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Archive for the ‘Chinese & Oriental Food’ Category

Orange and Honey Glazed Salmon

Orange and Honey Glazed Salmon

This is a lovely salmon dish which you can make in these cold winter months. It has a real warming taste making you feel really good! This marinade has great flavours of orange with honey and a ginger and garlic blend. I have simmered the marinade to get a really rich, deep and sticky sauce, just perfect for a glaze on the salmon. It’s a real winter warmer and in summer great for barbeques!

Serves 2

Ingredients

  1. 2 Pieces of Salmon Fillets (Skinned)
  2. 2tbsp Dark Soy Sauce
  3. 1tsp White Vinegar
  4. 1tbsp Good Honey
  5. 2 Garlic- Crushed
  6. 1tsp Ginger- Finely Grated
  7. 2tsp Fish Sauce
  8. ½ tsp Chilli Flakes
  9. 2tbsp Orange Juice
  10. 1tbsp Teriyaki Sauce

Method

Take all the ingredients apart from the salmon and simmer gently until reduced to a fairly thick and dark sauce. Let the sauce cool down. Take the salmon fillets and place them on a baking dish which has been greased with olive oil. Spoon the sauce onto both the fillets and cover well. Cover the dish and refrigerate for at least 1 hour.

Preheat oven at 200c and cook the fillets for approximately 15minutes or until cooked. Serve hot with noodles or boiled vegetables.

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Singapore Noodles

Singapore Noodles

These noodles are so versatile and appealing to all ages. They are packed with vegetables and are very nutritious. You can add your own favourite vegetables and for those who eat seafood and meat, you can add that to the noodles to make a real wholesome and filling dish.

Serves 2

Ingredients 

  1. 300g Fine Noodles
  2. 2tbsp Olive Oil
  3. 1 Small Red Onion
  4. 1 Carrott
  5. ½ Cup Shredded Cabbage
  6. ½ Red Pepper/Capsicum
  7. ½ Green Pepper/Capsicum
  8. ½ Yellow Pepper/Capsicum1 Courgette
  9. 12-13 Florets of Broccoli
  10. 1-2 Aubergine
  11. 2tbsp Soy Sauce
  12. 3 Cloves Garlic- Crushed
  13. 1tbsp Finely Grated Ginger
  14. ½ tbsp Madras Curry Paste
  15. 1tbsp Sweet Chilli Sauce- Optional

Method

Boil the noodles as per packet instructions. Leave aside and add a little oil to prevent them from sticking.

Take a wide wok and heat the oil. Shred all the vegetables very fine. Add the onion and carrot first and slightly soften. Make sure the heat is fairly high as you do not want to overcook the vegetables; you should still have a bite to the vegetables. Also there should be not water left in the cooking process, so keep the heat high. Add the curry paste and cook for a few minutes stirring constantly; add all the vegetables and soy sauce. Keep stirring until the vegetables are slightly cooked through. Switch of the heat and make sure there is no water left in the wok; if there is then cook on high until all the water has evaporated. I cannot stress this point enough as you will get soggy horrible noodles if you do not follow this instruction well.

Finally add the ginger, garlic and sweet sauce. Give the vegetables a stir. The reason I have put the garlic and ginger at the end is because I really want the freshness of this flavour to come through and I did not want to cook it. You will taste the difference.

Check for salt and add if necessary.

Add the noodles to the vegetables and gently with a fork mix through. Serve hot!

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Satay Prawns

Satay Prawns

These prawns are really tasty and not your average satay sauce. It has a slight Malaysian influence and taste delicious. I have used many ingredients to give this dish great flavours and a slight lift to the sauce.

Serves 2

Ingredients

  1. 3oog Frozen Cooked Prawns- Soaked for 10 minutes, changing the water in-between and drained
  2. 2 Shallots- Finely Chopped
  3. 2 Lemon Grass- White part only- Finely Chopped
  4. 1tbsp Peanut Butter- Unsugared
  5. 1tbsp Oil
  6. 1tbsp Teriyaki Sauce
  7. 1tbsp Sweet Chilli Sauce
  8. 200ml Water
  9. 1tbsp Soy Sauce
  10. 1tbsp Jaggery
  11. 1 Large tbsp Tamarind Pulp
  12. Salt to taste

Spice Paste

  1. 3-4 Fresh Red Chillies
  2. 4 Cloves Garlic
  3. 1 inch Stick Ginger
  4. 1tbsp Coriander Powder
  5. Some Flaked red Chillies

Method

Take all the ingredients for the spice mix and blend into a paste. Leave aside. Take a pan, add the oil and the spice paste and cook until fragrant.

Add the peanuts and stir until the nuts have cooked a little. Add the other entire ingredients one by one, stirring regularly. Simmer the sauce until smooth. When you are ready to serve add the prawns and warm the sauce and prawn through.

Serve hot with rice or noodles.

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Sweet and Sour Vegetables

Sweet and Sour Vegetables

This a lovely dish for vegetarians who love Chinese food. You can add any vegetables you like but I feel the vegetables I have used are especially authentic and are used widely in Chinese cooking.

Serves 2-4

Ingredients

  1. 1 Cauliflower- Cut into medium florets
  2. 2 Carrots- Chopped
  3. 4 Spring Onions- Chopped
  4. 2tsp Olive Oil
  5. 1-2 Green Chillies- Chopped
  6. 1 Clove Garlic- Cut into slices
  7. 90ml Malt Brown Vinegar
  8. 2-3tbsp Ketchup
  9. 1tbsp Corn Flour
  10. 2tbsp Soy Sauce
  11. 2-2 ½ tbsp Sugar
  12. 100ml Water
  13. Salt to taste

Method

In a wok, add 1tsp oil, cauliflower and carrots. Cook on a fairly high heat with the lid on and cook until al dente.  Then add the spring onions and give it a stir. Turn the heat off and leave aside. Do not worry if you think the spring onions are not cooked as in this dish they do not need much cooking.

In another pan, add the remaining oil, garlic and chillies. Let it sizzle and then add the rest of the ingredients apart from the corn flour. Let the sauce come to a boil and slowly, bit by bit add the corn flour, stirring continuously until the sauce has thickened. If you feel the sauce has not thickened, add a little more corn flour. Add the vegetables to the sauce and turn the heat off. Taste the flavours and make sure there is enough salt and that the flavour has a sweet yet sour taste. If you want to make it sweeter, add a little more sugar but I feel the amount of sugar is sufficient enough.

Serve hot with plain, boiled rice.

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Vegetable Noodle Bake

Vegetable Noodle Bake

These noodles have real Moorish flavours. It is such a fantastic change from stir fried noodles and has a slight fusion mix of flavours. Children will also welcome this dish and will become a very popular main dish in the family!

Serves 4

Ingredients 1 for Vegetables

  1. 250g Fine Noodles
  2. 1tbsp Oil
  3. 2 Carrots
  4. Handful of Fine Green Beans
  5. ½ of Red Capsicum
  6. ½ of Green Capsicum
  7. 4 Large Mushrooms
  8. ½ Cup Cauliflower
  9. 6 Spring Onions
  10. 1 Cup-Grated Cheese- You can add more if you like it cheesy

For the Sauce, ingredients 2

  1. 1tbsp Olive Oil
  2. 2 Cans of Tinned Tomatoes- pureed
  3. 1tbsp Soya Sauce
  4. 3 Cloves Garlic
  5. Salt to taste
  6. Fresh Ground Pepper 1tsp
  7. 1tbsp Chilli Sauce
  8. Pinch of Mixed Herbs
  9. 1 Large Onion- Finely Chopped
  10. ¼ Cup Water

Method

Boil the noodles in salt water and drain. Coat them with a little olive oil to prevent sticking. Leave aside.

Take all the vegetables in ingredients 1 and whizz them up in a food processor until finely chopped. Make sure you do not over blend or else it will become mushy. Alternatively you can finely chop all the vegetables by hand. Take a wide bottomed wok and add the oil and sauté the vegetables for a few minutes.

In another pan, we need to cook the sauce. Take the oil and sauté the onions until translucent. Add the garlic and cook for a minute.  Add the tomatoes and all the rest of the ingredients. Cook the sauce for 10-15 minutes until the sauce has thickened slightly. Then add the vegetables to the sauce and simmer for a couple of minutes.

Check for salt at this stage. Add the noodles to the sauce and stir through. Again check for salt. Transfer the mixture onto a baking dish and sprinkle the cheese on top. Bake in a preheated oven on 190c until the cheese turns golden brown.

Serve hot! Yum.

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Chicken Satay in a Coconut Sauce

Chicken Satay in a Coconut Sauce

Yum, this is a great tasting Chinese style dish. The coconut sauce really compliments the satay chicken and they work very well together. Great dish for entertaining or just for a change!

Serves 2-3

Ingredients for the Marinade

  1. 4 Chicken Breasts
  2. 2tsp Ginger Puree
  3. 2tsp Garlic Puree
  4. 1 Small Red Onion- Blended until Puree
  5. 2tbsp Soy Sauce
  6. 1tbsp Thai Fish Sauce
  7. Juice of 1Lemon
  8. 1tbsp Clear Honey
  9. 1tbsp Teriyaki Sauce
  10. 1tsp Sesame Oil
  11. 1tbsp Sunflower Oil
  12. 400ml Coconut Milk
  13. 5tbsp Crunchy Peanut Butter
  14. 2tbsp Chilli Sauce
  15. 1tbsp Lemon Grass Puree
  16. 1tsp Chilli Flakes

Method

Take the chicken and beat each one in between cling film, until flat. Cut into thin strips.

Take a Wide bottomed wok or pan, add both the oils and then add the ginger, garlic, onion and lemongrass. Sauté for a few minutes. Add the chicken and increase the heat for a few minutes to allow the chicken to lock in the juices. Then reduce heat and add all the other ingredients apart from the coconut milk. Cook for a few minutes and then add the coconut milk and allow cooking until the chicken is cooked through.

Serve hot with egg fried rice.

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Stir Fried Spicy Tofu

Stir Fried Spicy Tofu

This is a lovely snack or starter for vegetarians. It tastes truly delicious and it extremely easy to make. You can serve it as an appetiser or a part of a main dish.

Serves 2

Ingredients

  1. 1 Pack Tofu- 396g
  2. 1tbsp Oil
  3. 1tbsp Dark Soy Sauce
  4. 3 Large Spring Onions
  5. 1tbsp Garlic and Ginger Paste
  6. 1tsp Sugar
  7. 2tbsp Tomato Ketchup
  8. 1tbsp Chilli Sauce
  9. Sprinkle of Chilli Flakes
  10. Salt to taste

Method

Drain all the water out of the tofu by leaving it on a strainer for half an hour. Once all the water is drained, cut the tofu into bite size cubes.

In a wide non stick wok and the oil and then sauté the onions, garlic and ginger paste for a few minutes. Whenever you cook on a wok the heat should be fairly high as you need only to stir fry them quickly to maintain its goodness and retain the freshness. Add the tofu and again stir fry them until they get a slight golden colour. Once they have taken on a nice colour add all the other ingredients and give it a stir and allow frying for a few minutes.

Serve hot!

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