Tag Archives: Asian Dishes

Dim Sum Chicken Feet (chinasichuanfood)

20 chicken feet, cut the nails and any dirty parts
oil for deep frying
iced water for soaking the chicken feet
1/2 t salt
1 t sugar
1/2 t rice wine vinegar
1 T light soy sauce

Sauce

2 garlic cloves, finely chopped
2 green onions, finely chopped
2 fresh Thai chili pepper, finely chopped (opt)
1″ root ginger, finely chopped
1 T soy sauce
1/2 T oyster sauce
2 star anise
1 c warm water for braising

For the chicken feet, cut the main large bone off and divide the chicken palm into 2 parts. If you feel this part too difficult, you can skip it. But you will need more oil in the deep frying process. Bring enough water to a boiling in a large pot, add salt and sugar (to avoid breaking of the skin) and rice vinegar (to avoid darkened color). Cook the chicken feet for about 2 min. Transfer out and drain completely. Add light soy sauce and marinate for around 30 min. In a deep fryer add chicken feet and fry until golden and dry. If your chicken feet are not completely dried, the oil might sparkle. Remember to use a long chop stick to turn the chicken feet and cover the fryer with a lid. If you did not divide the chicken feet into 2 parts, then deep fry them in small batches and add slightly more oil. Just make sure that they are well deep-fried. Transfer the feet to a large bowl with iced water. Soak the chicken feet for 3 – 4 hours to achieve the tiger skin effect. To Steam: Transfer chicken feet to a steamer. Prepare all the ingredients for the steaming sauce. Steam chicken feet for 15 min and then evenly pour on them the steaming sauce. Continue to steam for another 30 – 40 min. To Braise: Mix all the ingredients used for steaming with another 1 c water. In a deep pan simmer the chicken feet with the sauce for 15 min and then turn up the fire to thicken the sauce. Serve hot or reheat for later serving. Note: Usually Dim Sum restaurant serve steamed soaked peanuts with the chicken feet. If you plan to steam them, add soaked peanuts in the bottom of the plate.

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Famous Chinese Recipe: Wansan Pork Knuckles (guaishushu1)

about 1 kg pigs feet
10 shitake mushrooms, soaked
some green vegetable of your choice

Braising Spices and Ingredients

2 bay leaves
10 big slices of ginger
1 cinnamon stick
2 star anises
3 cloves
1 medium size rock sugar
1 t five spice powder
1 t Sichuan peppercorn powder (opt)
1/2 c dark soya sauce
salt to taste if necessary
2 T corn starch mixed with 5 T water

Bring a pot of water to boil and blanch the pigs feet until external is set. Drain and throw away the water. Transfer to a bowl add dark soya sauce, five spice powder and Sichuan peppercorn powder. Lightly massage into the pigs feet and let it marinate for at least 15 min. Put all the braising ingredients onto the pressure cooker pork, add soaked mushrooms, pork trotters and the soya sauces used for marinating, Add adequate water to cover the pork trotter and pressure cook for 30 – 45 min. The test of readiness is to ensure that the meat falls off the bone. Once done, drain and transfer to the serving plate. Sift all the braising sauce into a pan, using high heat and bring to boil. Let it simmer until the sauce thickens and boils off half the water, about 15 min. The purpose of this step is to make the meat broth more concentrated and flavourful. If cooking on the stove, this step may not be necessary as your braising liquid will evaporate along the braising process. Add corn starch solution and stir until it reach your desired consistency. Thickening by adding starch is optional but it will make your dish more appetizing. In a pot, bring some water to boil. Add pinches of salt and oil to the boiling water. Blanch the vegetable for 2 – 3 min. Drain and transfer to the serving plate. Drizzle the sauce onto pigs feet before serving. Note: If you do not have a pressure cooker, the method of braising is the same over the stove. You may need to braise for at least 1 1/2 – 2 hours under medium heat before it falls of the bone. Slow cooker can be used also but it will take at least 5 – 6 hours.

Chinese Style Braised Pork Knuckles (guaishushu1)

Pork

1 pork knuckle, cut into big pieces (about 1 1.5 kg)
2″ ginger, cut into thin slices
3 whole garlics
15 medium sized dried shitake mushrooms, soaked
15 chestnuts
1 bamboo shoot, cut into big pieces (opt)
5 dried chillies, soaked
6 eggs

Seasonings

1 c chinese cooking wine
1 cc dark soya sauce
3 pieces of rock sugar
1 T sesame oil
1 – 2 t 5 spice powder

Hard boil the egg and shell the eggs, set aside. In a pot of hot boiling water, blanch the pork knuckles. Drain and wash with cold water. Cut into smaller pieces. Transfer the blanched pork knuckles to the pressure cooker pot, put in all the ingredients (rock sugar, whole garlic, ginger slices, mushrooms, chestnuts, bamboo shoots, dried chillies). Add in all the condiments (5 spice powder, dark soya sauces, sesame oil, Chinese cooking wine). Add some plain water. The amount of water should be able to cover at least 3/4 of the pork knuckles. When the pork knuckles are cooked, the pork knuckles will shrink and emit meat juices. Therefore, do not have too much water, otherwise, the braising broth can become too watery. Use the pressure cooker to pressure cook the pork knuckles. Select the meat function, let cook for 20 min after pressure cooking starts (excluding the cooking time for boiling the water before the pressure cooking). Best let it sit in the pressure cooker for at least 30 min after the pressure cooking ends. This will let the meat have more time to absorb the soya sauce and spices. During the resting period, you can add in the hard boiled eggs. If there is too much gravy, transfer the contents of the pot to a wok, if the meat is already soft, take out the meat, simmer the gravy with mushrooms etc. until the gravy is thicker. Add back the meat before serving. Serves 4 – 6.

Red Braised Pork Feet (yankitchen)

1 pkg cut pork feet (about 21/2 lbs)
2 – 3 T rock sugar (or regular sugar)
1/4 – 1/3 c soy sauce
1 – 2 t dark soy sauce
1 large piece of ginger
1 T Sichuan peppercorns
2 cardamoms
2 – 3 star anises
5 – 6 clovers
1 – 2 pieces of dried rhizoma
3 – 4 bay leaves
2 green onions
1/2 c rice cooking wine
salt to taste
boiling water

Wrap the star anises, Sichuan peppercorns, cardamoms, clovers, dried rhizoma and bay leaves with a coffee filter paper (cheese cloth works well too). Tie it up. Bring a large pot of water to boil with pork feet in the water together. Cook them for 10 min after water boils and remove. Put pork feet along with spice bag, rock sugar, rice cooking wine, soy sauce, dark soy sauce, green onions, ginger and salt into a cast iron pot (like a 4  1/4 qt Le Creuset soup pot). Fill the pot with fresh boiling water. The water should cover the pork hocks or a little bit above them. Cook on medium high heat until it boils again, cover the pot and reduce the heat to simmer for about 90 – 120 min. Discard the green onion. Cook on medium high heat again. Cook until the sauce thickens up. Stir gently to prevent meat from getting burned. When the pork feet are all beautifully coated in red-golden brown caramel like sauce, remove from heat and serve immediately.

Chinese Style Braised Pork Feet (omnivorescookbook)

2 pork feet, each one chopped into 6 pieces (split in half, then chopped into 3 pieces)
1 thumb sized piece of ginger, thickly sliced
1 thumb sized piece of ginger, coarsely smashed (lay a wide knife on top of ginger and press against the knife to smash the ginger)
1/2 c white part of scallion or green onion
3 – 5 dried chili peppers to taste
1 1/2 star anise
3 cloves
1 T crystal sugar can sub white sugar)
2 T light soy sauce
1 T dark soy sauce
3 T Chinese Shaoxing wine (can sub Japanese sake)
2 t salt

Place pork feet and ginger slices in a large pot and add water to cover pork feet. Bring the water to a boil and continue boiling for about 3 min. Discard water and wash pork feet carefully. Add pork feet into pressure cooker and add water until the pork is covered completely. Cook over high heat until rated pressure has been reached. Turn to lowest heat and cook at rated pressure for 15 min. After releasing pressure naturally, transfer pork feet to a wok (or dutch oven). Transfer pork broth from pressure cooker to wok until it almost covers the pork. Add the rest of the ingredients into wok and turn to high heat. After bringing the broth to a boil, reduce to low heat and simmer covered for 30 min. Stir pork feet every 10 min to avoid burning on the bottom. Stir more often toward the end of braising, after the sauce has thickened. Add water during the braising process if the broth becomes thick while the pork is still tough. If the pork turns very soft but the sauce is still thin, turn to medium heat and boil uncovered. Reduce sauce until desired thickness. Note: Add 3 peppers for a mild spiciness or 5 for a hotter dish. If the sauce turns too spicy, add more sugar to balance the heat at the end of braising.

To Cook Without a Pressure Cooker: Add boiled pork, water and all ingredients into a wok or a dutch oven. Add water until it covers pork and boil for around 2 hours. If the water level becomes too low while pork is still though, add warm water, 1 – 2 c at a time, and continue braising.

Better Than Takeout: Sticky Honey Pork (spicenpans)

Marinade

1 lb pork loin with bones
1 1/2 T light soya sauce
1 T Chinese white rice wine
1 T oyster sauce
1/2 t baking powder
a generous dash of white pepper
3 T corn starch

Mix all ingredients except pork together. Add pork. Marinate the pork for at least 2 hours. Deep fry pork twice (1st fry over medium heat and 2nd fry over high heat.)

Sauce

1/2 thumb size of ginger, julienne
4 cloves of garlic, chopped
1 c water
2 T light soya sauce
2 T honey
1 T dark soya sauce

Mix ingredients together. Add pork.

 

Serves 6.

Imperial Pork Chops (tofoodwithlove)

3 pork chops (approx 600g), flattened and tenderised with a meat mallet
1/2 t baking soda mixed with 1 T water

Marinade

salt and pepper
1/2 T light soy sauce
1/2 T five spice powder
1 egg
1 T corn starch
2 T flour
oil for frying

Cut the pork chops into 1″ wide strips and flatten them out with the mallet. Combine with the baking soda solution, leave for 20 min and discard excess liquid. Combine pork with the marinade ingredients and leave for 4 hours. Deep fry the pork until golden brown and cooked, then drain on absorbent paper and put aside.

Sauce

5 T tomato sauce
1 T plum sauce
1 T Chinkiang black vinegar (or to taste)
1 t oyster sauce
1 t Lingham’s chilli sauce
1 1/2 T sugar or to taste
tiny pinch of salt
dash of pepper
1/4 c water
1/2 t corn starch mixed with 1 T water
1/2 T peanut oil

Heat up peanut oil in the wok, then add sauce ingredients. Bring to a boil before adding the cornflour mix. Taste and adjust for seasoning. Once sauce is slightly thickened, add the pork chops and toss them in the sauce for 1  -2 min. Transfer to a dish and serve with steamed jasmine rice.

Cantonese Style Fried Prawns in Special Sauce (Har Lok) (foodelicacy)

Prawns

1 lb fresh Large Prawns, shells kept on
1 t salt
vegetable oil, for deep frying
4 garlic cloves, chopped
1 thumb-length ginger, chopped or grated
4 stalks spring onion, chopped

Wash prawns well and snip off whiskers and legs with a food scissor. Pat prawns dry with paper towels. Place prawns into a large bowl, sprinkle with salt and mix well. Let stand for about 20 min. Fill a wok half full with oil. Heat up oil in wok until just smoking. The right temp is important because the aim is to sear the prawns. Tip all the prawns (be careful not to tip in any residual liquid left in the bowl) into the oil. Gently move them around in the wok using a pair of long bamboo chopsticks or a slotted spoon. Fry for just a minute or so, as over-cooked prawns will turn tough and chewy. Turn off heat and remove prawns immediately using the slotted spoon. Place into a basket lined with paper towels to drain. Empty all but 2 – 3 T oil in the wok. Reheat oil until smoking hot. Saute chopped garlic and ginger until fragrant, then return the prawns to the wok. Pour the sauce over the prawns and quickly toss until most of the sauce has been absorbed. Toss in the chopped spring onions, mix well and scoop out onto a serving dish. Serve immediately when hot.

Sauce

1 t corn starch
2T light soya sauce
2 t sugar
1 T rice wine or dry sherry
1 T ketchup

Combine all ingredients in a small bowl. Set aside.

 

Kyoto Pork Ribs (Jin Du Pai Gu) (ieatishootipost)

Pork Marinade

A1
1 lb pork chops
1/2 T sesame oil
2 t salt 2
1 T ginger juice
1/2 t white pepper
1 t MSG
1/4 t baking soda
1 T Chinese Wine
A2
1 egg
1 T custard powder
1 T potato starch

Pound the pork chops with meat tenderizer and cut into 1 x 2″ pieces. Add all the ingredients in A1 and massage into pork. Then add the ingredients in A2 and mix well. Leave for half to 1 hour but not more than 2 hours. (If you leave out the baking soda you can marinade overnight.) Heat 1″ oil in a pan or flat bottom wok. When the oil is very hot add the pork and fry till it is golden brown (approx 2 min). Make sure you fry in small batches. Set aside on rack or dry with paper towel.

Sauce

3 T brown sugar
3 T white sugar
1 1/2 T rice vinegar
1 T plum sauce
1 T OK sauce (can omit or replace with HP or A1 sauce)
2 T ketchup
1 t Worcestershire sauce
100 ml water
1 t vegetable or chicken stock powder
1 t dark soy sauce
1 pinch red food colouring (opt)
1 T corn flour mixed in 2 T water

Optional

2 T Rose wine

Mix all the ingredients for the sauce in a bowl. Pour off the oil from wok. Add the sauce and cook until it is thickened and some of the sugars have caramelized. Add the pork and toss to coat evenly. Once it is well coated, add Rose Wine and tilt the wok so that the sauce catches fire from the flame. Allow the alcohol to burn off. Sprinkle with sesame seeds and serve.

Malaysian Lemongrass Fried Chicken Wings

1.5 kg chicken wings

Marinade (ingredients to be pounded or blended)

4 stalks lemongrass
4″ tumeric
1 large onion
8 shallots
4 cloves garlic
2″ young ginger

Seasonings

1 1/2 t seasoned salt or to taste
2 T sugar
1 t sesame oil
dash white pepper
1 T fish sauce
3/4 c rice flour
1/4 c water

Marinate wings in marinade and seasonings for a couple of hours. Add rice flour and water to chicken mix and combine well. Deep fry til golden brown. Serve hot.

 

Vietnamese Lemongrass Chicken (rasamalaysia)

2 T fish sauce
3 garlic cloves, crushed
1 T curry powder
1/2 t salt
2 T & 1 1/2 t sugar, divided
1 1/2 lbs boneless, skinless chicken breast/thigh, cut into 1 1/2-inch pieces
3 T water, divided
3 T cooking oil
2 fresh lemongrass stalks, tender inner white bulbs only, minced
1 large shallot, thinly sliced
3 chilies, seeded and minced
1 scallion for garnishing

In a bowl combine fish sauce, garlic, curry powder, salt and 1 1/2 t sugar. Add the chicken meat to coat. In a small skillet, mix the remaining 2 T sugar with 1 T water and cook over high heat, stirring until the sugar is dissolved. Cook without stirring until a deep amber caramel forms. Remove from the heat and stir in the remaining 2 T water. Transfer to a bowl. Heat a wok over high heat. Add oil and heat until shimmering. Add lemongrass, shallot and chilies and stir-fry until fragrant. Add chicken and caramel and stir-fry until the chicken is cooked through and the sauce is slightly thickened. Transfer to a bowl and top with the scallion. Serve with steamed white rice.

Chinese Pork Meatballs (Char Siew) (westviamidwest)

Meatballs

1 lb ground pork
1 T cornstarch
1 t minced ginger
3 garlic cloves , minced
2 t brown sugar
2 t soy sauce
1 t five-spice powder
2 pinches ground white pepper
3 T peanut oil

In a large bowl, combine pork, cornstarch, ginger, garlic, brown sugar, soy sauce, five-spice powder and pepper, and mix well. Roll 1 heaping T pork mix into a ball and continue until all the pork mix is used. In a wok or skillet over medium heat, heat the peanut oil. Using a wok spatula, spread the oil to coat enough of the wok surface to fry about 10 meatballs at a time. Lower the meatballs into the wok in batches. Cook without moving for about 2 min or until the bottoms are cooked through. Use the spatula to carefully rotate the meatballs to cook on the other sides. Keep rotating the meatballs gently until cooked through. Serve sauce in dipping bowls on the side, and/or drizzle lightly over the top of meatballs. Sprinkle additional green onion circles over the top for presentation. Makes about 20 meatballs.

Sauce

3 T soy sauce
3 T sweet soy sauce
3 T fish sauce
1 t rice vinegar
2 – 3 T sriracha sauce (opt)

Combine all ingredients and stir to mix well. Sriracha sauce can be adjusted to get as spicy as you wish.

Garnish

green onions or chives for garnish (cut green ends to get tiny circles)

Cut chiffonade (small circles from green onion to float in sauce.)

Malaysian Belacan Fried Chicken (rasamalaysia)

6 small chicken drumsticks, about 20 oz.
1 T juice of cilantro stems
scant 1 T shrimp sauce
1/2 T sugar
1 egg white
1/2 T sesame oil
1 T corn starch
3 T flour

Cut off bottom 2″ part of cilantro stems. Using a mortar and pestle, pound stems and extract juice from the stems using your hand. In a big bowl, whisk shrimp sauce, sugar, egg white, sesame oil, cilantro juice, corn starch and flour together until smooth. Add chicken, coat well and marinate for at least 4 – 6 hours. When ready, heat up a pot of cooking oil or use a deep fryer. Drop the chicken gently into the oil and deep fry the chicken until crispy and golden brown (the inside should cook thoroughly but remains juicy). Transfer the fried chicken out on a plate lined with paper towels to soak up the excess oil. Serve fried chicken immediately with chili sauce.

Chinese Braised Oxtail Stew (freshlocalandbest)

3 lbs oxtail
sea salt and pepper
1 – 2 T vegetable oil, divided
1/4 c Shaoxing rice wine or dry sherry
1 c low-sodium beef or chicken stock
2 T soy sauce
2 t brown sugar
2 star anise
2 whole cloves
2 lemongrass stalks, trimmed and bruised
2 green onions, trimmed and cut into 2″ lengths
3 slices of fresh ginger
2 garlic cloves, sliced
1 Thai chili pepper, cut into 1/2″ lengths
zest of a lime
1 c fresh shiitake mushrooms, trimmed or dried shiitake mushrooms rehydrated

Generously season oxtails with salt and pepper. Heat 1 T vegetable oil in a large ovenproof pot, preferably cast iron, with a tight-fitting lid. Brown the oxtails, working in batches to avoid overcrowding. Brown on all sides, adding oil if necessary. Remove browned oxtails to a plate and set aside. Once done browning the oxtails, drain and discard the excess fat from the pot, return the pot to the stove and turn up the heat to high. Add the Shaoxing rice wine or dry sherry and bring to a boil, scraping up the flavorful brown bits on the pot. Stir in chicken stock, soy sauce and brown sugar, making sure the ingredients are dissolved before adding lemon grass, chili pepper, star anise, cloves, green onions, ginger and garlic. Bring to a boil. Turn off heat. Return oxtails to the pot and add lime zest. Cover and transfer to the oven. Bake at 300° F for 1 1/2 hours. Flip over the oxtail tails, cover again and cook for another 1 1/2 hours or until the oxtail is very tender. Remove the pot from the oven. At this point, the oxtails can be refrigerated for a make ahead meal over the next few days. Otherwise, place the pot on the stove top over medium heat. Stir in the shiitake mushrooms until the sauce coats the mushrooms well and simmer until the mushrooms are soft, about 10 min. Remove oxtails from the pot and serve over rice. Sprinkle each serving with thinly sliced green onions. Serves 4.

Oven Baked Double Crunch Kung Pao Wings (rockrecipes)

3 lbs chicken wings

Coating Mix

2 c flour
6 T powdered ginger
1 t cayenne pepper
2 T salt
1 T ground black pepper

Mix together all ingredients making sure they are very well blended. Dip wings into flour mixture, then into the egg wash. Quickly drop wings one by one, back for a final time into the flour and spice mix. Drop coated wings onto a lightly oiled baking sheet. Don’t crowd them together closely, they need a little space between them to make them crispy. Bake the wings in a preheated 375 F oven for about 35 – 40 min or until fully cooked at the center. The wings should also be turned over once about 20 min into the cooking time. The cooking time will vary depending on the size of the wings you use. Drain on a wire rack or on paper towels for a few min before tossing with the Kung Pao Sauce.

Egg Wash

2 eggs
4 T cold water

Whisk together.

Kung Pao Sauce

2 T peanut oil
4 cloves minced garlic
1 T crushed chile paste or chili flakes to taste
1/4 c rice wine
1/2 c hoisin sauce
3 T sugar
1 T fresh grated ginger root
1/2 t Chinese 5 spice powder
1 t sesame oil
2 T light soy sauce
1 T dark soy sauce
1/2 t freshly ground black pepper
few drops toasted sesame oil

In a small saucepan sauté garlic until almost completely cooked. Add crushed chili paste. Toss chile paste in the oil and garlic for a few seconds before adding all the remaining ingredients in the sauce, quickly and all at once. Simmer together for a few min until slightly thickened.

Sichuan Chicken Wings (erecipecards)

Wings

2 T ground cumin
1 1/2 t crushed red pepper flakes
1/2 t Chinese 5 Spice Powder
2 t Sea salt
1/4 c flour
3 lbs chicken drumettes
1 1/2 T canola oil & more for brushing

Preheat the oven to 425 F and line a large rimmed baking sheet with parchment paper. In a large bowl combine cumin, red pepper flakes, 5 spice powder, salt and flour. Coat chicken with Canola Oil, rubbing to coat completely. Add chicken to the spice and flour mix and toss to coat completely. Arrange chicken on a baking sheet and brush lightly with additional oil. Roast in the center of the oven until deeply browned and crispy, turning once or twice; about 50 min. If needed, blot on paper towel to remove excess fat. Arrange wings on a platter and serve with the sauce.

Duck Sauce

2 T soy sauce
1/2 c apricot preserves
1 1/2 t fresh minced peeled Ginger
1/4 c water

In a food processor combine soy sauce, apricot preserves and fresh minced ginger. Add water and puree until smooth. Transfer to a small saucepan and simmer on low heat until reduced by about 1/2 c, about 6 min. Pour sauce into a small dipping bowl.

Spicy Pork Noodles (plainchicken)

1 lb pork tenderloin, thinly sliced
1 T oil
1/4 c brown sugar
1/2 c soy sauce
1 – 2 T chili garlic sauce
2, 3 oz pkgs ramen noodles, any flavor
green onions, sliced

Open ramen noodles and discard flavor packets. Cook ramen noodles in boiling water for 3 min. Drain and set aside. While noodles are cooking heat oil over medium-high heat in a large skillet. Add pork tenderloin and cook until starting to brown. Add brown sugar, soy sauce and chili garlic sauce to skillet. Stir. Reduce heat and simmer for 5 min. Add cooked noodles to skillet and toss to coat. Sprinkle with green onions.

 

Sticky Asian Glazed Chicken (therecipecritic)

1 lb thinly sliced chicken breasts or boneless chicken thighs
1 T olive oil
3/4 c brown sugar
1/3 c soy sauce
2 T hoisin sauce
1 T Sweet Chili Sauce
1 T ginger, peeled and grated
pinch of dried red pepper flakes, to taste
1/2 t minced garlic
juice of one lime

Heat a large skillet over medium high heat and add olive oil. Add chicken and salt and pepper. Cook chicken about 3 min on each side or until thermometer reads 165 F and brown on each side. Set chicken aside on plate. In the skillet whisk together brown sugar, soy sauce, hoisin sauce, sweet chili sauce, ginger, red pepper flakes, garlic and lime juice. Bring to a boil over medium heat for 1 – 2 min until sauce thickens. Add chicken back to the sauce and coat each side with the sauce. Garnish with sesame seeds and chopped green onions.

Chinese Garlic Shrimp (lovefoodies)

1 1/2 lbs large shrimp, peeled and deveined
1 t sugar
2 T cornstarch
1/4 t Chinese five-spice powder
1 t salt
1 t ground black pepper
4 cloves garlic, finely chopped
1 chilli, chopped
2 scallions, chopped
3 T peanut oil
1 lemon, cut into wedges

In a plastic ziploc bag add sugar, cornstarch, five-spice powder, salt and pepper. In a separate bowl add chilli, scallions, garlic and stir to combine. Place shrimp in ziploc bag with the cornstarch ingredients. Give it a shake so all the shrimps are well coated. In a frying pan add peanut oil and over a high heat, heat oil until it is sizzling hot. Add shrimp, cook until they just start turning pink and turn so the other side of the shrimp are the same. Remove with a slotted spoon on to some kitchen paper. You may need to cook the shrimp in two batches, depending on the size of your pan. Turn the heat down and transfer the garlic and scallion mix to the pan until the garlic is a golden colour. Be careful not to burn the garlic as this will result in a bitter taste. Then add the shrimp back to the pan with the garlic and toss until everything is combined. Serve as a starter or a main dish with some lemon wedges and lovely fragrant Jasmine rice and a vegetable stir fry! Serves 4 – 6.

Kung Pao Shrimp (rasamalaysia)

Shrimp

2 T oil
1″ piece ginger, peeled and thinly sliced
1/4 onion, quartered
1/2 green bell pepper, cut into pieces
10 mini dried red chilies (use half of the quantity if your dried chilies are regular or longer size)
12 – 15 big shrimp, shelled, peeled and deveined
1/4 c roasted peanuts
3 stalks scallions, use the white parts only

Heat up a wok and add cooking oil until the oil is very hot. Add ginger and do a few quick stirs. Add onion, green pepper and dried red chilies. Stir-fry until you smell the spicy aromas from the dried red chilies. Add in the shrimp and roasted peanuts and keep stirring. When the shrimp are almost cooked, add the Kung Pao sauce into the wok, keep stirring until the sauce thickens. Add the chopped scallions, do a few quick stirs, dish out and serve hot. Serves 2.

Kung Pao Sauce

2 T soy sauce
2 T sweet soy sauce (Kecap Manis)
1/2 t cornstarch
4 T water
1/2 t sesame oil
3 dashes white pepper
1/2 t Chinese black vinegar, rice vinegar or Apple cider vinegar
1/2 t sugar

Mix the Kung Pao sauce ingredients and set aside.