Fried Beans with XO Sauce Pork

Ingredients:-

400g french beans
200g minced pork
1 tbsp light soy sauce
4 tbsp oil
1 tbsp chopped tung chai (preserved salted cabbage)
2 tbsp Hua Tiao wine

Dash of sesame oil
Pepper to taste
XO sauce


Method:-

1) Wash beans and cut into 5 cm lengths.
2) Mix pork with say sauce and pepper and set aside.
3) Heat 3 tbsp of oil over medium high heat. Add beans and stir fry until beans are lightly browned and wrinkled. Drain on paper towels.
4) Add remaining oil into pan. Add tung chai and fry for 30 seconds. Add pork and fry for 2 - 3 mins or until port is cooked. Add beans and toss well. Add wine, sesame oil and XO sauce. Remove from heat and serve.


[adapted recipe from Food & Travel Magazine October 2007 issue]

Lemon Baked Chicken

Ingredients:-

8 chicken mid wings
1 lemon

salt and black pepper to season


Method:-

1) Season mid-wings with salt and plenty of black pepper. Marinate for at least 1 hour.
2) Cut lemon into wedges, remove though core.
3) Mix lemon wedges and chicken together. Place chicken in a shallow baking tray spreading out in a single layer.
4) Baked in 220C for 15 mintues and grill for another 5 minutes to crisp the chicken.


Note:-

1) If you prefer a stronger lemon flavour, give the wedges a little squeeze before mixing.


[adapted recipe from kitchen culture Food & Travel magazine]

Spinach with White Bait

Ingredients:-

Spinach, roots trimmed
Dried white bait fish

Salt and Pepper to taste

Method:-

1) Give the dried white bait fish a rinse and dry it.

2) Heat up a wok, add a little oil and fry the fish until crisp. Alternatively, you can use a non-stick pan and dry roast the fish. Set fish aside.

3) Cut spinach into segments. Seperate out the stems and leaves.

4) Heat up oil in a wok, throw in the stems and give it a quick stir until the stems turn color. Add in the leaves and fry till leaves wilt.

5) Add a little water and seasoning. Give a quick stir and allow water to reduce.

6) Place spinach and sprinkle fried white bait on top. Serve.

Note:-

1) You may want to go easy on the dried white bait because it can be quite salty if too much is added. However if you have excess, store the remaining in an air tight container. It is nice to eat it on its own or can be used as toppings to fried rice or other stir fried vegetables.

[adapted recipe from kitchen culture Food & Travel magazine issue 06/06]