Recipes
Beef Chow Mein
Beef Chow Mein
Chinese
Main
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 |
Kilogram Kilogram Kilogram Litre Kilogram Kilogram Kilogram Litre Litre Kilogram Kilogram |
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
Main
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 |
Kilogram Kilogram Kilogram Kilogram Litre Grams Litre |
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
Main
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 |
Kilogram Grams Litre Kilogram Grams Kilogram Kilogram Grams |
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.