beansprouts and cooked chicken. Stir-fry for one minute.
3. Add the noodles to the wok and toss for 1-2 minutes, then season with the chillies, soy sauce, oyster sauce and vinegar. Stir well to combine.
4. Pour the beaten egg into the wok and stir gently for one minute, or until the egg is cooked through. Season with a dash of sesame oil, then pile the stir-fry onto a serving plate and garnish with the sliced spring onions. |
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