kylie kwong's menu

7/27/2019 Kylie Kwong's Menu

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raised Moroccan-style baby lamb shanks

s is a perfect dish for a winter dinner party. Because it's so rich and complex, all it really needs is some plain rice or po

some crusty bread and a green salad. Although it's quite time-consuming to make, there's really nothing more therapeu

hilly day than roasting spices then pounding them into a paste with fresh aromatics using a pestle and mortar — the

grance is quite intoxicating! And after its long braising time, the lamb is infused with all the warm, soft flavours of the spi

d is meltingly tender.

Serves: as a main meal for 4. Serve with: Some plain rice or polenta, or some crusty bread & a green s

gredients

ste

small pinch saffron threads

3 teaspoons fennel seeds2 whole star anise

10 cardamom pods

1/2 teaspoon cumin seeds

1/2 cinnamon quill

1/2 teaspoon Sichuan peppercorns

2 large red chillies, deseeded and roughly chopped

8 garlic cloves, crushed

7 cm (3 in) knob ginger, sliced

3/4 cup finely sliced coriander stems and roots

30 g (1 oz) turmeric, finely sliced

75 g (21/2 oz) galangal, roughly chopped

2 teaspoons sea salt

1 teaspoon white peppercorns1/3 cup finely sliced red shallots

1/4 teaspoon sweet paprika

1 cup extra virgin olive oil

1/4 cup firmly packed palm sugar

1/4 cup fish sauce

mb shanks

8 baby lamb shanks — about 2 kg (4 lb) in total

pinch sea salt and cracked white pepper

3 medium-sized vine-ripened tomatoes, roughly chopped

6 kipfler potatoes, peeled and cut into wedges

2 medium-sized carrots, peeled and cut into wedges

5 salad onions, trimmed and cut into quarters

4 fresh dates, halved

4 fresh apricots, halved

6 bay leaves

3 cups chicken stock

uice of 2 limes

1 tablespoon fish sauce

ethod

st, make the paste. Combine saffron with 2 teaspoons of boiling water and set aside. Put fennel seeds, star anise, cardamom pods, cumin snamon and Sichuan peppercorns in a small frying pan and dry-roast over high heat for about 2 minutes, or until fragrant. Pound roasted spi

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h a pestle and mortar until cardamom is bruised. Discard cardamom husks and keep pounding until all the spices are finely ground. Set asid

und chillies, garlic, ginger, coriander, turmeric and galangal with the pestle and mortar until you have a coarse paste. Add salt and white

ppercorns, and pound until peppercorns are lightly crushed. Add shallots, saffron water, paprika, reserved ground spices and oil, and mix we

mbine.

paste in a medium-sized frying pan and cook over high heat for about 5 minutes, or until fragrant. Reduce heat and simmer gently, stirring

asionally, for 15 minutes. Add palm sugar and fish sauce. Increase heat and simmer, stirring occasionally, for a further 2 minutes, or until m

lightly caramelised. Remove from stove and set aside.

anwhile, preheat oven to 180°C (350°F). Season lamb shanks with salt and pepper and seal in a hot, oiled roasting tin on the stove top unt

wned on all sides. Drain off any excess oil and drizzle prepared paste over lamb, combining over high heat to coat well and seal in flavours

matoes, potatoes, carrots, onions, dates, apricots and bay leaves, and stir to combine. Remove tin from stove, pour over stock and cover witke for 45 minutes, then remove foil and bake for a further 1 hour, or until lamb is very tender and well browned.

move lamb from oven and drizzle with lime juice and fish sauce before serving.

hicken stock

gredients

1 x 1.5 kg (3 lb) free-range chicken

4 litres (4 quarts) cold water

5 salad onions, trimmed and sliced1 medium-sized leek, washed and sliced

1 medium-sized carrot, peeled, sliced

2 small sticks of celery, sliced

8 bay leaves

1/4 bunch flat-leaf parsley, roughly chopped

1 x 75 g (21/2 oz) garlic bulb, halved crossways

1 tablespoon white peppercorns

1 tablespoon sea salt

ethod

se chicken and trim away excess fat from inside and outside cavity. Cut chicken into pieces and place in a large stockpot, along with all rem

redients. Bring to the boil, then reduce heat to a gentle simmer, skimming with a ladle to remove any impurities.

n down the heat until the surface of the stock is barely moving and cook for 2 hours, skimming as required. Remove stock from stove, strain

ough muslin and store in refrigerator for up to 3 days, or in freezer for 2-3 months.

ed-braising stock

s intensely flavoured stock lends a beautiful complexity to red meat dishes.

ves: about 6 litres (6 quarts)

gredients

6 litres (6 quarts) cold water

3 cups Shao Hsing wine

2 cups dark soy sauce

1 cup light soy sauce

2 cups yellow rock sugar


1 cup sliced ginger

8 spring onion (scallion) stems, trimmed

1 teaspoon sesame oil

10 whole star anise

1/4 cup cassia bark or 4 cinnamon quills

1 piece dried orange peel



ethod

ce all stock ingredients in a 10-litre stockpot and bring to the boil. Reduce heat and simmer gently for 20 minutes to allow the flavours to inf

e stock is now ready for use, or can be set aside to cool and then refrigerated for up to 3 days or frozen for 2-3 months.

ed-braised brisket with caramelised shallots and fresh chilli

This is a very lovely recipe to cook — I just adore watching sugar do its caramelising thing in a go

avy pan; the moment when the sugar turns that warm, honey-caramel colour is magical. The final dish is rather complex

dition to the myriad flavours of red-braising stock, the tomato salad is fresh, sour, salty and sweet all at once, and the on

e sweet, sticky, aniseedy, vinegary and simply delectable! Imagine the experience of tasting all this at once. And don't foere will be a little kick of chilli in there, too.

gredients

1 kg (2 lb) brisket, cut into 5 cm (2 in) thick slices

1 quantity red-braising stock

2 medium-sized vine-ripened tomatoes

1/2 teaspoon white sugar

1 1/2 tablespoons lime juice

1 teaspoon sea salt

6 small, perfect iceberg lettuce leaves

pinch Sichuan pepper 1 large red chilli, finely sliced

ramelised shallots

2 1/2 tablespoons peanut oil

2 salad onions, trimmed and finely sliced

6 cm (2 1/2 in) knob ginger, sliced


1 teaspoon sea salt

250 g (8 oz) red shallots, peeled

1/4 cup Shao Hsing wine

4 tablespoons crushed yellow rock sugar

1/3 cup chicken stock

2 tablespoons mushroom soy sauce

3 whole star anise

ethod

ce brisket in a large pan, cover with cold water and bring to the boil. Simmer for 20 minutes, then drain, discarding the water. Rinse brisket

roughly under cold water and drain well. (This process rids the meat of any impurities prior to braising.)

a large stockpot, bring red-braising stock to the boil. Transfer brisket to simmering stock, ensuring it is fully submerged. Braise very gently fo

urs, or until brisket is soft and gelatinous, skimming stock regularly with a ladle. Remove pot from stove and set aside.

anwhile, cut tomatoes into wedges and combine in a bowl with sugar, lime juice and salt. Refrigerate for 30 minutes.

xt, make the caramelised shallots. Heat peanut oil in a heavy-based frying pan and add onions, ginger, garlic and salt. Cook, stirring, for ab

utes, or until lightly browned. Add shallots and cook over low heat for a further 5 minutes, stirring constantly. Increase heat, add wine and s







1 minute to deglaze the pan. Add remaining ingredients and simmer gently, uncovered, for about 20 minutes, or until shallots are very tend

amelised.

ally, using tongs, remove brisket from the stock and slice. Arrange lettuce leaves on a large platter and top with brisket. Drizzle with some o

stock and sprinkle with Sichuan pepper. Serve with the caramelised shallots, tomato salad and fresh chilli.

ow-cooked honeycomb tripe with fresh green peas

neycomb tripe is a real favourite of mine, even though it looks rather like a bathing cap with its crazy patterning! This re

s inspired by my short but delightful stint at The Restaurant Manfredi, where Franca and Stefano Manfredi cooked the m

icious tripe à la Milanese. I've added green apples, for sourness, and bacon bones (ask your butcher to saw them intoces), for their smokiness. Serve this with crusty sourdough bread to mop up the sauce.

gredients

3 litres (3 quarts) water

1/2 cup white wine vinegar

1 kg (2 lb) honeycomb tripe, roughly sliced

5 small Roma (plum) tomatoes, cut into quarters

10 garlic cloves


2/3 cup palm sugar

1/3 cup water

1 cup extra virgin olive oil

1 small baby fennel bulb, finely sliced12 small salad onions, trimmed, but with 2 cm (1 in) green stem left intact

1 small stick of celery, sliced on the diagonal

200 g (61/2 oz) smoked bacon bones, sliced

1 cup white wine

1/3 cup chardonnay vinegar

3 cups chicken stock

4 small green apples, peeled and roughly chopped

1 cup shelled peas — about 500 g (1 lb) fresh peas in their pods

2-3 teaspoons salt, extra

1 tablespoon red wine vinegar

1 tablespoon chardonnay vinegar, extra

ethod

ng water and vinegar to the boil in a large pan. Reduce heat, add tripe and simmer gently, covered, for 30 minutes. Drain tripe, refresh unde

er, drain again and slice finely.

anwhile, using a mortar and pestle, gently press tomatoes until they are slightly bruised and have released their juices; transfer to a bowl an

de. Add garlic and half the salt to the mortar and pestle and pound into a rough paste. Set aside.

ce sugar and water in a medium-sized frying pan and stir over low heat, without boiling, until sugar is dissolved. Bring to the boil, then simm

covered, without stirring, for about 3 minutes, or until mixture turns light caramel in colour. (The caramel is ready when a spoonful dropped i

p of cold water can be moulded into a soft ball with the fingers.)

at oil in a heavy-based frying pan, add reserved garlic paste and sauté for 1 minute, or until aromatic. Stir in fennel, onions, celery, bacon bod remaining salt, and cook, stirring occasionally, for about 2 minutes. Add tripe and stir to combine. Pour in caramel mixture and tomatoes a





l to coat tripe in the caramel. Add wine and chardonnay vinegar and simmer, uncovered, for about 10 minutes, or until liquid is reduced by h

ur in stock, cover pan and simmer gently for 25 minutes. Stir in apples and cook, covered, for a further 25 minutes, or until the tripe is tende

move the lid, stir in peas and simmer, uncovered, for about 6 minutes, or until peas are just tender. Remove from stove and stir in remaining

redients.

autéed chicken livers served with watercress and radish salad

Serves: as a starter for 4-6 . Serve with: Toasted sourdough bread

gredients

500 g (1 lb) organic chicken livers

2 tablespoons olive oil

4 golden shallots, peeled and crushed

1 teaspoon sea salt

2 tablespoons white sugar

1 tablespoon water

90 g (3 oz) French butter

1/2 cup brandy

1/2 cup sherry vinegar

1/2 teaspoon sea salt, extra

pinch cracked white pepper

toasted sourdough bread, to serve

atercress and radish salad

11/3 cups watercress sprigs

1/3 cup finely sliced red radishes

1 tablespoon lemon juice

1 tablespoon extra virgin olive oil

1/2 teaspoon sea salt

ethod

m and wash chicken livers, pat dry with kitchen paper and set aside.

at oil in a heavy-based frying pan, add shallots and salt and stir over high heat for 1 minute. Add sugar and cook, stirring, for about 2 minute

l shallots are lightly browned. Reduce heat, add water and simmer for 1 minute to caramelise shallots further. Remove shallots from the pa

otted spoon and set aside.

d half the butter to pan and simmer until melted and bubbling, then add half the chicken livers. Fry over high heat very briefly on both sides,

y are lightly browned but still pink in the middle (it is better to undercook the livers at this point). Remove from pan and cover with foil. Repe

other half of the butter and chicken livers.

d brandy and vinegar to the pan juices and simmer for about 5 minutes, or until liquid is reduced by half. Return chicken livers to the pan, al

h the extra salt and the caramelised shallots, and stir over high heat for 30 seconds, or until just heated through.

ally, combine salad ingredients in a bowl and toss gently.

serve, arrange the sautéed livers on a platter and top with the salad. Sprinkle with pepper, and serve with toasted sourdough bread.



uscious bacon braised with red wine and fresh cherries

hough braised bacon is traditionally a rather frugal meal, I've made it luscious by using the finest organic bacon and add

d wine and cherries. With its beautiful pink meat and a rich, deep-red sauce, this dish is ideal for Christmas or any other

ebration. The rind is best left on the bacon during cooking, to keep the meat moist and succulent, but you can remove i

fore slicing and serving, if you prefer. Dried sour cherries and quince paste are available from good delicatessens.

Serves: as a main meal for 6

gredients

1 cup red wine

1 cup fresh cherries

1/2 cup dried sour cherries

2 tablespoons raw sugar

1 teaspoon salt

2 tablespoons extra virgin olive oil


1/2 cup sherry vinegar

2 tablespoons quince paste

6 bay leaves

1 x 750 g (1 1/2 lb) piece fresh, organic bacon with rind

ethod

mbine all ingredients except bacon in a large bowl. Add bacon and toss well to coat in the marinade. Cover and refrigerate for 3-4 hours.

heat oven to 200°C (400°F). Transfer bacon to a roasting tin and pour over the marinade. Bake, covered with foil, for 35 minutes, then remd bake for a further 20 minutes, or until bacon is cooked through.

ce bacon, arrange on a platter and spoon over the cherries, bay leaves and pan juices.

alian mushroom ragout— inspired by Franca and Stefano Manfredi

ring my cooking career I have had the pleasure of working with some of the most inspiring and original people. How I lov

time working with Stefano and Franca Manfredi in their very special, small, intimate, intense kitchen at The Restaurant

nfredi. To me, this scrumptious mushroom recipe symbolises the Manfredi family: down-to-earth, full of substance, eleg

rant and comforting. This ragout is delicious simply served with crusty bread, or as a side dish to accompany roasted po

meat. You should be able to get most of the mushroom varieties in leading supermarkets and selected fruit and vegetabres. If you can't find them all, just use a selection of what's available.

Serves: as part of a banquet for 4-6



gredients


4 salad onions, trimmed and finely sliced


200 g (61/2 oz) fresh button mushrooms

100 g (31/2 oz) fresh oyster mushrooms

150 g (5 oz) fresh shiitake mushrooms, stems discarded

100 g (31/2 oz) fresh Swiss brown mushrooms

100 g (31/2 oz) fresh enoki mushrooms

100 g (31/2 oz) fresh black cloud ear fungus

125 g (4 oz) unsalted butter, roughly chopped1/2 cup extra virgin olive oil


1/2 cup dry white wine

1/2 cup roughly chopped flat-leaf parsley

ethod

ce garlic, onions and salt in a heavy-based pan. Cover with all the mushrooms except enoki and cloud ear fungus. Top with butter, olive oil

pper and place over high heat for 5 minutes, without stirring, to allow the flavours of the onions and garlic to penetrate the mushrooms.

d wine and remaining mushrooms, stirring to combine. Reduce heat and simmer, uncovered, for about 5 minutes, or until mushrooms are ju

der. Stir in parsley and serve.

ork cutlets served with braised red cabbage and green apples

s combination of pork and cabbage is a classic one. I especially like the depth of flavour in the braised cabbage: the ba

parts smokiness and the orange zest infuses the cabbage with a delicious bitterness. I love using organic pork cutlets

cause of their fresh, clean flavour and juiciness — the addition of green apples reminds me of my nanna, for some reas

d their sweetness balances out the lovely sourness of the vinegar.


gredients

1/4 cup extra virgin olive oil

125 g (4 oz) bacon with rind, cut into 1 cm (1/2 in) dice

8 golden shallots, finely sliced

4 garlic cloves, roughly chopped

1 tablespoon sea salt1/2 red cabbage, finely sliced

1 red capsicum (bell pepper), cut into julienne

5 teaspoons raw sugar

1/2 cup red wine

2 tablespoons red wine vinegar

2 tablespoons sherry vinegar

4 small green apples, peeled, cored and grated

3 bay leaves

2 teaspoons finely grated orange zest

4 x 200 g (61/2 oz) organic pork cutlets

2 tablespoons extra virgin olive oil, extra




ethod

heat oven to 200°C (400°F).

at oil in a heavy-based frying pan. Add bacon, shallots, garlic and half the salt, and sauté over high heat for about 5 minutes, or until bacon

tly browned and crisp. Add cabbage and capsicum and sauté for a further 3 minutes. Add sugar and cook, stirring, for about 2 minutes, or u

ture starts to caramelise. Add wine, vinegar, apples, bay leaves, orange zest and remaining salt. Cook gently, covered, for about 20 minute

ring occasionally, until cabbage is softened.

anwhile, drizzle pork cutlets with the extra olive oil and seal on both sides, in a hot frying pan, until golden brown. Transfer pork to a roastin

d bake for about 8 minutes, or until just cooked through. Remove from oven and leave to rest in a warm place for 10 minutes. Remove pork

sting tin and slice, reserving pan juices.

serve, arrange pork on a platter with the braised cabbage. Drizzle with reserved pan juices and sprinkle with pepper.

rs Jang's home-style fried eggs

s unassuming recipe is actually rather famous now. Everyone who's tried these eggs — whether in the restaurant or at

me — just raves about them. They're also a very nostalgic dish for me, because Mrs Jang was my Uncle Jimmy's mothe

d she used to cook these eggs for my brothers and me after we'd been working in his noodle factory. They're so simple,

d tasty. Where Westerners have fried eggs and bacon, Chinese people have fried eggs with chilli, oyster sauce and spr

ons.

Serves: 4 (as a starter); 2 (as a meal with steamed rice)

gredients

1 1/2 cups vegetable oil4 large free-range eggs

1 tablespoon oyster sauce

small pinch ground white pepper

2 spring onions (scallions), finely sliced

1-2 red bird's eye chillies, finely sliced

ethod

at oil in a hot wok until the surface seems to shimmer slightly. Crack the eggs into a small bowl, then pour into the hot oil. After 2 minutes, re

at to allow the bottom of the eggs to become firm and crisp; the yolks should still be runny at this point.

refully slide a fish slice under the eggs, lift out of wok and pour off oil. Return eggs to wok and place back over the heat for another 1-2 minup further.

ntly remove eggs from wok and drain off any excess oil before easing onto a plate. Drizzle eggs with oyster sauce and garnish with pepper,

ons and chillies.

weet and sour pork

s is my version of an old Cantonese classic, which unfortunately tends to be ill-served by some Chinese restaurants. M

ople's experience of sweet and sour pork is of chunks of meat that have been dunked in a thick, heavy batter, over-fried

y oil, then doused in an MSG-laden sauce made from tomato sauce, tinned pineapple, cornflour and perhaps a few

getables. My version uses fresh ingredients, and that makes all the difference. Just make sure you start the day before,



pork needs to marinate overnight.

Serves: as part of a banquet for 4. Serve with: Goong Goong's pickles and Sichuan pepper and salt

gredients

2 x 300 g (10 oz) pork neck fillets

1 1/2 tablespoons cornflour (cornstarch)

1 tablespoon cold water

2 egg yolks, lightly beaten

3 teaspoons light soy sauce

2 teaspoons sesame oil

1 teaspoon sea salt750 g (1 1/2 lb) ripe pineapple — about half a small pineapple

150 g (5 oz) 'Goong Goong's pickles'

3/4 cup rice wine vinegar

5 tablespoons Shao Hsing wine

1/2 cup white sugar

1 teaspoon sea salt, extra


2 tablespoons ginger

1 small ox-heart (beef) tomato, finely sliced

1/2 cup yellow capsicum (bell pepper) julienne

1/4 cup plain (all-purpose) flour

1/4 cup cornflour (cornstarch), extra

vegetable oil for deep-frying

pinch Sichuan pepper and salt

1 small cucumber, cut into julienne

ethod

pork fillets in half lengthways and then into bite-sized pieces on the diagonal. Blend cornflour with water in a medium-sized bowl until disso

d pork, egg yolks, soy sauce, sesame oil and salt, and mix well. Cover and refrigerate overnight.

el pineapple and remove the core. Finely slice into pieces. Cut pickled vegetables into julienne and set aside, together with pineapple. Place

egar, wine, sugar and extra salt in a small pan and stir over low heat until sugar dissolves. Bring to the boil, add garlic and ginger, reduce he

mer, uncovered, for 10 minutes. Add pineapple, pickled vegetables, tomato and capsicum, and simmer for a further 10 minutes, or until tom

broken down slightly and the flavours are balanced. Remove sauce from stove and set aside.

mbine plain flour and extra cornflour. Add to the marinated pork and mix well. Heat vegetable oil in a hot wok until the su rface seems to shim

htly. Deep-fry pork in batches over high heat for 1 minute, then reduce heat to medium and fry for another 2 minutes, or until pork is almost

oked through. Remove from wok, using a slotted spoon, and drain on kitchen paper.

ntly reheat the sweet and sour sauce. Finally, return all the pork to the hot oil and deep-fry for a further 3 minutes, or until lightly browned, c

d cooked through. Remove pork from wok and drain well on kitchen paper.

ange pork on a platter and sprinkle with Sichuan pepper and salt. Garnish with cucumber and serve immediately with a bowl of the warm sw

d sour sauce.

oong Goong's pickles













s recipe for homemade pickles came from my mother's father, or Goong Goong, who took great pride in growing his ow

getables and feeding his family. These pickles are delicious as a side dish, or to add piquancy to stir-fries and braises.

ves: 2.5 kg (5 lb) pickles ve with: Sweet and sour pork

gredients

700 g (1 lb 6oz) savoy cabbage

2 carrots, peeled

1 cucumber, unpeeled

1 daikon radish (mooli), peeled

1 bunch red radishes

1/4 cup sea salt

2 1/4 cups white sugar

6 cups white vinegar

1 teaspoon chilli oil

1/4 cup light soy sauce

ethod

ce cabbage in half lengthways, remove core and cut into irregular pieces about 5 x 2 cm (2 x 1 in). Roughly pull pieces apart to separate lea

ce cucumber and carrots in half lengthways, then cut into batons about 5 x 1 cm (2 x 1/2 in).

ce daikon radish in half lengthways, and cut into pieces roughly 3 x 2 cm (11/2 x 1 in). Cut red radishes in half.

ce prepared vegetables in a large bowl, sprinkle with salt, and mix well to combine. Cover bowl tightly with plastic wrap and refrigerate over

mbine sugar and vinegar in a heavy-based pot. Stir over medium heat until sugar dissolves. Simmer, without stirring, until reduced and sligh

upy. Set aside to cool.

xt day, pour the cooled syrup over salted vegetables. Add chilli oil and soy sauce to taste, and mix thoroughly. Store in an airtight container

igerator for 3 days to allow flavours to develop before using.

e pickles will keep, refrigerated, for several months.

teamboat

raditional Chinese steamboat, where diners choose from an array of raw and marinated ingredients to dip into simmerin

ck, is a brilliant example of the art of interaction, of sharing and socialising. Imagine your friends sitting around a ferocio

aming wok: their eyes will be treated to a vista of the freshest, most colourful food; their noses will be tantalised by the

omas of the most fragrant herbs; and their tastebuds will be rapt with the variety of tastes and textures.

cause the meat y y y the flavour will be

ch better. Suitable fish include blue eye, snapper, halibut and sea bass. Salted radish and pickled mustard greens, whic

u'll need for the dipping sauces, are available at Asian supermarkets, as are salted duck eggs.


ve with: steamed rice. Also: Sichuan pepper and salt; braised dried Chinese mushrooms; and Sichuan pepper and salt

gredients

700 g (1 lb 6 oz) small whole squid

300 g (10 oz) organic pork fillet, finely sliced on the diagonal

300 g (10 oz) organic chicken fillet, finely sliced on the diagonal

300 g (10 oz) organic beef fillet, finely sliced on the diagonal














400 g (13 oz) white fish fillets, finely sliced on the diagonal

12 uncooked king prawns (jumbo shrimp), peeled and deveined but with tails intact

uid marinade

2 large red chillies, halved lengthways, deseeded and roughly sliced

1 teaspoon sea salt

11/2 tablespoons palm sugar

1 tablespoon fish sauce

2 tablespoons ginger julienne

1 tablespoon lime juice

rlic and ginger paste


1/2 cup roughly chopped ginger

1 teaspoon sea salt

rk marinade

2 tablespoons Hoisin sauce

1 tablespoon Shao Hsing wine

1 teaspoon Chinese black vinegar

dash of sesame oil

icken marinade



1 teaspoon light soy sauce

dash of sesame oil

ef marinade

2 tablespoons Chinese BBQ sauce

1 tablespoon Shao Hsing wine1 teaspoon Sichuan pepper and salt

dash of sesame oil

h marinade

2 tablespoons finely sliced coriander stalks and roots

1 tablespoon peanut oil


1 teaspoon white sugar

awn marinade

1 tablespoon finely diced lemongrass

1/4 cup finely sliced spring onions (scallions)

1 1/2 tablespoons ginger julienne


1 teaspoon sea salt

dash of sesame oil

1 fresh bamboo shoot — about 750 g (11/2 lb)

18 live mussels — about 350 g (11 oz) in total

12 live sea scallops

1 bunch choy sum

1 bunch green asparagus

1 Chinese white cabbage

2 cups bean sprouts

1/3 bunch mint





1/3 bunch sweet Thai basil

1/3 bunch coriander

1/3 bunch Vietnamese mint

300 g (10 oz) fresh Hokkien noodles

2 salted duck eggs

3/4 cup fresh black cloud ear fungus

75 g (21/2 oz) fresh shiitake mushrooms, stems discarded

6 braised dried Chinese mushrooms

ock

3 litres (3 quarts) water 4 spring onions (scallions), trimmed and cut in half crossways


20 slices ginger

60 g (2 oz) galangal, peeled and sliced

3 lemongrass stalks, bruised

2 tablespoons sea salt

pping sauces

combine 3 tablespoons oyster sauce with 1 teaspoon sesame oil

combine 2 tablespoons of each of hoisin sauce, Chinese black vinegar and Chinese BBQ sauce

combine equal quantities of finely sliced salted radish and pickled mustard greens

combine 1 teaspoon dark soy sauce with 2 teaspoons light soy sauce, 1 teaspoon diced ginger and a dash of sesame oil

ndiments

ight soy sauce

fish sauce

Chinese mixed pickles

finely sliced large red chillies

emon wedges

Sichuan pepper and salt

ethodan squid by gently pulling head and tentacles away from the body. Pull out the clear backbone (quill) from inside the body and discard entra

tentacles from the head just below the eyes; discard head. Remove side wings and fine membrane from the body. Rinse body, tentacles a

gs thoroughly and pat dry with kitchen paper.

the squid down the centre so that it will open out flat. Using a small, sharp knife, score shallow diagonal cuts in a criss-cross pattern on the

face. Cut scored squid into 5 x 2.5 cm (2 x 1 in) pieces and place in a bowl.

the squid marinade, pound chilli and salt into a rough paste with a pestle and mortar. Add palm sugar, pound lightly, then stir in fish sauce,

d lime juice. Add marinade to the squid in the bowl.

ce pork, chicken, beef, fish and prawns in separate bowls, then set aside while you prepare the garlic and ginger paste.

und garlic, ginger and salt together with a pestle and mortar until you have a rough paste. Divide this paste between the pork, chicken and b

d the five lots of marinade ingredients for the pork, chicken, beef, fish and prawns to their respective bowls. Thoroughly mix the contents of

wl, then cover and refrigerate for 2 hours.

prepare the bamboo, cut the horn-shaped shoot in half lengthways, strip off the outer fibrous layers and then trim about 2 cm (1 in) off the b

into 5 mm (1/4 in) wide strips, add to a pan of cold salted water and then boil rapidly for at least 10 minutes. Drain and refresh under cold w

peat this process of boiling from a cold-water start, draining and refreshing twice more to remove any bitterness. Set aside. (Any leftover ba

be placed in cold water and stored in the refrigerator for up to 3 days — it makes a delicious addition to stir-fries and braises.)

ub, debeard, rinse and drain the mussels; set aside.

an the scallops, leaving them attached to their shells.

m ends from the choy sum, then cut crossways into 3 pieces and wash thoroughly; drain. Wash the asparagus and snap off the woody ends

el the lower part of the stem and cut into thirds on the diagonal. Discard outer leaves of cabbage, then slice cabbage in half lengthways, rem

e and cut crossways into about 4 pieces and wash thoroughly, pulling pieces apart to separate leaves. Wash bean sprouts and all the herbs







roughly; drain well. Pick sprigs from the herbs.

nch Hokkien noodles in boiling salted water until 'al dente' — about 4 minutes. Drain, refresh in cold water, then thoroughly drain again.

ng a pan of water to the boil, add salted duck eggs and boil for 9 minutes. Drain, refresh in cold water, then peel and cut into quarters.

ange bamboo, mussels, scallops, choy sum, asparagus, cabbage, bean sprouts, herbs, noodles, eggs and mushrooms in simple serving bo

ce these on the table, along with the bowls of marinated meats and seafood.

out an hour before your guests are due to arrive, make the stock. Place the water in a large electric wok — about 35 cm (14 in) in diameter.

remaining stock ingredients and bring to the boil, simmer, uncovered, for 20 minutes. Turn off heat, cover and set aside.

ally, arrange all the dipping sauces and condiments in small bowls on the table, allowing two bowls of each.

en everyone is ready to sit down and eat, place the electric wok in the centre of the table. Reheat stock and invite your guests to choose th

at, fish and vegetables to cook in the simmering stock, before dipping them in their favourite sauces and condiments. Towards the end of th

al — generally a long and raucous affair — the noodles are added to the rich, full-flavoured stock and slurped.

oy!

tir-fried thin egg noodles with red onion and bean sprouts

My adorable Uncle Jimmy makes the best egg noodles. He is committed to quality and freshness, an

ways uses fresh eggs as opposed to yellow food colouring. The combination of ingredients in the following recipe is simp

traditional — the smoky flavour imparted by the vigorous stir-frying is delicious.

gredients

1/4 bunch Choy sum

300 g (10 oz) fresh thin egg noodles

1/4 cup peanut oil

1 tablespoon ginger julienne

3 garlic cloves, diced

1 small red onion, cut in half and then into wedges


3 'braised dried Chinese mushrooms', finely sliced

4 spring onions (scallions), trimmed and cut into 10 cm (4 in) lengths

1 large red chilli, finely sliced on the diagonal

1 teaspoon sesame oil

1 cup bean sprouts

1 tablespoon light soy saucepinch Sichuan pepper and salt

ethod

m ends from Choy sum, then cut crossways into thirds, wash thoroughly and drain.

nch noodles in boiling salted water until 'al dente' — about 2 minutes — and drain immediately. Refresh in cold water, then drain again thor

at oil in a hot wok until the surface seems to shimmer slightly. Add ginger, garlic, red onion and sea salt, and stir-fry for 1 minute, or until fra

d mushrooms and spring onions and stir-fry for 1 minute. Add noodles, Choy sum, chilli and sesame oil and stir-fry for a further minute, or u

odles are heated through. Finally, add bean sprouts and soy sauce and stir-fry for 30 seconds.







ange noodles in a bowl, sprinkle with Sichuan pepper and salt and serve immediately.

um's Hokkien noodles

me, Hokkien noodles symbolise childhood in the Kwong household. They take me back to a time when Mum and Dad w

rking very, very hard in order to give me and my two brothers, Paul and Jamie, the best possible education and

portunities. Because life was so hectic, Mum cleverly taught us how to cook so that we could help her and Dad with the

day running of the family. Stir-fried Hokkien noodles with chicken seemed to be the easiest, most comforting and econo

y of feeding a very hungry, growing family. We each developed our own distinctive style — and now I can't wait until my

ce, Indy, and her two little brothers, Jye and Fin, are old enough and tall enough to cook their own versions of this Kwon

mily favourite.

course, all our Hokkien noodle dishes are variations of the original recipe, Mum's. Her Hokkien noodles are very simple

ckly executed and very delicious.

ere was no time for playing around with flavours like I do, because she had a family to feed, a household to run and wor

t done!

Serves: Lunch or supper for 2; part of a banquet for 4-6. Serve with: braised dried Chinese mushrooms

gredients

2 tablespoons finely diced ginger

1 tablespoon dry sherry

1 teaspoon cornflour (cornstarch)

1/2 teaspoon white sugar dash of sesame oil

1 tablespoon light soy sauce

2 free-range chicken breast fillets, thickly sliced on the diagonal

600 g (11/4 lb) fresh Hokkien noodles

1/2 bunch choy sum

1/4 cup peanut oil

1/3 cup finely sliced braised dried Chinese mushrooms

1 large white onion, cut in half and then into thick wedges

1 medium carrot, cut into julienne


2 tablespoons water

5 spring onions (scallions), trimmed and cut into 10 cm (4 in) lengths

ethod

mbine ginger, sherry, cornflour, sugar, sesame oil and half the soy sauce in a bowl. Add chicken and, using your hands, mix well. Cover and

igerate for 1 hour.

nch noodles in boiling salted water until 'al dente' — about 4 minutes. Drain, refresh in cold water, then thoroughly drain again.

m ends from choy sum, then cut crossways into three and wash well; drain.

at oil in a hot wok until the surface seems to shimmer slightly, then stir-fry chicken for 1 minute. Add mushrooms, onion and carrot and stir-f

ute. Add oyster sauce and water and stir-fry for 30 seconds.

ally, add noodles, choy sum, spring onions and remaining soy sauce and stir-fry for about 2 minutes, or until chicken is just cooked through

odles are hot. Arrange in bowls and serve immediately.









raised dried Chinese mushrooms

gredients

1 cup dried Chinese (shiitake) mushrooms

1/4 cup roughly chopped ginger

2 spring onion (scallion) stems, halved



ethod

ak mushrooms in hot water for 1 hour, ensuring that they are completely submerged. When softened, remove stems with scissors and disca

ce mushrooms in a pan and add enough water to cover. Add ginger, spring onions, garlic and wine, bring to the boil.

duce heat and simmer for 45 minutes. The mushrooms are cooked when soft and tender.

ow to cool in cooking liquid.

ve Tasmanian scallops barely roasted, served with mint

lucky enough to be able to get freshly harvested Tasmanian scallops. They're still alive, and have to be shucked open

sters. They're the most beautiful things you've ever seen or tasted; because the waters off Tasmania are so clean, the

allops have a lovely salty-sweet flavour. If you can't find live scallops, just get the freshest scallops you can lay your han

Because these scallops are naturally so delicious, the less you do to them, the better — I just barely roast them with a

zzle of extra virgin olive oil and a sprinkling of salt, followed by a splash of balsamic vinegar and some fresh mint. It doe

t any better than that.

Serves: as a starter for 4

gredients

12 live sea scallops

1/2 teaspoon sea salt


1 tablespoon balsamic vinegar

2 teaspoons finely shredded mint leaves


ethod

heat oven to 220°C (450°F). Clean scallops and their shells, leaving scallop attached. Arrange scallops on a baking dish, sprinkle with the s

d half the olive oil.

ast scallops for 4 minutes, being careful not to overcook them. Drizzle with vinegar and remaining olive oil. Garnish with mint and pepper an

ve immediately.

ylie's 'radical' roast chicken

eryone has a favourite roast chicken recipe, and this is mine — a slightly radical version of the classic roast chook, usininese double-cooking techniques for a juicy chicken with maximum flavour. The chicken is first 'steamed' in the oven un



, so it doesn't dry out, then the foil is removed and the heat turned up to give it a lovely crispy skin.

Serves: as a main meal for 4-6. Serve with: Roast vegetables and some crusty sourdough bread

gredients

1 x 1.5 kg (3 lb) free-range chicken

1/2 bunch tarragon

4 sprigs rosemary, roughly chopped

100 g (3 1/2 oz) unsalted butter, sliced

1 whole garlic bulb

10 bay leaves


2 medium-sized carrots, peeled and cut into wedges

2 small sweet potatoes, peeled and cut into wedges

6 medium-sized Kipfler potatoes, peeled and cut into wedges

5 small golden shallots, unpeeled but cut in half

1/3 cup extra virgin olive oil


sourdough bread, to serve

ethod

heat oven to 220°C (450°F). Rinse chicken under cold water. Trim away excess fat from inside and outside cavity, but keep neck, parson's

d winglets intact. Tuck wing tips under chicken. Place chicken in roasting tin, breast-side up.

ce tarragon and half the rosemary inside cavity of chicken. Using your hands, carefully separate the skin from the meat over the breast and

he chicken. Place the butter between the skin and the meat, spreading it evenly under the skin.

htly crush unpeeled garlic cloves and scatter over chicken with bay leaves, salt and remaining rosemary.

ce carrots, sweet potatoes, potatoes and shallots around chicken, then drizzle with oil and sprinkle with pepper.

ver roasting tin with foil and roast for 35 minutes. Remove from oven and reduce temperature to 180°C (350°F). Take off foil and bake for a

minutes, or until chicken is just cooked through and vegetables are tender. To test chicken, insert a skewer into the thigh and press against

at — it is cooked when the juices run clear. The skin should be crisp and lightly browned.

move chicken from oven, cover with foil and leave to rest in a warm place for 10 minutes.

move chicken from tin and serve with the roast vegetables and some crusty sourdough bread.

eep-fried fillets of snapper served with lively tomato salads is my take on traditional beer-battered fish, given extra zest by a citrussy tomato salad. The success of this recipe dep

tirely on obtaining the freshest fish. Other suitable fish are King George whiting, flathead, gurnard, garfish and sand whit

Serves: as part of a banquet for 6. Serve with: Tomato salad on the side



gredients

6 x 100 g (31/2 oz) snapper fillets


2 cups vegetable oil for deep-frying

er batter

1/2 cup beer


1/2 cup ice

mato salad


1 teaspoon white peppercorns

1 small vine-ripened tomato, roughly chopped

1 small ox-heart (beef) tomato, roughly chopped


2 tablespoons lemon juice

2 teaspoons lime juice

10 yellow pear tomatoes, halved

1 small green tomato, roughly sliced

ethod

mbine batter ingredients in a bowl with a slotted spoon. (Using a spoon rather than a whisk keeps the batter thick and lumpy, and the lumps

come crunchy when deep-fried). Leave the batter at room temperature until the ice has melted, then use immediately.

anwhile, make the tomato salad. Pound salt and peppercorns with a pestle and mortar until roughly ground. Add vine-ripened and ox-heart

matoes and lightly crush. Pour in olive oil, lemon and lime juices and mix well. Stir in pear tomatoes and green tomato and transfer salad to a

ver and refrigerate until ready to use.

htly toss fish fillets in flour, then dip in batter to coat completely, letting any excess drain off. Heat vegetable oil in a large frying pan until the

face seems to shimmer slightly, then add fish in batches and fry for about 3 minutes, or until lightly browned. Remove fish from oil and drain

hen paper.

ange fish on a large platter and serve with tomato salad on the side.

elicious fried rice

ed rice is one of those lovely comforting foods that everyone in the world seems to like — no one is intimidated by fried

mehow all these rogue ingredients have crept into restaurant versions over the years, such as corn, peas, ham and the

d the trick with fried rice is to keep it really simple and traditional — just some really fresh and fluffy eggs, onion, bacon o

inese sausage, ginger and some spring onions. Kylie Kwong says, "The secret to good fried rice is cooking thgs first. You scramble the eggs and take them out of the wok. Then you stir-fry onion, bacon, ginger anthe aromatics, put in the rice and soy, then lastly the eggs, so you have fluffy eggs throughout the dish.

Serves: supper for 2-4; part of a banquet for 6

gredients

1/3 cup peanut oil4 large free-range eggs, beaten



1 tablespoon peanut oil, extra

11/2 tablespoons finely chopped ginger

4 garlic cloves, diced

1 medium-sized brown onion, finely diced

1/2 cup roughly chopped rindless bacon rashers or Chinese sausage

1 teaspoon white sugar


5 cups cooked medium-grain white rice


1 cup finely sliced spring onions (scallions)

3 teaspoons Maggi seasoning

1/4 teaspoon sesame oil

2 spring onions (scallions), finely sliced on the diagonal

1/4 cup light soy sauce

1/2 large red chilli, finely sliced on the diagonal

ethod

at oil in a hot wok until the surface seems to shimmer slightly. Pour beaten eggs into wok and cook for about 1 minute, lightly scrambling the

ating the wok to ensure even cooking. When almost cooked through, carefully remove omelette from wok with a fish slice and drain on kitch

per. Set aside.

pe out wok with kitchen paper, add extra oil and stir-fry ginger and garlic for 1 minute, or until very aromatic. Add onion and stir-fry for 2 min

l lightly browned and tender. Add bacon and stir-fry for a further minute, or until lightly browned. Stir in sugar and wine, then stir-fry for 30

onds.

ally, add rice, reserved omelette, oyster sauce, spring onions, Maggi seasoning and sesame oil. Stir -fry for 3 minutes, or until rice is heated

ough. Roughly chop omelette into smaller pieces as you stir.

ide rice between individual bowls and garnish with extra spring onions. Combine soy sauce and chilli in a small bowl and serve on the side.

nother variation:

3 tablespoons peanut oil

4 eggs, lightly beaten

Kosher salt and freshly ground pepper

4 thick-cut slices of bacon, sliced crosswise into 1/2-inch pieces 4 garlic cloves, minced

1 1/2 tablespoons minced fresh ginger

1 medium onion, finely chopped

2 tablespoons dry sherry

1 teaspoon sugar

6 cups cooked white rice, chilled or at room temperature

2 1/2 tablespoons oyster sauce

2 1/2 tablespoons soy sauce

1 teaspoon Asian sesame oil

5 scallions, thinly sliced

In a large wok, heat 2 tablespoons of the peanut oil until very hot. Season the eggs with salt and pepper and pour into the wok. Scra

the eggs over high heat until just cooked through, about 1 minute. Transfer to a paper towel-lined plate. Add the bacon to the wok and cook, stirring occasionally, until crisp, about 4 minutes. Using a slotted spoon, transfer the bacon to t

plate with the eggs. Drain off the bacon grease and wipe out the wok.

Heat the remaining 1 tablespoon of peanut oil in the wok. Add the garlic and ginger and cook over high heat for 1 minute. Add the o

and cook until golden, about 3 minutes. Stir in the sherry and sugar and cook until the sherry is reduced by half, about 30 seconds.

the rice, oyster sauce, soy sauce, sesame oil, reserved eggs, bacon and all but 2 tablespoons of the scallions. Season with salt and sti

until the rice is hot, about 2 minutes. Transfer to a serving bowl, sprinkle with the remaining scallions and serve.

tir-fried Chicken Fillets with Honey and Ginger rinating the chicken overnight gives this dish a rich, luscious flavour – the honey caramelises when stir-fried and the addition of five-spice powder gih that unmistakable Chinese aroma.



rves 4 to 6

gredients

g chicken thigh fillets cut into 2cm slices

blespoons vegetable oil

blespoon light soy sauce

r inade

up honey

blespoons light soy sauce

blespoons shao hsing wine or dry sherry

blespoons finely diced ginger

blespoon oyster sauce

aspoons dark soy sauce

aspoons five-spice powder

easpoon sesame oil

ethod

1Combine chicken with marinade ingredients in a large bowl, cover, and leave to marinate in the refrigerator overnight.2Heat oil in a hot wok until surface seems to shimmer slightly.3 Add half the marinated chicken with the marinade and stir-fry for 1 minute.4Remove from wok with a slotted spoon and set aside.5 Add remaining chicken and stir-fry for 1 minute.6Return reserved chicken to the wok with soy sauce and stir-fry for a further 2 minutes or until chicken is just cooked through and slightly caramelis7 Arrange chicken on a platter and serve.

ried Ricey use the freshest eggs for this. By scrambling the eggs first, you retain the very best qualities of the eggs – fluffy, light texture and vibrant yellow huelicious, served with some freshly sliced chilli.

rves 4 to 6

gredients

ee range eggs

packet finely sliced spring onion scallionsblespoons light soy sauce

blespoon finely diced ginger

blespoons vegetable oil

mall red onion finely diced

ups steamed rice

blespoon light soy sauce extra

cups finely shredded leaves chinese cabbages

ethod

1Place eggs in a bowl with spring onions, soy sauce and ginger and lightly beat with a fork to combine.2Heat oil in a hot wok until surface seems to shimmer slightly.3 Add onion and stir-fry for 30 seconds.4Pour in egg mixture and leave to cook for 10 seconds before folding egg mixture over onto itself with a spatula and lightly scrambling for about 1 1minutes or until almost cooked through.5 Add rice and extra soy sauce and stir-fry for about 1 1/2 minutes, using a spatula to break up the egg into smaller pieces.6Lastly, toss in cabbage and stir-fry for 20 seconds or until well combined and rice is heated through.7Transfer rice to a platter and serve.

riation: I left out the chilli so I added some more oyster sauce and Maggi seasoning for flavour. I also included bacon and prawns and it turned out

fect.

rispy Prawn Wontons with Sweet Chilli Sauce

http://www.lifestylefood.com.au/glossary/chicken/

http://www.lifestylefood.com.au/glossary/oil/

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http://www.lifestylefood.com.au/glossary/sherry/

http://www.lifestylefood.com.au/glossary/ginger/

http://www.lifestylefood.com.au/glossary/oyster-sauce/

http://www.lifestylefood.com.au/glossary/egg/

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absolute classic and all-time favourite Chinese dish! We serve hundreds of these every week at Billy Kwong. I love it when you bite into the crunchynton wrapper and then hit a piece of piping hot prawn! These are great as an appetiser or for cocktail food at a party. The chilli sauce is rich, sweet ay – perfect for deep-fried food.

rves 4

gredients

n tons

edium uncooked prawns about 300g

blespoon finely sliced spring onion scallions

blespoon roughly chopped coriander leaf

teaspoons finely diced ginger

aspoon shao hsing wine or dry sherry

aspoon light soy sauce

aspoon oyster sauce

easpoon sesame oil

easpoon white sugar

fresh wonton wrappers about 7cm square

ups rice wine vinegar

cups white sugar

blespoons fish sauce

rge red chilli's finely sliced on the diagonal

getable oil for deep frying

ethod

1Place vinegar and sugar in a medium-sized heavy-based saucepan and bring to the boil.2Reduce heat and simmer, uncovered, for about 15 minutes or until liquid is reduced by almost half and slightly syrupy.3Remove from stove, stir in fish sauce and chillies and set aside.4For the wontons, peel and de-vein prawns, then dice prawn meat – you should have about 150 g (5 oz) diced prawn meat.5Combine prawn meat and remaining ingredients, except wonton wrappers, in a bowl, cover and refrigerate for 30 minutes.6Next fill and shape the wontons.7Heat oil in a hot wok until surface seems to shimmer slightly.8 Add wontons in batches and deep-fry for about 2 minutes or until just cooked through and lightly browned.9To test the wontons you will need to remove one using a slotted spoon and cut it through with a sharp knife to see if the prawns are just cooked th10Remove wontons with a slotted spoon and drain well on kitchen paper.11Repeat process with remaining wontons.12 Arrange wontons on a platter and serve immediately with a bowl of sweet chilli dipping sauce.

eep-fried Battered Prawns with Sweet Chilli & Carrot Dipping Sauce hint of beer makes this very simple batter light and delicious, while the intensely flavoured dipping sauce is reminiscent of those sour, salty, sweet

cy Vietnamese-style sauces often served with deep-fried spring rolls. Again, the vibrancy of the sauce is used to offset the richness of deep-frying. Twns are great to serve as a starter at a dinner party or even as a canapé with cocktails.

rves 4

gredients

medium uncooked prawns about 875g

blespoons plain flour


er Batter

up beer

up plain flour

up ice

eet Chi l l i and Carrot Dipping Sauce

mall carrot peeled

easpoon white sugar

easpoon sea salt

ups rice wine vinegar

cups white sugar extra

blespoons fish saucerge red chilli's finely sliced on the diagonal

http://www.lifestylefood.com.au/glossary/prawn/


http://www.lifestylefood.com.au/glossary/wonton/

http://www.lifestylefood.com.au/glossary/sugar/

http://www.lifestylefood.com.au/glossary/fish-sauce/



http://www.lifestylefood.com.au/glossary/flour/


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http://www.lifestylefood.com.au/glossary/carrot/







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ethod

1Peel, de-vein and butterfly prawns, leaving tails intact.2When ready to cook the prawns, make the batter.3Heat oil in a hot wok until surface seems to shimmer slightly.4Lightly toss prawns in flour then dip in batter, one at a time, to coat completely, letting any excess drain off.5 Add prawns in batches to the hot oil and deep-fry for about 1 minute or until just cooked through and lightly browned.6Remove prawns with a slotted spoon and drain well on kitchen paper.7Repeat process with remaining prawns.8 Arrange prawns on a platter and serve immediately with a bowl of Sweet Chilli and Carrot Dipping Sauce.

er Batter

1When ready to cook the prawns, combine batter ingredients in a bowl with a slotted spoon (using a spoon rather than a whisk keeps the batter thic

lumpy, and the lumps become crunchy when deep-fried).2You may need to add a little more flour to the batter if it is too runny – it all depends on the humidity.3Leave batter at room temperature until ice has half melted; start using immediately at this stage.

eet Chi l l i and Carrot Dippin g Sauce

1Finely slice carrot lengthways into ribbons, using a vegetable peeler.2Cut carrot into a fine julienne.3Combine carrot in a bowl with sugar and salt, mix well and leave to stand for 10 minutes.4Drain carrots and, using your hands, gently squeeze away any excess liquid.5Meanwhile, place vinegar and extra sugar in a medium-sized heavy-based saucepan and bring to the boil.6Reduce heat and simmer, uncovered, for about 15 minutes or until liquid is reduced by almost half and slightly syrupy.7Remove from stove, stir in pickled carrots, fish sauce and chillies and set aside.

ot and Sour Cucumbersse make a wonderful accompaniment to a banquet served for a long lunch! Refreshing, salty, sweet, sour and spicy – YUM!!! Serve as a side dish ompany a meal or as part of a banquet for 6 –8.

rves 6 to 8

gredients

edium cucumbers peeled

up fish sauce

aspoon sea salt

up white wine vinegar

up white sugar extra

blespoon lemon juice

rge red chilli finely sliced on the diagonal

aspoon sichuan salt and pepper

ethod

1Cut cucumbers in half lengthways and scoop out the seeds using a spoon.2Place cut-side down on a chopping board and slice on the diagonal into 2 cm (1 in) pieces.3Combine in a bowl with sugar and salt, mix well and leave to stand for 1 hour.4Meanwhile, combine vinegar and extra sugar in a small heavy-based saucepan and stir over heat until sugar dissolves.5Simmer, uncovered and without stirring, for about 8 minutes, or until reduced by one-third and slightly syrupy – you should have about a cup.6Set aside to cool.7Drain away any excess liquid from cucumbers.

8 Add cooled vinegar syrup and remaining ingredients to pickled cucumbers and transfer to a serving bowl.

eep-fried Chicken Wings with Chilli, Salt and Lemons recipe is dead simple and absolutely delicious. By steaming the chicken wings first, you are basically cooking them through – the deep-frying is foure and the chilli-salt coating is perfectly complemented with a squeeze of sour lemon! You could steam the chicken wings several hours before deeng, and just place them in the fridge. Make sure the chicken wings are drained thoroughly before rolling in chilli-salt – this will ensure a crispier finishp-fried.

http://www.lifestylefood.com.au/glossary/cucumber/



http://www.lifestylefood.com.au/glossary/lemon/







rves 4 to 6

gredients

arge chicken wings about 1.5kg

cup plain flour

tablespoons chilli powder

tablespoons sea salt


rge red chilli's cut in half lengthways and seeds removed

up spring onion scallion julienne

mons halved

ethod1 Arrange chicken wings on a heatproof plate that will fit inside a steamer basket.2Place plate inside steamer and position over a deep saucepan or wok of boiling water and steam, covered, for 4 minutes.3Carefully remove plate from steamer basket, drain away excess liquid and set aside for 15 minutes to cool slightly.4Meanwhile, combine flour, chilli powder and salt in a large bowl.5 Add chicken wings in two batches and toss to coat well, shaking off any excess flour.6Heat oil in a hot wok until surface seems to shimmer slightly.7 Add half the wings and deep-fry for about 7 minutes or until just cooked through and lightly browned.8Using tongs, turn wings occasionally to ensure even cooking.9Remove with a slotted spoon and drain well on kitchen paper.10Repeat process with remaining wings.11 Add chillies to the same hot oil and fry for about 1 minute or until they are a deep bright red colour.12Remove with a slotted spoon and drain well.13 Arrange chicken wings on a platter and garnish with fried chillies and spring onions.

14Serve immediately with lemon halves.

ickled Celery and Chilli Saladtrange and wonderful thing occurs when you pickle celery: it wilts and becomes floppy yet still retains a certain crunch. That is what I love about thisnd, of course, the chilli just gives it the kick that it needs! Add some Sichuan pepper and salt at the end and you have a very simple, yet extremelyhisticated side dish on your hands.

rves 6 to 8

gredients

ery

aspoons white sugar

a salt

cup white wine vinegar

up white sugar extra

cup malt vinegar

blespoons fish sauce

up roughly chopped mint

up spring onion scallion julienne


blespoon roasted sesame seed

easpoon sichuan salt

easpoon pepper

ethod

1Trim celery sticks and finely slice on the diagonal.2Combine in a bowl with sugar and salt, mix well and leave to stand for 30 minutes.3Meanwhile, combine vinegar and extra sugar in a small heavy-based saucepan and stir over heat until sugar dissolves.4Simmer, uncovered and without stirring, for about 2 minutes, or until reduced by one-third and slightly syrupy – you should have about ¼ cup.5Set aside to cool slightly.6Drain celery and, using your hands, gently squeeze away any excess liquid.7 Add cooled vinegar syrup and remaining ingredients, except Sichuan pepper and salt, to pickled celery and transfer to a serving bowl.8Sprinkle with Sichuan pepper and salt and serve.



http://www.lifestylefood.com.au/glossary/salt/




http://www.lifestylefood.com.au/glossary/celery/





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oy Sauce Duck S’ w. T of dark soy and light soy toster stock turns it into Red Master Stock – all those beautiful, reddish-brown ducks you see hanging up in the windows of Chinese barbecue shops ached in this stock, which is often called Red Braise Stock. Because the duck has been steeped for 3 hours, it has an amazing intensity of colour froand flavour from the aromatics – subtle hints of ginger, star anise, cinnamon and orange zest. This stock can be reused again and again by simplyining it thoroughly, storing it in an airtight container and freezing it. Each time you use this stock, it will become richer and deeper: simply thaw it andh batch of all the stock ingredients, plus enough water to make up the volume of liquid to 6 litres (6 quarts) again.

rves 4 to 6

gredients

kg duck

ups shao hsing wine or dry sherry

ups dark soy sauce

up light soy sauce

ups brown sugar

cloves garlic crushed

pring onions scallions trimmed and cut in half crossways

aspoon sesame oil

star anise

nnamon quills

rips fresh oranges zest

ethod

1Place all stock ingredients, plus 6 litres (6 quarts) of cold water, in a large stockpot and bring to the boil.2Reduce heat and simmer gently for 40 minutes to allow the flavours to infuse.3Meanwhile, rinse duck under cold water.4Trim away excess fat from inside and outside cavity.5Lower duck, breast-side down, into simmering stock, ensuring it is fully submerged.6Poach duck gently for exactly 25 minutes.7There should be no more than an occasional ripple breaking the surface; adjust the temperature, if necessary, to ensure stock does not reach simpoint again. Remove stockpot immediately from the stove and allow duck to steep in the stock for 3 hours at room temperature to complete the cooprocess.8Using tongs, gently remove duck from the stock, being careful not to tear the breast skin.9Place duck on a tray to drain and allow to cool.10Chop the duck Chinese-style and arrange on a platter.11Spoon over some of the master stock and serve at room temperature.

oy Sauce Eggsy C ‘ y ’ . T v wh Chinese pickles – like anese version of antipasto. I love the deep, mahogany reddish-brown the soy sauce turns the eggs.

rves 4

gredients

ee range eggs

up light soy sauce

blespoons dark soy sauce

up water

slices ginger

up brown sugar

ethod

1Place eggs in a small saucepan of boiling water and cook for about 6 minutes.2Remove eggs from the saucepan with a slotted spoon and refresh under cold running water.3Peel eggs and set aside.4Meanwhile, combine soy sauces, water, sugar and ginger in a small heavy-based saucepan and bring to the boil for 1 minute.5Reduce heat, add eggs and simmer, covered with a cartouche for 1 hour, turning occasionally.6Remove saucepan from stove and set aside, covered, for 30 minutes, turning eggs occasionally.7Remove eggs from the saucepan, reserving 1 tablespoon of the braising stock for garnish.8Discard remaining stock.9To serve, cut each egg in half lengthways and arrange on a platter.

10Spoon over reserved braising stock.

http://www.lifestylefood.com.au/glossary/duck/






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http://www.lifestylefood.com.au/glossary/orange/









http://www.lifestylefood.com.au/glossary/duck/



tir Fried Cucumber, Black Cloud Ear Fungus and Chilliassic combination, and a great illustration of the importance of texture within the Chinese kitchen . . . I especially love stir-fried cloud ear fungus –

mehow crunchy and velvety all at once!

rves 4 to 6

gredients

rge cucumber peeled

blespoons peanut oil

cup ginger julienne

oves garlic finely diced

pring onions trimmed and cut into 8cm lengths

up shao hsing wine or dry sherry

blespoon oyster sauce


aspoons malt vinegar

aspoons white sugar

easpoon sesame oil

g fresh black cloud ear fungus


ethod

1Cut cucumber in half lengthways and scoop out the seeds using a spoon.2Cut in half widthways, place halves cut-side down on a chopping board and slice on the diagonal into 1 cm pieces.3Heat oil in a hot wok until surface seems to shimmer slightly.4 Add ginger and garlic and stir-fry for 10 seconds.5 Add cucumber and spring onions and stir-fry for 30 seconds.6 Add wine or sherry, oyster sauce, soy sauce, vinegar, sugar and sesame oil and stir-fry for a further minute.7Lastly, add remaining ingredients and stir-fry for about 1 minute or until cucumber is heated through and tender. Serve immediately.

tir-Fried Rice Noodles with Red Onions, Bean sprouts and Ginger S’ w.

rves 2 to 4

gredients

g fresh rice noodle sheets cut into 2cm strips

up vegetable oil

mall red onions cut in half and then into wedges

ems spring onions cut into 5cm lengths

blespoon ginger julienne

up dark soy sauceblespoons light soy sauce

up finely shredded chinese cabbage white

up bean sprout

blespoon raosted sesame seed

ethod

1Gently pull rice noodle strips apart.2Heat the oil in a hot wok and stir-fry onions, shallots and ginger for 3 minutes.3 Add noodles and stir-fry for 4 minutes or until noodles begin to soften.4 Add combined soy sauces and stir-fry for 2 minutes.5Finally, add cabbage and bean sprouts and stir-fry for 1 minute.

6 Arrange noodles on a platter, sprinkle with sesame seeds and serve immediately.







































ung Choi Bao of Vegetables S’ w.

rves 4

gredients

mall peeled carrot

mall leaves iceberg lettuce

blespoons peanut oilg green beans trimmed and finely sliced

mall red onion finely sliced

blespoon ginger julienne

ove garlic finely diced

g fresh shiitake mushrooms stems discarded and caps sliced

blespoons shao hsing wine or dry sherry


aspoon white sugar

aspoon oyster sauce

same oil

ick finely diced celery

aby bok choy core removed and finely sliced

up bean sproutcup finely sliced spring onion scallions

andful coriander sprig

ethod

1Using a vegetable peeler, finely slice carrot lengthways into ribbons.2Cut carrot into a fine julienne and set aside.3Soak lettuce leaves in cold water for 1 hour, drain them well and set aside, covered, in the refrigerator.4Heat peanut oil in a hot wok, stir-fry beans, onions, ginger and garlic for 30 seconds.5 Add mushrooms and stir-fry for 30 seconds.6Pour in wine, soy sauce, sugar, oyster sauce and sesame oil, and stir-fry for 1 minute or until vegetables are just cooked through.7Toss in reserved carrot, celery, bok choy, bean sprouts, spring onions and stir-fry for a further 30 seconds.8Remove vegetable mixture from wok, using a slotted spoon to ensure you leave any juices in the wok.9Serve in a bowl set on a large platter, garnished with coriander, and accompanied with the lettuce-leaf cups.10To eat, simply spoon vegetable mixture into lettuce cups, roll up to enclose the filling and eat with your fingers!

hinese Iceberg Lettuce Saladeated this simple salad in celebration of iceberg lettuce – ’ y w x . T w salty

sour.

gredients

ceberg lettuce

g baby spinach leavescups mint leaves

cup spring onion scallion julienne

huan salt and pepper

essing

blespoons quality extra virgin olive oil

up malt vinegar


ove garlic finely diced

aspoon white sugar

ethod

1Remove leaves from lettuce and wash well.2Roughly tear leaves into large pieces.

3Place leaves in a large bowl with spinach, mint and spring onion and refrigerate, covered, for 1 hour.


http://www.lifestylefood.com.au/glossary/lettuce/

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http://www.lifestylefood.com.au/glossary/spinach/



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http://www.lifestylefood.com.au/glossary/spinach/












http://www.lifestylefood.com.au/glossary/beans/





4Meanwhile, to make the dressing, place all ingredients in a small bowl and stir to combine.5Finally, pour dressing over chilled salad leaves and toss well.

6 Arrange on a platter, sprinkle with Sichuan pepper and salt and serve immediately.

White-Cooked Chickenuld eat this dish four times a week – the texture is so silky and I love the savoury flavours.

poaching and steeping technique used in this recipe is perfect for cooking chicken, as it is very gentle; the integrity of the chicken is preserved, andult is moist, tender flesh. The heating of the peanut oil is vital to release its beautiful, nutty flavour and bring out the aroma of the soy and ginger.

gredients

ee range chicken


cup finely sliced spring onion plus extra to garnish

easpoon cane sugar

aspoon sesame oil

blespoon finely sliced ginger plus extra to garnish

ml shoyu or soy sauce

i te Master Stock

cold water ups shao hsing wine or dry sherry

pring onions trimmed and cut in half crossways

cloves garlic crushed

cups sliced ginger

cup sea salt

ethod

1Rinse chicken under cold water.2Trim away excess fat from inside and outside cavity, but keep neck, ’ nose and winglets intact.3Lower chicken, breast-side down, into simmering stock, ensuring it is fully submerged.4Poach chicken gently for exactly 14 minutes.5There should be no more than an occasional ripple breaking the surface; adjust the temperature, if necessary, to ensure stock does not reach simpoint again. Remove stockpot immediately from the stove and allow chicken to steep in the stock for 3 hours at room temperature to complete the c

process.6Using tongs, gently remove chicken from the stock, being careful not to tear the breast skin.7Place chicken on a tray to drain and allow to cool.8For dressing, combine all ingredients except for peanut oil in a heat-proof bowl. Heat peanut oil in a saucepan, then pour over dressing ingredientsstir to combine.9With a large knife or cleaver, cut up the chicken Chinese, arrange on a platter and drizzle over the dressing.10Garnish with extra spring onions and ginger. Serve immediately.

i te Master Stock

1Place all stock ingredients in a large stockpot and bring to the boil.

2Reduce heat and simmer gently for 40 minutes to allow the flavours to infuse.

hicken Braised with Soy Sauce and Shao Hsing Winerves 4 to 6

gredients

icken

gs chickens on the bone, with skin (roughly 1.5kg total)

g fresh shiitake mushrooms stems discarded and caps halved

ock

ups shao hsing wine

arlic cloves crushed

m piece of ginger finely sliced


































ml honey

ups light soy sauce

ar anise

pring onions scallions, trimmed and cut in half

ups water

ethod

icken

1Place all stock ingredients in a heavy-based pan or stockpot, then bring to the boil and simmer for 30 minutes.2Carefully lower chicken pieces into stock, skin-side down, and cover with a cartouche (see below) to keep them fully submerged. Poach chicken gfor 15 minutes. There should be no more than an occasional ripple breaking the surface; adjust temperature, if necessary, to ensure stock does notsimmering point again. At the end of the poaching time, remove pan from stove and allow chicken to steep in stock for 5 minutes to complete the co

process. Using tongs, gently remove chicken from stock, being careful not to tear skin. Place chicken on a tray to cool slightly.3Meanwhile place pan back on stove, then add mushrooms and bring stock back to the boil. Simmer until reduced by approximately half – this shoabout 20 minutes.4Using a cleaver or heavy knife, separate chicken portions into legs and thighs, then chop into thick, even slices. Arrange chicken on a serving platthen drizzle with hot stock, spoon on mushrooms and serve.

te: To make a simple cartouche, just tear a piece of baking paper or greaseproof paper roughly the size and shape of your pan and press it down o

face of the liquid, covering all the ingredients.

ung Po Chickenrves 4 to 6

gredients

g chicken thigh fillets cut into 1cm cubes

blespoons cornflour cornstarch

blespoons shao hsing wine


small dried red chilli's

blespoons peanut oil extra

m piece of ginger cut into thin strips

blespoon brown sugar

up unsalted roasted peanut


blespoon chinese black vinegar

nch of sichuan salt and pepper

ethod

1Combine chicken with cornflour and shao hsing wine in a bowl. Cover, place in refrigerator and leave to marinate for 1 hour.2Place oil and chillies in a cold wok and then turn heat to low. Cook for about 1½ minutes or until chillies begin to darken slightly. Using a slotted spimmediately remove chillies and drain on kitchen paper.3Leaving chilli-infused oil in wok, turn heat up to high and stir-fry half the chicken cubes for 3 minutes. Remove with a slotted spoon. Add extra oil towith remaining chicken and stir-fry for 3 minutes. Return all chicken to wok, along with ginger and reserved chillies and stir-fry for 30 seconds.4 Add sugar and stir-fry for 30 seconds. Add peanuts, soy sauce and vinegar and stir-fry for 30 seconds. Serve immediately, sprinkled with Sichuan

and salt.

riation: i tend to make it more often with prawns(shrimp) and often omit the cornflower adding the shaohsing after prawns and ginger ( I

metimes add garlic with ginger) but before sugar. its fun to play around with the sugar also and substitue palm sugar for the brown sugar and

little fresh coriander at the end

aramelised Potatoesrves 4 to 6

gredients

g baby new potatoes


m piece of ginger finely sliced

blespoons brown sugar





http://www.lifestylefood.com.au/glossary/cornflour/

http://www.lifestylefood.com.au/glossary/corn/




http://www.lifestylefood.com.au/glossary/peanut/


http://www.lifestylefood.com.au/glossary/vinegar/



http://www.lifestylefood.com.au/glossary/potato/





http://www.lifestylefood.com.au/glossary/potato/



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nch of sichuan salt and pepper

ethod

1 Add whole unpeeled potatoes to a large pan of cold salted water. Bring to the boil, reduce heat and simmer for about 35 minutes or until potatoes tender.2Drain well and pat dry on kitchen paper. Cut potatoes in half if they are not tiny, and leave to cool slightly.3Heat oil in a hot wok until surface seems to shimmer slightly. Add potatoes and stir-fry for about 3 minutes or until lightly browned all over.4 Add ginger and stir-fry for 30 seconds. Add sugar, wine and soy sauce and st ir-fry for about 1 minute or until slightly caramelised. Serve immediatsprinkled with Sichuan pepper and salt.

rs Xu's Prawns with Longjing Tearves 4 to 6

gredients

g uncooked prawns shrimp, peeled and de-veined but with tails left intact

blespoon cornflour cornstarch


up boiling water

blespoon longjing tea leaf ups vegetable oil for deep-frying

blespoon peanut oil

cm piece of ginger finely chopped

arlic cloves finely chopped

blespoon shao hsing wine extra

ethod

1Combine prawns with cornflour and shao hsing wine in a bowl. Cover, place in refrigerator and leave to marinate for 30 minutes.2Put tea leaves in a heatproof bowl, pour over boiling water and allow to steep for 2 minutes. Strain and reserve tea leaves, discarding liquid.3Heat vegetable oil in a hot wok until surface seems to shimmer slightly, then carefully add half the prawns and deep-fry for 3 minutes. Using a slottspoon, remove prawns from wok and drain on kitchen paper. Repeat processwith remaining prawns. Carefully pour oil out of wok and wipe clean wkitchen paper.4Heat peanut oil in cleaned wok until surface seems to shimmer slightly.

5 Add ginger, garlic and prawns and stir-fry for 30 seconds. Add extra shao hsing wine, soy sauce and sesame oil and stir-fry for a further 1 –2 minuAdd reserved tea leaves, mix well and serve immediately.

e: The distinctive elongated, needle-like leaves of Longjing tea add a delicate flavour to this dish. Any high-quality, longleaf green tea can be substit’ y w qy v w -leafed tea, as these will spoil the texture of the sauce

melette with Sweet and Sour Tomato Saucerves 4 to 6

gredients

melette

up vegetable oil

ee-range eggs lightly beaten

uce


arlic cloves roughly chopped

ices ginger cut into thin strips


d cherry tomatoes cut in half

ellow cherry tomatoes cut in half

pring onions trimmed and finely sliced


aspoon shoyu









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blespoon brown rice vinegar

easpoon sesame oil

ethod

melette

1For the omelette, heat vegetable oil in a hot wok until the surface seems to shimmer slightly. Pour lightly beaten eggs into wok and leave to cook oof wok for 30 seconds, without stirring. Using a spatula, fold omelette over onto itself and leave to cook for another 30 seconds. Fold over again andfor 20 seconds or until almost set. Repeat once more before lifting omelette from wok onto a serving platter.

uce

1First, make the sauce. Heat peanut oil in a hot wok until surface seems to shimmer slightly. Add garlic and ginger and stir-fry for 2 minutes. Add suand allow to caramelise for 30 seconds. Add tomatoes and spring onions and stir-fry for 1 minute. Add shao hsing wine, shoyu and vinegar and stir

30 seconds. Stir through sesame oil and set sauce aside.2 After preparing the omelette, gently reheat sauce, then spoon over omelette and serve immediately.

ickled Chinese Cabbage with Chillirves 4 to 6

gredients

edium chinese cabbage about 750g cut into 2.5cm squares

blespoons sea salt

blespoons brown sugar

cup peanut oil

blespoon sichuan peppercorn

mall dried red chilli's

blespoons brown rice vinegar

rge red chilli finely sliced

ethod

1Combine cabbage in a bowl with salt and sugar, mix well and leave to stand for 2 hours.2Place oil, Sichuan peppercorns and dried chillies in a cold wok and then turn heat to high. Cook for about 30 seconds or until peppercorns and chibegin to darken. Remove wok from stove and carefully strain flavoured oil through a metal sieve into a large bowl. Discard peppercorns and chilliesset oil aside to cool.3Drain cabbage and, using your hands, gently squeeze out any excess liquid.4Place cabbage in bowl containing flavoured oil, then add vinegar and fresh chilli and mix well.

oached Asparagus with Soy Sauce, Chilli and Peanut Oilgredients

stems asparagus about 400 g (13 oz) in total

cm piece of ginger cut into thin strips

rge red chilli finely sliced



ethod

1Wash asparagus and trim, discarding woody ends. Peel lower parts of stems using a vegetable peeler.2Combine ginger, chilli and soy sauce in a heatproof bowl.3Bring a pan or wok of water to the boil, then add asparagus and simmer for 1 minute.4Drain asparagus and arrange on a serving plate.5Heat oil in a small heavy-based pan until surface seems to shimmer slightly, then carefully pour into bowl with ginger, chilli and soy sauce. Stir tocombine, drizzle over asparagus and serve immediately.




http://www.lifestylefood.com.au/glossary/peppercorn/

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http://www.lifestylefood.com.au/glossary/asparagus/

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moky Hot Chicken Stir-Fried with Dried Red Chillies & Green Garlic Chivesrves 4 to 6

gredients

g chicken thigh fillets cut into 1cm cubes

blespoons cornflour cornstarch



small dried red chilli's

blespoons peanut oil extra

m piece of ginger cut into thin strips



blespoon brown rice vinegar

andful green garlic chives cut into 5cm lengths

ethod

1Combine chicken with cornflour and shao hsing wine in a bowl. Cover, place in refrigerator and leave to marinate for 1 hour.2Place oil and chillies in a cold wok and then turn heat to low. Cook for about 1½ minutes or until chillies begin to darken slightly. Using a slotted spimmediately remove chillies and drain on kitchen paper.3Leaving chilli-infused oil in wok, turn heat up to high and stir-fry half the chicken cubes for 3 minutes. Remove with a slotted spoon. Add extra oil towith remaining chicken and stir-fry for 3 minutes. Return all chicken to wok, along with ginger and reserved chillies, and stir-fry for 1 minute.4 Add sugar and stir-fry for 30 seconds. Add remaining ingredients and stir-fry for 30 seconds. Serve immediately.

ariations:I made this with beef and chicken, works out really nicely. Don't forget to splash some of the Shao Shing into the wok at step 4 with theremaining ingredients. Also important when marinating the meat that the wine and cornstarch mixture just coats the meat, without too mexcess.

I coated the meat with cornstrch then marinated in wine,was that correct? anyways was delich,my husband now says we dont have to gofor chinese, had it with her deilicous fried rice, stir fried some vegies, and made a sauce of 1/4 cup sesame oil,1/4 cup soy sauce 2tbsp bvinegar, 1tbsp brown sugar.1tbsp hot chili oil, (let sit for at least an hour) and splash over vegies to taste, also good over noodles.

tir-Fried Choy Sum with Garlic

rves 4 to 6

gredientsunch choy sum

ablespoons peanut oil

easpoon sea salt

oughly crushed garlic cloves

ablespoons shao hsing wine

ablespoons water

easpoon sesame oil

ethod

1Trim choy sum and wash thoroughly.2Heat peanut oil in a hot wok until surface seems to shimmer slightly. Add salt and garlic and stir-fry for 10 seconds. Add bok choy and stir-fry for 1½

minutes.









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3 Add shao hsing wine and stir-fry for 30 seconds. Add water and stir-fry for a further 30 seconds or until leaves are just tender. Stir in sesame oil aserve immediately.

te: Any other Chinese greens, such as bok choy or gai lan, would also work well in this simple stir -fry.

tir-Fried Corn with Red Onions and Lup Cheongrves 4 to 6

gredientsob sweet corn

p choeng or rindless bacon rashers


mall red onion finely sliced

arlic cloves finely chopped

m piece of ginger finely chopped

rge red chilli finely chopped

aspoon sea salt


aspoons brown sugar


blespoon brown rice vinegar aspoon sesame oil

nch of ground white pepper

ethod

1Remove kernels from corn cobs by running a sharp knife down the sides of each cob – you should have about 3 cups corn kernels. Finely slice saor bacon on the diagonal.2Heat peanut oil in a hot wok until surface seems to shimmer slightly. Add onion, garlic, ginger, chilli and salt and stir-fry for 1 minute. Toss in corn asausage and stir-fry for 2 minutes.3 Add shao hsing wine, sugar and soy sauce and stir-fry a further 2 minutes.4Stir through vinegar and sesame oil and serve immediately, sprinkled with pepper.


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