oriental

Pancit Canton (Stir Fry Noodles,philstyle)

tb Soy sauce

c Chicken breast *

cabbage

pk Canton noodles

tb Cooking oil

c Yellow onion chopped

c Chicken broth

Salt and pepper

garlic

c Green onion

Parsley

carrot

celery

Slow cooking beef shin or brisket in Asian aromatic spices gives a melt-in-the-mouth main course that's delicious with steamed rice and crisp stir-fried vegetables

Chinese braised beef with ginger

vegetable oil

beef

onions

ginger

coriander

tsp Chinese five-spice powder

star anise

tsp black peppercorn

dark brown muscovado sugar

soy sauce

tomato purée

beef stock

jasmine rice

Heat a little of the oil in a large flameproof dish. Add the beef chunks, in batches, and fry until browned. When each batch is browned, transfer the beef to another dish. Very roughly chop the onions, ginger, garlic and coriander stalks. Put in a food processor and whizz to a paste.

Wipe any oil out of the dish you browned the beef in. Add the paste with a good splash of water and gently fry, scraping up any beef bits, until the paste is fragrant and softened (add more water if the paste sticks). Stir in the five-spice, star anise and peppercorns, cook for 1 min, then add the sugar, soy sauces and tomato purée. Return the beef and any juices to the dish, then stir in enough stock to just about cover. Bring to a gentle simmer. Heat oven to 160C/140C fan/gas 3. Cover the dish, put in the oven and cook for 21⁄2 hrs until the beef is really tender.

Lift the beef out of the sauce into a dish, to keep warm. Boil the sauce until reduced by about half and thickened. Meanwhile, fry the ginger in the oil until golden and crispy. Return the beef to the sauce. serve the beef spooned over rice and scattered with the crispy ginger.

Katsu is a Japanese method of breadcrumbing chicken- this version is served with a rich curry sauce

Chicken katsu

chicken breasts

egg,

tbsp finely crushed cornflakes or panko crumbs

garlic cloves, crushed

korma paste

tbsp ketchup

tbsp honey

tbsp cornflour

Heat oven to 200C/180C fan/gas 6. Dip the chicken in the egg, then coat in the cornflakes or crumbs. Space the chicken out on a non-stick baking tray and cook for 15-20 mins or until cooked through.

Put the remaining ingredients in a pan. Pour in 500ml water and heat, stirring, until boiling and thickened. Cover and leave to simmer for 5 mins.

Spoon some sauce onto 4 plates, slice the chicken breasts and place on top. Great served with some rice and soya beans with finely sliced red chilli.

Traditional oriental flavours collide in this delicious recipe by Valli Little. Mixed mushroom noodles with tea-marbled eggs? Need we say more?

Mixed mushroom noodles with tea-marbled eggs

(125 milliliters) dark soy sauce

brown sugar

black tea bags (we used English breakfast)

eggs

yang chun dried wheat noodles (from Asian grocers)

bok choy, quartered lengthways

(80 milliliters) peanut oil

mixed Asian mushrooms,

Black sesame seeds and micro radish, to serve

garlic clove, crushed

tbs each rice vinegar and peanut oil

tsp each sesame oil, chilli oil and finely grated ginger

tsp caster sugar

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981840878001&=domain=del

5348771529001-5981840878001

Bring the flavours of southwest China into your home with this killer recipe by Valli Little.

Egg noodles with Sichuan pepper chicken and cucumber

(165 milliliters) light soy sauce

Sichuan peppercorns

spring onions

egg noodles

Lebanese cucumbers, thinly sliced

tbs rice vinegar

(60 milliliters) Chinese sesame paste (from Asian grocers)

Chinese black vinegar (chinkiang)

Coriander leaves, white sesame seeds

green chillies, chopped

chives, choppe

flat-leaf parsley, leaves

(180 milliliters) peanut oil

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981823537001&=domain=del

5348771529001-5981823537001

Nothing better epitomises Asian cuisine like a spicy dish packed full of crunch and flavour, these rolled rice noodles with crispy chilli tofu are exactly that.

Valli Little's rolled rice noodles with crispy chilli tofu

sunflower oil

banh cuon rolled rice noodles (from Asian grocers), cut into 6cm lengths

tsp dried chilli flakes

tsp sea salt flakes

rice flour and self-raising flour

tofu,

broccolini, blanched, halved lengthways

(160 grams) peas, blanched

(50 grams) fried Asian shallots

pickled red chillies (from Asian grocers), to serve

soy sauce and rice vinegar

sesame oil oil

tsp grated ginger

This healthy noodle dish is deliciously low-fat with a great mix of Asian flavours- the perfect midweek supper

Stir-fried pork with ginger & honey

nests medium egg noodles

tsp cornflour

pork tenderloin,

ginger,

garlic cloves, finely chopped

green pepper, deseeded and sliced

mange tout

tsp sesame seed

Bring a pan of salted water to the boil and cook the noodles following pack instructions. Meanwhile, mix the cornflour with 1 tbsp water, then stir in the soy sauce and honey, and set aside.

Heat the oil in a wok over a high heat. Add the pork and cook for 2 mins until browned all over. Add the ginger, garlic, pepper and mangetout, and cook for a further 2 mins. Reduce the heat, then add the soy and honey mixture, stirring and cooking until the sauce bubbles and thickens. Divide the drained noodles between 2 bowls. Top with the pork and vegetables, and finish with a sprinkling of sesame seeds.

Rainbow cauliflower sushi 

cauliflower

g cashews

avocado

tsp sesame oil

½ tsp wasabi paste

nori sheets

½ red capsicum

g red cabbage

- 2 spring onions/shallots

water

peanuts

maple syrup

tamari

Sriracha® sauce

Place cauliflower into mixing bowl and chop 8 sec//speed 5, mixing with aid of spatula. Transfer into a bowl and set aside.

Place cashews into mixing bowl and chop 5 sec/speed 7.

Add avocado, sesame oil and wasabi and blend 6 sec/speed 10.

Scrape down sides of mixing bowl with spatula and blend for a further 6 sec/speed 10. Transfer into a bowl, then clean and dry mixing bowl.

Place 1 nori sheet, shiny side down, onto a bamboo sushi mat. Spread 6 compacted tablespoons of the reserved cauliflower over the bottom two-thirds of the nori sheet, leaving top one-third free. Spread 1 heaped tablespoon of the avocado mixture in a line across cauliflower at the end closest to you. Layer 4 pieces of the capsicum, 4 pieces of the cabbage and 4 pieces of the spring onions/shallots onto avocado mixture. Brush the top edge of nori sheet with water. Using the bamboo sushi mat, begin rolling tightly from the bottom up to form a roll. Allow to sit for 1-2 minutes, seam side down, then slice into 6 pieces. Repeat with remaining nori sheets, cauliflower, avocado mixture and vegetables (makes 6 rolls in total).

Rainbow cauliflower sushi

Place peanuts into mixing bowl and chop 5 sec/speed 7. Scrape down sides of mixing bowl with spatula, then transfer 2 teaspoons of the chopped peanuts into a small bowl and set aside.

Add water, syrup, tamari and Sriracha® and blend 1 min/speed 10. Transfer into a small dipping bowl, sprinkle with reserved chopped peanuts and serve with sushi.

Peanut dipping sauce

Tom yum goong (hot and sour soup)

g olive oil

red chillies

galangal

eschalot

tamarind paste

shrimp paste

tbsp fish sauce

lemongrass

Chicken stock paste

Kaffir lime leaves

lime juice

450 g raw prawns

mushrooms

cherry tomatoes

Place oil, chilli flakes, chillies and garlic into mixing bowl and chop 5 sec/speed 7.

Scrape down sides of mixing bowl with spatula and heat 4 min/Varoma/speed 2.

Add galangal, eschalot, tamarind paste and shrimp paste (optional) and chop 10 sec/speed 10. Scrape down sides of mixing bowl with spatula.

Add fish sauce, lemongrass, water, stock paste, Kaffir lime leaves, lime juice and reserved prawn heads and shells and heat 18 min/100°C//speed 2.

Using a fine-mesh sieve, strain liquid into a jug and discard solids.

Place prawn meat, mushrooms and strained liquid into mixing bowl and cook 5-8 min/90°C//speed 1, or until prawns are just cooked.

Add tomatoes and cook 2 min/90°C//speed 1. Divide between serving bowls and garnish with coriander just before serving.

Ditch the noodles and try a healthy Japanese ramen with rice, flavoured with miso, soy, mirin and spring onions

Miso chicken & rice soup

chicken stock

long grain rice

Chanteney carrots

tbsp miso paste

mirin

Bring the stock to a gentle boil in a medium saucepan. Add the chicken breasts and simmer for 8 mins until cooked through. Remove from the pan and shred the meat.

Add the rice and carrots to the hot stock. Bring back up to the boil, cover with a lid, then reduce the heat and cook for 10 mins until the rice is cooked and the carrots are tender.

Return the chicken to the pan and add the miso, soy and mirin. Scatter over the spring onions just before serving.

Top 10 oriental recipes from across the web

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Top Tags

Pancit Canton (Stir Fry Noodles,phi...

Chinese braised beef with ginger

Chicken katsu

Mixed mushroom noodles with tea-mar...

Egg noodles with Sichuan pepper chi...

Valli Little's rolled rice noodles ...

Stir-fried pork with ginger & honey

Rainbow cauliflower sushi

Tom yum goong (hot and sour soup)

Miso chicken & rice soup

Top 10 oriental recipes from across the web

The most viewed oriental recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pancit Canton (Stir Fry Noodles,phi...

Chinese braised beef with ginger

Chicken katsu

Mixed mushroom noodles with tea-mar...

Egg noodles with Sichuan pepper chi...

Valli Little's rolled rice noodles ...

Stir-fried pork with ginger & honey

Rainbow cauliflower sushi

Tom yum goong (hot and sour soup)

Miso chicken & rice soup

The most viewed oriental recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine