Sunday, March 28, 2010

Hot Chilli Beef




 sirloin beef steak cut into 5mm slices, fat removed
1 tbs macadamia oil
1 tbs Shaohsing rice wine
 pak choy leaves, washed, stems and leaves separated and sliced
shiitake or swiss brown mushrooms, sliced
sea salt
steamed jasmine rice, green salad 

2 garlic cloves, crushed
1 red chilli finely diced
1 tbs chilli paste
1 tbs light soy sauce
½ tsp brown sugar
ground black pepper

Put all the ingredients for the marinade into a bowl and stir to combine. Add the beef to the marinade and toss for a few minutes. 

 Heat a wok over a high heat and add the oil. When the oil starts to smoke, add the beef (reserve the marinade) and cook for 1 minute, then add the rice wine . Add the pak choy stems and cook for 1 minute, then add the leaves and mushrooms and cook for another minute. Add the reserved marinade and cook for another minute. Season further to taste with salt and serve immediately with jasmine rice, and peanuts.

Knives


I guess we all have our favourite kitchen knives. I personally prefer Global knives. I like the weight and the size of the handles is a good match for my hands. What difference does a knife make? Well a sharp knife makes work in the kitchen much easier. It is also true that a sharp knife reduces the chance of an injury because you don't need to use force when cutting the blade does the work for you.

Hot and Spicy Chicken



Cut chicken thigh fillets into bite sized pieces
Cook until golden brown and set aside on paper towel to drain

Then stir fry 6 crushed garlic cloves and the stems of two diced pak choy, one diced chilli, two sliced spring onions and  and 2 diced radishes
Stir through 1 tbsp chilli paste
Add 500mls of chicken stock
2tbs Shaoxing wine
2tbs Light Soy
1tbs Dark Soy

Reduce and serve over thick Hokien noodles garnish with peanuts

Tuesday, March 23, 2010

Blackened Fish


Again a quick marinade for Ocean Trout Fillet with the skin on.

Most importantly you must pin bone the fish. A special tool can do the job its really a set of tweezers with large sized tongs. This removes all the small bones many fish shops won't remove it takes a very short time and is essential. Run your hand down the line of small bones and pull them out one at a time.

Marinade your fish in ginger, garlic and Kecip Manis an sweet Indonesian soy. You can use light soy and a little honey.

Heat a pan cook the skin side down until crispy then turn cook on medium heat until done.

I serve it on Jasmine rice with wilted Asian greens.

Thai Style Yellow Curry


Nothing fancy about this, its quick and fresh when you get home late for a curry hit.

Dice chicken fillets into bite size pieces.

Heat oil in your wok stir through 1tbsp Thai Yellow Curry paste, I always use Mae Ploy

When it becomes fragrant add 1 can coconut cream and diced chicken
Add fresh basil and kaffir lime leaves if you have them

Once chicken is done I add a pack of frozen asian vege (yes I know I said it was quick and easy)

From here a dash of fish sauce and some palm sugar (brown sugar will do)

Serve on Jasmine rice with a garnish of fresh corriander and cashews.