Details

Written by Tony Carson

Category: Recipes

Created: 16 June 2021

• Quick and Easy
• Gluten Free
• Asian Recipes
• Sauces

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!

Ingredients:-

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

Method:-

(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!

 

Details

Written by Tony Carson

Category: Recipes

Created: 13 June 2021

• Takes a bit of time
• Fish
• Gluten Free
• Asian Recipes

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
Oil

Method:-

(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

Method:-

(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
Oil
Salt

Method:-

(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!
 

Details

Written by Tony Carson

Category: Recipes

Created: 12 June 2021

• Quick and Easy
• Cured Meat
• Sides
• Gluten Free

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.

Ingredients:-

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

Method:-

(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!

 

Details

Written by Tony Carson

Category: Recipes

Created: 11 June 2021

• Quick and Easy
• Gluten Free
• Pork Chop
• Asian Recipes

Yellow Sticker Pork Chops got the 'Asian recipe' treatment last night!

Ingredients:-

Pork Chops

Marinade Ingredients:-

60ml of Soy Sauce
¼ Tsp of ground White Pepper
1 Tsp of Toasted Sesame Oil
1 Tbsp of Cornflour
½ Tsp of Five Spice
1 Tsp of Shaoxing Wine
2 Cloves of Garlic, minced
1 Tsp of Fresh Ginger, minced
½ a Tbsp of Brown Sugar
Oil to fry
Pak Choi, halved lengthways
Long grain Rice

Method:-

(1) Combine all the marinade ingredients in a bowl and add the Pork Chops.
(2) Marinade for 30 minutes.
(3) In a large frying pan add the Oil and then sear the Chops with the marinade on both sides. Don’t over cook them as the have very little fat and can become quite tough.
(4) Boil and drain your rice and set aside.
(5) Remove the Chops and place under the grill on a very low heat to keep warm.
(6) Place the Pak Choi in the pan with the remaining marinade and cooking juices, cut side down and fry until slightly browns.
(7) Run boiling water through your Rice and then plate the Pak Choi, Chops and Rice.
(8) Pour the remaining cooked marinade over your chops.

The Chops were £1.79 for 4 and the only other ingredient we needed to but (because we’re experimenting with Asian recipes) were the Pak Choi. So well under budget and really tasty!