Developing on Marco polo through food
Table of Contents 1........................Italian Fried Rice 2............Tofu with Tomato Sauce 3......Fried Pork Jiaozi with Sauce 4........ Chicken with Mushrooms 5...................Fusion Beef Stir Fry 6...........Chinese Pork on Polenta 7..............Chinese Lamb with Jus 8.............Shrimp and Noodle Fry 9..............Noodles and Meatballs
Italian fried rice Ingredients: 4 cups of cold cooked rice 2 eggs 2 tablespoons of soy sauce 1/2 cup of diced pancetta 6 tablespoons of grapeseed oil 2 stalks of spring onion 2 carrots 3 cloves of garlic 1/2 an onion A pinch of salt and pepper
Method: 1. Dice onions, julienne the carrots, slice the spring onion and chop the garlic. 2. Heat 2 tablespoons of oil in a wok. Beat eggs and pour into wok and scramble while sperating it into small pieces. Take egg out of wok and put aside for later. 3. Heat the rest of the oil and add garli, onion, spring onion, and carrots. Place rice in small clumps into the wok and stir until you the rice is seperated by grain. Take off heat and drizzle soy sauce evenly over the dish and mix. Add salt & pepper to taste.
Fried Pork Jiaozi with sauce Ingredients: Dumplings: - 200g lean minced pork 20g minced ginger - 1/4 cup of chopped onion 1 tablespoon chopped spring onion 3 cloves of garlic 1 tablespoon of soy sauce ? cups of water 2 tablespoons of grapeseed oil - 1 3/4 cups of flour a pinch of salt 1 cup of water Sauce: - 2 tablespoons of extra virgin olive oil - 2 cloves of garlic - 2 pieces of chili - 1 tablespoon of tomato paste - 2 cups of chunky crushed tomatoes - a pinch of salt and pepper - 1 teaspoon italian dressing - 1/2 teaspoon of chopped parsley
Method: Sauce: Pour the olive oil into a heated saucepan and place in garlic and chili. Once the garlic begins to sizzle, pour the tomato paste into the mixture and mix for a minute. Then stir the crushed tomatoes. Season sauce with salt, pepper, and parsley and cook for 5 minutes. Finally, stir parsley in and take off heat. Dumplings Separate the flour evenly between 3 bowls. Add salt and mix properly. Make a hole in the flour and slowly add water and mix with hands. Continue this process until you begin to get clumps of flour. Then make into dough and put aside. Once meat mixture is done, sprinkle flour onto the cooking space and place dough onto it. Cut dough into sections about 2 cm thick. Roll out into a line and cut across the line every 1 cm. once cut, roll them out using a rolling pin. Once this is complete, take meat and scoop about a tablespoon of meat into the center of the circle. Then, fold the dough in half and pinch the edge down from the center to the 2 ends and pinch sharply one more time to form the iconic Jiaozi dumpling style. Once all the dumplings are complete, heat a wok and place oil into it and turn the heat down. Add the dumplings in one by one. Once all placed in, immense them half way in water and set the heat to medium. Place cover and check in a minute of until all the water boils down, them flip the dumplings over. Repeat this step but instead immerse the dumplings up to 1/4 of their height. Take out of the wok and serve.
tofu with tomato sauce Ingredients: 200 ml grape seed oil 500 grams of tofu cut into 1 inch cubes 4 cloves of garlic 1 tablespoon of chopped shallots 2 chili 4 fresh tomatoes 2 tablespoons fish sauce a pinch of salt and pepper 1 teaspoon sugar 2 spring onions chopped about 1 inch wide
Method: Pour the oil into a wok and heat. Add the tofu, cooking it in 2 batches to ensure the oil stays hot, and deep-fry until crisp. Remove the tofu with a spoon and transfer to kitchen tray to drain. Carefully, transfer the deep-frying oil into a deep bowl, leaving about 1 tablespoon oil in the wok. Now add the garlic, shallots, and chili to the wok and stir fry for 1 minute, or until fragrant. Add the tomatoes, salt, sugar, and fish sauce, stir and allow the tomatoes to break down. Add 100 ml of water to the wok, bring to the boil, then reduce the heat to a low simmer for 10 minutes. Add the crisp tofu, spring onions, and pepper, folding it all together, and simmer a minute.
Chicken with Mushrooms Ingredients 1 pair of chicken breasts 2 tablespoons of soy sauce 1 teaspoon of sugar 2 cloves of garlic 4 tablespoons of oyster sauce 500 grams of button mushrooms 1 garlic clove 1/4 cup of olive oil a pin of salt and pepper 1/2 teaspoon balsamic vinegar 1 teaspoon of dried rosemary 1 teaspoon of parsley
Method: Preheat oven to 175 degrees celsius. Get a casserole dish and put the olive oil, salt and pepper, dried rosemary and dried parsley. Mix well. Then using a damp cloth, clean the mushrooms and trim off the stems. Finally, dice the mushrooms and place in the dish, mxing it throughly until the mushrooms are well covered with the oil. Place in the oven and wait for 15-20 minute or until the mushrooms are cooked. Place the soy sauce, oyster sauce, sugar, and garlic into a medium-sized bowl. mix ingredients. Add the chicken breast de-boned and skinless. Mix the chicken in very well. Heat skillet place oil and put chicken. Cook and take the skillet off the heat and serve. Take mushrooms out of the oven and serve. Use the leftover marinade as a sauce for the meat.
Fusion beef stir fry Ingredients: 8 ounces sirloin, cut into 1/4-inch-thick strips 3 tablespoons soy sauce 1 tablespoon rice vinegar 1 tablespoon brown sugar 1 tablespoon sesame oil 4 large garlic cloves, minced 1 2-inch piece fresh ginger, peeled, minced 2 cups of sliced asparagus 1 tablespoon grape seed oil 2 cups of haricots 1 onion diced 1/2 a bell pepper sliced across the length of the pepper 1 teaspoon cornstarch
Method: Combine first 7 ingredients and refrigerate 4 hours or overnight. Slice asparagus into about 1â€? long pieces. Heat oil in wok or heavy large skillet over high heat. Using slotted spoon, transfer beef to wok, reserving marinade. Stir-fry beef until just no longer pink, about 2 minutes. Remove beef from wok. Add haricots, asparagus, onions and red bell pepper. Continue stir-frying until vegetables are just crisp-tender, about 3 minutes. Stir cornstarch into reserved marinade. Pour marinade over vegetables in wok. Add beef and stir-fry until liquid boils and thickens, about 1 minute. Serve immediately after.
CHinese Pork on Polenta Ingredients three 3/4-pound pork tenderloins 2 tablespoons oyster sauce 2 tablespoons white wine 1 tablespoon soy sauce 1 teaspoon Chinese five-spice powder 1 teaspoon minced garlic Polenta Mix
Preperation Mix the oyster sauce, white wine, soy sauce, chinese five spice powder, and minced garlic in a plastic bag or tupperware . Place pork inside and mix with the marinade. Marinade the pork tenderloins for 2 hours at least in the refrigerator. Once marinated, take pork out and heat skillet. Place pork in skillet, using remaining marinade as a baste for the pork. Cook pork until the meat is white inside, and there is no remaining pink inside. Take the pork out and let it rest for at least 5 minutes. Mix the polenta mix and cook how it is required. Serve.
Chinese Lamb with Jus Ingredients 8 lamb chops 4 teaspoons of cummin 2 teaspoons of 5 spice 2 teaspoons of rosemary 1 teaspoon of 250 ml of red wine 3 sprigs of rosemary 2 garlic cloves 125 ml of beef stock 125 ml of chicken stock
Method Slice the lamb into 1 inch pieces along the grain. Mix the first 6 ingredients and leave to marinade for 2 hours. Crush the garlic cloves and place the rest of the ingredients into a saucepan at medium heat. Remove from heat once the jus has reduced to about 1/4 to 1/2 itâ€™s previous volume. Once the meat has been marinated take out skillet and heat. Place lamb and cook to preference. Allow a few minutes for cool off and serve with jus.
Shrimp and Noodle Fry Ingredients 6 ounces bean thread noodles (preferably 1/8 to 1/4 inch wide) 3 tablespoons peanut or vegetable oil 1 medium onion, thinly sliced 1 teaspoon minced peeled fresh ginger 1/2 of fresh chopped chili 4 scallions, cut diagonally into 1-inch pieces 1 pound large shrimp, shelled 2 cups chicken broth 2 garlic cloves, minced
Method Soak noodles in cold water to cover 15 minutes. Drain and cut in half with scissors. Heat a wok to high heat. Swirl 1 tablespoon peanut oil in wok to coat evenly and heat until just smoking. Stir-fry onion, ginger, and chili 1 minute or it is fragrant. Transfer mixture to a large bowl and season with salt. Swirl another tablespoon peanut oil in wok to coat evenly and heat until just smoking. add scallions and salt to taste and stir-fry scallions are cooked. Add to mixture. Pat shrimp dry and season with salt. Swirl remaining tablespoon peanut oil in wok and heat until just smoking. Stir-fry shrimp 2 minutes, or until just cooked through, and transfer to bowl with vegetables. Add broth and garlic to wok and bring to a boil. Stir noodles into broth and boil until tender and most of broth is absorbed, 4 to 5 minutes. Return shrimp and vegetables to wok and stir-fry until heated
Noodles and meatballs Ingredients 3 - 4 green onions (spring onions, scallions), minced 1 teaspoon minced ginger 1 teaspoon minced garlic 1 large egg 1 pound ground pork 3/4 teaspoon salt 1 teaspoon granulated sugar 2 1/2 teaspoons rice vinegar 3 tablespoons light soy sauce 1/2 teaspoon sesame oil Mixed pepper, to taste 2 - 3 tablespoons cornstarch or flour
Method In a small bowl, combine the ground pork with the green onion, ginger, garlic, salt, sugar, rice vinegar, 1 tablespoon soy sauce, Asian sesame oil, pepper, and the egg, using your fingers to mix together the ingredients thoroughly. Add as much cornstarch as needed to make so that the mixture is not too wet. (I start with 2 tablespoons and then add 1 teaspoon at a time). 3. Form the ground pork into meatballs. Flatten them a bit so that they are not completely round. 4. Heat 2 tablespoons oil in a skillet or wok on medium-high heat. When the oil is hot, add the meatballs. Cook for 5 - 7 minutes until browned on the bottom. Turn and cook the other side (adjust the heat if the meatballs are cooking too quickly). Serve with Mian noodles and spicy marinara sauce.