Recipes Articles

Indo-Chinese food is available on every corner of most cities in New York, on wooden, red stalls with dragons and bamboos painted on them and funny spellings. Clean and cut the prawns into half. Rub the prawns with salt and ginger and keep aside for 15-20 minutes. Prepare the sauce by heating together the chili sauce, puree, soya sauce, sherry, vinegar and chicken stock.

In a large pot of boiling water, separately blanch beans, carrots, cauliflower and broccoli, just until tender-crisp. Using a slotted spoon, transfer vegetables from water to a colander and immediately rinse under cold running water to prevent further cooking. Drain thoroughly.

Place the soya sauce in a pan with crushed cloves of garlic. Bring to a boil and then simmer for 2 mins and keep this garlic sauce aside. Add the stock, sugar, garlic sauce, salt and pepper and bring to a boil, stirring all the while. Keep on low heat for a few mins, mix cornflour with sherry and add to the sauce mixture.

Man people don't have a lot of time to cook. That's right, they live full lives. Between work and school and other activities they're lucky if they have time

This Potato dish is a nice change from traditional mayonaise and mustard based potato salads, with a lot less calories. Wash potatoes well by scrubbing off the dirt off. Cut potatoes into 1 to 2 inch cubes. Add cubed potatoes to pot of water. Take the frozen peas and put into a small bowl with some warm water. They don't need to cook, just unthaw a little.

Put the Soya sauce, onion, ginger, garlic, vinegar, sugar, tomato puree, salt and pepper in a saucepan. Heat the oil in a saucepan and add the chicken shreds. Cook for 3-4 minutes. That's all I can put up this week. There are many, many more recipes on the site itself that you can try and I call tell you from experience that they're good.

Start by making the stir-fry sauce. Place broth, fish sauce, lime, honey/sugar, and chili in a sauce pan over medium-high heat. Add the rest of the vegetables, and continue stir-frying another minute or so. Again, add wine or water as needed to keep the vegetables frying.

Preparation: Cut pressed beancurd into sticks 2" long, the size of a lead pencil. Wash and trim celery and carrots; trim strings from back of celery; cut into sticks to match pressed beancurd. Combine chicken stock, salt, sugar, ginger, sherry and sesame oil in bowl. Reserve. Put carrots in rapidly boiling water; in 15 seconds, add celery; in another 15 seconds, drain and plunge vegetables into running cold water to stop cooking process. Drain and reserve.

Begin by making the peanut sauce. Place the peanut butter, soy sauce, 1 tbsp of the lime juice, caster sugar, 1 tbsp toasted sesame oil, chilli and garlic into a food processor with 3 tbsp cold water. Puree and pour into a bowl. Finely shred the chicken breasts and mix into the dressing. Set aside.Finely slice the red pepper, cucumber, carrot and spring onions. Place in a large mixing bowl with almost all the coriander leaves.

In a wok, heat peanut oil and saute chopped garlic until it turns golden brown. Remove, leaving at least 2 tablespoons oil in wok. Pour marinade in separate pan and add cornstarch. Add remaining 1/2 cup boiling water, if needed. Simmer until thick. Add meat and marinade gravy.