Sweet and Sour Pork

Ingredients for 2 servings

Marinade
½ lb pork (200 g), chopped into bite-size pieces
1 teaspoon salt
1 teaspoon corn flour
1 egg

Deep Frying
1 cup corn flour (100 g)
2 ½ cups oil (500 mL)

Sauce
2 tablespoons oil
2 teaspoons garlic, crushed
½ green bell pepper, chopped
½ red bell pepper chopped
⅔ cup pineapple (150 g)
¼ cup white caster sugar (50 g)
¼ cup rice vinegar (50 mL)
2 tablespoons ketchup

Preparation
 In a bowl, combine all marinade ingredients with the pork. Cover and leave to
marinade in the fridge for 20 minutes.
 Place the corn flour in a large bowl and toss the marinated pork chunks until
liberally coated.
 In a medium-sized saucepan, heat the oil to 350˚F (180°C).
 Deep fry the pork pieces for about 3-4 minutes until the coating is golden brown
and the pork is cooked. Set aside.
 For the sauce, place a frying pan over a medium heat and add the oil.
 Sauté the garlic until fragrant, then fry the peppers until soften.
 Add in the pineapple and warm through.
 Add the sugar, vinegar, and ketchup, and stir. Bring the mixture to a boil.
 Add the pork to the frying pan and coat everything evenly with the sauce.
 Serve top with sesame seeds.
 Five Spice Fried Chicken
About Five Spice Powder
Chinese five spice is a mixture of five main spices: star anise, cloves, Chinese cinnamon,
Sichuan pepper, and fennel seeds. It’s commonly used in many Chinese dishes.

Ingredients

 4 Chicken Breast Fillets

 All Purpose Flour, for coating
 2 Eggs, lightly beaten
 Oil, to shallow fry
 2 1/2 tsp Chinese Five Spice Powder
 2 c Panko or Fresh Breadcrumbs
 2 tsp Ground Cumin
 2 tsp Ground Coriander
 1 tsp Salt
 Fresh Cracked Black Pepper
 1 tbsp Minced Parsley

Instructions
 Cut the chicken breast fillets in half lengthwise. Dust lightly with flour. Set aside.
 For the coating mixture, combine the Chinese five-spice, panko or breadcrumbs,
cumin, coriander, salt, pepper, and parsley. Mix them up.
 Dip the chicken into the beaten egg, coating all over, then press firmly into the
coating mixture.
 Heat 1 cm (1/2 inch) of oil in a large nonstick frying pan over medium-high heat.
Add the chicken to the pan (in batches if necessary, don’t crowd the pan) and
cook for 2-4 minutes on each side, or until golden, crisp, and cooked through.
 Drain on paper towels, Great served with veggies and rice.
 Yang Chow Fried Rice
Ingredients
 4 cups cold day-old rice
 2 tablespoons oil
 1 small onion, peeled and chopped
 2 cloves garlic, peeled and minced
 ½ pound (about 5 to 6 pieces) Chinese sausages, diced
 ¼ pound shrimp, peeled and deveined
 1 cup frozen sweet peas, thawed
 2 tablespoons soy sauce
 ¼ cup green onions, chopped
 salt and pepper to taste
 2 eggs, lightly beaten

Instructions
 In a bowl, break cold cooked rice to separate grains.
 Heat a wok or wide pan over high heat. When the pan is very hot, add 1 tablespoon
of the oil and swirl around the bottom of the pan to coat. Heat oil until shimmering.
 Add onions and garlic and cook until softened.
 Add sausages and cook for about 2 to 3 minutes or until heated through.
 Add shrimp and cook until color changes to pink.
 Add green peas and cook until heated through. Remove the mixture from the pan
and keep warm.
 In the pan, add the remaining 1 tablespoon oil and heat until almost smoking.
 Add rice and cook, spreading the rice on the entire cooking surface of the pan, for
about 45 seconds or until grains start to sizzle and then toss to redistribute. Repeat
a few times until rice is heated through.
 Add sausage and shrimp mixture, soy sauce, and green onions. Toss gently to
combine.
 Make a large well in the middle of the rice and add the eggs. Allow the eggs to set
for about 30-40 seconds and then break them into pieces with the back of the spoon.
 Season with salt to taste and generously with pepper.
 Continue to cook for about 1 to 2 minutes and then stir into the rice. Serve hot.
 Chinese Style Pepper Beef Steak

Ingredients

 500g Beef Steak (sirloin)

 1 Large Onion, peeled and sliced
 6 cloves Garlic, peeled and sliced
 1 small Capsicum
 2 tablespoons Cooking Oil
 3 tablespoons Light Soy Sauce
 3 tablespoons Oyster Sauce
 5 tablespoons Mirin, or Chinese Cooking Wine
 Coarsely Ground Black Pepper
 Steamed Rice to Serve

Directions
 Slice the beef into thin strips. If using tougher cuts of beef, stir in half a teaspoon of
Baking Soda. This will help in tenderizing the meat. To make slicing easier, place the
steak in the freezer for about 30 minutes. Once sliced, set aside while preparing the
rest of ingredients.
 Slice onions and slice peeled garlic into thin strips. Cut capsicum in half, discard
seeds, and slice into strips.
 Heat cooking oil in a frying pan or wok on high heat. When pan is hot, add beef
strips in two lots. Cook until beef strips is seared on both sides, about 1 minute.
Remove the beef strips to a plate.
 In the same pan, add sliced onions and garlic and cook for 1 minute. Add soy, oyster
sauce, and Mirin to the pan. Then add the beef strips and sliced capsicum and mix.
Season with freshly cracked black pepper to taste. If you prefer the sauce to be
thicker, add a corn flour slurry (1 teaspoon of corn flour dissolved in 4 tablespoons of
water), then cook a little bit more until the sauce thickens.
 Salted Fish Fried Rice

Ingredients
 4" piece haam yu (Chinese Dried Fish)
 1 onion chopped
 2 cloves garlic peeled and minced
 1.5" knob ginger peeled and minced
 2 links lap cheong sliced thinly (Chinese Sausage)
 2 cups leftover cooked rice
 4 eggs beaten
 ½ teaspoon white pepper
 1 tablespoon soy sauce
 1 tablespoon sesame oil
 3 scallions chopped
Instructions
 Microwave the haam yu for 30 seconds to 1 minute, or until it’s soft and
pliable. Use your fingers or a fork to break up the ham yu into shreds, taking
care to discard the skin and bones. Set aside the meat.
 In a large non-stick skillet, heat a little oil over medium heat. Add the ham yu
meat, onion, garlic, ginger and lap cheong. Saute for 10-15 minutes, or until
the onions are translucent and the lap cheong has rendered its fat and
become crispy. Move these aromatics to a large bowl, trying to keep some of
the fat in the pan.
 Return the skillet to medium-high heat, and add some extra oil if there’s not
much fat left in the pan. Add the rice, having it touch as many surfaces in the
pan as possible. Cook, without touching the rice, for 5-7 minutes, or until the
underside is crispy. Flip the rice so that the crispy bits are on top, and cook
for another 5-7 minutes, or until the rest of the rice is crispy. Add the rice to
the bowl of aromatics and set aside.
 Return the skillet to the lowest heat possible. Add a big pinch of salt to the
eggs, whisk quickly, then pour into the skillet. Stir the eggs around to make
small wisps of egg, lifting up the cooked bits and moving them around so that
the wet egg can contact the pan. Once the eggs are almost dry, add the rice
and aromatics back to the pan. Add the white pepper, soy sauce and sesame
oil, then mix to combine. Add salt and pepper to taste, then top with the
scallions. Serve hot!
 Stir-fried egg Noodles with Beef and Broccoli

Ingredients

SAUCE

 1 tbsp dark soy sauce

 ¼ cup (60 ml) hoisin sauce
 1 tbsp mirin (can be substituted with rice wine vinegar)

STIR-FRY
 2 tbsp olive oil
 1 onion, finely sliced
 1 tsp freshly minced garlic
 500 g (1 lb 2 oz) minced (ground) beef
 2 cups (120 g) broccoli florets (see note 1 for frozen broccoli)
 1¾ cups (435 ml) water
 200 g (7 oz) thin egg noodles (see note 2)
 1 tbsp cornflour (cornstarch)
 2 tbsp tamari or all-purpose soy sauce (optional)
 1 tsp sesame seeds
 1 spring onion (scallion), finely sliced
 Chilli oil, to serve (optional)

Instructions

 To make the sauce, combine the ingredients in a small bowl and set aside.
 Heat the olive oil in a large, heavy-based frying pan over medium–high heat. Add the
onion and garlic and cook, stirring, for 30 seconds until fragrant.
 Add the beef and cook, stirring, for 3–4 minutes until browned, breaking it up with a
wooden spoon or spatula as you go.
 Add the sauce and cook for 1–2 minutes, stirring, until caramelised.
 Add the broccoli, then place the lid on and cook for 1–2 minutes.
 Push the beef and broccoli mixture to the outside of the pan to make a well in the
middle.
 Pour in 1½ cups (375 ml) of the water and add the uncooked noodles to the centre
of the pan. Cook, covered, without stirring, for 1 minute. Flip the noodles and cook
for another 1 minute, covered, or until the noodles are just pliable.
 Using tongs, toss the noodles through the beef and broccoli.
 In a small bowl, combine the cornflour with the remaining 1/4 cup (60 ml) of water.
 Add the cornflour and water mixture to the stir-fry, stir it through, then cook, tossing
with tongs, for 1–2 minutes or until the sauce has thickened and created a lovely
glaze around the noodles.
 Season to taste with the tamari or soy sauce.
 Serve scattered with sesame seeds and sliced spring onion. Drizzle with chilli oil, if
using.