Source: FoodSource Asia TV Program
Easy Black Pepper Beef
Stir fry beef (bite-sized pieces) in hot oil in a wok. Next add minced ginger and garlic, followed 10-20 sec by sliced onion, mustard green, green & red peppers cut into same sizes as beef. Add shaoxing wine, cracked black pepper, and sugar. Later add oyster sauce, and Tiparos sauce. Finally add more chicken stock to add some liquid.
Somtam Gauva Salad
1 chilli
2 cloves garlic
2 tbl tamarind
2 tbl lime juice
2-3 tbl sugar
cashew nuts
dried shrimp
then add guava slices and serve on lettuce leaves.
Dressing goes well with any fruit, like papya or mango.
Tip: Bake sweet potatoes in oven at 200 deg C for 15 min.
Stir-fried Tofu
1 Tbl salt and 1 Tbl ground white pepper into flour
Use silken tofu cut into cubes, coat iwth flour mixture and deep-fry in hot oil (180 deg C or 350 deg F).
Just a few seconds and you have crunchy crispy tofu with moist soft interiors. Sprinkle lemon juice and garnish with fresh corianger leaves.
Eight Treasures
Cut into bite-sizes:
pork tenderloin
carrot
peanut
bamboo shoot
firm pressed tofu
cucumber
broad bean
green pepper
Fry pork in hot oil, then add all the other ingredients. Set aside on a plate.
Make the sauce: Stir fry in hot wok -- shaoxing wine, hot bean paste, sweet bean paste, sugar, soya sauce. When ready pour over fried veggies on the plate and serve.
Another Eight Treasures:
The Chinese believe eight is a lucky number.
Ingredients:
3 pieces spicy pressed bean curd
4 dried mushrooms
50 grams (3 1/2 tablespoons) carrot
75 grams (5 1/4 tablespoons) wheat gluten (a meat substitute available in Asian markets)
50 grams (3 1/2 tablespoons) water chestnuts (fresh if possible)
75 grams (5 1/4 tablespoons) string beans
1 red chili
1/4 cup peanuts, or as desired
1 garlic clove
1 shallot
1 1/2 tablespoons hot bean paste
1 teaspoon rice wine
Seasoning:
1/4 teaspoon salt (or to taste)
1/2 teaspoon sugar
1/2 teaspoon hoisin sauce
1/2 teaspoon dark soy sauce
1/2 teaspoon sesame oil
pepper - a few shakes
50 ml (just under 1/4 cup) water
Oil for deep-frying and stir-frying
Directions:
Soak the dried mushrooms until they have softened. If desired, save the soaking liquid to use in place of water in the seasoning.
Wash and dice the string beans, gluten ball and spicy pressed bean curd.
Wash and dice the carrot, water chestnuts and red chili.
Peel the garlic and shallot and chop finely. Mix together the seasoning ingredients in a bowl.
Boil the peanuts in boiling water for about 2 minutes. Cool. Peel the skin and set aside.
Heat the wok and add oil for deep-frying. When oil is ready, deep-fry the peanuts on high heat until they are golden brown. Remove and set aside. Repeat with the gluten ball.
Parboil the carrots and string beans for 1 minute. Drain.
Heat wok and add oil. When oil is ready, add the garlic, shallot and hot bean paste. Add all the other ingredients except for the peanuts. Stir-fry until they are cooked, then add the rice wine and seasoning.
Turn off the heat, mix in the peanuts, and serve.
Crispy chicken
Directions:
Blanch whole chicken inside and out with hot water. Then coat inside of chicken with 5-spice powder and salt.
Then use a ladle to pour mixture of white and red maltose dissolved in hot water in a wok, so that the entire chicken is coated with the thick maltose mixture.
Hang to dry for 8 hours.
Next deep fry the chicken for 15 minutes, the first 5 minutes under low-medium heat, then on high heat for last 10 minutes.
Serve with 5-spiced salt and lemon wedges to squeeze onto the chicken just before eating.
Note: The fried chicken should look golden red with the maltose sugar coating giving the skin a crisp, shiny appearance.
Another variation
Deep fry half chicken and set aside.
Make the sauce: In hot wok fry minced ginger, garlic, crushed black pepper, chilli oil, sesame paste, light soya sauce, a little vinegar and sugar. When ready pour over cut chicken pieces on a plate and serve, garnished with spring onions.
Easy Black Pepper Beef
Stir fry beef (bite-sized pieces) in hot oil in a wok. Next add minced ginger and garlic, followed 10-20 sec by sliced onion, mustard green, green & red peppers cut into same sizes as beef. Add shaoxing wine, cracked black pepper, and sugar. Later add oyster sauce, and Tiparos sauce. Finally add more chicken stock to add some liquid.
Somtam Gauva Salad
1 chilli
2 cloves garlic
2 tbl tamarind
2 tbl lime juice
2-3 tbl sugar
cashew nuts
dried shrimp
then add guava slices and serve on lettuce leaves.
Dressing goes well with any fruit, like papya or mango.
Tip: Bake sweet potatoes in oven at 200 deg C for 15 min.
Stir-fried Tofu
1 Tbl salt and 1 Tbl ground white pepper into flour
Use silken tofu cut into cubes, coat iwth flour mixture and deep-fry in hot oil (180 deg C or 350 deg F).
Just a few seconds and you have crunchy crispy tofu with moist soft interiors. Sprinkle lemon juice and garnish with fresh corianger leaves.
Eight Treasures
Cut into bite-sizes:
pork tenderloin
carrot
peanut
bamboo shoot
firm pressed tofu
cucumber
broad bean
green pepper
Fry pork in hot oil, then add all the other ingredients. Set aside on a plate.
Make the sauce: Stir fry in hot wok -- shaoxing wine, hot bean paste, sweet bean paste, sugar, soya sauce. When ready pour over fried veggies on the plate and serve.
Another Eight Treasures:
The Chinese believe eight is a lucky number.
Ingredients:
3 pieces spicy pressed bean curd
4 dried mushrooms
50 grams (3 1/2 tablespoons) carrot
75 grams (5 1/4 tablespoons) wheat gluten (a meat substitute available in Asian markets)
50 grams (3 1/2 tablespoons) water chestnuts (fresh if possible)
75 grams (5 1/4 tablespoons) string beans
1 red chili
1/4 cup peanuts, or as desired
1 garlic clove
1 shallot
1 1/2 tablespoons hot bean paste
1 teaspoon rice wine
Seasoning:
1/4 teaspoon salt (or to taste)
1/2 teaspoon sugar
1/2 teaspoon hoisin sauce
1/2 teaspoon dark soy sauce
1/2 teaspoon sesame oil
pepper - a few shakes
50 ml (just under 1/4 cup) water
Oil for deep-frying and stir-frying
Directions:
Soak the dried mushrooms until they have softened. If desired, save the soaking liquid to use in place of water in the seasoning.
Wash and dice the string beans, gluten ball and spicy pressed bean curd.
Wash and dice the carrot, water chestnuts and red chili.
Peel the garlic and shallot and chop finely. Mix together the seasoning ingredients in a bowl.
Boil the peanuts in boiling water for about 2 minutes. Cool. Peel the skin and set aside.
Heat the wok and add oil for deep-frying. When oil is ready, deep-fry the peanuts on high heat until they are golden brown. Remove and set aside. Repeat with the gluten ball.
Parboil the carrots and string beans for 1 minute. Drain.
Heat wok and add oil. When oil is ready, add the garlic, shallot and hot bean paste. Add all the other ingredients except for the peanuts. Stir-fry until they are cooked, then add the rice wine and seasoning.
Turn off the heat, mix in the peanuts, and serve.
Crispy chicken
Directions:
Blanch whole chicken inside and out with hot water. Then coat inside of chicken with 5-spice powder and salt.
Then use a ladle to pour mixture of white and red maltose dissolved in hot water in a wok, so that the entire chicken is coated with the thick maltose mixture.
Hang to dry for 8 hours.
Next deep fry the chicken for 15 minutes, the first 5 minutes under low-medium heat, then on high heat for last 10 minutes.
Serve with 5-spiced salt and lemon wedges to squeeze onto the chicken just before eating.
Note: The fried chicken should look golden red with the maltose sugar coating giving the skin a crisp, shiny appearance.
Another variation
Deep fry half chicken and set aside.
Make the sauce: In hot wok fry minced ginger, garlic, crushed black pepper, chilli oil, sesame paste, light soya sauce, a little vinegar and sugar. When ready pour over cut chicken pieces on a plate and serve, garnished with spring onions.
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