Crispy Noodles with Chicken and Vegetables

Ingredients


1/4 recipe noodles

Peanut oil

2 tablespoons raw chicken

1 medium-sized onion

1 tablespoon raw carrot

1 tablespoon green sweet pepper

1 tablespoon canned bamboo shoots

3 oz. bean sprouts

1/4 pint (U.S. 5/8 cup) hot chicken stock

Pinch each salt, sugar and Ve-Tsin

1/2 teaspoon soy sauce

1 small teaspoon cornflour

1 tablespoon cold water



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Instructions



1.Make the noodles, using a quarter of the quantities.

2.Make a 'nest' of the noodles as follows: Have a 5-inch wire frying basket in one hand.

3.Gather the ends of the noodles in the fingers of the other, letting them extend themselves for their full length.

4.Let the other ends of the noodles fall into the basket, easing and turning them so that they line the basket in neat rounds to form a 'nest'.

5.Lower the basket into fairly warm oil and at once remove and drain it.

6.Set this aside while preparing the chicken and vegetables.

7.Slice the chicken, onion, carrot, pepper and bamboo shoots in thin strips and keep them separate.

8.Pick over the sprouts.

9.Heat 1 tablespoon oil in the frying-pan.

10.Add and cook the onion for 1/2 minute.

11.Add the bean sprouts and cook for 1 minute.

12.Add the chicken and remaining vegetables and cook for a further 2 minutes, tossing all about.

13.Stir in the stock, seasonings and soy sauce and cook for 1 minute or so.

14.Get the oil for deep frying hot enough to cook the noodles and colour them in 3-4 minutes that is, when a dried slice of raw potato rises in 4 seconds when dropped into the oil.

15.Lower the basket with its noodle 'nest' into the oil and raise the temperature to make up for its being lowered when the noodles go into it.

16.Cook for 3-4 minutes.

17.Meanwhile blend the cornflour with the water, stir it into the other mixture and boil for 1 1/2 minutes.

18.Turn all into a heated dish and place the well drained noodle 'nest' on top.

Crisp Duck with Apple & Orange Sauce serve with Rosemary & Garlic Flatbread

(serves: 2 | Preparation: 30 minutes | Cooking: 25 minutes)

Ingredients:
2 Duck Fillets, skin on
1/2 Tablespoon Sea Salt
Dash of Freshly Ground Black Pepper
1 Red Delicious Apple, sliced thinly
2 Servings of Salad Greens

Method:-

1. Preheat oven to 200°C. Place a wire rack over a foil-lined baking tray.

2. Make shallow incisions diagonally across skin of duck apart 1cm apart, rub sea salt into skin.

3. Place a non-stick frying pan on medium heat, add duck, skin-side down and cook for 8 minutes until skin is crispy.

4. Transfer to wire rack, skin-side up and bake for 12 - 15 minutes until tender. Remove from oven and stand on wire rack for 10 minutes before slicing it.

5. Using a vegetable slicer or knife, sliced the apple thinly and place it on the duck slices on prepared plates.

6. Drizzle some orange sauce on the apple and duck mixture, top with some salad greens and homemade rosemary and garlic flatbread on the side and serve warm with extra orange sauce.

(serves: 2 | Preparation: 30 minutes | Cooking: 10 minutes)

Ingredients:
125g Plain Flour
1/4 Teaspoon Salt
2 Garlic Cloves, finely chopped
1 Tablespoon Olive Oil
65ml(1/4 cup) Lukewarm Water
1 Tablespoon Finely Chopped Fresh Rosemary
Extra Flour, dusting
2 Tablespoons Melted Butter

Method:-

1. Combine olive oil and lukewarm water in a jug.

2. Process flour, salt and rosemary in a food processor or alternatively place them in a large mixing bowl.

3. Slowly add olive oil and water mixture to the flour to form a dough.

4. Turn dough onto floured surface and knead until smooth. Rest dough for at least 30 minutes

5. Divide dough into 6 dough balls, roll out flat and fry(without oil) for 2 minutes each side or until golden.

6. Brush with melted butter. Keep warm and serve together with the Crisp Duck salad above.

Pad Thai Noodles

Ingredients:
1 Packet Thai Pad Thai Noodles SpicePaste
3 Tablespoons vegetable oil
250g Prawns, removed shell and devined
1 Egg
200g Fresh Thin Rice Noodles
100g (½ cup) Fresh Bean Sprouts
1 Piece Of Firm Beancurd, cut into small cubes
3 Tablespoons Crushed Peanuts
1 Lime Wedges, cut into slices as garnish
2-3 Stalks Of Chives/Spring Onions, cut into section as garnish

Methods:
1. Heat 1 Tablespoon of oil in non-stick wok or pan on medium heat, add in the cubes beancurd and fry until golden brown then removed and set aside.
2. Add the reminding oil and switch to high heat then add prawn and stir fry for 1 minute.
3. Add egg scramble it and cook for 1 minute.
4. Add noodles and SpicePaste, stir fry for 3 minutes or until fairly dry.(you can add some hot water if you think is too dry)
5. Add in beancurd and chives then sprinkle with some crushed peanuts and mixed well then dish up.
6. Clean and heat up the pan then drizzle with some oil and stir-fry the bean sprouts with high heat for a few second then drizzle with some cooking wine, dish up and scattler around the noodles.
7. Garnish the noodles with the remianing peanuts, lime wedges, some dried shallot and serve hot.

Seafood Mui Fan

Ingredients: (serves 2)
8-10 Medium Size Prawns
1 Large Fried Fish cake, cut into slices
4 Imitation Crabstick, cut into halves
1 Bunch of Choy Sum
1 Medium Rice Onion, cut into wedge
3 Cloves Garlic, finely chopped
2 Eggs
2 Rice Bowl of Cooked Rice
100 ml Water
1 Tablespoon Cornstarch Solution

Method:
1. Wash, clean the prawns, removed the shell of the body(head retain), slit the back of the prawn and remove the dirty or vein.
2. Marinate prawns with some cornstarch, pepper and cooking wine. Set aside.
3. Trim and wash the choy sum and set aside to drain well.
4. Preheat the pan with 1/2 tablespoon of oil, saute the minced garlic and onion till fragrant, add in the marinated prawns.
5. Give it a quick stir for about 10 - 15 seconds, till it slightly changed colour, add in the choy sum and stir-fry for another 5 seconds.
6. Next add in the fish cake slices and crabstick, and give it another quick stir before add in the water.
7. When the water comes to boil again, crack in the eggs, gently give it a few stir to separate the egg then stir it the cornstarch water to thicken the sauce.
8. Off the heat, season it with some salt and pepper before spooning it on top of the rice.
9. Serve hot with some cut chilli in light soy sauce.

Egg Wrapped Rice

Egg Wrap Rice:
3 Eggs
1/4 Teaspoon Salt
Some Pepper
30ml Water
2 Bowls of Cooked White Rice

Methods:
1. Break the egg in a bowl, add in salt, pepper and water then beat well.
2. Preheat the pan with some oil then pour it half of the egg mixture and swirl the mixture around the pan to form a round circle.
3. Cook over medium low heat until both side is slightly golden brown then remove from pan and wrap 1 bowl of rice with the egg sheet.
4. Repeat cooking the other half of the egg and wrap the rice then serve with pork ribs curry. 

Korean Stir-fry Glass Noodles (Happy Call)

(Serves: 2-3 | Preparation: 10 minutes | Cooking: 10 minutes)

Ingredients:
1 Packet CJ Brand Japchae(韩式炒粉丝)
100g Beef Fillet, cut into 2" long sticks 
1 Medium Brown Onion, thinly sliced
1 Medium Carrot, shred into 2" long 
4 Medium Fresh Shiitake Mushroom, sliced
2 Stalks Spring Onion, cut into section
2 Garlic Cloves(minced), optional
1/2 Tablespoon Sesame Oil
1 Teaspoon Roasted Sesame Seeds
Some Chopped Spring Onion
100g Spinach(optional), cut into sections 

Method:-

1. Boil glass noodle in boiling water for about 3 minutes, till soften. Rinse with water, drained well and put in a large bowl.

2. Heat sesame oil in a frying pan, saute minced garlic, brown onion and spring onion till fragrant, stir in shiitake mushrooms and marinated beef strips with 1 Tablespoon of Japache sauce (mix 1 teaspoon of roasted sesame seeds with the pre-mixed Japache sauce included in the pack) and give it a quick toss.

3. Next add in the shredded carrot, cooked noodles and Japache sauce into the pan and cook on low heat, stirring frequently until all the sauce is mixed well.

4. Drizzle some extra sesame oil and mix well before serving.

Black Vinegar Trotter

Ingredients:
1 Pig's Trotter(ask for the front trotter)
1 Big Piece Of Old Ginger(about 300g)
1 Handful Of Black Bean
1 Small Bottle Of Black Vinegar, 375ml
1 1/2 Bottle Of Water(use the same vinegar bottle)
2 Tablespoons Sesame Oil
1 - 2 Tablespoon Rock Sugar/Brown Sugar
2 - 3 Hard Boiled Eggs

Methods:
1. Peel, wash and cut the old ginger into big pieces then flatten slightly.
2. Rinse the black beans and pat dry then set aside.
3. Heat up sesame oil in the preheated large claypot to saute old ginger till fragrant then add in the black beans and stir for a few minutes.
4. Pour in vinegar and water, covered and bring to a boil. Reduce to low heat, cook for about 1 hour remove from heat and soak the rest for over night.
5. Rinse the pig's trotter and cut into convenient pieces, wash and blanch into boiling water.
6. Remove, rinsed and stir-fry with some sesame oil in a preheated dry wok for a while.
7. Lastly bring the soaked vinegar soup back to boil, add in pre-fried trotter pieces and cooked for 20 minutes then add in the hard boiled eggs.
8. Continue to simmer for another 20 minutes then add in sugar to taste.
9. Remove from heat, soak the trotter pieces until tenders and the flavour has be absorbed. Serve hot.

Notes:
a) You can choose to add in more or less Ginger depend on your preference.
b) You can choose to cook the Black Vinegar Soup 1 day ahead before adding the Pig trotter or you can cook all the ingredients together and eat on the day itself or next day.
c) The amount of sugar added also depend on individual taste, you can omit it as well.