Caramelized Chicken Wings with an Orange

Ingredients

• 8 chicken wings
• salt and pepper
• 2 tbsp. sesame oil
• 4 tbsp. clear honey
• 4 tbsp. vegetable oil
• 2 tbsp. superfine sugar
• shredded peel and juice of 1 orange

Directions

1. Season the chicken wings with salt and pepper. Mix the sesame oil and honey, and spread this over the wings.

2. Heat the oil in a heavy-based pan and cook the chicken wings for about 4 minutes on each side or until just done. Remove the pan and keep warm. Reserve the pan juices.

3. Add the sugar to the pan and heat without stirring until it caramelizes. Remove from the heat.

4. Add the orange juice and reserved pan juices. Stir over a low heat until a smooth sauce forms, adding a little water or orange juice if it becomes too thick. Add half the orange peel and continue to cook over a very low heat.

5. Place the chicken wings on to a warmed dish. Pour the caramel sauce over them and garnish with the leftover strips of orange.

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Stuff Chicken Wings

Ingredients

• 8 chicken wings
• 1 tbsp. Nuoc Mam sauce or light soy sauce
• Stuffing:
• salt and black pepper
• 4 oz. bean thread vermicelli
• 3 pieces dark wood ear fungus
• 1 1/4 cups ground pork
• 1 small onion, grated finely
• 1 small carrot, grated finely
• 1 egg, beaten

Directions

1. Bone the chicken wings by cutting around the bone with a sharp knife. Holding the wingtip, gently ease the bone away to leave the skin and a thin layer of chicken.

2. Soak the vermicelli in warm water for 10 minutes then drain thoroughly and cut into short strands. Soak the wood ear fungus in warm water for 10 minutes then squeeze dry and chop into thin slices.

3. Mix all the stuffing ingredients together. The mixture should be firm. Mold the stuffing into a ball and insert it into the bag of flesh and skin of the chicken wings.

4. Preheat the oven to 400 degrees. Steam the stuffed wings for 10-15 minutes. (If you want to make a large quantity, multiply the measures accordingly and freeze after steaming stage.)

5. After steaming, place in a lightly oiled roasting pan and roasting in the oven for 30 minutes. Serve on a bed of lettuce as a starter or with rice and a beef stir-fried dish.

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Spicy Barbecued Chicken Legs

Ingredients

• 4 chicken legs, preferably from corn-fed chickens
• 1 tbsp. Nuoc Mam sauce or light soy sauce
• 1 tbsp. sesame oil
• 1 tsp. sugar
• MARINADE:
• salt
• 2 tbsp. vegetable oil
• LEMON DIP:
• 3 cloves garlic crushed
• 2 tsp. salt
• 4 green onions, finely chopped
• freshly ground black pepper
• 1 stalk lemon grass, finely chopped
• 2 lemons, cut in quarters
• 2 red or green chili peppers, finely chopped or 1/2 tsp. cayenned pepper

Directions

1. Place the chicken legs on a wooden board and, using a sharp knife, stab them in several places. This helps them absorb the marinade and prevents the skin from breaking.

2. Make the marinade by heating the vegetables oil and adding the garlic, green onions, and lemon grass. Cook for between 2-3 minutes then leave to cool. Stir in the chili, Nuoc Mam, sugar, and salt.

3. Put the chicken legs in a shallow dish and pour the marinade over. Cover the dish and marinate for 2 hours, turning from time to time.

4. Brush liberally with sesame oil and put on a barbecue or under a preheated moderate broiler for 15-20 minutes, turning frequently and brushing.

5. Serve immediately with lemon dip and pickled vegetables. Guests make the their own dip by mixing salt and pepper, and moistening with a quarter of lemon.

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Lemon Grass and Cashew Nuts

Ingredients

• Vegetable oil
• 1/2 cup roasted, unsalted cashew nuts
• 2 small dried chillies
• 1 tbsp. chopped lemon grass
• 1 clove garlic, chopped
• 2 shallots, cut in quarters
• 1 lb. lean, corn-fed chicken, sliced
• 1/2 tsp. sugar
• 1 tbsp. oyster sauce
• 1 tbsp. Nuoc Mam sauce or light soy sauce
• 3 tbsp. chicken stock or water

Directions

1. With a drop or two of oil, stir-fry the chilies until cooked evenly but not burnt. Set aside.

2. Stir-fry the garlic with a few more drops of oil until golden. Add the chicken slices, sugar, and oyster and Nuoc Mam sauces, and stir-fry until the chicken is golden in colr. Lower the heat and add the stock. Cook for a few more minutes, stirring occasionally.

3. When the chicken is thoroughly cooked, add the cashew nuts, lemon grass, shallots, and chilies, and stir serveral minutes, being careful not to break the chilies. Remove from the heat and serve.

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Chicken Porridge

Ingredients

• 1/2 cup long-or short-grained rice
• 1 tsp. cornstarch dissolved in 2 tbsp. water
• 5 cups water
• 2 tsp. dry sherry
• 1/2 lb. corn-fed chicken breast, boned and silvered
• salt
• 1 large green onion, finely chopped
• salt and black pepper
• chopped fresh cilantro to garnish
• MARINADE:
• 2 tbsp. Nuoc Mam sauce, or 2 tbsp. Maggi liquid seasoning

Directions

1. Rinse and drain the rice. Add the water and bring to a boil over high heat. Turn the heat to medium low, partially cover the pan and let rice bubble for 5 minutes. This loosens the starch and blends the water and rice. Give the rice a stir and turn the heat as lows as possible, cover and simmer for about 1 hour.

2. Place the chicken in the marinade for 30 minutes. Add the chicken to the porridge and stir gently. Continue until oil the pink i the chicken has disappeared. Turn off the heat, cover and serve in a couple of minutes. Garnish with cilantro for more flavor, and green onion and salt and pepper to taste.

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Garlic Roasted Duck

Ingredients

• 3/4 cup red wine vinegar
• salt and black pepper
• 1 tbsp. Nuoc Mam sauce or light soy sauce
• 12 juniper berries, crushed
• 1 onion, chopped
• watercress, to garnish
• 5 oz. plain yogurt
• 4 duck breast and wing portions
• 2 tsp. fennel seeds
• 1 clove garlic, crushed

Directions

1. Mix the Nuoc Mam sauce, vinegar, onion, juniper berries, fennel seeds, and garlic thoroughly in a large bowl and rub well into the duck portions. Cover the bowl with some plastic wrap and leave in a refrigerator for 8 hours, turning occasionally.

2. Preheat the oven 425 degrees. Drain and reserve the marinade. Place the duck portions, skin side down, in an ovenproof dish. Put in the oven for 30 minutes, basting at least once. Turn the duck portions over, baste and cook for a further 30 minutes, basting at least once. Switch off the oven but leave the duck in it.

3. Spoon 1 cup of the marinade into a hot pan, cover and allow to simmer for at least 5 minutes. Strain, whisk in the yogurt seasoning with salt and black peeper to taste.

4. Server the duck on a dish garnished with the watercress. The sauce is served in a bowl. If guests are not proficient with chopsticks, the duck should be chopped into bite-sized pieces.

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Marinated Quail in Honey

Ingredients

• 1 tsp. coriander seeds, lightly crushed
• Salt and freshly ground black pepper
• 2 tbsp. clear honey
• Chopped parsley to garnish
• 2 onions, sliced
• 1 1/4 cups dry cider
• 8 quails
• 1 1/4 cups chili vinegar
• 2 tbsp. butter
• 2 tbsp. vegetable oil

Directions

1. Mix the coriander, honey, onion, cider, and vinegar in a large bowl (not a metal one). Add the quails and marinate overnight.

2. Preheat the oven to 350 degrees. Drain and reserve the marinade. Dry the quails with paper towels. Heat the butter and oil in a large casserole. Add the quails, 4 at a time, seasoning them with salt and black pepper. Brown on both sides.

3. Put all the birds in the casserole and pour the marinade over them. Cover and cook in the oven for 40-45 minutes, basting occasionally, or until tender. Garnish with chopped parsley to serve.

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Vietnamese grilled pork

Ingredients

• 1 tablespoon sugar
• 1/2 teaspoon garlic, chopped
• 1 cup soy sauce
• 1/2 teaspoon anise, freshly ground
• 1 tablespoon stir-fry oil
• 1 tablespoon ginger, chopped
• 1/2 teaspoon cinnamon, ground
• 1 cup vermicelli, cooked
• 1 lb pork tenderloin

Directions

1. Cut pork into 8 to 10 strips.
2. Combine marinade ingredients.
3. Add meat and marinate meat for 1 hour.
4. Grill or broil pork until done, about 10-15.
5. Arrange lettuce leaves, mint, cilantro, and noodles on a serving platter.
6. To serve, wrap hot meat, mint, cilantro, and noodles in lettuce leaves.

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Vietnamese Omelette with ground pork

Ingredients

• 1/2 a bundle of vermicelli noodles
• small handful black fungus
• 1-2 tablespoon of oil for frying
• 3/4 eggs
• 1-2 shallots, chopped
• 3 chives, chopped thin
• 1/3 lb. ground pork
• fresh ground pepper
• 2 tablespoon of fish sauce

Directions

1. Beat eggs in a large bowl, with fish sauce. Chop onions, vermicelli, and mushrooms. Mix in with eggs. Add ground pork and black pepper.

2. Heat pan over high heat with oil. When hot, pour in mixture, cover with lid, and reduce heat to medium/medium high. Let cook. Check after about 6 minutes. Let cook until top is set and bottom is browned. (Can take up to 15 minutes). Once top is set, loosen edges with spatula. Slide it out onto a plate, then carefully place the pan over the plate and invert. Continue to cook until bottom is crunchy set.

3. Remove onto plate. Let stand. Cut into squares. Eat over rice.

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Spicy Broiled Pork on a Bed of Vermicelli

Ingredients

• 8 oz. Rice Vermicelli
• Freshly ground black pepper
• 1lb. Fresh pork sides with skin, cut against the grain into 1/4 inch strips, about 2 inches long
• 1lb. beef, ground
• 8 cloves garlic, minced
• Caramel Sauce
• 1/2 Cup Sugar
• 1/4 Cup Nuoc Mam Sauce, or Maggi Sauce and 1/2 tsp. anchovy extract, mixed thoroughly
• 4 green onions, thinly sliced

Directions

1. Soak the vermicelli in warm water until soft. Drain and set aside.

2. Make the caramel sauce by swirling the sugar gently in a wok over a hot heat. Be careful not to let the sugar blacken but ignore the smoke. Remove from the heat and add the Nuoc Mam sauce or Maggi substitute. Return to a low heat and gently boil until the sugar dissolves. Add the green onions and pepper and stir.

3. Put 24 bamboo skewers into water and allow to soak for at least 30 minutes.

4. Meanwhile, put the pork and beef into two separate bowls. Put the garlic and half of the caramel sauce onto the beef. Put the remainder of the caramel caramel sauce onto the pork. Blend both with the hand and allow to stand for 30 minutes. Make 24 meatballs out of the beef.

5. Skewer the beef balls and pork slices and cook under a hot broiler for 15-20 minutes turning frequently. Place on the bed of vermicelli. Serve with a vegetable platter.

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Stuffed Roast Suckling Pig

Ingredients

• For Sauce: 2 tbsp. cornstarch mixed with a little water
• For Sauce: 4 tbsp. tomato paste
• For Sauce: 3/4 cup rice wine, 1/2 tsp. finely chopped thyme, 1/2 tsp. allspice crushed, juice of 1 lime, salt
• For Sauce: 4 tsp. five-spice powder, 1/2 cup rice wine or sherry
• Stuffing: 3/4 cup rice wine, juice of 1 lime, salt
• Stuffing: 6 tbsp. butter, 2 onions finely chopped, 4 cloves garlic finely chopped
• Stuffing: 1 tbsp. Nuoc Mam sauce or light soy sauce
• Stuffing: 6 cups fresh breadcrumbs, 1 red chili pepper chopped, 4 tbsp. chopped green onions
• vegetable oil
• Stuffing: heart, liver and kidneys of the pig (optional)
• Stuffing: 1 large sprig of parsley, finely chopped
• juice of 1 lime, 2 tbsp. tea salt, 4 cloves grounded, freshly ground black pepper
• 10lbs. prepared suckling pig (ask your butcher to leave enough flesh and skin on the belly for sewing)
• For Sauce: 2 1/2 cups chicken stock, 2 1/2 cups clear honey, 1/2 cup light soy sauce

Directions

1. Run cold water over the suckling pig and dry thoroughly inside and out. Rub the inside of the pig with lime juice. Mix the salt, cloves, and black pepper and use half of it to rub the inside of the pig.

2. Clean and wash the liver, heart, and kidney(optional). Dry and grind. Melt the butter in a pan on a low heat, add the onions and garlic, and saute until softened. Add the ground liver, heart, and kidney mixture and continue to saute for a further 5 minutes. Remove from heat and allow to cool.

3. Add the other ingredients, mixing well. (If the stuffing is too dry, add 1-2 tablespoons water or milk.) Fill the cavity with the stuffing and sew it up with kitchen twine. Stuff a ball of foil in the pig's mouth. Tie each pair of legs together and fold under the animal. Place belly downwards in a shallow pan. Brush the back with oil and sprinkle the remainder of the ground cloves, sea salt, and black pepper over the suckling pig. Cover the ears with foil for the first 90 minutes of cooking.

4. Preheat the oven to 325 degrees and cook the pig for 2 1/2 hours or until the juices run clear when pricked with a knife, basting regulary. Remove from the pan and allow to cool for 15 minutes. Replace the foil in the mouth with an orange and put the pig on a serving dish.

5. Drain the juices from the roasting pan to a wok. Add all the sauce ingredients except the cornstarch. Bring the juices to a boil and add the cornstarch, stirring gently until it thickens.

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Beef and French Fries

Ingredients

• 8 tbsp. vegetable oil
• 2 large potatoes, peeled and cut into matchsticks
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 10 oz. sirloin steak, cut into thin slices
• 2 tsp. cornstarch
• 3 tsp. water
• 1 tsp. Nuoc Mam sauce or light soy sauce

Directions

1. Pour 6 tablespoons oil into a skillet. Add the potatoes and fry until brown. Discard the oil and set aside the potatoes.

2. Fry the onion and garlic in 2 tablespoons oil. Add the beef and stir-fry for 1 minutes.

3. Mix the cornstarch, water, sugar, and Nuoc Mam sauce to a smooth paste. Add this to the beef and stir. Add the potatoes and stir well to combine.

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Beef in Coconut Milk

Ingredients

• 2 tbsp. vegetable oil
• Garnish:
• 1 clove garlic, crushed
• 1 tbsp. peanuts, crushed
• 1/2 lb. beef, thinly sliced
• handful of fresh cilantro, chopped
• 1 small onion, thinly sliced
• pinch of turmeric
• 1/2 green chili pepper
• 1/2 inch lemon grass, cut from the bottom, thinly sliced
• 1 tbsp. canned coconut milk

Directions

1. Heat the oil until very hot. Add the garlic. When the smell is released, add everything except the coconut milk. Stir-fry about 3 minutes or until the meat is cooked.

2. Add the coconut milk and stir once. Serve garnished with crushed peanuts and chopped cilantro.

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Spicy Beef Stew

Ingredients

• 3 tbsp. vegetable oil
• 4 star anise
• 2 medium onions, finely chopped
• 1 inch cinnamon stick
• 10 green onions, dead skin peeled off
• 1/2 tsp. whole peppercorns
• 1 stalk lemon grass, cut into 2 inch sections and crushed
• sugar
• 2lbs. stewing beef, cut into 1 inch cubes
• 5 cups water
• 1/3 cup yellow bean sauce, chopped and crushed
• 1 tsp. chili powder

Directions

1. Heat 1 tablespoon oil in a wok over a medium high heat. Put in the onions, garlic, and whole green onions and stir-fry for 2 minutes. Add the lemon grass and continue to stir until the onions become lightly brown, remove the green onions and set aside.

2. Heat the remaining oil over a high heat. Stir-fry as many pieces of beef as are convenient until they are brown, turning them over from time to time. Continue until all the beef has been cooked.

3. Add the water. Add the lemon grass mixture, yellow bean sauce, chili powder, star anise, cinnamon, peppercorn, and sugar, and bring to a boil. Cover and lower the heat to simmer gently for 1 hour.

4. Add the reserved green onions; cover again and allow to simmer for a further 15 minutes or until the sauce has thickened a little and the meat is tender.

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Beef with Lemon Grass and Mushrooms

Ingredients

• 1 lb. beef tenderloin, sliced very thinly across the grain and cut into 2 x 3 inch pieces
• 1 cup button mushrooms
• 2 stalks fresh lemon grass, sliced paper-thin and finely chopped
• 1 tsp. sugar
• 2 fresh red chili peppers, minced
• 1/2 cup roasted peanuts, coarsely ground
• 6 cloves garlic, minced
• rigs of cilantro to garnish
• 3 tbsp. fish sauce or light soy sauce
• 1 tsp. cornstarch
• freshly ground black pepper 31/2 tbsp. vegetable oil
• 2 medium onions, finely sliced

Directions

1. Combine the beef, lemon grass, chili, half the garlic, 2 tablespoons fish sauce, cornstarch, black pepper, and 2 tbsp. oil in a bowl. Set aside for 30 minutes.

2. Pour 1 tbsp oil in the wok over a medium heat and add the onions and the remaining garlic. Stir-fry for 1-2 minutes until they are golden brown. Remove the onions and set aside. Add 1/2 tablespoon more oil and, when hot, add the beef, the mushrooms, the rest of the fish sauce, and the sugar. Sautee over a high heat for 1-2 minutes or until the beef is just cooked.

3. Scoop the food from the wok and arrange it on a warmed serving dish. Arrange the sautee onions around it and sprinkle the peanuts and black pepper over everything. Garnish with cilantro sprigs.

French Colonial Steak

Ingredients

• 2 tbsp. chili sauce
• 2 cloves garlic, crushed
• 2 tbsp. black vinegar
• 1 piece of entrecote steak or beef tenderloin, about 2lbs. in weight
• Garnish:
• 1 shallot, thinly sliced and deep-fried until crisp
• 1 tbsp. chopped peanuts

Directions

1. Mix the chili sauce, garlic, and vinegar in a bowl. Cover the steak with this marinade and leave overnight if possible

2. Set the broiler at its highest. Slip the steak under it for a good 4 minutes on each side and allow it to rest for 5 minutes.

3. Cut the steak across the grain in thin slices and place attractively on a serving dish. Sprinkle with the shallots and peanuts.

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Stir-fried Beef with Peppers and Bamboo Shoots

Ingredients

• 1 tbsp. vegetable oil
• 2 tsp. cornstarch mixed with a little water
• 1 lb. rump steak, thinly sliced
• 3 green onions, cut in 1/2 inch lengths
• 2 cloves garlic, crushed
• 1 cup canned bamboo shoots, sliced
• 1 large green sweet bell pepper, seeded and sliced
• 2 tbsp. fish sauce or 2 tbsp. light soy sauce
• 2/3 cup beef stock 2 tbsp. sugar

Directions

1. Heat the oil in a wok over a high heat, add the beef and stir-fry for 2-3 minutes, stirring all the while, to seal in the flavors of the meat. Scoop out the beef and place it in a warm oven.

2. Add the green onions and garlic to the wok and stir-fry over a moderate heat for 3 minutes. Increase the heat to high, stir in the bamboo shoots and pepper, and stir-fry for 1-2 minutes.

3. Stir in the fish sauce, stock, and sugar. Cover and cook for 3 minutes. Return the beef to the wok and stir for 1 minute. Add the cornstarch to the beef mixture and stir constantly until the mixture thickens. Serve immediately.

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Crispy Beef Slices Served with a Spicy Dip

Ingredients

• 1 lb. beef tenderloin, cut across the grain into thin slices 2 inches long
• salt and freshly ground black pepper
• 2 eggs, beaten
• cornstarch
• 1 tbsp. sesame seed oil
• Dip:
• 1 tbsp. fish sauce
• 4 tbsp. fish sauce, or light soy sauce
• 1/4 tsp. sugar
• 2 tsp. chili oil
• 2 tsp. finely minced root ginger
• 1 tsp. rice wine or dry sherry
• vegetable oil for deep frying

Directions

1. Mix the dip ingredients thoroughly in a bowl and set aside.

2. Mix all the other ingredients except the cornstarch in a second bowl and allow to marinate for 1 hour before cooking.

3. Dredge the beef slices in cornstarch. In a wok, deep-fry a few pieces at a time until golden brown. The color comes from the cornstarch and not the beef. Drain, and put on a dish and serve with the chili dip.

Shrimp Fried Rice

Ingredients

• 2 tbsp. vegetable oil
• 1 tsp. light soy sauce
• 1 lb. shrimp, peeled
• freshly ground black pepper
• 1 green onion, chopped
• salt
• 1/2 cup fresh button mushrooms
• 1 1/4 lb. plain boiled rice
• 1 zucchini, thinly sliced
• 2 green onions, neatly chopped into rounds to garnish
• 1/2 carrot, thinly sliced
• 1/2 cup green beans, cut into 1 inch lengths
• 1 tbsp. rice wine or dry sherry

Directions

1. Heat 1/2 tablespoon oil in wok and stir-fry the shrimp for 1 minute. Remove and set aside.

2. Add the remaining oil and sweat the green onion. Add the mushrooms and the other vegetables, and stir-fry for 2 minutes over a high heat.

3. Put the shrimp back into the wok with the vegetables and add the rest of the ingredients except the rice, continuing all the while to stir.

4. Add the rice and stir-fry until the rice has changed color. Place in a large serving bowl and garnish with the chopped green onions.

Egg Fried Rice

Ingredients

• 2 eggs
• 2 tbsp. water
• 2 tbsp. vegetable oil
• 2 green onions, finely chopped
• 1 1/4 lb. plain boiled rice
• 2 tbsp. soy sauce
• salt
• 1/2 tsp. sugar

Directions

1. Beat the eggs with the water in a bowl. Heat 1/2 teaspoon oil in a wok and add the egg mixture. Swirl it around to make an omelet. Transfer to a plate and allow to cool. When cool, cut into strips.

2. Heat the remaining oil, add the green onions and stir-fry for 2 minutes. Add the plain boiled rice and omelet strips.

3. Stir in the soy sauce, salt, and sugar and cook for 2-3 minutes. Serve in a large bowl.

Sticky Rice

Ingredients

• 14 oz. glutinous rice (specified on package)
• 1 tsp. salt

Directions

Method 1
1. Rinse and drain the rice after soaking overnight. Spread the soaked rice mixed with the salt over a dampened cheesecloth in the top of a steamer and steam for about 40 minutes, sprinkling water over it occasionally. Taste while cooking for consistency. It should not be al dente; Vietnamese prefer it well boiled in much the same way as older people often prefer their vegetables well done.

Method 2
1. Boil about 3 cups water in a thick saucepan. Add the rice and salt and bring it back to a boil. Let it boil for 1 minute or so and then cover it with a well-fitting lid. Take it off the heat and hold and lid tightly on the saucepan. Turn it over and drain it fairly dry.
2. Return to a very low heat and allow the rice to cook for about 20 minutes. After cooking, set it aside for 10 minutes to complete the cooking. When ready to serve, fluff it up with a ladle or chopsticks, whichever you prefer.

Vegetable Rice

Ingredients

• 2 cups short-grained rice, washed and drained
• 2 tbsp. vegetable oil
• 1lb. pork-choy, cut crosswise in 1 inch pieces
• salt
• 2 1/2 - 3 cups water

Directions

1. Wash the rice several times until the water runs clear. Drain thoroughly.

2. Heat a heavy saucepan over a high heat. Add the oil swirl and heat for a further 30 seconds or so. Add the cabbage and stir rapidly. The cabbage leaves should now be shiny with oil. Sprinkle some salt and stir and the leaves will brighten.

3. Put the rice and water in a saucepan and bring to a boil. Let it bubble for a couple of minutes, stirring occasionally. Turn the heat to medium and let it bubble for another 2 minutes, stirring occasionally.

4. Turn to lowest possible heat, cover and let the rice cook for 20 minutes. When it is cooked, leave it to rest for 10 minutes before serving.

5. Lay the rice on a flat dish, placing the cabbage on top.

Shan Lee Salad

Ingredients

• 3 tbsp. sesame seed oil
• 3 tbsp. freshly squeezed orange juice
• 1 butterhead lettuce, the leaves washed and separated
• 4 tbsp. bamboo shoots

Directions

1. Mix the sesame oil and orange juice together, and toss into the salad leaves and bamboo shoots. Serve as a simple accompaniment to the Sate dishes or stuffed chicken wings.

Green Beans with Curshed Garlic

Ingredients

• 1 tbsp. vegetable oil
• 1/2 tsp. sugar
• 1 onion, finely chopped
• pinch of salt
• 4 cloves garlic, finely chopped
• 2 tbsp. fresh cilantro, chopped
• 3 large green chillies, seeded and sliced thinly diagonally
• 1 tsp. ground coriander
• 1/2 tsp. ground cumin
• 2 ripe tomatoes, blanched, skinned, seeded, and chopped roughly
• 1lb. green beans, washed, trimmed, and halved

Directions

1. Heat the oil in a wok and stir-fry the onion, garlic, and green chilies, stirring constantly, for 2 minutes.

2. Add the coriander and cumin, stir vigorously and add the chopped tomatoes and beans. Stir and cover the wok for 5 minutes. Remove the cover, add the sugar and a little salt, and stir again for 1 minute. Add the cilantro, stir for 30 seconds and transfer to a warm serving dish.

Green Peppers and Deep-Fried Bean Curd

Ingredients

• For Sauce: 2 green onions, cut into 1 inch sections, white and green parts separated
• For Sauce: 2 tsp. thick soy sauce
• For Sauce: 2 tbsp. vegetable oil
• For Sauce: 5 tbsp. mushroom water
• For Sauce: 1 clove garlic, finely chopped
• For Sauce: 2 tbsp. oyster sauce
• For Sauce: 1 tsp. potato flour
• 4 x 1 inch squares cakes bean curd, drained and cut into rectangles, 3 per cake (use paper towels to drain)
• oil for deep-frying
• salt
• 4 large leaves Chinese celery cabbage, cut into 1 inch lengths
• 1 large green bell pepper, seeded and sliced
• 2 thin slices fresh ginger, peeled
• 1 tbsp. ground nut or corn oil
• For Sauce: 4 large dried chinese mushrooms, soaked, squeezed, and cut into thin strips

Directions

1. Prepare the sauce by mixing together the potato flour, mushroom water, oyster sauce, and soy sauce. Heat a wok and add 2 tablespoons oil and swirl around. Add the garlic, letting it sizzle and then add the white part of the onion and then the Chinese mushrooms. Stir for about 30 seconds and pour in the potato flour mixture. Lower the heat and continue to stir until the sauce thickens. Remove from heat.

2. Heat 1 tablespoon nut or corn oil in a wok over a high heat until it starts to smoke. Add the ginger and when it starts to sizzle, add the cabbage and green pepper. Toss for about 30 seconds. Season with a little salt, lower the heat and continue to cook, covered for a further 2 minutes. Remove and put into an earthenware pot or saucepan.

3. Now half fill the wok with oil, heat to 200 degrees and lower the bean curd into the oil, one piece at a time, and deep-fry for 4 minutes or until golden brown, turning over from time to time. Remove with a large strainer and drain on paper towels.

4. Lay the bean curd on the cabbage in the pot and add the green part of the onion. Heat the sauce and pour this over the bean curd. Heat the pot for 2 minutes and serve.

Beef Pho

Ingredients

• 4 tbsp. finely chopped fresh cilantro
• 6 tbsp. fish sauce or 4 tbsp. seasoning mixed with 2 tbsp. lemon juice, 1 clove garlic, diced and 1/2 green onion, thinly chopped
• 3 or 4 fresh hot red or green chili peppers, cut into rings
• juice from 1 lemon
• 1 onion, peeled and chopped into rings
• 4oz. raw rump steak, thinly shredded
• 8oz. rice noodles
• 4 lettuce leaves, washed and finely shredded
• 4 tbsp. finely chopped fresh mint
• 1 lemon or lime, cut into quarters
• Beef stock

Directions

1. Soak the noodles for 30 minutes in warm water, until just soft. Drain and keep warm. Soak the onion rings in the lemon juice for 20 minutes.

2. Arrange the cilantro, mint, lettuce, and lemon or lime wedges on different plates and place on the table.

3. First add the noodles to the soup bowls, then follow with the lettuce and herbs then the onion and chilies if desired. Add the meat, placing it in a single layer over the noodles. Pour the boiling stock over the paper-thin meat, turning it from raw to rare and releasing the scents and flavors of the cilantro, mint, and chili. Add the fish sauce, a squeeze of the lemon or lime.

Chicken Pho

Ingredients

• 3 cerely stalks, finely chopped
• 3 green onions, chopped into rings
• 10oz. cooked chicken, finely shredded
• 8oz. flour sticks or spaghetti noodles
• 3 3/4 cups chicken stock
• 2 pieces light wood ear fungus or 8 white button mushrooms, finely sliced

Directions

1. Place the celery and green onions in a bowl and put on the table. Place the cooked shredded chicken in a separate bowl and put that on the table also.

2. Follow the directions on the flour sticks pack, or boil up the spaghetti until just soft. Drain and rinse with some boiling water. Place in 4 bowls.

3. Boil up the chicken stock until simmering, then add the light wood ear fungus or the mushrooms. Place in a bowl and put on the table.

4. The guests should put a mixture of celery, green onion, and shredded chicken onto the noodles then ladle the hot chicken broth into the bowls.

Spicy Fried Noodles

Ingredients

• 2 tbsp. vegetable oil
• 3 tbsp. fish sauce or light soy sauce
• 2 cloves garlic, finely chopped
• 3 tbsp. sugar
• 4oz. pork, sliced
• 6oz. rice stick noodles, soaked in warm water for 15 minutes and drained well
• 4 large uncooked shrimp, peeled, deveined, tails intact
• 2 eggs, beaten 1 cup beansprouts
• 1 tbsp. dried shrimp
• 3 tbsp. crushed peanuts
• 2 tbsp. pickled white radish, finely chopped
• 2 tbsp. chopped green onions
• 1/2 cup diced bean curd
• 2 tbsp. chopped fresh cilantro
• 3 tbsp. lemon juice
• Garnish: 1/2 tsp. roasted chili powder or flakes, lemon wedges

Directions

1. Heat the oil in a wok and gently stir-fry the garlic for 3-4 minutes until golden brown. Increase the heat, add the pork and fry for 6 minutes until cooked. Add the shrimp, dried shrimp, and pickled radish, and continue stir-frying for 1 minute. Add the bean curd, stir, reduce the heat and add the lemon juice, fish sauce, and sugar, stirring all the while for 3 minutes.

2. Add the noodles and stir the mixture thoroughly for 1-2 minutes. Push to one side and quickly add the beaten eggs. Once they begin the set, stir them, effectively scrambling them. Push to one side.

3. Place most of the beansprouts and a handful of crushed peanuts, green onions, and cilantro over the noodles. Stir these in with the scrambled eggs and noodles. Serve on a large plate with little mounds of beansprouts, peanuts, green onion, cilantro, chili flakes, and lemon wedges.

Stir-fried Noodles and Beansprouts

Ingredients

• 1tbsp. vegetable oil
• 1 tbsp. chopped fresh cilantro
• 2 small onions, thinly sliced
• freshly ground black pepper
• 4 cloves garlic, chopped
• 1 cup beansprouts
• 6oz. clear noodles, soaked in warm water for 30 minutes, drained and cut into 3 inch lengths
• 1/2 cup chicken stock
• 1 tbsp. fish sauce or light soy sauce
• 2 green onions, thinly sliced

Directions

1. Heat the oil in a wok over high heat. Add the onions and garlic, and saute for 2 minutes or so until the edges begin to brown.

2. Add the beansprouts and stir-fry for 30 seconds. Add the noodles and stir-fry for 1 minute. Stir in the chicken stock and fish sauce, and toss to combine. Add the green onions and remove from heat. Serve on a serving dish with cilantro and black pepper sprinkled all over.

Stir-fried Vermicelli with Vegetables

Ingredients

• 1tbsp. vegetable oil
• 1 tbsp. oyster sauce
• 1 cloves garlic, finely chopped
• 1 tsp. sugar
• 3tbsp. chicken stock
• 4oz. rice vermicelli, soaked in warm water for 5 minutes and drained well
• 1 tbsp. fish sauce or light soy sauce
• freshly ground black pepper
• 1 carrot, thinly sliced
• 1/4 cup water
• 1/2 cup chinese cabbage, shredded

Directions

1. Heat the oil in a wok over high heat and fry the garlic until golden brown. Add the carrot and stir-fry for 1 minute.

2. Add all the remaining ingredients except the vermicelli, stirring gently. Cook for 2 minutes.

3. Add the vermicelli and toss to combine all the ingredients. Stir for 1 minute. Serve in a large serving dish.

Bananas in a Rich Coconut Sauce

Ingredients

• 1 1/2 cups coconut milk
• 1 1/2 tbsp. sugar
• salt
• 6 large bananas, peeled and sliced diagonally about 3/4 inch thick
• ice cream or whipped cream to serve

Directions

1. Heat the coconut milk in a small saucepan and add the sugar and salt. Bring to a boil. Lower the heat and simmer for 2 minutes.

2. Remove from the heat and stir in the banana slices. Bring back to a boil for a few seconds to coat the bananas. Serve with ice cream or whipped cream.

Banana and Pineapple Fritters

Ingredients

• vegetable oil for deepfrying
• 2 tbsp. vegetable oil
• 4 bananas, peeled and halved lengthwise
• salt
• 4 pineapple rings, fresh or canned, dried on paper towels
• 1 egg white, beaten until stiff
• confectioner's sugar sieved
• Batter:
• 1/2 cup self-rising flour
• 1 1/4 cups all-purpose flour
• 1/2 tsp. baking powder

Directions

1. Make the batter first. Mix the flours, baking powder, salt, and oil in a large bowl. Stir in just enough water to make a smoothe paste. Fold in the egg white a little at a time.

2. Heat some oil in a wok for deep-frying. Dip the fruit in the batter and cook in small batches (do not put more than comfortably float on the oil) until puffy and golden. This should not take more than 2 minutes.

3. Drain the cooked fritters on paper towels and sprinkle with the sieved confectioner's sugar. Serve while hot.

Coconut Ice Cream

Ingredients

• 1 1/4 cups thick coconut milk
• Garnish:
• 1 1/2 cups fresh cream
• 2/3 cup shredded coconut, dry-fried until golden brown
• 2 eggs
• sprigs of mint
• 2 egg yolks
• 1 tsp. vanilla extract
• 1/2 cup sugar
• salt

Directions

1. Heat the coconut milk and cream over a medium heat and cook for 5 minutes without boiling over. Beat together the eggs, egg yolks, vanilla, sugar, and salt.

2. Place a deep bowl in a saucepan with boiling water up to the halfway mark of the bowl. Pour in the egg mixture and beat in the warm coconut milk mixture, a little at a time. Stir until the mixture thickens enough to coat a spoon. Stir until the mixture thickens enough to coat a spoon. Remove from the heat, stirring occasionally as it cools.

3. Pour into a bowl when it is cool enough to be put into the freezer. Freeze for 1 hour. Scoop out into a blender or food processor and process until smooth. Pour back into the bowl and freeze until solid.

4. Serve in scoops, garnished with shredded coconut and sprigs of mint.

Lychee and Ginger Ice

Ingredients

• 4 oz. lychees in heavy syrup
• 1/2 oz. root ginger, peeled and grated
• Garnish:
• fresh mint leaves
• lychees
• sponge ginger cookies (optional)

Directions

1. Put the lychees in a blender or food processor together with the ginger and water, and process to a fine puree. Pour the mixture into a 9 inch square baking pan and put into the freezer for 3 hours.

2. Break the iced mixture into chunks and process again until slushy. Return to the baking pan and freeze once more until sold.

3. Allow the mixture to soften slighly (about 5 minutes) and scoop into 4 champagne glasses or rice bowls. Garnish with mint leaves, lychees, and cooked, if desired.

Lychee Sherbet

Ingredients

• 1 lb. fresh lychees or 4 oz. can lychees
• 1 egg white

Directions

1. Peel the lychees and pit them. Puree the flesh, adding some sugared water if necessary. Pour into a container and freeze until nearly set.

2. Whip up the egg white. Mix this into the nearly set lychee mixture. Put back into the freezer until solid.

Mango Ice Cream

Ingredients

• 4 ripe mangoes or 4 oz. can sliced mango
• 1 cup sugar or 1/2 cup if using canned mango
• 1 tbsp. lemon juice
• 1 tbsp. gelatin, dissolved in 3 tbsp. water
• 1 1/2 cups heavy cream, whipped until stiff
• Garnish:
• extra mango slices
• sprigs of fresh mint

Directions

1. Peel and cut the manoes, discarding the pits. Place in a bowl and add the sugar, lemon juice, and dissolved gelatin. Mix thoroughly, making sure that the sugar is dissolved.

2. Fold the whipped cream into the mano mixutre. Spoon into a tray and put into the freezer until half-froze. Put in a blender or food processor and process until smooth. Return to freezer and freeze until sold.

3. Serve in scoops garnished with freshly sliced mango and sprigs of fres mint.

Stir Fried Duck With Leeks

Ingredients :

4 tablespoons vegetable oil

2 leeks, thinly shredded

1 red pepper, seeded and sliced

1 piece fresh root ginger, peeled and thinly sliced

3 cloves garlic, finely chopped

2 tablespoons black bean paste

450 g cooked boned duck, cut into strips

55 ml Chinese Chicken Stock

2 tablespoons light soy sauce

2 tablespoons rice vinegar

2 teaspoons brown sugar

2 teaspoons chili sauce

Method :

1. In a wok, heat oil until just smoking.

2. Add leeks, pepper, ginger and garlic.

3. Stir fry briefly to coat with oil, then stir in black bean paste and stir fry for 5 minutes until vegetables begin to soften.

4. Add duck, stock, soy sauce, rice vinegar, browns sugar and chili sauce and stir fry for 2-3 minutes until duck is heated through.

Sweet and Sour Turkey

450 g lean skinless boneless turkey

1 tablespoon sunflower oil

2 shallots, chopped

2 sticks celery, sliced

2 tablespoons light soy sauce

1 red pepper, sliced

1 yellow pepper, sliced

1 green pepper, sliced

115 g can bamboo shoots, drained

3 tablespoons plum sauce

2 tablespoons white rice vinegar

1 teaspoon sesame oil

2 tablespoons sesame seeds

Method :

1. Trim away any excess fat from turkey.

2. Cut into 2.5 cm (1 in) cubes.

3. Heat oil in a wok and stir fry turkey, shallots and celery for 2-3 minutes or until lightly colored.

4. Add soy sauce and peppers and stir fry for 2 minutes.

5. Stir in bamboo shoots, plum sauce and vinegar and simmer 2 minutes.

6. Stir in sesame oil, sprinkle with sesame seeds and serve.

Serves 4

Szechuan Turkey

450 g lean boneless turkey

1 egg white, lightly beaten

1 teaspoon corn flour

1 tablespoon sunflower oil

1/2 teaspoon Szechuan peppercorns, toasted and crushed

225 g preserved vegetables, shredded

225 g mange tout

115 g can water chestnuts, rinsed and sliced

large pinch salt

Method :

1. Remove skin and fat from turkey.

2. Cut into thin strips about 0.5 cm (1/4 in) thick.

3. Place turkey trips in a bowl and mix with egg white, salt and corn flour.

4. Cover and chill for 30 minutes.

5. Heat oil in a wok and stir fry turkey with crushed peppercorns for 2 minutes or until turkey is just colored.

6. Add preserved vegetables, mange tout and water chestnuts and stir fry for 3 minutes or until just cooked through.

7. Serve immediately.

Serves 4