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Steamed Fish with Chilli Dressing served with Kai Lan
| Ingredients: |
| 4 white fish cutlets (1kg) |
| 2 tablespoons oyster sauce |
| 1/4 cup peanut oil (60ml) |
| 1 1/2 tablespoons rice vinegar |
| 1 1/2 tablespoons sweet chilli sauce |
| 1 teaspoon light soy sauce |
| 1/4 teaspoon sugar |
| 1 tablespoon grated fresh ginger |
| 500g Kai Lan, chopped coarsely |
| 1/4 cup fresh coriander leaves |
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| Preparation: | 5 mins |
| Cooking time: | 10 mins |
| Serves: | 4 |
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Instructions:
| 1. | Place fish in bamboo steamer, drizzle with oyster. |
| 2. | Cook, covered, over wok or large saucepan of simmering water about 10 minutes or until fish is just cooked. |
| 3. | Whisk oil, vinegar, remaining sauces and sugar in small bowl. |
| 4. | Serve fish drizzled with chilli dressing. Top with coriander leaves. |
Tip - Line steamer with baking paper to steam fish
Squid with Chinese Broccoli (Kai Lai)
| Ingredients: |
| 1kg Squid Hoods |
| 1/3 cup oyster sauce (80ml) |
| 1 tablespoons Chinese rice wine |
| 1 teaspoon sugar |
| 1 teaspoon sesame oil |
| 2 tablespoons peanut oil |
| 2 cloves garlic, crushed |
| 1 tablespoon grated fresh ginger |
| 500g Chinese broccoli (Kai Lan), chopped coarsely |
| 6 green onions, sliced thinly |
| 1 cup bean sprouts (80g) |
| 1 tablespoon bottled fried garlic |
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| Preparation: | 15 mins (marinate squid overnight / 3 hours |
| Cooking time: | 15 mins |
| Serves: | 4 |
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Instructions:
| 1. | Cut squid hoods open; score shallow criss-cross pattern on inside surface. Cut into 2cm x 6cm pieces. |
| 2. | Combine squid with sauce, wine, sugar and sesame oil in medium bowl. Cover; refrigerate 3 hours or overnight. Drain squid over medium bowl; reserve marinade. |
| 3. | Heat half of the peanut oil in wok or large frying pan; stir-fry squid, in batches, until browned and tender. |
| 4. | Heat remaining peanut oil in the same wok; stir-fry garlic and ginger until fragrant. |
| 5. | Add broccoli (Kai Lan), onion and reserved marinade; stir-fry until broccoli is jut tender. Return squid to wok; stir-fry until heated through. Toss in bean sprouts; serve topped with fried garlic. |
Noodles with garlic beef and Chinese broccoli (kai Lan)
| Ingredients: |
| 250g rice vermicelli noodles |
| 450g beef rump steak |
| 2 tablespoons oil |
| 2 tablespoon dark soy sauce |
| 5 cloves garlic, chopped |
| 700g Chinese broccoli (Kai Lan), chopped |
| 1 tablespoon oyster sauce |
| 1 tablespoon cornflour |
| ¾ cup (180ml) water |
| ¼ cup (60ml) white vinegar |
| 1 tablespoon sugar |
| 1 small red chilli, chopped |
| 1 small green chilli, chopped |
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| Preparation: | 15 mins |
| Cooking time: | 10 mins |
| Serves: | 4 |
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Instructions:
| 1. | Soak vermicelli in warm water for 15 minutes, drain well. Slice steak into 1cm x 5cm strips |
| 2. | Blanch the Kai Lan in boiling water. The length of time depends on thickness of stem. Drain and leave on side. |
| 3. | Heat 1 tablespoon of the oil in wok, stir fry vermicelli and soy sauce for 2 minutes, remove from wok. |
| 4. | Heat remaining oil in wok, stir-fry garlic and steak until steak is browned all over. |
| 5. | Stir Chinese broccoli (Kai Lan), oyster sauce, blended cornflour and water, vinegar and sugar, stir-fry until mixture boils and thickens. |
| 6. | Serve Chinese broccoli (Kai Lan) mixture over noodles sprinkled with chillies. |
Plum-glazed duck
| Ingredients: |
| 1.8kg duck |
| 3 star anise |
| 2 cloves garlic, peeled |
| 5cm piece fresh ginger, sliced |
| 2 cups water (500ml) |
| Plum Glaze: |
| 1/3 cup plum sauce (80ml) |
| 2 tablespoons dark soy sauce |
| 1 teaspoons dark soy sauce |
| 1 teaspoon sesame oil |
| Vegetable: |
| 300g Kai Lan, to serve |
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| Preparation: | 10 mins |
| Cooking time: | 1 hour 30 mins |
| Serves: | 4 |
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Instructions:
| 1. | Fill duck cavity with star anise, garlic and ginger; secure opening with toothpicks. Remove and discard the neck; tie legs loosely together with kitchen string. Place duck, breast-side up, on wire rack in large baking dish; pour the water into baking dish. |
| 2. | Roast duck, uncovered, in moderately hot oven for 30 minutes. Baste duck all over with plum glaze; cover wing and leg tips with foil. Reduce heat to moderate; roast 30 minutes. Baste again with plum glaze, reduce heat to moderately slow; roast, covered loosely, about 30 minutes or until duck is tender and skin is crisp. Remove toothpicks and string. |
| 3. | Cut duck into small pieces and serve with steamed Kai Lan (Chinese broccoli). |
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