Recipes

Beef Chow Mein

Beef Chow Mein

Chinese

Chinese, beef, noodles

Ingredients Quantity Unit of Measure
Bean Sprout
Beef Round Topside Bone In
Carrot
Cooking Oil
Egg Noodle
Garlic
Onion Dry Red
Sesame Oil
Soy Sauce Light
Table Salt
White Sugar Granulated
0.250
0.400
0.150
0.030
0.250
0.030
0.080
0.005
0.045
0.002
0.015
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1. Cook the noodles and drain.
2. Heat the oil in a wok.
3. Add the beef and stir fry for 4 minutes, until almost cooked.
4. Add garlic, onion, carrot, and stir fry for 2-3 minutes.
5. Add the beansprouts, soy sauce, sugar, sesame oil, noodles, and mix well.
6. Heat through and serve.

Barbecued Duck With Ginger And Sesame Seeds

Barbecued Duck With Ginger And Sesame Seeds

Chinese

Chinese, duck, ginger, sesame

Ingredients Quantity Unit of Measure
Brown Sugar
Cooking Salt
Duck Breast Boneless
Ginger
Sesame Oil
Sesame Seed White
Soy Sauce Light
0.030
0.010
0.800
0.005
0.015
5.000
0.060
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1. Cut the duck breasts into 32 evenly sized pieces.
2. Mix all the ingredients in a large bowl and add the duck.
3. Stir, cover and marinate for 3-4 hours in a cool place or overnight in the refrigerator. Spoon the marinade over the duck several times, making sure that you coat the pieces evenly.
4. Remove the duck with a slotted spoon and thread on to 8 bamboo skewers previously soaked in water, or 4 large metal skewers.
5. Place the skewers on the grid of a moderately hot barbecue and cook the small skewers for 8-10 minutes, the large ones for 10-12 minutes.
6. Turn the skewers several times during cooking and baste with the remaining marinade.
7. Serve the barbecued duck hot or cold, either on or off the skewers.

Baby Squid Stir-Fried With Fresh, Green Herbs

Baby Squid Stir-Fried With Fresh, Green Herbs

Chinese

Chinese, squid

Ingredients Quantity Unit of Measure
Baby Squid
Black Pepper Powder
Cooking Oil
Cooking Salt
Coriander Leaf
Garlic
Lemon
Parsley Leaf
1
5
0.06
0.01
30
0.002
0.05
15
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1. Prepare the squid: hold the head and tentacles in one hand and pull away the body with the other.
2. Pull the innards and the hard ‘pen’ away from the body and discard. Cut the tentacles from the head.
3. Scrape the thin skin from the body and tentacles. Rinse well and pat dry. Cut the flesh into slices. Season with salt and pepper to taste.
4. Heat the oil in a wok over gentle heat. Add the garlic slices and cook until browned. Remove with a slotted spoon and discard.
5. Increase the heat. When the oil is hot, add the squid and cook briskly for 1 minute, stirring to prevent the pieces sticking together.
6. Add the chopped coriander, chopped parsley and lemon juice and stir- fry for 30 seconds. Transfer to a warmed serving dish.
7. Serve immediately, garnished with slices of lemon or lime, and tiny sprigs of fresh herbs.

 

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