Cook Book Recipe

Ingredients

600g- large fresh, scallop without roe
2-tablespoons corn flour1/3 cup (80ml) peanut oil, plus 1-teaspoon extra3-spring onion, cut into 3 cm lengths
1-teaspoon finely chopped fresh ginger
2-cloves garlic, crushed
¼- cup (55g) dried black beans, lightly rinsed, roughly chopped
2-tablespoons Chinese rice wine
1-tablespoon rice wine vinegar
1-tablespoon soy sauce
1-tablespoonsoft brown sugar
½- teaspoon sesame oil

Procedure

1. Remove and discard any veins, membrane or hard muscle from the scallop. Toss the scallop in the corn flour to coat and shake off any excess
2. Heat a wok until very hot, add 1-teaspoon peanut oil and swirl to coat. Add the spring onion and stir-fry for 30 second, then remove from the wok
3. Add 1-tablespoon peanut oil to eh hot wok and swirl to coat. Add one third of the scallop and stir-fry for 1-2 minutes, or until golden and well sealed no liquid should be released. Remove and set aside. Repeat twice more to sealed to rest of the scallops
4. Add the remaining tablespoon peanut oil to the hot wok and swirl to coat. Add the ginger, garlic, black bean, rice wine, rice vinegar, soy sauce and brown sugar, and stir-fry for 1 minute, or until the sauce boils and thickens slightly
5. Return the scallop to te wok and stir-fry for 1 minute, or until heated through and the sauce has thickened again. Stir in the spring onion and sesame oil. Serve with boiled rice

Ingredients

1-tablespoon peanut oil
8-spring onion, sliced into 3 cm lengths
2-clover garlic, crushed
1-tablespoon red curry paste, or to taste
750g- Chinese barbeque duck, chopped
400ml coconut milk
450g- can pineapple pieces in syrup, drained
3-kaffir lime leaves
¼- cup (15g) chopped fresh coriander
2-tablespoon chopped fresh mint

Procedure

1. Heat a wok until very hot, add the oil and swirl to coat. Add the spring onion, garlic and curry paste, and stir-fry for 1 minute, or until fragrant
2. Add the remaining ingredients, Bring to the boil, then reduce the heat and simmer for 10 minutes, or until the duck is heated through. Serve with jasmine rice

Ingredients

1-tablespoon peanut oil
8-spring onion, sliced into 3 cm lengths
2-clover garlic, crushed
1-tablespoon red curry paste, or to taste
750g- Chinese barbeque duck, chopped
400ml coconut milk
450g- can pineapple pieces in syrup, drained
3-kaffir lime leaves
¼- cup (15g) chopped fresh coriander
2-tablespoon chopped fresh mint

Procedure

1. Heat a wok until very hot, add the oil and swirl to coat. Add the spring onion, garlic and curry paste, and stir-fry for 1 minute, or until fragrant
2. Add the remaining ingredients, Bring to the boil, then reduce the heat and simmer for 10 minutes, or until the duck is heated through. Serve with jasmine rice

Ingredients

1-tablespoon peanut oil
8-spring onion, sliced into 3 cm lengths
2-clover garlic, crushed
1-tablespoon red curry paste, or to taste
750g- Chinese barbeque duck, chopped
400ml coconut milk
450g- can pineapple pieces in syrup, drained
3-kaffir lime leaves
¼- cup (15g) chopped fresh coriander
2-tablespoon chopped fresh mint

Procedure

1. Heat a wok until very hot, add the oil and swirl to coat. Add the spring onion, garlic and curry paste, and stir-fry for 1 minute, or until fragrant
2. Add the remaining ingredients, Bring to the boil, then reduce the heat and simmer for 10 minutes, or until the duck is heated through. Serve with jasmine rice

Ingredients

2-tablespoon peanut oil
500g- beef fillets or lean rump, thinly sliced
2-clove garlic, crushed
¼- cup (15g) finely chopped fresh coriander roots and stems
1-tablepoon grated palm sugar1/3 cup (80ml) limejuice
2-tablespoons fish sauce2-small red chillies, seeded, finely sliced
2-red Asian shallots, finely sliced
2-telegraph cucumbers, sliced into thin ribbons
1-cup (20g) fresh mint leaves
1-cup (90g) bean sprouts
¼- cup (40g) chopped roasted peanuts

Procedure

1. Heat a wok until very hot, add half the oil and swirl to coat. Add half the beef and cook for 1-2 minutes, or until medium rare. Remove. Repeat with remaining oil and beef
2. Place the garlic, coriander, palm sugar, limejuice, fish sauce, ¼ teaspoon ground white pepper and ¼ teaspoon salt in a bowl, and stir until all the sugar has dissolved. Add the chilli and shallots, and mix well.
3. Pour the sauce over the beef while still hot, mix well, and then cool to room temperature
4. In a separate bowl, too together the cucumber and mint leaves, and refrigerate until required
5. Place the cucumber and mint on a serving platter, and top with the beef, bean sprouts and peanuts

Ingredients

1-small Chinese cabbage, finely shredded
2-tablespoons oil
2-onon, halved and sliced thinly
500g- chicken thigh fillets, trimmed and cut into strips
¼- cup (60g) sugar
¼- cup (60ml) fish sauce
¼- cup (80ml) limejuice
1-tablespoon white vinegar
2/3- cup (30g) chopped fresh coriander
Fresh Vietnamese mint leaves, extra to garnish

Procedure

1. Place the cabbage to a large bowl, cover with plastic wrap and chill
2. Heat a wok until very hot, add 1-talespoon oil and swirl to coat. Add half the onion and half the chicken and stir-fry for 4-5 minutes, or until the chicken is cooked through. Remove and repeat with the remaining oil, onion and chicken. Cool.
3. To make the dressing, put the sugar, fish sauce, limejuice, vinegar and ½ teaspoon salt in a small jug, and mix well. To serve, toss together the cabbage, chicken and onion, dressing, mint and coriander and garnish with the mint leaves

Ingredients

2-tablespoons ground turmeric
6-clove garlic, crushed
2-tablespoons soy sauce
2-tablespoons finely minced fresh ginger
¼-cup (60ml) Chinese rice wine or sherry
2-egg yolk, beaten
1-kg chicken thigh fillets cut into 2 cm cubes
½ -cup (60g plain flour
½ -cup (125g) oil
½ -cup (95g) soft brown sugar
1/3- cup (20g) chopped fresh coriander
¼ (60ml) rice vinegar

Procedure

1. Place the turmeric, two crushed garlic cloves, the ginger, soy, rice wine, egg yolks, 1-tablespon salt and 1-tablespoon white pepper in a large bowl, and mix together well. Add the chicken and toss to coat. Cover with plastic wrap and refrigerate overnight
2. Remove any excess liquid from the chicken, add yh4 flour and toss to mix well
3. Heat a wok until very hot; add 1-tablespoon oil and swirl to coat. Add a third of the chicken and stir-fry for 4minutes, or until golden brown. Remove from the wok. Repeat this step twice with the remaining chicken. Remove and keep warm
4. Reduce the heat to medium, ad the remaining oil, brown sugar and remaining garlic. Mix together and the leave for 1-2 minutes or until the sugar caramelizes and liquefies
5. Return the chicken to the wok, and add the coriander and vinegar. Stir gently or 4 minutes, or until the chicken is cooked through and well coated with the sauce. Serve with boiled rice