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!

Chinese Spinach with Eggs ( 三色蛋苋菜)

 

Ingredients

One pack of chinese spinach - break into leaves and stems, remove tough stems

5 cloves garlic - peeled

1 cup of chicken stock

1 tbsp oil

1 salted egg - cooked, peeled and cut into small pieces

1 century egg - peeled and cut into small pieces

1 egg - break into a bowl and lightly beaten

salt to taste

Method

1. Heat up oil in pan.  Fry garlic cloves till aromatic.
2. Add chicken stock and bring to a boil.
3. Add vegetables and cook till tender but still green.
4. Add in salted eggs and century eggs and cook for one minute.
5. Add salt to taste.
6. Pour beaten egg into the pan and lightly stir to distribute the egg.
7. Ladle into a serving plate and serve.

Braised opo squash with fish fillet

Ingredients

1/2 lb fish fillet

1 oppo squash

1 tsp chopped garlic

1 cup chicken stock

salt and pepper to taste

vegetable oil

Method

1. Season the fish fillet with salt and pepper.
2. Peel and cut the squash into large cubes.
3. Heat up 1 tbsp oil in a pot.  Fry the garlic till fragrant.  Add in cubed squash.  Add chicken stock and bring to a boil.  Reduce heat to low.  Cover and let it sommer for 10 m minutes or until squash is tender.
4. Heat up 1 tbsp oil in a pan.  Pan fry the fish fillet, few minutes on each side.
5. When the squash is ready, place the fish fillet into the pot and enjoy this healthy and tasty meal.

Stir Fried Oyster Mushroom

 

Ingredients

3 oyster mushroom

2 red sweet bell pepper - remove seeds and sliced thinly

2 orange sweet bell pepper - remove seeds and sliced thinly

1 inch ginger - peeled and julienned

2 tbsp vegetable oil

cornstarch solution

few tbsp of water as needed

Sauce

1 tbsp shaoxing wine

1 tbsp soy sauce

1 tsp dark soy sauce

1 tbsp vegetarian oyster sauce

1 tsp sesame oil

dash of pepper

1 tsp sugar

Method

1. Clean mushroom with a damp towel.  Slice the mushroom and make diagonal cuts on the sliced mushroom.
2. Heat up oil on medium.  Fry ginger slices till lightly brown.  Add sliced mushrooms and stir fry over high heat for a while.
3. Add bell peppers and continue to stir fry.
4. Drizzle sauce and fry to mix well.
5. Add some water if it is too dry.
6. Stir in cornstarch solution and do a quick fry before serving.

Baked Char Siew Chicken

 

Ingredients

1 lb deboned chicken thigh

toasted sesame seeds

Marinade

1 tbsp honey with 1 tbsp water

2 tbsp oyster sauce

3 tbsp ketchup

2 tbsp soy sauce

1 tbsp dark soy sauce

2 tbsp sugar

1/2 tsp salt

1/2 tsp five spice powder

1 tbsp rice wine

3 cloves garlic - peeled and lightly smashed

Method

1. Marinate chicken thigh pieces with the sauce for 3 hours or more.
2. Preheat oven to 400 degrees F.  Place the chicken meat on a baking sheet lined with aluminium foil.
3. Bake chicken for 20 minutes.
4. Remove from oven.  Slice and top with toasted sesame seeds.
5. Serve warm.

Thai Tofu Salad

 

Ingredients

1 block of fresh firm tofu - cut into cubes

1/3 cup sour plum sauce

3 tbsp of thai sweet chili sauce

cooking oil for frying tofu

Thai sweet and sour marinade

1/4 of red onion -  sliced

1 tsp sugar

1 tbsp lime juice

2 tbsp fish sauce

1 chili padi - remove seeds and cut

parsley - roughly chopped   

Vegetable garnish

shredded carrot

shredded cucumber

 

Method

1. Wash tofu and pat dry.  Sprinkle some tapioca flour and coat tofu with it.
2. Heat up oil.  On medium heat, fry tofu till lightly browned and crispy on the outside.  Drain and arrange on serving plate.
3. Combine plum sauce and sweet chili sauce.  Stir to mix.
4. Coat shredded carrot and cucumber with the sauce and place on top of the fried tofu.
5. Pour the thai marinade over the dish.
6. Sprinkle fried peanuts and serve this tasty tofu appetizer.

                                                                                                                                                                                                                                                                               

Dan Dan Noodles

 

Our friend gave us a jar of aromatic and spicy homemade sichuan chili paste and here is my easy homecooked version of dandan noodles.

Ingredients (serves 2)

Noodles

1/2 lb medium thick fresh noodles

Pork toppings

1 tbsp peanut oil

1 tsp minced ginger

2 tbsp sui mi ya cai

1/4 lb ground pork

1 tsp sweet bean sauce

1 tbsp shaoxing wine

1 tsp dark soy sauce 

Sauce

1 tbsp sesame paste

1 tbsp soy sauce

1 tsp chinkiang vinegar

1/2 tsp sugar

2 tbsp chili oil

3 tbsp boiling water plus more if needed

1 tbsp of homemade szechuan chili paste 

Garnishings

leafy greens

crushed fried peanuts

chopped green onions

Method

1. To prepare the pork toppings, heat oil in a pan over medium high heat until hot.  Add pork and cook until lightly browned. 
2. Lower heat to medium.  Add minced ginger and fry for a while till aromatic.
3. Add sui mi ya cai, shaoxing wine and sugar.  Fry to combine well and cooked until pork is nicely browned.  Set aside for use later.
4. To make the sauce, mix all the ingredients together in a mixing bowl and place each portion into the bowls.
5. Bring a pot of water to a boil.  Blanch the leafy greens.  Set aside.
6. Using the same pot of water, cook the fresh noodles according to package instructions.
7. When noodles is ready, drain it and place on top of sauce.  Stir to incorporate sauce into the noodles.
8. Add blanched leafy greens.  Add pork toppings, chopped green onion and fried peanuts.
9. Drizzle 1 tbsp chili paste oil and enjoy the tasty, spicy noodles!