A recipe is only one piece of the puzzle.
Who
doesn't like Chinese food? Whether or not you still feel hungry half
an hour later, it was fantastic whilst you were eating it. Today
Asian culinary influence can be found imprinting its myriad of
flavour and magical taste on everything from French to Greek recipes.
Cooks are no longer afraid to mix it up in the kitchen, using spices
and sauces that many years ago would never be thought as
complimentary. Personally I have a favourite in the sweet red chili
sauce which I found to be a fantastic burst of flavour in any
meatball recipe. Be adventurous and see how easy it is to bring the
taste of Asia into your own kitchen, and the best part will be when
your family or friends ask for seconds.
Zesty
Thai Thigh
8
chicken thighs
2
packs Thai kitchen rice noodles
1
pound shiitake mushrooms
zest
of 1 lime, 1 lemon, 1 orange
½
cup each fresh cilantro, Thai basil and dill, finely chopped
½
cup sweet red chili sauce
juice
of 1 lime, 1 lemon and 1 orange
¾
cup red wine
Heat
some oil in frying pan and begin to brown the chicken thighs.
Cook
till chicken is at least three quarters done.
Drain
off excess oil and set aside
Saute
the mushrooms and set aside.
In
a small pot combine the zest of lime, lemon and orange with fresh
cilantro, Thai basil and dill.
Add
sweet red chili sauce, red wine and juice from lime, lemon and
orange.
Let
it come to a soft boil then remove from heat.
Place
chicken back into frying pan, add sauteed mushroom and sauce mix from
pot.
Cover
and simmer till chicken is done.
Boil
water, place rice noodles in and remove from heat,
stir
the noodles and leave in boiled water for five minutes.
Drain
and serve with chicken over the top.
(Serves
4)
Peking
Pizza
2
½ tbsp Blue Dragon Szechuan Pepper Stir Fry Sauce
1
tbsp mayo
½
tbsp white wine
Topping
1
sweet onion, thinly sliced
6
white mushrooms, thinly sliced
12
cherry tomatoes, cut in half
Chinese
five spice seasoning
Cheese
Galbani
Mozzarella
Base
baby
spinach & arugula
Mix
the pizza sauce ingredients. Roll out pizza dough.
Spread
three tablespoons of sauce evenly over the surface of the dough.
Layer
a mix of baby spinach and arugula over the surface.
Cover
all the spinach and arugula with cheese.
Galabani
mozzarella can be sliced or if you prefer a different mozzarella do
so.
In
a bowl combine the onion, mushrooms and tomatoes,
season
well with Chinese five spice seasoning, lightly tossing to get good
coverage.
Layer
the mix evenly on top of the cheese.
Place
pizza on a preheated oven at 400° F
and bake till base is golden brown.
You
can also substitute pizza dough with Naan bread.
(Everything
remains the same except that the oven is set on the broil function
and
baking time is less, only needing to melt the cheese evenly)
Grilled
Asian Wraps
1
½ lb steak
1
sweet onion
1
bunch green onion
1
bag baby bok choy
¼
cup fresh chopped ginger
1
large tomato, thinly sliced
tortilla
wraps
Sauce
2
tbsp mayo
3
tbsp Club House roasted garlic & pepper marinade
1
½ tsp soy sauce
Cook
steak to desired doneness, cut into strips.
(Remember
to cut meat against the grain for tenderness)
Slice
sweet and green onion thinly, add half of fresh ginger
and
saute till onion is no longer translucent.
Add
bok choy to onion and allow to wilt, not to over cook.
Spread
sauce mix onto tortilla, add onion and bok choy, two slices of
tomatoes and steak strips.
Roll
and grill for sixty seconds and serve with a smile.
Chicken
Phyllo
1
packet phyllo sheets
1
cup melted butter
4-6
chicken breasts
½
tsp Chinese five spice seasoning
2
garlic cloves, finely chopped
1
bunch green onions, chopped
2
tbsp fresh basil, chopped
6
cup baby spinach
1
½ cup ricotta cheese
salt
& pepper to taste
Pan
fry chicken breasts till golden brown and well done.
Cut
into even thin strips and set aside.
Wilt
baby spinach with fresh basil, green onion, garlic and Chinese five
spice seasoning.
Add
ricotta cheese, salt and pepper to taste and mix all ingredients
well.
Take
one sheet of phyllo pastry, spread melted butter
all
over then add another sheet on top.
Cut
to make two rectangle pieces.
Place
two tablespoons of chicken and ricotta as a filling at the end of
sheet.
Fold
left and right side into middle then roll end to end.
Before
finishing brush a little melted butter on edge and press down to
seal.
Place
wraps onto baking tray and bake at 375°
F till golden brown.
Massaman
Curry Balls
Meatballs
2
lb ground beef
1
lb ground pork
1
egg
½
cup bread crumbs
3
tbsp Massaman Curry Paste (Thai Kitchen)
Sauce
400
ml coconut milk
3
tbsp sweet red chili sauce
zest
of 1 lime and 1 lemon
Side
2
bags baby bok choy
2
bags bean sprouts
green
onion, chopped for garnish
sweet
& smoky Hibachi seasoning (Asian Creations Simply Asia)
Mix
beef, pork, egg, bread crumbs and curry paste to form meatballs.
Begin
to brown the balls in a pan and cook till half done then set aside.
Mix
separately coconut milk, chili sauce and zest of lime and lemon.
Discard
any excess oil from pan, replace meatballs and add sauce.
Bring
to a boil and then reduce heat to medium,
cooking
for approximately eight minutes or until meatballs are cooked
through.
Separately
in a pan begin with bean sprouts, after three minutes season with
sweet & smoky Hibachi seasoning, then add baby bok choy and cook
till the green leaves wilt a little.
Do
not overcook the bok choy.
These meatballs can be served over rice
noodles, rice or stir fry noodles.
(Serves 6)
