Bean Curd Soup Recipe

Ingredients : Serves 2

2 cups Strong chicken stock

2 squares Fresh bean curd

1/2 cup Chopped cooked chicken

1 tablespoon Chopped fresh coriander leaves
Method :

* Chill stock and remove all fat from the surface.
* Bring the stock to the boil.
* Add the bean curd and chicken.
* Then heat through.
* Sprinkle with the fresh coriander leaves.
* Serve immediately.

Barbecued Whole Fish Recipe

Ingredients :

750g Small snapper or bream, cleaned and scaled

2 teaspoons Green peppercorns, finely crushed

2 teaspoons Red chili, chopped

3 teaspoons Fish sauce

1 tablespoon Cooking oil

4 medium Onion, finely sliced

4 cm Fresh ginger, cut into very thin slices

3 cloves Garlic, cut into very thin slices

2 teaspoons Sugar

4 Spring onions, cut into 4 cm pieces, then finely shredded

Lemon and garlic dipping sauce to serve

Method :

*

Wash the fish inside and out. Dry with paper towels.
*

Cut 2 diagonal slashes into the thickest part of the fish on both sides.
*

Place the peppercorns, chili and fish sauce in a food processor or mortar and pestle.
*

Process or grind until a paste is formed.
*

Brush the paste lightly over the fish, cover and refrigerate for 20 minutes.
*

Heat the barbeque until very hot. Lightly brush it with oil. Cook the fish for 8 minutes on each side, or until the flesh flakes easily when tested.
*

While the fish is cooking, heat the oil in a frying pan. Add the onion and cook over medium heat, stirring until golden.
*

Add the ginger, garlic and sugar and cook for 3 minutes.
*

Place the fish on a serving plate, top with the onion mixture, sprinkle over the spring onion and serve immediately with lemon and garlic dipping sauce and steamed rice.

Barbecued Skewered Pork Recipe

Ingredients : Serves 6

500g Pork fillet

2 cloves Garlic

1/2 teaspoon Salt

1/2 teaspoon Sugar

3 teaspoons Rice wine or dry sherry

1 tablespoon Roasted ground rice

3 teaspoons Fish sauce

2 tablespoons Melted pork fat or lard

For serving

500g Fresh rice noodles

1 Medium lettuce

Sprigs of fresh coriander or mint

Nuoc Leo sauce

Method :

*

Cut the pork fillet into very thin slices.
*

Then cut in small squares.
*

Crush garlic finely with salt and sugar, then mix with wine or sherry.
*

Pour over the pork, mix well and leave for 30 minutes.
*

With mortar and pestle pound a small portion of the meat at a time until it has a paste-like consistency.
*

As each lot is done, remove it to a bowl or plate.
*

Add melted pork fat, ground rice and fish sauce.
*

Knead mixture well, then form small sausage shapes and mould them onto bamboo skewers, squeezing them on very firmly.
*

Barbecue over glowing coals or under a griller, at a good distance from the source of heat so they are well done before the outside is browned.
*

Turn the skewers to ensure the meat cooks on all sides.

To serve : Slice fresh rice noodles and steam them. Serve skewers of pork with well-washed and dried lettuce separated into leaves, the noodles, and a small bunch of fresh coriander or mint. Each person assembles his own snack. A leaf of lettuce is topped with a few rice noodles, some of the barbecued pork, a sprig of fresh coriander or mint, a spoonful of sauce, then rolled up to form a neat roll. This takes some practice. If preferred, the sauce may be served as a dipping sauce.

Note : The pork for this recipe is pounded and not minced, as the results will not be the same.

Shabu-Shabu Recipe

Ingredients :

750g Scotch fillet, partially frozen
15 Spring onions
3 Carrots
400g Button mushrooms
1/2 Chinese cabbage
150g Firm tofu
1 cup Short-grain rice, cooked
8 cups Chicken stock
Sesame seed sauce or ready made shabu-shabu sauce to serve

Method :

* Cut the steak into very thin slices and set aside.
* Cut the firm section of the spring onions into 4 cm lengths and discard the dark green tops.
* Slice the carrots very thinly.
* Slice the mushrooms.
* Chop the cabbage into bite-sized pieces, discarding any though parts.
* Cut the tofu into bite-sized cubes.
* Arrange the prepared vegetables, tofu and meat in separate piles on a serving platter; cover with plastic wrap and refrigerate until about 30 minutes before cooking time.
* Set the table with individual place setting, each with a serving bowl, a bowl of sesame seed sauce, a bowl of rice, chopsticks, soup spoons and napkins.
* Position the serving platter and cooking vessel so they are within easy reach of each diner.
* When all the diners are seated, pour the stock into the cooking vessel, cover and bring to a simmer.
* Each diner then picks up an ingredient or two with their chopsticks, and places it in the simmering stock for about a minute, or until just cooked (do not overcook - the vegetables should be just tender and the steak still pink in the center).
* The food is then dipped into the sesame seed sauce and eaten with the rice.
* The remaining stock can be served as soup at the end of the meal.

Note : Dashi, made from dashi granules, can be substituted for the chicken stock. Use an electric wok, a frying pan or casserole on a burner, or a steamboat to cook this dish.

Deep Fried Chicken with Yellow Bean Sauce Recipe

Ingredients : Serves 3

1 large chicken breast
1 tablespoon egg white
2 teaspoons water chestnut flour or cornflour
Oil for deep frying
1 tablespoon lard
1 tablespoon yellow bean paste
1 teaspoon sugar
2 tablespoons Chinese wine or sherry
1/2 teaspoon sesame oil

Method :

Skin and bone the chicken breast and cut flesh into small dice. Slightly beat the egg white and mix into chicken meat together with water chestnut flour. Heat oil and deep fry chicken, a few pieces at a time, for a few seconds, until color changes. Drain on absorbent paper.


Heat lard, add bean paste and fry for a few seconds. Add sugar, wine or sherry and sesame oil and mix well, then add chicken and heat through. Serve immediately with white rice.

Fat Horses Recipe

Ingredients : Makes 12-16 depending on size of the cups

125 g (4 oz) pork, both lean and fat
125 g (4 oz) chicken meat without bones

125 g (4 oz) cooked crab meat
2 tablespoons chopped whole coriander plant, including roots
1/4 teaspoon ground black pepper
5 cloves garlic, crushed
1 tablespoon finely chopped spring onion
2 tablespoons fish sauce
2 tablespoons coconut cream
1/2 teaspoon palm sugar or substitute

1 large egg or 2 small eggs

Method :

Remove any bones and skin from the pork and chop very finely. Do the same with the chicken. Flake the crab, discarding any bony tissue, chop it finely and mix together all the meats with the coriander, pepper, garlic, spring onion, fish sauce, coconut cream and sugar.


Separate egg white from yolk, leaving the yolk in the egg shell. With a small spoon or end of a chopstick break up the yolk, add half of it to the white and beat until foamy. Add to pork mixture and mix well. Fill the tiny cups, pressing mixture down firmly, and brush over the top of each with the remaining egg yolk. Steam for 20 minutes. Allow to cool, then remove from cups.

Thai Steamed Fish Recipe

Ingredients : Serves 6

500 g (1 lb) fish fillets
2 dried chilies
1 teaspoon salt
1 small onion, chopped
3 cloves garlic, chopped
1/2 teaspoon chopped lemon rind
1/2 teaspoon ground turmeric

1/4 teaspoon ground black pepper
2 tablespoons fish sauce
1 cup thick coconut milk

1 egg, beaten
1 teaspoon rice flour, optional
3 tablespoons finely chopped spring onions, green leaves included
2 tablespoons chopped fresh coriander leaves

Method :

Remove all skin and bones from fish and cut into thin slices. Put chilies, salt, onion, garlic, lemon rind, turmeric, pepper and fish sauce into container of electric blender and blend to a smooth paste. Add a tablespoon of the coconut milk if more liquid is required.


Put the blended mixture in a large bowl, add the sliced fish and half the coconut milk and the egg. Mix well until most of the liquid has been absorbed by the fish. Line a heatproof dish with a large cabbage leaf and turn the fish into this. Mix rice flour with remaining 1/2 cup coconut milk and spoon over the fish. Sprinkle with the spring onions and coriander leaves. Cover and steam for 30 minutes. Allow to cool slightly and firm before serving. Serve as an accompaniment to rice.

Herbal Fish Soup Recipe (A great winter warmer)

Ingredients :

1/2 kg Skinned white fish (cod or sole)

60 gm Chopped shrimps

4 tablespoons Olive oil

1 Onion, chopped

1 Leek, chopped

2 cloves Garlic, chopped

2 Carrots, finely chopped

1 tin Chopped tomato

3 tablespoons Tomato puree

3 cups Water or light stock

1 tablespoon Chopped parsley

1/2 tablespoon Dried thyme

1/4 cup Yogurt (natural)

Salt and pepper

Method :

* Cut the fish into small pieces.
* Heat a pan. Put in the oil, garlic, onions, chopped leeks and carrots.
* Fry till tender.
* Add the chopped tomatoes and tomato puree and allow to simmer for 15 minutes.
* Add the stock or water, parsley, thyme and fish.
* Cover and simmer for 10 minutes.
* Stir in the yogurt and reheat without boiling.
* Serve hot in individual soup bowls.
* Garnish with the chopped shrimps.

Chicken and sweet corn soup ( A winter warmer soup)=]

Ingredients :

200 g Chicken breast fillets

1 teaspoon Salt

2 Egg whites

3 cups Chicken stock

1 cup Creamed corn

1 tablespoon Cornflour

2 teaspoons Soy sauce

2 Onions, diagonally sliced


Method :

Wash the chicken under cold water and pat dry with paper towels. Place the chicken in a food processor and process until finely chopped

Add salt.

Lightly beat the egg whites in a small bowl until foamy.

Fold the egg whites into the chicken mince.

Bring the chicken stock to the boil and add the creamed corn.

Dissolve the cornflour in a little water and add to the soup, stirring until the mixture thickens.

Reduce the heat and add the chicken mixture, breaking it up with a whisk.

Allow to heat through, without boiling, for about 3 minutes.

Season to taste with soy sauce.

Serve immediately, sprinkled with the spring onion.

Japanese Recipe for Chicken Braised in Sweet Soy

INGREDIENTS
* 4 chicken thighs fillet with skin
* 2 tsp sake
* 2 tsp oil
* 2 tsp light soy sauce
* 3 tbsp mirin
* 3 tbsp light soy sauce (extra)
* 4 tbsp sake (extra)
* 1 tbsp lemon rind (grated) - optional
* 1 scallion (cut into lengths)

FYI: Sake is a brewed alcoholic beverage also known as Japanese rice wine. If you cannot find sake, use Chinese rice wine or dry sherry instead.

To prepare:

* Place chicken fillets into a medium bowl
* Add in 2 tsp sake and 2 tsp of light soy sauce and marinate chicken for 30 mins in refrigerator
* Drian chicken and pat dry with paper towel
* In another bowl, combine the mirin with 3 tbsp light soy sauce and 3 tbsp sake
* Heat oil in a wok over medium heat
* Add chicken, (skin side down) and cook till golden brown (2 to 3 mins on each side)
* Add mirin mixture, reduce heat to low and simmer till chicken is cooked and glazed
* Make sure sauce is thickened (5 to 6 mins)
* Remove from heat, slice chicken into thick pieces
* Serve warm (or cold) and topped with lemon rind (opitional) and scallions

TIP: For best results, marinade the chicken fillets overnight.

Japanese Potstickers or Gyoza

INGREDIENTS
1 package gyoza or wonton wrappers

FILLINGS:
* 1/2 pound ground chicken or pork
* 1/2 pound ground prawn or raw shrimp
* 12 raw prawns, chopped
* 1/2 cup water chestnuts, fresh if possible, peeled and sliced
* 1 tablespoon light soy sauce or Kikkoman
* 1 tablespoon sesame oil
* 1 tablespoon salt
* Pinch of white pepper if desired
* 3 tablespoons green/spring onion, minced
* 3 tablespoons ginger - minced
* 3 tablespoons cilantro - chopped

Dipping Sauce
* 4 tablespoons light soy sauce
* 1 teaspoon sesame oil
* 2 teaspoons Chinese red rice vinegar
* 2 teaspoons ginger - minced
* 2 teaspoons cilantro - chopped

To prepare:
* Mix together the filling ingredients.
* Place a small bowl of water on the work area.
* Lay out one of the gyoza wrappers in front of you.
* Dip your finger in the water and moisten the edges of the wrapper.
* Place a heaping teaspoon of filling in the middle of the wrapper.
* Fold the gyoza wrapper over the filling and pinch the edges to seal it shut.
* (You may want to use a cornstarch/water mixture to make this easier).
* Heat 2 tablespoons oil in a large skillet or wok.
* When oil is ready, carefully add the dumplings and cook on high heat until golden brown (about 1 minute).
* Without turning the dumplings over, add 1 cup of water and cover.
* Steam for about 1 minute to cook the raw filling and then turn off the heat (this is to keep the bottom from burning).
* Let the dumplings cook for a few more minutes with the heat turned off.
* Serve the potstickers with dipping sauce or soy sauce.

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Japanese Recipe for Miso Soup with Clams

* 150g fresh baby clams
* 3 cups water
* 2 dried shiitake or Chinese Black Mushrooms (sliced)
* 2 inch piece dried konbu seaweed (washed well)
* 5 tbsp dark miso paste
* Mitsuba springs (garnish)

Mitsuba TIP: Mitsuba is sometimes known as Japanese wild parsley. It is a type of Japanese herb with a flavor that is closely described as being similar to chervil, parsley, cilantro, sorrel or celery leaves. The cress-like young seedlings are used in salads and the stems and leaves are usually chopped and used to flavor a number of dishes. Available fresh in the refrigerator section of Japanese food stores.

To Prepare:

* Soak clams in cold water for 10 mins
* Drain, rinse well and set aside
* Bring a medium pot of water to boil
* Add in mushrooms and seaweed, reduce heat to low
* Simmer covered for 15 mins
* Increase heat to medium, add in clams
* Cook covered till clams open (2 to 3 mins)
* Discard any clams that doesn't open
* Remove pot from heat, discard mushrooms and seaweed
* Divide clams between 4 small bowls with slotted spoon
* Place miso into a bowl and stir in a bit of the hot broth till you get a pouring consistency
* Gradually stir miso mixture into rest of hot soup
* To serve, pour hot miso soup over clams and garnish with springs of mitsuba

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