What I eat in a day, well, pretty much every week. Four quick, simple and easy Chinese dishes to cook at home! Some are Cantonese, some are from Sichuan and others are adaptations my sisters and I have loved and adored since childhood!
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LAST VIDEO:
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Eating Malaysian and Singaporean Food in London with Mr Nigel Ng:
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Mapo tofu (vegan)
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You will need:
* 1 x pack of tofu (not silken)
* 5-6 chinese or shiitake mushrooms
* 2 garlic clovesa red chilli pepper
* Lee Kum Kee’s chilli garlic sauce (or doubianjiang chilli bean paste)
* Corn starch
* Light soy sauce
* Sugar
* Salt
Heat the oil in your wok over a medium heat, add the garlic and chilli peppers for a minute. Add the mushrooms and cook for a couple minutes then add in the mushroom water, a splash of light soy sauce, sugar, salt and then cook everything together. Add in the tofu and a tablespoon of chilli garlic sauce. Let it simmer for a minute then prepare your cornstarch slurry. Combine a tablespoon of cornstarch with a tablespoon of cool water and mix together. Slowly add it in whilst mixing the tofu and mushrooms together. Once the sauce thickens and the tofu is coated, take it off the heat and serve it up!
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Chilli sesame noodles
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Original recipe:
https://www.theguardian.com/food/2020/mar/23/20-best-noodle-recipes-sesame-chilli-noodles
* 400g thick wheat noodles
* 4 tbsp light soy sauce
* 2 tbsp sesame oil
* 1 tsp – 1 1/2 tsp chiu chow chilli oil or lao gan ma
* 4 tbsp Chinese sesame paste/tahini
* 4 tbsp vinegar (black chinese vinegar or malt like i did)
* 200 ml boiling water
* 2 cloves of minced garlic
* 2 x spring onion
* sesame seeds (optional)
Brown off garlic in a wok. Add tahini, light soy sauce, vinegar, sesame oil and 200ml hot water into the bowl and mix well. It’ll look watery but it’ll thicken up when it’s mixed with noods. Prepare your wheat noodles. Drain and run it quickly under cold water so it stops cooking. Add 1 – 1 1/2 tsp of chilli oil into your noodle bowl. Add noodles in, drizzle sesame sauce over and top with spring onion!
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Tomato and eggs
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* 2 tomatoes per person
* 1 egg
* 2 garlic clove
* ketchup
* 1 tsp sugar
* pinch of salt
Heat up the wok to a medium heat then add the oil. Add tomatoes and a tsp of suga. Keep those tommies moving around for a minute. Add in a squeeze of ketchup, then cook for a min or two until the tomatoes start to soften. Add the egg and quickly stir-fry everything together. Cook until the tomato skin is starting to peel away and sauce is thickened then it’s ready to be served up and enjoyed!
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Vegetable stir-fry
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* 1 pack of glass noodles
* handful of dried shrimp
* 5 Chinese mushrooms soaked for 1-2 hours then sliced up (keep the water)
* 1 packet of Chinese leaf
* sesame oil
* oyster sauce
* salt
* white pepper
* garlic cloves
Preheat your wok or pan, add in your oil. Add the mushrooms, dried shrimp and stir-fry for a minute. You can either add in around 1/3 cup of water or mushroom water for extra flavour. Put the lid on and steam under medium heat for around 5-10 minutes. Prep the glass noodles, pour over some hot water to soften them up and leave it for a couple more minutes. Add in the chinese leaf, let it cook down for 2-3 minutes then add in salt, white pepper about 1/2 tbsp of oyster sauce then give it all a good ol’ stir then put the lid on so it cooks away for about 4 mins.
Add the glass noodles, a drizzle of sesame oil, mix it all in for a minute. Ready to be plated up!
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Credit: YouTube/Shu
