DIY Chinese food

Velveting is awesome, it gives it that batter coating which sauce sticks to.

I still haven't perfected chicken in yellow bean sauce and cashews, I need to give it another go.
 
I have to say the Gok Wan Cooks Chinese recipes are actually brilliant. We were impressed by the show, bought the book and have used quite a few of the recipes. They're very easy, make you understand how to get that distinct flavour without verging towards the cheap takeaway taste.

E.g. http://www.gokwan.com/food/poppa-wans-simple-soy-glazed-chicken-gok-cooks-chinese/

There's also a great beef and black beans recipe. So simple, but really hits the spot.
 
Scam said:
I have to say the Gok Wan Cooks Chinese recipes are actually brilliant. We were impressed by the show, bought the book and have used quite a few of the recipes. They're very easy, make you understand how to get that distinct flavour without verging towards the cheap takeaway taste.

E.g. http://www.gokwan.com/food/poppa-wans-simple-soy-glazed-chicken-gok-cooks-chinese/

There's also a great beef and black beans recipe. So simple, but really hits the spot.
Click to expand...

nice one, i just bought it
 
I make a beasty Stir Fried Sweet and Sour Batterd Tofu with extra Pineapple.

Only thing I have not got my head around yet is making my own sweet and sour sauce. i think i need to buy a special thickener for it.

However, even just using a cheap normal one and pimping it up works a treat.

Using lots of fresh ingrediets, Pak Choi, Spring Onions, 1 fresh chilli. Lots and lots of pepper for the tofu first.

It really is a beast of a meal. I will show it on here next time i do it.

People should try it with good dark tofu, it is great!
 
monkeyspank said:
nice one, i just bought it
Click to expand...

Here's a tip.. When the sauce is something like 1tbsp rice wine, 1tbsp light soy, 1tbsp water etc.. I usually mix it in a cup ready. You don't get much time to faff with 4 different bottles when your wok is going full blast!

With his recipes I usually add extra water and half a tsp or so of cornflour to the mix. I like a proper sauce :)
 
Dark_Injection said:
I make a beasty Stir Fried Sweet and Sour Batterd Tofu with extra Pineapple.

Only thing I have not got my head around yet is making my own sweet and sour sauce. i think i need to buy a special thickener for it.

However, even just using a cheap normal one and pimping it up works a treat.

Using lots of fresh ingrediets, Pak Choi, Spring Onions, 1 fresh chilli. Lots and lots of pepper for the tofu first.

It really is a beast of a meal. I will show it on here next time i do it.

People should try it with good dark tofu, it is great!
Click to expand...

I was shown a method for sweet and sour sauce my a friend from hong kong.

1 tin pinapple chunks in syrup
Heinz tomato ketchup
corn flour to thicken.

remove the pineapple chunks and set aside until the sauce is cooked.
Then the trick was getting the balance of the syrup to ketchup right, then adding small amounts of sieved cornflour to the sauce to thicken.
 
Scam said:
I have to say the Gok Wan Cooks Chinese recipes are actually brilliant. We were impressed by the show, bought the book and have used quite a few of the recipes. They're very easy, make you understand how to get that distinct flavour without verging towards the cheap takeaway taste.

E.g. http://www.gokwan.com/food/poppa-wans-simple-soy-glazed-chicken-gok-cooks-chinese/

There's also a great beef and black beans recipe. So simple, but really hits the spot.
Click to expand...

Yeah it is a great book. I've had some amazing successes with it.

Scam said:
Here's a tip.. When the sauce is something like 1tbsp rice wine, 1tbsp light soy, 1tbsp water etc.. I usually mix it in a cup ready. You don't get much time to faff with 4 different bottles when your wok is going full blast!
Click to expand...

I also do this. :)
 
Chinese Beef Marinade


Beef is usually flank or topside cut into thin strips.
To marinate use:

For 250-300g beef

1/4 tsp bicarbonate of soda
1/4 tsp salt
1/4 tsp dark soy sauce
1 tsp corn starch

Marinate for atleast 4 hours and fry in lots of hot oil then strain.
 
Chow Mein,
Wok on full heat, once smoking add a ladle of oil and coat wok surface.
Pour out excess oil leaving about 2 tbsp.
Add 1/4 large onion, cooked meat and then place 1 portion of cold cooked noodles on top.
Leave for about 30 seconds while the heat gets back up
Add 2 tbsp light soy, 1 tsp dark soy, 1/2 tsp salt, 1 tsp sugar, 1/2 tsp MSG & 1/4 tsp white pepper.
Toss together, coating the noodles in the mixture. (Toss for 10 sec then leave to sit for 10 sec before repeating. This will enable the wok to keep up to temp)
Add 1/4 tub of beansprouts and continue the toss and wait technique.
Cook out for another 40 secs to 1 minute.
 
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Scam said:
Here's a tip.. When the sauce is something like 1tbsp rice wine, 1tbsp light soy, 1tbsp water etc.. I usually mix it in a cup ready. You don't get much time to faff with 4 different bottles when your wok is going full blast!

With his recipes I usually add extra water and half a tsp or so of cornflour to the mix. I like a proper sauce :)
Click to expand...

Yeah good plan. I made the twice cooked pork and the steamed cod with broccoli yesterday. Served with egg fried rice. Everyone was happy.
Hot and sour soup next..
Loving this book
 
HazardO said:
I was shown a method for sweet and sour sauce my a friend from hong kong.

1 tin pinapple chunks in syrup
Heinz tomato ketchup
corn flour to thicken.

remove the pineapple chunks and set aside until the sauce is cooked.
Then the trick was getting the balance of the syrup to ketchup right, then adding small amounts of sieved cornflour to the sauce to thicken.
Click to expand...

Cool thank you! I will try that next time :D
 
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