Strawberry Sorbet Recipe

A very chilling and sweet Chinese cuisine dessert recipe.

Recipe serves 4

Ingredients

1 punnet strawberries

1 cup water

½ cup castor sugar

2 tbsps lemon

2 tbsps Grand Marnier or Cointreau

2 egg whites

¼ cup sugar, extra sugar

Method

• Add sugar, lemon juice, strawberries, water and Grand Marnier into blender. Blend for 2 minutes in medium speed.
• Pour mixture through a fine sieve into a lamington tin. Freeze it in refrigerator.
• Beat egg whites until soft peaks form. Add in extra sugar and continue beating until the sugar has dissolved.
• Remove frozen strawberry ice from freezer. Stir the egg and sugar mixture on the frozen strawberry.
• Return it to freezer and freeze for stir occasionally.

Banana Fritters Recipe

This recipe is extremely delicious. Bananas are being covered with batter and then deep fried. The banana fritters has a crispy and crunchy surface, while soft and tender banana fillings.

Recipe serves 4

Ingredients

2 cups self raising flour

½ tsp bicarbonate soda

1 ½ cups water

4 bananas

Flour

Oil for deep frying

Method

• Sift flour and bicarbonate soda into a bowl. Add water and mix together to form a smooth batter.
• Peel the bananas and cut into 3 pieces of equal size. Gently, roll the bananas in flour until well coated.
• Heat oil in a pan. Dip the bananas into the batter. Drain excess batter. Carefully, place the bananas into the pan to deep-fry until golden brown.
• Remove and place on absorbent paper to drain excess oil.
• Serve hot. You may serve together with ice cream at your preference.

Watermelon in Ginger Wine Dessert Recipe

A very cool and refreshing dessert recipe from the combination of Watermelon combined with ginger and wine. Traditional Chinese cuisine dessert.

Recipe serves 4

Ingredients

½ watermelon

1 cup water

2 tbsps sugar

2 pieces preserved ginger (shredded finely)

½ cup green ginger wine

Method

• Use a melon baler to scoop out watermelon shaped like balls. Remove seeds.
• Continue until the top of the watermelon has been scooped out.
• In a pan, mix together water, sugar and ginger wine. Stir over medium heat until sugar dissolves.
• Remove from heat. Add preserved ginger.
• When the mixture has been cooled, pour over the watermelon balls.
• Refrigerate for at least 4 hours or overnight.

Chicken and Ham Rolls

A very tasty and delicious Chicken and Ham roll recipe. The awesome mixture between ham and chicken creates a distinctive texture to the meat itself. Covered by an awesome crispy deep fried skin, this recipe is one of the very best Chinese cuisines available. Simple and easy to prepare recipe.

Recipe makes 4 Chicken and Ham rolls

Ingredients

2 whole chicken breasts

4 slices ham

1 tsp salt

¼ tsp pepper

¼ tsp five spice powder

1 clove garlic

4 spring roll wrappers

Flour

1 egg

2 tbsps milk

Oil for deep frying

Method

• Remove skin from chicken breasts. Separate into 4 pieces. Pound the meat carefully not to tear it.

•  Combine pepper, salt, five spiced powder and crushed garlic. Spread on chicken pieces. Roll 1 piece of ham tightly on top of a chicken piece. Next, roll the chicken piece over the ham.

• Beat egg and milk together. Dip chicken roll into flour and into beaten egg.

• Place chicken roll on a spring roll wrapper diagonally. Fold both ends towards the center. Fold the bottom end and roll up. Seal with egg mixture.

• Heat oil in pan. Deep fry chicken and ham roll until golden brown or until cooked through. Drain on absorbent paper.

• Cut into diagonal pieces and serve with any dipping sauce. Serve hot.

Chinese Fried Rice Recipe

Chinese Fried Rice is the most famous dish and has highest popularity among all Chinese cuisine recipes. You can basically find Chinese Fried Rice in the menu lists of every Chinese restaurant out there. Nothing beats perfectly prepared fried rice.

Ingredients

 400g steamed rice (refrigerated overnight)

3 rashers bacon

250g Chinese barbequed pork

3 eggs

Salt

Pepper

Oil

2 tsps grated green ginger

8 shallots

500g prawns (Skin peeled)

2 tsps soy sauce

Method

·        Finely chop Chinese barbequed pork into small slices. Beat eggs with fork, season with salt and pepper.

·        Heat 2 tablespoons oil in pan. Spread oil over pan. Pour half egg mixture to make a pancake. Turn and cook the other side. Remove from pan. Pour the rest of egg mixture into pan and cook through. Roll up egg and cut into small thin strips.

·        Finely chop shallots. Shell and devein prawns.

·        Heat oil in pan. Saute ginger for 1 minute, stir in rice. Stir-fry for 5 minutes. Add in bacon, barbequed pork, egg strips, shallots, prawns and stir fry to mix well. When completely heated, add in soy sauce and mix well.

·        Serve warm.

Crispy Fish in Chilli Sauce

Recipe serves 4

Ingredients

500g fish fillets

1 cup plain flour

½ cup cornflour

¾ cup water

1 egg white

Oil for deep frying

Sauce

1 tbsp oil

1 tbsp grated green ginger

3 cloves garlic

¼ cup tomato sauce

¼ cup chilli sauce

2 tsps sugar

1 tbsp soy sauce

2 tsps dry sherry

2 tbsps water

Method

For sauce

• Place oil, grated green ginger, tomato sauce, chilli sauce, crushed garlic together in a pan. Stir in medium heat for 1 minute. Mix in the other ingredients. Stir well. Set aside

• Separate fish from bones using a sharp knife. Remove any bones and cut the flesh into 1 inch cubes.

• Sift flour and cornflour together in a mixing bowl. Add in egg white and water. Beat well to form a smooth batter.

• Heat oil in pan for deep frying. Dip fish pieces in batter to coat completely. Drain excess batter from fish and lower fish pieces into hot oil carefully. Cook for 5 minutes or until golden brown. Drain on absorbent paper.

• Place chilli sauce in a wok. Add in fried fish pieces and toss over high heat until fish is coated with sauce. Heat through. Serve hot.

Fried Pork and Prawn Dumplings (Gow Gee)

A very famous Chinese cuisine recipe. The Fried Dumplings can often be found in mostly any Chinese restaurants. Crispy skin with a tender fillings of mixed prawns and pork. 

Ingredients

250g wonton wrappers

250g minced pork

125g prawns (minced)

60g dried mushrooms

½ x 230g can bamboo shoots

6 shallots

1 tsp grated green ginger

1 clove garlic

2 tsps sesame oil

1 tbsp soy sauce

1 tbsp dry sherry

Oil for deep frying

Sweet Sour Sauce

½ cup water

½ cup white vinegar

¾ cup water

2 tbsps tomato paste

1 tbsp tomato sauce

1 tbsp cornflour

¼ cup water

For Sauce

• Mix  water, vinegar, tomato paste, tomato sauce and water into pan. Stirfry over medium heat until sugar dissolves. Next, mix cornflour with water to create a smooth paste. Add into pan. Stir over medium heat until sauce thickens and boil. Simmer 1 minute

 Method

• Use 8cm round cutter to cut wonton wrappers into circle shape.

• Put mushrooms into boiling water for 30 minutes in a small bowl. Drain and chop mushrooms into small pieces. Mix mushroom with pork, prawns, finely chopped bamboo shoots, ginger, crushed garlic, soy sauce, sherry and sesame oil together.

• Put a tablespoonful of mixture on the wonton wrappers. Brush edges with water and fold into half. Pinch edges to stick.

• Heat oil in pan for deep frying. Put wrapped wontons into hot oil and fry until golden brown. Remove and drain on absorbent paper.

• Serve with sweet sour sauce.

How to Use Chopsticks Guide

Chopsticks are a pair of equal length sticks commonly made from plastic, bamboo, wood, ivory or metal that are used in the Asian countries. A majority of Chinese, Korean, Japanese, Vietnamese, Laos and Myanmar use chopsticks. Chopsticks are used by these communities as compared to eating utensils such as fork, spoon and knife by the westerners. Chopsticks are originated from the ancient dynasties of China and were being spread to other countries.

You can normally find chopsticks in the Chinese, Japanese and Korean cuisine restaurants. If you are wondering how to use chopsticks, the following step by step will guide you through. 

1. Hold a chopstick between your thumb and middle finger.

2. Place the other chopstick between the tip of your thumb and forefinger.

3. Make both of the chopsticks parallel in a straight line.

4. Make sure the first chopstick is stationary. Only move the second chopstick toward the first one using the tip of your forefinger. Try moving it up and down.

5. Once you are familiar. Try using the chopsticks on food or any small items.  

The next time you are in an Asian restaurant, you can be showing off your skills to your friends. There will no longer be any need to ask for a fork and spoon. You can enjoy the delicious Chinese Fried Noodle recipe or Sushi dish without any problems. It is the most appropriate to eat according to different cultures.

Try out our Chinese recipes or Japanese cuisines and learn using chopsticks on these delicious dishes.

Ham Balls

A very nice and tasty Ham Balls recipe here.

Ingredients

2 large chicken breasts

300g leg ham

25g dried mushrooms

200g can bamboo shoots

250g can water Chestnuts

2 tbsps dry sherry

3 tsps soy sauce

½ tsp sesame oil

1tbsp cornflour

3 tbsp oil

¼ tsp salt

Cornflour

Oil for deep fry

Batter

½ cup cornflour

½ cup plain flour

½ tsp salt

1 tsp baking powder

¾ cup cold water

1 egg white

Method

• Leave mushrooms in cold water covered overnight. Remove skins and bones from chicken breasts. Drain water from mushrooms, bamboo shoots and water chestnuts. Mix together chicken, ham, bamboo shoots, mushrooms and water chestnuts and chop finely.

• Heat 3 tablespoons of oil in pan. Add chopped ingredients and toss over high heat for 3 minutes. Add sherry, soy sauce, cornflour, sesame oil and salt. Toss 2 minutes. Remove from pan and set aside.

• For batter. Sift dry ingredients into a bowl. Add water slowly and while mixing to form a batter. Beat egg white until soft peak form. Fold into batter.

• Create tablespoonfuls of cooked mixture into balls with hand. Coat lightly with cornflour.

• Heat oil in pan for deep frying. Place balls into batter. Remove ball and drain slightly. Place into deep hot oil and fry till golden brown. Remove and drain on kitchen tissue. Repeat for the remaining balls. Serve hot.

About Chinese Cuisine

Chinese cuisine is a very prominent food cuisine served in every part of the world. Chinese cuisine has a long history spanning from the ancient Chinese empires. Due to the historical immigrant of Chinese populations to ever parts of the world, traditional original Chinese food recipe from China has currently evolved from the original taste. Often time Chinese recipes are being localize and blended to adept and cater for the local taste.  Chinese dishes served in different parts of the world will be distinctive and differ significantly in flavour due to this factor. Often times, the term such as American Chinese recipe, Canadian Chinese recipe, Indian Chinese recipe, Malaysian Chinese recipe are used to describe the localized Chinese cuisine.

Rice is the main source of food for Chinese. Steam rice is a necessity form of dish in the Chinese cuisine culture. Every other different dish such as poultry, pork, fish, vegetable and soups variants are mainly used as a supplement and serve together with rice. Noodles are another form of main Chinese food source next to rice. Noodles comes in different forms of texture, sizes and shapes of noodles can be found such as such as Hokkien noodles, vermicelli, rice sticks and rice noodles.

The Chinese cuisine preparation method can be divided into few main methods such as stir-fry, deep-frying, steaming, red stewing, boiling, deep frying, shallow frying, barbecuing, roasting, cold mixing and finally poaching. Each and every cooking method preparation creates a unique distinctive taste, flavour and texture for the ingredients used.

Popular Chinese dishes such as Fried Rice, Fried Noodles (Chow-mien), Peking Duck, Roast pork (Char siew), Roast duck, spring rolls, fried Chinese dumpling (Jiaozi), Chicken soup, steamed barbecued pork buns (Char Siew Bao) are a common name found in the Chinese food menu list.

Dim Sum is a term used for small servings of dishes served in wooden baskets and often steamed. Dim Sum is often served as a breakfast or lunch for the Chinese community. Popular top dim sum includes the Siew Mai, Har Gau, Char Siew Pau, Chee Cheong Fun, Spring Rolls and the list goes on. Dim sum is a very well accepted Chinese cuisine around the world.

Stir Fried Mushrooms

Preparation time: 10 minutes

Cooking time: 6 minutes

Recipe serves 4

Ingredients

2 cloves garlic

3 cm galangal

2 red chillies

1 tablespoon oil

200g button mushrooms, cut into half

100g oyster mushrooms, cut into half

1 tbsp fish sauce

1 tsp Golden Mountain sauce

½ cup chopped Thai basil

Method

• Chop garlic, galangal and chillies. Heat oil in wok. Add garlic, galangal and chillies in and cook for 2 minutes. Add button mushrooms in. Stir fry for 2 minutes. Next, add in the oyster mushrooms and stir fry for 30 seconds.

• Add fish sauce, Golden Mountain sauce and basil. Mix well. Serve hot.

Chicken , Prawn and Grapefruit Salad Recipe

Preparation time: 20 mins

Recipe serves 4-6

Ingredients

1 small pink grapefruit

6 medium cooked prawns (peeled)

½ green pawpaw

2 egg tamatoes

125g cooked chicken cut into bite pieces

4 spring onions (sliced)

2 cloves garlic, sliced

2 tablespoons coarsely chopped coriander

1 tablespoon desiccated coconut

Lettuce leaves for serving

1 tablespoon roasted, unsalted peanuts, finely chopped

2 teaspoons dried shrimp (chop finely)

Dressing

2 teaspoons soft brown sugar

1 ½ tablespoon fish sauce

¼ cup lime juice

2 teaspoons chilli sauce

Method

• Peel grapefruit and cut into small pieces. Peel pawpaw and cut into fine strips. Chop tomatoes.
• Mix together grapefruit, pawpaw, tomatoes, prawns, orange segments, chicken pieces, onions, coriander, garlic and coconut in a bowl.
• For dressing, combine all the ingredients together. Use a whisk until sugar dissolves. Pour dressing on salad.
• Place lettuce on a serving plate. Place salad on top. Sprinkle dried shrimps and peanuts over.

Hot and Tangy Prawn and Fruit Salad

Preparation time: 20 minutes

Recipe serves 4-6

Ingredients

150g small prawns (cooked)

½ green pawpaw

1 large green apple

1 firm green pear

½ pineapple

100g green grapes

2 tablespoons crisp fried spring onion

1 tablespoon crisp fried garlic

¼ cup fresh coriander leaves

Dressing

¼ cup lime juice

2 teaspoons grated lime rind

1 tablespoon fish sauce

2 teaspoons soft brown sugar

1 teaspoon chopped fresh red chillies

Method

• Pell the prawns including tail. Peel pawpaw leaving flesh in cubes. Cut apple and pear into small cubes.
• Peel pineapple and cut flesh into cubes. Mix together all fruits and prawns.
• As for dressing, mix together lime juice, rind, fish sauce, sugar and chillies together. Pour dressing over the fruits on step 1. Sprinkle spring onions, garlic and coriander leaves on top.

Vegetable Curry

Preparation time: 25 minutes
Total cooking time: 20 minutes
Recipe serves 4-6

Ingredients

100g snake beans

1 tablespoon oil

1 medium onion, chopped finely

1-2 tablespoons Green curry

1 ½ cups coconut milk

1 cup water

1 medium red capsicum, cut into strips

150g broccoli, cut into florets

4 kaffir lime leaves

2 medium zucchini, sliced

2 cups shredded cabbage

2 tablespoons fish sauce

2 tablespoons lime juice

2 teaspoons finely grated lime rind

2 teaspoons soft brown sugar

Method

1. Heat oil in wok. Add in chopped onions, curry paste and fry for 3 minutes stirring occasionally. When fragrant, mix in coconut milk and water. Bring mixture to boil. Reduce heat and simmer while uncovered for additional 5 minutes.
2. Cut snake beans into 1 ½ inches of length. Add into wok together with capsicum, broccoli and kaffir lime leaves. Cook uncovered for 5 minutes. Add cabbage and zucchini. Cook for 3 more minutes.
3. Finally add in lime juice, rind, brown sugar and fish sauce into wok and mix well.
4. Serve hot on a plate.

Cucumber Salad with Peanuts and Chilli Recipe

Preparation time: 25 minutes + 45 minutes marinating

Recipe serves 4

Ingredients

3 medium cucumbers

2 tablespoons white vinegar

2 teaspoons white sugar

1-2 tablespoons chilli sauce

½ red onion, chopped

½ cup fresh coriander leaves

1 cup roasted peanuts, chopped

2 tablespoons crisp fried garlic

½ teaspoon chopped chilli

1 tablespoon fish sauce

Method

1. Peel skin off the cucumbers. Slice cucumber in half lengthways. Remove seeds. Slice thinly into strips.
2. Mix together vinegar and sugar in a bowl and stir until sugar dissolves.
3. In a large bowl, mix together cucumber, chilli sauce, onion, coriander leaves and vinegar mixture in a large bowl. Marinate for 45 minutes.
4. When serving, toss together with peanuts, garlic, chilli and sauce.

Stir Fried Cauliflower and Snake Beans Recipe

Preparation time: 10 minutes

Total cooking time: 10 minutes

Recipe serves 4

Ingredients

4 coriander roots, chopped

1 teaspoon soft brown sugar

½ teaspoon ground turmeric

2 cloves garlic, crushed

2 tablespoons fish sauce

400g cauliflower

6 spring onions

200g snake beans

2 tablespoons oil

4 cloves garlic, sliced lengthways

20 leaves English spinach, shredded

½ teaspoon cracked black pepper

½ cup water

1 tablespoon lime juice

Method

1. Blend the sugar, coriander, crushed garlic, turmeric and 1 tablespoon fish sauce in a blender to create a smooth paste. Cut cauliflower into florets. Cut spring onions and snake beans into short lengths.
2. Heat 1 tablespoon oil in wok. Add in sliced garlic and stir fry for 30 seconds or until fragrant.
3. Add in spinach. Stir fry for 30 seconds. Mix in pepper and 1 tablespoon fish sauce and toss well. Place on a serving plate.
4. Heat 1 tablespoon oil in wok. Add the blended paste in and cook over high heat for 1 minute or until fragrant. Add cauliflower and stir fry until combined well. Add water and bring to boil. Cover for 3 minutes. Add spring onions. Move the cauliflower over the spinach. Add lime juice and spring onions on top.

Spicy Roasted Eggplant with Tofu Recipe

Preparation time: 15 minutes

Total cooking time: 10-15 minutes

Recipe serves 4

Ingredients

4 small lady-finger eggplant

250g silken tofu or soft bean curd

2-4 small fresh red or green chillies

4 cloves garlic, crushed

4 coriander roots, chopped

1 small brown onion, chopped

3 teaspoons soft brown sugar

2 tablespoons lime juice

2 tablespoons fish sauce

1 tablespoon oil

½ cup Thai basil leaves

2 teaspoons dried shrimp, finely chopped

Method

1. Heat oil in wok. Add eggplant and cook until the skin becomes char. Turn to cook all sides of the eggplant. Remove from wok and slice eggplants diagonally into 2 cm thick slices. Cut tofu into 3 cm cubes.
2. Blend chillies, coriander roots, onion, garlic, sugar, fish sauce and lime juice in a blender until turning smooth.
3. Heat oil and add the blended paste mixture into wok. Stir in high heat for approximately 1 minute. Add in eggplant. Stir together with the paste. Cover for 3 minutes.
4. Add in half the basil leaves and tofu into wok. Stir. Remove and serve on a serving plate. Garnish with basil leaves and dried shrimp.

Green Pawpaw and Peanut Salad Recipe

Preparation time: 25 minutes

Total cooking time: 5 minutes

Recipe serves 4-6

Ingredients

50g dried shrimp

100g green beans; cut into short pieces

1 medium lettuce

½ medium green pawpaw, peeled and grated

¼ cup lime juice

2 tablespoons fish sauce

2 teaspoons soft brown sugar

1-2 teaspoons chopped fresh red chillies

½ cup roasted peanuts, chopped

1 red chilli, finely diced

Method

1. In a mortar and pestle, pound dried shrimp finely. You can use a knife and chop instead.
2. Boil water in pan. Put in the green beans in and cook for 2 minutes. Drain and plunge into cold water for a few seconds and drain. Shred lettuce and place on the serving plate. Put beans, shrimps and pawpaw on top of the lettuce.
3. Mix together lime juice, fish sauce, chillies and brown sugar. Then, pour over salad. Sprinkle with peanuts and chillies.

Red Cabbage Salad Recipe

Preparation time: 45 minutes

Total cooking time: 3 minutes

Recipe serves 4-6

Ingredients

1 medium onion, finely sliced

1 teaspoon salt

2 tablespoons dried shrimp

¼ cup hot water

1 tablespoon oil

6 cloves garlic, sliced

2 cups finely shredded red cabbage

2 cups finely shredded Chinese cabbage or curly white cabbage

¼ cup roasted unsalted peanuts, chopped

Dressing

2 teaspoons soft brown sugar

2 tablespoons lime juice

½ teaspoon cracked black peppercorns

2 tablespoons chopped fresh coriander leaves and stems

3 cloves garlic, crushed

1 tablespoon fish sauce

Method

• Combine both sliced onion and salt together. After 30 minutes, rinse with water and drain. Put the dried shrimps in a bowl, cover with the hot water, soak it for approximately 15 minutes. Drain the excess water and chop the dried shrimps finely.

• Heat the oil. Add in garlic and fry until fragrant and browned.  Drain the fried garlic on paper towels to absorb excess oil.

• Dressing method: Mix in the lime juice, sugar, fish sauce, peppercorns, coriander, crushed and garlic together. Place the mix into a blender and blend until smooth.

• Mix together onion, shrimp, half of the fried garlic and shredded cabbages together in a bowl. Next mix well together with the prepared dressing. Sprinkle the fried garlic and chopped peanuts on top. You can garnish the salad with a sprig of fresh coriander.

Stir-Fried Vegetables Recipe

Preparation time: 25 minutes

Total cooking time: 5 minutes

Recipe serves 4

Ingredients

1 bunch asparagus, ends snapped off

1 tablespoon oil

4 cloves garlic, chopped

3 stems lemon grass (white part only), finely chopped

2 teaspoons chopped red chilli

2 sticks celery, cut into 3 cm pieces

100g green beans, cut into 3 cm pieces

½ red capsicum, cut into thin 3 cm pieces

1-2 tablespoons fish sauce

1-2 tablespoons chilli sauce

1 teaspoon Golden Mountain sauce

100g bean sprouts

¼ cup roasted chopped peanuts, optional

¼ cup fresh coriander leaves, optional

Method

• Slice asparagus into 3 cm pieces. Heat oil. Add in the chopped garlic and lemon grass and cook for 1 minute.

• Next, mix in the chillies, celery and beans together and stir fry for 1 more minute. Add both the asparagus and capsicum and toss a few times. Cover and steam approximately 1 minute.

• Finally, mix in the sauces  together and toss well. Add in the bean sprouts and toss for a while again. Sprinkle peanuts and coriander leaves on the top when serving.

Chicken and Vegetable Salad Recipe

Preparation time: 30 minutes

Total cooking time: 20 minutes

Recipe serves 4-6

Ingredients

2 chicken breast fillets

1 cup water

3 slices fresh ginger

2 stems lemon grass (white part only), roughly chopped

2 tablespoons fish sauce

250g broccoli, cut into florets

150g fresh baby corn spears

100g snow peas, trimmed

1 red capsicum, cut into strips

3 spring onions, cut into strips

½ cup chilli sauce

2 tablespoons honey or 2 tablespoons palm sugar mixed with a little warm water

2 tablespoons lime juice

2 teaspoons grated lime rind

¼ cup fresh coriander leaves

Method

• Cut the chicken breast fillet into thin short strips. Put lemongrass, ginger, water and fish sauce into a frying pan and simmer for 5 minutes while boiling.

• Mix the chicken strips into a the pan together and cook for 5 minutes. Remember to stir occasionally. When the chicken turns white, it is cooked. Discard the excess liquid.

• Boil a large pan of water. Put the broccoli, spring onions, snow peas and capsicum together into the pan and boil for 2 minutes. Remove and soak into ice cold water for a while.

• Mix together chilli sauce, lime juice, honey, and rind in a bowl. Place chicken and vegetable together on serving plates. Finally pour the sauce mixture on top gently. Sprinkle some coriander leaves on top of the sauce for decoration.

Pork Ball Curry with Egg Noodles

Preparation time: 15 minutes

Total cooking time: 20 minutes

Recipe serves 4

Ingredients

200g pork mince

3 cloves garlic, chopped

2 stems lemon grass (white part only) finely chopped

3 cm piece ginger, grated

1 tablespoon oil

1-2 tablespoons Green curry paste

1 ½ cups coconut milk

1 cup water2

2 tablespoons fish sauce

2 teaspoons soft brown sugar

½ cup chopped fresh Thai basil leaves

200g fresh Hokkien noodles

3 spring onions, sliced

Fresh coriander leaves

2 red or green chillies, sliced

Method

• Chop the pork mince with large knife. Next, mix together garlic, lemon grass,ginger and pork mince in a bowl. Create into small ball sized with teaspoon.

• Heat oil. Mix in curry paste and cook at a low heat flame and stir constantly for a minute. Add in water and coconut milk. Keep stirring. When boil, lower the heat and leave to simmer for 5 minutes uncovered

•  Add in pork balls and cook for 5 minutes. Mix in fish sauce, brown sugar and chopped basil as well.

• Boil the noodles in hot water for 4 minutes. Remove and drain the noodles when cooked. Place the noodles on a plate and pour in the sauce and the pork balls. Toss together to mix well and serve hot. Sprinkle coriander leaves, chillies and spring onions on top.

Pineapple Fried Rice Recipe

Preparation time: 25 minutes

Total cooking time: 15 minutes

Recipe serves 6-8

Ingredients

1 medium ripe pineapple

¼ cup oil

3 cloves garlic, chopped

1 medium onion, chopped

1-2 teaspoons chopped red chillies

150g pork loin, cut into very small dices

150g raw prawn meat

3 cups cold steamed rice

2 tablespoons finely chopped fresh Thai basil

2 tablespoons fish sauce

3 spring onions, finely sliced

2 tablespoons chopped coriander leaves

Fresh red or green chillies, sliced

Method

• Slice pineapple in half. Cut and scoop out the flesh of the pineapple with a knife. Chop the pineapple flesh into small pieces.

• Heat 1 tablespoon of oil on high flame. Mix in garlic, onion and chillies into the wok and cook for 1 approximately minute or until fragrant. Add in pork loin dices and stir fry for 2 minutes. Mix prawn together and cook for stir fry for another 3 minutes. Set aside the meats. 

•  Next stir fry the pineapples for 3 minutes until lightly golden.

• Heat remaining oil. Add the rice into the very hot oil and stir fry for 2 minutes. Mix in pork, prawns and pineapple to the wok and stir thoroughly. Set aside when cooked.

• Mix together basil and fish sauce. Put the fried rice into the pineapple shells and sprinkle spring onions, coriander and chillies on top. Serve hot.

Curried Rice Noodles with Chicken Recipe

Preparation time: 25 minutes

Total cooking time: 10-15 minutes

Recipe Serves 4-6

Ingredients

200g thick rice stick noodles

1 ½ tablespoons oil

1 tablespoon red curry paste

3 chicken thigh fillets, cut into fine strips

1-2 teaspoons chopped red chillies

2 tablespoons fish sauce

2 tablespoons lime juice

100g bean sprouts

½ cup roasted chopped peanuts

¼ cup crisp fried spring onion

¼ cup crisp fried garlic

1 cup fresh coriander leaves

Method

• Cook thick rice stick noodles in a pot with boiling water for approximately 2 minutes. When cooked, remove noodle and drain. Toss noddle with 2 teaspoons of the oil. This helps to prevent the noddles from sticking together. Set aside.

• Heat oil in a wok. Mix in curry paste and stir for 1 minute. Add the chicken strips into the wok and stir fry 2 minutes or until golden brown. Return chicken to the pan.

• Mix the chillies, lime juice and fish sauce into pan. Simmer for 1 minute. Finally, add bean sprouts and noodles into pan together. Remember to toss well. 

• Serve noodles on plates. Sprinkle spring onion, peanuts, garlic and coriander leaves on top. Serve hot.

Fried Rice with Coriander and Basil

Preparation time: 20 minutes + overnight standing

Cooking time: 20 minutes

Recipe serves 4

Ingredients

2 ½ cups Rice

100g pork loin

2 tablespoons oil

3cm piece pork fat, chopped

4 cloves garlic, chopped

4 cm piece grated ginger

2 teaspoons chopped red chillies

2 chicken thigh fillets, diced

1 tablespoon fish sauce

2 teaspoons Golden Mountain sauce

2 spring onions, chopped

1 cup fresh Thai basil leaves, chopped

½ cup fresh coriander leaves, chopped, reserving some for garnish

Method

• Steam the Rice and leave to cool. It is best o leave refrigerated overnight.

• Dice the pork loin with a cleaver or large knife. Heat the oil in wok. Add pork fat, chillies, garlic and ginger into wok. Cook for 2 minutes or until fragrant.

• Add the chicken and pork together into the wok. Stir fry for 3 minutes.

•  Add rice to the wok. Stir fry and toss well. 

• Add in sauces and stir fry. Make sure to toss through. Finally, add spring onions and herbs. Serve hot on a plate.

Vegetarian Rice Noodles Recipe

Preparation time: 25 minutes

Total cooking time: 5-7 minutes

Recipe serves 4-6

Ingredients

100g fried bean curd

8 dried Chinese mushrooms

250g rice vermicelli

2 tablespoons oil

3 cloves garlic, chopped

4 cm piece ginger, grated

1 medium carrot, peeled and cut into thin shreds

100 g green beans, cut into short lengths

½ red capsicum, cut into fine strips

2 tablespoons Golden Mountain sauce

1 tablespoon fish sauce

2 teaspoons soft brown sugar

100g bean sprouts

1 cup finely shredded cabbage

50g bean sprouts, extra, scraggly ends removed, to garnish

Chilli sauce for serving

Method

1. Cut beat curd into small sized cubes. Soak dried Chinese mushrooms in hot water for 20 minutes. Drain and slice the mushrooms into small strips.
2. Soak vermicelli in a bowl with hot water. Leave it 1-4 minutes until vermicelli is soft. Drain the water.
3. Heat oil in wok. Add garlic, ginger and bean curd. Stir fry for 1 minute or until fragrant. Next, add in carrot, beans, mushrooms and capsicum strips into wok and stir fry for 2 minutes. Mix in sauces and sugar into and toss together well. Steam for 1 minute.
4. 4. Add vermicelli, bean sprouts and cabbage into wok. Toss well. Cover and steam for 30 seconds.
5. Serve noodles on a plate. Sprinkle and garnish with bean sprouts and cabbage. Serve together with chilli sauce.

Fried Rice with Dried Shrimp Recipe

Preparation time: 25 minutes

Total cooking time: 20 minutes

Recipe serves 4

Ingredients

3 tablespoons oil

1 egg, beaten with 2 teaspoons water

2 cloves garlic, chopped 3 spring onions, chopped

½ cup fried shrimp, roughly chopped

4 cups cold steamed rice (refrigerated overnight)

1 tablespoon fish sauce

2 teaspoons Golden Mountain sauce

1 cup fresh coriander leaves

¼ pineapple, cut into pieces

1 medium cucumber (any type) cut into pieces

Chilli sauce for serving

Method

1. Heat 1 tablespoon of oil in a wok. Pour in egg mixture. Swirl the mixture the wok until the egg mixture sets. Cut the eggs into quarters and flip each quarter over to cook the other side. Remove from wok, cut into thin strips. Set aside.

2. Heat 2 tablespoon oil in wok. Add garlic, spring onions and shrimp. Stir fry for 2 minutes. Add rice to . Stir fry for another 5 minutes over high heat tossing constantly until rice is heated through.

3. Finally, add sauces, coriander and egg strips to wok. Toss together well. Serve together with pineapple, cucumber and chilli sauce.

Fried Noodles with Mushrooms and Barbecued Pork Recipe

Preparation time: 30 minutes
Total cooking time: 6 minutes
Recipe serves 4

Ingredients

8 dried Chinese mushrooms

2 tablespoons oil

4 cloves garlic, chopped

4 cm fresh ginger, grated

1-2 teaspoons chopped red chilli

100g barbecued pork, cut into small pieces

200g fresh Hokkien noodles

2 teaspoons fish sauce

2 tablespoons lime juice

2 teaspoons soft brown sugar

2 tablespoons crisp fried garlic

2 tablespoons crisp fried onion

Chilli flakes

Method

1. Soak mushrooms in hot water for approximately 20 minutes. Remove and drain mushrooms. Cut them into strips.
2. Heat oil in a wok. Add garlic, ginger and chillies together and stir fry for 1 minute or until fragrant over high heat. Add pork and stir fry for another 1 minute.
3. Next, add Hokkien noodles and mushrooms into wok and toss together. Mix in the fish sauce, lime juice and soft brown sugar into wok. Toss together. Cover and let it steam for 30 seconds. Put noodles on a serving plate. 
4. Sprinkle with fried garlic, onions and chilli flakes over the top. Garnish with spring onions.