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September
24
2006

PORK FILLET WITH CELERY

[WW BEST RECIPES P56] 

500g PORK FILLET

1 CLOVE GARLIC

3 TEASPOONS CORNFLOUR

½ TEASPOON SUGAR

¼ TEASPOON SALT

1 TEASPOON SOY SAUCE

3 STICKS CELERY

1 SMALL CARROT

¾ CUP OIL

SAUCE

1 TABLESPOON TOMATO SAUCE

½ TEASPOON WORSTERSHIRE SAUCE

2 TABLESPOONS WATER

1 TEASPOON SUGAR

¼ TEASPOON SALT

1 CHICKEN STOCK CUBE

1 TABLESPOON HOI SIN SAUCE

3 TEASPOONS BARBECUE SAUCE

CUT PORK INTO 5mm SLICES. COMBINE CRUSHED GARLIC, CORNFLOUR, SUGAR, SALT & SOY SAUCE IN BOWL, ADD MEAT, MIX UNTIL COMBINED, STAND 20 MINUTES.

SLICE CELERY DIAGONALLY, SLICE CARROT THINLY. HEAT PAN, ADD OIL; WHEN OIL IS HOT , ADD MEAT, COOK OVER HIGH HEAT UNTIL GOLDEN BROWN. ADD CELERY & CARROT, COOK FURTHER 1 MINUTE, REMOVE FROM PAN. DRAIN EXCESS OIL FROM PAN, ADD SAUCE, STIR OVER HIGH HEAT UNTIL SAUCE BOILS & THICKENS. ADD PORK & VEGETABLE MIXTURE, MIX WELL.

SAUCE: COMBINE ALL INGREDIENTS.

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September
24
2006

PORK & ASIAN GREENS STIR-FRY

300g PORK FILLET [thinly sliced]

1 RED ONION [cut into thick wedges]

2 CLOVES GARLIC [crushed]

2 TEASPOONS GRATED FRESH GINGER
1 ½ TEASPOONS CHINESE FIVE SPICE POWDER

2 TABLESPOONS PEANUT OIL

1 BUNCH BROCCOLINI [cut diagonally into 5cm pieces]

1 BUNCH BABY CHOY SUM [coarsely chopped]

1 BUNCH BABY BUK CHOY [washed dried & quartered]

60ml [1/4 CUP] OYSTER SAUCE

STEAMED RICE TO SERVE

COMBINE PORK, ONION, GARLIC, GINGER & CHINESE FIVE SPICE IN A BOWL. HEAT 1 TEASPOON OF OIL IN WOK OVER HIGH HEAT. ADD ONE-THIRD OF THE PORK MIXTURE. STIR-FRY FOR 2 MINUTES OR UNTIL BROWN. TRANSFER TO A BOWL. REPEAT, IN TWO MORE BATCHES, WITH OIL & REMAINING PORK MIXTURE.

HEAT REMAINING OIL IN WOK, ADD BROCCOLINI & STIR-FRY FOR 2 MINUTES OR UNTIL BRIGHT GREEN & TENDER-CRISP. ADD THE PORK MIXTURE, CHOY SUM, BUK CHOY & OYSTER SAUCE & STIR-FRY FOR 2 TO 3 MINUTES OR UNTIL BUK CHOY JUST WILTS. SERVE OVER RICE.

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September
24
2006

PINEAPPLE PEPPER CHICKEN

[WW CHICKEN P60] 

1 TABLESPOON OIL
8 CHICKEN THIGH CUTLETS
30g BUTTER1 TEASPOON GRATED FRESH GINGER
1 TIN PINEAPPLE PIECES1 RED PEPPER [sliced]
2 TEASPOONS CORNFLOUR¼ CUP PINEAPPLE JUICE
1 ½ TABLESPOONS BROWN VINEGAR  HEAT OIL IN PAN, ADD CHICKEN & COOK UNTIL CHICKEN IS WELL BROWNED & TENDER. REMOVE CHICKEN FROM PAN; DRAIN ON ABSORBENT PAPER.

HEAT BUTTER IN SAME PAN, ADD GINGER, PINEAPPLE & PEPPER, COOK, STIRRING FOR 1 MINUTE. STIR IN BLENDED CORNFLOUR, WATER, PINEAPPLE JUICE & SUGAR, COOK, STIRRING UNTIL MIXTURE BOILS & THICKENS. RETURN CHICKEN TO PAN, STIR UNTIL HEATED THROUGH.

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September
24
2006

FRIED RICE

[WW CHINESE P90] 

2 CUPS LONG GRAIN RICE

3 BACON RASHERS

250g COOKED PORK

3 EGGS

SALT

PEPPER

OIL

2 TEASPOONS GRATED GREEN GINGER

8 SHALLOTS

500g PRAWNS

2 TABLESPOONS OIL [extra]

2 TABLESPOONS SOY SAUCE

COOK RICE IN BOILING SALTED WATER UNTIL TENDER. DRAIN IMMEDIATELY. RUN UNDER COLD WATER TO REMOVE EXCESS STARCH. DRAIN WELL, REFRIGERATE OVERNIGHT TO DRY COMPLETELY.

FINELY DICE BACON, FRY UNTIL CRISP, DRAIN; DICE PORK.  BEAT EGGS WITH FORK, SEASON WITH SALT & PEPPER. HEAT A SMALL QUANTITY OF OIL IN PAN, POUR IN EGGS, BREAK UP WITH FORK WHILE COOKING. FINELY CHOP SHALLOTS. SHELL & DEVEIN PRAWNS [IF LARGE CUT INTO SMALL PIECES] HEAT EXTRA OIL IN PAN OR WOK, SAUTE GINGER 1 MINUTE, STIR IN RICE & COOK STIRRING, FOR ABOUT 5 MINUTES. ADD BACON, PORK, SHALLOTS, EGG & PRAWNS, MIX LIGHTLY. WHEN COMPLETELY HEATED ADD SOY SAUCE, MIX WELL.

Damian Asian add a comment 39 views
September
24
2006

CURRIED CHICKEN

[ JO’S KITCHEN ]

1 CHICKEN [ 1.5 to 1.7kg]

2 LARGE STICKS CELERY

1 LARGE ONION

1 CAPSICUM

1 LARGE CARROT

125g BUTTER

2 TEASPOONS CURRY POWDER

PLAIN FLOUR

WATER

3 TABLESPOONS SOY SAUCE

SALT

STEAM OR MICROWAVE CHICKEN, COOL, REMOVE MEAT FROM BONES & SHREAD INTO THIN STRIPS.

THINLY SLICE CELERY, FINELY CHOP ONION & CAPSICUM. GRATE CARROT.

MELT 60g BUTTER IN FRYPAN. ADD CELERY, ONION, CAPSICUM & CARROT & SAUTE UNTIL TENDER. REMOVE FROM PAN.

MELT REMAINING BUTTER IN PAN, ALLOW TO COOL SLIGHTLY. ADD CURRY POWDER & SUFFICIENT FLOUR TO MAKE A DRY PASTE. GRADUALLY ADD WATER TO MAKE SAUCE [SAME CONSISTENCY AS GRAVY]. ADD SOY SAUCE THEN HEAT, STIRRING CONSTANTLY, UNTIL SAUCE THICKENS.

ADD CHICKEN & VEGETABLES TO SAUCE & STIR THROUGH WELL.

Damian Asian add a comment 37 views
September
24
2006

CHINESE BEEF

[WW BEST EVER RECIPES P22] 

1kg FILLET OR RUMP STEAK

1 TABLESPOON SOY SAUCE

SALT

PEPPER

1 TEASPOON CURRY POWDER

1 TEASPOON GROUND GINGER

1 TEASPOON BICARBONATE OF SODA

1 TEASPOON SUGAR

1 TABLESPOON DRY SHERRY

1 TABLESPOON OIL

2 TABLESPOONS OIL [extra]

2 ONIONS

1 RED PEPPER

1 GREEN PEPPER

1 TABLESPOON CORNFLOUR

1 ½ CUPS WATER

1 BEEF STOCK CUBE

1 TEASPOON SOY SAUCE [extra]

2 TEASPOONS DRY SHERRY [extra]

½ TEASPOON SUGAR [extra]

TRIM FAT FROM MEAT, CUT INTO 5cm SQUARES; FLATTEN WELL WITH MEAT MALLET OR ROLLING PIN. PUT MEAT IN BOWL WITH SOY SAUCE, SALT, PEPPER, CURRY POWDER, GINGER, BICARBONATE OF SODA, SUGAR, SHERRY & OIL. MIX WELL, ALLOW TO MARINATE AT LEAST 2 HOURS OR, COVERED, OVERNIGHT IN REFRIGERATOR. HEAT EXTRA OIL IN LARGE PAN, ADD MEAT SLICES TO PAN, SPREADING SLICES OUT; DO NOT ALLOW SLICES TO OVERLAP; BROWN WELL ON BOTH SIDES, REMOVE FROM PAN. IT MAY BE NECESSARY TO DO THIS IN SMALL QUANTITIES. RINSE & WIPE PAN,ADD PEELED & QUARTERED ONIONS. CUBED PEPPERS, CORNFLOUR MIXED WITH WATER, CRUMBLED STOCK CUBE, EXTRA SOY SAUCE, SHERRY & SUGAR. BRING TO BOIL, STIRRING. COOK 2 MINUTES OR UNTIL VEGETABLES ARE COOKED BUT STILL CRISP. RETURN MEAT SLICES TO PAN WITH MEAT JUICES, TOSS LIGHTLY UNTIL HEATED THROUGH.

Damian Asian add a comment 29 views
September
24
2006

BRAISED PRAWNS WITH VEGETABLES

[WW CHINESE COOKBOOK P38] 

500g GREEN KING PRAWNS

250g CAN BAMBOO SHOOTS

250g BROCCOLI

470g CAN CHAMPIGNONS

1 TABLESPOON OIL

½ CUP CHICKEN STOCK

1 TEASPOON CORNFLOUR

1 TEASPOON OYSTER SAUCE

SALT

PEPPER

PINCH SUGAR

½ TEASPOON GRATED GREEN SUGAR

SHELL & DE-VEIN PRAWNS, SPRINKLE WITH SALT. DRAIN BAMBOO SHOOTS, CUT INTO THIN SLICES. CUT BROCCOLI INTO THICK PIECES. DRAIN MUSHROOMS. HEAT OIL IN PAN, SAUTE PRAWNS QUICKLY UNTIL TENDER. ADD BAMBOO SHOOTS, BROCCOLI & MUSHROOMS, MIX WELL. BLEND CORNFLOUR WITH CHICKEN STOCK, ADD TO PAN WITH OYSTER SAUCE, SALT, PEPPER, SUGAR & GINGER, BRING TO BOIL, STIRRING, COOK 1 TO 2 MINUTES.

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