Chicken sate

Ingredients

1/8 cup olive or vegetable oil
1/4 cup 100 per cent coconut milk*
2 tbsp curry powder
2 tbsp honey
1 tsp cumin
1 tsp coriander
2 tsp garlic powder

1 1/2 tbsp fish sauce
2 chicken breasts (7-8 ounces each) skinned, boned and cut into 2×1 1/4×1/4″ pieces
* set aside 3 tbsp of coconut milk for basting

How to prepare

1. Combine marinade ingredients in a medium bowl and whisk until blended.
2. Add chicken pieces and toss gently until well-coated.
3. Thread 8 chicken pieces lengthwise on each of eight 9″ bamboo skewers, covering skewers. Place in refrigerator container, cover and refrigerate at least 3 hours, preferably overnight.
4. Prepare charcoal grill.
5. Remove skewers with chicken pieces from container, reserving marinade that has drained off. Stir 3 tbsp coconut milk into marinade and use mixture as basting sauce.
6. Grill sates, basting frequently, for 2 to 2 1/2 minutes on each side.

Serve with peanut dipping sauce which can be purchased in oriental supermarkets or the gourmet section of your local supermarket.
Prepared 12/8/94 by tommy tang, restaurateur and cookbook author. From: mike n maty

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Gingered chinese noodle soup

Ingredients

3 oz cellophane noodles
2 tbsp vegetable oil
1 med onion, sliced
2 thin carrots sliced diag
1 tsp minced fresh ginger
3 cup chicken stock
1 1/2 cup water
1 cup ham cut into julienne
1 cup shredded watercress leaves
1/2 cup thinly sliced mushrooms
1 cup snow peas
1 tsp oriental sesame oil
1 tsp rice vinegar
2 green onions thinly sliced

1 tbsp soy sauce

How to prepare

Put cellophane noodles in lg bowl cover with boiling water let stand 5 minutes drain Thoroughly heat oil in wok or deep lg skillet over med high heat add onion and Carrots and stir fry 3 minutes add garlic and ginger stir fry 30 seconds add stock, Water and soy sauce cover and boil 2 minutes add ham water cress, mushrooms and Noodles return to boil cover, turn off heat and let steep 2 minutes add snow peas, Cover and let steep until vegetables are crisp tender about 3 minutes stir in sesame Oil, rice vinegar and red pepper flakes adjust seasoning serve in deep bowls, Sprinkle with green onions yield: 3 servings .

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Fried rice

Ingredients

2-3 eggs beaten or tofu, crumbled
3 tbsp vegetable oil
1 clove garlic, pressed
2 ribs celery, sliced diagonally
1/2 green pepper, diced
1 bunch green onions, sliced, reserve tops for garnish

1 carrot, sliced diagonally
1 cup bean sprouts
3 cups cooked rice
3 tbsp soy sauce
2 tsp lemon juice
2 tsp honey
1 tbsp grated ginger

1 tbsp toasted sesame seeds

How to prepare

Cook eggs, slice in strips. Saut

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Orange chicken

Ingredients

1 tbsp soy sauce
1 tbsp rice wine
2 tsp cornstarch
1 1/2 tsp minced fresh ginger
1 tsp sesame oil
1 lb boned and skinned chicken, cut into 1/2″ cubes
Sauce
2 tbsp chicken stock
1 1/2 tbsp soy sauce
1 tbsp rice wine
2 tsp cornstarch
1 tsp sesame oil
Pinch freshly ground white pepper
1/4 cup peanut oil
6 to 8 snow peas
Cooked rice
2 tsp minced fresh orange peel

How to prepare

Combine first five ingredients in small bowl add chicken and toss to coat well cover And marinate at room temperature at least 30 minutes, stirring occasionally Soak orange peel in enough water to cover, about 5 minutes drain and set aside Combine stock, soy sauce, rice wine, cornstarch, sesame oil and pepper mix set Aside heat 1/4 cup oil drain chicken stir-fry in small batches, about 2 minutes Remove heat peanut oil with orange peel, stir-fry 1 minute return chicken to wok With snow peas and soy mixture, stir-fry 3 minutes serve immediately over rice Yield: 3 servings

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Twice-cooked pork – Chinese Recipes – UKTV Food

http://www.youtube.com/v/rDhnq0v7ck8?f=videos&app=youtube_gdata

Rhodes cooking a Chinese sweet and spicy pork recipe from the Sichuan region of China. Gary Rhodes’ “Rhodes Across China” on UKTV Food.

See the rest here:
Twice-cooked pork – Chinese Recipes – UKTV Food

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Beef Stir-Fry With Arugula

Ingredients

4 teaspoons vegetable oil
1 bunch green onions, cut into 1 1/2-inch pieces
1 package (8 ounces) sliced mushrooms
1 package (16 ounces) sliced beef for stir-fry
3 tablespoons soy sauce
3 tablespoons balsamic vinegar
2 tablespoons brown sugar
2 bunches arugula or 2 packages (8 ounces each)
prewashed spinach

How to prepare

Cook 1 cup rice. While it simmers, rinse arugula, then prepare stir-fry. (If you can’t find precut beef, slice a piece of round steak.)

1. In nonstick 12-inch skillet, heat 2 teaspoons oil over medium-high heat. Add green onions and mushrooms and cook until tender and brown, about 5 minutes, stirring often. Remove to bowl.

2. In same skillet, heat 1 teaspoon oil. Add half the beef and cook, stirring constantly, until beef just loses its pink color. Remove to bowl with vegetables. Cook remaining beef as above, adding remaining 1 teaspoon oil.

3. In cup, mix soy sauce, balsamic vinegar, and brown sugar. Return beef mixture to skillet; stir in soy-sauce mixture. Cook 1 minute to heat through, stirring. Remove from heat; stir in half the arugula.

4. Spoon beef mixture over remaining arugula on platter.

Each serving: About 260 calories, 29 g protein, 18 g
carbohydrate, 15 g total fat (5 g saturated), 48 mg
cholesterol, 875 mg sodium.

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