Asian Cuisine Techniques & Cooking Methods

  VELVET PORK AND EGGPLANT STIR FRY

 

150g pork strips

1/4 teaspoon baking soda + 1 tbsp water

1 teaspoon light soy sauce

1/2 teaspoon sugar

1 egg white

1 tablespoon cornstarch

1/2 eggplant sliced oblique (roll cut) - Oil Blanched

1 tablespoon oyster sauce

1 tablespoon oil

​

1. Toss pork with baking soda and sit for 10 minutes.

2. Rinse pork under cold water and pat dry.

3. Season pork with soy sauce and sugar.

4. Coat pork thoroughly in egg white then cornstarch.

5. Heat oil and sear pork until golden then remove.

6. Stir fry eggplant until softened.

7. Toss pork back in with oyster sauce and coat.

​

--------

​

BLACK VINEGAR BRAISED CHICKEN

​

1 chicken leg

3 tablespoons black vinegar

2 tablespoon soy sauce

1 tablespoon sugar

20g ginger julienne

2 cloves garlic minced

3 piece star anise

1 cup water or stock

​

1. Caramelize the chicken in oil and set aside

2. Fry the garlic and ginger until golden brown

3. Combine all ingredients

4. Bring to a boil then reduce to low heat.

5. Simmer for 20 minutes until chicken is tender.

6. Increase heat to thicken the sauce before serving.

​

​

STIR FRY NOODLES

​

1 tablespoon bagoong

1/3 cup sliced leeks on a bias

1 teaspoon dark soy sauce

3 cloves garlic sliced thin

2 tablespoon oil

​

1. Heat oil in a pan and sauté garlic.

2. Stir in bagoong and dark soy sauce.

3. Add noodles and leeks and stir fry

4. Toss until evenly coated and fragrant.

​

--------

​

CHINESE SAUSAGE & CHICKEN EGG FRIED RICE

​

1 cup cooked rice

1/2 piece Chinese sausage diced

50g chicken breast diced

1 egg beaten

1 tablespoon chopped onion

1 tablespoon sliced leeks

1 tablespoon oil

1 tsp chicken powder

Salt and pepper

​

1. Heat oil and cook sausage and chicken until browned.

2. Add onions and sauté until soft.

3. Add egg and scramble lightly.

4. Toss in rice, chicken powder and sliced leeks and break up any clumps.

5. Season with salt pepper and top with leeks.

​

--------

​

CORN AND KANI EGG DROP SOUP

​

1 tbsp oil

3 tbsp brunoise of onion
1/4 cup corn kernels

2 pieces kani shredded

2 cups chicken stock

1 egg beaten

1 teaspoon cornstarch mixed with water

​

1. Bring stock corn and kani to a boil.

2. Stir in cornstarch slurry to thicken.

3. Slowly pour in beaten egg while stirring gently.

4. Season to taste and serve hot.

​

--------

​

GARLIC SOY STEAMED SILKEN TOFU

1 block silken tofu

1 tablespoon soy sauce

1 teaspoon sesame oil

1 teaspoon minced garlic

​

1. Steam tofu for 5 minutes and drain excess water.

2. Mix soy sauce sesame oil and garlic in a bowl.

3. Pour the sauce over the warm tofu.

4. Serve immediately.

​

--------

​

GARLIC SESAME BLANCHED CABBAGE

​

2 cups cabbage leaves

1/4 cup chicken stock

1 teaspoon sesame oil

1 tablespoon crispy garlic

1 teaspoon soy sauce

​

Blanch cabbage in boiling water for 2 minutes and drain.

In a small pan warm the stock soy sauce and sesame oil.

Pour the warm stock mixture over the cabbage.

Top with plenty of crispy garlic.

​

--------

​

STIR FRIED NOODLES

​

1 serving noodles

1 tablespoon bagoong

1 tablespoon dark soy sauce

1 tablespoon oyster sauce

1/2 cup sliced vegetables

1 tablespoon oil

​

1. Boil noodles until tender and drain.

2. Heat oil in a pan and stir fry vegetables.

3. Add noodles bagoong dark soy and oyster sauce.

4. Toss on high heat for 2 minutes until well coated.