Day 27 – Recipe cooking class

Recipe 1: Pho Bo (Beef noodle soup)

For 3 persons

Ingredients

150g Beef
3 teaspoons vegetable stock powder
2 teaspoons sugar
1 teaspoon sesame oil
1 teaspoon chilli paste
1 tablespoon vegetable oil
3 cloves of garlic
1 litre of boiling water
150g dried rice noodles
150g bean sprouts
1 tablespoon dried coriander
2 tablespoons onion flakes
Pinch of black ground pepper

Method

1. Marinate the beef. To create marinade add into a bowl; half the vegetable stock powder, half of the sugar, all of the sesame oil, and the chilli paste. Mix together and add the Beef (shredded). Stir well and leave for at least 30mins.
2. Distribute bean sprouts in bottom of serving bowls
.3. Soften rice noodles in boiling water for 10seconds, remove, strain, and add to bowls.
4. Crush the garlic and add to wok/frying pan on medium-high heat for 10 seconds. Add the marinated beef and cook for about 1 minute until browned. Add to bowls.
5. In same pan, add the boiling water (to collect flavours), add the rest of the vegetable stock, sugar, dried coriander, and bring to the boil. Taste and season to your liking.
6. Add liquid to the bowl and garnish with onion flakes. Add any chopped fresh herbs you wish as additional garnish.
7. Serve! Mmmmmmm.

Recipe 2: Fish with chilli & lemon grass

For 3 persons

Ingredients

300g Fish, filleted & chopped into bite-sized pieces
3 stems of lemon grass
3 gloves of garlic
2 tablespoons vegetable oil
1 tablespoon oyster sauce
1 ½ teaspoons of vegetable stock
1 ½ teaspoons of sugar
1 ½ teaspoons sesame oil
1 ½ teaspoons chilli paste
2 tablespoons water

Method

1. Create marinade for fish. Mix in a bowl; the vegetable stock,sugar, sesame oil &B chilli paste. Add the fish and leave to marinade for at least 30mins.
2. Finely chop the lemon grass, and smash the garlic. Blend together (in blender) to form a paste.
3. Add this paste into a wok/frying pan with the oyster sauce and vegetable oil. Fry together for 30seconds.
4. Add the marinated fish and 1 tablespoon of water, mix together and fry for another 30 seconds-1minute, until the fish is cooked.
5. Serve with steamed rice.

Recipe 3: Chicken hotpot

For 3 persons

Ingredients

300g cubed chicken breasts
3 teaspoons vegetable stock powder
2 teaspoons sugar
1 teaspoon sesame oil
1 teaspoon chilli paste
1 tablespoon vegetable oil
3 cloves garlic
2 teaspoons fish sauce
½ teaspoon pepper
1 litre boiling water
1 carrot
100g pak choi cabbage
3 Chinese cabbage leaves
½ onion
½ aubergine
1 stem lemon grass

Method

1. Create the marinade for the chicken. Mix into a bowl; Half the vegetable stock powder, sugar, sesame oil, & chilli paste. Add the chicken, stir well and leave for at least 30mins.
2. Chop all the veg into bite-sized pieces. Chop the lemon grass stems in half (to be added only for flavour). Leave the aubergine in a bowl of cold water to soak for at least 10minutes to soften.
3. Cook the chicken in the vegetable oil for 2minutes in frying pan.
4. Add the boiling water to a large pan.
5. Add the remainder of the vegetable stock powder to the pan, along with the aubergine. Cook for 1 minute.
6. Add the remainder of the veg, the fish sauce and the chicken into the pan.
7. Stir & leave on a low heat for a few minutes.
8. Serve in small bowls, keeping the remainder of the stew on the heat, returning for more helpings.

Lovely jubbly!