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To make the dressingwhisk together all the ingredients except the oil until the sugar dissolvesTrickle in the oil slowly while whisking to emulsifyStir the dressing through the beansprout mixture and chill until ready to servestirring occasionally Drain the tofuwrap the whole block in kitchen paperand press gently to absorb excess moistureUnwrap and cut in half across the middlethen in half again diagonallyto create four trianglesIf using packsyou will end up with smaller triangles To prepare the tofu glazeplace the miso paste in a cup and add tbsp of boiling waterWhisk with a fork until completely smoothPour into a pan that the tofu will fit into in a single layerAdd the mirin and soy saucestir and bring to the boilAdd the tofu to the sauce and simmer for minsturning the tofu carefully halfway through Heat the oven to CC fangas Line a baking tray with baking parchmentCarefully lift the tofu from the sauce and place on the trayCook in the oven for minsthen turn off the oven and leave the tofu in to keep warmMeanwhileto thicken the glazeraise the heat to a medium boilstir occasionally,until syrupySet aside To make the egg strandsbeat together the eggs and mirin with tbsp cold water and a large pinch of salt until well mixedbut not frothyHeat a medium nonstick pan over a lowmedium heat and add the oilspreading it over the surface with a spatulaPour in a quarter of the egg mixture and swirl to coat the bottom of the panforming a very thin omeletteCook for about mins until the top is dry and the bottom is set but not too brownCarefully remove from the pan no need to flip and place on a plateRepeat with the rest of the mixtureadding a touch more oil if the pan seems dryStack the omelettes on top of each other and coolDont worry if they rip or bucklebut do stack them up as flat as possibleOnce cool enough to handleroll them up carefully into a tight sausage and slice thinly with a sharp knife Remove the tofu from the oven and spoon a bit of glaze over the top of each piecespreading with the back of a spoonIf the glaze has cooled completely and is too thickreheat slightly until spoonableReserve any remaining glaze to finish To emblearrange the beansprout salad on a platePlace the tofu steaks on top of the salad and scatter with the egg strandspeanuts and pea shootsFinish with a drizzle of the glaze Lychee & pion fruit panna cottas Ingredients ml double cream ml milk golden caster sugar tsp vanilla paste peeled and stoned lycheesplus extra whole fruits to garnish sheets gelatine tbsp pion fruitorange or lemon curd ripe pion fruitsflesh scooped outto serve For the pion fruit jelly ml strained pion fruit juiceplus tbsp seeds see tipbelow golden caster sugar sheets gelatine Method Make the pion fruit jelly firstHeat the pion fruit juice and sugar in a saucepanstirringuntil the sugar has completely dissolvedMeanwhileput the sheets of gelatine in cold water and leave to soak for about mins until softTake the juice off the heatAdd the gelatine and stir until it meltsthen stir in the pion fruit seedsPour into dariole mouldsor a similar container that can be turned outChill for hr or until firmly set Pure the creammilksugarvanilla paste and lychees in a food processor or a blenderSieve and pour into a saucepanWhile its heatingsoak the sheets of gelatine in cold wateras beforeuntil softWhen the cream is just under boilingremove from the heatSqueeze the water from the gelatineadd sheets to the cream mixturethen stir until dissolvedCool to room temperatureStirthen pour into the mouldsChill for at least hrs or up to a dayto setCan be done a day ahead When ready to servepour boiling water into a bowlDip sides of each mould into the waterholding it in for a secondPlace a plate on top and flip over to turn outServe the panna cottas with extra lycheessome curd and more pion fruit flesh Pion fruit & coconut panna cotta Ingredients ripe and wrinkly pion fruits ml pot double cream ml pack coconut cream caster sugar juice lemon sachet powdered gelatine tbsp icing sugar Method Halve of the pion fruit and scoop out the pulp into a saucepanAdd the creamcoconut creamcaster sugar and lemon juiceheat everything togetherthen gently boilstirring until the sugar has dissolvedWhen the cream is just simmeringscoop out about ml into a small bowl and scatter over the gelatineStir until dissolvedstir back into the saucepanthen take off the heatPress through a sieve into a jugthen pour the mixture into individual mini pudding basinsLeave to set in the fridge for at least hrs until completely set Meanwhilehalve and scoop the rest of the pion fruit through a sieve into a bowlMix to sweeten with the icing sugaradd tbsp of the seeds from the sieve back into the saucethen stir to mixCan be made up to days in advance and chilled To servebriefly dip the panna cotta moulds into hot water until they just loosen at the sidesthen invert onto serving platesSpoon the sauce around the plates and serve Coconut panna cotta with pineapple salsa Ingredients ml cans coconut milk ml fullfat milk caster sugar vanilla pod sachets powdered gelatine handful coconut chipstoasted For the pineapple salsa caster sugar fresh root gingerthinly sliced fresh pineapplescut into small pieces red chillideseeded and finely chopped Method Pour the coconut milk and milk into a saucepanthen add the sugarSplit the vanilla pod in half and sc out the seedsthen add to the pan with the empty podBring to the boilthen remove from the heat and leave to infuse for mins Spoon ml of the hot mixture into a small bowlShake over the gelatine and whisk into the mixture until dissolvedIf you have difficulty dissolving the gelatinereturn the mixture to a gentle heat for minsSee knowhow belowStir into the rest of the coconut mixturediscarding the vanilla podPour into x ml metal dariole moulds and place in the fridge for at least hrs until firm with a slight wobbleCan be made up to days ahead For the salsatip the sugar and ginger slices into a small saucepan and pour over ml waterBring to the boilthen reduce the heat to a simmer and cook for another mins until it turns slightly syrupy and light goldenLeave to coolthen discard the ginger slicesThe syrup can be made up to week in advance To servedip each dariole mould into boiling water for a moment to loosen the panna cottathen turn onto a serving lateArrange the sliced pineapple beside each panna cotta and scatter with chopped chilliDrizzle with ginger syrup to finish Spicy Sichuanstyle prawns Ingredients tbsp groundnut oil cm piece gingerfinely chopped garlic clovescoarsely chopped spring onionfinely chopped raw prawnsshelled and deveined For the sauce tbsp tomato pure tsp chilli bean sauce tsp Chinese black vinegar or cider vinegar tsp golden caster sugar tsp sesame oil handful coriander leavesto serve sliced spring onionto serve Method Heat a wok over a high heatAdd the groundnut oil andwhen it is very hot and slightly smokingadd the gingergarlic and spring onionsStirfry for secsthen add the prawnsStirfry for about minthen add all the sauce ingredientsalong with tsp salt and tsp ground black pepperContinue to stirfry for another mins over a high heatServe at oncescattered with the coriander and spring onion Chow mein Ingredients dried or fresh egg noodles tbsp sesame oilplus tsp bonelessskinless chicken scut into fine shreds tbsp groundnut oil garlic clovesfinely chopped mangetoutfinely shredded Parma ham or cooked hamfinely shredded tsp light soy sauce tsp dark soy sauce tbsp Shaoxing rice e or dry Sherry tsp freshly ground white pepper tsp golden caster sugar spring onionsfinely chopped For the marinade tsp light soy sauce tsp Shaoxing rice e or dry Sherry tsp sesame oil tsp freshly ground white pepper Method Cook the noodles in a large pan of boiling water for minsthen drain and put them in cold waterDrain thoroughlytoss them with tbsp of the sesame oil and set aside Combine the chicken with all the marinade ingredients and tsp saltmix well and then leave to marinate for about mins Heat a wok over a high heatAdd tbsp of the groundnut oil andwhen it is very hot and slightly smokingadd the chicken shredsStirfry for about mins and then transfer to a plateWipe the wok cleanReheat the wok until it is very hotthen add the remaining groundnut oilWhen the oil is slightly smokingadd the garlic and stirfry for secsThen add the mangetout and hamand stirfry for about min Add the noodlessoy saucesrice e or Sherrypeppersugarspring onions and tsp saltStirfry for minsReturn the chicken and any juices to the noodle mixtureStirfry for about mins or until the chicken is cookedAdd tsp sesame oil and give the mixture a few final stirsPut on a warm platter and serve immediately Cashew chicken Ingredients bonelessskinless chicken scut into large chunks egg white tsp sesame oil tsp cornflour ml groundnut oil or waterplus tsp groundnut oil cashew nuts tbsp Shaoxing rice e or dry Sherry tbsp light soy sauce shredded spring onionto garnish Method Put the chicken in a bowl with the egg whitesesame oilcornflour and tsp saltand mix wellChill for mins If you are using oil for velveting the chickenheat a wok until very hot and then add the oilWhen it is very hotremove the wok from the heat and immediately add the chickenstirring vigorously to prevent it stickingAfter about minswhen the chicken turns whitequickly drain it and all of the oil into a stainless steel colander set over a bowlDiscard the oilIf you are using water instead of oildo exactly the same but bring the water to the boil in a saucepan before adding the chickenIt will take about mins for the chicken to turn white in the water If you have used a wokwipe it cleanHeat it until it is very hotthen add the tsp of groundnut oilAdd the cashew nuts and stirfry for minAdd the rice e or dry Sherry and soy sauceReturn the chicken to the wok and stirfry for minsScatter over the spring onions and serve immediately Stirfried beef with oyster sauce Ingredients lean beef steak tbsp light soy sauce tsp sesame oil tbsp Shaoxing rice e or dry Sherry tsp cornflour tbsp groundnut oil red peppercut into chunky dice green peppercut into chunky dice tbsp oyster sauce spring onionsfinely shreddedto garnish Method Cut the beef into slices cm long and mm thickcutting against the grain of the meatPut them in a bowlMix in the soy saucesesame oilrice e or Sherry and cornflourLeave to marinate for mins Heat a wok until it is very hotthen add the groundnut oilWhen it is slightly smokingadd the beef slices and stirfry for mins or until lightly brownedRemove the meat from the wok and drain well in a colander set inside a bowlDiscard the drained oil Wipe the wok clean and reheat it over a high heatAdd the peppersand cook for mins or until softenedAdd the oyster sauce and bring it to a simmerReturn the drained beef slices to the wok and toss them thoroughly with the oyster sauceTurn the mixture on to a serving plattertop with the spring onions and serve immediately |
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