Chinese Chicken Balls

 

Ingredients

• Fine chicken mince 250 gm
• Egg 1
• Ginger garlic paste 2 tsp
• Corn flour 1 tbsp
• All purpose flour 1 tbsp
• Ketchup half cup
• Spring onion 1 to 2
• Vinegar 3 - 4 tbsp
• Sugar 1 tsp
• Salt to taste
• Black pepper to taste
• Oil for frying

Method

1. Combine minced chicken, egg, salt, black pepper, 1 tsp ginger garlic paste, corn flour and all purpose flour in a bowl and mix well.
2. Make small balls of the mixture and fry them in hot oil.
3. Heat oil in a pan and fry 1 tsp garlic ginger paste in it.
4. Add shallots, tomato ketchup, vinegar, sugar, salt and black pepper, saute.
5. Add chicken balls to it, mix.
6. Serve hot.
7. Tips: If a dish is over salted, put a handful of kneaded dough in it. It will absorb extra salt.

Lamb Kofta Manchurian

Ingredients:
The Kofta:
450 gms - freshly minced lamb
1 tbsp - ginger, finely chopped
1 tbsp - garlic, finely chopped
2 - green chillies, finely chopped
½ cup - spring onions, finely chopped
2 tbsp - soya sauce
1 tsp - black pepper powder
1 tbsp - vinegar
2 tbsp - flour
2 tbsp - cornflour
½ cup - spring onion leaves
cornflour for dusting
oil for deep frying
salt to taste
The Manchurian Sauce:
2 tbsp - garlic, chopped
3 tbsp - ginger, chopped
3 tbsp - celery, chopped
1 - medium red onion, chopped
½ cup - spring onions, chopped
In a bowl:
2 tbsp - oyster sauce
½ tsp - ajinomotto
1 tbsp - red chilli paste
1 tsp - white pepper powder
1 tbsp - vinegar
1 tsp - sesame seeds
1 tbsp - cornflour, dissolved in � cup water
1 ½ cups - lamb/chicken stock
2 tbsp - oil
2 tbsp - coriander leaves
salt to taste

Method
To make the koftas:

1. Mix all the ingredients for the kofta in a bowl and knead for 2-3 mins.
2. Refrigerate for 30 mins.
3. Shape into walnut sized balls and roll in the cornflour.
4. Heat oil in a wok. Deep fry the koftas till golden brown.
5. Drain and keep aside.

To make the Manchurian sauce:

1. Heat 2 tbsp. of oil in a wok.
2. Add red onions and saut� for 30 seconds.
3. Add ginger and garlic and celery. Saute for another 30 seconds.
4. Now add the chopped spring onions and saut� for further 30 seconds.
5. Add the sesame oil and stir.
6. Add the contents of the bowl.
7. Add stock and when it starts simmering, add the ingredients mixed in the bowl.
8. After 30 seconds, add the koftas.
9. Simmer for 30 seconds and stir in the cornflour solution.
10. Check seasoning and add salt.
11. Add chopped coriander leaves. Serve hot.

Chicken Manchurian

Ingredients:

1/4 kg boneless chicken, cut into fine pieces
6-7 tbsps spring onion whites
3-4 tbsps spring onion greens
1/2 tbsp chopped garlic
1/2 tbsp chopped ginger
2 tsps soya sauce
1 tbsp chilli sauce
2 tsps vinegar
1 tbsp corn flour + 5 tbsps chicken stock or water
1/2 tsp brown sugar
2 tbsps tomato sauce
1/2 tsp red chilli pwd (preferably Kashmiri)
salt to taste
1 1/2 tbsps sesame oil
oil for deep frying

For marinade: (marinate chicken with below ingredients for at least 15 mts or 1 hr)

1/4 tsp pepper pwd
1 egg white
salt to taste
1 1/2 tsps ginger-garlic-green chilli paste
1/2 tsp soy sauce
1 tbsp maida/all purpose flour
2-3 tbsps corn flour
1-2 tbsps of water, if required


Method:
1 Heat oil in a heavy bottomed vessel, make small balls of the marinated chicken and carefully drop into the hot oil. Cook on low medium flame and towards the end of the cooking process increase flame to high and deep fry to a golden brown shade. Drain with a slotted spoon and place on absorbent paper. Keep aside.

2 Heat a heavy bottomed vessel, add oil, add the chopped garlic and saute on high flame for about 30 secs. Add the chopped ginger and green chillis and saute for a few more secs. Add the spring onion whites and saute for 3 mts on high flame.

3 Reduce to medium heat and add the brown sugar, soya sauce, tomato ketchup, chilli sauce and vinegar. Combine well and cook for 2 mts. Add 1/4 cup chicken stock or water and cook for a mt. Add the deep fried chicken balls and cook for 4 mts. Adjust salt, if necessary.

4 Add the cornflour water and cook, tossing the contents, for 4-5 mts. You will find that it becomes thick due to cornflour.

5 Add the chopped spring onion greens and combine. Garnish with more spring onion greens. Serve hot as a starter/appetizer.

Sweet and Sour Chicken

Ingredients:

1/2 kg boneless and skinless chicken cut into small cubes
1 green bell pepper remove seeds, cut into cubes
1 red bell pepper remove seeds, cut into cubes
1 onion cut into cubes
2 clove garlic chopped finely

Ingredients to Fried Chicken:

8 tablespoons all-purpose flour
8 tablespoons corn starch
1/2 cup water
1/2 teaspoon baking soda

Sweet and Sour Sauce Ingredients:

6 tablespoons ketchup
6 tablespoons Lingam chili sauce (you may use any brand but has to be hot )
2 teaspoon plum sauce
1/4 teaspoon rice vinegar
1 teaspoon oyster sauce
7 tablespoons water
1/2 teaspoon corn starch
4 dashes white pepper powder
3 tablespoons oil

Method:

Cut the boneless chicken into small cubes and mix the ingredients to fried chicken in a bowl.

Mix well the sweet and sour sauce in a small bowl and keep aside.

Deep fry the chicken cubes. Transfer the chicken out on a plate lined with paper towels to dry the excess oil. Remove the cooking oil and leave only 2 tablespoons oil in the wok.

Add garlic and saute the garlic until light brown and then follow by the chopped onion, green and red bell peppers. Stir-fry until you smell the aroma. and add the prepared sweet and sour sauce into the wok and bring it to boil. Toss in the chicken, do just a few quick stirs, dish out and good to serve immediately with steamed white rice.

Egg Fried Rice

Ingredients:
1 cup of long grain rice
1 cup of frozen peas
2 tbsp sunflower oil
1 small red pepper , chopped
2 garlic cloves , thinly sliced
2 large eggs
1 heaped tsp Chinese five-spice powder

Method:

1. Fill a saucepan with water, bring to the boil and tip in a heaped teaspoon of salt - the water will bubble furiously. Pour in the rice, stir once and return to the boil, then turn the heat down a little so that the water is boiling steadily, but not vigorously.
2. Boil uncovered, without stirring (this makes for sticky rice) for 10 minutes. After 8 minutes, throw in the frozen peas, boil for 2 minutes and drain (don't rinse).
3. Heat the sunflower oil in a wok and stir fry the red pepper and the garlic cloves for 2 minutes.
4. Beat the eggs, pour into the pan and stir fry until the egg just sets. Toss in the Chinese 5-spice.
5. Serve the rice and the egg together after mixing in well.

Sweet and Sour Lamb

Serves 4

Ingredients :
25 g/1 oz/2 tbsp butter or margarine
8 lamb cutlets
1 onion, chopped
25 g/1 oz/0.25 cup comflour (cornstarch)
30 ml/2 tbsp white wine vinegar
5 ml/1 tsp soy sauce
400 g/14 oz/1 large can of pineapple rings
150 ml/0.25 pt Chicken Stock
15 ml/1 tbsp chopped parsley
Salt and freshly ground black pepper
Boiled rice, to serve

Method :
Melt the butter or margarine and fry (saute) the lamb for 10 minutes on each side until crisp and brown. Transfer to a warm serving dish and keep warm. Fry the onion until soft but not brown, then drain off any excess fat. Mix together the cornflour, wine vinegar and soy sauce and add it to the pan with the juice from the pineapple and the stock. Bring to the boil, stirring, and boil for a few minutes until the sauce thickens. Add the cutlets and parsley, season to taste and simmer for 15 minutes. Garnish with the pineapple rings and serve with boiled rice.

Chicken Chowmein

Ingredients:
* 1 whole cabbage
* 2 red bell peppers
* 2 green bell peppers
* 10-15 medium sized mushrooms
* 1 onion
* 4 cloves of garlic
* 3 cups of bean sprouts
* 1 packet of Mandarin Noodles steamed noodle chowmein (packeted)
* Soy sauce, fish sauce, hot sauce, any other oriental sauce of your choice (honey garlic/sweet and sour)
* 12 Table spoons of olive oil (more or less)
* 2 pinches of salt and pepper

Method:
In a frying pan or wok heat about 2 table spoons of oil and fry your noodles in it until they are golden brown. If you have a lot of noodles, half the package and repeat this process. After your noodles are browned place them in a large turkey pan with a lid.

Cut up your chicken breasts into bite size peices. Heat a wok with 4 tablespoons of oil and fry your chicken. Add 1 chopped up onion, your garlic, salt and pepper and any other flavorings of your choice. Then give it a hearty splash of soy sauce and fish sauce and anyother oriental sauce you desire. Then add 2 cups of water, close the lid and allow the chicken to cook on medium heat for half an hour.

After your chicken is done cooking, add your vegetables to the same wok. Let it simmer for about 5 minutes. If you like your veggies crispier, take it out sooner. Just before you are done, add your bean sprouts.

Once your chicken and veggies are done, pour it over the noodles in your pot. Its ok if it has liquids to it because that will help soften the noodles. Then with a spatula or tongs mix your veggies/chicken and noodles so everything blends. Do this carefully, you dont want to mash anything, just MIX.

Put your baking pan into the oven on medium heat, about 365 degrees for 25 minutes.
Taste it to see if it is to your liking, add more soysauce or keep it in longer if you want it a bit softer.

Note: When you are pouring the veggies and chicken on the noodles, first add the solids then later add the liquid from the pan. That way if you have a lot of water it wont drench the noodles.

Add different types of vegetables like baby corns, peas, broccoli and zuchinni. To make things easier for yourself on busy nights, add frozen stir fry vegetables instead of fresh!

This meal serves 6-7 people.

Stir Fry Rice

Ingredients:
2 Cups Cooked Rice
1 Cup Grated Carrots
1 Large Chopped Onion
1 Red Pepper Chopped
3 Green Chillies Chopped
1 Cup Chopped Cabbage
2 Tbls Grated Ginger
1 Tbls Garlic
Soya Light to taste
1 Tsp Sesame Oil
2 Tbls Peanut Oil (optional)

Method:
Keep the above ready before you start cooking.
1 Cup Cubed Chicken / Lamb / Shrimps / Headless prawns
1 Egg
Heat the wok with 2 tbls of oil.
Stir fry onion, ginger & garlic
Add the chicken or your choice of meat
Lastly add the vegetables & stir
Add soya, sugar, sesame oil & cooked rice
Cover wok with loose lid to settle flavor

Before you serve this dish …Beat egg and make an omelette
Remove from heat, cut into small strips and mix into the rice dish

King Prawns

Step 1: You will need
360g large prawns , peeled and de-veined with tails left on
60 ml olive oil
3 garlic cloves , peeled and chopped finely
1 tsp dried red chilli flakes
3 tbsp fresh coriander , chopped
1 lime , to garnish
salt and pepper , to taste
1 chopping board
1 small knife
1 wooden spoon
1 medium cooking pot with lid
Serves:
4
Preparation Time:
10 minutes
Cooking Time:
5 minutes


Step 2: Heat the oil and garlic
Place the medium pot on the hob and turn to a high heat. Add the oil and garlic and leave to cook for one minute.

Step 3: Cook the prawns
Before the garlic browns, add in the prawns and stir. Cook for one minute and add the chilli flakes. Allow it to bubble, cover, and leave for a few minutes, shaking the pan occasionally. When the prawns are cooked remove form the heat.

Step 4: Garnish and serve
Cut the lime into wedges. Transfer the prawns onto a serving plate and season with salt and pepper. Sprinkle over the coriander leaves and add a drizzle of lime juice and oil. Garnish with the lime wedges and serve.

Chicken Satay

Ingredients:500g chicken meat (1 medium chicken or 4 drumsticks)
2tbsp soy sauce
2tbsp cooking oil
40 satay sticks or bamboo skewers, soaked in water for 1 hours
1 stalk serai (lemon grass), lightly bruised
salt to taste
sugar to taste

Ingredients to be ground
3 stalks of sliced serai (lemon grass)
2.5cm turmeric (kunyit)
3 cloves garlic
2 tbsp cooking oil

Ingredients to be mix (for grilling)
4 tbsp pure coconut cream
4 tbsp cooking oil

Peanut Sauce
5 tablespoons oil
150g roasted peanuts, coarsely ground
2 tbsp asam jawa (tamarind pulp)
125ml water, to be mix with asam jawa
1 tsp salt
2 tbsp sugar

Ingredients to be ground
20 dried chillies, soaked in warm water
4 cloves garlic
10 shallots
4cm ginger
2cm turmeric
4cm galangal
3cm shrimp paste (belacan)
5 candlenuts
1 tbsp coriander seeds
½ teaspoon cumin seeds
1 tsp fennel seeds
2 stalks lemongrass

Preparation of Satay:
1. Into a mixing bowl, mix well the chicken, ground ingredients, salt, sugar, light soy sauce and oil.
2. Marinate the chicken cubes for at least 2 -12 hours.
3. Thread 4 to 5 pieces of the marinated chicken into each skewer until all the chicken pieces are used up.
4. Grill the chicken over a hot charcoal fire, constantly brushing with a stalk of lemongrass dipped in the mixed ingredients.
Turn the skewers frequently to prevent the meat form burning. Grill the chicken under an oven broiler for 10 minutes on each side.
5. Serve with a bowl of peanut sauce and sliced cucumber, raw onion and nasi himpit (compressed rice cake) or boiled rice on the side.

Preparation of Peanut Sauce
1. Heat the oil in a saucepan and put the ground ingredients. Stir for a while and let it fragrant.
2. Add in ground roasted peanuts, stir together and bring to a slow boil for 3 minutes.
3. Mix all the boiling sauce with tamarind juice, sugar and salt to taste. Let it simmer for 5 minutes.

Chinese Chilli Chicken

Ingredients:

½ kg chicken fillet cubed
1 ½ tsp chillie garlic paste
1 tablespoons pepper steak spice
2 tablespoons steers garlic sauce
1 tsp salt
¼ cup lemon juice

Tomato Sauce Mixture

1 cup tomato sauce
2 tablespoon lemon juice
3 tablespoon butter

Method

Marinate the chicken with all the ingredients and leave aside for 1 hour
Cook on low until chicken is tender
Combine sauce ingredients together and cook on low heat until sauce boils
Add tomato sauce mixture to the chicken and cook on low heat
Serve with spring onion pancakes