Mala Spicy Chicken Wings (麻辣鸡翅)

 

Ingredients

8 chicken wings - separate into wings and drumettes

1 tbsp chopped garlic

2 tbsp chopped cilantro

few dried chillies

2 tbsp szechuan spicy peppercorns

1 tbsp sugar 

 

Seasonings for chicken wings

2 tbsp soy sauce

1 tsp sesame oil

pinch of salt and pepper

Method

1. Marinate chicken wings for a few hours.
2. Heat up grill on high.  Grill chicken wings for 10 minutes on each side.
3. Heat up 1 tbsp oil in pan on low heat.  Fry peppercorns and dried chillies  till aromatic.  Remove from oil and set aside.
4. Fry chopped garlic till lightly brown.  Add chicken and sugar and toss to mix well.
5. Add in peppercorns and dried chillies.  Add chopped cilantro.
6. Fry for a few minutes to mix thoroughly.
7. Serve warm.

Steamed Lotus Seed Paste Bun

 

Ingredients

200g all purpose flour
2 tsp sugar
1 tsp vegetable oil
1 tsp active dry yeast
1/3 cup warm water
1/3 cup water (add a few tbsp maybe)
1/2 tsp salt
1 tsp baking powder

Fillings

lotus seed paste

Method

1. Dissolve the sugar in 1/3 cup warm water, then add the yeast.  Stir lightly, then set aside for 10 minutes, or until foamy.
2. Sift the flour into a bowl and add the yeast mixture.  Add the other 1/3 cup water.  Using a wooden spoon, mix the ingredients to a rough dough.
3. Turn the mixture out onto a lightly floured surface and knead for 8 - 10minutes, or until the dough is smooth and elastic.  If it is very sticky,   knead in a little more flour.  If it is too dry, add a little more water.  The dough should be soft.
4. Lightly grease a bowl with the oil.  Place the dough in the bowl and turn it so that all sides of the dough are coated.
5. Cover the bowl with a damp cloth or cling wrap and set aside to rise in a draught-free place for 2 - 3 hours or until dough is doubled its original size.
6. Uncover the dough, punch it down, and turn it out onto a lightly floured surface.  If you are not using the dough straight away, cover it with cling film and refrigerate.
7. When you are ready to use the dough, flatten it and make a well in the centre.  Place the baking powder in the well and gather up the edges to seal.
8. Lightly knead the dough for several minutes to evenly incorporate the baking powder, which will activate immediately.
9. Divide the dough into 10 portions.
10. Roll out each portions into a ball and flatten it into a round shape.  Continue to roll out the edges of each circle, with the middle part being the thickest. 
11. Place one tbsp filling into each piece of dough and seal it.  Repeat for the rest of the dough.
12. Let the wrapped bun rest for 10 - 15 minutes before steaming.
13. In the meantime, prepare a steamer with boiling water.
14. Place the wrapped bun into the steamer and steam over medium heat for 10 - 15 minutes or until buns are cooked.
15. Remove steamer from boiling water and let rest 5 - 10 minutes before enjoying the delicious lotus seed paste bun.

 

Steamed Manila Clams

 

Ingredients

1 lb manila clams - wash and discard any opened clams and those with broken shells

1 knob ginger - julienned

2 tbsp white wine

 

Method

1. Bring water to boil in a steamer.
2. Place clams in a large plate.  Add ginger and white wine.
3. Steam for 5 to 10 minutes over boiling water or until all clams are opened and cooked.
   

Bean Thread Vermicelli with Vegetables Pancake

 

Ingredients

1 cup of shredded cabbage

1/2 cup shredded carrot

1 bundle of bean thread vermicelli

1/2 piece dried seaweed - tear into small pieces

3 tbsp of dried shrimp shell

dash of white pepper

1 tsp salt

2 small eggs - beaten

few tbsp vegetable oil

 

Method

1. Add 1 tsp salt into shredded cabbage and carrot.  Let it sit for 15 minutes.
2. Squeeze out water and place in a big bowl.
3. Blanch bean thread vermicelli in boiling water for 1 to 2 minutes till soften.
4. Drain away the water, roughly cut them up and place in the same bowl.
5. Add seaweed, shrimp shell, pepper and eggs.
6. Mix throughly.
7. Heat up 1 tbsp oil in pan.  Place one ladle of mixture onto the pan.
8. Pan fry for a few minutes until lightly brown.  
9. Flip over and pan fry the other side as well.
10. Repeat for the rest of the pancake batter.
11. Serve warm. 
    

Grilled Salmon with toasted pine nuts and vegetables

 

Ingredients

1/2 lb salmon - marinate with a pinch of salt

some fresh leafy greens

handful of toasted pine nuts

2 tbsp mashed sweet potato

2 tbsp mashed avocado

6 cherry tomatoes

 

Method

1. Heat up grill on high and brush some oil on grill grates.
2. Place salmon on hot grill flesh side down.
3. Grill for 4 to 5 minutes, flip over to skin side and continue to grill for another few minutes. 
4. Place vegetables on a serving plate.
5. Transfer grilled salmon to the plate.
6. Enjoy with sides of mashed sweet potato, avocado and cherry tomatoes!

Baked Lemongrass Chicken Thigh with Potato

 

 

 

Ingredients

2 chicken thigh 

1 large potato - cut into small cubes 

half onion- peeled and sliced

few cloves of peeled garlic

2 table minced lemongrass - peel off outer layers and use white parts only

1 tbsp minced ginger

1 tbsp light soy sauce

1 tbsp fish sauce

1 tbsp oyster sauce

1 tbsp honey

pinch of salt and pepper 

1 tbsp ollive oil

 

Method

1. Marinate chicken thigh with lemongrass, ginger, light soy sauce, fish sauce, ouster sauce, honey, salt and pepper for a few hours.
   
2. Place sliced onion and garlic cloves in a claypot and drizzle olive oil.
3. Add cut potatoes cubes.
4. Place marinated chicken thigh on top of the potatoes and drizzle any remaining suace from the marinade onto the potatoes.
5. Place claypot, uncovered in a preheated 400 degree barbeque  and cover.
6. Bake for 35 to 40 minutes or until chicken is cooked and potatoes are tender.

Stir Fried Spiced Tofu with Bell Pepper and Minced Pork

Ingredients 

1 packet 5-spiced tofu  

1 red bell pepper - remove seeds and sliced thinly 

1/3 cup minced meat

4 cloves garlic - chopped 

2 tbsp vegetable oil

 

Sauce

1 tbsp light soy sauce

1 tbsp dark soy sauce

1 tbsp oyster sauce

1 tsp sesame oil

pinch of salt and pepper

 

Method

1. Bring a pot of water to boil.  Parboil the tofu for 1 minute to soften it.
2. Remove from water and sliced thinly.  Set aside.
3. Heat up oil in wok.  Stir fry chopped garlic for a while, add minced meat and continue to stir fry over high heat.
4. Add sliced tofu and sauce and stir fry for a few minutes.
5. Add bell pepper and stir fry for another minute.
6. Transfer to a serving plate and serve warm.
   

Italian Plum Torte

 

Ingredients

1 cup all purpose flour

1 stick (1/2 cup) unsalted butter - softened to room temperature

3/4 to 1 cup or more granulated sugar

1 tsp baking powder

pinch of salt

2 large eggs

20 or more prunes (small plums), halved and pitted

1 tbsp sugar

1/2 tsp or more cinnamon powder

Method

1. Preheat oven to 350 degrees F.  Brush some butter on a 9 inch baking pan.
2. Cream butter and sugar in a large bowl until light in colour.
3. Add salt, baking powder and eggs and beat well.
4. Add flour gradually and mix till combined.
5. Pour batter into the pan.
6. Cover the top of the batter with plum halves, skin side up.
7. Mix sugar and the cinnamon powder.  Sprinkle sugar and cinnamon mixture.
8. Bake the plum torte until the cake is golden and cooked, about 40 to 50 minutes.
9. Let the cake cool slightly and cut into pieces and serve.

Pan Fried Vegetable Dumplings

 

Ingredients

1 packet spinach dough wrappers

quarter of a cabbage - cut into small pieces

3 dried mushrooms - washed, soaked in water, drained and chopped - reserve mushroom water

1 carrot - peeled and chopped

1 tbsp chopped ginger

1 tbsp vegetable oil

Sauce

1 tbsp rice wine

1 tbsp soy sauce

1 tbsp vegetarian oyster sauce

1 tsp sesame oil

1 tsp salt

dash of pepper

Method

1. Heat up oil and fry ginger till aromatic.  Add all the chopped vegetable sand stir fry over high heat.
2. Drizzle sauce and fry to mix well.  
3. When mixture is cooked till tender, transfer to a bowl and let it cool to room temperature.
4. Prepare the wrapper.  Place a spoonful of vegetable mixture onto the wrapper and wrapped into dumplings.
5. Heat up 1 tbsp of oil in a non stick pan and fry the dumplings for about 5 minutes until lightly browned.
6. Serve warm.

Steamed Cherry Clams

Ingredients

6 cherry clams - washed and cleaned

1 tbsp chopped ginger

1 stalk green onion - chopped

1 tbsp oil

Method

1. Bring water to a boil in a steamer.
2. Place plate of cleaned clams into the steamer and steam till the shells open, about 5 minutes.
3. Place ginger and chopped scallions in a small bowl and drizzle with hot oil.
4. When the clams are cooked, place the ginger mixture onto each clam and enjoy!