This is part 2 of the Mexican episode. I help my friend make enchilades with mole sauce for her husband, we make tostadas for lunch. We go to supperclub and make quesadillas and then I make dinner for my husband. Visit www.TamraDavisCookingShow.com for recipes and more videos.
Duration : 0:10:56
Ching He Huang/Chinese Food Made Easy/Cooking for family and Friends
Sweet and tangy chilli beef
Ching makes beef seasoned with dried chillies, served on pak choi and baby spinach leaves and dressed with a sweet and tangy dressing.
Ingredients
For the sweet and tangy dressing
1 tbsp light soy sauce
4 tbsp lemon juice
2 tbsp orange juice
1 tsp groundnut oil
1-2 tsp caster sugar (or to taste)
1-2 tbsp honey (to taste)
½ small cucumber, halved lengthways, de-seeded and finely chopped
1 green chilli, de-seeded, finely chopped
For the beef
1 tbsp groundnut oil
250g/9oz beef fillet, cut into 5mm/¼in strips
1 tsp Shaoxing rice wine or dry sherry
pinch crushed dried chilli flakes
1 tsp light soy sauce
pinch ground white pepper
To serve
1 large handful baby spinach leaves, washed
2 heads pak choi, green stem variety, washed and sliced
1 small mango, peeled, stone removed, flesh finely diced
Method
1. For the sweet and tangy dressing, mix together the light soy sauce, lemon juice, orange juice, groundnut oil, caster sugar and honey in a small bowl. Whisk well to combine, then add the cucumber and chilli. Stir and set aside.
2. For the beef, heat a wok until smoking and add the groundnut oil, then add the beef and stir fry for a few seconds. Add the rice wine or sherry and cook for one minute.
3. Add the crushed dried chilli flakes, light soy sauce and pinch of ground white pepper. Cook for 1-2 minutes, or until the beef is cooked to your liking.
4. To serve, scatter the spinach and sliced pak choi over a serving plate and spoon the chilli beef into the middle. Drizzle over the sweet and tangy dressing, sprinkle over the finely diced mangoes and serve immediately.
Duration : 0:5:15
Ching He Huang/Chinese Food Made Easy/Cooking for family ‘Dragon prawn’ noodles
Ching makes her favourite noodle dish for journalist Lina Mahdav. Lobster in Mandarin Chinese is ‘long-xia’ which translates as ‘dragon prawn’.
Ingredients
650g/1lb 6oz live lobster
2 tbsp groundnut oil
5 cloves garlic, crushed
2.5cm/1in piece fresh root ginger, peeled, finely chopped
4 tbsp yellow bean sauce (available from Asian grocers)
4 tbsp light soy sauce
2 tbsp Shaoxing rice wine or dry sherry
350g/12oz yellow shi whole wheat noodles or medium egg noodles, cooked according to packet instructions
4 spring onions, sliced lengthways
dash toasted sesame oil (optional)
Method
1. Freeze the lobster for 30 minutes. Heat a large pan of boiling water, then very quickly plunge the lobster in the water and cook for 7-8 minutes, or until pink and cooked through.
2. Lift the lobster out with tongs and reserve the cooking liquid. Using a large cleaver or knife, chop off the tail and cut into three sections. Chop off the claws. Divide the body in half lengthways. Chop each half into two pieces. Using the back of the cleaver, crack the shell of the claws and all the other pieces – this helps to let the sauce seep through and flavour the meat as the lobster cooks. Discard the rest of the lobster.
3. Heat a wok until smoking and add the groundnut oil, then add the garlic and ginger and fry for a few seconds. Stir in the yellow bean sauce, soy sauce and rice wine or sherry and cook for 30 seconds.
4. Add the lobster pieces and stir well to coat the lobster in the sauce. Add the cooked noodles and toss through well. Add 3-4 tablespoons of the reserved cooking liquid (keep the rest to make a good seafood stock). Finally, add the spring onions, toss through well and serve immediately on a large serving plate.
Duration : 0:4:38
Camilla Saulsbury makes a quick and easy vegetarian black bean burger.
Find the complete recipe on Camilla’s Blog:
www.enlightenedcooking.blogspot.com (2.1.08 posting)
Duration : 0:7:27
Ching He Huang/Chinese Food Made Easy/Cooking for family
‘Lion head’ meatballs
Ching makes a dish named after the way it’s served, surrounded by Chinese cabbage: the meatball is said to resemble a lion’s head, while the cabbage is the lion’s mane.
Ingredients
For the meatballs
500g/1lb 2oz beef mince
4 garlic cloves, finely chopped
2 tbsp grated fresh root ginger
2 spring onions, finely chopped
pinch sea salt
1 tbsp Shaoxing rice wine or dry sherry (or more, to taste)
2 tbsp light soy sauce
1 tbsp toasted sesame oil
1 free-range egg, beaten
1 tbsp cornflour
pinch ground white pepper
For the finished dish
100ml/3½fl oz groundnut oil
750ml/1¼ pint vegetable stock
300g/11oz Chinese leaf, quartered lengthways
3 dried Chinese mushrooms, soaked in warm water for 15 minutes, then drained (alternative use fresh chestnut mushrooms, sliced)
1 tbsp light soy sauce
1 tbsp cornflour, mixed with 2 tbsp cold water (optional)
sea salt and ground white pepper
2 large spring onions, sliced
dash sesame oil (optional)
Method
1. For the meatballs, place all of the meatball ingredients into a large bowl and stir to combine.
2. With damp hands, take a large mound of the minced meat mixture and mould into a ball that is a little larger than a golf ball. Place on a plate and repeat with the remaining meatball mixture.
3. For the finished dish, pour the groundnut oil into a large deep pan and heat over a high heat. Using a metal ladle, carefully lower each meatball into the oil and spoon some of the oil over the meatballs. Cook for 4-5 minutes, or until golden-brown all over.
4. Pour all but two tablespoons of the cooking oil out into a heatproof bowl. Add the stock to the pan and arrange the slices of Chinese cabbage around the meatballs, curving them around the sides of the pan lengthways, then add the mushrooms and soy sauce and bring to the boil. Cover the pan, reduce the heat and cook gently for 15 minutes. Alternatively, cook the meatballs in the oven; arrange in a casserole dish, cover with kitchen foil and cook in a preheated oven at 100C/210F/Gas ¼ for 30 minutes. If the sauce is too thin, add the cornflour paste and stir until thickened.
5. Take the meatballs off the heat and season, to taste, with sea salt and ground white pepper. Transfer to a serving dish, garnish with the spring onions, sprinkle over a dash of seame oil and serve immediately.
Duration : 0:5:8
