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Squid in black bean sauce

29 Nov

Squid in black bean sauceimage

You could use shop bought black bean sauce but homemade tastes better and so simple to make! Serve with fluffy white rice or your favourite noodles.

Ingredients
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* 450g/1lb squid, cleaned, cut and scored

* 1 tbsp shaoxing rice wine or dry sherry

* 1 tbsp light soy sauce

* 2 tsp sesame oil

* 1 tsp cornflour

* 2 tbsp vegetable oil

* 1½ tbsp black beans, rinsed and coarsely chopped

* 2 garlic cloves

* 2 spring onions, chopped
* Thumb size piece ginger grated
* Onion quartered and flaked 

* 2 shallots, finely chopped
* 2 green peppers 
chopped
* 1 tbsp light soy sauce

* 1 tsp sugar

* 1 tbsp chicken stock

* 1 tbsp sesame oil

* 2 spring onions, sliced into thin strips

* 1 red chilli, sliced into thin strips

Preparation method
* Put the squid in a bowl and mix them well with the shaoxing rice wine (or dry sherry), soy sauce, sesame oil and cornflour. Leave to marinate for about 20 minutes. 


* Heat a wok or large frying pan until it is very hot. Add half of the vegetable oil and when it is very hot and slightly smoking, lift the squid out of the marinade with a slotted spoon, put it in the wok and quickly stir fry it for about 2-3 minutes. Transfer the squid to a bowl and remove the pan from the heat.


* Wipe the wok or pan clean, reheat it and add the remaining oil. Quickly add the black beans, garlic, spring onions, green pepper, the flaked onion, ginger and shallots. A few seconds later add the light soy sauce, sugar, chicken stock and sesame oil. Bring the mixture to a boil and then return the squid to the work or pan. Stir fry the entire mixture for another five minutes.

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* To serve, place the squid with black bean sauce onto a serving plate and garnish with the strips of spring onion and red chilli.image
For more info mail or call me; Simon.bingham@simons-sauces.com 0031(0)642297107

Soy and Lime marinated Chargrilled Tuna with a Spicy Bok Choi Stir fry

11 Feb

Soy and Lime marinated Chargrilled Tuna with a Spicy Bok Choi Stir fry15759938-chinese-zodiac-sign-year-of-the-snake-2013

To celebrate Chinese new year the year of the snake  , I have a delicious quick and easy recipe to share

 

 

 

 

 

 

Ingredients, Serves 2-4

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4 tuna steaks 1.5/2cm thick

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2 red onions quartered

1 tbsp soy sauce

1 tbsp water

1 lime, juice only

1 tsp fresh root ginger, peeled, finely diced

2 garlic cloves, finely chopped

1 knob ginger, finely grated

1 red chilli, de-seeded and finely chopped

150-200g/5-7oz baby bok choi leaves, washed and halved

1 tbsp shaoxing rice wine or water

1 tbsp low sodium light soy sauce

1 tbsp toasted sesame oil

1 tbsp black rice vinegar or clear rice

Method

1.For the soy and lime marinade, combine all the dressing ingredients in a small pan and gently heat through. Set to one side until cooled down.

2. once marinade has cooled pour half over the tuna steaks and the rest over the onions , leave for one hour to marinate.

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3. heat a lightly oiled grill pan over a medium to high heat  and begin first with the onions , grilling on each side until caramelized, set to one side , now for the tuna , grill  the tuna steaks for 1 minute each side for rare, 2 for medium, basting constantly with the marinade, until charred .

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4.For the bok choi stir fry, heat a wok until hot, then add the garlic, ginger and chilli and stir fry for one minute.

 

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5.Add the bok choi and stir fry for another minute then add the remaining ingredients and stir fry for 1-2 minutes until the bok choi has just wilted and is hot.

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6.To serve, place the bok choi on a serving plate with the onions and place the tuna steak on top, then spoon pan juices over the dish garnish with the sliced spring onions.

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For more info mail or phone : simon.bingham@simons-sauces.com 0031642297107

 

For more info mail or phone : simon.bingham@simons-sauces.com 0031642297107

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Pho Bo Beef: recipe of the day

13 Jan

Pho Bo Beef: recipe of the day.

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Pho is a Vietnamese dish consisting of broth, noodles made from rice, a few herbs, and meat; It’s a popular street dish.

My quick and easy Vietnamese classic noodle dish can be knocked up in a matter of minutes.

Serves 4

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Ingredients.

2 liters rich beef stock.

1 tbsp fresh ginger finely sliced.

I garlic clove thinly sliced.

250gr dried flat rice noodles.

400gr fillet or rump steak thinly sliced into strips.

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4 spring onions, thinly sliced .

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A handful of mushrooms thinly sliced.

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125gr beansprouts

2 tbsp fish sauce.

3 tbsp chopped coriander, stalks and roots saved for the stock.

Chopped red chilies, you decide how hot you want it.

Soy sauce , to serve.

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Preparation

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1: Heat stock with the ginger, garlic and coriander roots/stalks until boiling,  remove from heat and leave to infuse.

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2:Cook noodles in boiling water for ¾ minutes until just tender, drain and divide between 4 bowls.

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3: top with the sliced beef , spring onions and mushrooms , then strain over the boiling stock.

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4: Stir in the beansprouts, fish sauce and coriander.

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5: Serve the noodle soup immediately, with chilies and soy sauce to taste.

6: enjoy.

For more info mail or call: simon.bingham@hotmail.com 0642297107

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