Kung Pao Chicken Recipe

INGREDIENTS

* 2 cloves garlic, minced
* 2 teaspoons cornstarch
* 1 teaspoon hot chili oil
* 1 lb boneless, skinless chicken breasts or thighs
* 1/4 cup reduced-sodium soy sauce
* Lettuce leaves (optoinal)
* 1 tablespoon peanut or vegetable oil
* 1/3 cup roasted peanuts
* 2 green onions, cut into short, thin stripes


DIRECTIONS

* Cut the chicken into pieces. Toss chicken with garlic and chili oil in medium bowl.
* Blend soy sauce into cornstarch in cup until smooth.
* Heat the wok over a high heat. Add the oil; heat until hot. Add chicken mixture; stir-fry 3 miutes or until chicken is no longer pink.
* Stir the soy sauce mixture and add to wok along with peanuts and green onions. Stir-fry 1 minute or until sauce boils and thickens. Serve bed of lettuce leaves.

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Chilli Con Carne Recipe

INGREDIENTS

* 5 tablespoons vegetable oil
* 2 pounds lean ground beef
* 2 large onions, chopped
* 1 chile pepper, chopped
* 5 cloves garlic, chopped
* 3 (14.5 ounce) cans whole peeled tomatoes with liquid, chopped
* 1 1/2 teaspoons salt
* 1/2 tablespoon chili powder
* 1 teaspoon freshly ground black pepper
* 1 1/2 tablespoons ground cumin
* 2 tablespoons paprika
* 2 tablespoons dried oregano
* 2 cinnamon sticks
* 6 whole cloves
* 2 (15.25 ounce) cans red kidney beans, rinsed and drained

DIRECTIONS

In a medium sized pot, heat the oil over medium heat. Saute onion, chile pepper and garlic until soft. Add ground beef: cook and stir until meat is browned.
Pour in tomatoes with liquid, salt, pepper, cumin, chili powder, paprika, oregano, cinnamon sticks, and cloves. Cover and simmer for 45 minutes.
Stir in kidney beans, and cook another 15 minutes. Remove the cinnamon sticks before serving.

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Hot Sour Fish Recipe

A great recipe!

INGREDIENTS
450g/1lb fresh white fish fillets such as sole or plaice
cornflour, for dusting
150ml/5fl oz groundnut oil
For the hot and sour sauce
150ml/5 fl oz chicken stock
2 tbsp Shaoxing rice wine or dry sherry
1½ tbsp dark soy sauce
2 tbsp chilli bean sauce (available from Asian grocers)
½ tsp freshly ground white pepper
2 tbsp Chinese black rice vinegar or cider vinegar
2 tsp sugar
For the garnish
3 tbsp finely chopped spring onions

METHOD
1. Remove the skin from the fish. Cut the fillet across the width and at a slight diagonal into 2.5cm (1in) wide strips. Dust the pieces with cornflour, shaking off any excess.
2. Heat a wok until it is very hot. Add the oil and fry the fish strips gently for 2-3 minutes until golden brown.
3. Drain the cooked fish strips on kitchen paper.
4. Pour off all the oil. Wipe the wok and reheat. Add all the hot and sour sauce ingredients, bring to a boil then simmer.
5. Add the fish strips and simmer in the sauce for two minutes.
6. Serve on a warm platter garnished with spring onions.

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Tuna Casserole Recipe

INGREDIENTS

* 3 cups egg noodles, uncooked
* 2 (6 oz) cans of tuna, drained
* 1/3 cup green onions, chopped
* 1/2 cup celery, chopped
* 1 zucchini (small), sliced
* 1 tomato, chopped
* 1 cup shredded cheese (Monterey Jack is recommended)
* 1/3 cup sour cream
* 1/2 cup mayonnaise
* 2 tsp mustard
* 1/4 tsp salt
* 1/2 tsp dried thyme

METHOD

1. Preheat your oven to 350 degrees. Then, grease a 2 qt. casserole dish.
2. Boil a large pot of water (salted), then add your noodles. Cook until "al dente", and then drain.
3. Combine noodles, tuna, green onion and celery in a large bowl. Add the sour cream, mayonnaise, and mustard. Then, the salt and thyme. Put 1/2 of the mixture into your casserole dish, then place a layer of zucchini over your mixture. Add the left over noodles, and another layer of zucchini. Spread the cheese over the casserole.
4. Place in the oven and bake for 30 minutes, or until bubbly and hot. Finally, add the tomatoes to the top of the casserole and enjoy!
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Thai Green Curry

INGREDIENTS
1 tbsp vegetable oil
2 tbsp green curry paste (according to taste)
1 tbsp soft dark brown sugar
1-2 thick stalks lemongrass, fat ends bashed with a rolling pin (optional)
750g/1½lb skinless, boneless chicken, cut into chunks (use breast and/or leg meat)
6-8 kaffir lime leaves, torn into pieces (if unavailable, use the grated zest of 1 lime)
400ml/14fl oz coconut milk
good shake of Thai fish sauce or light soy sauce
small handful of coriander, roughly chopped
½-1 lime, juice only

METHOD
1. Heat the oil in a wok or large frying pan. Add the green curry paste and sugar and cook over a fairly high heat for about a minute, stirring with the lemongrass, if using. Reduce the heat slightly and stir in the chicken pieces and lime leaves or zest until coated in the paste. Add the coconut milk, fish sauce or soy sauce and bring to a simmer, cooking for 25-30 minutes until thickened slightly. Stir in the coriander and lime juice. Check for seasoning, adding more fish sauce or soy sauce if needed.
2. The curry is now best left to sit for a few minutes so the sauce becomes creamier. You will also taste the true flavours of the curry paste ingredients when it's slightly cooler. Serve with lots of fragrant Thai jasmine rice.
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