Cook Book Recipe

Ingredients

3-teaspoons corn flour
2-teaspoons soy sauce
1-teaspoon clove garlic, finely chopped
250g pork mince
1-tablespoon oil
3-teaspoons preserved bean curd
750g firm tofu drained, cubed
2-spring onions, sliced
3-teaspoons oyster sauce, extra
1 ½-teaspoons sugar

Procedure

1. Put corn flour, soy and oyster sauces and the garlic in a bowl, and mix well. Add the mince, toss to coat and leave for 10 minutes.
2. Heat a wok until very hot, add the oil and swirl to coat. Add the mince and stir-fry for 5 minutes, or until brown. Add the chilli paste and bean curd, and coo for 2 minutes, or until fragrant.
3. Add the remaining Ingredients and stir for 3-5 minutes o until the tofu is heated through. Serve with rice

Ingredients

1-tablespoon peanut oil:
1-brown onion, chopped
1½- Tablespoons green curry paste
1 ½-cup (375ml) coconut milk
700g-firm white boneless fish fillets cut into bite size pieces
3-kaffir lime leaves
1-tablespoon fish sauce
2-tespoon grated palm sugar
2-tablespoons limejuice
1-green chilli, finely sliced

Procedure

1. Heat he wok until very hot, add the peanut oil and swirl to coat. Add the onion and stir-fry for 2 minutes, or until soft. Add the curry paste and stir-fry for 2 minutes, or until fragrant. Stir in the coconut milk and bring to the boil
2. Add the fish and the lime leaves, reduce the heat and simmer stirring occasionally, for 8-10 minutes, or until the fish is cooked through. Sir in the fish sauce, palm sugar and lime juice. Scatter with the chilli and serve with boiled rice

Ingredients

3-tablespoons mild Indian curry paste
¼- cup (60ml) coconut milk
750g- chicken breast fillets, sliced
150g- green beans, halved
2-tablespoons peanut oil
1/3- cup (25g) flaked almond, toasted
1-red capsicum, sliced
240g- fresh rockets
100g- fried egg noodles

Lemon Dressing

1/3-cup (80ml) olive oil
2-tablespoons lemon juice
2-clover garlic, crushed
1-teaspoon soft brown sugar

Procedure

1. Place the curry paste and coconut milk in a bowl and mix together well. Add the chicken toss to coat, cover and refrigerate overnight.
2. Cook the beans in boiling water for 30 second, or until just tender. Refresh under cold running water. Drain
3. Heat a wok until very hot, add half the oil and swirl to coat. Add half the chicken and stir-fry for 5 minutes, or until cooked through. Remove. Repeat with the remaining chicken and oil. Remove
4. To make the dressing pace the ingredients in a jar and shake to combine.
5. Place the chicken, beans almonds, capsicum, rocket and dressing in a large bowl, and mix well. Stir in the noodles and serve.

cbIngredients

3-tablespoons mild Indian curry paste
¼- cup (60ml) coconut milk
750g- chicken breast fillets, sliced
150g- green beans, halved
2-tablespoons peanut oil
1/3- cup (25g) flaked almond, toasted
1-red capsicum, sliced
240g- fresh rockets
100g- fried egg noodles

Lemon Dressing

1/3-cup (80ml) olive oil
2-tablespoons lemon juice
2-clover garlic, crushed
1-teaspoon soft brown sugar

Procedure

1. Place the curry paste and coconut milk in a bowl and mix together well. Add the chicken toss to coat, cover and refrigerate overnight.
2. Cook the beans in boiling water for 30 second, or until just tender. Refresh under cold running water. Drain
3. Heat a wok until very hot, add half the oil and swirl to coat. Add half the chicken and stir-fry for 5 minutes, or until cooked through. Remove. Repeat with the remaining chicken and oil. Remove
4. To make the dressing pace the ingredients in a jar and shake to combine.
5. Place the chicken, beans almonds, capsicum, rocket and dressing in a large bowl, and mix well. Stir in the noodles and serve.

Ingredients

2-tablespoons oil
1-small onion, finely chopped
2-teaspoons yellow mustard seeds
3-clove garlic, crushed
1-tablespoon finely chopped fresh ginger
1-tablespoon ground cumin
2-teaspoons ground coriander
2-teaspoons ground turmeric
1-small head (800g) cauliflower, cut into florets
1-cup (155g) frozen peas
¼- cup (15g) chopped fresh coriander leaves

Procedure
1. Heat a wok until very hot, add the oil and swirl to coat. Add the onion and mustard seeds, and stir-fry for 2 minutes, or until the mustard seeds pop.
2. Add the garlic, ginger, cumin, coriander, turmeric and 1-teaspoon salt, and stir-fry for 1 minute, or until fragrant. Add the cauliflower and stir-fry to coat with the spices.
3. Stir in 1-cup (250ml) water, cover and cook for 4 minutes. Add the peas and stir-fry for 2-3 minutes or until the peas are cooked and the cauliflower is tender but still crisp. Remove from the heat and stir in the coriander.

Ingredients

2-tablespoons canned salt black beans
1-tablespoon dark soy sauce
1-tablespoon Chinese rice wine
1-clove garlic, finely chopped
1-teaspoon sugar
¼ cup (60ml) peanut oil
1-onion, cut into wedges
500g lean rump or fillet steak, thinly sliced
½ teaspoon finely chopped fresh ginger
1-teaspoon corn flour, combine with 1-tablespoon water
1-teaspoon sesame oil

Procedure

1. Rinse the black beans, drain and chop. Place the soy sauce, rice wine and ¼ cup (60ml) water in small bowl, mix well and add the beans. In a separate bowl, crush the garlic and sugar with fork to a smooth paste.
2. Heat a wok until very hot, add 1- teaspoon peanut oil and swirl to coat. Add the onion and stir-fry for 1-2 minutes. Remove add 1-tablespoon peanut oil and swirl to coat. Add half the beef and stir-fry for 5-6 minutes, or until browned. Remove. Repeat with the remaining beef. Remove
3. Add the remaining peanut oil to the wok with the garlic paste and ginger, and stir-fry for 30 seconds, or until fragrant. Add the bean mixture, onion and beef. Bring to the boil, and then reduce the heat and simmer, covered, for 2 minutes. Stir in the corn flour mixture and stir until the sauce boils and thickened. Stir in the sesame oil. Serve with steamed rice

Ingredients

500g- Hokkien noodles
2-tablespoon oil
2-clover garlic, sliced
1-onion, cut into thin wedges
1-tablespoon Sichuan peppercorns, crushed
1-steam lemon grass, white part only, finely chopped
300g- green beans cut into 3cm lengths
750g- raw large prawns peeled, deveined, halved lengthways
2-tablespoons fish sauce
1/3-cup (80ml) oyster sauce
½- cup (125ml) chicken stock

Procedure

1. Cover the noodles with boiling water, stir to separate, and then drain
2. Heat a wok until very hot, add 1-tablespoon oil and swirl to coat. Add the garlic, onion, peppercorn and lemon grass, and stir-fry for 2-3 minutes, or until tender. Remove.
3. Reheat the wok, add the remaining oil and swirl to coat. Add the prawn and stir-fry for 3-4 minutes, or until just cooked through add the bean mixture and noodles, and stir-fry for 3 minutes, or until the noodles are heated through. Add the sauce and stock, and bring to the boil. Toss well and serve

Ingredients

2-tablespoons peanut oil
1kg chicken thigh fillets, quartered
60g- butter
2-tablespons-garam masala
2-tablespoons ground coriander
1-tablespoon finely chopped fresh ginger:
¼- teaspoon chili powder
1-cinnamon stick
6-cardamon pods, bruised
350g- pureed tomatoes
1-tablespoon sugar
¼- cup (60g) plain yogurt
½- cup (125ml) cream
1-tablespoon lemon juice

Procedure

1. Heat a wok until very hot add 1-tablespoon oil and swirl to coat. Add half the chicken and stir-fry for 4 minutes, or until browned. Remove. Add extra oil, as needed, and stir-fry the remaining chicken. Remove.
2. Reduce the heat, add the butter and melt. Add the spices and stir-fry for 1 minute, or until fragrant. Return the chicken to the wok and coat in the spices
3. Add the tomato and sugar, and simmer, stirring, for 15 minutes, or until the chicken is tender and the sauce is thick. Add the yogurt, cream and juice, and stir-fry for 5 minutes or until the sauce has thickened slightly. Remove the cinnamon and cardamom pods and serve with rice

Ingredients

¼- cup (60ml) limejuice
1 ½- tablespoon fish sauce
2-tablespoons palm sugar
¼- cup (60ml) keycap manes
300g- dried rice noodles
1-tablespoon peanut oil
1-tablespoon sesame oil
600g- chicken breast fillets, cut into bite size strips
4-spring onions, chopped
4-cloves garlic, crushed
2-teaspoons finely chopped red chilli
1-½ cups (115g) shredded white cabbage
2-tablespoons fried shallot (see note)
3-tablespoons fresh coriander leaves
2-green chilies, thinly sliced

Procedure

1. Mix together the limejuice, fish sauce, palm sugar and keycap manes, stirring until all the sugar has dissolved. Cover the noodles with warm water and leave for 10 minutes, or until soft. Drain
2, heat a wok until very hot, add the combined oils and swirl to coat. Add the chicken in 2 batches and sir-fry for 3 minutes, or until almost cooked through. Add the spring onion, garlic and chilli, and cook for 1 minute.
3. Add the cabbage and stir-fry for 2 minutes, or until tender. Stir in the noodles and limejuice mixture. Top with the fried shallots and coriander leaves and serve with a small bowl of sliced chilli

Ingredients

Oil for deep-frying
3- Eggs white beaten to form soft peaks
2-tablespoons corn flour
1-kg raw prawn, peeled, deveined, tails intact
¾- cup (260ml) honey
1-teaspoon sweet chilli sauce
2-tablewspoons sesame seeds, toasted
2- Spring onion, thinly sliced on the diagonal

Procedure

1. Fill a wok one third full of oil and heat until a cube of bread brown in 15 second. Place the egg, corn flour and1/4 teaspoon salt in bowl and whisk until smooth. Dip the prawn into the batter up to the tail and carefully lower into the wok. Cook in batches for 3-4 minutes, or until brown. Drain and keep warm.
2. Put the honey, sweet chilli sauce, lemon juice and 1-tablespoon water in a saucepan and mix well. Stir over medium heat until the mixture thickens slightly.
3. Place the prawn on a serving dish and pour on the honey sauce. Sprinkle with the sesame seeds and top with the spring onion.

Ingredients

1-tablespoon fish sauce
3-tablespoons grated palm sugar
1-tablespoon peanut oil
2-teaspoons sesame oil
800g chicken breast fillets, cut into strips
2-tablespoons finely chopped lemon grass, white part only
112- Tablespoons julienne fresh ginger
2-cloves garlic, finely chopped
2-tablespoons fresh coriander leaves
2-limes cut into wedges

Procedure

1. Place the fish sauce and palm sugar in a small bowl and stir until all the sugar has dissolved
2. Heat a large wok until very hot, add half the combined oils and swirl to coat. Add half the chicken and stir-fry for 4 minutes, then remove. Repeat with the remaining oil and chicken and. add the lemon grass, ginger and garlic to the wok, and stir-fry for 1-2 minutes, then return all the chicken to the wok and stir-fry for 2 minutes more.
3. Stir in the combined fish sauce and palm sugar. Scatter with the coriander leaves and serve immediately with noodles or rice and the lime wedges.

Ingredients:
2-tablespoons peanut oil
1 clove garlic, crushed
1-tablespoon shredded fresh ginger
550g bok choy separated, cut into 8 cm length
1-tablespoon sugar
1-teaspoon sesame oil
1-tablespoon oyster sauce
Procedure:
Heat the wok until very hot, add the oil and swirl to coat. Add the garlic and ginger, and stir-fry for 1-2 minutes, then add the bok choy and stir –fry for 1 minute,. Add the sugar, a pinch of salt, cracked lack pepper and ¼ cup (60ml) water. Bring to the boil, then reduce the heat and simmer, covered, for 3 minutes, or until the steam are tender but crisp.
Stir in the sesame oil and oyster sauce and serve immediately.

Ingredients
25g dried Chinese mushrooms
1-tablespoon oil
½ teaspoon sesame oil
1-tablespoon finely chopped fresh ginger
4 cloves garlic, crushed
100g fresh shitake mushrooms, trimmed, sliced
150g oyster mushrooms sliced
150g shemeji mushrooms trimmed pulled apart
¾ cup (185ml) dashi (see note)
¼ cup (60ml) soy sauce
¼ cup (60ml) miring
25g butter
2-tablespoon lemon juice
10g enoki mushrooms trimmed, pulled apart
500g thin Hokkien noodles, separated
1-tablespoon chopped fresh chives.

Procedure:
Soak the Chinese mushrooms in 1 ½ cups (375ml boiling water for 20 minutes, or until soft. Drain, reserving the liquid. Discard the steam and sliced the caps.
Heat a wok until very hot, add the oil and swirl to coat. Add the ginger, garlic, shitake, oyster and shemiji mushrooms have wilted. Remove.
Combine the dashi soy, mirin,1/4 teaspoon white pepper and ¼ cup (185ml) reserved liquid, add to the wok and cook for 3 minutes. Add the butter, lemon juice and 1-teaspoon salt and cook for 1 minute, or until the sauce thicken. Return the mushrooms to the wok, cook for 2 minutes, and then stir in the enoki and Chinese mushrooms.
Add the noodles and stir for 3 minutes, or until heated through. Sprinkle with the chives and serve immediately.

Ingredients;
4.dried Chinese mushrooms
Oil for deep-frying
100g-dried rice vermicelli
100g-fried tofu, cut into matchsticks
4.clove garlic, crushed
1.onion, chopped
200g pork fillet, thinly sliced
1 chicken breast fillet, thinly sliced
8 green beans, sliced on the diagonal
6 spring onions, thinly sliced on the diagonal
8 raw prawns, peeled deveined
30g bean sprout
Fresh coriander leaves to garnish

Sauce:
1-tablespoon soy sauce
3 tablespoons white vinegar
3 tablespoons sugar
3 tablespoons fish sauce
1-tablespoon chilli sauce

Procedure:
Cover the mushrooms with hot water and soak for 20 minutes. Drain, discard the steams and thinly sliced
Fill a wok one third full of oil and heat until a cube of bread browns in 15 seconds. Cook the noodles in batches for 20 seconds, or until puffed and crispy. Drain and cool
Add the tofu to the wok in batches and cook for one minute, or until crisp. Drain. Carefully ladle out all but 2 tablespoons of the oil.
Reheat the wok until very hot. Add the garlic and onion, and stir-fry for 1 minute. Add the pork and stir-fry for 3 minutes, add the chicken, beans, mushroom and half the spring onion, and stir-fry for 2 minutes, or until the chicken has almost cooked through. Add the prawns and stir-fry for 2 minutes, or until just tender. Combine the sauce ingredients in a bowl, add to the wok and stir-fry for 2 minutes, or until the meat and prawn are tender.
Removed from the heat and stir in the bean sprout, tofu and noodles. Garnish with the coriander and the remaining spring onion.

Ingredients:
2.Dried Chinese mushroom
2.tablespoons oil
200g pork mince
100g chickens mince
2. Clove garlic, crushed
3cm fresh ginger, grated
1.stick celery, finely chopped
50g green beans, sliced
1/4red capsicum, finely chopped
1/3 cup (50g) water chestnuts, chopped
2.teaspoons golden mountain sauce
1/4-teaspoon sugar
1.iceberg lettuce

Procedure:
1.Cover the mushrooms with hot water and leave for 20 minutes. Drains discard the steam and finely chop.
2.Heat a wok until very hot, half the oil and swirl to coat. Add the pork, chicken, garlic and ginger, and stir-fry for 5 minutes. Or until the meat changes co lour. Break up any lump. Add the celery, beans and capsicum, and stir-fry for 3 minutes. Add the water chestnuts, Golden Mountain, oyster and soy sauce and sugar. Stir-fry for 1 minute.
3.Trim each lettuce leaf into a cup and place 1-2 heaped tablespoons of the filling into each cup. Roll up and eat with your fingers

.Ingredients:
2.tablespoons sesame seeds
1.tablespoon peanut oil
1.brown onion, finely chopped
3.cloves garlic, crushed
2. Teaspoon finely chopped fresh ginger
1.teaspoon ground cumin
2.taspoon finely chopped red chili
800g pumpkin cut into2 cm cubes
1.cup (250ml) coconut cream
1.cup (250ml) vegetables stock
2.tablespoons fresh coriander leaves

Procedure:
1.Heat the wok until very hot. Add the sesame seeds and stir-fry for 1-2 minutes, or until. Toasted. Remove. Add the oil and swirl to coat. Add the onion and stir-fry for 3 minutes, or until soft and golden. Add the garlic, ginger, spices and chili, and stir-fry for 1 minute, or until fragrant.
2.Add the pumpkin, stir-fry for 1 minute, then pour in the coconut cream and stock and bring to the boil. Reduce the heat and simmer, loosely covered, for 10 minutes. Uncover and simmer for 5 – 10 minutes or until the pumpkin is tender and the liquid has reduced and thickened.
3.Season with salt and scatter with the sesame seeds and coriander.

gkIngredients:
250g thick rice thick noodles
1.red chili, chopped
2 cloves garlic, chopped
2.spring onions, chopped
1 ½.tablespoons sugar
2.tablespoons fish sauce
2.tablespoons lime juice
1.tablespoon tamarind puree, combine with
1-tablespoon water
2.tablespoons oil
2.eggs beaten
150g pork fillet, thinly sliced
8.raw large prawns, peeled, deveined, tail intact
100g fried tofu, julienned
1.cup (90g) beans sprouts
¼ cup (7g) fresh coriander leaves
¼ cup (40g) chopped roasted peanuts
1.lime, cut into wedges

Procedure:
1.Cover the noodles with water and soak for 10 minutes. Drain
2.using a mortar and pestle, or blender, pound the chili, garlic and spring onion, gradually incorporating the sugar, fish sauce, limejuice and tamarind mixture.
3.Heat a wok until very hot, add the egg, swirl to coat and cook for 1-2 minutes, or until set and cooked through. Remove and shred.
4.Heat the remaining oil, add the chili mixture, and stir-fry for 30 second, or until fragrant. Add the pork and stir –fry for 2 minutes, or until just tender. Add the prawns and stir-fry for 1 minute.
5.Add the noodles, egg, tofu and half the beans sprout, and toss to heat trough.
6.Serve immediately topped with remaining bean sprouts. Coriander, peanut and lime.

Ingredients:
12 raw king prawns, peeled, deveined, tail intact oil, for deep-frying
1 ¼ cups (200g) tempura flour
1 egg yolk
1 small red capsicum, sliced
150g orange sweet potato, thinly sliced
100g-broccoli florets soy sauce, to serve

Procedures:
1.slice the prawns lengthways, without cutting all the way through, to butterfly.
2.Fill a wok one third full of oil and heat until a cube of bread dropped into the oil brown in15 seconds. Place the flour in a bowl, add the egg yolk and 1 cup (250ml) iced water and stir gently with chopsticks until just combined and slightly lumpy.
3.Dip each prawn in the batter, up to tail, and cook in batches for 2-3 minutes or until lightly golden. Drain
4.Dip the vegetables in the batter and cook in batches until lightly golden.drain.serve with soy sauce.

Ingredients:
¼ cup (60ml) peanut oil
600g rump steak, thinly sliced
1 onion, cut into wedges
2-clover garlic, crushed
¼ cup (60ml) beef stock
2 tablespoons soy sauce
1-tablespoon oyster sauce
1-tablespoon chili bean sauce
2 teaspoons corn flour
1 red capsicum, juliened
200g snow peas
½ cup (80g) cashews, toasted

Procedure:
1.Heat a wok until very hot, ad 1-tablespoon oil and swirl to coat. Add half the beef and stir-fry for 4 minutes, or until browned. Repeat with another tablespoon oil and the remaining beef. Remove.
2.add the remaining oil to the wok and swirl to coat. Add the onion and stir – fry for 1 minute. Add the garlic and stir-fry for another minute.
3.Place the stock, soy, oyster and chilie bean sauces and corn flour in a bowl, mix well and add to the wok. Add the capsicum and snow peas. Return the beef to the wok and stir-fry for 2 minutes, or until the vegetables are just cooked but still crunchy. Stir in the cashew and serve with boiled rice.

Ingredients:

400g-dried rice vermicelli
2 gloves garlic, crushed
2teaspoons grated fresh ginger
¼ cup (60ml) oyster sauce
¼ cup (60ml) soy sauce
250g chicken breast fillets, thinly sliced
2 tablespoons oil
2 sticks celery, julienned
1 large carrot, julienned
3 spring onions, sliced on the diagonal
1-½ tablespoons Asian curry powder
½ teaspoon sesame oil
65g bean sprout

Procedure:

1.Cover the noodles with cold water and leave for 30 minutes, or until soft. Drain

2.Place the garlic, ginger, 1-tablespoon oyster sauce and 2 teaspoons soy sauce in a bowl and mix well. Add the chicken, toss to coat and marinate for 30 minutes.

3.Heat a wok until very hot, add the oil and swirl to coat. Stir-fry the chicken until browned. Add the celery, carrot and half the spring onion, and stir-fry for 2-3 minutes, or until slightly softened.

Add the curry powder and stir-fry for 2 minutes, or until aromatic.4.Add the noodles and mix well to coat and heat through. Then stir in the remaining oyster sauce, soy sauce, spring onion, sesame oil and beans sprouts. Serve hot.