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Tonkatsu Pork

We’re learning little snippets on information from our “100 Asian Recipes” gig, which is surely good for the mind? Tonkatsu is actually derived from two Japanese words - Ton “Pig, Pork” + Katsu “Cutlet”. Pretty descriptive really!

Ingredients Tonkatsu Sauce:-

70g of Tomato Ketchup
2 Tbsp of Worcestershire Sauce
2 Tsp of Sugar
2 Tbsp of Soy Sauce
½ Tsp of Dijon Mustard
¼ Tsp of Garlic Powder
1 Tbsp of Rice Wine


(1) Mix all the ingredients together!

Ingredients Tonkatsu Pork:-

400g of Pork Fillet, cut into pieces
2 Tbsp of Plain Flour (Gluten free for us)
2 Eggs
½ Tbsp of Oil
70g of Breadcrumbs (Gluten free for us)
Japanese Seven Spice
Oil to fry
Salt & Pepper to season


(1) cover each piece of fillet top and bottom with cling-film and beat with a rolling pin to flatten.
(2) Season the Pork with Salt and Pepper then soak in Buttermilk for at least an hour in the fridge.
(3) Season the Flour with Japanese Seven Spice.
(4) Beat the Eggs and whisk in ½ a tablespoon of Oil.
(5) Remove the Pork from the Buttermilk and coat in the Flour.
(6) Dunk each piece of fillet in the Egg wash and finally coat in Breadcrumbs.
(7) Heat enough Oil in a large frying pan to deep fry the fillets.
(8) Cook on both sides until golden and crispy.

There is a British Pork offer on at the moment at a local supermarket. So this whole Pork Fillet cost us just over £2. A bit of a salad and some shredded White Cabbage are hardly bank breakers and we had everything else in store, as it were. Yesterday it was very hot and humid in the evening and this style of light dish worked really well.

Special Fried Rice

OK this is far from conventional with Chorizo in it. But Special Fried Rice isn’t traditional anyway in China so we’re cool with that. We had cooked Chicken thigh meat and ½ a stick of Chorizo which both needed using up. So…..


3 Chicken thighs, cooked and chopped
Chorizo, chopped
1 Onion, finely diced
1 Carrot, finely diced
1 Cup of Peas, thawed in water (Yes we do buy some frozen things, but not many!)
2 Spring Onions, sliced
2 Eggs, beaten
1 Tbsp of Soy Sauce (Gluten free for us)
1 Tbsp of Rice Wine
1 Tbsp of Sesame Oil
2 Cloves of Garlic, minced
A Thumb of fresh Ginger, minced
1 Cup of Rice, cooked and de-starched by running boiling water through it
Oil to fry


(1) In a large frying pan / Wok heat the Oil and fry the Onions and Carrots, until softened.
(2) Add the Garlic and Ginger and fry for a further few minutes.
(3) Add the Chicken, Chorizo, Peas and stir.
(4) Add the Rice Wine and then gently fold in the cooked Rice.
(5) Add the Spring Onions.
(6) Push all the ingredients to the side and add the Sesame Oil to the space created.
(7) Pour in the beaten Egg and let it set partially.
(8) Fold into the Rice mixture.
(9) Add the Soy Sauce and gently stir in.
(10) Garnish with chopped Spring Onions.

This was the second meal we’ve had out of the £1.69 Yellow Sticker Chicken thighs and the Chorizo was £0.69. Which we’ve had two meals from and still have a bit in the fridge…..

Chinese Curry Sauce

Obviously most folk would just go to a takeaway and buy a tub of Chinese Curry Sauce. But that’s not an option for Sue as it invariably contains Gluten. So last night we had a bit of a Special Fried Rice gig and Sue cobbled this together to go with it. I’d challenge anybody to tell it apart from the plastic tub version!


4 Tsp of Cornflour
1 Tsp of Curry Powder
½ Tsp of Chinese five Spice
¼ Tsp of Ground Ginger
¼ Tsp of Garlic Powder
2 Tsp of Gluten free Soy Sauce
2 Tsp of Chilli Sauce
240Ml of Vegetable Stock
1 Tbsp of Butter / Margarine
1 Tsp of Lemon Juice


(1) Mix half of the Cornflour with the dry spices in a bowl.
(2) Melt the Margarine in a pan and add the Cornflour mix.
(3) Keep stirring over a low heat to create a roué.
(4) Slowly add the Stock stirring all the time.
(5) Add a little of the Stock to the remaining Cornflour in a jug and stir well.
(6) Add this to the pan along with the Lemon Juice, Soy Sauce and Chilli Sauce and cook gently until thickened.

I know I’m pretty disgusting, but I had some of the, now set, sauce with the left over Special Fried Rice for breakfast this morning!


Sichuan style Sea Bass with stir fried Rice Vermicelli and Crispy Seaweed

The last of the Yellow Sticker Sea Bass deserved a bit of special treatment. We’ve been accumulating Asian ingredients for our “100 Asian Recipes” gig, so in fact we had everything for this recipe in the freezer, fridge, cupboards etc. It’s probably not one you’ll try at home, but it really was good!

Ingredients for the Sichuan Sea Bass:-

One Sea Bass fillet per serving, scored through the skin with a very sharp knife
2 Cloves of Garlic, minced
1 Tbsp of Cuttlefish and Chilli Paste
2 Tbsp of fresh Ginger, minced
2 Chillies, finely chopped
4 Spring Onions, finely chopped
2 Tbsp of White Miso paste
1 Pinch of Chilli Flakes
2 Tbsp of Soy Sauce
2 Tbsp of Rice Wine Vinegar
110ml of Chicken Stock
1 Tbsp of Sesame Oil


(1) Preheat the oven to 200c.
(2) Heat Oil in a Wok or large frying pan and stir fry the Garlic, Ginger, Chillies and Spring Onions until softened.
(3) Stir in the Miso paste, Chilli flakes.
(4) Stir for a couple on minutes and then add the remaining ingredients.
(5) Simmer until thickened and remove from the heat.
(6) Place the Sea Bass on a baking tray and brush over with the sauce.
(7) Bake in the oven for 15 to 20 minutes.

Ingredients for the stir fried Rice Vermicelli:-

Rice Vermicelli
1 White Fungus (Brain Fungus as we like to call it!), soaked and chopped. Remove the harder core bits
2 Bok Choi, leaves separated
4 Spring Onions, finely sliced
2 Tbsp of Soy Sauce
1 Tbsp of Sesame Oil
3 Tbsp of water


(1) Heat the Oil in a large frying pan or Wok.
(2) Add the Spring Onions and White Fungus & fry for 2 to 3 minutes.
(3) Add the Bok Choi and water & stir fry for a further 2 to 3 minutes.
(4) Stir in the Soy Sauce and Sesame Oil.
(5) Soften the Rice Vermicelli by pouring boiling water over it drained through a sieve.
(6) Gently combine the stir fry ingredients with the Rice Vermicelli

Ingredients for the Crispy Seaweed:-

Dried Seaweed, fried and drained
Garlic, minced
Cumin Seeds,
Caster Sugar
Chilli Flakes
Chinese Five Spice
Sesame Seeds


(1) Toast the Sesame and Cumin Seeds dry in a large frying pan.
(2) Add a little Oil and the Garlic and lower the heat to fry the Garlic.
(2) Add the Sugar, Salt, Five Spice and Chilli Flakes.
(3) Add the Seaweed and stir well.

To serve spoon the Vermicelli onto a plate. Add the Sea Bass and pour the remaining sauce over the top. Dress with a few sliced Spring Onions and server with the Crispy Seaweed as a side.

We did comment “ How to make a Chinese more Chinese than a Chinese person would make”. There might have been just “an iccle” bit of overkill here. But it was goooood overkill!

Cold Rice Salad

We’ve been cooking quite a few Asian recipes recently and no matter how well we measure Rice we often end up with some left over. Last night was quite hot and humid and we fancied something quick and light for dinner. We already had various dips and sauces we’d made and popped in the fridge along with some home made Coleslaw. So we just cobbled a bit of a colCold Rice Saladd buffet gig together.


Cold cooked Rice
Thick sliced Chorizo, fried drained and cooled
Cubed Cheese
5 Spring Onions, sliced
A dash of Soy Sauce


(1) Mix everything together.
(2) Serve!

The cubed Cheese was £0.60 thanks to the Yellow Sticker fridge and the bit of Chorizo cost, maybe, £0.60 as well. Everything else we had in, so we certainly didn’t break the bank last night!


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