Sichuan Mapo Tofu

Prep time: 15 mins
Cooking time: 15 mins

Ingredients:

• 450 Silken Tofu
• 100g Minced Pork (Beef can also be substituted)
• 1/2 tbsp Sesame Oil
• 1.5 tbsp Doubanjiang (Chilli Bean Sauce), as paste or roughly chopped
• 1/2 tbsp Ground Szechuan pepper
• 1 Cup Water (not chicken stock, as the mapo tofu can get quite salty)
• 1 Cup Chicken Stock
• 2 tbsp Peanut or Vegetable Oil
• 2 Slim Green Onions, finely chopped, keep white and green bits separated
• 2-4 Garlic Greens (optional)
• 2 Garlic Cloves, finely chopped
• 1 tsp Fresh Ginger, minced
• 1 tsp Sugar
• Water Starch (2.5 tbsp water + 1 tbsp cornstarch powder)
• Steamed rice, for serving

Instructions:

• Bring a large soup pot half filled with water and a pinch of salt to a gentle boil.
• Meanwhile, in a medium bowl, combine sesame oil with minced pork. Set aside.
• Also while waiting for the soup pot to boil, in a small bowl, make the water starch. Set aside.
• On a cutting board, slice tofu into 2cm cubes. Gently slide in the tofu and cook for 1 minute. Then remove and place on a tray to drain. This helps to strengthen the constitution of the silken tofu so that it doesn't break apart as easily in the sauce. Remove the soup pot from the heat - it is no longer needed.
• Place a wok on medium heat. Add 2 tbsp of the oil and once hot, cook the minced meat until browned. Transfer the meat to a bowl, leaving the remaining oil in the wok.
• Add doubanjiang to the wok for 1 minute.
• Then add white onion, ginger and garlic. Cook for 30 seconds until fragrant.
• Mix in the ground szechuan pepper.
• Mix in the water, chicken stock and bring the mixture to a boil over high heat.
• Add in the pork, then once combined, gently slide in the tofu cubes.
• Bring the mixture to a boil and then reduce it to a simmer. Cook on low for 6 mins.
• Add chopped garlic greens and half of the green onions.
• Stir the starch water again and pour half of the mixture to the simmering wok. Wait for 30 mins, then pour the remainder of the starch mixture into the wok.
• Taste the mixture to check if it is sufficiently salted. Add if / as needed.
• If it is too spicy, you can add in some sugar to reduce it's strength.
• Serve by placing a ladle of the tofu mixture overtop some steamed rice. Then top with some chopped green onions.

Black Pepper Tofu

Serves 4

Ingredients:

• 1 3/4 lbs firm tofu
• Vegetable oil for frying
• Cornstarch to dust the tofu
• 11 tbsp butter
• 12 small shallots (12 ounces in total), thinly sliced
• 8 fresh red chiles (fairly mild ones), thinly sliced
• 12 garlic cloves, crushed
• 3 tbsp chopped fresh ginger
• 3 tbsp sweet soy sauce (kecap manis)
• 3 tbsp light soy sauce
• 4 tsp dark soy sauce
• 2 tbsp sugar
• 5 tbsp coarsely crushed black peppercorns (use a mortar and pestle or a spice grinder)
• 16 small and thin green onions, cut into 1 1/4-inch segments

Instructions:

• Start with the tofu. Pour enough oil into a large frying pan or wok to come 1/4 inch up the sides and heat. Cut the tofu into large cubes, about 1 x 1 inch. Toss them in some cornstarch and shake off the excess, then add to the hot oil. (You'll need to fry the tofu pieces in a few batches so they don't stew in the pan.) Fry, turning them around as you go, until they are golden all over and have a thin crust. As they are cooked, transfer them onto paper towels.
• Remove the oil and any sediment from the pan, then put the butter inside and melt it. Add the shallots, chiles, garlic and ginger. Sauté on low to medium heat for about 15 minutes, stirring occasionally, until the ingredients have turned shiny and are totally soft. Next, add the soy sauces and sugar and stir, then add the crushed black pepper.
• Add a couple tbsp of water to make it a bit more saucy as well.
• Add the tofu to warm it up in the sauce for about a minute. Finally, stir in the green onions. Serve hot, with steamed rice.

Source : Ottolenghi https://www.epicurious.com/recipes/food/views/black-pepper-tofu-365129

Beancurd Skin Stirfry

PREP 15 minutes + COOK 15 minutes = TOTAL 30 minutes

Ingredients:

• 100g beancurd skin (dry weight)
• 1 egg, beaten
• 1 tbsp cornstarch
• 4 dried shiitake mushrooms, medium size
• 4 cloves of garlic, cut into slices
• 2 stalk spring onions
• 10g black fungus (dry weight)
• 1 small carrot, cut into slices
• 1 medium-size tomato, cut into cubes
• 1 broccoli, cut into small pieces
• 2 tsp sesame oil
• 1 tsp salt
• 2 tsp sugar
• 2 tbsp oyster sauce (optional)
• 1/2 tsp ground white pepper
• 1 tsp chili oil, or to taste
• 3 tbsp peanut oil (for frying)

Instructions (Prep):

• Cut the beancurd skin into 2-inches sections.
• Place the tofu skin sticks in a large bowl of cold water and soak until soft. The endpoint is when they are soft and no longer feel difficult to bend.
• Blanch the beancurd skin boiling water for fifteen seconds, and remove immediately. Place them in cold water, and drain.
• Mix a beaten egg with the cornstarch to coat each beancurd skin evenly.
• Pan-fry the beancurd skins until both sides turn golden brown. Set aside.
• Soak the black fungus and dried shiitake mushrooms until soft. Cut the fungus into small pieces and mushrooms into thick slices.
• Cut green bell pepper into half-inch pieces.
• Slice a small carrot into slices diagonally.
• Cut a medium-sized tomato into small cubes.
• Cut the spring onion into two sections. The white part should be in thin slices for sauteing, and the green section for stir-frying in the last minute of cooking.

Instructions (Cooking):

• Saute the garlic slices in peanut oil for half a minute.
• Then add the white section of the spring onions and continue sauteing.
• Next, add the carrot, mushrooms, wood ear, and tomatoes.
• Add the broccoli, then season with light soy sauce, oyster sauce, sugar, salt, white pepper and chilli oil.
• Return the fried beancurd sticks to the wok, add half a cup of water and continue cooking until the bean curd sheets become soft.
• Lastly, add the green section of the spring onion and a teaspoon of sesame oil before dish out.

Source : https://tasteasianfood.com/beancurd-skin/

Fried Rice with Conpoy (Dried Scallop)

Serves 4-6 as part of a shared meal, or 1-2 as a one-dish meal.

Ingredients:

• 2 Eggs
• 50g Dried Scallop Conpoy paste - or just dried conpoy if you can't get the paste
• 1 tsp Salted Chillies (optional)
• 2-3 tbsp Mushroom Soy Sauce
• 100ml Peanut Oil
• 400g Steamed Rice
• 50g Bean Sprouts (optional)
• 50g Garlic Chives, cut into 5cm lengths
• 2 tsp Sesame Oil
• Chilli crisp or oil to taste

Instructions:

• If you can't get the paste, prep the conpoy by soaking / frying and splitting them.
• In a small bowl, crack the eggs. Then stir in the conpoy paste, salted chillies if using, soy sauce.
• Place a wok over high heat and add the peanut oil.
• When the oil is hot, pour in the egg mixture and scramble, breaking up the egg with a wok spatula.
• Add the rice and stir fry for 5 mins until it becomes dry and fluffy
• Stir through the bean sprouts, garlic chives and sesame oil, then serve.

Source : Neil Perry Spice Temple Cookbook

Hot & Fragrant Prawns with Chinese Broccoli

Serves 4 as a shared meal
Goes well with steamed greens in oyster sauce and steamed rice.

Ingredients:

• 1/2 cup Shaoxing (Chinese cooking wine)
• 50ml Peanut Oil
• 16 large green prawns (200g), peeled & deveined
• 20g Pixian chilli bean paste
• 2 tbsp ginger, finely chopped
• 3 garlic cloves, crushed
• 1 Chinese Broccoli or 200g Garlic Stems (if using, additional garlic is not needed), cut into 4cm lengths
• 2 tsp white sugar
• 100ml Chinese chicken stock
• 2 spring onions, both white and green parts cut in julienne
• 1 tbsp Chilli Oil
• 2 tsp Sesame Oil
• 1-2 tsp Cornstarch + 1 tbsp water to make a thickening slurry if needed

Instructions:

• Marinate the prawns in the Shaoxing for 5 minutes and then drain.
• Place a wok over high heat and add 1 tbsp of peanut oil. When very hot, add the prawns, cook about for about 2 minutes until they just change colour and remove them from the wok.
• Reduce the heat to medium. Add the remaining peanut oil to the wok and, when hot, add ginger, spring onion white ends and garlic. Stir fry until fragrant then add the chilli bean sauce, then the garlic stems or broccoli stems, and sugar. Now pour in the chicken stock.
• When the sauce has thickened and reduced by a third, add the rest of the broccoli florets. Cook for a couple mins.
• Then put in the remaining ingredients as well as the prawns. Add the cornstarch slurry if needing to thicken the sauce.
• Cook for 1 more minute and toss everything together so it’s all well coated in the sauce.
• Transfer to a serving plate and serve immediately, topped with coriander and green spring onions.

Source : Neil Perry’s Cookbook : Spice Temple. Amended recipe slightly.

Chinese Salt & Szechuan Pepper BBQ Prawns

Very zingy with the Szchechuan peppercorns
Serves 4

Ingredients:

• 450g Raw prawns, peeled with tail left on, deveined and butterflied
• 1 tbsp Sesame Oil
• 1 tsp Salt
• 1-2 tsp cracked Szcechuan peppercorns (dry fry and grind via mortar & pestle)
• Skewers - Soaked bamboo skewers or metal

Instructions:

• Prepare the szcechuan peppercorns first.
• Combine in a bowl, the prawns, sesame oil, salt and ground peppercorns.
• Toss to coat.
• Thread prawns onto 4 skewers.
• BBQ 3 mins each side until opaque all the way through.

Chinese Braised Pork Belly

Serves 4
Prep & Cook time : 1hr 20mins
Prep time only : 20 mins

Ingredients:

• 470g pork rashers or pork belly cut (about 3 thick rashes)
• 1 Clove Garlic, sliced
• 2 Spring Onion Stalks, chopped
• 2 tsp Shaoxing wine (Can use as a substitute: Pale Dry Sherry)
• 18g Rock sugar (or as I don't have any, 2-3 tsp of raw sugar)
• 2 tbsp Light soy sauce
• 2 tsp Dark soy sauce
• 4 tbsp Chinkiang / Zhenjiang vinegar (Black Rice Vinegar)
• 1 Cup Water
• 1 tbsp Vegetable oil

Instructions:

• Cut the pork into 1 - 1.5 inch long very thick slices (about 1 cm high).
• Heat a wok or large pan, add vegetable oil and allow to heat up.
• Fry the pork until light brown on both sides. Halfway through, add garlic slices.
• Add wine, light soy, dark soy, black rice vinegar, water and sugar.
• Bring to a boil. Then add the chopped spring onion stalks.
• Cover the pan. Then change the heat to simmer, until the pork softens and the sauce is reduced by 2/3rds. About 40min-1hr.

Chinese Braised Pork Belly with Rock Sugar (Hong Shao Rou)

Ingredients:

• 500g pork belly, cut into approximately 3cm cubes
• 1 tbsp neutral oil
• 20g rock sugar or 2 tbsp sugar
• 2 tbsp light soy sauce
• 2 tbsp dark soy sauce
• 1/4 cup Shaoxing wine
• 600mL water
• 3 slices of ginger
• 2 star anise pods
• 1 tangerine peel (fresh or dry. Any citrus peel will work!)
• 1 tbsp chili oil
• Green onions for garnish
• Steamed rice, for serving

Instructions:

• To blanch the pork belly, in a pot of boiling water, gently drop the pork belly cubes in. Blanch for 3-4 minutes until the scum rises to the top. This ensures that the impurities won’t be in our final sauce.
• Rinse your pork chunks for any impurities. Drain and tab excess moisture with a paper towel.
• Heat a heavy duty pot (like a dutch oven or large cast iron with a lid) on medium high heat.
• Drizzle in the oil and add the pork.
• Sear the pork on all sides and add the sugar and soy sauce in.
• Once the sugar has caramelized and coated the pork, deglaze the pot with Shaoxing wine and water.
• Add the ginger, citrus peel, and star anise.
• Cover and lower the heat to low. Simmer for 1 hour until the pork is tender. Supplement with more water if the sauce seems too thick / might burn. Alternatively, you can cook this in an instant pot or pressure cooker with 300mL of water for 20 minutes on high pressure.
• Serve on top of rice. Drizzle the glaze on the rice first and plate a generous mountain of pork belly! Garnish with scallions and enjoy!

Source : https://doobydobap.com/recipe/hong-shao-rou

Chinese Caramelised Black Pepper Pork Belly

Serves 4

Ingredients:

• 3 Shallots, chopped finely
• 2 Cloves Garlic, crushed and minced
• 2 tbsp Fish Sauce
• 1 tbsp Black Pepper, coarsely cracked
• 800g Boneless Pork Belly, rind removed, chopped into bite sized pieces
• 1 tbsp Peanut Oil
• 2 tbsp Dark Brown Sugar
• 160ml Boiling Water
• 2 Green Onions, sliced finely, for garnish

Instructions:

• In a large bowl, combine shallot, garlic, fish sauce, cracked pepper and pork belly. Let marinate for 30 mins.
• In a pressure cooker, heat oil and brown pork belly in batches. Remove from the cooker as they are done.
• Then return all the pork belly, remaining marinade and sugar. Toss the mixture until it caramelises.
• Add the boiling water. Give it one quick stir and secure the lid on the pressure cooker.
• Bring the pressure cooker to high pressure and when it starts to countdown, reduce heat to medium to stabilitise the pressure. Cook for 20 minutes.
• Release the pressure, open the lid, stir the mixture and serve with green onion garnish.

Chinese Garlic & Beans Pork Belly

Serves 4

Ingredients:

• 750g Pork Rashers, cut into 1 inch pieces
• 2 tbsp Oil
• 1 tbsp Canned Black Beans, rinsed
• 1 Cup Water
• 2 tsp Soy Sauce
• 2 tsp Ginger, grated
• 2 Cloves Garlic, crushed and minced
• 2 tsp Cornflour
• 2 tbsp Water + extra
• 2 tsp Sherry

Instructions:

• In a large frying pan, saute pork pieces in hot oil until golden brown.
• In a food processor, place the rinsed beans with a tablespoon of the water. Let sit for 10 mins then blend on high speed.
• In a medium-sized bowl, combine soy sauce, ginger and crushed garlic.
• In a large sauce pan, bring to a boil the sauted rashers and the bean sauce.
• Reduce heat and simmer mixture, covered, for 1 hour.
• In a small bowl, combine cornflour, 1 tbsp water and sherry to form a smooth paste. Add more water if needed.
• Add cornflour mixture to pork. Stir until sauce boils and thickens, then reduce heat.
• Simmer for one minute and serve.

Steamed Pork Belly with Salted Radish

Ingredients:

• 500 g pork belly
• 180 g salted radish (we get it from Asian supermarkets)
• 1 1/2 tbsp light soy sauce (or to taste)
• 1/2 tbsp sugar (or to taste)
• 1 tbsp chicken bouillon powder
• 3 cloves garlic (finely chopped)
• 1 tsp sesame oil
• 3 tbsp cooking oil
• Serve with rice and steamed chinese broccoli, along with a bit of chilli

Equipment:

• Steamer

Instructions:

• Wash the radish in water 2-3 times, then drain and squeeze any excess liquid out.
• Slice the vegetable roughly into 5mm (0.2 inch) thick strips.
• Dice the meat into 1cm x 2 cm (0.4 x 0.8 inches) pieces.
• Note: Try to make sure each piece has a layer of skin, fat and meat.
• Put the pork belly in a steam-safe dish and mix in the garlic, light soy sauce, sugar, chicken bouillon powder, oil and sesame oil.
• Mix in the salted daikon until coated in sauce.
• Set up the steamer on high heat and when it boils, place the dish in the center to steam for 1 hour.
• Serve hot immediately!

Source : https://www.wokandkin.com/steamed-pork-belly-with-salted-radish/

Sweet & Spicy Sriracha Hot Wings

Beautiful balance of flavours. Very moorish!
Serves 4.
Prep 25mins + 2hrs marinating time. Cooking 25 mins.

Ingredients (Chicken & Marinade):

• 1.5kg Chicken Wings
• 2 Garlic Cloves, finely grated
• 1 tbsp Ginger, finely grated
• 60ml (1/4 cup) Light Soy Sauce
• 1 tbsp Vegetable Oil
• 1 tsp White Sesame Seeds
• 1 Green Shallot, trimmed, thinly sliced

Ingredients (Sriracha Sauce):

• 80ml (1/3 Cup) Sriracha Hot Chilli Sauce
• 2 tbsp Hoisin Sauce
• 1 tbsp Honey
• 1 tsp White Vinegar

Instructions:

• Break up the chicken wings by using a sharp knife to remove (and discard) the wing tips. Then cut the wings in half at the joint.
• Place garlic, ginger, soy sauce and oil in a large bowl or resealable plastic bag.
• Add the chicken pieces to the marinade. Toss to coat. Then cover bowl with plastic wrap (or seal bag).
• Place in the fridge for up to 2 hours to marinate.
• Line a deep rectangle pan with aluminum foil.
• Place wings in neat lines in the dish (reserve the marinade) and bake at 180C for 45 mins - 1 hour, until juices run clear.
• Meanwhile, prepare sauce by combining, in a small sauce pan, reserved marinade and the sauce ingredients. Bring to a boil and reduce heat to low. Simmer for 2-3 mins.
• Let rest for 10 mins with a sheet of foil placed loosely overtop.
• Place chicken wings in a large glass bowl and pour over sauce. Toss wings to cover with sauce.
• To serve, pile wings onto a serving plate and sprinkle with sesame seeds and shallots.

Sweet & Spicy Crispy Chicken Wings (Fried)

Serves 4
Prep & Cook 30 mins

Ingredients:

• 1L Peanut or Canola Oil, for frying
• 1/2 Cup Cornflour
• 2 tsp Sea Salt
• 750g Chicken Wings, each cut into two parts
• 1/2 Cup Water
• 1/2 Cup Brown Sugar
• 1/4 Cup Soy Sauce
• 1/4 Cup Honey
• 4cm Piece Fresh Ginger, peeled and cut into matchsticks
• 2 tbsp Rice Wine Vinegar
• 1 tbsp Sesame Seeds
• 1.5-2 tsp Dried Chilli Flakes
• 1 Green Shallot, sliced thinly, to serve

Instructions:

• Heat frying oil in a large saucepan over medium-heat to 180C.
• Meanwhile, in a large bowl or plastic bag, place cornflour and coat chicken wing pieces in batches. Shake off excess cornflour.
• Fry the chicken in 2-3 batches until golden and cooked through, for about 5-10 mins.
• Transfer wings to a plate lined with paper towel to drain the oil. Cover loosely with foil to keep warm.
• Meanwhile, in a large saucepan over medium-high heat, prepare the sauce by combining water, brown sugar, soy sauce, honey, ginger and vinegar.
• Bring to a boil then simmer for 5 mins until sauce thickens.
• Stir in chilli flakes and sesame seeds. Then toss in the fried chicken, ensuring it is fully coated.
• When serving, top with sliced shallots.

Sesame and Miso-Glazed Chicken Wings (Baked)

Amazing flavour

Ingredients:

• 1/2 Cup Mirin
• 1/2 Cup (110g) White Miso Paste
• 1 x 5cm Fresh Ginger, finely grated
• 2 tbsp Dashi Powder
• 1/2 Cup Caster Sugar
• 1 tbsp Sesame Oil
• 1/4 Cup Rice Wine Vinegar
• 1L Water
• 1kg Chicken Wings

Instructions:

• In a large soup pot, over high heat, bring to a boil the mirin, miso, ginger, daishi, sugar, sesame oil, vinegar and water.
• Add the chicken wings and return the mixture to boiling.
• Then cover and reduce to a low simmer for 30 mins.
• Carefully remove the wings from the stock and set aside. Keep 3 cups of the stock (discard the rest or save it for another use as it is delicious) and cook for 15 mins until reduced and sticky.
• Meanwhile, preheat the oven to 250C.
• In a deep rectangle baking pan lined with baking paper, line up the wings. Brush with the miso glaze.
• Bake for 6-8 mins until golden.

Chinese Braised Beef (Such flavour, sooo moorish)

Serves 6
Prep & Cook time : 2.5 hours
Prep time only : 30 mins

Ingredients:

• 2 tbsp Plain Flour
• 1 tsp Five-Spice Powder
• 1 tsp salt
• 1 kg Boneless Beef Shin (or Gravy Beef), cut into 5cm pieces
• 1/4 Cup Peanut or Sunflower Oil
• 3 Eschallots, finely chopped
• 4 Garlic Cloves, sliced
• 3cm Piece of Ginger, peeled and grated
• 1/2 Bunch Spring Onions, finely chopped, plus extra to serve
• 1 Long Red Chilli, seeds removed, finely chopped, plus extra to serve
• 50g Chinese Rock Sugar (alternative : brown sugar)
• 1/4 Cup Chinese Rice Wine (Shaohsing)
• 1 Cinnamon Quill
• 1/4 Cup Dark Soy
• 4 Cups (1L) Beef Consomme
• 2 tbsp Peanut Butter
• 2 tbsp Hoisin Sauce
• 1 Bunch Chinese Broccoli (steamed) and Rice to serve

Instructions:

• Combine the flour and the five-spice powder with 1 tsp salt.
• Coat the beef in the flour mixture, shaking off and reserving any excess flour.
• Heat 2 tbsp oil in a large stockpot over medium-high heat. Cook beef in batches, turning regularly until browned, for 3-4 mins. Remove beef from pot and set aside.
• Add the remaining 1 tbsp oil to the pan and cook the onion, stirring for 1-2 mins until softened.
• Add garlic, ginger, spring onions, chilli. Cook, stirring, for a further minute.
• Stir in the reserved flour mixture and add the sugar, rice wine, cinnamon, soy sauce, consomme, peanut butter and hoisin sauce. Blend well.
• Return the beef to the pan, then increase heat to medium-high and bring to the boil. Cover and transfer to the oven.
• Bake for 2 hours or until the beef is tender.
• Serve the braised beef with spring onion slices and chilli, on a bed of steamed chinese broccoli and rice.

Stirfried Ginger Beef with Broccoli

Ingredients:

• 500g Beef loin steak, finely sliced
• 3 tbsp Cooking Oil
• 4 Cloves Garlic, peeled and finely chopped
• 3 tbsp Ginger, finely grated
• 1 Broccoli, cut into small bite sized pieces, florets separated
• 4 tbsp Water
• 1 Red Chilli, seeded and chopped
• 1 Spring Onion, chopped, white and green parts separated

Ingredients (Marinade):

• 1.5 tsp Oil
• 1/2 tsp Salt
• 1.5 tsp Oyster Sauce
• 1 tsp Ginger, grated
• 2 tbsp Cornstarch
• 1 tbsp Beef stock powder
• 1 tsp Tabasco sauce

Instructions:

• Combine ingredients for marinade in a bowl and mix well.
• Rub the marinade over the beef and set aside in the fridge for 3 hours.
• In a large wok or saucepan, heat the oil and saute the garlic, ginger, white parts from the green onions and broccoli stems.
• Then once the broccoli is mostly cooked, stir in the remaining broccoli florets.
• Then after a couple mins add in the marinated beef and then water.
• Stirfry the meat quickly to maintain its tenderness.
• Garnish with chilli and sliced green onions (green parts). Serve immediately.

Source : Malaysian Cookbook, Chef Wan

Chinese Tender Beef & Broccoli with Black Bean Garlic Sauce

Ingredients:

• 1 pound skirt steak, cut into 1/2-inch-thick slices
• 4 teaspoons cornstarch
• 1/2 cup low-sodium chicken broth
• 2 tablespoons minced fresh ginger (from a 2-inch piece)
• 2 tablespoons black-bean garlic sauce, such as Kikkoman or Lee Kum Kee
• 1 teaspoon sugar
• 2 teaspoons toasted sesame oil
• 1/4 cup vegetable oil
• 4 cups small broccoli florets (from 1 head)
• 3 scallions, white and light-green parts thinly sliced (1/2 cup), plus darker greens, sliced, for serving
• Cooked rice, for serving

Instructions:

• Pat meat dry, then toss with 3 teaspoons of cornstarch. Stir together broth, ginger, black-bean sauce, sugar, sesame oil, and remaining 1 teaspoon cornstarch in a bowl. Measure 2 tablespoons of water in a separate small bowl and set aside.
• Heat a large, heavy skillet (preferably cast iron) or wok over high for 3 minutes. Swirl in 2 tablespoons vegetable oil. Working in batches to avoid crowding pan, brown meat, about 1 minute per side. Transfer to a plate.
• Swirl in remaining vegetable oil and add broccoli. Cook, stirring occasionally, until broccoli begins to brown, about 3 minutes. Add reserved water and toss until broccoli is bright green and tender, 1 to 2 minutes more.
• Add white and light-green parts of scallion to the skillet along with meat and any accumulated juices. Stir in black-bean-sauce mixture and toss until evenly coated and the sauce has thickened, about 30 seconds. Serve with rice, sprinkled with scallion greens.

Source : https://www.marthastewart.com/1543336/beef-and-broccoli-black-bean-garlic-sauce

Chinese Shrimp Noodles with Grapefruit, Green Peppercorns and Spiced Chicken

Ingredients:

• 4 Chicken thighs
• 2 tbsp Vegetable Oil
• 1/2 tsp Curry Powder
• 1/2 tsp Hot Paprika Powder
• 1 tsp Ginger Powder
• Freshly Ground Black Pepper
• Salt
• 2 Pink Grapefruits
• 200g Dried Shrimp Noodles (available at Asian Food shops)
• 4 tbsp Extra Virgin Oilive Oil
• 2-3 tbsp Green Peppercorns, lightly crushed
• 1 Bunch of Small Green Onions, sliced in rings
• 1 tbsp Chili Flakes

Instructions:

• Cut chicken thighs in bite-sized pieces and marinate in the oil, curry powder, paprika, ginger powder, pepper and salt for 10 mins.
• Grill or fry for 10-15 mins until just fully cooked. Then transfer chicken to a bowl and set aside.
• Cut and peel the grapefruits, removing the skin and white pith completely. Save any lost juice as you go.
• Separate the grapefruit segments and try to keep each intact where possible, removing the thick skin between them. Save any lost juice as you go.
• In a separate large saucepan, boil water and cook the shrimp noodles for just a few minutes until ready. Transfer drained noodles to a bowl. Add olive oil and any of the saved extra grapefruit juice, and toss to coat the noodles while still hot.
• Add the grapefruit segments, crushed peppercorns, green onion slices, chili flakes and combined carefully.
• Arrange in bowls and garnish with spiced chicken and some extra green onion slices.

Chinese Lemon Chicken

Serves 4

Ingredients:

• 5-6 Chicken Thighs, boneless if possible (otherwise remove bones before using)
• 1/2 Cup Cornflour
• 3 tbsp Water
• 4 Egg Yolks
• Salt & Pepper
• 6 Shallots
• Oil for Deep Frying

Ingredients (Lemon Sauce):

• 1/2 Cup Lemon Juice
• 1 Chicken Stock Cubes
• 2 tbsp Cornflour
• 2 tbsp Honey
• 2.5 tbsp Brown Sugar
• 1 tsp Fresh Ginger, grated
• 1/2 Cup Water

Instructions:

• Start with making the sauce. In a medium saucepan, combine lemon juice, crumbled stock cubes, cornflour, honey, brown sugar, ginger and water.
• Stir over low heat until sauce boils and thickens. Set aside and keep warm.
• Meanwhile, place cornflour in a small bowl. Mix in water gradually to form a paste.
• Add lightly beaten egg yolks and salt & pepper. Mix well until blended.
• In a wok, place 750ml canola oil and set heat to medium-high.
• While the oil is heating, prepare the chicken by flattening each piece lightly with a meat hammer.
• Dip both sides of each piece of chicken into the batter. Drain well and fry until lightly golden brown and cooked through. (Oil should be about 180F.)
• Drain fried chicken on a plate lined with a couple of paper towels. Keep warm.
• Slice each cooked chicken breast diagonally into 3-4 pieces. Arrange on a serving plate, sprinkle with chopped shallots and lemon sauce spooned overtop.

Chinese Stir-fried Chicken in XO Sauce

Ingredients:

• 500g Chicken Thighs, cut into bite-sized pieces
• 5 tbsp Plain Flour
• 1/2 tsp Madras Curry Powder
• 6 Spring Onions
• 100g Sugar Snap Peas or Green Beans
• 3 Cloves Garlic
• 2 tbsp Vegetable or Peanut Oil
• 50ml Shao Xing Chinese Cooking Wine or Sherry
• 3 tbsp Light Soy Sauce
• 2 tbsp XO Sauce
• Salt and Black Pepper
• Steamed rice or thin vermicelli rice noodles, to serve

Instructions:

• Mix in the flour with the curry powder, salt and pepper.
• In a large bowl, toss the chicken in the flour mixture to cover chicken thoroughly. Set the bowl of chicken aside.
• Chop spring onions, keeping white parts (chopped finely) and green parts (chopped diagonally) separated.
• Crush and chop garlic finely.
• Chop the peas or beans into bite-sized pieces.
• In a large wok over high heat, add the oil and fry the spring onion whites and garlic for 1 min until they start to release their fragrance.
• Add the chicken to the pan and stir-fry for 2 mins, until there is no pink visible on the outside.
• Add the spring onion greens plus the peas or beans, stir frying for 30 seconds.
• Stir in the Shao Xing cooking wine and soy sauce. Stir fry for another 30 seconds.
• Stir in the XO sauce and add 1/3 cup of warm water.
• Put a lid on the wok and cook for 3-5 mins until the chicken is cooked through.
• Serve warm with steamed rice or boiled noodles.

Diamond Shell Clams with XO Sauce

Serves 4
Prep 25 mins + Cook 10 mins = 35 mins

Ingredients:

• 5g Tapioca Flour
• 2 tbsp Vegetable Oil
• 5 Garlic Cloves, crushed and chopped
• 3cm Piece Fresh Ginger, finely chopped
• 2 Long red chillies, sliced
• 1 Green Onion, chopped with green and white parts kept separate
• 2 tbsp XO sauce
• 100ml + 100ml Chinese Shaoxing Rice Wine
• 200ml Chicken Stock
• 30ml Oyster Sauce
• Pinch of White Sugar
• 1kg Diamond Shell Clams
• Coriander leaves, chopped roughly, for garnishing

Instructions:

• In a small bowl, combine tapioca flour with 30ml cold water. Set aside.
• Heat a wok or large frying pan over high heat until hot.
• Add vegetable oil, garlic, ginger, chilli and chopped white parts from the spring onion. Cook for 30 secs until fragrant.
• Add XO sauce and cook for another 30 secs.
• Add 100ml Chinese rice win and bring to a boil.
• Add 200ml stock and bring to a boil again.
• Add oyster sauce and sugar. Cook for 2 mins.
• Whisk in tapioca mixture and cook for 1 min until thickened.
• Remove from heat and keep warm.
• Place a large souppot (with a tight fitting lid), over high heat. When hot, add clams and remaining 100ml shaoxing rice wine.
• Cover with a lid and cook for 2 mins until clams have opened.
• Remove clams using a slotted spoon, discarding cooking liquid. Set aside.
• Return wok with XO sauce to the stovetop. Bring to a boil and toss clams to coat.
• Remove from heat. top with coriander and green parts from the spring onion.

Orange & White Pepper Roasted Duck

Serves 4. Sauce optional as the rub is so flavourful on it's own too.
Will need to rest overnight.

Ingredients (Duck and rub):

• 1 Duck (~2kg)
• 1 tbsp Sesame Oil
• 3 tbsp Ground White Pepper
• 2 tbsp Ginger, grated finely
• 2 tbsp Orange Zest, finely grated (from 3 oranges)
• 2 tbsp Salt

Ingredients (Zesty Spice Sauce): FYI, this is optional as the rub is so good

• 5 tbsp Hoisin Sauce
• 3 tbsp Coriander Leaves, chopped finely
• 2 tbsp Sriracha or Chilli Garlic Sauce
• 1 tbsp Ginger, finely grated

Instructions:

• Place the duck in a deep baking pan (preferably on top of a baking rack inside, if available).
• Pat the duck dry with paper towel and then using a fork, prick the duck skin a dozen or so times, making sure you don't puncture the meat underneath, especially the skin between the wing and the breast of the duck.
• Rub all the skin on the duck with sesame oil.
• In a small bowl, combine the white pepper, ginger, orange zest and salt. Mix thoroughly.
• Rub the mixture across the full surface of the duck. Place the duck in the baking pan, legs facing down, in the fridge, to chill uncovered overnight.
• Preheat an oven to 180C and take the duck out of the fridge to get it closer to room temperature before placing it in the oven.
• Place the pan in the oven and bake for 30-40 mins until golden brown.
• Turn the duck over so the legs are pointing up instead and return it to the oven for another 30-45 mins.
• Meanwhile, make the sauce in a small bowl by combining all the sauce ingredients. Mix well, place it in a gravy pouring container and set aside.
• Pierce one of the legs to ensure that the juices run clear before taking it out of the oven for good. (You can also check that the leg joint feels quite loose in its socket.)
• Serve the duck on a carving board with a good knife and the sauce.

Source: BBQ Recipes Techniques Tools, Chris Schlesinger & John Willoughby

Chinese Five-Spice & Orange Duck Savoury Pies

Serves 6

Ingredients (Duck Filling):

• 2kg Whole Duck
• 1 tbsp Vegetable Oil
• 4 Shallots, chopped finely
• 2 tbsp Plain Flour
• 1/2 Cup Chicken Stock
• 1/4 Cup Chinese Cooking Wine
• 2 tbsp Light Soy Sauce
• 2 tbsp Orange Juice
• 2 tsp Light Brown Sugar
• 4-7 Cinnamon Sticks
• 1 Egg

Ingredients (Savoury Pastry):

• 300g Plain Flour, sifted
• 2 tsp Finely Grated Orange Rind
• 1/2 tsp Five Spice Powder
• 125g Cold Butter, chopped coarsely
• 1 Egg
• 1 tbsp Vodka

Instructions:

• Start by preparing the duck. Rinse the duck under cold water.
• In a large soup pot, place the rinsed duck and cover with cold water.
• Bring the pot to a boil, uncovered.
• Then reduce heat, simmer covered for 30 minutes. Turn off heat and cool duck in the soup pot until the water is room temperature, keep covered (about 2-3 hours).
• Remove meat from the duck. Discard bones. I like to keep the skin and to chop it up finely for extra flavour but that is optional. Shred meat.
• Meanwhile, make the savoury pastry. In a food processor, place sifted flour, five spice powder, grated orange rind and butter. Pulse until the mixture's texture matches coarse sand.
• Place mixture in a bowl and blend in egg and vodka. Knead mixture quickly until dough comes together in a ball.
• Flatten it to make a thick disc and place dough disc in pastic wrap. Chill in the fridge for 30 mins.
• Meanwhile, in a medium-sized bowl, combine stock, wine, soy sauce, juice and brown sugar. Set aside
• To finish the duck filling, place a large frying pan over medium heat. Add oil. Once hot, cook shallots until soft and translucent.
• Stir in flour and cook for one more minute, ensuring it doesn't burn.
• Gradually pour in the stock mixture and bring it to a boil. Simmer, uncovered, for 3 more minutes.
• Stir in duck meat and season to taste. Remove from heat and let cool to room temperature.
• Preheat oven to 200C.
• Grease 6 small pie tins (1 cup capacity). Set aside.
• Roll pastry between sheets of baking paper until 3mm thick.
• Use a plate or bowl, that is 1.5-2cm bigger than the pie tin, to cut a circle of pastry.
• Place a circle of pastry in one of the greased pans.
• Fill the base of the pastry with 2-3 tablespoons of cooled duck filling. It should be filled to the top of the pastry dish.
• Fold the overhanging sides of the pastry on top of the filling, making pleats with the pastry as you go.
• Place a cinnamon stick on top for decoration and place the pie in the fridge to chill for 15 minutes.
• Repeat with remaining pastry.
• In a small bowl, lightly beat 1 egg. Brush the egg wash over the pastry areas just before baking.
• Bake pies for 25 minutes, until pastry is golden. If pastry is darkening too fast, place a sheet of foil lightly on top of the pies.
• Let pies cool for 5 mins before serving.

Chinese Duck with Pickled Plums

Serves 4
Start the night before or in the morning.

Ingredients:

• 4 Boneless Duck Breasts
• 2 Garlic Cloves, peeled and crushed
• 1 tsp Hot Chilli Sauce
• 2 tsp Honey
• 2 tsp Brown Sugar
• Juice of 1 Lime
• 1 tbsp Dark Soy Sauce
• 6 Large Plums, halved and stones removed
• 50g Caster Sugar
• 50ml White Wine Vinegar
• 1/4 tsp Dried Chilli Flakes
• 1/4 tsp Ground Cinnamon
• 1 tbsp Canola Oil
• 150ml Chicken Stock
• 2 tbsp Oyster Sauce
• Sprigs of fresh parsley, for garnish
• Freshly cooked noodles, to serve

Instructions:

• Start with the marinade. Mix together, in a medium-sized marinade dish, the garlic, chilli sauce, honey, brown sugar, lime juice and soy sauce.
• Cut a few deep slashes in each duck breast and place in a shallow marinading dish, tossing in the marinade to coat thoroughly.
• Cover and leave to marinate for 4 hours or overnight.
• In a saucepan, over medium-high heat, bring to a boil the plums, caster sugar, white wine vinegar, chilli flakes and cinnamon. Then reduce heat to simmer gently for 5 mins, until plums have softened. Set aside to cool.
• In a deep saucepan, combine the duck, marinade and oyster sauce. Cover with the lid. And cook over low for 30-90 mins until cooked through. Remove the duck and reserve the remaining liquid.
• Remove the plums from their liquid and set aside.
• In the small saucepan with the plum liquid, add the remaining liquid from the duck. Bring to a boil, then simmer, uncovered, for 5 mins, until reduced and thickened.
• To serve, place duck and plums over a bed of noodles on a plate. Spoon over a bit of the sauce and garnish with a sprig of parsley.

Cantonese Glutinous Sticky Rice Parcels with Pork (Just like at YumCha in Oz or DimSum in Canada)

Serves 4
Prep Time : 15 mins + Cooking Time : 1hr 10mins

Ingredients for the Rice Parcels:

• 400 g (2 cups) White Glutinous Rice, soaked for 1 hour
• 1 tbsp Cooking Oil (Peanut Oil, preferably)
• 2.5 cm Piece Ginger, finely shredded
• 1 tbsp Dried Baby Shrimps, soaked in hot water for 20 minutes, drained
• 2 (400 g) Chicken Thigh Fillets, chopped into small pieces
• 2 (60 g) Dried Chinese Pork Sausages (lap cheong) or rindless shortcut bacon rashers, chopped into small pieces
• 1 tbsp Shaoxing Chinese Rice Wine or Dry Sherry
• 4 Large Dried Black Shitaake Mushrooms, boiled in water for 15 minutes, drained, sliced
• 4 Spring Onions, sliced, plus extra, to serve
• 2 tbsp Light Soy Sauce
• 1 tsp Sesame Oil
• 1 tsp Caster Sugar
• 4 Dried Lotus Leaves (or Bamboo Leaves as an alternative), trimmed, soaked in hot water for 20 minutes, drained
• Chilli oil, to serve

Ingredients for the Spring Onion Vinegar Sauce:

• 2 tbsp Malt Vinegar
• 60 ml (¼ cup) Rice Wine Vinegar
• 1 tbsp Light Soy Sauce
• 1/2 tsp Sesame Oil
• 1 tbsp Caster Sugar
• 1 cm Piece Ginger, finely shredded
• 2 Spring Onions, finely shredded

Instructions:

• Soak glutinous rice for 1 hour. Rinse and drain.
• To make spring onion vinegar, place vinegars, soy sauce, sesame oil, sugar and ginger in a bowl, stirring to dissolve sugar. Add spring onions and set aside.
• Line a large steamer with baking paper. Drain rice, then spread evenly over the top and steam for 40 minutes or until translucent. Set aside.
• Set the lotus leaves to soak for 20 minutes or more.
• Meanwhile, heat peanut oil in a wok over high heat. Add ginger, shrimp, chicken and sausages, and cook for 4 minutes or until meat is cooked through.
• Add Chinese rice wine and mushrooms, and cook for a further minute or until wine has been absorbed.
• Add rice, spring onions, soy sauce, sesame oil, sugar and season with salt and white pepper. Mix well to combine and cook for a further minute. Remove from heat.
• Pat lotus leaves dry with paper towel.
• Divide rice mixture among lotus leaves, then fold in sides (not too tightly), fold up edges and roll up, securing with kitchen string.
• Place rice parcels in a large bamboo steamer set over a stockpot or saucepan of gently simmering water and steam, covered, for 20 minutes or until soft to the touch.
• Serve glutinous rice parcels with spring onion vinegar, chilli oil and extra spring onions.

Sticky Rice with Chinese Sausage & Dried Scallops

Makes 8 to 10 side-dish servings

Ingredients:

• 2 1/2 cups Chinese or Japanese short-grain sticky ("sweet") rice
• 6 to 8 (1-inch-wide) large dried scallops
• 1/2 cup Chinese rice wine such as Shaoxing or medium-dry Sherry
• 12 to 15 Chinese dried black mushrooms
• 4 links Cantonese sweet sausage
• 2 bunches of scallions
• 1/4 cup oyster sauce (preferably premium)
• 2 tablespoons light soy sauce
• 1 tablespoon sugar
• 1/2 teaspoon kosher salt
• 1/4 cup peanut oil
• 2 tablespoons Asian sesame oil
• 2 teaspoons black pepper

Equipment:

• a well-seasoned 14-inch wok, preferably flat-bottomed
• a 10-inch bamboo steamer with 2 tiers
• cheesecloth

Instructions:

• Cover rice with cold water by 1 inch in a bowl and soak for at least 4 and up to 12 hours.
• After rice has soaked for at least 3 hours, fill the wok with enough water for the bottom rim of the steamer (not rack) to rest in water, then bring to a boil.
• Put scallops and rice wine in a small heatproof bowl. Put a bowl with scallops in the bottom tier of steamer and steam, covered, until soft, about 2 hours. (Replenish water as necessary to keep the bottom rim of the steamer in water to prevent scorching.)
• When scallops have steamed for almost 1 hour, line bottom and side of top tier of steamer with several layers of cheesecloth, then set tier onto steamer in wok.
• Drain rice in a sieve and rinse well under cold running water, then spread rice in an even layer over cheesecloth in steamer (cheesecloth should not hang over edge of steamer) and steam, covered, sprinkling rice with a few drops of water occasionally, 1 hour. (Replenish water as necessary to keep the bottom rim of the steamer in water to prevent scorching.)
• Meanwhile, soak mushrooms in 2 cups boiling-hot water in a bowl (water should cover mushrooms), turning mushrooms over occasionally, until softened, about 30 minutes. Cut out and discard stems from mushrooms, then squeeze excess liquid from caps into bowl and thinly slice caps. Reserve 1/2 cup mushroom- soaking liquid and discard remainder.
• Remove top tier of steamer from wok and transfer rice from cheesecloth to a platter. Once rice has cooled, lightly wet your hands and break up large clumps.
• Using tongs, remove the bowl containing scallops from the bottom tier of the steamer. Reserve water in the wok.
• Reserve scallop-soaking liquid and shred scallops into "threads" with a fork or your fingers, discarding tough muscle on side (muscle will remain solid but scallop meat will shred easily).
• Bring water in wok to a boil, then arrange sausages on a heatproof plate and steam in a steamer, covered, 5 minutes. When cool enough to handle, halve sausages lengthwise, then cut diagonally into 1/4-inch-thick slices.
• Cut scallions into 1/4-inch-thick slices, keeping pale green and white parts separate from dark green parts.
• Stir together oyster sauce, soy sauce, sugar, and salt in a bowl until sugar is dissolved.
• Pour off water from wok and dry. Heat wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Pour peanut oil down the side of the wok, then swirl oil, tilting wok to coat sides. Add mushrooms and pale green and white parts of scallions and stir-fry for 1 minute. Add sausage and scallops and stir-fry for 1 minute. Add rice and stir-fry, breaking up any clumps, 1 minute. Add scallop- and mushroom-soaking liquids along with oyster sauce mixture and stir-fry until rice is well coated and hot, about 2 minutes. Add sesame oil, then add pepper and remaining scallion greens and stir-fry until combined well.

Source : https://www.epicurious.com/recipes/food/views/sticky-rice-with-chinese-sausage-and-dried-scallops-231372

Celebration Sticky Rice Cake

Soak 30 min + Prep 5 min + Cook 1 hr 30 min

Ingredients:

• 400g Thai sticky rice
• 200g ready-cooked & peeled chestnuts, roughly chopped
• Salt and black pepper

Ingredients (Roast mushrooms):

• 150g oyster mushrooms, roughly torn
• 250g chestnut mushrooms, roughly chopped into 3cm pieces
• 90ml soy sauce
• 120ml olive oil
• 3 tbsp tomato paste
• 60ml maple syrup
• 4 garlic cloves, peeled and crushed
• 1 tsp ground cinnamon
• 1 tsp ground allspice
• 1/2 tsp ground cumin

Ingredients (Pine nut salsa):

• 51/2 tbsp (20g) picked parsley leaves
• 2 spring onions, trimmed and sliced diagonally, light green and green parts only
• 60g pine nuts, well toasted
• 60ml olive oil
• 40ml lemon juice

Instructions:

• Heat the oven to 240C. Put the rice in a large bowl of cold water and leave to soak for 30 minutes (or longer, depending on brand).
• Put all the roast mushroom ingredients in a high-sided, 30cm x 23cm baking tray, and season with a quarter-teaspoon of salt and a lot of black pepper – about 40 twists of the grinder. The size of the tray is important here, because the mushrooms need to sit snugly so the liquid does not evaporate. Mix well to combine, then roast for 15 minutes.
• Remove the mushrooms from the oven and pour all the liquid from the tray into a small saucepan: this will be your gravy.
• Give the mushrooms a good stir, then return them to the oven for another 15-20 minutes, or until golden brown. Stir in the chopped chestnuts and set aside.
• Line the base of a 20cm cast-iron pan for which you have a lid with a circle of greaseproof paper. Grease the paper and the sides of the pan with oil, then spoon in the roast mushrooms and flatten them out to create an even layer.
• Drain the rice, then mix with 350ml room-temperature water and a teaspoon and a quarter of salt, then put the rice on top of the mushrooms. Flatten the surface of the rice – it should be just covered by water – then use a chopstick or skewer to poke six holes in the rice all the way to the bottom of the pan, to let steam escape while it’s cooking.
• Put the pan on a medium-high heat until the water begins to simmer, then reduce the heat to low, cover with a lid and cook for 35 minutes. Remove from the heat and, without lifting the lid, leave to rest for 10 minutes.
• Meanwhile, mix all the salsa ingredients in a small bowl with a third of a teaspoon of salt, and set aside.
• Add two tablespoons of water to the gravy pan, place on a medium-high heat and cook gently for three minutes, whisking the mixture to incorporate everything, until heated through.
• Once the rice has rested for 10 minutes, run a knife around the edge of the pan to release it from the sides. Place a large, lipped platter on top of the pan, then quickly flip the whole thing over to release the cake from the pan and on to the platter. Remove and discard the greaseproof paper.
• Top the rice cake with half the pine nut salsa, then pour the warm gravy around the outside, like a moat. Serve hot with the remaining salsa alongside.

Source : https://www.theguardian.com/food/2020/dec/12/yotam-ottolenghi-vegan-recipe-celebration-sticky-rice-cake

Chinese Turnip Cake with Sausage, Chinese Bacon and Mushrooms

Serves 3-4

Ingredients:

• 5 Dried Shitaake Mushrooms
• 3 ounces Lap Yuk (Chinese bacon), diced finely
• 1 Chinese Sausages, diced finely
• 1 tbsp Small Dried Shrimp, rinsed and patted dry
• 1/2 tbsp Brown Sugar + 1 tsp
• 1/2 tbsp Soy Sauce
• 600g Daikon Radish, peeled and finely grated
• 4 ounces Rice Flour
• 1 Green Onions, white and light green parts, chopped, for serving (optional)
• 1/2 Bunch Cilantro, leaves only, chopped, for serving (optional)
• Toasted Sesame Seeds, for serving (optional)
• Toasted Sesame Oil, for serving (optional)
• Hoisin Sauce and Sriracha, for serving (optional)

Instructions:

• To soften the dried mushrooms, place them in a bowl with enough boiling water to cover them. Soak them for at least 20 mins.
• Drain mushrooms and squeeze out excess water. Trim and discard stems and dice mushroom caps.
• In a wok, over medium-high heat, cook, without oil, chinese bacon, sausage, shitaake and dried shrimp. Cook for 5-7 mins until the bacon and sausages have rendered some of their fat.
• Add 2 tsp brown sugar and soy sauce. Cook for 2 more mins. Transfer mixture to a bowl and set aside.
• In the same wok (now empty), add grated daikon. Stir to coat with the remaining fat.
• Reduce the heat to medium and continue cooking, stirring, for 15-20 mins, until the daikon is slightly translucent.
• Stir in 1 tbsp brown sugar until dissolved.
• Remove from heat and stir in the bacon mixture.
• Stir in rice flour in thirds, mixing thoroughly between each addition. If it becomes too thick to stir, add 1-2 tbsp water. Mixture should become sticky and dense.
• Scrape mixture into a 7x5 inch baking dish, lined with baking paper.
• Set up a steamer large enough to hold the baking dish. Steam the dish until cooked through for about 30 mins.
• Let the turnip cake rest 20 mins before serving.
• Drizzle turnip cake with sesame oil and top with chopped green onions, coriander, sesame seeds and a little bit of hoisin and sriracha.
• To reheat, slice and panfry a square of turnip cake until golden and crisp on both sides.

Braised Bean Curd (Tofu Skin) Pork Rolls

Ingredients (Filling):

• 250 gr ground pork
• 100 gr shrimp, finely chopped
• 100 gr water chestnut, finely chopped
• 15 gr dried shiitake mushroom, rehydrated and chopped roughly
• 10 gr Wood fungus, rehydrated & chopped roughly
• 10 gr ginger, grated
• 2 stalks scallions, finely chopped
• 1 tbsp cornstarch
• Cooking oil, for deep-frying

Ingredients (Seasoning for the filling):

• 2 tsp dark soy sauce
• 2 tsp soy sauce
• 2 tsp sugar
• 2 tsp sesame oil

Ingredients (For wrapping):

• 1 pack bean curd sheet
• 1 egg beaten

Ingredients (Sauce):

• 1 tsp cooking oil
• 7 gr ginger, grated
• 2 cloves garlic, pressed is best
• 1 tbsp oyster sauce
• 1 tsp soy sauce or more to your taste
• 1 tsp sugar
• 1/2 tsp ground white pepper
• 1 Tbsp cooking wine
• 1/2 cup chicken stock
• 1 tsp cornstarch, to thicken the sauce
• 1 tbsp water, to thicken the sauce

Instructions:

• Prepare the filling: Combine all the ingredients for the filling, except for the oil. Add the seasoning for the filling.
• Mix until the meat mixture is well-combined and moist. At this point, you can taste test by cooking a tiny amount in boiling water and have a taste. Adjust the seasoning to your preference
• Wrapping: Cut the bean curd sheets into squares about 6 x 6 inches (15 x 15 cm). You can get about 8-10 rolls or more, depending on how big or small you wrap them.
• Place the filling at the lower bottom. Fold the bottom over and then fold two sides over, brush the top with some egg wash and then roll it up. The egg wash helps to seal the roll. Repeat with the rest of the filling and bean curd sheets.
• Frying or air-frying: Preheat some oil, enough to deep fry the rolls, over medium heat. Fry in batches until they are golden brown. Remove from the oil and put on an absorbent paper towel. Let them cool down.
• If you want to air fry them, brush the skin with some oil and air fry at 350 F (180 C) for 10 minutes and checking on them halfway and air fry until they are golden brown.
• Prepare the sauce: Mix cornstarch with water. This is to thicken the sauce later.
• Preheat a skillet. Add cooking oil. Stir fry garlic and ginger for about a minute. Add the chicken stock and add the rest of the ingredients. Bring to a simmer. Have a taste and adjust accordingly. Then pour the cornstarch slurry and continue to stir until the sauce thickens.
• Steam the rolls: Arrange the rolls on a steaming dish, as many as you want to serve. You may need to do so in batches.
• Ladle some of the sauce over the rolls and then steam over medium heat for 20 minutes until fully steamed through. Check that the bean curd has been totally cooked through.
• Serve: Serve while they are warm.

Source : https://whattocooktoday.com/bean-curd-tofu-skin-pork-rolls.html. No alterations.

Chinese Pork DanDan Noodles

Delicious and moorish - Perfect for a winter's day!
Serves 6-8.

Ingredients:

• 500g Fresh Shanghai-style udon noodles
• 500g Minced Pork
• 3 tbsp Peanut Oil
• 2 tbsp Minced Galic
• 3 tbsp Minced Ginger
• 2 tbsp Chinese Rice Wine
• 300ml Chicken Stock
• 3 tbsp Soy Sauce
• 3 tbsp Chinese Sesame Seed Paste (or Tahini)
• 2 tbsp Ground Sichuan Peppercorns
• 3 tbsp Chili Oil
• 3 tsp Sesame Oil
• 1 tsp Sugar
• Salt to taste
• 1/2 Cup Roasted Peanuts, finely chopped
• 3 Spring Onions, finely sliced

Instructions:

• Bring a large pot of water to boil and cook the noodles. Drain the noodles, rinse under cold water, drain again and set aside.
• Heat oil in a large frying pan or wok. Add pork and stir to break up the meat. Cook until lightly browned.
• Add ginger and garlic. Cook or 3 mins.
• Stir in remaining ingredients except the salt, peanuts and spring onions.
• Simmer until reduced to a thick meaty gravy. Taste and season accordingly.
• Refresh noodles under hot running water then put them into bowls and top them with a generous serve of the pork (alternatively, mix the noodles into the gravy and serve).
• Garnish plates with spring onion slices and chopped roasted peanuts.

Spicy Dan Dan Noodles (Vegan & GF)

Ingredients:

• 1 tbsp sesame oil, or to taste
• 300 g mushrooms (Swiss brown or button), finely chopped
• 300 g firm tofu, crumbled
• 2 tsp Chinese five-spice powder
• 4 garlic cloves, finely chopped
• 3 cm piece ginger, peeled and finely grated
• 6 spring onions, thinly sliced
• sea salt and white pepper, to taste
• 400 g packet Konjac noodles (or high protein low carb noodles)
• 2 tbsp toasted sesame seeds, to serve
• spring onion curls, to serve

Ingredients (Sauce):

• 4 tbsp tahini
• 4 tbsp soy sauce
• 2 tbsp rice vinegar
• 2 tbsp sesame oil
• 1 tsp chilli flakes

Instructions:

• For the sauce, place all the ingredients in a bowl and stir to combine.
• Heat the sesame oil in a large frying pan over medium–high heat. Add the mushrooms and cook until golden and most of the liquid has evaporated. Add the crumbled tofu and five spice powder and stir for 1-2 minutes or until well combined. Add the garlic, ginger and spring onion, season with salt and white pepper and stir for 1 minute or until fragrant.
• Meanwhile, cook the noodles in a saucepan of boiling water following packet instructions. Drain well.
• Add a little sauce to the mushroom mixture and toss to combine, then add the noodles and the remaining sauce and toss to combine well. Divide between serving bowls and scatter with toasted sesame seeds and spring onion curls.

Source : https://www.sbs.com.au/food/the-cook-up-with-adam-liaw/recipe/spicy-dan-dan-noodles/qw49yadwb No alterations.

Lion's Head Meatballs

Serves 4-6 as part of a shared meal.

Ingredients (Meatballs):

• 650g Pork Mince
• 325g Silken Tofu
• 30g Caster Sugar
• 1.5 tbsp Light Soy Sauce
• 10cm Knob Ginger, roughly chopped
• 6 Garlic Cloves, roughly chopped
• 25ml Sesame Oil
• Plain Flour, for dusting
• Vegetable oil, for greasing and pan frying

Ingredients (Braising & Serving):

• 1 tbsp Vegetable oil
• 8 cm Knob of Ginger, cut into julienne strips
• 50g Chilli Bean Paste
• 1 tbsp Shaoxing Wine
• 1L Chinese Chicken Stock
• 100ml Light Soy Sauce
• 40g Caster Sugar
• Chilli Oil and Finely sliced green onions, to serve

Instructions:

• Place all the meatball ingredients, except the flour and vegetable oil, in a bowl and mix with a wooden spoon until well combined.
• The mixture is quite delicate and needs to be worked to give it a firmer texture. You can do this by beating it for a minute or so in an electric mixer. Cover with cling film and chill in the fridge for at least 3 hours.
• Roll the chilled meat mixture into golfball-sized balls and place them on an oiled tray. When all the meatballs are made, dust them with a little flour and pan fry in a heavy based frying pan in a film of hot vegetable oil for 15 seconds just to set them.
• To braise the meatballs, place a wok over medium heat. Heat the oil and fry the ginger until fragrant. Add the chilli bean paste and fry for another minute, then add the rest of the ingredients and bring to a simmer, stirring to dissolve the sugar.
• Slip the lightly fried meatballs into the sauce and braise gently for 3 mins until just cooked through.
• Transfer the meatballs and braising sauce to a serving bowl and finish with chilli oil and green onion slices.

Source : Neil Perry Spice Temple Cookbook

Salt & Pepper Pork Belly

Serves 4-6.

Ingredients:

• 600g Boneless Pork Belly, skin removed
• 1/4 tsp Ground White Pepper
• 2 tsp Sesame Oil
• 2 Garlic Cloves, crushed and roughly chopped
• 1 Long Red Chilli, deseeded and sliced on the diagonal
• 2 Spring onions, sliced on the diagonal
• 1/4 tsp Freshly Ground Black Pepper
• 1 tsp Sea Salt

Instructions:

• Slice the pork into long 1cm-wide strips.
• In a wide shallow marinade bowl, mix together the pepper and 1 tsp sesame oil.
• Toss in pork strips to coat, then leave to marinate for at least 1 hour.
• Turn several times while marinating to coat the pork well.
• Heat a large frying pan until smoking and add 1 tsp sesame oil.
• Fry the pork on both sides until well browned and cooked through.
• Pour out all the fat except 1 tsp in a heat proof container.
• Remove the pork from the wok and let it rest for 2 mins.
• Cut the pork belly into 2.5cm lengths with kitchen scissors.
• Heat the wok and reserved fat inside over high.
• Once hot, add the garlic, chilli, spring onions. Stir until they start to blacken.
• Add in the pork pieces, black pepper and salt. Toss to coat completely.
• Serve immediately.

Spiced BBQ Roasted Duck with Orange Ginger Hoisin Sauce

Start this recipe the day before

Ingredients (Duck & Rub):

• 1 Whole Duck
• 1 tbsp Sesame Oil
• 3 tbsp White Pepper
• 2 tbsp Fresh Ginger, grated
• 2 tbsp Fine Orange Zest (about 2 Oranges)
• 2 tbsp Salt

Ingredients (Hoisin Sauce):

• 5 tbsp Hoisin Sauce
• 3 tbsp Coriander Leaves, roughly chopped extra for serving
• 2 tbsp Chilli Garlic Sauce (such as Sriracha)
• 1 tbsp Fresh Ginger, grated

Instructions:

• Place the duck in a pan or plate.
• Using a fork, prick the duck a number of times, esp between the wing and breast, through the skin and fat but not touching the meat.
• Pat the duck dry with paper towels then coat all over with the sesame oil.
• In a small bowl, combine the white pepper, grated ginger, orange zest and salt.
• Rub this mixture all over the surface of the duck.
• Place the duck in the fridge, uncovered, overnight, to absorb the flavours and dry out.
• Preheat the BBQ to low.
• Remove the duck from the pan and place it on the grill, away from direct heat.
• Put the lid on the BBQ and cook for 30-40 mins.
• Flip over the bird and cook for another 30-40 mins.
• To check for readiness, pierce the leg to see if juices run clear. You can also twist the leg gently - the joint should feel loose in the socket.
• Meanwhile, prepare the hoisin sauce by combining all the sauce ingredients together. Set aside.
• Once done, transfer the duck to a cutting board. Place a sheet of foil loosely on top and let it rest for 10 mins before carving it up.
• Serve with a drizzle of the sauce and some extra coriander leaves.

Soy & Ginger Steamed Clams

Serves 4.

Ingredients:

• 1 tbsp Vegetable Oil
• 2 Cloves Garlic, sliced
• 5 cm piece of Ginger (25g), finely grated
• 3 tbsp Light soy (very important to use light soy, otherwise it will be too salty)
• 1 tbsp caster sugar
• 2kg Clams (vongole)
• Finely sliced green onion, green chilli and steamed rice to serve.

Instructions:

• Heat the oil in a large wok or frying pan over high heat.
• Add the mirin, soy and sugar. Cook for 2 mins.
• Add clams and cook for 4-5 mins or until clams have opened. Do not overcook.
• Divide between bowls and top with green onion and chilli.
• Serve with steamed rice, if desired.

Osso Bucco with Vietnamese & Chinese Flavours

Ingredients:

• 1 tsp Chinese Five-spice Powder
• 1/4 cup (35g) Plain Flour
• 6 Veal Osso Busso Pieces
• 2 tbsp Vegetable Oil
• 2 Onions, chopped
• 3cm Fresh Ginger, grated
• 2 Garlic Cloves, finely chopped
• 2 Strips Orange Zest
• 3 Star Anise
• 1 Cinnamon Quill
• 1-2 tbsp Brown Sugar
• 1/2 Cup (125ml) Soy Sauce
• 1 tbsp Hoisin Sauce
• 1 tbsp XiaoXing Wine
• 1 tbsp Tomato Paste
• 1L (4 Cups) Been Stock
• 1/2 Cup Fresh Coriander Leaves
• 1/2 Cup Fresh Mint Leaves
• 1 Spring Onion, shredded finely and soaked in water to curl, for garnish
• 1 Long Red Chilli, sliced to taste, for garnish
• Juice of 1/2 Lime
• Steamed rice, to serve

Instructions:

• Combine in a bowl, the sifted flour and five spice powder.
• Coat the meat in the flour mixture, shaking off and reserving any excess flour.
• Place 1 tablespoon oil in the base of a pressure cooker pan over medium heat / sear.
• In batches, cook the meat for 1-2 mins each side until browned. Remove from the pan and set aside.
• As the remaining 1 tablespoon oil to the pan.
• Add the onion, ginger and garlic, then cook for 5 mins until softened.
• Meanwhile, mix some of the beef stock with the reserved flour mixture to form a paste.
• Add the orange zest, star anise, cinnamon, sugar, soy sauce, hoisin, xiao xing wine, tomato paste, beef stock and flour mixture paste, then reutrn the meat to the pan and stir to combine.
• Cover and pressure cook for 25 mins until tender. Cook for longer if/as needed until meat is very soft.
• Just before serving, toss together in a medium sized bowl, the coriander leaves, mint leaves, spring onion, chilli and lime juice until combined.
• Spoon the meat and sauce onto plates, top with the herb salad and serve with steamed rice.

Source: Unknown Cookbook (Recipe Adapted)

Chicken with Hoisin Sauce

Ingredients:

• 6 pieces chicken thighs
• 1/4 cup of hoisin sauce
• 1/8 cup honey
• 2 tbsp lime juice
• 1 tbsp soy sauce
• 1 tbsp grated ginger
• 1 tbsp sesame seeds
• 1/2 tsp ground cumin
• 1/2 tsp paprika

Instructions:

• Place chicken in a shallow glass or ceramic dish.
• Combine all remaining ingredients in a small bowl and pour over the chicken. Mix thoroughly to ensure chicken is completely covered with marinade and let sit in the fridge for 1 hour or overnight.
• Heat grill. Once heated, grill over medium-hot heat for about 10 mins per side. Ensure they do not become burnt.
• Brush frequently with remaining marinade.

Pork chops with Spicy Lemon & Garlic Sauce

Serves 4

Ingredients:

• 4 Pork chops
• 1/2 cup butter
• 1/2 lemon
• 1 tbsp Worcestershire
• 1 1/2 tsp Tabasco sauce
• 1 Garlic Clove, finally chopped
• Salt & pepper
• Optional : Grilled sweet red peppers and tomatoes, to be served with the chops

Instructions:

• Preheat the grill.
• Melt the butter in a small sauce pan.
• Squeeze in the juice of the lemon and bring mixture to simmer.
• Add Worcestershire, Tabasco and garlic.
• Cook gently for 5mins without browning the garlic.
• Brush the chops with the mixture and place them under the grill. Cook for 5-10mins until they begin to brown.
• Turn chops over and brush again. Grill for another 5-10mins until cooked through.
• Optional : Serve with grilled sweet red peppers and tomatoes.

Sweet Chilli, Soy and Sesame Beef Ribs

Ingredients:

• 10-12 Beef Short Ribs (This recipe works also for long beef ribs)
• 1/2 Cup Sweet Chilli Sauce
• 1/4 Tomato Sauce or Ketchup
• 1/4 Soy Sauce
• 3 cloves garlic, crushed
• 1 tbsp fresh ginger, grated
• 2 tbsp Sesame Seeds, toasted

Instructions:

• Place the beef ribs in a large stockpot, cover ribs with water.
• Bring to simmer gently, over low heat, then continue to simmer, partially covered for 1 hr.
• Remove ribs from water, mix with combined chilli, tomato sauce, soy sauce, garlic and ginger.
• Marinate for 30 mins or overnight. If marinated overnight, bring them to room temperature before BBQing for best results.
• BBQ Ribs over moderate heat for 10-12 mins, turning often, basting regularly with remaining marinade, until ribs are golden brown.
• BBQ Tips : If using direct heat, keep cover open and ensure the barbecue has a cooler zone so that they can be pushed aside in case of flareups. Turn them over frequently. This will take 8-10 minutes. If using indirect heat, close the bbq cover, and turn them once or twice with total cooking time about 12 minutes.
• Serve sprinkled with toasted sesame. Serve 2-3 ribs per person.

Sweet Chilli Chicken Bites

Prep 15 mins + Cook 10 mins = Total 25 mins

Ingredients:

• 4 Chicken Thighs, cut into small bite-sized pieces
• Vegetable or Canola Oil, for deep frying
• 1 tbsp Vegetable Oil
• 2 Cloves Garlic, minced
• 4 tbsp Thai Sweet Chilli Sauce
• 1 tsp Lime or Lemon Juice
• Pinch Salt
• 1/2 tsp Sesame Seeds
• 1/2 tbsp Coriander Leaves, chopped

Ingredients (Batter) :

• 1 Egg White
• 1/2 cup Flour, sifted
• 1/4 cup Cornstarch
• 1/2 tsp Baking Powder
• 1/2 cup Water, ice cold
• 1 tbsp Vegetable Oil
• Pinch Salt

Instructions:

• Mix all the ingredients for the batter until well-combined.
• Add the chicken into the batter.
• Heat up a deep saucepan, over medium heat, with about 6cm of vegetable oil.
• Once the oil temperature reaches 160C, deep-fry the chicken until golden.
• Transfer the chicken to a wire rack to drain the excess oil.
• Meanwhile, prepare a small bowl with the chilli sauce, lime juice and salt.
• In a separate frying pan, over medium heat, add 1 tbsp vegetable oil and stirfry the garlic until golden.
• Transfer the fried chicken into the frying pan, followed by the sweet chilli sauce mixture.
• Toss the chicken bites to coat with the sweet chilli mixture.
• Plate up the chicken bites, topped with sesame seeds and coriander leaves.

Source: https://rasamalaysia.com/thai-sweet-chili-chicken/

Orange Ginger Pork Stirfry with Broccoli & Red Peppers

Serves 4.
Prep time : 15 mins
Cook time : 10 mins

Ingredients:

• 1/2 Cup Chicken Broth
• 1/4 Cup Hoisin Sauce
• 1/4 Cup Orange Marmalade
• 1 tbsp Seasoned Rice Vinegar
• 1 tbsp Cornstarch
• 1 tsp Sesame Oil
• 1 tsp Ginger, grated
• 1 Clove Garlic, crushed and minced
• 1/4 tsp Chinese Five-Spice
• 1 tbsp Vegetable Oil
• 400g Pork Tenderloin, cut in thin 1cm-thick slices
• 1 Broccoli, stem and florets cut into small bites
• 1 Red Capsicum, deseeded and cut into small bites
• Cooked brown rice, for serving

Instructions:

• In a medium bowl, make the sauce by whisking together the chicken broth, hoisin sauce, marmalade, vinegar, cornstarch, sesame oil, gingerroot, garlic and five spice. Set aside.
• In a large frying pan, over high, heat the vegetable oil and then just brown the pork slices.
• Reduce heat to medium-high. Add broccoli stems and cook for 5 mins.
• Add the red peppers and the broccoli florets. Cook for 3 more mins.
• Stir in the sauce, toss to coat the meat and veggies. Cook until thickened.
• Serve hot over still warm cooked brown rice.

Slow-roasted Lime and Ginger Pork Shoulder

Prep time 15 mins + Cooking time 3 hrs + Resting time 10 mins = 3hrs 25mins

Ingredients:

• 1.4kg Pork Shoulder Roast
• 2 tbsp Soy Sauce
• 2 tbsp Worcestershire Sauce
• 1/3 Cup Honey (1/4 cup if you don't want a sweet flavour)
• 1 tbsp Lime Juice
• 1 tbsp Ginger, finely grated
• 2 Garlic Cloves, crushed and finely chopped
• Coriander leaves, for serving
• Thinly diagonally sliced long red chilli, for serving
• Steamed rice, for serving
• Steamed Chinese Broccoli, for serving
• Lime Wedges, for serving

Instructions:

• Preheat oven to 160C
• In a small bowl, combine the soy sauce, worcestershire sauce, honey, lime juice, ginger and garlic.
• In a roasting pan, place the pork and then coat the full pork shoulder with the sauce.
• Cover pan tightly with foil.
• Bake for 2.5 hours, until pork is very tender.
• Uncover and baste pork with pan juices.
• Roast for another 30 mins, until pork is caramelised and cooked through.
• Remove from the oven, loosely cover with foil and set aside to rest for 10 mins.
• Reduce pan juices into a lime ginger gravy.
• Serve pork roast slices with the lime ginger gravy, coriander, chilli, lime wedges, overtop steamed rice and broccoli.

Potato Gnocchi with XO Trout Sauce

Ingredients (Gnocchi) :

• 1kg Roasting Potatoes (About 5), cleaned
• 110g Flour, sifted + more for dusting
• 100g Cornflour
• 1 Egg Yolk

Ingredients (XO Trout) :

• 400g Skinless Ocean Trout, deboned and cut into 1cm cubes
• 50ml Fish Sauce
• 2 tsp Sweet Paprika
• 80g Unsalted Butter
• 80ml Vegetable Oil
• 150g Red Shallots (about 4), finely chopped
• 6 Garlic Cloves, chopped
• 3 Long Red Chillies, deseeded and finely chopped
• 150ml Shoaxing Wine
• 1 tsp Brown Sugar
• 2 tsp Light Soy Sauce
• 1 tsp Oyster Sauce

Instructions:

• Cook potatoes in a large saucepan of boiling salted water for about 45 mins, until tender when poked with a fork. At that point, remove from the water and set aside on a plate until cool enough to handle.
• Meanwhile, start the XO trout by placing both the trout cubes and fish sauce in a bowl. Toss to coat and set aside to cure in the fridge for 30 mins.
• Rinse trout and pat dry with paper towel.
• Place a frying pan over low heat and add the trout, stirring continuously with a wooden spoon, breaking up the trout until it becomes strands of trout floss (about 30 mins).
• Stir through paprika, then transfer to a paper towel to drain the oil.
• Wipe the frying pan clean and return it to medium heat.
• Add butter, oil and trout floss. Cook until the butter starts to foam (4-5 mins).
• Add the chopped shallot, garlic and chillies.
• Reduce the heat to low and cook for 12-15 mins, until the trout is flaky and crisp.
• Add wine and cook for another 12-15 mins, until slightly reduced.
• Remove from the heat and season with sugar, soy sauce, oyster sauce and black pepper to taste.
• Set aside. XO trout will keep refrigerated for up to 1 week.
• Meanwhile, continue making the gnocchi by peeling and finely mashing the potatoes.
• Working quickly, fold in sifted flours and salt.
• Then fold in the egg yolk quickly.
• Place dough on a lightly floured surface and roll into 1cm thick logs. Cut these into 1cm gnocchis.
• Place any gnocchi that you won't be using for the dinner on a lined tray and place that tray in the freezer. Once frozen, they can be transfered into an airtight container and kept in the freezer until ready to use for up to 1 month.
• Prepare a large deep saucepan with salted water and over med-high, bring it to boil.
• Boil the gnocchi until they float (about 2 mins).
• Drain them and transfer them to a shallow saucepan with butter. Fry both sides of the gnocchi and transfer them to a bowl to toss them in the XO trout before serving.

Source: https://www.gourmettraveller.com.au/recipes/chefs-recipes/potato-dumplings-xo-sauce-18565

Calamari Stirfry with Snowpeas & Ginger

Serves 4.

Ingredients:

• 1-2 Squid Tubes (600g)
• 1-2 Shallots, sliced thinly
• 200g Snow Peas, tip removed, cut in 2-3 pieces
• 2 Garlic Cloves, crushed and finely chopped
• 2cm Piece of Ginger, peeled and julienned thinly
• 1.5 cup Chicken Stock
• 1 tbsp Oyster Sauce
• 1 tsp Sesame Oil
• 1.5 tsp Cornflour mixed with 1 tbsp water
• 2 tbsp Vegetable Oil
• Rice, to serve

Instructions:

• Clean the calamari. Cut the squid tubes in half lengthwise. Pat them dry.
• Lay them flat with the soft underside facing upwards.
• Cut the skin into 2.5cm x 6cm rectangles.
• Honeycomb the underside finely by scoring it very lightly with diagonal strips one way and then the other way to form diamond shape cuts without cutting through the skin.
• Place a frying pan over medium heat, add the oil and stir in shallots, garlic, ginger and snowpeas.
• Stirfry for 2 mins.
• Add calamari and cook for 2 mins.
• Add chicken stock, oyster sauce, sesame oil and cornflour mix and cook for 1 min.
• Serve with rice.

Source: http://anythingfishy.com.au/9-recipes/39-calamari-stir-fry-with-snow-peas-and-ginger

Sticky Hoisin Pork Ribs

Serves 4
Cook Time : 1 hour

Ingredients:

• 2 Garlic Cloves, Crushed
• 1/3 Cup Hoisin Sauce
• 2 tbsp Soy Sauce
• 2 tbsp Brown Sugar
• 1 tsp Chinese Five Spice
• 1 Kg Pork Spare Ribs
• Steamed Asian Greens, Lime Wedges and Jasmine Rice, to serve

Instructions:

• Preheat oven to 180C fan-forced.
• Combine garlic, hoisin sauce, soy sauce, sugar and five spice in a large bowl. Add pork and toss to coat.
• Transfer pork to a large roasting pan lined with baking paper.
• Reserve marinade. Season with pepper.
• Bake for 1 hour, brushing with reserved marinade every 20 mins, or until cooked through.
• Serve pork with greens, lime wedges and rice.

Chinese BBQ Spicy Hoisin Pork Ribs

Serves 4-6

Ingredients:

• 900g Baby Back Pork Ribs
• 2 tbsp Vegetable Oil
• 2 tsp Salt

Ingredients (Spicy Hoisin Sauce):

• 5 tbsp Roasted Peanuts, finely crushed
• 4 tbsp Spring Onions, finely chopped
• 4 tbsp Hoisin Sauce
• 4 tbsp Soy Sauce
• 4 tbsp Rice Wine Vinegar
• 3 tbsp Sesame oil
• 2 tbsp Chili-Garlic Sriracha Sauce
• 2 tbsp Fresh Ginger, grated

Instructions:

• Pre-heat the BBQ grill.
• Coat the full sets of ribs lightly with the oil. Then sprinkle some salt across both sides.
• Place the ribs on the side of the grill away from the flames, ensuring that none of the meat is directly over the flames. Close the BBQ's lid.
• Grill for 20 mins. Then flip the ribs and continue cooking for an additional 20 mins.
• Meanwhile, prepare the sauce by combining, in a large bowl, the ingredients for the sauce.
• Once the ribs are done, transfer them to a cutting board and cut them into singles.
• For the ribs you are going to eat right away, toss them into the sauce as soon as they are separated and coat well. Serve immediately.
• Set aside the remainder without placing into the sauce (otherwise the sauce will start breaking down the meat).

Yunnan BBQ Pork Ribs with Black Vinegar Sauce

Ingredients:

• 2kg Pork Spare Ribs
• 1 Cup Water
• 2 tbsp Vegetable or Canola Oil
• 1 Cup Caster Sugar
• 1/4 Cup Chinkiang Black Rice Vinegar
• 1 tbsp Light Soy Sauce
• 2 Long Red chillies, sliced
• 2 tbsp Coriander leaves, chopped roughly

Instructions:

• Bring a large soup pot to boil with 1 cup of water.
• Add the ribs - cut them in half if needed to fit - and cover to steam for 1-1.5 hours until tender but still holding onto the bone. Adding a little water as needed when running low.
• Meanwhile, make the sauce by placing, in a small saucepan over medium heat, the sugar and 1/4 cup water.
• Once the sugar has dissolved, gently swirl the pan - resist the urge to stir.
• Simmer until the mixture changes colour to a dark golden brown.
• Mix in vinegar and soy sauce. It will bubble. Bring to the boil again and then remove from the heat. The sauce will have a mild burnt sugar flavour.
• Preheat the BBQ grillto medium.
• Remove the ribs from the large soup pot.
• Coat the ribs with the oil and grill on the hot BBQ for about a minute on each side.
• Transfer them to a cutting board and cut them into singles.
• For the ribs you are going to eat right away, toss them into the sauce as soon as they are separated and coat well.
• Serve immediately, garnished with chilli slices and coriander leaves.
• Set aside the remainder without placing into the sauce (otherwise the sauce will start breaking down the meat).

Sweet and Sour Pork Ribs with Black Rice Vinegar 糖醋排骨

Prep 10 mins + Cook 40 mins = Total 50 mins

Ingredients:

• 2 lbs Pork ribs
• 3 slices Ginger
• 2 stalks Green onions, white and green parts separated
• 50 g Rock sugar
• 3 tbsp Mature black vinegar 陳醋 (chén cù) 2+1 tbsp
• 1 tsp Light soy sauce
• 2 tsp Shaoxing wine
• 1 tsp Dark soy sauce
• 2 tbsp Oil
• 1 tsp White sesame seeds, toasted
• 500 ml Water

Instructions:

• Put ribs into a pot and fill with water that covers the ribs by approx. 1-2 inches and bring to a boil
• Once water boils, remove the ribs and place in a colander, give them a rinse with water and let dry. Remove the ribs by fishing them out instead of pouring the ribs and water into a colander to reduce the risk of getting burned and prevent the impurities in the water from sticking onto the meat.
• Prepare the sauce by mixing 2 tbsp mature black vinegar, 50 g rock sugar, ½ tsp salt, 1 tsp light soy sauce and 2 tsp shaoxing wine. Set aside.
• Heat wok using medium-high heat, add 2 tbsp oil and add ribs.
• Stir-fry ribs for 1 minute and add 2 tsp of dark soy sauce. Stir-fry for 30 seconds until the ribs are evenly coated with dark soy sauce; this will give the meat a nice caramelized colour.
• Traditionally, this is done by caramelizing the rock sugar in oil and then stir-fried with the pork but it’s a bit more work.
• Add ginger and white part of green onion to wok. Stir-fry with ribs for another 30 seconds.
• Add sauce mixture and mix well.
• Add the water so that water level almost covers the ribs, turn heat up to high and bring to a boil.
• Reduce heat to medium-low, cover with lid and braise for 50 minutes.
• Afterwards, turn heat to high and constantly lift and stir the ribs for approx. 8-10 minutes until the sauce has thickened.
• Taste test and make adjustments. I usually add 1 tbsp of mature black vinegar to enhance the vinegar flavour.
• Sprinkle with 1 tsp toasted white sesame seeds & green onion and mix well.
• Place ribs onto a serving plate. Add some sauce on top, if desired. Sprinkle with chopped green onions. Note that there may be oil that came out of the ribs during braising. I usually extract the excess oil. Then, I add a little bit of sauce onto the ribs.

Source : https://auntieemily.com/sweet-and-sour-pork-ribs/

Chinese BBQ Pork

Serves 6-8.
Prep 10 mins + 1hr or Overnight marinating time. Cooking 30 mins.

Ingredients:

• 2 x 375g Lean Pork Fillets
• 1/4 Cup Soy Sauce
• 2 tbsp Dry Red Wine
• 1 tbsp Honey
• 1 tbsp Brown Sugar
• 2 tsp Red Food Colouring
• 1 Clove Garlic, crushed
• 1/2 tsp Cinnamon
• 1 Shallot

Instructions:

• To make marinade, combine soy sauce, red wine, honey, brown sugar, red food colouring, crushed garlic and halved shallot in a large bowl. Sprinkle cinnamon on top.
• Add pork and marinate for 1hour or overnight (if overnight, turn occasionally when possible).
• Preheat oven to 180C.
• Drain pork fillets from the marinade, reserving marinade.
• Put pork on a wire rack over baking dish.
• Bake for 30 mins, turning frequently with tongs and basting frequently with marinade.
• Remove from oven and allow to rest for 5-10 mins.
• Cut pork in diagonal slices to serve.

Flank Steak with Ginger Sesame Glaze

Quick and tasty
Serves 4

Ingredients:

• 1 x 900g Flank Steak
• 30g Freshly Cracked White Pepper
• 2 tbsp Sesame Oil
• 2 tbsp Soy Sauce
• 1 tbsp Fresh Ginger, grated
• Salt to taste
• 4 tbsp Spring Onions, roughly chopped

Ingredients (Glaze):

• 5 tbsp Maple Syrup
• 4 tbsp Soy Sauce
• 2 tbsp Sesame Oil
• 1 tbsp Fresh Ginger, grated
• 3-4 Spring Onions, chopped finely
• 1 tsp Chilli Pepper Flakes

Instructions:

• Preheat BBQ grill to medium-hot.
• In a small bowl, combine all the glaze ingredients and mix well. Set aside.
• In another small bowl, combine the white pepper, sesame oil, soy sauce, ginger and salt.
• Rub this mixture all over the flank steak.
• Turn grill to low. Place the steak over the low flames and grill for 5-7 mins per side (medium-rare). It should be slightly less done than you like it.
• Brush with glaze during the last minute of cooking on each side.
• Set steak aside to rest for about 5-10 mins before carving.
• Slice the steak thinly diagonally against the grain. Plate them and then drizzle with some of the remaining glaze, garnish with spring onions.
• Pass any remaining glaze on the side.

Sweet & Spicy Sriracha Hot Wings

Beautiful balance of flavours. Very moorish!
Serves 4.
Prep 25mins + 2hrs marinating time. Cooking 25 mins.

Ingredients (Chicken & Marinade):

• 1.5kg Chicken Wings
• 2 Garlic Cloves, finely grated
• 1 tbsp Ginger, finely grated
• 60ml (1/4 cup) Light Soy Sauce
• 1 tbsp Vegetable Oil
• 1 tsp White Sesame Seeds
• 1 Green Shallot, trimmed, thinly sliced

Ingredients (Sriracha Sauce):

• 80ml (1/3 Cup) Sriracha Hot Chilli Sauce
• 2 tbsp Hoisin Sauce
• 1 tbsp Honey
• 1 tsp White Vinegar

Instructions:

• Break up the chicken wings by using a sharp knife to remove (and discard) the wing tips. Then cut the wings in half at the joint.
• Place garlic, ginger, soy sauce and oil in a large bowl or resealable plastic bag.
• Add the chicken pieces to the marinade. Toss to coat. Then cover bowl with plastic wrap (or seal bag).
• Place in the fridge for up to 2 hours to marinate.
• Line a deep rectangle pan with aluminum foil.
• Place wings in neat lines in the dish (reserve the marinade) and bake at 180C for 45 mins - 1 hour, until juices run clear.
• Meanwhile, prepare sauce by combining, in a small sauce pan, reserved marinade and the sauce ingredients. Bring to a boil and reduce heat to low. Simmer for 2-3 mins.
• Let rest for 10 mins with a sheet of foil placed loosely overtop.
• Place chicken wings in a large glass bowl and pour over sauce. Toss wings to cover with sauce.
• To serve, pile wings onto a serving plate and sprinkle with sesame seeds and shallots.

Hoisin Chicken with Spiced Pearl Couscous

Serves 4.

Ingredients:

• 2 Cups (500ml) Chicken Stock
• 200-400g Snow Peas, cut in halves
• 1 Carrot, cut into match sticks
• 1 1/2 Cups (300g) Large Israeli Couscous
• 1/2 tsp Five-Spice Powder
• 1/2 tsp Ground Ginger
• 2 tbsp Peanut Oil
• 5-6 Chicken Thighs
• 1/3 Cup (4 tbsp) Hoisin Sauce
• 1/4 Cup (3 tbsp) Honey
• Squeeze of Lime Juice
• 2 Cups Coriander Leaves
• 2 tbsp Sesame Seeds, toasted

Instructions:

• Bring 1 1/2 Cups (375ml) stock to boil in a deep saucepan.
• Add couscous to the stock and cook for 5-10mins until couscous is al dente and all the stock has been absorbed (Add more water if needed).
• Then turn of the heat, add carrots, cover pot and let the pot rest.
• Meanwhile, heat oil in a separate frying pan over medium heat. Cook for 2-3 mins each side to brown.
• In a small bowl, combine hoisin, honey and remaining 1/2 cup of stock. Blend well then add to the chicken in the frying pan.
• Bring to a simmer and continue to cook chicken, while basting with sauce, for 5-6 mins or until the chicken is cooked through. Then slice the chicken thickly.
• Back to the couscous pot, add the lime and coriander, and stir to combine (reserve some coriander for serving).
• Place a ladle or two of couscous on each plate. Top with chicken and the hoisin sauce. Add a sprig of coriander and a pinch of toasted sesame.

Chinese Sichuan Steak Tartare

(Recipe from Dan Hong)

Prep Time : 30 mins
Cook Time : 5 mins
Serve 6

Ingredients:

Dressing
• 75ml Light Soy Sauce
• 25ml Chinese Black Vinegar
• 25ml Mirin
• 2 1/2 tsp Rice Wine Vinegar
• 2 1/2 tsp Sugar Syrup (1 tbsp Caster Sugar + 1 tbsp Water = 30ml. Measure out 2 1/2 tsp from the 30ml syrup)
• 5g Piece of Ginger, finely grated
• 1/4 Garlic Clove, finely grated
Remainder
• 400g Piece of Beef Tenderloin (See tips section below on how to order raw beef safely)
• 40g (1/3 Cup) Lao Gan Ma Chilli Oil (There are several flavours of this oil. Use the one containing Peanuts)
• 2 Spring Onions, finely sliced
• 15g (1/3 Cup) Fried Garlic
• 4 tbsp Coriander Leaves
• Optional : Serve w steamed rice, slices of English cucumber and prawn crackers

Instructions:

• Make Fried Garlic : Thinly slice 8 garlic cloves on a mandolin, then deep fry in oil for 1-2mins until golden. Set aside.
• Prepare Sugar Syrup : Combine 1 tbsp Caster Sugar with 1 tbsp Water in a small saucepan over medium heat. Stir to dissolve sugar, then set aside to cool.
• Make the dressing: Whisk ingredients in a bowl and set aside.
• Prepare the beef:
  • Purchasing the Beef : Buy beef from a butcher shop and ask for a tenderloin cut that can be used for steak tartare (make sure they don't ground the beef, a full cut is needed).
  • Cut a thin layer from all sides of the meat. Dispose of thin layers.
  • Cut the remaining beef into 1/2 inch cubes.
• Mix dressing, chilli oil and spring onions with raw beef cubes. Mix with hands until well incorporated.
• Place steamed rice among plates, then place meat tartare mixture on top within the center of the rice.
• Garnish with fried garlic, coriander and cucumber slices (plus prawn crackers if you have them).

Taro Yam Basket with Kung Pao Chicken

Ingredients (Taro Yam Basket):

• 450g Taro Yam, peeled and diced into small 2cm cubes
• 100g Rice Flour
• 1.5 tsp Salt
• 0.5-1 tsp Chinese Five Spice
• 120g Cellophane / vermicelli Noodles (for the base of the basked, post frying)

Ingredients (Kung Pao Chicken):

• 400g Chicken Thighs, diced in 2-3cm cubes
• 1/2 Cup Snowpeas (cut in bitesized pieces) and/or Green Beans
• 1/2 Cup Mushrooms (Shitaake or button or field mushrooms)
• 2 Garlic cloves, minced
• 1 tbsp Fresh Ginger, grated
• 1/2 Cup Cashews
• 3 tbsp Vegetable or Peanut Oil
• 3 tbsp Oyster Sauce
• 1 tbsp Soy Sauce
• 1/2 Cup Chicken Stock
• 1/4 tsp White Pepper
• 1 tsp Sugar
• 1/2 tsp Salt
• 1 Green Onion, sliced, separate white parts from green parts.
• Chilli pepper, sliced diagonally (optional)

Instructions (Yam Basket):

• Start with the preparation of the yam basket (as it needs to firm up in the freezer for an hour before frying).
• Steam the yam cubes for 20-30 mins until very soft.
• Mash the steamed yam until it becomes a paste.
• Mix in the rice flour, salt and chinese five spice until thoroughly blended. Add a little water if dough is too dry. Dough should not be sticky though.
• Line 1-4 deep bowls with plastic wrap and shape the yam paste inside to make a wall of about 1.5cm thick and a large hole in the bottom center, about 1/2 - 1/3 of the diameter, for ease of frying (1 large bowl - eg. a medium-sized cheesecake tin - will JUST fit inside a standard large soup pot. To make four bowls, you'll need to deepfry the bowls in batches, one at a time per pot).
• Cover with plastic wrap and place the bowls in the fridge for about 60 mins until very firm.
• Meantime, you should prepare the Kung Pao Chicken.
• A few mins before ready, heat oil just over halfway up the deep fryer (or large souppot) until 180 degrees as it will rise and cool when the firm yam basket(s) is added.
• Carefully remove the yam basket from the bowl and plastic wrap. If using one large one, place the yam basket under a sheet of aluminium foil with a large hole in the middle to let the oil through.
• Slowly place the yam basket AND the sheet into the oil. Remove the sheet if you can (ours was so big, we couldn't so it remained in the dish while frying and was useful in getting it out).
• Fry on high until golden brown (for the large bowl, it took us about 20 mins). Remove from the oil and transfer to a baking rack (remove the aliminum foil so it can drain effectively).
• Sprinkle with a pinch of salt immediately.
• Spread out the cellophane noodles a little and fry for 10 seconds. Remove and transfer to the baking rack to drain as well.
• When ready to serve, place the fried yam basket on a serving place, some fried noodles at the bottom of the inside of the basked, and top with the Kung Pao Chicken. Top with the slices of green onions and chilli slices (optional).

Instructions (Kung Pao Chicken):

• While your yam basket is firming up in the freezer, prepare your chicken.
• In a wok, over medium-high heat, warm up 1-2 tbsp of oil and, once hot, brown the chicken pieces, working in batches if needed. Set chicken aside.
• Then add in the white parts of the green onion, plus the ginger and garlic. Cook for 1 min until fragrant.
• Add the mushrooms and return chicken. Cook for 5 mins or so.
• Stir in the oyster sauce, soy sauce, chicken stock, white pepper, sugar, salt and cashews. Cook for 5 mins. (Check that chicken is almost done - should no longer be bright pink - otherwise let cook for another 5 mins.)
• Add snowpeas or green beans and cook for another 5 mins.

Pork and Cabbage Dumplings

Serves 4.

Ingredients:

Dumpling Skins

• 1/2 Cup Plain Flour
• 1/2 Cup Wheat Starch (wheat cornflour)
• Boiled Hot Water

Dumpling Filling

• 2 1/2 Chinese Cabbage, finely shredded
• 1/2 tsp Salt
• 250g Pork Mince
• 3 tsp Ginger, chopped finely
• 1/3 Cup Spring Onions or Chinese Chives, chopped
• 1/8 tsp Ground White Pepper
• 1/4 Cup Chicken Stock or Water
• 4 1/2 tsp Light Soy Sauce
• 3 tsp Shaoxing Wine
• 1 tbs Vegetable Oil
• 4 1/2 tsp sesame oil
• 1/2 Cup Shitake Dried Mushrooms, soaked and finely chopped

Spicy Dipping Sauce

• 1/4 Cup Light Soy Sauce
• 6 tsp Chinkiang Vinegar
• 1/8 Cup Sugar
• 2-3 tsp Chilli Oil
• 3 tsp Ginger, finely shredded
• 2 tsp Garlic, chopped finely

Instructions:

Dumpling Skins

• Place flour and wheat starch in a bowl.
• Pour a small amount of hot water into the flour and starch mix and stir with a fork until you can knead it into a firmish, smooth ball. If it is a little sticky, mix in a small amount of equal plain flour and wheat starch.
• Wrap in cling wrap and let it rest for an hour.

Dumpling Filling

• Mix salt with cabbage and allow to sit for 15 mins so the salt can draw the liquid out of the cabbage.
• Wash the cabbage briefly (??) before squeezing to remove as much liquid as possible. You should end up with a heaped half cup of cabbage.
• Mix together with remaining dumpling filling until everything is incorporated.

Making the dumplings

• Sprinkle some plain flour on the dough and roll dough into cylinders / long bars with a diameter size of a 20 cent coin (in Australia, or a quarter in north america).
• Cut cylinder into 1 cm thin disks and flatten slightly in your hand.
• Place the disks under an overturned plastic container so they stay moist.
• With a dumpling rolling pin, roll disks to a 1mm thin circle.
• Spoon a tsp of the filling mixture and place into the center of the flattened circle.
• Dip your finger in a bowl of water and wet 1/2 cm inside border of the circle. Then fold the circle into a half circle / moon shape.

Cooking the dumplings

• If you want a crisp bottomed finish (recommended) : Position the dumplings neatly in a frypan filled with about 1cm high water and a dash of peanut oil.
• Cover the pan and allow the dumplings to steam for about 8-10 mins.
• When all the water evaporates, the little bit of oil that remains will help crisp up the bottom.
• Otherwise, if you want them only steamed : Boil them in salt water. When they float, allow them to cook for a further ten seconds, then scoop them out with a slotted spoon into a colander.
• Serve immediately with the spicy dipping sauce.

Spicy Dipping Sauce

• Mix all the ingredients together and serve with dumplings.

Shrimp Curry Potstickers (Panfried or Airfried)

Ingredients (Potstickers):

• 1/2 lb. peeled and deveined shrimp, finely chopped
• 1 medium zucchini, coarsely grated (about 1/2 cup)
• 1 tbsp green curry paste
• 1 tbsp fish sauce
• 1/4 cup basil, chopped
• 2 scallions, thinly sliced
• Kosher salt
• Round dumpling wrappers (about 30)
• 2 tbsp canola oil, optional, for frying

Ingredients (Thai Lime Dipping Sauce):

• 1 tbsp. water
• 1 tbsp. lime juice
• 2 tsp. fish sauce
• 1 tsp. low sodium soy sauce
• 1 tsp. green curry paste

Instructions:

• Make filling: Stir together shrimp, zucchini, curry paste, fish sauce, basil, and scallions.
• Place 1 rounded tablespoon of the filling in center of 1 wrapper. Using your fingers, lightly wet edges of wrapper with water. Fold in half and press to seal, pleating as desired. Transfer sealed dumpling to floured or parchment-lined baking sheet. Repeat with remaining filling and wrappers.
• Add 1 tablespoon salt to large pot of simmering water. In 3 batches, cook dumplings, stirring, until filling is cooked through, 3 to 6 minutes. Using slotted spoon, transfer to paper-towel-lined plate.
• For pan-fried dumplings: Heat a large skillet on medium-high. Add canola oil and pan-fry boiled dumplings until golden brown and crisp, 1 to 2 minutes per side.
• If airfrying, spray with oil and place in a single layer in the airfryer basket for 15-20 mins, flipping it over halfway, until cooked through.
• Meanwhile, make Thai Lime Dipping Sauce: Stir together water, lime juice, fish sauce, soy sauce and green curry paste. Serve with potstickers.

Source : https://www.goodhousekeeping.com/food-recipes/a47678/shrimp-curry-potstickers-recipe/

Shanghai Soup Dumplings (Xiao Long Bao)

Ingredients (Soup):

• 1 1/3 Cup Chicken Stock
• 1 tbsp Virginia (Smithfield) Ham, chopped
• 1 Green Thin Shallot (white and green parts), chopped and lightly smashed to release flavours
• 3 Slices of Ginger, lightly smashed
• 1/2 tsp Agar-Agar or 1.5 tsp Unflavoured Gelatin

Ingredients (Dough):

• 1.5 Cups Bread Flour
• 12 tbsp Plain Flour
• 14 tbsp Just Boiled Water
• 3 tsp Canola or Vegetable Oil

Ingredients (Filling):

• Thick 0.5 inch piece of Ginger, peeled and finely chopped
• 1 Green Thin Shallot (white and green parts), finely chopped
• 1/2 tsp Salt
• 1/8 tsp Ground White Pepper
• 1.5 tsp White Sugar
• 1 tsp Soy Sauce (light preferred)
• 1 tbsp Shaoxing Rice Wine or Dry Sherry
• 1.5 tsp Sesame Oil
• 250g Fatty Ground Pork

Ingredients (Dipping Sauce):

• 1/4 Cup Chinkiang or Black Rice Vinegar
• Thick 1.5 inch piece of Ginger, peeled and finely chopped

Instructions:

• Start by preparing the soup mixture.
• In a small saucepan, over medium heat, combine the stock, ham, shallots and ginger.
• Bring to a boil and simmer, uncovered, until the stock has reduced by half to make roughly 2/3 cup of liquid (about 8 mins).
• Strain the stock, discarding the solids and set aside in a bowl to cool for 15 mins.
• Return the stock to the saucepan and sprinkle in the agar-agar. Set the heat to medium-high, stirring regularly, to dissolve the agar-agar. Once the mixture has come to a boil, remove from the heat.
• Pour mixture in an 8x8 inch pan. The mixture should make a thin layer at the base of the pan. Set aside to cool for 10 mins, then place in the refrigerator for 40 mins until the mixture is fully set (Meanwhile you can start the dough).
• Peel mixture from pan and chop finely. Place in a bowl and return to the frige to chill.
• To make the dough, combine in a bowl the two flours, sifted, and add the just boiled water and the oil.
• Work the dough with a spatula and/or by hand for about 5 minutes until you have a soft warm dough that is slightly elastic (dough should bounce back a little when pressed in with a finger).
• Add additional water by the 1/2 tsp, if dough is too dry.
• Place dough in plastic wrap and let rest at room temperature for 1 hour.
• To make the filling, place the ginger, shallot, salt, pepper, sugar, soy sauce, shaoxing wine and sesame oil in the food processor. Blend until it makes a paste.
• In a separate medium-sized bowl, combine the ground pork and the ginger mixture thoroughly.
• Then add the chopped soup mixture and mix until well blended.
• Place the pork mixture in the fridge for 30 mins. (This mixture should be used right away as it includes the soup, otherwise it will change consistency.)
• Prepare the dipping mixture, by placing both vinegar and ginger in a small bowl and let rest. Taste and adjust if/as necessary.
• To start assembling the dumplings, prepare a large steaming pot or soup pot with steam shelf, and line a bamboo steamer with some baking paper.
• Then unwrap the dough, cut in half and return one half in the plastic wrapper so that the dough doesn't dry out.
• Take the remaining dough half and roll it into a long log shape. Cut the log into 16 pieces and roll each into a ball and set them aside.
• Cover three quarters of the balls with a towel to prevent them from drying.
• Starting with one of the remaining dough balls, use a rolling pin or rod to flatten the dough into a circle about 2.5 inches in diameter and very thin.
• Repeat with 3 more dough balls until you have 4 circles.
• Hold a circle in the palm of your hand, placing ~2 tsp of the pork mixture in the center.
• Shape the dumpling into a purse with the opening at the top, pinching the edges of the wrapper together repeatedly to make a pleated look at the top. Once completed, pinch and twist the top to fully enclose the dumpling. This is the only way to make these dumplings to prevent the soup from escaping while steaming.
• Place finished dumpling in the bamboo steamer on the baking paper, sealed side up and about 1 inch apart.
• Otherwise, you can set them aside in the fridge to chill or they can be placed in the freezer at this point (first on a tray for the 1st hour, then they can be placed in a plastic container once the shape is set). They will last 1 month in the freezer.
• To cook the dumplings, place the filled bamboo steamer in the steaming pot over, but not touching, the boiling water, for 8 minutes.
• Remove the bamboo steamer and place on a serving tray to catch any dripping water. Wait at least 5 mins before eating with the dipping sauce as the dumpling will be very hot.
• Complete making all the dumplings with the remaining dough and filling.
• To eat the soup dumplings, eat whole and enjoy the soupy goodness or nibble on a corner of the dumpling and suck out the soup before eating the rest of the dumpling.

Prawn Steamed Dumplings with Spring Onion & Ginger

Ingredients (Dressing):

• 3 tbsp Light Soy Sauce
• 2 tbsp Coriander Roots and Stems, washed and finely sliced
• 2 tbsp Ginger, finely diced
• 2 tbsp Spring Onions, finely sliced
• 1 tbsp White Sugar
• 2 tbsp Black Rice Vinegar or Malt Vinegar
• 1/4 tsp Chilli Oil
• Dash of Sesame Oil

Ingredients (Dumplings):

• 9 Raw Deshelled Prawns (about 150g without shells, 300g with shells)
• 1 tbsp Coriander Leaves, finely chopped
• 1 tbsp Spring Onion, finely sliced
• 1.5 tsp Ginger, finely diced
• 1 tsp Shao Hsing Wine or Dry Sherry
• 2 tsp Light Soy Sauce
• 1/4 tsp White Sugar
• 1/4 tsp Sesame Oil
• 1 Package of Fresh Wonton Wrappers (about 20 or so)

Instructions:

• To make the dressing, combine all dressing ingredients in a bowl and set aside.
• For the wontons, dice prawn meat (each prawn should be cut into 3-4 pieces max).
• In a separate bowl, combine diced prawn meat with remaining wonton ingredients, except for wonton wrappers.
• Cover and refrigerate for 30 mins.
• Meanwhile, bring a large saucepan of water to a boil.
• To make wonton dumplings, prepare a small bowl of water, some counter space and a plate for the finished wontons.
• Take 1 wonton wrapper, dip your finger in the water and trace your wet finger along the bottom edge of the wrapper.
• Then take a teaspoon of filling and place it in the centre of the wrapper.
• Fold the wonton in half, pressing lightly to seal, ensuring to remove all air pockets.
• Fold the long sealed edge of the wonton back onto itself to make a long thin rectangle.
• Lightly moisten one end of the folded edge with water.
• Then taking the two ends in your fingers, bring them together and press them lightly to join.
• Repeat with remaining filling and wrappers.
• Drop wontons, in batches, into the boiling water and cook for 2 mins until they are just cooked.
• Remove wontons and drain.
• Arrange wontons on a serving plate and top with dressing. Serve while hot.

Lamb and Coriander Dumplings

Makes 30-40
Time : 1.5 hours Prep + 1/2 hour Cook

Ingredients:

• 370g Lamb Mince
• 3 Garlic Cloves, crushed
• 3 Spring Onions, very finely chopped
• 1 Coriander bunch, leaves chopped finely, stems removed
• 1 tbsp Chinese Shaoxing cooking wine
• 1/2 tbsp Light Soy Sauce
• 1.5 tsp Dark Soy Sauce
• 65ml Cold Chicken Stock
• 1/4 tsp Ground Pepper
• 2 x 300g Gow Gee Wrapper packets

Ingredients (Dipping Sauce):

• 6cm Piece Ginger, cut into matchsticks
• 1/4 Cup Chinese Red or Black Vinegar
• 1/4 Cup Soy Sauce
• 1 tsp Chilli Oil

Instructions:

• In a large bowl, combine lamb mince, garlic, onion, coriander, chinese wine, soy sauces and pepper.
• Mix well with your hands to combine.
• Slowly mix in the stock until fully absorbed.
• In a large soup pot, bring 4 cups or so of water to a boil.
• Meanwhile, to assemble each dumpling, prepare the dumpling making countertop by placing a small bowl of water, removing the wrapper from the first gow gee wrapper packet, setting a plate or tray for the final dumplings, the bowl with the filling with a teaspoon and ensuring a clean area to make the dumplings.
• Take 1 wrapper, dip your forefinger into the water and moisten the outer border of the gow gee wrapper. Place 1-2 large teaspoons of filling onto the center of the wrapper (don’t make it too full otherwise it will be hard to close it fully).
• Fold the wrapper in half, removing as much air as possible, ensure all sides are completely closed. Set dumpling aside on the plate.
• Repeat with remaining wrappers until there is no more filling (or wrappers).
• Boil dumplings in batches of 10-15, stirring gently as they get thrown in to prevent them from sticking to the bottom of the pot. Cook dumplings for 7-8 mins or until the filling is cooked. Careful not to overcook as dumplings will start to fall apart after time.
• Drain and serve warm.
• For the dipping sauce, split ingredients across dipping bowls.

Lamb Dumplings with Sesame Sauce and Chilli Oil

Serves 6

Ingredients (Dumplings):

• 500g lamb mince
• 30 gow gee wrappers
• 2 tbsp sesame oil
• 4 tsp salt
• 6 tsp sugar
• 2 cloves garlic, finely grated
• 3cm piece ginger, finely grated

Ingredients (Dressing):

• 75g Chinese sesame paste or tahini or smooth peanut butter as substitute
• 60ml black vinegar
• 75ml light soy sauce
• 50g sugar

Ingredients (To Serve):

• Coriander leaves
• Finely chopped green shallots
• Julienned cucumber
• Chilli oil

Instructions:

• Place lamb mince, sesame oil, salt, sugar, garlic and ginger in a bowl. Using gloved hands mix well. Place wonton wrappers on a clean work surface. Top with 2 teaspoons mince mixture. Brush edges with a little water. Bring corners together to enclose filling. Pinch centre to seal. Repeat with remaining wrappers and mince mixture. Store in a tray uncovered until ready to use.
• For dressing, whisk all ingredients in a bowl until well combined. Store in airtight container.
• Cook dumplings, in batches in a large saucepan of boiling water for approximately 4-5 minutes. Using a spider (soft touch wire strainer), carefully take dumplings out and place in a bowl. Spoon 100mls of sesame dressing over the dumplings, followed by 100mls chilli oil.
• Garnish with julienne cucumber, green onions and coriander leaves.
• Tips:
• You can make these dumplings up to 3 hours ahead of time.
• The dumplings freeze well! You can boil them from frozen just double the cooking time.
• Leftover marinated lamb mince can be made into meatballs and grilled or even stir fried and served on top of some blanched noodles.

Source : Dan Hong & Kitchen Nine

Sichuan Prawn & ginger dumpling with Sichuan chilli dressing

Serves 4
Prep time : 30-60 mins
Cook time : 10 mins

Ingredients (Sichuan Chilli Dressing):

• 2 tsp Dried Chilli Flakes
• 1/2 Cup Vegetable Oil
• 2 tbsp Light Soy Sauce
• 2 tbsp Hot Water
• 1 tbsp Malt Vinegar
• 2 tsp Sugar
• Pinch Sichuan Pepper and Salt

Ingredients (Dumplings):

• 16 Fresh Raw Prawn, cut into 3 segments
• 2 Thin Green Onions, finely sliced
• 5cm (15g) Fresh Ginger, finely diced + 1 tbsp
• 1 tsp Light Soy Sauce
• 1/2 tsp White Sugar
• 1/2 tsp Sesame Oil
• 16 Fresh Wonton Wrappers

Ingredients (Sichuan Pepper Salt):

• 1 tbsp Sichuan Peppercorns
• 3 tbsp sea Salt

Instructions (Sichuan Chilli Dressing)

• Heat oil in a small frying pan until the surface shimmers slightly. Remove from heat.
• Carefully stir in Sichuan chilli flakes into the oil.
• Set aside for 30 mins.
• Strain mixture to extract the chili oil. Reserve darkened chilli flakes.
• In a small bowl, stir together the chili oil, soy sauce, hot water, vinegar and sugar. Set aside.

Instructions(Sichuan Pepper Salt)

• In a heavy-based pan, dry roast sichuan peppercorns and salt, until peppercorns begin to pop and become fragrant. Remove from heat and let cool for a few minutes.
• In a mortar and pestle, grind the mixture to a fine powder. Set aside.

Instructions (Dumplings)

• In a bowl, combine all dumpling ingredients except the wonton wrappers.
• To make dumplings, prepare a small bowl of water (about 2 tbsp).
• Place a wonton wrapper on a tray or countertop.
• Place a large teaspoon of filling in the middle of the wrapper.
• Dip your finger in the water and moisten the edges of the wonton wrapper.
• Fold the wrapper gently, to make a triangle shape, press to remove all air pockets.
• Press along the edge of the folded wrapper to seal effectively.
• Bring a soup pot of water to a boil. Mix in a pinch of salt.
• Boil dumplings for 2-3 mins until wrappers are translucent. Remove with a slotted spoon.
• Arrange dumplings on a serving plate. Stir chilli oil dressing before spooning some of the mixture over the dumplings. Then sprinkle with the reserved darkened chilli flakes and sichuan pepper salt.

Crispy Dumpling Skirt

Ingredients :

• 3 Tbsp unseasoned rice vinegar
• 4 tsp all-purpose flour
• 4 tsp cornstarch
• 1/4 tsp kosher salt
• 2 cups water

Ingredients :

• To make the slurry for your crispy skirt, whisk 3 Tbsp unseasoned rice vinegar, 4 tsp all-purpose flour, 4 tsp cornstarch, 1/4 tsp kosher salt, and 2 cups water in a large measuring glass to combine.
• Now cook your fresh dumplings. Heat vegetable oil in a large nonstick skillet over medium-high.
• Arrange 6–10 fresh dumplings in a pan (steam fewer at a time if you want a more crispy skirt) and cook until they start to sizzle, about 1 minute. (You don’t want them to take on any colour at this point.)
• Stir slurry well and add a generous 1/2 cup to the pan. Cover and steam dumplings for 5 minutes. Remove lid. Dumplings should be plumped and cooked through and most of the water should have evaporated, leaving a thin lacy layer of slurry beneath them. Cover and cook a minute longer if needed.
• Uncover dumplings and cook until all the liquid evaporates from slurry and it becomes a crisp, golden brown skirt, about 2 minutes. You may need to rotate your pan as some areas will brown faster than others.
• Invert a plate over the pan and flip dumplings out onto the plate. (You can also slide them out onto a plate if that’s more your comfort level.)
• Repeat with remaining dumplings and slurry (stirring well before each batch) in 2–3 more batches, adding vegetable oil to the pan after each batch.

Source : Bon Appetit https://www.bonappetit.com/recipe/pork-and-scallion-dumplings-with-crispy-skirt. Recipe not amended.

Crystal Shrimp Dumplings (Har Gow)

Dumpling skins taste nicer when very thin.
Makes ~15 dumplings.

Ingredients (Dumpling Wrappers):

• 65 gr wheat starch
• 25 gr tapioca starch
• 10 gr glutinous rice flour
• 1/4 tsp salt
• 125 ml hot boiling water
• 1 Tbsp oil

Ingredients (Filling):

• 200 gr large shrimp shelled and deveined
• 25 gr water chestnuts optional, finely chopped
• 10 gr grated ginger
• 1/2 tsp cornstarch
• 1/4 tsp salt
• Pinch sugar
• Pinch pepper
• 1/2 Tbsp sesame oil
• 1/2 Tbsp oil

Ingredients :

• Prepare the filling: Place the shrimp in a food processor and pulse a few times. You don't want to grind it finely. You still want some small chunks of shrimp in the filling for better taste and texture. Combine shrimp with the rest of the filling ingredients and use a chopstick to stir in one direction until it turns sticky. Cover and chill in the fridge while you prepare the dough.
• Prepare the dough: Mix the flour/starch and salt. Then pour the hot boiling water in. Use a wooden or rubber spatula or chopstick to stir in one direction. The dough won't come together yet. Keep stirring until it comes into a rough dough. Cover and let it rest for 2 minutes so it's not too hot to handle.
• After 2 minutes, uncover and transfer to a silpat (silicon mat) if you have one. It makes the job easier. Start to knead until it almost comes into a smooth dough, then add the oil and continue to knead until the dough is smooth and absorbs the oil, about 2 minutes or so. The dough needs to be soft and pliable. If it feels dry, add a bit more water, one teaspoon at a time.
• Wrap and shape: It's best to work with the dough when it's warm. Roll the dough into a long log and then divide it into 28 equal pieces. I get about 32 pieces with version 2. Roll into round balls and keep them covered tightly as they dry out easily. Work with one at a time.
• Flatten the dough with your palm and use a rolling pin to roll the dough out into about 4-inch circle, with the edge thinner than the center. The center will help to support the weight of the filling so it won't tear when you steam. Place the filling in the center and then fold as if you are holding a taco and then start pleating on one side, about 7-9 pleats if possible. Then pinch to seal with the other side. Use kitchen shears to trim off the excess wrapper on top to make it neat and then pinch again to make sure the top is sealed. Repeat with the rest.
• Bring the water in the steamer to a boil.
• Line a bamboo steamer and spray oil on the steaming paper to help reduce dumplings sticking to the liner.
• Place them on a greased plate, about 1/2 inch apart and steam over high heat for 5 minutes.
• Water can be used to help remove them if needed.
• Serve warm.

Source : https://whattocooktoday.com/ha-gow-shrimp-dumpling.html No alterations.

Chinese BBQ Pork Buns (Char Siu Bao)

Makes 12 buns

Ingredients (Char siu dough):

• 30g Caster Sugar
• 3/4 tsp Dried Yeast
• 220g Flour, sifted
• 1.5 tsp Baking Powder
• 1 tbsp Vegetable Oil
• 1/4 tsp White Vinegar
• Pinch of salt

Ingredients (Sauce and Filling):

• 250g Char Siu BBQ Pork, diced into 1cm pieces
• 100ml Chicken Stock
• 1 tbsp Caster Sugar
• 1 tbsp Oyster
• 2 tsp Light Soy Sauce
• 1/2 tsp Dark Soy Sauce
• 1 tbsp Vegetable Oil
• 2 tbsp Fresh Ginger, grated
• 1 Green Onion, chopped
• 1 Small Shallot, finely chopped
• 1 Garlic Clove, crushed and finely minced
• 1.5 tbsp Cornflour, mixed with 1/4 cup cold water

Ingredients :

• For char siu sauce, in a medium sized bowl, combine stock, sugar, oyster sauce and soy sauces. Set aside.
• In a wok, over high, heat oil, then add ginger, spring onion white parts, shallots and garlic. Stir fry for 1-2 mins until golden.
• Add stock, bring the mixture to boil, reduce heat to medium, simmer for 5 mins.
• Add the water cornflour mixture, stirring slowly for about a min, until thick.
• Remove from heat and toss in the diced char siu pork.
• Coat evenly then transfer to a bowl. Set aside.
• Next, make the dough.
• In a medium-sized bowl, dissolve sugar in 125ml lukewarm water. Then add yeast. Stir to dissolve and set aside for the yeast to bloom for 5 mins.
• In a separate bowl, combine sifted flour and baking powder. Make a well in the middle and slowly add the yeast mixture, oil, vinegar and a pinch of salt.
• Combine and knead until soft, for about 8-10 mins.
• Place dough in a lightly oiled bowl, turn the dough to coat with the oil. Cover bowl with a plastic wrap and set aside in a warm place until doubled in size, 1-2 hours on a warm day (2-3 hours on a cold day).
• Punch down the dough, cut in half, roll one half into a cylinder and cut into 6 segments. Cover all with a towel.
• Take one of the six segments, roll it into a ball. Then flatten it and roll out with a rolling pin to a 15cm diameter circle. Set aside and cover with another towel.
• Repeat with the remaining dough.
• Cut out 12 x 20cm squares of baking paper. Set aside.
• Working with one dough circle at a time, place it in your cupped hand, add a tablespoon of the charsiu pork mixture, then wrap the dumpling upwards.
• Pinch the gathered edges at the top to a close, with a light twist to seal.
• Place on the baking paper square and then in a bamboo steam with 1" space between them to give them room to expand. Cover with a tea towel and set aside for 30 mins to 1 hour until slightly risen.
• Steam buns in batches, covered, over a saucepan of boiling water for 12-15 mins, until puffed up and cooked through.
• Serve hot.

Chinese BBQ Pork Buns ALT MORE RECENT RECIPE (Char Siu Bao)

Ingredients (Char siu dough):

• 280 g low-protein flour (Hong Kong flour), cake flour or all-purpose flour
• 100 g wheat starch
• 50 g caster sugar
• 8 g active dry yeast or instant yeast
• 160 ml lukewarm water
• 1/2 teaspoon Chinese white vinegar or lemon juice (optional)
• 30 g vegetable oil
• 10 g baking powder
• 10 ml cold water

Ingredients (Sauce and Filling):

• 1/2 tablespoon cooking oil
• 1 small onion (diced)
• 250 g char siu (BBQ Pork), diced
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sugar
• 1 teaspoon sesame oil
• Salt (to taste)
• 1 1/2 tablespoons cornstarch
• 150 ml water

Ingredients :

• Char Siu Filling: Heat oil in pan, sauté onion for 1 to 2 minutes. Add in char siu, soy sauce, oyster sauce, sugar, sesame oil and red food color, if using. Stir fry for 1-2 minutes and add salt to taste.
• Mix corn starch and water together, add to the filling. Simmer on low heat until the sauce is thickened.
• Remove the filling from pan. Let cool.
• Divide the filling into 16 portions. Set aside.
• Char Siu Bao Dough Recipe: Sift the flour, wheat starch and powdered sugar. Transfer to a large mixing bowl. Make a well in the middle of the flour mixture and add the yeast, lukewarm water and vinegar or lemon juice, if using. Gently dissolve the yeast with the water. Slowly bring together the flour mixture and add in the vegetable oil.
• Knead with hands for 15 minutes or until a soft dough is formed. It should be smooth and shiny on the surface.
• Cover the dough with a damp cloth and let rise for 60 - 90 minutes or until it expands in size.
• Dissolve the baking powder with the cold water, sprinkle over the dough and knead until well combined. For fluffier buns, rest the dough for 10 minutes after baking powder is added.
• Cut and divide the dough to 16 equal portions.
• Cutting char siu bao dough into pieces.
• Using a rolling pin, roll and flatten each dough ball to a 3” circle. Place a portion of the filling in the middle.
• Wrap and fold the dough up.
• Pinch and twist to enclose the opening. Make sure the char siu bao is sealed tight at the top.
• Place it on a 2 x 3 inch piece of parchment paper. Repeat the same until you make 16 buns.
• Arrange the buns on a steamer, leave about 1 inch gap in between buns. Steam on high heat for 12 minutes. (You may add 1 teaspoon of Chinese white vinegar to make the char siu bao white.)
• Remove buns from the steamer, serve warm.

Source : https://rasamalaysia.com/char-siew-bao/ Minor alterations (reduced sugar in dough).

Northern-style Lamb & Fennel Dumplings

Amazing tasting dumpling dough. A bit fiddly when it starts cooling down but worth the effort.
Makes 50-80.

Ingredients :

• 150g (1 cup) plain flour, plus extra for dusting
• 350g potato starch
• 450mL boiling water
• 500g fatty lamb mince
• 1 Tbs fennel seeds, toasted and ground
• 7cm knob of ginger, finely chopped
• 2 spring onions, finely sliced
• 3/4 tsp sea salt
• 3/4 tsp white sugar
• 25mL light soy sauce
• 25mL sesame oil
• 20g potato starch
• Vegetable oil, for pan-frying
• About 500mL (2 cups) Chinese chicken stock or water, or as needed
• Note : Goes well with a crispy dumpling skirt.

Instructions

• Sift the flour and potato starch into a bowl. Pour in the boiling water and mix with a wooden spoon until a dough forms, then tip out onto a floured bench and knead for 5 minutes or until smooth. Cover with a bowl and leave to rest for 10 minutes.
• Mix mince, fennel seeds, ginger, onions, sea salt, sugar, soy sauce, sesame oil and potato starch together in a bowl.
• Divide the dough into walnut-sized balls and set aside, covered with a bowl. Use a small rolling pin to roll out a dough ball into a round about 10cm in diameter. Place a tablespoon of the lamb filling in the middle and fold in half to make a half-moon shape. Pleat the top of the dumpling into a series of folds to seal, then dip the bottom into some extra flour to prevent it sticking to the frying pan. Repeat with the rest of the dough balls and filling.
• Pour a film of oil into a large heavy-based frying pan over medium–high heat. Working in batches, add the dumplings in a single layer, with their pleated side facing up. When they start to sizzle, pour enough chicken stock into the pan to come about a quarter of the way up the sides of the dumplings.
• Cover with a lid and reduce the heat to medium. When all the stock has evaporated, the dumplings will sizzle and pop.
• (Optional to add a 1/2 cup of the crispy skirt slurry at this stage. Cook crispy skirt as directed finishing the cooking process without the lid.)
• Remove the lid and cook for a few more minutes or until a crust forms on the bottoms of the dumplings. Carefully transfer the dumplings to serving bowls.

Source : Neil Perry’s Cookbook Spice Temple.

Baozi Pillowy Chinese Pork Buns

Makes 16 buns

Ingredients (Filling):

• 250g Minced Pork
• 3 Green thin spring onions, chopped
• 3 Dried shitaake mushroom, soaked in hot water for 10 mins then chopped roughly
• 2 tbsp Ginger, finely chopped
• 2-3 Garlic Cloves, finely chopped
• 2 tbsp Dark Soy Sauce
• 1 tbsp Oyster Sauce
• 1 tbsp Xaoshing Wine
• 1 tsp Sugar
• 1/2 tsp Sesame oil

Ingredients (Dough):

• 3 tbsp Lard, melted
• 3/4 Cup Hot Water
• 400g Plain Flour
• 1.5 tsp Baking Powder
• 2 tsp Instant Dry Yeast
• 4 tbsp Sugar (yes 4 tbsp!)
• 1 tsp Salt
• 1/4 Cup Cold Water

Ingredients (Assembly):

• 1 tbsp Sesame oil
• Baking paper cut into 16 squares, 3 x 3 inches each

Instructions

• Start with the filling. In a medium sized bowl, combine all filling ingredients and set aside for an hour.
• Then prepare the dough. In a medium sized bowl, mix the lard with half the hot water.
• In another bowl, combine the dry ingredients for the dough.
• Then pour all but a quarter cup of the dry ingredients into the lard mixture,
• Mix thoroughly, adding hot water as needed until the dough starts to form.
• Knead mixture for 7-8 mins into a smooth stiff dough.
• Place the dough in a clean bowl and cover with a towel. Set aside for 30 mins until the dough has doubled it's volume.
• Then knead for a few mins to degas.
• Cut the dough in 16 pieces.
• Take one piece and roll it into a small ball. Flatten and shape the ball into a disc 11cm in diameter, with the edges thinner than the middle.
• Top the middle of the disc with 1 tbsp of filling, then bring in the edges of the disc overtop the filling to make a bun.
• Press edges together to ensure the bun is fully enclosed.
• Take a parchment paper square, brush a little bit of sesame oil on it and then place the bun on top.
• Set square aside on a tray, covered with a kitchen towel. Complete all buns, then let rise, covered, for 20 mins.
• Place in the preheated steamer and cook for 15 mins until pork is cooked.
• Serve hot!

Guo Kui (Chinese Meat-Stuffed Flatbread)

Prep Time 30 mins + Cook Time 25 mins + Proofing Time 1hr = Total Time 1hr 55 mins.
Serves 8.

Ingredients (Dough):

• 300 g all-purpose flour
• 3 g active dry yeast
• 2 g salt
• 190 g lukewarm water
• 15 g oil

Ingredients (Filling):

• 300 g ground beef 80% lean
• 1 tsp grated ginger
• 1 tsp salt
• 1 tsp sugar
• 1 tsp sesame oil
• 1 Tbsp soy sauce
• 1/4 tsp ground white pepper
• 1/4 tsp ground black pepper
• 2 Tbsp chicken seasoning powder
• 30 g oil
• 1/2 small onion diced
• 2 stalks green onion finely chopped

Instructions

• Prepare the dough: Mix all ingredients for the dough in a mixing bowl of a stand mixer fitted with a dough hook attachment. Turn the speed to low to start mixing the ingredients. Then increase speed to 2 and knead until the dough is soft and smooth, about 4 minutes.
• Then cover and let it proof for one hour. (The dough should be only about 50% puffy. We don't need the dough to proof until double in size.)
• Meanwhile, prepare the filling: (can be prepared the day before). Combine all the ingredients in a large mixing bowl and stir into one direction using a chopstick to get a paste-like consistency.
• Boil a small amount of water and get a small amount of a filling and cook in the boiling water. Have a taste and adjust the seasoning to suit your taste. When you are happy with the taste, cover and let the filling marinate in the fridge.
• When ready to use, divide the filling into roughly 8 equal portions.
• Assembling: When the dough is about 50% puffy, don't deflate and knead the dough. Simply shape it into a log and divide the dough into 8 equal pieces. Keep them covered and work with one at a time.
• Lightly oil your work surface. Stretch the dough into a long oval and then use a rolling pin to roll it out into about 8 inches long, about 4 inches wide and about 1/16 inch thick. Roll the dough up like a Swiss roll. Repeat this with the rest of the dough. Keep them covered.
• Back to the first dough that you roll, flatten slightly with your palm and roll it out again into a long oval about 1/16 inch thick. If the dough is hard to roll and keeps retracting back, rest it for 10 minutes to relax the gluten. It will be easier to roll out after that.
• Spread the beef filling on top of the dough. Roll it up like a Swiss roll again. Repeat with the rest of the dough and filling.
• Stand the dough up and flatten it down with your palm. Repeat with the rest of the dough.
• Go back to the first dough you have flattened and use a rolling pin to gently roll it out into a disc about 1/8 inch in thickness. Repeat with the rest.
• Cooking: Preheat oven to 400 F (204 C). Lined a baking pan with parchment paper. Preheat a large non-stick pan over medium heat. Add 1 tbsp of oil.
• Cook 2-3 guo kui on the pan, or the amount that fits your pan. Cook for 2-3 minutes or until golden brown and then flip over and cook another 2-3 minutes. Repeat with the rest. The next batch may brown faster as the pan has heated up more by now, it may turn golden brown in 1-2 minutes.
• Baking: Arrange the browned guo kui on the baking pan and bake in the preheated oven for 8-10 minutes. Serve them warm or let them cool down on a cooling rack.

Source : https://whattocooktoday.com/guo-kui.html. Recipe not amended.

Football Fried Glutinous Rice Dumplings (Ham Sui Gok)

Prep Time 30 mins + Cook Time 40 mins = Total Time 1 hr 10 mins
Servings 24 dumplings

Ingredients (Filling):

• 1 large shallot diced
• 1 tsp ginger finely chopped
• 1 Tbsp cooking oil plus more for deep frying
• 20 gr dried shiitake mushrooms soak in warm water and diced
• 15 gr dried shrimp shrimp soak in warm water and diced
• 30 gr chye poh soak in water and diced (optional)
• 200 gr minced pork
• 2 tbsp Corn starch + 4-6 tbsp water

Ingredients (Filling Seasonings):

• 1/2 tsp five-spice powder
• 1 Tbsp oyster sauce
• 1 Tbsp Chinese rice wine
• 1 tsp sesame oil
• 1/2 tsp salt or more to taste
• 1 tsp sugar
• 1/4 tsp ground white pepper

Ingredients (Dough):

• 75 gr wheat starch (tang mian)
• 100 gr boiling hot water
• 250 gr glutinous rice flour plus more for dusting
• 75 gr granulated sugar
• 1/4 tsp salt
• 150 ml water or more as needed
• 30 gr cooking oil

Instructions - Prepare the meat filling (can be done the day before)

• Combine all ingredients for seasonings and set aside. Preheat a large skillet. Add cooking oil. Saute shallots and ginger for about 1 minute. Add shiitake mushrooms, dried shrimp, and chye poh and continue to stir fry for another 3 minutes. Add the pork followed by the seasonings. Use the cooking spatula to break the meat lumps into pieces. Cook until the meat is cooked through.
• Stir the cornstarch with water to make a cornstarch slurry. Pour into the meat mixture and cook until slightly thickened. Remove from the heat and let it cool down completely before using. You can also keep it in the fridge once it has cooled down completely until you are ready to use it.

Instructions - Prepare the dough

• Put wheat starch (tang mian) in a mixing bowl. Pour boiling hot water (it has to be boiling hot). Use a spoon to stir and combine. Add the sugar, glutinous rice flour, and half of the water and knead the dough. Add the water gradually until you can form a rough dough then add the oil and continue to knead into a smooth elastic dough.
• You can roll the dough into a long log and then cut into 24 pieces or you can just divide the dough into 24 equal portions (approx 27g for each).

Instructions - Fill & shape

• Work with one dough at a time and keep the rest covered to prevent drying. Flatten the dough into about 3-4 inch round and then form into a bowl-like. Scoop about 1 Tbsp of filling on the center and then gather both sides and pinch to seal securely on top. They look almost like an oval with slightly pointy ends (like American football). Repeat with the rest and keep them covered in damp cloth.

Instructions - Frying

• Preheat about 2 inches of oil. When you dip a skewer or chopstick into the oil and you see steady bubbles around it, the oil is ready. Try to fry in small batches (3-4 at a time) to avoid the dumplings sticking to each other. They can be quite sticky at first. Fry over medium-low heat to avoid the skin getting too dark (there is sugar in the dough) on the outside but the inside is still not cooked through. You can move the dumplings around as they are frying so they cook evenly and won't stick to each other. Once the dumplings start to float to the top you can increase the heat a little bit and let them fry until lightly golden brown. Remove from the oil into an absorbent paper towel. Repeat with the rest of the dumplings
• Serve them while they are still warm

Source : What To Cook Today

Tea-Smoking Mixture (Pork Ribs, etc)

Makes 300g

Ingredients

• 100g Jasmine Tea Leaves
• 100g Soft Brown Sugar
• 100g (1/2 Cup) Jasmine Rice
• 500g Choice of Meat (eg. pork ribs), cooked plainly

Instructions

• Combine all team mixture ingredients in a small bowl (excluding the meat).
• Make a shallow bowl from foil and place it in the base of a wok. Then put the tea-smoking mixture inside the foil bowl. Set a wire rack over the top to hold the pork ribs about 5cm above the smoking mixture (if necessary, use some foil balls to elevate the rack) and cover tightly with a lid to prevent the smoke from escaping.
• Heat the smoking mixture in the wok over high heat until it starts to smoke, then briefly lift the lid off the wok and place the meat on the rack.
• Replace the lid and smoke the meat over high heat for 5 mins, then turn off the heat and leave the meat to sit in the smoke for a further 3-7 mins, depending on how intense you want the smoke flavour to be.

Source : Neil Perry's Spice Temple Cookbook

Sesame Noodles (Ma Jiang Mian)

Serves 1-2
Prep Time 5 mins + Cook Time 5 mins = Total Time 10 mins

Ingredients

• 113g wheat noodles
• 1 Lap Cheong chinese sausage, sliced diagonally and cooked
• Green onion, chili oil, soft-boiled egg, and/or crushed sesame seeds optional, for garnish

Ingredients (Sauce)

• 2 tbsp Chinese sesame paste (Zhi Ma Jiang)
• 1 garlic clove crushed and pressed
• 2 tbsp light soy sauce
• 2 tbsp dark soy sauce
• 1 tsp Chinese black vinegar or rice vinegar
• 2 tsp sesame oil
• 2 tsp sugar
• 2-4 tbsp hot water or to taste, preferably from boiling the noodles

Instructions

• Cook noodles according to package instructions, reserving some of the hot water for the sauce. Drain and rinse the noodles. Drain well and place in a bowl.
• Combine all sauce ingredients in a bowl. Garnish the noodles with green onion, chili oil, and/or crushed sesame seeds, and pour the sauce on top. Mix well to combine and serve immediately.

Source : Cookerru

Spring Onion Oil Noodles (Cong you ban mian)

Serves 2-3.

Ingredients

• 4 spring onions, washed and thoroughly dried, roots trimmed
• 1/3 cup neutral oil such as rice bran or sunflower
• 200-225g dried wheat noodles
• 1 tbsp soy sauce
• 1 tbsp dark soy sauce
• 2 tsp sugar
• 1 tbsp toasted sesame seeds
• 1 tsp Sesame Oil
• Optional add : Lap Cheung, sliced and cooked

Instructions

• Cut the spring onion into 8cm-long pieces and keep white and green parts separated. Cut into thin strips.
• Place a large frypan on medium-low heat. Add the oil and white parts of the spring onion and let them soften into the oil, about 5 minutes. Add green parts of the spring onion and allow to cook on low heat for 25-35 minutes, stirring occasionally to prevent burning. The onions are ready when they are golden and crispy.
• Meanwhile, bring a large pot of salted water to the boil. Add the noodles and cook according to package instructions. Drain and refresh under cold water to prevent the noodles from sticking. Drain again and then place them into a large bowl.
• Combine the soy sauce, dark soy sauce and sugar in a small bowl and stir well until the sugar is dissolved.
• Pour the spring onion oil over the noodles, along with the soy sauce mixture. Toss to combine with the sliced lap cheung. To serve, sprinkle with sesame seeds.

Source : https://www.smh.com.au/goodfood/recipes/spring-onion-oil-noodles-cong-you-ban-mian-20210712-h1x3mt.html Minor alterations (Lap cheung).

Steamed Snapper Fillets with Ginger, Spring Onions and Coriander

Prep time : 30 mins
Cooking time : 15 mins

Ingredients

• 4 x 100g Snapper Fillets (or one whole snapper, scales removed and gutted)
• 1/3 Cup Water
• 2 tbsp Shaoxing Wine
• 2 tbsp Ginger, julienne
• 3-4 Leaves from a Wombok Chinese Cabbage, cut into 4 large squares
• 1/2 tsp White Pepper
• 2 tbsp Light Soy Sauce
• 1/4 tsp Sesame Oil
• 2 Thin Green Onions, julienned
• 2 tbsp Peanut Oil
• 1/4 Cup Coriander Leaves
• Note: Alternate fish which go well with this recipe are barramundi, mahi mahi, ling, blue eye, bream and cod.

Instructions

• On a plate that will fit inside a steamer or wok, set fish.
• Top the fish with water, shaoxing wine and half of the ginger (add some ginger inside the fish if using a full fish).
• Put the plate inside the steamer, ensuring no boiling water goes on top of the plate.
• Cover and steam for 5-6 mins.
• Place the cut cabbage leaves next to the fish and steam both for 2-3 mins more.
• The flesh from the fish should no longer be translucent. If it still is, steam for another minute or two.
• Remove the plate from the steamer and throw out the used ginger. Remove any water on the plate.
• On a serving plate, place the cabbage leaves on the base of the plate.
• Carefully transfer the steamed fish to the serving plate, over the cabbage leaves.
• Combine soy sauce with sesame oil. Drizzle fish with soy sesame mixture, then sprinkle remaining ginger and white spring onion parts overtop.
• Heat the peanut oil until very hot. Then carefully pour it over the fish, ginger & onion.
• Finally sprinkle with green onion parts and coriander. Serve immediately.

Chinese Hakka Abacus Taro Beads

Serves 3-4

Ingredients

• 500 g taro, diced
• 250 g tapioca starch
• 1 tsp salt
• 4 cloves garlic, finely chopped
• 1/2 red onion or 1 shallot, finely chopped
• 6 golf ball-sized button or shiitake mushrooms, finely chopped
• 2 tbsp Shaoxing cooking wine
• 2 tbsp light soy
• 1 tbsp oyster sauce
• Perhaps some crunchy veggies too (eg broccoli or carrots?) would be a good offset for this chewy dish.

Instructions

• Prepare a medium-sized steamer and bring it to a boil. Add diced taro.
• Steam on medium heat for about 15 minutes, or until the taro is super soft. Remove from heat and set aside to cool.
• Place the cooled taro in a large bowl, mash until smooth then and add tapioca starch and salt. If you have a food processor, I highly recommend adding the taro, tapioca and salt to a food processor and blending until a dough forms.
• Knead the mix to form a dough, adding water 1 tbsp at a time if needed. It should be soft and not crack when you roll the dough into a ball.
• To make the abacus beads, use a teaspoon to break off a portion of dough and roll it into roughly a 10 cm-sized ball. Form the bead shape by gently pinching the ball flat in the centre. Set aside on a tray and repeat until the remaining dough is used.
• Boil the abacus beads in well-salted water until they float, let them float for 15 secs, then drain and toss in a little oil to stop them from sticking.
• Serve with a sauce of your choice - tastes better with a thick, flavourful sauce & crunchy veggies given its chewiness.
• For the classic preparation, place a wok over medium-high heat and stir fry in neutral oil garlic and red onion. Once golden, add the mushrooms, Shaoxing cooking wine, light soy and oyster sauce.
• Simmer for a few minutes until the mushrooms are cooked and the sauce is slightly thick. If it’s too dry, add a little water. Add your abacus beads and a handful of chopped coriander.
• Toss to coat then serve. Garnish with coriander leaves or sliced spring onion.

Source : https://www.sbs.com.au/food/article/count-on-success-with-these-hakka-abacus-beads/tso9z3w29 No alterations.

Chinese Hunan-style Egg noodles with Smoked Bacon & Chilli

Serves 4-6

Ingredients:

• 250g Fresh Egg Noodles
• 1 tsp Peanut Oil
• 1 Long Red Chillies, chopped
• 1 tsp Ginger, grated
• 4 Garlic Cloves, crushed and minced
• 150g Smoked Bacon, sliced in short thin strips
• 1 Broccolli, chopped into bite sized florets
• 3 tbsp Light Soy Sauce
• 3 tbsp Chinkiang Black Rice Vinegar
• 2 tsp White Sugar
• 100g Salted White Radish, finely diced or julienned
• 1/2 Cup Peanuts, roasted and crushed into a coarse crumb, for garnish
• 1-2 tbsp Toasted Sesame Seeds, for garnish
• 1 Green Onion, finely sliced, diagonally, for garnish

Instructions:

• In a medium saucepan with boiling water, soak fresh egg noodles for 1 min, tossing them around in the water, to remove the starch.
• Drain and set aside the noodles and discard the water. After 5 mins, toss with 1 tbsp of oil to prevent them from sticking.
• In a large and deep heavy-based frying pan or wok, over high heat, add oil.
• When hot, add chilli, stir until fragrant and then transfer the chilli to a separate bowl.
• Then proceed to stir fry the broccoli chopped stems for 5 mins, then toss in the ginger, garlic and bacon for 1-2 min, then the florets. Cook for 2 more min.
• Add the rest of the ingredients including returning the fried chilli to the pan.
• Toss the noodles to coat evenly. Cook for a couple of mins to reheat the noodles.
• Transfer the noodles to serving dishes, topped with crushed roasted peanuts, toasted sesame seeds and green onion slices.

Hot, Sweet, Sour & Numbing Pork

Ingredients:

• 50g (1/3 cup) Plain Flour
• 35ml Shaoxing Wine
• 1 Egg
• 1 1/2 tbsp Water
• 250g Pork Loin, cut into 2cm cubes
• Vegetable oil, for deep frying
• 1 1/2 tbsp peanut oil
• 6cm Knob Ginger, finely chopped or grated
• 2 Cloves Garlic, crushed and fine chopped
• 1 tsp Chilli Flakes
• 1/2 tsp Sichuan pepper, dry roasted in a pan and ground in a mortar & pestle to a powder
• 50g White Sugar
• 1 tbsp Chilli Oil
• 50ml Chinkiang Black Vinegar
• 2 tbsp Chinese chicken stock
• 1 tbsp Light Soy Sauce
• 1 Spring Onion, cut on the diagonal into fine julienne strips

Instructions:

• In a medium-sized bowl, whisk together the flour, Shaoxing wine, egg and water to make a smooth batter.
• Add the pork and ensure it is well coated, then set aside for 10 mins.
• Heat the deep-frying oil to 180C. Working in batches, carefully lower the batter-coated pork into the oil and deep-fry for 2 mins or until the coating is crisp and the pork is just cooked through. Drain on a paper towel or draining rack.
• Place a wok over high heat. When it is smoking hot, drizzle in the peanut oil and stirfry the ginger, garlic, chilli flakes and half of the sichuan pepper until fragrant.
• Add the sugar, chilli oil, vinegar, stock and soy sauce. Simmer until reduced to a thickened sauce.
• Add the deep-fried pork to the wok, tossing to coat well.
• Spoon onto a serving plate, sprinkle with the remaining Sichuan pepper and garnish with the spring onion.

Source : Spice Temple Cookbook (Neil Perry)

Ants Climbing a Tree (Sichuan Braised Pork and Vermicelli Noodles)

Serves 2

Ingredients:

• 100g bean thread vermicelli noodles
• 2 Tbsp fermented black beans
• 3 Tbsp soy sauce
• 1-2 Tbsp Sichuan chile oil
• 1 tsp sesame oil
• 4 Tbsp Chinese rice wine or dry sherry
• 200g ground pork
• 2 Tbsp vegetable oil
• 3 scallions, thinly sliced, white and green parts kept separate
• 2 cloves garlic, minced
• 2 tsp minced fresh ginger
• 1.5 cups chicken stock, vegetable broth, or water

Instructions:

• In a large bowl, soak the vermicelli in enough warm water to cover for 10 minutes. Drain, shake off excess water, and set aside.
• Rinse the black beans to remove any grit. In a small bowl, mash the black beans with the back of a spoon for about 20 seconds (it does not need to be a smooth paste).
• In a small bowl, stir together the soy. sauce, Sichuan chile oil, and sesame oil. Set aside.
• In a large bowl, mix 2 Tbsp of the Chinese rice wine with the ground pork.
• Heat a wok or large skillet over high heat until a bead of water sizzles and evaporates on contact. Add the vegetable oil and swirl to coat the bottom. Add the pork and stir-fry, breaking up the pork with a spatula, until crispy and starting to brown but not yet dry, about 2 minutes. Reduce the heat to medium, then add the scallion whites, garlic, ginger, and fermented black beans and stir-fry for another 30 seconds. Add the remaining 2 Tbsp rice wine and use the spatula to scrape up any bits that might be stuck to the bottom of the pan.
• Add the stock, the drained noodles, and the Sichuan chili oil mixture. Simmer the noodles, tossing carefully with tongs so they get evenly cooked, until the broth is half absorbed, 3 to 4 minutes. (The vermicelli noodles will still absorb a lot of liquid post-cooking.)
• Transfer everything to a deep serving bowl, garnish with the scallion greens, and serve.

Source : https://www.epicurious.com/recipes/food/views/ants-climbing-a-tree Some alterations made.

Chili Jam Pork Mince with Beans & Basil

Ingredients:

• 10cm fresh ginger, peeled and finely grated
• 6 fat cloves of garlic, peeled and finely chopped
• 2 tablespoons peanut oil
• 500g pork mince
• 1 medium red onion, peeled and cut into slivers
• 200g fresh green beans, halved
• 1/2 cup chilli jam
• 2 tablespoons brown sugar
• 1 cup chicken stock
• 4 tablespoons light soy sauce
• 1/3 cup roasted peanuts
• 1 long red chilli
• 1 bunch basil, leaves separated
• Cooked jasmine rice, for serving

Instructions:

• Heat wok and add oil
• Stir fry ginger, garlic and onions for 2-3 minutes, or until onion has softened
• Add pork and break up with a spoon stir frying till well browned (2-3 minutes)
• Add beans and stir fry for a minute, then add chilli jam and stir through
• Pour in chicken stock and soy sauce and sugar, toss till combined
• Stir through basil leaves
• Serve over jasmine rice
• Sprinkle peanuts and chilli over
• Serve and enjoy!

Source : https://www.recipewinners.com/chilli-jam-pork-mince-with-beans-and-basil/

Duck Breast Pan-fried with Preserved Bean Curd

Serves 4-6.

Ingredients:

• 40g Preserved red bean curd
• 1 tbsp Sugar
• 2 Garlic Cloves, crushed and finely chopped
• 1 tbsp Ginger, grated or julienned
• 1 tbsp Red Shallots, finelly chopped
• 2+2 tbsp Vegetable Oil
• 2 Duck Breast Fillets, skin on
• 2 tbsp Coriander Leaves, for serving
• Jasmine Rice, for serving

Instructions:

• Preheat the oven to 180C. Line a baking sheet with baking paper.
• In a large bowl, mash the bean curd using a fork.
• Stir in sugar, garlic, ginger, shallots and 2 tbsp of oil.
• Add duck breasts, turning to coat in the marinade.
• Cover and set aside at cool room temperature for 20 mins.
• Heat a frying pan over medium heat. Add 2 tbsp oil.
• Add the duck to the very hot pan to brown for 3 mins on both sides.
• Place the duck, skin side up, on the prepared baking sheet. Cook for 5-8 mins (Duck should be a little pink in the middle).
• Remove from the oven and cover loosely with foil to rest for 10 mins.
• To serve, slice the duck, skin side up, and place over rice and garnished with coriander leaves.

Cumin Lamb Stirfry with Eggplant and Ginger

Serves 4.
Prep 15 mins + 1hr to marinate. Cooking 25 mins.

Ingredients:

• 700g Lamb Shoulder, cut into 6cm thin strips
• 2 tsp Cornflour
• 1.5 tbsp Ground Cumin
• 4 tbsp Dark Soy Sauce
• 60ml Shaoxing Chinese Cooking Wine
• 1 tbsp Caster Sugar
• 2 Eggplants, cut into 6cm length strips
• 1 tsp Salt
• 60ml Vegetable Oil
• 1 tsp Ginger, grated
• 2 tbsp Cumin Seeds
• 1 Long Red Chilli, deseeded and sliced diagonally
• 1 Green onion, sliced diagonally
• 15g Coriander leaves, chopped + extra for serving
• 1.5 tsp Rice Wine Vinegar
• 4 Cups of Cooked Rice, to serve it with (Strong on the gut if you eat it without the rice. Better and happier gut with rice.)

Instructions:

• Pat the lamb strips dry with a paper towel.
• In a medium bowl, mix together the lamb strips, cornflour, 1 tbsp ground cumin, 2 tbsp dark soy sauce, 30ml Shaoxing wine and the sugar. Leave to marinate on the countertop, covered, for 30 mins - 1 hour.
• Meanwhile, finish the prep for all the veggies.
• Then, in a medium bowl, toss the eggplant strips, 0.5 tbsp ground cumin and 1 tsp salt.
• In a large wok, when the lamb is nearly ready and over high heat, add 30ml of oil. Once hot, fry the coated eggplant strips, stirring intermittently, for 5 mins until it is starting to brown.
• Add the grated ginger, 1 tbsp the dark soy and fry 3 mins more, stirring until eggplant is a bit darker. Set eggplant aside.
• Wipe wok clean and return to the high heat.
• Dry fry cumin seeds until fragrant, for about 30 secs. Set toasted seeds aside in a small bowl.
• Return the wok to the high heat again and once it is smoking, add the remaining 30ml oil. Swirl pan to coat it with the oil.
• Fry the lamb in batches, separating the pieces and leaving time to sear across the sides.
• Remove lamb from the pan, leaving in any leftover lamb fat. Repeat with the remaining batches of lamb.
• Once all the lamb has been cooked, remove any extra lamb fat in the pan (you only need about 1 tbsp of fat in the pan).
• Continue to heat the wok over high and return all the meat to it, along with the eggplant, 1 tbsp dark soy, 30ml Shaoxing wine, the chilli slices, green onion slices, toasted cumin seeds and lastly, the coriander leaves, for just a few seconds to warm them through.
• Transfer to a plate, drizzle over the vinegar and garnish with more coriander.
• Serve warm with rice.

https://ottolenghi.co.uk/recipes/crispy-cumin-lamb-with-aubergine-and-ginger

Salt & Pepper Lamb Cutlets

Serves 2-4 (8 Lamb Cutlets).
Overnight marinating needed.

Ingredients (Marinade):

• 150g White Fermented Tofu
• 1.5 tbsp Garlic, finely grated
• 1 tbsp Knorr Liquid Seasoning
• 3.5 Shaoxing Wine

Ingredients (Batter):

• 50g Glutinous Rice Flour
• 50g Rice Flour
• 50g Tapioca or Corn Flour
• 175ml Soda Water

Ingredients (Fennel & Cumin Salt - Optional):

• 25g Cumin Seeds
• 12g Fennel Seeds
• 10 Sea Salt
• 1 tsp Sugar

Ingredients (Assembly):

• 8 Lamb Cutlets
• 200g Water Chestnut Flour
• Vegetable oil, for frying
• 1.5 tbsp Garlic, finely chopped
• 1 Long Red Chilli, sliced into rounds
• Coriander leaves to garnish (optional)
• Green onion, thinly sliced to garlish (optional)
• Lemon Wedges (optional)

Instructions:

• Using a mallet, lightly bash the lamb cutlets until they are slightly flattened out.
• In a large glass or plastic bowl, whisk all the marinade ingredients until the tofu is smooth. Add the cutlets and wearing gloves, massage the marinade into the meat. Cover the bowl and refrigerate overnight.
• Meanwhile prepare the cumin salt by roasting the cumin and fennel seeds in a dry frying pan over a medium heat until they colour slightly and become fragrant. Transfer them to a spice grinder and add the salt and sugar. Grind to a fine powder then store in an airtight container.
• Remove the lamb from the fridge about 30 mins before you're ready to cook.
• In a wide flat bowl, mix together the batter ingredients.
• In another wide flat bowl, put the water chestnut flour.
• Dip the cutlets in the batter and then press them into the water chestnut flour, making sure that the whole cutlet is covered and feels dry.
• Add about 3 cm of oil to a small frying pan over a medium heat and shallow-fry the garlic and chilli until the garlic turns golden brown. Drain on paper towels.
• Fill a wok or deep-fryer to one-third full with oil and heat to 180C. Deep-fry the cutlets, two at a time, for about 4 mins, or until golden. Drain on paper towels and leave to rest for about 2 mins. Coat both sides liberally with the fennel and cumin salt. Put on a serving plate and top with the fried garlic and chilli then garnish with the coriander leaves and green onions and serve with lemon wedges.

Source : Dan Hong Cookbook "Mr Hong"

Malaysian Fried Rice (Nasi Goreng)

Serves 4-6.
Prepare the rice the night before for richer flavours.

Ingredients (Cooked Rice):

• 1.5 Cups Basmati rice
• 1 tbsp Sambal Oelek
• 1 tbsp Curry Powder
• 1 tsp Salt
• 1.5 Cups Shredded Green Cabbage
• 2 Cups Water

Ingredients (Stir Fry Sauce):

• 1/4 Cup Soy Sauce
• 1 tbsp Brown Sugar
• 1 tbsp Grated Ginger
• 1 tbsp Minced Garlic
• 1 tbsp Rice Vinegar
• 2 tsp Sesame Oil

Ingredients (Fried Rice Assembly):

• 2 tsp Oil
• 450g Tofu or any meat, cut into bite sized pieces
• 1 Red Onion, diced
• 1 Cup Chopped Celery
• 1 Cup Chopped Red Capsicum
• 1/2 Cup Pineapple Wedges
• 1/2 Cup Julienned Apple (1/2 an apple)
• 1/4 Cup Chopped Coriander + extra for garnish
• 1/4 Cup Yoghurt, for serving

Instructions (Cooked Rice):

• Place all cooked rice ingredients in a medium sauce pan, cover and bring to a boil.
• Lower to a simmer and cook for 10 mins, stirring intermittently.
• Once the rice has absorbed all the water, remove from heat.
• Keep covered and let stand for 10 more mins to steam the rice.
• On a lined baking sheet, spread the rice to allow it to cool to room temperature. If preparing the night before, place in a container in the fridge overnight after it has cooled to room temperature.

Instructions (Stirfry Sauce):

• Mix all the ingredients together and set aside until needed.

Instructions (Fried Rice Assembly):

• Heat a non stick wok to medium heat.
• Add oil and when very hot, add in the protein to caramelize it and until almost cooked through. Set aside.
• Add a little more oil. Once heated, cook onion and celery. Cook for 8 mins until translucent.
• Add rice, protein, capsicum, pineapple and stirfry sauce.
• Toss to coat thoroughly. Cook for 5 more mins.
• Toss in apple and coriander.
• Serve hot with dollop of yoghurt (optional) and coriander leaves.

Malaysian Beef Rendang

Serves 4-6

Ingredients:

• 1-2 Hot Red Chilli
• 1 Red Onion, chopped
• 5 Garlic Cloves, chopped
• 3cm Piece of Galangal, sliced and bruised
• 3cm Piece of Ginger, sliced and bruised
• 1 Lemongrass Stalk, finely chopped
• 1 Cup Desiccated Coconut
• 3 tbsp Vegetable Oil
• 3/4 Turmeric Leaf, rolled and finely chopping (optional)
• 6 Kaffir Lime Leaves, rolled and sliced
• 1kg Topside or Chuck Steak, cut into 3cm cubes
• 250ml Coconut Milk
• 4 tbsp Malaysian curry powder
• 125ml Water
• 1-2 tbsp Thick Malaysian Caramel Soy Sauce (Kecap Manis)
• Rice, to serve

Instructions:

• In a food processor, blend the chilli, garlic, galangal, ginger and lemongrass until the mixture is a paste, add a tbsp of water if needed to help.
• In a frying pan, over low heat, toast the coconut until golden. Set aside.
• In a pressure cooker, over medium heat, cook the paste, turmeric and lime leaves for 3-4 mins, until fragrant.
• Add the meat, then stir in the coconut milk and curry powder.
• Add the water and the toasted coconut. Bring to a simmer.
• Cook for 20 mins, until the meat is tender.
• Just before serving, add the soy sauce and season to taste. Serve warm with rice.

Pandang-style Beef Rendang

Ingredients:

• 2 tbsp Vegetable Oil
• 2 tbsp Coriander Powder
• 2 tbsp Fennel Powder
• 2 tbsp Cumin Powder
• 2 tbsp Freshly ground black pepper
• 2 Lemongrass stalks, bruised
• 2 Kaffir Lime Leaves
• 1kg Beef, cut into thick slices
• 750ml Coconut Milk
• 2 tbsp Tamarind pulp + 125ml hot water, soaked and strained
• 3 tbsp Sugar
• 8 tbsp Dessicated Coconut
• 1 Turmeric Leaf, finely sliced (optional)
• Cooked rice, for serving (optional)

Ingredients (Spice Paste):

• 6 Red Shallots, peeled and diced
• 6 Garlic cloves, peeled and crushed and minced
• 2cm Ginger, grated
• 3cm Turmeric, grated
• 0.5 tbsp Dried Prawn Paste (Belacan)
• 20g Dried Chillies, soaked in hot water, seeded and drained

Instructions:

• Combine ingredients for the spice paste in a food processor and blend until smooth.
• Heat oil in a wok / pressure cooker and saute the spice paste for 10 mins to fully cook the onion, then stir in coriander, fennel, cumin and black pepper, and cook for a few mins more.
• Put in the lemongrass and kaffir lime leaves and cook on low until fragrant.
• Add the beef and coconut milk. Cook until the beef is very tender (30 mins or more).
• When the gravy thickens, add tamarind juice, sugar and grated coconut. Season with salt as needed.
• Garnish with finely sliced turmeric leaves. Serve hot with rice.

Source : The Best of Chef Wan (Malaysian Cookbook)

Otak Otak - BBQ’d Malaysian Fish Mousse

Ingredients (Curry Paste):

• 15g dried chilli (soak in hot water for 30 mins)
• 1 fresh red chilli
• 2 lemongrass, minced
• 6pcs kafir lime leaves, minced
• 250g shallots, diced
• 1/2 thumbsize piece of galangal, minced
• 10 candlenuts or macadamian nuts
• 2 tsp belachan (shrimp paste)
• 1 tbsp turmeric powder

Ingredients (Fish Meat Mousse & Assembly):

• 2 fillets of mackerel fish, bones removed, skin removed and chopped into rough chunks
• 100g prawn meat, deshelled and deveined and chopped into rough chunks
• 100g white fish fillet, bones removed, skin removed and chopped into rough chunks
• 40ml oil
• 1 tbsp coriander powder
• 1/2 tbsp sugar
• 1/2 tsp salt
• 2 eggs
• 100 ml coconut milk
• 12 or so Betel leaves (optional)
• Banana leaves, for wrapping
• Toothpicks, for securing the wrapped banana leaves

Instructions (Curry Paste):

• Soak the dried chilies in boiling water for 30 mins.
• In a blender, add the chopped fresh red chillies, galangal, lemongrass, kaffir lime leaves, candlenuts, belachan and the softened dried red chillies.
• Blend all ingredients to a smooth texture.
• Then pound in a pestle and mortar to get a smooth paste.
• Pan fry the curry paste with oil until it becomes a thick sambal sauce.

Instructions (Fish Paste):

• In the emptied blender, blitz chopped prawns, mackerel and fish.
• Add 2 eggs, the coconut milk, coriander powder, sugar, salt and blitz it again.
• Empty the fish paste in a large bowl.
• Once the curry paste has cooled down, add it to the fish mixture until it has been thoroughly mixed through. Add 1/4 - 1/2 cup of water until you get a soft consistency that still holds together for wrapping.

Instructions (Wrap):

• Place a betel leaf in the middle of a banana leaf segment.
• Lay a few spoonfuls of the mixture ontop of the betel leaf.
• Roll up the banana leaf and skewer them closed with toothpicks.

Instructions (Grill):

• Grill for 5-6 minutes on each side on a grilled bbq.
• Optional : If you can add a little water once you’ve flipped it over, this helps to cook it through quickly and diffuses the flavour through.
• When the texture bounces back a bit when you poke it, it is ready!

Source : Inspired by this recipe https://schoolofwok.co.uk/tips-and-recipes/otak-otak-1

Malaysian Char Kway Teow fried Noodles

Serves 2-3
Prep and cook time 20 mins

Note : It’s important to cook only 1 serving at a time so the noodles brown properly.

Ingredients (Sauce):

• 4 tsp Oyster Sauce
• 3 tsp Dark/Thick/Sweet Soy Sauce
• 1.5 tbsp Light/Salty Soy Sauce
• 1 tsp Fish Sauce
• 2 tsp Sesame Oil
• 1/2 tsp Ground White Pepper
• 2 tbsp Water

Ingredients:

• 2 x 1 tbsp Vegetable or Peanut oil
• 2 x 0.5 Large Asian Shallot, peeled, sliced thinly
• 2 x 0.5 Fresh Long Red Chilli, deseeded and sliced thinly
• 2 x 2 Garlic Cloves, crushed and minced
• 2 x 1 Lap Cheong Chinese Sausages, thin diagonal slices
• 2 x 1 Small Fishcake, thin diagonal slices
• 2 x 3 Large Raw Prawns, deshelled, tails intact, deveined and butterflied
• 2 x 5 Garlic Chives, cut into 3cm lengths
• 2 x 75g Bean sprouts, sprouted preferred - better flavour
• 2 x 250g Fresh flat rice noodles
• 2 x 1 Egg, lightly beaten in separate bowls
• 1 Lime, cut into cheeks for serving

Instructions:

• Prepare the sauce by combining, in a small bowl all the sauce ingredients. Mix well. Set aside.
• In another small bowl, crack an egg and beat lightly with a fork. Set aside.
• Prepare all other ingredients ahead of time as you need to move fast when cooking.
• In a wok, over high heat, add half the oil.
• Once the wok is hot, add half of the shallot, sausage slices and chilli. Fry while tossing mixture constantly until the onion has softened and the sausage fat has rendered.
• Then add in half the garlic, fishcake and prawns. Fry for another 1-2 min until the prawns are just starting to become opaque.
• Add in half the bean sprouts, garlic chives and sauce.
• Toss to coat all ingredients in the sauce.
• Stir in half the noodles and fry for 2 mins or until golden and coated.
• Push the noodles to the side of the wok so that half the base is uncovered and pour in 1 lightly beaten egg.
• Let sit without stirring for 1 min until it starts to set. Then scramble into large egg pieces. When half cooked, push noodles overtop the still cooking egg and toss to coat.
• Transfer to warm serving plates. Cover to keep warm while you make the second one with the other half of ingredients.
• Serve warm with a squeeze of lime or the lime cheek on the side.

Stir-fried Ramen Noodles with Curried Prawn and Egg

Ingredients:

• 350g instant ramen-style noodles, cooked and drained
• 50ml light soy sauce
• 3 tbsp rice wine
• 2 tsp castor sugar
• 1 tbsp curry powder
• 1 brown onion, finely sliced
• 3 large garlic cloves, sliced
• 5cm piece of ginger, diced
• 1 long green chilli, finely chopped
• 2 tsp mustard seeds
• 1 tsp salt flakes
• 120g bean sprouts
• 2 handfuls of frozen peas
• 6 shiitake mushrooms, finely sliced
• 4 spring onions, finely sliced
• 1/4 bunch of garlic chives, cut into 3cm batons (optional)
• 6 green prawns, peeled, deveined and cut into 1cm pieces
• 2 eggs, beaten with a pinch of salt
• 3 tbsp neutral oil
• 1 handful of coriander leaves, plus extra to garnish

Instructions:

• Dry the cooked noodles well in a sieve for about 10 minutes, tossing a few times to ensure they don't clump together.
• Combine the soy, rice wine, sugar and half the curry powder in a large bowl. Add the noodles and toss gently until well coated.
• Have all the ingredients ready nearby, so that you can add them to the hot wok quickly.
• Put the onion, garlic, ginger and chilli in one bowl, and the remaining curry powder, the mustard seeds and salt in another. Put the bean sprouts, peas, mushrooms, spring onions and garlic chives (if using) in a third bowl, and have the prawns and beaten egg close by.
• Heat half the oil in a wok over high heat until it just starts to smoke. Add the onion mix and stir-fry for 30 seconds. Add the curry and mustard seed mix and stir-fry for 30 seconds. Add the vegetables and stir-fry for about 2 minutes. Tip out of the wok into a bowl and set aside.
• Heat the remaining oil in the wok and add the prawns. Stir-fry for about 1 minute, then push to the side of the wok. Add the egg and cook until it starts to stick. Add the prawns back and scramble through the egg. Add the noodles and follow with the vegetables. Toss together, then add the coriander. Stir-fry for 2 to 3 minutes until combined and hot. Tip onto a platter and garnish with extra coriander. Serve immediately.

Source : https://www.smh.com.au/goodfood/recipes/stirfried-ramen-noodles-with-curried-prawn-and-egg-20200203-h1lju2.html Minor alterations (reduced salt).

Malaysian Chicken Curry

Delicious esp when served with Roti Jala pancakes.
Serves 4

Ingredients:

• 800g Chicken Thighs or Breasts, cut into bite sized pieces
• 4 Potatoes, cut into 1.5cm cubes
• 1 Large Tomato, cut into 8 wedges, then chopped in half
• 6 Stalks Fresh Curry Leaves
• 3 tbsp Minced Onion
• 1 tbsp Fresh Ginger, grated
• 1 tbsp Garlic, minced
• 200ml Water
• 1 Cinnamon Stick
• 2 Cardamom Pods
• 1 Star Anise
• 4 Cloves
• 25g Curry Powder mixed with 150ml water and 10g chilli powder
• 100ml Thin Tamarind Juice (squeezed from 1 tbsp Tamarind paste soaked in 150ml of water)
• 150ml Coconut Cream
• 75ml Vegetable Oil
• Salt, as needed
• Cooked Rice and/or Roti Jala pancakes, for serving

Instructions:

• In a large frying pan over medium heat, add the oil and saute the curry leaves and four dried spices for about 20 secs.
• Then stir in the minced onion. Cook for 5 mins or so until translucent.
• Add in the ginger and garlic.
• Continue cooking until the onion turns golden.
• Then add in curry powder paste.
• Reduce heat to low and stir until the oil begins to separate. This will take some time.
• Stir in the chicken pieces, potatoes, 200ml water and the tamarind juice.
• Continue to cook on low for 20 mins until the chicken and potatoes are nearly cooked through.
• Add in tomato and cook for a few more mins.
• Stir in the coconut cream until well mixed into the sauce. Remove from the heat.
• Season with salt as desired. Serve hot with rice or roti jala.

Source: Nazlina's Cooking Class, Penang Malaysia

Malaysian Curry Chicken Wings

Serves 4-6

Ingredients:

• 6 Ground Cinnamon
• 6 Ground Star Anise
• 4 Cardamon Pods or Ground Cardamon
• 8 Whole Long Red Dried Chillies
• 6 Cloves Garlic, sliced
• 6 Golden Eschallots, finely chopped
• 1 x 3cm Fresh Ginger, grated
• 1/2 Cup (150g) Tamarind Paste
• 1/4 Cup (90g) Honey
• 1 tsp Curry Powder
• 3 Sprigs Fresh Curry Leaves
• 1/2 Cup (80ml) Coconut Oil, melted
• Salt and pepper, to taste
• 2kg Chicken Wings, wing tips removed and wings cut into two parts
• Roti, to serve alongside (optional)

Instructions:

• In a blender, mix the cinnamon, ground star anise, cardamon, dried chillies, garlic, eschallots, ginger, tamarind, honey, curry powder and leaves, coconut oil, salt and pepper.
• In a large bowl, coat the chicken wing pieces with the cinnamon mixture. Cover with plastic wrap and marinate in the fridge for 1 hour.
• Preheat oven to 220C and line a large and deep rectangle baking tray with foil.
• Lineup the chicken wing pieces across the base of the lined baking dish. Bake for 30 mins, turning the wings at the halfway mark, until golden and cooked through.
• Serve with the roti.

Chicken Wrapped in Banana Leaf

Ingredients:

• 500g Chicken Thighs, cut into bite sized pieces
• 1 tbsp Lime Juice
• Salt to taste
• 1 tbsp Tamarind Juice (made from 2 tsp pulp mixed with 1 tbsp hot water, soaked for 10 mins)
• 1 Green Onions, sliced finely, white and green parts separated
• 5 Sprigs Basil Leaves (optional)
• 4 Salam Leaves, shredded (optional)
• 2 Stalks Lemongrass, bruised & sliced
• 1 Red Chilly, finely chopped
• 2.5cm Galangal, finely chopped (optional)
• Banana Leaves and aluminium foil

Ingredients (Spice Paste):

• 2.5 cm Turmeric, grated
• 1 Onion, diced
• 3 Garlic Cloves, crushed
• 1 tbsp Palm Sugar, grated
• 1.5cm Ginger, grated
• 55g Candlenuts or Macadamia Nuts

Instructions:

• Combine ingredients for spice paste in a food processor and blend until smooth.
• Season chicken with lime juice and salt. Add the spice and mix well.
• Add tamarind juice, green onions, basil leaves, salam leaves, lemongrass, chilli and galangal and mix thoroughly.
• Place 2-3 pieces of chicken on a piece of banana leaf and aluminum foil and wrap to enclose. Repeat with the rest of the chicken pieces.
• Steam chicken over boiling water for 40 mins. Serve warm.

Source : The Best of Chef Wan (Malaysian Cookbook)

Satay Peanut butter chicken

Ingredients:

• 2 tbsp avocado oil
• 8 skinless boneless chicken thighs, cut into chunks
• 1 onion, finely chopped
• 3 garlic cloves, crushed
• 2 red chillies, finely sliced (deseeded if you don't like it too hot)
• 2 tsp fresh ginger, grated
• 2 tbsp garam masala
• 100g smooth peanut butter
• 400ml coconut milk
• 400g can chopped tomatoes
• coriander, 1/2 roughly chopped, 1/2 leaves picked
• roasted peanuts, to serve
• Rice to serve

Instructions:

• Heat 1 tbsp of the oil in a deep frying pan over a medium heat. Brown the chicken in batches, setting aside once golden. Fry the onion for 8 minutes until softened. Then add the garlic, chilli and ginger and fry in the other 1 tbsp oil for 1 min. Add the garam masala and fry for 1 min more.
• Stir in the peanut butter, coconut milk and tomatoes, and bring to a simmer. Return the chicken to the pan and add the chopped coriander. Cook for 30 mins until the sauce thickens and the chicken is cooked through.
• Serve with the remaining coriander, roasted peanuts and rice, if you like.

Source : https://www.bbcgoodfood.com/recipes/peanut-butter-chicken

Spiced Chicken Martabak with Sweet Onion Sambal

Ingredients (Martabak):

• 1 tbsp vegetable oil, plus extra for shallow-frying
• 2 garlic cloves, finely chopped
• 1 tbsp finely grated ginger
• 400 gm chicken thigh mince
• 2 tsp ground coriander
• 1 tsp cumin seeds
• 10 gm (1/4 cup) crisp fried shallots
• 100 gm shredded Chinese cabbage
• 1 tbsp cornstarch + 1 tbsp water
• 8 spring roll wrappers (20cm)
• 1 egg, lightly beaten
• 6 sprigs curry leaves (optional)
• Lime halves, to serve (optional)

Ingredients (Sweet shallot sambal):

• 2 tbsp vegetable oil
• 2 small banana shallots, thinly sliced
• 1 tbsp kecap manis
• 1 tbsp tamarind concentrate
• 50 gm (1/3 cup) sambal oelek

Instructions:

• Heat oil in a large wok or frying pan over high heat. Add garlic and ginger and cook until fragrant (30 seconds). Add chicken mince, spices and fried shallots; season to taste. Cook, breaking up meat with the back of a wooden spoon. Add cabbage and cook until wilted (1 minute). Stir in the cornstarch + water slurry across the mixture and keep cooking until it thickens. Set aside to cool.
• Working with one wrapper at a time. Spoon 1/3 cup filling on one half, leaving a 1cm border. Brush the edge with egg and fold over, to seal. Repeat with remaining wrapper, filling and egg.
• Meanwhile, for sweet shallot sambal, heat oil in a large frying pan over medium heat. Add shallot and cook, stirring until starting to caramelise (6-8 minutes). Add kecap manis and tamarind and cook until fragrant and caramelised (2 minutes). Add sambal, stir to combine, and take off heat.
• Fill a wok a third full with vegetable oil and place over medium-high heat until 180˚C. Carefully add curry leaves and cook for 30 seconds, or until crisp; set aside. Working in batches, cook Martabak until golden and crisp (1-2 minutes). Drain on a paper towel and repeat. Serve with sambal, lime halves and curry leaves.

Source : https://www.gourmettraveller.com.au/recipes/fast-recipes/spiced-chicken-martabak-with-sweet-onion-sambal-20068 Minor alterations (cornstarch slurry to thicken the filling).

Laksa Roasted Chicken Thighs

Serves 4

Ingredients:

• 1/4 Cup (75g) Laksa Paste
• 1kg Chicken Thighs or Marylands with the skin

Instructions:

• Preheat oven to 180C.
• Place 1 tbsp Laksa paste under the skin of the chicken. Then brush another tbsp of paste on top of the skin.
• On a lined baking tray, place the chicken thighs and bake for 30 mins.
• Add remaining laksa paste on top of the chicken thighs and bake for a further 30-40 mins until cooked through.
• Serve warm with salad.

Sticky Ketjap Manis BBQ Pork Ribs

Serves 4
Prep 10 mins + Marinate 30 mins + Cook 2 hours = 2hrs 40 mins

Ingredients:

• 2 Asian red shallots, peeled and halved
• 30g Fresh Ginger, peeled, sliced roughly
• 2 Garlic Cloves, peeled and halved
• 1/2 Cup (125ml) Ketjap Manis
• 1/4 Cup Brown Sugar
• 2 tbsp Tamarind puree
• 1 tbsp Soy Sauce
• 2 Whole Star Anise
• 1 Cup Water
• 1 Length Pork Ribs (about 700-800g), cut into 1-2 rib segments
• Lime Wedges, to serve

Instructions:

• Soak the tamarind in 1/4-1/2 cup of just boiled water for 10 mins to soften it
• In a food processor, process the shallots, ginger and garlic cloves until finely chopped.
• Add in half the ketjap manis, all the brown sugar and the tamarind puree (being careful to remove all the seeds). Blend again to make a smoother paste.
• Pour mixture into a marinating oven-proof pan and add in the rest of the ketjap manis, soy sauce, star anise and water. Stir until mixed through.
• Add the ribs, coat thoroughly and set aside for 30 mins to marinate.
• Heat the oven to 180C (160C with fan).
• Cover the pan with a lid or foil and place in the oven to bake for 2 hours until tender.
• Remove all but 1/2 Cup of the juices into a container (you can use this gravy for another recipe)
• Turn up the oven to 200C (180C with fan) and return the ribs to the oven.
• Every 5 mins or so (at least 5 times), brush the ribs with the pan juices until you have a rich caramelized glaze on the ribs.
• Remove from the oven and serve warm topped with a bit more sauce.

Chinese Five Spice Pork with Sticky Star Anise Plums

Prep Time 30m + Cook time 1h 25m = Total time ~2hrs
8 Servings

Ingredients:

• 1.8kg pork rack (8-rib rack)
• 1 tbsp sea salt
• 1/2 tsp Chinese five-spice powder
• 1 tbsp extra virgin olive oil
• 1/2 cup brown sugar
• 1/4 cup rice wine vinegar
• 1/2-1 tsp dried chilli flakes
• 2 star anise
• 1 cinnamon stick
• 8 plums, halved, stones removed

Instructions:

• Pat pork dry with a paper towel. Place in a ceramic dish. Refrigerate overnight, if time permits.
• Preheat oven to 240C/220C fan-forced. Combine salt and five-spice powder in a bowl. Drizzle pork with oil. Rub salt mixture all over the pork rind. Place pork in a roasting pan. Roast for 30 minutes.
• Reduce oven to 180C/160C fan-forced. Roast for a further 40 minutes or until juices run clear when a skewer is inserted into the centre of the pork. Cover loosely with foil. Stand for 10 minutes to rest.
• Meanwhile, place sugar, vinegar, chilli flakes, star anise and cinnamon in a large frying pan over medium heat. Cook, stirring, for 3 to 4 minutes or until sugar has dissolved. Increase heat to medium-high. Bring to a simmer.
• Add plum. Cook, turning occasionally, for 10 minutes or until sauce has thickened slightly and plum has softened, but still holding its shape.
• Serve pork with plum mixture.

Source : Taste Website