This is the first recipe we tried from Ching-He Huang’s new book Chinese Food Made Easy.
Apparently General Tso’s Chicken is a very popular dish in the USA, this is a fiery dish with deep flavours. I really enjoyed it and it was very quick to prepare and make. Proper fast food!
General Tso's Chicken
Yesterday my newest cookbook arrived and I’ve really been looking forward to getting my hands on it. It is a copy of the new book from Ching-He Huang – Chinese Food Made Easy. Thumbing through the pages last night I couldn’t wait for today to arrive so that I could make a trip to our local asian supermarket to stock up on ingredients to allow me to test drive some of Ching’s recipes.
When I got home I was ravenous and decided to whip up a quick treat and that took the guise of some Chinese style Special Egg Fried Rice using the contents of the fridge.
Special Egg Fried Rice
I was watching Great Food Live the other day and Jenni Barnet was interviewing Helen Tse. Helen is third generation British Chinese and has just written a book called Sweet Mandarin which details the story of her family and their journey from China to the UK, it sounded really interesting. Helen has also just opened a Pan Asian restaurant with her sisters in Manchester also under the name Sweet Mandarin.
This curry recipe came from Helen’s grandmother Lily and has apparently become very famous at the restaurant. I’m a real curry devotee so when I saw Helen make this on Great Food Live it was definitely a recipe I wanted to try out.
Whilst browsing through the UKTV Food site I would this recipe from Ching He-Huang.
Whenever we are back in Glasgow we always visit Ichiban, chicken yakitori is a firm favourite so I thought this was definately worth trying to see how they compared.
This recipe originally featured on Ching’s Kitchen and was first aired on UKTV Food.
I served my Salmon with spring onion crushed potatoes and carrots, not exactly Asian but tasty never the less.
This marinade/glaze works just as well on poultry as on fish (as I said above it was chicken yakitori I had tried in the past).
An alternative accompaniment would be some spring onion and coriander jasmin rice, the creaminess of the coconut milk in the rice would compliment the sweetness of the glaze beautifully.
I can say that this will feature on the menu in our house again, it was really scrummy and measured up to Ichiban standards favourably!
As any regular readers know I love curries, especially Thai and Indian curries. Stewart and I also love noodles and so when I found a recipe for Thai noodle curry I knew this was one which had to tested.
This recipe is a slight adaptation of one from Appon’s Thai Food. I have featured recipes from Appon’s site in the past and they’ve always been a real hit.
You’ll find Appon’s original recipe here Thai Noodle Curry (Mi Ga Ti). I didn’t stray too much from the original and I must say that the combination of sweet, sour, spicy and nutty flavours was amazing! Thanks for another hit recipe Appon!!
I seem to be loosing weight at last!! All the cycling seems to be paying off! Today for lunch I had a hankering for noodles. We’re both off work today so I thought I would make a stir fry.
I have taken inspiration from Sara over at I Like to Cook who has decided to have a whole week of abstaining from meat so in honour of Sara I have made my stir fry vegetarian.
I love chicken chow mein, the combination of egg noodles and chicken for me is heavenly.
There is a certain ingredient which many of the Chinese restaurants in Glasgow add to their chicken chow mein which gives it a very particular flavour and until the other night I had absolutely no idea what it was.
Chinese Black Vinegar!!!! That’s definately the special ingredient. So for my attempt at a Chow Mein Glasgow style I based my sauce on the Kung Pao sauce from the other night.
I was delighted with the result, the end product was delicious and as close as I think I will ever get to my favourite chow mein without catching two airplane’s back to Glasgow to pop to Sun City or Night Palace.
As I said in my last post I have been looking around for a dish to use my Chinese Black Vinegar and I have finally found it. I came across a whole host of recipes for Kung Pao Chicken and this was my version using influences from all of them. The black vinegar had an aroma which was reminiscent of mulled wine, it was really nice.I was really happy with how this turned out, both Stewart and I really enjoyed it.
The addition of the black vinegar gave it a really authentic flavour although the next time I think I would maybe add more chillies.
I was browsing through A Spoonful of Sugar again last night and I came across another wonderful recipe thanks to Angela and those wonderful people at Cooking Light (where the recipe originated). I’m trying to stick to my Weight Watchers at the moment and just to add a little extra convenience Angela has already added the number of UK Weight Watchers points!! Couldn’t be easier.
This recipe again is quick, really simple and involves minimum time standing around in front of a hot stove – which is exactly what you need when it is 35°C at 7pm!
Without any further ado here is the recipe..
I was trawling the internet for something nice for dinner tonight and I came across a new blog called A Spoonful of Sugar by Angela. Angela like me is a Scot no longer living in our native land, her blog is bursting full of great recipes like this one from Jill Dupleix for Honey Soy Chicken.
