Chinese food

dee72_2

nesssie1702 wrote: »

Thank you so much for the recipes - great!!

Just a quick question though - where can I get cornstarch to make the crispy shredded beef? Is that the same as cornflour?

yep same thing http://en.wikipedia.org/wiki/Corn_starch

Marsh_Samphire

This thread is fab! I'm really looking forward to trying out your recipes Kwai, thank you for taking the time to post them!

newlywed

Yes thanks for all your help and time on this.

As soon as I'm paid I'm a going to be stocking up and cooking lots from this thread (it's over 18 months since I had Chinese food) - as well as finding out when my friends are next visiting wing yip supermarket so I can give them my requests

silverchair

Can't wait to try some these recipes.
Thank you Kwai!

shazba

Thank you Kwai i love chinese food but can only sometimes afford so thanks to you i will ba able to have this more often and i was hoping you would have a recipe for salt and chilli wings/spare ribs? Have tried to make these before but never ended up right lol so am hoping you can help.;)xx

Thanks in advance.xx

Drea

Hey again Kwai

Just a quick question, was just wondering if you can freeze these recipes? There is only one of me

I could make a batch of Kung Po and freeze it if so

kwaichi

newlywed wrote: »

Can we have a chicken satay recipe please?

Although not originally a chinese dish, satay is extremely popular all over asia and among chinese populations here and australia (and probably other places too) It's pretty simple to make and is usually a starter/party/snack food in chinese restaurants.


CHICKEN SATAY

There are 2 components of satay, the meat on the skewer and the peanut sauce. Both are very simple.

The Chicken:
Thinly slice a rolled out chicken thigh fillet (slice horizontally so the chicken is in flat slabs)
soak in a marinade of
2 tablespoons of soy sauce (kikoman C00039)
1 tablespoon of sugar
1 teaspoon of extra hot chilli flakes
1 teaspoon of sesame seeds
1 teaspoon of sesame oil

Marinade as long as possible then weave onto a skewer and grill/barbecue until cooked through.

The Sauce:
In a saucepan mix up 4 tablespoons of peanut butter with 2 teaspoons of sesame oil, 1 teaspoon of soy sauce (kikoman C00039) and 1 teaspoon of sugar. Heat gently and stir together.

Add the hot sauce onto the the chicken to finish or leave it as a dip on the side.

Kwai

BLUis

I have just discovered this thread! Cant wait to try out some of the recipes that you have put on here already. I'm sure I will be requesting some recipes soon!

Thanks so much!

:rotfl:

kwaichi

rocketdog wrote: »

Can you give us a Hot and Sour soup recipe please?

What is known in takeaways and restaurants as Hot & Sour soup is usually actually Tom Yum soup (or a derivative) which is really popular in asia. Like most soups it's pretty easy to make - it's all about the prep!


TOM YUM SOUP

Pop the following into a saucepan with 1.5 litres of cold water:

1 knorr chicken stockpot pot thing
4 tablespoons of tom yum paste
200g of sliced button mushrooms
400g of King Prawns deshelled and gutted
1 teaspoon of finely chopped lemon grass
1 chopped spring onion
3 chopped birds eye chillis (or more if you like it really hot)
1 tablespoon of lime concentrate
4 tablespoons of fermented fish sauce
1 teaspoon of sugar

Bring to the boil and then simmer for about 5 minutes. Stir throughout and you'll be left with a great tasting soup to entice your tastebuds!

MrsE_2

I think Kwai has been sooooooooo generous with his time & know-how that I'm going to nominate his first post on here (where he invites us to ask him) POST OF THE MONTH:beer::T

Anyone else up for this???:j