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Bang Bang Chicken
Is based on Australian master chef recipe.
Ingredients
350g skinless, boneless chicken breasts. Poached in 2 cups water with a spring onion and few slices of ginger and 1/4 tsp salt and leave to cool in it’s broth, covered.
1/2 a English cucumber. Remove centre and cut into batons or thin slices.
Dressing (mixed together until sugar dissolves):
1 1/2 Tb sugar
1 Tb chilli oil
1 1/2 Tb sesame oil
1 1/2 Tb light soy sauce
1 Tb Chinese black vinegar
1/2 tsp toasted and ground Sichuan dried red peppercorns
2 Tb toasted sesame seeds
1 spring onion, finely sliced across
1/2 a English cucumber. Remove centre and cut into batons or thin slices.
Dressing (mixed together until sugar dissolves):
1 1/2 Tb sugar
1 Tb chilli oil
1 1/2 Tb sesame oil
1 1/2 Tb light soy sauce
1 Tb Chinese black vinegar
1/2 tsp toasted and ground Sichuan dried red peppercorns
2 Tb toasted sesame seeds
1 spring onion, finely sliced across
Directions
1. Line a plate with cucumber.
2. Shred the cool chicken into large strips not too small, then use a rolling pin ‘bang-bang’ on them until flattened just slightly. And scattered them on the cucumber.
3. Drizzle dressing evenly over the top and serve on it own, or over noodles or rice.
2. Shred the cool chicken into large strips not too small, then use a rolling pin ‘bang-bang’ on them until flattened just slightly. And scattered them on the cucumber.
3. Drizzle dressing evenly over the top and serve on it own, or over noodles or rice.
Notes
Chiili oil sold in bottles in Asian supermarkets. But you can make it by infuses 1 tsp chilli powder with 1 1/2 Tb heated oil and leave to
cool, then strain through a fine sieve.
Prep Time: 15 minutescool, then strain through a fine sieve.
Cook Time: 15 minutes
Total Time: 30 minutes
Number of Servings: 2
Yield:
Style: Asian, Chinese
Thanksgiving/Christmas leftover pot pie.
Will be fixing this after every holiday. I make a lot of extra stuffing , to be sure I have enough to make this. Easy and keeps well over night in fridge or freeze to enjoy at a later date.
Ingredients
Leftover turkey/chicken
Leftover veggies and baked potatoes ,squash or whatever you have leftover from dinner
Leftover gravy
Leftover stuffing
Leftover veggies and baked potatoes ,squash or whatever you have leftover from dinner
Leftover gravy
Leftover stuffing
Directions
First cut up turkey/chicken into bite size chunks
Then oil a casserole dish with olive oil , butter or whatever you have on hand
Then take the leftover stuffing and line the dish with a thin layer as a bottom "crust"
Take Turkey/chicken and toss together with the leftover veggies
Place this mix on the stuffing "crust"
Add a bit of salt and pepper and garlic (optional)
Pour the leftover gravy over the meat and veggie mix
Place more leftover stuffing for a top "crust"
Bake at 375 for 30-50 min. or till top "crust" has a bit of a crunch and browned
Serve and enjoy
Then oil a casserole dish with olive oil , butter or whatever you have on hand
Then take the leftover stuffing and line the dish with a thin layer as a bottom "crust"
Take Turkey/chicken and toss together with the leftover veggies
Place this mix on the stuffing "crust"
Add a bit of salt and pepper and garlic (optional)
Pour the leftover gravy over the meat and veggie mix
Place more leftover stuffing for a top "crust"
Bake at 375 for 30-50 min. or till top "crust" has a bit of a crunch and browned
Serve and enjoy
Notes
So simple to make and brings all the flavors into a single dish and takes the boredom of leftover away.
Do not be scared to experiment with whatever you have leftover and you will never be sorry for making this "Your Own"
Prep Time: 30 minutesDo not be scared to experiment with whatever you have leftover and you will never be sorry for making this "Your Own"
Cook Time: 45 minutes
Total Time: 1 hours, 15 minutes
Number of Servings: 6
Yield:
Style: American
Pork tonkatsu
My japanese brother in law ' s mother best tonkatsu recipe from her great grand mother !
This recipe was found in her great grandma ' s purse 30 years ago !
Ingredients
4 thick boneless pork loin
100 grms plain flour
2 beaten eggs
100 grms bread crumb
Salt
Pepper
Vegetables oil for frying
Sauce :
2 tbspns tomato ketchup
2 tblspns worchestershire sauce
2 tblspns castor sugar
1 tblspn oyster sauce
100 grms plain flour
2 beaten eggs
100 grms bread crumb
Salt
Pepper
Vegetables oil for frying
Sauce :
2 tbspns tomato ketchup
2 tblspns worchestershire sauce
2 tblspns castor sugar
1 tblspn oyster sauce
Directions
- Pound the pork loins tenderly
- Season the meat with salt and pepper
- Dip them in the plain flour then to the beaten egg and to the bread crumb
- Refrigerate for 30 minutes to attach the bread crumb on the loins
- Deep fry the loins
Sauce :
Mix all of the ingredients together
- Season the meat with salt and pepper
- Dip them in the plain flour then to the beaten egg and to the bread crumb
- Refrigerate for 30 minutes to attach the bread crumb on the loins
- Deep fry the loins
Sauce :
Mix all of the ingredients together
Notes
Slice the loin abd serve them with the sauce and shredded cabbage
Prep Time: 10 minutesCook Time: 10 minutes
Total Time: 20 minutes
Number of Servings: 4
Yield:
Style: Asian, Japanese
Bacon egg flied lice
This is a delicious flied lice lecipe
Ingredients
1 tblspn oil
3 beaten eggs
225 diced streaky bacon
1 diced onion
5 cups cooked rice
1 tspn salt
1/4 tspn sugar
2 tspn soy sauce
1 tspn dark soy sauce
2 tspn cooking wine
1/2 tspn ground pepper
Diced scallions
3 beaten eggs
225 diced streaky bacon
1 diced onion
5 cups cooked rice
1 tspn salt
1/4 tspn sugar
2 tspn soy sauce
1 tspn dark soy sauce
2 tspn cooking wine
1/2 tspn ground pepper
Diced scallions
Directions
- Stir fry the beaten egg
- Add the other ingredients
- Continue to stir fry for 5 minutes with medium heat
- Serve
- Add the other ingredients
- Continue to stir fry for 5 minutes with medium heat
- Serve
Notes
Beware of the flied lice addiction
Prep Time: 10 minutesCook Time: 5 minutes
Total Time: 15 minutes
Number of Servings: 5
Yield:
Style: Asian, Chinese
Chinese barbeque pork
The best pork barbeque
Ingredients
3 pounds boneless pork shoulder
1/4 cup powder sugar
2 tspn salt
1/2 tspn five spice powder
1/4 tspn white pepper
1/2 tspn sesame oil
1 tblspn rice wine
1 tblspn hoisin sauce
1 tbspn soy sauce
2 tspn molasses
1/8 tblspn red food coloring
3 cloves minced garlic
2 tblspn honey
1 tblspn hot water
1/4 cup powder sugar
2 tspn salt
1/2 tspn five spice powder
1/4 tspn white pepper
1/2 tspn sesame oil
1 tblspn rice wine
1 tblspn hoisin sauce
1 tbspn soy sauce
2 tspn molasses
1/8 tblspn red food coloring
3 cloves minced garlic
2 tblspn honey
1 tblspn hot water
Directions
- Mix all of the ingredients together
- Refrigerate for a day
- Bake it in 475 F/ 246 C for 1 hours
- Slice thinly and serve it with cooked rice and veges
Prep Time: 10 minutes- Refrigerate for a day
- Bake it in 475 F/ 246 C for 1 hours
- Slice thinly and serve it with cooked rice and veges
Cook Time: 60 minutes
Total Time: 1 hours, 10 minutes
Number of Servings: 4
Yield:
Style: Asian, Chinese
Lemon chicken
This is very simple but delicious recipe
Ingredients
600 grms sliced chicken tenderloin
1 beaten egg
2 tblspn soy sauce
2 tblspn rice wine
1 cup cornstarch
Oil for deep frying
Lemon sauce :
1 tblspn oil
3 tblspn minced garlic
1 tblspn minced ginger
1/2 cup chicken broth
2 tblspn soy sauce
1 juice of lemon
2 tbslpn sugar
2 tblpsn honey
Salt
2 tblspn cornstarch dissolved in 2 tblspn of water
Sesame seeds for garnish
1 beaten egg
2 tblspn soy sauce
2 tblspn rice wine
1 cup cornstarch
Oil for deep frying
Lemon sauce :
1 tblspn oil
3 tblspn minced garlic
1 tblspn minced ginger
1/2 cup chicken broth
2 tblspn soy sauce
1 juice of lemon
2 tbslpn sugar
2 tblpsn honey
Salt
2 tblspn cornstarch dissolved in 2 tblspn of water
Sesame seeds for garnish
Directions
- Marinate the chicken in soy sauce , egg and rice wine
- Refrigerate for 30 minutes
- Coat the chicken pieces with cornstarch
- Deep fry them
Sauce :
- Mix all of the ingredients together
- cook in low heat until thicken
Prep Time: 10 minutes- Refrigerate for 30 minutes
- Coat the chicken pieces with cornstarch
- Deep fry them
Sauce :
- Mix all of the ingredients together
- cook in low heat until thicken
Cook Time: 30 minutes
Total Time: 40 minutes
Number of Servings: 4
Yield:
Style: Asian, Chinese
Mongolian beef
Superb
Ingredients
225 grms sliced flank beef
1 tspn oil
1 tspn soy sauce
1 tblspn cornstarch
Sauce :
2 tblspn brown sugar
1/4 cup chicken broth
1/4 cup soy sauce
1/2 tspn minced ginger
5 dried chilli pepper ( optional )
2 chopped garlic
1 tblpsn cornstarch
2 cut scallion
1 tspn oil
1 tspn soy sauce
1 tblspn cornstarch
Sauce :
2 tblspn brown sugar
1/4 cup chicken broth
1/4 cup soy sauce
1/2 tspn minced ginger
5 dried chilli pepper ( optional )
2 chopped garlic
1 tblpsn cornstarch
2 cut scallion
Directions
- Mix the beef + cornstarch + oil + soy sauce
- Refrigerate for 1 hour
- Coat the beef with 1/4 cup cornstarch
- Sear it for 30 seconds each side
Sauce :
- Mix all the ingredients together
- Heat it in low heat until it thickens
- Add the beef and scallion
- Toss everything together for another 30 seconds
Prep Time: 10 minutes- Refrigerate for 1 hour
- Coat the beef with 1/4 cup cornstarch
- Sear it for 30 seconds each side
Sauce :
- Mix all the ingredients together
- Heat it in low heat until it thickens
- Add the beef and scallion
- Toss everything together for another 30 seconds
Cook Time: 15 minutes
Total Time: 25 minutes
Number of Servings: 2
Yield:
Style: Asian
Corn and chicken soup
It will warm your belly
Ingredients
8 cups chicken stock
3 cups diced chicken breasts
2 tspns ground ginger
1/2 tspns garlic powder
4 thinly sliced green onions
2 diced carrots
1 can kernel corn
1 can creamed corn
1/4 cup cornstarch ( dissoved in the chicken stock )
6 beaten eggs
1 tspn sesame oil
Salt
Pepper
3 cups diced chicken breasts
2 tspns ground ginger
1/2 tspns garlic powder
4 thinly sliced green onions
2 diced carrots
1 can kernel corn
1 can creamed corn
1/4 cup cornstarch ( dissoved in the chicken stock )
6 beaten eggs
1 tspn sesame oil
Salt
Pepper
Directions
- Sauté the chicken
- Add the other ingredients except the beaten eggs
- Bring to boil
- Add the beaten eggs
- Stir until the eggs look like ribbons
Prep Time: 10 minutes- Add the other ingredients except the beaten eggs
- Bring to boil
- Add the beaten eggs
- Stir until the eggs look like ribbons
Cook Time: 20 minutes
Total Time: 30 minutes
Number of Servings: 4
Yield:
Style: Asian
Thai basil beef
This is heaven !
Ingredients
2 tblspns oil
450 grms ground beef
1 thinly sliced bell pepper
1 thinly sliced onion
6 minced garlic cloves
1 cup basil leaves
Fresh cilantro ( optional )
Sauce :
1 tblspn chilli paste
2 tblspns soy sauce
1 tblspn fish sauce
1 tblspn brown sugar
2 tbslpns lemon juice
450 grms ground beef
1 thinly sliced bell pepper
1 thinly sliced onion
6 minced garlic cloves
1 cup basil leaves
Fresh cilantro ( optional )
Sauce :
1 tblspn chilli paste
2 tblspns soy sauce
1 tblspn fish sauce
1 tblspn brown sugar
2 tbslpns lemon juice
Directions
- Marinate the beef with the other ingredients for 30 minutes ( except basil + cilantro )
- Sautè the beef mixture
- Pour the sauce
- Stir fry for another 5 minutes
-Add the basil and cilantro
Prep Time: 10 minutes- Sautè the beef mixture
- Pour the sauce
- Stir fry for another 5 minutes
-Add the basil and cilantro
Cook Time: 10 minutes
Total Time: 20 minutes
Number of Servings: 4
Yield:
Style: Asian, Thai
Thai basil beef
This is heaven !
Ingredients
2 tblspns oil
450 grms ground beef
1 thinly sliced bell pepper
1 thinly sliced onion
6 minced garlic cloves
1 cup basil leaves
Fresh cilantro ( optional )
Sauce :
1 tblspn chilli paste
2 tblspns soy sauce
1 tblspn fish sauce
1 tblspn brown sugar
2 tbslpns lemon juice
450 grms ground beef
1 thinly sliced bell pepper
1 thinly sliced onion
6 minced garlic cloves
1 cup basil leaves
Fresh cilantro ( optional )
Sauce :
1 tblspn chilli paste
2 tblspns soy sauce
1 tblspn fish sauce
1 tblspn brown sugar
2 tbslpns lemon juice
Directions
- Marinate the beef with the other ingredients for 30 minutes ( except basil + cilantro )
- Sautè the beef mixture
- Pour the sauce
- Stir fry for another 5 minutes
-Add the basil and cilantro
Prep Time: 10 minutes- Sautè the beef mixture
- Pour the sauce
- Stir fry for another 5 minutes
-Add the basil and cilantro
Cook Time: 10 minutes
Total Time: 20 minutes
Number of Servings: 4
Yield:
Style: Asian, Thai
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