Stir Fried Chicken and Cashew Nuts

Skinless an boneless chicken thigh meat, marinated in a delicious sauce then stir fried with mixed vegetables and cashew nuts.

A really quick and easy recipe which rivals your local Chinese take-away. I use thigh meat as it works far better in stir fry dishes than breast meat.  The wonderful flavours in this dish come from the marinade and are locked in by cooking quickly over a very high heat. This is so easy that really anyone should be able to make this dish.

Serve with your choice of boiled rice, fried rice or egg noodles.

 

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Serves two

Cooking time – less than 10 minutes

Ingredients

6-8 boneless and skinless chicken thighs – cut in half

25g cashew nuts – soak in water for 30 minutes before cooking

2 tbsp. wok oil

150g sliced water chestnuts

1 carrot – peel, thinly slice into discs

1 stick celery – dice

1 red pepper – dice

1 medium size white onion –  slice or cut into small chunks

For the marinade:

3 dessert spoons soy sauce

3 dessert spoons vinegar

3 dessert spoons honey

3 dessert spoons oyster sauce

1 dessert spoon sesame oil

1/2 tsp five spice

Thumb sized piece of peeled root ginger – cut into fine matchsticks

1 red chilli – deseed and finely slice

5 cloves garlic – peel, crush, finely chop

Method: Mix all the marinade ingredients in a bowl until combined, add the chicken, cover and marinade at room temperature for 45-60 minutes. You can marinade for longer in a fridge, just remember to take it out 30 minutes before cooking to bring back to room temperature for even cooking.

Cooking instructions

Heat 2tbsp of wok oil in a wok or large frying pan until smoking hot. Use tongs to remove the chicken from the marinade and add to the hot pan, take care as it will spit as the chicken meets the oil. Stir fry the chicken on a high heat for 3-4 minutes until the chicken browns and starts to caramelise.

Change your stirring spoon for hygiene then add the cashew nuts (discard the soaking water), carrots, water chestnuts, celery, onion and red pepper. Stir fry for  2 minutes on your cookers highest heat setting to cook the vegetables but retain some crunch.

Pour in the marinade and stir through the dish, then use the stirring spoon t push the chicken and vegetables to the sides of the pan so the marinade heats through. Let the marinade bubble away and reduce slightly for 1 minute.

Give the dish a good stir, remove from the heat and serve immediately, enjoy!

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Stir fried Scallops with Roe sauce

Stir fried scallops and vegetables with a delicious scallop roe sauce.

A recipe of my own design. Stir fried scallops with green beans, onion red pepper and spring onion. Served with a delicious sauce made from scallop roe, chilli, garlic, ginger, honey, oyster sauce, dark soy, Shaoxing and vinegar.

Serve with boiled rice, fried rice or noodles.

Serves two

Preparation 15 minutes, cooking time less than 10 minutes

Ingredients and method

For scallop roe sauce:

Roe from King scallops – from 4-6 scallops

1 large red chilli – remove stalk and seeds

4 cloves garlic – peel

Thumb of ginger – peel, cut into matchsticks (for smoother sauce)

2 dessert spoons honey

2 dessert spoons dark soy sauce

2 dessert spoons oyster sauce

1 dessert spoon Shaoxing rice wine

1 dessert spoon vinegar

Method: Use a mini chopper or food processor to blitz into a smooth sauce. Retain ready to add to the wok.

 

For the main dish:

4-6 King scallops – slice in half 

1 small carrot – peel, cut into 3-4cm batons

1/2 a red bell pepper – dice

1 medium size white onion – peel and slice

3 spring onions – slice white on diagonal, keep green tails for garnish (slice very thinly)

10-12 green beans – trim ends and cut into 3-4cm batons

3-4 tbsp. vegetable oil – 2 tbsp. for frying scallops, 1-2 tbsp.  for the dish

1 red chilli – slice for garnish

Method: Start by frying the scallops. Heat 2 tbsp. vegetable oil in the wok over a high heat, once oil is smoking hot add the scallops. Cook for 60-90 seconds on each side, until some caramelisation appears, then remove from wok and drain on absorbent paper. Wipe the wok clean ready to cook the dish.

Heat 1-2 tbsp. of oil in the wok over a high heat until smoking hot. Add the peppers, onion, green beans and spring onion and stir fry for 2 minutes. Next add the scallop roe sauce and stir through the vegetables, keep on a high heat and stir fry the sauce for a further 3 minutes, until the sauce starts to reduce and thicken slightly. Add the cooked scallops and finish them in the sauce for a further minute.

Serve immediately with rice or noodles, using the thinly sliced spring onion greens and sliced chilli for a garnish. Enjoy!

 

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King Prawn Noodles

Wok fried egg noodle, King Prawns, vegetables and a delicious light sesame honey sauce.

A very quick and easy recipe for some very delicious noodles – Wok fried in minutes with a light sweet and savoury sauce.

This dish can easily be adapted, swapping the prawns for diced cooked chicken or using Tofu for vegetarians. You can also experiment with different vegetables – green beans, mushrooms and Chinese green vegetables all work well too.

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Serves two

Preparation 10 minutes, cooking less than 10 minutes.

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Method and ingredients

For the sauce:

2 dessert spoons sesame seeds

2 dessert spoons light soy sauce

1 dessert spoon dark soy sauce

1 dessert spoon Shaoxing rice wine

1 dessert spoon white vinegar (or rice vinegar)

1 dessert spoon honey

1 dessert spoon oyster sauce

2 tsps. sesame oil

Method: Mix well in a bowl and set aside ready to add to wok.

 

For the main dish:

2 nests medium thick egg noodles

500ml chicken stock – to cook noodles in

2 tbsp. wok oil – to fry dish

1 tbsp. vegetable oil – to cook prawns

10-12 large raw King prawns – shells removed

6 cloves garlic – peel, crush and chop

Thumb root ginger – peel, cut into matchsticks

2 large red chillies – removes stalks and seeds, finely chop

1 medium/large white onion – peel, pull layers apart and dice into large chunks

1/2 red bell pepper – dice (same size as onion)

1 stick celery – diced

1 carrot – cut into thin batons

Method: The first step is to cook the prawns and the noodles so they are ready to add to the wok.

To cook the prawns heat 1 tbsp. vegetable oil in the wok until smoking hot and add the prawns. Stir fry for 60-90 seconds then remove prawns and place on absorbent paper – you want to just cook the prawns and no more, remove them the second they turn from grey to white/pink as they will finish cooking in final dish.

Cook the noodles as per packet instructions but use chicken stock instead of water, this will add extra flavour to the noodles. Once cooked drain and set aside ready to add to the wok.

Wipe the wok clean then add 2 tbsp. of wok oil and heat until smoking hot – keep hob on max setting. Add the garlic, ginger and chilli and stir fry for 30-60 seconds. Add the onion, pepper, celery and carrot and stir fry for a further 90 seconds, you want these to retain crunch for texture.

Add the cooked noodles, followed by the prawns, stir well and fry until warmed through (should take 30-60 seconds). Add the sauce to the dish and stir well until combined, stir fry for 45-60 seconds until dish is steaming hot. Remove from the heat and serve straight away in a nice noodle bowl, chopsticks entirely optional 🙂

 

 

Smoked Duck Noodles

Slices of smoked duck breast with egg noodles, served with a delicious honey and sesame sauce.

A quick, easy and extremely delicious recipe perfect for any occasion or a quick mid-week meal.

Garlic, green chilli and ginger is fried in a little wok oil then vegetables are added and stir fried quickly to retain some crunch. Cooked egg noodles are then added and stirred through the vegetables. The sauce is added and stirred through the dish until it coats all the noodles and vegetables. In a separate pan the slices of duck breast are heated through then added to the wok. The dish is finished with a garnish of roughly chopped coriander.

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Serves two people

Preparation 10 minutes, cooking time less than 10 minutes

Ingredients and method

For the sauce:

2 tsp sesame seeds

2 dessert spoons of honey

1 dessert spoon light soy sauce

2 dessert spoons dark soy sauce

1 dessert spoon shaoxing rice wine

1 dessert spoon sesame oil

Method: combine in a bowl, mix well until all ingredients combined. Set aside ready to add to wok, give another good stir just before adding it to noodles.

For main dish:

2 portions cooked egg noodles – as per packet instructions

1-2 tbsp. wok oil

80g sliced smoked duck breast – marinate in a little soy sauce before cooking

75g fine green beans – trim, cut into 3cm batons

1 small carrot – peel, slice into 3cm batons

1 onion – slice into medium sized pieces

3 spring onions – slice

3 green chillies – remove seeds, finely chop

Thumb of root ginger – peel, chop into fine matchsticks

4 cloves garlic – peel, crush, finely chop

1-2 tablespoons roughly chopped coriander – for garnish

Method: Add 1-2 tbsp. of wok oil into the wok and heat until smoking hot. Add the ginger, garlic and chilli and quickly stir fry for 30 seconds to 1 minute. Take care not to burn these, remove wok from heat if necessary but keep hob on maximum setting to cook dish quickly. Next add the green beans, carrot and spring onion and stir fry for 1-2 minutes, no longer as you want these to retain some crunch. Before adding the cooked noodles run a fork through them to break them up then add them to the wok. Stir well to mix the vegetables through the noodles and stir fry for approx. 1 minute until noodles are hot. Add the sauce to the wok and stir through so that all the noodles and vegetables are coated, stir fry for just over a minute until the dish is piping hot. In a separate pan heat the duck through by dry frying on a high heat for 30 seconds on each side then add them to the cooked noodles. Serve dish and garnish with a little roughly chopped  coriander.

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Mee Goreng

The noodle version of Nasi Goreng, this dish uses the same paste and flavours for those that prefer noodles to rice. A truly authentic Bali flavour.

In this recipe I use some pre cooked chicken and some different vegetables to the Nasi Goreng recipe although the flavour of the dish is really very similar. This recipe is a great way to use up pre cooked chicken, alternatively pre cook some diced chicken or use prawns instead. I have added some green beans, broccoli stems and baby corn to add a little texture to the dish.

I froze half the paste from my Nasi Goreng recipe, which defrosts well and retains that wonderful flavour of Bali. If you are cooking this dish first either freeze the remaining paste and defrost before cooking or store in an airtight container in a fridge for up to 7 days.

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Serves two people

Preparation 15 minutes, cooking time 15 minutes

Ingredients

For Mee Goreng paste:
1 tsp black peppercorns
1/2 tsp ground nutmeg
Handful peanuts
1 tsp sesame seeds
1 tsp turmeric
2 white onions – peeled
Thumb of root ginger – peeled, roughly chop
2 stalks lemon grass – discard outer husks, thinly slice
6 cloves garlic – peel
2 large red chillies
1 tsp shrimp paste
1 dessert spoon brown sugar
1 Tbsp Ketchup manis
Juice of 1/2 a lime
Method: Use a min blender to blitz into a smooth paste. Chopping the tough ingredients before blending helps make a smooth paste. Only use half for this recipe, the remainder can be frozen or stored in the fridge (see notes above).

For the main dish:

2 portions of pre cooked medium thick egg noodles
2 portions of pre cooked chicken – see notes above for alternatives
Vegetable oil – 2 tbsp for dish plus extra to shallow fry prawns and fry egg
1 carrot – cut into thin batons
4 birds eye chilies – keep whole
1 red onion – cut into thin strips
6-8 baby corn – thinly sliced
6-8 broccoli spears – trimmed
8-10 fine green beans – trimmed, cut into 2-3cm lengths
1 tbsp. tomato paste
1 tbsp. ketchup manis
1 tbsp. light soy sauce
2-3 tbsp. peanuts
2-3 tbsp. onion flakes
5cm cucumber – deseed, peel, cut into crescents
2 round tomatoes – cut into eighths
Handful coriander leaf – roughly chopped
2 eggs – fried sunny side up

Method: Heat 2 tablespoons of vegetable oil in a wok or deep-frying pan until smoking hot, add the curry paste and stir fry for 1-2 minutes. Add the baby corn, broccoli, green beans, carrot, onion and birds eye chillies and fry for a further minute. Next add the pre cooked chicken and stir fry until heated through. Add the pre cooked noodles and stir through until combined with paste, chicken and vegetables. Add a tablespoon of tomato paste, ketchup manis and light soy sauce and stir into the noodles until combined then add the onion flakes and peanuts. Stir fry for a further minute until dish is heated through. Add the coriander, tomatoes and cucumber, stir through the dish then turn off the heat. In a separate pan add a little oil and quickly fry 2 eggs sunny side up. Serve immediately with the fried egg on top of the noodles.

 

Nasi Goreng

Indonesian fried rice dish with King Prawns, vegetables and a fried egg.

I visited Bali in 2014 as part of my honeymoon and had this dish several times as I liked it so much. The best version I had was at “Breeze” the excellent beach side restaurant at The Samaya hotel in Seminyak, on which I base this recipe.

The flavour in this dish comes from a wonderful curry paste like so many South East Asian dishes. This is fried in hot oil before adding some sliced carrot, chillies and red onion. Pre cooked jasmine rice is added next, which is best cooked in advance and kept in fridge for 1-2 hours – it just tastes better. Cooked prawns are then added with light soy, ketchup manis, tomato paste, peanuts and onion flakes which are stirred through the rice. Chopped coriander leaf, fresh tomato and cucumber slices are added and stirred through the rice. The dish is then served with the essential fried egg on top.

The recipe for the paste below gives two portions, the leftover half can either be frozen or stored in fridge in an airtight jar for up to seven days. You can use this same recipe to make the noodle version Mee Goreng or use the paste as a base for a curry then add coconut milk to make a sauce.

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Serves two people

Preparation time 20 minutes, cooking time 10 minutes

Ingredients

For Nasi Goreng paste:

1 tsp black peppercorns

1/2 tsp ground nutmeg

Handful peanuts

1 tsp sesame seeds

1 tsp turmeric

2 white onions – peeled

Thumb of root ginger – peeled, roughly chop 

2 stalks lemon grass – discard outer husks, thinly slice 

6 cloves garlic – peel

2 large red chillies

1 tsp shrimp paste

1 dessert spoon brown sugar

1 Tbsp Ketchup manis

Juice of 1/2 a lime

Method: Use a min blender to blitz into a smooth paste. Chopping the tough ingredients before blending helps make a smooth paste. Only use half for this recipe, the remainder can be frozen or stored in the fridge (see notes above).

For the dish:

2 portions of pre cooked Jasmine rice – best stored in fridge for 1-2 hours

Vegetable oil – 2 tbsp for dish plus extra to shallow fry prawns and fry egg

12-18 raw King prawns – devein and butterfly 

1 carrot – cut into thin batons

4 birds eye chilies – keep whole

1 red onion – cut into thin strips

1 tbsp. tomato paste

1 tbsp. ketchup manis

1 tbsp. light soy sauce

2-3 tbsp. peanuts

2-3 tbsp. onion flakes

5cm cucumber – slice and quarter

2 round tomatoes – cut into eighths 

Handful coriander leaf – roughly chopped

2 eggs – fried sunny side up

Method: Start by cooking the Prawns by shallow frying in very hot oil, this method is quick and helps to seal in the juices, as soon as they start to turn from grey to pink remove them from the oil and drain on absorbent paper. Next heat 2 tablespoons of vegetable oil in a wok or deep-frying pan until smoking hot, add the curry paste and stir fry for 1-2 minutes. Add the carrot, onion and birds eye chillies and fry for a further minute then add the rice. Stir fry the rice until it fully breaks up and combines with the paste then add the pre cooked prawns. Add a tablespoon of tomato paste, ketchup manis and light soy sauce and stir into the rice until combined then add the onion flakes and peanuts. Stir fry for a further minute until dish is heated through. Add the coriander, tomatoes and cucumber, stir through the dish then turn off the heat. In a separate pan add a little oil and quickly fry 2 eggs sunny side up. Serve immediately with the fried egg on top of the rice.