Serves: 4
Prep. Time: 10 min
Cooking Time: 5 min
Ingredients:
- 1 cup water
- 2 cups plain (all-purpose) flour
- groundnut (peanut) oil for frying
Direction:
- Boil the water then gradually add the flour.
- Knead lightly until the dough is soft, cover with a damp cloth and leave to stand for 15 minutes.
- Roll out on a floured surface and shape into a long cylinder.
- Cut into 2.5 cm in thick and brush the tops with oil. Stack in pairs with the oiled surfaces touching and dust the outsides lightly with flour.
- Roll out the pairs to about 10 cm in across and cook in pairs for about 1 minute on each side until lightly browned. Separate and stack until ready to serve.
Serves: 4
Prep. Time: 10 min
Cooking Time: 40 min
Ingredients:
- 1 cup long-grain rice
- 100 g chicken meat, shredded
- 100 g mushrooms, diced
- 1 tsp cornflour (cornstarch)
- 1 tsp soy sauce
- 1 tsp rice wine or dry sherry
- pinch of salt
- 1 tbsp chopped spring onions (scallions)
- 1 tbsp oyster sauce
Direction:
- Place the rice in a large pan and bring to the boil.
- Cover and simmer for about 10 minutes until most of the liquid has been absorbed.
- Mix together all the remaining ingredients except the spring onions and oyster sauce, arrange on top of the rice, cover and cook for a further 20 minutes over a low heat until cooked.
- Stir the ingredients together and sprinkle with spring onions and oyster sauce before serving.
Serves: 4
Prep. Time: 10 min
Cooking Time: 20 min
Ingredients:
- 1 cauliflower, broken into florets
- 225 g chicken meat, minced (ground)
- 1 tsp salt
- 3 egg whites, lightly beaten
- ½ tsp celery salt
- 3 tbsp chicken stock
- 3 tbsp groundnut (peanut) oil
Direction:
- Blanch the cauliflower florets in boiling water for 10 minutes then drain well.
- Mix the chicken, salt, egg whites, celery salt and stock.
- Beat with an electric whisk until the mixture forms soft peaks.
- Heat the oil, add the chicken mixture and stir-fry for about 2 minutes.
- Add the cauliflower and stir-fry for a further 2 minutes before serving.
Serves: 4
Prep. Time: 10 min
Cooking Time: 45 min
Ingredients:
- 5 tbsp groundnut (peanut) oil
- 2 onions, chopped
- 1 clove garlic, chopped
- 2 slices ginger root, chopped
- 1 tbsp plain (all-purpose) flour
- 2 tbsp curry powder
- 450 g chicken, cubed
- 1 tbsp sugar
- 2 tbsp soy sauce
- 2 cups chicken stock
- 2 cloves star anise
- 225 g potatoes, diced
Direction:
- Heat half the oil and fry the onions until lightly browned then remove them from the pan.
- Heat the remaining oil and fry the garlic and ginger for 30 seconds.
- Stir in the flour and curry powder and cook for 2 minutes.
- Return the onions to the pan, add the chicken and stir-fry for 3 minutes.
- Add the sugar, soy sauce, stock and anise, bring to the boil, cover and simmer for 15 minutes.
- Add the potatoes, return to the boil, cover and simmer for a further 20 minutes until tender.
Serves: 4
Prep. Time: 5 min
Cooking Time: 20 min
Ingredients:
- 4 tbsp groundnut (peanut) oil
- ½ cup flaked almonds
- 350 g pork, diced
- 100 g bamboo shoots, diced
- 3 stalks celery, diced
- 50 g peas
- 4 water chestnuts, diced
- 100 g mushrooms, diced
- 1 cup stock
- 3 tbsp soy sauce
- salt and freshly ground pepper
Direction:
- Heat the oil and fry the almonds until lightly browned.
- Pour off most of the oil, add the pork and stir-fry for 1 minute.
- Add the bamboo shoots, celery, peas, water chestnuts and mushrooms and stir-fry for 1 minute.
- Add the stock, soy sauce, salt and pepper, bring to the boil, cover and simmer for 10 minutes.
Serves: 4
Prep. Time: 10 min
Cooking Time: 50 min
Ingredients:
- 350 g asparagus
- 450 g lean lamb
- 3 tbsp groundnut (peanut) oil
- salt and freshly ground pepper
- 2 cloves garlic, crushed
- 250 ml stock
- 1 tomato, skinned and cut into wedges
- 1 tbsp cornflour (cornstarch)
- 3 tbsp water
- 1 tbsp soy sauce
Direction:
- Cut the asparagus into diagonal chunks and place in a bowl.
- Pour over boiling water and leave to stand for 2 minutes then drain.
- Slice the lamb thinly against the grain.
- Heat the oil and stir-fry the lamb until lightly coloured.
- Add the salt, pepper and garlic and stir-fry for 5 minutes.
- Add the asparagus, stock and tomato, bring to the boil, cover and simmer for 2 minutes.
- Mix the cornflour, water and soy sauce to a paste, stir it into the pan and simmer, stirring, until the sauce clears and thickens
Serves: 4
Prep. Time: 5 min
Cooking Time: 90 min
Ingredients:
- 2 tbsp groundnut (peanut) oil
- 450 g chuck steak
- 1 clove garlic, crushed
- 3 tbsp soy sauce
- 1 tbsp water
- 1 tbsp rice wine or dry sherry
- 1 tsp salt
- 1 tsp sugar
- 2 cloves star anise
Direction:
- Heat the oil and fry the beef until browned on all sides.
- Add the remaining ingredients, bring to a simmer, cover and simmer gently for about 45 minutes then turn the meat over, adding a little more water and soy sauce if the meat is drying.
- Simmer for a further 45 minutes until the meat is tender.
- Discard the star anise before serving.
Serves: 4
Prep. Time: 10 min
Cooking Time: 25-30 min
Ingredients:
- 1 large bass or similar fish
- 3 tbsp cornflour (cornstarch)
45
- 3 tbsp groundnut (peanut) oil
- 1 onion, chopped
2 cloves garlic, crushed
- 50 g ham, cut into strips
- 100 g peeled prawns
- 1 tbsp soy sauce
- 1 tbsp rice wine or dry sherry
- 1 tsp sugar
- 1 tsp salt
Direction:
- Coat the fish with cornflour.
- Heat the oil and fry the onion and garlic until lightly browned.
- Add the fish and fry until golden brown on both sides.
- Transfer the fish to a sheet of foil in a roasting tin and top with ham and prawns.
- Add the soy sauce, wine or sherry, sugar and salt to the pan and stir together well.
- Pour over the fish, close the foil over the top and bake in a preheated oven at 150 ºC/ 300 ºF for 20 minutes.
Makes: 8½ cups
Prep. Time: 5 min
Cooking Time: 2 hours
Ingredients:
- 1.5 kg cooked or raw bones of chicken
- 450 g pork bones
- ½ in piece ginger root
- 3 spring onions (scallions), sliced
- 1 clove garlic, crushed
- 1 tsp salt
- 10 cups water
Direction:
- Bring all the ingredients to the boil, cover and simmer for 15 minutes.
- Skim off any fat.
- Cover and simmer for 1½ hours.
- Strain, cool and skim.
- Freeze in small quantities or keep refrigerated and use within 2 days.
Serves: 4
Refrigerate: 1 hour
Ingredients:
- 450 g canned abalone
- 3 tbsp soy sauce
- 2 tbsp wine vinegar
- 1 tsp sugar
few drops of sesame oil
Direction:
- Drain the abalone and slice it thinly or cut it into strips.
- Mix together the remaining ingredients, pour over the abalone and toss well.
- Cover and refrigerate for 1 hour.