Ever city has one! we frequent it and enjoy every MSG filled mouth full; all the different aromas and absolutely love wading through the supermarket shelves and purchasing an abnormal ingredient that will probably never be used and slowly be hidden in the back of our pantries.
China City is a way to escape from our normal every day routines and this Chinese new year we have booked our seats at the restaurant closest to all the action to watch the dragon meander through the streets bringing luck, love and adventure into our lives.
Asian food has always been slightly daunting to prepare, the fear of the unknown kicks in and the Asian cook book gets closed and something more familiar gets picked up. What allot of us don't realise is that the innovative Asians have made it very easy for us to replicate their meals, ready made wonton wrappers; frozen spring rolls; heat and eat individually packed noodles, pre prepared seafood and our all time favourite 'ready to steam Dim Sum' - which can all be found at your local Chinese supermarket.
Below are a few Easy recipes courtesy of
Easyfood magazine - Ireland's number one food magazine which is now being sold throughout South Africa. Prep'ed by Sasha does the styling for their recipe features in conjunction with photographers
Richard Webb and our lovely sista
Mikasa Sonnenberg.
Chicken and sweet corn spring rolls
makes 18
4 cooked chicken breasts
2 corncobs, husks removed
4 scallions, thinly sliced
1 tsp finely grated ginger
1/2 tsp sesame oil
1 tbs soy sauce
1 pkt frozen spring roll wrappers
1/4 cup (60ml) peanut oil
To serve
sweet chili sauce
Finely shred chicken and place in a bowl.
Cook corn in a saucepan of boiling water over medium heat for 5 minutes or until just tender. Drain and cool under running water. Cut kernels from cobs. Add to chicken with onions, ginger, sesame oil and soy sauce. Stir well to combine.
Preheat oven to 200°C. Lay out a spring roll wrapper with the point facing towards you. Place 2 tablespoonfuls of corn mixture on pastry then fold pastry over filling once. Fold in side corners. Brush far corner with water then roll up tightly. Repeat with remaining filling and pastry.
Place spring rolls on an oven tray. Brush with peanut oil then bake for 20-25 minutes or until crisp and golden.
PS if you find spring roll wrappers in your local oriental food shop, buy extra and freeze!
Soy & ginger chicken in noodle broth
Serves 4
4 chicken breasts, cut into 1cm-thick strips
1tsp finely grated fresh ginger
60ml soy sauce sweetened with 1tbsp sugar
100g dried rice noodles
2tbsp olive oil
1 small leek, white part only, washed, thinly sliced
80g button mushrooms, thinly sliced
100g mange tout, trimmed, halved
1L chicken stock
2tbsp chopped fresh coriander
2tbsp chopped fresh mint
Combine the chicken, ginger and 1 tablespoon of sweetened soy sauce in a bowl. Place noodles in a heatproof bowl and cover with boiling water. Set aside for 6 minutes or until tender. Drain.
Heat a wok or large frying pan over high heat. Add half the oil and heat until smoking. Add the chicken mixture and stir-fry for 4 minutes or until golden. Transfer to a plate.
Reduce heat to medium. Add the remaining oil and leek to the wok or frying pan. Cook, stirring, for 3 minutes. Add the mushroom, mange tout and stock, and cook for 3 minutes. Stir in the chicken and noodles. Simmer for a further 2 minutes. Stir in the coriander, mint and remaining sweetened soy. Ladle among serving bowls.
Pork with aubergine and noodles
Serves 4
Rice Noodles
For the marinade:
1tbsp dark soy sauce
3tbsp light soy sauce, plus extra to serve
1tbsp cornflour
1tsp clear honey
1tbsp chili paste
2tsp garlic, finely chopped
1tbsp ginger, finely chopped
500g minced pork
250g thick, flat rice noodles
3tbsp vegetable oil
1 large aubergine, diced
2tbsp fresh coriander, chopped, plus extra to garnish
Make the marinade by mixing together the ingredients in a non-metallic bowl. Add the pork and combine thoroughly until the liquid has been absorbed and set aside.
Cook the noodles according to the packet instructions and drain.
Heat the oil until almost smoking in work or large, non-stick frying pan. Stir-fry the aubergine until golden and soft. Remove with a slotted spoon and leave to drain on kitchen paper.
Add more oil to the pan if necessary and stir-fry the pork until well browned and cooked through. Pour in 75ml water and allow to bubble. Add the aubergine to the wok and heat through before scattering with the coriander leaves.
Serve the pork on a bed of noodles with an extra scattering of coriander and some light soy sauce if required.
