Bean and Pumpkin Curry on Jasmine Rice Recipe

Ingredients

• 300g pumpkin cubed into 2cm cubes
• 20 green beans
• 200 ml coconut milk
• 2 tablespoon Thai red curry paste
• ½ cup bamboo shoots
• 1 lemon grass stalk finely chopped
• 2 tablespoon peanut butter
• 1 tablespoon sugar
• 10 sweet basil leaves
• 1 cup of Jasmine Rice

Directions

1. Wash rice in running water and ad to saucepan with 3 cups of boiling water and cook until ready.
2. Cook pumpkin, by either boiling, steaming or microwaving.
3. Blanch beans in boiling water and refresh in cold water.
4. Heat wok or saucepan and add a little coconut milk when hot add the curry paste, lemon grass, peanut butter and sugar stirring until mixture smells fragrant.
5. Add pumpkin beans and bamboo shoots then the remainder of the coconut milk and simmer for 5 minutes.
6. Serve on top of jasmine rice…Delicious.

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Bang Bang Chicken (Baang Baang Chiken) Recipe

Ingredients:

• 9 oz (250g) chicken breasts and thighs
• 1 tbsp mushroom soy sauce (or substitute superior soy sauce)
• 1 tsp.scallions, shredded
• 1/8 tsp. ground Sichuan Peppercorn
• 1 tsp. sesame paste
• 1/2 tsp. sesame oil
• 2 tsp. chili (chilli) oil
• 1/2 tsp. sesame oil
• 1tsp sugar
• 1/4 tsp.MSG(optional)

Directions:

1. Poach the chicken in boiling water to cover for 10 minutes, or until cooked.
2. Remove, drain, and let cool.
3. Beat the skin side lightly to loosen the fibers with a bang (in Chinese, a wooden stick) or a wooden rolling pin. Peel off the skin and tear the meat into long strips with your fingers.
4. You may cut the skin into strips also.
5. Arrange the chicken strips in a dish a sprinkle with the scallions shreds.
6. Mix together the sesame paste, chili oil, sugar,soy sauce, MSG (optional), ground peppercorns and sesame oil.
7. Pour over the scallions and chickens and chicken and mix until coated and serve. the scallion oil over all, and serve.

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Beef with Satin Egg (Beaf with Saitin Egs) Recipe

Ingredients:

• 10 1/2 (300g) boneless veal or beef sirloin
• 5 eggs
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 1/4 tsp.scalllions, chopped
• 1/4 tsp ginger, chopped
• 2 tsp. meat broth seasoned with salt, sugar, sesame oil and pepper to taste
• 1/2 tsp.cornstarch (corn flour) dissolved in 1/2 tsp. water
• 2 cups (500ml) vegetable oil for deep frying; uses about 3 1/2 oz (100ml)

Directions:

1. Wash the beef and cut into 1 inch (3mm) chunks.
2. Beat the eggs and mix in the salt MSG (optional), pepper and scallions.
3. Heat the oil in a wok. Deep-fry the beef over a low fire until cooked.
4. Remove and drain well.
5. Pour the oil out of the wok, leaving only enough to cover the bottom, about 3 tbgsp.
6. Heat until the oil surface ripples.
7. Add the beef,ginger, and broth, Bring to a boil. Stir the cornstarch-water mixture and add.
8. Stirring to make a thin gravy.
9. Sprinkle with the sesame oil.
10. Add the eggs and cook, stirring, until they are scrambled but still soft.
11. Remove and serve.

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Sesame Beef Fillet (Sesame Beaf Filet) Recipe

Ingredients:

• 17 oz (500g) beef filet
• 1/2 cup (120 ml) whole sesame seeds
• 5 tsp. salt, or to taste
• 2 cups (500ml) vegetable oil for deep-frying
• 2 eggs
• 1 piece of scallion
• 2 tsp. chili (chili) oil
• 1/2 cup(120ml) flour
• 1/2 tsp. MSG (optional)

Directions:

1. Wash the beef and cut into 1/4 inch (5mm) slices .
2. Mix with the salt and MSG (optional) and set aside.
3. Beat the eggs.
4. Dip the beef slices in the flour and then into the egg.
5. Coat with the sesame seeds, pressing them into the beef with your palm or a rolling pin.
6. Heat the oil in a wok to about 350oF (170oC), or until a small piece of Green chilli or ginger sizzles and moves around rapidly when tossed into the oil.
7. Add the beef and deep-fry for 2 minutes.
8. Turn and continue to fry for another minute, or until the coating turns golden.
9. Remove and drain.
10. Serve with a small dish of the chili oil as a dip.

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Beef Chop Suey (Beaf Chopp Soy) Recipe

Ingredients:

• 1 pound pork or beef (don't use pork chops as they are too dry)
• 2 small bunches bok choy (can substitute broccoli if desired)
• 1/2 cup bamboo shoots, rinsed
• 1/2 pound fresh mushrooms, washed and patted dry with a paper towel
• 1/2 cup water chestnuts (fresh if possible)
• 1 large green pepper
• 2 stalks celery
• 1 onion
• 1/2 pound snow peas (optional)

Seasoning for Pork:

• 1 teaspoon soy sauce
• 1 - 2 teaspoons oyster sauce
• 1 teaspoon salt
• Pepper to taste
• 1 piece (under 1 teaspoon) cornstarch (corn flour)

Sauce:

• 4 tablespoons water
• 1 teaspoon oyster sauce
• 3/4 to 1 teaspoon cornstarch (corn flour)
• Oil for stir frying

Directions:

1. Cut the pork into thin strips.
2. Add seasonings to pork, adding the cornstarch last.
3. Marinate the pork for 10 - 15 minutes.
4. While pork is marinating, prepare vegetables and sauce.

For sauce:

1. Mix the sauce ingredients and set aside.

For vegetables:

1. Cut bamboo shoots into thin strips.
2. Slice the mushrooms and water chestnuts.
3. Cut the green pepper in half, remove the seeds and slice diagonally.
4. For the bok choy, separate each stalk and leaves.
5. Cut the stalk diagonally and cut the leaves across.
6. Cut the celery diagonally.
7. Cut the onion in half, peel, and slice thinly.
8. Place the vegetables on a large tray, being careful to keep each group separate (include the bok choy stalks and leaves), and set aside.
9. Heat wok and add oil.
10. When oil is ready, add the pork. Stir-fry pork until redness is gone.
11. Remove and set aside.
12. Reheat wok and add more oil.
13. When oil is ready, stir-fry each of the vegetables.
14. The order doesn't matter, but you can stir-fry the onions and celery together, (if desired you can cook these with the pork), and the green pepper and snow peas together.
15. When cooking the bok choy, add the stalk first.
16. Add salt to taste as desired while stir-frying each group of vegetables.
17. Add water and cover wok while cooking bok choy, as it doesn't contain much moisture.
18. Reheat wok and add oil.
19. Give the sauce a quick re-stir.
20. Add and combine all the cooked ingredients in the wok.
21. Make a "well" in the center and gradually add the sauce, stirring to thicken.
22. Once it has boiled, remove the chop suey from the stove.
23. Serve hot.

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Beef Stew (Beaf Stu) Recipe

Ingredients:

• 2 pounds stewing beef (we also recommend chuck roast or short ribs)
• 2 tablespoons vegetable oil
• 3 large onions
• 2 (8 ounce) cans tomato sauce (or 1 (6 ounce) can tomato paste)
• 6 medium potatoes, cut to the size of small stones
• 2 large carrots, cut to the size of bottle corks
• 5 cloves garlic1 tablespoon plus
• 1 teaspoon salt

Thickener:

• 4 tablespoons flourpinch of sugar
• 1 tablespoon soy sauce
• 1 cup water

Directions:

1. Finely mince the garlic and half of one of the onions.
2. Heat the cooking oil in a large pot.
3. Add the garlic and onions and brown.
4. Add the beef and salt and sautee until beef is thoroughly browned.
5. Add tomato sauce and enough water to cover the beef.
6. Bring to a boil, then turn the heat down and simmer covered, until meat is tender - a half an hour longer (longer for short ribs).
7. Meanwhile, cut the remaining onions into wedges (six to an onion).
8. Add the potatoes to the pot and again bring to a boil.
9. Replace the lid and simmer another half hour.
10. Add carrots and cook 15 minutes; add the onions; simmer another 15 minutes.
11. Mix the thickener ingredients in a small bowl.
12. Make sure to get all the lumps out.
13. Bring the stew back up to a boil.
14. Add thickener, stirring constantly until well combined.
15. Simmer another 10 minutes.
16. Serve on plates over steaming hot white rice.

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