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Ma-Po Tofu

Posted by on October 1, 2011

Ma-Po Tofu

Cooking Tips  : Ma-Po was the wife of a Szechuan chef who created this popular dish in the middle of the 19th century. Tofu has been an important element in Chinese cooking for more than 1 000 years. Tofu is highly nutritious, being rich in protein and low in fat.

Ma-Po Tofu Ingredients:
  • 3 packages tofu, about 8 oz. /225 g. each ma-po-tofu
  • 3 tbsp. vegetable oil
  • generous 1/2 cup coarsely ground beef
  • 1/2 tsp. finely chopped garlic
  • 1 leek, cut into short sections
  • 1/2 tsp. salt
  • 1 tbsp. black bean sauce
  • 1 tbsp. light soy sauce
  • 1 tsp. chili bean sauce
  • 3-4 tbsp. chicken or vegetable stock
  • 2 tsp. cornstarch
  • 3 tsp. cold water
  • few drops sesame oils
  • pepper
  • finely chopped scallions, to garnish
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Oyster Sauce Lamb

Posted by on September 6, 2011

Oyster Sauce Lamb

Cooking Tips  : This really is speedy dish, lamb leg steaks being perfect for the short cooking time.  Oyster sauce is made from oysters, which are cooked in brine and soy sauce. Sold in bottles, it will keep in the refrigerator for months.

Makes 4 serving.

Oyster Sauce Lamb Ingredients:
  • 1 lb. /450 g. lamb leg steaks oyster-sauce-lamb
  • 1 tsp. ground Szechuan pepper
  • 1 tbsp. peanut oil
  • 2 garlic cloves, crushed
  • 8 scallions, sliced
  • 2 tbsp. dark soy sauce
  • 6 tbsp. oyster sauce
  • 6 oz. / 175 g. Napa cabbage
  • shrimp crackers, to serve (optional)
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Pork and Sage Kabobs

Posted by on September 3, 2011

Pork and Sage Kabobs

Cooking Tips  : The ground pork mixture is shaped into meatballs and threaded onto skewers. It has a slightly sweet flavor that is popular with children.

Makes 6 serving.

Pork and Sage Kabobs Ingredients:
  • 1lb. /450 g. ground pork pork-sage-kabobs
  • 1/2 cup fresh bread crumbs
  • 1 small onion, very finely chopped
  • 1 tbsp. chopped fresh sage
  • 2 tbsp. applesauce
  • 1/4 tsp. ground nutmeg
  • salt and pepper
  • 3 tbsp. olive oil
  • 1 tbsp. lemon juice

To Serve :

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Citrus Duckling Skewers

Posted by on August 30, 2011

Citrus Duckling Skewers

Cooking Tips  : The tartness of citrus fruit goes well with the rich meat of duckling. Duckling makes a delightful change from chicken for the grill.

Makes 12 serving.

Citrus Duckling Skewers Ingredients:
  • 3 skinless, boneless duckling breasts citrus-duckling-skewers
  • 1 small red onion, cut into wedges
  • 1 small eggplant, cut into cubes

Marinade :

  • grated rind and juice of 1 lemon
  • grated rind and juice of 1 lime
  • grated rind and juice of 1 orange
  • 1 garlic clove, crushed
  • 1 tsp. dried oregano
  • 2 tbsp. olive oil
  • dash of Tabasco sauce
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Lamb with Bay & Lemon

Posted by on August 24, 2011

Lamb with Bay & Lemon

Cooking Tips  : Lamb chops are more elegant when the bone is removed to make noisettes.

Makes 4 serving.

Lamb with Bay & Lemon Ingredients:
  • 4 lamb chops lamb-w-bay-and-lemon
  • 1 tbsp. corn oil
  • 1 tbsp. butter
  • 2/3 cup white wine
  • 2/3 cup lamb or vegetable stock
  • 2 bay leaves
  • pared rind of 1 lemon
  • salt and pepper
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