“The Man’s” contribution to my site is toasted marshmellows. 10 points for being creative, using mini mashmellows stick onto toothpick and using a stove lighter or blow torch, gently heat mashmellows till they expand and heat through. Melted sugary goodness!
A really nice hot dessert after dinner, this sweet soup even taste good cold. My friend TT likes this dessert without ginger, so try it yourself and find out what you prefer.
Ingredients
1 sweet potato
1 L water
2 slices ginger
3 sticks of brown sugar
Method
A Chinese persons solution to tv dinners is chicken curry, everything just goes into one pot you don’t have to watch it, its a one dish dinner with minimal fuse and clean up. If you like rich and tasty sauces that go well with rice, this is a good one to try. My mum usually doesn’t add coconut cream and substitutes this with milk instead. As please be warned adding coconut cream does add extra un needed calories into the dish, but makes everything oh so very creamy, and fragrant.
Don’t be discouraged by the word curry in this dish, its very smooth and mild, even “The Man” who isn’t a big fan of spicy or curry dishes always goes for seconds.
Ingredients
1 1/2 kg chicken wings or pieces
2 potatoes (roughly cut)
1 onion (diced)
2 cloves garlic (crushed)
2 slices ginger
2 tbsp vegetable oil
2 tbsp curry powder
2 cups chicken stock
1 cup water
2 tsp chicken powder
1 tsp white pepper
1 tsp raw sugar
1 cup coconut cream
Salt & Pepper
Optional Extra
1 tbsp Cornstarch
2 tbsp Water
Method
Using a large non stick pot, pour in oil, crushed garlic, ginger and onions, cook till fragrant, then remove from pot and set aside for later.
Add in chicken and potatoes to pot. Once chicken is browned, stir through curry powder making sure everything is nicely coated.
Now add the onions, chicken stock, water, and flavour with chicken powder, pepper and sugar. Bring to boil then simmer on low heat with lid on for 30 minutes.
Lastly stirring in coconut milk, and simmering for another 5 minutes. Taste and adjust to suite with salt and pepper. Serve with steamed rice
Optional Extra
If you like the sauce thicker, in a bowl combine cornstarch and water together then pour into pot and stir till thick.
I use to make pikelets for my brothers and sister all the time, “The Man” is now another converted fan. He loves them with ice cream and bananas with a drizzle of honey or maple syrup on top.
Since bananas are a rare commodity at the moment i’ve substitute them with my favourite strawberries and cream!!! If you have any batter left, cook the remainder, as these can be kept in the fridge and heated on low in the toaster the next day for breakfast.
Makes around 12
Ingredients
1 1/4 cup self-raising flour
Pinch of salt
1/2 teaspoon bi-carb soda
1/4 cup white sugar
1 beaten egg
1 cup fresh milk
6 tablespoons melted butter
Method
Sift dry ingredients into a medium sized bowl stir together. Make a well in the centre.In a separate bowl combine the egg, milk and butter.
Then add to the flour mixture and stir till dry ingredients are moist but still lumpy.
Heat and grease a frypan to medium heat, drop 2 rounded teaspoons of the batter onto pan.
Cook until bubbly on top, slightly dry edges and light brown underneath. Turn and cook other side, until both sides are golden brown.
Repeat with remaining batter. And serve hot.
Perfect when you want to clear out all the vege’s in the fridge, just a matter of grabbing some chicken stock from the fridge, chopping up the vege’s and meat, and chucking it into one pot and adding your favourite pasta. Beats canned soup anyday.
I use to put potato in my recipe but i’ve taken it out this time, it seems to dilutes the colours of the vege’s, and i wanted to go for the healthy green look tonight. Thanks for the tip B!
3 chicken thigh fillets (skinless)
2 tbsp oil
6 cups chicken stock
2 cups water
100g pasta shells
1 zucchini (diced)
1 cup broccoli (chopped)
1 carrot (diced)
1 stalk celery (diced)
1 brown onion (chopped)
1 cup mushrooms (chopped)
Salt & pepper
Slice the chicken up into bite sized chunks then heat some oil in the pot and cook till nearly done.
In a frypan saute all vegetables until soft then transfer to food processor and pulse until paste like then add to pot.
Pour in chicken stock and water and season with salt and pepper. Bring to boil, add pasta, cover then reduce heat to simmer and cook till pasta is al dente.
Season to taste and serve with fresh crusty bread.
This is an easy recipe from the creator of �The Man�. I love making this really concentrated to leave in the fridge to use later in my dishes instead of water or as a base for soups. It has this nice fragrant smell and a nice natural sweetish taste compared to the package variety from supermarkets where they add in heaps of salt and preservatives. A trick my mum taught me is to add in a few slices of ginger to the pot to bring out the flavours, its also good for your health too.
Ingredients
1 kg chicken necks
2 slices ginger
3 L of water
Method
Using a large stockpot place cleaned chicken necks, sliced ginger and water. Bring to boil, turn reduce to simmer with lid on for 2 hours.
Check every half hour and skim off foamy top. Leave to cool in pot then stain stock into a container and fridge overnight. The stock will have turned into a jelly like substance, skim off the white fat layer.
How Many Tones Would You Like Tonight?
A nice light meal or a fantastic hot, tasty entr�e. �The Man� loves eating this dish, especially now it�s autumn in Sydney and starting to cool down.
Dad makes this a lot for Sunday lunch, when mum goes visiting my grandparents. I�ve since modified it a bit and incorporated Szechuan preserved vegetable which my friend Flo likes to add, giving the Won Ton’s a bit of a crunch and light spicy flavouring. The good thing about this is any extra you make, can be frozen and kept until needed. So impress your friends and make them some Chinese Won Ton Soup, its heaps nicer then buying the frozen boxed variety from Asian Supermarkets, and usually serves 6-8.
You can also add egg noodles too which is a very popular combination with Won Ton’s, Visit your local Chinese BBQ Stores which offers BBQ Pork, Roast Pork or Roast Duck as they are great additions on top.
Even though Won Ton’s are great and something I make on a regular basis, putting it down in writing took me longer then the whole preparing, and cooking process. I hope you enjoy it as much as The Man.
And thanks to the Chin’s for the lovely red dinnerware Christmas present!
Ingredients
1 packet won ton wrappers
Filling
500 g pork (mince)
200 g fresh prawns (shell, devein, chopped)
4 dried mushrooms (re-hydrate, de-stem, thinly sliced)
2 leaves of Chinese cabbage (thinly sliced)
2 tbsp szechuan preserved vegetable (finely minced)
1 tbsp sesame oil
1 tsp soy sauce
1 tsp cornstarch
1 egg (beaten)
pinch of salt & pepper
Glue
1 tsp cornstarch
2 tbsp water
Soup
1 litre chicken stock
2 tbsp tsp soy sauce
2 tbsp sesame oil
Salt & pepper to taste
Greens
2 tbsp shallots (chopped)
1 bunch baby bok choy (roughly sliced)
Method
Combine all the filling ingredients together in a bowl with a large spoon, making sure everything is mixed through evenly.
Combine cornstarch and water in small bowl to make the glue.
On a flat surface using one sheet of Won Ton wrapper at a time, scoop one teaspoon of filling into the centre. Line the edges with the glue and fold the wrapper into a triangle. Overlap and press the edges all the way around to seal.
Prepare the soup then leave on slow simmer.
Bring a large pot of water to rapid bowl, cooking the baby boy choy, then setting aside for later. Using the same pot of hot water place two dozen Won Ton’s into the pot, these will float to the top once they are ready, cook for another minute or two then strain away water and place in two serving bowls, repeat process until you have desired amount of bowls filled.
Garnish with shallots and baby bok choy. Pour hot soup on top, serve and enjoy.
This is one of my favourite snacks, which is really easy to make and tasty to eat. They’re pretty to look at too with a pattern on the whites that reminds me of the crackle glaze found on some Japanese tableware. All you need is a few simple ingredients readily available from the Asian isle of the supermarket or your local Asian food grocer. I usually go by instincts with this one. Roughly here are the ingredients for those that are interested.
Ingredients
12 eggs
Marinate
4 cups water (cold)
2 star anise (crushed)
2 tsp tea leaves (oolong)
2 tbsp five spice (powder)
2 tbsp soy sauce
2 tbsp dark soy sauce
1 tbsp salt
Method
Cover eggs with water in a pot and bring to boil, next reduce the heat to medium and cook for 10 minutes, and then remove from heat.
Place eggs into ice water and once cool enough to touch, lightly crack with a spoon, making sure not to remove the shell.
In a saucepan combine together the mixture of water, star anise, tea leaves, five spice, soy sauce, dark soy sauce and salt and bring to a simmer.
Place eggs gently into the saucepan and simmer for 2 hours, if liquid does not cover eggs, add water.
Leave to cool in saucepan, then place in fridge overnight.
Peel and dry with paper towel, these are great served whole, sliced in half or quarters.