Grab Your Chopsticks!

Preparation Time: 30 mins
Cooking Time: 10 mins
Difficulty: Easy
Serves: 2

Beef with Mango

Ingredients

500g lean beef steak
2 tbsp light soy sauce
1 tbsp dark soy sauce
2 tbsp rice wine
2 tsp cornflour
2 medium mangoes
oil

Method

1. Cut the steak into strips 1cm wide and 4 – 5cm long. Place in a bowl with the cornflour, 1 tbsp rice wine & 1 tbsp light soy sauce. Marinate for 15 minutes.
2. Cut the mangoes into similar sized strips.
3. Heat some oil in a wok, add the beef and stir fry for 5 minutes.
4. Add the remaining soy sauce, rice wine, and stir fry for a further minute.
5. Continue to stir fry until the beef is cooked. It should be pretty close to being ready at this stage.
6. Serve on rice or noodles with your choice of vegetables.

Result

Easy and quick, and this recipe has a really nice rich soy taste!

Preparation Time: 30 mins
Cooking Time: 20 mins
Difficulty: Easy
Serves: 4

Seafood Chow Mein

Ingredients

300g prawns
300g calamari rings
1 egg white
1 teaspoons cornflour
1 teaspoon salt
300g egg noodles
250g snow peas (mange tout) (or other vegetable)
oil
1/2 tsp brown sugar
1 tbsp rice wine vinegar
2 tbsp soy sauce

Method

1. Shell and de-vein the prawns. Make a deep slit down the back of each prawn. For a different method cut the prawns in half down the middle.
2. Clean the calamari rings in some water.
3. Mix the egg white and cornflour and marinate the prawns in the mix.
4. Cook the noodles in boiling water until soft then heat some oil in a wok and fry for about 2 minutes adding the soy sauce.
5. Remove the noodles and add some more oil to the wok. When it is hot, fry the prawns and calamari until cooked. Add the snow peas and stir fry for 1 minute adding the salt, sugar, soy sauce and rice wine.
6. Add the noodles to the wok and heat for 30 seconds. Remove and serve.

Result

Excellent. If you use the freshest ingredients you can find you will get an amazing taste!

Preparation Time: 20 mins
Cooking Time: 10 mins
Difficulty: Easy
Serves: 4

Szechuan Style Pork

Ingredients

500g pork
200g noodles
2 tbsp garlic, crushed
2 tsp ginger, chopped
vegetables (I used just corn, but you can use anything)
2 tbsp rice wine
1 tbsp soy sauce
150ml chicken stock
2 tsp cornflour
oil

Method

1. Cut the pork into slices 1cm x 5cm.
2. Add 1tbsp rice wine, soy sauce and cornflour and mix. Add the pork to the mix and marinate for 15 minutes.
3. Cook the noodles according to the instructions.
4. Heat the oil in a wok and stir fry the pork until they are brown. Add the ginger, garlic and vegetables, soy sauce, rice wine and stock and continue to stir fry for a further 5 minutes. If the mixture has not thickened add a little more cornflour/water mixture.
5. Remove from the wok and serve on top of the noodles immediately.

Result

Very nice. Such a delicate taste!

Preparation Time: 20 mins
Cooking Time: 40 mins
Difficulty: Easy
Serves: 4

Szechuan Double Cooked Pork

Ingredients

500g pork
1 green bell pepper
1 tsp lemon grass
150g snow peas
oil
1 tsp salt
1/2 tbsp brown sugar
2 tsp light chilli sauce
1 tbsp black bean sauce
1 tbsp rice wine
1 tsp szechuan peppers, crushed
150g bean sprouts

Method

1. Boil the pork in water for 25 minutes.
2. Remove pork from the water and allow to cool and cut into slices.
3. Cut the bell pepper into slices.
4. Heat some oil in a wok and add the bell pepper, bean sprouts and snow peas. Stir fry for one minute.
5. Next add the pork, along with the remaining ingredients and stir fry for a further 1 minute.
6. Serve immediately with rice or noodles.

Result

Deliciously tender pork, due to the double cooking technique. The bean sauce and chilli sauce also add an invigorating kick!

Preparation Time: 5 mins
Cooking Time: 20 mins
Difficulty: Easy
Serves: 4

Special Fried Rice

Ingredients

2 cups rice
2 spring onions
meat (whatever you want. Prawns, shrimps, ham, pork etc), chopped into small pieces
salt, pepper
3 eggs
2 tsp ginger
2 tsp light soy sauce
2 tbsp oil

Method

1. In a saucepan bring water to the boil and add two teaspoons of salt. Add the rice gradually so that the water does not stop boiling and cook for 10-15 minutes.
2. Drain rice in a colander and run under cold water to remove excess starch. Drain well.
3. (Optional) Leave rice overnight to dry.
4. Add the meat ingredient and add the egg, salt and pepper.
5. Heat oil in the wok and fry the mix. While frying add the soy sauce.

Result

Very nice, for a better egg taste, fry up the eggs before hand, or make a plain omelette then add to the mixture as normal.

Preparation Time: 10 mins
Cooking Time: 15 mins
Difficulty: Easy
Serves: 4

Golden Steamed Cake

Ingredients

2 eggs
1/2 cup brown sugar
1/3 cup evaporated sugar
60g butter, melted
3/4 cup self raising flour
1/2 tsp bicarbonate of soda
2 tbsp golden syrup

Method

1. Beat the eggs and sugar until thick.
2. Stir in milk and butter and fold in flour and bicarbonate of soda.
3. Place some grease proof paper in a steamer, and pour the mixture into it.
4. Cover and place over a wok or pan of boiling water for 15 minutes.
5. Turn cake onto a rack, spead with the syrup and serve hot with mandarin orange slices and custard.

Result

This is my favourite chinese dessert!

Preparation Time: 20 mins
Cooking Time: 10 mins
Difficulty: Easy
Serves: 4

Chicken & Ham Rolls

Ingredients

2 Chicken Breasts
4 – 6 slices Ham
1 tsp salt, 1/4 tsp pepper
1/4 tsp five spice powder
1 clove garlic
4 Spring Roll wrappers
flour
1 egg
2 tbsp milk
oil

Method

1. Remove any skin from the chicken breasts and pound until thin.
2. Spread with salt, pepper, five spice powder and crushed garlic.
3. Roll each slice of ham and place on top of the chicken, then roll the chicken breast.
4. Dip the rolls in flour and then in combined egg and milk, place chicken roll diagonally across the spring roll wrapper. Fold in the ends and seal with some of the egg mixture.
5. Deep fry the rolls in hot oil until golden brown. Drain on kitchen paper and serve hot, cut into slices, with a sweet and sour sauce.

Result

Really very nice, one of the best starters we have cooked.

Preparation Time: 20 mins
Cooking Time: 20 mins
Difficulty: Easy
Serves: 4

Spicy Seafood Soup

Ingredients

200g Prawns
200g Shrimps
200g Kingklip fillets, skinned(or other white fish)
3 tbsp salt
2 lemon grass stalks
1.2 litres stock (fish or chicken)
1 fresh red chilli, seeded and chopped
1/4 tsp five spice powder
2 sping onions

Method

1. Peel the prawns, and skin the fish, remove the digestive cord from the prawns.
2. Crush the lemongrass stalks, and cut into short strips.
3. Bring the stock to a simmer in a large pot and add the lemongrass. Lower the heat to low and cook for 10 minutes.
4. Remove the lemongrass from the stock and discard. Add the chilli, salt and pepper, five spice powder, prawns, shrimp and fish to the stock.
5. Cover and cook on low for a further five minutes, then remove from the heat and stand for a further five minutes.
6. Stir in the chopped spring onions, and serve immediately.

Result

Very, very nice, give it a try… :-)

Preparation Time: 20 mins
Cooking Time: 15 mins
Difficulty: Easy
Serves: 4

Chilli Prawn Stir Fry

Ingredients

300g Prawns
200g Snow Peas (Mange Tout)
2 Onions, finely chopped
4 cloves garlic
2 lemon grass stalks
3 red chillies, seeded and chopped
2 tsp sugar
1 tbsp fish sauce
1 tbsp rice wine vinegar

Method

1. Peel the prawns and remove the digestive cord from the prawns.
2. Slice the onions thinly, heat oil in a wok or pan. Add the onions, garlic, lemongrass and chillies and stir fry over a medium heat until soft and golden.
3. Add the Snow Peas and stir fry over high heat for 2 minutes, then add the prawns and sugar and stir fry gently for a further 3 minutes.
4. Season with the fish sauce and rice wine vinegar and serve immediately.

Result

Not bad, yet again the prawns are not as good as just plain! But that’s my opinion. Give it a try.

Preparation Time: 20 mins
Cooking Time: 15 mins
Difficulty: Easy
Serves: 4

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Ingredients

300g Prawns
1 egg
3/4 cup water
1 tbsp fish sauce
1 cup flour
1/4 tsp shrimp paste (bagoong)
3 spring onions
1 small red chilli, seeded and chopped
50g rice noodles
oil
dipping sauce

Method

1. Chop the prawns (preferably in a mixer).
2. Mix the egg, water and fish sauce in a bowl. Sift the flour into the liquid and mix well.
3. Add the prawns, shrimp paste, chopped onion, chillies and noodles the the mixture.
4. Heat the oil in a wok or large pan and deep fry a tablespoon of mixture until crisp. Repeat until mixture is finished and drain on paper towel. Serve with your choice of dipping sauce.