Recipes we love
   
 
   
 
ASIAN & WOK TIPS
 

Using Chopsticks

 1  Extend the little finger and the thumb with an open palm.
     Grip the top of the chopstick with the thumb, as shown, pressing it against the ring and little fingers.

  2     Grip the top of the chopstick with the thumb, as shown, pressing it against the ring and little fingers.

  3  This top chopstick is the one that moves
        -  the other remains firmly held against the ring finger and little finger.

        Easy,    isn't it
My tips for successful wok cooking:
I cook my meat  2/3rd's through with a little garlic and ginger in the wok first and then remove to a bowl
Next I cook (in a little oil with cumin seeds) my onions first, and then the carrot pieces.
I near on burn my onions but that is how I like them Place all with the meat.
Now its time to cook your chopped up veges in a little oil for a few minutes and then add the water.
To this I add my herbs spices salt pepper and sauces and mix all together well.
Now add your meat onions and carrots to the wok and stir in. Cover and let steam through.
You can break up some noodles at this point and stir in or simple place in the bottom of the serving bowl
In a cup add one tablespoon of cornflour to a little water and stir well. Pour into your wok stirring all the while.
This will thicken your stir fry and the meat will be perfect as it hasn't been in the mix overcooking and stewing.
My Favourites:         Try experimenting with these
 Fish Sauce  Soy Sauce  Oyster Sauce   Sambal Oelek  Black Bean Sauce  Worcestershire Sauce  Hoisin Sauce  Sesame Oil (use only a drop or two)
Fresh Ginger  Fresh Garlic  Mixed Herbs  Garam Masala  Lemongrass & Chilli  Tuscan Seasoning
Brown sugar  Celery Salt  Onion Salt  Garlic Salt  Garlic and Herb Salt  Cumin seeds
Chilli powder  Curry Powder  Five Spice
Chinese Restaurant trick:
Got that cheap cut of meat that needs tenderising.
Lay your meat flat and rub in baking soda to both sides Place in fridge for at least an hour and then using a damp cloth, wipe off the baking soda
Chinese Batter               Use for Sweet and sour pork ~  fish etc
 Make a Chinese batter by mixing cornflour, a little soy sauce and an egg.
Make just enough to coat cubes of meat or fish. .Pre cook the pieces in a little oil and then add to your dish
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