Wednesday, October 19, 2011

Sichuan Spicy Brisket


500g beef brisket or rib strips
3 stalks spring onion
1 small piece ginger
5 cloves garlic
2 chilies
1 tbsp wine
1 tbsp dark soy sauce
1/2 salt salt


1. Rinse beef and scald to remove blood.
2. Slant-cut a stalk of spring onion into sections and chop the other two. Cut a portion of
ginger into slices and mince the rest of it. set aside 2 tablespoons of minced ginger.
Peel garlic, pat them using the side of your cleaver and mince finely. Chop chillies.
3. Put spring onion, ginger slices and 8 cups of water into a pot. Bring it to a boil before
adding the beef. Cook over low heat for about an hour. Remove beef and cut into small
pieces when slightly cooled.
4. Heat up 3 tablespoon of oil and stir-fry chopped spring onion, minced ginger, garlic and
chillies till fragrant. Add beef, wine and dark soy sauce and stir evenly.
Season with salt before serving.

Tuesday, October 11, 2011

Mango and Shrimp Rolls


1 mango
30 shrimps
1/4 tsp salt
10 pieces spring roll skin
2 stalks coriander
pinch of pepper
some mayonnaise


Remove skin and seed of mango and cut into 20 small pieces.
Remove shrimps veins, rinse and pat dry. Mix well with salt and pepper. Cut
coriander into sections.

Spread a piece of spring roll skin. Place 2 pieces of mango, 3 shrimps and a section of
coriander on it. Squeeze on a little mayonnaise and roll up.
Dab some cornstarch
water at the ends to prevent the roll from opening up during deep-frying
Heat up some oil for deep-frying.Deep-fry the rolls till golden brown. Remove to drain

Serve while still hot.

Crispy Fried Oysters


300g fresh oysters
1 small piece ginger
1/4 tsp salt
1/4 tsp cornstarch
1 egg white
1/2 cup sweet potato starch


1. Rinse oysters and pat dry.
2. Rinse ginger and grind well. Put a tablespoon of it into the oysters then add salt and mix
3. Dab each oyster with cornstarch, egg white and sweet potato starch.
4. Heat up some oil for deep-frying. Deep-fry oysters till crispy then remove to drain oil.
Serve with pepper salt or tomato sauce.

Thursday, September 29, 2011

Meat Dumpling Soup


1              tablespoon sesame seeds
2              tablespoons oil
2              gloves garlic, finely chopped
150g        lean pork mince
200g        lean beef mince
1/3 cup    water
200g        finely shredded chinese cabbage
100g        bean sprouts, chopped, with scraggly tail removed
100g        mushrooms, finely chopped
3              spring onions, finely chopped
150g        round won ton pastry wrappers


2.5        litres beef stock
2           tablespoon soy souce
3cm      ginger, very finely sliced
4           spring onions, chopped

1.         Roast the sesame seeds in a dry pan over medium heat for 3-4 minutes, shaking the pan
            gently, until the seeds are  nutty brown. Remove at once to prevent burning. Crush in a food
            mill or with a mortar and pestle.
2.         Heat the oil in pan. Cook the garlic and mince over medium heat until the meat changes
            colour, breaking up any lumps with fork. Add the water, cabbage, sprouts, and mushrooms.
            Cook, stirring occasionally, for 5-6 minutes or until water evaporates and vegetables soften.
            Add the spring onions, crushed seeds and season with salt and pepper; set aside.
3.         Work with won ton wrapper at a time and keep the extra wrappers covered with a damp tea
            towel. Place 1 teaspoonful of filling on a wrapper just off-centre and gently smooth out
            the filling a little. Brush the edges with a little water and fold over the filling to form a semi
            circle. Press the edges together to seal.
4.         TO MAKE SOUP:
            Combine stock, soy sauce, ginger and half the spring onions in a large pan; bring to the boil
            and simmer for 15 minutes.
5.        Drop the dumplings into the soup and cook gently for 5 minutes, or until they change colour
           and look plump. Garnish with the remaining spring onions and serve at once.