Peking Duck

This traditional Peking duck recipe comes from acclaimed opera singer Hao Jian Tian and Martha Liao, his wife. Also try: Martha Liao's Spring Rolls

The Martha Stewart Show, February 2010

• Yield Serves 4

Ingredients

• 1 (4-to-5-pound) fresh or frozen (thawed) Long Island duck
• 7 scallions, trimmed
• 2 (1/2-inch thick) slices fresh ginger
• 1/4 cup honey
• 2 tablespoons cornstarch
• 3 tablespoons Shao Hsing (Chinese cooking wine) or dry sherry
• 1 tablespoon white vinegar
• 12 to 15 frozen steamed rolls
• Sweet black bean sauce or hoisin sauce, for serving

Directions

1. In a very cool room, tie duck wings together using kitchen twine. In a cool room, hang duck from kitchen twine over a large bowl overnight, about 8 hours.
   
2. Fill a large pot with 4 cups water, 2 scallions, ginger, and honey; cover and bring to a boil. In a medium bowl, whisk together cornstarch and 1 cup cold water until well combined. Whisk cornstarch mixture into boiling water mixture until it is the consistency of a light gravy. Stir in wine and vinegar; remove sauce from heat.
   
3. Add duck to pot and spoon over sauce, for 3 to 5 minutes, until very well coated. Remove from sauce and hang duck again, in a cool room, over a large bowl for 4 hours.
   
4. Preheat oven to 300 degrees.
   
5. Fill the drip tray of a vertical poultry roaster with water; set in a roasting pan. Place duck on vertical roaster and transfer to oven. Roast until duck is golden and an instant-read thermometer inserted into the thickest part of the thigh (but not touching the bone) reaches 175 degrees. Take care with duck grease as you roast; if too much begins to accumulate in roasting pan, ladle into a disposable heatproof container as the duck cooks and discard.
   
6. Meanwhile, prepare frozen steamed rolls according to package directions. Quarter white parts of remaining 5 scallions and cut into 2-inch pieces, reserving green parts for another use.
   
7. Thinly slice duck and serve with steamed rolls, scallions, and sweet bean or hoisin sauce.
   

Fish and Chips

It’s National Fish & Chips Day today and here is a great Fish & Chips recipe that is lighter, healthier and has a modern twist!
FOR THE CHIPS

• 800g unpeeled, even-size Maris Piper or King Edward potatoes
• 2 tbsp olive oil

FOR THE PEAS

• 300g frozen garden peas
• 1 tbsp olive oil
• 2 tsp lemon juice

FOR THE FISH

• 650g (approx) skinless haddock , hake or cod fillet from a sustainable source, cut into 4 equal-size pieces
• 50g self-raising flour , plus 1 tbsp
• 50g cornflour
• 1 egg white
• 125ml ice-cold sparkling water
• 1 lemon , cut into wedges
• 600ml sunflower oil , for frying

Method:

1. Scrub the potatoes, cut into 1.5cm thick lengthways slices, then cut each slice into 1.5cm thick chips. Tip the chips into a large saucepan, pour in enough water to just cover, bring to the boil, then lower the heat and gently simmer for 4 mins only. Drain, tip onto a clean tea towel, pat dry, then leave to cool. Can be done 1-2 hrs ahead. Heat oven to 220C/fan 200C/gas 7. Put a large shallow non-stick roasting tray in the oven with 1 tbsp olive oil and heat for 10 mins.
2. Transfer the chips to a bowl and toss in the remaining oil using your hands. Tip out in a single layer onto the hot roasting tin. Bake for 10 mins, then turn them over. Bake 5 more mins, then turn again. Bake for a final 5-8 mins until crisp. Drain on paper towels.
3. While the chips are in the oven, cook the peas in boiling water for 4 mins. Drain, then tip into the pan and lightly crush with the back of a fork. Mix in the oil, lemon juice and freshly grated pepper. Cover and set aside.
4. The fish can also be cooked while the chips are in the oven. Pat the fillets dry with paper towels. Put the 1 tbsp of flour on a plate and use to coat each fillet, patting off the excess. Pour the oil for frying into a heavy, medium non-stick wok or wokshaped pan. Heat to 200C (use a thermometer so you can check the oil stays at that temperature). Mix 50g flour, cornflour, a pinch of salt and some pepper. Lightly whisk the egg white with a balloon whisk until frothy and bubbly, but not too stiff. Pour the water into the flour mix, gently and briefly whisking as you go. The batter shouldn’t be completely smooth. Add the egg white, then lightly whisk in just to mix. Try and keep as many bubbles as you can so the batter stays light. Cooking two pieces of fish at a time, dip them in the batter to coat, let some of it drip off, then lower into the hot oil using a slotted spoon. Fry for 5-6 mins, making sure the oil stays at 200C and turning the fish over halfway through so it is golden all over. Lift out with a slotted spoon, drain on kitchen paper. Check the oil is back up to 200C, then repeat with remaining fish. Reheat the peas and serve with the fish, chips and lemon wedges.

Sze Chuan Beef

It looks a copy can be purchased for the exorbitant price of $0.98 from Amazon.  I picked up my copy from a used-book shop for a similar price, maybe all of $2.

Anyway, this recipe was quick to make and had few ingredients AND I was able to use my new $8 wok that I mentioned in a prior post.

Although the recipe was for 4 servings, I cut some in half since just the DW and I were eating.  I will note what was halved, and what was full amount so you can make your own decisions.

1/2 pound beef fillet (halved)

1 TBS olive oil (for stir fry, who measures this out anyway?)

1 garlic clove (full)

1 cm piece freshly ground ginger root (full, we freeze chunks of ginger root for later use; still retains its pungency)

2 green onions, chopped (halved)

1 TBS hoisin sauce (full)

1 TSP Szechuan peppercorns (full; I can never find this so I used black peppercorns)

4 oz. vegetable chow-chow (??, so I used some freshly-cut green beans)

1 TSP sugar (full)

1.  Trim the fat and silver skin from the beef.  Cut into thin slices.

2.  Prepare the peppercorns by dry-roasting in your brand-new $8 wok for 1 minute and then grinding into powder.  This releases the fragrance unlike any other method.

3.  Heat oil in your wok and stir-fry beef, garlic, ginger and green onions for 1 minute.

4.  Add remaining ingredients and stir-fry 3 to 4 minutes until the beef is just cooked through.

5.  Serve with rice.  I use brown rice, loving the slightly browned (caramelized) bits from the bottom of the rice cooker.

Szechuan Beef Ingredients (green beans are in-season)

Yup, Hoisin Sauce

The hoisin sauce is the most interesting thing about this recipe.  It is basically a Chinese barbecue sauce and can be used in many recipes as an added flavour.  The sauce contains soybean paste, garlic, chillies, and other spices, and usually contains some sugar and vinegar.

Browning the beef, throwing in the seasonal veggies

A lump of Hoisin sauce (~1 TBS)

Ready to Eat (notice the small helping)

Recipes like this are so easy to prepare that I don't know why more people don't cook at home.

Chicken Masala

This is definitely one of my all time favorite Indian dish. I love hunting for Banana Leaf Rice shops and have a taste of their Chicken Masala in order to perfect mine. At the end of the day there will always be a few variation but all still taste heavenly. One of the main differences I guess is the use of yogurt as an ingredient. Some Chicken Masala I've tasted uses it and some does not. Anyways this is a version which doesn't which makes it a little on the dry side. Hope you guys enjoy it!


Ingredients:
1 whole Chicken - cut into small pieces.
2 medium Onions - chopped.
5-6 Tomatoes - cut.
1 1/2 tsp. Salt
1 1/2 tsp. Red Chili Powder
1 tbsp. Garlic - crushed
1 tbsp. Ginger - crushed

Garnishing
Fresh Coriander Leaves - chopped
4-5 Green Chili
2 tbsp. Coriander Seeds
1 tsp. Kalonji
1/2 cup Cooking Oil


Directions:
1. In a large saucepan over medium heat, fry onions till golden brown.
2. Now add the chicken, and stir.
3. Add the remaining ingredients and cook over medium flame.
4. When the oil separates from the chicken cook for additional 15 minutes, and keep stirring.
5. When the meat is cooked, reduce heat and cook for an additional 5 minutes.
6. Garnish with fresh coriander and green chili.
7. Serve with rice, roti or naan.

Cheese Pizza

Here is one simple recipe to make a basic Cheese Pizza. So let's try and make Cheese Pizza!

Ingredients:

• 1 cup lukewarm water
• 1/4 ounce dry yeast
• 1 teaspoon sugar
• 3 cups bread flour
• 1/2 teaspoon salt
• 1 tablespoon olive oil
• 1/2 cup tomato puree
• 2 tablespoons tomato paste
• 1 garlic clove, minced
• 1 tablespoon fresh basil, chopped
• 4 ounces Fresh mozarella cheese(grilled and sliced)

Procedure:

• Making a Dough. (Follow this link to learn easy steps of making Pizza Dough)
• Making Sauce:
• Mix tomato puree, tomato paste, minced garlic, and basil.
  
• Spread a layer onto prepared pizza dough.
• Add grilled mozarella cheese onto the layer of sauce.
• Add another layer of sauce.
• Now top with sliced Mozarella Cheese
• Finally bake it at 500°F for 10-12 minutes.

Meat Ball Spaghetti Bolognese

This is what I cooked for lunch in line with our "no rice" Sunday. It's nothing new, but it still remains as our favorite dish since I started to cook. :) I used too add different ingredients to it. For example, potato, fresh brown mushroom or white button mushroom. But today, I just stick to the original taste as I don't have any fresh mushroom in the fridge. Also, I back to Maggie premix sauce rather than Prego, cuz I found that it is thicker.

Hmm...got one suggestion from hubby that may be I should try to cook seafood spaghetti next time. Ok, provided he sponsors fresh raw seafood then. Haha...

Meat Ball Spaghetti Bolognese
Serves 2

Ingredients:

200 gm of egg spaghetti
200gm minced pork meat (you can use either beef, pork or chicken)
1 teaspoon of salt
a small bowl of Canola oil & some extra virginn olive oil

A) Marinate ingredients:

2 tablespoon of light soy sauce
2 tablespoon of chopped shallots
1 egg
Dash of white pepper

B) Sauce

1 packet of Maggie bolognese sauce mix.
Remark: the sauce mix is the serving for 4 person. However, I find it just enough for 2, as I like more sauce.
1 1/2 cup of water
half onion, sliced
1 tablespoon of chopped garlic
2 tbsp ketchup
1 tbsp light soy sauce

Instructions:

1. Marinate minced pork with A). Let it stand for 30 minutes to 1 hour.

2. Heat some Canola oil in a wok. Scoop minced pork into balls using a teaspoon and fry in the wok. Keep the fire to medium.

3. Remove fried meat balls and set aside.

4. Bring a pot of water to boil. Add 1 teaspoon of salt to the boiling water. Add spaghetti and cook for 8 minutes (refer to instruction on the packing) and drain.

5. Heat 2 tablespoon of extra virgin olive oil in a wok. Fry sliced onion and chopped garlic until fragrant.

6. Pour in water, and add the Maggie mix. Stir and bring to boil.

7. Reduce heat, partially cover and simmer for 15 minutes until the sauce thickens.

8. On a plate, add cooked spaghetti, and put few meat balls on top.

9. Scoop the sauce and pour on top of the spaghetti.

Taken from Little Inbox Recipe

Ginger chicken

This is one of our must order dishes at our local Chinese. Some of you might be more familiar with the mud crab or lobster version, this is pretty delicious if you only want to spend a fraction of the other 2 versions. This is the first attempt and I must say it tasted just like what I remember. If you want to spend a bit more on a mud crab or lobster, the method is the same.

P.S The photos are horrendous so I hope it wouldn't stop you from trying. I will certainly be making this again, photos will be updated then.

Serves 3

you'll need;

3/4 of a free range chicken, chopped into pieces

10 cm piece of ginger, sliced

3 garlic cloves, chopped

1/2 onion, sliced

4 spring onions, cut into 2" lengths

4 tbs of oyster sauce

dash of sesame oil

dash of soy

dash of Chinese cooking wine

dash of white pepper

2 cups of chicken stock

corn flour solution

fresh egg noodles (1.5/person)*
*Cook noodles with plenty of hot water for 15 seconds, remove and rinse in a big pot of cold water. Bring the water back to a rapid boil, return noodles and cook til al dente.

Prepare the vegetables.

Fry chicken pieces til golden.

Saute garlic and ginger til fragrant, add in the chicken and continue to cook for a minute on high heat.

Add seasonings and stock, bring it to a boil then chuck in the onions and continue to cook for a further minute. Check for seasonings and thicken the sauce with a little corn flour solution. Pour the everything over the awaiting cooked noodles.

Serve immediately with cut chillies and soy or Cantonese style chili oil.