Korean Noodle Salad Recipe

Your Ingredients :

4 T canola oil or vegetable oil
5-6 oz beef stew beef, cut into slim strips
1 large or 2 small carrot, julienned (approx 1 C)
1 onion, sliced thin
1 assortment spinach
10 oz Korean glass noodles/cellophane noodles (당면 Dangmyeon)
about 2/3 of a 500 g/17 oz package
1 C new or 1/2 dried timber ear mushroom (목이버섯 mokibeoseot)
substitution/addition – dried shitake or oyster mushrooms
Beef marinade

2 1/2 tsp soy sauce
1 1/2 ~ 2 tsp sugar
1 tsp sesame oil
1 tsp rice preparing food wine
1/2 tsp garlic powder (or 1/4 tsp new cut up garlic)

Seasoning for the Dangmyeon (Glass Noodles) – for 8 C cooked

4 T soy dressing
2 T sugar
3 T sesame oil

Bresaola with Mushrooms and Walnuts Recipe

Your Simple Ingredients:

7 oz. thinly sliced French Bresaola
2/3 cup coarsely chopped walnuts
four cultivated mushrooms
about one cup thinly sliced French Parmesan
four Tbsp. additional virgin olive oil
salt and pepper to taste

How to make Bresaola with Mushrooms and Walnuts
Lay the bresaola out on a serving dish or four little plates depending on the way you need to serve it. Overlap the slices so the the plate is covered.

Tidy the mushrooms with a dump rag, eliminate part of the stem. Now slice the mushrooms and place them on the bresaola.

Sprinkle the chopped walnuts on the bresaola. The walnuts dont need to be chopped fine.
four. Add the Parmesan.

Finally add the olive oil, salt and pepper and serve.

The Histoy of Okonomiyaki (Japanese Food)

Okonomiyaki was invented in Japan former to World conflict II and developed and became well liked throughout and after the war. The soonest origins of a basic crepe-like pancake designated day back to the Edo time span (1683-1868) time span where these were a special wasteland served at Buddhist ceremonies called Funoyaki. This then evolved throughout the Meiji time span (1868-1912) into a more sweet dish called Sukesoyaki. throughout the 20's and 30's the dish continued to evolve with more emphasis put on the dressings added and the title Yoshokuyaki started to be utilised.

The title Okonomiyaki begun in the late 30's in Osaka. In Hiroshima at this time a alike crepe-like nourishment was well liked - it was covered with onions, folded over, and served to children as a snack piece. Okonomiyaki, in it's distinct variations, begun to become more well liked throughout the conflict when rice became scarce and inhabitants had to be creative in using other more gladly available ingredients. The easy wheat pancake fit the account and throughout and after the war, persons started to add more components such as eggs, pork, and cabbage. A restaurant from Osaka assertions to have been the first to add Mayonnaise in 1946.

Pasta Frittata Vegetable Recipe

 This vegetable frittata recipe is one of the easy to make appetizers for which you don’t need too numerous ingredients. This is a quick-witted way to get the family to eat their vegetables. It makes an very good midday meal or dinner bowl.

Like the French omelette, a frittata is furthermore cooked in a skillet. The distinction is that an omelette is cooked solely on a oven and served folded, but a frittata is first partially prepared food on a stovetop. Later it is completed under a grill and served open-faced.

very simple to make appetizers
vegetable frittata recipe

All you need to make this easy unfolded omelet is some leftover pasta, vegetables, and eggs. You can also cook some pasta especially for this vegetable frittata recipe. For this specific vegetable frittata recipe, you can use any variety of frozen pasta and veggie combine you like. although, if you have more time, you can add more stuff to the vegetable blend perhaps halved cherry tomatoes; drained, cut up pimiento; or sauted mushrooms, onions or sweet pepper.

assist wedges of the frittata with fresh crop pieces topped with nonfat yogurt. You can also serve wedges of frittata open face on whole wheat bread or enjoy it warm or freezing with a salad.
components

Your Ingredients :
300g (10 oz) spaghetti
1 bundle frozen vegetables (or new vegetables of your alternative)
4 eggs
50 g (1 ¾ oz) Parmesan, grated
2 tablespoons cut up new parsley60 g (2 oz) butter

How to make Pasta Frittata Vegetable

1. prepare food the spaghetti in a large pan of boiling water for about 10 minutes, until just tender but still keeping a little bite.

2. Add vegetables, cook for a couple of minutes, then drain pasta and vegetables well.

3. Whisk the eggs in a large basin, then add the Parmesan, parsley and some salt and recently ground pepper. Toss with the spaghetti.

4. dissolve half the butter in a 23 centimetres (9 inch) frying and add the spaghetti mixture. Cover and prepare food over reduced heat until the groundwork is crisp and golden.

5. skid up on a plate, dissolve the residual dairy spread in the pan and flip the frittata back in to cook the other edge (do not cover). assist warm, slash into wedges.

Sour Fish Soup Recipe

 Your Ingredients :

1kg firm-fleshed fish such as red snapper
  1½ tablespoons nuoc cham dipping sauce
  ¼ teaspoon white pepper
  one spring onion, chopped
  6 cups water
  two stalks lemongrass, cut in to 5cm lengths & crushed lightly
  55g tamarind pulp
  ¾ cup boiling water
  one tablespoon sugar
  ¾ cup sliced bamboo shoots
  one cup sliced pineapple
  two tomatoes, cut in to wedges
  one cup bean sprouts
  Mixed fresh Vietnamese herbs such as coriander, bitter herb, Asian basil
  Deep-fried shallots
  Lime wedges & sliced chili to serve



How to make Hot & Sour Fish Soup:

  Place water in a immense saucepan & bring to the boil. Add the fish with its marinade & lemongrass. Reduce heat & simmer for twenty minutes.

  Remove head, fins & tail from fish & cut in to 8-10 sizable pieces. Merge fish, nuoc cham, pepper & spring onion, permit to marinate for 15 minutes.

  Meanwhile, merge tamarind pulp & boiling water & permit to soak for 15 minutes. Strain mixture through a fine sieve & discard pulp.

  Add the tamarind liquid, sugar, bamboo shoots, pineapple & tomatoes to the pan. Simmer for 4-5 minutes until fish is tender.

  Divide bean sprouts amongst serving bowls & spoon hot soup over. Sprinkle with fresh herbs & deep-fried shallots. Serve with lime wedges & sliced chili on the side.

Ethiopian Soup Recipe

Your Ingredients:
one cup split peas, yellow or green
four.5 cups water
one cup red onion, diced
1/2 cup vegetable oil
one teaspoon ginger, diced
one tablespoon garlic, diced
one tablespoon alecha we't kemem
1/2 teaspoon turmeric
Salt to taste

How to make Ethiopian Soup
Wash peas and add them to three cups of water in medium size pan. Cook peas using moderate heat until soft. In separate medium pan, cook onions with a small water until color changes. Add garlic, ginger, turmeric, alecha we't kemen and vegetable oil. Cook over a low heat for ten minutes or until the mixture thickens, stirring often. Add the remaining water and bring it to a boil. Add cooked peas and salt to taste Serve with injera chilled or hot.

Chicken Wings with Tomato Sauce Recipe

 Your Ingredients :
15 g (1/2 oz) butter
15 ml (one tbsp) vegetable oil
one medium onion, skinned & chopped
one garlic clove, skinned & crushed
five ml (one tsp) ground cumin
five ml (one tsp) ground coriander
giant pinch of chilli powder
8 chicken thighs
397 g (14 oz) can tomatoes
15 ml (one tbsp) tomato puree
salt & pepper
30 ml (two tbsp) chopped fresh parsley

How to cook Chicken Wings with Tomato Sauce
Meaty small, chicken thighs make a nice, cheap midweek meal. The tasty tomato sauce is well spiced with cumin & coriander, & a pinch of chilli powder adds a pleasant heat without being fiery.

1. Push the onions to side of the pan, then add the chicken & brown on both sides. Stir in the tomatoes & the tomato puree & season to taste.

2. Heat the butter & oil in a immense frying pan, add the onion & garlic, cover & cook for four - five minutes, until the onion is softened. Add the cumin, coriander & chilli powder & cook for one minute, stirring continuously.

3. Bring to the boil, stirring continuously. Cover & simmer gently for about 30 minutes or until the chicken is tender. Stir in the parsley & serve immediately with boiled rice.

Blackcurrant Ice Cream Recipes

Your Ingredients :
400 ml (3/4 pint) milk
one vanilla pod
one egg, size two, and four egg yolks
175 g (6 oz) caster sugar
300 ml (ten fl oz) fresh double cream
225 g (8 oz) frozen blackcurrants, thawed
125 g (four oz) icing sugar

How to make Blackcurrant Ice Cream
1. Bring the milk & the vanilla pod  to the boil. Take off the heat & infuse for about ten minutes.

2. Lightly whip the fresh cream & fold in to the cooled custard. Pour in to a square or rectangular rigid freezer container to give a depth of five cm (two inches). Freeze for about
three hours until mushy. Remove & whisk. Freeze for an additional 3-4 hours.

3. Whisk together the eggs, egg yolks & caster sugar until thick & pale. Strain on the infused milk (wash vanilla pod & dry for re-use). Stir over a low heat without boiling until the mixture thickens a tiny, icy.

4. Take dairy ice cream out of the freezer & whisk again to a spreading consistency. Spoon a layer back in to the freezer container. Pour over some of the blackcurrant puree. Continue to layer. Return to freezer.

5. Meanwhile in a blender puree together the raw blackcurrants & icing sugar. Sieve to remove pips.

To freeze Overwrap according to type of container.

6. To serve, permit to soften in the refrigerator for about one hour.

Gado-Gado Recipe

Gado-Gado can be eaten just like a salad with herbs / peanut sauce, but can also be eaten with rice.

Ingredients:

• kale
• potato
• Beans / Beans
• cabbage
• bean sprouts
• carrots
• eggs
• Cucumber (do not boil)
• melinjo chips
• crackers

Seasonings:

• 3 lime leaves
• 2 stalks lemongrass
• 200ml water
• 400ml coconut milk

Spices that:

• 250gr peanuts (fried / roasted)
• 4 spring onions (1 onion)
• 2 cloves garlic
• Java 150gr sugar (palm sugar)
• 3 tsp sweet soy sauce
• salt
• sugar

How to cook Delicious Gado-Gado

• All cooked vegetables and boiled eggs.
• Seasoning mashed and sauteed with a little oil until fragrant, add kaffir lime leaves and lemon grass and coconut milk and finally entered the water.
• the cooked vegetables arranged on a plate and add the egg pieces, crackers and chips, then doused in condiments.

Shredded Beef Recipe

Ingredients :

• 1 kg of beef
• 2 ltr of water
• 250 grams of coconut milk
• a lot of oil for frying

 
Spices :

• 10 red onions
• 4 cloves garlic
• 4 grain toasted hazelnut
• 200 grams of brown sugar
• 1/4 teaspoon seasoning dishes
• salt to taste

How to make Shredded Beef

• Boil meat in water until tender and the water runs out.
• Lift and hit - beat the meat until the stretch and easily broken down.
• Insert the meat back into the pan with spices and coconut milk.
• Boil over low heat, with occasional stirring until the coconut milk runs out.
• Lift the meat and mash until smooth.
• Heat oil and fry the meat until the dry.
• Squeeze the fried meat to remove the oil.
• Abon can be stored up to 3 weeks.

Sayur Lodeh Recipe

Ingredients:

• 1 Onion.
• 2 Cloves of Garlic.
• 2 teaspoons Sambal Ulek.
• or 1 fresh hot Chilli.
• 3 tablespoons Peanut oil.
• 1 teaspoon Laos powder.
• 800 gr. Mixed Vegetables.
• 350 ml. Coconut milk.
• 350 ml. Chicken stock.
• 2 tablespoons Kecap Manis.
• Pinch of Pepper and salt.
• 250 gr. Chicken breast.(boiled)
• 2 Eggs (Hard boiled).
• Crispy fried onions.

How to cook Sayur Lodeh (Indonesian Vegetable Recipe)

1. Puree the onions, garlic and sambal ulek in a blender.Add Laos powder.Heat oil in a wok and stir fry the paste for 2 min.
2. Stir in the coconut milk and Chicken stock.Bring to boil.
3. Add the vegetables in order of cooking time.Simmer until all vegetables are tender but still have a nice crunch.
4. Add the finely sliced chicken. Season with Kecap Manis,Salt and Pepper and boil for a further minute.
5. Decorate with quartered Eggs and crispy fried onions.Serve hot.

Famous Indonesian Food : Nasi Goreng

Ingredients:

350 gr. Long Grain Rice

2 Tbs. Vegetable Oil

3 Eggs

1 Onion

2 Green Chillis, Sambal Ulek or Sambal Badjak.

1 Garlic Clove

1 Leek

1 teaspoon Ground Coriander

1 teaspoon Ground Cumin

250 gr. Chicken meat

250 gr. Shelled Prawns

3 Tbs. Kecap Manis

How to cook Nasi Goreng

This dish is best made from cold leftover rice, but you can cook a fresh batch and leave it to cool for at least 4 hours. Beat the eggs and make into a omelette, slice into strips and set aside. Heat the oil in a wok or large frying pan. 

 

Add the chopped onion, leek, garlic and chillis. Fry until the onion is soft. 

 

Add the Coriander and Cumin. Slice Chicken into strips and add with the prawns to the onion mixture and cook, stirring occasionally until they are well mixed. 

 

Add the rice, soya sauce and omelet strips and cook for a further 5 minutes.Decorate with some of the leftover leek and serve hot.

Asian Chicken and Slaw Recipe

Ingredients

• 1-1/4 pounds ground chicken
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger 
• 2 green onions (including some green), finely chopped 
• 1 can (8 ounces) water chestnuts, drained and chopped
• 2 tablespoons dark Asian sesame oil
• 1 tablespoon hoisin sauce 
• 3 tablespoons soy sauce 
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 package (16 ounces) shredded coleslaw mix
• 1/4 cup beef broth 

 

How to make Asian Chicken and Slaw

1. Combine chicken, 2 cloves garlic, green onions, 2 teaspoons ginger, half of water chestnuts, 2 teaspoons sesame oil, 2 tablespoons soy sauce, hoisin sauce, 3/4 teaspoon salt and pepper in a medium- size bowl. Shape into patties.
2. Heat remaining 2 teaspoons sesame oil in a large non-stick skillet over medium-high heat. Add patties and cook 4 minutes per side or until internal temperature registers 165 degrees F on an instant thermometer. Remove to a serving platter and keep warm.
3. Add remaining garlic, water chestnuts, soy sauce and salt to skillet, along with coleslaw mix. Cook over medium-high heat 7 minutes. Add broth, cover and cook 3 minutes or until tender. Serve slaw alongside patties.

Risotto with Parmesan Cheese Recipe

Ingredients 1.1 litres of meat, chicken or vegetable broth, preferably home-made
65 g. of butter 
100 ml. of dry white wine 
1 small onion, finely chopped
275 g. of medium-grain risotto rice, such as Arborio
Salt and freshly ground black pepper
¾ cup freshly grated Parmesan cheese

How to make Risotto with Parmesan Cheese
Heat the stock in a medium saucepan, and keep it simmering until it is needed. 

In a large heavy frying pan, melt two-thirds of butter. Stir in the onion, and cook gently until it is soft and golden. Add the rice, mixing it well to coat it with butter. After 1-2 minutes pour in the wine. 

Raise the heat slightly, and cook until the wine evaporates. Add one small ladleful of the hot stock. Over moderate heat cook until the stock is absorbed or evaporates, stirring the rice with a wooden spoon to prevent it from sticking to the pan. 

Add a little more stock, and stir until the rice dries out again. Continue stirring and adding the liquid a little at a time. After about 20 minutes of cooking time, taste the rice. Add salt and pepper. 

Continue cooking, stirring and adding the liquid until the rice is “al dente” or tender but still firm to the bite. The total cooking time of the risotto may be from 20-35 minutes. If you run out of stock, use hot water, but do not worry if the rice is done before you have used up all the stock. 

Remove the risotto pan from the heat. Stir in the remaining butter and the cheese. Taste again for seasoning. Allow the risotto to rest 3-4 minutes before serving.

Traditional Mexican Punch : Ponche

INGREDIENTS

2 sticks sugar cane
1 lb. tejocote fruit (Mexican haw thorne) 
1 cup sugar or to taste 
2 red apples
2 pears 
2 oranges 
4 medium guavas
3oz hibiscus flowers
1 piloncillo (8 oz. Mexican brown sugar)
1.5 gallons water
2 cinnamon sticks 

How to make Ponche
1. Chop fruit into chucks
2. Boil in water with all other ingredients over medium heat until tender.
3. Sweeten with sugar if desired.
4. Serve warm.
5. Spike with tequila if desired.

Potato Gorditas Recipe

Ingredients
14 ounces prepared masa for corn tortillas (either from a tortilla factory or made from MaSeca corn flour)
Salt for cooking the potatoes
9 ounces peeled, russet potatoes (weighed after peeling)
2 teaspoons melted lard
Additional lard

How to make Potato Gorditas
1. Prepare the masa (dough). If you are using MaSeca for tortillas put 2 cups in a medium-sized bowl and stir in 1 1/4 cups plus 1 tablespoon water with a wooden spoon. Knead the dough lightly for about two minutes then allow it to rest for 30 minutes, covered with plastic wrap, so that it will fully hydrate. Weigh out the dough and reserve anything over 14 ounces for another use.
While the masa is resting, place the potatoes in a pot, cover them with several inches of water, add a dash of salt, and bring to a medium simmer. Cook the potatoes until they are easily pierced with a paring knife. Put the potatoes through a potato ricer or thoroughly mash them then stir in the 2 teaspoons lard. Finally, combine the 14 ounces of tortilla masa and the mashed potatoes

2.Make thin appetizer gorditas. Pat out 1 ½ ounce pieces of the dough into circles about 3 inches in diameter and between 1/8 and 1/4 inch thick. Heat a non-stick skillet over medium heat (about 375 degrees if you have a laser thermometer), add just enough lard to film the surface, and cook the dough until it begins to turn golden on both sides and is cooked through, about 4 minues on each side. Top them with guacamole, some grated cotija cheese, (or just about anything else you like) and serve.

3. Make larger, sanwich-style gorditas
 Pat 3 ounce pieces of dough into circles about 3 3/4 inches in diameter and about 3/8 inch (between thick and cook in the lard-filmed skillet the same as above, about 4 minutes on each side. When they are done, fry the gorditas in about ½ inch of lard, cooking oil or a combination of lard and cooking oil, heated over medium heat to 350 degrees, or until a tiny drop of water sputters immediately on contact. (Be very careful with the latter test. If you use more than just a tiny drop, the oil can spatter and cause burns). Drain the cooked gorditas on paper towels, and when they are cool enough to handle slit them almost in half lengthwise (a thin boning knife works well for this) and fill them, with shredded meat, cheese and guacamole.

Red Chile Enchiladas

Ingredients

Spray oil8 corn tortillas
8 ounces mild cheddar cheese, shredded

How to make Red Chile Enchiladas Recipe

1. "Soften" the tortillas
Give one of the tortillas a quick burst of spray oil on both sides then lay it in a plastic tortilla warmer or on a towel. Spray the next tortilla on one side and lay it on the first one with the sprayed side up. Do the same thing with the remaining tortillas. Put the top on the tortilla warmer or fold the towel over them and microwave for 35 seconds on high.
2. Roll the enchiladas
Put about ¾ ounce of cheese in a line just off center of a tortilla and roll it into a tight cylinder around the filling. Repeat the process, making a total of 8 enchiladas. The enchiladas can be made to this point several hours before serving and refrigerated
3. Heat the enchiladas
To serve, put two enchiladas, side by side, on each of 4 serving plates. Cover the enchiladas with equal portions of the sauce and top with the cheese. Microwave each plate, separately, for about 45 seconds on high.

Dark Chocolate Ganache

Ingredients

250g CADBURY Dark chocolate Melts
250ml pure cream

How to make Dark Chocolate Ganache

Using a Microwave:

1. COMBINE Melts and cream in a dry heatproof bowl and microwave for 1-2 minutes on 50%POWER until chocolate has melted.
2. MIX thoroughly and refrigerate until firm.
3. SPREAD thickly on top of your favourite cake or patty cake
4. STORE any remaining ganache in the refrigerator. 

Stove top:

1. COMBINE the Melts and cream in a dry and heatproof bowl over simmering water. (Do not let the water touch the bowl). 
2. STIR in occasionally until both chocolate and cream are well combined. 
3. REFRIGERATE until firm.
4. SPREAD thickly on top of your favourite cake or patty cake
5. STORE any remaining ganache in the refrigerator.

Blueberry and White Choc Muffins

These little muffins are the perfect fit for any fun occasion. Packed with fresh blueberries and white chocolate, there’s a hint of lemon and coconut thrown in too.

Ingredients

2 cups SR flour
2 teaspoons baking powder
¾ cup caster sugar
1⁄3 cup desiccated coconut
¾ cup milk
125g CADBURY White Baking Chocolate, chopped
125g blueberries
Finely grated rind of 1 lemon
1⁄3 cup vegetable oil
2 eggs
Frosting
250g PHILADELPHIA Frosting Cream Cheese with a hint of Lemon Flavour
Serving Suggestion
60g blueberries, extra, for decoration Lemon zest, for decoration

 

How to make Blueberry & White Choc Muffins

1. COMBINE the sifted flour and baking powder with the sugar, coconut, chocolate, blueberries and lemon rind in a large bowl. Whisk together milk, oil and eggs and fold into the dry ingredients until just combined. Spoon the mixture into 18 x 1⁄3 cup capacity paper lined muffin pans.
2. BAKE in a moderately hot oven 190°C for 15–18 minutes or until golden and cooked when tested. Stand for 10 minutes before turning out onto a wire rack. Cool.
3. SPREAD the PHILLY Frosting over the muffins and decorate with blueberries and lemon zest. Serve immediately.

TIP: These can be individually wrapped and frozen (un-iced) for up to 1 month. They can also be made without chocolate if preferred.

Macaroni Cheese recipe easy

Ingredients:
1 pint (300 ml) milk
4 oz (125 g) small macaroni or pasta shapes
1 oz (30 g) butter 
2 oz (60 g) hard cheese such as cheddar, grated
1 small onion, finely chopped
2 oz (60 g) button mushrooms, finely chopped
2 oz (60 g) frozen peas p
1 oz (30 g) cornflour or plain flour
1/2 garlic clove, crushed
1 tsp finely chopped fresh herbs such as basil, sage or chives

How to make Macaroni Cheese recipe
1. Preheat the oven to 400°F (200°C).
2. Heat the milk in a pan with the bay leaf. Bring to simmering point, then remove from the heat and set aside to cool.
3. Cook the pasta according to the directions on the packet and drain well.
4. In a separate pan, gently heat the butter. Add the flour and stir, using a wooden spoon or hand whisk, until well combined and smooth. Remove the bay leaf from the milk, then gradually add the milk to the pan, stirring continuously.
5. Stir the sauce over a medium heat until it begins to thicken. Simmer for 3 minutes, then stir in half the cheese, all the macaroni and the onion, mushrooms, peas, garlic and herbs.
6. Spoon into an ovenproof dish, sprinkle the remaining cheese over the top and bake for 20 minutes, until the top is bubbling and golden.

Szechuan cucumber relish Recipe

Ingredients
1 ¼ lbs. cucumbers
15 slices garlic
1 teaspoon hot bean paste
1 teaspoon Szechuan peppercorn
2 teaspoon sugar 2 Tablespoons hot chili oil
1 Tablespoon salt
1 Tablespoon brown vinegar
2 Tablespoons sesame oil

How to make Szechuan cucumber relish

1. Cut off and discard both tips of the cucumber. Cut the cucumber in half by making one cut from end to end. Repeat this step for each half to yield 4 long quarter strips. Discard the seeds. Then cut each strip into 2" long pieces in any shape you'd like. Put the cucumbers in a bowl, mix with salt, and let it marinate for 2 to 3 hours.
2. Wash the cucumbers with cold water, and put in a strainer to drain off some moisture. Then put them back in a bowl.
3. Add the garlic slices, Szechuan peppercorns, hot bean paste, hot chili oil, sugar, vinegar, and sesame oil. Mix well, let it marinate for about 3 hours, and it's ready to serve.                                     source

Ma Po Tofu Recipe

Ingredients
20 oz. tofu
4 oz. ground pork
1 slice ginger minced
1 teaspoon garlic chopped 
1 teaspoon sesame oil
1 Tablespoon green onions chopped
1 Tablespoon hot bean paste 
2 teaspoons sugar
1 teaspoon Szechuan peppercorn powder
¼ cup green peas
2 Tablespoons soy sauce
1 teaspoon salt
1 cup soup stock or cold water
3 Tablespoons cooking oil


Cornstarch paste
2 teaspoons cornstarch
2 teaspoons cold water

How to make Ma Po Tofu :

1. Cut the tofu into ½" cubes.
2. Using high heat, pour 3 Tablespoons of cooking oil in a wok, and stir fry the ground pork, then add the ginger, garlic, hot bean paste, soy sauce, salt, sugar, soup stock, and tofu. Boil for 3 minutes.
3. Thicken with the cornstarch paste (remember to pre-mix) while stirring to avoid lumps, then put in the chopped green onion, green peas, and sesame oil. Place on a serving platter (or a bowl), and sprinkle with Szechuan peppercorn powder to serve.                                                                                source

Tomato with Sweet Corn Soup

Ingredients
½ can golden sweet corn
1 cup diced tomatoes ( ½" x ½")
6 cups soup stock or water
¼ cup green peas
1 egg white
2 Tablespoons oil
2 teaspoons salt




Soup paste:
4 Tablespoons cornstarch
4 Tablespoons water

 

How to cook Tomato with Sweet Corn Soup :

1. Heat 2 Tablespoons of cooking oil in a wok. Pour in the rice wine and then 6 cups of soup stock immediately. Then add the sweet corn and mix well. Cook until the soup boils.
2. Season with 2 teaspoons of salt. Then add the tomatoes. When it boils again, add the green peas, reduce the heat to low and pour in the cornstarch paste (remember to pre-mix the paste) slowly. Stir well until the soup thickens.
3. Beat the egg white and slowly pour it into the soup while carefully stirring the soup. Turn off the heat immediately. Pour in a soup bowl and serve.                                                                                     source

Kung Pow Pork Recipe

1 lb. pork tenderloin
½ cup unsalted roasted peanuts
1 teaspoon chopped ginger
3 cups cooking oil 8 dry red peppers
2 Tablespoons cooking oil 

Marinade
1 Tablespoon soy sauce
1 ½ Tablespoons cornstarch
1 ½ Tablespoons water Seasoning sauce
1 Tablespoon rice wine
1 ½ Tablespoon soy sauce
½ Tablespoon brown vinegar
1 teaspoon cornstarch
1 teaspoon sesame oil 
1 Tablespoon sugar ½ teaspoon salt

How to make Kung Pow Pork

1. Pound the pork with the back of the cleaver to tenderize it. Then dice it into ½" cubes. Marinate with the marinade for 20 minutes (remember to pre-mix the marinade first).
2. While marinating the pork, prepare the seasoning sauce, chop the ginger, and cut the dry red peppers into 1" long pieces.
3. Heat up the wok on high, then pour in 3 cups of cooking oil. Deep fry the pork cubes for 20 seconds. Remove the pork, and drain off the oil.
4. Heat up the wok on high again, and pour in 2 Tablespoons of cooking oil. Fry the dry red peppers for a few seconds, or until dark brown.
5. Immediately add the ginger and the pork. Quickly stir fry for a few seconds. Then pour in the seasoning sauce. Mix thoroughly until the sauce thickens.
6. Transfer the content onto a serving plate. Add the roasted peanuts on top, and it is ready to serve.    source 

Chicken and Mushrooms Recipe

Ingredients
1 tbsp, vegetable oil
½ onion, chopped into chunks
8 mushrooms, quartered
1 clove, garlic, crushed and chopped (or pureed)
1 ladle chicken stock
1 breast chicken, cubed and fried
2 tbsp cornflour mixture
A pinch of salt,
1 tsp soya sauce,
1 tsp, oyster sauce.

How to cook Chicken and Mushrooms
Heat oil in a wok on high heat, until hot.     

Add onions and garlic and fry for 1 minute, be careful not to burn the garlic.     

Next add in the mushrooms and chicken and fry for two minutes     

Pour in one ladle of chicken stock and leave for two minutes or until it is starting to boil.     

Then gradually add the 2 tablespoons of cornflour mixture. Once this mixture is well incorporated the sauce should thicken. See our techniques section for more details on this.     

Add salt, soya sauce and oyster sauce and serve. 

Extra notes: Serve with boiled rice or fried noodles.
source

Chinese Fried Rice Recipe

 Ingredients
1 tbsp, vegetable oil
2 small handfuls of frozen peas
1 egg, beaten
10-12 king prawns
A pinch of salt, or to taste
250g, long grain rice, boiled
1 tsp soya sauce, or to taste
Spring onions, sliced (optional)
 
How to cook Chinese Fried Rice
Heat oil in a wok, on high heat until hot.     

Pour beaten egg into wok, stirring constantly. When egg has cooked a little into a scramble (about a minute or two) add frozen peas, king prawns and stir for a minute.     

Next add in the boiled rice into the wok and fry for three minutes.     

Add salt and soya sauce to taste and fry for another three minutes.
Serve. 

Extra notes: For extra garnishes add 1 bunch chopped spring onions.
source

Chicken and Sweet Corn Soup Recipe

Ingredients
500ml, chicken stock 
1/2 chicken breast, boiled and cut into strips 
200g creamed sweetcorn (approx. 1/2 tin) 
1 egg, beaten 
1/2 tsp, salt 
2-3 tbsp cornflour mixture (or until thickened) 



How to cook Chicken and Sweet Corn Soup
Pour chicken stock into pan on medium heat.     

Add in chicken strips and the creamed sweetcorn. Then add 1/2 teaspoon of salt, or to taste.     

As the stock starts to simmer slightly, gradually add in the cornflour mixture and stir until thickened.      When it boils, gradually pour in the beaten egg whilst stirring constantly.     

Continue boiling for a minute and serve.
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King Prawn Chow Mein Recipe

Ingredients
1 tbsp, vegetable oil
1 pack, beansprouts
1 pack, noodles
10-12 king prawns
A pinch of salt, or to taste
1 tsp soya sauce, or to taste
Spring onions, sliced (optional) 



How to cook King Prawn Chow Mein
Heat oil in a wok, on high heat until hot.      

Fry the beansprouts and noodles for two minutes      

Next add in the king prawns and fry for a further three minutes      

Add salt and soya sauce to taste and fry for another three minutes. 
Serve.  

Extra notes: For extra garnishes add 1 bunch chopped spring onions.
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Baccala Salad Recipe

Ingredients

1 pound dried and salted cod, already hydrated
2 to 3 cups milk
2 medium Red Skin Potatoes, cooked, peeled and diced
1/4 cup minced fresh parsley
1/2 cup diced sweet red pepper
2 tablespoons capers in brine, drained 1/2 cup diced celery
1/2 cup Filippo Berio Extra Virgin Olive Oil
2 tablespoons red wine vinegar
Fine sea salt to taste
Grinding black pepper to taste

How to make Baccala Salad Recipe

1.Place the fish in a sauté pan and add the milk; bring to a boil then lower the heat and simmer the fish until it begins to flake. Lift the fish out of the pan with a serrated spatula and place it on a cutting board. Let cool then cut into bite size pieces and place in a large bowl.

2.Add the potatoes, celery, red pepper, capers and fresh parsley and toss the mixture gently. Add the olive oil and vinegar and toss again to combine. Add salt and pepper to taste.

3.Place on a serving platter and serve at room temperature.

4.This recipe is featured on show 2205 -  Festival of the Seven Fishes – La Festa dei Sette Pesci.

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Black Bean Salsa Recipe

Black Bean Salsa Recipe

Ingredients:
1 (15 oz) can black beans,
1-2 tomatoes
1/2 an onion
1 jalapeno/serrano pepper
1/2 a lime
1/3 tsp cumin powder
Handful of fresh cilantro
1/4 tsp cayenne pepper (optional)
Salt to taste

Method:
- Drain and rinse a can of black beans.
- Add to it, the finely diced onion, bell pepper, jalapeno/serrano (de-seeded for less heat), tomatoes (de-seeded) and chopped cilantro.
- To season the mix, squeeze in the juice of half a lime, add some cumin and cayenne pepper powder (optional, only if you like it spicy), and salt.
- Toss everything together and taste for seasonings.
- Serve chilled.

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