THE BEST PASTA SALAD
250g (8oz) rotini, fusilli, ziti, or any small pasta
2 Tbs minced garlic
4 Tbs sundried tomatoes in oil
1/2 cup fresh basil
1/2 cup shredded mozzarella
2 Tbs shredded parmesan
4-6 Tbs extra virgin olive oil
1/2-1 Tsp fresh-ground black pepper
1/2 Tsp salt
Mince the tomatoes and the basil. Mix well all the ingredients
(except for the pasta) in a bowl. Even put in some of the oil
from the tomatoes. Let sit overnight. This allows the flavours to
richen and really permeate the oil.
Cook the pasta in lots of boiling water, drain, rinse quickly and
toss in olive oil and a little salt. Add the pesto, and mix well.
Toss a few times to make sure that the mixture is well
incorporated. Either serve hot, or allow to cool and serve at
room tempurature.
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CHICKEN APRICOT BALLS
250g (8oz) minced chicken
125g (4oz) dried apricots
125g (4oz) walnuts
1 bunch coriander, chopped
2 Tbs bread crumbs
1 egg
1 Tsp cornstarch
1 Tsp cooking wine
1 Tbs soy sauce
1 Tsp sugar
1 Tsp white pepper
1-2 Tsp salt
Finely mince (or process) the apricots and the walnuts. Mix
everything together and form 3-4cm (1 1/2in) balls. Steam ten
minutes. Squeeze a lemon over them and serve.
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FRIED SPAGHETTI WITH BLACK PEPPER STEAK STRIPS
250g (8oz) cooked spaghetti
125g (4oz) sirloin steak, cut into thin stir-fry strips, marinated
in:
1-2 Tsp soy sauce
1/2 Tsp ground black pepper
1/8 Tsp sugar
1 dash Tabasco
6 drops sesame oil
1 medium onion cut in strips
1 Tsp Chinese cooking wine
1-2 Tsp light soy sauce
1 Tbs oyster sauce (with no MSG)
1-2 Tsp fresh-cracked black pepper corns
Finely shredded green-onion for garnish
Drain the meat well (if necessary) and stir-fry it at full heat in 2
Tbs oil. Stir well, keeping the meat sizzling in the oil. Add half
the pepper. Cook only a few minutes, and remove the meat
from the wok. If needed, add more oil and toss in the cooking
wine. Add the onions. Cook until they start to brown. Add a
little salt, and then the spaghetti. Keep stirring, lower the heat.
Add the soy sauce, oyster sauce and sugar, and stir till the
noodles start to brown a little. If the noodles stick, pour in a
few Tbs of water. Add the meat, and stir for half a minute.
Sprinkle a little more pepper, garnish with the green onions,
dribble with sesame oil, and serve.
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BUCKET OF FIRE
500g/1lb pork tenderloin cut into stir-fry strips 2-4cm (1-2in)
1 medium onion cut to same size pieces as the meat
2-3 green peppers cut like the meat.
1-2 Tbs minced garlic
2 tsp Koon Yick chilli sauce
2 Tbs Louisiana hot sauce or 1/2 Tsp Tabasco
1 tsp Vietnamese Chilli Paste
1/2 tsp white pepper
1-2 tsp sugar
1/4 cup water
Stir-fry the garlic in 1-2 Tbs oil for one minute. Add the Koon
Yick chilli sauce (be careful: frying chillis of any sort in hot oil
can give off nasty fumes and cause tears!), and stir into the
garlic. Add the meat and peppers together, and stir until the
meat loses its colour. Add the Louisiana hot sauce, sugar, and
pepper, and lower the heat. Stir in the water and cook about
five minutes. The sauce should not thicken very much. Just
before serving add the Vietnamese Chilli Paste.
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CHINESE VEGETABLE-MUSHROOM SALAD
1 small Chinese (Napa) cabbage, shredded
1 small carrot, finely shredded
1 cup bean sprouts
1 package shredded cloud ear (tree ear, black fungus) soaked
1/2 hour
1 bunch Chinese chives, minced
1/4 cup rice vermicelli, soaked in hot water (optional)
1 Tbs soy sauce
1-2 Tbs vinager
1/2 Tsp sugar
salt and pepper
In 2 Tbs oil, stir-fry the chives for one minute. Drain and add
the cloud ear mushrooms. Cook 2 minutes. Add the cabbage
and carrots and cook until the juices start to come out (3-4
minutes). Add the sprouts, soy sauce and the sugar. Then
sprinkle with the cooking wine, vinager, a little salt and some
pepper.Cook another minute and remove from the heat. Drain
the juice (saving it to use in a soup if you wish).
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GARLIC GARLIC CHICKEN
Saute in 2 Tbs oil, 2 Tbs minced garlic until it starts to brown.
Add 250g (8oz) chopped chicken breast, and stir-fry until
almost done -- do not brown. Remove the chicken from the
pan, and add some more oil, one chopped green pepper, and
one chopped onion. Stir-fry until the vegies start to go
transluscent. Add 2 Tbs more garlic, the chicken, 1 tsp dry (or
2-3Tbs fresh) basil, salt, pepper, cooking wine, soy sauce, and
lower the heat. Simmer 2-3 minutes, and add 1-2 Tbs Patak's
Garlic Pickle. Sprinkle with fried garlic, and serve.