Can't believe I'e time to talk , days before Christmas and I'm not remotely organised for the big day! Just thought some of you might be interested in a bit of Chinese food on the run-up to the festivities. It might even be something you fancy New Years eve, instead of the usual. Anyway, here are a few bits I like to make myself. Hope you'll give them a go!
First up, pork and prawn sui mai:
Take minced pork and add ginger, crushed garlic, a little light soy sauce and ground pepper. Mix together and place a good spoonful into the centre of a won ton skin (available from chinese grocers). Finally, add a fresh king prawn and squeeze into a little parcel. place these into a steamer and steam for around half an hour.
Next, we like spring rolls, so using the skins, again available at the chinese grocers, take some minced pork and fry in a tiny bit of sunflower oil, with garlic, ginger, light soy, white pepper, fine julienned carrots, fine julienned cabbage, spring onion and beansprouts and a few drops of sesame oil for fragrance. Cook the mixture until lightly browned; when cool, add to skins, roll and fry for a few minutes until golden brown.
Take minced pork and add ginger, crushed garlic, a little light soy sauce and ground pepper. Mix together and place a good spoonful into the centre of a won ton skin (available from chinese grocers). Finally, add a fresh king prawn and squeeze into a little parcel. place these into a steamer and steam for around half an hour.
Next, we like spring rolls, so using the skins, again available at the chinese grocers, take some minced pork and fry in a tiny bit of sunflower oil, with garlic, ginger, light soy, white pepper, fine julienned carrots, fine julienned cabbage, spring onion and beansprouts and a few drops of sesame oil for fragrance. Cook the mixture until lightly browned; when cool, add to skins, roll and fry for a few minutes until golden brown.
Lastly, we like to use pork rib chops, rather than pork ribs - there's lots more meaton them and they tend to be a lot cheaper. Simply brown the chops in a good casserole pot and add five spice powder according to your taste; some crushed garlic;, dark soy; alittle chilli if you like it; some sesame oil; fish sauce and ginger. Coat the chops well, add some water, about 2 inches to the bottom of the pot and slow cook for an hour on 150 deg. Turn up to 200 for the last 10 mins to crisp up. Serve all 3 dishes with soy sauce, chilli sauce, finely chopped spring onion and enjoy!
